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

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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

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

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. Banana Bread. I die. It’s that good.

And it’s healthy.

And it’s super sweet.

Colleague treating with cake or pie for their birthday tomorrow? No prob. Just grab a piece of your ab fab banana bread and you won’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 my banana bread to the rescue. Heaven.

I’m a cake fan. I love to cheat with a big piece of (dry) cake. So, this ‘bread’ (I say cake) is perf.

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

I did underestimate the amount of banana needed in the recipe. We had two ripe bananas at home. But apparently you easily need three to receive 300g of banana (I got up to 250g with my three bananas. No prob. Tastes great). Eh. Let’s say we’re out of bananas 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

Directions

Preheat your oven to 160°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

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

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