A Very Veggie Frittata | Frittata alle Verdure

A Very Veggie Frittata:

I just discovered the best trick to make a perfect and delicious frittata: cook it in the oven!!!! I love to prepare a good frittata because it literally takes ten minutes to make it, and because eggs are a really good source of protein, that can really make you feel fuller for longer. I like to add veggies in my frittata to make it even more nourishing and satisfying. For this recipe I used baby spinach, red peppers and leeks. I personally try to add leeks almost in every dish because like garlic and onions they belong to a vegetable family called: Allium vegetables and they are anti-bacterial, anti-viral and anti-fungal. Leeks are also naturally rich in vitamin B, vitamin K and manganese.

Meri’s Halloween Treats | I dolcetti di Halloween di Meri

Meri’s Halloween Treats:

Trick or Treat ? Well the answer is quite simple : Plant-Based and Gluten-Free treats please !!! This chocolate treats are just so easy to make yet delicious and indulgent, my family loved it so much that I had to share the recipe with you guys. For my Halloween chocolate sweets I used coconut nectar mainly because it has a very low Glycemic Index, precisely 35, compared to white sugar that has a Glycemic Index of 65. Coconut Nectar is also a very good source of amino acids and important minerals, such as: iron, potassium, magnesium and zinc.

Sweet Potato and Black Bean Burgers | Burgers di Patata Dolce e Fagioli

Black Beans and Sweet Potato Burgers:

When I was in New York this Summer I fell in love with By Chloe, a vegan restaurant founded by Chloe Coscarelli, here you can find a great  variety of delicious vegan burgers. My favourite one is “The Guac Burger” made with beans, avocado and sweet potato. This weekend I organised a vegan brunch with my girlfriends and I tried to remake it in my kitchen. My version is made with black beans and quinoa, which are both a great source of plant-based protein, and sweet potato, which is a great source of carbohydrates, therefore this recipe represents a nutritious and well balanced meal.

Meri’s Energy Bars | I Miei Quadratini Energetici

Energy Bars :

 

I came back from Costa Rica one week ago and I had to fly immediately to London to celebrate my graduation in International Business at Hult Business School. I promise that I am going to share with you a post dedicated to my adventures in Costa Rica very soon. It has been a truly amazing journey with my brothers, i simply loved eating fresh tropical fruits for breakfast and spending the day surfing amazing waves, but let’s leave all the details to the next post.

 While I was in London celebrating my graduation with my family, I had the chance to taste a super delicious energy bar in a little vegan restaurant in Notting Hill, I try to recreate it in my kitchen and here’s the recipe for you. It is made of nuts and seeds which are both a really good source of plant-based protein and gluten-free oats which are a really good source of carbs.

Avo and Mozzarella Sticks | Spiedini di Mozzarella e Avocado

Avo and Mozzarella Sticks :

Whenever I invite friends over for dinner I don’t want to prepare just  vegan and super  healthy meals,  I try to always come up with new creative recipes for them. Most of my guests are not very  into healthy eating so I avoid serving “boring” salads or vegan dishes.  The recipe I’m sharing with you today is perfect as a delicious  starter, maybe followed by my healthy lentil burgers.

Meri’s Hummus | L’Hummus di Meri

Meri’s Hummus

To celebrate International Hummus Day I decided to share with you one of my favourite recipe : my healthy hummus.I personally adore hummus because it is so tasty yet fast and easy to make. The best thing about this recipe is that you can keep it in the fridge for 4-5 days which makes it a perfect snack or light lunch. My hummus is mainly made of chickpeas which are really high in plant-based proteins, therefore this is a perfect dish for vegetarians or vegans. Chickpeas are also a good source of fiber,  that can really improve the digestive system and can help the body to flush out the toxins.

 

Avo and Broccoli Quinoa Salad | Quinoa con Broccoli e Crema di Avocado

Avo and Broccoli Quinoa Salad :

I love to have quinoa for lunch, because it is a healthy and well-balanced meal. I personally prefer white quinoa but you can use also red or black quinoa, which is usually more crunchy. This recipe contains a good ammount of carbohydrates , proteins and healthy fats. I usually prepare it wen I’m travelling as it is very easy to carry and very satisfying too. Quinoa is a really good source of vitamins and minerals and it contains also the 9 essential amino acids that our body can’t produce, therefore it is a plant-based complete protein.