Baked Banana breakfast love

Baked banana

I could eat this every single morning. Ugh. Mmkay. I eat this every morning.

I kid. I kid.

Kind off.

I know it’s wise to switch things up and to eat different kinds of breakfast every day. Apparently your body needs a break from the same food items. And during the weekend, I usually manage do so. By making pancakes or eating eggs for breakfast. But. During the week, I simply crave my usual breakie. It’s that good. It puts an instant smile on my face when the first spoonful enters my mouth.
I can’t deal. So I just decided that I’m going put up my best ‘whatevs’ act and eat this sweetness as much as I can. With the occasional overnight oats in between to ‘give my bod a break’.

I mean, it keeps me full for quite a while (and for a self-proclaimed muncher – someone who keeps eating the whole dang day -, that means a lot), it’s packed with vitamins and superfoods and it contains everything a working class girl needs to kick start her day. Oh. And it’s healthy. Off course. So, I don’t see anything wrong with my baked banana scramble thing for breakfast

So, if you’re wondering what kick starts my day, without any further ado I give you the recipe of this the dish!

You’ll need (about 327 kcal)

  • 1 banana
  • 100g of frozen berries (whatever you want, I usually pick a mix)
  • 10g of quaker oats (add more if you have a big day ahead or a big appetite)
  • 1 big-ass tbsp of cinnamon
  • stevia
  • 0% Total greek yoghurt
  • 1 tbsp flax seeds
  • 10g goji berries


Put a pan on a high heat. Add the quaker oats and move to the sides so they can bake.

Now cut your banana lengthwise and in half and add to your pan. Generously sprinkle with cinnamon.

Add the berries. On the side. I also added some stevia, because often they taste a little to sour for my taste. Let the whole lot bake for a while and flip your bananas on the other side. (And I may or may not add some more cinnamon)

Meanwhile prep your greek yoghurt. Add some stevia, Goji berries and flax seeds and stir.

Now start mixing the ingredients in your pan until you get some sort of banana-berry-oat scramble. Add this to your yoghurt and have yourself a major foodgasm. Yeh. I really just wrote that.

You early birds may thank me later.

Bon appetit!


xo, Kirsten



Skinny Fish sticks

Skinny Fish Sticks

Jah. You read that title right. I made home made HEALTHY-ass skinny fish sticks. And they were the

I had a crave, but did not want to give in. So I decided to meet my crave by making my own clean and super healthy version. And guess what: I tasted even better than the gross/fatty/greasy real deal. Hah. Beat my crave real classy and wisely I’d say. Kirsten vs. Fast Food: 1-0.

When I was a little girl we always had ‘Dirty Fridays’, ‘Vettige Vrijdag’ in Dutch – or literally translated greasy fridays, but Dirty Friday has a better ring to it – which ment we ate something quick and not so healthy just because it was friday. And mostly because my mamske did not feel much for cooking any big dinners that one day a week. And because: TGIF!

I loved it.

Off course. (Back then I still was a die hard ballet-girl, so one greasy/dirty day a week did not make all that much of a difference.) One of my favorites on the Dirty Friday menu was Fish Sticks with fries or with mash. Yum. And whilst I was reminiscing those fridays last week, my crave came to life.

Enters, my healthy and skinny version. Happy Dirty Friday babies! 🙂 Oh yes yes. I know it’s wednesday today. But in this way you can go out and shop all the much needed skinny fish ingredients. Like. Way ahead y’all.

You’ll need (serves two, about 405 kcal pp)

  • 300g cod fillet, cut into neat fish-stick-look-a-like bars
  • 40g quaker oat flour (shredded oats)
  • two egg whites
  • 200g of frozen spinach (or fresh if you prefer that)
  • 200g of parsnip (and I may or may not have added a potato, they BF added lots)
  • 1 tbsp of coconut oil
  • nutmeg
  • Himalayan pink salt and pepper


Take out the spinach so it can defrost.

Brush the egg white on the cod fillet bars. Add some salt and pepper on top. Roll them in the oat flour afterwards until thoroughly coated. Add a pan on a high heat with some coconut oil and fry the fish sticks until they look golden and crispy.

Meanwhile steam the parsnip (and potatoes).  Add them with the spinach and mash together with salt and pepper and some nutmeg. I also added some coconut oil to make sure I had a creamy mash.

Serve and eat up your guilt-free Dirty Friday dinner.

Thank me later!

xo, Kirsten

Chicken with veggies and curry

Chicken and veggie curry

I Loved loved loved it when my mamske used to make this. When I was young, we ate this with a creamy curry sauce. Okay. Sometimes we still eat it with a creamy curry sauce. But nowadays we make a healthy/skinny bouillon version and it’s delish/yum/goodie-ass. Oh. And you can’t ever go wrong with chicken and curry. Never. Ever.

I usually pair it with cauliflower rice. Unless it’s the weekend, then I go rice all the way. I’m a weekend cheater.

But, without any further ado here’s the recipe my mom thought me:

You’ll need (serves two, about 310 kcal pp)

  • 300g of chicken breast, cut into small pieces
  • 3 carrots
  • 1 red bell pepper
  • 200g button mushrooms
  • 1 onion
  • 1 garlic clove
  • Ginger
  • 2 tbsp of curry powder
  • 250ml of chicken broth
  • 1 tbsp coconut oil
  • Pink himalayan sea salt (I’m such a fan and it’s so healthy-ass!) and pepper


Add a large wok pan on a high heat with some coconut oil.

Peel and slice an onion, ginger and also peel a garlic clove and press it together with the onion and ginger in the wok pan. Stir until it looks glaze.

Meanwhile peel your carrots and slice them up into small pieces. Add them with the onion and leave to simmer. Season with some salt and pepper.

Cut your bell pepper in halve and remove the seeds. Slice into small pieces and add to the wok. Stir fry while you continue cooking.

Peel (jup. lots of peeling going on) your mushrooms – or clean them – and cut into quarters. Again. Add to the wok.

Sprinkle two big tablespoons with curry powder on top. Now add the chicken broth and leave to simmer.

Meanwhile bake your chicken until it looks golden and brown. Add to the wok pan and simmer for another minute or two so all the flavors mingle.

Serve with cauliflower rice, noodles or plain rice.

Bon appetit!

xo, Kirsten

Cauliflower rice

Cauliflower rice

When this isn’t your first time visiting Cupcakes and Beans (I love you, in that case :)) you already know I usually don’t do carbs for dinner. (I do for breakie and lunch, because I need the fuel)

Why? You wonder. Wellll: because they make your belly nasty-ass bloated and because lounge-ing in your sofa watching Awkward marathons on MTV – omigod, it’s totes the best show on television! – wont really burn anything so the carbs will stick around and turn into fat. Which is eww!

If you do plan on being a major sporty spice or an active little girl after dinner: carb up. If you’re not: ditch those carbs and do a carb swap!

After talking courghetti a while ago, it’s about time we talk cauliflower rice. (I already combined it here and here) It looks like rice, it feels like rice on your tongue and it tastes like ric… Eh. Mmkay, it tastes like cauliflower. Because it’s made from cauliflower. Du-uhs are in order.

Anyhow. I love cauliflower. So I don’t mind tasting it with my curry or shrimp dishes. If you hate the taste of cauliflower: don’t read on. Because we’re going to get down and dirty and talk all cauliflower from now on. So if you are a Cauli-hater, you’ll just have to suck it up and skip the rice and be boring and swapless.


You’ll need

  • Cauliflower (I make about 150g per serving)
  • Parsley (optional)
  • Coconut oil (or olive oil)


Shred your (raw) cauliflower in a shredder until it looks like rice. (yah. It’s that simple)

Add a large pan on a medium heat with a tablespoon of coconut oil. Add the cauliflower rice and sautee it for a few minutes. You don’t want to over cook it until it’s too soft. Rice has a bit of a bite, so your cauliflower needs to keep the bite too.

Add some parsley (or don’t) and serve with your dinner.


You’ll be ever so thankful, because you wont miss your rice for a bit and you wont be jealously looking at the boyfriends rice heaped plate.

Bon appetit!

xo, Kirsten


Thai beef salad

spicy thai beef salad

Sometimes, my inner rabbit screams for greens. Enters: a salad for dinner. IDC if it’s a super summer kind of dinner in the midst of winter >> I eat enough mash things and oven roasted dins to mix it up with a salad every once in a while. And uh, since Belgium had the hottest 8th of March in like ever (yeh, records fell. 19°C during winter. I luv it), a salad couldn’t be more appropriate.

Now. I know the basic salad is usually accompanied by fish. Chicken. Or shrimp/prawns. This time, I chose steak. ‘Thai beef salad’ always makes me mouthwater – before I even see the actual result – when stumbled upon on a lunch menu. So. Um. How about I try to make my own version for dinner. Spicey and sweet at the same time to me is like: bring. It. On.

This is perf’ after a munch-weekend with lots of family dinners and restaurant date nights. A regular weekend to me. Kind of.

Which makes most Mondays the usual sorry-but-not-so-sorry-I-ate-THAT-much-yesterday-and-the-day-before kind of dinners. In that case, I present you: thai beef salad. And I may or may not accompanied that with my healthy lemonade on the side.

Mmkay. Here you go my little munchers:

You’ll need (serves two)

  • 300g steak
  • 1 pomegranate
  • 1 red bell pepper
  • Salad (pick your fave)
  • 4 to 6 tbsp roasted sesam oil
  • 3 lemons, juiced
  • 1/2 red chili pepper
  • 1 handful of cilantro
  • Pink Himalayan sea salt
  • Black pepper
  • Stevia (or sugar)


Bake your beef for about three minutes on each side (or more, if you prefer it well done). After, cover your pan with some tin foil and leave to rest.

Meanwhile, prep your salad.

Cut up your bell pepper. I baked it for a few minutes on a medium heat in a grill pan. But raw works too. Remove the pits from the pomegranate. I gathered the juice from the pomegranate too, in a bowl.

Remove the white seeds from the chili pepper (unless you love spicy. Like. Real spicy) and chop the pepper finely. Add them to the pomegranate juice bowl. Chop the cilantro and mix together with the chili-pomegrante juice together with the lime juice, sesame oil and Himalayan salt and pepper. Add some stevia to taste. If you like things spicy, you wont need much sweetness so be gentle with the stevia (or sugar). I think I added a good teaspoon.

Slice the steak. Add on top of your salad. Now add the sauce and put the pomegranate seeds on top.

This salad is the Light and super summer.

Bon appetit!

xo, Kirsten

Start Oil Pulling asap!

Oil Pulling

Why you should be pulling oil. Rather yesterday than today:

Sooo. I’ve read about this like, um. A week ago. And I’ve been hooked ever since.

I know you’re thinking (because I was thinking the same thing when I read about it): “WTF is oil pulling? And WHY would you want to do that?” Well, I’ll try to spill below and convince you to try the same. And if I can’t convince you: Feel free to call me crazy/stupid/lame. I’ll reply with a big-ass sparkly white teeth smile! Obvi.

Some facts: It has been around for years. It’s an ancient Ayurvedic technique. It basically involves swishing oil in your mouth for 15 to 20 minutes  on an empty stomach (I worked my way up to 20, I started at 15 minutes. Today, 20mins is a piece of cake. Baby steps). It pulls toxins out of your body through your mouth. Bacteria get stuck in the sticky oil when you swish it around and they dissolve. I know, sounds eww. But it’s the greatest thing.

I do it during my morning make-up and hear routine. And I may or may not be doing some squats too whilst pulling ze oil.

Easy peasy. Just pick an oil {I use coconut oil, but I heard sesame oil or plain oil will work the same magic}, put a tablespoon – or teaspoon – in your mouth and move it around for 20 minutes. That seems long, but if you’re occupied doing something else (make-up, hair, sporty spice moves, prepping your breakie), it flies by.

Make sure NOT to swallow it. The oil will be filled up with toxins and you don’t want to swallow those. Really. When you’re done, just spit out the toxic waste into the trash. Do not spit it down the drain, because oil will solidify again. You don’t want that mess in your pipes.

Do I like to do it? Let’s be honest here: not really. But neither do I like running that much, and still I go ahead and bust my ass off every other morning. Ya. A healthy life is a pain in the ass.

But, the benefits of oil pulling are endless. I mean, to name a few: whiter teeth (I’m DEF seeing results, and no ‘whitening’ toothpaste or pen ever worked that magic on my precious teeth!), no more cavities (not that I ever had any, but better safe than sorry), fewer headaches (my favorite benefit, didn’t really notice that one just yet though), no more bad breaths (I’m feeling minty fresh already), strengthens teeth, jaw and gum, cures acne, eczema & other skin care issues (say buh-bye to those nasty-ass blackheads) clears sinuses (might be the reason why I’m hooked to it) AND it relieves hangovers. Splash of wodka? Anyone? Oh. And it’s also an overall body detox.

Ahhh, I mean. Why did I only discover this a week ago?

So start doing it. Now! Mmkay?

And if you have any other crazy healthy routines: spill!

And if you don’t believe me, just google ‘oil pulling’. Lots and lots of other opinions on the oil subject out there. (and they’re all pretty dang amazeballs)

Xo, Kirsten

The day after crackers

Avo egg white crackers

When I feel the need to act majorly healthy-ass to compensate a big-ass unhealthy meal from the day before (oops.) I usually tend to go for a salad or crackers for lunch the day after.

But. Even with few ingredients you can have a low calorie fiesta on your plate. Like. No biggie to cut down for one day.

Sunday I was in need of small portions and healthy meals the whole dang day through (after lots of bubbly drinks and sushi the day before. And I may or may not have eaten some candy too. Ok. Not some. A lot.)

It’s an easy lunch. But. Just wanted to share it with you guys in case you’re ever lost for inspiration and in need of a quick and healthy lunch option. It’s delish. Obvi.

Avocados are a MUST on your weekly menu. Sure, they are high in fatty calories, but their benefits weigh out the cals. I mean, they contain healthy fats. Your body needs fat. Low fat diets are so 90’s. Yeh. Keep that in mind!

I did skip the yolk this time, because I already got enough fat from the avo and wanted a lot of omelet. So low cal egg whites were the way to go. But you can add as much yolk as you want.

You’ll need (serves one, 350 kcal)

  • Two Krag spelt crackers (spelt, so gluten free. You could go whole wheat too if you want. Just don’t pick nasty-ass white bread or crackers! You – and your belly – may thank me later)
  • ½ avocado
  • 3 egg whites
  • Pink Himalayan salt
  • Pepper
  • Curry powder


Now easy. Bake the egg whites. I scrambled them, because I think an egg white omelet looks a bit strange. It’s like an enormous white pancake. Scrambled looks way tastier. Add salt and pepper to taste and some curry powder.

Now add the eggs on top of the crackers with some avocado slices.

Finish with a good amount of pink salt and pepper and some more curry powder.

You’ll love.

I promise.

xo, Kirsten