Ten minute stuffed mushrooms with quinoa

Hi guys! How is everybody going?

We have a special announcement for you today! If you subscribe now to our website (you can do this by entering your name and email and press the subscribe button on our blog), you will get our mini eBook “Top 5” for FREE!!!

So, hurry up and have a look at our best recipes for 2017!

Today, in 2018, we have prepared delicious stuffed mushrooms with quinoa, mushrooms, sweetcorn and fresh thyme. It takes 10 minutes and 5 ingredients only!

So easy and so healthy!

Mushrooms provide you with a lean proteins source as they have zero cholesterol, fats and very low carbohydrates. The Pharaohs prized mushrooms as a delicacy, and the Greeks believed that mushrooms provided strength for warriors in battle. The Romans regarded mushrooms as a gift from God and served them only on festive occasions, while the Chinese treasured them as a health food. They contain vitamin D and are the only fruit or vegetable source of this critical vitamin. Like humans, mushrooms produce vitamin D when in sunlight.

And that’s enough fun facts for the mushrooms, let me now show you how ours look like.

And here’s the quick recipe.

Ten minute stuffed mushrooms with quinoa
Cook time: 
Total time: 
Serves: 1
  • 3 big mushrooms
  • 100 gr quinoa
  • 50 gr cherry tomatoes
  • 50 gr sweetcorn
  • 1 sprig of fresh thyme
  1. Cut off the stems of the mushrooms
  2. Season them with salt and pepper and cook them in the oven, 180 degrees, for 10 minutes.
  3. Meanwhile cook your quinoa, according to the package instructions.
  4. When it's ready - mix it with the tomatoes and the sweetcorn and season with salt and pepper.
  5. Take out the ready mushrooms and stuff them with the quinoa salad.
  6. Sprinkle the fresh thyme around.
  7. Enjoy!

That’s how it’s done! It’s a gorgeous appetizer, that’s full of proteins and maximum flavor – a good combination of sweet and salty.

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Here’s how to make stuffed truffles (3 Ingredients)

Happy New Year everyone! And happy veganuary to all of you that decided to take part of it.

Keep smiling and make the world a better place – it’s never too late to start changing.

This is the first post for 2018 – and it’s sweet!

A very good way to start the new year is to make these stuffed truffles with peanut butter and white chocolate fudge.

The first thing that you need to do is to melt your vegan white chocolate with peanut butter, in the microwave. It takes around 1 minute, taking it out every 20 seconds and mix so it doesn’t burn. Then you need to put this in the fridge, for about 30 minutes, so it cools down and becomes thick. Now you can easily start forming small balls and put them in a plate. When you have your balls ready, put them in the fridge and you can start melting the dark chocolate (the same procedure like the white chocolate and peanut butter). The next thing you have to do is take out the balls from the fridge and dip them one by one into the melted chocolate. Lay them on a tray with some baking paper and when they are all ready put the tray in the fridge so the outer layer cools down fast and it completely covers the filling.

That’s how my tray looked like.

I melted some more white chocolate and I decorated them a bit more so they look even more appetizing.

When you eat them, there’s a crunch on the outside and soft fudge in the middle. They are very good and super impressive. Invite some friends over and share with them. It’s not something that needs to be kept as a secret. You will definitely shock them with your skills.

While I was shooting I just couldn’t resist biting one of them off. So now you can actually see how beautiful they are on the inside.

We also made a chocolate box that will hold them and make them even more attractive.

I really hope that you like our first recipe of the year. What do you think? When are you going to make them? Please send us some pictures when you have them ready.

We also created a nice collage for all of the Pinterest users.

And here’s the recipe with the exact quantities that you need to make 8 truffles.

Here's how to make stuffed truffles
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 50 gr white chocolate (vegan)
  • 50 gr peanut butter
  • 50 gr dark chocolate (vegan)
  1. Melt the white chocolate and the peanut butter in the microwave for about 1 minute, taking them out and mix every 20 seconds, so it doesn't burn.
  2. Put the mix in the fridge in order to cool down and it's easier to work with
  3. When the white chocolate and peanut butter mix is thick enough you can start shaping small balls and place them back in the fridge
  4. Melt the dark chocolate using the same method with the microwave
  5. Take the balls out of the fridge and dip them one by one in the melted chocolate
  6. Place the ready truffles in a tray with baking paper and put them in the fridge
  7. They need to stay there for another 15 minutes so the outer layer thickens

Have a good day friends!

See you soon!


Peanut butter, fig and passion toast

Hello guys! We are in the last weekend of this year 🙂

I have something super stylish for you today. You can have this peanut butter toast with pride! It’s an amazing combination of fruits on top – figs, passion fruit and blueberries. All of that on a multi-seeded toast – yum!

You can imagine how good is it only by the look of it.

I mean… come on.. you don’t have a toast like that everyday. It’s a game for your brain to actually understand what’s going on in your mouth. A bit confusing at first bite… but then you realize what it is all about.

The early Olympic athletes used figs as a training food. Figs were also presented as laurels to the winners, becoming the first Olympic “medal.” Eating one half cup of figs has as much calcium as drinking one-half cup of milk. Fig trees have no blossoms on their branches. The blossom is inside of the fruit! Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture.

The delicious passion fruit is rich source of antioxidants, minerals, vitamins and fiber. 100 g fruit contains about 97 calories.Passion fruit is good in vitamin C, providing about 30 mg per 100 g.The fruit contains very good levels of vitamin-A and flavonoid antioxidants such as β-carotene and cryptoxanthin-β.

Blueberries contain 14 mg of Vitamin C and 0.8 mg Vitamin E per 1 cup of blueberries. They are very healthy for our brains.

After all the it’s very important what food we eat and having all of these things in one plate is great!

Let me just show you what is expected from you.

Peanut butter, fig and passion toast
Cook time: 
Total time: 
Serves: 2
  • 2 ripe figs
  • 1 passion fruit
  • a handful of blueberries
  • 2 slices of your favorite breakfast toast (we chose granary bread)
  • 50 gr of peanut butter (crunchy, smooth... it's up to you)
  1. Spread the peanut butter onto your toast and finish with the fruits
  2. Nothing else is expected from you 🙂

It’s a great start of your day and a very good way for you to meet with these new flavors. I hope that you really like each other and start meeting much more often.

I will now sit down with my book and I will start planning what recipes to prepare for next week, which will actually be the first one for 2018.

Have a good day guys! See you around 🙂




Roasted potato salad with asparagus

Hello everyone! How is everything going?

We are in the last days of 2017. Another year gone by… so quick…

It was a year of changes. Top Food Facts went vegan in July this year. There is a lot of information about being vegan in our new category Why Vegan.

We saw that eating this type of food is not boring at all. It’s actually very tasty and it opens up a completely new food world. I tried so many things for the first time and I am quite happy with myself. Vegetables are the real fuel for our bodies. Even if you overeat with them, you won’t feel so heavy and tired.

Recipes like the pasta with sun-dried tomato paste, the vegan shepherd’s pie, the veggie burger and the hummus and mushrooms wrap can convince you that meat is not so necessary in our food diets.

After all, it’s not a secret that meat is not healthy for us. There’s evidence all over the world that having too much meat on our plates is very dangerous in the long term. It does harm to your body and it does harm to nature. We just have to face it – if you were the one that had to kill the animal yourself, and then cook it, you would give it a second thought.

So….. after a short lesson it’s time for our new recipe.

We have prepared for you a festive salad with roasted sweet and regular potatoes, asparagus, pine nuts, harissa, black sesame seeds and fresh dill.

Roasted potato salad with asparagus
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 250 gr potatoes
  • 200 gr sweet potatoes
  • 100 gr asparagus
  • 10 gr of toasted pine nuts
  • 1 tsp of black sesame seeds
  • 1 tsp of harissa paste
  • 1 tbsp of vegetable oil
  • a bunch of fresh dill
  • salt, pepper
  1. Preheat the oven to 180 degrees
  2. Cut the potatoes into cubes and put them in a mixing bowl
  3. Add the oil, salt, pepper and harissa and toss them nicely, so they get completely covered with all that flavors
  4. Roast them in the oven for 45 minutes
  5. When they are almost done, you can cook the asparagus in a hot pan for 3-4 minutes, seasoning them with salt and pepper
  6. Arrange all in a big serving plate and sprinkle with the pine nuts, black sesame seeds and fresh dill

Asparagus is packed with antioxidants, ranking among the top fruits and vegetables for its ability to neutralize cell-damaging free radicals. This, according to preliminary research, may help slow the aging process. Asparagus is a very good source of fiber, folate, vitamins A, C, E and K.

This salad is very fulfilling, very tasty, very good……

It’s all I have for you today – hope to see you soon!

Bye bye 🙂


Pear danish with hazelnuts and wild strawberries

Hello people! How is the festive period going? Did you all get the presents that you wished for?

We are having lots of fun here in our holiday kitchen. Christmas food is so good and it’s an essential part of our beautiful family memories.

We always look for things that are easy to prepare, and that take less time to cook. And the most important thing is to enjoy being in the kitchen. So for today we have prepared roasted pears with cinnamon, hazelnuts in puff pastry beds with wild strawberry jam. Delicious!

And here’s a fun fact – towns with an abundance of pear trees often included the word Perry in the name of the town. And another one is that before tobacco was introduced in Europe, pear leaves were smoked. If you want to know more about pears – click here.

I will now show you the way to prepare these gorgeous pastries.

Roasted pears with cinnamon in puff pastry beds
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • Puff pastry sheets (For 6 pastries you will need 6 sheets of puff pastry with size 10cm X 5cm)
  • 2 pears
  • ½ tsp of cinnamon
  • 20 gr roasted hazelnuts
  • 100 gr wild strawberry jam (a regular strawberry jam will work as well)
  1. Cut the pears into thin slices and layer on top of the sheets
  2. Sprinkle all of them with some cinnamon
  3. Bake for 20-30 minutes in a preheated oven to 180 degrees
  4. When you take them our, leave them to cool down and then finish with the roasted hazelnuts and a spoon of jam

Yes! That’s what you have to do. Using puff pastry is very easy. The fluffy results are sooo satisfying….

If you want some extra added flavor to your pastry beds, brush the sides with some coconut oil. It takes you in a whole different world.

Coconut oil contains lauric acid (monolaurin), which is known to reduce candida, fight bacteria and create a hostile environment for viruses. Many diseases today are caused by the overgrowth of bad bacteria, fungi, viruses and parasites in the body.

You can replace grains and sugar in your diet with coconut oil as your natural fuel source when you’re sick. Sugar feeds the growth of bad bacteria. Instead, take one tablespoon of coconut oil three times daily when sick, and consume plenty of vegetables and bone broth as well. (Source: draxe.com)

What is your favorite recipe with puff pastry? Send us your recipes to topfoodfacts@gmail.com, we want to try your ideas.

That’s all for today – see you soon!

Thanks for stopping by! Enjoy the rest of 2017!


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