The next generation snacking!


Hey everyone!

So we have been spending so much time testing – and tasting! – with new recipes that sometimes when it’s time to eat real food, staying in the kitchen is not necessarily what we crave… There’s not much energy left for preparing anything beside a quick snack.

Why not snacking with a purpose, though?…

This will be a quick post, just to share with you guys the results!

We had made a quick stovetop granola the other day (recipe coming soon, promise – still adjusting the sweetness) and found some beautiful ripe peaches at the farmers market this afternoon, so we made a fruit salad/granola bowl.

Check it out:


I know the resolution is not that great, still figuring this stuff out, sowy!!! It’s gonna be funny when hopefully one day we grow into this blogging thing and look back into these initial silly posts! :-/

Anyway, beside the fruit salad we each had a gluten-free avocado toast, topped with olive tapenade, pea sprouts, and coconut bacon – OMG we totally created this bacon by chance! When I toasted some coconut for the granola, Dani suggested that use the leftover to try to replicate the yummy coconut bacon they have at Café Gratitude…

We just added a drizzle of extra virgin olive oil to about 1/4 cup of toasted coconut, and sprinkled pink salt and smoked paprika. We promise it tastes A LOT like our former BFF, which in this case actually means Bacon is your Fate to gaining Fat (hehe).


The salad with the toast were rich enough that the often crave for something sweet/salty/decadent in midafternoon simply didn’t have a chance to manifest.

Result: we had a delicious, gourmet and highly nutritious mini-meal in minutes, and guaranteed a few hours of guiltless energy!


We love you guys, and thanks for checking our blog!

Gigi and Dani.


Potluck Time! Join in with the PlantAction theme and bring these delicious “meatless-balls”!

Since we’ve modified our diet to a more plant-centered one, invitations for gatherings that involve food – and is there ANYTHING social that doesn’t? – usually bring about a natural concern that our omnivorous friends won’t even want to try our dish simply because once it’s labeled as “vegan” or “gluten-free”, to some people it automatically means bland, or worse, fake. We know that feeling. image When we started to transition, we thought that vegan food either meant steamed broccoli and brown rice, or fake meats that taste absolutely nasty and not even close to the “real” thing. What we didn’t realize though is that the “real thing” is not what they eat anyway. Beside carpaccio or sashimi, every piece of animal based food has some kind of delicious seasoning to enhance/alter its natural flavor – even carpaccio and sashimi themselves are served with some kind of sauce, right?  But we grew up enjoying those dishes, and why not continue to enjoy those flavors, but in a lighter, easier-to-digest version? So that’s what we did. Meatballs are certainly a staple in summertime potlucks, and we set out to create something with that meaty texture and flavor. image Here’s what we used: 2 packages of gluten-free tempeh 1 Tbsp of smoked paprika 1 flax “egg” – 1 Tbsp flaxseed to 2.5 Tbsp water (let soak for 10 minutes prior) 1 Tbsp of fresh garlic 1 medium carrot, finely grated 1 tsp sea salt or to taste 2 shallots, minced 1 1/2 Tbsp gluten-free Worcestershire sauce 2 Tbsp nutritional yeast (this gives the cheesy flavor – and it’s good for you – easy to find at any health store!) Pinch of nutmeg 1 tsp each of dried basil and rosemary 1 Tbsp fresh chives, finely chopped 4 Tbsp cornmeal  (1 for recipe and 3 for breading) 1 tsp chipotle sauce (you can make your own by processing the pepper in adobo sauce, or use the ready version sold in stores) – this, together with the smoked paprika and the Worcestershire sauce wild give it the smokey, meaty flavor and aroma. Start by steaming the tempeh above some boiling water. If you skip this step you might get a slight bitter aftertaste. While the tempeh steams up, chop the veggies or simply add them to a multi-processor with only 1 Tsbp of the cornmeal; reserve the fresh chives for the very end or add them by hand when all the other ingredients are incorporated. Pulse them all but not to a purèe. It’s nice to taste some of those in the final product! Transfer to a bowl and reserve. Add the tempeh to the processor and pulse a few times until it is no longer crumbling, but instead has a firm, doughy consistency. Add the tempeh and the chive to the other ingredients and mix it all up by hand. image Spread the remaining 2 Tbsps of cornmeal in a bowl. Make little 1-inch balls and roll each in the cornmeal. Heat up a skillet and add some neutral tasting oil. Add half of the balls to the pan and gently move it back and forth, so as to get the balls evenly cooked. Careful not to do it too fast and watch them crumble and lose their shape! Serve it with your favorite marinara/puttanesca/barbecue sauce. Only add the sauce when ready to serve. If you add them to the sauce too soon they will get soft and eventually disintegrate. We mixed a hearty store-bought marinara with a tad of homemade barbecue sauce (recipe soon! ;)) and added some more nutritional yeast for the ‘parmesan’ flavor. Aren’t they cute? They look super brown in the picture but we promise they were not burnt – just crispy! Our friends said they were among the best dishes of the event – and to hear that from regular eaters is certainly an honor! How about you? Have a favorite recipe you’d like to share? We’d love to know how yours comes out if you decide to try it  😉 Cheers to a delicious dish! Gigi and Dani.

The quick ultimate avo toast

Two papers for two different classes, a Poli Sci debate I’m definitely not ready for – not much time for sleep or regular exercise.

Can’t let diet go down, so I’ve been going Fast-Food – at home I meant, easy! 😁


Sorry, a quarter of the sandwich was gone before I remembered to take the pic! 😬😬

Quick gluten-free toast (2) topped with a blend of:

– a half mashed avocado

– 1 tsp orange Muscat vinegar – a half of a medium tomato

– 6 Kalamata olives

– a handful of pea sprouts, chopped

– salt&pepper.

Spread some tahini on each toast, scoop half of avo mixture onto those babes – CHOW

Fast-Food has never been so fast – and delicious, and nutritious!

Good (late) morning!

Woke up twenty minutes before class – UGH! – rushed out of the house, drove like a maniac to the upper campus, only to be greeted by so-called Murphy’s law: no parking spaces!… :”(

Don’t you hate when that happens?

All I had left was to come back home and hope I wouldn’t get into much trouble with that professor… And have a little breakfast, why not? 😬


Simple, delicious bowl of berries, hemp, walnuts, gluten free granola, almond milk.

Left-over tofu scramble with onion, mushrooms, olives.



Have a great day, friends!

Had enough of today?

Got home exhausted from school, stuh-aarrving and upset since wallet and all documents were nowhere to be found. Imagine the embarrassment of having to explain to the cashier as they had already started assembling the sandwich. Bratty wallet… you give it some cash and it decides to stay in and take it easy 😦

When a bowl of quinoa, beans and winter veggies is all you need… And have time and money to prepare in a flash! 😉


The veggies were almost screaming from the fridge – hello-oo! – so we had a good reason to just throw them all in a bowl and quickly marinate them with turmeric, coconut oil, salt, pepper. Simple and yummy.

The beans (2 cans) were pre-cooked – we know, no time for the whole soaking here these days! So we just sautéed a half of a medium onion, added some garlic powder and sea salt, and smoked paprika – yes, we felt like some bacon-smelling beans tonight. Just about when it started boiling, we processed some of the beans with a handheld blender, just to add that creaminess factor – and so that it cooked faster – hehe!

On the side we quickly mixed a Tbsp of vegennaise – we PROMISE it actually tastes better than real mayo – with a dash of organic chipotle sauce and dried herbs – it came out as a creamy, delicious chipotle dipping cream.

Before we realized, everything was ready at about the same time. That sandwich wasn’t all that amazing anyway… 😉
P.S.: Prepare the quinoa according to the manufacturer’s directions, and make sure to only add the seasonings to the portion you actually consume today – this way you can use the plain-tasting leftover as a “quinoa-meal” – like oatmeal, but better! – tomorrow morning or for a salad or a quinoa falafel the next couple days 😉

The accidental Hummelette

This is what we call a messy production. Our intention was to adapt a recipe for a garbanzo bean “omelette “.
We didn’t have garbanzo, so we blended some leftover white bean with almond milk and a touch of turmeric -“egg base”!

At first it looked delicious, but the consistency was faaaar from the good ole omelette, especially since we used too big a pan for the veggies to remain under the bean cover…

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Result: a delicious white bean dip with grilled onions, mushrooms and asparagus, aka the HUMMELLETE!!

image We know presentation is everything – well, almost. In this case, the flavors combined so well that we didn’t mind that the final product was not true to the initial idea. And we learned that a fancy version of a warm bean dip on toast wasn’t a bad idea for breakfast!

What does a “boring vegan” eat after a workout?

So we’ve joined CrossFit a few weeks ago, and ouch, are we blown away at how intense it is!

CrossFit was initially created as a comprehensive exercise program designed to enhance a vast array of bodily functions, such as cardiovascular endurance, agility, power, flexibility, and speed, to name a few. It is not only limited to the Greek gods and goddesses we see on commercials. Kids today are more and more involved in CrossFit as a supporting activity to increase their ability in other sports, as well as older athletes rely on it for injury prevention and overall longer and healthier life expectancy.

It’s practically impossible to start a new regimen and not feel compelled to making better eating choices, though, so we decided to add some super foods to our recovery meal.

So after spending an hour browsing through a dozen websites, we decided to just improvise and create yet another AWESOME post-workout smoothie:


Here’s what we had in hand:

Berries – about 1/3 C each – in this recipe we used strawberries, blueberries and raspberries

Oranges – 1 large, peeled

Arugula – 1 handful – or any other dark leafy green

Medjool Dates – 2 presoaked

Maca Powder (excellent adaptogen, helps with recovery) – 1 heaping tsp

Chia Seeds (great for stamina, high amino acid profile) – 1 Tbsp

Banana (protein – yes, nanas do have protein! – and carb replacement) – 1 very ripe

Walnuts (Omega fatty acids, antioxidants) – 1 Tbsp

Turmeric (top of the list anti-inflammatory) – dash (careful not to overdo with this guy, or your smoothie will taste like curry!

Cinnamon (blood pressure regulator) – dash

Vitamineral Green (green “food” for extra nutrients) – 1 tsp – optional

Almond Milk – ! Cup – homemade or store-bought – *Make sure you do your best to find it organic, there are some nasty GMO-filled nuts out there – Yuck!

Ugh – out of almond milk – nothing worse than that when one is starrrving. Glad we can make it at home in a pinch!

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Watch the magic happening…

Throw it all in the Vitaman, we mean, the Vitamix!

IMG_0269 Well, if you call this “boring”, then we can only say:  “no worries! More for us!” 😉