30 November 2016

New blog in the making

Hi guys,

I know its been forever since my last post.

I am working on a new blog, yes brand new, different name but same delicious food.

Stay tuned.

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18 October 2016

Fettuccine pasta with roasted tomatoes / Makaron z grillowanymi pomidorami

Pasta with tomato sauce is a favourite dish for most of us, but today I am bringing it to a new level. Instead of making a tomato sauce I roasted the tomatoes.
In this recipe, the tomatoes are roasted in the oven over medium heat. This is what makes them juicy and so delicious.

Perfect for this cold autumn weather.

You will need:

400g cherry tomatoes
4-5 tbs good quality olive oil or coconut oil 
black pepper
3 cloves of garlic, crushed

Pasta, I choose brown rice fettuccine ( I cooked around 100g)


Cut the tomatoes in halves, mix with olive oil, salt and crushed black pepper, roast in the oven in 120C for around 40-60min.

While the tomatoes are roasting, cook the pasta according to package directions

When the pasta is done, remove from the boiling water and mix directly with tomatoes.
Sprinkle with freshly cut basil.


Dzis mam dla was przepis na szybkie danie.
Makaron z grillowanymi pomidorami.

Będziesz potrzebować:

400g pomidorkow
4-5 łyżki oliwy dobrej jakości  lub oleju kokosowego
czarny pieprz
3 ząbki czosnku, rozgniecione

Makaron, ja wybralam bezglutenowy z brazowego ryzu. Ugotuj tyle ile potrzebujesz.


Pokrój pomidory na połówki, wymieszać z oliwą z oliwek, sól i pieprz zgnieciony, w piekarniku nagrzanym do 120C piec ok 40-60 minut.

Podczas gdy pomidory są pieczenia, ugotować makaron według wskazówek na opakowaniu

Kiedy makaron jest zrobione, usuń z wrzącą wodą i wymieszać bezpośrednio z pomidorami.
Posypać świeżo ścięte bazylii.

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2 October 2016

Creamy dhal

Autumn is all about comfort food, and when it comes to a quick dinner on a rainy day, there’s nothing more comforting than hearty lentils. 

You know it’s a good recipe when your husband gets home from work and eats 2 portions of this dish. This is how it will make you feel when you try it.

This recipe is easy, creamy, and full of amazing,warming spices that will make your belly happy.
Dal has many health benefits, due to lentils and turmeric. It contains high levels of protein, fibre, folate, vitamin B1 and minerals. It helps to lower the cholesterol and helps in managing blood sugar levels. It is also a  good source of potassium and iron. 
Tumeric it is an amazing spice. I use turmeric especially for the natural detox function of the body cells and the liver’s detoxification.
If you want to know more about all health benefits of turmeric, check out Rhiannon’s blog post

So let me share the recipe, this will be enough for 4 servings.

1 1/2 cups red lentils
2 1/2 cups of water
4 tbsp of powdered coconut milk ( if you don't have it, you can add 1/2 can of coconut milk)
2 cups hot water
1 onion, finely diced
2 garlic cloves, crushed
2-3 tsp coconut oil
1 1/2 tsp turmeric powder
½ tsp garam masala
pinch of saffron ( optional)
fresh parsley or coriander leaves, to garnish
Freshly ground black pepper


1. Rinse the red lentils with cold water.
2. In a medium saucepan heat the coconut oil, add the onion and cook til golden brown, stirring frequently.
3. Add the lentils and water, bring to a boil and let simmer for 15 minutes. Add turmeric, garam masala and saffron.
4. Add coconut milk and mix to combine.
5. Let simmer for another five minutes, until all the liquid is absorbed 
6. Serve warm, garnished with fresh parsley/ coriander leaves, mixed seeds and more spices

Kochani dzis mma dla was przepis na niesamowicie smaczne danie z soczewicy.
Niektorzy z was z pewnoscia znaja danie DHAL, jesli lubia hinduskie jedzenie.

To proste w przyzadzeniu danie zajmie wam niewiele wiecej  niz 30min, a rozgrzeje was w te zimne jesienne popoludnia na wiele godzin.
Musze rowiez dodac ze kurkuma, ktorej jest calkiem sporo w tym przepisie jest niesamowcie zdrowa.

A wiec zapraszam na przepis

1 1/2 szklanki czerwonej soczewicy
2 1/2 szklanki wody
4 łyżki sproszkowanego mleka kokosowego (jeśli nie masz go, można dodać 1/2 puszki mleka kokosowego)
2 szklanki ciepłej wody
1 cebula, drobno pokrojone w kostkę
2 ząbki czosnku, rozgniecione
2-3 łyżeczki oleju kokosowego
1 1/2 łyżeczki kurkumy w proszku
½ łyżeczki garam masala
szczypta szafronu (opcjonalnie)
Swiezo cietej pietruszki lub kolendry do przybrania


1. Przepłukać czerwonej soczewicy z zimną wodą.
2. W rondelku rozgrzać olej kokosowy, dodać cebulę i smażyć na złoty kolor util, często mieszając.
3. Dodać soczewicę i wody, doprowadzić do wrzenia i pozwolić na wolnym ogniu przez 15 minut. Dodaj kurkumy, garam masala i Safron.
4. Dodać mleko kokosowe i wymieszać do połączenia.
5. Niech gotować przez kolejne pięć minut, aż cały płyn jest wchłaniany
6. Podawać ciepłe, przyozdobionym ze świeżych liści pietruszki / kolendry, nasion i więcej przypraw

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14 September 2016

Pasta night: Fusilli with creamy coocnut sauce and mini meatballs

I love pasta! I really, really love it!
We don't eat it very often, but we do I always like to try something new.

This recipe is easy and quick. 

For 4 portions you will need

400ml full-fat coconut milk
coconut oil for frying
1 onion
3 cloves of garlic (minced)
spices ( salt, black pepper, cayenne)
200g mushrooms of your choice ( I used chanterelles) 
fresh parsley
1 egg
250g uncooked pasta
200g good quality organic mince beef/ chicken/ pork/ turkey/ lamb


1. On the pan heat, 3 tbs of coconut oil, chop onions and fry them until gold. Also if you decide to use regular mushrooms, fry them together with the onions. If you use chanterelles like me, wash them and cook them for 15min. Cook your pasta up to your liking.
2. To make the sauce. Add coconut milk to onions and mushrooms, add spices and cook on medium heat.
3. To make mini meatballs, mix the meat with one egg, salt, black pepper and one clove of fresh garlic. Roll small balls and fry them with 2tbs coconut oil. 
4. Add half of fried meatballs and the rest of minced garlic to the coconut sauce. Cook on high heat for another 10min (mixing time to time). 
5. Serve with fresh parsley and the rest of mini meatballs.
6. Enjoy

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6 September 2016

Potato dumplings

The recipe for this yummy potato dumplings is very simple, not very time consuming, and the final result-delicious. 
If you love potato as much as I do ( and I do loooooooooove them so much, oh yeeee) you will definitely try this recipe with 2 simple ingredients.
 Potatoes that have been dinner just grind in a food processor or pass through the press, add the potato flour and shape.

So what will you need:

1.2 kg cooked and cold potatoes
300g potato flour 
pot with water

1. Cook potatoes until soft, cool them down. Mash them.
2. Combine potatoes with potato flour and knead the dough until soft and smooth.
3. Tear off portions of dough and form balls the size of a plum, flatten slightly and make a hole with the handle of a spoon or a knife.
4. Dumplings cook in salted water. After rising to the water surface cool about 1 minute.
5. Serve with sauce or fried onion.
6.To make the fried onion, dice one large onion use 4 tbsp coconut oil and fry on medium heat until brow.



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31 August 2016

Beetroot cooler soup

Since very early age this is one of my favourite soups.
Each time I make it, I add something new and always taste different ( if not better).
This beetroot cooler is perfect for hot summer days, rich in delicious seasonal vegetables and fragrant herbs and also healthy and light.

1 large bunch of beetroot with leaves
2-3 litters of chicken or vegetable stock ( use vegetable for vegan version)
3 tbsp of vinegar
400 ml greek yoghurt ( coconut milk for  vegan option)
3-5 cloves garlic
1 white onion
1 bunch of dill
1 bunch of parsley
Himalayan salt
black pepper
coconut oil ( or any other frying oil)
350g British gems potatoes
2 carrots

for chicken stock:

2-4 organic chicken legs
3 litres of filtered water
2 cloves of garlic
1 bunch of parsley 
2 large carrots- chopped
1 parsnip- chopped
cup of chopped celeriac
3 bay leaves 
black pepper

To prepare chicken stock / vegetable stock, put all ingredients in the big pot, add water and boil on the low-medium heat for about 90 min.

Make sure to thoroughly washed the leaves and the beetroots. Beets separated from the leaves, peel and grate in your food processor, cut the leaves and stems.  
Pour chicken/ vegetable stock into the pot, put on the stove and cook together with potatoes and carrots for about 10 minutes, add grated beetroot, vinegar and cook under  covered, until tender (another 20min).

Fry onions until gold and add them to the pot with cooking soup.

Squeeze some garlic and add to boiling beetroot together with salt and pepper. When the beets are soft, remove the pot from the stove  and allow to completely cool.

After the cooling time, add *sour cream chopped dill and parsley. Add as little or as much as you like.

Stir and enjoy cold!!

*you can also use greek yoghurt, buttermilk, coconut cream or coconut milk

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28 August 2016

Tutti Frutti smoothie

A fruity smoothie filled with some of my favourite fruits: strawberries, papaya, pineapple.....and few more.

I always look forward to drinking my morning smoothie as it keeps me happy, both on the inside and out! I am happily surprised to see y hubby loving them too ( but sometimes I have to lie to him what is in the smoothie as he doesn't like few veggies so much, haha).

So to make this yummy candy like smoothie you will need:

For 2 servings

200g chopped papaya
1 cup of pineapple
1/2 cup of blackberries
1 cup strawberries
2 kiwi
1 banana
1 cup coconut water ( still water will be fine too)
1 tsp chaga mushroom powder ( skip if you don't have)

Use your high-speed blender to blend all ingredients and enjoy!

Pyszny smoothie na rozpoczecie dnia.
Mam nadzieje ze tez lubicie smoothie i soki?
Jaki jest wasz ulubiony, podziel sie przepisem zostawiajac komentarz.

Na  2 porcje tutti frutti smoothie bedzie wam potrzeba

200gr papaji 
1 szklanka pokrojonego ananasa
1/2 szklanki jezyn
1 szklanka truskawek
2 kiwi
1 banan
1 szklanka wody kokosowej badz zwyklej wody mineralnej
1 lyzeczka chaga proszku (opcjonalnie)


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11 August 2016

Simple pasta with garlic prawns

Delicious meaty prawns in aromatic sauces with spaghetti pasta, well it will work with any pasta, to be honest.

Of course, the seafood is the best when is eaten on the beach, caught just hours before it landed on our plate. However, we have to settle for what we have and make sure to make the food really delicious!

Plus, it's ready in 15min.

The ingredients:

3 cloves of garlic
250g fresh uncooked prawns
1 tbsp coconut oil
fresh parsley
1/2 lemon
3 tbsp tomato sauce (The recipe for my tomato sauce you will find HERE.)


1. In a hot water cook your pasta al dente.
2. Melt coconut oil in the pan and once hot reduce temperature to low and fry your prawns until pink, add garlic and, mix well and set on the side to cool down.
3. When your pasta is ready, add tomato sauce and prawns. Mix together.
4. Sprinkle with fresh herbs and lemon juice.


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24 July 2016

Coconut macaroons, perfect dessert in 20min

Coconut macaroons, the best in the world. Crispy on the outside soft in the middle.

Quick to make and only 3 ingredients ( well do be honest 2 would work too).

Coconut macaroons are one of my favorite childhood cookies to make, and they’re my easiest baked dessert to make when I have my friends over. 

You can use either sweetened or unsweetened coconut, I used unsweetened.
These are 100% better than the store bought ones, they don't have any sugar ( only the natural one), no additives, no preservatives. Anyone can make them, and they will always work perfectly.

So, here is the list of what you need to make batch of coconut macaroons:

3 egg whites
2-3 cups of desiccated coconut
pinch of salt, I use Himalayan salt

1. Beat the egg whites with a pinch of salt until stiff.
2. Add the coconut and mix gently.
3. On a plate lined with baking paper spoon coconut mix ( I use an icecream scoop).
4. Bake in preheated oven to 170C for around 15min ( or until the macaroons will start getting golden brown).

Kochani dzis wam przynosze jeden z moich ulubionych deserow z dziecinstwa.
Czy wy tez je uwielbiacie?
Kruche na zewnatrz i mieciutkie w srodku? Pyszka

Na szczescie mozna je zrobic w doslownie 20 min.

Do przygotowania bedzie nam potrzeba:

3 bialka jajek
2-3 szklanki wiórków kokosowych
szczypta soli

Jak je zrobic?
Ubic bialka na sztywno, dodaj wiórków i piecz 15 min w 170C.

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18 July 2016

Indigo Nutrition Organic chocolate mix review + recipe

Today I am bringing you chocolate to kill that Monday blues. 

As you might remember I made chocolates so many times and so many different varieties that when Indigo Nutrition asked me if I want to try their products I was very excited.

A raw chocolate starter kit is very good for all of you who wants to learn how to make that perfect batch of chocolates.

The kit comes with comes with a recipe, cacao powder, cacao butter, agave syrup, vanilla powder all raw and organic. products A 300g pack costs £12.99 and 750g £23.99. You just have to follow the instruction and voila, your chocolate will be ready in no time. 

The consistency of the mix is a little bit to thick for my liking if you want to make small pralines but works great as chocolate slab. 

I would suggest to use only 1/2 agave syrup if you are not the biggest fan of very sweet chocolate.

In overall, this product is great for everyone who wants to start with making their own healthy chocolates.

You can add toppings of your choice ( like I did) and enjoy it.

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5 July 2016

Pasta with home made tomato sauce and goat cheese GF

Do you like spaghetti?

Spaghetti with home made tomato sauce  is a classic combination, the base of pasta dishes, the easiest, yet the most delicious. Tomato sauce and pasta is definitely a good combination, plus you can create so many amazing varieties using only very few simple ingredients.
My recipe involves gluten free pasta as you might remember I try to eat as little products with gluten as possible. 
Over the past months, I tried so much gluten-free pasta of different companies, and Rizopia is definitely on the top of my list.

My tomato sauce doesn't involve many ingredients, this is why it comes handy when you need something quickly.

Ingredients for 4 servings

5-6 ripe organic tomatoes
3 cloves garlic
2 tbsp coconut oil or ghee
salt and black pepper to taste
pinch of sweet paprica
pinch of coconut sugar ( you can skip this)
goat cheese 
a handful of uncooking gluten-free spaghetti pasta (cook to your liking)

favourite herbs for garnish - me basil, thyme, oregano

1. Cut a small “X” on each tomato.  Drop them into boiling hot water and leave it  for approximately 3-5 min.
2. On the pan melt coconut oil, and fry garlic until golden on medium heat.
3. Peel the skin from the tomatoes, cut into small pieces and add to oil.
4. Fry it on medium  heat for 30min, half way add spices and sugar.
5. Boil your favourite pasta.
6. You can serve imminently or strain it first if you prefer a smooth sauce, crumble goat cheese on top.

Kochani, kto nie lubi makaronow, a szczegolnie tych z sosem pomidorowym. 
Ja uwielbiam makarony, moglabym je jesc prawie codziennie.

Dzis przychodze do was z przepisem na makaron z sosem pomidorowym domowej roboty.
Prosty szybki i nie wymagajacy zachodu, a przede wszsystkim nie zawierajacym konserwantow.

A wiec do zrobienia sosu na 4 porcje potrzeba bedzie:

5-6 dojzalych pomidorow ( ja uwielbiam malinowe)
3 zabki czosnku
2 lyzki oleju kokosowego
sol, pieprz
szczypta slodkiej papryki
szczypta cukru,ja uzywam kokosowy
kozi ser
garsc pasty (ugotuj jak lubisz)

ziola wg uznania


1. Pomidory naciac i spazyc goraca woda.
2. Na patelni rozpuscic olej, dodac czosnek i smazyc na wolnym ogniu az do zezloczenia.
3. Pomidory obrac, pokroic w male kawalki 
4. Smazyc na oleju przez 30min, w miedzy czasie dodac przyprawy i ziola.
5. Ugotuj makaron.
6. Mozesz podawaj odrazu albo przecedzic zeby pozbyc sie pestek, skrusz kozi ser na gore.


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29 June 2016

Raspberry belini

Today I am sharing with you my last summer cocktail.

Raspberry Belini! Great for girls nights.

For one bottle of champagne/ prosecco 

1 cup of raspberries
1 tbsp coconut nectar or coconut sugar
1/3 cup of coconut water

Champagne glasses


1. Blend the raspberries, coconut water and the sugar in a food processor, until smooth.
2. Pour 2 tbsp of raspberry pure to the champagne glasses, top up with bubbles.
3. Stir gently and enjoy.

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