Veganuary. Why not?

When I say I am doing a vegan diet in January most people reactions are…

“Why are you doing that?” “What for?” “That’s crazy” “Don’t think you can do it””So what are you going to eat?”

All those comments made me want to do it even more!

It is scary definitely, and I am having dreams with cheese following me around and craving tuna every day. And no poached eggs on avocado toast?

Alright, what makes a meat-lover flexible-dieter girl to try vegan?

I like animals, yes. But is not the primary reason for doing this.
I wanted a challenge, yes. Bring it on!

I am curious to see how body reacts, yes. Let’s see if helps my digestion, skin, etc .

Healthiest start of the year possible, hell yeh!

Veganuary it’s a global charity that

“aims to reduce the suffering of animals by inspiring and supporting people across the globe to go vegan for the month of January”

I am excited to try new recipes and flavours and inspire others to do the same (My sister got inspired and is doing Vegetarian diet, so yay! It is something.)

We can make a difference, doesn’t matter how big or small. It’s just ONE month for now. Who knows in the future, my body and mind might feel amazing in the end! (Yeh my boyfriend is worried ahah)

You can support by donating whatever you can to this cause. Money will be donated to Veganuary (50%) and animal sanctuaries (50%).

Donate HERE!

I got loads of inspiration on Veganuary website and the yummiest Vegan accounts on Instagram (massive shoutout to @underwater_vegan!)

I managed to plan the whole month’s food and I am sharing that with you below. I hate cooking every day so I usually make enough food to eat for 2-3 days.

My Meal Plan for Veganuary:


Mostly vegan already so it  will consist in porridges, avocado toasts, vegan pancakes, nana ice cream and smoothie bowls.


  • MissFitsNutrition shakes (mangoandbliss20 for 20% discount)
  • Koko dairy free yogurt with bluberries
  • Aduna Moringa Bars
  • Peanut butter with apple or pear
  • Vegan protein bars, sweet potato brownies (deliciouslyella)
  • Black bean and oat cookies (deliciouslyella).


Usually not planned. More relaxed, some take-away, vegan pizzas, vegan burguers (ordered some Linda McCartney and Quorn), chickpea “tuna”sandwich, peppers/avocado/cucumber/purple cabbage sandwich, etc.

Main meals:

1st-2nd January (FREE, as in nothing planned like weekends)

3rd-6th  January


  • Potato, cauliflower and chickpea Curry with rice
  • Lentil Bolognese


  • Sweet potato, carrot, ginger and sage Soup
  • Mint, spinach and pea Soup

9th-13th January


  • Falafel, avocado, broccoli, black eyes beans, carrots, kale, sweet potato BOWL.
  • Chilli con quinoa


  • Tomato, red pepper and lentils soup
  • Butternut squash, Celery and Artichoke soup

16th-20th January


  • Tofu Curry and rice
  • Avocado, fresh tomato and garlic pasta


  • Portuguese Kale Soup (without the chorizo)
  • “Great Food” Spinach and Pines Nuts Bites with stir-fry vegetables.

23rd-27th January


  • Dhaal with spinach, asparagus and Naan bread.
  • Kale and Tomato pasta


  • Creamy Broccoli and Lemon soup
  • Miso and mushroom soup

30th-31st January


  • Vegetable Lasagna


  • Sweet potato wedges, guacamole, tofu teriyaki

Any comments are welcome! Would love to hear your thoughts on this. Did I inspire you to give it a try? Any other recipe suggestions?

I can feel 2017 will be a year of challenges! Starting with this one 🙂


Laura xx

Flourless Cashew & Maple Cookies


Flourless…… Is just incredible how these turned out with only these 5 ingredients.

They do take a long time to cook but it’s so worth it.


3 cups cashew nuts

3/4 maple syrup

1 cup + 6 tbsp water

1-1/2 cup shredded coconut

3/4 chopped pecans

  1. Blend everything until smooth, except pecans.
  2. Stir in the pecans
  3. Place dollops of the mixture in a baking sheet (about 1 tbsp each).
  4. Cook for 20 min under 170C and then 15 min 100C

Cookies really need to be baked under lower temperature for longer because they need time to dehydrate without burning.


Bolacha de Caju & Ácer

Sem farinha…. Incrível como estas bolachas saíram só com 5 ingredientes.

Levam algum tempo a cozer no forno mas vale muito a pena.


3 copos de caju

3/4 copo xarope de ácer

1 copo + 6 c.sopa água

1-1/2 copo de côco ralado

3/4 copo nozes pecans partidas

  1. Mistura tudo no processador menos as nozes pecans
  2. Adiciona as nozes na massa
  3. Coloca pequenas bolas de massa no tabuleiro (á volta de 1 c.sopa cada)
  4. Coze no forno durante 20 minutos a 170C e mais 15 minutos a 100C

Observa com cuidado para não queimarem. Precisa de estar a baixa temperatura para terem tempo de desidratar sem queimar.

Strawberry Crumble


I finally made a Crumble that tastes and looks like crumble! 😀 Yay!

Dessert for breakfast…for the whole week.

You won’t believe how easy and healthy it is 😉


3 cups Rolled Oats

1/3 cup Sprouted Buckwheat

1/3 cup coconut oil

1/2 cup maple syrup (or any other liquid sweetener)

2 packs Strawberries

1/4 cup water

Pinch of cinnamon

  1. Place a pan with the water under a medium heat and add chopped strawberries and cinnamon.
  2. Cover and let it cook for 10 minutes
  3. Process the oatmeal and buckwheat to almost flour.
  4. In a bowl mix the “flour” with coconut oil with your hands
  5. Then add maple syrup and mix well with your hands making a crumble.
  6. Put strawberries in a baking tray and top with the crumble
  7. Cook under 200C for 15 minutes

Done! 🙂


Crumble de Morango

Finalmente consegui fazer um crumble, que sabe e parece crumble! 😀 Yay!

Sobremesa para o pequeno-almoço… para a semana toda.

Não imaginas quão fácil e saudável é 🙂


3 copos Aveia

1/3 copo Trigo Sarraceno

1/3 copo óleo de côco

1/2 copo de xarope de ácer (ou outro adoçante líquido)

2 pacotes de morangos frescos/congelados

1/4 copo de àgua

Pitada de canela

  1. Coloca uma panela em lume médio com água, morangos e canela.
  2. Tapa a panela e deixa cozer 10 minutos
  3. Tritura a aveia e trigo até formar uma farinha grossa
  4. Numa taça mistura a “farinha” com o óleo de côco ( com as mãos funciona melhor)
  5. Adiciona o xarope/adoçante formando um crumble com as mãos
  6. Coloca os morangos num tabuleiro e o crumble por cima
  7. Vai ao forno durante 15 minutos a 200C


Golden Pecan & Date Squares


Ah…. Heaven in your mouth!


2 and 1/2 cups dates (soak in hot water for 10-30 minutes, keep the water)

Top and Bottom:

1/2 cup of the dates

1/2 cup pecans + 1/2 cup almonds

1 cup oats

1/2 cup shredded coconut

1/4 cup coconut oil

1/2 tsp salt

1/2 tsp cinnamon

Caramel filling:

2 cups of the dates

1/4 cup of the soaking water

1/2 tsp salt

1 tbsp lemon juice + zest of 1 lemon

  1. Process all ingredients for top/bottom layer, except dates and coconut oil, until it forms a crumble/flour.
  2. Add the 1/2 cup of dates into the food processor and pulse until everything blends together.
  3. In a bowl add coconut oil to the mixture and mix with your hands
  4. Save around 3/4 of the mixture to crumble on top. Scoop the rest into the baking tray (square 8×8) and press down with your hands. Leave in the fridge for 5 minutes.
  5. For the caramel filling, process all ingredients and check if needs more water (depending on the consistency you want)
  6. Pour the caramel filling on the baking tray and evenly cover the bottom layer.
  7. Crumble the remaining mixture on top of the caramel layer, pressing a little to stick together.
  8. Keep in the fridge for at least 3 hours and cut in squares when ready


Quadradinhos de Pecans & Tâmaras

Ah… Divinal!


2 copos e 1/2 de tâmaras (de molho em água quente durante 10-30 minutos, guarda a água)

Camada de baixo e cima:

1/2 copo das tâmaras

1/2 copo de pecans + 1/2 copo de amêndoas

1 copo de aveia

1/2 copo de côco ralado

1/4 copo óleo de côco

1/2 c chá de sal

1/2 c chá de canela

Recheio de Caramelo:

2 copo das tâmaras

1/4 copo da água

1/2 c chá de sal

1  c sopa de sumo de limão + raspa de 1 limão

  1. Processa todos os ingredientes da camada de cima/baixo, excepto tãmaras e óleo de côco, até formar uma massa tipo farinha/crumble
  2. Adiciona o 1/2 copo de tâmaras e no processador até ficarem envolvidas na mistura.
  3. Coloca a mistura numa taça e adiciona o óleo de côco, misturando bem.
  4. Guarda 3/4 da massa para o topo de crumble. Coloca o restante na base de tabuleiro (8×8) pressionando bem com as mãos. Deixa o tabuleiro no frigorífico durante 5 minutos
  5. Para o recheio de caramelo, processa todos os ingredientes e adiciona mais água se necessário
  6. Retira o tabuleiro do frigorífico e espalha o caramelo uniformemente por cima.
  7. Espalha a restante massa por cima em crumble.
  8. Coloca no frigorífico durante pelo menos 3 horas antes de cortares em quadrados.

Salted Caramel Oatmeal


I can never get enough of oatmeal. Is so easy and comforting at the same time.

So my oatmeal base is always the same:

1 mashed ripe banana

2/3 cup roalled oats

2/3 cup almond milk

Then you can add whatever you like, cinnamon, ginger, berries, chocolate, etc.

For salted caramel oatmeal I just add my caramel date sauce to the mixture and a pinch of salt.

Cook under medium heat until it gets the desired consistency.

Top with your favourite toppings. I love with pistachios and dried figs.


Laura x


Aveia de Caramelo Salgado

Aveia nunca é demais. Sempre tão simples e reconfortante ao mesmo tempo.

A minha receita base é sempre:

1 banana madura esmagada

2/3 copo de aveia inteira

2/3 copo leite de amêndoa

Adiciona o que desejares depois, canela, chocolate, frutos vermelhos, gengibre, etc.

Para esta receita simplesmente adiciono o meu molho de caramelo e pitada de sal.

Cozinha em lume médio até adquirir a consistência desejada.

Por cima podes pôr os toppings que quiseres. Eu adoro com pistachios e figos secos.

Bom proveito

Laura xx

Caramel Sauce


I love caramel flavour and, if you are reading this, I am sure you do too.

There is no easier or healthier way than this:

Dates soaked in hot water for 10 minutes.

Blend with part of the water as needed.

Done! You can now add that caramel flavour to anything you want 🙂
For a Salted Caramel version you just need to add a pinch of salt.

Laura xx


Molho de Caramelo

Eu adoro sabor a caramelo e, se estás a ler isto, tenho a certeza que tu também.

Não existe maneira mais fácil ou saudável que isto:

Amolece tâmaras em água quente durante 10 minutos.

Processa ou esmaga as tâmaras com um bocadinho da água q.b.

Feito! Agora podes adicionar o sabor a caramelo a tudo que quiseres 🙂
Para um Caramelo Salgado basta adicionares uma pitada de sal.

Laura xx

Why ripe bananas are best for you.


Most people go ‘Bananas’ for bananas! At least I know I do.

I love bananas and they make me very happy!

I know a lot of people who can’t eat a banana if it has one dark spot! Well let me tell you, ripe bananas are actually better for you. And I am hoping this post will change your way of eating bananas.

I am not saying that green bananas are bad for you, because they also bring a few benefits like, lower sugar content, which make them a better option for people suffering with Diabetes. They are rich in a probiotic bacteria, but very low in antioxidants.

Green bananas may also leave you bloated because of the high starch content.

When bananas develop dark spots on their skin, their nutrient content changes, and the antioxidant level increases gradually.

Ripe bananas are high in a substance called TNF, Tumor Necrosis Factor, which provides strong anticancer properties and increases the power of your immune system.

Easier to digest as the starch turns into simple sugar, which is a lot easier to digest.

“The research showed that only ripe bananas provide maximum benefits. They stimulate the production of white blood cells, boost immunity and produce TNF.”

Studies also show that a diet rich in potassium reduces the risk of osteoporosis. Bananas are packed in potassium and they also contribute to increase the calcium absorption.

Experts recommend eating one to two bananas a day! I use 4 bananas to make my nana ice cream for breakfast so I am sorted 😉


Bananas Maduras são melhores!

Quase toda a gente adora bananas! Eu sei que adoro.

Não vivo sem bananas e fazem-me muito feliz!😆

Sei que a maior parte já não consegue comer uma banana se ja tiver demasiados manchas escuras! Deixem-me dizer-vos, bananas maduras fazem melhor á saúde. E espero que este post mude a maneira como as comes.

A bananas verdes não são prejudiciais, também têm alguns benefícios, tal como, baixo conteúdo de açúcar, o que será uma melhor opção para quem sofre de diabetes. São também ricas em probióticos, mas com nível muito reduzido em antixodantes.

A bananas verdes normalmente causam inchaço e flatulência devido ao alto teor em amido.

Quando começam a amadurecer desenvolvem manchas escuras na pele, o conteúdo nutricional muda, e o nível de antioxidantes aumenta gradualmente.

São ricas numa substância chamada FNT, Factor de Necrose Tumoral, com fortes propriedades anti-cancerígenas e fortalece, consideravelmente, o sistema imunitário.

A digestão de bananas maduras torna-se muito mais fácil devido á transformação do amido em açúcar simples.

“O estudo mostrou que só as bananas maduras… benefícios máximo. Estimulam a produção das células brancas, aumentam imunidade e produzem FNT. “

Outros estudos mostram que uma dieta rica me potássio reduz o risco de osteoporose. Sendo as bananas ricas em potássio são a melhor escolha, além de que contribuem para o aumento da absorção de cálcio.

Especialistas recomendam comem 1 a 2 bananas por dia. Eu só para fazer o “nana ice cream” uso 4. Parece que estou no caminho certo 🙂