Protein Pancakes Baby

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This recipe is kinda weird, created it when I came home from the gym. I was exhausted and hungry and knew I was going to have so much muscle pain so I wanted to fill up my body whit as much as protein as possible. Eggs are always a good option, but I was in a sweet-tooth mood so eggs weren't really an option. Maybe just a protein smoothie? Nehh.. but what if I combined the two? Yep! Great idea, so I invented the protein pancake! 

Ingredients
1 egg
2 egg whites
1 scoop protein powder
Some water

Simply make a pancake batter with the eggs, first whip them up and then add the protein powder. Add water until you have a nice consistency (the same as a regular pancake batter) and then heat up some oil in a pan and bake your pancake. You can make 2 regular ones or 1 huge one ;-) Dust it off with cinnamon and some fresh fruit like banana, strawberries or some home made chocolate spread!

Bon appetit!!

Mouthwatering Coconut, Chocolate & Raspberry mini tartlets

You may have seen these beauty's on my Instagram or Facebook page.. Well today I am finally sharing my delicious recipe with you! 

I had a BBQ with my family last weekend and it always involves lots of meat. I'm not a big meat eater but I do love chicken. So we made a batch of healthy burgers, grilled chicken legs, chicken sate, some sausages for the guys and lots more. I always whip up at least 2 different kinds of salads, some veggies, some bread with dips and homemade herbed butter. Because desserts are always unhealthy at my parents place, but everybody loves them I decided it would be nice if I would created something delicious and healthier to the table. Also, because my little niece loooooves cakes. 

Ingredients

for the coconut macaroon tart crust

2 2/3 cups unsweetened coconut

3 egg whites (normal or 2 when you have large eggs)

2 tbsp stevia sugar

1/4 tsp vanilla extract

for the raspberry bottom

1 bag of deep frozen raspberries

for the chocolate layer (homemade nutella)

1 cup blanched hazelnuts

1/2 cup coconut milk

1/4 cup palm sugar

1/4 cup unsweetened (raw) cacao powder

1/4 teaspoon vanilla extract

2 tablespoons coconut oil

pinch of sea salt

Now I would suggest to make the homemade nutella first, store it in a jar it always comes in handy ;-) (If your lazy you can substitute for a store bought nutella or chocolate mousse but it will be less healthy). 

Step 1: Preheat the oven on 180 degrees and roast the hazelnuts in the oven for 10 minutes (you can also ask your organic nut store to dry roast them so you can skip this step).  If your hazelnuts still have skin, remove them (easy to do when they come out of the oven with a damp cloth and rub the nuts with it).  Add the hazelnuts to the bowl of a food processor and cut up the hazelnuts until it becomes a puree, it will take a few minutes until creamy and you may have to scrape down the sides of the bowl a couple of times. Add the coconut milk, coconut palm sugar, cocoa, vanilla and coconut oil and salt until it's all well mixed and becomes a good paste. Store the homemade nutella in the refrigerator. 

Step 2: For the crust: Preheat an oven on 180 degrees Celsius, in a food processor combine the coconut with the egg whites, vanilla and the stevia with the coconut until it's well combined. Lightly coat a muffin or cake pan with some oil and press down the coconut mixture until it makes a well shape as a tart crust. Bake until the coconut turns golden around the edges and is set in the centre, 15 to 20 minutes. Remove from oven and invert the tins immediately on a rack. 

Step 3: Let the raspberries thaw a bit and then smash them up in a bowl with a fork. This will be your first layer for the crusts. 

Coconut crusts with the smashed raspberries layer

 Step 4: Get your (homemade) Nutella out of the fridge and serve a big tablespoon of the chocolate cream in to the tarts. Garnish with some raspberries and there you go. Amazing delicious, healthier, homemade mini tartlets!

My little niece loving my tartlets, cuuuuute!!!!

Nutritional information: Approximately 140 calories a tart. 

Eggy Breakfast Wrap

Happpppppy Birthday to my boyfriend. A guy needs a good breakfast right? And because it was his birthday I promised to make him something good. Fresh orange juice, sliced banana, cup of tea, coffee and a yummy eggy breakfast wrap with avocado. Heaven on a plate!

Ingredients

gluten free or whole wheat wraps
avocado in wedges
3 eggs
fresh sliced fruit
salt and pepper
oil
cheese (I use hard old goat cheese)

The most important thing about this breakfast, are the eggs. I love scrambled eggs, I always use 1 egg and 2 whites a dash of soy milk, a bit of grated cheese salt and pepper. Always. But what does a scrambled egg make a good scrambled egg? Well, the thing is with scrambled eggs that you need a specific trick to make them fluffy, gooey, and yummy. For me this means whisking the eggs together with a fork, adding my cheese and spices, than the milk and just whisk until combined. Don't over mix. Than heat up a pan until incredibly hot, add your coconut or olive oil and pour in the eggs. Immediately turn the heat down on low, wait a bit, like half a minute and then gently stir 3 times until it's "scrambled" turn of the heat, remove the pan and let it sit. The egg will cook trough because of the heat of the pan until just cooked trough. This way you get the perfect eggs!!
In a different pan you heat up your tortilla and then you add the avocado and a bit of the eggs, wrap it up and serve with some fresh fruit.

Happy Mornings!

xoxo

A Pear & Pecan Breakfast Treat

Good morning all,

I finally start to feel better again, yay! I just took my last antibiotic pill so I hope everything is back to normal again now. I was still really nauseous and tired the last few days, but it was probably from the antibiotics the doctor told me. Ah I certainly hope so!
But since I woke up feeling really energetic I can't wait to finally hit the gym again. Especially after having a perfect pre-workout delicious breakfast this morning, ooohhhh my that was finger licking good, I scraped out the entire jar haha. Anyyyyyway guess what kind of recipe I'm posting about today ;-) Hmm.. where I was I? Ah yeah gym.

After the gym I'm going to get me some Probiotics, I always do after having a week of antibiotics. I hate any kind of medications, in particular antibiotics because yeah it makes you better and kills all  the bad bacteria, but it also kills all the good ones that are so important for having a healthy well-functioning body.

I don't have special weekend plans, though. We are cleaning up the house. I live here now for about a year and it's time everything is ready now, you know there are always things you say you will do but you never do. Recognizable? The balcony was one of those things. So yesterday we cleaned up our 2 balconies, so much work but amazing to see the difference, summer I'm ready for you haha! After cleaning all day we had a big Indonesian treat. I get take aways as well and that's kind of difficult with me not eating white pasta, pizza, bread and all. So Indonesian is something we often turn to, it's a lot of work to make your self and it's all authentic and not incredibly unhealthy. Although, the deep-snacks with the meal were not that healthy haha. But hey, I believe in the 80/20 % rule, for me that means I'm trying to eat completely clean and healthy 80% of the time and enjoying a bit too much cheese, wine, nuts or other treats for the rest of the time. That makes it much easier to live 80% of the time completely healthy as well.

SO back to my breakfast. The reason why I'm writing this blog for you. I woke up early and thought of what to make. I have been eating my Sugar free granola (link) for days in a row now, just to good. But it was time to eat something else. I looked in to the fruit basket and noticed a pear that had to be eaten, like now.

So I whipped up a little healthy treat for my boyfriend and I, a perfect Saturday breakfast treat under 300 calories and that takes just 10 minutes for prepping and about 20 minutes for baking while you can hit the shower ;-)

Ingredients

For 1 person

30 gram oats 

125 ml almond milk (unsweetened)

1/4 teaspoon baking powder

pinch of see salt

a big pinch of cinnamon

1 tsp vanilla

1 egg white

1 tbsp raisins

1/2 a ripe pear

a few pieces of pecan nuts

1,5 tbsp maple syrup

coconut/oil/butter for greasing 

Preheat an oven on 180 degrees Celsius. Lightly grease a small ovenproof bowl. Get a small bowl and combine the oats, milk, baking powder, spices, egg whites and 1 tbsp of maple syrup and combine until you have a very well combined mixture (this is very important otherwise your egg white can separate from the mixture and you are left out with baked egg white ;-)). Now add the pear, chopped in pieces, and the raisins and mix again. Sprinkle some pecans on top and bake this yummy breakfast treat for about 20 minutes.

Nutritional information: 245 calories.

Difficult: Not at all, takes about 30 minutes.  

Berry stuffed fluffy oats

Gooooooodmorning!

I already mentioned I love oats and that they are full of health benefits.. (check out my overnight oats post as well). And I love breakfast, huuuuge breakfasts because I always wake up hungry.
So when I want to give myself a treat, it's all grey and rainy outside, I make myself this comfort bowl: A huge bowl of fluffy oats. It's huge, be prepared, but you will happy to see it doesn't contain that much calories. Isn't that a win-win situation? You get protein-good crabs-fruit, all round perfect combination.

Ingredients

30g old fashioned oats

1 egg white

1/2 cup frozen berries

5 fresh strawberries

handful of blueberries

1 tsp agave

1 tsp cinnamon

150ml unsweetened almond milk

Nut sprinkle on top

1 tbsp sliced almond, a few pecan nuts roughly broken, a teaspoon of hemp seeds (or your favourite combination)

Slice your fruit and set it to the side. Bake your nuts mixture in a clean pan until browned a bit (don't add oil). Then it's time to cook your oats in a bit of water until they are a bit softened, then add the almond milk and cook until done. In the meanwhile whip up the egg white in a clean bowl until amazingly fluffy (you can whip the bowl upside down without any of the egg white falling out). Now mix the frozen berries with the oats, sweeten it a bit with stevia if you like and add the cinnamon. Mix until the berries are not frozen anymore and then add the egg white, mix it well and let it cook for about 1 minute so the egg white is not raw anymore. Serve the oats in a big bowl and serve with the fresh fruit and nuts sprinkled on. Bon appetit!

Nutritional information: approximate 345 calories.

My 5 Minutes Chocolate Bomb

Oh....My.....Gosh... I am tooooo excited about this tasty wonderful snack, dessert, chocolate bomb! It takes seriously 5 minutes and what you get is a warm, gooey, sweet, fluffy, chocolate rich, yummy treat.

Yesterday I had an important meeting about my accounting as a model and it stressed me out big time! I'm not that organised, so we soon found out I made some errors.. not a world problem but now I know how to do it better! After that long day with numbers I needed something comforting, a wonderful dinner was on the menu, recipe will follow soon, but a dessert was needed most. I whipped up this amazing dish and you would be crazy NOT to try it out. There is no fat, no sugar, no lactose and no grains or any kind of gluten. So suitable for everyone!

Ingredients

2 heaping tbsp almond meal

2 tbsp cacao

1 tbsp maple syrup

2 egg whites

1 tsp vanilla extract

1 tbsp apple sauce (or you can use a tbsp coconut oil)

pinch of sea salt

1/2 tsp baking powder

4 tbsp almond milk

Now mix up all the ingredients, first the almond meal with the cacao, baking powder, extract, salt and mix to combine, than add the milk, apple sauce and egg whites and give it a good mixture. Place the mixture in a bowl that's deep enough, because this baby will rise like crazy! Place it on full power, 3 minutes in your microwave and done. 

Serve like it is, or with crushed pecan nuts, maple syrup and shredded coconut.

Nutritional Information: the entire recipe is about 260 kcal, if you have a bigger dessert appetite ;-) I divided it in 2 when used for a dessert.

Tip: I ate the same for breakfast again, 1/2 the recipe and added yogurt, banana, berries and shredded coconut with some Kasha. A yummy try out as well ;-) 

Matcha Latte - my newest addiction

Hey guys!

Today I'm writing you about one of my newest addictions: matcha latte. It's a kind of green Japanese tea, mixed with whipped hot soy milk (and some stevia).

Matcha is an ultimate energy booster, in one study, researchers has thought this was from the caffeine in matcha, but they found that it was actually the combination of matches natural properties.
Its an enormous calorie burner. Matcha is a great addition to lose weight because it boosts metabolism and burns fat. But the great thing is it doesn't raise blood pressure or heart rate, making it a safe alternative to questionable quick fixes of today's pharmaceuticals ridden with side effects.
Its a detox deluxe, a green healthy colour. Matcha helps to safely cleanse and purge the body. Chlorophyll is the element that gives green tea and other plants their colour and is also a powerful detoxifier.


And Matcha has many more benefits, like it's
* packed with antioxidants including the powerful EGCg
* calms and relaxes
* enhances mood and aids in concentration
* provides vitamin C, selenium, chromium, zinc and magnesium
* fight against viruses and bacteria
*rich in fibre
*lowers chloseteral and blood sugar

So why not and try it out and sip this delicious treat with my favourite combination: some dried fruits and nuts! <3

Recipe Matcha Latte
For making a latte you need 1/2 tsp of good quality matcha, stir in 50ml of boiling water, add 200ml of whipped soy milk serve with some stevia or honey for a delicious warming treat, Nomnomnom!

Most important meal of the day II

Updated recipe of my favourite breakfast!!

Because I improved my recipe, calculated nutritional information and got a loooot of responses when I posted another breakfast picture on instagram or Facebook I decided to give you an updated version of my favourite meal of the day!

Ingredients

For a big batch of granola

20g of quinoa pops

50g kasha (roasted buckwheat)

a teaspoon of cinnamon

1 tsp coconut oil

2 tbsp maple syrup

1 tsp vanilla aroma

10 almonds, roughly chopped (or pecans)

15g sunflower seeds

20g pumpkin seeds

a handful of raisins, goji berries, mulberries and incaberries

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. Transfer the mixture into a baking dish and put it for about 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! Mine contained kaki fruit (LOOOOVE it), hot raspberries and pomegranate.

nutritional information: with a serving size of 40g it's under 100 calories!

Heavenly Carrot Cake Oatmeal

I wanted to try out a carrot cake kind of breakfast for a while. But I just didn't look forward to stand in the kitchen for over an hour to just get breakfast on the table. Well, this dish is easy. I had a brunch at my boyfriends parents please, like I mentioned yesterday and I wanted to bring something with me. I thought this would be the perfect occasion, just hoped it didn't fail big time. But oh my the entire family loved the dish. YES! New favourite in town and hallelujah for the big batch ;-) Oh and the great part of the dish? It's amazingly low calorie, filled with healthy good stuff for your body and completely without added sugars and lactose free. And delicious, amazingly delicious but I mentioned that already, didn't I? haha

Because I was in a bit of a hurry I didn't really measured all the ingredients. I used a really average juice glass for measuring, and my hands! ;-)

Ingredients

Serves 6

1 juice glass filled with rolled oats (so flakes) huh
1 juice glass (quick) oats
1 tsp baking powder
2 tsp cinnamon
1 tsp cookie spices
a drop of vanilla extract
pinch of sea salt
1 huge carrot, grated
a handful of raisins, soaked in hot water for 5 minutes
4 tbsp linseed's
2 medium sized eggs
300 ml water
200 ml soy milk (I always use Aplro soya light)
about 3 drops of stevia

For the top layer
2 tbsp apple sauce
4 tbsp goji berries
1,5 hands almonds and pecans mixed, roughly chopped
about 50g of mixed seeds (sunflower and pumpkin seeds)

Preheat the oven on 180 degrees Celsius. Get a baking dish and fill it up with baking paper or grease the base of the dish with coconut or olive oil and set the dish aside. Combine all the dry ingredients ( so everything except the eggs, water and soy milk and combine in a mixing bowl. In a separate bowl, beat the eggs and the milk and water until well combined. Now it's time to mix everything up so you get a really watery mixture, yes it's supposed to be like this. Get the baking dish into the oven and bake for 10 minutes, in the meanwhile you can prepare your top layer. Mix all the ingredients for the top layer in a bowl until well combined, get the baking dish out of the oven and gently divide the layer on top with the bottom of the spoon you can flatten out the layer so everything is coated with this sweet and crunchy layer. Get the dish back in to the oven and bake for another 20 minutes. When it's done, the oatmeal should be set and the top should be browned and crunchy. Leave to cool a bit before digging in, I know it's hard ;-) Enjoy as it is or serve with a swirl of soy yogurt.

Seriously try it out!!! TIP: You can save the leftovers in the fridge and reheat this amazing dish in the oven the next day until warm and damp again, and repeat this the day after and the day after the day after.. ;-)

Healthy Cacao Smoothie in a Bowl

SORRY guys I'm uploading my easy Sunday so late on the day, has been busy. Had a brunch this morning at my boyfriends parent's place and baked a lovely carrot cake oatmeal for the occasion. After i went for a run in the sun, my lord it was such a beautiful spring day! After I went to visit my mom, sister and her 2 little kids. Love to sit there on a sunny day, their garden is on the south so perfect to chill a bit on a lazy Sunday afternoon!

Yup this delicious looking bowl is an easy Sunday, can you believe it? You just need 4 key ingredients and you can fancy it up if you'd like to. It's just a question of putting all the ingredients in a blender and top it off with some (off my) optional (favourite) toppings.

Without additional toppings

Ingredients

For the smoothie
1 banana
300ml almond milk
box of frozen strawberries of raspberries
2 tbsp cacao

Optional:
big hand of kale or spinach
protein powder

Optional toppings:
2 tbsp raw cacao nibs
10 raspberries
2 tbsp shredded coconut
 swirl of soy yogurt (about 100ml)

Add the banana, milk, frozen fruit and cacao and blend it in your blender until smooth. If you like your smoothies thicker add 200ml milk in stead of 300. I like to add kale or spinach for extra vitamins and the protein powder to be full longer.

Nutritional information for this recipe is without all toppings and add-ins, based on 2 servings. (With all add-ins and toppings is about 300 calories).

Going Green

Is it a hype or is it really full of health benefits? I'm talking about the green monsters, aka green smoothies. Slurping smoothies made with raw, leafy green vegetables has become more and more popular. But really, why should we drink these?

Because:

Green smoothies are good sources of minerals and vitamins and it's a good way to get more vegetables in your diet

Juicing VS smoothie: When juices are extracted, you get vitamins and minerals but no fibre. For smoothies the fibre stays in tact so it will keep you filled up for a while as well

Easy and quick to make, you only need a blender

Easy to digest

Low in calories and because they are so filling it could help you lose weight

While fresh is always the best choice, green smoothies will keep in the refrigerator for up to 3 days, which can be handy at work and while travelling

I love to make a green monster when I have been over eating and indulging the day before. In this case my boyfriend made me eat about 15-20 pieces of sushi and I don't know how many side dishes ;-)! So in the morning I felt like I could use something healthy, fresh, low calorie and easy to digest.

My Version 

1 apple

1 big handful of spinach

150 ml yogurt

about a glass of water (first do a half when it doesn't blend all to well add more)

1 tablespoon of goji berries

1 tablespoon of maca powder (super food which you don't have to use when you don't have)

1 tablespoon of protein powder 

1 drop of stevia

Blend and enjoy! 

Tip: Always use 2 sorts of fruits and 1 portion of green raw vegetables. 

Crunchy Veggie Pancakes!

Yum.. Yum.. Yummmmmmy!!!! I was planning to blog about a completely different recipe, but I just finished lunch with these baby's and had to share it with you. They may not look THAT beautiful.. but pleeeeease give this recipe a try it's low fat, low gi, gluten free, healthy and delicious. Great for a lunch, light dinner or maybe even breakfast.. why not? ;-) 

I wanted to eat something different for a lunch and try something out for my blog. Because this week was quite stressful and busy I didn't really had the time and energy to think of something different than my 'old' recipes I use all the time. Last week I bought some buckwheat flour and wanted to make pancakes all week. But then I thought, I want vegetables as well. And then I thought.. hey why not make vegetable cakes? So there you go, I created a new recipe for amazing healthy delicious pancakes. Well it's not really a pancake, it's not a cookie, it's something in between ;-)

Ingredients

100gram buckwheat flour
2 eggs
1 large carrot
1 zucchini
1 tsp of oregano and basil (so 1 tsp of each herb)
salt & pepper to taste
few drops stevia
150 ml water

Shred the carrot and zucchini in a food processor and add all the other ingredients. Combine until you have a well combined mixture and let it rest for 5 minutes. Grab a pan and add oil, start making little pancakes or make one big one. I made 3 in a large pan. You will get about 11 pancakes and they are not more than 60 calories each!!!

Serving suggestion: some mashed avocado or cheese and for the dutch; great with "appel-perenstroop" (without added sugar).

Heavenly healthy scones

It's weekend yaaay! That means you can make yourself a delicious treat for breakfast, because my friend was still here, I of course had to promise her to make a delicious breakfast. My friends and family already knew for years I love to cook and bake, but since my blog went online nobody is hesitating to ask me if I have some leftovers to bring by ;-) Hahha well anyway, I was thinking about what to make in the morning.. pancakes.. granola.. we had a million times.. but what about a delicious treat like a scone? YES, PLEASE! Ofcourse it had to be healthy, so I swapped out the butter for apple sauce and coconut oil, made it lactose free and not so sugary! So a low GI, healthy scone version was created in minutes. Point made, you have to try this recipe when you love scones ;-)

Heavenly healthy scones

Ingredients

250g whole wheat spelt flour

160g oats

25g palm sugar

10g stevia sugar

16g baking powder

1 teaspoon baking soda

1 egg slightly beaten

90g apple sauce

30g coconut oil

100ml soy milk

1 teaspoon vanilla aroma

pinch of salt

Preheat an oven on 200 degrees Celsius. Than in a bowl mix the dry ingredients, the flour, oats, sugar, baking powder, baking soda and salt. In a separate bowl mix the egg, apple sauce, milk, vanilla and coconut oil (make sure it's liquid before adding). Than it's time to mix the dry and wet ingredients and form a big bowl of the batter. If it's to wet and sticky, add a bit of flower but these amounts should give you exactly the perfect batter. Divide the batter into 8 balls and bake them for 15 minutes in the oven. I divided half of my batter and added some frozen blueberries to make it a bit different! Feel free to add currants, raspberries, chocolate or whatever you like! 

Serve with a dollop ricotta cheese and strawberry jam.. hmmm.. bon appetit!

My Coconut Cream Pie

Guys, I think you are going to love this one..

For my birthday last year, I came up with the recipe for this beauty. I was searching online and in my million cookbooks for a great recipe for a delicious healthy pie but none of the recipes I found were healthy enough or were exactly what I was looking for. I noticed that a lot of people stop using flour and are only using almond flour or soaked nuts in their recipes. You end up having a delicious pie, but it can definitely give you a lot of calories in return. So I looked around in my kitchen and grabbed the things I love, banana, coconut.. I had no idea if it was going to work, but damn.. I guess it did ;-)

My lactose and gluten free Coconut "cream" Pie

Ingredients
for the crust
4 spoons of unsweetened applesauce (for the dutch this is appelmoes)
2 spoons of coconut oil
200 gram coconut flour
2 eggs
2 spoons of honey
50 gram of shredded coconut
pinch of sea salt
1 spoon of water

stuffing
1 egg yolk
25 gram custard powder
100 ml almond milk
120 ml soy milk
2 spoons of stevia
1 whipped egg white

garnish
hand of shredded coconut
banana
some fresh raspberries

To make this delicious pie, preheat the oven on 180 degrees Celsius.
For the crust mix all the dry ingredients (flour, salt and shredded coconut) in a bowl and all the wet ingredients in a different bowl (coconut oil (heat up until liquid), applesauce, 2 eggs, honey and water). Then combine until you form a pastry, gather the dough into a ball, then pat into a greased pie pan. Bake for 20 minutes and let it completely cool down.
You can start with the filling when your crust is baking, place the custard powder in a medium-sized saucepan and add a little of the milk. Whisk until the powder is completely dissolved. Pour in the remaining milk and place the saucepan over medium heat. Heat, whisk frequently, until the mixture becomes visibly hot. Add stevia, then drizzle in the beaten egg yolks, still whisking. Cook over medium heat until thick - about 5 to 8 minutes. Fold in the whipped egg white and pour the mixture over the the crust, so it can cool down to room temperature. Then, move the pie over to the fridge so it can completely cool down. Let it sit for at least 2 hours. When serving the pie garnish with the shredded coconut, fresh raspberries and banana.

NOTE: When I use stevia, I often use a variation of stevia that looks like sugar. Sometimes I use liquid but then I will mention it as stevia drops. So make sure if you use a different kind you taste after adding a bit to make it not too sweet or not enough sweet to taste.

Not your ordinary pancakes

When I posted this picture a while ago on instagram, everybody wanted to know... OMG what is this? At that time I was doing a diet for the amazing program modelworkout (www.modelworkout.nl) and was having a strict diet. My nutritionist was immediately thinking I was cheating big time, but guess what? I didn't.. Yup.. this recipe is completely clean and diet friendly. And did I already mention finger licking good? ;-)

Ingredients

Mixed frozen fruit

30 gram oats

100 ml soy yogurt

100 ml almond milk

1 egg

cinnamon

vanilla extract

dash of stevia

coconut oil 

Grab 2 bowls, one small for the frozen fruit and one to make the pancake batter. Combine oats, milk the egg, cinnamon and vanilla extract and give it a good mix. Let it stand for about 5 minutes so the oats will soak up some of the milk. Check your batter, if it looks to dry just add a bit of water and then you can start heating up a pan with a bit of coconut butter. In the meanwhile put your bowl of frozen fruit in the microwave so they heat up, make sure the fruits stay intact so they won't get toooo soggy. Bake a few small pancakes in the pan and then you can grab a plate and start layering up. Pancake, soy yogurt, pancake, soy yogurt until you have the last pancake. Now its time for the fruits to join the party and then it's your turn to start your morning feast meal! 

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.

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!

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.