Iced Almond Vanilla Latte

It’s freaking humid outside the last few days and I always crave for iced coffee on those days. I’ve always loved iced coffee more than a hot coffee and this is one of my two favorite recipes (I will make sure to share the other one soon too).

iced almond vanilla latte

2 shots of espresso
3 drops of vanilla stevia (e.g. NuNaturals)
100 ml almond milk, cold
crushed ice

Put vanilla drops in a glass. Add cold almond milk. Pour two shots of espresso. Add ice and stir well before enjoying it!

Blueberry, fresh goji berry, feta & coconut salad!

This salad is my take on a perfect summer lunch! It’s so delicious and it only takes 3 minutes to make so I have been having it four times in a row now! For my Belgian readers – if you are wondering where to get the fresh goji berries, I actually found them in my local Delhaize (how awesome is that!). Happy Friday!


1 person

40g rocket salad
70g feta
50g blueberries
1 tbsp fresh goji berries
3 tbsp natural soy yogurt
1 tbsp coconut powder

Arrange a bed of rocket leaves on a plate. Crumble feta on top. Add blueberries and goji berries, sprinkle coconut powder on top and finish with the yogurt. Toss gently and enjoy!


Chia Pudding With Almond Milk & Cinnamon

Hi friends,

Just a quick post to share my favorite chia pudding recipe with you! Happy Friday!!

DSC_3514-3 copy

40g chia seeds
230ml warm almond milk
1 tsp cinnamon
toppings of your choice (fruit, dried fruit, nuts & seeds, chocolate flakes…whatever floats your boat!)

Mix the chia seeds with the warm almond milk and cinnamon. Let cool. Put in the fridge for a few hours or overnight. Serve with your favorite topping!



Watermelon Tea-monade with Açaí Powder

It’s been grey outside for a while now and when that happens I somehow always go into extra  colorful food mode! This is one of my current morning obsessions: refreshing chilled watermelon, delicate white tea from Or Tea  & a dash of açaí powder. It’s SO good and it just makes me happy in the morning!

watermelon white tea 2

Ingredients (4 small or 2 big glasses) 
2kg watermelon, chilled in the fridge
200ml hot water
2 teaspoons white tea (or 2 bags)
2 teaspoons açaí powder

Make tea extract by putting white tea in hot water. Sieve if you’re using leaves. Let cool.
Peel and cut watermelon in pieces. Put it in the blender with tea extract and açaí powder and blend till smooth. Drink up – it’s delicious!

watermelon white tea

Also – aren’t the teas from Or Tea just freaking ADORABLE!!!

Happy Sunday!


Shoot for Disney Breakfast Collection

Hey guys, every now and then I like to share my work with you and today is one of those days. I recently did some work for Mickey Mouse… ok fine, for Disney (working for Mickey sounded extra awesome), styling and photographing for their new breakfast collection! Below you can find a few shots that will be used among others in a Blokker brochure and in the stores.

Do you like the set? I think it is absolutely adorable. Not just in a childlike kind of way but it’s  perfect for the older Mickey fans out there too! I am using it for my girly brunches or when I have breakfast by myself – I am feeling a little less lonely then. Yep.

The set will be available in Blokker stores as of July 2 – the prices of individual items range between €1.99 to €6.99.









Cooking With Sweeteners

Hi there,

As a part of a project I am working on with the sweetener platform, I have recently ran two cooking workshops at Yves Matagne Atelier – one for journalists and one for the lovely fellow bloggers. The idea was to show what else you can do with the sweeteners aside from putting them in your coffee or baking with them! I developed three recipes especially for the workshop and I thought – why not share it with you too!

The candied pecans in the salad are delicious and so easy to make. A handy tip: you can also have them as a snack (I add a pinch of cinnamon at the end of the process  to make them extra special).

Try the pasta sauce if feel like having something else than the traditional tomato sauce. I use pasta made from quinoa or spelt, it makes the dish much lighter which is great for the summer!

Last but not least – the coconut froyo! Ok, there is no actual yogurt in it as I substituted it with coconut milk but I promise you will love it and it takes literally seconds to make! Literally.

Big hug,




1 big portion

10 strawberries
50g feta
75g baby spinach leaves
30g pecan nuts
1,5 tbsp stevia (sugar consistency)

25ml olive oil
20ml balsamic vinegar
3 drops of liquid stevia

In a small pan, put stevia on low heat. Wait till the stevia starts melting, add pecans and toss to coat. Spread on a baking paper and let cool – it should take 3-4 minutes.

In a small jar, put the vinegar, oil and stevia. Close the lid and shake to combine.

On a plate, put the spinach leaves. Wash the strawberries, pick off the green tops and cut them in half. Arrange on the spinach leaves. Crumble feta on top, add pecans and drizzle with the dressing.


+- 3 portions

4 red peppers
1 tbsp olive oil
1 tsp veggie bouillon paste
4 garlic cloves, minced
2 shallots, peeled and finely cut
2 tbsp tomatenconcentraat
4 springs fresh thyme
Parmesan (optional)
1 tbsp tagatose sweetener
300g quinoa or spelt pasta

Preheat the oven to 220 degrees. Cut red peppers in half, remove seeds and cut again in half. Line a baking tray with aluminum foil and put the peppers on it. Bake for about 30-35min till the skin is starting to blacken. Take out of the oven, put in a plastic bag and let it ‘steam’ for a few minutes. Take it out of the bag and peel the skin off. Put it in the blender and pulse for about 20 seconds.

Cook pasta according to instructions on the package.

Heat up olive oil in a sauce pan. Add garlic and shallots and sauté for a minute or two. Turn heat down and add tomato paste and tagatose and bake 2-3 more minutes.

Add thyme, stir in the red pepper and allow to gently simmer for 3-5 minutes. Add veggie bouillon and simmer two more minutes. If the sauce is too thick, add 2-3 tbsp of water. Season with salt & pepper to taste.

Serve sauce with pasta. Sprinkle it with parmesan cheese and decorate with thyme.



3-4 portions

300g frozen raspberries
150ml coconut milk
2 tbsp tagatose

Blend raspberries, kokosmelk and tagatose in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve.

My little secret is out.

Hello friends,

I know that I have been awfully quiet here on the blog for the past few months so I am really happy to finally be able to share the real reason behind my ‘negligence’ with you: I was making my dream come to life.


The book is an extension of my work here on the blog as well as my seasonal magazine LUSCIOUS. It is a little different, a lot more playful and full of brand new vegetarian recipes! You will have to wait till September to find out more but I can already share the cover with you:

cover final blog

For those who don’t speak Dutch (yes, the book is now coming out in Dutch – the tagline of the book is ‘PLAYFULL vegetarian recipes for FOUR season ‘ – hence FOURPLAY).

Making this cookbook has been the most wonderful, learning and gratifying experience of my life. At the same time, it has been the hardest, most scary and frustrating experience I’ve ever gone through. I literally went through all phases of what they call a creative process. That included excitement, joy, happiness, creative block, hitting the wall, frustration, happiness, more excitement and a great portion of joy and relief when I finished all the recipes and photos. I put my whole heart to it so I really hope you guys like it!

I am lucky to be in such great hands with my publisher Davidsfonds Uitgeverij, especially my lovely mentor Veerle Moureau. Ewelina Bocian which you might know as she is also a designer behind LUSCIOUS has taken care of the layout of the book and has done the most ah-mazing job!

Another big thank you to my talented husband for shooting the cover for the book, Allison Scott for make-up and hair and Maureen Soenen for making sure I do not invent new words in Dutch.

And thank you to all you guys who have been following my adventures here. It has been five years since I started this blog to share recipes with my friends and I never thought I would meet so many wonderful people through it and get so many amazing opportunities.

Big hug,



Thyme Salt

I have so many beautiful thyme flowers in the garden, I am really trying to make the best use of them! I have already stored a few bottles of thyme olive oil for gifts and now I thought of another way to make a gorgeous present for my lovely friends – homemade thyme salt. I really love how it came out, I love how the thyme smell took over my kitchen and most importantly I love how it adds that little something extra to everyday dishes! Perfect little project for this weekend!


230g kosher salt
4 full strings of thyme

Preheat the oven to 115°C. Put salt and thyme in a food processor and pulse it for about 20 sec.

Line a baking tray with baking paper and spread the salt on it. Bake for about 15 minutes. Take out, cool off and put it in the salt grinder. Store the remaining part of the salt in an airtight container.

For gifts, you can gift it in a little jar or in a transparent salt grinder.


Sweet Potato & Tomato Egg Bake with Chive Flower

Hi darlings, hope you are having a wonderful sunny weekend! Here is an uncomplicated dish for a lazy Sunday or any weekday. What’s great about this one is that you could have it for breakfast, lunch or dinner! WOOP!

Sweet Potato & Tomato Egg Bake with Chive Flower


Ingredients (2 portions)
1 big sweet potato or two medium
1 can Elvea Cubetti Fresh Veggies (or tomato puree)
2 eggs
6 chive flowers
1 tbsp olive oil
Sea salt & pepper

Preheat the oven to 180°C.
Peel sweet potato and cut it in small cubes. Heat up olive oil on a pan and bake sweet potato on medium heat for about 10 minutes, stirring. Add the can of Cubetti and bake another 3 minutes. Divide the mixture between two oven proof pans or dishes. Crack an egg onto each pan. Put in the oven and bake for 15 minutes or till eggs are set. Serve warm with chive flowers and season with salt and pepper to taste.





Hi there friends, how are you doing? I hope you are all feeling the spring fever already! If not, I hope this post will give you some strong spring vibes!

You might have seen it already that I am a part of the Creative Council project created by UGG Australia in collaboration with some really awesome peeps including the fashion influencer Tiani Kirloff, VJ’s Sean Dhond and Vinent Banic,singer/songwriter Kris Berry, photographer Reinier van der Aart and fashion blogger and entrepreneur Anouk Box. Throughout the year, we will be sharing fun content with you such as recipes by yours truly and give you a peek into our lives.

My first post in coming up this week so keep an eye on the UGG Australia blog. In the meantime, take a look at a short video from the weekend I spent with my gorgeous best friend to guess what I cooked up for you!

#UGGCreativeCouncil: Spring Fever from Marta Majewska on Vimeo.