Enjoy this lovely salad with a nice piece of fish or meat. For the vegetarians, add some nicely toasted cashew or pistachio nuts to this salad, it will be amazing!
- Carrots (roughly 200 – 300 grams per person)
- (optional) 1-2 handfuls of some kind of salad leaf
- (optional) roasted sesame seeds
for the dressing:
- 1 heaped tablespoon of peanut butter
- 1,5 teaspoons of soy sauce
- 1 teaspoon of sesame oil (or to taste)
- 1 teaspoon of fish sauce (or to taste)
- juice of 1/2 a lime
- splash of milk (or water will do just fine)
- (optional) chilli to taste
- (optional) 1 clove of garlic, crushed
- Heat up a small casserole or pan with some olive oil to make your dressing in
- When the oil is hot, sweat of the chilies and the garlic for 4-5 minutes (if you choose to add them). Make sure they do not color!
- Add all the other ingredients to the pan except for the milk
- Warm the dressing through and get it to the right consistency by adding just enough milk. I prefer this dressing a little bit thicker so it sticks nicely to every bit of carrot and salad leaf
- Take the ends of your carrots and peel them. Create long slivers of carrot by using your speed peeler
- Put the slivers of carrot in a large mixing bowl together with the optional salad leaves and add the dressing
- Mix everything together by using your hands, making sure everything is nicely covered in this super awesome dressing!
- Move the salad on a plate and sprinkle over some toasted sesame seeds
Here it is! My first dessert post…
This one is one of my favorite desserts now. It’s a recipe for a healthy chocolate cake, but with a little secret…! Okay, there still is chocolate inside, you can’t make a chocolate cake without chocolate…
And yes, it’s a Jamie Oliver recipe…
At first I didn’t think this would turn out good as it uses raw beetroot (weird for a dessert recipe) and almond powder but no flour whatsoever, but I wanted to give it a try anyway.
The result: It was a BIG HIT! People loved it!
And let me repeat the best part again:
It’s HEALTHY!!!! 😀
To serve it, you can keep it healthy and serve it with some natural yoghurt -which I like the most- or you can have it with a scoop of vanilla ice cream and melt some more chocolate to spread out on top of the cake.
- 200 g good-quality dark chocolate
- 250 g raw beetroot (works with precooked, vacuum packed as well)
- 4 large free-range eggs
- 150 g raw cane sugar (or any raw sugar you like)
- 120 g almond powder
- 1 teaspoon baking powder
- 1 tablespoon good-quality cocoa powder
- Preheat the oven to 180 °C
- Lightly grease the bottom and sides of a 20 cm spring-form cake with some olive oil or butter
- Cut a circle out of a sheet of greaseproof paper roughly the same size as the bottom of the springform and put it on the bottom to make it easier to remove later on
- Break the chocolate into small pieces, put them in a heatproof bowl and place the bowl over a small pan of simmering water to melt the chocolate. Make sure the bottom of the bowl is not touching the water and stir occasionally
- Peel the beetroot and cut it into large pieces to grate is more easily
- Take a coarse grater and grate the beetroot until you have the necessary 250 gr and place it into a mixing bowl
- Add the sugar, almond powder, baking powder, cocoa powder and melted chocolate to the beetroot
- Separate the eggs, placing the whites into a large clean mixing bowl and adding the yolks to the beetroot mixture and mix it together
- Whisk the egg whites until you have stiff peaks
- Fold the egg whites into the beetroot mixture quarter by quarter, using a spatula until all the egg whites are nicely combined with the mixture
- Add the mixture to the springform and spread it out evenly
- Bake in the oven for about 50 minutes, or until risen and cooked through
To check if it’s done, stick a cocktail stick or skewer into the middle of the sponge, remove it after 5 seconds and if it comes out clean the cake’s cooked; if it’s slightly sticky it needs a bit longer.
- Allow the cake to cool slightly, then carefully turn it out on to a wire rack to cool completely.
I’ve got this recipe from the guys @ sortedfood.com. This is a really simple and super tasty recipe everyone can make! It is done in minutes, this requires NO TIME at all. So the only thing that’s left here for me to say: TRY THIS NOW! 😀
- ± 150 gr of basmati rice
- Chicken stock cube
- pinch of turmeric
- 1 onion
- 1 clove of garlic
- 1 red pepper
- 1 green pepper
- shot of oil
- 1 big chicken breast
- 1 tbsp of paprika powder
- 1 packet of coriander, chopped
- 2 bananas
- bring a pan of salted water up to the boil and crumble in the stock and turmeric.
- pour in the rice and simmer until the rice is just cooked, then drain and leave to dry out for a few minutes if you have the time.
- cut the chicken into bite size pieces
- fry the chicken in a large pan where you can fit all the ingredients in with a shot of oil
- peel and dice the onion, crush the garlic and cut the pepper up pretty small.
- add them all in to the pan when the chicken is almost cooked and fry until softened.
- add the paprika.
- peel the bananas and cut them into diagonal slices.
- add the drained rice and herbs to the onion and pepper pan with the chicken, then stir well over the heat until it’s hot, taking care not to mash up the rice too much.
- add the banana right at the end so it can warm through.
Allright, time for some new recipes! This is one I tried the other day because I was really hungry, didn’t feel like going to a big supermarket (because it’s a long walk and there was a small one just around the corner) and was craving for some mango! So I went to the small supermarket and bought everything, started cooking and the rice salad turned out to be really, really, REALLY good!!! Try this one!
- 2 chicken breasts, cut into small chunks
- 1 avocado, peeled and cut into 1 cm cubes
- 1 mango, peeled and cut into 1 cm cubes
- 1 large carrot, peeled and finely sliced
- 1 packet (6 or 7) of baby corn, finely sliced
- 1 clove of garlic, peeled, finely chopped
- 1 chili, deseeded and finely sliced
- 150 gr basmati rice
- 1/2 lemon
- 1 small bunch of coriander, finely chopped
- 1 teaspoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- sunflower or peanut oil
- Boil the rice, then drain it and rinse it with cold water
- In a large, high edged pan or pot; heat up some oil and fry the chicken
- When the chicken is almost cooked, add the carrot, baby corn, chili and garlic. Fry this for another 5 minutes stirring occasionally, so the vegetables can soften a little bit.
- Add the rice and let it warm up a little bit, not too much!
- Take the pan off the heat, then add the mango, avocado, sugar, coriander,sesame oil and soy sauce. Squeeze in the juice of the lemon
- Mix everything and serve!
Here’s a little pasta dish I made up for the person I love most in this entire world! She really likes chorizo and chicken so one day I was sitting at home not knowing what to cook for dinner and I decided to make a recipe especially for her. This is the result… I hope you enjoy it as much as we do!
Ingredients for 2 persons:
- 1/2 onion, finely chopped
- 1 carrot, finely chopped
- 1 stick of celery, finely chopped
Equal amounts of chopped onion, celery and carrot
- 2 small/1 big clove of garlic, finely chopped
- Few sprigs of thyme
- 2 bay leaves
- optional: 3-5 sage leaves, finely chopped
- 4 normal sized tomatoes, cut into 1,5-2 cm cubes
- 35 gr of tomato paste
- 1 small handfull of freshly grated parmesan
- 1/2 of chorizo sausage, cut into tiny strips (I prefer the spicy one)
- 1 big or 2 small chicken legs
- 250 – 300 gr of pasta. I think fusilli or gemelli work best, but choose whichever you like
- Salt & pepper
- Olive oil
- Separate the drumstick and the thigh and put them in an oven tray. Season with salt and pepper and cook in a preheated oven of 200 degrees Celsius for about 30 minutes until the chicken is cooked and falls of the bone. (you could also boil it in a broth or something if you like)
- Put on a pot with water and plenty of salt and bring it to the boil for your pasta and cook it al dente
- When your chicken is cooked: Pull the chicken apart with your hands or two forks so the meat is pulled into small pieces.
- In a pot, heat up some olive oil and fry the onion, carrots and celery. Make sure it doesn’t color!
- After 10-15 minutes, if they are nice and soft, add the garlic, thyme, bay and sage.
- After another 5 minutes of frying, add the tomato paste and the chorizo. Turn up the heat a little so you fry the puree a little and the chorizo releases its yummie oils! The room will smell awesome by now!
- If the chorizo is fried enough then add the chopped tomatoes and cover with a lid
- Let this simmer away, stirring occasionally, until the tomatoes are ‘dissolved’ and turned into a nice thick sauce. If it seems to runny, let it simmer with the lid off for a while and let some of the steam evaporate quicker.
- When it’s almost ready, add the chicken meat and let is simmer for another 5 minutes.
- Take the sauce of the heat, then add the parmesan and stir it in good. Season the sauce with salt and pepper to taste
- Whenever the pasta is ready, drain it
Alright, it’s about time I wrote another post! It’s been a while since my last one!
I’ve got a load of good reactions about my healthy pancakes! A lot of people tried them, which is essentially why I write this blog… So keep up the good work!! 😀
My next recipe is, once again, another one of Jamie’s repertoire. (you’ll probably see a lot of them passing by, but I assure you, they will always be awesome and not too hard to try out for yourself!) He is my idol after all.
This one is actually my first real recipe I ever tried!
It scored bigtime! The whole family loved this one, especially the rice!
So try this one out for sure! I guarantee you, and whoever you cook this for, will love it!
- 2 bunches of fresh coriander, leaves and stalks separated
- 2 thumb-size pieces of ginger, peeled
- 4 normal cloves of garlic, peeled (3 if they are big)
- 2 chillies, seeds removed
- 2 teaspoons of sesame oil
- 6 tablespoons of soy sauce
- 2 limes, zest and juice (make sure there is enough juice coming out of them, use a 3rd if not)
- 1 tin of coconut milk (400 ml)
Sea bass and rice
- 400 gr of rice (preferable basmati)
- 4 filets of Sea bass (or 8 if they’re small), alternative would be red mullet
- Sugar snaps, I would say anywhere between 250 and 500 gr, whichever you prefer
- 1 small bunch of spring onions, finely sliced
- 1 or 2 red chillies, seeds removed and finely sliced
- optional: 1 lime quartered
- Preheat the oven at 200 degrees celsius
- Cook the rice in salted boiling water until it’s just undercooked. This is probably the hardest step in the entire recipe, because the rice has to be just undercooked!
- Use a food processor or blender and mix up following ingredients: coriander stalks, half of the leaves, ginger, garlic, chillies, sesame oil, soy sauce, lime zest & juice and coconut milk. This will make an awesome smelling paste!
- Drain your rice and scoop it into a high-sided roasting tray
- Pour in the Thai paste and mix well with the rice. Once mixed, shake it out flat
- Lay the filets of fish on top, skin side up and scatter over the sugar snaps
- Tightly cover the dish with tinfoil and put in the preheated oven for 15-20 minutes
- Remove the foil and sprinkle over the rest of the coriander leaves, the spring onions and chillies
These are by far my favorite thing to have on Saturday or Sunday mornings! They are healthy because I use no flour at all and no sugar. I also add a bunch of fruit as topping. You can go several ways with this. For example: Adjust the recipe a bit to make peanut-butter pancakes, banana pancakes, pancakes with little chunks of apple in it, … The options are endless! The recipe today is just the basic pancake topped with a mixture of berries and yogurt.
Ingredients per person:
- 3 eggs
- Oatmeal (preferably organic) -> About the same amount as the 3 eggs combined
- Mixture of berries (I used blueberries, raspberries and strawberries
- Stevia to sweeten, to taste
- 1 Teaspoon of baking powder (optional for more american style pancakes)
- Put the oatmeal into a food processor and make it very fine (not really necessary but makes it more of a dough like consistency)
- Mix together the eggs and the oatmeal
- Add a small tablespoon of yogurt, a splash of milk, stevia or a sweetener of your choice and the baking powder
- Mix all ingredients very well
- In a small pan, rub some oil into it with a piece of kitchen paper and add a part of the mixture
- Let it bake until you see little bubbles pop on the surface, then flip the pancake
- Repeat the process until your mixture is all used up (Will be around 3 to 4 small pancakes)
For the topping:
- Cut the strawberries into pieces and add them to a bowl with the blue- and raspberries
- Add some yogurt and a splash of milk to the bowl (the milk is to loosen it up)
- Sweeten it if you want (great to sweeten with honey!!)