My blog celebrated its first blog birthday on March 1st, and I almost forgot about it. It seems surreal that I started this blog just a year ago. I can’t believe how many of you are actually reading my posts, cooking my recipes and sharing their story with me. I’m really overwhelmed, and absolutely grateful for all of you. Thank you for all of your love and support. Without you, the blog would have never grown so fast, and I would not be as happy as I am right now. This website is my baby, it’s my passion, and it gives me so much joy to create, shoot and post these recipes, and getting positive feedback is the greatest reward I could ask for. So far the blog has gotten over 450.000 page views from 130.000 readers from all over the world – there are even people from Vietnam, Kenya, Colombia and Bahrain reading this blog – which is so unbelievably crazy. I am so happy right now, and I am celebrating my first blog birthday in Amsterdam with my boyfriend this weekend. Of course this blog birthday wouldn’t be a real blog birthday without a little giveaway to thank you. If you currently reside in Germany, then head over to the German blog post for an awesome Le Creuset* Giveaway.

This Turmeric & Vanilla Post-Yoga One-Pot has been my favorite meal these past few weeks. I’ve really enjoyed it after late night yoga or pilates sessions, because the spices like turmeric and vanilla really warm and nourish the body from the inside. It’s really the best “feel-good”-meal that I could eat every day. The combination of turmeric and vanilla is pure heaven. Turmeric is also the spice that you should really eat after a workout as it contains curcuma, which speeds up the fat burning process and helps reduce sore muscles. The vanilla taste is only subtle in this recipe, but it adds a nice  sweetness.

If you live in Germany right now, then head over to the German post for a chance to win one of 5 Le Creuset* Essential Silicone Spoons in the color of your choice. I’m afraid this giveaway is only for people currently living in Germany right now.

Enjoy!

*The silicone spoon is a curtesy of Le Creuset Germany. Thank you for supporting the brands that support Heavenlynn Healthy. 

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I realized that I haven’t uploaded a savory recipe in quite a while, and most of my savory dishes are curries that usually take at least an hour to prepare, so this recipe is first of all not a curry, and second of all, it takes less than 25 minutes to prepare. This quick buckwheat and vegetable stir fry is the perfect lunch or dinner, and can be easily boxed and taken to work. It’s also rich in nutrients such as fiber, protein and healthy fats.

Buckwheat is one of my favorite “pseudo-grains”, because it is not only naturally gluten free, it also contains all nine essential amino acids, making it a complete plant based protein. It is also rich in iron, a mineral that many vegetarians or vegans usually lack, because it is commonly found in red meat.

Besides from buckwheat, this stir fry combines spinach, tomatoes, broccoli and mushrooms, all of which come with amazing health benefits. Mushrooms, for example, are the only vegetable that can produce vitamin D. The D vitamin is important for absorbing calcium, for our cell growth and healthy bones. Spinach is a dark green leaf, which makes it one of the best sources of vitamin K, which is important for blood sugar regulation and healthy bones. Broccoli also contains lots of vitamin K, but also potassium, which is one of the most important minerals for maintaining a healthy blood pressure. Tomatoes contain lots of antioxidants, which help fight free radicals, and help protect against chronic diseases such as certain types of cancer.

Enjoy!

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Lasagna is one of my secret favorites. However, it can be quite heavy, especially when you make it with a cream-based bechamel sauce. That’s why I’ve tried this healthy version a few days ago, and luckily it turned out amazing. It’s filled with fresh veggies (whereas the freshest thing in most lasagnas is probably the onion), fresh herbs and it is topped with a creamy cauliflower bechamel that is so delicious and nourishing that you won’t even taste that it is healthy.
I’ve used cauliflower as a base for a healthy carbonara (alfredo) sauce before, so I have been wanting to try it as a substitite for bechamel for ages.The result was more than satisfying. It tastes pretty much like a vegetable lasagna, but much fresher and better than most bechamel–based lasagnas. There’s so much goodness in this lasagna, such as vitamin A-rich carrots, vitamin K-rich cauliflower or manganese-rich zucchini squash. I promise that you won’t even miss the cheese (although, sprinkling some feta cheese on top, won’t hurt – nobody’s perfect, right). Just try it next time you feel like comfort food, but don’ t want to feel crappy afterwards. This lasagna is the best way to get some nutrients into your system, without compromising on taste.

Enjoy!

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This amazing dish may look a bit like a winter dish, but it is so amazing that you can eat it all year around. It is also a dish that takes you less than 30 minutes to make which is great. All you need is fresh spinach, pomegranate, and lentils, which I usually always have in stock. Spinach is one of my favorite greens. It’s my favorite ingredient in smoothies, salads or soups as it is extremely good for you. It is an excellent source of vitamin K, which is important for blood clotting and healthy bones. It is also packed with other key vitamins and minerals such as calcium and iron or vitamin A.
The lentils make this dish extremely filling as they are full of dietary fiber and healthy plant protein. Pomegranates are an absolute antioxidant power house because of their high vitamin C content. They strengthen our immune system and protect our body cells from harmful radicals.
As you can probably tell, health wise you can’t go wrong with this recipe, but I assure you, it tastes absolutely great, and not healthy at all. If you like you can serve it with a starchy side of brown rice to make it even richer. I assure you, that this trio will be a hit on your dinner table.

Health benefits in this spinach with lentils and pomegranate:
– calcium (important for bone, teeth, muscle and nerve health)
– iron (important for healthy red blood cells that transport oxygen through your body)
– manganese (for nerve health)
– magnesium (important to maintain bone integrity, manages blood pressure and cholesterol levels)
– vitamin A (antioxidant powerhouse, anti-aging benefits, maintenance of good eye-sight)
– vitamin C (good for your immune system, tissue health)
– vitamin K (important for blood clotting and healthy bones)

  
Ingredients:
Serves 4:
– 3 cups (500g) fresh spinach (about 6 handful)
– 2 cups (500ml) vegetable broth
– ½ cup (120g) lentils
– 1 onion
– 2 tbsp extra-virgin olive oil
– ½ tsp salt
– ¼ tsp pepper
– the seeds of ½ pomegranate

Start by rinsing the lentils. Then pour them into a medium saucepan together with the vegetable broth and cook for about 20-25 minutes or according to the package.
While the lentils cook, remove the seeds from the pomegranate, wash and dry the spinach, and chop the onion.

Once the lentils are soft, but not mouchy, drain the water and set aside.
Now heat the olive oil in a large pan and sauté the chopped onion for about 1-2 minutes. Season with salt and pepper, and add the spinach. You may have to do this gradually as your pan might not be big enough to hold the entire batch batch at once. Cook the spinach on medium to high heat for about 5-10 minutes or until wilted. Reduce the heat to low, add the lentils and heat them up for another 3-5 minutes. Remove the pan from the heat and garnish with the pomegranate seeds. Season with more salt and pepper if desired.

Serve immediately and enjoy!

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