This is my favorite smoothie recipe! It’s creamy, chocolatey, decadent and surprisingly healthy. Made in less than 10 minutes, maybe this smoothie will become your favorite too.
I’m moving to Germany in exactly 10 days. I really look forward to all the cute winter jackets, the hot chocolate before bed and the warm cup of tea in the mornings. It’ll be October when I get there, so the temperature will be much cooler than it ever will be in Thailand. Sure, I look forward to a lot of things, but you know what I’ll miss (in addition to my family and home, of course)?
You guessed it. Super cold, refreshing smoothies.
I love to have smoothies after a workout, as a dessert, as a treat, as an afternoon snack, for breakfast… oh… all the time actually. While you’re reading this I’m probably slurping on one right now. Continue reading
Bursting with fresh blueberries and delicately soft with a fluffy, airy texture, these blueberry muffins are quick and easy to whip up. They happen to be vegan too.
A while ago I challenged myself to come up with a recipe for vegan blueberry muffins.
The first batch of (banana) blueberry muffins were just BAD. It was a mistake on my part to use frozen blueberries, because they just bled into the batter as soon as I added them and the result was greenish-blue muffins. Also the texture of the muffins was way too moist, soggy even. The muffins didn’t rise at all and stayed flat until the end. It was sad.
For the second batch of muffins I adjusted the recipe and omitted the bananas, added more flour and less liquid. I didn’t think it was possible to make muffins that were worse than the first batch, but somehow it happened. These muffins turned out super dense, dry and hard as rock. They also had a gummy rubber-like texture, and wouldn’t even peel from the paper liners. That was sad too.
A couple of weeks and many bad batches of blueberry muffins later… Continue reading
These black bean and rice burritos are a flavorful and easy-to-make dish that you will love. Packed full of delicious whole foods, these come together in less than 35 minutes and can be frozen up to 3 weeks!
I was at the German embassy yesterday for my visa appointment. My dad and I left the house at about 5.30 am in the morning and had breakfast in the car, all to avoid the oh-so-famous Bangkok rush hour traffic. Well, we arrived at the embassy about an hour too early. That wouldn’t have been so bad, if I weren’t nervous and freaking out and dreading every minute of waiting. When I’m nervous and excited, I tend to talk a lot. Like, a lot. It probably annoyed the heck out of everyone in the embassy, including my dad, but I couldn’t help it. Then we were called into the interview room, where I gave the embassy staff all the required documents, answered her questions, got my fingerprints scanned and then we were done in less than 10 minutes. Ah the feeling of relief!
Now there’s actually nothing more to do than to just wait, wait and wait till I get to pick up my visa in a couple of weeks. So I’m back to creating things in the kitchen, making huge messes (and making my mom mad), taking pictures and blogging again! Feels so good to be back.
Since I am going to become a full-time medical student in a month, it’s important to me that I keep my food recipes simple, quick and easy. Oh, and don’t forget filling, you can’t study on an empty stomach! Now here’s where the burritos come in. There are a couple reasons why they make the absolutely perfect dish for students (and other busy people):
- These burritos come together in less than 35 minutes.
- Throw in whatever leftovers you have, rice, veggies, meat, cheese etc. as tasty extras.
- They freeze well up to 3 weeks.
- They’re super filling and will keep you feeling satisfied for hours.
- They’re delicious.
Nothing gets me out of bed faster than the thought of a ready-made breakfast that’s been waiting for me in the fridge the night before. Now imagine the breakfast was healthy and features the popular superfood chia seeds.
Here’s an update about my whole Germany situation. I know I’m going to sound like an idiot writing all this, because I was so depressed and worried out of my mind on my last post, and you’ll find it hard to believe but honestly, everything seems to be working out now. The bank sent me an email on Tuesday saying my account has been opened successfully. I went to transfer some money on that same day, and the very next day I received a balance confirmation. You see, I didn’t plan for everything to happen so quickly, so initially my visa appointment wasn’t for a few weeks. I did manage to change my appointment date yesterday, and now it’s set for today. I am so crazy nervous and excited, I barely slept. Wish me good luck 🙂
Back to the post (because I really regret not having made some chia pudding last night), chia seeds have become SO popular the last few years and are consumed by health conscious people all over the world. And honestly, when you tell people you had chia pudding for breakfast, they’ll think you’re super duper healthy, and that’s a cool thing.
Anyways, chia seeds are an excellent source of fiber, antioxidants, omega fatty acids and minerals. When soaked in liquid, these seeds expand to more than 4 times their original size and have this gooey gelatinous texture.
And that’s how to make chia pudding! I simply soak the chia seeds overnight in some plant-based milk with all the other ingredients, fast forward 9 hours (I sleep a lot), wake up in the morning and enjoy my very own chia pudding with fruits. I like having some sliced strawberries and crunchy homemade granola with this basic vanilla chia pudding. Continue reading
Wake up to this pink bowl of healthy goodness. Made in 5 minutes and with 5 ingredients, this makes an amazing go-to breakfast during a busy week.
Anyone who has been following me on Instagram for a while knows that my absolute favorite color is pink! The girly, bright, fresh kind of pink that makes me happy to look at.
Well, I’ve been having such a bad time recently. There’s been so many problems with opening a bank account in Germany, which is a requirement when asking for a student visa to go study there. I’ve been feeling down, angry, crying a lot at night, and just so so frustrated. That’s why I haven’t been cooking, posting, or blogging very much. These things used to calm me down and make me feel better, but it’s been so hard for me the last few days. I don’t have any new ideas, and I don’t feel motivated to get creative like I normally do. It’s been really difficult for me. I am so scared that I won’t be able to go study what I’ve always wanted to 🙁
I’m not going to lie, I made this breakfast a long while ago, but haven’t been able to bring myself to write a blog post about it. Anyways, I dragged myself out of bed today. I know it’s wrong to let something I can’t control bring me down like this, so I thought I would try blogging again to get my mind off things. I told you pink made me happy, so here’s a blog post dedicated to a breakfast that resembles how I want the future to be: bright, simple and good.
This is a traditional Thai dessert: luscious black rice pudding drizzled with coconut milk. Vegan and gluten-free, sweet and creamy, this is a great dessert for everyone.
You know how much I like desserts right? There was nothing I wanted more after a long day at school than to come back home with something sweet waiting for me on the dining table. If there wasn’t, I would search through the fridge to find a little piece of chocolate or candy or anything really, to give me some energy.
Yes, school is very tiring.
I also loved sneaking in a piece of sweet into school exams, pretended to cough and stuff that thing inside my mouth.
But I was born in Thailand and I didn’t grow up with desserts like cupcakes, chocolate or ice-cream. Not that I don’t like them, but coming home to a bowl of traditional Thai dessert made by my mom always made me feel like the luckiest kid on earth. I would drop my backpack instantly, go grab a spoon and just dig in. My mom makes a lot of Thai desserts, and one of my favorites would be coconut black rice pudding. My dad also loves it, there’s nothing he wouldn’t eat that has coconut milk in it. Continue reading
Healthy, delicious and filling tacos stuffed with baked falafel balls and topped with a tangy, homemade tomato salsa make a delightful summer meal. These happen to be vegan too!
I don’t know about you, but in Bangkok, I’ve never been able to find a restaurant which offers healthy, vegetarian tacos. Most of the ones sold here are made with a deep-fried oily taco shells, meaty fillings like shredded beef or chicken breast and topped with an incredible amount of cheese. I love the idea of tacos; they can be stuffed with the most delicious things and can be made to suit your preferences. Biting into a good taco, and all the flavors just burst in your mouth. It’s a fiesta!
I’ve been meaning to make my very first healthy tacos for a while, but it’s very typical of me to be forgetful. Anyways, the other day I received a vegan cookbook as a birthday present, ‘But I Could Never Go Vegan!’ by the amazing and very talented Kristy Turner (Click here to check out her fabulous blog!). It may have been one of the best presents I’ve ever gotten. The cookbook is absolutely inspirational. All the recipes are mouthwatering, creative and beautiful. When I saw Kristy’s recipe for falafel tacos with a sriracha tahini sauce, I was instantly inspired to create my own version. Continue reading
This quick salad features a homemade strawberry jam balsamic vinaigrette, fresh strawberries, avocado and romaine lettuce with a dash of ground black pepper. Light, simple and healthy.
I’ve been going through a rough patch recently. Although I’ve been accepted to medical school in Germany, there are still so many things that need to be done and many obstacles that must be overcome. First, there’s the visa problem. In order to get a student visa for studies in Germany, it’s necessary for me to open a bank account in Germany and deposit a given amount of money there. That doesn’t sound very hard, but the bank has rejected my account opening TWICE already. I sent documents there again to apply a third time. I am worried and stressed out like crazy.
Without the bank account, I cannot get a student visa. Without a student visa, I cannot fly to Germany to register myself at the university. I hope I am able to get there before the university’s deadline, which is the 30th of September. This whole thing is just making me so frustrated, I barely get any time to think about anything else, let alone, come up with new, fancy recipe ideas.
So this is why I’m sharing this salad with you today. Continue reading
This is a delicious, quick and basic go-to recipe for pasta with tomato sauce. Made with a few simple ingredients, this dish makes a great midweek meal.
My mother hates canned food. Sometimes I come home with a can of pineapple rings in syrup or champignon mushrooms, and she instantly freaks out about it (sorry mom!). She always says that everything that is canned can be made from scratch, and that canned foods have a lot of nasties in them. I know that may be true, but I argue that it takes much more time and effort to prepare something homemade. She knows that’s true as well.
Our argument mostly ends there, until I bring home another something in a can.
Luckily, I don’t make pineapple upside-down cake or pizza with champignon mushrooms very often, so the only canned-food-argument-trigger is tomato sauce. I’ve always made my tomato sauce with canned diced tomatoes. One day my mom asked me to make tomato sauce from scratch, after a while of hesitating, I simply substituted the canned diced tomatoes with freshly peeled and chopped ones. The homemade tomato sauce, I must say, tasted better.
Mom says: ‘I told you so.’ Continue reading
Crisp on the outside, feathery light on the inside and topped with warm, delicious blueberry compote, these waffles will be your new favorite breakfast to have on Sunday mornings.
What would you rather have on a lazy Sunday morning: pancakes or waffles?
Impossible question, I know.
Don’t get me wrong, I enjoy a stack of fluffy pancakes with fruits every now and then, like these vanilla pancakes with roasted strawberries (hmm yummy!), but I personally prefer waffles on lazy mornings because they’re much quicker to whip up. You just need to preheat your waffle iron, make a simple batter in the meantime and you’re only a few minutes from having the best Sunday morning breakfast ever.
No, scratch that.
Make it even better by preparing a simple berry compote to top your waffles. Continue reading