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I love pesto

I am allergic to basil but love pesto so I came up with this Cilantro Pesto recipe… Add it to chicken or fish or pasta (whole wheat of course). I also use it as a salad dressingJ This great tasting pesto can be prepared in a matter of minutes and is extremely healthy. Enjoy!


Prep and Cook Time: 10 minutes


  • 2 cups chopped fresh cilantro
  • 1 cup chopped fresh parsley
  • 4 cloves garlic, coarsely chopped
  • 1 tsp ground cumin
  • 1/2 cup coarsely chopped pumpkin seeds
  • ¼ cup walnuts
  • 1 TBS Mustard
  • 1TBS Tahini
  • 1 TSP Balsamic Vinegar
  • 2 TBS water
  • 1 TBS fresh lemon juice
  • 2 TBS extra virgin olive oil
  • salt and white pepper to taste


  1. Blend all ingredients in a food processor or blender. Add olive oil a little at a time at end. You want the pesto to be blended yet not smooth. Serve at room temperature. Do not heat it.





My winter chocolate obsession

I must admit that writing my book took over my whole free time. As much as I love writing, I have noticed that I started craving sweets and chocolate recently … It for sure has something to do with the weather and neverending winter … Spring we need you! I even started eating Nutella (extremely dangeruous!)… I mixed it with greek yoghurt, creating delicious cramy chocolate dessert but I decided to look for even healthier chocolate recipes and stumbled upon this from Bethenny… I followed her recipe but modified it a little bit and it came out surprisingly delicious and ultra healthy. But be warned- it is sugar free, fat free, gluten free and loaded with the best nutrients, so if you are used to typical chocolate rich, sweet and fatty cakes, this might take your taste buds to a different level of consciousness but I personally loved it and enjoyed it…


Ingredients for chocolate cake

1 cup oat flour (you can grind oats in a coffee grinder- that is what I do)

¼ cup almond flour

1/3 cup unsweetened cocoa powder 

1 teaspoon baking soda

1/2 teaspoon salt 1 cup warm water

¼ cup coconut flakes 

1 teaspoon real vanilla extract

2 tablespoons coconut oil

Sweeten according to your preferences with Stevia or Agave

1 teaspoon apple cider vinegar

Ingredients for peanut butter glaze

2 tablespoons coconut oil 2 tablespoons creamy 100% peanut butter

1 tables spoon agave

cinnamon 2 teaspoons real vanilla extract


Directions for chocolate cake:

1. Preheat oven to 350 degrees. Mix all the ingredients in a bowl until smooth consistency.

2. Pour the batter into a loaf pan coated with cooking spray. Bake for 30-40 minutes.

3. When a toothpick inserted into the middle comes out clean, it’s done.

4. Let the cake cool and then top with the glaze.

Directions for peanut butter glaze:

1. Combine all the ingredients ina bowl and mix with a hand blender.

2. Spread glaze on the cake.

Serve and Enjoy!!!







Gluten free yummy chickpea cookies

I am taking a little break from being active online as I started writing  a book… and it’s not about health !

But writing takes a lot of my free time nowadays and I absolutely love it. But my other favorite thing that I’ve found few months ago is baking…

I can’t believe how much I enjoy innovating and creating recipes for yummy healthy desserts… So yes, I might need a weight loss health coach myself soon between working, writing, baking and trying out my creations…. I will be posting my creations online so stay tuned.


Here is something I baked this weekend. Delicious chickpea cookies. They are very healthy and delicious and actually easy to make. SO try them out!



Yummy Chickpea Cookies

Makes about 22 cookies

1 15oz can of chickpeas or fully cooked chicpeas 1/4 cup raisins

1/4 cup dried cranberries

1/4 cup unsweetened cocoa powder 1/2 cup water 3 Tbs almond butter 2 Tbsp rolled oats 1 tsp pure vanilla extract 1/8 tsp salt 1/8 tsp baking soda

1 tsp of cinnamon

1 tsp of nutmeg

3 tbs of honey/ agave or stevia (according to your taste preferences)

Preheat oven to 350 degrees. Strain and rinse the chickpeas. combine the chickpeas,  almond butter, oats, vanilla, cocoa powder, cinnamon and nutmeg, salt, and baking soda in a food processor. Blend until smooth, scraping down the sides with a spatula as needed. Remove dough from the food processor and gently mix in the raisins and cranberries. Lightly coat a baking sheet with nonstick cooking spray, or line with parchment paper. Scoop the dough into 1 inch balls and place on the cookie sheet. Bake for 20-25 minutes until cookies are firm in the center. Remove from oven and let cool. Enjoy! They are amazingly healthy and yummy!



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