Beef Burritos

So the other day, we decided to start with this meal prep thing.

We began with making beef burritos. In my closest store we don’t have any extra large tortillas, so these are great for a small dinner (or even breakfast – if you feel like it).

This is what we used to make 16 burritos 🌯.

  • 3 Bell peppers
  • 1 onion
  • 1kg minced beef
  • 1,5 cans Black beans
  • 2 small corn cans
  • 2 cups of rice
  • Mexican spice mix

First cut the bell peppers and onion into stripes, put them on a baking tray and put some oil and Mexican spice mix on there.

That has to be fried in your oven for about 20 minutes at about 180C.

Once the veggies are in the oven you can boil up two cups of rice in four cups of water. (Cook for ten minutes and then let it sit and soak for another 10 minutes)

Now you can get the mixed beef, I put some salt and Mexican spice mix on there as well.

Once everything is done you just have to fill your burritos with the cooked and canned food and roll them up.

I wrap them in aluminum foil and freeze them.

When we want to eat them we let them defrost and heat them in the microwave so that the center gets hot, after that you can fry it in a pan as well to get the outside all nice and crunchy. 😍


I hope all of you had a great time for new years and that you have recovered by now, because I want to share a recipe with you!

This is one of the best things you can do with meat, at least in my opinion!

You’ll need:

  • 4 Beef Rouladen (Very thin cut pieces of steak)
  • 4 table spoons mustard
  • 4 – 8 slices of bacon
  • 4 gherkins, sliced
  • 2 onions, cubed
  • 3 table spoons oil for the pan
  • 100ml red wine
  • 500 ml beef broth
  • String or skewers

This is what you do:

Put salt and pepper on both sides of the meat. Take 1 piece of meat and coat it with 1 table spoon of mustard. Then put 1 or 2 slices of bacon on your beef, top that with slices of gherkins and onions, all evenly distributed. After that you roll it up and either fixate it with some string or little skewers. Now you just have to do the same for the other 3 pieces of Rouladen. 😄

Once they are all rolled and ready, you can heat the Oil in a deep pan/pot and fry the prepared Rouladen in there from all sides on high heat. Then throw in the remaining onion, that you didn’t use for the filling.

When that is fried up nicely you can pour in the wine and beef broth. The Rouladen need to be almost covered in liquid. Let it boil up once and then put it on medium heat with closed lid for 1 hour.

After that hour turn the Rouladen and leave the lid open, let them stew there for another hour.

Aaaand that is all. 😂

You can thicken the sauce and put some more spices in, but it usually has enough taste from the Rouladen in there.

Chocolate dome with vanilla cream and cherry-kiwi-puree core

I hope that every one of you had some amazing Christmas days, even if it wasn’t as big as we are used to!

For my Christmas dinner I made a dessert, that I’m quite proud of!

It was a chocolate dome with a vegan vanilla cream filling with a core of cherry-kiwi-compote.

To create the chocolate half sphere, you’ll need a silicone or three-piece mould and your favourite dairy free chocolate.

Melt the chocolate (in your microwave or in a water bath), layer it in your form (not too thick though, you still want to be able to break it with a spoon later) and let it cool in your fridge.

Whilst the chocolate is cooling, you can start preparing the vegan vanilla cream.

You’ll need 4 egg yolks, 60gram sugar, 250ml of your favourite dairy free milk, 200 ml vegan whipped cream (mine was from “Schlagfix”), 3 white gelatin sheets and a teaspoon of vanilla essence.

Soften your gelatine in cold water for 5 minutes. In a pod add milk, sugar, vanilla essence and bring to boil. Put the egg yolks in a bowl and add the vanilla milk, whip until creamy. Then add the softened gelatine sheets to this mixture. Let it cool down and add the whipped cream to it. Then it needs to rest for like two hours.

If you want you can already fill it in your chocolate half spheres at this point, or just leave it in a bowl to rest in the fridge.

The last thing you will need is the cherry-kiwi-puree.

I used half a glass of cherries and two fresh kiwis (without the skin obviously). To make sure that the vanilla cream wouldn’t get ruined by the kiwi acid, I boiled the cherries and kiwis before puréeing them. Once that cooled down a bit, I used a silicon mould with very small half spheres to freeze the purée.

After everything cooled and chilled enough, you just have to assemble it. Fill the chocolate with the vanilla cream and use two of the frozen purée half spheres and put them in the middle. Then arrange on a plate, and you’re done. Easy as that. 😂

The slowest, quick dinner ever!

Okay by now you might have figured out, that I totally love our slow cooker!

I seriously don’t know how I managed before having one, especially now that we upgraded from the 1,5 liter slow cooker to the big 6,5 liter slow cooker. I know it was a big jump and we could have taken the 3,5 liter first, but I grew up with the motto “Think big or go home” so I went straight for the 6,5 liter slow cooker. 😂

Don’t think that I regret this, quite the opposite is true. I love my slow cooker. Whenever I cook with it I can usually freeze 2-4 portions and it’s saving so much time for me!

So the other day I had my aunt and uncle coming over from Germany to stay with us for a few days, as the builders just finished their repair work, there was a lot to clean and tidy up again. Which is where the slow cooker comes in handy again, as I don’t need to check on it every five minutes. I even sometimes forget that the slow cooker is on until I can smell the food. 😍

As my family was arriving in the evening I wanted to have a quick dinner ready for us, without standing in the kitchen for 30 minutes or more first.

This is what I did:


You just need 1 red onion (sliced), 5 potatoes (I use red potatoes as I like the taste and texture of them the most) ,7 carrots, 3-4 chicken breasts and two cups of chicken or vegetable broth. This time I used vegetable broth, but it’s really up to you and your taste buts. 😉

Place the vegetables on the bottom and put the chicken breasts on top of it. Pour over the broth of your choice and let it sit on low for 6-7 hours, make sure that the chicken is completely done before serving!


The last apple solution: Small and easy Apple Crumble

The other day I tidied up our fridge and I found an apple. That poor apple still looked okay, but neither me or Alex were in the mood to eat it like that.

The day after that I was on the phone with my mum going through some recipe books that I got from her and there it was. A recipe for Apple Crumble!

In that moment I knew what to do with my sad little apple and went on to work straight after the phone call ended.

So if you have sad apples in your house that no one wants to eat, don’t throw them out – make a nice apple crumble instead!

Little Lemon Bites

I admit, this Blog is supposed to have a lot of healthy recipes as well, but baking is just way to much fun to stop!

This time I made my Little Lemon Bites with colorful sprinkles.

You can find the full recipe at the end of this post, but the recipe asks for Buttermilk, so how convenient is it that I already wrote you a post about how to make Dairy-free Buttermilk yourself! 😂

In Germany we call this shape of Cake a “Gugelhupf“, so in this case I used a Mini-Gugelhupf silicon form, to get this shape, but really any mini cake form will do.


Butternut Squash – Sweet Potato Soup

and I finally got to use my new, big slow cooker again. 😍

Unfortunately it seems like summer is over, but it is no reason to be sad as autumn is just around the corner, for comfy food like soups, stews and pies.

So let’s start off in this comfy season with a Butternut Squash – Sweet Potato Soup made in the Slow Cooker. Of course you can also just cook the soup in a pot, but I personally prefer the slow cooker as I can just turn it on and do other stuff whilst the soup is getting ready, without me needing to worry about burning and over floating of the pot.



What to do when the recipe requires Buttermilk?

So you know this feeling when you check out new recipes that you want to try and then it requires Buttermilk.

Luckily it is super easy to make your own Dairy-free Buttermilk. 🙂

All you need is about 250 ml of your favorite Dairy-free milk and mix it with 1 Tablespoon of fresh lemon juice (or Apple Cider Vinegar, that’s up to you).

Let it sit for about 10 minutes and you have the same consistency as normal Buttermilk, so that your cooking and baking can start and the results can be awesome!

Super tasty Vanilla Cupcakes with Raspberry Buttercream

So I had a dentist appointment the other day and going to the dentist is really stressing me out! When I’m stressed – I bake! So here is my stress baking recipe.

It makes about 12 cupcakes and as I couldn’t eat all of them alone, I took them to the office, where they were gone within a few minutes.

One of the main things when baking cupcakes is, that all ingredients need to have the same temperature (best is room temperature) with that the products combine a lot easier and you can avoid over mixing a little bit better!

Quick Last Minute Tuna Spread

So we have been on Holiday and who else knows this feeling: Coming home late at the evening and checking the fridge – empty. You don’t really want to cook up anything out of the freezer and take out is too expensive after spending a lot of money on holiday.

Luckily we found some bread in the freezer, tuna and onions in the pantry and mayonnaise in the fridge!
That is literally all you need for this: Tuna, Onion, Mayonnaise and maybe some Sweet Corn if you have.


You mix it all up in a bowl and tada – you have your own Tuna Spread!!!