In our home only I like Brussels sprouts. The rest of the family says that they eat them only because they have to. I decided to prepare Brussels sprouts in such a way that my children couldn't complain. The children didn't want to believe it, but it turned out that this vegetable can be tasty. If your children turn their noses up at Brussels sprouts, try serving them with almond flakes, chili pepper and parsley. Maybe they will like them just like my children did? Such a salad with Brussel sprouts could be a side dish at dinner or a swift and yummy snack.

Ingredients:
0.5kg of Brussels sprouts
2 cloves of garlic
a piece of chili pepper
4 tablespoons of almond flakes
2 tablespoons of chopped parsley
1 tablespoon of butter
2 tablespoons of lemon juice

I like early autumn. It is still warm, the leaves change colour and when it is a sunny day it is beautiful and colourful. It gets me in the mood for walking. If it weren't for the fact that winter comes next, along with frost and snow, autumn would be my favourite season. So that my thoughts don't additionally precipitate the change of seasons, today I would like to share with you the recipe for a green salad. It is light and refreshing, and it is excellent as a snack or light supper. It is green in my kitchen, even though it is autumn outside. If you have the autumn blues or if to the contrary you love autumn and the colourful view outside your window, make this positive salad. I recommend it!

Ingredients (for 2 people)
2 cucumbers
2 sticks of celery
2 fistfuls of green grapes
150g of feta cheese
sauce:
chili pepper
3 tablespoons of maple syrup
2 tablespoons of lime juice
3 tablespoons of chopped parsley
1 teaspoon of lime peel
2 tablespoons of olive oil

Strawberries, raspberries and broad beans are a symbol of summer for me. I like eating broad beans hot from the pot just after cooking. I eat them with a passion, forgetting that I should share with my family. Sometimes, my daughter joins me and then there is nothing left to save. We apologise and cook another serving for the rest of the family.

Today I would like to share with you the recipe for a swift snack. I made a refreshing lemon-peppermint salad with broad beans. It is a great combination and the heavy broad beans are a new dimension. It is an excellent idea for lunch at work because it is best cold.

Ingredients:
250g of broad beans
2 tablespoons of lemon peel
4 tablespoons of lemon juice
2 tablespoons of olive oil
a fistful of peppermint leaves
1 clove of garlic
salt and pepper

Greek salad is one of my favourite supper dishes. I like the combination of tomatoes, olives, feta cheese and roasted sunflower seeds. I never add cucumber to it. Not only because you don't need to add tomatoes and cucumbers to one dish, but also because I really don't like cucumbers. I also love green asparagus spears. Today I decided to mix both flavours, and I made a variation of Greek salad. It was surprising how yummy this meal was.

Ingredients (for 2 people)
2 fistfuls of corn salad
10-12 cherry tomatoes
8-10 black olives
half a red pepper
150g of feta cheese
half a bunch of green asparagus spears
4 tablespoons of sunflower seeds
3 tablespoons of olive oil
salt and pepper

The spring brings with it commitments. It is worth working off your fat reserves to be able to fit into your summer clothes. It is impossible to hide your small winter sins under big sweaters. So we start immediately, beginning with our supper. Watching your waistline doesn't have to mean only self-sacrifice. Prepare a light, colourful salad with ingredients you like. You can replace mayonnaise with a light sauce or yoghurt. The dish will be beautiful, yummy and healthy.

I prepared one of my first spring salads with spinach, roasted beetroots, feta cheese and orange. I served it with sunflower seeds and a sauce made from orange juice and olive oil.

Ingredients (for 2 people)
3 fistfuls of spinach
2 beetroots
120g of feta cheese
1 orange
3 tablespoons of sunflower seeds
2 tablespoons of olive oil
salt and pepper