Concord Grape, Blueberry & Apple Galette {Gluten & Sugar Free}


It’s been more than a year now, I believe, since I’ve attended two cooking workshops by Barbarella ‚Äď Green Chef. Her workshops were vegan (which I am not – to the joy of my boyfriend (that was a very funny story, by the way, because we just started dating at the time of the workshops and he got really scared that I was vegan, since he wasn’t sure how that would work out with him being a true carnivore)) but she never forced anyone into being vegan. Most of us, who attended her workshop, were not vegan, actually. She is really creative, though, and as such, a true inspiration for all of us aspiring chefs. I got a lot of ideas from her recipes and I guess the inspiration lasts even a year and so later. This galette is one of the products of that inspiration. Continue reading


Breakfast Donuts {Sugar Free & Oven Baked}

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I bought a donut baking tray a while back because I saw so many donuts on Instagram in a short period of time. Of course I had to make them myself as well, don’t you agree? The tray was far from cheap (given that it’s just a baking tray with 6 donut shaped spaces) but I decided it was a good investment. After all, it did come with a jam applier, donut shape cutter and a book of recipes (which I then realized was only in French, but hey, who knew)! My boyfriend told me that I was only going to use it once at most (like all other special baking appliances and accessories) so I had to prove him wrong. This now was the third time I used it – ha! ūüėÄ

I recently remembered I had it after I talked about it with my friend over coffee the other day. So off I was, searching for a good sugar free recipe that I could give a little twist to. Since I still had some protein powder in my pantry (from the time I “stole” it from my boyfriend beacuse I needed it for something) and since protein powders tend to give sweetness to the dish, I decided to look in that direction. This is how I found a recipe on the site.

Since I didn’t have the coconut flour (and also because I don’t really like it so I didn’t want to use it), I had to change up the recipe a little by adding quite a lot of additional walnut meal as well as spelt flour, because the coconut flour is known to be very absorbent and is therefore required in much smaller amonuts for the same amount of liquid ingredients. I also added vanilla and blueberries for flavor and some baking powder because I wanted them to rise really nicely. Keep in mind, that these donuts are almost not sweet (probably depends on the protein you use as well), so they are a perfect base for your choice of toppings. Feel free to add a few tablespoons of Sukrin or Xylitol to the mix to make them sweeter, though. You can also replace the listed ground nuts with any kind of ground nuts, or use coconut flour like in the original recipe. The final healthiness and calories of a donut will mostly depend on the topping you choose. Continue reading

Super Delicious {Sugar Free} Cheesecake


I am¬†one of those people who are constantly thinking about what new they could create in the kitchen. I mostly start with¬†what I already have at home and build from there. We’ve all bought food before for a meal or special occasion that we in the end ended up not using. It’s always better to buy more than to run out of food when hosting a lunch or a get together, right? So what to do with the extra ingredients now just lying around in your fridge or pantry, ingredients that you don’t really use on a daily basis? Come up with a way to use them, of course!

What I had¬†in stock were my healthy chocolate chip cookies. I myself really liked them, but my family found them to be too healthy (with the exception of my boyfriend who loves them! ‚̧ ). Since I knew I wasn’t going to eat 30-something cookies myself, I had to come up with a way to secretly use them in another dessert and see if my family would “buy it”. Since I’ve always wanted to make a cheesecake and I now had healthy, wheat and sugar free cookies on my hand, it was an obvious choice. It just happened to be that the other “leftover” ingredient I had in my fridge was cream cheese. So I started searching for a recipe, and let me tell you, it was not an easy job! So many different alternatives, bake, no bake, only cream cheese, cream cheese and sour cream.. What they all had in common, though, were Graham crackers and sugar. The two things I did NOT want to use. I ended up choosing a recipe by The Kitchn¬†for two reasons: it had the most extensive, step by step instructions for the perfect cheesecake (which, by the way, are so perfect in the original recipe¬†that I suggest you¬†just follow them to the word by following the link above and you should be fine) and, more importantly, it looked really good in the photo. Let’s face it, we all eat with our eyes as well. Continue reading

Healthy Chocolate Chip Cookies {for Breakfast}

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I’ve been on a no sugar (or better put: no desserts) “diet” since I came home from Macedonia (you guys have seen what I ate there and what the wedding looked like!) but I just couldn’t¬†stop myself from doing some baking. It’s such a nice way to relax and take a break from studying. A few days ago I came across a recipe by¬†Teresamisu¬†for healthy chocolate chip cookies. After going through the ingredients I decided I wanted to give it an additional health twist by completely removing any kind of sugar (except the one coming from the fruit) since I’ve been reading on how coconut sugar (or other sugar replacements) is not that much better for us than regular sugar. Since bananas are naturally sweet and are often used as sweeteners, they seemed like an obvious choice. I also added some dried figs and gave it a try. Continue reading

Baked Eggs with Sour Cream, Prosciutto, Gouda & Thyme


I am one of those people who like to have something sweet for breakfast. Not sugar sweet of course, but you know, banana pancakes, sugar free granola and fruits, Kaiserschmarrn, all sorts of pies, millet porridge with banana, etc. (by the way, you can find recipes for all of the above already on my blog).
But from time to time I feel like having something savory for breakfast. Mostly, such desire ends up in me making scrambled eggs. So yesterday I decided I want to find a savory alternative to¬†scrambled eggs that still contained lots of protein and would give me enough energy to get through the morning session of studying. I found the idea for today’s breakfast¬†here, gave it a little twist in my mind and came up with this recipe. I knew I already had all the ingredients in the fridge and I even have the ramekins. The only problem was that now I had to wait until morning to make it.

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Macedonian Wedding

Though not solely culinary, a Macedonian wedding is an adventure, to¬†say the least. I have never even been to a Slovenian wedding (except when we were bride and groom at the pretend wedding), so as¬†you can imagine, going straight to a Macedonian one has been quite a¬†shock. In addition to a Macedonian wedding being overwhelming in¬†itself, my boyfriend was the “dever” (a kind of best man) which meant¬†that I, as his girlfriend, also had an important role in the wedding¬†(which I was not aware of until we arrived but I think I managed to pull¬†it of just fine).


{On our way to pick up the bride in our daytime outfits}

My preparations for the wedding started by getting my nails, hair and make up done. I had my two outfits picked out a few weeks before that (yes, two outfits Рone for the day part and one for the evening part of the wedding Рa dream come true for us girls who like to dress up). Meanwhile (and months in advance of course) the families of the bride and groom were getting their homes ready for the guests to arrive. As I learned later on, they both hired catering companies, but not for the preparation of the food Рgrandmas, mothers, aunts and family friends were in charge of all the baking; the catering companies only covered the plating and table decorations. Continue reading

Trdelnik or K√ľrtŇĎskal√°cs


So it’s been quite a few months since we’ve been to Budapest and Prague but we just can’t seem to forget about the¬†K√ľrtŇĎskal√°cs (as they call them in Hungary) or Trdelnik (as they call them in the Czech Republic). For more on these little treats, follow this link, but for this post let it be enough that we just could not seem to¬†get enough of¬†them.

Of course I decided I wanted to try to make them at home. And what better time to do it than to surprise my boyfriend with them for breakfast as part of my 1 year anniversary gift for him. It ended up being a really great surprise, especially since just a day before I decided to make them, we were walking around Ljubljana and he said: “Oh, what I wouldn’t give for a Trdelnik right now! I would eat one without giving it a second thought and without thinking about the calories!”

Now back to the recipe. The trick is, that Trdelniks are traditionally baked over an open fire. So that could be quite a big problem. The second, smaller one, was finding a recipe in English. So you can tell I was really happy when I came across this recipe which was (a) in English and (b) for Trdelnik made in the oven! Yaaay! I changed the recipe and used spelt flour instead of wheat, reduced the amount of liquid due to the differences in flours and used sukrin instead of sugar, and they turned out great. My boyfriend was super happy and he said they tasted just like the real deal! Great success!

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