Инстаграм @thathealthjunkie lina
coming to lisbon has made me realise how important it is to take a break. i think a lot of us get used to routine, we get comfortable with our discomfort and dismiss the fact that we need to actually step back and take a break. travel is good for the soul, it relieves stress, boosts mental health and makes us happy. i genuinely believe that we need to make time for it in our lives. it doesn’t have to be another country, it can be exploring the place you live or the towns and cities around you. it’s nice to have a change of scenery and you don’t need to go far to have an adventure.
currently in lisbon but i made a batch of these last night to get some ‘xmas baking’ in before i left: CHRISTMAS SPICED FUDGE BROWNIE CRUMBLE BARS also just wanted to say thank you all for your sweet messages in response to my stories yesterday, if i haven’t gotten back to you, i will do so as soon as i can! will be talking more about my ‘period journey’ when i’m back home. hope you’re all having a lovely weekend 💖 also i posted the recipe for these on the blog!
i had porridge for breakfast this morning but it didn’t look like this because 90% of the time my food isn’t insta worthy. deets: 1/4c oats + 1 tbsp chia seeds soaked overnight then cooked with cashew milk, collagen, maca and ashwaganda - to help lift my spirits (maca and ashwaganda are adaptogens which mean they relieve stress and boost your mood). stirred in a couple tbsp of vanilla @coyo_uk and served with manuka and ceylon cinnamon 💖
so i had planned to launch the ebook this weekend but my laptop had other plans. the file of the book I was working on crashed this afternoon and i haven’t managed to recover it and my backup is 2 weeks old because i’m a dumbass, so i spent the past 4 hrs crying and feeling sorry for myself. i’ve literally spent the past 2 weeks glued to my laptop writing and editing this thing ALL DAY and there’s nothing i hate more than sitting at a computer all day, it just feel like a waste of two weeks. just thought i’d share the fact that my day sucked because you know #reality and stuff. i don’t know when the ebook will be out because i’ll be busy in the next couple of weeks so yeah i’ll keep you updated when things are looking up a lil bit.
egg nests are the best nests 💖 so these are boodles (butternut squash noodles) sautéed in ghee for a few minutes then made nest shapes, cracked the eggs in them, sprinkled some pink salt, black pepper, chilli and sumac, then let them cook with the lid. served with greens, and smashed avo.
chocolate peppermint loaf - i used the recipe for the chocolate cake on the blog + 1/2 tsp peppermint oil ✨
issa pizza party over here 🙋🏻♀️🍕 made a roast pepper tomato sauce using 1 skinned roast red pepper, 1 small onion, 1 tomato and 3 cloves garlic, paprika, black pepper and pink salt blended till smooth n it’s 👌🏻👌🏻 topped with purple cabbage, grated carrot, organic mature cheddar, lentil meatballs (which aren’t worth bragging about bc the spices is used and coconut flour clashed a bit 😪) pumpkin seeds and fresh peas, overall still good i say
creamy mushroom buckwheat pasta 🤤 - to make the sauce you will need: 1 tbsp ghee 6 cloves crushed garlic 300g sliced mushrooms 1/3 c @coyo_uk 1 tbsp tahini 1 tbsp tapioca flour 2 tsp balsamic vinegar 2 tbsp nutritional yeast pink salt cracked pepper 1 c cashew milk - heat a pan on medium high, add the ghee the fry the garlic and mushrooms for about 5 minutes and set aside. whisk the coyo, tahini, tapioca, vinegar and nooch in a saucepan then whisk in the milk and allow to simmer until it thickens up (around 5 minutes) add the mushrooms and let simmer for another few mins. add the cooked pasta, salt and pepper to taste then stir in a few bunches of spinach and serve.
working on a few exciting projects rn, with the ebook being one of them, i’m trying to get it done so i can share ALL the recipes with you lovely ppl. here’s another sneaky peaky of one of them 😏 STAY V TUNED
i is back with the posts after having a lil break so i’m welcoming myself back with my persimmon pumpkin pie i made the other day. i don’t have exact measurements but the filling’s made with pumpkin puree, blended with persimmons, @coyo_uk, eggs, maple syrup, vanilla and cinnamon. ✨
had some leftover pumpkin purée in the fridge so i whipped up these pumpkin snickerdoods n they’re real quick and easy: 1/2 c pumpkin puree 1/2 c coconut sugar 1/4 c melted ghee 1 egg 1 tsp vanilla extract 1/4 c almond flour 1/4 c tapioca starch 1/2 c coconut flour - cinnamon mixture: 1 tbsp coconut sugar 1 tbsp cinnamon - - preheat oven to 180c and line a large tray with parchment paper mix the 1 tbsp coconut sugar and cinnamon together in a small bowl and set aside whisk the first 5 ingredients together then sift dry ingredients in and fold until combined. roll the cookie dough into balls, roll in the cinnamon mixture, place on tray and flatten with hand or the bottom of a cup then place on the middle rack of the oven. bake for 8-10mins and take out the oven, let cool in the tray
hittin’ you up with more persian fud.. i feel like it doesn’t look as good as it tastes but you have to trust me on this one. 😛 also it looks like shakshuka BUT IT’S NOT, it’s more of an aubergine / eggplant dip and most the time people scramble their eggs into it but i like it this way. - mirza ghasemi recipe: 1 tbsp grass fed organic ghee 1 onion diced 1/4 tsp turmeric 3 cloves garlic (crushed) 3 med tomatoes 3 aubergines 1/2 tsp paprika black pepper pink salt 3-5 organic eggs - preheat oven to 200c, poke holes in the aubergines with a fork and let them roast until super soft (about 20 mins) preheat frying pan to med-low, add the ghee then caramelise the onions - about 5 mins, add turmeric and crushed garlic and give it another stir then take off heat. peel the cooled aubergines and chop them up super fine (like mush) and finely dice the tomatoes. - alternatively, at this point you can put the caramelised onion mix, peeled aubergines and roughly chopped tomato in a food processor to make it smooth - this is what i like to do but you don’t need to. pour the mixture into a pan and simmer on med- high heat until most the moisture is gone and not watery. add your salt pepper and paprika, mix, turn heat to low and make holes for your eggs, crack them in and let them cook. garnish, serve and ENJOY!! - i split the mixture between 2 pans bc i don’t like it when people dip into MY sauce - yeah lina doesn’t share food
sweet potato pie smoothie heeyyoo 🙋🏻🙋🏻♀️🙋🏻♀️ a handful of cooked chopped up sweet potato, steamed then frozen cauli, a scoop of collagen, cinnamon, nutmeg, maca, sunflower seeds and macadamia butter, blended with a lil cold water. swirled in some vanilla @coyo_uk and topped with @eatnuttzo bold bitez bar n other sprinkles 👌🏻
my take on pad thai and it tastes soo freaking good. i made them with boodles (butternut squash noodles) and added more veg. also i didn’t have fish sauce so that’s not in there but if you have it, feel free to add in 2-3 tbsp 🕺🏻 - recipe: boodles /whichever noodle of choice cooked shrimp/ chicken/ tofu 1 tbsp coconut oil 3 cloves garlic 1 thumb of ginger 1 shallot 2 eggs 2 tbsp coconut aminos 1 tsp coconut sugar 2 tbsp apple cider vinegar 2 grated carrots a handful of kale, finely chopped salt to taste roasted chopped peanuts chopped spring onion chilli flakes to taste 1/2 juiced lime - cook the noodles according to instructions and set aside preheat a frying pan or wok if you have one on low heat and add the coconut oil finely chop /crush the garlic, ginger and shallot and add to the pan and turn heat to medium while thats cooking, whisk the eggs in a bowl with a pinch of pink salt. push the garlic mix to the side and add the eggs in and scramble them until cooked, break up and mix with the garlic ginger and shallots add the noodles, cooked shrimp, coconut aminos, coconut sugar, apple cider vinegar, salt and mix/ toss. then stir in the carrot and kale, turn heat off, add lime juice then serve with peanuts, spring onions and chilli flakes. ENJOY ✨
more persian inspired food w this pizza, it’s legit 🤤 how the pomegranate walnut sauce is made: 1/3 ground walnuts 1/4 c pomegranate molasses 1 clove of garlic 1/4 tsp ground angelica 1 tsp dried mint 1/2 tsp pink salt a lil water if necessary all blended together in a processor til smooth - topped with aubergines, olives, purple kale and sprinkled with micro greens and pomegranate seeds once cooked 👌🏻
how i like my scramble: super soft and melty.. @rachlmansfield posted this toast combo the other day and it got me craving smashed avo w scrambled eggs on toast - i mean it doesn’t get better than this. also might do a tutorial on how i do my scrambled eggs in my highlights, if people are interested?!