King crab and quinoa quickie


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


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



Turkey and sweet potato curry

Turkey and sweet potato curry

My bucket list contains a Thailand trip bullet point. Def because it’s supposed to be beautiful down there but, my main reason is because I love Thai food. I mean. They use peanut butter in their recipes. Omigod. And cashews. Lots of cashews. Obvi I adore going out to a Thai restaurant. There’s this place near by where I live that serves chicken with cashews and pineapple. I die. So good. Not to mention their recipes with yoghurt.

So. Whenever they opt mingling sweet potato with spicy ingredients… I’m game. Spices and sweet flavors were meant to date. Duh.

My mom used to make this recipe on sundays. Preferably with ‘Naan’ bread on the side. Another thing I love about Thai kitchen. That bread. Like honestly, all those herbs topped on a soft piece bread are dang addictive. So, I kind of ‘forgot’ to buy the bread to go a long with the dish. Might have been because I can’t stop eating it. Like I have no self control whatsoever. (I don’t. I really don’t. Keep me away from all things bread.)

So. To all Thai food lovers out there: you’re gonna LOVE this one. Oh and, needless to say it’s healthy. Always! 😉

You’ll need (serves 2 people, about 480 kcal pp)

  • 300g turkey breast filet, cut into small pieces
  • 400g sweet potato
  • 20 cl chicken broth
  • 100g frozen spinach (I used the Iglo cubes)
  • Salt and pepper
  • Cilantro

For the marinade:

  • 2 tsp thai curry paste
  • 2 tbsp soy sauce
  • 1 tsp stevia (or sugar)
  • 10 cl coconut milk
  • 1 lemon, juiced
  • 2 red chili peppers

Mingle all marinade ingredients without the lemon juice. Add the turkey breast pieces. Put in the fridge for about an half an hour.

Peel the sweet potatoes and cut into pieces. Boil them for a little while, I went for 10 minutes, in slightly salted water.

Remove the turkey from the marinade and stir fry until they look golden and brown in a deep pan or wok pan. Add the potatoes, the chicken broth and what’s left of the marinade with de defrosted spinach. Eh, so basically almost everything left on the kitchen counter! 🙂 Leave to simmer for another 10 minutes, Attention SIMMER, it should not boil!

Add the lemon juice and season to taste with salt and pepper and some chopped cilantro.


Serve with some fresh cilantro on top for a pretty presentation. And I promise you, you’ll want to eat this every sunday. With or without ‘naan’ bread on the side…

Bon appetit!

xo, Kirsten

Shrimp and fruit curry

Shrimp curry with fruit

Things with sauce are always better. They are. Always. But are they healthy? Most of the time not so much. And offcourse I’m not talking tomato sauce peeps. Du-uh. Usually sauce consists of cream, wine and loads and loads of butter. Good sauce? (The one granny makes with leftover meat grease) It’s one 100% attributed by unhealthy ingredients. Thank God there are ‘healthy’ sauces too. Like this one. Greek yoghurt instead of cream? You won me over when mentioned ‘Greek’. It’s my preferred cream swap. Really, Greek Yoghurt is the Best cream understudy. Works every time. I also use it when ‘mayo’ is needed. No one needs mayo when there’s greek yoghurt available. So, here is my healthy tip of the week: use GY whenever cream or mayo is needed. Easy peasy. You may thank me later.

I adore an eastern meal like the next person. But most of them are with all sorts of complicated don’t-know-how-to-pronounce-them ingredients and basically just A LOT of ingredients over all and usually it takes ages to prepare. Not a fan. But this one isn’t any of the above. It always receives compliments when made for company (My BF made a ‘mmm’ sound the whole meal through). I learned it from my mamske, who learned it from my grandfather (not her dad though, my dad’s dad. You follow?). And now I’ll spill it all. Oh. And it’s super easy and quick. Seems to be my catch phrase – subconsciously – down here ‘easy and quick’. Y’all love that, don’t you?

You’ll need (serves two people, about 464 kcal)

  • 30g of butter (Jep, butter this time, not cocnut oil. Could work though?)
  • 1 yellow onion
  • 1 garlic clove
  • 1 red apple
  • 1 banana
  • 20 shrimp
  • 1 pot with Greek Yoghurt
  • 1 tbsp Quaker oatmeal flour (put oats in a food processor and shred until it looks like flour)
  • 250g cauliflower rice (put cauliflower in a food processor and shred until it looks like rice)
  • pepper
  • 1 tbsp curry powder


Mix the oatmeal flour with the curry powder. Add the shrimp and make sure they are thoroughly covered with the mix. Set aside.

Peel and cut the onion into small pieces. Put a large wok pan on a heat together with the butter. Add the onion and the garlic clove, squeezed or cut up into small pieces.

Meanwhile cut the banana and apple into the smallest pieces possible. Add them to the onion together with the shrimp. Stir  them carefully. Add the Greek yoghurt with some pepper and leave to simmer for about 2 to 5 minutes. Actually. Until your shrimp look pretty orange (or is it pink?).

Put a large pan on a high heat with some coconut oil. Add the cauliflower rice Stir Fry while your curry is simmering.

Now serve in a big bowl with some mint or parsley on top. Delish’!

Bon appetit!

xo, Kirsten

Zucchini and Shrimp Date

Zucchini shrimp date

I think shrimp and zucchini were made to date on a plate. They match perfectly when put together in a dish. My parents used to combine them with curry and pasta (I’ll try to make it soon and post the recipe here). But I also love to add some tomato to it. The tomato sauce and the way I prepare the zucchini might be familiar, since I usually prepare them in that way. 🙂 But, I’ll gladly write it down again so you can prepare this goodness at home. (And I have to admit that the food in the picture above was prepared by my lover, since I had to work late. I gave him my very best instructions though. So I guess I’m allowed to say it was teamwork?)

You’ll need (serves two people, 290 kcal pp)

  • One yellow onion
  • 2 tomatoes
  • 6 sundried tomatoes
  • Harissa
  • Salt and pepper
  • 2 garlic cloves
  • 300g shrimp
  • 1 zucchini
  • 3 tbsp olive oil


Start by adding the olive oil and one garlic clove together in a small bowl. (squeeze the garlic clove or cut up in to really small pieces) Set aside for a while so the garlic can really blend with the olive oil.

Cut up the onion and add to a small skillet on a high heat with some coconut oil. Add the other garlic clove, cut up into small pieces or squeezed. Cut up the tomatoes and add them with the onion once it starts to look glaze.  Add some salt and pepper to taste and a pinch of harissa. Add sundried tomatoes, you might want to cut them once or twice.

Now slice your zucchini lengthwise into thin slices. Take a spoon or a kitchen brush and rub them in with the olive oil you set aside earlier on. Put a grill pan on a high heat and add the zucchini slices.

Put another pan on a high heat and add the shrimp together with some salt and pepper. Bake for a minute or two on each side.

That’s it. Easy and it is delicious. Like I said before: a food match made in heaven. 🙂

Bon appetit!

xo, Kirsten

Wrap it up


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


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

Overnight oatmeal

Overnight oats

I’m a morning workout person. When I come home from work, I want food and my couch. I usually don’t want to get in my workout gear and be active. So I make sure I all ready did it in the morning. But hey, do whatevs works for you! Nothing wrong with a late night run. I schedule a workout each morning and set my alarm at 6:30 a.m. (weekdays, I mean). Which means about two out of five times I actually wake up and workout. 🙂 But this works for me, if I would ‘plan’ three workouts, I might only go once. Sew me. So I plan five, sometimes I do make it every day (which is dang great!), sometimes only one.

Anyhow, whenever I come home from an early morning run, I want a quick and nutritious breakfast before leaving for work. But I don’t want to waste too much time on preparing it. And breakfast is essential, in my book, I will not skip it. So, overnight oats are the perfect solution, and it’s delish!  I first heard about overnight oats via Lauren Conrad (whose blog is one of my daily visits), so this one is based on one of her recipes with some alterations.

You’ll need (makes one serving, 306 kcal)

  • 40g Quaker oats
  • 100ml almond milk (or plain milk)
  • Low fat Greek yoghurt (I use Total 0%)
  • Stevia
  • your favorite fruity toppings
  • pinch of cinnamon


Put the oats in a jar (or bowl) and add your milk. Now add the greek yoghurt and stir it through your oats and milk. If you like it real sweet, like I do, add some cinnamon and stevia. Now put the lit on your jar, or some foil on top of your bowl, just make sure it’s sealed, and refrigerate the mixture overnight.

The next morning I always add my favorite berries (raspberries/strawberries/blueberries) or some mango or passion fruit with another pinch of cinnamon. Since I usually buy frozen berries, I heat them first in a pan, so it turns out to be some sort of berry sauce. You can also add some honey or agave sirup if you want. Or if you had a very tiring workout, you can add a sliced up banana to get some extra carbs in there. Recently I’ve been adding my healthy Nutella too. Dang great.

Oh, and you will love hearing that this entire recipe contains flat belly foods only. Or at least, that’s what I learned from 

Bon appetit,

xo Kirsten

Vegetable treat

Veggie galore!

Yesterday I had a date with some girlfriends to go and do some water aerobics. It started around 8 p.m. and if you count a half an hour drive and 15 minutes to change into my swimwear I needed a quick dinner which was light and easily digestible.

(And I need some cute sporty swimwear in my life, because I nearly flashed everything with my pretty and fashionable but not so move-proof bikini! Anyone that knows where to find this Stella Mccartney for Adidas bikini? It’s sold out everywhere! And I want it. Or something that looks like it :))

So, I turned to one of my favorite cookbooks at the moment: ‘Mijn Pure Keuken’ (Translation: My Pure Kitchen) from Pascale Naessens. She is Belgium’s top food writer at the moment with all 4 of her cookbooks in the top 10 best seller list. Need I say more? Seems like my country is obsessed with her view on food and her lifestyle.

Her principle is – in simple words – either you eat carbs and veggies or you choose to eat meat with veggies. Preferably the last combination. She does advocates as few carbs in your daily diet as possible though. {You guys might have noticed that I also try to avoid them as much as possible, though I eat them daily, I always go for moderation}

Anyhow, this recipe is based on one of hers. Perfect a a pre workout dinner. You’ll feel full, but not bloated (got to still look cute in the bikini, right?) and it digests easy and you have sooo many veggies in one meal. Lean green machine!

I can highly recommend her books. (I don’t think they are available in English though, so only for the dutchies, sadly) Though it often seem small portions, I always choose more veggies and larger pieces of meat. Also, I have to admit she’s a little careful with seasoning. I love to use a lot of herbs and pepper when I cook. And I love my food spicy 🙂 (good for you digestion, fyi).

Oh, and I might have to admit that the boyfriend prepared me this dinner. So when I came home from work, all I had to do was eat and then hurry back out! 🙂

You’ll need (makes two servings, 326 kcal pp):

  • two pieces of lamb filet (or steak). About 150g pp
  • Medium Zucchini
  • two tomatoes
  • two (or more) carrots
  • spring onions
  • Olive oil
  • salt and pepper


And now it’s easy peasy! Start by peeling the carrots. Slice them in two, lengthwise. Put them in a casserole. Add your tomatoes (you might also want to slice these in two pieces) and spring onions (we put in 4 spring onions). Add the zucchini, also sliced up in four pieces. Sprinkle some olive oil on top and season with pepper and salt to taste. Now pop it in a pre-heated oven at 200°C for about 30 minutes. If you want them still a bit crunchy, you might want to get them out a little earlier.

While your veggies are in the oven, bake the lamb fillets on a high heat with some olive oil (or coconut oil) with salt and pepper to taste.


Sometimes, lovely dinners can be so simple and so good!

Bon appetit lovelies.

xoxo, Kirsten