King crab and quinoa quickie

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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

Directions

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

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The yummiest coconut pancakes

Coconut Pancakes

For any of you that know me – or for any of you that follow this blog on the reg – it’s not a secret: I love a pancake for breakfast from time to time. (If you’re curious about previous pancake recipes check them over here and over there)

My fondest childhood memories are the ones containing the smell of pancakes. On lazy sunday mornings, when I was stumbling down the stairs to the kitchen area in search of breakfast, usually, I would find my mom or dad flipping pancakes (so profesh) and adding new ones to the stack next to the kitchen counter. For me to eat. Like, sunday morning perfection.

A given was that whenever I hosted a sleepover for my 9 year old besties there would always be a pancake fest in the a.m. with a billion of unhealthy toppings to choose from. Gimme that Nutella

The pancake mornings at my place were famous amongst my girlfriends back in the day. Obvi. Actually, they remained famous throughout my teens too, because we would still be treated with a good old pancake galore in the a.m. after our first 17 year old selves attempted the whole ‘going out’ thing with a petite sleepover afterwards. Like, acting all grown up woman at night – with a little too much make up on BTW, and a lot of fashion faux pas – but we would always turn back into pancake craving little girls in the morning.

Needless to say I still crave pancakes on sunday mornings. Especially on the rainy ones. Only, nowadays I have to prep and flip them myself. And, also nowadays, they’re not all that guilt free when I eat them. My mind turns into to one big alarm bell yelling: NOT SO HEALTHY LADY! FATTY, FATTY, FAT, FAT!

So, when I decide to make my own pancake stack I want them to be as healthy as posb. Without them tasting like a cardboard cracker. I want them to taste exactly like the real fat-ass deal. Or maybe even better. High standards much?

I’ve tried many varieties, swapping every ingredient in there for a healthy brother. Some of them worked, some of them didn’t (stay away from the buckwheat. Really. Don’t even bother). But this one is the bomb.com. My absolute winner, all time favorite. The yummiest. Like, you won’t know what you’re tasting and you’ll never ever want the real bad-ass deal again. It’s that good.

Hey, if I had any kids I would give them these instead of the boring old school unhealthy variety.

Yeah.

Eat that.

You’ll need (serves one, about 

  • 50g whole grain spelt flour
  • 1 egg
  • 125ml of coconut milk (not the creme! the actual milk. Like 40kcal for 100ml)
  • 1 tbsp coconut butter, melted
  • pinch of salt
  • pinch of stevia
  • a splash of sparkling water
  • toppings. Go wild. Fruit, maple syrup, stevia, banana, chocolate spread, honey,…

Directions

Add the flour to a bowl. Make a well in the middle and add the egg.

Grab a beater and beat the egg together with the flour while slowly adding the milk.

Add some sparkling water, the melted coconut butter (so it’s oil), salt and some stevia. Whisk through the batter.

Add a large pan on a high heat.

Now add a big spoon of batter to your pan. Move your pan until a thin layer of batter covers the entire bottom of the pan.

Wait until bubbles appear on the batter. It’s time to flip. You can go profesh and flip the pancake in the air OR you can go safe and use a spatula. Like I usually do. 😉

If you want your finished pancakes to stay hot while you prep the rest here’s a tip: Boil some water and add to a large pot. Put a plate on top and move your pancakes on the plate. Cover with another plate or with the lit and your pancakes will stay super hot.

Eat with loads of maple syrup and stevia. Or whatever you want.

Bon appetit,

Xo, Kirsten

Coconut Pancakes

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

Baked Oatmeal

Bakes Oats

I love oats for breakfast.

Though I never really eat them in a ‘traditional’ way. Ya know. Where you add some oats to a small pan with (almond) milk on a medium heat and stir until they’re done. Ain’t got no time for that. And I don’t like the glue-like texture it gets.

I do – on the other hand – LOVE pan baked oats. It’s my basic breakfast that I’ll eat about 5 times a week. And whenever I’m in a hurry I’ll prepare overnight oats to have a quick breakfast option in the morning. Because skipping breakfast is a no go. Not even when in a hurry! It’s your fuel for the day. You’ll feel crappy, tired and you’ll probably be in a bad mood when you skip the breakie.

So, when I found this oven baked recipe I couldn’t wait to make my own version. And it’s good. I’ve eaten it two days straight. It’s rainy days breakfast perfection and a great kick start for your sweet tooth. 😉

It tastes like apple pie. (and your whole house will smell like apple pie when it’s baking) It takes some time to prepare, but whilst in the oven you can take a shower or do a small yogamat workout. 25 minutes well spend in my opinion.

You’ll need (serves one, about 420 kcal)

  • 40g of Quaker Oats
  • 120ml almond milk (or any other milk/water of choice)
  • 1 tsp of maple syrup or agave syrup
  • Cinnamon
  • 1 banana
  • 1 apple (I used a granny smith, but you could use a red apple too)
  • 10 black raisins

Directions

Preheat your oven to 180°C.

Add the oats, almond milk, maple syrup, cinnamon, raisins, banana and apple to an oven bowl and stir.

Put in the oven for about 25 minutes. (Enjoy the apple pie smell spreading through your house)

Serve with a hot cup of tea and a freshly squeezed orange juice on the side ;).

 

Good morning! 😉

xo, Kirsten

 

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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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

Skinny pizza

Cauliflower Pizza

I was supposedly going to eat pizza for lunch with some colleagues last week. Sadly it turned out I had a lunch meeting slash brainstorm with sandwiches. So I had to skip the pizza.

Mmkay. So I had food. Sandwiches. (with butter, yuk!) My tummy was filled. But boy did I have a pizza crave the whole dang day. And since I was home alone, I couldn’t suggest to anyone to go out to grab a bite to eat at, let’s say, a pizzeria?

And then it came to me. For weeks I’ve been meaning to try the ‘clean’ pizza recipe that’s been booming across several ‘healthy’ blogs. The cauliflower pizza. I had every ingredient that was needed in my fridge. So perfection. A clean pizza. Like, meet my crave and remain healthy? LOVE. Needles to say I was game and forgot all about my ‘actual’ pizza crave.

Somewhat of a warning is in order though. It’s nothing like an actual Italian pizza. And you’ll still taste cauliflower. Obvi. But I’m always so proud and happy when I made a healthy, skinny swap, that I don’t miss the real deal for a sec. If that doesn’t work for you, just go ahead and eat your whole day worth of calories, fatty pizza. I’ll be the one looking ab fab in my bikini bod this summer thanks to my skinny pizza 😉 (I wish, really. Work in progress though)*. So here we go, Pizza Italiano a la clean.

You’ll need (serves one person)

For the crust:

  • Cauliflower (I used about 150g for one small pizza)
  • 1/2 egg (whisk it first, then you’ll be able to use half)
  • 60g of mozzarella (I used plain, you can use light too. To make it extra light)
  • Oregano
  • salt and pepper
  • 1 tbsp of olive oil

Toppings: (this is only a suggestion)

  • tomato sauce*
  • feta cheese (or parmesan cheese, I did not have any in the fridge)
  • basil leaves
  • Optional: tuna, veggies, italian ham, olives,…

*Make your own tomato sauce! It’s easy peasy: add a small pan to a medium heat. Chop an onion and some garlic and add to the pan. Now cut some tomatoes into chunky pieces and add to your pan. Season with salt and pepper, paprika powder and some harissa or some spicy curry. Leave to simmer and mix. Done.

Directions

Preheat your oven to 200°C.

Add the cauliflower to a food processor and shred until it looks like rice.

Pop the cauliflower rice in an microwave safe bowl and put in the the microwave for 8 minutes.

Now put the ‘rice’ on a kitchen towel and try to squeeze some water out (this way, you’ll crust will become extra crunchy), put the rice back in the bowl together with mozzarella and egg. Now mix with a fork (or with your hands) until you get something that looks like dough.

Put a baking sheet on an oven tray. Add the cauliflower dough on top and form a pizza with your hands. Sprinkle some olive oil on top.

Put in the oven for 20 minutes.

Now prepare your toppings. You’ll need to cook and grill everything because the toppings will only be in the oven for a few minutes. (for example, if you crave asparagus on top, you might want to grill them first)

After 20 minutes remove the oven tray from the oven and add the toppings.

Add a thin layer of tomato sauce first (too much sauce won’t do much good to your cauliflower crust), add some cheese and top with your veggies. I only added basil and feta cheese. I’ll go more adventurous next time. I promise.

Pop the tray back in the oven for another 5 minutes.

And then: eat your heart out on this skinny pizza treat!

Bon appetito.

Believe you me, you girls will love this. It”s the bomb.com.

xo, Kirsten

*Oh and just so you know. In three weeks, I’ll be eating the real deal for 14days straight. I’m leaving for two weeks in the lovely Italy. Visiting Lake Como, Tuscany and Umbria. And I plan on eating as much pizza, pasta and gelato as I possibly can. No worries. I plan on packing my yoga mat and running shoes.