Breakfast for Champions – 2/10

So here we go, another day – especially cold day in London -hopefully my second breakfast recipe will help to motivate you a bit to jump out of bed in the morning (maybe not 😉 )

Breakfast for Champions 2.

Spinach-Pear-Walnut SmoothieSpinachPearWalnutSmoothie


  • 1 ripe organic pear
  • half a pack of organic baby spinach leaves
  • 2 tablespoons of chia seeds
  • 150ml of either organic almond/hazelnut or coconut milk
  • handful of walnuts
  • organic berries to dress
  • optional –  1 tbsp coconut yoghurt to dress
  • 1 tsp cinnamon


Start with adding the almond milk and the spinach in a blender. Once it gets to a smooth texture, add the pear cut into pieces, 3/4 of the walnuts, the chia seeds and the cinnamon. Blend until smooth again. Pour in your favourite bowl, and dress with the remaining walnuts, the berries and the coconut yoghurt. Enjoy!

As last time as well, any feedback, comments, questions more than welcome – please use below form 🙂

Edi x


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Breakfast for Champions – 1/10

Many of my friends and clients know that my ultimate favourite meal of the day is breakfast. I love creating/trying/experimenting with new recipes every day – to start my day with a delicious, nourishing breakkie. If I had to choose one type of meal that I would eat for the rest of my life, I would definitely vote for breakfast – I just can’t get enough of all the available deliciousness (smoothies, porridges, chia and acai bowls) and the innumerable combinations – that can be so tasty and so healthy for you at the same time. Hope this post will help to make your mornings a bit more exciting as well.

During the next 10 days, I will share 10 of my favourite recipes with you. Please let me know any feedback through the form at the bottom of my blogpost.

Breakfast for Champions 1.

Warm vegan porridge goodness



  • 1 tsp of organic raw coconut oil
  • 50g gluten free organic porridge oats
  • 100ml organic almond/coconut milk (my favourite ones are from Rude Health – they don’t have any added sugar or nasties in them)
  • 50ml water
  • 1-2 tsp organic cinnamon
  • half a grated apple
  • handful of walnuts
  • organic mixed berries (I used frozen ones, easier to find during winter)


Heat the coconut oil in the pan you normally make your porridge, and add the oats and fry it in the coconut oil for a minute, add the cinnamon and fry it together for another minute or so. Add the almond or coconut milk and stir well. Cook for a few minutes and add the grated apples, and to achieve your required consistency add the water slowly and cook it stirring continuously until the oats and apple are cooked. Take it off from the stove and mix in the berries, then serve in your favourite bowl and sprinkle over the walnuts. If you like it, you can add a little more cinnamon on the top.

Enjoy x



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Guilt free chocolate protein balls and “walnutty” slices

Oh the post holiday blues!  😉

This blog post will hopefully help with it. I chose 2 really yummy desserts/snacks to help you through the first few days back at work and/or gym – running – yoga…. you name it!

Both are super easy, no baking required – just awesome, delicious and healthy ingredients!

Vegan chocolate protein truffles:


  • 2.5 ripe bananas
  • 150g almonds
  • 150g shredded coconut
  • 50g dried blueberries
  • 50g dried cherries
  • 20g organic cacao powder
  • some extra cacao for the coating of the ready truffles


Place the almonds and dried fruit in a food processor and process until well chopped.

Use a fork to mash the bananas, first add the cacao powder, then the coconut and the chopped fruit with the almonds. Once you mixed them all, shape medium sized truffle balls and cover them in the extra cacao. Keep them in the fridge! Enjoy x

Walnutty slices


  • 250g prunes
  • 100g dates
  • 150g activated walnuts (to ‘activate’ them – soak them for a couple of hours in filtered water and let them dry)
  • pinch of organic vanilla powder
  • 150g walnut pieces


cacao_powderRaw chocolate ingredients:

  • 50g raw cacao butter
  • 15g raw cacao powder
  • 15g agave syrup


Melt the cacao butter and mix in the cacao powder and agave syrup over steam to create the raw chocolate.

Use a food processor or blender to chop the prunes, dates and activated walnuts. Mix in the raw chocolate and walnut pieces. Create 2 bars and place them in the freezer for half an hour. After this it will be easy to slice them. You can keep it in the fridge, although you might not have a chance to put anything in the fridge as it’s just too yum 😉

Hope you’ll enjoy them either pre or post exercise as your healthy afternoon pick me up or even breakkie.

Edi x


Poppy-seed cake (gluten & dairy free)

I love December, the year end with all the awesome food creations and yummy cakes.

Since I started my journey towards healthy eating – it’s become quite a challenge though. Finding gluten free, dairy free and sugar free desserts can be quite a challenge – as I had to say goodbye to all the traditional Hungarian winter treats – including ones with poppy-seeds.

I was so happy when my mum found this recipe and it ended up one of the quickest and tastiest festive cakes for me – and to be honest for my parents as well.  Hope you will enjoy it just as much as we did 😉




  • 50g sultanas
  • 200ml water
  • 4 organic free-range eggs
  • 2 tsp agave syrup
  • 3 tbsp extra virgin coconut oil
  • 200g ground poppyseed
  • 100g shredded coconut
  • 2 medium sized organic apples


Wash the sultanas and soak them in the water.

Beat the egg-whites with a drop of lemon juice and the yolks with the xylitol and agave syrup. Add the coconut oil, poppy-seeds, shredded coconut, sultanas and water to the egg yolks. Mix them all thoroughly and then slowly start to blend them with a hand mixer and start to add the beaten egg-whites to the mixture.

Pour half the mixture into a baking tray – the size should be around 230cm x 180cm (line the tin with baking paper or coconut oil first). Shred the 2 apples evenly and then pour over the remaining of the dough.

Bake it for 20 minutes on 180 degrees Celsius and then leave it in the oven for another 10 minutes on 150 degrees – check with a fork – once it doesn’t stick – it’s done. 🙂

Let it cool and enjoy with your favourite tea! x