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Vegan & gluten-free recipes for busy days (and cocktails for the weekends)!

28/09/2026

Failproof recipe below 🎂⤵️
Happy 30th birthday Auchan Luxembourg 🥳
*Paid collaboration*

For the cake
- 150 g sugar
- 125 g margarine, at room temperature (or microwaved for 10 seconds)
- 4 medium eggs
- 100 g yogurt, I use soy yogurt
- Zest of 2 organic lemons
- 125 g ground almonds
- 125 g cornstarch
- 6 g baking powder
- 1 pinch of salt

For the syrup
- 3 tablespoons powdered/icing sugar
- 3 tablespoons lemon juice
- 3 tablespoons warm water

1. Preheat the oven to 180°C.
2. Rub the lemon zest into the sugar with your fingers.
3. Cream the butter, which should be at room temperature, and the lemon sugar together until well combined.
4. Whisk in the eggs one at a time.
5. Then add the yoghurt and ground almonds.
6. Finally, stir in the cornstarch, baking powder, and salt.
7. Pour the mixture into a 20 cm round cake tin that has been generously greased with margarine. A loaf tin can be used instead.
8. Bake for 30-35 minutes at 180°C, fan.
9. Mix the powdered sugar, lemon juice, and hot water to make the syrup.
10. Poke holes in the cake while it’s still warm using a toothpick. Pour the syrup over the cake. Let it cool for at least 15 minutes before removing it from the pan.

Store in an airtight container for up to 3 days.

04/07/2026

[Ad] ✅ 6 supplement green flags to always check for:

🔸 Clear usage instructions and safety warnings
🔸 Exact ingredient amounts
🔸 No miraculous or exaggerated claims
🔸 Full active ingredient names and forms (e.g., magnesium glycinate instead of just “magnesium”)
🔸 Few unnecessary additives, artificial colors, or sweeteners
🔸 No “proprietary blends”

Extra safety tip: sign up for LU Alert to receive notifications about food safety alerts or supplement recalls in Luxembourg: https://securite-alimentaire.public.lu/fr.html

Learn more with : https://www.efsa.europa.eu/LUfr/safe2eat/food-supplements

Sources
Food Supplements Europe / Ipsos consumer survey (2022)
PMID: 26287235

01/07/2026

[Ad] “Pesticide cocktails” 🍎

Food safety conversations online can be very black and white, but the reality is usually much more nuanced.

The EU doesn’t just monitor pesticides either, but food contaminants in general (e.g., bacteria, heavy metals, mycotoxins, and veterinary drug residues).

And while the rules are set at EU level, the actual monitoring and testing is mostly carried out by each country individually. In Luxembourg, that’s mainly done by Administration luxembourgeoise vétérinaire et alimentaire (ALVA).

You can learn more through the European Commission’s food safety campaign: “Love it. Hate it. Trust it!”

Sources ⬇️
PAN (Pesticide Action Network) Europe report (January 2026) https://www.efsa.europa.eu/en/topics/topic/chemical-mixtures PMID: 32874296
PMID: 33613737
PMID: 38333671

06/06/2026

[Ad] More than 70% of evaluated health claim applications in the EU were rejected because there
wasn’t enough scientific evidence behind them.

Which is interesting when you consider how often health claims circulate on social media.

We constantly hear things like:
“supports brain health”
“boosts immunity”
“balances hormones”
“heals your gut”

But in the EU, companies actually cannot legally use many of these claims on food products or in
marketing unless they’ve been scientifically evaluated and authorized.

That’s why the wording of approved claims is often much more precise.

Instead of: “Magnesium helps with brain fog”

The authorized health claim is: “Magnesium contributes to a reduction of tiredness and fatigue”

It’s definitely not as catchy, but much more scientifically accurate.

Which is why understanding the difference between wellness language and scientifically evaluated health claims is becoming more and more important online.

More info:
https://www.efsa.europa.eu/luFR/safe2eat
https://securite-alimentaire.public.lu/fr.html

*Paid collaboration*

28/05/2026

Salad jars ready in 15 minutes for the week ahead😍
*Paid collaboration*

This creamy dressing really hits different (and makes sure the salad is not dry even after 3 days in the fridge👌)

For the dressing
- 130 g soy yogurt
- 130 g green pesto
- 4 tablespoons mayonnaise
- A splash of water

For the salad
- 360-400 g pasta of choice, I used ’s gluten-free range
- 500 g cherry tomatoes
- 70 g green olives
- 100 g sun-dried tomatoes
- 1 can of chickpeas
- 100 g pine nuts
- 4 handfuls of arugula

1. In a jar, combine the soy yogurt, pesto, and mayonnaise. Thin it out with a splash of water to make it a little runnier.
2. Cook the pasta in a pot of boiling, salted water according to the package directions.
3. Cut the cherry tomatoes, olives, and sun-dried tomatoes into small pieces.
4. Drain the chickpeas.
5. Dry-roast the pine nuts in a pan (without oil) until golden.
6. Start assembling the salad in a jar by adding the dressing first. Then, layer in the pasta, cherry tomatoes, chickpeas, olives, sun-dried tomatoes, and arugula. Finally, top with toasted pine nuts and close the jar.

I use 750 ml Weck jars for these types of salads.

20/04/2026

For the salad
- 1 ½ cup (+- 300 g) orzo (also called risoni), gluten-free if needed
- 1 teaspoon vegetable broth powder
- 1 bundle of green asparagus
- 200 g tofu (I recommend basil tofu) or feta cheese if not plant-based
- ⅓ cup (70 g) jarred artichokes, in oil or brine
- Zest of ½ an organic lemon
- 2 handfuls of pine nuts

For the dressing
- 3 tablespoons olive oil
- Juice of ½ a lemon
- 2 teaspoons poultry seasoning
- 1 teaspoon honey (to emulsify the dressing)
- Salt, pepper, to taste

1. Cut the asparagus into bite-sized chunks.
2. Bring a pot of water with vegetable broth powder to a boil.
3. Cook the orzo and asparagus for 10 minutes.
4. Finely chop the jarred artichokes, crumble the tofu or feta, and zest the lemon.
5. Add all the dressing ingredients to a jar and shake it up.
6. Combine everything in a salad bowl, including the pine nuts.
7. Toss with the dressing if serving immediately. Alternatively, divide everything into meal prep containers and store the dressing separately.

This makes about 3 servings.

08/04/2026

Spring inspired lunch prep☀️

Makes 2 large servings, double for 4

- 3/4 cup(160 g) red rice (or wild rice)
- 3 shallots
- 1 fennel
- 1/2 can of chickpeas
- 1 handful goji berries

Dressing
- 3 tablespoons olive oil
- 1 tablespoon apple c***r vinegar
- 1 teaspoon mustard
- Juice and zest of 1/2 organic orange
- Salt, pepper

1. Cook the red rice according to package directions.
2. Slice the shallots and fennel.
3. Sauté them in olive oil over medium-high heat for 10 minutes. Season with salt.
4. Combine the dressing ingredients.
5. Toss everything together with the gpji dressing. Keep the dressing on the side if you're meal prepping.

26/01/2026

This isn't a new trend❗️

You might have heard the "30 plants a week" guideline floating around and wondering where it came from.

It's actually rooted in science, and comes from this large-scale microbiome study showing that people who ate 30+ different plant foods per week had a significantly more diverse gut microbiome than those who ate 10 or fewer.
📍PMID: 29795809

But 30 plants doesn't mean 30 salads!
It includes fruits and vegetables, whole grains, beans, legumes, nuts and seeds, and even herbs and spices.

So if you're trying to support your gut, plant variety is a great place to start😊

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