Open omelette with greens, walnuts and baked potatoes / Omelete aberta com grelos, nozes e batatas

Simple an OMG so delicious! It’s a good way to clean your fridge too just before you go to do your next food shopping. This is a open omelette done with 2 eggs, some leftover greens that I had cooked the day before and some baked potatoes cut in really tiny pieces and a handful of broken walnut pieces. First warm the greens and potatoes on the pan, after add the beaten eggs (already with salt and pepper) and nuts and try to incorporate all the greens and potatoes within the egg. Let it cook for 2 to 3 minutes and serve with some bread ❤


Este prato é super simples e delicioso, ótimo para acabar com as sobras que temos no frigorífico 🙂 Para fazer esta omelete usei 2 ovos bem batidos com sal e pimenta, “verdes” que tinha pronto no frigorífico (pode ser qualquer tipo de couves, espinafres, estes eram mais tipo grelos), uma mão cheia de nozes partidas e batatas assadas cortadas aos cubinhos (que tambem ja tinha pronto). Aquecer os grelos e as batatas numa frigideira anti aderente durante uns 3 minutos e depois adicionar os ovos ja batidos e as nozes e deixar cozinhar até o ovo ficar com a consistência desejada. Servir com uma fatia de pão de cereais. Bom apetite !

Lots of love,

Sandrina xx


Back with vegetarian pasta dishes and some life updates, Yoga related!

Hello! I know it has been sooo long, but I have a good excuse this time! I trained to become a Yoga teacher and started working straight away 😀 I feel so blessed with the opportunities i have been given here in Italy..

Besides my teaching time in the beach during all summer I was working 3 days a week in my other half parents restaurant, so that took a lot of my time too, and it was exhausting.

We had a proper summer 3 months of sunny 35 degrees, actually i couldn’t take it anymore, after living so many years in London it will take awhile to get use to . As I was alone most part of the summer I really couldn’t justify cooking fancy food, or cook at all…I mainly ate salad from my garden, eggs, cheese, fruit and all the veggies you can eat raw 😉 It was quite healthy and refreshing actually.

But now I’m settling back in my routine and actually did a proper planner of my days, so they don’t go idle (watching series and instagram eheh) and I am back into the kitchen, when I a not practicing Yoga or teaching classes ( I still don’t have that many, but hopefully they will increase) or studying (which I tend to do a lot).

So I decided to pack a few pasta dishes, some vegan and some vegetarian, they are mainly for inspiration as they are very simple and quick to make, so we cannot use the excuse that healthy recipes take long time or are hard work. And pasta is healthy, just eat in moderation, with really good fresh ingredients and you are ready to go, and if you _really_ want swap regular pasta for wholewheat or quinoa or brown rice pasta, I don’t as I eat very once in awhile, may 3 times a month, as I am a rice kind of girl 😉

Enough of blah blah and let’s look at this delicious dishes, if I may say :


This is a really easy fresh pasta dish (which you just boil for 3 to 4 minutes) Mixed with a simple sauce of white beans, cherry tomatoes, good quality olive oil and some parsley ❤ Delicious and super healthy and quick, Can be done under 15 minutes.


This is the old school Pasta with Peas that is part of Italian tradition, I added some carrots because I had one laying around, the original is without but I love my veggies and I think it gave a nice sweetness to the dish. This is a one pot dish, so even better, it takes around 20m beginning to end. Fry onion and garlic in olive oil until soft and add fresh chilies to taste, add the carrot chopped as small as you can so it cooks really fast and let it be here for 5 minutes, add a touch of white wine (optional, but if used wait a couple of minutes before adding another ingredient). Add the peas, stir for another 2 minutes and add half a cup of tomato sauce (passata, good quality). If you would like add half an organic vegetable stock cube and some black pepper. Add boiling water to this mixture, enough water to cook the pasta and have some sauce left. You can add little by little too if you are not sure. Season with sea salt, and serve as soon as the pasta is ready ( to 10 minutes).

Hope all is well, and get used to see me often now! Have a lovely day/night depending on wherever in the world you are ❤

Vegan mushroom bolognese sauce / Molho bolonhesa com cogumelos e sem carne

Quick tip : Change the meat for mushrooms and make a delicious bolognese sauce <3Just clean the mushrooms and put them in a food processor and it’s done. Cook your sauce as you would normally #‎vegan‬ and so delicious,! Mix it with pasta or serve on top of rice/bulgur/quinoa…

ideia rapida e saudavel de hoje, que tal trocar a carne picada por cogumelos picados no molho de bolonhesa? 😉 E’ so colocar os cogumelos na trituradora e fazer igualzinho ao que costumam fazer, fica maravilhoso. Uma opçao vegana que ninguem se vai importar! Servir misturado com massa, ou em cima de arroz, quinoa ou bulgur. Bom apetite 🙂


Curried Bulgur and Mediterranean Bulgur / Bulgur com caril e Bulgur ao estilo mediterranico

I have to say I forgot about Bulgur wheat, until my dear friend Sandra made it when I was visiting a couple of weeks ago, since I came back I already cooked it twice, the curried bulgur it’s her recipe (I didn’t really ask so some things might be mixing 😉. I also made Mediterranean style bulgur, they are both very delicious indeed., they may look similar, but believe me, they taste very different! 🙂

For the bulgur use the rice technique : 1 bulgur for 2 water. Fry some onion and garlic in olive oil and add the bulgur salt and water and let it cook for 30 in low heat plus leave the lid on for a further 5 to 10m or until fluffy.

Choose your veggies of choice and chop them finely I used carrots, red peppers and zucchini and peas (just for the 1st). For the 1st recipe you fry the veggies with olive oil, onion and garlic, tomato passata ,paprika, chili and curry powder until soft. When all is mixed add some feta on top.
For the Mediterranean add the veggies plus some parsley and chopped sun dried tomatoes and fry in olive oil onion and garlic until soft. To spice it up I added chili oil (very hot) and a lot of fennel seeds.Mix the Bulgur with the veggies.I added some rucula, soft greens, linseed and sunflower seeds. ❤

P.S. Finally found an amazing restaurant with a vegan buffet, I’m seriously in love! If you live in Italy it’s in Rimini and it is called Bio’s Kitchen


Ja me tinha esquecido o quanto eu adoro bulgur! A minha querida amiga Sandra lembrou-me e ja fiz 2 receitas esta semana. A de Caril é dela e fiz tambem uma receita ao estilo mediterranico.

Para fazer a bulgur, fazer como se estivessem a fazer arroz, ou seja por cada medida de bulgur usar 2 de agua. Eu gosto de fritar cebola e alho em azeite e depois colocar a bulgur, agua e sal e deixar cozinhar com tampa durante 20 a 30m, depende da bulgur e depois com o fogo apagado mas com a tampa deixar absorver o resto da agua, durante mais uns 10m .

Escolher os vegetais : eu usei cenouras, pimentos vermelhos, courgette e ervilhas (so para a primeira), cortar bem fininhos e fritar em azeite, alho e cebola. Para a 1a receita os temperos sao sal, paprika, pò de caril , malagueta e polpa de tomate. Quando os legumes estiverem cozinhados, mas nao demais, misturar bem com a Bulgur e adicionar queijo feta.
Os temperos da 2a receita sao malaguetas picadas (usar bastante, sal, pimenta e muitas sementes de erva-doce, adicionar tambem se possivel tomates secos ao sol cortados aos bocadinhos (ou fresco se nao houver) e bastante salsa. Quando pronto misturar com a Bulgur e adicionar sementes de girassol, de linhaça, e agriao e rucula, servir quente ou frio, otimo para marmitas tambem! Embora tenham um aspecto parecido o sabor é completamente diferente e podem usar os vegetais que desejarem. Bom apetite x


Shakshuka or Moroccan baked eggs / Ovos escalfados num molho de tomate picante receita marroqina

Today we had Shakshuka or Moroccan baked eggs, it was absolutely delicious!! This is an Ottolenghi recipe, and as you know he is amazing. My version serves only 2, and I reduced oil and sugar quantities, otherwise is more or less the same. We served it with polenta but you can serve with crusty bread too


A receita de hoje e’ de um chef bastante famoso no Uk chamado Ottolenghi. E’ uma receita marroquina de ovos escalfados num molho de tomate picante. Podem seguir a receita do link em ingles ou ver aqui a traduçao, eu sò diminui a quantidade de oleo e açucar, mas de resto é igual :


4 tomates grandes maduros ou uma lata de tomate pelado
2 pimentos
pimenta cayenne
açafrao ou açafrao das indias
louro,timo, salsa
sal, pimenta preta, malagueta
açucar castanho (1 CS)

Fritar as sementes de cominhos sem oleo passado 2 minutos, adicionar o azeite a cebola, as ervas, o açucar e o açafrao. Quando estiver com uma cor bem dourada, adicionar os pimentos e deixar fritarpor 10 minutos. Adicionar os tomates e o sal, pimentas, chilies, o que quiserem para ficar bem saboroso. Ir adicionando agua à medida que for necessario para manter o molho aguado e nao demasiado seco. Deixar cozinhar durante 10 a 15 m, depois adicionar os ovos e tapar. Cozinhar durante 15 m ou até os ovos estiverem bem cozinhados. Servir com pao Rustico tipo broa ou polenta, salada. Bom apetite! 🙂


Easy peasy veggie tart / Tarte de vegetais super facil


Easy peasy pie :
Sorry I have been a bit lazy the last couple of weeks, but here it is an easy and delicious pie for you! The pastry is a shop bought one, just buy one without a lot of bad things.. In a pan fry finely chopped 3carrots, 200grs of mushrooms,1/2a leek and garlic(and some salt and pepper and herbs) with olive oil until tender. Beat 3 eggs with half a cup of water and 1 full tablespoon of tapioca starch (potato should work too) and some seasoning, add the cooked veggies and mix well. If you wish grate a tiny bit of Parmigiano cheese on top.Bake at 190C for 40m or until set and golden brown


Tarte de vegetais sem super facil:
Comprar uma massa para fazer tortas tipo quiche (ou façam voces mesmos se tiverem tempo) 😉 de boa qualidade. Numa frigideira colocar azeite, 2dentes de alho, 1/2 alho frances, 200grs de cogumelos frescos e 3 cenouras cortados bem fininhos, sal e pimenta e deixar cozinhar ate começarem a ficar moles.Numa taça bater 3 ovos com meia taça de agua e 1 colher de sopa bem cheia de tapioca ou maizena, adicionar sal e peimenta a gosto. Colocar os vegetais junto com os ovos e mexer bem e colocar dentro da massa. Se desesjarem podem ralar um bocadinho de queijo tipo o Parmigiano por cima. Que previamente foi colocada na forma ja levemente untada. Assar a 190C durante 40m ou ate ficar dourada por fora e o recheio estiver cozido. Bom apetite 🙂


Chickpeas and chocolate cookies, amazing! #GF / Bolachinhas de grao de bico e chocolate ;)

Amazing chickpeas chocolate cookies! I promise you won’t even notice 😉 #glutenfree #grainfree

240grs of chickpeas (a can,drained and rinsed)
1.5 Tablespoons of peanut butter
2 tablespoons of maple syrup + 2 tablespoons of raw sugar (or use just one)
2 tablespoons of ricotta (or 40grs of yogurt)
70grs of almond meal
60 grs of dark chocolate in pieces

Mix everything (except the chocolate) in the food processor until smooth, add the chocolate pieces. Bake for 15 to 20m at 190C. It will be a bit soft when baked. Let it cook completely before eating. Enjoy!

chickpeas cookies


Bolachas feitas com grao de bico e chocolate, sao deliciosas e juro que nao se sente o sabor. Estas bolachas nao contem gluten.

240grs de grao cozido e bem lavado
1.5 colheres de sopa de manteiga de amendoim
4 colheres de sopa de adoçante (usei 2 de açucar cru nao refinado e 2 de xarope de acer)
2 colheres de sopa de queijo fresco, usei ricotta, mas tambem podem usar 40grs de yogurte natural
60grs de chocolate preto aos pedacinhos
70grs de farinha de amendoas ( se tiverem uma trituradora basta picar as amendoas ou comprar ja feito)

Na trituradora picar tudo muito bem (excepto o chocolate) ate ficar bem macio, depois misturar o chocolate. A massa deve ser bastante pegajosa, é facil fazer as bolachinhas. Assar duramte 15 a 20m a 190C. As bolachas ficam molinhas tem que deixar arrefecer bem antes de comer, pois endurecem quando esfriam. Bom apetite 🙂


Wild salmon 2 ways ( inexpensive tricks) / Salmao selvagem 2 maneiras (economico)

English Version :
1 – Baked “Teriyaki ” salmon with plain rice
2 – Spinach, leeks and salmon pasta

You should always eat wild salmon instead of farmed salmon, for various reasons, but because the wild is much more nutritious due to their diet. Eating seaweed makes wild salmon with a higher amount of omega 3, read more here :
It is quite expensive so I decided to show what you can do with 2 wild salmon fillets. I was able to make 4 meals out of them ( 2 recipes, 2 meals each).

1- Cook sushi rice according to directions.
Mix 1/2 a cup of soy sauce with 1 tablespoon of raw brown sugar and 1 teaspoon of hot sauce, I used Sriracha but you can use tabasco, piri piri etc..and some garlic powder .Put the sauce on top of the salmon fillets and bake in the oven at 200C for around 12m or check when it’s cooked but not dry. Serve on top of rice with a big green salad. The full fillet was just for the picture, half is enough believe me.

2 – Fry half a leek chopped with garlic, oilve oil and chili flakes or fresh ones and some salt, when soft add a bit of white wine and let it cook for 2 minutes, add fresh spinach (a lot) and cover for 3 minutes, stir and add flaked salmon( the 2nd fillet that we did with the rice but didn’t use) mix as little as possible, only just enough to warm it 2 to 3 minutes should be enough. Your pasta should be cooked by now, just mix it all together, in case is a bit dry add a bit of the water from cooking the pasta.
Hope you enjoy it.

Lots of love, Sandrina x


Versao Portuguesa :

1 – Salmao no forno com molho “Teriyaki “e arroz branco
2 – Massa de alho frances, espinafres e salmao desfiado

O salmao selvagem é muito mais nutritivo que o salmao de cativeiro, devido a sua dieta rica em algas e outras plantas naturais, fazendo com que a proporçao de omega 3 sejam muito mais altos que os O6, ler mais aqui –>

O Salmao selvagem custa o dobro do salmao de cativeiro, mas vale a pena, aqui ficam 2 sugestoes para aproveitarem ao maximo o vosso salmao, cada receita serviu 2 pessoas.

1- Cozinhar o arroz. Entretanto misturar meia taça de molho de soja com 1 colher de açucar escuro e uma colher de chà de molho picante como o piri piri e alho em pò. Colocar este molho em cima dos 2 filetes de salmao e levar ao forno a 200C durante uns 12 minutos ou até estar cozinhado mas nao seco. Servir com o arroz e uma salada verde. Um filete para 2, estava todo no meu prato so para a foto 😉


2-Cozinhar a massa. Entretanto cortar meio alho frances as rodelas e fritar em azeite com alho e malagueta fresca ou seca e sal. Quando estiver bem mole adicionar vinho branco e deixar evaporar durante uns 2 minutos, adicionar bastantes espinafres frescos e colocar uma tampa durante 2 ou 3 minutos e mexer. Desfiar levemente o 2° filete de salmao, que cozinhamos na receita anterior e tinhamos guardado no frigorifico (ou congelador) e adicionar aos espinafres e deixar aquecer, no maximo uns 3 minutos, sem mexer muito para nao desfazer o salmao. Quando estiver tudo pronto misturar a massa e os vegetais e salmao e servir (se estiver um bocadinho seca adicionar um bocadinho de agua da cozedura da pasta).

Bom apetite smile emoticon

Vegan pasta with cherry tomatoes,fried peppers and nuts/ Massa com molho de tomate cereja, pistachios e pimento frito <3

English Version:

Last week my sister came to visit, lots of love 😀 so I didn’t cook much, as we were out a lot. We had a lot of fun, went to see some fantastic caves with salt formations inside, went ice skating and to see some castles and amazing landscape, god bless Italy 😉 And tonight my other half and I are going to check out this voluntary work to see if it’s a good fit, really hope so, as I have been looking for awhile. This institution is quite small and they help people and animals in need.

So, for today’s recipe: 2 people eating well or a small leftover

1 packet of pasta (for gluten free you can use corn or rice pasta, vegetarian can use fresh pasta, just cook according to time in the packet) I used around 300grs

1 can of cherry tomato sauce (the one with whole tomatoes not passata)

1/2 small onion

2 cloves of garlic

5 fried peppers (the long ones,sweet, already fried in olive oil, I had mine frozen as I did a big batch and froze in little portions)

handful of cashews and pistachios

handful of rucola/arugula/rocket leaves

splash of white wine/ salt/pepper/paprika/pinch of turmeric/dry oregano/fresh basil leaves/fresh chili chopped (or whatever you have at home/fancy)

Boil the water for the pasta, add sea salt and cook pasta. meantime..

Fry the onion, garlic and peppers together in olive oil until the onion is cooked and with a light color, add a splash of white wine and let it cook for a couple of minutes. Add the can of tomatoes and spices and let it cook while the pasta is cooking(if necessary add a bit of water from the pasta so it doesn’t get dry). When done add most of the rocket but leave a bit to put on top. Drain pasta and mix it into the sauce, let it cook for 1 minute and dish up. add fresh rocket and nuts on top. If you are not vegan you can shave some cheese on top, but it’s so tasty that it doesn’t need ❤

Lots of love,



Portuguese Version:

A minha irma veio visitar-me na passada passada por isso nao fiz nenhum update por aqui, para dizer a verdade mal cozinhei, so uma sopinha, porque estavamos sempre fora. Andamos a ver grutas com formaçoes de sal, castelos a patinar no gelo e comer muita massa e pizza 😉

Hoje a noite vamos ver uma instituiçao para começar a fazer voluntariado para ajudar pessoas necessitadas e animais abandonados, hoje vamos falar de coisas praticas, pois nao estamos muito disponiveis no verao por causa de trabalho, espero que nao seja um problema!

Mas vamos là a receita: serve 2 pratos bem cheios ou entao sobra para uma marmita pequenina

300g de massa (para ficar sem gluten podem usar massa de milho ou arroz, se nao forem veganos tambem podem usar massa fresca, como quiserem, mas sigam o tempo de cozedura do pacote)

1 lata de tomates  cereja em molho (se nao houver uma normal, mas nao usem ja em creme pois por norma usam tomates ja passados do seu tempo)

1/2 cebola pequena picada

2 dentes de alho picados

5 pimentos doces fritos em azeite daqueles longos, eu por norma tenho conglado em porçoes pequenas, pois é uma maneira facil de adicionar sabor aos pratos

mao cheia de castanha de caju e pistachios (ou o que tiverem por casa)

mao cheia de rucula

um bocadinho de vinho branco/ sal/pimenta/paprika/açafrao das indias/oregano seco/folhas de basilico/malagueta fresca (ou as especiarias que tiverem por casa, mas mais associadas ao mediterraneo para este prato)

Ferver a agua para a massa, colocar a massa dentro e sò depois o sal, cozinhar a massa e entretanto fazemos o molho.

Fritar o alho, a cebola e pimento tudo junto, ate a cebola ganhar uma cor,adicionar o vinho e deixar evaporar durante 2 minutos. Adicionar a lata de tomate e especiarias (ise começar a ficar seco adicionar agua da cozedura da massa, este molho nao é muito seco). Quando a massa estiver cozida,adicionar metade da rucula ao molho e guardar o resto para por por cima. Escorrer a massa e misturar no molho e deixar cozinhar durante 1 minuto e colocar nos pratos. Juntar a rucula e as nozes por cima, se nao forem veganos podem adcionar um bocadinho de queijo ralado por cima, mas realmente nao é necessario pois é mesmo saborosa!

pasta with cherry tomatoes

Bom apetite,

Sandrina x

Cinnamon roll cake, secretly healthy ;) / Bolo de canela saudavel

English Version:


Yesterday i was in mood for some cake, so I came up with this delicious healthy version of your regular cinnamon bun, it’s rich and sweet, but it doesn’t kill you 😉 I’m lucky enough to say, that as the time goes by, i like regular cake less and less, the only thing I taste is butter and a sickly sweetness, nothing else and i love flavour! so the most important thing for me is for my treats to be sweet but to let me feel the taste of my ingredients. The base of this cake was a chocolate and carrot cake I came up a while back :

I have to say that baking doesn’t need to be an exact science, it’s about making it your own, play with it, you will see, it’s almost always tasty! It may not me as high, but if you want healthier versions (changing from traditional ingredients) it will always change the texture, try you might actually like it ❤

Ingredients :

– to grease the pan : 1 TBs of organic butter (real thing or coconut oil, not melted) , 1 TBS of cinnamon , 1 TBS of raw brown sugar or coconut sugar –> first grease the pan, after mix sugar with cinnamon and coat the pan until all surface is covered.

for the batter :

150grs of flour ( I used 100grs of rye and 50grs of plain)

15grs of yeast (for cakes)

3 eggs

150grs of natural yoghurt (whole,organic)

7 TBS of maple syrup

1 TBS of melted butter

50grs of lucuma powder OR I would add a 1TBS of sugar(not maple as it is a powder )

For the drizzle : melt 1 TBS of butter with 1 TBS of cinnamon and 1 TBS of sugar (brown or coconut).

Mix all the ingredients ultil a smooth batter is formed. For an airy cake whisk your egg whites until set and fold carefully once all the other ingredients are well mixed. pour batter into the pan and at the end drizzle the cinnamon liquid on top of it in a circular motion.

Bake at 175C around 35m but keep checking, as i used a really big pan, thats why it was so thin. In a smaller pan may take a bit longer.

Lots of love,

Sandrina x

Versao portuguesa:

Ontem estava com vontade de um bolo um bocadinho diferente entao decidi fazer um bolo de canela, delicioso, mas que nao entope nenhuma veia 😉 Eu tenho bastante sorte porque com o passar do tempo o meu palato foi mudando e hoje em dia cada vez gosto menos de doces demasiado doces, onde os unicos sabores sao a manteiga e o açucar, gosto de sentir os diferentes sabores e saber que posso comer 1 bela fatia sem qualquer culpa 🙂

A base deste bolo foi de uma receita que criei ja ha bastante tempo:

E gostava de dizer que os bolos nao sao aquela ciencia exacta ( a nao ser que queiram fazer um bolo super tradicional para alguem super tradicional), para fazer bolos mais saudaveis, as texturas mudam, o que nao e’ uma coisa ma’, e’ so’ diferente..  E e’ tambem um desafio, para criar coisas diferentes, com ingredientes diferentes, sem aquele medo que nao vai resultar, pois nao diz assim no livro de receitas. acreditem, eu ja fiz dezenas de bolos sem abrir 1 livro de receitas, 90% das vezes ficou bem bom 😉 e as outras por norma era por falta de açucar/adoçante natural, que se corrigia com uma calda.. acho que temos que aproveitar o que a nossa sociedade global nos tem para oferecer, uma data de ingredientes novos e tecnicas desconhecidas pelos nossos pais e avos, e arriscar um bocadinho e comer aquele pedaço de bolo com uma mente aberta.



-Para untar a forma usar 1 CS de manteiga, 1 CS de canela e 1 CS de açucar (nao refinado castanho ou de coco), usar o açucar misturado com a canela como se fosse farinha.

-Para a massa :

150grs de farinha (usei 100grs de centeio e 50grs de farinha para bolos)

15grs de fermento para bolos

3 ovos inteiros

150grs de iogurte natural (organico e inteiro)

7 colheres de sopa de xarope de acer (ou mel derretido, mas nao a temperatura alta)

50grs de po’ de lucuma (e’ um po’ de uma fruta peruviana com um sabor a caramelo, e cheio de vitaminas) OU 1 CS de açucar (por causa de a lucuma ser em po’, mas podem experimentar)

1 CS de manteiga derretida ( nao usar margarina que tanto mal faz!) ou oleo de coco

-Para a calda : 1CS de manteiga,1 CS de canela e 1CS de açucar (derreter tudo junto)

Untar a forma, colocar a massa do bolo e no fim colocar a calda de canela por cima, fazendo circulos.

Eu usei uma forma um bocadinho grande demais, dai o bolo ter saido fininho.                                                                   Aquecer o forno a 175 c e cozinhar entre 35 a 45m, mas deve-se controlar pois depende do tamanho da forma e do forno.

Ate a proxima

Sandrina xx