Blue Spirulina Breakfast Bowl

von Kimberly | Juli 11, 2024 | BANANA, BREAKFAST, PINEAPPLE, REFRESHING, SUMMER, SWEET, UP TO 30 MINUTES, VEGAN

Blue Spirulina Breakfast Bowl

July 11, 2024 by Kimberly

Kick off your day with a stunning Blue Spirulina Breakfast Bowl! This refreshing blend energizes with lush tropical flavors, a pop of brilliant blue and natural health benefits.

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TOTAL TIME

10 min

SERVES

1 bowl

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Embrace a burst of color and nutrition each morning with the Blue Spirulina Breakfast Bowl! This delightful dish combines the natural vibrancy of blue spirulina with the creamy sweetness of almond milk and tropical fruits, making your breakfast not only healthful but also irresistibly tasty. Start your day with this energizing bowl that’s sure to brighten your morning and fuel your adventures.

Serve your Blue Spirulina Breakfast Bowl chilled, garnished with fresh fruits and a swirl of almond butter for an extra touch of luxury. It’s the perfect way to energize your morning or refuel post-workout with a dish that’s both delicious and nutrient-rich.

Keep any remaining mixture in a sealed container in the freezer for up to two days. Let it thaw and refresh with new toppings before serving again to maintain the perfect blend of flavors and textures.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

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Blue Spirulina Breakfast Bowl

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Author: Kimberly
Total Time: 10 min
Yield: 1 bowl

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Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
freezer
high-power blender
cereal bowl

Ingredients

Units Scale

BASE

2 bananas, frozen
170 grams pineapple, frozen
125 milliliters to 250 milliliters almond milk (or your favorite type of milk)
1 tsp blue spirulina powder

TOPPINGS

1/4 banana
1/2 kiwi
3 green grapes
1 tsp coconut flakes
1 tsp puffed quinoa

Instructions

PREPARATIONS

Chop the banana and pineapple into pieces and freeze them overnight.

INSTRUCTIONS

Put the pineapple, banana, almond milk, and spirulina powder into the blender and blend until it becomes creamy.
Meanwhile, slice 1/4 of a fresh banana and 3 grapes, and chop half a kiwi into small pieces.
Pour the blue cream into a bowl and top it with the banana and grape slices, kiwi pieces, 1 teaspoon of almond butter, 1 teaspoon of puffed quinoa, and 1 teaspoon of coconut flakes. Enjoy it right away 🙂

Prep Time: over night
Cook Time: 10 min

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Lavender Oil

von Kimberly | Juli 9, 2024 | 30 TO 60 MINUTES, MICHELIN, OILS, SUMMER, SWEET, VEGAN

Lavender Oil

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July 9, 2024 by Kimberly

Dive into the delicate, floral notes of lavender oil! This unique ingredient adds a touch of elegance to your dishes, making every meal a sophisticated experience.

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TOTAL TIME

55 min

SERVES

1 cup / 250 ml

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Welcome to the aromatic world of lavender oil! Infusing your meals with the essence of lavender transforms simple dishes into gourmet experiences that captivate your senses.

Serve your lavender-infused dishes as a refined finish to any meal you like. Whether drizzled over a fresh salad or blended into a creamy dessert sauce, lavender oil elevates your culinary creations. Pair it with light proteins like chicken or fish, or let it enhance the flavor of seasonal vegetables.

Keep your lavender oil in a cool, dark place to maintain its potent flavor and aroma for about a week. A well-sealed bottle ensures that the delicate essence of lavender remains pristine for your next culinary adventure.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

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Lavender Oil

Author: Kimberly
Total Time: 55 min
Yield: 250 ml / 1 cup

Print Recipe

Description

RECOMMENDED EQUIPMENT

blender
medium-sized saucepan
whisk
a bowl which the medium saucepan fits into
2 medium-sized bowls
2 fine sieves
sealable container (oil bottle)
ice cubes
coffee filter

Ingredients

Units Scale

9 lavender blossoms
250 milliliters unrefined cold-pressed sunflower oil

Instructions

Cut the lavender blossoms of the stems and put the blossoms into the blender. Pour in the oil. Blend on the highest setting until there are only tiny pieces of the lavender left.
Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 100°-101°C (212°-213°F), and maintain this temperature for the next 10 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil into the prepared fine sieve to catch the coarse particles.
Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
Allow the oil to drip through for about 40 minutes or maybe less depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.

Notes

Use the oil to enrich these homemade scones. Simply make a frosting from 125g (1 cup) powdered sugar, 2-3 tablespoons of lemon juice and 1 teaspoon of the lavender oil and coat your scones with it. Enjoy these pieces of happiness 🙂

Prep Time: 5 min
Passive Time: 40 min
Cook Time: 10 min

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American Flag Pie

von Kimberly | Juli 4, 2024 | BLUEBERRY, CHERRY, DESSERT & SWEETS, DOUGH, FRUITY, OVER 120 MINUTES, PIE, SWEET, US AMERICAN, VEGETARIAN

American Flag Pie

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July 4, 2024 by Kimberly

Diving into the 4th of July with a sweet tribute to America! This patriotic cherry and blueberry pie captures the festive spirit in every delicious, colorful slice.

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TOTAL TIME

4 hrs + 45 min

SERVES

8 pieces

DIET

vegan

EVERY RECIPE DESERVES

A Little Love Letter

Nothing screams 4th of July like an American Flag Pie! This vibrant cherry and blueberry pie isn’t just a treat for your taste buds—it’s a festive homage to the USA, perfect for any patriotic celebration.

Best served chilled or at room temperature, this pie stands out at your holiday table. Top it off with a scoop of vanilla ice cream or a drizzle of fresh cream to complement the tangy berries. Gather around for fireworks and a slice of Americana!

Keep any leftover pie covered in the refrigerator. It stays fresh and tasty for up to three days, ensuring you can enjoy the flavors of the holiday a little longer.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

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Green Herb Salad with Peas & Pickled Onions

von Kimberly | Juli 1, 2024 | DINNER PARTY, LETTUCE, ONION, PEAS, REFRESHING, SALADS, SPRING, SUMMER, UP TO 30 MINUTES, VEGETARIAN

Green Herb Salad with Peas & Pickled Onions

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July 1, 2024 by Kimberly

Freshen up your meal with a vibrant green herb salad! Crunchy, zesty, and bursting with flavor, it’s a refreshing twist that’ll make your tastebuds dance.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

20 min

SERVES

4 portions

DIET

vegetarian

EVERY RECIPE DESERVES

A Little Love Letter

Elevate your salad game with this green herb salad, a lush blend of romaine and butter lettuce mixed with sweet peas and tangy pickled onions, all dressed in a light, herb-infused yogurt dressing. It’s a garden-fresh delight that captures the essence of spring in every bite.

This salad shines brightest when served fresh. Toss the crisp lettuces with the peas and pickled onions just before serving and sprinkle generously with dill, chives, and tarragon for that extra burst of freshness. It’s perfect alongside a grilled fish or as a standalone dish that’s both fulfilling and light.

Best enjoyed immediately, however, if you have leftovers, keep them separate in an airtight container in the fridge. The salad stays fresh for about two days, but it’s ideal to add the dressing just before serving to maintain crispness.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

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Katsu Sando

von Kimberly | Juni 29, 2024 | 30 TO 60 MINUTES, ASIAN, BREAD, BRUNCH, CABBAGE, CHICKEN, CRISPY & CRUNCHY, JAPANESE, LUNCH, OMNIVORE, SANDWICHES, UMAMI

Katsu Sando

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June 29, 2024 by Kimberly

Sink your teeth into the ultimate Katsu Sando – the most popular Japanese sandwich! Crispy chicken, tangy red cabbage, and creamy kewpie mayo nestled between soft bread – every bite is a flavor explosion!

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TOTAL TIME

40 min

SERVES

4 sandwiches

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Brace yourself for the crunch and savor of the Katsu Sando, a Japanese-inspired sandwich that’s taking the culinary world by storm. Featuring crispy panko-crusted chicken, this sandwich packs a punch with every layer of flavor.

Perfectly crispy and deliciously juicy, the Katsu Sando is best served immediately after assembly to maintain its textural contrast. Slice it in half to show off the beautiful layers of red cabbage slaw, green butter lettuce, creamy kewpie mayo and tonkatsu sauce.

While best enjoyed fresh, you can store the prepped ingredients separately in the fridge. The panko chicken can be kept for up to two days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

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Cannelloni

von Kimberly | Juni 27, 2024 | BEEF, CLASSICS, COMFORT FOOD, DINNER, ITALIAN, OMNIVORE, OVER 120 MINUTES, PASTA, PORK

Cannelloni

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June 27, 2024 by Kimberly

Imagine biting into perfectly baked Cannelloni, stuffed with rich, savory beef filling, all wrapped in a golden, crispy bechamel parmesan top. It’s comfort food heaven in every bite!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

2 hrs + 55 min

SERVES

6 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Cannelloni, the classic Italian comfort dish, is a true crowd-pleaser with its hearty fillings and rich, creamy sauce. Perfect for gatherings, it promises to be the star of your dining table.

Serve your Cannelloni fresh out of the oven, topped with parmesan for that irresistible cheese pull. Accompany it with a simple green salad and a glass of delicious red wine for an authentic Italian dining experience. Whether it’s a cozy family dinner or a more festive occasion, cannelloni adapts to both, pleasing everyone who takes a bite.

Leftover Cannelloni can be refrigerated in an airtight container for up to three days, making it a fantastic make-ahead dish. Simply reheat in the oven until thoroughly warm and enjoy!

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

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

LET’S MAKE A PIECE OF HAPPINESS

CRAVING MORE?

Follow along here & don’t forget to subscribe to my substack!

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