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



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