Red White Blue Chia Pudding


I finally got around to posting chia pudding. I know, it’s sad because it’s one of the easiest things to make. One of the reasons I hesitated until now is because I didn’t just want to post a plain simple chia pudding, not that there’s anything wrong with that. This weekend I thought about 4th of July, the Independence Day in the US and it hit me – red, white and blue! So here it is, with the blue layer not so blue 😀


For those of you who’ve never had chia – why should you eat it?

– antioxidants

– plethora of vitamins

– fiber –  most of the carbs in them are pure fiber

– high quality protein


So how do you make it? Chia seeds are bland so it’s easy to add them to many different dishes and drinks so they boost nutritional value. When it comes to pudding, I feel like you have to be a bit creative in terms of adding flavor. For this pudding, I did blueberries with a bit of Organic Burst Spirulina powder (for color and nutritional boost), which you all know I love 🙂 The middle layer is simply almond milk and vanilla extract and on top are pretty strawberries.

As always, I encourage you to make it your own in terms of flavor. I don’t like things too sweet so taste the mixtures before you add chia to make sure you’ll like them.

Bottom layer
  1. 2 cups of water
  2. 1 cup of blueberries
  3. 1 banana
  4. 3/4 cup chia
  5. 1 tbsp vanilla extract – optional
  6. 1 tsp spirulina powder – optional
Middle layer
  1. 2 cups almond milk, unsweetened
  2. 1 tbsp vanilla extract (add more if not sweet enough for you)
  3. 3/4 cup chia
  4. Strawberries, or any other fruit for topping
  1. Blend water, blueberries, banana and optional ingredients, if using, in a high speed blender.
  2. Pour into a bowl and add chia seeds.
  3. Stir until all combined. Scoop out with a ladle and pour into cups/mugs.
  4. Let sit until it thickens, about 15 minutes. In the meantime, prepare middle layer.
  5. Mix almond milk and vanilla extract – I blended it in a blender so that it’d foam up, just for fun.
  6. Pour into a bowl and add chia seeds.
  7. Stir until all combined.
  8. Make sure the bottom layer is solid before pouring the middle layer with a ladle.
  9. Let sit until hardens again.
  10. Decorate with desired fruits or sprinkles!
  11. Enjoy with loved ones.



2 Ingredient Blueberry Icecream

I make banana ice cream a lot. A LOT. People always ask me what I use to make it and almost never believe me when I tell them it only has one ingredient. After a little explanation they become believers. Banana ice cream is really the simplest frozen treat you can make. It only requires frozen bananas and desired toppings. I try to make sure I have 2-3 bananas in my freezer at all times. Depending on your freezer they stay pretty nice for about a week, or even longer. If you don’t make ice cream, you can always use them in your smoothies, so nothing is wasted.

For this one, I used blueberries and bananas, but feel free to mix whatever frozen fruit you like as long as you make sure there’s at least one banana to get the nice and creamy consistency. Heck, add some spinach while you’re at it.


As hard as it is to believe, you really only need bananas for the basic banana ice cream. The secret? Food processor. A blender won’t do it. You can try, but you will most likely need to use milk in order for the blender to be able to chop it all up. And in the end, the consistency won’t be as creamy as it could be.

So, here’s what to watch out for while making it in a food processor:

1. At first, your machine will dance on the counter as if it was Saturday Night Fever.

2. Then all the bananas will get chopped up and it’ll look like shaved ice (even more so if there is other fruit because it’ll give it more of a sorbet look).

3. Next, a huge mass forms and it will go around, looking as if it was pole dancing. No biggie, keep going.

4. Last stage is when that big mass breaks down and looks like a soft serve. It’ll be all pretty quick so make sure you don’t walk away. You’re done!

Some people add sweeteners, but, honestly, if you freeze ripe bananas there’s no need. Unless you have a super sweet tooth 🙂

And toppings? Anything you’d like. Nuts? Sure. Chocolate? You better! Sprinkles? Go for it. The chocolate I used is the same as my previous recipe minus the crispy rice.


  1. 1 frozen banana
  2. 2 cups blueberries
  1. Just one step – throw it in a food processor and watch it do the dance until ice cream forms.
  2. Enjoy with loved ones!

Bublanina – Traditional Slovak/Czech cake veganized


 As many of you know, I am not from the US. It took me years and a lot of stubbornness to embrace where I’m from while loving the new place I moved to. I would say my desire to reconnect to my roots became the strongest when my son was born. (Pssst, he helped me make this :)) I realized the importance of keeping our cultural values and I make sure to continuously let him know where our family is from. Slovak cooking is traditionally very “heavy” and “food coma-ish” – lots of starch, dairy and flour, but it all has its historical significance .

However, I do miss all of the food as it connects me to my family whom I miss a lot. You know how a scent takes you back in memories to a specific time and place and you know exactly who you were with and what you were doing? That’s what this does to me. I can’t have my family with me, but I can keep the memories well alive with the food.


This cake is so simple to make you won’t believe it. You only need 10 minutes, hot oven and 8 ingredients. Simple! Yummy! Make it now! The best thing about this cake is that you can use whatever fruit you’d like. I used blackberries last time and blueberries now, but let your imagination run wild. At home, we used cherries and plums most often since they were in my grandparents’ garden. Next time I’ll make it with raspberries, I think.

  1. 3/4 cup maple syrup
  2. 2 flaxseed eggs
  3. 1+3/4 cup whole wheat flour
  4. 1/4 cup cashew or almond meal
  5. 1 tsp baking powder
  6. 1/4 cup coconut oil, melted
  7. 3/4 tsp vanilla extract
  8. 1 cup almond milk.
  1.  Make flaxseed eggs and let them sit for a couple of minutes.
  2.  In the meantime, mix everything else in a bowl.
  3.  Pour into baking dish and bake for about 30 – 45 minutes on 350°F, or until the toothpick comes out clean.
  4.  Serve to loved ones.