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Banana Kale Protein Shake!

  • 2 cups of ice
  • 3 cups of water
  • 2 cups of kale
  • 2 tbsp of honey
  • 4 scoops of protein powder
  • 1/2 large banana

Mix everything on a blender and enjoy! 

(recipe adapted from

(Source: undressedskeleton)

Roasted Dijon & Dill Potatoes!

  • 1 lb. of red skin potatoes
  • 1 Tbsp. of olive oil
  • 2 Tbsp. of Dijon mustard
  • 2 Tbsp. of fresh dill (or 1 tsp dried)
  • 1 tsp. of garlic powder
  • salt & pepper to taste

Preheat your oven to 400° and coat a 9x13 pan with no-stick spray.

Scrub your potatoes and cut them into 1” pieces or smaller.

In a large bowl, combine the olive oil, Dijon, dill, garlic and salt & pepper. Toss in your potatoes and mix until they are well coated.

Toss the potatoes in your pan and bake for 50-65 minutes depending on your preference for crispy potatoes.

(recipe from

(Source: happyvibes-healthylives)

Healthy Breakfast Pie With Yogurt & Kiwi!

  • 3.5 oz. of ground almonds
  • 1.75 oz. of sunflower seeds
  • 1 heaping tbsp. of coconut oil
  • 1 tsp. of cinnamon
  • 1 small very ripe banana (approx. 2.6 oz. peeled)
  • 4 heaping tbsp. of low fat yoghurt
  • 2 kiwi, sliced 

Preheat oven to 375 °F

Put all the ingredients in a food processor and blend until combined.

Grease two small cake tins with coconut oil and spread the batter into the two pans evenly.

Use your hands to press the dough around the edges so you get a fine, uniform bottom.

Bake for approx. 15 minutes.

Hint: Use a toothpick and insert in middle of cake, if comes out clean it is fully baked. Cool completely and top with yogurt and kiwi. Yield 2 small pies.


(recipe from

(Source:, via fitnessnolimits)

Green Detox Salad!

  • 4 cups spinach/spring mix greens
  • 2 beets, peeled and diced (1/2 inch)
  • ½ bunch asparagus, trimmed and cut in half
  • 4 radishes, halved and sliced
  • 1 granny smith apple, cored, halved and sliced
  • ½ cup snap peas, sliced diagonally
  • 2 green onions, chopped
  • ⅓ cup crumbled feta
  • ¼ cup toasted pumpkin seeds
  • 3 Tbsp. extra-virgin olive oil
  • fresh lemon
  • sea salt & pepper

Preheat oven to 400F.

Line a large roasting pan or baking sheet with foil.

Toss the beets and asparagus with olive oil and coat evenly.

Place the vegetables on a roasting pan in a single layer and roast for 15 minutes. Do not crowd the vegetables when roasting or they will steam instead of roast.

After 15 minutes, remove asparagus from roasting pan to a plate. Continue roasting beets for additional 15 more minutes or until fork tender. Cool slightly.

Add salad greens, beets, asparagus, radishes, apple, snap peas, and green onions to a large bowl. Drizzle with extra-virgin olive oil and squeeze of fresh lemon. Season with salt and pepper. Mix well.

Sprinkle with toasted pumpkin seeds and feta. Enjoy!

(recipe from

(Source: happyvibes-healthylives)

Vanilla “Cheesecake” Ice Cream With Caramel Sauce (7 Ingredients!) 

  • 3 cups (790 mL) of quality high fat coconut milk (Use two 13.6 oz cans of full fat coconut milk)
  • 3/4 cup raw whole cashews (120 g)
  • 1/2 cup of local honey
  • 1/4 cup fresh lemon juice
  • 1 tablespoon vanilla extract (taste and add more for a stronger vanilla flavor)
  • 1/4 teaspoon sea salt
  • caramel sauce (This goes really well with the ice cream, since the ice cream isn’t overly sweet) 
  • 1/4 cup melted coconut butter (coconut butter works in this caramel sauce, but for sure almond butter would work too, it will just have less of a caramel taste and will be much darker and a little thicker)
  • 4 tablespoons of local honey
  • 1/2 teaspoon vanilla


Make sure your ice cream bowl has been in the freezer for several hours or overnight before making the ice cream. The liquid in the bowl must be completely frozen or it won’t make the ice cream properly. If you do not have a high powered blender, you will need to soak your cashews in a bowl covered with lukewarm water and leave at room temperature for 2-4 hours (4 is best for the best creamy results) before making the ice cream. Pour out the water from the bowl and pat them dry with a paper towel and proceed with the recipe. Keep in mind a high powered blender gives the best, creamiest results just like dairy.

Add all of the ingredients (except the caramel sauce) to a high powered blender and blend on high until very smooth and creamy, about a minute or two. Taste and add any more sweetener or vanilla, if desired. Pour into your ice cream maker and let it do it’s magic. It will be a soft serve consistency once done. Add to a container and smooth the ice cream out and put a tight fitting lid on. Place in the freezer to firm up for a couple of hours or so. If it completely freezes overnight, just take it out a few minutes before ready to serve.

To make the caramel sauce, melt some coconut butter and make sure to measure out 1/4 cup. Add the honey and vanilla mix with a fork. Add any water if desired, to reach consistency. Pour over the ice cream once you are ready to serve. Keep the ice cream stored covered in an airtight container and store the caramel sauce at room temperature. You may need to slightly reheat the caramel sauce when using again.

Note that homemade ice cream is best eaten within the first couple of days. Each time you take the ice cream out and it slightly thaws and then refreeze it, it becomes more icy and hard each time. It’s better if you store the ice cream right after it’s made into individual serving portions, so it doesn’t keep getting taken in and out of the freezer.

(recipe adapted from

(Source: veganismislove)

Perfect tea for hot summer nights:

Peach Iced Tea!

Simple Syrup:

  • 1 cup organic cane sugar
  • 1 cup of filtered water
  • 2 ripe peaches, thinly sliced (reserve more for serving)


  • 2-3 Tbsp loose leaf black tea (3-4 tea bags), depending on how strong you prefer it
  • 8 cups of filtered water

Bring sugar, water and peaches to a boil in a small saucepan. Then lower heat and use a wooden spoon to stir and crush the peaches to infuse the flavor.

Once the sugar is dissolved, cover, remove from heat and let steep for for 25-30 minutes.

In the meantime, brew your tea using either a large pot or a tea maker. Use less tea if you prefer it weaker, or more tea if you prefer it stronger, and try not to let it steep longer than 4-5 minutes or it can get bitter.

Once brewed, remove tea bags or strain out loose leaf tea and transfer to a pitcher. Refrigerate to cool.

Once your simple syrup is finished, pour into a bottle or container over a fine mesh strainer to strain out peaches. You can reserve the peaches for later use, such as to place over oats or ice cream sundaes.

To serve, either set out simple syrup and add as much to the tea as you like, or add all of the simple syrup to the tea and stir. I prefer leaving it separate. Serve tea over ice and fresh sliced peaches. Yields about 10 servings (with ice and peaches).

(recipe from

(Source: vegan-yums)

No more excuses! 

(Source: teenshealthandfitness, via gettingahealthybody)

If you are crazy for Quinoa has i am you will love this recipes! 

(Source: fiti-vation)

Are there any gyms in Praia de Luz?

Asked by Anonymous


Not that i know about. 

Some hotels offer access to a personal trainer and to their gym, but of course it’s only for guests. 

Check out my Workouts maybe you will find something that fits you. 



Peanut Butter Breakfast Pudding!

  • 1/2 cup rolled oats
  • 1 cup almond milk 
  • 1/4 tsp of sea salt
  • 1/2 a ripe banana
  • 1-2 tbsp of organic peanut butter
  • 1/4 tsp pure vanilla extract
  • Local honey to taste

Cook the oats, salt and milk.

Meanwhile, blend the peanut butter and banana.

Then add vanilla, honey, and 1/2 of the cooked oats to the blender and re-blend. Stir in the rest of the oats.

You can blend all the oats if you prefer, or you can leave some un-blended for a chewiness texture.

(recipe adapted from

Warm Veggie Bowl with Ginger & Miso Gravy!

For the Gravy:

1/2  cup vegetable stock

  • 1 tbsp extra virgin coconut oil
1 tbsp of local honey
1 tsp chili paste (or sriracha)

  • 1 garlic clove, minced

  • 2 tsp minced ginger

  • 2 inch piece of lemongrass, bashed up with the back of your knife
juice from 1/2 a lemon

  • 2 tsp light miso
1 tbsp spelt flour

  • 2 tbsp water

For the Bowl:

  • 1 heaped cup cooked rice, warm (try a mix of brown basmati and black rice)
  • a 
handful of string beans or broad beans, trimmed

  • 3 chard leaves, stems removed and chopped

  • 1/2 yellow bell pepper, cut into bite-sized pieces
1 small carrot, peeled into ribbons
1 green onion, thinly sliced

  • 1/4 avocado, sliced

  • chopped almonds

  • hemp seeds

Combine all of the gravy ingredients except the miso, spelt flour and water in a small sauce pan over medium heat. Bring to a simmer. Stir the miso, spelt flour and water together until most lumps are dissolved. Add this slurry to the pot and whisk. Let the gravy simmer and whisk it here and there until it has noticeably thickened, about 3 minutes. Strain the gravy with a fine sieve if you like (but definitely remove the lemongrass stalk). Return gravy to the small pot, cover and put keep warm.

Set a medium pot with an inch of water over medium heat and cover. Place the string/broad beans in steamer basket. Once the water is boiling, put the steamer basket in and cover. Cook until beans are crisp tender, about 3 minutes. Add the chopped chard and cover again. Steam greens until wilted slightly, about 1 minute.

Place the cooked rice in a serving bowl. Top with the steamed greens and beans, bell pepper, carrot, green onion, avocado, almonds and hemp seeds. Give the gravy a quick whisk (just in case some lumps form) and pour it over the veggies and rice. Serve warm.

(recipe from

(Source: youchew, via beautifulpicturesofhealthyfood)

Decorative Ice Cubes with Flowers, Fruit and Herbs!

(via nowyourecooking)

Pesto Butter Bean Salad!

For the Pesto:

  • 1/2 a cup of pine nuts (100g)
  • 2 big handfuls of fresh basil leaves (50g)
  • 5 tablespoons of olive oil
  • 2 cloves of garlic
  • 1 lemon
  • sea salt and pepper

For the Salad:

  • a handful of pumpkin seeds
  • two 400g tins of butter beans
  • 1 bag of rocket (about 60g)
  • two handfuls of pomegranates (60g)
  • olive oil
  • 1 lemon

Start by making the pesto. Simply peel the garlic and then put all the required ingredients into a food processor and blend until smooth, then leave to one side.

Drain and rinse the beans and then place them in a frying pan with the pesto and sauté the two together for two-three minutes until warm. While they cook squeeze the lemon for the salad over the beans and add more black pepper.

Add rocket, pumpkin seeds and pomegranates to your plates, drizzle them with olive oil and then add the beans on top.

(recipe from

(via beautifulpicturesofhealthyfood)

Heart Health Double-Chocolate-Chip Cookies!

Dry Ingredients:

  • ½ cup cocoa powder
  • ⅓ cup milled flaxseed
  • 3 teaspoons orange-flavored Natural Calm
  • 1 teaspoon sea salt

Wet Ingredients:

  • 14 oz canned black beans, drained and rinsed well
  • ¼ cup coconut oil
  • ½ cup coconut nectar or local honey
  • 1 teaspoon pure vanilla extract
  • ⅔ cup dark chocolate chips

Preheat oven to 350°F and line a large baking sheet with parchment paper or a silicon baking mat. Set aside.

Add dry ingredients to a small bowl. Whisk to combine and set aside.

Add wet ingredients to the bowl of your food processor or high-powered blender. Process on high for 2 minutes, until mixture is completely smooth.

If using a food processor, add dry ingredients to wet and process for another 1 minute, until fully combined. If you’re using a blender, pour the wet ingredients into a large clean bowl, followed by the dry ingredients. Mix with a spatula until combined.

If using a food processor, remove the blade and stir in chocolate chips. If in a bowl from the blended mix, stir in the chocolate chips.

Scoop about 2 tablespoons at a time onto the prepared baking sheet, leaving 2 inches in between each cookie.

Bake for 14–16 minutes, until tops are cracked and begin to crisp.

Remove from the oven and allow to cool on the sheet for 2 minutes. Transfer cookies to a cooling rack to cool completely, about 30 minutes.

To store cookies, transfer to an air-tight container and refrigerate for five days.

(recipe adapted from

(via veganrecipecollection)

This is a very cool idea! Pleasure with no guilt! ;)

Makes 6 mini tarts.

Sweet Potato Chocolate Mousse Tarts! 

For the Chocolate Tart Base:

  • 1 cup mejdool dates
⅓ cup desiccated coconut

  • ⅓ cup almonds
⅓ cup pecans
3 tbsp raw cacao powde
  • r
½ tsp cinnamon

  • 2 tsp water

For the Sweet Potato Chocolate Mousse:

  • 1 cup sweet potato puree (1 very large sweet potato)

  • ½ cup medjool dates
⅓ cup raw cacao powder
2 tbsp coconut milk

  • 1 tbsp raw or local honey
¼ tsp vanilla bean paste

 For the Topping:

1 punnet of fresh mixed berries

For the base, add all ingredients into a food processor and process until the mixture sticks together when pressed between the fingers.

Line 6 muffin trays with glad wrap.

Pour mixture into tin and carefully press until a tart casing is formed.

Put into the freezer to set.

To make the sweet potato puree, preheat oven at 180 degrees celsius.

Cover one large sweet potato in foil (shiny side inside) and roast it in the oven at 180 degrees celsius for about 45 minutes or until very soft. Allow to cool completely, remove peel and puree in a food processor. Set aside 1 cup for the sweet potato chocolate mousse.

Add dates to a food processor and process until it becomes a date paste.

Add the sweet potato puree and process again until smooth.

Next, add maple syrup, coconut milk, vanilla bean paste and raw cacao powder and process until very smooth and creamy.

Pull the tart casing out of the freezer and fill each tart with the chocolate mousse.

Keep the tarts in the tin and chill in the fridge for 1 hour before serving.

Decorate with mixed berries.

(recipe adapted from

(Source: veganismislove)