Recipe: Parma salad with grilled zucchini

You can always make me happy with a salad. Especially one like this, I had this one for dinner and it filled me up really well.

Nederlandse vertaling onderaan!

What you need for two servings:

• 4 hands of mixed lettuce with arugula
• 1/2 zucchini, in thin slices
• 1/4 red onion, in small cubes
• 4 thin slices of Parma ham
• 2 tbsp Parmesan cheese shavings
• 1 tbsp grilled pine nuts
• 2 tbsp sundried tomato, in little pieces
• Black pepper
• 2 tbsp Balsamic vinegar

Directions:

1. Grill the slices of zucchini with some black pepper.
2. Divide the lettuce mix over two plates and top with with the grilled zucchini.
3. Shred the Parma ham in smaller pieces and put it on top of the lettuce.
4. Top it off with the Parmesan cheese, sundried tomato, pine nuts and balsamic vinegar.

What you need for two servings:

• 4 handjes rucola melange
• 1/2 courgette, in dunne plakjes
• 1/4 rode uit, gesnipperd
• 4 plakjes Parmaham
• 2 eetl. Parmezaanse kaas shaafsel
• 1 eetl. gegrilde pijnboompitten
• 2 eetl. zongedroogde tomaten
• Zwarte peper
• 2 eetl. balsamico azijn

Directions:

1. Gril de plakjes courgette met een beetje zwarte peper.
2. Verdeel de rucola melange over de 2 borden en leg de courgette erbovenop.
3. Scheur de Parma ham in kleinere stukjes en leg deze er ook op.
4. Maak het af met de pijnboompitten, Parmezaanse kaas, zongedroogde tomaat en balsamico azijn.

Recipe: Anti candida smoothie bowl

I know lots of people who struggle with candida growth in their intestines. So I came up with a recipe for the ultimate anti candida smoothie bowl. The first bites are a bit sour, but after a while I really liked it!

Ingredients:

• 1 green apple
• 1 grapefruit
• 1/2 lemon
• 1/2 lime
• 1 hand of spinach
• 4 tbsp probiotic yogurt
• 1 tbsp coconut grater
• 1 tbsp almond flakes
• 1 tsp chia seeds

Directions:

1. Clean the apple and chop it a bit smaller, get the skin of the grapefruit, lemon and lime and throw it in a blender. Add the spinach and yogurt, blend it until it's a smooth mixture.
2. Put the smoothie in a bowl and top it with the coconut grater, almond flakes and chia seeds.

Recipe: Tortizza Salame Tartufo

What you need for 2 tortizzas:

• 2 whole wheat tortillas
• 2 tbsp (home made) pesto genovese
• 6 thin slices of truffle salami
• 4 tbsp grated goat cheese
• 6 mushrooms, sliced
• a bit of rocket salad

Directions:

1. Pre-heat the oven to 180 degrees Celsius.
2. Divide the pesto between the tortillas and spread it out evenly.
3. Top it with the salami, goat cheese and mushrooms.
4. Put it in the oven for 12 minutes.

Dutch recipe:

Benodigdheden voor 2 tortizzas:

• 2 volkoren wraps
• 2 eetl. (zelfgemaakte) pesto
• 6 plakjes truffel salami (Jumbo)
• 4 eetl. geraspte geitenkaas
• 6 champignons, in plakjes
• een handje rucola

Directions:

1. Warm de oven voor op 180 graden celsius.
2. Verdeel de pesto over de wraps en smeer het helemaal uit.
3. Leg de plakjes salami erop en verdeel de champignons en geraspte geitenkaas.
4. Zet het voor 12 minuten in de oven.

Recipe: Nectarine oats

Oatmeal is one of my favorite breakfasts. It's filling, healthy and it gives me so much energy during the day. You can make it any way you like, today I want to share the super easy recipe for this yummy bowl of oatmeal with nectarine.

What you need for 1 serving:

• 40 grams (4 tbsp) steel cut oats
• 1 tbsp flax seeds
• 2 tbsp grated coconut (unsweetened)
• 1 tsp chia seeds
• 150 ml rice/coconut milk (unsweetened)
• 1 nectarine, in slices
• 1 tbsp almond flakes

Directions:

1. Mix the oats with the flax seeds, coconut grater and chia seeds. Add the milk and stir well.
2. It depends on my schedule what way I warm my oats. You can cook it in a pan or heat it in the microwave (1 min on 900W). Whatever you prefer.
3. top it with the nectarine slices and almond flakes.

Nederlands recept:

Benodigdheden voor 1 persoon:

• 40 grams (4 eetl) havermout
• 1 eetl lijnzaad
• 2 eetl cocosschaafsel (ongezoet)
• 1 theel chia zaad
• 150 ml rice/coconut melk (ongezoet)
• 1 nectarine, in plakjes
• 1 eetl amandelschaafsel

Directions:

1. Meng de havermout met de lijnzaad, kokosschaafsel en chiazaadjes. Voeg de melk toe en roer het goed door.
2. Verwarm de havermoutpap. Dit kan in een steelpannetje of in de magnetron. Net wat je makkelijk vind en waar je tijd voor hebt. Blijf in het pannetje roeren tot het de juiste dikte is (wat jij lekker vindt). Ik doe het zelf vaak even snel in de magnetron voor een minuut op 900W. 
3. Leg de nectarine en amandelschaafsel erbovenop en genieten maar.

Recipe: Summer salad

Nederlands recept onderaan!

When the weather gets hot, I usually don't want to cook. I rather make a salad with whatever we've got in the fridge. This salad turned out surprisingly delicious, so I decided to share the recipe!

what you need:

• A handful of chard (leaf beet)
• A handful of arugula (rocket)
• 5 mini mozzarellas, halved
• 3 cherry tomatoes, halved
• 1/4 avocado, cubed
• 1 tbsp bean sprouts
• 1 tbsp soy beans
• 2 tsp balsamic vinigar
• 2 tsp roasted pine nuts
• 1 spring onion, in small rings
• Black pepper

Directions:

1. Put everything on a plate and just enjoy, it's as simple as that!

Benodigdheden:

• Handje snijbiet
• Handje rucola
• 5 mini mozzarella bolletjes, gehalveerd
• 3 cherry tomaatjes, gehalveerd
• 1/4 avocado, in blokjes
• 1 eetl bonen kiemen (AH)
• 1 eetl soya bonen
• 2 theelepels balsamico azijn
• 2 theelepels geroosterde pijnboompitten
• 1 lente-ui, in fijne ringetjes
• Zwarte peper

Bereidingswijze:

Leg alles op een bord en geniet ervan, zo simpel is het!

Recipe: Greek yogurt with kiwi

Sometimes the best recipes are the simple ones. I really like this one for breakfast or as a post workout snack, because of the protein. Kiwis are a nutrient dense food, meaning they are high in nutrients and low in calories. The possible health benefits of consuming kiwis include maintaining healthy skin tone and texture, reducing blood pressure and preventing heart disease and stroke.

What you need:

• 150 grams of Greek yogurt (or low-fat quark)
• 2 tbsp home made granola
• 1 kiwi fruit (green or yellow, whichever you prefer)
• 1 tsp bee pollen

Directions:

1. Put the Greek yogurt in a bowl and put two tablespoons of home made granola on top.
2. Peel the skin of your kiwi fruit and cut it to bite size pieces. Some people like to eat it with the skin, but I don't like the feeling in my mouth and I'm a bit scared I don't get all the pesticides of.
3. Add the cubed kiwi to your bowl and finish it with a teaspoon of bee pollen.

Recipe: Tortizza Caprese

When I'm eating Tortizza, like the Tonno I shared a couple of weeks ago, I like to make different kinds of toppings. Caprese is one of Wouter's favorites and I love it too.

What you need for 2 tortizzas:

• 2 whole wheat tortillas
• 2 tbsp (home made) pesto genovese
• 1 big tomato, thinly sliced
• 1 mozzarella ball, in little pieces
• 2 tbsp grated cheese
• Some basil leaves
• Black pepper

Directions:

1. Pre-heat the oven to 180 degrees Celsius.
2. Put 1 tbsp of pesto on each tortilla, spread evenly.
3. Divide the mozzarella and the tomato between the tortillas and top it with a bit of grated cheese and black pepper.
4. Put them in the oven for 12 minutes. 
5. Put some basil leaves on them before serving.

Dutch recipe:

Benodigdheden voor 2 tortizzas:

• 2 volkoren wraps
• 2 eetl. (zelfgemaakte) pasta genovese
• 1 grote tomaat, in hele dunne plakjes
• 1 bolletje mozzarella, in kleine stukjes
• 2 eetl. geraspte kaas
• Wat basilicum blaadjes
• Zwarte peper

Directions:

1. Warm de oven voor op 180 graden celsius.
2. Smeer beide wraps in met een eetlepel pesto. 
3. Verdeel de mozzarella en tomaten plakjes op de wraps and maak het af met wat geraspte kaas naar smaak.
4. Zet ze voor 12 minuten in de oven.
5. Voeg voor het serveren de basilicumblaadjes toe.

Recipe: Tortizza Tonno

Het Nederlandse recept staat onderaan!

When I'm craving pizza (and that is often), I make a couple of tortizzas. Not as bad as a real pizza, easy and a lot of fun to make. Just put anything you have on there and make it as (un)healthy as you please.

What you need for 2 tortizzas:

• 2 whole wheat tortillas
• 1 small can of tomato paste
• 1 small red onion, chopped
• 1 can of tuna in olive oil
• 6 cherry tomatoes, halved
• 4 tbsp of grated cheese

Directions:

1. Pre-heat the oven to 180 degrees Celsius.
2. Divide the tomato paste between the tortillas and cover them with a thin layer.
3. Top it with the tuna, red onion and cherry tomatoes and finish with grated cheese, as much as you like. 
4. Put them in the oven for 12 minutes.

Dutch recipe:

Benodigdheden voor 2 tortizzas:

• 2 volkoren wraps
• 1 klein blikje tomatenpuree
• 1 klein rood uitje, gesnipperd
• 1 blikje tonijn in olijfolie
• 6 cherry tomaten, gehalveerd
• 4 eetl. geraspte kaas

Directions:

1. Warm de oven voor op 180 graden celsius.
2. Verdeel de tomatenpuree over de twee wraps, smeer het goed uit.
3. Verdeel de tonijn, tomaatjes en uitje over de twee wraps en besprenkel het geheel met de geraspte kaas.
4. Zet ze voor 12 minuten in de oven.

Recipe: Fast & Simple Oatmeal

Nederlandse vertaling staat onderaan!

Good morning! For most of the breakfast recipes I share on my blog I don't have enough time to make on a work day. Usually I run out of time and I need to hurry up with my breakfast. I'm sure I'm not the only one with this problem, so I decided to share my favorite oat recipe, which is ready in less than 5 minutes. Especially when you prep it a bit, you could mix the oatmeal, coconut and seeds beforehand and put it in little bags or containers, ready to use!

What you need:

• 4 tbsp oatmeal
• 1 tbsp grated coconut
• 1/2 tbsp flax seed
• 1/2 tbsp chia seed
• 1/2 tbsp hemp seed
• 100 ml unsweetened plant based milk
• Frozen berries
• Raw, unsalted pistachios
• 1 tsp bee pollen

What you do:

1. Put the oatmeal, coconut and all the seeds in a bowl and mix it well.
2. Add the milk and stir, so you'll get a porridge like mixture. Don't worry if it's too fluid, because when you heat it, the oatmeal and seeds will soak up lots of the milk!
3. Put some frozen berries on top and put your bowl in the microwave. 1 minute on 900W, feel if it's warm with your finger. If not, put it in the microwave for some more seconds until it's warm enough for you. I like it when it's not too hot, so I can eat it right away! You're in a hurry, right!
4. Take the bowl out of the microwave, add some pistachios and bee pollen and enjoy you breakfast!

Nederlands

Goede morgen! Voor de meeste ontbijtjes die ik deel op mijn blog heb ik doordeweeks geen tijd. Vaak moet ik opschieten, omdat ik anders niet op tijd op mijn werk kom. Ik ga ervan uit dat ik niet de enige ben met tijdnood in de ochtend. Vandaar dat ik nu dit super simpele en snelle recept deel voor een goed, vullend bakje met warme havermoutpap. Dit is klaar te maken in minder dan 5 minuten, helemaal als je het voorbereid en de havermout, cocosschaafsel en zaadjes van te voren afmeet en in zakjes of bakjes bewaard!

Benodigdheden:

• 4 eetl havermout
• 1 eelt cocosschaafsel
• 1/2 eelt lijnzaad
• 1/2 eelt chiazaad
• 1/2 eelt hennepzaad
• 100 ml ongezoete plantaardige melk
• Bevroren bessen
• Rauwe, ongezouten pistache noten
• 1 theel bijenpollen

Bereiding:

1. Meng in een bakje de havermout, cocosschaafsel, lijnzaad, chiazaad en hennepzaad.
2. Voeg de melk toe en roer goed totdat er een papje ontstaat. Het mag een beetje waterig zijn, want er wordt tijdens het verwarmen nog veel melk opgenomen door de havermout en de zaden.
3. Leg er wat bessen bovenop en zet het bakje in de magnetron. 1 minuut op 900W. Voel na die minuut of het al warm genoeg is, zet het er anders nog wat seconden in. Ik vind het lekker als het een beetje lauw is, zodat ik het snel kan opeten (haast!).
4. Maak het af met wat pistache noten en bijenpollen, eet smakelijk!

Recipe: Couscous salad

This salad is super easy to make. It's also very nutricious, low in carbs and super tasty! I always make a big batch, so we can take the leftovers with us to the office the next day and have a lovely lunch.  It's also a very nice side dish when you're hosting a barbecue or another type of dinner party. It goes with everything!

What you need for 4 servings:

• 200 gram couscous
• 150 gram smoked chicken, cubed
• 1 zucchini, cubed
• 8 mushrooms, sliced
• 1 red bell pepper, cubed
• 6 cherry tomatoes, sliced in 4
• 30 gram carrot, grated
• 2 spring onions, small rings
• feta cheese, crumbled
• 1 tbsp coconut oil
• Black pepper

What you do:

1. Cook the couscous according to the package. Heat 1/2 tbsp of coconut oil in a frying pan or wok. Add the zucchini, bell pepper and mushrooms cook it for about 5 minutes on medium heat, keep stirring. Add some black pepper to taste.
2. Put the cooked couscous in a large bowl and add the stir fried zucchini, pepper and mushrooms. Add the smoked chicken, cherry tomatoes, grated carrot and feta cheese as well. Stir well.
3. Top it with spring onion rings.

Benodigdheden voor 4 porties:

• 200 gram couscous
• 150 gram gerookte kip, in blokjes
• 1 courgette, in blokjes
• 8 champignons, in plakjes
• 1 rode paprika, in blokjes
• 6 cherry tomaten, in vieren gesneden
• 30 gram geraspte wortel
• 2 lente-uien, in kleine ringen
• feta kaas, in blokjes
• 1 eetl. cocosolie
• Zwarte peper

What you do:

1. Kook de couscous zoals staat aangegeven op de verpakking. Verwarm de cocosolie in een koekenpan en bak hierin de courgette, paprika en champignons, voor ongeveer 5 minuten op medium vuur. Blijf goed roeren and doe er wat peper naar smaak bij.
2. Doe de couscous in een grote kom en voeg de courgette, paprika en champignons toe. Goed mengen. Voeg ook de gerookte kip, tomaatjes, wortel en feta toe. Meng alles helemaal door elkaar.
3. Maak het geheel af door er wat lente-ui overheen te strooien.

Recipe: Berry Oatmeal

Er staat een Nederlandse vertaling onderaan deze post!

Usually on a workday I just throw some oatmeal in my rice milk, add some frozen fruit to it and I put it in the microwave for a minute. But in the weekends I like to take my time when I'm making breakfast. Because of the berries and raw cocoa nibs, this breakfast is filled with antioxidants and that makes it perfect on a sunday when you might have a little hangover! ;)

What you need for 1 serving:

• 4 tbsp oatmeal
• 250 ml water
• 1 tsp cinnamon
• 1/8 cup raisins
• 1/4 cup berries (I used a mix of raspberries, blueberries and cranberries)
• 2 tbsp (home made) granola
• 1/2 tbsp flax seeds
• 1/2 tbsp raw cocoa nibs

Directions

1. Cook the oatmeal slowly in water, stir well.
2. Add the cinnamon, raisins and half of the fruit to the oatmeal, give it another good stir and take it of the fire.
3. Put the oatmeal mixture in a large bowl and top it with the granola, the rest of the berries and the cocoa nibs.

Normaal houd ik mijn havermoutjes simpel en maak ik het op een doordeweekse dag even snel in de magnetron met wat rijstemelk en bevroren fruit. Maar in het weekend neem ik er liever wat meer tijd voor en gebruik ik lekker vers fruit van de markt. Doordat je er bessen en cacao nibs in doet, zit dit ontbijtje vol antioxidanten, dus is het perfect voor op de zondagochtend als je misschien een klein katertje hebt. ;)

Benodigdheden voor 1 persoon:

• 4 eetl havermout
• 250 ml water
• 1 theel kaneel
• 1 eelt rozijnen
• 50 gram bessen (ik gebruikte frambozen, cranberry's en blauwe bessen)
• 2 eelt (zelfgemaakte) granola
• 1/2 eelt lijnzaad
• 1/2 eelt rauwe cacao nibs

Bereidingswijze:

1. Kook de havermout langzaam in het water, blijf goed roeren.
2. Als het een papje is geworden, roer dan de kaneel, rozijnen en de helft van de bessen door de pap. Haal de pan van het vuur.
3. Schenk de pap in een schaaltje en maak het af met de granola, de rest van de bessen en de rauwe cacao nibs.

Recipe: Grilled veggie salad

Scroll naar beneden voor het Nederlandse recept!

On a low carb day I like to make delicious salads for myself. One of my favorites is the Californian Green Goddess salad, but I recently thought up a new one. Perfect for lunch on a relaxed sunday at home. To make it more like a meal, just add a little bit of whole wheat bread with hummus, yum!

What you need:

• 1/2 zucchini
• 1 avocado
• 150 grams of green asparagus tips
• 2 big radishes
• 1/4 red onion, chopped
• Cress
• 1 tbsp almonds, chopped
• Garlic olive oil
• Sea salt
• Black pepper

Directions:

1. Make thin slices out of the zucchini. Put some garlic olive oil in a grill pan and put the zucchini and asparagus in there. Make sure you let them be until they've got light brown stripes from the grill pan on them before you turn them. You want the other side to have the stripes too, when they have, let them cool down a bit before you serve it.
2. Put the zucchini slices on the plates and put the avocado slices and asparagus tips on top. Finish it with really thin slices of the radish and top it with the cress, almonds, salt and pepper.

Lauw-warme gegrilde groente salade:

Benodigdheden voor 2 personen:

• 1/2 courgette
• 1 avocado
• 150 gram groene asperge toppen
• 2 grote radijsjes
• 1/4 rode ui, gesnipperd
• tuinkers
• 1 eelt amandelen, fijngehakt
• Knoflook olijfolie
• Vers gemalen zeezout
• Vers gemalen zwarte peper

Bereiding: 

1. Snijd de courgette in dunne plakjes. Vet een grillpan in met de knoflook olijfolie en leg de courgette en asperge toppen in de pan. Laat ze net zo lang liggen totdat de strepen van de grillpan er ligt in staan. Draai alles om, zodat de andere kant ook mooie grillstrepen krijgt. Laat het wat afkoelen voordat je het bord opmaakt.
2. Leg de plakjes gegrilde courgette op een bord, leg hier plakjes avocado en de asperges op. Snijd de radijsjes in flinterdunne plakjes en leg deze samen met de gesnipperde ui bovenop de asperges.
3. Maak het af met wat tuinkers, fijngehakte rauwe amandelen en wat zout en peper.

Enjoy!

Recipe: Tropical smoothie bowl

For the Dutchies: Nederlands recept staat onderaan!

I love to make smoothie bowls, since your eating them with a spoon in stead of drinking it with a straw, you feel full faster and the pistachios give you something to chew on. Because of the fruit and coconut flavored yoghurt it sure makes this smoothie bowl a tropical party!

What you need for 2 servings:

• 1 mango
• 1/4 pinapple
• 1 banana
• Juice from 3 oranges
• Coconut flavored soy yoghurt (Alpro)
• 4 tablespoons coconut grater
• 2 tablespoons pistachios
• 2 teaspoons hemp seeds
• 2 teaspoons chia seeds

Directions:

1. Put the mango, pinapple, banana, orange juice, soy yogurt and 2 tablespoons of coconut grater in a blender and blend until you've got a smooth mixture.
2. Divide the smoothie between two bowls and top it with the rest of the coconut grater, chia seeds, hem seeds and pistachios. I also put some sprouts on top for decoration, but you can leave that out, lol!

Nederlands recept:

Ingrediënten:

• 1 mango
• 1/4 ananas
• 1 banaan
• Sap van 3 sinaasappels
• Alpro Soya yoghurt met cocossmaak
• 4 eetlepels cocosschaafsel
• 2 eetlepels pistachenoten
• 2 theelepels hennepzaad
• 2 theelepels chiazaad

Bereidingswijze:

1. Stop de mango, ananas, banaan, soya yoghurt, sinaasappelsap en 2 eetlepels cocosschaafsel in de blender en blend het tot je een gladde smoothie smoothie hebt.
2. Verdeel de smoothie over twee schaaltjes en maak het af met de rest van het cocosschaafsel, de hennepzaad, chiazaad en als laatste de pistachenoten.

Enjoy!

Recipe: Carrot cake overnight oats

For the Dutchies: Het nederlandse recept staat onderaan!

Carrot cake is one of my favorite cakes. After I made the Carrot mugcake, I decided to try and make overnight oats with carrots and it was delicious! So I wanted to share it with all of you.


What you need for 2 servings:

• 75 gram grated carrot
• 1 banana, mashed
• 2 teaspoons raisins
• 1 tablespoon broken flax seeds
• 2 teaspoons of cookie spices or pumpkin spice
• 4 tablespoons of oatmeal
• 2 cups of cooled down herb tea (I used green chai tea)

Voor de topping:

• 6 Pecans
• 2 teaspoons bee pollen
• 4 tablespoons of Greek yogurt

Bereidingswijze:

1. Mix everything but the tea and toppings in a bowl.
2. Pour the tea on top and stir it, so you get a porridge like mixture. Make sure it's not too wet.
3. Divide the mixture between two jars, put on the lid and put it in the fridge overnight.
4. Serve the next morning, topped with Greek Yogurt, pecans and bee pollen.

Het Nederlandse recept:

Benodigdheden voor 2 porties:

• 75 gram geraspte wortel (ik kocht kant en klare peen julienne en die heb ik wat kleiner gesneden).
• 1 banaan, geprakt
• 2 eetlepels rozijnen
• 1 eetlepel gebroken lijnzaad
• 2 theelepels koekkruiden
• 4 eetlepels havermoutvlokken
• 2 kopjes afgekoelde kruiden thee (ik gebruikte Green Chai tea van Clipper)

Voor de topping:

• 6 Pecannoten
• 2 eetlepels bijenpollen
• 4 eetlepels kwark

Bereidingswijze:

1. Meng alles behalve de thee en de ingrediënten voor de topping in een schaal.
2. Giet de thee eroverheen en meng het erdoorheen. Zorg dat het net zoveel is dat het een nat papje is, maar niet dat het zwemt in de thee.
3. Verdeel het mengsel over twee afsluitbare potjes en zet het een nachtje in de koelkast.
4. Serveer het de volgende ochtend met 2 scheppen kwark per potje, de bijenpollen en pecannoten.

Recipe: Californian Green Goddess salad

This is probably one of my favorite salads ever! It reminds me of my stay in florida. There are lots of subtle flavors and the dressing with strong flavors gives this salad it's power.

What you need for two servings:

• 75 grams black quinoa (cooked according to the package)
• 2 cups of lettuce (I used a mix with rocket)
• 100 grams of peas (frozen)
• 25 grams chives
• 15 grams basil leaves
• 2 ansjovis filets
• 1/2 lemon (juiced)
• 2 tbsp mayonnaise 
• 1 avocado
• 100 grams shrimp
• Pine nuts (grilled)
• Black pepper)

What you do:

1. Cook the peas for 2 minutes, drain it and cool it under cold running water.
2. Mix the quinoa, lettuce mix and peas and put it on the plates.
3. Chop the chives and half of the basil in small pieces. Chop the anjosvis and mix with the lemon juice, the mayonnaise, the chopped chives and basil. Use a hand blender to blend it into a dressing. Add a bit of black pepper to taste.
4. Half the avocados and cut out thin slices and put it on top of the lettuce/quinoa mixture. Divide the shrimp between the plates and top everything of with the dressing and some grilled pine nuts. You're done! Enjoy :)

Recipe: Guilty Pleasure Smoothie

From time to time (or like, very often) I'm craving peanut butter or chocolate. So I came up with the perfect smoothie to handle these cravings. It's very filling, a real calorie bomb, but it's also pretty clean and it's filled with protein and carbs, which makes it a perfect post workout smoothie.

What you need:

• 1 banana
• 1 medjool date
• 1 tbsp hemp seed
• 1,5 tbsp organic peanut butter
• 0,5 tbsp raw cocoa powder
• 200 ml almond milk

For the topping:

• 0,5 tbsp raw cocoa nibs
• 0,5 tbsp whey protein crispies (optional)

Directions:

1. Put everything in a blender and blend until you get a smooth mixture.
2. Put it in a big glass, or share it with someone, like I did! Top it with the cocoa nibs and whey crispies. 

Recipe: Creamy Zucchini and Salmon Spaghetti

Pasta is one of my favorite dishes, you can make me happy with almost any pasta. I also love it when a meal is quickly fixed, especially on workout days. So this is a perfect recipe when you don't have a lot of time, want to eat a delicious healthy meal.

What you need for 2 servings:

• 100 grams of smoked salmon (shredded)
• 1 tbsp Pesto alla Genovese
• 2 tbsp crème fraîche
• 8 basil leaves, chopped
• 1 tbsp olive oil
• 1 zucchini
• 200 grams of whole wheat spaghetti
• Pine nuts, roasted

Directions:

1. Cook the spaghetti according to the package.
2. Wash the zucchini and slice it into small cubes.
3. Heat olive oil in a sauce pan and cook the zucchini for 5 minutes, stir frequently.
4. Add the crème fraîche, pesto and salmon to the zucchini and give it a good stir until everything is mixed well and warmed up.
5. Serve the zucchini mixture on top of the spaghetti and top it with basil and pine nuts.

Enjoy, lovelies!

Recipe: Carrot Mugcake

For easter breakfast I wanted to make something, delicious, but clean and easy. So I decided to go for another mugcake. Since we both love carrot cake, especially with a lemon cream cheese topping, I came up with the idea to make it into a healthy mugcake!

What you need for 1 cake:

• 1/2 ripe banana
• 1 egg
• 4 tbsp oatmeal
• 3 tbsp grated carrot
• 1/2 tbsp flax seeds
• 1/2 tbsp Dutch cookie spices or Pumpkin Spice mix

What you need for the topping:

• 3 tbsp low-fat quark (curd cheese) or Greek yogurt
• Juice from 1/4 lemon
• 1 tbsp grated coconut
• Some blueberries
• Some blackberries
• Pecans
• 1 tsp bee pollen
• 1/2 tsp chia seed

What you do:

1. Put the grated carrot and the cookie spices in a small pot and cook it for about 3 minutes on a high fire. Drain it and let it cool down a bit.
2. Peel the banana and cut in half, I used the other half of the banana to make another mugcake for my boyfriend.
3. In a small bowl, mash the banana and add an egg, the cooked carrot, and the oatmeal. Mix until you've got a smooth batter. Finally, stir in the flax seeds.
4. Put the mug or bowl into a microwave for 2 minutes on 900 - 1000 W. It should come out dry and the sides of the cake not touching the mug or bowl. Turn your mug or bowl over on a plate and there's your cake!
5. Now it's time for toppings! For this mugcake, I wanted to make something like a lemon cream cheese, so I took some low fat quark (or curd cheese) and mixed it with the lemon juice and coconut grater. I topped everyting of with the berries, the pecans, bee pollen, chia seeds and some left over cooked carrot. But you could top it with anything you like or have in your pantry.

Recipe: Raw Chocolate Mugcake

After the tropical mugcake and the Cinnamon Berry Mugcake, I made another mugcake with a different flavor. I was craving chocolate super bad this week, so I decided to make a chocolate mugcake and since I try to eat as clean as possible, I used raw cocoa.

What you need for 1 cake:

• 1 ripe banana
• 1 egg
• 4 tbsp oatmeal
• 1 tbsp raw cocoa powder
• 1/2 tbsp flax seeds

What you need for the topping:

• 3 tbsp low-fat quark (curd cheese) or Greek yogurt
• 1/2 tbsp sugar free hazelnut chocolate spread (I had the hazelnut chocolate spread from Diablo)
• 2 tbsp raspberries
• Some pistachios
• Coconut grater
• Raw cocoa nibs

What you do:

1. Peel the banana and cut of a piece of 2" and set aside, you'll be using that for your topping later.
2. In a small bowl, mash the rest of the banana and add an egg and the oatmeal. Mix until you've got a smooth batter. Stir in the flax seeds and raw cocoa powder.
3. Put the mug or bowl into a microwave for 2 minutes on 900 - 1000 W. It should come out dry and the sides of the cake not touching the mug or bowl. Turn your mug or bowl over on a plate and there's your cake!
4. Now it's time for toppings! For this mugcake, I've used some hazelnut chocolate spread and low-fat quark, raspberries, slices of the piece of banana you set aside, pistachios, raw cocoa nibs and coconut grater. But you could top it with anything you like or have in your pantry.

Recipe: Fish tacos

Serves: 2

Ingredients

• 2 tilapia filets, in bite size pieces
• 2-4 limes
• ½ teaspoon garlic powder
• ½ teaspoon cumin
• ¼ tsp cayenne pepper
• pinch of sea salt
• 1 avocado, sliced
• 5 small corn tortillas

Cabbage Slaw

• 1 cup red cabbage, thinly sliced
• ⅓ cup red onion, thinly sliced
• ¼ - ⅓ cup cilantro, coarsely chopped
• juice from 1 lime
• 1 teaspoon dijon mustard
• ½-1 teaspoon honey
• ¼ teaspoon salt
• ground pepper, to taste

Instructions

1. Place fish in a bowl and squeeze the juice from one lime over the fish. In a small bowl, whisk together garlic powder, cumin, cayenne and sea salt. Sprinkle over fish and gently rub the seasoning in. Allow the fish to marinate while you make the cabbage slaw.
2. Meanwhile, in a large bowl combine cabbage, onion, cilantro, juice from the lime, mustard, honey, salt and pepper. Toss to combine. Set aside.
3. Heat grill pan over medium-high fire.  Cook fish until cooked through, 3 to 4 minutes per side. Prep the tortillas according to the package.
4. For grilled avocado: Cut avocado in half and remove seed. Drizzle with fresh lime juice and brush lightly with olive oil. Gently place cut-side down and grill over hot coals for 2 to 3 minutes. Season with salt, to taste. Bake it in a grill pan.
5. Divide fish among tortillas and top with slaw and grilled avocado slices. Serve each taco with a lime wedge for squeezing over the taco before digging in. Enjoy!