• spaghetti squash with lentil and kale filling
    Recipes

    Lentil, carrot, and kale stuffed spaghetti squash

    When I first discovered spaghetti squash, I was happy to see how easy of a dish it actually is to make! My first experiments with fillings started with the classic minced meat and tomato sauce. However, I think making the filling entirely plant based creates a good impression of how powerful vegetables can be. While one might be suspicious of a salad being filling when chosen for a dinner dish, a filled summer squash leaves no questions. Just look at it: literally a vegetable boat, filled with lots of other nutritious veggies. And with lentils added… Amazing! I recommend you to pick a nicely sized summer squash and some good red wine the next time you’re in a grocery store and try out this recipe!

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    Kad es pirmo reizi atklāju spageti ķirbi, man bija prieks redzēt, cik patiesi vienkārši to ir pagatavot! Mani pirmie eksperimenti ar pildījumiem aizsākās ar klasisko maltās gaļas un tomātu mērci. Tomēr man šķiet, ka pilnībā augu valsts produktos bāzēta pildījuma pagatavošana atstāj ļoti labu iespaidu par to, cik spēcīgi var būt dārzeņi. Ir saprotams, ka kādam var būt skepse par šādu tādu salātu receptēm, vai tās būs sātīgas, taču pildīts spageti ķirbis atspēko visus jautājumus. Jau paskatoties vien: burtiski dārzeņu laiva, piepildīta ar dažādiem uzturvērtības ziņā bagātiem citiem dārzeņiem. Un papildinot to ar lēcām… Lieliski! Es iesaku nākamajā gājienā uz veikalu paķert kādu laba izmēra spageti ķirbi un kādu labu sarkanvīnu un izmēģināt šo recepti!

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    Lentil, white carrot, and kale stuffed spaghetti squash
    Prep Time
    10 mins
    Cook Time
    50 mins
    Total Time
    1 hr
     

    The tomato adds a fresh kink to this hearty, plant based vegetable and lentil dish. Kale will ensure you get your greens for the evening.


    Course: Dinner
    Keyword: gluten free, plant based, vegan
    Servings: 2 people
    Ingredients
    • 1 spaghetti squash
    • olive oil
    • salt, pepper, and dried garlic
    • 2 middle sized white carrots
    • a big handful kale
    • 1 can lentils
    • 2 middle sized tomatoes
    • 1 shallot onion
    • dried oregano
    • nutritional yeast (for serving)
    • fresh basil (for serving)
    Instructions
    1. Heat the oven to 200 C / 392 F. Wash the spaghetti squash, cut in half. Spoon out the soft parts and seeds.

      Pour a bit of olive oil across the insides of each half, add salt, pepper, and dried garlic.

      With the insides turned down, place the squash halves on an oven pan, lined with a parchment paper. Bake for 40-60 min depending on the size of the pumpkin. Check the readiness by piercing the squash with a knife - if it goes in easily, they're ready.

    2. On the pan, cook shallot onions, then add grated white carrots. Cook until the carrots are soft, add salt, pepper, and dried oregano. Add lentils and kale, heat until kale has wilted a bit. Add chopped tomatoes and heat for another 1-2 min.

    3. Turn the squash halves around and with a fork scrape the insides. 

      Add the filling. If it was cooked in advance and needs to be re-heated, place the squash with the filling in the oven for a few more minutes.


    4. Serve with nutritional yeast flakes and fresh basil leaves.

    Recipe Notes
    • Cut the tomatoes only right before they should go into the pan. Cut tomatoes start to release their juices, therefore cutting them right before cooking lets you save all the nutritional juices in the pan and not leave them on the cutting board!

    • There will be hot steam right under the squash halves, so be careful and turn the squash halves with a kitchen mitten!

     

    Ar lēcām, kale un baltajiem burkāniem pildīts spageti ķirbis
    Prep Time
    10 mins
    Cook Time
    50 mins
    Total Time
    1 hr
     
    Sātīgo dārzeņu un lēcu ēdienu labi papildina tomātu svaigums. Kale nodrošinās, ka vakariņās esi uzņēmis vajadzīgo zaļumu devu vakaram.
    Course: vakariņas
    Keyword: gluten free, plant based, vegan
    Servings: 2 personām
    Ingredients
    • 1 spageti ķirbis
    • olīveļļa
    • sāls pipari un kaltēti ķiploki
    • 2 vidēja lieluma baltie burkāni
    • krietna sauja kale
    • 1 bundža konservētu lēcu
    • 2 vidēja lieluma tomāti
    • 1 šalotes sīpols
    • kaltēts oregano
    • rauga pārslas pasniegšanai
    • svaigs baziliks pasniegšanai
    Instructions
    1. 1) Uzkarsē cepeškrāsni līdz 200 C. Nomazgā spageti ķirbi, sagriez to uz pusēm. Ar karoti izņem mīkstumu un sēklas. Ķirbja iekšpusi apslaka ar olīveļļu, pārber ar sāli, pipariem un kaltētiem ķiplokiem.Ar iekšpusi uz leju ķirbju pusītes novieto uz cepešpannas, pārklātas ar cepamo papīru. Cep 40-60 minūtes atkarībā no ķirbja izmēra. Ķirbji ir gatavi, kad tajā var viegli iedurt nazi.
    2. 2) Uz pannas cep sagrieztus šalotes sīpolus, pievieno sarīvētus baltos burkānus, tiklīdz sīpoli ir jau nedaudz apcepušies. Cep, līdz burkāni ir mīksti, pievieno sāli, piparus un oregano pēc garšas. Pievieno lēcas un kale un silda, kamēr viss ir silts un kale lapas palikušas mīkstākas. Kad viss ir izsildīts, pievieno gabalos sagrieztu tomātu un silda uz pannas kopā ar visu vēl 1-2 minūtes.
    3. 3) Kad ķirbju pusītes ir gatavas, tās apgriež otrādāk un ar dakšu sakasa mīkstumu. Pāri pārliek uz pannas sacepto pildījumu. Ja tas tika cepts jau laicīgi un nu ir atdzisis, ķirbju pusītes ar visu pildījumu uz pāris minūtēm var ielikt cepeškrāsnī sasildīties.
    4. 4) Pasniedz, pārberot ar rauga pārslām un dažām svaiga bazilika lapiņām.
    Recipe Notes

    Tomātus sagriez tikai īsi pirms tiem ir laiks doties iekš pannas. Sagriezti tomāti sāk pamazām izdalīt savas sulas, tāpēc sagriežot tos īsi pirms gatavošanas ļaus visas sulas un vērtīgās uzturvielas saglabāt pannā, nevis atstāt uz griežamā dēlīša! Izdobtajās ķirbju pusītēs būs sakrājies karsts tvaiks, tāpēc, tās apgriežot, esi uzmanīgs un neapplaucē rokas!

  • Diet & lifestyle

    Never stop learning / Nekad nepārstāj mācīties

    First things first – I apologize in advance if the blog article looks a tad wonky on mobile devices / tablets! I’m testing out posts in both English and Latvian, but I’m definitely far from being a WordPress pro. So bear with me – and feel free to share your feedback and ideas on how I could make it more convenient for everyone. Thank you!

    Vispirms – jau laicīgi atvainojos, ja bloga raksts izskatās jocīgi telefonos vai planšetēs! Es testēju bloga ierakstu veidošanu angliski un latviski vienlaikus, bet noteikti neesmu WordPress eksperts. Tā ka ceru uz tavu pacietību – un droši dalies ar saviem ieteikumiem un idejām, kā es šo visu varētu izveidot ērtāku ikvienam. Liels paldies!

    After I got my Social Sciences Bachelor degree in Psychology, I almost even swore to myself: I don’t like studying, I’m not going to do it anymore. I started a thing I think is called adulting – finally being on your own steps, with a heavy need to figure out what to do further on and on. I started my first career steps in Customer Support, and have spent already 3 years supporting people. I’ve been on the support agent’s side and also managed things.

    I definitely love the customer support world – it has brought out so many great skills necessary in the daily life, too. One thing kind of bothered me though, and it started to really shine through in the past year: my work is almost always purely in my head. I am thinking, I am figuring out how to write, I analyze situations and think of solutions. Everything happens in my mind. Which is nice.

    But when you feel like you truly, truly want to do something practical with your hands as well… What do you do?

    I figured it out in August. It just clicked.

    And so I, that one person who always swore to never study again, started going to school again.

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    Pēc tam, kad ieguvu savu sociālo zinātņu bakalaura grādu psiholoģijā, es teju nozvērēju pati sev: man nepatīk studēt un es to noteikti vairs nedarīšu. Es sāku dzīvot pieaugušo dzīvi – beidzot spert pašam savus patstāvīgos soļus ar spēcīgu vēlmi izprast, ko lai dara tālāk un tālāk dzīvē. Iesāku savus pirmos karjeras soļus klientu atbalstā, un es esmu pavadījusi jau 3 gadus, atbalstot daudz un dažādus klientus. Esmu bijusi gan klientu atbalsta speciālista pusē, gan arī šo to vadījusi.

    Man pavisam noteikti patīk klientu atbalsta pasaule – tā manī ir izcēlusi tik daudz lieliskas prasmes, kas noderīgas arī ikdienas dzīvē. Tomēr viena lieta mani nedaudz urdīja, un pēdējā gada laikā šī urdoņa nudien sāka izcelties virspusē: mans darbs teju vienmēr norisinās man prātā. Es domāju, mēģinu saprast, kā labāk uzrakstīt, es analizēju situācijas un meklēju risinājumus. Viss notiek manā galvā. Kas, protams, ir jauki.

    Un tomēr – kad tu sāc just patiesu, patiesu vēlmi darīt kaut ko praktisku ar savām paša rokām… Ko tu dari?

    Augusta laikā es to izdomāju. Tas vienkārši šķita likumsakarīgi.

    Un tā nu es, cilvēks, kurš vienmēr zvērēja nekad vairs nestudēt, uzsāku atkal iet skolā.

    Read More

  • Recipes

    Pan-fried jackfruit with fresh vegetable couscous salad

    Whenever it’s hot outside, I believe it is only natural to crave something cold and refreshing on the dinner plate. I remember myself sitting by the dinner table in July, eating the hot soup I had made and sweating all over my face. That’s not comfortable, so I had to turn to something more suitable the 30 C heat wave that hit Latvia this summer. I tried out this recipe when my mom was visiting, and also made it for my man Arturs. The family appreciated it! I take it as a sign that it’s a summer heat wave approved recipe.

    Naturally, I share all my discoveries with you all here. So let’s welcome the pan-fried jackfruit with fresh vegetable couscous salad!

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    How to declutter your life | #lesswaste living

    Being interested in environmentally friendly living is something that really comes strong when you become a tad older. I’ve been so eager to make our household a little more #lesswaste, too! Just at the time when I got sick, I figured: hey, why sleep in the bed all day if I can start doing something? And so I did – and I bring you today’s vlog about many little steps how you can start decluttering your life. Enjoy!

    How do you reduce waste in your household?

    Share your favorite tips and tricks in the comments below!

  • Diet & lifestyle,  Vlog

    How to shop for healthy food | Food Haul!

    It is great to be interested in making healthier food choices. Also, it’s super easy to fill your shopping bags with hip and trendy vegan foods. However, when it comes to grocery shopping, it can sometimes be difficult to figure out what to place in your cart. This might be especially confusing if you’re just transitioning into your new diet of choice. 

    On this food haul vlog, I let you in on my grocery shopping tips, what products I usually buy, and how I organize food in my fridge and pantry. 

    Want some extra guidance for your shopping trip?

    Download the Restart the show grocery shopping list, print it and use it as directions!

  • Green grass coast of Purezera lake
    Nature & travel

    Exploring the swamp and marsh trails of Latvia

    Local hiking trails is the trend of the last year of ours. Me and Arturs have never travelled anywhere by plane together. However, since we discovered Dodies.lv, we’ve truly fallen in love with the local hiking trail gems. For a country that’s 152 times smaller than the United States, Latvia is still pretty packed with amazing places to check out and visit. We definitely haven’t ran out of spots to check and trails to walk! For the last weekend’s hiking trails, we chose some of the many Latvian swamps and marshes. In this article, you’ll find photos we took on our trip, short descriptions of the hiking trails we chose and their coordinates, too! 

  • banana hazelnut nice cream with licorice flakes-1
    Recipes

    Banana nice cream with hazelnut butter

    vegan ice cream fail
    Nope, even the black sesame seeds didn’t do any good for this epic fail.

    I can make a vegan pizza. I can live without eggs. I can always order falafel kebabs. However, one treat is always one that makes me step over the line every time: ice cream. The vegan options in the stores are expensive AF, and I don’t always want just frozen juice popsicles. So yeah, the topic of ice cream is often difficult. July is a month of ice cream experiments for me – and I’m happy to share one recipe from it all with you!

  • my thoughts are my medicine
    Change your mindset

    My thoughts are my medicine

    When we think of medicine, most often it’s pharmaceuticals, or pills in short. Something tiny we can shoot with a beverage of some sort, and everything’s great. In worse cases – it’s something that causes side effects. What about thoughts: can we think of them as medicine? I invite you to look at how our thinking can often put obstacles in our ways.

  • Recipes

    Quinoa – Asparagus Buddha Bowl

    Buddha bowls were an awesome food trend in year 2017. A year later, I’m still in love with them – and it seems that only now I’m really, really into this thing! The main reason why I enjoy making and eating them is the way they’re built. It’s an easy dish to plan and assemble, as you can clearly see whether the combination will fill you up or not. You can also quickly combine flavors and textures you’d love to try together. It’s such a variety in a single bowl! This week, I came up with this incredibly flavorful variation: Quinoa – Asparagus Buddha Bowl! 

  • Diet & lifestyle,  Vlog

    My 6 months vegan experience

    I can’t believe it’s already 6 months since I started my vegan diet! Amazing! I wanted to share my experience and main thoughts that have formed after this beautiful half year. If you’re thinking of starting veganism or even just take the first steps towards a healthier, better diet – awesome! I couldn’t be happier about such a wonderful choice! I can tell from my vegan experience – it is definitely worth it! I feel like it puts the natural balance in the body that was long forgotten and unattended.

    My approach to veganism was to always make sure I cook vegan meals at home. However, when outside of home visiting or at some events, I didn’t worry if I had a piece of cheese, or a bit of fish or other meats in the dishes I chose to eat. I knew I’m doing my absolute best – to the extent I wanted to do it. I am certainly congratulation everyone who’s doing it to the max and completely avoiding all animal products. That’s ballsy, and certainly a lot harder to maintain than my approach! Whatever works best is the best option for anyone.

    Watch my sit-down chat vlog where I tell more about:

    • whether I’m sticking with my vegan(ish) diet
    • what I think about people’s reactions to veganism
    • and how my body has changed!

    Got questions I didn’t cover in the vlog?

    Ask them in the comments below – I’ll be happy to share more!