Let’s Bake – Black Current Cheesecake


I’m a sucker for sweets and not so long ago I discovered my passion for baking. My cakes might not always look amazing – okay tbh they never do – but hey, they taste delicious and that’s all that counts, right? Still, if you’re thinking about hiring someone to bake your wedding cake, don’t ask me, because it’s probably going to look like a pile of dough with some cream.

I thought I’m going to share one of my favorite recipes of all times with you and guess what… This time the cake actually doesn’t look quite as bad, I didn’t even have to use photoshop to make it look eatable! Enjoy the cake and don’t forget to share –  sharing is caring, folks! Enough with the moral lessons, let’s get started…



– Butter and flour for the cake-pan
– 250g flour
– 70g + 200g sugar
– 3…

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Coconut Rice with Mango Salsa

I haven’t posted a recipe in so long… I’m hoping this one makes up for that! I’ve been making this dish for over a year now and everyone loves it! Whether you’re feeding a crowd or just two, this dish is perfect for those summer nights out by the pool. Who doesn’t love a good, juicy mango? Well, if you’re one of those people who can’t resist them, this recipe is for you! Coconut rice? Oh yes. And it’s not as tricky as it sounds either, I promise. I’m not going to talk much more about this one, the recipe will speak for itself…

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Fresh noodle salad with peanut sauce

Plant-Based Budget Bowls

A light and fresh noodle salad with a crunchy peanut dressing


Serves 2


1 packet of Udon noodles
2 tablespoons of sesame oil
2 carrots, grated
1/2 raw betroot, grated
2 handfuls of mesclun salad or spinach leaves

Handful of bean sprouts
1 chopped tomato
Sesame seeds and/or chopped peanuts for topping
Fried tofu

4 tablespoons of boiling water
4 teaspoons of crunchy peanut butter (natural peanut better is best as it is runnier)
2 tablespoons of soy sauce
1 tablespoon of sweet chilli sauce


Remove udon noodles from packet and break up roughly to make the noodles shorter
Heat in the microwave for 30 sec- 1 min, this will make them easier to toss
Place the noodles in a bowl and toss through the sesame sauce
Add the grated vegetables and salad leaves, toss through until the noodles are coated in the juice from the…

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BBQ Jackfruit Chop Salad

Bread & Grapes

Y’all.  This was a raging success!  I wanted to replicate the CPK BBQ Chicken Chop Salad that I loved when I was a kid, though the last time I had it was probably about a decade ago.  I used a cashew ranch dressing inspired by the dressings by High Carb Hannah of rawtillwhenever.com, and the jackfruit is the BBQ jackfruit from Upton’s Naturals.  I highly recommend since I loved it and I don’t really like BBQ at all.  In summary, make this, eat it, and you’re welcome.  This recipe makes 2 servings.



  • 2-3 Tbsp. cashew butter
  • Juice of ½ a lemon
  • 1 tsp. apple cider vinegar
  • 1 tsp. maple syrup
  • Water to thin out dressing if needed


  • 1 box Upton’s Naturals BBQ Jackfruit
  • 1 can black beans or 2 cups cooked black beans
  • 1 bag frozen corn, thawed
  • ¼ cup onion, chopped
  • ¼ cup tomatoes, chopped…

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Pork Adobo with Potatoes

Dose of Yum


Per request, I present you my easy take on this delicious braised dish. Very few ingredients needed for this recipe. Sometimes, I like to serve this with a side of sliced boiled eggs.

What you’ll need:

→ Pork, cubed 2 lb
→ Potatoes, cubed 2 cups
→ Bay Leaves, 4 pieces
→ Garlic, minced 3 tbsp
→ Soy Sauce, 1/2 cup
→ Water, 1 cup
→ Black Pepper, 2 tsp


• On a med-hi heat pot, fry garlic until golden.
• Carefully add in pork. Season with black pepper. Saute until pieces are no longer pink.
• Pour in soy sauce and water. Add in bay leaves.
• Turn heat down to low. Stir and simmer for 1 hour. Add water (1/2 cup at a time) if sauce reduces before pork is tender.
• Add potatoes. Stir and simmer for 10 minutes or until tender.
• Enjoy!


– In…

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Frozen Yogurt Bark

Upheaval Project


We made this awesome dessert last weekend and have been eating it daily since then. The recipe was inspired by some things we saw on Pinterest, but we’ve added our own flair. We had to share it because it’s so easy and delicious (and is pretty low calorie too)!

Frozen Yogurt Bark

Frozen Yogurt Bark

Prep Time: 5 minutes
Freeze Time: 2-4 hours

32 oz Vanilla Greek Yogurt (we used low fat)
2 cups Mixed Berries

1. Line a large baking sheet with wax paper.
2. Spread yogurt in an even layer on baking sheet.
3. Sprinkle berries onto top of yogurt.
4. Drizzle honey over bark.
5. Freeze for 2-4 hours.
6. Break apart and eat! This can be broken up and stored in freezer-safe plastic containers or in freezer bags (we used freezer bags and it worked great!).

These were the flavors and fruits…

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