When I make healthy, yummy morning porridge, there have to be 5 crucial elements: 🥣 Something creamy (porridge itself, properly simmered and softened in either plant-based or regular full-fat milk) 🥣 Something sweet and sticky (such as pitted fresh dates, blended into a rustic caramel… or banana and honey) 🥣 Something fresh, tangy and sour (berries, mashed berries or why not apple / other fruit) 🥣 Something crunchy (toasted seeds & nuts or even a sprinkle of granola/muesli) 🥣 Seasoning (choose from cinnamon, vanilla, ginger, cardamom… but salt flakes are a must-have) What’s your favorite everyday breakfast?☀️ The blender I happily use for everything (like these dates and raspberries): The Beast. Link in my bio ☝🏼 If you buy anything through that link, I may earn a small income at no extra cost to you. #affiliate #porridgebowl #breakfasttime☕️ @beasthealth

🌦️ Summer is officially ending, which means it’s time to start dipping into the freezer stash. A friend foraged these wild raspberries for me, they are smaller, punchier, and have this amazing, slight bitterness that regular raspberries just don’t have. Growing up with Eastern European roots, our main breakfasts were almost always porridge in one version or another—though my Slavic grandma definitely wasn’t blending dates and wild raspberries into hers! 🥣 Scooping that rustic caramel and tart berries into a warm, plant-based porridge, adding a roasted seed mix and salt flakes, and finishing with just a touch of honey... it is the absolute perfect balance for a chilly morning. Ready for the cozy season! 🍂 (The Foolproof Oat Base): ½ cup rolled oats 1 cup oat milk 1 pinch sea salt Drop of vanilla if you like Simmer on low for 5-7 mins, stirring constantly until thick and velvety! You may ask what I used for blending: it’s the Beast blender. 🌪️ #affiliate ☝🏼 Link to my store in bio. 🧋(My Beast link is an affiliate link. If you decide to purchase through it, I earn a small commission at no extra cost to you.) Here is the honest truth: no blender will make dates 100% silky smooth, and it won’t magically obliterate every tiny wild raspberry seed. But it pulses dates down without adding a single drop of water, giving you this gorgeous, thick, rustic date caramel with dark brown flecks. #wildraspberries #cozyseason #honestreview @beasthealth

I just got a bit emotional 🥹🤍 #peace #love #safety #kindness #care

As a food blogger, I should have filmed everything we ate on a day of wandering around, but I just most often forget to do this when we’re on a trip. It turns out that some days it really isn't all about food. 🤔💖 #traveldiarie #motheranddaughtertime

Yes, the weather is bad most of the time. 💨☔️☃️ But still… the cozy, deep gray, warm brown, and cold beige Nordic mood is something you’ll find nowhere else in the World than in the North itself 🩶 #stockholm #travel #cozy #nordic #moody

⁠#affiliate @welling_ai I might earn a commission from qualified purchases, there will be no extra cost for you. 🪄Get the Welling AI app by clicking the link in my bio☝🏼 🪄Get 7 days free trial 💳 🪄And then get 15% off, using code MINDFUL15❗️ Oh yes, you can always cheat, when it comes to food and eating. You’re in charge, you’re the boss. 😎 But isn’t it nice to know anyway, what happens behind the scenes in your body? #healthycomfortfood #fitnessmadeeasy #whatiateinaday #nutritionapp

The Ultimate Weekend Brunch: Burger Pancakes!😲 Curry-spiced patties layered between fluffy sourdough (or regular) pancakes with pickled red onions, ketchup, mayo, and mustard. Save this for not only brunch, but for any mealtime!👇🏼 INGREDIENTS The Patties: 🍔 500g minced meat (lamb, turkey, or any meet that meets your religion or personal preferences) 🍔 70g parmesan, grated (binds patties without breadcrumbs!) 🍔 1 garlic clove (grated) + ½ tsp salt + ½ tsp onion powder 🍔 1 tsp mango curry seasoning + butter for frying The Pancakes: 🥞600g sourdough starter (OR 300g flour + 300g kefir/buttermilk) 🥞 85g egg (~2 EU Small / 2 US Med / 2 AU Large) 🥞 ½ tsp salt + 1 tsp sugar + 1 tsp baking soda To Assemble (per burger): • 1 tsp @heinz Ketchup • 1 tsp Kewpie Mayo • 1/2 tsp Dijon mustard • 1 tbsp Pickled red onions STEPS: 1. Patties: Hand-mix ingredients, form small patties, and fry in butter over medium-high heat. 2. Pancakes: Whisk pancake ingredients until foamy. Fry burger-sized pancakes in butter until golden. 3. Assemble: Spread ketchup and pickled onions on the bottom pancake. Spread Kewpie mayo and Dijon on the top pancake. Place the hot patty in the middle, stack, and enjoy! Quick Tips: 💡No starter? 300g flour + 300g kefir reacts with the soda for the same fluffy rise. 💡Parm keeps the patties ultra-tender without drying them out like breadcrumbs. 💡 Can absolutely be made without pancake pan! (The one with holes in it). Just be aware that in this case the pan must be very hot in the moment, when spooning batter on it - this way the cakes will not spread too much for the burgers. #brunchideas #creativerecipes #burgeroftheday #sourdoughpancakes #pancakeday

Salted Caramel & Blackcurrant Cheesecake Bites 🫐✨ Fresh tart blackcurrants, rich homemade salted caramel, crushed Biscoff, and a lightened probiotic kefir whip. Cozy, elevated, and surprisingly light. 🔖 SAVE THIS for your weekend dessert craving! INGREDIENTS (4 Portions): Salted Caramel: * 100g white sugar * 100g heavy cream (warmed) * 20g butter (room temp) * 25g coconut oil * ½ tsp flakey sea salt Cheesecake Layer: * 240g mascarpone * 200g probiotic kefir (or thin plain yogurt) Base & Berries: * 90g Biscoff cookies (crushed) * 125g fresh blackcurrants METHOD: 1. Make the Caramel: Melt sugar over medium heat until golden. Slowly whisk in warm heavy cream (careful, it will splatter!). Stir in butter, coconut oil, and flakey salt. 2. Cool & Seal: Pour caramel into a bowl, cover directly with plastic wrap (touching the surface) so it retains that perfect glossy consistency, and refrigerate until completely cooled. 3. The Cream: Whisk mascarpone and kefir on low speed until silky smooth. 4. Layer Up: In your dish, layer caramel → fresh blackcurrants → Biscoff crumbs → mascarpone whip. 5. Set & Scoop: Chill for at least 2 hours (or overnight). 6. The Signature Look: Use a cookie scoop to form perfectly rounded cheesecake bites/balls into your serving bowls. (Or just dive right in with a spoon—zero judgment here!) 💬 Follow for more cozy, unpretentious home recipes! #healthycomfortfood #saltedcaramel #nobakecheesecake #cheesecakebites #blackcurrantcheesecake @biscoff

HOW TO IMPROVE YOUR FRIED CHICKEN, 4 WAYS 1. Use chicken tenderloins instead of any other cut — they give you the leanest, most tender bite. 2. Skip the egg wash. Dip the chicken straight into heavy cream instead: the coating goes on more evenly, and turns out lighter and crispier. 3. Rye flour is the real hero here. It’s my go-to ingredient for bakes and sourdough, and in this recipe it delivers a deep, crunchy coat plus extra nutrients you won’t get from plain flour. 4. Don’t fry in oil alone. Use a high-smoke-point oil like avocado oil, then add a knob of butter — it won’t burn, and it brings a flavor no oil alone can match (ghee works too, and I used it here as well). CRISPY FRIED CHICKEN FOR THE CHICKEN • 400 g (about 14 oz) chicken tenderloins, free-range if you can • 1/3 cup wholemeal rye flour • 1 tsp onion powder • 1 tsp garlic powder • 1 tsp sweet paprika • 1 tsp salt • 1 pinch cayenne pepper • 1/4 cup heavy cream • 1 cup avocado oil • 1/2 stick (50-60 g) butter • Fresh green chili, for serving FOR THE SAUCE • 1/2 cup thick plain yogurt, curd, or quark (5-10%) • 2 tbsp ketchup • 1/2-1 tsp Tajin seasoning • 3 drops Tabasco INSTRUCTIONS 1. Mix the rye flour with all the spices in a shallow bowl. Pour the heavy cream into a separate small bowl. 2. Dip each chicken tenderloin in the cream, then coat generously in the flour mixture, pressing it on. 3. Heat the oil and butter in a skillet (cast iron works best) until it reaches 350°F / 175°C. 4. Test with the end of a wooden spoon — the oil is ready when bubbles form around it instantly. Add the chicken, frying in batches if your skillet is small. 5. Cook about 3 minutes per side, until golden brown all over (5-6 minutes total). 6. Transfer to a plate lined with a kitchen towel. Once all pieces are fried, press a second towel gently on top to blot off extra fat. 7. Stir together the sauce ingredients, top the chicken and sauce with fresh chili rings, and serve. Check the first comment for the important recipe notes. Save this post so you don’t lose the recipe later! @hellmannsmayonnaise #healthycomfortfood #friedchicken @tabasco

My favorite hand mixer? Of course the classic deep red Kitchen Aid! New recipe!📝 This chocolate loaf cake is loaded with dates and chocolate chunks, topped with a crunchy almond crust — and finished with sugar pearls pressed in for that pop of elegance. 🩵 Simple to make, stunning to slice. Loaf Cake with Dates and Chocolate 🫘🍫 Ingredients: • 200 g butter, softened, + extra for greasing • 200 g caster sugar • 4 large eggs • ⅓ cup sourdough discard (optional) • 1 cup (240 ml) plain yogurt, runny not thick • 1½ cups (210 g) cake flour • ½ cup (40 g) dark unsweetened cocoa powder • 2 tsp baking powder • Pinch of salt • 1 tonka bean, grated (optional) • 150 g dark chocolate, chopped • 8 fresh dates, pitted and torn (or dried dates, chopped) • Whole almonds, for topping • Sugar pearls, for topping (optional) • Mascarpone + flaky salt, for serving (optional) Method: 1. Preheat oven to 175°C (345–350°F). 2. Whisk flour, cocoa, baking powder, and salt. Set aside. 3. Cream softened butter and sugar until light and fluffy. 4. Add eggs one at a time, mixing on medium-low. 5. Grate in the tonka bean, then mix in the yogurt and sourdough discard. 6. Fold in the flour mixture until just combined. 7. Fold in the chocolate and dates by hand. 8. Pour into a greased loaf pan, smooth the top, and scatter almonds over the surface. 9. Bake up to 1 hour, until a skewer comes out clean. 10. Cool, then release with an offset spatula: run it along the sides, slide it underneath, and lift while supporting the cake with your other hand. 11. Poke holes into the top with a bamboo grilling stick (or a chopstick), and press in sugar pearls (tweezers make this easier). 12. Slice and serve with a scoop of mascarpone and a sprinkle of flaky salt. 🗒️ Note on egg size: This recipe uses large eggs (about 60-63 g each with shell, roughly 55-58 g without shell). In the US and Canada, “large” is standard. In Europe/UK, look for eggs labeled “L” (63-73 g) — if only “M” (53-63 g) is available, note that 4 large eggs is roughly equivalent to 4-5 medium eggs by weight. @terreexotique #healthycomfortfood #datecake #homebaking #rusticfood #cakerecipe