The week I bring you in this vlog was characterized by a lonely me and an empty fridge, so this is the theme I chose for this "what I eat in a week" of September ???? When Luca is not there I feel a little freer to experiment and cook vegetarian dishes and to my taste... then having a truly empty fridge my creativity increased but some beautiful recipes came out anyway. I also took advantage of the canteen at work which now always saves me at least 2-3 days a week! I hope as always that you like the video and keep me company (also because it came out quite long). I thank you, you leave a like and a comment ???? See you in a month with the last episode as a... pregnant mom! Enjoy watching and see you very soon! ❤️ RECIPES: ???????? FIG CICCIOPANCAKE: always the same base made with 40-45 g of flour of your choice (I use oats and coconut), 120 ml of egg white or 1 whole egg + milk to taste, 2 figs cut into pieces and mashed, bicarbonate + vinegar or lemon juice to react. Cooked in a 14 cm diameter milk warmer over low heat with a lid for 10-12 minutes and for another 3-4 once turned. ???????? BANANA ICE CREAM: simply blend the previously frozen banana (cut into slices). You can make it with all the fruit as long as it is nice and ripe. I always recommend adding the banana because it gives the "gelato" consistency. Garnish as you like! ???????? LENTIL RAGOUT (Bimby recipe): sauté onion, carrot and celery with 30 g of oil, 200 ml of red wine, 200 g of classic dried lentils (not the peeled red ones), 2-3 bay leaves, 700 g of tomato puree, 400 g of water, 2 teaspoons of salt, half a teaspoon of sugar. Cooked in the Bimby for 50 minutes. ???????? MAGIC WEETABIX: two small pears cooked in the microwave with cinnamon, about 80 g of soy yogurt or other yogurt, 2 small weetabix molds to crumble, compacting everything and adding a layer of yogurt on top and then the bitter cocoa cream (10 g of cocoa, 30-35 ml of water and sweetener to taste). One night in the fridge. ???????? VEGAN BROWNIE: 40-45 g of Prozis “Oats and Vegetable” mix (caramel or chocolate flavor), 10 g of other flour, 10 g of bitter cocoa, 130-150 ml of liquid (milk or water); bake in the oven at 180 degrees for 20-25 minutes or in an air fryer at 180 degrees for 20 minutes. ???????? ZUCCHINI PESTO: cook the courgettes in a pan, blend a part of them with plenty of parmesan, oil, toasted pine nuts, pepper and cooking water if needed. Season the pasta and garnish with the remaining courgettes and pine nuts. YOUTUBE: ❤️ @lindasunyt PLACES: ❤️ Grandparents' house ❤️ Mensa del lavoro MENTIONS: ???? Cuure (30% discount code: FRANCESCA5693) ???? Oceansapart (the code always changes based on the promo, follow me on Instagram so you don't miss them) MUSIC: ???? Music by LOVELOVELOVE – ULTRAVIOLET - https://thmatc.co/?l=3FD0C6FC ???? Music by Rauly - Obvious - https://thmatc.co/?l=00FB4358 ???? Music by Carter Vail - Pontiac - https://thmatc.co/?l=CC844A8E ???? Music by Jeremy Vara - Blue Bird - https://thmatc.co/?l=8D970C6F ???? Music by Gil Wanders - Dreams - https://thmatc.co/?l=33202734 ???? Music by Naomi - Candy - https://thmatc.co/?l=1338E8BA ???? Music by Boyu - Flower Garden - https://thmatc.co/?l=1480474C ???? Music by Eric Reprid - June Blues - https://thmatc.co/?l=51B4A144 ???? Instagram @balanceishappiness