Simlpe and easy avocado toast with pesto

If you follow me on any other platform you may have noticed that my go to breakfast or sometimes lunch consists of avocado toast.

Simple, delicious, easy to make. I have created so many different versions that every time I feel I am eating something different. For the lovers of the easy and delicious toast and for myself ( just so I can recreate them afterwards) I will start posting the recipes here.

Toast a slice of bread or two. I use seedsational bread and I like to spread something on my toast before the avocado. I don’t like dry toast so I put on some butter. Then I add smashed avocado with salt, pepper and lime or lemon juice. Pile this over the bread and then I add homemade pesto. I love to add cucumbers. Gives it a great crunch and freshness.

My homemade pesto is loaded with nuts and hemp seeds. But you can always sprinkle those on top of the toast. And if you feel spicy add some chilly flakes!


Xoxo Ivelina

Tabouli Salad | Summer Salad

I am visiting my family in Bulgaria for the summer and one of my favorite things here is the abundance of fresh and organic seasonal fruit and veggies. My grandma has her own small veggie garden and I have been making a lot of different salads. In the hot summer days I rarely consume meat but not all the salads can substitute a full meal for me. But this one is great because it is filling. It has been on repeat the past week because it is easy and refreshing! I pick all the veggies from my grandma’s garden which makes it extra fresh, but store bought ingredients will do the job as well. This salad is really rich in vitamins from the parsley, mint and lemon juice. It might or might not be traditional but I like adding cucumbers. Screams summer to me.


Parsley is the main ingredient, it what gives the flavor.Two bunches will do. Chop it finely.

5-7 leaves of mint, finely chopped . This adds so much freshness to the salad.

2-3 cucumbers finely diced

2 medium size tomatoes finely diced

I use 1/2 cup bulgur wheat and soak it in water until soft and tender about 30 min.


Freshly squeezed juice, salt, pepper and olive oil. I go heavy on the lemon juice , but it all depends on your taste.

Mix all the ingredients pour the dressing. And voila!

After dressing it I put it in the fridge for 20-30 min to chill and absorb the dressing. Tastes so much better!

I like enjoying it by itself or as a side to meats or sandwiches. Great as an appetizer along wit hummus and other dips.

Easy Dinner Idea with Ground Chicken | Chicken Broccoli Patties

If you are stuck with your dinner idea and if you are into easy meals that are on the healthy side this one is for you. So simple but doesn’t sacrifice on taste. Great thing is those patties are packed with lean protein and broccoli. Great to make for your child that doesn’t like veggies. The broccoli adds vitamins and nutrients but hard to notice or taste. It just doesn’t look like broccoli at all ( it is obviously green but hard to tell it is broccoli). I was pleasantly surprised with the outcome of those patties the first time I made them but ever since they are are a favorite of everyone that I served them to. And the leftovers are as delicious as the fresh batch.

You can add those to salads, make a mini burgers, eat with rice, make pita wraps. Great with hummus, mustard, sriracha or the Bitchin sauces. They are so delicious!



1 lb ground chicken

1 head of broccoli ( around 1 lb)

4-5 stalks of green onion

Fresh parsley

2 cloves of garlic

1 egg

4-5 tablespoons of bread crumbs or almond meal (or I use both)

1 tablespoon salt

1 teaspoon black pepper

2 tablespoons oil of your choice ( I used sunflower)


Put broccoli, parsley, green onion and garlic in a food processor.

Add the ground chicken in a large bowl, add the chopped veggies, the egg, crumbs and/or almond meal, salt and pepper. Mix it all together. With hands is the easiest and the best way to combine everything, plus you will get your hands dirty anyway when you shape the patties. If it seems too thin you can add a bit more crumbs or almond meal. Shape patties with desired size. I prefer to make them thinner so they cook faster.

I have two ways of cooking.

1. Add oil in a pan and cook on the stove. Cook each side till it gets lightly brown.


2. Line baking tray with parchment paper and bake on 390F for about 20-30 min until lightly brown.


I would 100 times choose a home cooked meal verses a restaurant one. I try to live a healthy lifestyle and this way it allows me to control what goes in my body. One of my favorite meals to order from outside is fried cauliflower rice . I always thought it is a hassle to make at home and it would never taste as good as at a restaurant. I was so wrong!! This easy recipe changed my outlook.

I love cooking simple and healthy meals that are ready preferably in under 30 min. This cauliflower fried rice is so easy to make, full of flavor and low in carbs. Loaded with veggies for extra nutrition. Shrimp is optional, you can use chicken instead or fully skip it and make this meal vegan friendly. Check my version of the Asian classic dish.


  • 2 tablespoons oil
  • 3 stalks green onion
  • Fresh ginger
  • 1 cup of frozen green peas
  • 1 red bell pepper, sliced
  • 1-2 cloves of garlic
  • 1 carrot, chopped
  • 2 tablespoons sesame oil
  • 2 bags of frozen cauli rice
  • 2 organic eggs
  • 1 pinch of black pepper
  • Splash of gluten free soy sauce

Shrimp, deveined

1 bunch of organic baby bok choy

1 cup of snap peas

Fresh cilantro for garnish


  1. In a pan or a wok add the sesame oil
  2. Add the shrimp seasoned with salt and pepper.
  3. Cook on each side for 3-4 min. Set aside.
  4. In the same pan heat up the oil of your choice
  5. Add the green onion and garlic
  6. cook for 1 minute. Try not to burn the garlic
  7. Add the cauliflower rice
  8. Cook for 4-5 min
  9. Add carrots and green peas, red bell pepper and grated ginger and cook for another 2-3 min
  10. Crack two eggs in the cauliflower rice and mix in until eggs are cooked
  11. Do not overcook because it can get mushy
  12. Add splash of soy sauce and snap peas and bok choy, I like to add those at the end so they stay crunchy .

Serve it in a bow add the shrimp and garnish with cilantro , enjoy!!!

How To Make an EASY Chicken Tortilla Soup

I grew up in a household where soups were part of the menu every other day. I love soups and for me it always remains an essential part of my cooking and meal choices. Warm soup is such a comfort food and personally I can enjoy one any time of the year.

Chicken soups are my top choice and I got hooked on chicken tortilla soup ever since I tried at a restaurant. Have been experimenting with different recipes but this simple one is my favorite. I like easy, stress-free meals with less instructions and the ones that you almost put everything at the same time. I am not a chef so I avoid complicated cooking. If you are like me this one is for you. It is the easiest chicken soup ever , literally it can be done for less than 40 minutes from start to serving. But that doesn’t mean it is lacking on flavor.

Most of the soups I cook are from scratch but for this particular one I tend to always use roasted / grilled chicken. It really cuts the cooking time to a minimum and gives a very nice flavor . I have a local store next to me that grills this Mexican style green chili chicken once or twice a week. If I am lucky enough to stop by on a day that they make it I always make sure to grab one. But any store bought grilled chicken will work too.

Or if you feel a bit extra you can always grill or bake your own chicken but because I am all about the quick meals I prefer using the ready stuff.

And since I am cutting a corner with the chicken I like to make my own tortilla strips. Sounds fancy, but it is a breeze and the taste of them is so good. But I won’t lie, sometimes I just use tortilla chips and it is as delicious .


2 cups roasted / grilled chicken , shredded

1 medium yellow onion, diced

1 medium carrot, chopped

4 stalks of celery , chopped

4 cloves of garlic, minced

1 jalapeño peppers, sliced

1 box chicken stock

1/2 cup tomato sauce


1 Lime

1 Avocado cut into cubes (and a second one if you are okay to eat leftovers)

4 tortillas

Optional: Sour cream and/or Cheese


1 tspn black pepper

1 tblspn chili powder

2 tspns cumin

2 tspns salt

1/4 tspn cayenne pepper

1 tspn paprika

2 tblspn oil/ for high heat I use sunflower oil


For the tortilla strips

It is your choice to use corn or flour tortilla. I like both but I know a lot of people prefer one and really dislike the other.

1. Preheat oven to 375 F

2. Cut tortilla into strips & drizzle with oil, salt & cumin

3. Put over pan lined with baking sheet

4. Toast for 5-7 minutes

For the soup
  1. In a large pot add the oil over medium heat. Add the onion and sautee for 5 minutes.
  2. Add the garlic and saute for 1-2 minutes
  3. Add the carrot and celery and cook for 2-3 minutes
  4. Add the chicken broth, tomato sauce, chicken, salt, pepper, cumin, paprika, chili powder, cayenne pepper
  5. Boil for 10-15 minutes
  6. Turn the heat off and add cilantro

You can adjust the seasoning to your taste, more or less salt, and especially the cayenne pepper if you do not really like spicy.

Pour the soup into a bowl. Add avocado, sliced jalapeños, tortilla strips, garnish with cilantro and lime. You can add sour cream and cheese at this point if you would like to. I personally skip those.

Erewhon Kale & White Bean Salad copycat

On my last trips to LA I really wanted to go to Erewhon Market. It’s kind of funny because I usually want to visit trendy restaurants, hike and go to the beaches but this time I wanted to go to a grocery store. I have heard of this market in many YouTube videos and posts on Instagram and was curious to check it out myself. It was worth my time. A very different grocery shopping experience. Located in the middle of crazy busy surroundings but giving you a feeling like you are in a small neighborhood store. Very european vibe, like you are going across your building to grab your daily produce. But on the other hand gives you a VIP like experience with being greeted and guided from the parking lot. The set up inside the store is phenomenal. All the fruits and veggies are placed in kind of an old fashioned market, you won’t see any unnecessary plastic or sticky labels on the produce. Super green and organic look. Everything seems like hand selected and great quality, all the condiments , fruit jams, bread, everything seems like made from scratch with the best and cleanest ingredients. The packaging and containers are super cute. All those glass jars and bottles that you won’t want to throw out after you use up the product. Well at least me.

And then the salad bar and juice station . Everything I tried was super delicious and full of nutritious ingredients. You would see things like zucchini pasta, nut cheese, probiotic tonic , roasted root vegetables, gluten free, sugar free and dairy free desserts, nice cream. Things that sound super weird and you won’t find at your local chain grocery store.

Friendly and cozy atmosphere, that puts you at easy and away from the busy life outside. A grocery shopping trip that adds a sunshine to your day. If all the stores were like this grocery shopping would probably turn to my hobby haha.

When I got home I was really inspired to recreate one of the salads I ate.

It’s the Kale and White Bean salad with tahini dressing. Super easy, nutrient dense salad.


1 bunch of Kale

1 Avocado

1 Lemon

3/4 can White Beans

Baking & Spices

Salt & Black Pepper


3 tablespoons Tahini

1 teaspoon Mustard

1 tablespoon Maple Syrup

Nuts & Seeds

1/4 cup Hemp Seeds

1/3 cup Pumpkin Seeds

If you want to get the most of the benefits and the fullest in flavor I do recommend using organic ingredients.


Wash and clean the kale, remove any thick stems and chop.

In a small jar combine tahini, mustard, juice of the lemon, maple syrup, salt and pepper and shake it up good. If the dressing seems too thick add a spoon or two water.

In a large bowl gently toss the kale with the dressing. Add beans, pumpkin seeds, hemp seeds and avocado cut into cubes.


I also featured this salad in my ” WHAT I EAT IN A DAY” video on YouTube

Drink this tea before bed to get restful sleep

Getting enough sleep is so important for our well being. I feel like right now in the winter, when the days are shorter and sun is shining a lot less my anxiety and stress levels are going up, I feel more depressed and my immune system is suffering from all this. I need a little extra sleep to get myself rested but it has also been really hard for me to fall asleep.

I have been making this herbal tea that helps me get into cozy bed mood. It’s great combination to add after dinner because it leads to easy and better digestion and also helps calm your mind.

Organic Peppermint Tea

Ashwagandha Powder



All you need is to steep some organic Peppermint tea and while waiting for it to release its flavor take about a teaspoon of Ashwagandha powder in your favorite mug , add honey and mix it together. This way the powder will be combined with the liquid and won’t just sit on top. Then just pour the tea over. Sip this after dinner.

Ashwagandha Powder has a lot of great benefits but a distinctive bitterness. If you can handle the taste I would suggest to add more than a teaspoon to get more of its powerful benefits.

why is this combo so good before bed?

Heirloom Tomato & Avocado Bruschetta

I love a chilled glass of wine after a long day and something easy to snack on. I am trying to stay alway from processed meats and I do not eat cheese . So I always have to be creative and come up with something else that pairs well with my wine. This bruschetta is a perfect twist to the classic Italian appetizer. So easy to make and so freaking good! I won’t waste your time and go straight to the recipe so you guys can try it for yourself and I hope you do and you get a taste of this heaven.


2-3 Medium heirloom tomatoes

2-3 cloves of garlic

1 Avocado

Fresh Basil

Extra Virgin Olive oil

Balsamic Reduction

Salt & Pepper

Pesto ( I always make my own )

Crusty Bread


In a large bowl add tomatoes cut into cubes, add avocado cut into cubes, add fresh basil and toss it all together. You have an option to add minced garlic here, but since I don’t like mine super garlic-y I will share the way I do it and I believe it’s the authentic way. Also don’t add the salt here. It will make the mixture soggy as it drains the liquid from the tomatoes.

Slice the bread and pop it in the oven on broil for couple of minutes. Once out take a clove of garlic, cut it into half and rub the bread with the cut part. Spread pesto and drizzle olive oil. Then put on the tomato, avo and basil mix, drizzle balsamic reduction and add a little bit salt and pepper. Enjoy!

Xo Iva

Açaí & Kiwi Mojito

I love to enjoy a good cocktail with friends by the pool. Now with the whole pandemic situation I am deeply reminiscing those days. I can’t hang out with friends, it’s too cold for a pool but no one said I can’t enjoy the cocktail part.

Mojito is one of my all time favorite drinks but this updated version that I created once while mixing up a drink is just out of this world!

This cocktail is so refreshing, delicious and it looks so pretty that you wouldn’t want to drink it before you take few photos for IG. It’s great to serve to your guests at a backyard summer party. It looks really fancy and your friends will be amazed from your bartending skills, but it is way easier than it looks.


White Rum
Sparkling water or Club Soda
Brown Sugar
Fresh Lime
Açaí Berry Puree
*I buy açaí berry from Trader Joes, they have it in the frozen section


  1. Muddle mint, slice of kiwi, wedge of lime , squeeze of lime juice and 1/2 tsp brown sugar in a shaker
  2. Add a shot of white rum & mix up
  3. Add some frozen açaí berry
  4. Pour in a glass filled with ice
  5. Add in club soda
  6. Garnish with kiwi & fresh mint

Always be kind to the environment and use paper or reusable straws. They are way cooler anyway!!

The nice thing about this cocktail is that it is filled with antioxidants and Vitamin C so I never feel guilty when having a second one.


Xoxo Iva

Peanut Butter and Banana Chocolate Chip BLONDIES

I don’t know why it took me so long to give this trendy and super healthy dessert a try. There are so many recipes online but the one that I will share is a keeper. A lot of the other ones are 15+ ingredients which for my personal taste and cooking skills sounds pretty complicated. When I made these blondies for the first time I didn’t have high expectations. I changed the actual recipe with what I had around my pantry and fridge. But the end result blew my mind. Very moist, nicely sweet treat with the perfect gooey texture.

If you are about healthy eating you most likely have the ingredients around if not they are easy to find. And you don’t need any special mixers or fancy tools. Can’t get any easier.

The blondies I make for myself aren’t plant based but I got you my vegan followers. With just one simple change you can make those all plant based.

What you will need:

2 really ripe bananas 
1.5 cup Coconut flour
1/3 cup Coconut sugar
1/3 cup Peanut Butter
1 egg (I will have substitution for vegans below)
1 tbs chia seeds
1 tbs ground flax seeds
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
dash of cinnamon and salt
dark chocolate
2-3 tbs plant based milk
For Vegans: 1/4 cup plant based milk

Substitutions and tips

You can use almond flour instead. You can mix the coconut flour with regular flour if you don’t like the taste of coconut.

You can skip the chia seeds and/or the flax seeds. I added them to add extra nutritional value and healthy benefits.

I used extra dark chocolate from Trader Joe’s that I broke into pieces but you are welcome to use chocolate chips

Vegan substitution: leave out the egg and use 1/4 cup any plant based milk

How To Make It:

In a large bowl mix the flour, sugar, ground flax seeds, baking soda, baking powder, salt and cinnamon.

In a smaller bowl whisk your egg, add mashed bananas, vanilla, peanut butter.

*for vegans add the nut milk

Add the ingredients from the liquid bowl into the larger bowl. Mix until they are well combined. Add the nut milk, chia seeds and chocolate chips.

Add parchment paper to 9 x 9 baking tray, if the mixture is too thick use spatula or hands to spread it around.

Add chocolate chips on top.

Bake at 350 degrees for 15-20 min. Check by sticking a knife, if it comes out clean they are ready.

Enjoy warm or cold! They are delicious either way!

For Perfectly ripe bananas every time
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