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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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

Bodylicious Protein Pancakes

Protein Pancakes

If you are anything like me and follow millions of health blog and Instagram profiles you might have been introduced to some ‘protein powder’ pictures and posts. Either in a plain boring shake/smoothie form or maybe in mouth watering pancakes or cupcakes versions.

Usually it states that if you want a ‘toned body’, you’ll need a lot of protein… Stating that they seem to make your muscles grow like it’s nobody’s business. Assuming you did an exhausting workout first, that is. Proteins don’t make miracles happen, they can’t make anything grow if you don’t train ‘them’ first. (sadly, I know)

I usually get proteins from chicken, fish, lentils, quinoa, eggs and yoghurt. Like most of us plain mortals do. You know. A plate filled with some greens, proteins, carbs and healthy fats is the usual healthy thing to do. But, I was triggered with the protein powder quick fix option a while back.

We so happened to have a big (and I’m talking huge) pot of ‘One Whey Protein Powder’ gathering dust in our kitchen cabinets (a leftover fitness thing from my boyfriend). We had it, so there really wasn’t an excuse for me not to try it.

So one morning, after a 5K run, I made protein pancakes based on a recipe from Tone It Up. And boy were they tasty. Yeah. Healthy pancakes, we all know I’m game for these kind of things.

Meanwhile, I learned that ‘One Whey PP’ is a shitty product. Read: they use all kinds of nasty ass processed stuff to make the powder. Even aspartame. Yuk. Not really something that fits my ‘clean eating’ way of life.

Luckily for my healthy-ass there are brands out there that produce all natural and organic, stevia based powders. Ideal for your post workout smoothies, pancakes and cupcakes. Mine is a Vegan (no cow milk stuff in this one, grrrreat) version from SunWarrior that has a vanilla smell and taste to die for. Vanilla pancakes: yum!

If you don’t care to follow the protein craze you can easily substitute the protein powder with plain flour or nut flour in this recipe.

Another thing I want to have said: do not fear turning into a bulky, man-looking, female-fitness athlete after using a scoop of protein powder every once in a while:

You’ll need to do a whole lot of fitness, for several hours, like 24-7, on a daily base before you’ll even remotely look like one of them. Woman don’t tend to gain muscles that easily because these babies need testosterone. And guess what: us ladies don’t have all that much testosterone going on inside of our bod. And if you do see a lady with huge arms and legs, you bet your ass something fishy is going on there!

You’ll need (serves 1, about 350kcal)

  • One ripe banana
  • 2 tbsp almond milk (or any milk you like)
  • 1 tbsp of sparkling water
  • 2 egg whites
  • 15g protein powder
  • 5g flaxseeds (or 20g protein powder if you skip these)
  • cinnamon (to taste)
  • 1 tbsp of coconut oil (for baking)
  • Fruit and toppings (maple syrup, sugar, yoghurt, chocolate spread,…)

Directions

Mix the banana or mash with a fork until you get a batter.

Add some almond milk and egg whites. Add some sparkling water (trust me, this will make the batter so good and fluffy)

Now gently mix through the protein powder and flaxseeds until you get a thick batter. Add some cinnamon.

Heat a pan on a high heat. Add some coconut oil. Make sure your pan is really heated.

Add two to three tbsp of the batter to the pan (think American pancake sizes). Bake for a few minutes on each side. Usually when the batter starts to boil a bit it’s time to flip. Repeat until you’re out of batter.

Now add your favorite toppings. I usually add some heated frozen berries, a big tbsp of maple syrup (yum), and some yoghurt.

Pancake LOVE!

Bon appetit!

xo, Kirsten

Skinny sizzling chicken pesto pasta

Skinny Italian Pasta

I’m back!

I’ve been wandering around Italy – Tuscany and Umbria to be precise – these past two weeks. So I haven’t been blogging for a while. No worries, you’ll get a well documented must-eat blog about the places I visited in the near future. 😉

Needless to say I ate my way through the country. I mean… I. Ate. A. Lot. And I’m not even sorry because I loved everything I put in my mouth. God I love Italian food! (especially the dolci and the bucket loads of carbs).

I was a tad bit apprehensive to step on a scale upon arriving home. Luckily, it wasn’t all that bad after all. Ok. I’ll be blatantly honest here… I added 2 kg. BUT, 4 days later (like, we’re talking today) they’re already goners. How? By eating super clean these past 4 days and doing my own detox (and with lots of running and planking and push ups).

Anyhow, this was one of my ‘detox’ recipes. It’s a golden oldie that my mom used to prepare on fridays. With pasta though. I decided to make a skinny version with courghetti (zoodles) this time. But believe you me, you won’t miss the pasta. This is such a delish’ tastebut sizzling pasta! I can do detox for weeks and weeks with these kind of dishes… ESP when they still remind me a of Italian cuisine in one way or another.

You’ll need (serves 2, about 350 kcal pp)

  • 2 large zucchini’s
  • 2 tbsp pesto (I bought readymade pesto, but prepare your own if you prefer that)
  • 2 tbsp parmesan cheese
  • 20 sundried tomatoes
  • 2 tbsp pine nuts
  • 1 tbsp coconut oil (or olive oil)
  • 250g to 300g chicken breast

Directions

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

Cut the chicken into small pieces and add to the pan. Season with salt and pepper and bake until golden and brown.

When the chicken is almost done, turn down the heat a bit and add the pine nuts and sundried tomatoes for a minute or two (just to give it some heat.

Prep the courghetti -> recipe can be found here (easy peasy!).

Add the pesto to the courghetti and stir so all noodles are covered with pesto.

Now serve the courghetti with the chicken, sundried tomatoes and pine nuts and add some grated parmesan on top. You can finish it off with some basil leaves.

So so so good and so so so bikini body proof!

xo, Kirsten

Skinny Italian Pasta     DSC_0001

Eggplant Lasagna

Eggplant Lasagna

Lasagna is one of my favorite Italian dishes. Sadly, it’s quite the dish calorie wise. So I usually think wisely (do I?) before I fill up my plate with a big portion. Like, take lot’s of salad on the side and a responsible portion of lasagna. Ahem. I mean, I try.

Luckily for all of us Italian food lovers out there, there are enough clean and healthy options to keep us going.

This recipe is mouth watering. And I’m sure it will back on the menu in the near future because it was so yum. Me and the boyfriend were mmmm-ing our way through the entire meal last week.

Oh. And it counts as a carb swap. Since we’re substituting the lasagna pasta layers with eggplant layers. Awesome!

So without any further ado, an easy, healthy lasagna look-a-like option:

You’ll need (serves two)

  • 2 eggplants, sliced lengtwise
  • 1 low fat mozzarella, sliced
  • Salt and pepper
  • olive oil
  • dried ham (prosciutto)

for the tomato sauce

  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 4 tomatoes
  • A handfull of cherry tomatoes
  • 6 sundried tomatoes
  • 10 black olives, cut in halve
  • 1 tbsp coconut oil
  • salt and pepper
  • fresh basil
  • herbs like oregano, paprika
  • Optional: grated parmesan

Directions:

Preheat the oven to 180°C.

Slice the eggplant in thin layers. Sprinkle them generously with seasalt and put them in a colandor with a heavy plate on top so the moisture can pull. That way they’ll turn out less chewy. Leave them for half an hour. After rinse them well and dap dry with a paper towel.

Meanwhile you can prep the tomato sauce. Braise the shallot until it looks glaze in some coconut oil. Add the tomatoes and let them fry for a few minutes. Add the cherry tomatoes and sundried tomatoes with salt and pepper and some herbs to taste. Leave to simmer. After you can blend the sauce or leave it like that, for a chunky result (most of the tomatoes have allready melted). After add the black olives.

Put a baking sheet on the oven tray and add the eggplant slices with some olive oil sprinkled on top. Season with black pepper. Roast them in the preheated oven for about 10 to 15 minutes.

No start to layer. An eggplant slice, some hot tomato sauce, some mozzarella and dried ham and again tomato sauce.

Finish with parmesan and some basil leaves.

Bon appetito!

xo, Kirsten

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

Mexican Salsa and Fish

Mexican Salsa and Cod fillet

I’m still madly in love with beans. Hence the title of the blawg. I simply adore the taste and texture.  So, whenever I find a bean based recipe, I’m in. Courtesy to my boyfriend this time, because he suggested we should eat this recipe from Belgium’s most famous TV chef Jeroen Meus.

I didn’t adapt much to it, because it sounded dang perfect. I only left out the bell pepper. But feel free to add it back into the recipe. And needless to say I replaced the white rice with cauliflower rice. Because I still try to avoid carbs for dinner as much as possible on lazy ass evenings. Which last Sunday definitely was, super lazy (we watched ’12 years a slave’ after dinner, what a movie!). It seems to work for me, carb free after say 4 o’clock means a skinny Kirstie in the morning.

Mmkay. And I may or may not have added some extra beans.

Anyhow, paired with fish this dish is delightful. I could easily have had two servings. It’s that good. And off course, it’s healthy.

You’ll need (Serves two, about 550 kcal pp)

  • 250g Cod fillet
  • Olive oil
  • Soy sauce
  • A garlic clove
  • 15 g ginger
  • 1 lime
  • 2 tomatoes
  • 1/2 avocado
  • 1/2 chili pepper
  • A small can of corn (preferably organic)
  • A small can of red (kidney) beans
  • 1 onion
  • Cilantro
  • Salt and pink Himalayan sea salt

Directions

Take an oven tray. Peel the garlic and squeeze. Peel the ginger and cut it into small pieces. Add a royal amount of olive oil to it with some soy sauce. Grate some lime zeste on top and add have the lime juice.

Now put the fish in the oven tray and generously spoon the marinade on top. Set aside and leave to marinade

Cut a cross on top of both tomatoes and add them in a big bowl with some boiling water for a few minutes. Rinse with cold water. Now peel the skin from the tomatoes (which will go easily after the boiling water trick). Cut them into cubes and add back to the bowl. I also added some cherry tomatoes cut in half (WITH skin)

Peel the avocado and cut half of the fruit into cubes. Add them in the bowl with the tomatoes. (Leave the other half of the avocado in the fridge for tomorrows lunch ;))

Peel the onion and chop finely so it can join the avo and tomatoes.

Cut the chili pepper longitudinal in half. Remove the spicy seeds and chop finely. Add to the bowl.

Add some cilantro, salt and pepper.

Rinse the kidney beans and corn with some cold water and mingle with the rest of the salsa mixture in your bowl.

Now add some olive oil and the other juiced half of your lime. Put the salsa in the fridge while you bake the fish.

Put a grill pan on a high heat. Add the marinated Cod fillets and bake for a few minutes on each side.

Serve with some rice or cauliflower rice, or maybe with a tortilla wrap and:

Bon appetit!

xo, Kirsten

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