Simply Selma: food

What a week this has been! We went shopping, have prepped for work, have read and discovered new books, purchased kitchen appliances, prepared delicious soups and smoothies, stashed our bathroom with fragranced treats and even went to the movies. And all that without cash! At least, without bills and coins but with a modern twist - I'm talking about contactless payments. I'm thrilled as I couldn't have even guessed how much I'll become "hooked" on my new Mastercard but it really is amazing.

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Remember my birthday cheesecake recipe and how my husband and I made the almond-date crust without a blender? Buying cheap blenders has taught me a valuable lesson so, since I have no further desire to chop up almonds with a knife - I've decided to invest in a Nutribullet, courtesy of my new Mastercard. To properly get the most out of our purchase, we've already make a few soups and smoothies while we also plan on using it to make yogurt and ice cream. Here are two recipes that kinda stood out and are on repeat.

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Since I've decided to change my lifestyle from classic sedentary and absolutely carb-licious to regularly working out and eating better than before, one of the most frequent questions I get is how to meal prep for work. Of course that it isn't easy and sometimes I forget to meal prep the night before but for most days, a simple pop to the local supermarket will do the trick. You'll see that balanced diet doesn't have to be dull or expensive. I used my Mastercard card precisely at a Bingo supermarket because throughout this month, every transaction you make with a Mastercard card, gives you a chance to go to the Sarajevo Film Festival red carpet as a VIP guest, which is, you’ll admit, a priceless experience!

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Guess who's turning 30 today? To celebrate all that good stuff I've decided to make my favorite cake of all - cheesecake! This is actually the first time I've made cheesecake and it isn't perfect but it's pretty close. And it's made out of completely healthy ingredients - us old folks need to take care of our health and figure, you know? This our own very simple version of a cheesecake - I say ours because husband helped. A lot.

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Since the beginning of this year, sprouts have been a small but very welcomed addition to my diet. They're incredibly benefitial and so easy to incorporate into your diet be it as an extra to breakfast, lunch, dinner or even a snack. Once you get a taste of their crunchy, tasty goodness in a salad, on a sandwich or in pasta, you may find yourself asking for this option on repeat so there's no reason not to become a sprouts person. Many refer to them as wonder food due to their high nutritional value. Natural sprouts are good for a healthy body and mind development. They ensure blood purification and strengthen the immune system.

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What can I tell you about my diet and what have I been eating for the past six months? You know my philosophy - it's all down to balancing things out. Even when I wanted to lose 10kg I haven't been cutting anything out and every change was gradual as the worst thing you could possibly do is abruptly cut out all the carbs - that's something I'd never ever recommend. Basically, what helped me lose weight and keep all those juicy extras away is just common sense.

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This is such a spontaneous recipe - not even a proper recipe but it's more of an update of the original tuna steak recipe (here) because I've discovered the magic of broccoli-potato mash. How haven't I used this simple combo before? One night, my husband and I've been watching Jamie Oliver on 24Kitchen (as you do) and he whips up this amazingness - wow! We immediately ran to the kitchen and yup, it tastes yummy but also provides as much visual interest and nutritional value as possible. Potato is the perfect way to give your body complex carbohydrates which are key to long-term health. Broccoli meets almost all of my standards (also a complex carb) as it's loaded with essential vitamins and minerals, has beautiful color and is delicious when steamed on its own.

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My cooking has gone through quite a transformation during the past year so I've improved from barely coping with the most basic of recipes to making variations upon variations of dishes - and I feel proud of myself! But don't think I'm some kind of chef because my husband still is at the top of his game but I've definitely stepped up and am trying to be better with each attempt. One of the recipes on my to-do list was a homemade bread. And not only any bread - I wanted to tackle the heavenly focaccia!

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I got the inspiration for this awesome chocolate snack while passing by one of the stores at Baščaršija. White chocolate, milk chocolate and dark chocolate all sprinkled with all sorts of nuts, berries and glazes. It looks so delicious and I wondered how hard could be to make? Not at all, as I've found out during one of lazy afternoons. Now, even though I do appreciate the taste of white and milk chocolate, I'm kind of on a health kick and I'm trying to hold onto dark chocolate and fruits as far as sweets go sooo - this is exactly what I've used.

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I'm such a self-proclaimed chocolate junkie and even though I sometimes indulge in milk chocolate I must admit that darker ones with higher cocoa percentage (min 70%) my taste buds are actually more appreciative of. I love the rich cocoa aroma and the slight bitterness which goes so well with peanut butter. Even if I haven't baked any cakes I certainly have some dark chocolate in the kitchen plus a spoon of peanut butter equals heaven. I also love pairing the two with bananas so a creation of banana bread was in the cards.

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Being a foodie myself, I was very happy when more and more people started to react so well to my food-related posts. Since I wasn't famous for my cooking skills before, it was extremely encouraging to read all the nice comments and they certainly were a great motivation to keep learning more about food and nutrition. One of the things that have recently piqued your interest were snaps of my smoothie bowls. How to make one?

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I can't believe that I've become a breakfast person but - I have! I used to struggle with breakfast before, skipping it most mornings which is, indeed, one of the worst meal-related decisions to make. We're not always told that breakfast is the most important meal of the day for nothing as it is a deciding factor of how my day will be. When I make sure I eat something fulfilling and wholesome, I feel great and energized so I've made eggs and oatmeal my most frequent and most-loved breakfast options. Today I want to share the love I feel towards oatmeal and how to make it a beloved and foolproof breakfast option.

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Muffin making is one of those calming rituals I resort to whenever I feel the workload is stressing me. I love calm evenings when the kitchen smells of cinnamon, vanilla and anise whilst we're both busy making food. I've heard that people who aren't brilliant cooks are good at making sweet desserts.

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I've become a really big fan of tuna and, since I've tried smoked tuna and tuna steak, I know canned tuna doesn't do justice to this gorgeous fish meat. Smoked tuna I find to be more delicious than smoked salmon but nothing can beat a good tuna steak. It's such a delicacy and it's actually not complicated to make. I've decided to pair it with organic brown basmati rice, grilled peppers and lamb's lettuce.

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Doesn't the sight of this stunning bowl make you feel good? I hope so because I always, always feel better when I know I'm about to eat something so beautiful, so nutritious and so healthy. Not to mention - easy to make! I love power breakfast bowls, they're so convenient to make in batches, freeze and bring to work when needed. And you can make them any way you want.

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Despite the fact spring is really not as close, I feel like I'm completely ready to forgo winter with all its chill and darkness. I'm well prepared for warmer weather, sunshine, nature awakening and I guess those desires translate into the kitchen.

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You know what the majority of energy bites lack? Texture. And even though I'm totally into chewy semi-sweet goodness, sometimes I like a bit of crunch and just a tad of saltiness to break the expected rut. And here you really do have the best of flavors from the toasted almond flakes, crunchy pretzels, gourmand peanut butter, powerful chia seeds and more. These are not only good for you (have you seen the dreamy ingredient list by any chance?), but they're also gorgeous and would make a stunning homewarming/birthday present. And they're easy to store so you can also bring them to work for a healthy snack.

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For the majority of time I get my proteins from poultry and fish but when I eat red meat, I always (always!) go for rump steak. It's my fave, soo darn delicious, easy and quick to prepare, incredibly satisfying, has rich aroma and is heavy-duty regarding nutrition. I prefer to pair it with good basmati rice and veggies but I'd even eat it with some nice crispy pitta bread greased with melted butter (yum!). This plate, however, is packed with protein, carbs and fiber plus it'll give you enough fuel for even the most grueling of workout sessions.

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I love making muffins - they are certainly one of my most favored desserts. What I really love about them is that you can so easily make them entirely out of healthy ingredients, without compromising fabulous taste. The person who triggered my muffin-making affinities was mu husband who is an amazing cook. Everything he makes is absolutely divine so when he asks me for feedback on a dish, I always mumble praise through many "mmmmhs" and "oooohs".These muffins were a joint result - they're exceptionally simple, don't get me wrong, it's that this time we pushed and pulled on the choice of toppings. In the end, we both decorated the heck out of these beauties.

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I eat pasta and I really love it, but in moderation. Pasta is simply put - carbs. Carbohydrates, often referred to as "carbs", are your body's primary energy source and they're a crucial part of any healthy diet. Carbs (or any nutrients) should never be avoided but I think choosing smart in quality and in quantity is key to a balanced diet. If you're working out, eating pasta before a workout or after a workout would be smart (has a lot to do with glycemic index, will cover that at a later date). And if you had bread or pastry during the day (e.g. for breakfast), sensible thing to do is to leave pasta for tomorrow.

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