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

 

 

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

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

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