Tag Archive for: breakfast

Holiday Detox Smoothie

Holidays are knocking on the door and so are the overfilled dinner tables. We’ll definitely be in need for this detox smoothie after. Plus it has two layer, two colours, two flavours!

Lime and raspberry smoothie

My thirty year old oven is broken. I figured it out last night, when I was baking potica nut roll. I guess I should have figured it out a month ago when I was baking bread for 3 hours and it way barely done. First two poticas turned out baked, but not exactly like they should be. Luckily my mom lives right below, so I managed to bake the last one perfectly! I had a perfect evening with my husband, baking, singing Christmas songs and finishing our Christmas presents.

Most of us are probably burried in Christmas baking and preparing for the holiday meals with our families. And forget a little, that we’d need a proper vitamin boost. What we need is a detox smoothie. I’m not a huge fan of green smoothies. If I need a dose of vitamins I usually make a salad. But here’s a green smoothie in combination with a pink one, that I really love.

Lime and raspberry smoothie
Lime and raspberry smoothie
Lime and raspberry smoothie

The green layer is lime and banana smoothie with spinach and the pink one is raspberry and beetroot smoothie. First one is sweet and the second one a bit sour and fresh. Lovely combination for the overeating days that are coming. This one is filled with vitamins, minerals and antioxidants. It will make your stomach happy after eating all the heavy food. And it will keep your immune system in check!

This recipe calls for nut milk. I make nut milk like this lovely lady here. Sometimes I want a even creamier milk, so I use less water. You can use any nut milk you like, regular milk or water.

Lime and raspberry smoothie

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥


Yields 4 cups (2 cups red and 2 cups green smoothie)

Total Time 20 minutes
Servings 4 servings



  • 1/2 cup beet juice
  • 1/2 cup nut milk I’m using almond
  • 300 g fresh or frozen raspberries
  • 4 tsp coarsely chopped ginger
  • 1/2 tsp turmeric


  • 1 1/2 cup nut milk
  • juice of 4 limes
  • 200 g frozen or 4 cups fresh spinach
  • 4 TBSP avocado
  • 1 banana
  • 4 dates


  • raspberries
  • chia seeds
  • sunflower seeds
  • lime peel or grated lime zest


  1. Put all the ingredients for the red smoothie in a blender and mix it until it is smooth.
  2. Pour the smoothie into glasses.
  3. Repeat the same with the green smoothie. If you are using fresh spinach, you might need to add extra milk or water.
  4. Pour the green smoothie over the red and add the toppings.


There is no need to clean the blender between the two smoothies, just scrape it out thoroughly.
If you don’t own a juicer, peel one big beetroot and slice it into chunks. Put it in a blender, add enough water for the blender to mix it. Add the water gradually so you don’t get over thinned juice. Filter it the same way as the nut milk.

Lime and raspberry smoothie

Hot Baked Apples with Vanilla Sauce

Sizzling baked apples filled with sweet goodies is a comfort dessert for cold days. They are like a warm hug!

Use Your Noodles - Hot Baked Apples with Vanilla Sauce

Everywhere I go there’s the scent of Christmas. And I must admit I LOVE IT! I’m that geek that’s seting up the tree as soon as December starts. But this year I’m protesting. Why? I went to a drug store in September and it was already decorated and selling every bling bling available. I was annoyed. To me it ruins the magic by the time the real holiday time comes.

So I decided – no Christmas tree or decorations until the middle of December. Of course I’m tempted, so I make up with the delightfully scented food. And today I’m making hot baked apples with vanilla sauce. A great recipe for a Christmas dinner dessert. You can prepare everything in advance. Cook the sauce a day in advance and refrigerate it. Same with the apples. Stuff them and they’ll wait in the fridge. Pop them in the oven when you start your dinner and they’ll be ready by the time you finish.

Hot Baked Apples with Vanilla Sauce
Hot Baked Apples with Vanilla Sauce

Vanilla sauce

I was preparing this kind of sauce for the first time. I really belived vanilla would give baked apples a new dimension. And it does. It was worth all the fuss. Of course I had to do it a few times. First I overheated it and it became an unpleasing broth of hard boiled yolk and milk. Then it was to runny. But then I got the ratio just right. And trust me, it is not that difficult, as long as you are patient, really cook it over low heat and whisk all the time. Good thing is you can use it in so many ways. I love it on top of roasted bananas for breakfast!

Use Your Noodles - Hot Baked Apples with Vanilla Sauce

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥


Course Dessert
Total Time 45 minutes
Servings 8 baked apples



  • 8 medium-size apples
  • 1 1/2 cup sultanas ~200g
  • 4 TBSP ginger jam
  • 4 TBSP chopped almonds
  • 2 tsp ground cinnamon
  • 2 tsp ground star anise
  • 4 tsp cocoa butter
  • 2 cups water


  • 1 cup milk
  • 1 tsp vanilla seeds
  • 3 yolks
  • 3 TBSP honey
  • 1 TBSP corn or potato starch


  1. Preheat the oven to 190°C (375°F).
  2. For the filling combine sultanas, ginger jam, almonds, cinnamon, and star anise.
  3. Carve a 3- 4 cm hole in the apples and fill the holes with the filling. Place the apples in a baking tray and add 1/2 tsp cocoa butter onto each apple. Add water to the tray.
  4. Place the tray in the oven and bake for 30 to 40 minutes. Poke the apples with a knife to check if it is done. If it slides in with no resistance it is baked.
  5. Meanwhile pour milk in a small pot. Add vanilla and cook over medium heat until it is hot, but not boiling.
  6. In a bowl beat eggs, honey, and starch until the mixture is thick and fluffy.
  7. Gradually add milk into the egg mixture. Then pour it back to the pan and cook over low heat (very important!). Whisk constantly until the sauce has thickened. This will take about 7 -8 minutes. Remove from the heat, pour it in a cold bowl and cover, so it doesn’t form a crust.
  8. When the apples are done, take them from the tray and onto the plates. Serve hot with vanilla sauce on the side.
Use Your Noodles - Hot Baked Apples with Vanilla Sauce

Pear Smoothie with Tapioca

This morning bowl is a combination of pear smoothie with ginger, tapioca pearls in coconut milk, fresh pears and pumpkin seed oil.

Use Your Noodles - Pear Smoothie With Tapioca

I remember the first time I tried tapioca. It was in a Chinese restaurant. They served chilled coconut milk with tiny jelly pearls in the bottom. Everyone else was disgusted by this, but I was in heaven. For a long time I didn’t know what that was. Then, one day, I found a bag of tapioca in our shopping mall, still not knowing what that was. It looked interesting, so I bought it and at home I googled tapioca. Well, that was a revelation. It was the same jelly thing I tried in the Chinese restaurant. Imagine me glowing like a Christmas tree over a bag of tiny bubbles.

And the good thing about tapioca is, you can do it in a lot of different ways. In this recipe, I cook tapioca in a small amount of coconut milk, so I get a quite sticky but very sweet pudding. I’m serving it on the side of a pear smoothie with coconut milk and ginger. Its freshness and spiciness goes woderfully with the sweetness of the tapioca pudding.

Pear Smoothie With Tapioca
Pear Smoothie With Tapioca
Pear Smoothie With Tapioca

Tag #useyournoodles so I can see your beautiful UYN creations. Also, stay in touch on Facebook and Instagram or subscribe to get the recipes directly to your mailbox ♥


Total Time 20 minutes
Servings 4



  • 12 small pears
  • 2 cups coconut milk
  • 2 tsp maca powder
  • 2 tsp vanilla seeds
  • 4 tsp grated ginger


  • 6 TBSP tapioca pearls
  • 2 cups coconut milk
  • 4 small pears
  • 2 tsp sunflower seeds
  • 2 tsp crushed flax seeds
  • 2 tsp coconut flour
  • 2 tsp pumpkin seed oil


  1. Boil the coconut milk on medium heat, add tapioca pearls, and continue cooking and stirring on medium heat for 15 minutes or until the pearls become translucent.
  2. Meanwhile, mix all ingredients for the pear smoothie in a blender. Add ginger gradually, so the smoothie won’t be too spicy and blend it. When it is done put it in the serving bowl.
  3. Cut the 4 pears for topping in 1/2 cm slices.
  4. When tapioca pudding is cooked, place it over the smoothie, add slices of pear and sprinkle with sunflower seeds, flax seeds, coconut flour, and pumpkin seed oil.
Use Your Noodles - Pear Smoothie With Tapioca