The Healthy Rainbow Veggie Bowl

We decided to make this delicious Rainbow Bowl using almost all the organic ingredients we bought the other day, check out the recipe now and fall in love!


Hey there!

Here we are again. We are completely in love with vegan recipes. I don’t know if you have noticed lately that our instagram account is full of amazingly easy and clean eating dishes. That doesn’t mean that all the time we eat like that, we think we have to find balance in everything. Yes, most of the time we eat healthy and plant based, but we also have cheat moments when we can’t resist having a piece of chocolate, a cookie or stuff like that. And this is why we like to make our own treats. It’s just so much fun to create healthy versions of our favourite sweet addictions.


We always want to know what we put in our bodyyyy! We only have one, so we must treat it well. We try to buy organic products as much as we can. The other day we went to an Organic Veggie & Fruit Market heaven in Madrid called Rayo Verde in El Mercado de la Cebada. It was really exciting and we bought lots of things.. ALL ORGANIC.

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Mercado de la Cebada – Madrid (La latina)

Why we love to buy organic? There is a huge difference between having a carrot full of pesticides and a delicious and natural one that has none, taste both of them and tell us which one you prefer more. Once in a while we go there to buy veggies, we don’t usually do it because it is more expensive but, anyway  we would say, it’s health worth it (pun intended hehe).

We decided to make this delicious Rainbow Veggie Bowl using almost all the ingredients we bought , check out the recipe now and fall in love!



Time: 30 minutes. Serves: 2 people.


  • 2 Medium sweet potatoes.
  • Rice noodles.
  • Lettuce leaves.
  • 1 Carrot.
  • 1 Nectarine.
  • 1 Avocado.
  • 2 Radishes.
  • Walnuts.
  • 1 Tbsp smoked paprika.
  • 1 Tsp thyme.
  • 1 clove garlic.
  • Olive Oil.
  • Tamari sauce.
  • Lime.
  • Salt & Pepper.



  1. First of all heat the oven 200ºC . Then wash and peel the sweet potatoes. Cut them in thick slices, in a large bowl season and add the sweet potatoes with smoked paprika, thyme, a crushed garlic, salt, pepper & a drizzle of olive oil. Mix them so all the slices get the flavour. Put over a tray with a baking paper and put it in the oven for 30 minutes while you are preparing the rest of the ingredients.
  2. Cook the rice noodles, follow the instructions in the packet.
  3. Cut a nectarine in pieces and grill in a non-stick fry pan.
  4. Make your Rainbow Veggie Bowl: We just love to put over our lettuce leaves, grilled nectarines, avocado, radish and walnuts to make the salad; on the side add grated carrots (we use an spiralizer), our lovely savoury baked sweet potatoes, and then add your rice noodles with a tamari and lime dressing with some parsley leaves.

Holly Molly! Spectacular, so fresh and colorful. Really good for your tummy.

Ready for summer?


With love ,

Irene & Lydia x,

Berry Bites Blog.


Hola hola! Por fin estamos de vuelta. Esta vez tenemos un plato lleno de color y de diferentes sabores que hicimos con productos orgánicos que compramos en un puestito de verduras y frutas ecológicas llamado Rayo Verde en el Mercado de la Cebada en Madrid.

Realmente notamos la diferencia de la calidad de los productos. Es cierto que es un poco más caro, y por eso no siempre compramos de esta forma, pero de vez en cuando merece la pena 🙂

A la vuelta del mercado nos pusimos manos a la obra y éste fue el resultado: Bowl Arcoiris Vegetariano. Rápido y sencillo… Y además os va a encantar!


  • 2 boniatos medianos
  • Noodles de arroz
  • Hojas de lechuga
  • 1 zanahoria
  • 1 nectarina
  • 1 aguacate
  • 2 rábanos
  • Nueces
  • 1 cucharadita de pimentón
  • 1 cucharadita de tomillo
  • 1 diente de ajo
  • Aceite
  • Lima
  • Salsa tamari
  • Sal y pimienta



  1. Pre-calienta el horno a 200ºC. Pela los boniatos y córtalos en rodajas. En un bol añadir el pimentón, el tomillo, el ajo picado y un poco de aceite. Añade el boniato y mezcla bien hasta que queden bien impregnadas. Listas para meter al horno durante 30 minutos 🙂
  2. Cocina los noodles según las instrucciones del paquete.
  3. Corta la nectarina en rodajas y pásala por la sartén vuelta y vuelta.
  4. Simplemente coloca el resto de ingredientes en el plato a tu gusto junto al boniato. Añade la salsa tamari y el limón a los noodles.


Listo para comer!!

Es súper fresquito para el verano y la mezcla de sabores es genial!

Esperamos que os guste 🙂


Irene y Lydia

Berry Bites Blog



These pancakes are the best, so fluffy, moist and sweet with a sutil touch of coconut. They are also wholegrain, easy to make and super satisfying, that it’s all you need to be happy!

Hello berries!

Our favorite meal of the day is breakfast! YAY! We also like pancakes for lunch or dinner (aka brinner). My mum used to make me pancakes when I was kiddo, so it brings me beautiful memories when I eat them.

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I have made a vegan version. Although I am still vegetarian I think soya, coconut & almond milk are more fun to use while cooking and don’t forget they are cruelty free… so we don’t see the point in using diary!

These pancakes are the best, so fluffy, moist and sweet with a sutil touch of coconut, I haven’t added any sweetener in the batter. Coconut milk is a must for me, It’s always in my cupboard. You won’t notice they are vegan and super healthy.

We use flax egg*: 1 Tbsp ground Flaxseeds + 3 Tbsp water. *An egg substitute in baking. You can use 1 ripe banana instead if you don’t have flaxseeds. Flaxseeds are a great replacement, full of Omega 3 essential fatty acids, antioxidants and fiber.

These homemade oat pancakes are wholegrain, easy and super satisfying, that it’s all you need to be happy. No excuses to not make them!


Time: Ready in less than 20 minutes. Serves: 2 people.

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  • 1 cup rolled oats.
  • 1 cup wholemeal flour.
  • 1 +1/2 cups plant based milk (I use coconut & rice milk)
  • 1 tsp baking soda.
  • 1 tbsp ground flaxseeds + 3 tbsp water (to make the flax egg*)
  • 2 tbsp coconut oil and some more to grease the frying pan.

Important: don’t forget natural sweeteners, I use maple syrup & loads of fruits to put on top.

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  1. Make a flax egg*.
  2. Add in a large mixing bowl the dry ingredients: Rolled oats, wholemeal flour and baking soda and whisk again.
  3. Then add your plant based milk, the flax egg and finally the coconut oil and stir until combine.
  4. Heat a large non-sticking fry pan and grease it with some coconut oil. Put the batter on medium heat. Make your AWESOME PANCAKES!!!! There should be 6 or 7 pancakes. Flip them when bubbles appear.
  5. Top with your favorite fresh fruit, maple syup & nuts of your choice.

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The best part is to eat them all 😀


Irene & Lydia.

Berry Bites Blog.


Pumpkin, eggplant and chickpea curry stew

We love comfort food, and especially when it’s also healthy and nutritious. Adding herbs and spices (not the too hot ones) is something we usually do when we cook, it brings a special touch to your dishes. This time we were craving for curry, so we ended up making this vegan and gluten-free curry stew.

Hey there Berries!

This time we would like to show you the recipe of one of our favourite vegan curries ever.

We love comfort food, and especially when it’s also healthy and nutritious.  Adding herbs and spices (not the too hot ones) is something we usually do when we cook, it brings a special touch to your dishes. This time we were craving for curry, so we ended up making this vegan and gluten-free curry stew.

It was pretty easy to cook and didn’t take too long, which is also important 🙂

We chose some quinoa to serve, but you can also serve it with rice.




  • 2 Tins Tomatoes
  • 400ml Coconut milk (for cooking)
  • 1 large Pumpkin
  • 2 medium Eggplants
  • 1 Can Chickpeas
  • Fresh Coriander
  • 2 Tbsp Curry Powder
  • 1 Tbsp Sweet paprika
  • Salt and pepper
  • Olive Oil
  • 4 Cloves Garlic Crushed
  • Quinoa


Cut the pumpkin and eggplant into small cubes.

Place the garlic crushed and olive oil in a large casserole. Cook until soft. Add in the curry powder and the sweet paprika. Stir constantly for about 1 minute.

Then place the tomatoes, coconut milk, pumpkin and eggplant plus salt and pepper. Mix everything well and then place the lid and leave it to cook for about an hour at mid-low temperature. Add the chickpeas, rinsed and drained. Stir until combined all the flavours.

Meanwhile  cook the quinoa. How? You will need one cup of quinoa for three cups of water.


Once the veggies are soft it will be ready to serve with some quinoa and a pinch of fresh coriander on top if you like 🙂

Lovely lunch/supper ready to enjoy with your loved ones!

With love x,

Irene & Lydia

Berry Bites Blog

¡Hola Berries!

Hoy queremos enseñaros uno de nuestros currys favoritos.

Nos encantan los guisos calentitos llenos de sabor, y sobre todo cuando son nutritivos y saludables. Son perfectos para esos días de frío, que aunque ya están yéndose poco a poco, todavía aparecen de vez en cuando 🙂

Una cosa que nos gusta añadir a nuestros platos son diferentes especias (nunca demasiado picantes) para aportar ese toque especial que cuando pruebas algo no sabes lo que tiene pero te encanta 🙂

Esta vez era uno de esos días en los que llovía y llovía, y llovía sin parar… Así que nos pusimos a cocinar este curry vegano y sin gluten que nos salió para chuparse los dedos 😉



  • 2 latas de Tomate triturado
  • 400 ml de Leche de coco para cocinar
  • 1 Calabaza grande
  • 2 Berenjenas pequeñas
  • 1 bote de Garbanzos cocidos
  • 2 cucharadas de Curry en polvo
  • 1 cucharada de Pimentón dulce
  • 4 dientes de Ajo picados
  • Cilantro fresco
  • Aceite de oliva
  • Sal y pimienta
  • Quinoa para acompañar


Corta la calabaza y las berenjenas en pequeños cubos.

En una cazuela, añade aceite de oliva y los ajos picados. Cocina hasta que esté hecha sin llegar a hacerse demasiado. Añade después el curry en polvo y el pimentón dulce, remueve constantemente durante 1 minuto aproximadamente para que coja el sabor.

A continuación añade los tomates, la calabaza, las berenjenas, la leche de coco, sal y pimienta. Mezcla todos los ingredientes muy bien y coloca la tapa en la cazuela para dejar cocinar al rededor de 1 hora a fuego medio-lento. Añade los garbanzos escurridos y remueve todo hasta que se mezclen todos los sabores.

Mientras se cocina, puedes cocer la quinoa. ¿Cómo?  Necesitarás por 1 Taza de quinoa, 3 de agua.

Una vez que los ingredientes estén bien cocinados y un rico olor invada tu cocina, el guiso ya estará listo 🙂


Ahora sólo tienes que servir junto a un poco de quinoa y añadir al gusto cilantro fresco por encima.

¡Listo para disfrutar!


With love x,

Irene y Lydia 

Berry Bites Blog




We wanted to make a refreshing, different and delicious dessert. After looking for some inspiration, we decided to make a Key Lemon & Avocado Pie. It is raw and has super healthy and amazing ingredients as avocados (hence it’s green Hulk’s color), coconut milk (one of our basics) and agave syrup, a natural sweetener that comes from the agave’s leaves.

Hello everyone!

We are back! And this time with a very special recipe! It is special because Berry Bites got together after quite a long time to do one of the things they enjoy most, cook together!

We wanted to make a refreshing, different and delicious dessert. After looking for some inspiration, we decided to make a Key Lemon & Avocado Pie. It is raw and has super healthy and amazing ingredients as avocados (hence it’s green Hulk’s color), coconut milk (one of our basics) and agave syrup, a natural sweetener that comes from the agave’s leaves.

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We have to say we absolutely loved it since the very first mouthful because of the combination of flavours and it’s creamy and fresh texture. A perfect one for those summer days when you are craving for somehing sweet!

This pie is gluten-free and vegan 🙂


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For the base:

  • 1 + 1/2 cups half almonds (300 g)
  • About 30 pitted dates

For the middle:

  • 3 big and very ripe avocados
  • Juice of 1 big lemon
  • 3/4 mug of agave syrup (225 ml)
  • 5 tbsp of coconut milk (the creamy part of the can)
  • Handful of raspberries to decorate

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For the base: Blend the almonds with a food processor until they break down into pieces. Do the same process with the dates until you obtain a sticky mix. Place the almond and date mix into a cake tin and press until you create the base.

For the middle: Place the flesh of the avocados into a bowl and blend with a food processor. Add in the rest of the ingredients (lemon, coconut milk and agave syrup) and blend until the mix is very smooth.

Place the mix onto the cake tin and place it in the oven for about 1 hour and a half.

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Once it’s ready just add some raspberries on top and… Ta-daaa!! Dessert is ready!! 😀

Hope you enjoy it!!

Made with love,

Irene & Lydia

Berry Bites Blog

¡Hola a todos!

Hoy queremos enseñaros una receta muy especial. Es especial porque Berry Bites después de bastante tiempo, se reunió para hacer juntas una de las cosas que más les gusta, cocinar.

Queríamos hacer un postre refrescante, diferente y delicioso. Tras buscar inspiración, nos decidimos por un Key Lemon & Avocado Pie. Una tarta “raw” de limón con unos ingredientes súper sanos y llenos de sabor como son el aguacate (de ahí su color verde Hulk 😉 ), la leche de coco o el sirope de agave, un endulzante natural que procede de las hojas de la planta agave.

A nosotras nos encantó por su combinación de sabores y su textura cremosa y refrescante. ¡Ideal para esos días de verano en los que necesitas algo dulce! 🙂


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Para la base:

  • 1 + 1/2 Taza de almendras (300 grs)
  • 30 dátiles pelados

Para la masa:

  • 3 aguacates grandes bien maduros
  • Zumo de 1 limón grande
  • 225 ml de sirope de agave
  • 5 cucharadas de leche de coco para cocinar (la crema)
  • Un puñado de frambuesas (para decorar)


Para la base: Muele las almendras en un procesador. Haz el mismo proceso con los dátiles hasta que queda una mezcla pegajosa. Una vez que está todo bien molido, mezcla los dos ingredientes hasta que quede una masa compacta. Colocar en una bandeja redonda y aplastar con los dedos hasta que quede cubierta la base.

Para la masa: Corta y pela los aguacates e introdúcelos en un bowl, tritura con el procesador o la batidora hasta que quede una pasta cremosa. Añade el resto de los ingredientes (limón, leche de coco y agave). Mezcla todo muy bien. ¡Ya está hecha la masa!

A continuación simplemente tienes que añadir la masa al molde donde está la base de almendras y dátiles y… ¡Al congelador por 1 horita y media! (tiene que quedar firme pero no congelada). Una vez lo suficientemente fría, sacar la tarta del congelador y decorar con frambuesas o lo que más te apetezca.

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Buenísima y facilísima 🙂

Un besito,

Irene y Lydia

Berry Bites Blog


Avo is LIFE literally! Also chickpeas are high in protein and fibre, combine both ingredients and you will obtain a fantastic healthy dip.

Hey there!

Avo is LIFE literally! Did you know it takes 9 months for an avocado to fully ripen? We use avocado practically in everything. It is high in protein and fibre and we love to combine it with chickpeas making a healthy dip, the result is fantastic. Sometimes we like to turn this dip into a gluten-free option by simply swapping the pita bread or the organic corn chips for carrot sticks.

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We would like to show you our Great & Savoury Avo-Hummus recipe, topped with Paprika Chickpeas and a drizzle of extra olive oil. It’s freaking delicious! Literally an addiction!!! 😀


COOK TIME 20 minutes


  • 1 Can of Cooked Chickpeas.
  • 1 Ripen Avocado.
  • 1 Garlic Clove.
  • 1 tbsp of Paprika.
  • Lemon.
  • Extra Virgin Olive oil.
  • Salt.


  1. Wash and drain the chickpeas very well.
  2. Separate 1/4 of the chickpeas to make the paprika chickpeas. How? Put them on an oven tray with a baking paper sheet and spread the paprika powder on top. Bake the chickpeas for 15 minutes 180ºC.
  3. Place the rest of the chickpeas in a food processor (or use an electric mixer) with the rest of the ingredients: ripen avocado, garlic clove, the juice of a lemon, olive oil & and salt until everything is blended. You will obtain a creamy delicious mixture. That’s your Avo-Hummus Dip!
  4. Top your Healthy Hummus with your tasty Baked Paprika Chickpeas & a drizzle of olive oil.

Optional: Cut some vegetable sticks to enjoy your gluten-free dip or just some bread! Why not?

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It’s the perfect snack when you are starving and you want to stay fit. We really love to make this recipe in those lazy days. It’s so easy & still delicious.

Spread the love x,

Irene & Lydia.

Berry Bites Blog.



¡Hola hola!

¿Sabías que un aguacate tarda 9 meses en madurar completamente? Sí, sí… esta fruta que tanto nos gusta está llena de vida, proteínas y fibra. Nos encanta de todas las formas posibles, una de ellas es combinada con otra fuente de fibra como son los garbanzos; juntos hacen una combinación perfecta 🙂

A continuación te enseñamos la receta de nuestro dip de aguacate y hummus con garbanzos tostados y pimentón. Buenísima y saludable a la vez 🙂


  • 1 bote de garbanzos cocidos.
  • 1 aguacate.
  • 1 diente de ajo.
  • 1 cucharada de pimentón dulce.
  • aceite de oliva virgen extra.
  • Zumo de medio limón.
  • Sal.


  • Lavar y escurrir muy bien los garbanzos y colocar 1/4 del bote en una bandeja con papel de horno. Espolvorear la cucharada de pimentón por encima y meter al horno durante 15 minutos a 180ºC.
  • Colocar el resto de los garbanzos con los demás ingredientes (aguacate, zumo de limón, ajo, aceite y sal) en un procesador o mezclar todo bien con la batidora hasta conseguir una mezcla cremosa.
  • Por último, añadir por encima los garbanzos con pimentón y un chorrito de aceite de oliva,  ¡y ya está listo!



Opcional: Si quieres hacer tu dip sin gluten, en vez de utilizar pan de pita o triángulos de maíz, puedes simplemente cortar tiras de verdura crudas como zanahoria, pimiento o pepino, ¡y a disfrutar!

Esperamos que os guste la receta. Es genial para esos días con prisa o que simplemente quieres hacer algo sencillo y quieres seguir comiendo sano. ¡Ah, y para fiestas o tener invitados en casa es genial!

Made with love x,

Irene & Lydia.

Berry Bites Blog


Best Baked Falafel Ever

We eat falafel very often, so we wanted an easy and delicious recipe we can make at home. We tried this one and really enjoy it. They are so crispy and satisfying. Come on make it at home!

Hi everyone,

We love falafel so much…mmm, It’s one of our favourite vegetarian dishes. We are big fans of this recipe and the best part is that it only has a few ingredients. We try to avoid the frying pan, so we bake them instead, it is the healthier option for us and they are so yummy. You can fry them if you prefer it  though! It’s just a suggestion 🙂

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We eat falafel very often, so we wanted an easy and delicious recipe we can make at home. We tried this one and really enjoy it. They are so crispy and satisfying. Come on make it at home!


PREPARATION TIME 15 minutes  COOKING TIME 25 minutes 180ºC


  • 350 gr Dry Chickpeas
  • 2 Medium Red Onions
  • 2 Garlic Cloves
  • A handful of Parsley
  • 1 + 1/2 Teaspoon of Ground Cumin
  • 1 Teaspoon of Baking Powder
  • Salt & Pepper
  • Extra: Some Chickpea Flour or Plain Flour (to make the falafel balls).

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  1. Soak the chickpeas in cold water two days before (at least 48hours).
  2. Wash & drain the chickpeas very well and after that introduce them to a food processor with the rest of the ingredients (red onions, garlic cloves, parsley, ground cumin, baking powder, salt & pepper).
  3. Blend until everything come together (you will obtain a crumbly dough), then shape into Falafel balls with your hands (add some chickpea flour to help).
  4. Bake around 25 minutes 170ºC until they are golden brown.
  5. Refrigerate or freeze the rest of the Falafel balls you are not gonna eat!

You will need this in your plant-based diet. Perfect in all veggie dishes. Serve your Baked Falafel with Sweet potatoes and grilled eggplant with strawberries, spinach leaves and some avo with some capsicum on top:


Holy trinity! Amazing 😀

With love,

Irene & Lydia x,

Berry Bites Blog.

Superfood ME

Food make us go crazy. Almost all the products we buy are organic. Buying organic and high quality products is a bit more expensive but it’s good to invest in yourself and wellbeing.

Hi there!

We have been on holidays for a while! This Summer has been a little bit different than expected, holidays are a good moment to make up your mind and think about what you really want to do next. We will start this stage with a positive mood, fresh ideas and good vibes 🙂

Positive Vibes

We want to talk about eating real, high quality and unique food. Being a healthy foodie like us, is not tricky at all, because we love eating green, fruits and whole grain products. But also we love eating ice cream, snacks…

Food makes us go crazy. We try to do the right combinations, our shopping is based on veggies, fruits & nuts. Almost all the products we buy are organic. Buying organic is a bit more expensive but it’s good to invest in your wellbeing. We notice that we feel better with ourselves and we enjoy more of the little things in life.


That is why we support the Mood Food movement in which certain foods influence our wellbeing. Fruit is a source of optimism. Whilst the consumption of processed foods, with lots of sugar and toxines provokes depression. Follow the happiness diet!

Lydia and Kiwi

We eat balanced trying to introduce some superfoods in our plant & nut based diet, here are some of our favorite superfoods and tips to keep healthy:

  • Drink a lot of water during day. Every morning before breakfast we tend to drink a glass of cold water with a squeeze of lemon. Detoxing your body is diuretic, helps digestion, cleans your skin and helps you lose weight. It also combats our cravings.
  • Avocados. Everyone knows that we are in love with this amazing fruit with vitamine E  and “good” fats for your skin and body babe! 😀
  • Flax seed. It is called the new wonder food, some studies show that it can help combat  diseases. It contains other healthy vitamins and minerals: Omega 3, lignans and fibre. We always put some flax seeds over our porridge…delish!

Porridge and Cherries

  • Brown rice. It is better for you than white rice, in appearance white rice may look more appealing but brown rice is richer in fibre, magnesium, potassium, proteins and calcium, they lose most of these properties when they are refined. We also think brown rice is more tasty. High carb diet, yay!
  • Nuts. We have already talked about their awesome benefits. Nuts are a source of energy we need everyday. Excelent for your brain. Can you ask for more?
  • Bananas. The principal ingredient of our Nana Ice Cream. Very nutritional and very delicious. Nom nom.


  • Cherries. One of our favourite berries. They boost your energy levels, they are good for your sight, have anti-inflamatory properties and help you sleep better.
  • Watermelon. We have eaten tons of this fruit this summer. It provides us with antioxidants, hydrates us and it’s easy to digest.

Irene and watermelon

“If you can’t pronounce it, don’t use it” except Quinoa.

Spread the love,

Irene & Lydia

Berry Bites Blog.

¡Hooola a todos!

Después de las vacaciones, por fin hemos vuelto con las pilas cargadas! Este verano ha sido un poco diferente a lo esperado y las vacaciones nos han ayudado a pensar un poquito en nuestros planes de futuro y metas. De momento, vamos a empezar Septiembre con energías positivas, ideas nuevas y buen humor 🙂

Queremos hablar sobre la importancia de comer de la forma más natural posible y con productos de calidad. Nosotras seguimos una dieta vegetariana cargada de verduras, frutas y productos de integrales, pero no quiere decir que de vez en cuando tengamos unas ganas tremendas de comernos un trozo de tarta. Eso si, casi siempre intentamos hacerlo nosotras, eligiendo los ingredientes que queremos y tratando de hacerlo lo más “healthy” posible 😉

Recomendamos comprar productos orgánicos que, a pesar de ser un poco más caros, tienen un sabor mucho más real y sus calidad es también mejor. Tu bolsillo lo notará un poquito, pero tu cuerpo también lo hará, y comenzará a sentirse mejor tanto por dentro como por fuera 🙂

Nosotras nos hemos unido a la tendencia del “Mood Food”, la cual defiende que ciertos alimentos influyen en nuestro estado de ánimo. La fruta, por ejemplo, es una fuente de optimismo. Mientras que el consumo de alimentos procesados, con mucho azúcar y toxinas provocan insatisfacción y depresión. ¡Sigue la dieta de la felicidad!


Como ya sabéis, intentamos seguir una dieta equilibrada. Aquí os dejamos algunos de nuestros productos favoritos:

  • Agua: Sí, agua. Cada mañana intentamos tomar en ayunas un vaso de agua con un limón exprimido. Esto no es nada nuevo, pero es claramente una forma genial de empezar el día, ya que es un perfecto diurético natural, ayuda a la digestión, mejora tu piel y ayuda a la pérdida de peso.
  • Aguacate: Ya sabéis que nos encantan. Esta fruta es magnífica debido a su alto contenido en vitamina E y a sus grasas buenas.
  • Semillas de lino: Mézclalas con tu yogur favorito o utilízalas para hacer bases de tartas por ejemplo. Algunos estudios  afirman que ayuda a regular la presión y función arterial y ayuda en enfermedades inflamatorias o diabetes, entre otras. Contiene vitaminas y minerales cómo Omega 3, lignanos (sirven como antioxidante) o fibra.
  • Arroz integral: Definitivamente mucho mejor que el blanco. Es rico en fibra, potasio, magnesio, proteínas y calcio.
  • Frutos secos: Son una grande fuente de energía y combinan con taaantas cosas 🙂 Además son muy buenas para tu cerebro.
  • Plátanos: El ingrediente principal de nuestro querido Nana Ice Cream. Rico y nutritivo.
  • Cerezas: Son nuestro fruto rojo favorito. Te dan energía, son buenas para la vista, tienen propiedades anti-inflamatorias y ayudan a conciliar mejor el sueño.
  • Sandía: Este verano hemos comido kilos y kilos de esta deliciosa fruta. Rica en antioxidantes, te hidrata y es muy fácil de digerir.



Irene y Lydia,

Berry Bites Blog.