Deserve-the healthy way of life

I have reached 1.5K followers! Thank you for your continued support. I could not have done it without each of you. 🙏🤗🎉

"Excited to share my latest passion with you all! 🌸🍱📘 I've recently fallen in love with learning the Japanese language and exploring their traditional recipes. 🇯🇵🍜📚 This month marks my second cook book purchase, and I can't wait to create more delicious dishes! 😅🤣 Join me on this flavorful journey, and let's celebrate the beauty of Japanese culture together! 🎉🙌

Will share the recipes I make here and in my Facebook Group: Gluten and Dairy Free Kitchen Cooking Secrets

"

Celebrating 2 incredible years of Collagen Elixir™️!

It’s our little bottle of amazing that made 91% of customers notice a more youthful complexion*!

It changed my skin in 30 days too! Message me for 25% off cart and 30 days money back guarantee or link in bio.

*Individual results may vary. Statistic based on a survey of 113 participants that used Collagen Elixir™️ consecutively for 30 days without cosmetic intervention or other known changes to their regular skincare products.

Little changes could lead to big results.

Which old habits would you like to leave behind this year?

Reality vs. Social Media & Behind the scenes pic( I ate the setup 🫣🤣🤣🤣🤣 and yes, I have natural curly/ wavy hair, which I will embrace from now on 😁🥰

Most black sheep of the family become self healers, break their generational curses, fear, guilt, and shame + start their own lineage.

Since we are in a spiritual war, your connection to the divine is your greatest power.

🧡🧡🧡

Does this resonate?

I feel like you get it.

Hello Barbie! Let's go party!
I'm a Barbie girl, in a Barbie world. I am plastic, it's fantastic ! Hahaha 😆

Gluten-Free Green Thai Curry for 4 people:

Ingredients:

2 tablespoons olive oil
4 cloves of garlic, minced
2 bell peppers, sliced
1 cup green beans, trimmed and halved
1 courgette (zucchini), sliced
1 cup garden peas
3 tablespoons green Thai curry paste (gluten-free)
1 can (14 ounces) coconut milk
1 tablespoon gluten-free tamari sauce (or organic umami liquid)
1 teaspoon Thai spice mix (gluten-free)
Himalayan salt, to taste
1/2 cup water
Cooked jasmine rice, for serving
Black sesame seeds, for garnish
Lime wedges, for serving
Instructions:

Heat olive oil in a large skillet or wok over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.

Add sliced bell peppers, green beans, courgette, and garden peas to the skillet. Stir-fry for about 5 minutes until the vegetables are slightly tender.

In a small bowl, mix the green Thai curry paste with a splash of coconut milk to form a smooth paste.

Push the vegetables to one side of the skillet and add the curry paste to the cleared area. Cook the paste for about 1 minute, stirring constantly to release its flavors.

Pour in the remaining coconut milk and stir well to combine with the curry paste. Add gluten-free tamari sauce (or organic umami liquid), Thai spice mix, and a pinch of Himalayan salt. Stir to incorporate all the ingredients.

Pour in the water, cover the skillet, and let the curry simmer for 10-15 minutes, allowing the flavors to meld together and the vegetables to fully cook. Adjust the seasoning with more salt if needed.

While the curry is simmering, prepare jasmine rice according to the package instructions.

Once the curry is done, remove it from heat and serve it alongside the cooked jasmine rice.

Garnish the curry with a sprinkle of black sesame seeds and serve with lime wedges on the side.

Enjoy your delicious Gluten-Free Green Thai Curry

True story

The entire family loves this very simple but tasty meal. All you need, couple of very high quality ingredients ( not from your local supermarket) and this food will be super tasty and fast to make.

Gluten and dairy free salmon with mashed potatoes and fresh sliced avocados and apricots

Ingredients:

4 salmon fillets ( wild Pacific not farmed)
1 pound of potatoes
2 ripe avocados ( Peruvian is really tasty)
2 tablespoons of olive oil or duck fat
Himalayan pink salt and freshly cracked pepper
4 apricot
Fresh herbs, lemon ( unvaxed) slice (optional, for garnish)
Use filterd water
Instructions:

Preheat your oven to 400°F (200°C).

Wash and peel your potatoes. Cut them into small chunks and add them to a large pot of boiling water. Boil for 10-15 minutes, or until they are soft enough to mash.

While the potatoes are cooking, prepare the salmon. Season both sides of each fillet with salt and pepper, and brush with a little bit of olive oil.

Place the salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes, or until cooked through.

Once the potatoes are done, drain them and return them to the pot. Keep 1 cup of cooking water. Mash them with a potato masher or a fork, and add a pinch of salt and pepper to taste and pour the cooking water back and fluff your mash.

Cut the avocados and apricot in half, remove the pit, and slice the flesh into thin slices.

To serve, spoon some mashed potatoes onto a plate, and place a salmon fillet on top. Arrange some avocado and apricot slices on the side, and sprinkle with fresh herbs if desired.

Enjoy your gluten and dairy free salmon, mashed potatoes, and fresh sliced avocados!

I baked a Gluten Free Red Velvet Cake and it was so moist and delicious, I will bake it again next week!! I doubled up the recipe for 8ppl.

Recipe:

Ingredients:

1 and 1/2 cups of gluten-free flour (you can use a pre-made blend or make your own by mixing rice flour, potato starch, tapioca flour, and xanthan gum in a ratio of 2:1:1:1/2)
1 cup of caster sugar or Erythritol for low sugar content
4 tbsp cocoa powder
1/2 cup of unsalted butter, at room temperature
2 large eggs, at room temperature
2 15ml red food colour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/2 cup of coconut milk, at room temperature
1 tablespoon of vanilla extract
1 tsp white vinegar

1 cup of warm water with 2 tbsp powdered sugar

For the Cream Cheese Alternative Frosting:

8 oz. of plant based cream "cheese" alternative- room temperature
1/2 cup of unsalted butter, at room temperature
3 cups of powdered sugar or Erythritol
1 teaspoon of vanilla extract
1 lemon zest,juice

HOME TOXINS ARE:

1. Items you won't use anymore.
2. Clothes you don't like or haven't used in a while.
3. Bad things.
4. Broken Things.
5. Old cards and notes.
6. Dead or diseased plants.
7. Old Receipts, Newspapers and Magazines.
8. Old underwear, and clothes with holes.
9. Damaged shoes.
10. Things of all kinds that call to the past.

COLLECTION:

a. In the basement and on the roof, the accumulations are overloading
b. At the entrance, they restrict the flow of life.
c. On the floor, they pull us down.
d. Above us, they are headaches.
e. In bed, they pollute sleep.
f. Scattered around the house, overload of emotions.

WITH DISAPPEARANCE:

1. Health improves.
2. Creativity grows.
3. Relationships get better.
4. There is greater reasoning ability.
5. Mood improves.

HELPFUL QUESTIONS:

- Why am I saving them?
- Is it about me today?
- How will it feel when I release it?

Separate and categorize:

1. To contribute.
2. To garbage.
3. To sell.

CLEANING INSIDE REFLECTS OUTSIDE:

1. Avoid extreme noises
2. Less bright lights.
3. Less saturated colors.
4. Less chemical odors.
5. Fewer sad memories.
6. Finish unfinished projects.
7. Cultivate positive energy in your home.

Do a general cleaning and use organizational boxes.
Start with drawers and cabinets and complete each piece, do everything in rhythm:

a) Garbage.
b). Correction.
c). Recycling.
d). Doubt.
e). Gifts.
f). Donation.
g). Sell.

While you are cleaning, notice the changes in you.
And remember that as we clean our physical house, we also put our mind and heart in order.
Practice distancing yourself from material things that only fill your space and you will see how slowly you will be able to do the same with more transcendent situations in your life.

I am still cooking ( Sunday, 22:48pm)and still enjoying it!!! 😁

Ox tail stew is ready, old fruits are dehydating and bone broth is cooking in jars, under pressure.

1 more hour to go, and I created 22 jars / 44 portion of yummy, preservatives free food which I can store up to 2-3 years without electricity!

Next week I am starting to learn new skills!!! I am going to learn how to preserve meat forever just with one ingredient and how to make biltong.

Keep your eyes peeled for more fun and useful video and of course more gluten and dairy free cooking recipes/ideas.

To have the skills to cook in advance and store it without electricity comes super handy, when I am doing my weekly intermittent fasting. On these days, I just cook a pasta or rice, open 2 jars of my choice, heat them up, and serve.

https://m.facebook.com/story.php?story_fbid=pfbid02TVNJpfDtvM7RzG8vuspAKEQp9zjovyyhGTCGBn5YwpqDHHAfAYfBXcBhJUaMTgEol&id=100006920131695&sfnsn=scwspmo

I can complete the fasting without struggling, the family is still eating a healthy, balanced, home cooked meal, everyone is happy.

On this weekend, more meal in a jar 🫙 video is coming. I am going to show you guys, how I cook in a special pressure cooker.

I can store the meals for up to 3 years without refrigeration.

I am thinking about to run a workshop and teach about canning, soap making and natural remedies.
Will work on a hands on and zoom education with downloadable ebook.

Food inspiration for today:

I cooked basmati rice and rainbow vegetables in my Gluten and Dairy Free Foodie Kitchen with grilled chicken breast and sweet chilli sauce.

Easy to make, and if you use high quality nutrient dense ingredients, it will taste better than cheap, low quality products.

Are you a foodie looking for a delicious and satisfying gluten and dairyfree meal ?

Look no further than this recipe for king prawns in white wine sauce served with baked sweet potato chips and organic greens.

This meal is sure to impress your taste buds and satisfy your hunger. The combination of juicy king prawns in a creamy white wine sauce, paired with sweet and crispy baked sweet potato chips, creates a delicious and balanced meal that is perfect for any foodie. Try it out today and see for yourself just how delicious it can be!

Ingredients for 5 ppl:

1kg raw king prawns, peeled and deveined
2 tbsp duck or coconut fat
5-6 cloves garlic, minced
1 onion finely chopped
1 cup sweet white wine
1 cup oat or coconut cream
2 cubes of gf vegetable stock
Salt and pepper, to taste
4 medium sweet potatoes
500g organic greens
1 tbsp cornflour + 1/2 cup water mixed until smooth

Instructions:

Preheat your oven to 200°C. Rinse and scrub the sweet potatoes, then pat them dry with paper towels. Cut each sweet potatos into long strands and place them on a baking sheet. Bake for 45-50 minutes, or until the sweet potatoes are crispy cooked through.

While the sweet potatoes are baking, heat the fat in a large skillet over medium-high heat. Add the garlic and onion sauté for 2-3 minutes, or until softened and fragrant.

Reduce the heat to low and stir in the dairy free cream. Add the stock cubes and pepper.

Pour in the white wine and bring the mixture to a boil. Cook for 4-5 minutes.

Reduce the heat to low and stir in the cornflour mix. Simmer for 2-3 minutes, or until the sauce has thickened.

Add the king prawns to boiling salted water and cook them for 5 minutes, or until they turn pink an opaque.

Drain the water. Put them into icey water to cool down.

Steam the greens with salt and pepper.

Remove the sweet potatoes from the oven.

Spoon the king prawns and white wine sauce over the sweet potatoes and serve immediately with the greens.

I may mixed up the number of stepps when I was talking in the video, but for my defence, kids were demanding food. 😅

Merry Christmas from our family to yours!

No, mam, I am no quitter, in deed ! 🤣🤣

Today I finally cut up our soaps and removed them from their moulds. We have a big box of amazing, artisan soaps, made out of the highest quality natural oils and essential oils.

They are not just pretty but very good for our skins, and for our children's delicate skins.

30 days from now, we can have a bubble bath with them! Can't wait 🤩🤩🤩🤩🤩🤩🤩

Let an IA create avatars is super trendy just now, and it looks fun, so I thought why not?
Not gonna lie, I love it!
What do you guys think?
Show me your avatars if you have any.

Most definitely, I said purchase 🤣🤣🙊

I just finished the soaps we started together with Emilia and Flaviyana, yesterday and took out some of the soap loaves from their mould, to be able to use them again. Omg, girls, we did such a good job! 😍😍

Yesterday we made the base for the cupcake shape soap, today I just put the top on, and sprinkles.

I accidentally made too much soap base today, so made even more soap 🧼 😅

Tomorrow, or after tomorrow I can slice them up.
So excited 😊 🧁🧁🧁🧁🧼🧼🧼🧼🧼

Stay tuned for more lush soap pictures the next couple of days!

We are having a major blast here!
Girls only, no kids, no men, except Pablo 🐕 the mini man.

We made so much proper, cold processed soap the way, our ancestors made it.

We used coconut oil, olive oil, shea butter, grapeseed oil and oat,charcoal, lavender, chamomile, lots of essential oils and as a last ingredient, we poured our heart in it.❤️.

In 48 hours we can remove them from the moulds and in 1 month time, when the saponification will finish, finally we can try them.

I keep you guys posted.

Yesterday night I was in a business meeting with and where we discussed, that we have to find out why are we here in this world, how to find out our God given purpose,our IT Factor, figure out what is our talent and how can we let God use us to change other people's lives. Then we prayed together with another 224 people! It touched my heart, and today I was listening Proverbs and Psalms all day. I feel so renewed, the wisdom they shared is timeless and priceless.
It is crucial to have wise, God led people in your life to become successful spiritually and financially. I am waiting for round two tonight, regardless it will start at 10pm again and will finish at 1am. So totally worth it!

Eat cake! You know it makes sense!

It's been found, that the more people prepare their own meals at home, the healthier their diet is and less likely they are to have obesity and type 2 diabetes.

Cooking at home is one of your most valuable and accessible tool to long-lasting health and disease prevention.

Today menu: Gluten and Dairy Free Green Thai Curry 🍛

Ingredients for 4 ppl:

3 cup jasmin rice
6 cup diced chicken thigh
6-8 garlic cloves-mashed
260g gluten free green curry ( I used Bay's kitchen brand from Holland and Barrett- online)
2 chicken stock cubes
1 can coconut milk- full fat
1 cup water
1 red chilli
2 lime
2 pcs spring onion
6-8 handful spinach
Olive oil
Himalayan salt
Freshly grinded black pepper

Method:

Cook the rice.

On a tbsp of olive oil, fry the chicken until it turns white. Sprinkle it with salt and pepper.

Add the garlic, chicken stock and water. Bring it to boil.

Add the green thai paste, coconut milk than cook it for an additional 5-6 minutes. Add the spinach and cook it for 2 more minutes.

Add the chilli for extra hotness.

Serve it over the rice and sprinkle it with sliced up spring onion.

You can use this as meal prepp.
One portion is approx 650kcal.

Did you know, that most of the people afraid of start a lifestyle change, because they think, the menu must be tasteless rice and dry chiken breast with salad leaves for the rest of their lives?

The good news is, until you focus on good quality, real food ingredients and control portions, you can enjoy anything you want.

Spend time to create very tasty, beautifully presented food for yourself and your family, because, firstly, you and them deserve it, secondly this is the only way to control what you put into your body, thirdly you deserve to feel good and age gracefully.

Also, this is the only way to create a healthy, sustainable lifestyle which you can enjoy.

Today I handmade this Gluten and Dairy Free Apple Pork burger with baked wedges and rocket salad.

Ingredients for 4ppl:

8pcs medium organic potatoes or sweet potatoes
2 organic apple
500g minced organic pork
3 tbsp dried rosemary
1 big egg- organic or free-range
4 tbsp apple and sage jelly ( I used home made, for sugar free, organic ingredients)
4 x 30 g grated vegan cheese ( I used Nourish brand)
4 handful fresh rocket salad
2 tbsp balsamic vinegar
4 gluten free buns- I had the one with lots of seeds ( Genius brand), but kids are opted for the brioche one 😅
Salt, pepper, olive oil

Method:

Slice up the potatoes, sprinkle them with olive oil, salt and pepper, than bake them crispy.

Finely grate the apples.

In a bowl, combine the pork, salt, black pepper, egg,rosemary, apple, than mix them well.

Form 4 patties. Place the burgers on a baking tray, and bake them for 15-20min.

In a different bowl, add the rocket salad, balsamic vinegar, olive oil and a pinch of salt. Mix them well.

Halve the buns, pop them on a grill or in the oven, to heat them up.

Spread the apple and sage jelly on every bun, sprinkle the grated cheese, top them with the sizzling burger meat, and place the bun top on this yummy creation.

Serve it with lots of rocket salad, a small amount of potatoes and fresh apple slices.

Enjoy!

It's easy for me to say cut dow sugar, cook fresh ingredients on a daily bases, eat wholefoods diet, supplement the nutrition gap with high quality products, make time for movement, connections, and relaxation, but I have to walk the walk too.
Practiceing what I preach has kept me happy, healthy and strong.
These daily practices have allowed me to stay steady through the ups and downs of life.

Today I cooked this Gluten and Dairy Free, Traditional Hungarian "Vadas" - it means, wild hunter stew, because traditionally our ancestors used wild bore, game or vension, but I used boneless chicken tights this time.

This is a very fragrant, sweet and salted food with lots of hidden carrots- kids proof. 😅

Ingredients for 4 ppl

1kg chicken thighs -boneless
4 tbsp oil
2 brown onion - chopped up finely
8-10 medium carrots - grated
1 parsnip - grated
1 small celeriac - chopped into small cubes
2 tsp mustard
2 tbsp erythithol
grated peel of half a lemon
squeezed juice of half a lemon
4-5 bay leaves
1 bunch of parsley-finly chopped
1.5l chicken stock or stockpot
Salt,pepper

Method

Heat 2 tbsp oil in a large saucepan, add the onion, brown evenly, than add the chicken, cook it until brown.Remove them from the onions, and set asside.

Add the carrots, parsnip and celeriac to the saucepan and fry for 8-10 minutes, then add the mustard and cook for another minute.

Add the bay leaves, lemon peel and zest and the erythithol to the vegetables, then place the meat back on top.
Add the stock until the vegetables are covered and cook on medium heat until the meat becomes tender.

Place the chiken on a plate, remove and discard the bay leaves, and then process the sauce using a handheld blender. You can blitz it until perfectly smooth or leave it a bit chunkier, it is up to personal preference. Taste and adjust the seasoning with salt, pepper, sugar, mustard or lemon juice if necessary.

Serve the meat with plenty of sauce on a bed of rice, sprinkle with fresh parsley.

I am looking participants who would like to get amazing results and put my award winning product the collagen elixir to the test

What do you have to do ?

✨order a beauty afterglow bundle of the collagen elixir

✨ Drink 2 bottles of a delicious fruity drink a day for 30 days or 1 bottle for 60 days ( no need to change your diet or lifestyle)

✨see amazing results or get your money back GUARANTEED for 30 days.

That’s it …..
Link in bio....

cleansuperfoodsource.isagenix.com Over time, your body’s collagen production slows, resulting in fine lines and less elasticity. That’s where Collagen Elixir comes in.