My go-to green smoothie recipe 👇🏻 below. It’s vegan and super filling. You’ll get lot of greens and fibre into your system. I have this smoothie a lot for breakfast these days and it makes me feel so good! Don’t be irritated by the green color though.

Are you a Monday Person? I am! 🙋🏼‍♀️ Allerdings sind Montage auch bei mir oft sehr arbeitsintensiv. Da bleibt oft nicht viel Zeit um selbst zu aufwendig zu kochen. Wie ist das bei euch so? Trotzdem ist es mir aber wichtig mich gesund und ausgewogen zu ernähren. Und da kommt Every 🌱 ins Spiel. Sie bieten eine Vielzahl an gesunden & veganen Speisen 🍲 an, die schockgefroren direkt zu dir nach Hause geliefert werden. Dort (oder im Büro) kann man die Gerichte mega schnell entweder in der Pfanne oder im Mirko in weniger als 10 Min aufwärmen.Und mit dem Code ‘everycaro’ bekommt ihr 10% Rabatt.

I am currently trying to make more homemade meals again, and trying out new recipes, like this one. So simple and easy but so yum and full of antioxidants.

RECIPE:

•açai purée

•1/4 cup gf rolled outs

•agave syrup

•nut butter

•handful of blue berries

•nuts & seeds & goji to decorate

Love me a low sugar smoothie, this recipe is super fast and to be honest my fave breakfast option these days and not just because it’s super yummy. No, it’s also super good for your health. This smoothie is PERFECT for you if you like me, don’t like any bananas. Random Fact about me: My absolute pet peeve is bananas. I don’t like anything bananas, never have, probably never will, which makes the smoothie game kinda hard because a lot of people use frozen bananas as their base. So I had to come up with something else. And I did.

The other day I made this wintery inspired poppy seed plum cheesecake and it turned out so well and everyone loved it, so I thought I would just share the recipe with all of you here. I decided to make a gluten-free/ vegan version. Obvi it’s up to you whether you want to use gf flour and vegan egg or yoghurt or opt it with the other stuff. I don’t judge. And I quickly wanna note here that I don’t identify with being vegan. I am an intuitive eater but I try to incorporate some vegan dishes. I eat mostly gluten-free because I’m slightly intolerant to gluten and to reduce inflammation for hormonal balance.

This is not the kind of content I would usually share. But this was highly requested, so here you go... Maybe with everything going on in the world and the corona virus this is a great time to start a new hobby from home, like cooking and baking. I definitely will use this time to cook more and share more recipes on here. I’ve always loved cooking I just didn’t really have the time to write down all of my recipes lately.

Für den Teig: Kokosöl für die Form 200 g glutenfreie Mehlmischung 30 g Kokosmehl 1 Päckchen glutenfreies Backpulver 1 Päckchen Vanillezucker 125 g warmes Kokosöl 1 veganes Ei Für die Füllung:1 kg Zwetschgen

I posted these cinnamon rolls a while ago on my insta stories and it was highly requested ever since from me to post the recipe. I used to always love my grandma’s cinnamon rolls but after being diagnosed with gluten as well as lactose intolerance I could not eat them anymore without feeling super sick and bloated afterwards. The downfall of a gluten and lactose intolerance is that the more you shy away from wheat and dairy the more intolerant you become. But I’m not staying away from gluten and dairy because I want to make a point and to give people a hard time but because of my health. It is also a proven fact that (no matter if you are lactose and gluten intolerant or not) dairy and gluten can cause inflammation in your body.

I still have this ringing sound in my right ear and I’m still not entirely sure where it’s coming from. That’s why I’m going to see a physician tomorrow. pretty sure, though, it’s just a cold and nothing too serious. But, per usual in true Caroline fashion, I’m trying everything on my end to heal as fast as possible. So here’s my recipe for a low glycemic green smoothie recipe. Low glycemic - why? If you have my eBook you know that I used to suffer from bad hormonal imbalances and I feel like eating a low glycemic index helps my hormones to stay at bay and is the kind of food i’m thriving off of (for more info check my eBook )

Been feeling a bit like spring already this week so I came up with this new sugar-free, gluten-free, vegan and raw mango cheesecake. I think it’ll be just perfect for nice and sunny spring afternoons or an outdoor picnic.

INGREDIENTS: Crust - 5 dates - 1/2 sparkling water