A Mom from the Netherlands Shares Colorful Food Photos

The Netherlands-based mom named Magda is passionate about food photography and food styling. She runs an Instagram page named Oatmeal Stories where she shares colorful food she makes.

“I’m totally not into complicated recipes, most of the times I use around 6 ingredients per recipe,” Magda writes on her website. “I’m not here to talk a lot, instead I wanna show you it’s totally possible to eat fun, satisfying and healthy meals using only wholesome ingredients, without giving up on the taste you love!”

Check out her work below.

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New oatmeal recipe 😊🥣🥣 Tahini cinnamon oatmeal, creamy, comfy, date sweetened and served with even more tahini on top = breakfast heaven. Ok, probably some of you are not tahini lovers, in this case you can skip this one or use your favourite drippy nut butter instead 😉 Looks like spring is coming, there's more sun and the air is different ☀️ Can you feel it? But it's still cold enough to make me crave my porridge bowls for breakfast and to be honest I already had this one 2 days in a row 😋 Do you want to give it a try? . Tahini cinnamon oatmeal 1/2 cup porridge oats 4-5 small dates, chopped (use 2-3 if using big medjool dates) 3/4 cup hot water 1/2 cup oat milk 1 tbsp light tahini 1 tsp cinnamon generous pinch of sea salt In a small pan, cover your oats and chopped dates with hot water and leave for 10 minutes to soak. After that time, add all the remaining ingredients, bring to a simmer and cook for 3-5 minutes or until desired consistency. Serve warm topped with more tahini and cinnamon 😉🥣🥣 . . . . . . #oatmeal #breakfast #porridge #breakfastrecipes #plantbased #breakfastgoals #breakfastideas #veganfood #porridgebowl #breakfastfood #comfortfood #healthybreakfast #healthyrecipes #oats #oatmealbowl #vegan #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #foodphotography #foodblogger #veganblogger #veganrecipes

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Vegan panna cotta cake 🍰 I promised you to post my panna cotta recipe. I was testing it yesterday and the idea of making panna cotta cake came to my mind… I couldn't resist! It's already almost gone now, it's such a perfect, light and delicious weekend dessert 🍰🎈 I combined pistacchio, strawberry and vanilla flavours in this cake, which tastes really amazing! I'll leave you the recipe below in case you wanna try it! . Vanilla strawberry panna cotta cake For the base 1/2 cup pistacchios, roasted and salted 1 cup almonds 2 tbsp maple syrup For the vanilla layer 1 can full fat coconut milk 1/2 cup unsweetened oat milk 1 tsp agar agar 2 tbsp maple syrup 1 tbsp lemon juice 1 tsp vanilla For the strawberry layer 1/2 cup oat milk 150g strawberries 1 tsp agar agar 2 tbsp maple syrup Place pistacchios and almonds in a food processor and proces until consistency of sand. Add maple syrup and process until it becomes sticky. Transfer the crust into a baking mold (18-21cm), lined with parchment paper, and press firmly with a spoon or bottom of a glass. Place in the freezer. In a small pan combine half cup of oat milk with 1 tsp agar agar and bring the mixture to a simmer. Let simmer for 30 seconds, then remove from the heat. In a bigger pan heat up coconut milk (don't boil). When warm, add maple syrup, lemon juice and vanilla. Slowly add agar agar mixture and stir it in. Let cool to room temperature, then pour on the cold crust and place in the fridge. Repeat the process with agar agar and oat milk. Blend the strawberries into puree and combine it with maple syrup and agar agar mixture. When in room temperature, pour it on the vanilla layer and place in the fridge for a couple of hours of overnight. . . . . . . #pannacotta #cake #vegancake #veganbaking #dessert #healthydessert #sweettooth #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #foodphotography #veganpannacotta #pannacottacake #tart #healthyrecipes #bestofvegan #healthycake #foodphotography

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I haven't had breakfast tarts in something that feels like ages 🍰🍰🍰 So today was the day! I made no-bake tartlets with chocolate almond crust and 'cheesecake' millet cream. Yes, millet, I used this healthy grain because I wanted to have something different than usual cashews. And it worked perfectly! Have you ever had millet? 🍧🍧🍧 I'll leave the recipe below so you can give it a try! 🍰🍰🍰 Millet 'cheesecake' tarts (makes 4 tartlets) Crust: 1 cup almonds 1/2 cup oats 3 medjool dates 1 tbsp cacao powder 1 tbsp coconut oil Pinch of salt 2-3 tbsp cold water In a food processor, blitz almonds and oats into rough flour consistency. Add dates, cacao powder, coconut oil and salt and blend until combined. Add cold water, spoon by spoon, blending continuously, until the dough comes into a ball. Divide it in 4 parts and press into tartlet molds. Place in the freezer while preparing the cream. Millet 'cheesecake' cream: 1/2 cup millet 1 cup water 1/2 cup full fat coconut milk Juice of half lemon 2 tbsp maple syrup 1 tsp vanilla extract Rinse the millet several times in warm water. Cook it in 1 cup of water until all the liquid is absorbed. Let cool to room temperature, add all the remaining ingredients and blend into a smooth cream consistency (I used hand blender). Fill tart crusts with the cream and refrigerete before serving. . . . . . . #tarts #breakfastgoals #breakfastideas #veganfood #plantbased #vegan #foodphotography #thatsdarling #eeeeeats #heresmyfood #tartlets #sweettooth #whatveganseat #vegansofig #wholefoods #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #breakfastrecipes #healthybreakfast #desserts #vegandessert #bestofvegan

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Happy Friday 🎉🎉🎉 We made it to the end of the week! Any baking plans for the upcoming weekend? I baked this healthy chocolate cake, there are veggies hidden inside, can you guess which? 😉🍫🍫 It's chocolate zucchini cake, super moist, delicious and easy treat, one of my all-time favourites. Hope I'll have some leftovers for breakfast tomorrow, cause there's nothing better than chocolate cake for breakfast, right? 😉🍰🍰 . Chocolate zucchini cake 2 cups spelt flour 2 tsp baking powder 1/4 tsp pink salt 1/2 cup cacao powder 1 tbsp chia seeds + 3 tbsp water 3/4 cup raw cane sugar 1 medium zucchini, shredded 1/2 cup coconut oil, melted 1/2 cup unsweetened plant milk 1 tsp vanilla Prepare chia egg – mix chia seeds with water and set aside. In a large mixing bowl combine flour, baking powder, salt and cacao powder. In a second bowl combine wet ingredients – coconut oil, milk, sugar, chia egg and vanilla. Add wet ingredients along with shredded zucchini to the bowl with dry ingredients and mix until combined. Transfer to a baking dish lined with parchment paper and bake in 180C for 35-40 minutes (test the cake with a toothpick). For the chocolate frosting you can heat up 1/4 cup of coconut milk and whisk in 75g of chopped dark chocolate until completely dissolved. . . . . . . #chocolatecake #zucchinicake #dessert #healthydessert #veganbaking #vegancake #recipes #cake #chocolate #desserts #vegandessert #bestofvegan #sweettooth #whatveganseat #vegansofig #wholefoods #cleaneating #healthy #healthyfood #healthychoices #healthylifestyle #healthyfoodshare #veganfoodshare #eatclean #eathealthy #foodblogger #veganblogger #veganrecipes #foodphotography #comfortfood

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