About Being Sensitive Towards Certain Foods I + Healthy [Protein Rich] Vegan Cookie Dough

Finally, it’s Saturday! I was working a lot this week and relied on easy and quick food options. My current food choices aren’t as much varying as I want them to be, honestly speaking, due to abdominal cramps and digestive complaints… Long story. Food intolerances suck – amen.

[If you are vegan and you are dealing with food intolerances too please let me know more about how you are handling them and how you are eating! Thanks!!]

I’m really happy that chickpeas are on my current „okay“- list. By current I’m alluding to the fact that in my case food sensitivenesses are rather flux. Variety is a key here. Although I’m still attracted by the idea of „mono meals“, originating from the high carb vegan movement, I really rely on variety. When I eat oats each day, I can tell you that after a week or two I will start to react with bloating or other delicate symptoms. The same already happened with millet, corn, bananas AND most recently: carrots. Yes, you’ve heard me right carrots. I never thought this was going to happen. I know it won’t be like this forever, however, it will take some time to recover. The quintessence out of this for me is that I try to circle around with my safe foods. I’m having oats one day, rice the following. I’m having spelt pasta (somehow I’m okay with them) the one night and go for amaranth the next. Veggies are the dark green ones like spinach, kale, broccoli. I eat lettuce each day but make sure I’m eating different types. The same applies to the nuts I eat and also tempeh, tofu and tvp.

But for now, back to the chickpeas. Chickpeas are a great source of plant protein, dietary fiber, magnesium and folate. Sadly, nutritional value information varies for reasons I didn’t figure yet. You will find one brand claiming to be 79 calories each 100 grams and another being as high as 164 calories for the same amount of chickpeas. I was considering that it depends on the cooking process, however, I can only guess.


Since I’m currently watching my protein intake, I’m adding some vegan protein powder to this recipe. However, it is totally optional. I’m using either pea protein isolate or some vegan blend (rice / pea / hemp). I’ve one with chocolate flavour and in case you are using a flavoured one too, you are probably not relying on any additional sweetener.

Measurements can totally be adjusted to individual preferences. I will only give you some rough guidelines here!

You will need:

  • 200 grams of chickpeas (7 oz)
  • 50 – 60 ml of soy milk (0.25 – 0.3 cup)
  • a bit extra water for smoother consistency 
  • 0.5 – 1 scoop of your preferred protein powder (optional!!)
  • flavour drops or agave nectar (if using unflavoured protein)
  • extra toppings like unsweetened cocoa, coconut flakes, cocoa nibs, chia seeds etc.

The only instruction is basically to blend all ingredients but the topping(s).
That’s so simple! Blend it, put it into a bowl or have it right from the blender and indulge!

Have a nice v – eekend,


Cookie Dough


My „Week-on-Instagram“ – Monday II

Hey there,

How did you spend the long weekend? I hope you’ve all had a fab couple of days and some cake as I did. I’m home from the gym now, took a shower and ate some lunch that I prepared in advance. Not because I had no time or no ambitions making something, but because I didn’t want to do the dishes twice haha. Does it make any sense after all? I really hope it does.

Lunch is the key term here. I’ve had some vegan cookie dough made from canned chickpeas, some extra protein powder (vanilla type), some soy milk and extra cocoa! It’s so easy and all you need to make this is some ordinary blender (ordinary as opposed to high-speed extra power blenders like the Omniblend or Vitamix for instance). I made it several times within the past week as I could eat it 24/7 without getting bored after all. Hence, you could see it on my account a couple of times actually. Sorry for not being sorry here! You should really give it a go …☺


The nutritional information for a good bowl is about 400 calories, 36 grams of carbs and up to 44 (!!) grams of protein depending on the amount of added protein. I’m not an advocate of supplementing in general. However, since I can’t have big amounts of tofu or tempeh without getting bloated, organic pea, hemp or rice protein is a good option when you are into building muscle.

Earlier this week I went to a bigger grocery store with my mom. It’s some type of wholesale and we just go there for special occasions. Anyway, they also have „normal stuff“ and although we didn’t get what we were looking for I was able to get some treasures:


I got frozen mangoes, a baking book (vegan and gluten free!!), two types of soy milk, some cliff bars and vegan „beef“ made from peas, onion „juice“ and whatsoever. I’m not a big supporter of meat alternatives, but in this case I was curious.

On the last picture, you see salad with textured vegetable protein. (Eeek, meat alternatives again I know … haven’t had it in months! Seriously) It was an easy weeknight dinner: I soaked it and put it onto the panini grill. I ate it with some leafy greens and salt-free seasoning.

Have a great week,


Glutenfree Vegan Easter Bundt Cake

Happy April, happy Easter!

Time is rushing. The new semester is knocking at the door and one quarter of 2015 is already done. I received the great news that I passed a huge exam and I’m beyond relieved.

As it’s the Easter weekend I decided to bake something. It has been far too long, and since I’m off gluten baking became a merely rare occupation of mine. I used to love baking – like seriously!! Easter and carrots go hand in hand to me. Carrots are among my favourite foods. They are handy, all-year-round available, healthy (1 cup carrot slices contains about 113% of your recommended daily amount of vitamin A, and also good amounts of biotin, vitamin k, fiber and B vitamins) and so versatile! I love them plain, steamed, mashed, pureed, grated in oats, dipped in hummus and used in cake.

So here we go …. Glutenfree Vegan Easter Bundt Cake

The recipe is a mix of several recipes I used before. I adjusted ingredients and proportions according to my own preferences so it became a new recipe. It’s an all-occasion cake with medium texture, not too moist but neither dry. There are nuts involved that create a nice and tart crunch. The nutty flavour is further enhanced by some buckwheat flour.


The recipe serves about 8 portions

The ingredients are:

  • 200 g of gluten free flour (~ 1.6 cups)
  • 100 g buckwheat flour (~ 0.8 cup)
  • 100 g sugar (0.5 cup) 
  • 3 tbsp baking powder
  • a pinch of salt
  • 100 ml vegetable oil (~ 0.42 cup)
  • 200 ml soy milk (~ 0.85 cup)
  • 100 ml water (~0.42 cup)
  • some vanilla powder / essence 
  • 1 large grated carrot
  • a nice amount of mixed chopped nuts. I used pistachios and cashews! (please more than I used in the picture!!)


(The weird cup measurements occur due to conditional conversions. Conversion factors are different depending on the particular ingredients as they are of different desity)

Preheat the oven to 350° F / 160° C if needed. Modern ovens don’t need this, so it’s totally okay for probably most of you to just start when you are done mixing the ingredients.

You will start to combine all dry ingredients: the flours, baking soda, salt and sugar.

In another bowl combine soy milk, water, oil, vanilla and the grated carrot. I always need to peel two carrots as I end up snacking at least half of it. Ooops…

Then, quickly mix both dry and liquid ingredients plus the chopped up with a wooden spoon. Don’t overdo it as the baking soda will start its reaction immediately!

Put it in a Bundt pan. Grease before if necessary. I’m usually going for silicon pans so this step isn’t needed after all.

Bake for about 35 minutes and let cool in the pan. Then: slice, indulge and be merry.

Happy Easter!!IMG_5560

nutritional info:

1/8 of the cake contains approximately 335 calories, 43 g carbs, 17 g fat, 5 g each protein and fiber.