The story behind FOODSY

Hello there! Welcome to my first blog post. Here’s a short story of how I decided to start blogging and what you can expect in terms of content.

The idea of creating this blog was conceived once upon a time, when I decided to change my diet and focus on being healthy(ier). And let’s be honest, I wanted to lose some weight. As you will see, my diet does not restrict almost any kind of food, so one might think that there wasn’t much to be changed. But oh, trust me – there was. Until I find healthy and tasty alternatives to traditional pizza, lasagne, pasta, pastry, bread and fat rich meals, which were the foundation of my diet, do not expect to see them around here…often. Nowadays I try to focus on salads with fresh ingredients, such as veggies and fruits, and mostly fish and chicken. Sometimes I also eat beef. I avoid frying, but when I can’t (or don’t want to), I use olive or coconut oil to make it slightly healthier. At the end of the day, I have such a sweet tooth and I could never say “no” to a dessert! Some days I am happy with a piece of fruit, but sometimes I could eat the entire cake. So, regarding desserts, do expect a variety of content.

To get inspired and find ideas for meals, I used platforms such as Pinterest and Instagram. It didn’t take long until I got hooked on the theme and wanted to try out every single recipe. So, once I started preparing meals according to this diet, I found them so pretty and colourful, that I started taking pictures just like those I found online. Then I found it interesting to edit them. Then I figured that it would be a shame if I didn’t share them with others, who also enjoy scrolling through such content. So hey, here I am. Hi again! I hope that you’ll like my blog! #newbie haha

The name “FOODSY” is inspired by Joey’s bedtime penguin pal Huggsy. For those who don’t know, I am talking about the TV show FRIENDS and I am sorry, but we cannot be friends if you are one of those people. Jokes. Please follow, Friend ♡

Oh, and if you were wondering if I lost some weight – I did. A lot. And I feel great!

Stay tuned for upcoming blog posts.

DAY 25 | So, I have some confessions to make

Breakfast

Confession 1: it’s not leftover lunch, I left some shrimps and mushrooms mixture on the side on purpose, because I knew that I would want to eat it again in the morning. And I was right: I woke up hungry for this exact breakfast combination. I know myself so well, haha.

This is real breakfast for champions situation: protein bread with ½ mashed avocado on top and approximately one mushroom and some baby shrimps (you can find recipe in previous post). The meal is enriched with hard-boiled egg and side salad.

For the salad I used up rocket, lamb’s lettuce and the rest of yesterday’s zucchini. I also added some fresh basil to the salad and pepper over the whole dish.

Snack

Confession 2: “Nutella” energy balls. Well, they were meant to be healthy Nutella spread, but the attempt failed. Good thing is that this failure resulted in so delicious treat, that I cannot wait to repeat the process!

Ingredients:

  • 200g shredded hazelnut
  • 15 dates
  • 1 tbsp maple syrup
  • Shredded coconut

Use food processor to blend hazelnuts, dates and maple syrup. Mould balls and roll them in coconut. Don’t eat them all at once. Control yourself.

Lunch

Stuffed bell pepper. Confession 3: I wish I did it differently. Cutting peppers this way only looks nice, but doesn’t hold the filling well. Mushrooms should have been diced instead of sliced. Less sweet corn, more rice.

Filling:

  1. Sauté onion.
  2. Toss in mushrooms and garlic.
  3. Once mushrooms soften, add rice and mix well.
  4. Pour in water or chicken broth. Turn down the heat and let it simmer until rice is done.
  5. Add sweet corn and parmesan cheese.

Use filling to stuff halved bell peppers. Garnish with cherry tomatoes and place in the oven for 30-40 minutes on 190°C.

Side salad: rocket, radishes and carrot with white balsamic vinegar, salt and pepper.

Now, as you can see, none of the confessions ruined the meal. In some cases, it was a real discovery and in some it provided useful lessons. So, my advice to you is to experiment and try as many new recipes (or anything new actually) as you can, because you never know what it might bring you. Good or bad, learning something new is always valuable asset.

Love, Miss Foodsy

DAY 24 | Homemade all

Breakfast

Sooo, here we are! Mid-week fridge situation – leftover veggie, eggs and all other accompanying breakfast-friendly ingredients. So, there’s not much to think about, just pick your faves, chop, mix & eat.

This time my faves were: lettuce, tomato, bacon, an egg and cottage cheese. On top of everything I sprinkled some basil, herbs de Provence and drizzled balsamic reduction.

Snack

Berry-obsession still going strong! Although this time they are being totally outshined by other goodies – homemade almond butter and homemade prune-cacao jam! This snack requires a bit more time than slicing strawberries… But once you make spreads, you are good for some time in the future! I do plan to write a blog post about healthy homemade spreads, so stay tuned for that! But essentially you can guess the ingredients from their name 😊

As a base for these sweet little sandwiches I used rye crackers, which are so light and crispy – perfect fit for this combination!

Lunch

Are you a mushroom freak as well? Welcome to the club! If not, they are completely optional, so feel free to omit them when recreating this meal.

I would like to start by paying tributes to couscous – fabulous dish with a numerous prep options and taste possibilities! I think that the following recipe goes perfectly with any fish or chicken meal.

Couscous ingredients:

  • ¼ cup couscous
  • ¼ cup boiling water
  • 1 clove garlic, diced
  • lots of parsley (add to taste – I added about 1 tbsp)
  • pinch of thyme
  • pinch of salt
  • pinch of pepper

Directions:

  1. Mix couscous with garlic, parsley, thyme, salt and pepper in a bowl.
  2. Pour water over the mixture
  3. Cover and let it sit for 5 minutes (check instructions on the box, as the time may vary)

While you wait for couscous you can quickly fry mushrooms and shrimps – it shouldn’t take you more than 5 minutes. Simply heat some olive oil or melt butter (or both) and add mushrooms and shrimps to it. It’s done when mushrooms are soft. Season with salt and pepper, turn off the heat, but leave them in the pan until you prep last two parts of the meal.

Wash and chop ½ zucchini (or as much as you want). Mix it with dill and white balsamic vinegar.

Side salad: mix rocket and cherry tomatoes and garnish with cottage cheese and some olives.

And there you have it – full recipe for today’s lunch! I hope you liked it!

More recipes coming on Friday, stay tuned.

Love, Miss Foodsy

DAY 23 | Snacker and cracker

Breakfast

Cookies for breakfast? Yes please! I baked these the night before, managed to ignore them before bed time, and woke up in the morning so ready to polish them off while drinking the first cup of coffee. These cookies are not only healthy, easy to make and quick to finish, but also perfect for busy mornings or even to carry with you as a snack!

I actually already baked a slight variation to these cookies not long time ago – you can read all about them in blog post for DAY 17, and that only means one thing: they’re really good! I still haven’t managed to control myself and completely stick to the original recipe, but who cares when the final result is always to die for.

Ingredients:

  • 100g oats
  • 2 ripe bananas, mashed
  • 1 tbsp coconut oil
  • 2 to 3 tbsp shredded hazelnut
  • 100g dark chocolate, chopped
  • 5 small to medium strawberries, chopped

Directions couldn’t be simpler: place everything in one bowl, give it a good mix, form cookies of desired size and place them on a baking tray lined with parchment paper. Place in the previously heated oven to 180°C for 15 to 20 minutes.  

Snack

Long-time no see – savoury snack on the menu! After super delicious and sweet breakfast that I have had, more neutral foods took their turn. Rye crackers served as a base for a good layer of hummus, sprinkled with seeds mixture (pumpkin seeds, sunflower seeds, pinole, flax seeds) and a pinch of salt. I decided to add slices of cucumber for a bit of a fresh kick and of course, a bit of colour!   

Lunch

Salad bowl that satisfies all of my daily requirements: looks great, tastes perfect, is healthy and filling!

Ingredients:

  • Rocket salad
  • Spring onion, chopped
  • Radishes, sliced
  • Carrot, sliced
  • Orange bell pepper, chopped
  • Cucumber, chopped
  • Tomato, chopped
  • Mozzarella
  • Sweetcorn
  • Tuna
  • Egg
  • Mushrooms, sautéed and covered in Worcestershire sauce and balsamic reduction
  • Basil
  • Parsley

I know that these kinds of salads are a nightmare for those counting calories because of the number of ingredients they contain, but since almost all of them are seriously low in calories, overall the salad doesn’t exceed normal meal calorific value. I find them to be a perfect meal for days when I couldn’t be bothered with cooking, but still fancy a healthy meal at home. Usually my fridge is full of veggies, as I buy tons once or twice a week, so this is an option that is always available.  

Having a fridge full of healthy food rather than cakes and take outs is a great solution for staying lean and fit even for the ones that just cannot stop snacking, like me.

That’s it for today! Let me know if you liked it!

Love, Miss Foodsy

Dessert 4 | Protein Berry Muffins

Hey hey, Foodie! Thanks for stopping by! I am glad that you find my blog interesting enough to click that follow button and stick around – it truly means a world to me, and I hope I can keep up with your expectations! Let me know in the comment section or message me if you have any suggestions on what I could change, improve, or include in my posts!

So, as a little thank you, here’s another dessert recipe – this time slightly healthier: protein rich muffins!

Since gyms opened their doors again (yes, I was among the first people to enter there, too excited and impatient to even wait for my regular training time), I thought that it is time to feed those muscles with some protein and indulge in a sweet treat all at the same time.

Recently I discovered an amazing personal trainer, who besides trainings also offer meal plans and provides ton of healthy recipes over on his Instagram account as well as on his Blog. He is Croatian, so if you understand any of the South Slavic languages you will probably be able to understand him, and if not, you can always try using Google Translate or some other translator for his recipes. Either way, I totally recommend taking a look at what he has to offer!

I was so determined to try protein enriched, low sugar recipe, so, for the first time in my life, I bought whey protein! I opted for FoodSpring Vanilla Flavoured Whey Protein and was ready for some baking! Scrolling through Tomislav’s recipes, I got inspired and “stole” some parts of his recipes to create one of my own! Typical Miss Foodsy, never stick to a recipe to the fullest. Most important thing is that I did manage to keep it pretty much healthy!

So, I took his Strawberry Cake recipe (“Kolac od jagoda”) and kept the batter almost 100% true to the original. My sweet tooth didn’t let me take a risk, so I added a teeny-tiny amount of maple syrup and a dash of cinnamon to it. Plus, I opted for the alternative in terms of flour, simply because I didn’t have any other at home. I kind of regret not going to the store for some almond flour, I reckon it would be delish! Regarding strawberries, well, the “berry” part stayed the same – I used blueberries and raspberries.

Other than that, as you can see by now, the shape has been changed! Haha, I feel like I shouldn’t even have mentioned the original recipe because of all these alterations! But it is honestly how I started and came to the idea of these muffins, so it wouldn’t be fair to skip mentioning it. 

So, to recreate this recipe, you will need:

  • 200g oat flour
  • 2 eggs
  • 2 scoops vanilla-flavoured whey protein
  • 15g baking powder
  • 200g Greek yogurt 2%
  • 2 tbsp coconut oil
  • ½ tsp (or even less) maple syrup
  • dash of cinnamon
  • 1 cup blackberries
  • 1 cup raspberries

Instructions:

  1. Start by preheating the oven to 180°C.
  2. Mix flour, baking powder, cinnamon and protein powder in one bowl and set aside.
  3. Prep the batter by beating eggs with an electric mixer in another bowl.
  4. Add yogurt and coconut oil and continue mixing until combined.
  5. Add the dry mixture to wet ingredients and fold until just combined. Then add (or not) maple syrup.
  6. Pour in the berries and gently fold them in the batter.
  7. Fill in the utensil of choice – I opted for silicon muffin mould.
  8. Garnish with some more fruit.
  9. Bake for 30-40 minutes or until the cake tester comes out clean.

And then it comes to the toughest task, the one that will remind you that life is not fair – wait for it to cool down. After that you are good to go!

These muffins turned out massive and bearing in mind that they are very wholesome, they would make a perfectly fine breakfast alternative!

I hope you liked my journey of creating this healthy treat! Until tomorrow…

Love, Miss Foodsy

DAY 22 | Hungry eyes

Breakfast

Omelette is back in fashion! I still remember the first time my dad made omelette for me and my brother. I thought it was a giant savoury crepe as it was not folded. Turns out I grew up still liking that thought and now that I am in charge, I am bringing back this amazing breakfast dish with endless filling and topping ideas!

Filling of choice: ham and parsley.

Topping a.k.a salad of choice: green bell pepper, cherry tomatoes, cottage cheese.

Season with salt & pepper.

Snack

Day 3 of eating blackberries and the container is finally empty! I wouldn’t say a word if they were sweet enough to satiate my sweet tooth, but these ones were sour, so I had to add some yogurt glazed rice cakes to my snack as well. And some nuts, because I am truly nuts about nuts.

Lunch

I was on a hunt for turkey ground for weeks before I finally found it and created these baked meatballs according to this recipe. They turned out amazing, so I will definitely be making these over and over again and you should too!

In addition, I also made some roasted zucchini, just like before – coated in olive oil and seasoned with salt, pepper, thyme and parmesan cheese.

For the daily dose of raw ingredients, I made salad with carrot, radishes, spring onion and 1/3 of red bell pepper. I also used up some leftover lamb’s lettuce.

Don’t forget to save this meal plan for later if it made you hungry!

Love, Miss Foodsy

DAY 21 | Dream to reality

Breakfast

I woke up craving this exact breakfast, but I have never ever had this before. It seems to me like I am becoming meal inventor, and I work night shifts. What a great job would that be – well rested and well fed!

This is one more simple yet delicious breakfast idea, that has it all: warmth and creaminess, flavours and spices, freshness, texture and vitamins.

Cooked polenta (by the recipe provided in blog post for DAY 6) is topped with a mushroom that has been sliced and fried in an olive oil greased pan for 2-3 minutes od medium high heat. When it has reached the desired softness, I seasoned it with pepper, thyme and a drizzle of balsamic reduction. As for todays greens, I have chosen fresh spinach, which I mixed with bambini mozzarella. On top of everything I grated some more pepper and sprinkled some chili flakes. Et voila!

Snack

Struggle of eating all the berries before they go bad is real. I end up eating the same fruit for 2 to 3 days! But since they’re in season for a short period of time, it doesn’t bother me that much and I do prefer fresh berries over the frozen ones that I eat throughout the rest of the year. So, accordingly my snack is not much different than the one in the previous post – fruit bowl with 1 small pear, some blackberries, strawberries, nuts and flax seeds.

Lunch

Missing Italy? Bring the smell into your kitchen!
I am lucky enough that I have already visited this beautiful country many times and last time even this year, before the covid-19 outbreak, but I wonder when will I be able to go there again. Until then, I have collected some recipes and have enough memories to relive experiences from the comfort of my own home. This is one of the easiest meals that will fill your kitchen with the typical Italian food scents.

Ingredients:

  • 1-2 tbsp olive oil
  • One onion, chopped
  • 2-3 cloves garlic, diced
  • 1 can of chopped tomato in tomato sauce
  • Bacon cubes
  • Potato gnocchi, 1 pack (400g)
  • Parmesan cheese

Seasoning: Parsley, Basil, Thyme, Salt, Pepper

Salad: lamb’s lettuce, carrot, balsamic reduction

Directions:

  1. Turn on the heat (medium high) and grease the sauce pan with olive oil
  2. Add onion and 2/3 of diced garlic and sauté until translucent. Add water or dry white wine if necessary, to prevent burning.
  3. Add bacon and gnocchi and fry them for a minute, before adding one can of chopped tomato and the rest of the garlic. Once again, if you feel like there’s not enough liquid, add a glass of wine, water or even chicken broth.
  4. Cook according to instructions for the gnocchi – usually they’re done after 5-10 minutes.
  5. Meanwhile grate parmesan cheese and chop some fresh parsley, thyme and basil.
  6. Right at the end season the meal with salt and pepper, add cheese and herbs (reserve some for decoration), stir everything together and enjoy while it’s warm!

I hope this desire-guided meal brings joy to you as well. Let me know if you end up trying any of my meals out!

Love, Miss Foodsy

DAY 20 | Treat meals, meal treats

Hello Foodie! It’s been a week since my last post and I am happy to be back! Because lockdown is kind of coming to its end, I’ve been socializing a bit more during last week and also dealing with a lot of deadlines at the university, so I didn’t manage to write as much as I wanted. But I still had to eat, so I captured everything and now I am ready to share that with you!

Breakfast

Even though I am a night owl by nature (I find it easier to stay awake till really late in the night, than to wake up in the morning, even after 8 hrs of sleep), I do also like getting up early and having that quiet time just to myself, allowing me to awake slowly and fill myself with positive energy. Part of that routine is also a treat in a form of not only tasteful but nice-looking breakfast as well.

This morning I opted for poached egg and guacamole in protein toast bread “bun”. Not really bun-shaped, but since I don’t know the right word and “bun” describes the purpose, I’m going to leave it like that 😊 you can find the recipe for guacamole in my blog post for DAY 18 – it is included in the “lunch” section. Side salad is made with lamb’s lettuce (my favourite type of lettuce if you haven’t noticed), cherry tomato and some yellow bell pepper rings.

Snack

Typical snack in my household – fruits, seeds and nuts. I try to eat fruit every day, and I like to do so between breakfast and lunch. But even with the many calories that fruit usually has, I find that it doesn’t satiate me enough – so I tend to add nuts and seeds as well. This fruit bowl holds one small pear (chopped), few blackberries, flaxseeds and some nuts (mixture made with pecans, almonds, cashews and walnuts – everything’s raw).

Lunch

To me, rice is synonym for comfort food. I can’t explain why, because even though I like rice, there’s other food that I’d prefer but don’t really think of as comfort food. Might be its warmth that makes me feel like that, I am not quite sure. Anyhow, let me present you a meal that you’re going to want to recreate.

This meal requires some time, but trust me – it is definitely worth it.

Directions:

  1. Start by preheating the oven to 200°C.
  2. Peel one medium sweet potato and chop some turkey meat.
  3. Spread everything on a baking tray (do not crowd it too much, as sweet potato won’t come out as crispy).
  4. Season with desired seasonings – I used: salt, pepper, thyme, basil.
  5. Drizzle with olive oil.
  6. Roast for about 30 minutes.
  7. Meanwhile start cooking rice.
  8. When sweet potato and turkey are done, turn off the oven and add turkey to rice. Set sweet potato on the side.
  9. Once the rice is cooked, turn off the heat, but do not remove the pot from the stove. Season it with salt and pepper and then add 1 tbsp of parmesan cheese. Stir until combined and cheese completely melted. It will smell amazing, but don’t drool.
  10. In the end add fresh parsley and serve with caper and salad.

Salad: spring onion, tomato, olives and basil.

I hope this blog post will give you some ideas and motivate you to try some of my recipes! Thank you for reading and sticking around!

Love, Miss Foodsy