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Buckwheat, roasted veggies and avocado hummus bowls

Buckwheat, roasted veg and avocado hummus bowlsSomebody once asked me what food is like in Lithuania…. and after a quick think I said that traditional Lithuanian food is generally very fatty and rich in taste, and doesn’t look ascetically pleasing (I don’t think I sold Lithuanian food well here!). However I have shared many Lithuanian recipes on the blog here that are slightly edited and presented in a more appealing way. For instance we do eat a lot of buckwheat in Lithuania (almost like rice here), but it is usually served with fried onion and pancetta type bacon cubes which if you can imagine would look a bit brown and dull (and very unhealthy). However I used to love eating cooked buckwheat with sliced avocado and some tomatoes in the very beginning when I moved to England. I love the taste of buckwheat so I am happy that I started cooking with it again!   Buckwheat, roasted veg and avocado hummus bowlsBUCKWHEAT, ROASTED VEGGIES AND AVOCADO HUMMUS BOWLS makes about 3-4 bowls

(for veggies)

  • 1 courgette
  • 1 red pepper
  • 1 tomato
  • 1 tsp cajun spices (or any other spices such as curry or Moroccan spices)
  • salt and pepper to taste
  • 2 tbsp olive oil

(for buckwheat)

  • 200g buckwheat
  • 1l water
  • 1tsp salt

(for more hummus than you need for 4 portions)

  • 1 can (400g) chickpeas, drained
  • 1  ripe avocado, stone removed and flesh scooped out with the spoon
  • 2 cloves garlic, pealed
  • 8 tbsp olive oil
  • 1 lemon juice
  • 1 tbsp sesame seeds
  • 1 tsp ground cumin
  • 1tsp ground paprika
  • salt to taste


  • 100g feta cheese, crumpled
  • handful dill, finely chopped (very Lithuanian)

1. First prepare the veggies. Slice courgette, tomato and red pepper and place them into the baking dish. Season the veggies and drizzle oil over them, toss well to coat. Roast in C200 preheated oven for 30 min or so.Buckwheat, roasted veg and avocado hummus bowls2. Meanwhile cook the buckwheat (in Lithuania I am used to seeing dark brown buckwheat, but here they are much lighter in colour, although it taste the same). Add the water, salt and buckwheat into medium size pot and cook it as you would cook rice. I usually start with cold water, bring it all to boil and then reduce the heat to simmer for 20 min or so. Cooked buckwheat usually soaks up all the water and becomes really soft.Buckwheat, roasted veg and avocado hummus bowls3. Next make the hummus. Just pull all the ingredients to the food processor and whizz… ta da! Buckwheat, roasted veg and avocado hummus bowls4. To combine the bowls just add a little bit of everything: roasted veggies, buckwheat and avocado hummus. Sprinkle the bowls with some feta cheese and dillpomegranate Buckwheat, roasted veg and avocado hummus bowls Buckwheat, roasted veg and avocado hummus bowlsSkanaus! (“Bon appetit” in Lithuanian)

Rasa xoxo


Pinterest challenge: chicken avocado soup

Chicken Avocado Soup recipeI love broth soups! I made one couple of weeks ago that I used to often make. This one is different though (one of the reasons for choosing for today’s challenge)! The broth is poured over rather than used as a base for the soup. This is why it tastes soooo fresh as some ingredients don’t even get cooked (some herbs and avocado). I tried avocado baked, not a good taste (to me at least)! But in this scenario it tasted wonderful! Anyway, try it for yourself ;-).

CHICKEN AVOCADO SOUP adopted from Mama Miss

  • 2 chicken breasts (I used 4 as I wanted to use for something else. Chicken cooked this way is sooo versatile!)
  • 3 teaspoons olive oil, divided
  • salt & freshly ground pepper to taste
  • bunch spring onion, finely chopped, divided
  • 1 clove garlic, finely chopped
  • 1 tomato, diced
  • 1.5l chicken stock
  • pinch of cumin
  • 2 avocados, diced
  • small bunch coriander leaves, finely chopped
  • lime wedges

1. Season chicken with salt and pepper. In a large cast iron pan over medium-high, heat 1 teaspoon of the olive oil. Add chicken to the heated skillet and place it under the grill. Shred chicken and cover with foil to keep warm, then set aside.Chicken Avocado Soup recipe2. Sauté spring onions (reserving some for latter) and garlic for about 2 minutes. Add diced tomato; Sauté 1 minute, until soft.

Chicken Avocado Soup recipe3. Make broth by add chicken stock and cumin to pot. Stir well and bring to a boil. Cover pot and simmer on low for 15 minutes.
4. Layering in separate bowls; Fill each bowl with shredded chicken, diced avocado, remaining spring onions, coriander leaves, and lime wedge (one per bowl).
Chicken Avocado Soup recipe5. Ladle the chicken broth onto the layered chicken in each bowl. Serve!
Chicken Avocado Soup recipe
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My favourite breakfast smoothie

Blueberry Breakfast SmoothieA long long time ago I got this Juice recipe book from a sale and for a while I was following it religiously (sometimes I set myself a goal to try every recipe in the book). Unfortunately I never managed to try all the juice and smoothie recipes (one of the reason was that I did not have all the needed juicing equipment for it), but I did find some smoothies that I still make sometimes these days. The Blueberry breakfast smoothie is one of them, because the flavours are not what you get in a regular berry smoothie. So please have a try!Blueberry Breakfast SmoothieBLUEBERRY BREAKFAST SMOOTHIE adopted from Juice! by Pippa Cuthbert & Lindsay Cameron Wilson

  • juice of 1 orange
  • 2 handfuls blueberries (fresh or frozen)
  • 4 tbsp plain yogurt (love Yeo Valley natural yorgurt, not promoting just saying!)
  • 2 tbsp quinoa
  • 1 tbsp extra virgin olive oil
  • 1 tbsp runny honey

Blueberry Breakfast SmoothieBlend the blueberries with orange juice, yogurt, quinoa, oil and honey! Thats all! If you want to make it pretty then sprinkle the smoothie with some quinoa and blueberries.Blueberry Breakfast Smoothie Blueberry Breakfast SmoothieEnjoy!

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Heartwarming chicken tomato soup with brussel sprouts

Chicken tomato soup with brussel sprouts recipeWhen it is so cold outside it’s difficult to stay on diet. You just want to stuff yourself with food and roll into bed. Can you relate? Or maybe it’s just me! But I did find a solution to it! A soup! Soups based on broth (not chowders, purees, or cream soups) have an extremely high water content yet can be filling and warming. Here is a chicken soup that originally started as a stew but have been modified sooo many times and now it’s just a soup (a very lovely soup). I hope you like it ;-). Chicken tomato soup with brussel sprouts recipeCHICKEN TOMATO SOUP WITH BRUSSEL SPROUTS

  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 carrot, pealed and grated
  • 2 celery sticks
  • a knob of butter
  • 1kg chicken drumsticks
  • 1.5l-2l chicken stock
  • 8 tomatoes, chopped
  • 1 large potato, pealed and cubed
  • 200g brussel sprouts, pealed and sliced
  • salt and pepper to taste

1. Heat a knob of butter in a large pan and add the onion, garlic, carrot and celery. My granny used to always say that fried carrot in butter gives that sunny colour in soup… awww!

2. Add the chicken drumsticks and stir until coated in butter as well.

3. Add the stock and bring it to the boil.

4. Add tomatoes, potato and brussel sprouts. Simmer everything slowly for up to an hour, on the low heat with the lid on.Chicken tomato soup with brussel sprouts recipe5. Once all cooked, have a quick taste to check the seasoning, pull the meat from the bone (unless you want to eat drumsticks whole) and serve.Chicken tomato soup with brussel sprouts recipeEnjoy!

Rasa xoxo


Pinterest challenge: roasted veggie, curried avocado and coconut rice bowls

Roasted veggie, curried avocado and coconut rice bowlsThis is my first Pinterest challenge this year! So I thought I will pick something on the healthy side. I think we all have been guilty of heavy eating during holidays and I am sure every one of you would love to start fresh and come back to a healthy eating routine. This awesome and wholesome bowl full of veg has instantly caught my attention! And I am glad it did, because this magic bowl is full of flavour! It actually taste real and the combination of flavours really works. So why not to try?  Roasted veggie, curried avocado and coconut rice bowlsROASTED VEGGIE, CURRIED AVOCADO AND COCONUT RICE BOWLS adapted from Half Baked Harvest

(roasted veggies)

  • 1/2 butternut squash, pealed, seeds removed and sort of cubed (I kind of sliced it in wedges)
  • 1 sweet potato, chopped (I pealed it as well, but I wish I left the skin on)
  • 250g bag of brussels sprouts, all sliced in half
  • 2 tbsp olive oil
  • 1 tsp cayenne
  • 2 tbsp maple syrup
  • salt and pepper to taste
  • 1 handful pecans

(coconut rice)

  • 1 cup uncooked brown rice
  • 2 cups coconut water
  • pinch of salt
  • 80g creamed coconut, grated
  • 1 tbsp coconut oil

(curried avocado)

  • 2 ripe avocados, pealed and pitted
  • handful coriander leaves, chopped
  • 1 green chilli, deseeded and sliced
  • 1 lime, juiced
  • 1tsp curry powder (used mild one)
  • 1cm cube ginger, pealed and grated
  • 1 tsp honey (got mine from Florida!!!)
  • salt and pepper to taste

(for assembly)

  • handful of goat cheese or blue cheese (tried both and preferred goat cheese in this combination)
  • arils from one pomegranate

1. Start by roasting the veg. In a small bowl (or a cup) whisk together the olive oil, cayenne, maple syrup and a pinch of salt and pepper. Spread the veggies out in the baking dish and drizzle the olive oil mixture over them and toss well to coat. Roast it in C210 preheated oven until vegetables are tender and starting to brown (about35 – 45 min), stirring the veggies halfway through. During the last 15 minutes add the pecans and toss to coat.Roasted veggie, curried avocado and coconut rice bowls2. Meanwhile, cook the rice. Add the rice, coconut water, salt, coconut oil and creamed coconut to a medium size pot and cook it as usual. As I have electric cooker I cook my rice this way (although I really hate electric cookers at least it is good for cooking rice and stuff!). So I bring the rice pot to boil and then I switch the cooker off. The heat that remains on the electric plates will finish cooking the rice without burning it! Just don’t be tempted to open the lid while magic happens!

3. Final step is to make curried avocado! Just pull all the ingredients to the food processor and whizz… ta da! Roasted veggie, curried avocado and coconut rice bowls Roasted veggie, curried avocado and coconut rice bowls4. To combine the bowls just add a little bit of everything: roasted veggies, rice and curried avocado. Sprinkle the bowls with some cheese and pomegranate arils.Roasted veggie, curried avocado and coconut rice bowlsEnjoy!

Rasa xoxo



12 days of overnight porridge

My mornings are sleepyI am not always a morning person and very often I just prefer to snooze instead of having more time to eat breakfast. And I do LOVE breakfast! But since I have tasted overnight porridge at grannies, I have started experimenting with different types of grains for a simple morning breakfast. My mum also makes porridge a lot and I did grow up on that type of breakfast. And porridge does’t just stop with oats! You can also use barley, rice, quinoa, buckwheat and many more. I only tried out few and I am really glad I did. I feel much more organised when I prep my breakfast the night before :-).

And this is how my lovely warm porridge breakfast journey went:

Day 1: I have mixed steel cut (pinhead) oats with 3 parts of water (1:3 ratio) and added a pinch of salt. Next morning I added yogurt, mixed berries, seeds and honey. The best oats ever!12 mornings of overnight porridge Day 2: It’s a spiced apple morning. The night before I have added one cored and sliced gala apple into 1:3 ratio oats (you can try other apple types, but if you pick a cooking apple such as bramley or granny smith then your porridge might need some sugar). I also added some ground cinnamon together with the pinch of salt. This also came out wonderfully well! I had it with some yogurt and honey :-).

Day 3: I don’t know what came to me, but I got attracted by the idea of adding spinach into the porridge (crazy, I know!). I have seen this “green monster” overnight oats recipe and I just wanted to try it in porridge form. I mixed oats with almond milk, added chopped banana and some frozen spinach. Little did I know that in heat banana discolours and spinach turns all khaki. So if you can guess, we could not eat it, even if it had a wonderful banana aroma…

Day 4: Another unlucky day. I decided to try out rice pudding grains, so I mixed 1/2 cup of rice with 3 cups of almond milk as I would with oats. Turns out rice requires more liquid when slow cooked, so rice burned in the slow cooker by the next morning!

Day 5: I mixed 1/2 cup pudding rice with 4 cups of almond milk.The consistency turned out great! Served it with cherries, yogurt and almonds. Although I think this would be soooo nice with some condensed milk and cherries. But then this would be a pudding, not a breakfast. But maybe pudding for breakfast is not that unacceptable?

Day 6: This time I used a regular milk instead of almond milk and mixed it with some molasses. I suggest you don’t do it! It’s too rich while maple syrup would compliment this sooo much better. Anyways sliced banana and pecan nuts are good match! Don’t you think?

Day 7: I used my mum’s recipe. I finely chopped 1/5 butternut squash, added 1/2 cup rice, 1/2 cups raisins, 4 cups of milk, 1tbs sugar and pinch of salt. It’s lovely just as it is as it has sweetness of it’s own! 12 mornings of overnight porridge Day 8: Tried out barley grains today! But not pearl barley, but the flaked ones. We usually have them savoury in Lithuania, but decided to have sweet this time. I mixed 1/2 cup barley with 2 cups of water and a pinch of salt. In the morning I had it with some yogurt, pouched pear, honey and some poppy seeds. I loved pouched pear, even if I don’t like pears in general!

Day 9: Decided to have barley the traditional way: savoury! In Lithuania we usually add fried onions and carrots on top of cooked barley porridge. But I wanted to keep it simple and healthy! So I added some butter (butter has lots of goodness in it!!) and sprinkled with some chopped carrot and cucumber. Indian or moroccan spices go really well here too!

Day 10: tried out quinoa. I have mixed quinoa with 3 parts of water (1:3 ratio) and added a pinch of salt. Next morning I added yogurt, chopped pineapple, seeds and honey. I found quinoa tasting dry and a bit bitter. 12 mornings of overnight porridge Day 11: Went all Christmasy! I mixed 1/2 cup quinoa and 2 cups of milk with some dried cranberries. Next morning I added a little bit more milk, pecan nuts, clementines and maple syrup. It was fab!

Day 12: Had the best of all! I mixed 1/4 cup steel cut oats, 1/4 cup quinoa and 2 cups of milk. In the morning I had it together with cherries, extra milk and some maple syrup. It was quite filling indeed!12 mornings of overnight porridge So I tried overnight porridge with steel cut oats, rice, barley and quinoa. I loved oats the best. No wonder it’s the most popular. But I guess it is nice to have some variation sometimes. I really hope you found this inspiring!12 mornings of overnight porridge Enjoy healthy breakfast running up till Christmas :)

Rasa xx


Pinterest challenge: honey salmon in a pouch

honey salmon cooked in the pouchHey lovely readers! Are you ready for Monday? I think this recipe is a good one to make for lunch or dinner ;-). I am trying to come back to my healthier eating habits as I slipped down from the previous week. I cooked a fish in a pouch last month or so, but this one taste so much better! You can hardly feel you are on the diet with this one! Anyways… check out the recipe below ;-). honey salmon cooked in the pouchHONEY SALMON IN A POUCH adapted from Damn Delicious

(for single portion)

  • 2tbsp runny honey
  • 1 garlic clove, crushed and finely chopped
  • 1tsp olive oil
  • 1 tbsp apple cider vinegar (I like this one better)
  • salt and pepper to taste
  • 1 salmon fillet

1. first things first, make the honey glaze by mixing all ingredients (except salmon) together.honey salmon cooked in the pouch2. Place the salmon fillet onto the baking paper or foil and drizzle the honey glaze on top.honey salmon cooked in the pouch3. Close the baking sheet around the salmon and shape it into the pouch. It’s easer with foil, but with baking paper you would need a string to properly close the ends.

honey salmon cooked in the pouch4. Bake the pouch in preheated 180C oven for 20min. Don’t overcook it!honey salmon cooked in the pouch5. Serve this salmon with rice or couscous together with some vegetables. I had mine with sliced avocado for lunch!honey salmon cooked in the pouchEnjoy!

Rasa xoxo


Savoury oat breakfast (leftovers for lunch)

Savoury oat fritters: a marriage  between porridge and fry-up breakfast! As you know, my favourite meal is breakfast. In fact I love it so much that I sometimes have it for lunch as well! These oat fritters have been introduced to me by my dear friend Vicki. We used to have this type of breakfast every time I used to sleepover at her place (good old days!). This is diffusion breakfast between porridge and classic fry-up as it taste a little meaty. Very good vegetarian recipe from Vicki’s mum!Savoury oat fritters: a marriage  between porridge and fry-up breakfast! VICKI’S MUM’S SAVOURY OAT FRITTERS enough for 2-3 brunch lovers

  • 2 cups basic oats
  • 1 egg
  • 3 shallots, finely chopped
  • 1 tsp moroccan or cajun spice
  • 1.5 cups (375ml) boiling chicken stock
  • 1-2tbsp coconut oil (or any other oil if you prefer)

1. Mix all the ingredients (except oil) together into sticky oat mixture.Savoury oat fritters: a marriage  between porridge and fry-up breakfast! 2. Heat the oil in the pan and then spoon the mixture in, leaving gaps in between. Fry the fritters while occasionally  turning them over to ensure they cook on both sides. Savoury oat fritters: a marriage  between porridge and fry-up breakfast! 3. Serve with cream fresh and tomato salad!Savoury oat fritters: a marriage  between porridge and fry-up breakfast! Enjoy!

Rasa xoxo


Healthier chicken and chips

Healthier chicken and chips recipe Since I made a mental decision to eat healthier I have started to look for the ways to make the food I crave healthier. One of them is using substitutes (worked best with the cakes) or changing the way the food is prepared. For this instance I thought baking is better that frying! No brainer right? Anyway, if you are the fast food chain fan, that this is for you ;-). Healthier chicken and chips recipeBAKED CHICKEN AND CHIPS serves two

  • 2 skinless chicken breasts, cut into strips
  • 1 cup crumbed tortilla chips (basic ones are the best!)
  • 1 egg whisked with some seasoning
  • 2 large potatoes, cut into chips (I like to leave the skin on)
  • 2 tbsp olive oil
  • salt and pepper to taste
  • lettuce and sliced tomato to serve (optional, but highly recommended)

Healthier chicken and chips recipe1. Start with the potato chips as that takes the longest. Toss the chips together with oil and salt&pepper in the large bowl. Lay them evenly (in single layer) on the baking tray. Bake them for about 45ming in 180C preheated oven turning now and then.Healthier chicken and chips recipe2. Meanwhile prepare the chicken. Dip the chicken strips into egg mixture and then into the crumbs. Lay the well coated chicken strips onto the baking tray. Bake the chicken for 30min.Healthier chicken and chips recipeHealthier chicken and chips recipeThen wait…. or prepare the side salad. Simply arrange sliced tomato and lettuce on the plate.Healthier chicken and chips recipeEnjoy!

Rasa xoxo



Guilt free (almost) chocolate orange cake

Guilt Free Chocolate Orange Cake recipeSince now I am on my diet (second week already!!!) I have decided to treat myself to a healthier cake. I am quite new to calorie counting (ok, ok, not so new… its been a year), so to my understanding if I remove as much as fat as possible and make it gluten free then it would become much much lighter! Oh boy I was wrong! A slice of cake (1/8 of the cake) has 430 calories in it!!!! Turns out that sugar is another major enemy, even in it’s most natural forms. And how can you make a cake with no sugar anyways? Anyhow I made this cake with no added fats.  I added whole oranges to make up for the moisture you would otherwise get from the fat and used ground almonds to replace the flour (as you can for a gluten free cake). Joni rated 7 out 10 for this cake, so I guess it does not taste too bad if you are actually avoiding gluten or dairy specifically.Guilt Free Chocolate Orange Cake recipeGUILT FREE CHOCOLATE ORANGE CAKE makes 8 slices

  • 2 oranges, pealed
  • 6 eggs
  • 250g golden caster sugar
  • 250g ground almonds
  • 50g cocoa powder
  • 1tsp baking powder

Guilt Free Chocolate Orange Cake recipe1. boil whole oranges for about 1 hour or so until soft. Drain, then puree them with the hand processor.Guilt Free Chocolate Orange Cake recipe2. Whisk the eggs with the sugar until pale and creamy.

3. Add all of the rest of the ingredients into the egg mixture, including the orange puree. Combine well.

4. Pour the contents into a 20cm round spring baking tin.

5. Bake in 150C for 1hour and half.Guilt Free Chocolate Orange Cake recipeIf you like you can serve it with a dollop of creme fraiche, this is if you don’t mind dairy of course… or added fat ;-). Guilt Free Chocolate Orange Cake recipeEnjoy!

Rasa xoxo


Pinterest challenge: ginger soy sessame fish in a pouch

ginger soy sesame fish in pouch by Table For TwoThese couple of months I have been desperate to start eating healthily. I have been tempted too many times by cakes and wine! My common excuse is to find something to celebrate. Every time I let myself eat pretty much everything I want I hear myself saying ‘Never mind, I will start new a diet next monday’. Why monday? Because I guess thats a start to a new week and there is likely to be less temptations to nibble on something naughty (you know, nothing is really happening on mondays).

Anyways, I came across this fish in a pouch recipe through Pinterest on Table for Two website and my first thought was ‘Great! A quick and healthy dinner idea!’. I have made fish in pouch before, but I liked the combination of ingredients in this recipe. The only thing I changed is that I sprinkled the fish with coriander instead of spring onion. Overall, good recipe, but don’t expect to indulge in this!

GINGER SOY SESSAME FISH IN A POUCH adopted from Table for Two

  • 2 fresh white fish filets (cod, halibut, your favourite)
  • 4 tsp. sesame oil, divided
  • 2 tbsp. soy sauce
  • 20 thin slices of ginger root
  • 1 tbsp chopped coriander
  • salt and pepper

1. Place each fish fillet on separate sheet of foil. Leave enough of space around it so it can be wrapped.

2. Drizzle 2 tsp. of sesame oil on top and gently rub it all over the fish with your fingertips then flip the filet over to coat the other side with the excess sesame oil that has dripped onto the foil. Drizzle 1 tbsp. of soy sauce on top then add 10 slices of ginger, half the chopped coriander and season with salt and pepper.ginger soy sesame fish in pouch by Table For Two3. Bring up the two long sides of the aluminum foil to a tent then together, roll them down while bringing the two other sides up so the liquid doesn’t drip out. You should get a nice little pouch/packet. Repeat with the other filet.

4. Place both foil packets on a baking sheet and bake fish in preheated 180C oven for 10-15 minutes or until fish is cooked through and flaky.

5. Carefully unwrap the fish from the package. There is HOT liquid that may come out from either side so be careful!ginger soy sesame fish in pouch by Table For Two6. Serve hot over a bed of rice, veggies, or a salad.ginger soy sesame fish in pouch by Table For TwoHappy, hopefully not so boring, Monday!

Rasa xoxo