Glass Noodles with Radishes and Blueberry Cashew Sauce // Vermicelli di soia con ravanelli e salsa ai mirtilli ed anacardi

I was checking my pantry the other day, looking exactly for I don't know what, when I stumbled across a package of glass noodles I totally forgot I bought. I love their consistency and the fact that they are transparent which basically gives you the chance to make whatever you want with them.

Whole Wheat Cherry Pancakes // Pancakes integrali alle ciliegie

There was a cherry tree in the garden of my old house. I have these memories of me eating these sweet, red goodnesses straight from the tree, and I think this is the reason why I love spring so much because it reminds me of that. And I also think this is why my favourite cake is Schwarzwalder Kirschtorte, or Black Forest cake, that calls for sour cherries and a lot of chocolate.

Broccoli and Celery Soup // Zuppa di broccoli e sedano

May is almost come to an end, but the weather hasn't put its act together yet. One day I'm wearing a t-shirt, the next one I'm wearing a hundred layers of clothes and I'm still freezing. Okay, that also may have to do with the fact that I'm alway cold, but that's not my point.

Corn, Zucchini and Pea Quinoa // Quinoa con mais, zucchine e piselli

On my last trip to the grocery store I bought zucchini. What I had in mind was to grill and put them on pizza, or use them instead of bacon in a vegan version of spaghetti alla carbonara. Well, turned out I was not in the mood for pizza, or pasta, so I went with one of my favourites, quinoa.

Vegan Loaded Sweet Potato Skins // Barchette vegane di patata dolce

Very healthy and very delicious, unfortunately sweet potatoes are not easy to find in the small town I live, so I hardly manage to enjoy them.

Blueberry Pineapple Oatmeal // Porridge d'avena ai mirtilli ed ananas

Oatmeal is the healthy breakfast par excellence. But it can be boring. That's why I give it that extra kick it needs to make my taste buddies happy. Every morning I add in what I feel like adding. Sometimes spices. Sometimes fruit. Sometimes a combination of both.

Spring Salad with Dijon Dressing // Insalata primaverile con salsa alla senape

Spring is a beautiful time of year. It (usually) features some of the nicest weather of the year as days start to warm up but are still not too hot; it brings a lot of beautiful, colorful, and fragrant flowers and for those like me who loves them, brings a lot of tasty vegetables like asparagus, peas, fava, and radishes.

Zucchini and Acacia Flowers Pasta // Pasta con zucchine e fiori di acacia

It's that time of the year again when we are surrounded with beautiful, fragrant flowers. Acacia flowers, also known as Robinia or Black Locust flowers, are unfortunately available for a few weeks only, so it's best to pick them when they have just opened. They look like tiny bunches of grapes, with little white flowers that smell and taste like honey - bees love them too - and a hint of jasmine.

Hummus

Happy International Hummus Day everyone! Yes, there is such a thing and it's today and I doubt there is a better way to celebrate the most famous middle-eastern dish than eating it. Since we are celebrating hummus, I believe it is important to take some time and make it ourselves. Sure, the one from the store is ready to eat, but is it even good?

Garlic Dijon Salmon with Green Beans // Salmone alla senape e aglio con fagiolini

Rich in protein, Omega-3 fatty acids, and vitamin D, Salmon is my favourite fish also because of its versatility. Whether grilled, roasted, pan-seared, or smoked, it will always find its way into your heart, and your stomach.

Avocado Banana Brownies // Brownies all'avocado e banana

I have a sweet tooth but unfortunately desserts are quite the opposite of being healthy. Most of the time they are a caloric bomb, loaded with unhealthy fats and sugars. Especially sugars.

Roasted Turnips // Rape arrosto

A while back I said I like my turnips simply roasted with some fresh thyme and coconut oil. Why coconut oil you ask? Because it adds this sweet, exotic flavour that works perfectly with turnips. At least it does for me.

Pea Soup // Vellutata di piselli

Peas, those little green balls I used to hate growing up. I recently gave them another try, you know just in case, and guess what, they are incredibly delicious, and this green soup is a great way to enjoy them.

Turmeric Rice with Flavored Tofu and Vegetables || Riso alla Curcuma con Tofu Marinato e Verdure

I remember the first time I tried tofu. It was raw in a salad and I honestly struggled to finish it. It was bland and boring and I don't do bland and boring. But I also don't give up easily, so I put a lot of effort into bringing this remarkably nutritious ingredient to the next level. I stir-fried it. I roasted it. I even baked with it. And I eventually came to love it.