Sushi Pie, Oh my.

Sushi Pie

I could eat sushi all day every day.

Preferably the roll with avocado and cucumber and tuna or salmon inside. And some more Avo and fish on top. Love. So, when I stumbled upon this, I was immediately game. And so was the boyfriend. Quite the sushi lover himself.

I found this recipe on one of my fave dutch health/fit blogs workthates. Though I have to admit her picture looks a tad bit better than mine. Practice makes perfect, right? We’re DEF making this again in the near future. So this picture might get an update in the near future ;).

On a side note, most people believe that sushi is healthy. Well. Lemme tell you: it’s not. Some are. But most aren’t. Most of them contain mayo or other mayo based sauces (not so much healthy) and the ‘tempura’ ones are the real bas ass. Because that’s just a fancy name for ‘fried’. And the ‘crunchy’ ones… Mmkay, let’s just say that the crunchy part comes from the added-sugar-cereal. You know, them rice crispies. And in those ‘small’ rolls is a lot (A LOT) of processed white rice and only a little bit of fish. White rice = Big, fat belly food.

But, by all means, eat sushi. I sure do. But don’t pretend you’re being healthy. Unless you sticked to sashimi.

Luckily for you, this recipe is super healthy and nutritious. Nothing bad ass. Unless you decide to make it with actual sushi rice instead of quinoa. But trust me, it tastes exactly the same. And I should know, because I ate it :).

You’ll need (Serves 2, about 650 kcal pp)

  • 200g salmon (fresh!)
  • 120g of Quinoa
  • 1 Avocado
  • 1 cucumber
  • 6 tbsp of brown rice vinegar
  • 1 tbsp of agave
  • Sesame seeds
  • 4 nori sheets

Directions

Rince the quinoa thoroughly and cook according to the directions on the package. After let it cool.

Make a dressing with the rice vinegar and agave with some salt. Mingle the dressing through the quinoa.

Grab a pair of siccors and cut your nori sheets into circles. I used a lit from a small pan for measurements :). Now take two sheets and ‘stick’ them together by adding some water for glue. This will be the bottom of the pie.

Now add half of the quinoa on top. Press with your hands and form a circle on top of the nori. Cut the cucumber and avocado into small pieces. Do the same with the salmon. Add half on top of the quinoa with half of your salmon.

Now add another nori sheet and repeat the last step by adding the remaining quinoa, cucumber, avocado and salmon.

Add some sesame seeds on top for a crunch.

Serve with soy sauce on the side. Only thing missing was some edamame ;).

Bon appetit!

xo, Kirsten

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Salmon with a crispy pecan crust

Salmon with crispy pecan crust

This is soooo good. Really. Dang good. We ate it for din today. And I already feel I have to share this recipe gem with you. Ya. And it’s super healthy. Nuts and salmon provide good-for-you (and your ass. And your skin. And your ‘looking dang good’ overall glow) fats and the bucket loads of veggies…. Well. eh. No explanation needed why veggies are healthy-ass! At least, I sure hope not I need to explain. I mean: Eat your greens babes!

I combined two recipes in one and the overall result was delish! ESP since I made it up all by myself.

Kind of.

A little bragging never hurt anyone, right?

So, whenever you’re ready, I’m ready to spill. Be prepared to have your taste buds dazzled:

You’ll need (serves two, about 500 kcal pp)

  • 300g of salmon fillet
  • 1/2 tbsp Dijon mustard
  • 1/2 tbsp of coconut oil
  • 1/2 tbsp of agave syrup (or honey)
  • 10g quaker oats (my healthy swap for bread crumbs. Works just as good!)
  • 10g pecans
  • parsley
  • Pink himalayan sea salt and pepper
  • half a lemon, squeezed (and some lemon zest)
  • one zucchini
  • one leek
  • 2 tbsp of olive oil

Directions

Pre-heat your oven to 200°C. Cover an oven tray with a baking sheet.

Cut your leek into 10cm pieces and spread on an oven tray. Do the same thing to the zucchini and also spread on the tray. Now top with some olive oil, himalayan pink salt and pepper. Drizzle lemon juice on top and sprinkle some lemon zest on the veggies. Pop in the oven for about 20 minutes.

Meanwhile prepare your salmon. Mingle the mustard, coconut oil and agave syrup in a bowl. In an other bowl you mingle the quaker oats, pecans (chopped) and parsley.

Add salt and pepper to the salmon. Coat the fillet with the mustard-agave mix and add the quaker-pecan mix on top. It will stick to the sauce mix. Now put the salmon on top of your veggies (uhu. Throw it right on there) and leave in the oven for another 15 minutes (if you have a thick salmon fillet, you might want to go for 20 minutes) together with the veggies.

Now serve and eat and enjoy every single bite. you’ll want more. Trust you me!

Kidding.

Kind of.

Bon appetit!

xo, Kirsten

*The BF ate it with sweet potato. Though I think a small portion of brown rice or rice noodles would make a great side dish too.

Let’s talk Omelet

Salmon Fritatta

Nothing is more comforting than an egg in the morning. Or for lunch. Or for dinner. I mean, if you ever get a boyfriend-breakfast-in-bed treat, an egg on the platter is the bare minimum. Scrambled, sunny side up, egg whites only or hard/soft boiled. IDC. Always njam.

But, besides breakfast, an egg makes a perf’ dinner option too. It’s easy and it’s quick. A description that always sounds so dang good, in my opinion. It’s usually a kind of wait-and-watch-it-get-ready style of cooking. Just have to poke it every once in a while with a fork, and that’s basically all the cooking you’ll be doing. So this salmon fritatta came straight from egg heaven, it’s that good. The recipe was originally from Donna Hay, but I healthyfied it. Like yeah. Du-uh. If you want the real deal and splurge your ass off, go to page 72 in her cookbook. 🙂 (But my version tastes the same. And I should know, I’ve tried them both.)

You’ll need (serves two people, about 500kcal pp. Depends on what you do with the eggs)

  • 4 eggs, two egg whites (but you can go all egg white, or all plain eggs or another egg-mix. Whatevs. Just a small suggestion: a yolk contains good fats, so don’t be afraid to eat the yolk. If you’re dieting, you might want to skip the yolk and go egg white only. Like no calories whatsoever.)
  • 150g of smoked salmon
  • Some lemon zest
  • 170g low fat greek yoghurt (Instead of fat-ass/unhealthy cream. Eww/yuk. You will thank me later!)
  • 400g potatoes, peeled and diced (if you had a major workout, you can do 500g. If it’s a sunday and you sat on your ass the whole dag through, do 300g 😉 )
  • 60ml water
  • 1 tbsp coconut oil
  • salt and pepper

Directions

Add a large wok pan to a medium heat. Add coconut oil, potatoes and water. Put a lit on an leave to simmer for about 15 minutes until the potatoes are soft.

Meanwhile whisk together your eggs with greek yoghurt and lemon zest. Add salt and pepper. Whisk until your greek yoghurt doesn’t clutter anymore and it’s one smooth batter. Cut the smoked salmon in to small slices.

Add the eggs to the potatoes. Stir once and put the salmon slices on top. Leave to simmer for about 5 to 8 minutes. Use a fork during the process to make sure the moist egg also cooks.

Serve with some salad if you want.

Bon appetit!

xo, Kirsten

Salmon burgers

Salmon Burgers

I’ve read so many ‘salmon burger’ recipes, and they were all so different that it was hard to find THE one. So, I did what I usually do when I can’t pick or make up my mind: choose the one with the prettiest picture (can turn out disappointing sometimes). But, I did add some different ingredients or mixed it with some other recipes. So, I’m not sure if this is the best recipe out there. But we loved it, so I’ll share it. It was my first time ever eating salmon burgers, so to go home made straight away was quite the risk. Best risk ever, salmon burgers are dang good! 🙂

You’ll need (serves 2 people, 432 kcal pp)

  • 300g (skinless) salmon fillet
  • 1 tbsp Dijon Mustard
  • Greek Yoghurt
  • 1 tbsp peeled and chopped (fresh) ginger
  • 2 garlic cloves (pushed through a press)
  • 2 tbsp lemon juice
  • 1 small hand cilantro
  • a pinch of harissa
  • a dash of salt
  • half a cucumber
  • 1 tbsp of coconut oil or olive oil
  • Small green asparagus

Whisk together the Dijon mustard, ginger, 1 garlic clove, lemon juice and cilantro with one tablespoon of greek yoghurt. (you’ll need the rest later on for the tsatsiki). Season with salt and a pinch of harissa. Set aside for a while.

Either finely chop the salmon or shred in a food processor. Watch out so you don’t shred for too long, it should stay a little rough and chunky. Add is to your sauce you set aside earlier. Now form 4 even patties.

Place the burgers on a plate with some plastic foil on top. Put in the fridge for at least an hour.

Meanwhile you can prepare the tsatsiki. Add the other garlic clove to the leftover greek yoghurt together with grated cucumber. Also put in the fridge.

Heat a large non stick pan on a high heat with some coconut oil (or olive oil), add the salmon burgers. Bake for a few minutes on each side until they’re golden and brown. Add a grill pan on a high heat with some coconut oil and add the asparagus. Grill them until they are soft but still crispy.

Serve with some leftover cucumber (and maybe some salad), the asparagus and the tsatsiki.

Bon appetit!

xo, Kirsten

* oh and my sincere apologies about the bad quality picture on top of the post. My camera isn’t working properly, I’ll try to upload a new one as soon as possible!