Cod and parsnip broccoli mash

cod and mash

I love cod. Like love love love. Easy as that. I’m generally a huge ass fish fan anyhow, but cod has a special place on my fish-longlist.

It all started back in the day (uhu, I’m flagrantly taking you on a trip down my memory lane) when my mom and dad took me to a restaurant with a kid-proof menu and I didn’t even glance at it as soon as I found out there was ‘that’ white fish on the menu. I never really seemed to like the typical ‘spaghetti bolognese’ and ‘fries with chicken’ options they usually serve children. But I mean, why do they always assume that kids only eat spaghetti or fries? Gag me. It’s kinda true though, most kids will prefere these two options when asked what their favorite food is, but why not simply serve them a smaller portion of an adult option? They eat it at home, so they’ll eat it out too? Won’t they? (I bet all mommies out there who are reading this are sitting there going all ‘why don’t you just wait ’till you got kids of your own and see if they want to eat cod fillet instead of french fries. Like. Good. Luck. Phewww.)

Anyhow, I kind of lost my preference for cod on restaurant night outs during the next years and tended to lean more towards the pasta options on menus (I mean, eventhough I avoid it at home I truly heart pasta. Truly.). But I do need a cod fillet recipe on the menu {in my life} at home every once in a while. AND I need fish on the menu on a weekly base. So besides the obvi tuna, shrimp and salmon, cod is a great fish too.

Ok. So. This is plain and simple. We do not want to spoil the fish by adding one too many ingredients or flavors. This really is weekday dinner perfection. Because honestly, nobody likes to cook for hours after a day at the office. (not so much of a kitchen princess after all, am I?)

You’ll need (serves 2 people, 370 kcal pp)

  • 300g cod fillet
  • 2 parsnips
  • 1 broccoli
  • 1 tbsp coconut oil
  • salt and pepper
  • nutmeg


Steam the parsnip and broccoli for about 10 minutes in a steamer. If you don’t own a steamer (eh. You should own a steamer), you can cook them in some salted water.

Meanwhile add a large pan to a medium heat with some coconut oil (Don’t you ever put olive oile on a high heat. Ever. It’s bad. Remember?). Add the cod fillet and season with salt and pepper. Bake for a few minutes on each side.

Add the parsnip and broccoli and parsnip in a pot. Season with salt and pepper and some nutmeg. Mix until you have a mash (I swear to you it looks like mashed potatoes. Carb swaps for the win).

Fill a kitchen ring on your plate with the mash and add the cod fillet on top. Add some more pepper. Serve. Enjoy.

Bon appetit!

xo, Kirsten


Healthy ‘Nutella’ chocolate spread

Healthy Nutella

When I saw this on my Pinterest wall I almost jumped for joy (ok, I actually jumped for joy). I know a lot of people are like ‘when I cheat, I’ll do it with the real deal’, but I’m more of a ‘I want to cheat as often as possible without actually cheating’ kind of girl. So. That’s why I’m always testing ‘healthy’ cupcake and pancake recipes, where you swap unhealthy stuff with healthy stuff as much as you possibly can. (more to come soon) I physically can’t handle one cheat day a week. So I ‘cheat’ on a daily base. With an occasional true cheat day. Hey, you have to live a little! A LITTLE that is. 🙂

This recipe is sooo easy peasy and quick, nobody should ever be occupied for too long to make anything chocolate,  (and it’s so good it hurts!) I had to share it with you guys before me ever even thinking of sharing any other wannabe healthy and sweet recipe (you may thank me later). I have to warn you though… If you expect it to taste exactly like store bought Nutella, you’ll be disappointed and should stick to the real thing. But, if you expect it to taste like a yum chocolate spread that will sooth your sweet tooth and will keep you from feeling like a nasty little candy devouring future fat human being (k, I might be exaggerating a tiny bit here): this is your recipe!

Since it still contains a nutty flavor (I never taste the hazelnut in Nutella, do you?) – think nutbutter – I’ve been eating it with my yoghurt. Each morning. Since I first made it the past weekend. But, I’ve tried it on a piece of bread too – a.k.a. took a big ass bite from my boyfriends sandwich (Jup, that’s how I roll: ‘Low’ carb-eater on paper, but steal them occasionally from my significant other) – and it tasted great! The boyfriend has been eating spoonfuls (literally) out of the jar, so safe to repeat myself once more and say the taste is utterly delish’! 🙂

You’ll need:

  • 115g hazelnuts
  • 10g cocoa
  • 75 ml almond milk
  • Stevia (I can’t tell you the exact amount, I added to taste. I added a lot. :))
  • 1 tsp vanilla extract
  • 1 tsp vanilla powder
  • 1 tbsp agave syrup (or honey, whatever you prefer. But I suggest you try agave. Du-uh :).)
  • Pinch of seasalt


Start by blending the hazelnuts with almond milk in a food processor until it looks like a paste (you know, no more visible nuts in the paste). Add the other ingredients and mix them until they look like a chocolate spread to you. You might want to add some extra almond milk during the process. I did. Because it didn’t look ‘smooth’ enough to me. Like I said, you can add more cocoa or stevia or agave too if you want. Just taste. A lot. 🙂 It’s the easiest way to make sure it’s sweet enough!

Put in an airtight jar (maybe an old Nutella jar? And eat it as if it’s the real deal like it’s nobody’s business) and done!

Bon appetit dear sweet teeth! (again: you may thank me later!)

xo Kirsten

Thai chicken with Mango

Thai chicken and mango


My boyfriend came home with two mangoes past Friday. Because it was buy one, get two. Great. I love mango for breakfast and for dessert. This time though, we decided to use one for dinner. With chicken. So, I went online to look for some recipes combining those two ingredients. Found one, we pimped it a bit and: The result was amazing. The easiest Thai dish ever whilst still looking as if a lot of work had happened. (I usually think that whenever sauce is involved)

Another great find is that I finally decided to combine it with cauliflower rice. I’ve been meaning to try this carb swap for ages, and It was surprisingly good. It helps – off course – that I’m quite the cauliflower fan. Because don’t be fooled, it looks like rice, but tastes like cauliflower. The only thing it really does is that it gives the same texture in your mouth like rice. Which I love. But in any case, you can combine this recipe with rice OR with cauliflower rice. (needless to say we made both versions, cauliflower for me, and rice noodles for the BF. But, he loved the cauliflower too after a good spoonful to taste)

You’ll need:

  • 2 chicken breasts (300g)
  • 1 mango
  • 1 coconut creme can
  • 1 tbsp curry powder
  • 300g cauliflower
  • Pepper
  • small piece of ginger
  • salt and pepper
  • olive oil or coconut oil
  • 1 onion

Directions (serves two, about 543 kcal pp)

♡ Being a self-professed carb swap lover, I was pleased to notice Cauliflower rice is really easy to prepare. (quicker than preparing normal rice. Hah!) Watch out with amounts though. At first I chose 200g of cauliflower, but when I was cutting it in to pieces it didn’t seem like a lot (and I love to eat big, so the teeny tiny amount of cauliflower flowers looked a bit sad to me). So I added another 50g – which still didn’t look like much – and added the pieces to the food processor. Once shredded I got a huge amount of cauliflower rice. Realy, it was such a pile! So, I guess 200g was more than enough for one. 150 might have done the trick as well :). Lesson learned for next time. I ended up throwing away most of it. I still have half a cauliflower left in my fridge. I might end up as a 4 o clock snack or as another cauliflower side sometime this week. ♡

Now start the thai wok.

Start by peeling and slicing an onion.

Cut your chicken breast in to small pieces. Add a large wok pan to a high heat with some coconut oil (or olive oil) and add the chicken until it looks golden and brown.

Add the onion and a pressed garlic clove. Also add the ginger, peeled and cut up or pressed into small pieces.

Add one carton of coconut creme with a good amount of curry powder, season with salt and pepper too. Let it simmer for 10 minutes.

Meanwhile peel and slice the mango into thin slices. Add them to the wok and leave to simmer for another 5 minutes.

Heat a large pan on a medium heat with coconut oil. Add the cauliflower rice and stir until it’s soft but still has some bite. Add some coriander to the chicken and mango right before serving.

Et voila. Easy peasy (yummy) thai food.

Bon appétit.

Xo, Kirsten

Chicken in a Prosciutto di Parma jacket

Jacket chicken

This dish is great for showing off, because it consists out of layers which – in my modest opinion – always look a tad more fancy than just a plain serving of meat, veggies and potatoes or something like that. Also, there’s not much work to it. And people will love it. At least my mom did. But there’s always the possibility she just said so because I’m her daughter. You know, it’s a parents’ job to like and love everything the kid does. Though, my mamske isn’t one to lie when she doesn’t like something. Anyhow, drifting off topic. Let’s start to cook:

You’ll need (makes 2 servings, about 400 kcal pp)

Preheat your oven to 200° Celsius. Put a large grill pan on a high heat. Add the chicken breasts. I always like to bake them first, so the outside looks crispy and brown (no oven will give you that result no matter how long you keep it in!). Just bake them roughly on the outside, they don’t have to be done on the inside. Take them out of the pan and make an incision/gap right in the middle. Fill up with goat cheese.  You can use any other type of crème cheese, it’ll work just as fine. Wrap around the prosciutto di parma and pop in the oven for about 20 minutes.

Meanwhile heat a large wok pan with some coconut oil. Cut the broccoli and cauliflower into small pieces. Rinse them well before adding them the wok. Stir fry thoroughly. You can add some water to speed up the process. Leave the lit on top.

That is it. Looks pretty and tastes great. And quite easy and quick after a busy workday. (oh: and so healthy!) You can accompany this dish with rice or pasta if you want.

Bon appetit!

xo, Kirsten

Salmon burgers

Salmon Burgers

I’ve read so many ‘salmon burger’ recipes, and they were all so different that it was hard to find THE one. So, I did what I usually do when I can’t pick or make up my mind: choose the one with the prettiest picture (can turn out disappointing sometimes). But, I did add some different ingredients or mixed it with some other recipes. So, I’m not sure if this is the best recipe out there. But we loved it, so I’ll share it. It was my first time ever eating salmon burgers, so to go home made straight away was quite the risk. Best risk ever, salmon burgers are dang good! 🙂

You’ll need (serves 2 people, 432 kcal pp)

  • 300g (skinless) salmon fillet
  • 1 tbsp Dijon Mustard
  • Greek Yoghurt
  • 1 tbsp peeled and chopped (fresh) ginger
  • 2 garlic cloves (pushed through a press)
  • 2 tbsp lemon juice
  • 1 small hand cilantro
  • a pinch of harissa
  • a dash of salt
  • half a cucumber
  • 1 tbsp of coconut oil or olive oil
  • Small green asparagus

Whisk together the Dijon mustard, ginger, 1 garlic clove, lemon juice and cilantro with one tablespoon of greek yoghurt. (you’ll need the rest later on for the tsatsiki). Season with salt and a pinch of harissa. Set aside for a while.

Either finely chop the salmon or shred in a food processor. Watch out so you don’t shred for too long, it should stay a little rough and chunky. Add is to your sauce you set aside earlier. Now form 4 even patties.

Place the burgers on a plate with some plastic foil on top. Put in the fridge for at least an hour.

Meanwhile you can prepare the tsatsiki. Add the other garlic clove to the leftover greek yoghurt together with grated cucumber. Also put in the fridge.

Heat a large non stick pan on a high heat with some coconut oil (or olive oil), add the salmon burgers. Bake for a few minutes on each side until they’re golden and brown. Add a grill pan on a high heat with some coconut oil and add the asparagus. Grill them until they are soft but still crispy.

Serve with some leftover cucumber (and maybe some salad), the asparagus and the tsatsiki.

Bon appetit!

xo, Kirsten

* oh and my sincere apologies about the bad quality picture on top of the post. My camera isn’t working properly, I’ll try to upload a new one as soon as possible!

The perfect bolognese sauce


The days where I ate spaghetti Bolognese with bucket loads of ketchup on top are far (okay, maybe not that far) behind me.

I never seemed to like that traditional Italian dish. Which is odd, because your everyday child will probably put it on their ‘favorite food’ list. It wasn’t on mine, but I slowly got into it thanks to my dear old friend mr. Heinz. Nowadays me and mr. Heinz don’t tend to join forces as much anymore…

At the moment I prefer my bolognese sauce natural and sugar free. And – you could have known – as healthy as possible. So luckily for me, my mom and dad learned me the perfect spaghetti Bolognese recipe (healthyfied with a cupcakesandbeans touch, hence the home made mince). It’s not the ‘real deal’, because a real Italian wouldn’t even consider adding carrots or mushrooms. But hey, I’m only a pretend Italian. So I’m allowed to add whatever the hell I want. Enter: the veggies! 🙂

I went low carb this time and chose courghetti (zoodles) instead off pasta. The boyfriend did go spaghetti all the way. Just one extra pot that needs a clean afterwards, but otherwise: no prob!

You’ll need (serves 2 people, about 495 kcal pp IF you go courghetti instead of pasta!)

For the tomato sauce:

  • 2 shallots
  • 1 garlic clove
  • 4 tomatoes
  • a pinch of bell pepper powder
  • a pinch of harissa
  • 1 tbsp of coconut oil
  • 3 carrots
  • 200g of button mushrooms

For the minced meat:

  • 150g porc fillet
  • 150 veal fillet
  • 1 egg
  • 1 tbsp of coconut oil
  • (or you can buy some readymade minced meat)


First prepare your tomato sauce. Cut up one shallot into small pieces and peel and press a garlic clove. Fry them in a small pot in some coconut oil until it looks glaze. Cut up your tomatoes. Doesn’t matter if they’re still a bit chunky. Add the with the garlic and shallot. Season with salt and pepper, a pinch of bell pepper powder and some harissa. To taste, you can spice things up as much as you please. Let it simmer for a while. Mix the lot until you get a sauce texture.

Now prepare your minced meat. You can find a ‘how to’ here. Fry in a large pan and add to your tomato sauce once it’s done.

Cut up a shallot into small pieces. Heat a large pot (I used my ‘Le Creuset) with some coconut oil on a medium fire. Add the shallot. Peel the carrots and cut them up into small slices. Add them with your shallot when it looks glaze. Season with some salt and pepper. Clean the mushrooms and cut them in small pieces. Add them with the carrots. After a few minutes add the tomato sauce with the mince, now let it simmer for a while.

Meanwhile you can start to boil some water for your pasta or you can prepare the courghetti.

Et voila, that’s all there is to it. Oh, maybe one last tip: bolognese sauce tastes a million times better when prepared the day before. 🙂

Bon appetito!

xo, Kirsten

Bolognese sauce

DIY minced meat

Since I usually make my own mince, I thought I’d share a ‘how to’ here. That way, I can always refer to this post whenever I make minced meat. And you guys can still choose if you want to buy readymade minced meat from the supermarket or if you want it home made, which is way healthier. 😉

Anyhow, it’s easy peasy to make it. I have to warn you though, it’s a little dryer then regular mince. But I prefer it because I know everything that’s inside of it (not much 🙂 ). Wereas if you buy it from a supermarket, it’s filled with shady ingredients and the ‘meat’ are mostly leftovers. I say: eww!


First pick you meat, obviously you’ll need lamb fillet if you want minced lamb, chicken breasts if you want minced chicken and veal with porc fillets if you want mixed mince and so on. For a two person serving I’ll usually take little over 300g of meat. Because it sticks to the sides of the food processor you’ll probably end up with 300g of minced meat. 🙂

Cut up your meat into chunky pieces. Put them into a food processor together with one egg and a good amount of salt and pepper. I often add some harissa or other spices, because I prefer thoroughly seasoned mince. Start shredding until it looks like mince. (Jup, that’s how easy it goes!)


All there is left to do is to bake and serve it. (Or add some extra herbs like cilantro through your chicken mince: yum!)

xo, Kirsten