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


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




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

Belgian traditional stew: Stoofvlees


‘Stoofvlees’ is a famous dish in Belgium. Any self-respecting Belgian household makes it at least once a month. So do I. Especially since my mom gave me an expensive pot roast from Le Creuset for my 25th birthday. I have to use it wisely. So why not for some old school ‘stoofvlees’ (meat stew) with (healthy oven roasted sweet potato) fries and beer. Jep, you HAVE to eat ‘Stoofvlees’ with fries and drink a beer along with it (preferably dark beer. And preferably Belgian beer ;), though I drink it with a cherry beer. Sweet tooth, remember). You can always add a little salad on the side for your daily greens. I have to admit that this recipe isn’t all that traditional. It’s the pimped Cupcakes and Beans version. A mixture of my mom’s recipe, Famous Belgian TV chef Jeroen meus, some internet tips and my own good sense and a secret ingredient. Which goes live from now on all over the internet :). I also add mushrooms. I don’t know why, but I always want veggies. Plain fries, meat and sauce doesn’t really cut it for me. So, if you want to stay traditional: leave out the mushrooms. They’re just a little C&B touch.

You’ll need (makes 2 servings, 600kcal pp)

–          Stew meat (150g pp)

–          Dark beer (I chose a Belgian classic ‘Grimbergen’)

–          1 cane sugar cube

–          A bay leaf and thyme (or a readymade bouquet garni from the supermarket)

–          1 medium yellow onion

–          1 tablespoon of coconut oil and olive oil (for the sweet potato fries)

–          2 sweet potatoes (about 200g pp)

–          Cinnamon

–          Salt and pepper

–          250g button mushrooms

–          1 slice of dark bread

–          1 tablespoon of Dijon mustard


Start by chopping your onion. Keep them a bit chunky. Heat a pot roast (my Le Creuset) on a medium heat with some coconut oil and add the onion.

Meanwhile put a pan on a high heat and add your meat together with some salt and pepper to taste. Fry until it looks golden and brown and after add them to your pot roast with the onion.

Keep your pan on the heat and add half a dark beer (Grimbergen in my case). It’s always a good idea to use a little more. Everyone likes a little extra sauce? Uhu, thought so.

When the beer boils together with leftover meat encrustation you may add it to the pot roast.

Add a cube of cane sugar and your herbs. I added a bay leaf and some thyme.

Now take 1 slice of dark bread and generously apply some Dijon mustard on top. Add it to your pot roast with the mustard facing downwards.

If you don’t want your sauce to get too thick, half a piece of bread is enough for two persons. Now add a pinch of cinnamon (hah, secret cupcakes and beans ingredient! But trust me, it’s dang good!) and let the whole thing simmer away.

Clean your mushrooms, cut them into pieces and throw them in with the rest of the ‘stoofvlees’ (meat stew). Now you can leave it to simmer for up to 3 hours. The longer, the thicker and tastier your sauce will get.

After two hours, you can start with the sweet potato fries.

Pre-heat your oven to 200/220 C° or 392/410 F°.  Peel two large sweet potatoes and cut them into fries. You can choose the thickness you want. I love my fries on the medium side.

Spread them on an oven tray on a baking sheet. Generously sprinkle some olive oil on top and a good amount of cinnamon and a pinch of salt. Now put them in the oven for about 45 minutes up to an hour. Check them regularly and stir them a bit.

Now all there is left to do is serve it with a cool beer and enjoy a good sunday night traditional Belgian dinner! 😉


Bon appetit!

xo, Kirsten