Eggplant Lasagna

Eggplant Lasagna

Lasagna is one of my favorite Italian dishes. Sadly, it’s quite the dish calorie wise. So I usually think wisely (do I?) before I fill up my plate with a big portion. Like, take lot’s of salad on the side and a responsible portion of lasagna. Ahem. I mean, I try.

Luckily for all of us Italian food lovers out there, there are enough clean and healthy options to keep us going.

This recipe is mouth watering. And I’m sure it will back on the menu in the near future because it was so yum. Me and the boyfriend were mmmm-ing our way through the entire meal last week.

Oh. And it counts as a carb swap. Since we’re substituting the lasagna pasta layers with eggplant layers. Awesome!

So without any further ado, an easy, healthy lasagna look-a-like option:

You’ll need (serves two)

  • 2 eggplants, sliced lengtwise
  • 1 low fat mozzarella, sliced
  • Salt and pepper
  • olive oil
  • dried ham (prosciutto)

for the tomato sauce

  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 4 tomatoes
  • A handfull of cherry tomatoes
  • 6 sundried tomatoes
  • 10 black olives, cut in halve
  • 1 tbsp coconut oil
  • salt and pepper
  • fresh basil
  • herbs like oregano, paprika
  • Optional: grated parmesan

Directions:

Preheat the oven to 180°C.

Slice the eggplant in thin layers. Sprinkle them generously with seasalt and put them in a colandor with a heavy plate on top so the moisture can pull. That way they’ll turn out less chewy. Leave them for half an hour. After rinse them well and dap dry with a paper towel.

Meanwhile you can prep the tomato sauce. Braise the shallot until it looks glaze in some coconut oil. Add the tomatoes and let them fry for a few minutes. Add the cherry tomatoes and sundried tomatoes with salt and pepper and some herbs to taste. Leave to simmer. After you can blend the sauce or leave it like that, for a chunky result (most of the tomatoes have allready melted). After add the black olives.

Put a baking sheet on the oven tray and add the eggplant slices with some olive oil sprinkled on top. Season with black pepper. Roast them in the preheated oven for about 10 to 15 minutes.

No start to layer. An eggplant slice, some hot tomato sauce, some mozzarella and dried ham and again tomato sauce.

Finish with parmesan and some basil leaves.

Bon appetito!

xo, Kirsten

Pineapple adoration

Baked Pineapple

I Always crave dessert after dinner. Always.

Usually I’ll grab a piece of dark chocolate (70% raw cacao) sprinkled with coffee or coconut (I get it at my local Bio shop) to join my cup of tea. And it’s sweetened with cane sugar, so no white processed sugar problems in my daily chocolate intake. I still want to stay kinda healthy during my sweet crave.

But every now and then – ESP during the weekend – my dessert is a tad bit more adventurous.

This time we had vegan (I’m avoiding cow’s milk for a while) vanilla-coconut ice cream with baked pineapple. I know. Vegan Ice Cream. It sounds silly, but I promise you it tastes just like plain ice cream.

Don’t worry, I still eat a plain ice cream every once in a while. On a cone. (Form the Gelato Factory, the best ice cream in Antwerp!) But when at home, I still try to cheat as healthy as possible. Without compromising in taste.

Anyhow, if you’re any close in being a pineapple lover as I am – it’s one of my favorite fruits, but such a pain in the ass to ‘peel’ – you’ll love this. It’s easy (minus the peeling part) and a tad bit more special than the everyday piece of chocolate ;).

You’ll need

  • 1 (or two) big scoop(s) of ice cream
  • 1 slice of pineapple
  • 1 tbsp agave syrup or honey
  • ½ lime
  • 1 tsp cinnamon

 Directions

Sprinkle some lime juice and agave syrup on top of your pineapple.

 Put a pan on a high heat and add the pineapple. Sprinkle with cinnamon. Bake for a few minutes on each side.

 Put on a plate with a big scoop of ice cream on top. (And maybe some extra agave on top :)) Eat before it melts!

 Happy deserting!

Xo, Kirsten

Pineapple adoration

Homemade Mango chutney for dinner

Homemade Mango Chutney

I think Mango Chutney is the perfect dip.

 Whenever there’s a BBQ on the menu or just plain crackers with chutney as an appetizer: I’m game. I could eat it by the spoon.

Sadly, most people simply open a jar, put it in pretty bowl, and serve Mango Chutney filled with processed sugar crap. Kind off waist for the healthy mango.

 I researched my way through google only to find out that making your own Mango Chutney is pretty dang simple and pretty dang delish’. Lovely. Let’s do this. It turned out even more delish’ than I was hoping for. 😉

We paired the home made mango chutney with curry chicken skewers and green asparagus and some (cauliflower) rice. Best. Dinner. Ever. And very much (skinny) summer approved. Yumyum.

You’ll need (serves two, about 320kcal pp – with cauli rice)

For the Mango Chutney:

  • 1 mango, cut into small pieces
  • 2 tbsp stevia
  • 2 tbsp Apple cider vinegar (Sheds those kg’s like it’s nobody’s business!)
  • 1 tsp ginger
  • Salt
  • 1 sjalot
  • 1 tbsp coconut oil
  • 250g of chicken breast
  • 200g green asparagus
  • 1 tbsp coconut oil
  • Spicy curry powder
  • Salt
  • Paprika powder

Directions 

Finely chop the shallot and sautee for a while in some coconut oil.

Add the mango and let it boil along

Add the stevia, vinegar and ginger and season with salt.

Leave to simmer for about a half an hour. Let it cool. (or serve warm, if you prefere)

 Meanwhile add a grill pan to a high heat with some coconut oil. Put the asparagus in the grill pan after you removed the ends (the last cm or two/inch).

 Now cut up the chicken breast and add to a skewer. Season well with paprika and curry powder and some salt and pepper.

 Put in a pan on a high heat.

 Serve with rice or cauliflower rice.

Enjoy!

Xo, Kirsten

Mango Chutney

Baked Oatmeal

Bakes Oats

I love oats for breakfast.

Though I never really eat them in a ‘traditional’ way. Ya know. Where you add some oats to a small pan with (almond) milk on a medium heat and stir until they’re done. Ain’t got no time for that. And I don’t like the glue-like texture it gets.

I do – on the other hand – LOVE pan baked oats. It’s my basic breakfast that I’ll eat about 5 times a week. And whenever I’m in a hurry I’ll prepare overnight oats to have a quick breakfast option in the morning. Because skipping breakfast is a no go. Not even when in a hurry! It’s your fuel for the day. You’ll feel crappy, tired and you’ll probably be in a bad mood when you skip the breakie.

So, when I found this oven baked recipe I couldn’t wait to make my own version. And it’s good. I’ve eaten it two days straight. It’s rainy days breakfast perfection and a great kick start for your sweet tooth. 😉

It tastes like apple pie. (and your whole house will smell like apple pie when it’s baking) It takes some time to prepare, but whilst in the oven you can take a shower or do a small yogamat workout. 25 minutes well spend in my opinion.

You’ll need (serves one, about 420 kcal)

  • 40g of Quaker Oats
  • 120ml almond milk (or any other milk/water of choice)
  • 1 tsp of maple syrup or agave syrup
  • Cinnamon
  • 1 banana
  • 1 apple (I used a granny smith, but you could use a red apple too)
  • 10 black raisins

Directions

Preheat your oven to 180°C.

Add the oats, almond milk, maple syrup, cinnamon, raisins, banana and apple to an oven bowl and stir.

Put in the oven for about 25 minutes. (Enjoy the apple pie smell spreading through your house)

Serve with a hot cup of tea and a freshly squeezed orange juice on the side ;).

 

Good morning! 😉

xo, Kirsten

 

Mexican Salsa and Fish

Mexican Salsa and Cod fillet

I’m still madly in love with beans. Hence the title of the blawg. I simply adore the taste and texture.  So, whenever I find a bean based recipe, I’m in. Courtesy to my boyfriend this time, because he suggested we should eat this recipe from Belgium’s most famous TV chef Jeroen Meus.

I didn’t adapt much to it, because it sounded dang perfect. I only left out the bell pepper. But feel free to add it back into the recipe. And needless to say I replaced the white rice with cauliflower rice. Because I still try to avoid carbs for dinner as much as possible on lazy ass evenings. Which last Sunday definitely was, super lazy (we watched ’12 years a slave’ after dinner, what a movie!). It seems to work for me, carb free after say 4 o’clock means a skinny Kirstie in the morning.

Mmkay. And I may or may not have added some extra beans.

Anyhow, paired with fish this dish is delightful. I could easily have had two servings. It’s that good. And off course, it’s healthy.

You’ll need (Serves two, about 550 kcal pp)

  • 250g Cod fillet
  • Olive oil
  • Soy sauce
  • A garlic clove
  • 15 g ginger
  • 1 lime
  • 2 tomatoes
  • 1/2 avocado
  • 1/2 chili pepper
  • A small can of corn (preferably organic)
  • A small can of red (kidney) beans
  • 1 onion
  • Cilantro
  • Salt and pink Himalayan sea salt

Directions

Take an oven tray. Peel the garlic and squeeze. Peel the ginger and cut it into small pieces. Add a royal amount of olive oil to it with some soy sauce. Grate some lime zeste on top and add have the lime juice.

Now put the fish in the oven tray and generously spoon the marinade on top. Set aside and leave to marinade

Cut a cross on top of both tomatoes and add them in a big bowl with some boiling water for a few minutes. Rinse with cold water. Now peel the skin from the tomatoes (which will go easily after the boiling water trick). Cut them into cubes and add back to the bowl. I also added some cherry tomatoes cut in half (WITH skin)

Peel the avocado and cut half of the fruit into cubes. Add them in the bowl with the tomatoes. (Leave the other half of the avocado in the fridge for tomorrows lunch ;))

Peel the onion and chop finely so it can join the avo and tomatoes.

Cut the chili pepper longitudinal in half. Remove the spicy seeds and chop finely. Add to the bowl.

Add some cilantro, salt and pepper.

Rinse the kidney beans and corn with some cold water and mingle with the rest of the salsa mixture in your bowl.

Now add some olive oil and the other juiced half of your lime. Put the salsa in the fridge while you bake the fish.

Put a grill pan on a high heat. Add the marinated Cod fillets and bake for a few minutes on each side.

Serve with some rice or cauliflower rice, or maybe with a tortilla wrap and:

Bon appetit!

xo, Kirsten

DSC_0017

 

Skinny brownies

Clean and healthy brownies

I made this recipe a while back as a desert for a picnic in the park. Everybody loved it. Read: it only took a couple of seconds before the whole dang brownie cake had disappeared into the greedy mouths of my girlfriends. 

Luckily I hid and left a small piece in the kitchen cabinet at home so I could still enjoy some the day after. Because, this chocolate bomb is a treat in healthy heaven. It’s soooo good. Craving chocolate or cake? This is your go to recipe from now on. You’ll never ever want the real deal again because you can have this healthy version which tastes exactly the same without the gross and fat processed ingredients and bucket loads of sugar.

Anyway: thanks to fitgirlcode, one of my favorite healthy lifestyle blogs, for this awesome recipe.

Prepare to faint. Because this is brownie perfection. I want to marry this clean brownie recipe and make perfect little skinny chocolate babies with it. It’s that good.

You’ll need

  • 250g pitted dates
  • 60g of almonds
  • 30g of macadamia nuts
  • 30g of cashews
  • (Or any other nut you want. The ones listed above are my faves :))
  • 4 eggs
  • cinnamon
  • stevia
  • 2 teaspoons raw cacao powder
  • Coconut oil

Directions

Preheat the oven to 180°C.

Add the dates, raw cacao, cinnamon and nuts in a food processor and grind them.

Split the eggs. Add the yolks to the date and nut mixture and blend.

Now stir the egg white with some stevia until they’re stiff. Mix with the rest of the mixture.

Take a cake pan and grease with coconut oil. Put some baking paper on the bottom. Pour the mixture to the cake pan and put in the oven for about 35 minutes.

 

Enjoy sweet sweet teeth. 😉

xo, Kirsten

Sushi Pie, Oh my.

Sushi Pie

I could eat sushi all day every day.

Preferably the roll with avocado and cucumber and tuna or salmon inside. And some more Avo and fish on top. Love. So, when I stumbled upon this, I was immediately game. And so was the boyfriend. Quite the sushi lover himself.

I found this recipe on one of my fave dutch health/fit blogs workthates. Though I have to admit her picture looks a tad bit better than mine. Practice makes perfect, right? We’re DEF making this again in the near future. So this picture might get an update in the near future ;).

On a side note, most people believe that sushi is healthy. Well. Lemme tell you: it’s not. Some are. But most aren’t. Most of them contain mayo or other mayo based sauces (not so much healthy) and the ‘tempura’ ones are the real bas ass. Because that’s just a fancy name for ‘fried’. And the ‘crunchy’ ones… Mmkay, let’s just say that the crunchy part comes from the added-sugar-cereal. You know, them rice crispies. And in those ‘small’ rolls is a lot (A LOT) of processed white rice and only a little bit of fish. White rice = Big, fat belly food.

But, by all means, eat sushi. I sure do. But don’t pretend you’re being healthy. Unless you sticked to sashimi.

Luckily for you, this recipe is super healthy and nutritious. Nothing bad ass. Unless you decide to make it with actual sushi rice instead of quinoa. But trust me, it tastes exactly the same. And I should know, because I ate it :).

You’ll need (Serves 2, about 650 kcal pp)

  • 200g salmon (fresh!)
  • 120g of Quinoa
  • 1 Avocado
  • 1 cucumber
  • 6 tbsp of brown rice vinegar
  • 1 tbsp of agave
  • Sesame seeds
  • 4 nori sheets

Directions

Rince the quinoa thoroughly and cook according to the directions on the package. After let it cool.

Make a dressing with the rice vinegar and agave with some salt. Mingle the dressing through the quinoa.

Grab a pair of siccors and cut your nori sheets into circles. I used a lit from a small pan for measurements :). Now take two sheets and ‘stick’ them together by adding some water for glue. This will be the bottom of the pie.

Now add half of the quinoa on top. Press with your hands and form a circle on top of the nori. Cut the cucumber and avocado into small pieces. Do the same with the salmon. Add half on top of the quinoa with half of your salmon.

Now add another nori sheet and repeat the last step by adding the remaining quinoa, cucumber, avocado and salmon.

Add some sesame seeds on top for a crunch.

Serve with soy sauce on the side. Only thing missing was some edamame ;).

Bon appetit!

xo, Kirsten