This is an almost glutenfree, moist brownies recipe for Janne. Advertisements
Our summer is seemingly having a break, so we are having a light food break, bringing back the christmas flavours.
For some time now, I try to eat as little carbs in the evening as possible and also I bought a steamer, which makes it easy to get your veggies ready without oil and without the loss of the vitamins through cooking.
It’s been a month since I posted something, and again it’s not food.
A little belated but with as much love as always.
It’s getting greener outside and the sun was out so many times, I even got a tan. So what would be a better option to combine those to colors, than in a lemon-matcha cake.
While the sun is being more and more delightful and blessing us with energy, the outside breakfasts add to happy springfeelings.
I wanted to make something for sweet cravings, which isn’t too unhealthy, so I found this recipe on the site of danish blogger Signe.
Let’s start lightheaded into April.
The titel says it all. While being sick for a week, I tried some ingredients to make a tea, that fights back all those bacteria.
After making the peanutbutter, I wanted to try the same with allergy-friendly almonds.
Hej Hej. Today I experimented with green turkish pepper. I made a actually not-so-good-looking Mojo sauce, if I may call it that, to roasted veggies in the oven. It’s very easy, quickly made and healthy.