Tony's healthy kitchen

This tomato salad captures the summer memories and brings them alive in our everyday lives. This salad is easy to prepare, full of colors, and wonderful aroma of garlic, basil, and nigella.  

Most people have never even heard of quince fruit and it's not commonly used in recipes. Quinces have a high content of pectin fiber and they are well-suited for recipes like quince jelly, jam, or marmalade. They can be used in savory recipes too.

One special cake for one little special lady - purple-blue birthday cake Stracciatella. Inspired by the Italian ice cream Stracciatella I decided to add small chocolate bites with a crunchy effect. The color of the cake was chosen by my little daughter. It was real fun and pleasure while making at home this beautiful and delicious cake. 

Of course, with no sugar, no gluten, no dairy. All plant-based ingredients. 

 

Chocolate mountain rocks represent precious and delicious moment from my childhood in Bulgaria. It has been always a feast when my parents bought me some from the bakery. But nowadays, I decided to make healthy chocolate mountain rocks for my family. I used almond flour instead of biscuits from the store and coconut sugar instead of refined white sugar. For more Christmas mood I added a few drops of orange essential oil, which is absolutely optional. Chocolate frosting is made with unrefined cacao mass and maple syrup and some organic shredded coconut for a snowy fairy tale effect.   

These healthy hazelnut bars are the tastiest I've ever tried. Very sweet, crunchy, and full of taste. They are sugar-free and gluten-free. You can substitute hazelnut butter with cashew, almond, or peanut butter but I really like the combination of hazelnut and chocolate. If you want them vegan, choose maple or coconut syrup instead of honey.