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Dear friends! Our blog has been moved to a new platform and we are no longer going to post here. We will be more than happy if you continue to be a part of it and visit us sometimes at We are still perfecting our new space and working on making all the previous photos look good again (most of them lost their good quality while being transferred to the new platform). Hope to see you all there. Have a great day!!!

As a breastfeeding mom I need to eat healthy. Cooking only for myself has always been a pain in the neck but when I have somebody to feed it's enough for me to feel motivated. I've always loved cooking for Kamil, mainly because he loves everything I cook, literally, he's such a sweetheart, even when something is really terrible he'll go all 'mmm' and 'aaaah'. I love him. Lara hasn't really tasted my cooking yet but she's a happy little monkey and being on mama's milk only diet has served her well. I must say our eating habits are generally way better now. We try to care about what we eat so that first of all we're all healthy and also because we want Lara to have good eating habits from the start. 

I found this recipe on my new favourite blog the other day, the girl is crazy, she cooks such amazing food that I want to try it all out. And here is what we cooked last night only with a few small changes. It's no longer gluten free but still very, very tasty and healthy. 


Spaghetti pasta
2 medium zucchinis
2 ripe tomatoes

For the pesto:
big bunch of fresh basil
1/3 cup pumpkin seeds
1/4 cup good quality olive oil
 3tbsp grated parmesan

For tomato salsa:
2 ripe tomatoes, peeled
2tbsp good quality olive oil


Cook pasta al dente. Julianne zucchinis until you reach the seeds inside. Fry zucchinis on a tbsp of olive oil for max 1 minute, set aside. In a blender place roughly chopped basil, roasted pumpkin seeds, minced garlic and parmesan. Blend well and add olive oil, salt and pepper. If it's too thick add more olive oil or a drop of water. Chop tomatos and mix with olive oil and salt. 

Mix all the ingredients in a big bowl and serve with pumpkin seeds, pieces of parmesan and drizzle with olive oil. 

Believe it or not these babies were a total improvisation when I opened the fridge this morning and there was almost nothing inside, except for pumpkin which I had baked yesterday and a carton of rice milk. Fortunately google can help you with everything so with a cup of coffee I sat down searching for breakfast ideas including pumpkin. Last time I made pancakes I promised I'd never do them again (burnt pan, stink etc., etc.) but since we literally had nothing else to eat we decided to give it another try. They were vegan because not a single egg was to be found anywhere near the kitchen and to my surprise you really don't need eggs in your pancakes. Honey which we used instead of maple syrup isn't very vegan but you can skip it.  So here is what you need for super delicious vegan pumpkin american style breakfast pancakes. 

1 cup flour
1tbsp potato flour
1 cup rice or soy milk
1tsp baking powder
pinch of salt
1tsp apple cider vinegar
1,5tsp sugar
3tbsp pumpkin puree
cinnamon (optional)
1tbsp coconut or regular oil

Sieve all the ingredients until smooth and fry until golden on both sides. I didn't use any oil for frying but feel free to do so. 

Serve with maple syrup or honey and jam.