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

 

 

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Chicken with veggies and curry

Chicken and veggie curry

I Loved loved loved it when my mamske used to make this. When I was young, we ate this with a creamy curry sauce. Okay. Sometimes we still eat it with a creamy curry sauce. But nowadays we make a healthy/skinny bouillon version and it’s delish/yum/goodie-ass. Oh. And you can’t ever go wrong with chicken and curry. Never. Ever.

I usually pair it with cauliflower rice. Unless it’s the weekend, then I go rice all the way. I’m a weekend cheater.

But, without any further ado here’s the recipe my mom thought me:

You’ll need (serves two, about 310 kcal pp)

  • 300g of chicken breast, cut into small pieces
  • 3 carrots
  • 1 red bell pepper
  • 200g button mushrooms
  • 1 onion
  • 1 garlic clove
  • Ginger
  • 2 tbsp of curry powder
  • 250ml of chicken broth
  • 1 tbsp coconut oil
  • Pink himalayan sea salt (I’m such a fan and it’s so healthy-ass!) and pepper

Directions

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

Peel and slice an onion, ginger and also peel a garlic clove and press it together with the onion and ginger in the wok pan. Stir until it looks glaze.

Meanwhile peel your carrots and slice them up into small pieces. Add them with the onion and leave to simmer. Season with some salt and pepper.

Cut your bell pepper in halve and remove the seeds. Slice into small pieces and add to the wok. Stir fry while you continue cooking.

Peel (jup. lots of peeling going on) your mushrooms – or clean them – and cut into quarters. Again. Add to the wok.

Sprinkle two big tablespoons with curry powder on top. Now add the chicken broth and leave to simmer.

Meanwhile bake your chicken until it looks golden and brown. Add to the wok pan and simmer for another minute or two so all the flavors mingle.

Serve with cauliflower rice, noodles or plain rice.

Bon appetit!

xo, Kirsten

Thai chicken with Mango

Thai chicken and mango

 

My boyfriend came home with two mangoes past Friday. Because it was buy one, get two. Great. I love mango for breakfast and for dessert. This time though, we decided to use one for dinner. With chicken. So, I went online to look for some recipes combining those two ingredients. Found one, we pimped it a bit and: The result was amazing. The easiest Thai dish ever whilst still looking as if a lot of work had happened. (I usually think that whenever sauce is involved)

Another great find is that I finally decided to combine it with cauliflower rice. I’ve been meaning to try this carb swap for ages, and It was surprisingly good. It helps – off course – that I’m quite the cauliflower fan. Because don’t be fooled, it looks like rice, but tastes like cauliflower. The only thing it really does is that it gives the same texture in your mouth like rice. Which I love. But in any case, you can combine this recipe with rice OR with cauliflower rice. (needless to say we made both versions, cauliflower for me, and rice noodles for the BF. But, he loved the cauliflower too after a good spoonful to taste)

You’ll need:

  • 2 chicken breasts (300g)
  • 1 mango
  • 1 coconut creme can
  • 1 tbsp curry powder
  • 300g cauliflower
  • Pepper
  • small piece of ginger
  • salt and pepper
  • olive oil or coconut oil
  • 1 onion

Directions (serves two, about 543 kcal pp)

♡ Being a self-professed carb swap lover, I was pleased to notice Cauliflower rice is really easy to prepare. (quicker than preparing normal rice. Hah!) Watch out with amounts though. At first I chose 200g of cauliflower, but when I was cutting it in to pieces it didn’t seem like a lot (and I love to eat big, so the teeny tiny amount of cauliflower flowers looked a bit sad to me). So I added another 50g – which still didn’t look like much – and added the pieces to the food processor. Once shredded I got a huge amount of cauliflower rice. Realy, it was such a pile! So, I guess 200g was more than enough for one. 150 might have done the trick as well :). Lesson learned for next time. I ended up throwing away most of it. I still have half a cauliflower left in my fridge. I might end up as a 4 o clock snack or as another cauliflower side sometime this week. ♡

Now start the thai wok.

Start by peeling and slicing an onion.

Cut your chicken breast in to small pieces. Add a large wok pan to a high heat with some coconut oil (or olive oil) and add the chicken until it looks golden and brown.

Add the onion and a pressed garlic clove. Also add the ginger, peeled and cut up or pressed into small pieces.

Add one carton of coconut creme with a good amount of curry powder, season with salt and pepper too. Let it simmer for 10 minutes.

Meanwhile peel and slice the mango into thin slices. Add them to the wok and leave to simmer for another 5 minutes.

Heat a large pan on a medium heat with coconut oil. Add the cauliflower rice and stir until it’s soft but still has some bite. Add some coriander to the chicken and mango right before serving.

Et voila. Easy peasy (yummy) thai food.

Bon appétit.

Xo, Kirsten

Chicken in a Prosciutto di Parma jacket

Jacket chicken

This dish is great for showing off, because it consists out of layers which – in my modest opinion – always look a tad more fancy than just a plain serving of meat, veggies and potatoes or something like that. Also, there’s not much work to it. And people will love it. At least my mom did. But there’s always the possibility she just said so because I’m her daughter. You know, it’s a parents’ job to like and love everything the kid does. Though, my mamske isn’t one to lie when she doesn’t like something. Anyhow, drifting off topic. Let’s start to cook:

You’ll need (makes 2 servings, about 400 kcal pp)

Preheat your oven to 200° Celsius. Put a large grill pan on a high heat. Add the chicken breasts. I always like to bake them first, so the outside looks crispy and brown (no oven will give you that result no matter how long you keep it in!). Just bake them roughly on the outside, they don’t have to be done on the inside. Take them out of the pan and make an incision/gap right in the middle. Fill up with goat cheese.  You can use any other type of crème cheese, it’ll work just as fine. Wrap around the prosciutto di parma and pop in the oven for about 20 minutes.

Meanwhile heat a large wok pan with some coconut oil. Cut the broccoli and cauliflower into small pieces. Rinse them well before adding them the wok. Stir fry thoroughly. You can add some water to speed up the process. Leave the lit on top.

That is it. Looks pretty and tastes great. And quite easy and quick after a busy workday. (oh: and so healthy!) You can accompany this dish with rice or pasta if you want.

Bon appetit!

xo, Kirsten

Sesame Chicken

sesame chicken

I know I’m a bit on repeat lately, but it’s the truth though… I’ve been working late the last couple of weeks, so I’ve been counting on the boyfriend and my mom for the past meals because I haven’t been much of a kitchen lover lately.  Not to mention this past week, which consisted off huge Turkey dinners almost every day off the week.

But, every once in awhile, I still try to prepare something healthy and clean. To compensate the bad. This dish is so easy but it tastes amazeballs. I am a huge chicken fan. It’s my favorite food anytime anywhere. Not much can go wrong when servingchicken. Unless you take into account that when not cooked properly there is a small chance for salmonella, but that’s not my point. 🙂

You’ll need (serves two people):

  • 300g Chicken breast
  • 2 tbsp soy sauce
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp sesame seeds
  • Green beans
  • Soy beans
  • Garlic clove
  • kurkuma popwder

Directions

First heat a large wok pan on a high heat. Add a good tablespoon of coconut oil and fry your beans and soy beans with some garlic and kurkuma powder and the usual salt and peper to taste.

Now put a medium skillet on a high heat and add two tablespoons of olive oil, two tablespoons of balsamic vinegar and two tablespoons of soy sauce. Cut up the chicken into small pieces, season with salt and pepper and add them to the sauce mixture in your pan. Flip around until the chicken is covered and fry.  Now put the chicken on a plate and sprinkle a good handful of sesame seeds on them. It’ll easily stick thanks to the sauce. I love to add sesame seeds to my recipes. They add a little crunch to it. (you should try it with salmon!)

Bon appetit!

xo, Kirsten

Wrap it up

Wraps

So, even though I go around telling everyone that I love cooking and eating. Sometimes, I just love the fact that it only takes about 10 minutes to prepare dinner. You know, on ‘those’ days… where you don’t want to cook, but you do want something warm and you want real food not fast food… So, to sum things up: you know you’ll have to cook. This is the perfect recipe for those kind of days. An easy wrap. Pop it (the tortilla wrap) in the microwave for one minute and fill it with whatever you want.

We chose meat and chicken (that’s right, we wanted a bit of both. That’s allowed on a saturday. ;)) with salsa fresca, guacamole and sour cream. Mouth watering and still nutritious. You could fill them up with some (skinny) chili con carne too. Or with prawns and avocado, or… You get the picture, the options are endless. But, anyhow, this is my version.

You’ll need (serves two people)

  • 150g chicken fillet (*or 300g if you prefer only chicken. Same for the steak)
  • 150 steak
  • 1 avocado
  • 1 lime
  • 1 garlic clove
  • Rocket salad
  • 3 tomatoes
  • 1 tbsp of olive oil
  • Salt and pepper
  • Sour cream
  • Tortilla wraps

Directions

Start up by peeling the tomatoes and by removing the seeds. (easy trick to peel tomatoes is to cut a cross on top of the tomatoes and to add some boiling water to them. After two minutes rinse them off with cold water and the skin will easily peel off) Cut them in to small pieces and mix them in a bowl together with some rocket salad, olive oil and salt and pepper. You could add some garlic too. But since I’m going to add garlic to my guacamole too, we left the garlic behind in the tomato mixture. Pop it in the fridge, while you prepare the rest, until dinner is served.

Remove the flesh from the avocado and mix it together with lime juice and the garlic clove. Add some salt and pepper to taste  Again, pop it into the fridge.

Now cut the chicken breast fillet into small pieces and bake them on a high heat in some coconut oil with salt and pepper. In a second pan, you bake the steak. Also on a high heat with some coconut oil. I suggest you bake the steak in one whole piece first and after cut them up into small pieces like the chicken.. This way, the center will stay pink and it will be baked perfectly. While, when you cut them up first and bake them after, they will easily turn dry. You’ll never be able to keep the slices moist and slightly pink in the middle. Unless you love your steak very well done. Than forget my advice ;).

Now put the wraps into the microwave for a minute or two. Put everything on the table and start layering them onto the wrap.

Start off with a good spoonful of sour cream, spread on top of the wrap. Add some guacamole, add the salsa fresca (tomatoes with the rocket salad) and add the chicken or steak. And fold the wrap as you please. I always make an envelope. The least messy way to eat a tortilla wrap, or so I’m told :).

Bon appetit!

xo, Kirsten

Coq au Vin

Coq Au Vin

Chicken in red wine. That’s exactly what ‘coq au vin’ means in French. This is a classic. It’s a great recipe for lazy and slow sundays. Mind that it has to simmer for about a hour and a half, and then we’re not talking prepping and cooking times. 🙂 Usually, it’s not the healthiest of dishes out there. But, I happily invented a clean and healthy version. Well, as clean and healthy as possible since you can’t ditch the wine in coq au VIN. Would make the name of the dish quite pointless, right? But, on a sunday you get to cheat a little and even have another glass of wine on the side.

It’s quite easy to swap most of the ingredients in a lot of stews. Most sauces are made with big amounts of butter, white flour and cream. Let me tell you that all of these have a healthy substitute out there without you ever tasting much of a difference. Whenever a recipe requires white flour I tend to put some (Quaker) Oatmeal in the food processor until it turns to flour. Cream? Believe you me, greek yoghurt also does the trick. Not need for unhealthy cream to create creamy sauces. Even low fat greek yoghurt is still way better than low fat cream. Keep that in mind next time you add cream to your soup or sauce ;).

I did use a little bit of butter this time. And olive oil. I never use olive oil when I use high heat (coconut oil instead), this stew only simmered for hours, so no harm was done with olive oil.

Another side note: I used bacon (pronounced French) derived from the pigs fillet. Not as greasy as normal bacon which is cut from the belly of the pig. Bacon from the belly is much more greasy than bacon from the fillet or ham. I bought it at the supermarket.

You’ll need (serves 2 people, 547 kcal pp)

  • 300g chicken breast
  • 1 tbsp Quaker oats (flour)
  • 1 tsp balsamic vinaigrette
  • 3 large tomatoes
  • 2 shallots
  • 1 tbsp olive oil
  • 1 tsp butter
  • 250g mushrooms
  • 1 garlic clove
  • 250 ml red wine
  • 50g Bacon
  • thyme
  • bay leaf
  • 200g parsnip
  • nutmeg
  • pinch of cinnamon
  • pepper

Directions

Start by cutting up the shallots and the garlic clove and clean and cut the mushrooms. Remove the seeds from the tomatoes and cut them into small dices.

Add your stew pot (I used my ‘Le Creuset’) to a medium heat with the olive oil and butter. Add the bacon and cook until it starts to look glaze. Now add the mushrooms, shallots and garlic clove and cook for a few minutes. Remove it from your stew pot and set aside for a while.

Add the chicken together with the oat flour to the stew pot and bake until it looks brown. (I cut up my chicken into pieces first because I had to uneven pieces :)). Drizzle some balsamic vinaigrette on top. Add the red wine with the thyme and the bay leaf. Add some cinnamon and pepper too. Wait until it cooks, then add the mushrooms, bacon, shallots and garlic clove again. Wait until it cooks again, then let it simmer for about an hour with the lit on top.

After one hour, remove the bay leaf and thyme and let it simmer for another half an hour without the lit.

Meanwhile peel the parsnip and steam them for about 10 minutes. Put into a pot and add some salt and pepper and a good amount of nutmeg. Now mix until it turns to mash. This is another great carb swap by the way. You wont miss an old school potato mash when you have parsnip mash. Has a tad bit more of an outspoken taste though. But combines great with the coq au vin. The boyfriend mashed some potatoes through the parsnip afterwards.

Et voila, simple comme bonjour: le coq au vin a la cupcakes and beans. 🙂 And besides the wine, healthy and nutritious!

Bon appetit!

xo, Kirsten