Healthy lemonade

Healthy lemonade

Don’t mind the gnome. He’s the star of our apartment and it was only a matter of time before he made his first appearance on the blog. His name is Guido, in case you’re interested. He’s a bit cheeky, but we love him anyways.

After making healthy Sprite, it was only a matter of time I tried to make healthy lemonade. But seriously, if we’re talking plain lemonade: just. Don’t. Realz. As a former unhealthy soda addict (Boo), these bubbly recipes are the greatest thing. Ever. It feels like you’re doing something naughty. Like, drinking unhealthy soda. But um… You’re not! It’s healthy-ass good for you and your sweet tooth! I mean. Bomb.com. Vitamin intake and so on.

You’ll need:

  • an orange
  • a lemon
  • sparkling water
  • stevia
  • a frozen berry (or two) that substitute as a tasty ice cube (and it adds a splash of pink)

Again it’s easy: squeeze the orange and squeeze the lemon. I thus use a sifter to make sure there is absolutely nothing but liquids in my glass! No pulp for this miss. Add some stevia (to taste. The more the sweeter. Obvi.) and add sparkling water. Now stir and…

Bottoms up!

Oh. And during the weekend, I may or may not add a splash of wodka. Skinny cocktail = Party Purrrrfection! Njam.

Xo, Kirsten

Healthy chocolate cupcakes

healthy chocolate cake

Chocolate comes from cacao, cacao comes from a tree, which makes it a plant. Therefore chocolate counts as a salad. The end.

Yeh, I think we all read that one ever so often on various social media. Not an excuse to go all chocolate munchies though! There’s some truth to it However. Chocolate isn’t bad. At least, dark chocolate isn’t. I eat a chocolate a day. Every evening. No skipz. With my cup of tea. A 70% cacao (the absolute minimum percentage) and sugarfree piece from  Galler. The. Best. Chocolate. I mean, I am a woman. And us girls need a little sweetness to keep us going.

Anyhow, if I do get to pick an absolute favorite chocolate cheat crave, it is moeulleux (chocolate fondant or chocolate lava cake). Ya know. That cake. Where chocolate runs out once you put your spoon inside. Delish! But it’s a chocolate BOMB that has got so many dang calories and sweetness in it you gain weight and lose teeth just by looking at it. It’s a fat-ass cake for sure, but I love it!

So. Like. Needless to say I was – omigod – feeling like the luckiest girl in the whole wide universe when I stumbled upon this healthy and clean only-100-calories-a-cake chocolate paradise. Uhu. Healthy//clean//and only 100 kcal. I KNOW!

Oh. And: it. Tastes. Amazeballs. So, without any further ado I gladly share the recipe with you. You may thank later babes. So this is guilt-free, healthy cupcakes part two. Part one is right here. You are so very welcome.

You’ll need (makes two cupcakes, 100kcal p/cake)

  • 2 tbsp cacao powder
  • 3 tbsp oat flower (just shred some quaker oats until they look like flour)
  • 2 tbsp stevia
  • 1/2 tsp baking powder
  • pinch of sea salt
  • 3 tbsp almond milk
  • 1 egg white
  • 1/2 tsp vanilla extract
  • 2tsp coconut oil
  • Optional flavors: walnuts, coconut flakes, blueberries,… whatevs! 🙂

Directions

Preheat oven to 180°C.

Meanwhile combine all dry ingredients in a bowl. Add the wet ingredients and mix until combined. Then pour the cake batter into your cupcake molds.

Bake in the oven for 12 to 14 minutes. Being super careful not to over bake them.

Now drizzle or top them with desired topping. Like melted chocolate, or like in the cupcakes pictured above: with blueberries. (and I may or may not drizzled some agave syrup on top afterwards) Njam.

Enjoy those lean, clean, healthy and totes GUILT FREE cupcakes. Ya. They are actually good for you. Hah.

xo, Kirsten

Healthy and lean chocolate cupcakes

Let’s talk Omelet

Salmon Fritatta

Nothing is more comforting than an egg in the morning. Or for lunch. Or for dinner. I mean, if you ever get a boyfriend-breakfast-in-bed treat, an egg on the platter is the bare minimum. Scrambled, sunny side up, egg whites only or hard/soft boiled. IDC. Always njam.

But, besides breakfast, an egg makes a perf’ dinner option too. It’s easy and it’s quick. A description that always sounds so dang good, in my opinion. It’s usually a kind of wait-and-watch-it-get-ready style of cooking. Just have to poke it every once in a while with a fork, and that’s basically all the cooking you’ll be doing. So this salmon fritatta came straight from egg heaven, it’s that good. The recipe was originally from Donna Hay, but I healthyfied it. Like yeah. Du-uh. If you want the real deal and splurge your ass off, go to page 72 in her cookbook. 🙂 (But my version tastes the same. And I should know, I’ve tried them both.)

You’ll need (serves two people, about 500kcal pp. Depends on what you do with the eggs)

  • 4 eggs, two egg whites (but you can go all egg white, or all plain eggs or another egg-mix. Whatevs. Just a small suggestion: a yolk contains good fats, so don’t be afraid to eat the yolk. If you’re dieting, you might want to skip the yolk and go egg white only. Like no calories whatsoever.)
  • 150g of smoked salmon
  • Some lemon zest
  • 170g low fat greek yoghurt (Instead of fat-ass/unhealthy cream. Eww/yuk. You will thank me later!)
  • 400g potatoes, peeled and diced (if you had a major workout, you can do 500g. If it’s a sunday and you sat on your ass the whole dag through, do 300g 😉 )
  • 60ml water
  • 1 tbsp coconut oil
  • salt and pepper

Directions

Add a large wok pan to a medium heat. Add coconut oil, potatoes and water. Put a lit on an leave to simmer for about 15 minutes until the potatoes are soft.

Meanwhile whisk together your eggs with greek yoghurt and lemon zest. Add salt and pepper. Whisk until your greek yoghurt doesn’t clutter anymore and it’s one smooth batter. Cut the smoked salmon in to small slices.

Add the eggs to the potatoes. Stir once and put the salmon slices on top. Leave to simmer for about 5 to 8 minutes. Use a fork during the process to make sure the moist egg also cooks.

Serve with some salad if you want.

Bon appetit!

xo, Kirsten

Turkey and sweet potato curry

Turkey and sweet potato curry

My bucket list contains a Thailand trip bullet point. Def because it’s supposed to be beautiful down there but, my main reason is because I love Thai food. I mean. They use peanut butter in their recipes. Omigod. And cashews. Lots of cashews. Obvi I adore going out to a Thai restaurant. There’s this place near by where I live that serves chicken with cashews and pineapple. I die. So good. Not to mention their recipes with yoghurt.

So. Whenever they opt mingling sweet potato with spicy ingredients… I’m game. Spices and sweet flavors were meant to date. Duh.

My mom used to make this recipe on sundays. Preferably with ‘Naan’ bread on the side. Another thing I love about Thai kitchen. That bread. Like honestly, all those herbs topped on a soft piece bread are dang addictive. So, I kind of ‘forgot’ to buy the bread to go a long with the dish. Might have been because I can’t stop eating it. Like I have no self control whatsoever. (I don’t. I really don’t. Keep me away from all things bread.)

So. To all Thai food lovers out there: you’re gonna LOVE this one. Oh and, needless to say it’s healthy. Always! 😉

You’ll need (serves 2 people, about 480 kcal pp)

  • 300g turkey breast filet, cut into small pieces
  • 400g sweet potato
  • 20 cl chicken broth
  • 100g frozen spinach (I used the Iglo cubes)
  • Salt and pepper
  • Cilantro

For the marinade:

  • 2 tsp thai curry paste
  • 2 tbsp soy sauce
  • 1 tsp stevia (or sugar)
  • 10 cl coconut milk
  • 1 lemon, juiced
  • 2 red chili peppers

Mingle all marinade ingredients without the lemon juice. Add the turkey breast pieces. Put in the fridge for about an half an hour.

Peel the sweet potatoes and cut into pieces. Boil them for a little while, I went for 10 minutes, in slightly salted water.

Remove the turkey from the marinade and stir fry until they look golden and brown in a deep pan or wok pan. Add the potatoes, the chicken broth and what’s left of the marinade with de defrosted spinach. Eh, so basically almost everything left on the kitchen counter! 🙂 Leave to simmer for another 10 minutes, Attention SIMMER, it should not boil!

Add the lemon juice and season to taste with salt and pepper and some chopped cilantro.

Done.

Serve with some fresh cilantro on top for a pretty presentation. And I promise you, you’ll want to eat this every sunday. With or without ‘naan’ bread on the side…

Bon appetit!

xo, Kirsten

Papardelle amore mio

Papardelle with cantharelles

I adore Papardelle. Real adoration. I kid you not. If I do eat pasta, it’ll better (preferably) be papardelle, because it’s my favorite kind. It’s yum!

I know what you’re thinking now though: Is it healthy? Nope. Is it good for your (my) mental health? Def. Everyone needs a huge-ass treat every once in a while. Not daily. Just, you know… Every once.

The best way to eat it, in my opinion, is with some sort of stew. (I could eat the ‘papardelle with lamb ragout’ they serve at the Italian around my corner on a daily base. It’s the best thing ever.) This time however, I chose to make it veggie proof. I believe one day a week should be veggie. Just because you can, and just because it’s a teeny environmental step that can make a huge difference. That is, if everyone would do it. My veggie day usually starts with my yoghurt parfait, for lunch I’ll make a fig and feta salad and for dinner, well, this is a dang great option. It’s not that hard, especially with such good recipes to get through your veggie day. 😉 YOU CAN DO IT peeps. Really. You can.

You’ll need (Servers two people, about 605 kcal pp)

  • 30g Walnuts
  • 2 garlic cloves
  • parsley
  • basil
  • 1 cup of spinach
  • 200g of cantharelles (a mushroom kind)
  • 1 tbsp of extra virgin olive oil
  • 200g of papardelle
  • 2 tbsp of parmesan cheense
  • oregano

Directions

First off rinse and wash the cantharelles thoroughly. They are usually fresh picked and might still carry some sand or tree a long. No good. Make sure you tap them dry afterwards with a kitchen towel or some kitchen paper.

Add the nuts and garlic (pressed) to a pan with olive oil on a medium heat. Stir fry for a minute. Add the cantharelles to the pan and put on a higher heat for about two minutes. Add salt and pepper. Meanwhile cook the pasta.

Now add the spinach and pasta and stir for another minute. Add the basil leaves and parsley to finish.

Serve with some parmesan cheese. A big tablespoon of parmesan cheese. Maybe even two. But hey, completely up to you!

Bon appetit!

xo, Kirsten

Super sweet and healthy pink lemonade

Healthy Soda

This drink is the bomb.com, seriously. I love it. I renounced Soda a while ago. Totally. I don’t drink it anymore. Ever. I just drink  tea (loads of tea. Apple, cinnamon and raisin from Pickwick FTW!) and water. And occasionally I drink juice or ‘healthy’ iced teas like the pretty-ass bottles from Arizona pomegrante or the honey one (though they’re usually still sugar loaded, and I rather cheat with chocolates than with iced tea).

And no. I don’t drink diet coke or diet anything for that mather. I did, but now I don’t. Why? Because it’s: eww/barf/sick super unhealthy. EVEN the diet versions. Don’t drink it. It’s no good. Believe you me, I’m an ex coca cola binge drinker and also ex diet coke addict. I feel way better ever since I banned both of them from my life. The break up wasn’t easy. Dang, did I miss the sugar in the beginning! But I said buh-bye to nasty-ass soda and started ‘drinking clean’. (I do love a glass of wine every now and then. But it’s worth the cheat, and hey, at least there is fruit in it… :))

Anyhow, I recently started looking for clean soda recipes. Sure glad I did! I had my first try-out today and I’m in love. It tasted so soda-ish and I did not feel guilty whatsoever. 🙂 We had tortilla wraps tonight, and they seemed to be an exquisite match with the home made lemonade. It felt a little like drinking a cocktail a long with it. And I do love a mojito with tortillas. Oh, during the weekend you can add a couple of wodka splashes to make it a real cocktail experience. But I already had enough to drink these past few days, so just plain soda for me this time.

So, here is the bubbly little pink lemonade recipe:

You’ll need (Serves one big-ass glass or two small ones)

  • Sparkling water
  • 1 lemon, juiced
  • 1 lime, juiced
  • Some frozen blackberries
  • Stevia (add to taste)
  • Ice Cubes to serve (if you want)

Directions:

Really? Ok. here we go: stir and enjoy. That easy! 🙂

Oh, I sieved the lemon and lime juice before adding it to my glass. Not pulp fan. I know it’s a kiddo habit to not want pulp. But hey, lemonade is a kiddo drink. So it’s allowed. But you gan pulp away if you prefer pulpy drinks. No prob.

Oh. And let’s talk benefits. This isn’t just a low cal and healthy soda-option. It’s super beneficial for your killer body. Let’s spill:

Lemon – helps neutralize free radicals and contains antibacterial properties.

Lime – weight reducer (I heart Lime) and benefits the skin (again: I heart Lime)

Blackberries – super high in vitamins and antioxidants

And. It’s pink. PINK.

Bottoms up!

xo, Kirsten

Food snob alarm.

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So, it turns out I’m a food snob. Not that I want foie gras, truffles and caviar on my plate though (at least not on a daily base). Nope. I’m the kind off snob that turns her head away in a disapproving grimace whenever around nasty-ass chemical food/drinks or products. And has a (very) strong opinion about them.

Like really, I’m turning into a total (wannabe) skinny-bitch-little-miss-know-it-all. Let’s just say, lately, I read and know a little too much about food in overall. And now comes the worst part: I’m not all that skinny and I often eat nasty-ass things. I put them in my mouth, enjoy them for a nasty split second and then feel super sorry. (I guess a lot of woman can relate to this lil’ confeshion)

The thing though, I know what’s good and what’s bad. And I know exactly what I’m putting in my mouth or shouldn’t be putting in my mouth. (Hey, it’s a start!) But I recently realized that I’m that person. You know, that person that needs to say it out loud and tells everyone (I might even sound a little scornful too) surrounding her what they are putting in their mouth WHILST putting it in their mouth. Takes away some of the enjoyment of eating a melocake when someone might mention along the way, out of their big mouth, that it’s a huge-ass fattifying 70 kcal for one cake. And you’re better off eating 70 kcal’s worth of nuts instead of that melocake because you’re body will absorb all the nasty chemical ingredients which will make you feel tired, bloathy, fat and as an extra: it might give you breakouts. (still craving that cake?) Not to mention the sugar-high.

Like, I’m a pain in the ass. For your sweet tooth. I’ll ruin it. Seriously. Ruin. It.

And. This is real life. That happened. Someone currently kinda hates me for ruing their one-melocake-that-week-moment.

I’m also turning into the person that judges (again, scornfully) what other people eat or what they’re cooking. When they think they’re preparing something ‘healthy’, I’ll nonchalantly spill out the endless list of all the things that are not so healthy as they believe them to be. While they’re eating it. Also, when anyone goes on a diet and is stupid enough to tell me about it, I’ll give them first hand tips and tell them exactly what they’re doing wrong. I won’t stop. I’ll start a serious “it’s not a diet, it’s a lifestyle change” rant with a million tips and tricks you’ll prob forget the minute after. (Don’t do sugar free aspartame stuff though you guys. Really. Don’t.)

I know. It’s bad. It’s sad. BUT. Here’s the deal: the more educated on food I become, the crazier I get. And I love it. Can’t help it. I’ve learned so much about food through reading (the internet is such a magical foodie place) that I HAVE to share my knowledge with my so called unaware friends. It’s like word vomit. Healthy word vomit nonetheless.

Luckily for me, I found my match. My boyfriend never minds me ranting about calories, homemade minced meat and stevia. He knows a lot too. Only he knows when to shut the F*** up. And I don’t. I’m a share bear. Share my knowledge to anyone who doesn’t want to know.

I just love to talk about food. It’s always on my mind. Hence the blog. And I’m also a huge muncher (you know, the one who always has food in her mouth. Carrots, mints, nuts, dried fruits, cherry tomatoes and so on. And a handbag filled with small pots that contain food.)

Anyhow: Point proven: I’m a food snob.

So that being said. Time for a piece of chocolate! (Dark. Sugar free. 70% cacao. That’s right!)

xo, Kirsten

 

Zucchini Cupcakes

Zucchini Cupcakes. Clean sweets.

I die. This is so good. And guess what – I’m about to make all the gals real happy – these cupcakes are clean, lean (green) and healthy-ass. Like: nothing unhealthy in them whatsoever. I kid you not. (I wouldn’t dare!) Oh. And. They taste AMAZEBALLS! You are welcome. From now on I’m a real, true Zucchini Cupcake fan. (addict maybe) Next thing on my to do list is to find a healthy and clean frosting recipe. Might try Greek Yoghurt again? 🙂 I’ll keep you guys posted. Or if any off you have a great clean or healthy frosting tip: do spill!

Ok. So. Here we go… For a little sweet tooth perfection to go with your tea. Ah, the divinity of guilt free sweets. LOVES it!

You’ll need (makes 4 cupcakes, about 110 kcal a cupcake. Y’all doing a happy dance yet? I KNOW! :))

  • 100g shredded zucchini
  • 30g oat flour (put some quaker oats in a shredder until it looks like flour)
  • 20g of almond flour
  • 10g of roughly shredded almonds
  • baking powder (I used half a package)
  • vanilla powder
  • cinnamon
  • 1 tbsp agave syrup (or honey)
  • 2 egg whites
  • 25g of almond milk
  • 1 tsp stevia (or two tsp :))
  • Some almond slices for garnish
  • 1 dried apricot cut into small slices

Directions

Blend eveything in a food processor, put into cupcake cups and top (garnish) with some almond slices. Bake at 180 degrees for about 20 to 30 minutes. First time I made them, I left them in the oven for too long, so they turned out a little dry. Also, I forgot to add almond milk (oops), because I was in a little hurry, so that might have been the problem too. 🙂

The original recipe also said to use apple sauce or a shredded apple. About 50g. I didn’t do that and used some more zucchini. If you do want to add the apple sauce, use 75g of zucchini. Rest remains the same.

Bon appetit!

xo Kirsten

Shrimp and fruit curry

Shrimp curry with fruit

Things with sauce are always better. They are. Always. But are they healthy? Most of the time not so much. And offcourse I’m not talking tomato sauce peeps. Du-uh. Usually sauce consists of cream, wine and loads and loads of butter. Good sauce? (The one granny makes with leftover meat grease) It’s one 100% attributed by unhealthy ingredients. Thank God there are ‘healthy’ sauces too. Like this one. Greek yoghurt instead of cream? You won me over when mentioned ‘Greek’. It’s my preferred cream swap. Really, Greek Yoghurt is the Best cream understudy. Works every time. I also use it when ‘mayo’ is needed. No one needs mayo when there’s greek yoghurt available. So, here is my healthy tip of the week: use GY whenever cream or mayo is needed. Easy peasy. You may thank me later.

I adore an eastern meal like the next person. But most of them are with all sorts of complicated don’t-know-how-to-pronounce-them ingredients and basically just A LOT of ingredients over all and usually it takes ages to prepare. Not a fan. But this one isn’t any of the above. It always receives compliments when made for company (My BF made a ‘mmm’ sound the whole meal through). I learned it from my mamske, who learned it from my grandfather (not her dad though, my dad’s dad. You follow?). And now I’ll spill it all. Oh. And it’s super easy and quick. Seems to be my catch phrase – subconsciously – down here ‘easy and quick’. Y’all love that, don’t you?

You’ll need (serves two people, about 464 kcal)

  • 30g of butter (Jep, butter this time, not cocnut oil. Could work though?)
  • 1 yellow onion
  • 1 garlic clove
  • 1 red apple
  • 1 banana
  • 20 shrimp
  • 1 pot with Greek Yoghurt
  • 1 tbsp Quaker oatmeal flour (put oats in a food processor and shred until it looks like flour)
  • 250g cauliflower rice (put cauliflower in a food processor and shred until it looks like rice)
  • pepper
  • 1 tbsp curry powder

Directions

Mix the oatmeal flour with the curry powder. Add the shrimp and make sure they are thoroughly covered with the mix. Set aside.

Peel and cut the onion into small pieces. Put a large wok pan on a heat together with the butter. Add the onion and the garlic clove, squeezed or cut up into small pieces.

Meanwhile cut the banana and apple into the smallest pieces possible. Add them to the onion together with the shrimp. Stir  them carefully. Add the Greek yoghurt with some pepper and leave to simmer for about 2 to 5 minutes. Actually. Until your shrimp look pretty orange (or is it pink?).

Put a large pan on a high heat with some coconut oil. Add the cauliflower rice Stir Fry while your curry is simmering.

Now serve in a big bowl with some mint or parsley on top. Delish’!

Bon appetit!

xo, Kirsten

French toast with berries and banana

French toast

So. I ran 7,5 km this morning. Not that I want to brag or anything (I totally do!), but I’m so dang proud of myself. This time last year, a 1 km run outside totally wore me out and I looked like an elephant who was trying to run elegantly down the streets. Thinking I was Jane Fonda, I think I came closer looking like some sort of female Al Bundy trying to do some sports. Major fail. So, babysteps, this morning I said buh-bye to my regular 5 km run and now I’m part of the 7K club. Is there such a club? Because I’m DEF allowed to join. 🙂 I was on a roll and I think I could have easily made it to 8 km or maybe even 9 (dare I say 10?) BUT my loving BF already finished his run long before me (I said I ran long, never mentioned I was fast. And I wasn’t. Really. I wasn’t – Babysteps remember) and he was patiently waiting for me so we could prepare a big-ass sunday morning breakfast together. Which was well deserved after such a great run. So. Um. I added extra sweetness as a little treat to myself! 🙂 Anyhow, we made this french toast – In Belgium we call it ‘lost bread’ because you use the old bread leftovers from your cabinet – which was the bomb.com. Yum. So next time you guys go for a run, this recipe can be your post-workout treat!

You’ll need (serves one, about 445 kcal)

  • 75g almond milk (Or plain milk)
  • 1 egg
  • 1tsp vanilla extract
  • pinch of cinnamon
  • Stevia
  • 2 slices of bread (In total I had 50g)
  • Agave syrup
  • 100g mixed frozen berries
  • 1 big-ass tbsp of home made Nutella
  • 1 banana
  • 1 tsp coconut oil

Directions

Whisk together the almond milk with the egg.  Add the vanilla extract, cinnamon and half a tsp of stevia (or more if you prefer it sweeter). Put your bread in the mixture and leave for a while.

Add a pan on a medium heat with some coconut oil. Add one slice of bread and bake for a minute or two until golden and brown. Flip and repeat on the other side. Set aside on a plate while you do the same with the other slice of bread. I chose to cut them in triangles, I believe bread tastes better triangle shaped. I’ve made it a point to eat them in triangles whenever I can. (And I try to make my BF do it too)

Now slice your banana in half and add to the pan. Sprinkle some cinnamon on top. Add the mixed berries around (not on top) your banana together with some more stevia. What can I say, I love my berries as sweet as possible! Flip the banana and also bake the other side. Now cut up with a wooden spoon and mix with the berries.

Put the warm berries and banana on top of your bread and add some agave syrup (told ya I was going extra extra dang sweet as a treat. Sorry not so sorry.) and add a big-ass tablespoon of home made Nutella on the side.

Yum.

Bon appetit!

xo, Kirsten