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  • Back-To-School Chickpea Rolls

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Have you already tried these omega-3 rich balls? My daughter loves them! She also loves everything that contains dates. Ok, she loves dates. Sunday morning baking ☀️This banana bread turned out delicious 😋 the recipe is from @chocolatecoveredkatie . I added dried cranberries and walnuts and the combination is so good. The “flour” is simply ground oats and the recipe contains no eggs but the bread is still so moist and fluffy. Back to having more oatmeal in the morning as the season shifts. I always prepare my oats with some plant milk to make them creamy and love to add chia seeds and top up with nut butter, hemp seeds and some raw honey. 😋And the fresh figs go so well and they add that summer touch to remind me that we might still enjoy a few warm summer days ☀️ now this is what I call #breakfastforchampions #tbt to this view less than a week ago ❤️ I had such an amazing time in Bulgaria, a holiday we all surely will remember for a long time to come. I’m also really happy to be back in Luxembourg, surrounded by people full of passion for what they do. 🌟 I’m working on a new jam-packed online program that I can’t wait to share with you all. I’m planning to release it in October so stay tuned 🤓 We’re back in Luxembourg and I just did a final test on the vegetable tart I want to prepare with the toddlers and preschoolers this Thursday for the first cooking class in September. What can I say? I took the pic as soon as the tart came out of the oven and there was still a little light left..It tastes so good! I’m particularly proud of the tart base because it’s flourless and contains only healthy ingredients. Don’t get me wrong - white flour and treats do have a place in a child’s diet, but the problem arises when it becomes the norm. This is why in my classes I want to not just bring children closer to the food they consume but to also show parents how they can make easy and delicious food for their little ones that will also nourish them help them grow optimally. And so i opted for a legume flour that is dense, has a very pleasant flavor and is rich in iron, zinc and folate. Can you guess what it is? Oh, and if you want to join me and make this tart with your little one this Thursday, you still have the chance. Just head on my website under “workshops” or click on the link in my insta profile. We might have exaggerated for lunch just tiny little bit 🤣🙈 but when in the Rhodopi mountains you just have to try all the local food! The best ones in my opinion by far was the Smilyan bean soup with porcini! Smilyan beans are special sort of beans that grow only in this small region. There are broad beans which are perfect for salads and soups and smaller beans that are used mainly in stews. The beans have a sweet taste and a very soft and velvety texture. They are such a delight! The other dishes are a local Rhodopski klin, which is a filo pastry stuffed with local cheese and eggs, kachamak - which we had without dairy and basically tasted like polenta; and a patatnik , which is baked grated potatoes with onions and mint from this region. 👌🏼 Oh well, dinner is sorted 😆

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