You’ve been hit by, you’ve been struck by… a smooth(ie) criminal

That’s right, this sneaky soft talker of a smoothie will steal your heart in a flash. Guilty of being tasty. This one thrives on the awesome taste of maple syrup and by God does it thrive. This recipe makes for one generous serving and is an ideal meal replacement, if you want to skip dinner for a nutritious yet enjoyable option.


  • 1 cup of chilled oat milk
  • 1 banana
  • 1 scoop of My Protein Maple Syrup flavor
  • 1 tablespoon of flaxseeds
  • Nutmeg

Truth be told, the maple syrup protein powder is for people with a real sweet tooth. So you might want to tone it down a bit. This can be achieved with the help of the banana, which coincidentally also ensures a healthy dose of potassium, minerals and vitamins with your smoothie. Flaxseeds are full of omega-3 fatty acids and a rich source of alpha-linolenic acid, which can lower your risk for heart-attacks.  Lastly, the nutmeg can help your body eliminate the toxins accumulated in the liver and kidney and overall contributes to a better night’s sleep, as it is said to be a great home remedy for treating insomnia. After all, a good night’s sleep is the best foundation of a healthy body and mind.


Berrylicious smoothie

Whether you are busy multitasking or – like me – a mom with a newborn, a smoothie is always a great way to replenish your vitamin stores.  It’s your quick fix of a healthy meal. The good news: the preperation is so fast, that you will always find the 2-3 minutes it takes even if you have plenty of to-do’s on your list. This recipe makes 2 generous helpings.


  • 2 cups of low-sugar oat milk
  • 1 cup of frozen blueberries
  • 1 cup of raspberries
  • 1 banana
  • 2 tablespoons of cacao

As per all my smoothie recipes, the frozen berries ensure that your drink is chilled, but not watered down due to melted ice cubes. Blend all in a mixer and enjoy!

Greek Veggie Feta Casserole


Greece is the origin of so many amazing things: democracy, philosophers that are still as relevant today as they were more than 2,000 years ago and, of course, olive oil and feta cheese. I have yet to encounter someone who was not completely in awe of the wonderful Greek islands and their tasty food. This casserole dish, while not following an original recipe, draws heavily from Greek cuisine and is a great weekday meal option with limited preparation time. This recipe makes 2 servings as a main course or 4 servings as a side dish.


  • 1 very large or 2 medium-sized zucchini(s)
  • 6 medium-sized tomatoes
  • 1 cup of pitted black olives
  • 1 chopped medium-sized onion
  • 9 tablespoons of olive oil
  • 7 ounces (200 grams) of feta cheese
  • 1 handful of fresh basil leaves
  • 3-4 slices of ciabatta bread
  • 4 chopped garlic cloves
  • Salt and pepper

Cut the zucchini, tomatoes, olives and feta into dices. Chop the fresh basil. Bring a pan to medium heat and fry the chopped onion and 2 of the chopped garlic cloves with 5 tablespoons of olive oil. After 1-2 minutes, add the zucchini dices. Let it cook for 5 minutes and then mix in the tomatoes and olives, as well as the basil, and fill everything into a casserole. Drizzle the feta on top and then bake it in the oven for 25 minutes at 360 degrees Fahrenheit/180 degrees Celsius.

In the meantime, cut the ciabatta bread into dices. Add the 4 remaining tablespoons of olive oil and chopped garlic cloves to a medium-heated pan, as well as the ciabatta bread dices. Make sure to mix everything well and fry the bread for 3-5 minutes until crunchy. The bits will be added as a topping after the casserole is done and out of the oven.

Want to make the dish carbs free? Simply leave out the ciabatta bread.