Hello y’all! After a long break (again) I am back in my spring edition and I’m bringing with me some delicious, healthy recipes that will help you lose a few pounds so you can fit in your favorite skinny jeans. :))

Every spring some kind of eat healthy spirit wakes up in me so I go through vegetable markets like crazy. It doesn’t last long, but it always gives me hope that this year things will be different (yeah right) and I will successfully keep my diet. Here’s hoping! Meanwhile I am presenting you my delicious SPRING MUNCHIES!



Pesto idea came to me while I was watching J. Oliver cooking some sort of curry. Ingredients he used made me think of Italy and pasta (idk why) so I decided to make pesto. Some of the ingredients I didn’t have at the time and that’s how this became a so called pesto.


  • half an onion
  • 4 spring onions
  • half packet of grated cheese
  • one handful of fresh dill
  • 3 garlic cloves
  • pinch of salt
  • 3 table spoons of olive oil
  • handful of fresh chives
  • fresh parsley leaves
  • fresh celery leaves



Chop onion and spring onions to larger pieces. Clean garlic cloves. Blend them together with fresh herbs. Add other ingredients (olive oil, cheese, salt) and blend to a nice, shiny mixture. Put in a jar and add some olive oil on the top to prevent from going bad. Keep in the refrigerator. I have to emphasise that is more like pesto concetrate and has a really strong taste. To cook add 1,5 dcl of milk in a pot, heat it up and add 5 table spoons of pesto. It will become nice and creamy. Pour over freshly cooked pasta, spice it up with some pper and rosemary and voila *so called pesto is done.

*I call it so called pesto because in the real one you have to put basil and pine nuts. 🙂



This is actually my friends recipe but as usual I stole it and wrote it down. 🙂


  • 2 whole garlic bulbs
  • olive oil
  • vegetable stock
  • bechamel
  • salt
  • vegeta (spice mixture)
  • caraway seeds
  • parsley
  • cooking cream


Clean 2 whole garlic bulbs and cook them up on olive oil. Add some chicken stock, but not too much, it has to remain white. When it softens. blend it with a hand blender, add bechamel (it will thicken the soup). Let it boil and add salt, vegeta, parsley, caraway seeds and cooking cream. If you have, chop up some garlic leaves and cook them up a lil bit. Serve it with croutons. 🙂



I don’t like to fry fish at home, because I live in a small apartment so the smell gets everywhere, and just boiled fish does nothing for me. I tried this recipe and it’s great, you get beautifully fried fish with zero smells.


  • trout
  • spring onions (3 per fish)
  • unpeeled garlic cloves (4-5 per fish)
  • onion (half per fish)
  • salt
  • mixed pepper
  • fresh herbs (whichever, as much as you want)
  • lemon (half per fish)
  • olive oil (table spoon per fish)
  • butter

Dry up already cleaned fish (ask the guy in the market to do it) with some kitchen paper and rub in salt and pepper. Chop up the spring onions and put them in the middle of aluminum foil along with unpeeled garlic cloves. Put the fish on it. Chop up fresh herbs (parsley, chives, bay leaves, rosemary) and put it in the fish belly. Pour over with some olive oil, juice of half a lemon and some butter pieces. Fold the aluminum foil and close the edges tightly and lift them up a bit (so the juice doesn’t pour out). Cook in a oven 220 degrees (Celsius) for 8 minutes per pound (0,5 kilo). As a side dish make a spring salad consisting of corn salad, radishes, seeds, spring onions, olive oil and lime juice. Fish dressing: olive oil, parsley, rosemary, garlic, onions. Bon appetit 🙂





This recipe was invented because I had some left over rice and I didn’t want to waste it.


  • rice
  • asparagus
  • spring onions
  • tomatoes
  • carrot
  • salt
  • olive oil
  • sour cream
  • lemon



Chop up spring onions and tomatoes to smaller pieces, grate one carrot and mix it all together. Heat up some olive oil and fry up the veggies for couple of minutes. Add already cooked, cold rice, add some salt and cook 5-7 minutes. Heat up asparagus on a grill pan. Serve with some lemon juice and sour cream. Sipmle and tasty 🙂



This recipe is of both Phoenix and me – he made the rosties, I made the salad. 🙂


  • zucchinies
  • oat meal
  • wheat bran flour
  • regular flour
  • 1 egg
  • salt
  • pepper
  • cumin
  • flax seeds
  • sunflower oil
  • olive oil
  • lamb salad
  • radishes
  • spring onions
  • fresh fennel
  • fresh chilli peppers
  • carrot
  • fresh sweet peppers
  • half a lime
  • seed mix for salad



Grate zucchinies, put some salt in them and let them rest for a while. Drain out the water. Add oat meal, flax seeds, wheat bran flour, regular flower, one egg and spice (salt, pepper, cumin- parsley, red paprika, garlic is also a good choice) and mix it all up. The mixture shouldn’t be too watery, has to be thick enough so you can make little balls (like falafel). Fry them up in oil until they are brown.

Salad: chop up all the veggies to smaller pieces and mix them with corn salad. Add mozzarella, juice of half a lime, some olive oil, salt and salad seed mix (sunflower seeds, flax seeds, pine nuts, soy seeds, pumpkin seeds etc). Mix it all up and serve with rosties.

5 easy recipes for delicious grub that isn’t fattening. Enjoy,

T 🙂


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