Homemade Basil Pesto with a twist 

Happy Spring to those of you who only follow my foodie posts 🙂 

You should know by now I’m all about healthy, clean eating all year round! But I’m sure you’ve also noticed I don’t pass up on goodies like holiday cookies, hot cocoa on a snowy day or a heavy French dish done right ;] 

 With Spring approaching and summer right around the corner, it’s time for a little detox. I’m a firm believer that once or twice a year, you should give your body some rest. Whether it’s low-carb, juicing or even the zone, take some time to “clean up” and focus on eating right, supplying your body with everything it needs 🙂 

Today, I’ll share my favorite basil pesto recipe. It’s healthy and flavorful, goes well with whole grain pastas, salads or even used as a spread with some cherry tomatoes (the last one being a personal favorite)! It takes less than 5 minutes to prepare, so I don’t want any excuses!!! 
You will need: 
2 cups of fresh cleaned basil leaves 

1 cup baby spinach (my twist, making it optional)

1/4 cup freshly shredded Parmesan cheese

1/4 cup virgin oil

3-4 minced garlic cloves

1/3 cups pine nuts or walnuts (optional)

Blend all the greens, nuts and minced garlic cloves on medium, switching to high for 30 seconds to a minute (depending on your blender). Switch back to medium, adding the Parmesan. Finally, on low, slowly add the virgin oil. 

A few tips: 

Don’t cut any of the leaves, if you absolutely have to, just rip them up with your hands. 

If your goal is to lose weight, skip the nuts and add only 1-2 tea spoons of virgin oil, just enough to blend the rest of the ingridients. 
Have a healthy Spring, everyone! 

-Love, Silvia Mèlange 


Guacamole fresco

Hey folks! It’s time for our weekly recipe sharing! I’ve been craving authentic Mexican food lately and some of the ingredients are really hard to find in my country! Today I’ll reveal one of the my dearest recipes- Guacamole fresco (fresh guacamole). I hold this one so close to my heart as guacamole was the first Mexican dish I ever tasted but also, because I was taught how to make it by una mujer Mexicana! Guacamole can be creamy or chunky, depending on your preference; served as a side, add on, dip or an appetizer! It’s quite healthy when consumed in moderation as avocados are known for being rich in good fats 🙂

Jacqueline Martinez, this one is in  your honor!


You will need:


2 avocados (ripped)

2 roma tomatoes (peeled, cut in cubes)

1/2 cup diced onion

1 lime  (juiced)

3 teaspoons fresh cilantro (finely chopped)

1-2 teaspoons garlic (minced)

1-2 teaspoon(s) jalapeño peppers (optional but the authentic one requires it)

2 teaspoons crushed, dried crickets (yes, you read that right, yes, that’s how they eat it in Mexico and no, that’s not how I made it)


How to make it:


Just mix and mash everything together util blended. If you like it creamy, throw it all in the blender on the lowest setting for about 30 seconds. It’s best served right after you make it but if covered and stored in the fridge, it’s still awesome the next day! Do not consume if the avocado gets a dark hue or you will be riding the white horse!!!!

I did some research online and a lot of the recipes mention cucumbers, cayenne pepper or even cherry tomatoes- nope, don’t even consider it if you want to get the real taste of Mexico!

Let me know in the comment how you like it, how you make it or what’s your favorite kind.


¡ Salud!

-Silvia Mélange



Cool avocado dip/ Salsa

With the holidays fast approaching, we all need as many recipe ideas, as we can possibly get! Here’s a last minute homemade dip, guaranteed to impress everyone at the dinner table! 

You will need:

4 ripped avocados

2 cucumbers

4 minced garlic cloves

300 ml plain yogurt 

200 ml mayo (or cooking cream if you like cooking light like me)

1 lime (the squeezed juice)

Bunch of fresh cut up dill

1 tea spoon of sea salt

Put all the ingredients in the blender and blend on low for a minute or two. Cool it (covered) in the fridge for about 3 hours. If it’s really really last minute, you are good to serve it directly! 

It’s good for up to 48 hours(stored in the fridge). You can use it as a dip, salsa or sauce for your main course (in the last case, you don’t need to cool it off. Fits well with all kinds of chips, tortilla and non-greasy meats/ fish. 

Enjoy the holidays, Silvia Mèlange


Празниците наближават, приятели! Всички имаме нужда от нови идеи, с които да изненадаме близките си около коледната трапеза! Споделям  с Вас една в-последния-момент рецепта за дип/сос. 

Нужни продукти: 

4 авогада 

2 краставици 

Кофичка кисело мляко 

200 мл майонеза или готварска сметана

3-4 ситно нарязани/настъргани слилидки чесън

Шепа пресен накълцан копър

Сока на 1 изцеден зелен лимон 

1 ч.л. сол

Начин на приготвяне:

Мятате всичко в блендера за 2-3 минути на ниска степен и сте готови за сервиране (ако използвате рецептата за сос). Ако е дип за заленчуци или чипс, покриите в хладилника до 3 часа. Годен е за консумация до 48 часа (при съхраняване в хладилник). Прекрасна добавка към всякакви чипсове, зеленчуци, меса и немазни риби.

Весели празници, Силвия Меланж

Salmon-Pesto spaghetti *Quick and Simple*

I’ve been insanely busy lately am I know I can’t be the only one! We all know how constantly competing with the clock ends up affecting every aspect of our lives; from how we do our makeup to what we eat. Most of you already know nutrition is very important to me and for the most part I’d rather go hungry than eat junk. Here’s a super easy, quick recipe, perfect for week nights and for people without ANY cooking skills! The only thing you need to do is boil water, literally! 
You will need:
A pack of whole grain pasta/ spaghetti (gotta make sure you got enough for a boxed lunch at the office the next day)
A jar of pesto (if you don’t have time or skills for a homemade one)
1lbs of smoked salmon cut into pieces
2 garlic cloves (minced) 
1/2 freshly squeezed lemon juice 
Parmesan cheese to taste 

Boil water with a pinch of salt and a drop of virgin oil and cook the noodles. Grab a bowl and mix all the other ingredients(except the Parmesan), then set them aside. 

Drain and rinse the pasta and add the mixture to it. Stir and toss until it’s blended. Sprinkle with Parmesan upon serving. 

It doesn’t get much simpler than that, guys! It’s the perfect meal after a long way at the office or paired up with a bottle of Chardonnay on date night! 

Stay healthy! Silvia Mèlange 


Whole grain veggie spaghetti *Quick and Simple*

Hey guys! I haven’t shared a recipe in quite sometime and it’s a shame because I have so many! I realized  lately I don’t even have  20 free minutes to read my favorite bloggers, yet alone publish a quality post for all of you! Speaking of time lacking, I decided to share a simple homemade meal, perfect for weekdays and next day office lunches ;]

You will need:

A pack of whole grain Italian spaghetti (half feeds 2 people)

4 peeled tomatoes cut in cubes

2-3 garlic cloves (minced)

200 g. mushrooms

2-3 white onions (cut in cubes)

1/2 freshly squeezed lemon juice and 1/2 oj

Fresh Parmesan cheese (to taste)

2 tea s. virgin olive oil

1 tea s. Himalyan salt, dry oregano, basil and a pinch of black pepper


Boil the noodles in regular matter. Add all the other ingredients (cut up) in a fry pan and sauté on medium heat. Warning: your kitchen will start smelling amazing!

Drain your spaghetti, mix well with the veggies and top with the fresh Parmesan cheese to taste!

Xo, Silvia Mèlange

Привет, приятели! Срамота е, че не съм поствала рецепти от доста време при положение, че имам толкова много! Осъзнавам, че напоследък нямам време дори да следя любимите си блогъри, камо ли да публикувам качествен пост за всички вас!

Споменавайки постоянното гонене на часовника, споделям лесна и здравословна рецепта, перфектна за приготвяне през седмицата и за обяд в офиса на следващия ден.


Пакет пълнозърнести италиански спагети (половин е достатъчен за 2 души)

3-4 обелени домата (на кубчета)

2-3 глави бял или стар лук

200 грама гъби

Прясно сирене пармезан

2-3 скилидки чесън (ситно накълцан)

Пресен сок от половин лимон и половин портокал (смесени)

1 ч.л. зехтин

1ч.л. сол, черен пипер, сух босилек и риган

Как го приготвям:

Спагетите се кипват по традиционен метод.

Всички останали продукти (освен пармезана) се смесват в тефлонов тиган на средна степен, с периодично разбъркване. Кухнята започва да ухае страхотно!

Когато всичко е готово, изцеждате спагетите, смесвате със зеленчуците и поръсвате с пармезана според лични предпочитания.

С обич, Силвия Меланж

Monday Flow

It’s Monday again! This morning I found myself needing a blazer and in my book that means fall is right around the corner. Before we get into daydreaming about over sized sweaters and crispy Sunday mornings with Vogue, here’s a 9-to-5 end of summer outfit I put together for my first day at a new job!

My favorite Zara blazer

My favorite Zara blazer

blazer: Zara top: Abercrombie pants: Michael Kors shoes: Ralph Lauren bag: Esprit

blazer: Zara
top: Abercrombie
pants: Michael Kors
shoes: Ralph Lauren
bag: Esprit


Отново е поеделник! Тази сутрин имах нужда от връхна дреха, а за мен това означава, че есента чука на вратата. Преди да сме се размечтали за големи половери и неделни утрини с Вог, ето една  “от 9 до 5” визия, която избрах на първият ми ден на нова работа!


Red Pepper Salad / Side Dish

I  decided to start my little online cooking adventure with something simple and traditional for my country. Almost everything I cook has a little healthy twist to it! This is not the authentic Bulgarian salad but it’s heavily influenced by it.

You will need:

5-6 large red peppers

2 garlic cloves (finely chopped)

½ freshly squeezed lemon juice

1-2 table spoons virgin oil

1 tea spoon Himalayan salt

Bunch of finely chopped fresh parsley

How I   make it:

Wash the peppers and grill them only brushing the grill with some virgin oil and yes, a Forman grill would work too.

While you wait on the peppers to cool off, mix all the other ingredients (except parsley) together and let the mixture settle down. Clean and peal and the peppers, cut them up in slices and add them to the mixture and keep stirring until it all blends together. Sprinkle the parsley on top right before serving.

It’s a very simple and delicious dish that’s pretty much available all year round! Low calories and loaded with vitamins, it’s totally worth trying it out! In the summer I like to serve it as a salad and I keep it covered in the fridge for 2-3 hours before consuming. In the winter I usually serve it while it’s warm or room temperature.

I  always recommend buying organic and locally grown products when available!

Love your body! Xo, Silvia Melange


Салата от червени чушки

Реших да започна моято онлайн готварско приключение с нещо лесно и традиционно в българската кухня.Почти всичко което сервирам има здравословна  чупка. Ястието и не е автентичната българска рецепта, но е силно вдъхновенo от нея!


5-6 големи червени чушки

2-3 скилидки чесън (ситно настърган)

Сока на половин лимон

1 с.л. зехтин

1 ч.л. хималайска сол

Шепа ситно нарязан пресен магданоз

Как го приготвям:

Измивам и пека чушките като намазвам само грила със зехтин. Докато чушките изстиват, смесвам всички други съставки (освен магданоза) и ги оставям на страна. Изчиствам, режа и беля чушките. Накълцвам ги на “лентички” и ги смесвам с всичко друго. Поръсвам салатата обилно с магданоз непосредствено преди сервиране.

Това е много лесна и вкусна рецепта, която може да бъде приготвена целогодишно. С минимални калории и пълна с витамини, заслужава си да се опита! През лятото, я сервирам като салата и я покривам в хладилника покрита за 2-3 часа преди консумация. През зимата обикновено е като гарнитура топла или със стайна температура. Винаги препоръчвам органични продукти, когато са на разположение!

Обичай тялото си!