King crab and quinoa quickie

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Whenever you’re in hurry, or, Whenever you’re like “I don’t feel like cooking, but I have to eat something and we I’m so not in the mood for eating out and paying way to much for a whole lot of crap…” This will be your recipe!

When I don’t feel much for cooking but – nonetheless – still feel much for eating, a lot, I’ll usually grab some leftovers from the fridge and mix up some sort of a salad. Or ramble them together in an egg and eggwhite omelette. Easy and healthy dinner options. (Or I may eat breakfast for dinner. Sometimes it happens.)

Something else to consider – whenever you know a busy week is ahead –  is to always cook a bit more quinoa or rice then you’re planning to eat. Because the leftover portion makes a great base for a salad the next day. Proof found below. And you can keep it for ages in an airtight container in your fridge. Tupperware whores for the win!

We always have a huge collections of seeds and nuts in our cabinets. As do we have endless rows with cans of fish and salad proof veggies in the fridge. This time I bought something a bit more out of the ordinary: canned king crab and I decided to combine it with whatever was leftover in our fridge. Enters a King Crab salad that belongs on a Michelin star menu. 😉

You’ll need (serves 2)

  • A can of king crab (tuna or salmon will work too)
  • Cherry tomatoes
  • Baby cucumber
  • A zucchini (or another leftover vegetable)
  • 140g quinoa
  • Red onion
  • 2 tbsp of pumpkin seeds
  • Olive oil
  • Balsamic vinegar
  • Salt and pepper

Directions

Cook the quinoa (unless it’s a leftover portion from the day before) as stated on the package.

Slice the zucchini and grill them on a high heat for a few minutes on each side.

Now add all ingredients to a big bowl and mingle until everything is a hot king crab mess.

And you’re done. Serve while cold.

Bon appetite!

Xo, Kirsten

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The sweetest chick

The sweetest chick

I’m all about healthy marinades. I mean, adding some extra taste to something by adding a good herb combo.. Why the hell not?

This recipe turns plain boring chicken into a super sweet chick. In a good way.

Matched with walnuts, rainsins and apples and (pan-fried) sweet potatoe fries on the side and we’ve got ourselves a Sunday-night-dinner-winner.

Oh and, would you look at my brand new black oven tray (slash tajine, it has a tajine lid. I die. Cooking galore!). Makes it look all the more appealing, if you ask me.

It takes up to an hour and a half to prepare the lot. So as mentioned before, it’s a Sunday dining kind of thing. Since it takes a while to prep. And we don’t like waiting for dindin on busy ass Mondays now do we? You can watch a movie or do a petite Friends marathon while your chick is in the oven!

You’ll need (serves 2)

  • 250 or 300g of chicken breast filet
  • 2 apples (I picked one green, Granny Schmidt and one red)
  • 2 tsp cinnamon
  • 2 tsp cumin
  • walnuts
  • 1 tbsp coconut oil
  • 400g sweet potato

Directions

Preheat your oven to 180°C.

Mix two teaspoons of cinnamon with the cumin, salt and pepper and coconut oil. Rub your chicken with the cinnamon and cumin mixture.

Put the chicken breast in an oven tray and put in the oven for about an hour.

Meanwhile cut the apple in parts. I peeled them too, but that’s optional. If you want a bite, leave the peel. Put the apples in a bowl and add the walnuts and cinnamon. Grease the mixture with some coconut oil.

Add the nut and apple mixture to the chicken in the oven for the last 30 minutes.

Now peel the sweet potatoes and cut into fries. Steam them for 15minutes (I already did this part in the morning). Let it cool for a bit.

Put a pan on a heat and add the sweet potato fries. Bake for a few minutes until golden and brown.

Bon appetit.

xo, Kirsten

 

 

Clean, green Risotto goodness

Clean Green Risotto

Risotto might be the best way to eat rice. The tastiest way to eat rice too.

But it’s also def the unhealthiest way to eat rice. That is if you plan on using wine, loads of parmesan and cream to prep the risotto.

Gwynneth Paltrow, ex miss Chris Martin a.k.a Colplay’s lead singer, decided you don’t really need those ingredients to make this Italian delight for dinner. This recipe is based upon Gwynneth Paltrow’s recipe.. But I doubled the portions. I mean, I need food to get me going through the day. If I only eat that, I’ll be one cranky hungry bitch. And my boyfriend might wonder when the main will be coming? But if you are a small eater, divide by two or perhaps eat with three.

I also altered some ingredients. And that’s why it’s allowed on cupcakesandbeans. Because I’ll only post something when I altered something and I’ll always link back and never plain copy paste. That being said, here is the yummie green and healthy risotto recipe. Oh, it’s veggie. But feel free to add some shrimp or calarmari. Or don’t. Up to you!

You’ll need (serves 2, about 450 kcal pp)

  • 200g risotto rice (or quinoa if you want. In that case: make sure you cook it first)
  • 1 leek
  • 1 yellow onion
  • 2 garlic cloves
  • Thyme
  • 750ml broth (I used an organic, corn starch free, veggie broth cube)
  • 150g of frozen spinach
  • 200g green peas
  • 1/2 a lemon and lemon zeste
  • 1 tbsp coconut oil (or olive oil)
  • salt and pepper
  • A handful of basil leaves

Directions

Remove the outer leaves from your leek. Cut the white and light green part into small rings. Make sure you rinse it well.

Chop the onion finely.

Prep your broth. I boiled 750ml of water and added the broth cube.

Put a pan on a heat with some coconut oil.

Add the onion and leek and leave to simmer for five minutes. Now add the garlic and thyme and stir well with the onion and leek mix for another two minutes.

Add the risotto rice and the juice from half a lemon. Stir for three minutes and make sure your rice doesn’t stick to you pan in the meanwhile.

Add a big dash of broth to the mixture and stir well. Repeat the process until the risotto is cooked and you’re out of water. This is a tad bit time consuming, but it’s so very worth it. It takes you up to 15minutes in the end. Rough guess.

Add the lemon zeste, spinach, peas and basil to the pan and mingle with the other ingredients. Your vegetables will warm through the risotto.

Add some salt and pepper, to taste.

 

Bon appetit health birds!

xo, Kirsten

Skinny sizzling chicken pesto pasta

Skinny Italian Pasta

I’m back!

I’ve been wandering around Italy – Tuscany and Umbria to be precise – these past two weeks. So I haven’t been blogging for a while. No worries, you’ll get a well documented must-eat blog about the places I visited in the near future. 😉

Needless to say I ate my way through the country. I mean… I. Ate. A. Lot. And I’m not even sorry because I loved everything I put in my mouth. God I love Italian food! (especially the dolci and the bucket loads of carbs).

I was a tad bit apprehensive to step on a scale upon arriving home. Luckily, it wasn’t all that bad after all. Ok. I’ll be blatantly honest here… I added 2 kg. BUT, 4 days later (like, we’re talking today) they’re already goners. How? By eating super clean these past 4 days and doing my own detox (and with lots of running and planking and push ups).

Anyhow, this was one of my ‘detox’ recipes. It’s a golden oldie that my mom used to prepare on fridays. With pasta though. I decided to make a skinny version with courghetti (zoodles) this time. But believe you me, you won’t miss the pasta. This is such a delish’ tastebut sizzling pasta! I can do detox for weeks and weeks with these kind of dishes… ESP when they still remind me a of Italian cuisine in one way or another.

You’ll need (serves 2, about 350 kcal pp)

  • 2 large zucchini’s
  • 2 tbsp pesto (I bought readymade pesto, but prepare your own if you prefer that)
  • 2 tbsp parmesan cheese
  • 20 sundried tomatoes
  • 2 tbsp pine nuts
  • 1 tbsp coconut oil (or olive oil)
  • 250g to 300g chicken breast

Directions

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

Cut the chicken into small pieces and add to the pan. Season with salt and pepper and bake until golden and brown.

When the chicken is almost done, turn down the heat a bit and add the pine nuts and sundried tomatoes for a minute or two (just to give it some heat.

Prep the courghetti -> recipe can be found here (easy peasy!).

Add the pesto to the courghetti and stir so all noodles are covered with pesto.

Now serve the courghetti with the chicken, sundried tomatoes and pine nuts and add some grated parmesan on top. You can finish it off with some basil leaves.

So so so good and so so so bikini body proof!

xo, Kirsten

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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

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

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

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