Recipe of the week

In love with Paris 🫶🏼 and I can’t wait to visit again!

A lot of the places in this city are a hit or miss, so I rounded up a few spots I really loved and would visit again. Next time you plan to take a trip to the city of love, make sure you do through research of places to visit or Save this reel as a little guide 😌

So here we go..
📍@boulangerieutopie for buttery & fluffy croissants
📍@cafe_marly for coffee with a view before or after visiting @museumofparis
📍@boetmie for the viral crème filled circulat croissant, and more!
📍@sadelleskith for lunch while shopping
📍@sylon.de.montmartre for coffee or brunch while exploring city of Montmartre
📍@illibertino.pt - you cant pass on that truffle pasta 😋
📍@plaza_athenee terrace for coffee or bubbly while people watching 🛍️ this place is definitely my favorite ❤️

#paris #travel #boulangerie #pastry #mustseeparis

Here’s a recipe for your go to summer dessert! This raw cake will keep you feeling and looking good all season long 😌 I don’t recommend having more than 1 serving as the cake high in both protein and calories ! I assure you this will satisfy your cravings 😊

You can store it in the freezer for up to 6 months and also substitute fruits and nut meals for other fruits/nuts you have available at home.

Enjoy and dm me with any questions! 💕

Crust
• 130 g 1 1/3 cup hazelnut meal
• 130 g 1 1/3 cup almond meal
• 155 g 7/8 cup pitted dates
• 2 tbsp coconut oil
Berry cream
• 200 g 1 1/2 cup cashews
• 300 g 1 1/2cup fresh strawberries & blueberries
• 120 ml 1/2 cup coconut oil
• 2 tbsp maple syrup 30 ml
• 2 tbsp agave nectar 30 ml

Instructions:

Crust:
1. Soak cashews and dates in cold water overnight and drain and rinse them before you start making cake.
2. Blend dates into a smooth paste, add almond meal, hazelnut meal and coconut oil and blend it together.
3. Press the crust paste in the pan.

Berry filling:
4. Blend strawberries, add previously blended cashews and all of the other ingredients and blend into a smooth paste.
5. Pour it in the crust and let it rest in fridge overnight so that it thickens.
6. Decorate and enjoy!!

#rawvegan #healthydessert #refinedsugarfree #dessertswithanarecipes

Check out how I make burek & all you need to do when you get one!

#burekrolls #dessertswithana #balkanfood #chicago

Naturally gluten-free and vegan cookie recipe your whole family will love. Both oatmeal and bananas contain plenty of fiber that is great for digestion, will keep you full, and may help lower your cholesterol.

They are satisfying, quick and easy to make, and perfect for meal prep.

You can try adding your favorite mix-ins, such as sliced almonds or dried fruit.

The recipe below yields 15 about cookies. The cookies will keep fresh up to 5 days when refregirated.
———
Ingredients 📝
- 2 ripe bananas
- 2-3 tbsps maple syrup
- 1 cup quick oats
- 1/2 cup of chopped walnuts
- 1/2 cup chocolate chunks
- walnut halves (optional)

Instructions:
1. Preheat your oven at 350F. Line baking sheet with parchment paper
2. In a medium bowl, mash bananas
3. Stir in maple syrup
4. Mix in oats, walnuts, and chocolate chunks. (I use chunks that I further chop. You can use mini or regular chocolate chips)
5. Use a scoop to spoon the cookie dough into balls and place onto baking sheet
6. Flatten each cookie ball with your fingers. Add walnut half on top of each cookie
7. Bake for 12-15 minutes or until set through and lightly golden. Cool and enjoy!

#healthyrecipes #vegan #glutenfree #guiltfree