Creamy Delicious Soup

Celeriac soup just doesn't sound sexy, but believe me.. this is an incredibly delicious soup. It serves about 4 persons for lunch or light supper. Except you have a boyfriend like me than it serves 2 ;-)

For the Dutchies, reading my blog, this is the famous vegetable: Knolselderij ;-) 

Ingredients

300g celeriac (about half of the vegetable)

a small sweet potato 

1 big white onion

1 liter vegetable stock

150 ml soy milk

smoked salmon

cream cheese (I used a typical Dutch version: "Heksenkaas")

A couple tablespoons of olive oil

Preheat the oven on 220 degrees Celsius. Chop the celeriac (without skin) in cubes, the white onion in big chunks, drizzle with olive oil a bit salt and pepper and roast in the oven for about 10 minutes. In the meanwhile chop the small sweet potato in cubes (also without the skin). Then heat a big pot on the stove, add a tablespoon of olive oil and add the sweet potato, then the celeriac and onion and stir for a bit until slightly browned. Add the vegetable stock and let the soup cook for about 20 minutes. Get a blender or food processor and blend the soup until done. Add the milk and give it a stir and add some salt and pepper to taste. Then it's almost time to eat! 

Grab a plate and place a handful of slices smoked salmon and a big dot of the cream cheese in the centre, pour in your soup and spoon in! 

Tip: serve with some toasted spelt bread and the remaining cream cheese, delicious!! 

Asparagus Season!

I looooove asparagus! And so does my Mom, I remember when I was young my grandmother always took a lot of asparagus with her as a gift to my mother when she visited us. The white thick asparagus came from Germany, from the region where my dear grandmother lived. A region that was well known for this lovely vegetable. I wasn't a huge fan of asparagus, but I sure am now. I already whipped up an amazing pasta dish this week with the lovely vegetable, so good! I served gluten free corn pasta, a cream sauce that's actually not creamy and bad for your belly, smoked salmon, asparagus and spinach. And YES, I forgot to make a picture.. again. But it was sooooo damn tasty, so I promise to you all I will make it again soon and post the beautiful dish here on Hungry For Healthy Food.

Back to the asparagus, besides the fact it's damn tasty.. Did you by know that asparagus is full of health benefits of well? It's full of fiber, vitamins A, C, E, K, the complex B-group of vitamins and it's an herbaceous plant as well. A what? Next to avocado, kale and Brussel sprouts, they have a particularly rich source of glutathione - until now still not interesting right? But here it comes - this is a detoxifying compound that helps break down carcinogens and other harmful compounds like free radicals! That's why eating asparagus can actually help protect against and fight certain forms of cancer. Asparagus is also packed with antioxidants, ranking among the top fruits and vegetables for it's ability to neutralize cell-damaging free radicals. This may help slow down the aging process. Woooohoooooo Forever young! So it almost sounds like a superfood to me right? (And then I didn't even mention the fact it's a very low calorie vegetable (oops now I did), 100 gram of fresh spears provide just 20 calories.

Back to the recipe! A wonderful dish with on the bottom fresh lettuce and topped with steamed asparagus (so you won't loose all the vitamins), omega 3 packed salmon and more. So a dish that's rich in good fats, packed with protein and full of Vitamin A (good for your skin), B12, C and E! 

Ingredients

for the Salad

1 organic fresh egg
tablespoon of pine nuts
3 small radishes
some steamed asparagus (about 4)
100 g smoked salmon
Big handful of lettuce
2 small tomatoes

For the dressing
1/4 (60ml) cup fresh orange juice
1/3 (80 ml) cup olive oil
1/4 (60ml) cup white wine vinegar
1 tsp Dijon mustard
salt and pepper to taste

Boil or poach your egg the way you like, I love it when it's half way cooked and the egg yolk is running out of the egg and is drizzling over your salad. Stir fry the nuts in a dry pan until browned and fragrant. Then grab a plate and start off with a big handful of lettuce, top with radishes, asparagus, tomato, smoked salmon in pieces and serve with the egg on top, the pine nuts sprinkled all over and a big spoon of the lovely salad dressing.

Psst: you can store the remaining dressing in a jar in the fridge for a while.
Nutritional information: approx. 360 calories, 19.8 grams of fat, 29.7 grams of protein.

Bon appetit! 

"Spaghetti di Salme"

This dish makes a wonderful dinner, packed with nutrition, less on the calories! It contains 3 very healthy ingredients that can contribute to your health and is amazing for when you are watching your diet. 

First up: Spinach. A plant with remarkable abilities to restore energy, increase vitality and improve the quality of blood. Why? Primarily the fact that it is rich in iron, iron plays a central role in the function of red blood cells. Further it contains heaps of vitamins, like vitamin K, A, C and magnesium and vitamin B2. 

Next up: Zucchini. One cup of zucchini only has 36 calories and 10% of the RDA of dietary fibre, which aids in digestion, prevents constipation, maintains low blood sugar and curbs overeating. 

Number 3: Salmon. Of course the salmon contributes to the dish, an excellent source of high-quality protein, vitamin and minerals (like potassium, selenium and vitamin B12) but their content of omega-3 fatty acids is what we would like to receive the most.  

Just scroll down and see how to make this vitamin, mineral and omega-3 packed healthy but most importantly damn delicious dish!

Ingredients

1 salmon fillet with skin
a big handful of fresh spinach
1 small zucchini
fresh lemon
1 tablespoon genovese or home made Pesto (20g)

Optional home made pesto
small handful of roasted pine nuts
olive oil
bunch of basil
1 garlic clove
piece of Parmesan
salt and pepper

When you have a spiralizer, make "spaghetti" of your courgette. If not grab your (cheese) peeler to make a nice spaghetti/tagliatelle kind of shape. In the meanwhile heat some olive oil in a frying pan and bake the salmon with some salt and pepper, skin side down for about 7 minutes on medium high heat. Now when you want to make your home made pesto, blitz everything together in your blender. Basicly add as much olive oil as it needs to become runny enough (and the good part is that the left overs can be stored in a jar in your fridge). If you don't want to make your own one, just put the home bought pesto on your cutting board ;-). Now it's time to check your salmon, bake the other side for as long as it needs, depending on the thickness of your fish. It's best when it's still pink in the middle and it will cook trough a bit when you remove it out of the pan. Pack your salmon in some foil, so it stays warm and than it's time to add your zucchini to the same pan, add the pesto, a big handful of spinach and just swirl the pan around for a about a minute. Just until the zucchini is starting to melt a bit with the pesto and it all gets gooey and warm. Transfer to a plate and arrange the salmon on top, serve with a slice of lemon.

Seriously, damn tasty!

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.