I’m on the cover of Holistic Fashionista !!

Such on honour to be featured on the cover of the new cool ass issue of Holistic Fashionista. It’s so crazy to think that just a year ago did I start all of this (instagram and blogging) and now my photo is on a magazine cover! Feeling beyond grateful to have opportunities like this and couldn’t be any happier to work with such talented and amazing ladies. I’m so glad I can spread my message in this community! 😍❤️

Please check out the magazine to see what I’m actually talking about!

recipe

FullSizeRender

Don’t forget to join the Club for more exclusive material! 

Thank you for your support, have a great day! 😘😘

Much love,
Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Advertisements

Chunky Double Chocolate Banana Muffins

Hey there! How are you?

Rainy days are for baking, right? Can’t come up with anything better than baking chocolate muffins on a rainy Sunday. Aaand not just any kind of chocolate muffins but double chocolate muffins with extra choc chips and banana chunks. Made with naturally gluten free buckwheat flour, organic cacao powder and naturally sweetened with bananas and dates. These muffins are the perfect guilty (free) pleasure and the baking process will make your house smell heavenly.

I’m super excited to share this easy breezy, one bowl recipe with you guys. Hope you’ll love it as much as we do! (Anyone who doesn’t like chocolate?)

One batch will you give you twelve Chunky Double Chocolate Banana Muffins that are

Vegan
Gluten free
Soy free
Nut free
No added sugar or oil
Make grain free version by using almond or coconut milk.

Tip: they taste even more delicious with a scoop of vegan vanilla ice cream 😉

Here are the instructions, happy baking!

Chunky Double Chocolate Banana Muffins
(makes 12 muffins)

1 ½ cup buckwheat flour
3 tbsp cacao powder
1 ½ tsp baking powder
½ baking soda

1 ripe banana
12 fresh medjool dates, pitted
1 tsp pure vanilla extract
1 – 1 ¼ cup plant mylk of choice

¾ cup dark chocolate chips (non-dairy)
1 ripe banana, diced

Start by preheating oven to 175°C. Grease a muffin pan with dash of coconut oil or use paper liners.

In a large bowl mix all the dry ingredients together, stir well to combine.

Place peeled and chopped banana, pitted medjool dates, vanilla extract and plant mylk (starting with one cup) into a blender/food processor and blend until smooth. Transfer into large bowl with dry ingredients and stir well to combine. If batter appears too dry/thick, add in the remaining dash of plant mylk.

Add chocolate chips and diced banana, carefully stir just a couple times (without mashing the banana) to get everything mixed.

Divide the batter evenly into muffin pan and bake in the oven for about 20 minutes or until toothpick comes out clean. Remove out of the oven, serve and ENJOY!

Thank you for stopping by, have a beautiful day! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’

Yoga Glow Bowl

Hey there!

How are you doing today?

During our stay in London couple weeks back, we had this amazing lunch at CookDailyLdn. They make by far the best buddha bowls ever! Inspired by our Boxpark visit; listening the coolest live music whilst enjoying our delicious food bowls, I wanted to try to cook sort of my version of their yoga bowl.

This Yoga Glow Bowl is a combination of colorful vegetables, protein rich chickpeas and good wholegrains like quinoa and brown rice simmered in spicy red curry. It’s the kind of warm and comforting stew especially when the colder weather hits in the middle of summer. Hope you love it!

Here are the instructions, happy cooking!

Yoga Glow Bowl
(makes 4-5 servings)

1 cup canned chickpeas + pepper, paprika, mustard seeds, garlic, coriander

2 small red spring onions, diced
3 cm knob fresh ginger, minced
2 medium-sized carrots, sliced
1 medium-sized sweet potato, diced
1 small broccoli head
1 medium-sized zucchini, julienned
2 ½ cups low-sodium vegetable stock
2 tbsp coconut sugar
2 tsp yellow curry powder (no added salt)
1-2 tsp ground turmeric
½ tsp ground cumin
1 ½ tsp red curry paste
1 cup coconut milk

+ brown rice and quinoa for serving

Start by peeling and chopping the veggies. Preheat oven to 200°C and line a baking tray with parchment paper. Rinse chickpeas with cold water and transfer onto baking tray. Toss with spices and pop in oven for about 20-25 minutes.

Place diced onions and minced ginger into a large pot and sauté with dash of water or extra virgin olive oil for about 5-10 minutes. Add curry powder, turmeric and cumin, sauté for additional 2-3 minutes.

Add sliced carrots, diced sweet potato, veggie stock, coconut sugar and red curry paste, stir well. Bring to boil and let simmer covered for about 10-15 minutes.

Add broccoli florets, julienned zucchini and coconut milk. Stir well and let simmer for additional 10 minutes or until veggies have softened. Serve over half+half mixture of cooked brown rice and quinoa and top with roasted chickpeas. ENJOY!

Check out also the latest issue #41 of Holistic Fashionista for more tips and tricks on holistic living and entrepreneurship! 😘


Thank you for stopping by, happy weekend! 🙂

x Ella

follow for more foodie adventures @ellalunamaria

you can also find me on bloglovin’