Cashew, banana and coconut smoothie bowl


It’s been a while since I’ve posted anything. There’s been just so much going on lately. I finished my blog project I’ve been working on – I’ll let you know all about it very soon 🙂 And it felt great! After stressing about deadlines and everything, the satisfaction of finishing on time and turning in my work was priceless. That actually gave me the energy to started working on my Master’s a bit more seriously. So yes, that’s what’s been keeping me away from my computer… And there was another crazy thing going on in March… Ljubljana Sweet Swing Festival. I’ve been dancing for years, but haven’t been really that active recently. It reminded me how I love dancing, going to festivals and meeting new people. With all this on my mind, I realised the time has come to finish what I’ve started and move on!


Also, I went off gluten and lactose for a while. It’s been just a little cleanse before the Easter hits me… Well, I’m guilty. I just can’t resist those sweets and Easter bread…

So the first thing I did was to change my breakfast routine. Instead of fruit, rolled oats and yoghurt I had pancakes or smoothies and other things (that I will hopefully post in the next days). I replaced cereals with seeds, nuts, coconut flakes, bee pollen and cocoa nibs. And instead of cow’s milk I used plant based milk. Not bad at all.

That actually sounds very easy and delicious, which it was. But being a diabetic, I know what it means if you have restrains in your life. My condition is not that easy, but I’m grateful that I don’t have any severe allergy to gluten or lactose. So a brief pause won’t do any harm. But life without cheese? Or bread? No. I could go crazy with all this new food trends I see lately. But I won’t. I love trying out new things, but I always say to myself: be smart and don’t limit yourself if there’s no need to. Life offers great things, so take take them with a big spoon!


Cashew, coconut and banana smoothie bowl


  • 1 very ripe banana
  • 1 handful cashew
  • 3 tsp maca powder
  • 2 tsp lucuma powder
  • 2 Tbsp coconut flour
  • 3 Tbsp coconut flakes
  • 100 – 150 ml water
  • 150 ml coconut milk

to garnish:

  • 1 tsp cocoa nibs
  • 1 tsp hemps seeds
  • 1 tsp bee pollen
  • strawberries, raspberries or bluberries


Mix all the ingredients in a blender. Add more or less water depending on thickness you prefer. Garnish with fruits and seeds.

Green pancakes with quick avocado & beet spread – gluten free


I started writing this blog because I wanted to give a healthy twist to those traditional dishes. Of course, since I got diabetes, I was mostly trying to find a neat solution to avoid sugar or at least finding an alternative for it. But in the end, everything is sugar. During digestion the food we eat will eventually turn into sugars. The question is how fast? My answer to this is balance. A meal that’s rich in fiber and protein, not only carbs, will rise your blood sugar level much slower and will make you feel full longer. And protein intake can sometimes be a huge problem for vegetarians. I say chickpea, people!

Chickpea is one of those superfoods for me. It has quite some carbs, to give you the energy, but also lots of fiber and protein. Chickpea flour has around 60% carbs, 20% protein and 15% fiber whereas cooked chickpeas will have round 30% carbs, 9% protein and 8% fiber.

When I first heard of Socca that funny word immediately caught my attention. For a reason. Farinata or Cade, as it is also called, is a chickpea pancake brought from Genoa to south of France, Nice and Toulon to be more precise. It’s a street food and there are some variations between the three, but the basic recipe for socca is:

300 g chickpea flour
500 ml water
2 Tbsp olive oil
1 tsp salt

The batter is poured into a large iron skillet and than baked in the oven at a really high temperature until golden brown.

So, I mixed a bit and came up with this broccoli chickpea gluten free pancakes, that are way better and certainly way healthier than the regular ones using plain white flour. The batter is less liquid so the pancakes will be slightly thicker, but they sure look nice and make a great contrast with the beet-avocado spread.



for the broccoli chickpea pancakes:

  • 100 g broccoli
  • 75 g chickpea flour
  • 2 eggs
  • 140 ml milk of your choice (I used oat milk)
  • 2 Tbsp oil
  • 1/3 tsp baking powder
  • 1/2 garlic clove
  • salt, pepper

quick beet and avocado spread
(or if you have more time)

  • 1 avocado
  • 1 medium size cooked beet
  • 1,5 tsp coriander seed
  • 1,5 tsp cumin seed
  • juice of half lemon
  • salt

tahini sauce (optional):

  • 1 big Tbsp tahini
  • 1Tbsp olive oil
  • 1 – 2 tsp lemon juice
  • 3 – 4 Tbsp water
  • salt

handful of spinach
goat cheese
roasted walnuts or hazelnuts


  1. Put all the ingredients in the blender an mix well. Let rest in the fridge for at least an hour.
  2. Finely grind coriander and cumin seeds.
  3. Using a hand blender mix all the ingredients for the spread.
  4. Bake the pancakes at medium heat in non-stick frying pan of 20cm in diameter until golden brown. Do not expect paper thin pancakes, they should be slightly thicker.
  5. Spread the beet and avocado on half of the pancake, fill with spinach, goat cheese, tahini sauce and some roasted nuts.

zucchini fennel salad


Physalis berries (Physalis Peruviana) can be found under many different names as cape gooseberry, inca berry, aztec berry, golden berry, giant ground cherry, peruvian cherry. They are rich in vitamin C, essential amino acids, beta-carotene. They are packed with antioxidants and soluble fibre. They have a sweet taste with a sour finish.


And thyme… it needs no words. It’s an amazing herb that goes well with sweet and sour, salty and spicy. I especially like using lemon thyme that adds a hint of freshness to your dish.



Zucchini fennel salad with macadamia nut and physalis berries:

serves 1

  • 1/2 zucchini
  • 1/3 fennel
  • physalis berries
  • parmesan/feta/mozzarella (optional)
  • olive oil
  • lemon juice
  • fleur de sel
  • 5 macadamia nuts
  • mountain and lime thyme


  1. Make thin slices of zucchini using a peeler. Cut fennel as thin as possible.
  2. Roast whole macadamias in an oven at 200*c for couple of minutes, just till they get light brown. Let aside to cool. Roughly chop or using a mortar and pestle crush in big pieces.
  3. Rinse well physalis berries, you can also cut them in halfs.
  4. Compose salad by adding all listed ingredients, sprinkle with flour de del, thyme, olive oil and lemon juice.