Zucchini and Shrimp Date

Zucchini shrimp date

I think shrimp and zucchini were made to date on a plate. They match perfectly when put together in a dish. My parents used to combine them with curry and pasta (I’ll try to make it soon and post the recipe here). But I also love to add some tomato to it. The tomato sauce and the way I prepare the zucchini might be familiar, since I usually prepare them in that way. 🙂 But, I’ll gladly write it down again so you can prepare this goodness at home. (And I have to admit that the food in the picture above was prepared by my lover, since I had to work late. I gave him my very best instructions though. So I guess I’m allowed to say it was teamwork?)

You’ll need (serves two people, 290 kcal pp)

  • One yellow onion
  • 2 tomatoes
  • 6 sundried tomatoes
  • Harissa
  • Salt and pepper
  • 2 garlic cloves
  • 300g shrimp
  • 1 zucchini
  • 3 tbsp olive oil


Start by adding the olive oil and one garlic clove together in a small bowl. (squeeze the garlic clove or cut up in to really small pieces) Set aside for a while so the garlic can really blend with the olive oil.

Cut up the onion and add to a small skillet on a high heat with some coconut oil. Add the other garlic clove, cut up into small pieces or squeezed. Cut up the tomatoes and add them with the onion once it starts to look glaze.  Add some salt and pepper to taste and a pinch of harissa. Add sundried tomatoes, you might want to cut them once or twice.

Now slice your zucchini lengthwise into thin slices. Take a spoon or a kitchen brush and rub them in with the olive oil you set aside earlier on. Put a grill pan on a high heat and add the zucchini slices.

Put another pan on a high heat and add the shrimp together with some salt and pepper. Bake for a minute or two on each side.

That’s it. Easy and it is delicious. Like I said before: a food match made in heaven. 🙂

Bon appetit!

xo, Kirsten


Wrap it up


So, even though I go around telling everyone that I love cooking and eating. Sometimes, I just love the fact that it only takes about 10 minutes to prepare dinner. You know, on ‘those’ days… where you don’t want to cook, but you do want something warm and you want real food not fast food… So, to sum things up: you know you’ll have to cook. This is the perfect recipe for those kind of days. An easy wrap. Pop it (the tortilla wrap) in the microwave for one minute and fill it with whatever you want.

We chose meat and chicken (that’s right, we wanted a bit of both. That’s allowed on a saturday. ;)) with salsa fresca, guacamole and sour cream. Mouth watering and still nutritious. You could fill them up with some (skinny) chili con carne too. Or with prawns and avocado, or… You get the picture, the options are endless. But, anyhow, this is my version.

You’ll need (serves two people)

  • 150g chicken fillet (*or 300g if you prefer only chicken. Same for the steak)
  • 150 steak
  • 1 avocado
  • 1 lime
  • 1 garlic clove
  • Rocket salad
  • 3 tomatoes
  • 1 tbsp of olive oil
  • Salt and pepper
  • Sour cream
  • Tortilla wraps


Start up by peeling the tomatoes and by removing the seeds. (easy trick to peel tomatoes is to cut a cross on top of the tomatoes and to add some boiling water to them. After two minutes rinse them off with cold water and the skin will easily peel off) Cut them in to small pieces and mix them in a bowl together with some rocket salad, olive oil and salt and pepper. You could add some garlic too. But since I’m going to add garlic to my guacamole too, we left the garlic behind in the tomato mixture. Pop it in the fridge, while you prepare the rest, until dinner is served.

Remove the flesh from the avocado and mix it together with lime juice and the garlic clove. Add some salt and pepper to taste  Again, pop it into the fridge.

Now cut the chicken breast fillet into small pieces and bake them on a high heat in some coconut oil with salt and pepper. In a second pan, you bake the steak. Also on a high heat with some coconut oil. I suggest you bake the steak in one whole piece first and after cut them up into small pieces like the chicken.. This way, the center will stay pink and it will be baked perfectly. While, when you cut them up first and bake them after, they will easily turn dry. You’ll never be able to keep the slices moist and slightly pink in the middle. Unless you love your steak very well done. Than forget my advice ;).

Now put the wraps into the microwave for a minute or two. Put everything on the table and start layering them onto the wrap.

Start off with a good spoonful of sour cream, spread on top of the wrap. Add some guacamole, add the salsa fresca (tomatoes with the rocket salad) and add the chicken or steak. And fold the wrap as you please. I always make an envelope. The least messy way to eat a tortilla wrap, or so I’m told :).

Bon appetit!

xo, Kirsten

Coq au Vin

Coq Au Vin

Chicken in red wine. That’s exactly what ‘coq au vin’ means in French. This is a classic. It’s a great recipe for lazy and slow sundays. Mind that it has to simmer for about a hour and a half, and then we’re not talking prepping and cooking times. 🙂 Usually, it’s not the healthiest of dishes out there. But, I happily invented a clean and healthy version. Well, as clean and healthy as possible since you can’t ditch the wine in coq au VIN. Would make the name of the dish quite pointless, right? But, on a sunday you get to cheat a little and even have another glass of wine on the side.

It’s quite easy to swap most of the ingredients in a lot of stews. Most sauces are made with big amounts of butter, white flour and cream. Let me tell you that all of these have a healthy substitute out there without you ever tasting much of a difference. Whenever a recipe requires white flour I tend to put some (Quaker) Oatmeal in the food processor until it turns to flour. Cream? Believe you me, greek yoghurt also does the trick. Not need for unhealthy cream to create creamy sauces. Even low fat greek yoghurt is still way better than low fat cream. Keep that in mind next time you add cream to your soup or sauce ;).

I did use a little bit of butter this time. And olive oil. I never use olive oil when I use high heat (coconut oil instead), this stew only simmered for hours, so no harm was done with olive oil.

Another side note: I used bacon (pronounced French) derived from the pigs fillet. Not as greasy as normal bacon which is cut from the belly of the pig. Bacon from the belly is much more greasy than bacon from the fillet or ham. I bought it at the supermarket.

You’ll need (serves 2 people, 547 kcal pp)

  • 300g chicken breast
  • 1 tbsp Quaker oats (flour)
  • 1 tsp balsamic vinaigrette
  • 3 large tomatoes
  • 2 shallots
  • 1 tbsp olive oil
  • 1 tsp butter
  • 250g mushrooms
  • 1 garlic clove
  • 250 ml red wine
  • 50g Bacon
  • thyme
  • bay leaf
  • 200g parsnip
  • nutmeg
  • pinch of cinnamon
  • pepper


Start by cutting up the shallots and the garlic clove and clean and cut the mushrooms. Remove the seeds from the tomatoes and cut them into small dices.

Add your stew pot (I used my ‘Le Creuset’) to a medium heat with the olive oil and butter. Add the bacon and cook until it starts to look glaze. Now add the mushrooms, shallots and garlic clove and cook for a few minutes. Remove it from your stew pot and set aside for a while.

Add the chicken together with the oat flour to the stew pot and bake until it looks brown. (I cut up my chicken into pieces first because I had to uneven pieces :)). Drizzle some balsamic vinaigrette on top. Add the red wine with the thyme and the bay leaf. Add some cinnamon and pepper too. Wait until it cooks, then add the mushrooms, bacon, shallots and garlic clove again. Wait until it cooks again, then let it simmer for about an hour with the lit on top.

After one hour, remove the bay leaf and thyme and let it simmer for another half an hour without the lit.

Meanwhile peel the parsnip and steam them for about 10 minutes. Put into a pot and add some salt and pepper and a good amount of nutmeg. Now mix until it turns to mash. This is another great carb swap by the way. You wont miss an old school potato mash when you have parsnip mash. Has a tad bit more of an outspoken taste though. But combines great with the coq au vin. The boyfriend mashed some potatoes through the parsnip afterwards.

Et voila, simple comme bonjour: le coq au vin a la cupcakes and beans. 🙂 And besides the wine, healthy and nutritious!

Bon appetit!

xo, Kirsten

Green beans and curry lamb chops

green beans and lamb chops

A good daily dose of greens never hurt anyone. I don’t have a problem with taking in greens. I love spinach, Brussels sprouts, green cabbage, asparagus and I absolutely adore broccoli. Another favorite green of mine are green beans. They taste great combined with tomatoes and a meat. This time we chose to prepare green beens with lamb chops. And I have to admit, it is the very first time I made lamb chops. Easy peasy though. And we did it with a little twist (as in: red curry) that tasted too good to be true. It’s been a while since my last post, because I’ve been eating out a lot and because of busy work-schedules I’ve also been opting for quick and uninventive dinner options, so not much foodie stuff to write about the past couple of days. But back on track. So here we go.

You’ll need (serves two people, about 443 kcal pp)

  • 200g green beans
  • 1 onion
  • 1 garlic clove
  • 100g cherry tomatoes
  • 3 sundried tomatoes
  • 1 tomato
  • A pinch of harissa
  • coconut oil
  • 400g lamb chops
  • Red curry
  • salt and pepper (to taste)

The BF made it with some potatoes on the side. I chose to stick with the greens and meat. If you want potatoes on the side, start by peeling and cooking them first.

Clean your green beans (cut of the ends and rinse them). Peel your onion and cut it in to small pieces. Pre heat a small pan with a tbsp of coconut oil. Add the onion and a mashed garlic clove. Now cut up one (or two) big tomato and cut the cherry tomatoes in halves. Add them with the onion once it starts to look glaze. Add some harissa too to spice things up. Cut up three sundried tomatoes in to small pieces and add them to the mixture. Stir regularly. Meanwhile cook or steam your green beans, they should be ready after 10 minutes. Add them to the tomatoes afterwards.

Coat, on one side, the lamb chops with some red curry. Or you can do both sides if you want. Add some salt and pepper to taste too. Pre heat a large skillet on a high heat with some coconut oil. Add the chops and bake them for a few minutes on each side.

And there you go. Healthy and easy dinner in just a few minutes. Whoever said eating healthy takes up a lot of time is a big fat liar! 😉

Veggie Omelet


I try to incorporate a veggie meal/day in my diet every once in a while. I am nowhere near being a vegetarian, but I once read that if everyone did one veggie day a week our environment would improve heaps. So one day a week, doesn’t sound all that hard. Right? Exactly. But, since I passionately hate quorn and tofu  {I’m sorry, I think it all tastes like cardboard and I don’t believe in seasoning the hell out of something just so you wouldn’t taste the original ingredient anymore} I usually base my vegetarian dishes on vegetable and carb combinations. Together with cheese, eggs or lentils and beans.

This, however, is my favorite way of eating eggs for dinner. This recipe is based on one from my mom. I add egg whites to get more eggs without really adding a lot more calories.

You’ll need (makes  two servings, 404kcal pp)

  • 1 medium zucchini
  • 1 bell pepper
  • 1 onion
  • 1 (or two) garlic clove
  • Paprika powder
  • Harissa
  • 4 eggs
  • 4 egg whites
  • 300g potatoes


First peel off the skin from your potatoes and cut them in to small dices.

Add a wok pan on a high heat with some coconut oil* and then add the potatoes. Let them bake for 10minutes. Stir them regularly.

Meanwhile cut up the onion, bell pepper and zucchini into small pieces. Squeeze the garlic clove on top of the potatoes (or slice the garlic into small pieces and add them like that). After 10 minutes you add all the vegetables. Again, stir them regularly.

Whisk together 4 eggs and 4 egg whites in a bowl. Add parsley, cayenne pepper and other spices with salt and pepper to taste.

After 10 to 15 minutes – your vegetables should have softened – poor the egg mixture on top of your vegetables. Stir once so the egg is really mixed with the veggies.

Add the lit to your pan and leave on for about (again) 10 to 15 minutes. I sometimes pinch with my fork so the moist part of the omelet can find it’s way down and cook.

Once your egg is firm and no longer moist, it’s done. Serve while hot! 😉

xo, Kirsten

*Side note: if you’re cooking over high heat, don’t choose olive oil. Olive oil has a lower smoke point – the point at which an oil literally begins to smoke – than some other oils. When you heat olive oil to its smoke point, the beneficial compounds in oil start to degrade, and potentially health-harming compounds form.

Veggie Omelet