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Friday 31 January 2014

On the go

Yesterday I had a job for Wrangler in Dusseldorf. These kind of jobs always means being on the road, so to prepare my own food and snacks is for me the key to stay healthy and fit!

After a good breakfast with my homemade granola, my 3 hours trip to Germany began. First things first, I quickly drove to the hotel to check in and drop my stuff. By that time it was past noon and I was starving. I had no idea if there would be lunch on set and what we would get get for lunch. So I grabbed one of my homemade wraps! And oh my,  I was so happy I brought some food with me this time. On set they prepared chili con carne with minced pork for lunch, since I'm allergic for pork I couldn't eat it plus there wasn't enough food for everyone so by the time I finished my fitting there was only some rice with a creamy sauce with potatoes left.

Choices were made quickly, hello delicious home made wrap!



Ingredients
For the wraps
100 gram chickpea flour
25 gram spelt flour
80 ml almond milk or soy milk
120 ml water
1 egg
pinch of salt
olive oil

For the filling
Avocado
Spring onions
Cucumber
Fresh spinach
Smoked salmon
Squeeze of lemon
salt and pepper

To start off making these wraps, you need a bowl and a mixer. Start with the dry ingredients and mix them in a big bowl. Make a small whole in the middle and crack the egg in there. Mix the dough and then you can add all the other ingredients from the list including a tablespoon of olive oil. Then you have to let the mixture rest for about 10 minutes. In this time you can prepare the filling for the wrap. I chose smoked salmon, cottage cheese, spinach, avocado and cucumber with a squeeze of lemon, salt and pepper.

After chopping your veggies it's time to bake your wraps. Heat a tablespoon of olive oil in a preheated pan and with a big spoon you can divide some of the mixture in the pan, make sure you make your crêpes/wraps very thin. Continue baking until the mixture is finished, now fill as much as wraps as you like and you're done cover them with some aluminium foil to they are on-the-go ready.


Backstage Hair & Make Up + a part of the model team before the show began.



Thursday 30 January 2014

Skinny dinner

Today I will share another recipe that is inspired on my trip in Capetown last year. It's a very healthy vegetarian dinner (or lunch) because it contains healthy fats from the avocado and almonds (also full of protein and vitamin E, hello gorgeous skin and hair), complex carbs and protein from the worlds healthiest grain in the world: quinoa, and one of my favourite vegetables; eggplant. 

Ingredients:

1 eggplant
1 avocado
2 handfuls of almonds
rocket
fresh cilantro
fresh parsley
2 tablespoons of raisins soaked in hot water

Slice the eggplant in pieces and arrange them on a big plate with kitchen paper. Gently sprinkle some salt on them, put another kitchen paper on top and put something heavy on it. This way you will get some of the liquid out of the eggplant so by the time the eggplant will see the pan, it won't completely suck up all of the oil and becomes greasy! 

Next grab a coffee mug and fill with red quinoa (or any other kind) and place it in the pot with 2 cups of boiling water, a teaspoon of cinnamon and let it cook until done. When finished cooking gently mix it up with a fork so it becomes fluffy and give it some space to "unsteam". Heat a frying pan with a few table spoons of good olive oil, fry the eggplant until brown and caramelised and sprinkle with pepper (NO salt because you already did). 

Your dinner is almost ready now at this point! Grab a big plate and start with a big handful of rocket with a bit of the fresh herbs on it, combine the raisins with the quinoa and put as much as you like on the rocket. 

Next up the eggplant, almonds and avocado, sprinkle with salt and pepper to taste and dig in! 

Wednesday 29 January 2014

The most important meal of the day

After all my preparation time the last few weeks,  my Blog went finally online yesterday. It was amazing to see the responses and I'm happy you like it so far. If you do have any questions please do ask, also for tips you can always email me (hungryforhealthyfood@gmail.com) or contact me on Facebook.

Because I'm a full time model one of the first responses on my blog was; "I'll keep an eye on your blog for tips & tricks because I want to lose some weight". Of course, the holiday season is over and we all have eaten a bit too much ;-) For me, personally, it's always about going back on track. Stop eating the junk and start clean eating again. After all the junk food, sugars and processed carbs it's important to eliminate them out of your diet straight away.

For me breakfast is the most important meal of the day, I absolutely love having breakfast and it's the first thing I think off when waking up. With a good breakfast you will feel satisfied and less snacks throughout the day. My breakfast always contains fruit and some form of protein.

Recently I discovered quinoa Pops, a low calorie gluten free grain which I turned into the most delicious healthy granola ever!

Ingredients:

1 cup of quinoa pops (just fill a coffee mug)
1/2 a cup of kasha (roasted buckwheat)
a teaspoon of cinnamon
1,5 table spoon of coconut oil
2 spoons of maple syrup
1 teaspoon vanilla aroma
a handful of mixed nuts and seeds, I love pumpkin seeds, sunflower seeds, almonds and pecans.
a handful of raisins and goji berries

To make the granola preheat an oven on 180 degrees (Celsius). Grab a big pan and start to heat the oil and maple syrup, when it's all liquid you can add the cinnamon and vanilla. Now you can add the quinoa pops, kasha and nuts. Bake the granola for about 3-5 minutes and keep on stirring. If the mixture is to wet stir in some more quinoa pops, when it's a bit to dry stir in a bit more maple syrup. Transfer the mixture into a baking dish and put it 10 more minutes in the oven. Let it cool down a bit and sprinkle some of the mixture in your morning bowl with soy yogurt and fresh fruit!


Tuesday 28 January 2014

My all-time favorite lunch dish

Today I will share one of my all-time favourite lunch recipes with you!

Last year I lived in Capetown, South Africa for quite some time. In this city the food culture is amazing, everything there is fresh and healthy. I didn't expect that to find in South Africa, at all.. but many city's can learn from them.
Over there I had my favourite lunch hot-spots, like Skinny Legs & all (www.skinnylegsandall.co.za) for breakfast and lunch, Hudsons (www.hudsons.co.za) for the best burgers in town, for breakfast you had to visit Knead (www.knead.co.za) and I can go on for ever and ever! This recipe is inspired on a dish they sold in a tiny little vegan take-away restaurant which I don't even know the name of.. shame on me!


Ingredients:
2 parsnips in pieces
A big chunk of diced butternut
1 cooked beetroot
4 spoons of corn
1 red onion, roughly chopped
mixed lettuce with rocket
hummus (preferably homemade)
pesto genovese (preferably homemade)
2 spoons of balsamic vinegar
salt and pepper to taste

To make this dish, preheat an oven on 225 degrees (Celsius). Prepare a baking dish with baking powder and arrange the veggies on it. sprinkle some olive oil, salt, pepper and the balsamic vinegar on top. Roast the vegetables in the oven until cooked and golden brown. Grab a bowl and fill it with a big handful of lettuce, arrange the vegetables on top and serve with a big spoon of hummus and a tablespoon of pesto on top.

Bon Appetit!

Tip: You can change the vegetables as you like, for example I also love to use sweet potato, red bell pepper and cooked green beans for this dish.

Wednesday 22 January 2014

Healthy Banana Bread

Who doesn't know and love Banana bread? Well if you don't you are seriously missing out..

Nowadays there are probably a million recipes for banana bread, but in this blog I'll show you my healthy variation.

I'm sharing this recipe with you, because my sister asked me to bake her a banana bread. She just gave birth to a wonderful little boy named Sem and loves this bread so much. Because she has to give Sem breast-feeding day and night, it's very very important for her to eat healthy and regular. A piece of banana bread is a perfect breakfast or a snacking option! This recipe doesn't contain any cows milk, her daughter has an intolerance so it's most likely Sem has an in toleration as well. Therefor this recipe is safe for her and her entire family. Enough with the talking, it's now time to share one of my favourite recipes with you all.

Coconut Banana Bread

Ingredients:
180 grams of spelt flour
60 grams of rolled oats
100 ml of coconut rice milk
3 heaping spoons of unsweetened applesauce
3 big ripe mashed bananas
1 egg
1 big teaspoon vanilla aroma
1 big handful of raisins
40 grams of roughly chopped walnuts
15 grams of linseed's
1 spoon of baking powder
a dash of salt
1 teaspoon cinnamon
1/2 teaspoon cookie spices
1 spoon stevia sugar
optional some spelt flakes on top

To make the bread, preheat the oven to 180 Celsius and pray a loaf pan with olive oil spray to prevent the bread to stick to the loaf.
Combine all the wet ingredients in a bowl, the banana, applesauce, egg, coconut milk, vanilla until well combined and creamy. In separate medium bowl whisk together the flour, oats, baking powder, salt, cinnamon and cookie spices. Add the wet ingredients to dry ingredients and mix until just combined (don't over mix it!)

Pour the mixture into the loaf pan, sprinkle the spelt flakes on top (if desired) and bake the bread for 60-70 minutes or until a toothpick inserted into centre comes out clean with a few crumbs attached.

Remove from oven and place on a  wire rack to cool completely. Cut into slices and enjoy!



Serving suggestion: Serve hot with a dollop op peanut butter and maple syrup.

Tuesday 21 January 2014

Welcome to Hungry For Healthy Food


I am a dutch girl that lives in Groningen, the Netherlands with my boyfriend Guus.
After finishing my master degree in Law, being a model is my full time job. But one of my biggest passion is food, I love to cook and love to eat.

My passion for food started a couple of years ago. I got sick, had a major kidney inflammation and an appendix operation at the same time. After that, I started to have trouble with digesting all kinds of food. I kept being sick and had a lot of pain in my tummy. Because the doctors couldn't help me out I started to buy a lot of books about food and started to do a lot of research myself. From that moment on, I'm an addict, a sucker for good food.

Because several people pushed me to do something with my biggest hobby and passion I decided to develop a blog. So there you go, I'm online!

I travel, I cook, I eat and I love it!
And that's where my blog will be all about - I hope you'll enjoy and stick around.

xx Claudia