Chickpeas go Chips peas

Healthy Snack// Chips Peas

It’s chips but not so much. It’s minus all the gross, fatty, chemical and greasy stuff. Like. Forget Oven Baked so called ‘healthy’ chips, and DEF forget about plain chips. If you crave a big bag of chips, make these and thank me later!

I love them. Mind you, it’s a treat. So nop, you should not be making (and eating) these every single night. Unless you’re a daily 10K runner. But, instead of empty calories and no nutritional value whatsoever that you get from chips, these chickpeas are healthy and they count as nutrition. So they’re calories your body can put into good use. With plain chips, your body can’t do anything but gain weight and add some extra fat on your tummy and hips. And you don’t want that with summer lurking around the corner, right?

It’s easy PEASy. Pun intended. And it tastes delish. Can’t wait to serve these at my very next dinner party! šŸ™‚

You’ll need

  • 1 can of chick peas (preferably organic)
  • Himalayan pink Salt
  • Spicy curry, oregano, paprika powder,ā€¦ (you can season them with whatever taste you crave)
  • 1 tbsp of olive oil
  • Baking paper


Preheat your oven to 200Ā°C.

Remove the chickpeas from the can and rinse them very well with cold water.

Now dab them dry with a paper towel. You’ll want to make sure they’re very dry, because they’ll be extra crisp without the moist.

Add the chickpeas in a bowl and sprinkle some olive oil on top. Now add as much herbs as you want. I always start with some pink salt and add whatever I crave afterwards. Want plain salt or salt and pepper or curryā€¦ Just mix and match.

Put a baking paper on an oven tray and spread the chickpeas on top. Now pop in the oven for about 15 minutes.

Flip the chips around and pop back in the oven for another round. I would suggest 5 extra minutes, but you’ll have to watch them carefully and remove when you feel they’re crispy enough.

So so sooo good. Even the boyfriend was game. Buh-bye chips.

xo, Kirsten


Skinny pizza

Cauliflower Pizza

I was supposedly going to eat pizza for lunch with some colleagues last week. Sadly it turned out I had a lunch meeting slash brainstorm with sandwiches. So I had to skip the pizza.

Mmkay. So I had food. Sandwiches. (with butter, yuk!) My tummy was filled. But boy did I have a pizza crave the whole dang day. And since I was home alone, I couldn’t suggest to anyone to go out to grab a bite to eat at, let’s say, a pizzeria?

And then it came to me. For weeks I’ve been meaning to try the ‘clean’ pizza recipe that’s been booming across several ‘healthy’ blogs. The cauliflower pizza. I had every ingredient that was needed in my fridge. So perfection. A clean pizza. Like, meet my crave and remain healthy? LOVE. Needles to say I was game and forgot all about my ‘actual’ pizza crave.

Somewhat of a warning isĀ in order though. It’s nothing like an actual Italian pizza. And you’ll still taste cauliflower. Obvi. But I’m always so proud and happy when I made a healthy, skinny swap, that I don’t miss the real deal for a sec. If that doesn’t work for you, just go ahead and eat your whole day worth of calories, fatty pizza. I’ll be the one looking ab fab in my bikini bod this summer thanks to my skinny pizza šŸ˜‰ (I wish, really. Work in progress though)*. So here we go, Pizza Italiano a la clean.

You’ll need (serves one person)

For the crust:

  • Cauliflower (I used about 150g for one small pizza)
  • 1/2 egg (whisk it first, then you’ll be able to use half)
  • 60g of mozzarella (I used plain, you can use light too. To make it extra light)
  • Oregano
  • salt and pepper
  • 1 tbsp of olive oil

Toppings: (this is only a suggestion)

  • tomato sauce*
  • feta cheese (or parmesan cheese, I did not have any in the fridge)
  • basil leaves
  • Optional: tuna, veggies, italian ham, olives,…

*Make your own tomato sauce! It’s easy peasy: add a small pan to a medium heat. Chop an onion and some garlic and add to the pan. Now cut some tomatoes into chunky pieces and add to your pan. Season with salt and pepper, paprika powder and some harissa or some spicy curry. Leave to simmer and mix. Done.


Preheat your oven to 200Ā°C.

Add the cauliflower to a food processor and shred until it looks like rice.

Pop the cauliflower rice in an microwave safe bowl and put in the the microwave for 8 minutes.

Now put the ‘rice’ on a kitchen towel and try to squeeze some water out (this way, you’ll crust will become extra crunchy), put the rice back in the bowl together with mozzarella and egg. Now mix with a fork (or with your hands) until you get something that looks like dough.

Put a baking sheet on an oven tray. Add the cauliflower dough on top and form a pizza with your hands. SprinkleĀ some olive oil on top.

Put in the oven for 20 minutes.

Now prepare your toppings. You’ll need to cook and grill everything because the toppings will only be in the oven for a few minutes. (for example, if you crave asparagus on top, you might want to grill them first)

After 20 minutes removeĀ the oven tray fromĀ the oven and add the toppings.

Add a thin layer of tomato sauce first (too much sauce won’t do much good to your cauliflower crust), add some cheese and top with your veggies. I only added basil and feta cheese. I’ll go more adventurous next time. I promise.

Pop the tray back in the oven for another 5 minutes.

And then: eat your heart out on this skinny pizza treat!

Bon appetito.

Believe you me, you girls will love this. It”s the

xo, Kirsten

*Oh and just so you know. In three weeks, I’ll be eating the real deal for 14days straight. I’m leaving for two weeks in the lovely Italy. Visiting Lake Como, Tuscany and Umbria. And I plan on eating as much pizza, pasta and gelato as I possibly can. No worries. I plan on packing my yoga mat and running shoes.

Banana bread (I say cake)

Banana bread

I think I just discovered a new favorite dessert. And breakfast. And lunch. And perhaps even dinner. All in one.Ā Banana Bread. I die. Itā€™s that good.

And itā€™s healthy.

And itā€™s super sweet.

Colleague treating with cake or pie for their birthday tomorrow? No prob. Just grab a piece of your ab fabĀ bananaĀ breadĀ and you wonā€™t mind skipping a bite of that nasty calorie bomb cake for one bit. I did that exact thing today. And I did not crave the chocolate cake or apple and cinnamon cake once. Ok. Maybe once. But then I had myĀ bananaĀ breadĀ to the rescue. Heaven.

Iā€™m a cake fan. I love to cheat with a big piece of (dry) cake. So, this ā€˜breadā€™ (I say cake) is perf.

I made it in a quick last minute rush the night before ā€“ and off course took a petite bite while it was still hot an gewy ā€“ to keep my munchies in check the day after. Best. Decision. Of the week.

I did underestimate the amount ofĀ bananaĀ needed in the recipe. We had two ripeĀ bananasĀ at home. But apparently you easily need three to receive 300g ofĀ bananaĀ (I got up to 250g with my threeĀ bananas. No prob. Tastes great). Eh. Let’s say weā€™re out ofĀ bananasĀ ATM.

But, without any further ado I present you my healthy cake option. And you may want it for breakfast with some fresh fruit too. Just saying.

You’ll need (calories: see below*)

  • 140g spelt flour
  • 100g self-raising flour (baking powder)
  • 2 tsp baking soda
  • 1 tsp salt
  • 300g ripe banana
  • 3 eggs
  • 150ml greek yoghurt
  • 2 tbsp maple syrup (or agave syrup, or honey) > add more if you’re a huge sweet tooth. Mind that bananas are the sweetest too!
  • 1 tbsp stevia
  • 100g blueberries
  • Pecans for topping. Or coconut/almond slices


Preheat your oven to 160Ā°C.

Mix your dry ingredients: flour, self-raising flour, salt and stevia.

Mix your wet ingredients in another bowl: mashed bananas, greek yoghurt, eggs and maple syrup.

Combine the wet and dry ingredients in one bowl. And carefully add the blueberries true the batter.

Add the mixture in a cake mold which you’ve greased with some coconut oil. Put some pecans (or any other topping you crave) on top.

Leave in the oven for about an hour an 10 minutes. Keep an eye on it though.

I promise, you’ll love me for sharing this recipe!

xo, Kirsten

Healthyfied ketchup love

Healthy ketchup

I donā€™t know why I didnā€™t think of this any sooner!

I made my own, healthy (Like du-uh) ketchup last weekend.

And it was grrrreat. Ask the boyfriend, he loved it too. And heā€™s usually a hand-me-the-mustard-please-babe kind of guy.

I used to accompany ketchup with everything. Really everything. I adored that sweet redĀ sauce as if my life depended on it. Serious Heinz addict.

I ate it with croque monsieur, burgers, French fries, sandwiches and I might even have added some to my spaghetti Bolognese sauce every once in a while. Mmkay, always.

So needless to say it was a heartfelt goodbye after I decided to skip unhealthy, badass sugary stuff in my daily diet. Like, you got that right, ketchup. So I said buh-bye to Heinz and welcomed Balsamic vinaigrette in my life when craving a sweety sauce.

So, last Saturday we had chicken pita burgers on the menu. And I didnā€™t feel much for theĀ tzatziki sauce that’s supposed to go along. I craved ketchup. Craved it real bad. And all of a sudden it hit me, why not simply make my own?! Actually easy peasy, or so it seemed after some in-depth google research.

I promise you this: youā€™ll never ever want bottled, processed, sugary, crappy, bad-ass ketchup after a bite of this one.

You’ll need:

  • cherry tomatoes
  • 1 tbsp apple cider vinegar (preferably organic)
  • 1 tbsp cinnamon
  • Some stevia
  • 1 tbsp of maple syrup (or agave syrup or raw honey)
  • 1 tsp himalayan pink salt (or sea salt)
  • Optional: powdered chia seeds (put chia seedsĀ in a blender) for thickening


Put a small pan on a heat with a little bit of coconut oil (or olive oil) and add the cherry tomatoes.

Add the cinnamon, stevia, apple cider vinegar, maple syrup and salt. I have to admit the amounts above are a wild guess. lets just say I tasted my way true the seasoning. You can go as sweet as you want by adding more or fewer seasoning. Entirely up to you.

* if you want a thick sauce you can add some chia seeds too

Leave to simmer until the tomatoes start to melt and become a paste.

Blend them and leave to simmer for a few more minutes.

Let it cool and put in the fridge for later.

Serve with anything that worksĀ with ketchup. And that’s a lot. You know the drill!

Bon appetit sauce lovers.

xo, Kirsten