Sweet and salty dates to start

Sweet and salty dates

Whenever my Mom and Dad used to invite people over for dinner they always made something a little more special out of the ordinary besides the casual potato chips and nuts as a snickity snack before dinner.

Lets just say I grew up with quite the standards when it comes to hosting dinner parties. So the bar was set when I started hosting my own din din parties. 😉 And we so happened to have one last sunday. With a lot of casual snack and somewhat more out of the ordinary. Obvi.

We had homemade mango chutney with tortilla chips or spelt crackers, cherry tomatoes and dried tomatoes, olive, spelt breadsticks with olive tapenade and bresaola and… the nyummie babies below. Which were an absolute success. We ate dates this way in Italy a few weeks ago and I immediately decided to remake these as soon as possible when we got home.

So this was an excellent occasion to do just that. Ready in the blink of an eye and ahmagad they’re delicious!

You’ll need

  • Medjool dates (I took 2 per person)
  • Breasaola (or any other dried meat)
  • Goat cheese

Directions

Pit the dates and cut them in half.

Fill the each date with some goat cheese.

Wrap the meat around and secure with toothpick.

Done!*

Bon appetit,

xo, Kirsten

*you can pop them in the oven for a while to make the meat crunchy and to melt the goat cheese. But I don’t think it’s necessary. Might work in winter, but since our party was at 30°C we went for ‘the colder the better.

What’soup doc?

Creamy sweet tomato soup

When I come home from work, I’m usually starved to dead. Like: “Gimme some food NOW!”

Sadly, when I arrive home from work I (or the boyfriend) still have to prep us a meal from scratch. So, besides some cherry tomatoes or nuts to graze on, there wont be much food avail for my empty stomach. Lets be honest here: cherry tomatoes and two or three nuts don’t really turn a hungry belly into a foodbaby belly. And I don’t want to loose my appetite by snickity snacking too much appetizers before dinner (I mean, I plead guilty, it has happened before).

>> We do, however, always have all the necessary ingredients in house to make us dinner since we decide  on ‘the menu’ a week in advance and go to the supermarket only once a week to buy everything for the next week. We know what’s coming from friday until thursday. I avoid going to supermarkets on a daily base like the plague! Also, the everyday “what are we going to eat ce soir” convo’s aren’t my cup of tea. Oh and by the way, going to a supermarket on an empty stomach makes you buy shitty stuff. Just saying. I know some people find the whole ‘prepping a weekly menu’ über boring, and they want some more surprises and last minute decisions when picking dinner. But this is what works for me and the boyfriend. I can only recommend 😉 <<

But, I’m getting off track, back to the post work hunger prob:

A few days ago, all of a sudden, it dawned on me. I always kind of knew it was going to be the empty stomach solution, but I lazy-ass ignored it. Remaining a whining hangry (hungry + angry) woman cursing at the kitchen timer for being so dang slow (Hangry makes you pretty unreasonable to all things slow, not only to mention traffic jams).

Anyhow. My mom used to do it, my dad did, my grandparents did,… A CUP OF SOUP before dinner! It fills you up a tad bit, but not too much, so you still have room for dinner and you wont eat as much later on, since your tummy’s already filled with a soup layer. Win win if you ask me.

So, we had a little miscalculation in the tomato department last week. Read: I brought tomatoes, forgot we didn’t eat the ones we bought the week before and then I brought us some more tomatoes the week after with a buy one get two deal. Needless to say we had a lot of tomatoes. So what do you do with them besides having a tomato carpaccio with feta for lunch? That’s right! Tomato soup! Yum.

This recipe will rock your world because it’s creamy, sweet and super healthy. And easy peasy to prep on a sunday afternoon so you’re set for the week.

You’ll need

  • 1 onion
  • 1 sweet potato (about 200g)
  • 1 leek (only the white part)
  • 1 tbsp of coconut oil
  • 10 fresh tomatoes, peeled
  • handfull of cherry tomatoes
  • 1,5 l of water
  • 1 vegetable broth cube (preferably organic WITHOUT corn starch, or a homemade broth)
  • 1 tsp spicy curry
  • Some parsley or basil
  • salt and pepper
  • pinch of stevia
  • A bay leaf and thyme
  • Optional: some soy or greek yoghurt
Directions
chop the onion, sweet potato and leek finely. Stew them in a big pot with coconut oil.
Cut the (peeled) tomatoes into chunks and add them with the cherry tomatoes to the onion, potato and leek.
Moist with water and the broth cube. Add the spicy red curry too and a bay leaf and some thyme.
Leave to boil the lot for 35 tot 40 minutes.
Remove the bay leaf and thyme, and add a pinch of stevia to sweeten. Mix the soup with a hand blender and add some parsley or basil to finish.
If you want extra cream, you can add a tbsp of yoghurt to each bowl of soup you grab.
Bon pre-appetit!
xo, Kirsten

Sticky and skinny brownie bars

Sticky skinny brownie bars

When in a hurry and in need of a chocolate, sugary fix but preferably a healthy one: These babies are the answer to your cravings. Raw brownies made with the healthiest ingredients, so they are totally beach – and bikini body proof.

Better to munch on these than to devour the real fat-ass, gross brownie-deal. But I don’t need to tell you guys that, right?

I prepped these the night before and they gave me a warm (mmkay: cold) welcome in the a.m., when I opened the fridge. Sweet coconut chocolate pieces of heaven! I don’t know how I managed to do so, but I kept them in an airtight container in my cool bag the whole dang day and only ate them as a dessert at my mom’s place later that day. That’s right, I love to share my healthy stuff! 😉

 I often bring dessert on my weekly Tuesday night dinners with mom. So safe to say she’s one of the first hand test persons for all my clean, sweet kitchen trials.  Well anyways: She liked them. So they’re mommie proof! 😉

It’s not because they are clean, nutritious and healthy that you get to eat the whole lot, though. Moderation is key, ladies. Unless it’s that time of the month, than go ahead and grab two pieces. I wont kiss and tell. But to the rest of you a petite warning is in order: they’re still quite big on the calorie department. So you don’t get to eat an endless amount. However, you WILL notice a difference if you would devour the same amount of calories from a plain unhealthy brownie (don’t!). Bloated belly much?

Ok, enough with the health bla-di-bla. Without any further ado the recipe to your chocolate happiness:

You’ll need

  • 250g of pitted medjool dates
  • 200g of walnuts (or pecans)
  • 50g raw cacao
  • 50g shredded coconut
  • 1 tbsp maple syrup
  • 1 tsp Himalaya pink salt
  • 2tbsp of water

Directions

Add the walnuts to a food processor and shred them until they turn to flour. Add the dates to the nut flour and mix/shred.

Now add the coconut, cacao, pink salt and maple syrup to the food processor and mix with the walnuts and dates.

Add some water to make them moist.  After a while you’ll receive a big sticky chunk of brownie dough.

Add a baking sheet in a brownie mold and add the dough to it. Press the batter in the shape.

Add some shredded coconut on top to finish and put in the fridge for about an hour, or overnight, like I did.

* Servings: Depends on how big you want your pieces, but I had about 12. According to my calculations that would be about 228 kcal per brownie. Perf with a cup of tea as a small dessert or could work as a 10 o’clock snack (it sure worked for me).

** If you prefer your brownies fresh out of the oven but clean, this recipe might work for you too.

Enjoy!

Xo, Kirsten

Skinny sticky brownies

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

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

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! 🙂

You’ll need

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

Directions

Preheat your oven to 200°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 curry… 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

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

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

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

DIY minced meat

Since I usually make my own mince, I thought I’d share a ‘how to’ here. That way, I can always refer to this post whenever I make minced meat. And you guys can still choose if you want to buy readymade minced meat from the supermarket or if you want it home made, which is way healthier. 😉

Anyhow, it’s easy peasy to make it. I have to warn you though, it’s a little dryer then regular mince. But I prefer it because I know everything that’s inside of it (not much 🙂 ). Wereas if you buy it from a supermarket, it’s filled with shady ingredients and the ‘meat’ are mostly leftovers. I say: eww!

Directions:

First pick you meat, obviously you’ll need lamb fillet if you want minced lamb, chicken breasts if you want minced chicken and veal with porc fillets if you want mixed mince and so on. For a two person serving I’ll usually take little over 300g of meat. Because it sticks to the sides of the food processor you’ll probably end up with 300g of minced meat. 🙂

Cut up your meat into chunky pieces. Put them into a food processor together with one egg and a good amount of salt and pepper. I often add some harissa or other spices, because I prefer thoroughly seasoned mince. Start shredding until it looks like mince. (Jup, that’s how easy it goes!)

DONE!

All there is left to do is to bake and serve it. (Or add some extra herbs like cilantro through your chicken mince: yum!)

xo, Kirsten