Joanna Anastasia


Baked salmon and kale creamy pasta

This is the most delicious creamy salmon pasta ever! Also, it's really easy to make ! #pasta #salmon

While my kids love pasta and could eat all day, every day, I really love my greens! And so this baked salmon and kale creamy pasta is probably one of the most loved meals around here, perfectly marring together the oh-so-creamy pasta with the lovely green crunch!

Also, it’s a perfect busy weekday meal. I usually bake my salmon the night before, and then I put it all together in less then 30 minutes!

And while my kids are still not very keen on kale and leek alone, they’ll eat it if it’s a part of a delicious pasta.

Baked salmon and kale creamy pasta

What you,ll need:

1 package of spaghetti or linguine

1 big leek
kale (1 package of pre-washed kale, or a big bunch)
3 garlic cloves
1 cup cream

salmon (a portion for two)
1/2 teaspoon olive oil

Bake the salmon ( you could do it the night before, or you could even grill it), drizzled with olive oil, on 400F for around 20 minutes.

Cook pasta.

Over a big pan, heat olive oil, add leek cut in pieces, and cook it through. Add kale, and after around 3 minutes garlic. Add cream, and let it simmer on a low heat. Add salmon chunks, and pasta. Stir it all together and serve.

Baked salmon and kale creamy pasta

So simple, yet so delicious! Perfect weekday dinner. Enjoy!

Creamy green soup

Creamy and delicious

One of my favourite fast dinners is a soup and a Quiche combo. Or soup and pizza. Especially if it’s the second option, I serve the soup before the pizza, and make sure that it’s loaded with veggie goodness. Like this creamy green soup: it’s so yummy, yet so healthy.

My kids are fairly good eaters, but there are still some healthy veggies that they fear. That’s why a creamy soup is a great solution. ( Is there leek in the soup? Maybe, maybe not. Eat it, and you’ll see. ) Also, I like adding a bit of texture to my creamy soups, so here I added green peas. You could also add some pumpkin seeds ( I usually do, and it adds a lovely crunch!)

And as for the creaminess, it’s the coconut milk that’s behind it, and not cream. Add some cumin, green veggies and fresh bread, and you have a perfect meal!

Now, some kids like imagining their food is special, so I say that this is monster soup, that’s why it’s so green. Also, telling my girls that they need to find all the green peas that are hiding inside, gets them even more exited!

Creamy soup

What you’ll need :

3 cups chicken broth ( or vegetarian one)
1 1/2 cup broccoli cut in pieces
1 cup leek cut in pieces
2 medium potatoes cut in pieces

1 cup coconut milk
1/2 teaspoon cumin
Salt & pepper

1 cup green peas

Cook together chicken broth, broccoli, leek and potatoes. When the vegetables will get soft, mix it together using a hand mixer. Add coconut milk, spices and green peas. Let it simmer for around 5 minutes. Serve and enjoy!

This delicious soup is healthy and easy to make!

What are your favourite soups with coconut milk?

Barley leek and cauliflower soup

This barley leek and cauliflower soup is a perfect feel good comfort soup for a rainy day ! Plus it's healthy and easy to make !

Cold weather calls for soup. And I believe that a soup is a perfect solution to a dray, Gary weather, to busy weekday nights, and always sick kids. It warms you up, you can sneak in veggies that your kids won’t notice, and requires so little effort on your part! So no wonder that I love soups.

This Barley Leek and Cauliflower Soup is one of my favourite winter staples: leeks and onions are a healthy base, barley makes it so feeling and cauliflower adds texture! I also use a fresh lovage herb that grows in my garden ( and that I freeze for the winter) that adds this amazing aroma to any home-made soup!

What you’ll need :

1 liter of chicken bullion (or vegetarian one)

1 big leek
1 big onion
2 cloves of garlic
1 cup cauliflower chunks
2/3 cup barley
Fresh lovage leaves (optional)

Start by cutting the onions and leek, and then cook it on olive oil for around 4 minutes, then add crushed garlic and cook for another minute. Add chicken bullion, and barley, and let it cook. If you’d like to keep the cauliflower a bit crunchy, then add it at the end. If you prefer it being soft ( or if you’ll be feeding young kids) add it at the same time as barley. Cook for another 30 minutes,on a medium heat, stirring from time to time. At the very end add lovage cut in pieces.


You could add cooked chicken cubes, and make it a one-bowl dinner served with bread too!
Whatever you decide, I’m sure you’ll love it!

Red pesto & leek cheesy vegetarian pasta


I’m always on a hunt for easy weekday pasta recipes, are you ? This one is ready in less than 20 minutes, and it has basically 3 main ingredients : red pesto, leek and gruyere ( or cheddar if you prefer). Yes, you can make your own red pesto, I’m sure it will be delicious :)! I bought mine. I’m convinced it’s pretty easy to make, all you need is sun dried tomatoes, olive oil, and Parmesan cheese.. But for now, I’m too lazy of a mom to try it. Maybe one day I’ll make one, and then I’ll try to convince you to never buy it again.. But for now just buy your red pesto, and spend this extra time with a cup of coffee (or tea, or wine ).. So coming back to this yummy red pesto & leek cheesy pasta, I’m sure you’ll love it! It’s a great busy evening recipe, and you can make it really healthy too, just use whole grain pasta and cut a bit on cheese ;)!

1 big leek
1 big onion
2 table spoons of red pesto
1 cup gruyere cheese (or cheddar )
Fresh basil

Cooked pasta

Cut onion and leek, and cook it on olive oil until semi transparent. Add red pesto and pasta, toss in the cheese, leave on medium hight for around 2 minutes, or until the cheese has melted. Serve with some fresh basil on top. That’s it. Super easy right? 🙂 yet so good ! I hope you’ll enjoy it :)!

Simple and delicious Parmesan & leek quiche


Here is another’s recipe for a no fail weekday vegetarian dinner. Takes no more than 10 minutes of preparation, and around 45 minutes of baking ; great when it’s still warm , amazing when cooled down. And even thought full of comforting cheesy flavour , it’s still a quite healthy dinner option. However I must admit that I made it with a store bought pie crust, and I’m not really proud of that.. But it does speed things up!

Frozen pie crust

5 eggs
1/4 cup milk
1 teaspoon Dijon mustard
2 tablespoons flour

1 big leek
1 cup of shredded cheese ( half cheddar, half Parmesan )

In a bowl whisk together eggs, milk, mustard , salt &pepper. Add slowly flour and make sure it blends well with the rest of your mixture. Add leek cut in to little round pieces and cheese, and pour in to crust. Bake on 400F for around 45 minute. Serve with a simple salad and enjoy your evening 🙂 .


Leek , peas and pasta summer soup


That’s one of my daughters favorites. It’s delicate in taste, a bit sweet thanks to peas, with little chunky peaces of carrots and this lovely tiny pasta called acini di pepe. I call it a summer soup because of fresh young carrots I used, but I guess you can do it any time with any kind of carrots, though young one’s do have more sweet taste.And that’s what this soup is about, freshness and sweetness !

Chicken broth
Yellow carrots
Tiny pasta : acini di pepe.

Cut leek and carrots. Pan-fry leeks and carrots on butter till the leek turns semi transparent.Add broth.Add peas.Add pasta. Let it cook a bit. Enjoy!