It's been a long time...

Personal update & new recipes 🌱

It’s been a minute. Or… a few months. Okay, since December.

I didn’t plan to take a break, but sometimes life hands you a full plate (and not the delicious, balanced kind with tofu and tahini dressing). Burnout from my 9 to 5 pushed the newsletter to the backseat. So I took a proper hiatus and slowed things down.

Now I’m fully recharged, back and ready to get into it again. Fun fact: I actually quit my day job so I can fully focus on this content creation gig. Needless to say, I’m very excited.

So without further ado, let’s get into this week’s newsletter. Here’s the breakdown:

• Currently in My Kitchen (must-have kitchen staples)

• Tiny Change, Big Impact (one small shift to make your fitness, food or flow easier)

• Three exclusive recipes of the week (with downloadable PDF for paid users)

Currently in my kitchen

No weird powders or overpriced superfoods, just three ingredients I’ve been using non-stop lately. They make everyday cooking easier, tastier and more nutrient-dense.

1. Nutritional yeast
Let’s be real, this one’s been a staple for years. I keep a big jar of it in the pantry and it’s extremely versatile. It’s a deactivated yeast packed with B12 and protein, and it adds that perfect cheesy, nutty flavour to everything. I throw it into tofu scrambles, creamy sauces, salad dressings, and sprinkle it over popcorn like it’s parmesan.

Speaking of, if you want vegan parmesan; blend the following ingredients until smooth and sprinkle it on top of your pasta. It’s too good:

• ¾ cup raw cashews

• 3 tbsp nutritional yeast

• ¾ tsp sea salt

• ¼ tsp garlic powder

2. White miso paste
I usually grab the clear-tubbed one from Terrasana or Lima—both easy to find at most health food stores or your local supermarket. It’s made from fermented soybeans and rice, and adds a deep umami flavour to soups, stir-fries, marinades, and even dressings. Lately I’ve been using it in a miso-tahini dressing that goes on everything. Bonus: miso is probiotic, so it’s good for your gut too (just don’t boil it or you’ll kill the good bacteria).

3. Chickpea flour (besan)
Not just for Indian pakoras (though that’s a solid use). I usually buy it at the toko or online. It’s cheap, gluten-free, and super high in protein and fiber. I mix it with water and spices for quick savoury pancakes or mini omelettes, or use it to bind fritters. It gives a slightly nutty flavour and holds things together without needing egg or breadcrumbs.

Tiny change, big impact

Cook once, season twice.

You don’t need an elaborate meal plan or three hours of Sunday prep to eat well during the week. Sometimes all it takes is one batch of roasted veg or tofu, split in two, and seasoned differently.

One half gets garlic, lemon and za’atar. The other? Chili crisp and sesame oil. Two totally different meals, one cooking session.

It’s a simple shift, but it saves time, keeps things interesting, and helps you actually want to eat what’s in your fridge.

"Start where you are. Use what you have. Do what you can."
— Arthur Ashe

Exactly that. Use what you’ve got, get creative, and keep it moving.

Recipes of the week

Date & Walnut Banana bread

Ingredients

• 3 ripe bananas

• 60 ml maple syrup

• 80 ml melted coconut oil

• 1 tsp vanilla extract

• 210 g flour

• 1 tsp baking soda

• 1 tsp baking powder

• ½ tsp salt

• 1 regular banana (for topping)

• 1 cup walnuts

• ½ cup chopped dates

Instructions

1. Preheat your oven to 180°C (350°F) and line a loaf tin with parchment paper.

2. In a large bowl, mix the mashed bananas, maple syrup, melted coconut oil, and vanilla extract until smooth.

3. Add the flour, baking powder, baking soda, and salt. Stir until just combined—don’t overmix.

4. Fold in the walnuts and chopped dates.

5. Pour the banana bread batter into the tin, top with a sliced banana and more walnuts.

6. Bake for 45–50 minutes, or until a toothpick comes out clean.

7. Let cool slightly, then drizzle with date syrup and add a spoonful of soy yoghurt.

That’s it for this week!

Paid users get access to the next recipes; a Sun-Dried Tomato Mince Gnocchi & Mango Tiramisu , plus downloadable PDFs to make cooking even easier. Thanks for reading and catch you next week.

Paid users, scroll down for the extra goodness 👇