Vegan & Gluten-Free apple, orange & mixed muesli breakfast smoothy

Tasty breakfast smoothies!

My own Vitamix TNC 5200,..Ooh yeah, baby!

These breakfast smoothies I made this morning. I made this in what? Ooh yes, I am now a proud owner of a VITAMIX TNC 5200 power blender,…Ooh yeah , baby! I bought it in a certified International Vitamix dealer in Belgium. My husband & I had to drive 1 hour & 15 minutes to get it.

I wanted a Vitamix since ever,…I eat a lot of smoothies, make nut butters & make my own nut milks. Other blender’s just don’t & won’t work to make them!!! I read all about them on my friend’s food blogs. They love it & so will I: I made my 1st smoothy today! Invented it myself!

It is so easy to do so too! Enjoy it! I am still learning how to run it & am trying out new things! New recipes with the Vitamix will be coming soon! I also bought the fry container to grind my own whole grains. It is much cheaper that way. If you don’t know what a Vitamix is, then you must check out this stunning website: Vitamix.

Recipe: For 2 glasses, each 330 ml/ I ate the 2 smoothies!

Ingredients:

1 juicy orange, peeled & pits removed, cut into 4

1 big green apple, core & pits removed, cut into smaller chunks

1 cup of unsweetened soy yoghurt/ I use Alpro

1/3 heaped cup of mixed gluten-free oat,dried fruits & nut muesli

Method:

1. Place the orange segments, the apple parts, the yoghurt & the mixed muesli in the Vitamix container. Place the fitting lid on, well closed.

2. Turn your Vitamix on, put variable speed & onto 1, turn higher onto 4 & then onto 7, turn the High button on & blend for about 30 seconds or until your liking. My smoothies were all finely mixed: Woehoe! This smoothy is so tasty! I am so happy that I bought it: It is all mine, all mine ,.. & of course my husband’s too! Happy eating!

Vegan banana & avocado chocolate pudding

A while ago, I was inspired by this post from my good friend, Ina @ Glutenfreedelightfullydelicious. She made  perfect chocolate & avocado brownies, GF too! This was a very tasty combination!

So today, I made these tasty & invented avocado & banana chocolate puddings. I love this perfect combination a lot! So will you!

Heavenly!

Recipe: For 2 persons

Ingredients:

1 very ripe avocado, peeled, stone removed & flash removed with a spoon

2 medium very ripe banana’s, peeled & cut up in smaller pieces

1 tablespoon of unsweetened cacao

4 tablespoons of maple syrup for a sweeter taste

1/8 teaspoon of cinnamon

1/2 tablespoon of vanilla extract/ I use home-made

2/3 cups of normal soy milk

Method:

1. Place the banana’s, avocado, cacao powder, cinnamon, vanilla & soy milk in a blender & blend until your liking. I blended mine until you still see bits & pieces. I like it this way! Than, I place it into a fitting bowl & whisked with my new whisk!

2. Taste! I added 2 tablespoons of maple syrup to it & whisked again until well mixed in. Taste again! I added 2 tablespoons of maple syrup & it tasted just right, not too sweet.

3. See that the mix is well mixed & smooth. Pour into 2 dessert cups or glasses & eat right away or place into the fridge for later use. I placed cling film over the top of each dessert cup. I ate mine after being in the fridge for about 3 hours. Enjoy! Happy Eating!

Yummy goodness!

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Vegan baked brown rice & broccoli in a cheesy sauce! Yeah!

Today, I made this tasty invented dish! I have never eaten broccoli with cheese before & searched the internet for food combinations. The recipes weren’t to my liking so I invented this!

Doesn’t this dish looks truly appetizing ?? It is healthy & so satisfying too!:) Check it out! The vegan cheese sauce keeps its shape. It works like a cover on all the rest of the dish! Ooh yeah!

A divine & vegan cheesy dinner! Half of it already devoured by the 2 of us! It is so good!Look at that melting cheese sauce! yum!

A divine dinner: vegan too! Great for entertaining!

Recipe: For 2 persons, with seconds or for 4 persons, with each 1 big portion!! We nearly ate it all!

Ingredients:

3 sachets of each 125 gr of quickly to cook brown rice = 375 gr brown rice

400 gr of broccoli , cut into florets, cleaned

a good vegetable stock to cook the rice in

2 fat cloves of fresh garlic, peeled & finely chopped

1 fat big white onion, peeled & sliced into smaller wedges

Maldon sea salt flakes

black pepper, finely grinned

3 or 4 pinches of smoked Spanish paprika, Pimentón de la Vera, the dulce version

a fruity EVOO

** For the cheesy vegan sauce:

1/2 cup of vegan butter

1/2 cup of white organic flour

3 cups + 1/2 cup of boiling water / I used it all in my sauce! You can use unsweetened soy milk instead of the water if you want, but heat it up well!

1 cup of nutritional yeast

Maldon sea salt flakes

black pepper, finely grinned

Method:

1.First, cook the brown rice sachets in boiling hot vegetable stock according to your packet instructions. It took me 13 minutes. Drain well & place into a large pot. Spoon through the cooked rice. Place a fitting lid on. Meanwhile, cook your broccoli in some salted boiling water until al dente. This will take 5 to 6 minutes depending how thick your broccoli florets are. Drain well.

2. At the same time, fry your onion wedges & cut up garlic in some tablespoons of fruity EVOO until browned on all sides & cooked through. Season with Maldon sea salt & finely grins of black pepper. Taste! Add to the cooked rice. Spoon it all around the bowl.

3. Preheat your oven to 200°C ( 400 F ) for 10 minutes.

4. Now, make your cheese sauce. Take a larger cooking pot & melt the vegan butter on medium heat. When melted & sizzling, add the flour. Whisk, whisk & whisk until it all comes together & there aren’t any lumps left & it is all bubbly!!! Leave it to cook like that for 1 or 2 minutes to remove the flour-taste! Let it brown a bit. This is what we call , making a roux. Equal parts of vegan butter with equal parts of white flour. Gradually add some boiling water until you reach your sauce consistency. I used it all. Whisk the water into the sauce! Stir constantly. You have to know that when you add the nutritional yeast, the sauce will even thicken more. So you want to create a thinner sauce but stil thickened enough. You can see if your sauce is thick enough , when you place a spoon into the sauce & than, make a stripe with your finger. If the sauce has thickened enough, the stripe stays. See picture below:

Checking if the sauce has thickened enough with a spoon before adding the nutritional yeast!

Now, add the nutritional yeast & whisk it all in; Whisk,whisk, whisk! Taste! Let it sit on the stove for 2 minutes or so! Add some seasoning if you need to. Thicken the sauce a bit, if you need to.Like this, it is just right:

The right cheesy consistency: pourable but thick enough!

4. Take your big bowl of rice, onion wedges & garlic. Add the cooked broccoli florets & mix with a spoon. Spoon this mix into a fitted oven dish. Pour the cheesy sauce over the top, all neatly tucked away into the lovely yellow sauce! Sprinkle a few pinches of smoked paprika over the surface in the middle. See picture! Place into the center of the oven & bake for about 20 to 30 minutes until golden brown on top & really hot! Place it under the grill for the last 5 minutes or so, if you want. Take out of the oven & let it stand for about 5 minutes to cool off a bit.

Enjoy this vegan feast best with your loved one! Happy Eating, my friends!

This is great like that but I submerged all of my dinner into the sauce mix. It tasted divine!  If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free!   RSS – Posts

You might like:

1. Sophie’s vegan cheddary cheese spread!

Herbalife: gezond ontbijt: ook iets voor u!

Spiced & fragrant oven roasted beetroot wedges

Today, I have bought 2 bunches of baby beets in my organic shop. I wanted to roast them with a hint of warmth & a bit of spice so I came up with this. This is a lovely vegan & gluten-free side dish, excellent with new cooked potatoes. I served my beets with a fried organic pork chop.

While the beets are roasting, the house smells so lovely & nice! You will see! The beets are tender & a bit sticky too!

Tasty & fragrant roasted beets! Ooh yeah!

tasty beets ready to be savoured!

Raw beetroot wedges before going into the hot oven!

Recipe: For 2 persons

Ingredients:

2 bunches of baby beets, greens & tops cut off, peeled & cut into 4 ( in wedges ), enough for 2 persons! I always ware plastic gloves to prevent staining everywhere!

1 tablespoon of fresh rosemary leaves, washed, pad dry on kitchen paper & cut finely

1 tablespoon of fresh lemon thyme, washed, pad dry on kitchen paper & cut finely

1/4 teaspoon of Maldon sea salt flakes

1/4 teaspoon of ground cinnamon

1/4 teaspoon of dried red chili flakes

2 tablespoons of a fruity EVOO

1 tablespoon good balsamic vinegar

1 tablespoon red wine vinegar/ this enhances the beetroot flavour!!

Method:

1. Preheat the oven to 200° C (400 F ) for 10 minutes. Place your beet wedges in 1 layer in a non-stick oven dish. Scatter your herbs, your salt, your cinnamon, your dried chili flakes all over the beets. Now, drizzle the olive oil, the balsamic & red wine vinegar all over the beets. With clean hands, mingle everything together. It already smells wonderful!

2. Bake in the oven for about 25 to 30 minutes. After 15 minutes, I turned my wedges over to prevent burning & to brown & bake evenly.

3. Turn off the oven & serve instantly with your other sides. Enjoy! Happy Eating!

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You might like other beet recipes:

1. Beetroot wedges in a balsamic & orange marmalade sauce

2. My beetroot soup

3. Beetroot risotto with ricotta & Parmesan

4. Ras El Hanout roasted carrots, beets & red onion wedges

5. Beetroot appetizers served in a witlof leave

Herbalife: Zin om af te slanken?

Orange marmalade marinated pork chops & garden update!

Truly tasty & juicy marinated & fried organic pork chops

The delightful pork chops after marinating!

A divine & tasty dinner with a few veggies straight from the garden!

The lovely dressing!

I made this tasty dinner a few evenings ago. I wanted a quick & easy yet tasty marinade for some good organic boneless pork chops. I made this quick marinade & marinated the meat for about 3 hours. Before marinating, I slashed the meat a few times so that the marinade could penetrate well into the meat for added flavour!! I didn’t cut the meat the whole way through though!! I also made a home-made dressing that goes so well with the flavours used in my marinade!

I served this with oven baked potato wedges & some side salad. My home-grown mixed baby leaves were ready to devour & I also had some red sorrel ( rode zuring ). I love that special sour flavour a lot. I also served 4 of my home-grown radishes. I served it with sliced cucumbers & cut up tomatoes ( both bought ). My cucumber plant is still too small to produce anything & neither are my red baby tomatoes plants. I have viking spinach growing but it is still to small.Here is a quick look in my garden.

Small but beautiful radishes! I must grow them bigger!

The Tree Peony is in flower: such beauty!

Every tree in the garden is in blossom!

1 of my four home-grown courgettes plant: this is a green one: ready to be planted out in the biggest pot! Sown on March, the 15th 2012!

Mixed baby salad leaves!

Recipe: For 2 persons

Ingredients:

** For the pork chops marinade:

4 tablespoons of a good organic orange marmalade

1 tablespoon of fair trade honey

2 tablespoons of Dijon mustard

2 fat cloves of garlic, peeled & finely chopped up

8 turn of grinned black pepper

1/2 teaspoon of Maldon sea salt flakes, crushed

** For the oven baked potato wedges:

600 gr of cooked & cooled potato wedges/ I buy mine in the supermarket ( Spar )

a fruity EVOO

grins of black pepper

Maldon sea salt flakes

** For the mixed salad:

some baby home-grown mixed lettuce leaves + some larger lettuce  leaves for later ( not pictured )

some red sorrel leaves, washed, cleaned & spun dry

3 juicy tomatoes, cleaned & cut into wedges

1 or 2 shalots, peeled & cut into finer pieces

1/2 cucumber, washed, cleaned & cut into smaller rings & cut into 2

** For the honey & mustard dressing:

1 large empty jam pot with fitting lid

2 heaped tablespoons of gluten-free good Dijon mustard

2 heaped teaspoons of a good honey

4 tablespoons of cider vinegar

8 tablespoons of a fruity EVOO

black pepper

Maldon sea salt

Method:

1.  3 hours before dinner make the marinade. Take a Ziplock bag & place all the ingredients for the marinade in it. Mix well with a spoon or mini whisk. Take your organic pork chops out of the fridge. Trimm the excess fat. Slash the meat a couple of times with a large & sharp knife. Place the pork chops into the marinade & with clean hands rub the marinade into the slashed cuts. Tuck the chops neatly into the marinade. Take away the excess air & close the plastic bag. Place the bag into a fitting bowl for when there is leakage. Place into the fridge to marinate at least 2 hours. I marinated for 3 hours which is just perfect!!!

2.  3/4 hours before dinner , preheat your oven to 200° C (400 F ) for 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.Place the potato wedges in 1 layer in a non-stick oven pan. Pour  a few tablespoons of a fruity oil over it. Season with grins of finely black pepper & some sea salt flakes. With clean hands, mingle evrything together. Wash your hands! Place in the oven & bake for about 35 to 45 minutes. I turn my wedges over after half of the cooking time to prevent burning. Bake them until well browned.

3. Now, make your lovely dressing. Take your jam pot with fitting lid. Place all the ingredients for your dressing in it & screw the lid on. Shake & shake your pot up & down until all is beautifully emulsified! Taste! Adjust the seasoning if you need to. You must taste the lot!

4. Ten to 15 minutes, before dinner, pour the marinade from your pork chops but keep it. Fry your chops in some good baking margarine. Brush continuously with the marinade over the meat, on both sides. It is good that the leftover marinade goes into the pan, then it creates more of a juicy & sticky sauce. Yum! I didn’t have to season the meat extra because there was already black pepper & sea salt in the marinade! Fry for about 3 to 6  minutes on each side until the meat is beautifully browned & caramalized! The interior still has to be pink but cooked through!

4.  Plate up! See picture above & spoon the warm sauce over the fried pork chops & enjoy this tasty dinner! Drizzle your dressing over the veggies! This would be equally good with some chicken pieces & or tofu. Happy Eating!

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You might like:

1. Maple & cognac marianted pork chops served with a parsnip & potato mash

2. Marinated pork loin on a bed of leeks & olives

3. Marinated chicken in lemon thyme,  lemon, lemon zest, garlic & honey

Herbalife zorgt voor energie & vitaliteit!
Iets voor jou!

Vegan spelt rhubarb cake with chocolate chips

A divine & good for you spelt vegan rhubarb cake with chocolate chips! Yum Yum!

A lovely & healthy vegan spelt rhubarb cake with chocolate chips!

Yesterday, I made this tasty vegan invented rhubarb cake with DF chocolate chips. I used light spelt flour to make it much healthier. I also used a vegan buttermilk. This cake looks stunning, right?

I used a silicon baking form because I only bake with silicon baking materials because it is so easy to use. You don’t have to grease the moulds & you let the cake sit for 10 minutes in the baking tin for a lovely shine on your cake, after baking. That’s typical for silicon baking. It also comes out very easily too. This cake is divine ,eaten still a bit warm or cold with a good cup of tea.

Recipe: For 1 medium flower cake/ this means about 7 to 8 pieces

Ingredients:

1/2 cup of soy milk

1/2 tablespoon of lemon juice

1/2 teaspoon of vanilla extract/ I use home-made

3/4 cups of coconut blossom sugar

1/4 cup unsweetened soy yoghurt/ to substitute 1 egg

1 cup + 2/4 cups organic light spelt flour/ I used Sharpham Park Organic British light spelt flour

1/2 teaspoon of Maldon sea salt flakes, crushed

1 teaspoon of baking soda

1 teaspoon of  baking powder

1 heaped cup off chopped up rhubarb + 1 heaped 1/2 cup of rhubarb/ cut into smaller pieces

1/2 cup of dairy-free milk chocolate chips

1/4 teaspoon of speculaas spices / I buy mine in a little closable sachet but you can make your own like this:

4 tablespoons ground cinnamon,

1 tablespoon ground cloves,

1 tablespoon ground ginger,

1 tablespoon ground nutmeg &

1 tablespoon ground cardamom.

Mix all the spices well together & place in a fitting bowl & screw the lid well on. Shake well until all joined. Use 1/4 teaspoon for this recipe!

Enjoy!! It works really well!!!

Method:

1. First make your vegan buttermilk. Take your soy milk & add 1/2 tablespoon of lemon juice. Mix well with a mini whisk. Let it stand on room temperature for about 15 minutes. Set aside.

2. Preheat your oven to 170° C ( 325 F ) for 10 minutes. I always use a fan heated oven. Adjust your oven to the right temperature.

3. I use my Kenwood. I put the K-paddle in. Place the fitting bowl & add sugar & soy yoghurt. Mix for a few moments to combine beautifully.

4. In another bowl, add the flour, the salt, the baking soda & the baking powder, all evenly divided. Mix well with a spoon. Now, add the flour mix gradually to the sugar mix. Let the machine turn, mix continuously & add some of the flour mix & wait until it comes together & then add some more, etc, etc. Turn the machine up a bit for a thorough mix. Scrape the sides & turn again.Now, add the vanilla & turn again. Add the vegan buttermilk, gradually until it is all emulsified.

5. Add the rhubarb pieces, chocolate chips & speculaas spices. Mix well until it all comes together. Mix & scrape down the sides. My chocolate chips got stuck on the sides of my bowl. I don’t know why? Divide the chips well into the batter.

6. Place your flower patterned silicon tin on a Silpat & on an oven wire rack for stability. Now, pour the batter all over the sides & in the silicon mould. If there are chocolate chips left on the bottom of your Kenwood pot, place them all in your mould, equally divided. Place in the center of your oven & bake for about 45 to 55 minutes. I checked after 40 minutes. The middle of my cake wasn’t ready & still undercooked so I added 10 minutes. I added another 5 minutes & tested with a small test pin & my cake was finally ready.

Carefully, place your wire rack out of the oven. Leave the cake to rest for about 10 minutes in your silicon mould. Then, carefully remove it & place it on a wire rack to cool down completely.

My cake could break easily, so be careful. When cold, transfer to a chopping board & slice up. Devour it & be proud of your glorious creation! I assure that you want more than 1 piece! Happy eating!

Zin om aan te komen? Kies Herbalife!

Vegan & gluten-free sweet potato, new peas & smoked tofu burgers!

Divine gourmet vegan & gf sweet potato, new fresh peas & smoked tofu burger! Yum!

Divine, tasty & truly fab vegan & gf burger! Happy eating!

Yesterday, I made these tasty invented sweet potato, new peas & smoked tofu burgers. I made them gluten-free too!

I made 6 burgers! My husband & I both ate 2 burgers. I topped them with fried caramelized white onions with Maldon sea  salt & black pepper on them & mixed lettuce leaves and of course with some mayonnaise! I chose colourful cheery tomatoes in different colours to eat with them, but you don’t need them really!

Recipe: For 6 burgers

Ingredients:

** For the burgers:

450 gr sweet potatoes, peeled & cut into chunks, weighted when peeled

120 gr of fresh podded peas, weighted when podded

200 gr smoked tofu, liquid poured out, pad dry on kitchen paper, cut into smaller equal chunks, each 0.5 cm x 0.5 cm

2 spring onions, cleaned, pad dry on kitchen paper, cut into smaller rings ( the green & white parts )

1/4 cup of Gluten – free dried breadcrumbs

3/4 teaspoon of garlic powder

1/4 teaspoon + 1/8 teaspoon of finely grinned black pepper

3/4 teaspoon of Maldon sea salt flakes

4 tablespoons of a Gluten – free flour: I used quinoa flour

I didn’t use any water because there was still some water left in the just cooked sweet potatoes.

** To serve: Gf buns or normal dinner rolls, some mixed lettuce leaves, some mayonnaise, colourful mixed cherry tomatoes, cut into 2, 2 fat white onions, peeled & cut into rings.

Method:

1. First, cook the sweet potato chunks in salted boiling water until tender. I used spiced sea salt. Drain well. Set aside. Mash them with a fork.

2. In the meantime, cook the fresh podded peas in salted boiling water until al dente. Drain well. Add to the potatoes.

3. In a large bowl, add the cooked sweet potatoes, the cooked peas & the smoked tofu chunks. Mix well with a spoon. Now, add the garlic powder, the grinned black pepper & the sea salt flakes. Mix well with a spoon. Now, add the Gf breadcrumbs. Mix. Add 2 tablespoons of the quinoa flour. Mix well. If you see that you need an extra tablespoon of flour, add it. I added 2 extra tablespoons so that I had 4 tablespoons of the flour in it. Mix well & taste. It has to taste fab. You can really taste the smoked tofu & the flavourings make it just right. You don’t want to overpower the flavour of the freshly cooked peas. You must taste them too! With wet hands, shape 6 burgers out of the mix. The burgers will still be a bit breakable. I placed them on a clean plate & placed cling film over them. I put them in the fridge for about 1 to 2 hours to, stiff up a bit. You need to do that. They will be firmer.

4. Just before serving & frying the burgers, heat up a large non-stick pan on higher heat. Add 2 or 3 tablespoons of a fruity EVOO. When hot, add the onion rings & fry until tender & browned all on both sides. Season with sea salt & black pepper. Set aside & keep warm. Now, add some of that fruity EVOO & add some vegan baking margarine. When hot & sizzling, add 4 burgers to the hot pan. Fry on both sides until browned on all sides & warmed up. This will take a few minutes on each side. Keep warm. Let it rest for a few minutes.

Now, build your burger. Take a gf dinner roll & slice it nearly all the way open. Smear with mayo & add some mixed lettuce leaves on the bottom. Now, add your tasty & juicy burger, top with fried onion rings & add some mayo & then close the bun. Put some cherry tomato halves on your plate & enjoy this tasty burger twice! Happy eating!

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You might like:

1. Gluten-Free spiced up chicken burgers

2. Sophie’s gluten-free chicken burgers

3. Sophie’s vegetarian haloumi burger with all of its trimmings

4. Vegetarian mushroom & mixed nut burgers

5. Sophie’s vegetarian spiced bean burgers

Afslanken met Herbalife: ook iets voor u!

Sophie’s vegan cheddary cheese spread! Ooh yeah!

A tasty vegan cheddar style like spread! Yummy!

Tasty cheeselike flavour: nutritional yeast! Great for vegans!

A while ago, I tested several recipes to make my own vegan cheese spread. I mixed & tried & now I made my own vegan chedarry style spread. I made it in a food processor & it is so easy to make. Just pour the spread in a container with fitting lid & place it into the fridge to stiff up a bit, for a few hours. I prefer to eat the spread the day after, it has more flavour that way. You can keep the spread for about 1 week in your fridge. After standing a while in your container, you must mix well with a spoon before eating for a better consistency, otherwise it can be a bit watery. This is divine, tasty & so versatile to use too.

How to use?

1. Use it as a tasty spread on crackers or on bread.

2. Make tasty sandwiches with it & smear some vegan cheddar cheese on the insides of  the sandwiches & top with some mixed lettuce leaves, cucumber slices & some cherry tomatoes. Yummy!

3. I haven’t used this as a basic hot cheese sauce yet but I am going to try this out later. Recipe follows later on.

4. This is also great  as a  tasty dip.

This spread has nutritional yeast in it. What is it?

Nutrional yeast, is called in Dutch: edelgist is a deactivated yeast that is sold commercially as a food product. It is sold in the form of flakes or as a fine yellow powder & vegans use it to add extra flavour to their foods. They also use it to make cheeselike food products. When you taste it from the bag, it tastes like cheese. I think so anyway. The flavour of it has been described as nutty, cheesy or creamy.

I use a very fine nutritional yeast powder. It is very good for you too because it is a good source of protein, has a lot of vitamins B in it. Some nutritional yeasts contain vitamin B 12. It is low in fat & low in sodium. It is also dairy-free, sugar-free & gluten-free.

You can’t buy this expensive product in a supermarket or in an organic shop here in Belgium but I can buy it online from a rawliving shop in Belgium. Sunfoodliving

Just click onto the previous link. It costs 14.50 Euro for 210 gr. That’s expensive, no?

Recipe: For about 8 persons or less , depending on how you use the spread

Ingredients:

400 gr of silken tofu, well-drained & pad dry on kitchen paper

2 heaped tablespoons & 2 heaped teaspoons of nutritional yeast powder

2 tablespoons of tahin ( grey sesame paste )

2 tablespoons of lemon juice

1 + 1/2 tablespoon of sweet yellow miso paste

1 teaspoon of shalot powder

3/4 teaspoon of Maldon sea salt flakes

1/4 teaspoon of garlic powder

1 teaspoon of Spanish paprika powder, the dulce version ( Sweet smoked Spanish paprika )

1/4 teaspoon of Curcuma

1/2 teaspoon of Dijon mustard

Method:

1. Take your food processor & add all the ingredients, all equally divided in the processor. Place the fitting lid on & blitz & blitz until it all comes together & forms a thicker smooth spread. Taste! It has to taste fab. It mustn’t taste bland! Adjust the seasoning, if you need to. You taste the Spanish paprika a lot but is will taste a bit less when you have placed it into the fridge for 1 night. I assure you that!

2. Pour or spoon your spread into a container with fitting lid & place into the fridge to stiff up a bit. I found that the flavours were better after 1 night in the fridge. Use it wisely & have fun with it creating new dishes & sandwiches! happy eating, I say!

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You might like:

1. Vegan baked brown rice & broccoli in a cheesy sauce! Oh yeah!

Gezond afvallen?
Kies Herbalife!

Oven baked salmon with asparagus & oven baked potato wedges

A divine & tasty dinner

Lovely cooked & buttered white asparagus! Yummy!

This is one of the main asparagus dinners I make when white asparagus are in season. White peeled asparagus are cooked, drained, browned & heated through in vegan butter. Then, scattered chives are thrown all over the dish. This is a delectable & festive meal, mostly made in the oven. I buy my potato wedges, precooked, in my supermarket. Easy does it here! Enjoy this tasty dinner with a lovely white Sauvignon wine.

Recipe: For 2 persons, with a bit of seconds

Ingredients:

** For the white asparagus:

2 bunches of 500 gr white Belgian asparagus, not too thick, the outside tougher peel removed, the toughest & wooden thick end part, cut off, cut into 2/ You can’t eat the white outer peel of the white asparagus!

Maldon sea salt

black pepper

a gluten-free  vegan butter ( I use Planta )

** For the oven baked salmon:

2 x pieces of each 220 gr salmon fillets, no skin

Maldon sea salt flakes

Black pepper, finely grinned

** For the oven baked potato wedges:

400 gr of cooked & cooled off, peeled potato wedges

a fruity extra virgin olive oil

black pepper

an organic dried Mediterranean herb mix sea salt, I used the brand Lebensbaum/ Bought it in the Bio-planet!

Method:

1. Preheat your oven to 180°C ( 350 F ) for 10 minutes. Prepare your salmon. Take a fitting oven dish & smear it in with planta. This is a vegan baking butter. Prepare your salmon fillets. Clean them, pad dry on kitchen paper & season with finely grinned black pepper  & some sea salt flakes. Season well. Place the 2 fish fillets besides each other in the dish. Then, prepare your oven baked potato wedges. Place them in 1 layer in a non-stick oven dish & pour 2 to 4 tablespoons of a fruity evoo all over them. Add some grins of finely black pepper  & some fine grins of the mixed dried herbs sea salt. With clean hands, mingle everything together. Place the 2 oven dishes in the oven & bake until the fish is cooked through & the potato wedges are golden brown & cooked through. I bake my fish about 20 to 35 minutes. You don’t want to overcook the fish!!! Check with a thin pin to see if the fish is ready. The potatoes take about 25 to 35 minutes to cook too. I turn my wedges around, after half of the cooking time is gone, to brown evenly.

2. In the meantime, when the oven dishes are nearly ready & only take about 15 minutes to cook, cook your asparagus. Cook your peeled & cut asparagus in salted boiling water until al dente. This will take a few to 6 minutes depending on the size of your asparagus. Drain well but avoid breaking the cooked asparagus! When ready, take the same hot pot but empty all the water. Heat up on medium high. When hot, add some planta & heat up. When hot & sizzling, add the cooked asparagus & fry until golden & surrounded by the vegan butter. Add some seasoning. I used black pepper but if you prefer you can use white pepper. It is your choice but I don’t like the taste of white pepper. When heated through & hot, scatter some chive pieces all over the asparagus. Place a fitting lid on & serve instantly with the salmon & the baked potato wedges.  Happy eating & don’t forget the lovely wine!

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You might like:

1. Grilled green asparagus with oven baked potatoes & oven baked salmon

2. Orechiette with asparagus ( green & white ), peas, prosciutto & cream

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Sophie’s salsa verde with pan fried haddock pieces

Tasty pan-fried haddock pieces with home-made salsa verde!

Yummy & versatile salsa verde

Tasty & succulent haddock!

I am back my friends, after being ill for some time! Ready to party & to make a lot of tasty home cooked dishes, like this tasty dinner!

Thanks for your lovely comments on being absent & ill.

This my version of the good & tasty salsa verde. It means a green sauce. Salsa verde is a great sauce to make. You eat it cold. You can easily make it in a food processor.

How to serve?

I served my salsa verde with pan-fried haddock pieces & oven baked potatoes.

It is great to use as a simple cold sauce in pasta.

You could also stir it through mashed potatoes.

It is great to use a big dollop on jacked potatoes.

It is great in a salad too.

You could also use it on top of grilled pork: a divine combination!

Now, this recipe, this is easy peasy!

Recipe: salsa verde + fish: For 2 persons, with seconds /The salsa verde alone is for about 6 persons

Ingredients:

** For the salsa verde:

1 bunch of fresh flat-leaf parsley, washed, pad dry on kitchen paper, cut into smaller pieces

1 handful of fresh basil leaves, washed, pad dry on kitchen paper, roughly torn

4 tinned anchovy fillets

2 tablespoons of well-rinsed capers

2 fat cloves of garlic, peeled & finely chopped

50 gr of pitted green olives, roughly chopped

1 tablespoon of apple cider vinegar

2 medium slices of good quality white bread, crusts removed, torn into pieces

between 150 – 200 ml of a good quality fruity extra virgin olive oil/ I used about 150 ml

Maldon sea salt flakes

fresh black pepper, finely grinned

** For the pan-fried fish pieces:

about 350 gr of good quality thicker haddock fillets, cut into smaller pieces, each about 3 to 4 cm x 2 cm, fish bones removed

vegan baking margarine

black pepper

Maldon sea salt

** To serve: 

I served this tasty dish with oven baked potatoes. You choose what you want.

Method:

1. First make the salsa verde. Take a food processor & place all the ingredients of the salsa verde in here, equally divided, except the sea salt, black pepper & the olive oil. Blitz until it all comes together & is finely chopped up. Often, scrape down the sides & reblitz. Now, while the motor is running, pour the olive oil in the mix. See picture:

Pouring & adding the olive oil to the greenish mix!

Just add enough olive oil until you reach a thicker green sauce or until it is to your liking. Check with a spoon for the right consistency. I used up 150 ml. Now, add the seasoning. Add some grins of black pepper & some sea salt flakes. Blitz again & again. Taste! It has to taste fab! Adjust the seasoning if you need to but don’t forget that the capers & the anchovy will already be salty ! Set aside & spoon into a fitting bowl.

2. Now, fry the fish in some vegan baking margarine in hot non-stick pan on a high fire. Fry on one side for about 3 to 4 minutes until golden & cooked & then the other side 1 to 2 minutes until just cooked through, browned & golden in colour on both sides. Season with Maldon sea slat flakes & black pepper. Keep warm.

3. Serve instantly with oven baked potato wedges, the fish & a good dollop of the home-made salsa verde! Enjoy it! The salsa verde will keep in the fridge for a few days. Happy eating!   The salsa verde itself is vegan & vegetarian!   If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free!   RSS – Posts

You might like:

1. Roasted fish with a parsley, garlic & lemon crust, served with oven baked potatoes & a side salad

2. Marinated salmon in a spicy crust with a sweet potato mash & cherry tomatoes

3. Spinach & rocket pesto with farfalle & smoked bacon

4. Penne with yellow cherry tomatoes, rocket, smoked bacon & home-made red pesto

Afslanken met Herbalife: ook iets voor u!

A reason for absence

I hope all of you have had a wonderful Easter & have spent it well with your friends & family.

I didn’t. I have been very ill since last Friday. I have even been ill on my birthday, April the 7th & on Easter day. The doctor came to visit me yesterday & it is stomach flu. So, because I am so sick & can’t eat nearly anything there won’t be any posts about food soon,…maybe in a week or 2. So, sorry my dear friends & hope to see you when I am much better,…See you all later!

That’s how I feel!

Wil je vermageren, bijkomen of wil je méér energie?Herbalife levert het voor jou!

 

 

 

Vegetarian sheep’s ricotta rigatoni with oven roasted vegetables

A divine & tasty vegetarian pasta dinner!

A tasty & well-flavoured dinner!

Yesterday, my husband made this stunning & tasty pasta dinner. It was a vegetarian meal but a really excellent one! I gave this dinner 10/10! Ooh yes!

Recipe: For  4 persons, each one 1 big pasta bowl

Ingredients:

900 gr of young courgettes ( zucchini ), top & end cut off, cut into equal sized smaller chunks, each about 2 cm x 2 / I know this is a lot, but you do need this much!

2 long thick red-hot chili peppers, left whole

200 gr of a good quality fresh sheep’s ricotta

dried rigatoni pasta, about 400 gr

4 or 6 garlic cloves, with skin on

2 tablespoons of a good sherry vinegar

fresh basil leaves, torn: about 10 big leaves

To serve: 5 fresh basil leaves, torn

Method:

1. Preheat your oven to 200° C ( 400 F ) for about 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. Prepare your vegetables that will go in the oven to roast. Take a large non-stick oven dish & place all of your cut up courgettes in 1 layer in it. Tuck the garlic pieces near the courgettes. On top of that place the 2 big & large red-hot chili peppers. Drizzle with a few tablespoons of a fruity evoo all over it & add cracks of black pepper & sea salt flakes. With clean hands, mingle everything together. Drizzle that oil & scatter some pepper & sea salt flakes also over the chili peppers. Place in the center of the heated oven & roast for about 20 to 35 minutes.

3. In the meantime, cook your rigatoni according to your packet instructions. Drain your pasta & keep warm.

4. After roasting, take out of the oven & take the garlic out of their skins, mash it. Add this & the courgettes pieces to the hot pasta. Add the fresh sheep’s ricotta & mix well. Now, with a knife, slice the bursted chili peppers open & discard the pits. Slice into smaller pieces. Mix this through the hot pasta mix. Add the sherry vinegar too. Mix well. Taste! It has to taste fab. Adjust the seasoning if you need to. Just before serving, place the pasta & ricotta mix on your pasta plate & serve with some scattered basil on top. The basil enhances the flavour of the roasted courgettes a lot!

If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free!   RSS – Posts

You might like:

1. Ricotta dessert topped with licor 43 marinated khaki’s

2. Mixed pasta with courgettes, garlic, ricotta & mint

3. Farfalle with spinach, toasted pine nuts & sheep’s ricotta

4. Wholemeal spelt chocolate ricotta muffins with dark chocolate chips

I want to wish my friends, fellow bloggers & all of their family members a happy easter with lots of joy, happiness & of course, good food! Happy Eating!

Now, I want to give you a few ideas & recipes from my blog to celebrate an alternative Easter with your family. Just click onto the links & not the pictures!

A few tasty appetizers:

1. Scottish Oak Smoked  salmon, wasabi & fresh dill appetizers ( filed under Christmas menu)

Tasty smoked salmon & dill appetizers, excellent with a good glass of Champagne brut!

2. Beetroot appetizers on a bed of witlof ( filed under Christmas menu )

Divine & healthy too!

3. Tasty smoked trout, avocado & cucumber appetizers

Divine finger food!

A few main fish dishes:

1. Sophie’s smoked salmon & potato salad with a honey & mustard dressing

A lovely & well-flavoured salad!

2. Ginger, honey & lemon marinated salmon on a bed of lemon leeks served with a new potato & chives mash

A divine & tasty dinner!

A vegan main dish:

1. Vegan fennel & saffron tartlets served with a warm mushrooms, chickpeas & spinach salad

A divine vegan dinner!

Two vegetarian main dishes:

1. A herby chickpeas & grilled haloumi salad

A divine & tasty vegetarian salad!

2. Vegetarian mushrooms & nut burgers

A delectable gourmet burger!

A few tasty desserts:

Vegan tasty desserts:

1. Vegan baked banana & coconut cream cheesecake tartlets

A delightful cheesecake: all vegan!

2. Vegan coconut Panna cotta’s with vanilla soy milk served with a raspberry coulis, filed under Christmas menu 

A vegan top dessert!

Other desserts:

1. Roasted almond Panna cotta with a stewed rhubarb & vanilla seeds syrup

A tasty seasonal rhubarb Panna cotta

2. Rhubarb & almond muffins with cinnamon & nutmeg

Delightful seasonal rhubarb & almond muffins!

3. Rhubarb, ginger & orange crumble served with in hot Devon custard!

A fantastic dessert! Yum!

Enjoy these alternative recipes & dishes, my friends!

Herbalife: gezond ontbijt:
Ook iets voor u!

Vegetarian mushrooms & nuts burgers

Divine & tasty mushrooms & mixed nuts burger, served with baby spinach & mango chutney!

Just look at that juicy burger topped with a tasty mango chutney!

My husband made these stunning & tasty vegetarian gourmet burgers! We had 2 burgers each! Check these out, my friends! I am sure you will enjoy them as much as we did!

Recipe: For 2 persons, each 2 burgers or for 4 persons, each 1 burger

Ingredients:

4 pistolets or burger buns, sliced horizontally, but not all the way through!

50 gr washed & spun dry baby spinach, big stalks removed

a good quality mango chutney/ We bought it in The Delhaize

** To make the burgers:

125 gr of white mushrooms, cleaned & cut into smaller pieces

100 gr of roasted mixed nuts/ My husband bought them like that in the shop, chopped up finely.

1 small white onion, peeled & finely cut up

60 gr fresh breadcrumbs

2 tablespoons fresh basil leaves, cleaned, torn up finely

2 tablespoons fresh chives, finely cut up

1 egg, beaten loose with a fork

fine cracks of black pepper

Maldon sea salt flakes

a fruity extra virgin olive oil

Method:

1. Take a pan & pour drizzles of that fruity olive oil in it. Heat up on high & add the cut up mushrooms & the onion pieces. Fry until browned. Add some pepper & sea salt flakes & stir. Spoon this mixture in a bowl. Ad the fresh breadcrumbs & the chopped up nuts. Mix well. Add the beaten egg & the chopped up herbs. Taste. Adjust the seasoning with black pepper & sea salt, if you need to. If the mix is too dry, add a bit of water if you need to. These burgers aren’t spicy at all but they are divine in real flavours & the extra heat is added when you put some mango chutney on your fried burger.

2. Now, with wet hands, shape 4 burgers out of them. Place them on a clean plate & place some cling film over the top & place in the fridge to firm up a bit. Half an hour to an hour is ideal. Wash your hands.

3. When you are nearly going to eat dinner, heat up a non-stick frying pan on high heat. Pour 2 or 3 tablespoons of that fruity evoo in the pan. When heated, add your 4 burgers & fry them on both sides 3 to 4 minutes or until cooked through & browned on both sides. Adjust the heat if you need to. At the same time, heat up a griddle pan on high heat. When hot, place your nearly cut up bun halves, with the cut side down on your griddle. Grill until crisp on both insides. Take off the fire. Keep the burgers warm.

4. Now, plate up. Take your toasted burger bun & place some baby spinach leaves on that. Top with a tasty mushroom & nut burger & spoon 1 or 2 tablespoons of that mango chutney over the top & close your bun. Enjoy these burgers, twice! Happy Eating!    If you liked this post, SUBSCRIBE to Sophie’s Foodie Files: It is free!   RSS – Posts

You might like these other vegetarian burgers:

1. Sophie’s spiced bean burgers

2. Sophie’s vegetarian haloumi burger with all of its trimmings!

Herbalife zorgt voor energie & vitaliteit!
Iets voor jou!

A rustic spinach & green asparagus soup & some latest awards!!!

A divine & tasty rustic spinach & green asparagus soup topped with cooked green asparagus tips & a dollop of Rambol herbs cheese,…mmmmm!

I made this soup last night & it is a really good -for-you soup. It doesn’t look so appetizing but I assure you, it tasted great! It is a combo of spinach, green asparagus, 2 cut up potatoes, vegetable stock & 3 big scallions. Topped with cooked green asparagus tops & a dollop of Rambol herb cheese that is melting into the hot soup! Yummy, I guarantee that you will love this soup as much as I did!I served the soup with garlic & herb toasts that I bought in the shop.

Recipe: For 2 big bowls

Ingredients:

200 gr spinach leaves, big stalks removed, washed & spun dry

1 bunch of green asparagus, ( 400 gr ) wooden tough bottom cut off, peeled or not peeled, you do what you want. I always peel them ( except the 5 cm more delicate top ), cut into smaller pieces but 4 asparagus tops kept separately.

3 big scallions, washed, dried on kitchen paper, roots cut off, cut into 2 & then sliced up finely ,  (green & white parts )

1 liter of a good gluten-free vegetable stock

2 medium potatoes, peeled & cut into smaller pieces

Maldon sea salt

black pepper, finely grinned

a fruity extra virgin olive oil

To serve: garlic & herb crackers+ a dollop of fresh rambol cheese with herbs & garlic

Method:

1. Take a steam cooking pot with steam lid & pour 1 or 2 tablespoons of a fruity extra virgin olive oil in it. Heat up on medium high. When the oil is hot & sizzling, add the cut up scallions. Fry for about 5 minutes. Add the chopped asparagus & cut up potatoes. Fry further for about 5 minutes. Add the spinach leaves, some sea salt flakes, grinned black pepper & the gluten-free vegetable stock. Mix well & bring to the boil. When boiling, place the fitting lid on with the valve closed. Let it sit on the hot fire for about 5 to 10 minutes or until the nozzle of the lid is sizzling a lot & makes a lot of noise. Turn the heat off. Carefully, take the hot pot of the hot fire. Open the valve of the fitting lid & set the steam free! Only touch the lid when there isn’t any steam left. Then, mix the soup with only 1/3rd! Check the seasoning. It has to taste fab!

2. When the soup was cooking in the steam -pot, cook your 4 reserved asparagus tops in some salted boiling water until al dente. This will take a couple of minutes. Drain well & pour into ice water to keep the green colour & to cool off. Set aside. Take it out of the ice.

3. Just before serving, laddle your hot soup into 2 soup bowls. At 2 ends of the plate, place your cooked asparagus tops & place a dollop of your rambol herb & garlic cheese in the middle of your soup & serve it straight away with some tasty garlic & herb crackers! Enjoy it!

Now, for something completely different!!!!

Recently, I received a few great awards! Yeah! I love getting awards & love dividing them to my fellow bloggers!

Happy Times! With these 3 recent awards, I have got already 40 awards! Yeah!

I received 3 times the same award! Yeah! Happy Times!

All of the awards, were the Versatile blogger award. I received it from my friend Denise who is the Veggiewitch. She calls herself that, but of course she isn’t a witch at all: She is beautiful , she is a mom of 4 children & a vegan! She has a cool food blog called the Veggiewitch. Check her out, my friends:)

The second time, I received it from a nother new friend: Elle from this yummy vegan blog: Elle’s vegan food diary!  She has got a vegan blog & I learn so much about her & about vegan cooking. She recently has become a vegan & she is loving it so much & she is very creative in her dishes!

Thanks again, my friend! I am so honoured!

The 3 award, the same one, I received from other friends, 3 sisters that share 1 tasty blog: Naturally sweet recipes! 

I know them for a while now & love their innovative, creative & tasty good for you recipes, sweet & savoury! They rock!

They are Annie, Chelsea & Holly! Thanks again, my friends:)

The rules for this award are:

1. Thank the persons who gave you this award! I just did ( see above ).

2. Pass the award on to 15 more bloggers that You enjoy.

3. Contact the bloggers that you have chosen to let them know that they have been nominated!

I have to say at least 7 things about my life. I already did that many times, so I copied & pasted a few of my answers here:

1. I love cooking & baking on some good music. I can cook on different kinds of music. I adore Limp Bizkit & Linkin Park but also can enjoy Angie Stone, Joss Stone, Mary J. Blige, Red Hot Chili Peppers , Jay-Z , John Legend & excellent jazz, all types,….and my favourite band of all time is Within Temptation, a Dutch metal Goth band! But I am not a goth, you know!!

2. Since june 2006, I am a chronic pain patient. I have chronic pain in my right leg & in both my arms. I am in pain all day long, that’s why I don’t work anymore for the moment because it isn’t possible. I hope I can learn to live more comfortably with it, in the future,…

3. My favourite colours are: yellow & mild red!

4. I am in love with the Spanish culture, their language & their music. I am in my 3rd year of Spanish.

5. I have over more than 150 cookbooks & I read them like thrillers! I have a lot of English & Spanish cookbooks.

6.  I love baking all sort of different cookies. I have more than 120 cookie cutters. I bought 100 of them once in Salisbury, Uk in a cookery shop, when I was there on holiday. When I am visiting a food or cookery shop , I am always on the look out for new cookie cutters that I don’t have. My favourites of this moment are: an elephant, captain hook with a wooden leg & no arm, a clown’s head & a knight on his horse!

7. By now you know that I am a real foodie. I love travelling & seeing new places, villages, meeting new people from all around the world. I have inherited my cooking & baking skills from my late grand mother. She was my father’s mother. I have her creative skills. She cooked & baked with me when I was a kid. Sadly, she died when I only was 13 years old.

8. I am always thinking about food & thinking what I will be making for supper or the day after & the day after that,…Sometimes, I drives my husband crazy! I am inspired by everything & everyone!

I will give this lovely award to the following bloggers, in no particular order:

1. Koko @ Koko’s Kitchen, because she is my friend since I started blogging, in November 2008. She so deserves it. She cooks beautiful, mostly healthy food. I learned a lot from her & I love her dishes & enthusiasm. She lives near Vancouver, Canada! I cook a lot of her recipes.

2. Ina @ Gluten-free delightfully delicious: She is a gluten - free queen & makes lovely, tasty & never to fail recipes. She rocks too! She also lives in Canada. I cook a lot of her recipes.Her food & dishes are never bland!

3. Kiran @ Kirantarun.com/food. I only know her for a little while but she has become a close & special friend to me. She & her husband are from India & Malaysia & are living now in the USA. She is a great cook & photographer. Her dishes are always vibrant & ooh so tasty! Easy to make too!

4. Jen@ Zestybeandog’s blog: Jen is living In Austin, Texas, USA. She is a good cook, I believe! She cooks & eats like I want to eat. Her dishes rock! I cook a lot from her beautiful & colourful food!

5. Duckie @ A duck in her pond. Miranda lives in Texas,in the USA. She is a really good writer & her blog is about fun, food & writing! All of her posts are great & lovely to read! She rocks too!

6. Charlie, aka Hotly Spiced @ Hotly spiced.com. She lives in Australia. She is a really good writer, cook, baker & a fun person in general. Her dishes & posts always make me laugh. We all love  her & her blog. We feel her. She writes about her past, her family & about good food. Her recipes really work well!

7. Sarah @ Deliciouslysarah. She is also a Flemish person & a Belgian foodie  like me that has a wonderful blog making especially sweet desserts. Her recipes inspire me all the time. Check her out. She recently started blogging!

8. Jef @ Weerwerk. That’s my dad. He has a filosofical blog in Dutch. I am so proud of him. He deserves this lovely award too!

9. Tandy @ Lavender & lime. She lives in South-Africa & is a wonderful cook. She makes me laugh & her recipes are always a bit special. She also gives us each Friday, food quizzes! Oh yes, I learn a lot from her blog posts!

10. Norma Chang @ Garden to wok. Norma is a great cook & she grows a lot of vegetables in her garden. She keeps us updated about all things & veggies in her garden & cooks food with it. She is a lovely person with a lot of knowledge. I learn a lot from her. She is an author & publisher!

11. Simone @ Junglefrogcooking. She is a great & excellent cook, a fab photographer & a really good traveller. She lives in The Netherlands. She is a fun person & writes with enthusiasm! Great recipes, easy  & sometimes a bit more challenging but doable!

12. Oysterculture @ Oysterculture & food . She is lives in the USA. She writes lovely posts about certain foods, food markets, etc. She gives us each time a lot of info about typical & not so typical foods & her recipes are always special,…to me anyway! She so deserves it!

13. Carolyn @ Foodgal; She has a fab blog about food, food festivals, does great & inspiring restaurant & cookery books reviews, etc. I love her unique style of writing. She entertains me a lot!

14. Natasha@ 5-StarFoodie. She inspires me all the time. She loves cooking & baking & inventing Michelin star dishes. She loves eating & reviewing fancy restaurants. And we thank her for that! She cookes with special ingredients from time to time & she also inspires me all the time. Her food is just stunning & ooh so tasty & pretty looking!!!

15. Barbara@MoveableFeasts. She is a warm & lovely woman who lives in Florida, USA, I think! She is a great cook & a great woman. I like her a lot & her posts always bring me joy. She does posts about great chefs that we all have to know. Her recipes, sweet & savoury rock!

I hope you all enjoy this tasty recipe & enjoy your well deserved awards, my friends! Happy Times!

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Kies Herbalife!