This combination of two simple, but utterly delicious sides, is sure to please. Talented Elaine of Foodbod fame is a woman after my own heart. And so, when she asked me what I would feed her, this recipe I created with the intention of sharing around the start of the year (where has 2015 gone?) sprang to mind.

Sweet potatoes should have their own step on the food pyramid, imo. I truly love them that much. And anything spice-related likewise ticks major boxes for me. The simple recipe is the amalgamation of a variant of a hastily-thrown-together dukkah recipe (strangely, I have not found ready-made dukkah here in Stockholm!) and one for my beloved sweet potato fries. The Tahini Dipping sauce makes a tasty, creamy, vegan alternative to aioli or the like and a legume-free alternative to hummus… So for any Paleo-style eaters out there, this is something for you too.  It is adjustable depending on whether you want a spread, dip or drizzle consistency. And if you like falafel, these simple dishes, with an accompanying green salad, make for the most perfect sides.

Ladies and gentlemen, I present you with Dukkah Crusted Sweet Potato Fries and Tahini Dipping Sauce with Roasted Garlic

Smaklig måltid, as we say in Sweden!

And do check out lovely Elaine’s amazing veg creations and fab variety of “What would you feed me?” guest posts… it’s truly amazing how versatile plants can be in the kitchen!

Marisa (AKA Miss Marzipan) xx


MissMarzipan_dukkah_fries_falafel_smlMissMarzipan_dukkah_fries_dinner_spread_sml DUKKAH CRUSTED SWEET POTATO FRIES


1.5 tsp cumin seeds
1 tsp fennel seeds
2 tsp white sesame seeds
2 tsp black sesame seeds
4 tsp pepita and/or sunflower seeds to scatter over
3-4 sweet potatoes, cut into rustic, chips/wedges (see images below)
2 tbsp melted coconut oil/olive oil
At least 1 whole, unpeeled garlic clove for roasting (for the dipping sauce)
Salt and pepper to season


  1. Preheat your oven to 190° C (fan) and line a baking tray with baking parchment.
  2. Crush cumin and fennel seeds with a mortar and pestle.
  3. Pop crushed seeds into a small bowl with the sesame seeds.
  4. Place the potato wedges in a large bowl, drizzle over oil and toss potatoes to coat with the oil. Sprinkle over the seed and spice mix and toss gently to coat.
  5. Place the coated potato wedges and unpeeled garlic clove (roast extra for later if you like) on the baking tray. Scatter over pepitas and/or sunflower seeds.
  6. Bake for 35-40 minutes or until seeds are nicely toasted and potato wedges are baked. I don’t turn them during baking (lazy!), but you can if you like.
  7. Serve hot, with Tahini Dipping Sauce with Roasted Garlic to accompany.

MissMarzipan_dukkah_fries_wedge_cut_sml MissMarzipan_dukkah_chunky_chips_cut_sml TAHINI DIPPING SAUCE WITH ROASTED GARLIC

75 ml tahini
75 ml lemon juice
2 tbsp melted coconut oil/olive oil
75 – 125 ml water (to achieve desired consistency)
1 roasted garlic clove (that was roasted along with your sweet potato fries- easy!)
A pinch of salt
A couple of tsp of chopped fresh herbs to garnish (parsley and chives work well)


  1. Squeeze the roasted garlic out of its peel and pulse a food processor, together with tahini, lemon juice, oil, salt and 75 ml of water. Add more water if desired, a tablespoon at a time, to achieve the consistency you want.
  2. When smooth and of the desired consistency, transfer to a bowl and sprinkle over fresh herbs. Serve with Dukkah Crusted Chunky Sweet Potato Fries/falafel/on sandwiches as a spread, etc.



For Cupcake’s 2nd birthday party “waffle bar”, I created a banoffee waffle recipe and, in the process, discovered the perfect way to use up that odd soon-to-be-overripe sad, lone banana sitting oft to be found on the kitchen countertop. I have yet to share that recipe (which is one of my all-time favourites!), but on the 25th of March we celebrated Våffeldagen (Swedish Waffle Day), and I would be remiss not to share this delicious new recipe, based upon my banoffee waffle one.

Inspired by a request from little L, these waffles combine chocolate, peanut butter and banana… all in a vegan, gluten-free, IQS-friendly* form, with a gorgeous crunchy, golden exterior!

And in case you’re wondering why Swedes celebrate Våffeldagen, the 25th of March is Vårfrudagen (in the “common tongue”) and apparently the name morphed into the somewhat similar sounding “Våffeldagen”, thereby giving Swedes a perfect excuse to pig out on waffles on this day. Any reason to eat waffles though, right?

… But when they are this delicious and surprisingly healthy, you don’t even need an excuse!





Makes: 6 waffles, Prep time: 10 mins 


50 ml water
1 tbsp chia seeds
95 g gluten-free oats, pulsed in a blender to make oat flour (of bread crumb texture)
360 ml almond milk
125 g gluten-free plain flour blend
60 ml organic crunchy, sugar-free peanut butter
30 ml coconut oil, melted
4 tsp baking powder
1 tsp vanilla powder
1 tsp maca powder
15 ml rice malt syrup (or maple)
40 g chopped dark vegan chocolate or chocolate chips
1/3 of a banana, mashed (the rest reserved and thinly sliced for topping)
A pinch of salt


1 large square dark vegan chocolate chopped/grated
Remaining banana, sliced
Salted peanuts, roughly chopped
Whipped coconut cream


  1. Preheat your waffle iron.
  2. Combine chia seeds and water together in a small bowl to make a “chia egg”.
  3. In another small bowl combine mashed banana rice malt syrup, coconut oil and peanut butter.
  4. Pulse oats in a blender to create oat flour. Add “chia egg”, mashed banana mix, almond milk, gluten-free plain flour, baking powder, vanilla powder, maca powder and salt to oat flour. Stir until all ingredients are combined.
  5. Throw in the chocolate and stir through to distribute.
  6. Ladle the batter into preheated waffle iron, greased with a little oil of choice (coconut is excellent). Cook the waffles until golden and crisp (this took around 4 minutes in my waffle iron).
  7. Serve immediately, topped with a dollop of whipped coconut cream (or ice-cream of choice), a few slices of banana and a sprinkle of chopped peanuts and chocolate.


*With just 1/6 of a banana per serve.
**Waffle irons vary in size and design, so you may want to make a “test waffle” to ensure the volume of batter you use to make each one is correct. To produce 1 waffle in my waffle iron, I used approximately 120 ml of batter.

HEALTHY MALTED HOT CHOCOLATE MILKSHAKE (plus iced chocolate variant)

Two things led directly to the creation of this recipe; a snow storm a few weeks ago (who doesn’t want hot chocolate after being caught in one of those?) and my recent kitchen experiments with immunity boosting “superfoods”, such as maca.

This drink is not actually malted at all, but rather gets it’s malty, caramel-y tones from maca powder. Used by some for enhancing energy, stamina, athletic performance, memory and fertility, maca is believed to have a positive impact on female hormone imbalance, menstrual problems and the immune system. If claims are true, maca is just what I need!

This hot chocolate milkshake is made with a very quick and simple chocolate sauce; the same kind that I also use on pancakes, waffles and ice-cream. You can play with the ratios of sweetener to cacao and coconut oil to suit your taste, but the basic formula below works for many purposes.



Serves 2


30 ml organic cacao powder
20 ml organic rice malt syrup (or maple syrup)
15-20 ml organic coconut oil (depending on desired consistency)
1/4 tsp organic vanilla powder


  1. Combine all chocolate sauce ingredients in a small saucepan over low heat and stir until coconut oil has melted and everything is well combined.*


2 tsp maca powder
500 ml milk of choice (almond or oat milk work fabulously)
30-40 ml of chocolate fudge sauce


  1. In a small saucepan over medium heat, combine vegan milk of choice with chocolate fudge sauce (to taste) and maca. Stir and heat through to desired temperature but do not allow to boil.
  2. When the milk mixture is hot, this is where your handheld stick blender comes in. Remove the saucepan from the heat and give your hot chocolate a good whizz with your stick blender. The mix should emulsify completely and a lovely, bubbly milkshake foam should form. Divide drink between two glasses/cups and serve immediately.


If a Malted Iced Chocolate Milkshake suits your climate better (you lucky thing!), allow the chocolate milk to cool in the saucepan after blitzing, then give it another quick whizz with your handheld mixer immediately prior to serving, dividing mix between two glasses and popping in a couple of ice cubes, if you like.

Happy days!
<3 MM xx

*Store any leftover chocolate fudge sauce in a small glass/bowl, covered, for up to a couple of weeks in the fridge. It can be gently reheated (stir well!) before use as a topping for your favourite treat. 

I QUIT SUGAR 8-WEEK PROGRAM, ROUND 3 (the first 3 weeks in review)

This is my third time around, doing sugar-free the IQS way. As always, it’s a fascinating (and delicious) process. And already significant health-related revelations have come to light, which I will delve into later.

But I’ll start with the food. No doubt the best place to start…


Week 1 arrived and the program kicked off with one of the most talked about and documented recipes of the 8WP thus far, the game-changing Gluten-Free Buckwheat Loaf. It was closely followed by one of the prettiest 8WP dishes, perhaps, the Quinoa and Chia Breakfast Pot; proof that you can do IQS and eat fruit! Chilli + Lime Kebabs with Herb Quinoa, another classic IQS favourite, are so easy to prepare; a perfect combination of a few simple ingredients. And lest we forget the epic Pumpkin Pizza (I made mine sans cheese and with basil in place of sage); delicious star of every IQSer’s Instagram gallery!

Week 2 introduced me to some of my new favourite recipes. I can’t sing the praises of the Spiced Coco-Nutty Breakfast Muffins enough. They are simply delicious. And have not even a pinch of sweetener of any kind added (although you wouldn’t know it). My little boy loved them too. Just after Week 2 began, we headed off on a road trip to the ski fields of Åre, and these gorgeous IQS muffins saved me during the 8-hour drive. As it was -15°C, I was able to keep remaining muffins in the car, frozen, until we moved on again! I prepped the Curried Lentil Patties with Minted Yogurt and the Curried Vegetable Empanadas (mine morphed into spring rolls, but they were still delicious) as part of my Sunday cook-up for Week 2. When we returned home, exhausted after 8 hours of car travel, this was the meal that welcomed me. I could have cried! Literally. I loved it so much and it was exactly what I needed both physically and emotionally! The following day was my Cupcake’s 2nd birthday party, so amidst unpacking, laundry, setting up, cooking, hosting the party and celebrating my little miracle, there was no time for my weekly cook-up.

Week 3 began and my life looked chaotic, but thanks to the generous portion sizes of 8WP meals, I had enough leftovers in the freezer to largely carry me through the rest of the week! A particularly good thing, as my health took a nose dive on the Tuesday of Week 3, and I came down with a nasty cold, from which I am still recovering. One of my favourite meals was the revisited Quick Moroccan Chick-Pea Stew. And the Coco-Nutty Granola and Kale, Sweet Potato & Feta Frittata are what I would consider IQS classics. You simply can’t go wrong with them (I think most IQSers would agree)!

Our Valentine’s Day was spent at home, without plans. And I can’t tell you what an absolute gift and luxury that was for me!
Don’t buy me presents, just let me sleep in and I’ll love you forever! ;)

I made Lingonberry Chocolate Truffles for my husband, modifying the amazing (and easy) Espresso Truffle recipe from I Quit Sugar’s The Chocolate Cookbook Volume II and using Finnberry wild lingonberry powder (in place of coffee).
If anyone would like it, I am happy to share the modifications I made, but for the fabulous original recipe (these truffles take minutes to make!), head here to receive it as a free gift. I want to add quickly that I am truly honoured to have one of my own recipes featured amongst the bunch in The Chocolate Cookbook Volume II; my first recipe featured in book form! If you love to make desserts (as I do) and you are afraid that going sugar-free means depriving yourself, fear not! Check this book out! Oh, and I did try the truffles, even though anything with any form of sweetener (including berries or rms) is technically out at this recalibration stage of the program*.

I started my cook-up on Saturday evening, beginning with the Basil and Spinach Pesto. I chose to make the Paleo Veggie Bread from the previous round as I am determined to have a nutritious gluten-free loaf on hand at all times. It’s just too easy for me otherwise to reach for sour dough (albeit one of the better, IQS-approved breads) and peanut butter… truckloads of peanut butter!



I approached Week 1 with the same enthusiasm I have had in previous rounds. Others new to the IQS community (and those returning to do another 8WP), seemed particularly enthusiastic this round. I am not big on New Year’s resolutions myself, but I am sure quite a few people would have signed up for this round in order to kick-start a healthy 2015… which is not a bad idea at all! Of course it is wonderfully motivating to be part of a community of enthusiastic, empathic and super-supportive people, which undoubtedly one of the major advantages IQS has over other lifestyle programs.

Week 2 revolved largely around our trip to the north of Sweden. The trip started, after a day at work, with an incredible amount of stress due to a) two separate car accidents taking place in front of us on the way out of the city and resulting traffic insanity b) our car breaking down north of Stockholm resulting in the emergency hiring of another car c) snow storms + poor visibility + trucks everywhere d) being delayed by all this malarkey by around 3 hours, despite leaving the city in good time.

Food-wise, there were the usual challenges, namely a lack of cooking facilities. I managed to find a café/bistro in Åre (Café Torget), that offers organic, vegetarian and locally produced options, as well as some of the usual Swedish suspects. I had a variation on an abundance bowl, with quinoa and loads of veg. They were also playing The Smiths when we arrived, and thus made a favourable impression off the bat. ;)

Our lovely hotel (Holiday Club Åre) featured a generous buffet breakfast spread (Sweden rocks for such stuff) and I was able to load up for the day on all the IQS-friendly choices (oats, yogurt, eggs, vegetables, sourdough bread, herbal tea, etc.). The hotel was well-equipped with a gym, lovely swimming pool complex and even a “Sauna World” where every sauna known to man was showcased, including an “ice sauna” which, after coming from -15°C outside the hotel, I found it rather unnecessary to try! I would have loved to go to the beauty salon for something or other of a pampering nature, but I am not a multimillionaire (the prices were STEEP!). The children took turns skiing and sledding with their father and grandparents, and in fine winter sports-challenged Aussie style, I spent most of my time bathing with whichever child was not up on the ski slope. The drive back was not as long and not quite as stressful, but panic set in when we arrived home in the evening and realised how much there was to do before my daughter’s birthday party and the working week!

Week 3 was mostly about stress in my personal life… and illness… leading to more stress. Fortuitously I was able to spend some time catching up on missed presentations for The Female Hormone Solution, which helped shed light on possible solutions to the very issues I was going through.

We are now approaching Week 4, and for the first time in 3 rounds of doing the IQS8WP, my excitement about embracing “Clean Week” is greater than any nervousness I feel about it. Let me explain why.

A few weeks ago I underwent a rather painful and unpleasant aspiration of a lump discovered in my neck. Thankfully the results proved it was benign, but the hospital doctors suggested it was caused by a lymphatic issue. I am awaiting further testing. The problem is that, in conjunction with the appearance of this lump, my immunity seems to have been seriously compromised, to the point whereby every small sniffle, every cold, every fever that my children come down with (a normal result of early childhood/playdates/nursery school), I am also getting. And each one is knocking me down. This winter has not been particularly kind to me health-wise, and I don’t know if I can or will ever completely acclimatise to months of darkness and below freezing temperatures.

Since becoming a “responsible adult”, I have always attempted to forge ahead despite illness. This has been the first time since I became a career woman (other than during my pregnancies) that I have allowed myself to take the sick days I actually need when I am sick, even if the illnesses have come inconveniently back-to-back.

A little voice tells me I could somehow sully my own reputation as a hardworking and capable woman/employee, but I try to ignore it and allow myself the rest anyway. I know things will get worse if I don’t. Sometimes I feel like I am close to experiencing anxiety over the stress and expectation I burden myself with. I don’t know how to completely let it go. I never have. I have a mental to-do list that never get shortened, merely added to as soon as one thing is checked off. I have 2 careers, 2 small children and a husband. I work, I train, I cook from scratch, I socialise IRL (though less these days) and online, I attempt to keep myself available via many channels, I plan… and plan. I stop when I am asleep (and I don’t sleep enough). And so it seems that I am really picking up this program where the last one left off.

I strive to do it all, and to be the best version of me that I can be whilst I am doing it all. I no doubt suffer from what Dr Libby refers to as “Rushing Woman’s Syndrome”**… and the combination of that and my ongoing hormonal imbalance and thyroid issues are a bad combination. Sarah Wilson talks often and openly about her struggles with autoimmune disease and adrenal fatigue, the challenges which led her to create the I Quit Sugar movement in the first place. Her posts on the subject have been eye-opening and I have been able to see myself in many of the things she has mentioned.

For the past few weeks, at regular yet random intervals, the words “You can have it all, but not at the same time” have popped into my head. My body is not only trying to tell me something, clearly I am trying to tell me something!

In order to better keep track of things, I am starting to diarise my symptoms and things of note in my daily routines (such as whether I slept well, trained or ate foods containing gluten). Clean Week affords me the opportunity to be gluten-free, caffeine-free and sugar-free all at oncewith support from I Quit Sugar experts (including Body Be Well‘s Diana Tencic) and a community of people attempting to do the same thing I am.

After doing the IQS8WP two times already, I know from experience the difference between consuming sugar and being sugar-free. I have been caffeine-free before for long periods (leading up to and during both my pregnancies) so, as much as I love the taste of coffee, I can live without it. Gluten-free is something that I have experimented with, but never wholeheartedly embraced as, with no known gluten sensitivity issue, I haven’t deemed it necessary to cut it out completely. I am, however, curious to see how doing so may or many not affect my ongoing health issues. So this coming week will be an exciting health experiment.


  • The continued journey of self-discovery on the health and wellness front
  • The incredible motivation I feel to “live well”
  • That my husband’s tastes have also recalibrated somehow (things taste sweeter to him than they used to)
  • That my children are continuing to learn more about food and nutrition and, when they are not helping me in the kitchen (or eating!), they love making up dishes using felt toy ingredients and their wooden play kitchen
  • The suspicion that things I will come to learn this round of the program will make a huge impact on my life moving forward (that’s based on a gut feeling)
  • As always, the camaraderie and support
  • As always, the amazing recipes (it truly is incredible how many new ones there are this round… and how much I love them!)


If you want to know more about my IQS journey, you can connect with me here:

Twitter (yes, I caved)


*Naughty Miss Marzipan!
**After drafting this post I took Dr. Libby’s quiz and, unsurprisingly, I scored off the charts. I am officially a Rushing Woman :P


A few weeks ago I signed up for the The Female Hormone Solution, hosted by Dave and Cam of The RAW Health Movement. We have now officially reached the completion of this free 10-day event that has featured hormonal health advice from 30 experts across different fields (6 videos posted every 48 hours). The good news is that an “Encore Day” has been announced… so read on if you’re interested in finding out more!

Hormonal health in general is of great interest to me, and has been ever since I was diagnosed with hypothyroidism* in 2009 after a miscarriage and series of fertility-related tests conducted at a clinic here in Stockholm.

I have been consciously riding the hormonal roller-coaster since 2008 and unconsciously doing so long before then. I realise more each day how amazing my body is, how “kind” it has been to me and how I can improve every single area of my life by taking care of my health above all else. Forums such as this provide extra motivation for me to do so… and an absolute wealth of information too!

I missed a few days of The Female Hormone Solution due to a family trip to the ski fields of Åre (which I heartily recommend, even if you’re winter sports-challenged as I am!), but have tried to catch up on my viewing, and today I had the pleasure of listening to amazing Therese Kerr, whose talk about chemical toxicity in non-organic cosmetic products was a real eye-opener.

On her website page Educated, Empowered and Chemical-Free, Therese prefaces her program summary by posing this question:
“Did you know that on average, most women put a minimum of 250 chemicals on their skin every day and that 60 to 70% of everything WE put on our skin is absorbed into our bloodstream and our organs?”


Eek x 250, in fact!

Her talk was essentially an elaboration on this point. She shared her own health story and talked briefly about her background, business ventures and family (her daughter is gorgeous Miranda Kerr). She discussed her motivations for going organic and various research papers/studies that have proved links between chemical bombardment (particularly in the form of cosmetic products) and hormonal issues and diseases. When she stated that “… the very thing that women think is making them more feminine, is the very thing that is costing them their femininity”, it really hit home.

We currently buy organic, paraben-free shampoo, conditioner and body wash. My foundation is organic, fair-trade and vegan. Our household cleaning products are either homemade (by me) or certified eco and CO2-neutral. However, we have a long way to go to becoming chemical-free, and Therese’s talk was truly motivational.

In fact, despite working in the cosmetics industry myself (albeit for a company with an organic line of products and good ethical policies) and despite years of coveting and amassing all manner of cosmetic and fragrance products (from novel to high-end), I felt compelled to turn out my make-up bag and strip my bathroom cupboards bare in order to weed out “the nasties”.

My thriftiness holds me back, somewhat. I hate wasting things. I don’t like to throw things away that are still usable and/or useful. But I think a serious detox is in order. It might cost me money, but my health has no price tag. I will be sure to document this process in some way once it gets underway.

In the meantime, if you’re interested, get in super quick and register immediately at thefemalehormonesolution.com to gain access to the “Encore Day” round of videos (actually up for the next 48 hours) featuring the forum’s top voted presenters, plus free gifts, including a downloadable hormonal health recipe book.

Experts featured in this amazing series of talks include fabulous Sarah Wilson (the reason I signed up in the first place), Dr Libby and celebrity chef, Pete Evans.

I hope to share my experiences with my latest round of the I Quit Sugar 8-Week Program very soon too, but had to put this tip “out there” before the videos are no longer available.

I hope this is of use to someone.

<3 MM xx

*It was never suggested that hypothyroidism was the cause of the miscarriage at that time, but the testing that determined I had thyroid issues was done as a direct result of the miscarriage.
**Of no relevance to this post, really, but it is my daughter’s second birthday today. A special thank you to all of you who followed this blog and my high risk pregnancy journey with “Cupcake” in 2013. You really helped me and I am grateful; grateful to you and grateful to have my little sweetie here with me… and thriving.

GREEN TEA CHIA PUDDING WITH LEMON & BLUEBERRIES (gluten-free, sugar-free, vegan… & delicious!)

This is a light and fresh chia pudding combining the mellow freshness of a fragrant green tea with the gentle creaminess of almond milk, a hint of vibrant lemon and sweet bursts of fresh blueberries. The recipe is gluten-free, sugar-free, IQS-friendly, organic (if you use organic ingredients), vegan/plant-based and has a Paleo option too.



Makes: 2 portions | Prep Time: 5 minutes (minus time for the tea to steep) 


150 ml fragrant, mellow green tea* (I used Teavivre organic green tea)
175 ml unsweetened almond milk
1/2 tsp organic vanilla powder
1/2 tsp ground cinnamon
1/2 – 1 tsp of finely grated lemon zest (add zest according to taste)
1 tbsp rice malt syrup** (I used PureHarvest organic, gluten-free rms)
1 tsp green protein powder
60 ml chia seeds
50 ml desiccated coconut

100 ml fresh, organic blueberries (more if you like)
A ribbon of lemon zest as garnish (optional)


  1. Mix all chia pudding ingredients in a bowl and combine well.
  2. Cover and keep in the fridge overnight.
  3. Give mix a good stir before diving it between 2 glasses/jars/bowls. Serve topped with blueberries and extra lemon zest as a garnish.


*The equivalent of 2 teabags steeped in 150ml of boiling water and left to cool to room temperature.

**Rms could be replaced with maple syrup for a vegan, Paleo option.

***This recipe was originally featured on the fabulous site wellsome.com, where gorgeous professional wellness coach Jema Lee shares her good life, good health knowledge and gluten-free inspiration.

ON AUTHENTICITY (eat – and post – what makes you happy!)

A while ago I posted about authenticity and that, according to Gabby Bernstein (and many others, no doubt), our truth – right here and now – is all we need to offer other people; our “authentic self” is what attracts others to us, and allowing ourselves to be who we are is the only thing that brings us lasting contentment.

I have made a decision to live with this in mind.


The way I eat/exercise/live will not resonate with everyone, but I have always tried to post what I love (whether here on my blog, or elsewhere)…

Borrowing from my “about” page:

“As you will notice if you trawl the archives of this blog right back to its inception, all the recipes here are vegetarian. Many have a health-focused leaning, be it on organic/seasonal produce, or gluten-free, or sugar-free… or a combination. I am vegetarian (of the ovo-lacto variety), although when I started this blog I was not. I simply preferred to cook and eat vegetarian food.

My husband is vegan and, increasingly, I am eating plant-based, partly out of sheer convenience and partly because I enjoy it*. I have also embraced many aspects of the I Quit Sugar program, because the “real food” principles upon which it is based make perfect sense, and because it has been health affirming for me.

You’ll hopefully find some different recipes here. What you wont find is judgement about the way you personally choose to eat. I’m here to share what I have been cooking myself, and what I love… and in doing so, hopefully provide a little inspiration to others.”

So that is it, in a nutshell.

When I first became a vegetarian in my mid-teens, I found a cause that I was genuinely passionate about, but also one through which I found justification to vent my angst. On one occasion, I sneakily stuck “meat is murder” posters around the school tuck shop**. Yes, I was angry about factory farming (and I still am), but if I am honest, I was also angry in general… and I wanted an outlet. As far as I am aware I was the only vegetarian in my senior school (“vegan” wasn’t even “a thing” back then where I lived ;) ) and so, to anyone who knew me, it would have been obvious who the “tuck shop vandal” was (I wasn’t exactly a criminal mastermind). In any case, I’ll tell you how many people I converted to vegetarianism as a result of that stunt:


I remained a vegetarian for seven years. It simply became habitual over time. During that period of my life, three guys I dated and many of my close friends became vegetarian. And they said that one of the reasons was because they’d seen how “easy” it was for me. Without even meaning to influence others, at least a dozen people in my life became vegetarian, not because I preached at them, but partly because I simply lived the way I did. Even when I gave up vegetarianism (due to extremely poor health***), they remained vegetarian. And now that I have found a way to eat a vegetarian diet again that works for me (health-wise), I am rejoining them! ;)

If I post a Paleo recipe, it certainly doesn’t mean I am “anti-vegan”, or vice versa (in fact every single Paleo recipe I have posted has also been vegan). Liking the I Quit Sugar program does not mean I don’t appreciate a beautifully presented cake (in fact I studied a pastry diploma course last year!). Some of my favourite accounts on Instagram are very fruit-centric, even though my diet is not. Liking running does not mean I don’t like yoga (in fact, I love both and think they compliment each other well). Practicing yoga does not make me Hindu (and if I was, I wouldn’t mean I’d automatically practice yoga). Posting a selfie from a race day once in a blue moon does not make me a narcissist. And, yes, I eat berries, bread and chocolate. :)

Things are not necessarily back or white. And maybe that makes my personal lifestyle impossible to define by one term, but that’s ok with me.

If you have found a path in life that brings you health and happiness – whatever it may be – , I applaud your courage to stick to it and wish you well on your unique journey. If you are generous, honest and share your inspiration with others, I think that is wonderful too. If you are dissatisfied and suspect that certain lifestyle changes will aid your wellbeing and give you peace of mind, then I can only encourage you to keep searching until you find what resonates with/works for you. I have, very organically, found a combination of lifestyle-related things that, when applied, seem to give me increased self-awareness, better health and greater balance than I have had before. But I don’t think my way is necessarily for everyone. And I don’t think I have “arrived”. I will keep exploring and, I hope, keep growing.

I started my Instagram account around 10 months ago and always intended it to be a reflection of what was happening in my life, just as this blog is. If someone’s lifestyle differs in some aspects from mine, but they are clearly on a journey to be happy and healthy, I try to be encouraging and supportive. I try not to judge. I try to treat others as I would like to be treated myself; with kindness and respect.

I feel blessed and incredibly grateful to have been the recipient of generous support and nothing but positivity here and on other social media platforms. And regardless of whether that continues, I’ll continue to post what makes me happy, as the best I can offer others is my truth and love.

At the end of the day, you may not be able to please all people all the time, but you can still be kind… and bring happiness to your own life by doing what you love!

<3 MM xx

*In fact, I love vegan food! My diet is 95% plant-based, if not more. And if a dish manages to be vegan, sugar-free, gluten-free and delicious, it ticks all my “ideal” boxes!
***My poor health was not linked to vegetarianism per se, but was rather due to not eating enough, an inability to cook and depression-induced apathy regarding nutrition/my general wellbeing.

HERE’S TO A HAPPY NEW YEAR! (my annual visualisation mood board)

My New Year’s Eve wouldn’t be complete without the creation of my annual visualisation mood board! It is the perfect way for a “visual person”, such as myself, to set a positive intention for the coming year! And it works.




You can easily create your own using images sourced online** and a page layout program such as InDesign, make one using magazine images and ye olde cut-and-paste method or, if really pressed for time, why not create a Pinterest board called “2015” and cram it with pins of the things you’d like to fill your life with this coming year?

Here’s to the New Year! May your 2015 be happy and love-filled!

<3 MM xx

*Borrowing yet again from my post back in 2012! Lazy ;)
** Picture credits: I have included images by Poh Ling YeowI Quit Sugar, La Tartine Gourmande, Matlida Lindeblad, Jasmine Dowling, Minimalist Baker, Ditte Ingemann and loads of others (without credits attached, sourced from Tumblr). Please let me know if one of these images is yours so I can credit you! x

Previous mood boards:


SWEDISH (NO)MEATBALLS (a vegan version of the Swedish favourite)

Famously, Sweden has a long tradition of meat, seafood and dairy-rich cuisine. Its inhabitants, however, seem to be increasingly more interested in plant-based eating. My newly-vegan husband- who was raised on köttbullar (Swedish meatballs), sill (pickled herring) & kilos of cheese- is a testament to this trend.

On our first study “date” during our university days in Australia, my future husband attempted to woo me by offering me a midnight feast in the kitchen of his student share house. The only problem was the fact that all he had on hand was slices of plastic-y processed cheese, a packet of Black & Gold generic supermarket brand frozen hamburgers (the cheapest money could buy) and, I recall, a handful of Jatz crackers. Not even bread. Basically, it was my absolute nightmare “meal”! I forgave him this major flaw and, 12 years and 2 kids later, we remain happily together… and eating a far better diet!

This Christmas I was determined to make a vegan, IQS-inspired version of the classic Swedish combo of meatballs, mashed potato and lingonberry jam.


I will post my Sugar-Free Lingonberry Jam and Creamed Kale Mashed Potato recipes soon, but in the meantime, here is the recipe for…


Makes: approximately 20


2 organic eggplants
3-4 slices of sourdough bread*
60- 75 ml of non-dairy cream (I used Oatly‘s iMat**)
2 cloves garlic, crushed
1 small organic carrot, grated
2 tbsp organic plain flour (a touch more, if needed)
1/2 tsp fennel seeds***, ground using a mortar and pestle
1/2 tsp ground cumin
1-2 tsp fresh parsley, finely chopped

Salt and black pepper for seasoning to taste
Chickpea flour for coating (approximately 150 ml)
Olive oil for frying (at least 3 tbsp)


  1. Preheat oven to 210 degrees C.
  2. Wash the eggplants and cut them in half lengthways. Place on a foil lined baking tray, skin side down.
  3. Make a few cuts into the flesh of each eggplant half (lengthways), then drizzle over a little olive oil and sprinkle with salt and pepper.
  4. Bake in oven for around 30 minutes.
  5. Remove eggplant from over and scoop out the flesh with a spoon before chopping up.
  6. Slice (or pulse in a food processor) sourdough bread slices into small pieces.
  7. In a large mixing bowl, combine eggplant, bread, crushed garlic, grated carrot, spices and a good pinch of salt and pepper.
  8. Add vegan cream of choice and mix.
  9. Add flour and combine well, then let the mix stand for a few minutes.
  10. Meanwhile, tip the chickpea flour onto a large plate.
  11. Using a tablespoon, take heaped tablespoons full of mixture and form them into balls****, popping each onto the chickpea flour-covered plate and rolling them around until each ball is coated evenly.
  12. In a frying pan over medium heat, fry the no meatballs in olive oil for around 5 minutes, turning occasionally to make sure they colour and cook evenly.


Leftover (no)meatball toasted sandwich with avocado, sautéed field mushrooms, a drizzle of olive oil, seasoning and fresh herbs

Leftover (no)meatball toasted sandwich with avocado, sautéed field mushrooms, a drizzle of olive oil, seasoning and fresh herbs


*For a gluten-free version, use gluten-free bread and gluten-free flour.

**For an IQS touch, try using coconut cream.

***For a more traditional Swedish flavour profile, try replacing the cumin, parsley and fennel with 1/4 teaspoon ground allspice, 1/4 teaspoon freshly grated nutmeg and a pinch of organic powdered vegetable stock, and add half a grated white onion to the mix.

****This mix can also be used to make flatter, patty-style forms, which would be a great veggie burger option.

Recipe inspired by one from Djurens Rätts bästa recept


A while back I wrote a very short, sharp update about my adventures in pastry school. Unfortunately, time ran away from me and I have yet to go into further detail about my classes and what I learned during my diploma course.

One thing that was covered quickly was the traditional Swedish kolasnitt (or caramel cookie), made from a very simple cookie dough that is baked whole, then sliced into individual cookies whilst still warm.

The special texture of the original cookies was not quite replicated, but I was quite happy with the taste. And I think they make a nice alternative for those who don’t eat sugar or dairy.

Try dipping the cooled cookies (to halfway) in your favourite super-dark, vegan chocolate for an extra special treat!




Makes approximately 40

100 ml birch sugar*
100 g vegan butter** (such as Earth Balance)
1 tsp organic vanilla powder
4 tsp rice malt syrup (I used PureHarvest)
200 ml plain organic flour
1 tsp baking powder


  1. Preheat your oven to 175 degrees Celsius (fan).
  2. Whisk vegan butter and birch sugar until it fluffy and slightly porous. Add vanilla powder and syrup. Fold through flour and baking powder and combine quickly with your hands to form a dough.
  3. Divide dough into quarters.
  4. Using your hands, form 1/4 of the dough into a rough rectangular shape on a baking paper-lined tray. Place another sheet of baking paper over the dough and, using a rolling pin, flatten the rectangular shape out to be approximately 15cm long by 10 cm wide.
  5. Pop the tray in the oven and bake dough for approximately 10 minutes.
    Remove from oven and, with a long, sharp knife, immediately slice cookies on an angle (on average, mine worked out to be around 1.5 cm wide by 9-10 cm long).
  6. Repeat the process with the remaining portions of dough.



Christmas baking: Sugar-free Swedish Caramel Cookies, Poh Ling Yeow’s Chewy Choc-chip Cookies and Snowflake Stamped Cut-out Cookies… something for everyone!


If you celebrated Christmas, I hope you had a fabulous one, filled with love and good food!

<3 MM xx

*I should mention that I rarely bake with butter substitutes or birch sugar these days, but I have a packet of birch sugar left from older baking experiments, and in cases such as this, I feel it can be a useful alternative to refined, white sugar.
**Regarding vegan butter substitutes, I tend to prefer coconut or nut based alternatives to anything heavily processed/refined, but if they are to be used (for the sake of effective baking chemistry), I always try to stick with the non-GMO, zero trans fat and organic alternatives.