Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

von Kimberly | Jan. 6, 2024 | BLUEBERRY, CREAMY, DESSERT & SWEETS, DOUGH, FLUFFY, FRUITS, SNACKS, SWEET, UP TO 30 MINUTES, US AMERICAN, VEGETARIAN, YOGURT

Light & Flavorful Blueberry Banana Cupcakes with Cream Cheese Frosting

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January 6, 2024 by Kimberly

Enjoy our Blueberry Banana Cupcakes, a refined sugar-free recipe, topped with creamy cheese frosting for a light, sweet delight blending natural fruitiness with rich smoothness.



25 MINUTES



EASY



VEGETARIAN



US AMERICAN



236 PER PORTION



SWEET / CREAMY / FLUFFY



EVERYDAY



DESSERT / SNACK



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the joy of baking with our Light & Flavorful Blueberry Banana Cupcakes, a delightful twist on a classic treat. This unique recipe, free from refined sugar, combines the natural sweetness of bananas and blueberries with a luscious cream cheese frosting, creating a lighter but indulgently tasty delight. These cupcakes are perfect for those who enjoy the sweetness of life without the heaviness of traditional desserts.

How to serve:
Serve these charming cupcakes as a delightful dessert or a special treat with afternoon tea. The fusion of blueberries and banana offers a refreshing taste, while the cream cheese frosting adds a luxurious touch. For an extra flair, garnish with fresh blueberries or banana slices just before serving. They pair wonderfully with a cup of coffee or a glass of cold milk.

How to store:
Keep any leftover cupcakes in an airtight container in the refrigerator for up to 3 days. The cream cheese frosting requires refrigeration to maintain freshness and texture. For the best experience, let them reach room temperature before serving.

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 12 CUPCAKES

CUPCAKES

3 ripe bananas
50ml coconut oil (1/4 cup)
80g agave syrup (1/4 cup)
1 egg
1 tsp vanilla extract
180g all-purpose flour (1.5 cups)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
160g frozen blueberries (1 cup)

FROSTING

230g cream cheese (1 cup)
250g yogurt (1 cup)
50ml agave syrup (1/4 cup)
1 tsp lemon juice
1/2 tsp vanilla extract

}

ACTIVE: 5 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

cupcake tin
baking paper
large bowl
medium bowl
hand mixer

Preheat the oven to 180°C (350°F)
Line a 12-cup cupcake tin with baking paper and set aside.

}

ACTIVE: 10 min

PASSIVE: 10 min

COOKING

1. In a large bowl, mash the bananas with a fork to a mash. Mix in the coconut oil, agave syrup, egg and vanilla.

2. Now add the flour, baking soda, baking powder and salt to the bowl and mix everything together until a creamy dough forms – do not overmix. Fold in the blueberries but set aside about 1 tablespoon of them for later.

3. Fill the cupcake tins about 2/3 full. Now bake for 16 minutes. I bake them in two batches of 6 so that the cupcakes have more room to rise.

4. Meanwhile, prepare the cream cheese frosting. Place the cream cheese, yoghurt, agave syrup, vanilla extract and lemon juice in a mixing bowl and beat with a hand mixer until stiff peaks form and a firm cream has formed,

5. Take the cupcakes out of the oven and leave to cool on a wire rack.

6. As soon as the cupcakes are at room temperature, the frosting can be spread on top. Warm the remaining blueberries in a small pot or in the microwave until they turn into a sauce. Let it cool and pour the sauce over the cupcakes just before serving.

NOTE: The calorie information may vary depending on the product used, country and region.

Basic Vegetable Broth

von Kimberly | Jan. 5, 2024 | CLASSICS, COMFORT FOOD, OVER 120 MINUTES, SOUPS, VEGAN

Basic Vegetable Broth

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January 5, 2024 by Kimberly

Vegetable broth is a delicious, nourishing base for soups and stews, made by simmering fresh veggies and aromatic herbs. It’s easy, versatile, and full of flavor!



3.5 HOURS



EASY



VEGAN



INT.



126 PER LITER
(4 CUPS)



COMFORT FOOD



CLASSICS



SOUP



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Discover the magic of homemade vegetable broth! This simple, yet flavorful liquid gold is crafted by gently simmering a medley of fresh vegetables and aromatic herbs. Not only is it a healthier and most clean alternative to store-bought ones, but it also infuses your dishes with a depth of flavor that can only come from fresh, natural ingredients.

How to serve:
Vegetable broth is incredibly versatile. Use it as a rich base for soups and stews, adding layers of flavor to each spoonful. It’s perfect for deglazing pans, lending a savory note to sautéed dishes. Alternatively, enjoy it as a warm, comforting drink on its own, especially during chilly evenings. Mix in a dash of your favorite herbs or a squeeze of lemon for an extra zing!

How to store:
Vegetable broth keeps well in the refrigerator for up to a week in a sealed container. For longer storage, the broth can be preserved in boiled jars. This way, you’ll always have handy, homemade broth ready for your next culinary adventure!

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 3 LITERS (3.2 qt)

VEGETABLES

400g carrots (14 oz.)
2 onions
200g celery root (7 oz.)
100g leek (3.5 oz.)
2 garlic cloves

HERBS & SPICES

1 bay leaf
1 stem thyme
1 large bunch of parsley
5 cloves
1/4 tsp coriander seeds
1 tsp black peppercorns
22g salt (approx. 2 1/2 tsp)
1 tsp clarified butter

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
large pot with lid
large bowl (or a medium-sized pot)
fine sieve (or a kitchen towel)

Wash the carrots, celery root, leek and parsley thoroughly and chop everything roughly.
Halve the onions and leave the skin on.

}

ACTIVE: 20 min

PASSIVE: 3 hrs

COOKING

1. Heat 1 tsp clarified butter in a large pan and fry the onions, carrots, celery root, leek and garlic cloves until they are browned.

2. Fill the pot up with 3 liters of cold water and add the bay leaf, 5 cloves, 1 teaspoon of black peppercorns and 1 bunch of parsley.

3. Now put the lid on and bring to the boil once at a high temperature. As soon as it boils, turn the flame down to the lowest setting and leave the liquid to simmer in the pan with the lid on for 2 hours.

4. After the 2 hours, remove the pot from the heat. Now remove the overcooked vegetables, herbs and spices from the broth.

5. Strain the liquid through a fine sieve or kitchen towel into a medium-sized pot. Then season with salt. Add between 5g and 7g of salt per liter of broth, depending on taste.

6. Allow the broth to cool completely.

NOTE: The calorie information may vary depending on the product used, country and region.

Banana Bliss Smoothie with Poppy Seeds Marzipan & Almond Butter

von Kimberly | Jan. 4, 2024 | AUTUMN, BEVERAGES, CREAMY, UP TO 30 MINUTES, VEGAN, WINTER

Banana Bliss Smoothie with Poppy Seeds Marzipan & Almond Butter

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January 4, 2024 by Kimberly

Savor this delightful smoothie, blending sweet bananas and almond butter with a hint of marzipan. It’s a creamy, refreshing treat that’s both nutritious and delicious!



5 MINUTES



EASY



VEGAN



INT.



322 PER DRINK



CREAMY



EVERYDAY



BEVERAGES



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Indulge in the unique blend of flavors with our special smoothie, perfect for any time of the day. This recipe combines the creaminess of bananas and almond butter with subtle, sweet hints, creating a truly delightful beverage. Whether you need a morning pick-me-up or a refreshing afternoon treat, this smoothie offers a delicious way to energize and satisfy your taste buds.

How to serve:
Serve this smoothie chilled for the best experience. Pour it into a glass and garnish with a slice of lemon on the rim for an elegant touch. If you’re feeling creative, sprinkle a few extra poppy seeds on top for a beautiful presentation. It’s ideal for breakfast, a quick snack, or even as a light dessert.

How to store:
To keep this smoothie fresh, store it in an airtight glas jar for up to 2 days. Give it a good stir or a quick blend before serving, as the ingredients may separate over time.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 DRINK 350ml (12 fl. oz.)

DRINK

1 banana
2 tsp almond butter (1.5 lbs.)
1 tsp lemon juice
1 tsp agave syrup
1 tbsp marzipan
1 tsp poppy seeds
1/8 tsp cinnamon
2ooml water (7 fl. oz.)

}

ACTIVE: 0 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

blender

none

}

ACTIVE: 5 min

PASSIVE: 0 min

COOKING

Peel the banana and put it into the blender in large chunks. Pluck the marzipan into small pieces and add to the blender. Then add the almond butter, lemon juice, agave syrup, poppy seeds, cinnamon and water. Puree everything on the highest setting for 1-2 minutes. Pour into a jar or bottle.

NOTE: The calorie information may vary depending on the product used, country and region.

Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios

von Kimberly | Jan. 3, 2024 | AUTUMN, DINNER, LUNCH, MASHY, NUTS, PUMPKIN, UP TO 30 MINUTES, VEGETABLES, VEGETARIAN, WINTER, YOGURT

Roasted Pumpkin with Garlic Yogurt Sauce & Pistachios

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January 3, 2024 by Kimberly

Indulge in this delectable Roasted Pumpkin, adorned with creamy Garlic Yogurt Sauce and crunchy Pistachios, offering a wholesome, flavorful, and aromatic delight with every savory, nutritious bite.



30 MINUTES



EASY



VEGETARIAN



INT.



375 PER PORTION



MASHY



EVERYDAY



LUNCH



AUTUMN / WINTER

INTRODUCTION

ABOUT THE RECIPE

Welcome to the delightful world of Roasted Pumpkin with Garlic Yogurt Sauce and Pistachios. This dish is a perfect amalgamation of sweet, earthy pumpkin, enriched with a tangy and creamy garlic yogurt sauce, and finished with a sprinkle of crunchy pistachios. It’s an ideal recipe for those seeking a nutritious yet indulgent addition to their meal, blending the warmth of winter flavors with a touch of elegance.

How to serve:
Serve this exquisite dish as a stunning side or a main course. It pairs beautifully with grilled meats or can stand alone for a satisfying vegetarian option. The creamy garlic yogurt sauce complements the soft, caramelized pumpkin, while the pistachios add a delightful crunch. Garnish with fresh parsley for a pop of color and flavor. It’s best enjoyed warm, making it a comforting choice for chilly evenings or festive gatherings.

How to store:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warm. It’s recommended to store the pumpkin and garlic yogurt sauce separately to maintain the best texture and flavor when enjoying it later.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS AS SIDE DISH

PUMPKIN

750g pumpkin – I used Hokkaido (1.5 lbs.)
2 tbsp olive oil
1/4 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cilantro powder
1/4 tsp smoked paprika powder

GARLIC YOGURT SAUCE

250g yogurt (2 cups)
1 garlic clove
1/8 tsp salt
1/8 tsp black pepper

TOPPINGS

pistachios
parsley
olive oil

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

sharp knife
cutting board
medium bowl
small bowl

Preheat the oven to 230°C (450°F)
Remove the seeds from the pumpkin and cut into bite-sized pieces. You do not need to peel the Hokkaido.
Remove the skin from the garlic.

}

ACTIVE: 15 min

PASSIVE: 5 min

COOKING

1. Place the pumpkin pieces in a medium-sized bowl. Now pour the olive oil and 1/4 tsp each of salt, pepper, dried coriander, smoked paprika, garlic and onion over the pumpkin pieces and mix so that the pieces are evenly coated with everything. Place the pumpkin pieces on a baking tray lined with baking paper.

2. Place the baking tray in the preheated oven and roast for 20 minutes.

3. While the pumpkin is in the oven, mix the yoghurt, fresh garlic, salt and pepper together in a small bowl and season to taste.

4. Remove the shells from the pistachios and chop them into small pieces. Pluck the parsley from the stalks and chop finely too.

5. Now remove the tray from the oven. Pour the yoghurt sauce over the pumpkin and then top with olive oil, parsley and pistachios.

NOTE: The calorie information may vary depending on the product used, country and region.

Good Morning Ginger Shot

von Kimberly | Jan. 1, 2024 | BEVERAGES, REFRESHING, SPICY, UP TO 30 MINUTES, VEGAN

Good Morning Ginger Shot

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January 1, 2024 by Kimberly

Boost your immune system with a morning ginger shot—fresh ginger, turmeric, pepper, and lemon for vitality. Cheers!



20 MINUTES



EASY



VEGAN



INT.



23 PER SHOT



REFRESHING
SPICY



EVERYDAY



DRINK



ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Start your morning with a touch of wellness with this revitalizing ginger shot, the perfect way to start your day fresh. A morning ginger shot with lemon, turmeric and pepper on an empty stomach offers a potent blend of immune support, anti-inflammatory action, digestive aid, detoxification, metabolic stimulation and natural energy, promoting overall wellbeing.

How to serve:
Serve the shot chilled and experience the tangy fusion of fresh ginger, bright turmeric, a hint of hot pepper and tangy lemon juice. This drink is a powerhouse for your immune system. To enjoy the benefits of this drink, you should drink it on an empty stomach.

How to store:
Either pour the juice into a large glass bottle and portion out the appropriate amount each day in a small glass or pour the juice directly into small glass bottles in portions. Store the bottles in the fridge. I prepare the juice a week in advance. For one person, that’s 350ml a week. Make the ritual of this ginger elixir your own and greet every morning with a sip of health and happiness.

Hi, I'm Kimberly.

If you want to get to know me better, click here!

„Let’s make a piece of happiness“

INGREDIENTS

FOR 1 PERSON FOR 7 DAYS

JUICE

3.5 lemons (175ml / 6 fl. oz.)
175g ginger or 75ml ginger juice (6 oz. / 2.5 fl. oz.)
1/2 tsp turmeric powder
a pinch of finely ground black pepper

}

ACTIVE: 10 min

PASSIVE: 0 min

PREPARATIONS

Recommended Equipment

juicer (or food processor or blender, in which case you will also need a fine sieve)
sharp knife
chopping board
funnel
measuring cup

If the ginger is not organic, please peel it first. If it is organic, you can skip this step.

}

ACTIVE: 20 min

PASSIVE: 0 min

COOKING

PREPARATION WITH A JUICER

1. Depending on the model, break the ginger into large pieces, remove the peel from the lemons and pass both through the juicer.

2. Season the collected juice with turmeric and finely ground pepper.

3. Pour the juice into glass bottles in 50 ml portions.

PREPARATION WITH A FOOD PROCESSOR OR BLENDER

1. Break the ginger into pieces, remove the zest from the lemons and place both in the food processor or blender. Blend on the highest setting until the mixture has turned yellow and there are no large pieces left.

2. Now add the turmeric and pepper and blend again.

3. Pass the entire mixture through a fine sieve and pour the collected juice into 50 ml portions in glass bottles.

NOTE: The calorie information may vary depending on the product used, country and region.

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