Manjela HaverlandMains, RecipesLeave a Comment

Welcome welcome welcome to my first ever blog post.

I am writing this today, sitting in our newly renovated office rooms. It's snowing outside and it's freezing inside because the heating is not properly installed yet. I am keeping myself warm with a gigantic scarf and hot tea. It is January 2018 and I can't stretch enough how happy I am it's 2018. I officially hate January but this year I don't care. January means it's 2018 and that means 2017 is over. 2017 was rough! But more on this in another blog post. For now let`s just praise the Lord it's 2018...

As this is my very first blog post ever I decided to give you a little bit more information about me. So about me: as I am writing this I am 28 years old actually turning 29 this month. I currently live in a small town in the south of Germany. I am blessed with the very best husband in the whole wide world. And I am here to share. To share my recipes and my take on the world. Hoping to find like- minded people, to inspire and to be inspired, to support and to be supported. Just all the things people do, while having a piece of cake together. Why? Simply because sharing is caring...


My recipes however are not just regular recipes. They are 100% dairy free, egg free and gluten-free. I am not vegan , I simply can't tolerate dairy, gluten and egg. This wasn't always the case but once I hit my twenties I started to have trouble with my digestive and immune system and also with an inexplicable but very noticeable weight gain. When I finally found out what's going on another 2 years of struggle began. Not knowing what to cook or eat, not finding anything on restaurant menus etc. Food just gained such an unusual significance in my life. It wasn't until I started traveling in 2015 that I found a way of dealing with it and learned to see this situation as more of a blessing than a curse. Now I am here to share this with others!Enough about me for now though.

Let's share a recipe:

Picedillo! Picedillo is a very yummy recipe and one of my favourite recipes of all times! I came across it when I was traveling Costa Rica in 2013. What a wonderful place on this amazing planet! Costa Rica is just beautiful and its people are lovely. I stayed there in a place called School of the world. A school for travelers to learn surfing, Spanish, yoga, photography and sooo much more. Check it out here: www.schooloftheworld.org A truly inspiring place I would highly recommend. I took Spanish classes there and their lovely Spanish teacher Laura taught us how to cook picedillo in one of her classes. The recipe is simple but delicious. Throughout Costa Rica there a many variations of it and it's one of the typical everyday Costa Rican meals. For me the taste is just Pura Vida. It is filling, hearty but also fresh trough the peppers, just enough spicy and of course it has plenty of garlic. I have since served it to many people and they all seemed to love it. Enjoy and Pura Vida!


Servings: 2          Prep time: 20 min         Cook time: 20 min


1 onion

2 red bell peppers

500 g potatoes

4 cloves garlic

350 g minced beef

1 tbsp tomato paste

1 1/2 cups beef stock

1/8 tsp cumin

chilli flakes to taste

salt/ pepper to taste

olive oil

Tortilla chips (optional)


  1. Chop your veggies ( onion, peppers and potatoes) into squares and mince your garlic. Then heat some olive oil in a medium size pot to medium high heat. Once oil is hot saute your onions until the start to brown. Once starting to brown add minced beef and cook for a couple of minutes stiring every once in a while. Add the tomato paste and cook it with the onions and beef just for a minute.

  2. Add peppers, potatoes and garlic and saute them for a couple of minutes. Deglaze everything with the stock. Once stock is boiling, reduce the heat to medium low.Add your spices ( salt, pepper, cumin and chili flakes). Cover with a lid and let it simmer for about 20 minutes or until potatoes are cooked trough, stiring occasionally. Depending on how big you chopped your potatoes, the time for this might vary... Take the lid of after 15 minutes and let it cook without a lid to reduce the sauce and get a more intense flavor.

  3. Once potatoes are cooked trough, you can serve your picedillo. The original is served on a soft corn tortilla. However it is very hard to get your hands on those around here. My husband eats it with tortilla chips instead, I usually just eat it the way it is... Whatever works for you is best here.


If you tried this, please let me now how you liked it in the comment section down below and if you want to get notified about more recipes like this, a subscription is just a couple of clicks away.

And if you wanna know more about me and my story just head over to "about me" or the "FAQ".

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