Smoked Chicken Salad

Tonight I'm having dinner at my parents: fish with rice and rosti-circles. Yeah what a combo I know, but Grandma comes to eat and she finds this very tasty. So I decided to make a big salad for lunch so I get my daily portion of 300 grams of vegetables. Of course, it's stated that you need to eat 200 grams of vegetables each day, but I believe that if you really want a healthy life this number should be higher, and I always try to eat at least 300 grams of vegetables a day.

How do I do this? Well first of all by often eating a big salad for lunch. But also by afternoon snacking on tomatoes, carrots and paprika. I also use a lot of extra veggies in my dinners. Even if I make a recipe from a cookbook I put more vegetables in it. Delicious!

But now on to today's delicious lunch salad.

Duration: 10 minutes

The ingredients for 1 serving:

• 75 g lettuce
• 150 g beans
• 100 gr tomatoes
• 1/4 cucumber
• 2 carrots
• about 100 g smoked chicken
• 1 ts capers

For the dressing:

• 1 heaped tbs organic mayonnaise
• 2 tbs extra virgin olive oil
• 1 tbs white wine vinegar
• pepper

What you do:

1. Cut the ends of the beans, cut them in half and cook 6-8 minutes in lightly salted water. 
2. In the meantime, tear the lettuce and place it on a large plate. Cut the tomatoes into quarters (I have used a mix of cherry tomatoes and tasty tomatoes), the cucumber into pieces and grate the carrot. Put all of this on top of the lettuce. 
3. Cut the smoked chicken into slices and mix the ingredients for the dressing to a smooth and fluid whole. 
4. Drain the beans and put on the lettuce. Put the chicken slices on top, drizzle with the dressing and 1 tablespoon capers.

Enjoy!

Mozzarella Salad

Time for a new salad! Yesterday, my father installed their old five-burner stove in my kitchen. I'm super happy with this! So it had to be used straight away! Namely to grill the leftovers of the eggplant afor in my salad today. Not the most exciting type of cooking, but okay. This week, the stove will also not be used that often because today it's my Grandma's birthday, so I'm going to eat there. And Tuesday, Thursday and Friday I will eat leftovers from the freezer. Why? Point 1: to reduce costs; my laptop is broken and needs to be replaced. Point 2: My freezer really needs to be defrosted and before that I need to eat the containers in it.

Duration: 15 minutes

The ingredients for 1 serving:

• 1 head mini romaine lettuce
• 1/3 egg plant 
• 8 cherry tomatoes 
• 1/2 cucumber
• 3/4 mozzarella
• 1 tbs roasted pine nuts
• dressing: 2 tbs extra vierge olive oil and 1 tbs balsamic vinegar
• Olive oil
• Pepper & Salt

What you do:

1. Cut the eggplant into thin (but not too thin) slices. Put on your work surface and cover with a thin layer of olive oil and salt and pepper on both sides. Put a grill pan over high heat and when the pan is hot grill your eggplant for about 5 minutes per side. Beware that it does not burn and turn around before they are black. 
2. Meanwhile, cut all the other ingredients and toast the pine nuts. Mix the dressing in a small bowl and add all together if you're going to eat.

Enjoy!

Tuna Pasta Salad with Fresh Pesto-Yoghurt Dressing

For today I have made a pasta with leftovers. It's such a waste to throw food away and in combination with a homemade arugula pesto it's super tasty and yet a budget meal.

Duration: 10 minutes

The ingredients for the arugula pesto:

• 40 g arugula
• 25 g Parmesan cheese
• 1 garlic clove
• 2 tbs pine nuts
• 4 tbs extra virgin olive oil

The ingredients for 1 portion:

• 75 g spelt or whole wheat pasta
• 1/2 can of tuna
• 1/2 can of peas
• 1/2 can of corn
• 1/2 sweet paprika
• 1 tbs pine nuts
• 1 tbs Parmesan cheese flakes
• 2 tbs Greek yoghurt

What you do:

1. Cook the pasta as directen on the package.
2. In the meantime, start with making the arugula pesto by putting all the ingredients in your blender or food processor and mix until it's a smooth pasta. Put 1 heaped tablespoon of the pesto in a bowl with 2 tablespoons of Greek yoghurt and mix. Also roast the pine nuts and cut the paprika into small pieces.
3. Drain the pasta and rinse with cold water. Mix in the corn, peas, paprika and tuna. Then stir in 1 to 2 tablespoons of the fresh pesto-yoghurt dressing. Sprinkle over the pine nuts and Parmesan Cheese flakes before you serve.
4. As you can see I ate this the next day so I kept the dressing apart from the rest of the pasta. 

Enjoy!

Pasta Salad with Ham

It's my dad's birthday tomorrow! And therefore no bootcamp for me tomorrow. So I'm going to hit the gym tonight. To save some time I'm going straight from work and eating this delicious salad in the train because I just can't train without eating first.

Duration: 10 minutes

The ingredients for 1 serving

• 65 g spelt or whole wheat pasta
• 1 heaped tbs homemade red pesto
• 100 g green beans
• 1 red paprika
• 8 cherry tomatoes
• 100 g ham
• handful argula
• 50 g feta cheese

What you do:

1. Clean the beans and cut off the ends and cut them in bite-sized pieces. Cook them along with the pasta for about 8 till 10 minutes till both are done. 
2. In the meantime, cut the vegetables and ham and mix through the pasta along with the pesto when it's drained and done. Add the arugula when the pasta has cooled off en finish by crumbling over some feta cheese. 
3. Keep in your refrigerator or eat straight away. 

Eetsmakelijk!

Surimi Salad

I had some surimi sticks left over from last weeks delicious sea food pizza! So made a delicious sandwich with them with cucumber and cottage cheese but had more so decided to make a lunch salad with it! Perfect!

I received some questions about what surimi is. Well it's literally "ground meat" and refers to a paste made from fish or other meat and its a primary ingredient in Asian foods. I used crab sticks which is made of lobster, crab and other shellfish.

 Scroll down for the Dutch recipe

English recipe:

Duration: 5 minutes

The ingredients for 1 serving:

• 75 g corn salad 
• 1 boiled egg 
• 1 avocado 
• 6 surimi sticks 
• 6 cherry tomatoes 
• 1/4 cucumber 
• 1 tbs toasted pine nuts 
• Dressing: extra virgin olive oil with white wine vinegar 
• Optional: pieces of mozzarella

What you do:

1. Very simple. Cut the cherry tomatoes into wedges and cucumber and surimi sticks into pieces. Toast the pine nuts and mix the dressing in a separate bowl. Put all ingredients on a plate or in an airtight container. Are you going to eat it immediately? Then peel the egg and avocado and add to the salad. Preparing your salad for tomorrow? Put the egg and avocado in the container and cut and peel them when you're ready to eat the next day. Sprinkle the pine nuts over it and serve with the dressing or store in the refrigerator.

Enjoy!

 

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Nederlands recept - Surimi Salade:

Tijd: 5 minuten

De ingrediënten voor 1 portie:

• 75 g veldsla
• 1 gekookt ei
• 1 avocado
• 6 surimi sticks
• 6 cherrytomaatjes
• 1/4 komkommer
• 1 el geroosterde pijnboompitten
• Dressing: extra vierge olijfolie met witte wijn azijn
• Optioneel: stukjes mozzarella

Bereiding:

1. Heel simpel. Snijd de cherrytomaatjes in partjes en de komkommer en surimi sticks in stukjes. Rooster de pijnboompitten en meng de dressing apart in een kommetje. Doe dan alle ingrediënten op een bord of in een luchtdichte bak. Eet je hem direct, pel dan het ei en de avocado en voeg toe aan de salade. Eet je de salade morgen? Doe deze dan los erbij in de bak en doe er pas bij wanneer je gaat eten. Strooi de pijnboompitten eroverheen en serveer met de dressing of zet in de koelkast. 

Eet smakelijk!

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Green Pesto Chicken Pasta Salad

First I didn't want to post yesterday's pasta salad recipe because I already posted my red pesto pasta salad 2 weeks ago and it is really similar. But I got a lot of positive reactions on Instagram so here it is! Hope you enjoy it as much as I did and if you have ideas for more pasta salads I can prep the day before so I can eat them on my way back home from work please leave a comment and maybe I will make your recipe next week!

Scroll down for the Dutch recipe

English recipe:

Duration: 15 minuten

The ingredients for 1 serving:

• 50 g spelt pasta 
• 2 tbs homemade green pesto
• Large handful of arugula 
• 8 cherry tomatoes 
• 75 g smoked chicken 
• 150 g green beans 
• 2 tbs grated Parmesan cheese 
• Extra virgin olive oil

What you do:

1. Clean the beans and cut off the ends. Cook together with the pasta for 10 minutes. I always do this the day before while I make my dinner for that day because I usually take my pasta salad with me to work so I can eat in during my train ride back home. In that way I eat around half past 6 or 6 oçlock and I can workout without any trouble. 
2. While the pasta and beans are cooking I make the pesto. Look here for instructions. 
3. Also cut the cherry tomatoes into quarters, the smoked chicken into cubes and grate the Parmesan cheese. 
4. Drain the pasta and beans and stir in a tablespoon of extra virgin olive oil directly after you drained it so the pasta doesn't stick together. Allow to cool and then mix with the pesto, vegetables, chicken and arugula. Sprinkle with Parmesan cheese and store in refrigerator.

Enjoy!

 

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Nederlands recept - Groene Pesto Kip Pasta Salade:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 50 g spelt pasta
• 2 el Zelfgemaakte groene pesto
• Flinke handvol rucola
• 8 cherrytomaatjes
• 75 g gerookte kip
• 150 g sperziebonen
• 2 el geraspte Parmezaanse kaas
• Extra vierge olijfolie

Bereiding:

1. Maak de boontjes schoon en snijd de uiteinden eraf. Kook samen met de pasta gedurende 10 minuten. Ik doe dit altijd de dag ervoor terwijl ik mijn avondeten voor die dag maak omdat ik mijn pasta salade meestal meeneem naar het werk zodat ik deze in de trein terug naar huis kan eten. Zo eet ik gewoon rond half 6, 6 uur en kan ik om half 8 sporten zonder last te krijgen van mijn buik. 
2. Maak ondertussen de pesto. Kijk hier voor instructies. 
3. Snijd ook de cherrytomaatjes in vieren, de gerookte kip in blokjes en rasp de Parmezaanse kaas.
4. Giet de pasta en boontjes af en roer er direct een eetlepel extra vierge olijfolie doorheen zodat de pasta niet aan elkaar gaat plakken. Laat het geheel afkoelen en meng dan met de pesto en de groenten, kip en rucola. Strooi er wat Parmezaanse kaas over en bewaar in de koelkast. 

Eet smakelijk!

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Dutch Meal/Lunch Salad with Mackerel

This salad is just perfect! Last week I had it for lunch and today I decided to have it for dinner. Both great, simple options so perfect during or after my work! On both days I precooked the potatoes the day before, stored them in my refrigerator and added them cold to the salad. It is pretty tasty and very nourishing!

 Scroll down for the Dutch recipe

English recipe:

Duration: 10 minutes preparation + 10 minutes assembling the salad

The ingredients for 1 serving:

• 75 to 100 g small potatoes 
• 50 g corn salad
• 1 boiled egg 
• 100g smoked mackerel fillets (fresh from the market) 
• 1/4 spring onions 
• 1 sweet paprika 
• 1/4 cucumber 
• 1 tbsp organic mayonnaise 
• 1 tbsp white wine vinegar 
• 1 to 2 tablespoons extra virgin olive oil 
• salt & pepper

What you do:

1. Cook the small potaties in boiling water with some salt for 8 to 10 minutes. I have done this the night before to save time the next day. I also always boil 5 eggs on sunday: one for each day of the week. Store them in the refrigerator and they will be just fine.
2. Mix the mayonnaise, white wine vinegar, extra virgin olive oil, salt & pepper in a small bowl. This will be the dressing. Add more white wine vinegar and olive oil to taste and make sure the dressing is liquid and not too thick.
3. Cut the paprika and cucumber and slice the spring onion into rings.
4. Mix the cooled potatoes with the lettuce and the chopped vegetables on a plate or in an airtight container when you're having it for lunch tomorrow. 
5. Divide the mackerel fillet over the salad. If you eat the salad straight away then sprinkle over the dressing. If not, save the dressing in a small airtight container (like in the picture) and save in the refrigerator. Peel and add the egg to the salad when you're ready to eat.

Enjoy!

 

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Nederlands recept - Hollandse Maaltijdsalade met Makreel:

Tijd: 10 minuten voorbereiden + 10 minuten maken

De ingrediënten voor 1 portie:

• 75 tot 100 g krieltjes
• 50 g veldsla
• 1 gekookt ei
• 100 g gerookte makreelfilet (vers van de markt)
• 1/4 bosui
• 1 zoete punt paprika
• 1/4 komkommer
• 1 el biologische mayonaise
• 1 el witte wijn azijn
• 1 tot 2 el extra vierge olijfolie
• zout & peper

Bereiding:

1. Kook de krieltjes gaar in 8 tot 10 minuten in kokend water met zout. Ik heb dit de avond ervoor gedaan om zo op de dag zelf tijd te besparen net als dat ik altijd op zondag 5 eieren kook: eentje voor elke dag van de week.
2. Meng de mayonaise, witte wijn azijn, extra vierge olijfolie, zout & peper in een klein kommetje. Dit is de dressing. Voeg meer witte wijn azijn of olijfolie toe naar smaak en zorg ervoor dat het een vloeibare dressing wordt.
3. Snijd de paprika en komkommer in stukjes en het bosuitje in ringetjes. 
4. Meng de afgekoelde aardappel met de sla en gesneden groenten op een bord of in een luchtdichte bak als het de lunch voor morgen is. Verdeel dan de makreelfilet over de salade. Indien je het gelijk gaat eten besprenkel je de salade met de dressing. Zo niet, bewaar dan ook de dressing in een luchtdicht bakje (zoals op de foto) in de koelkast. Pel en voeg het ei bij de salade wanneer je gaat eten.

Eet smakelijk!

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Red Pesto Pasta Salad

I started my new job 2 weeks ago and so far I like it! My traveltime to and from work is way more then before and I'm also not able to work from home anymore so needed to make some changes to my eating habits so I can keep working out every Tuesday and Thursday evening. So on Thursdays I am bringing a pasta salad with me to work which I eat during my trainride home. This one was delicious and made the guy next to me in the train jealous and that's always a good thing right ;)

 Scroll down for the Dutch recipe

English recipe:

Duration: 20 minutes

The ingredients for 1 serving:

• 50 g spelt pasta 
• 50 g fresh spinach leafs
• 8 cherry tomatoes 
• 1 sweet paprika 
• 75 g smoked chicken 
• 2 tbsp homemade red pesto 
• 20g feta cheese 
• 1 tbsp extra virgin olive oil 
• 1 tbsp toasted pine nuts

What you do:

1. Cook pasta as directed on the package. I just cooked extra pasta cooked when I had pasta for dinner. Allow the paste to cool down after it's cooked and do not forget to stir through some extra vierge olive oil so it does not stick together. 
2. Cut the cherry tomatoes into quarters, the sweet paprika and chicken into pieces and toast the pine nuts. 
3. When the pasta has cooled, stir the red pesto through it followed by all the other ingredients. Crumble the feta cheese on top and store in refrigerator.

Enjoy!

 

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Nederlands recept - Rode Pesto Pasta Salade:

Tijd: 20 minuten

De ingrediënten voor 1 portie:

• 50 g spelt pasta
• 50 g bladspinazie
• 8 cherrytomaatjes
• 1 zoete punt paprika
• 75 g gerookte kip
• 2 el zelfgemaakte rode pesto
• 20 g feta kaas
• 1 el extra vierge olijfolie
• 1 el geroosterde pijnboompitten

Bereiding:

1. Kook de pasta zoals aangegeven op de verpakking. Ik had simpelweg extra pasta gekookt toen ik pasta voor het avondeten had. Laat de pasta afkoelen als deze gaar is en vergeet niet 1 eetlepel extra vierge olijfolie erdoorheen te roeren zodat het niet aan elkaar plakt. 
2. Snijd de cherrytomaatjes in vieren, de zoete punt paprika en kip in stukjes en rooster de pijnboompitten.
3. Wanneer de pasta is afgekoeld roer je de rode pesto erdoorheen gevolgd door alle andere ingrediënten. Verkruimel de feta kaas erover en bewaar in de koelkast. 

Eet smakelijk!

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Summer Smoked Salmon Salad with Strawberries

The wheather is getting better and better! The sun in shining and I'm still a bit in Rio with my mind so it was time for a summer salad with smoked salmon, strawberries and lots of other goodies. It was delicious and made my new colleagues jealous with it ;)

 Scroll down for the Dutch recipe

English recipe:

Duration: 10 minutes

The ingredients for 1 serving:

• 1 head romaine lettuce baby  
• 100 g smoked salmon  
• 1 boiled egg  
• 1 avocado  
• 10 strawberries  
• 1/2 cucumber  
• 8 cherry tomatoes  
• 2 tbsp pomegranate seeds  
• 1 tbsp sunflower seeds  
• Dressing: 2 tbsp extra virgin olive oil, 2 tbsp white wine vinegar, 1/2 to 1 tablespoon fresh lemon juice

What you do: 

1. Tear the romaine lettuce into pieces and place on a plate or in an airtight box if you're going to eat the salad the next day.  
2. Cut the cucumber and strawberries into pieces and cherry tomatoes into quarters and mix with the lettuce. Cut the salm in small pieces and put on top of the salad. Sprinkle the pomegranate seeds and sunflower seeds over it.
3. Mix the ingredients for the dressing in a separate bowl. Peel the eggs and cut the avocado not until the moment you are going to eat the salad.

Enjoy!

 

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Nederlands recept - Zomerse Zalm Salade :

Tijd: 10 minuten

De ingrediënten voor 1 portie:

• 1 krop baby Romaine sla
• 100 g gerookte zalm
• 1 gekookt ei
• 1 avocado
• 10 aardbeien
• 1/2 komkommer
• 8 cherrytomaatjes
• 2 el granaatappelpitten
• 1 el zonnebloempitten
• Dressing: 2 el extra vierge olijfolie, 2 el witte wijn azijn, 1/2 tot 1 el vers citroensap

Bereiding:

1. Scheur de Romaine sla in stukjes en leg op een bord of in een vershoudbak indien je de salade de dag erna gaat eten. 
2. Snijd de komkommer en aardbeien in stukjes en cherrytomaatjes in vieren en meng met de sla. Versnipper de zalm eroverheen en strooi de granaatappelpitten en zonnebloempitten erover.
3. Meng in een apart bakje de ingrediënten voor dressing. Pel het ei en snijd de avocado pas op het moment dat je gaat eten en meng door de sla.

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Brie Lunch Salad (V)

Time for a new lunch salad recipe! I usually have my favorites, especially my Kind of Greek Salad! Can't get enough of that one! But of course I also want and need some variation so I made a spring salad with white grapes and brie. For the dressing I used hemp seed oil. Something different then extra vierge olive oil!

Hemp seed oil comes from the hemp plant (Cannabis Sativa) and contains at least 15% alpha-linolenic acid which is an omega-3 fatty acids. On top of that it contains at least 50% linolenic acids which is an omega-6 fatty acid. Both very good for our bodies! Hemp seed oil is actually a very  healthy substance as it contains all essential amino acids necessary for humans to remain healthy. Essential amino acids are amino acids which can't be produced by people themselves but we need to get them through our nutrition, especially via fish and meat.

It has a nutty flavor and is a natural laxative. So it's advised to limit your daily intake to 30 ml a day. And important: hemp seed oil may not be heated and therefore can't be used to cook or bake. But it's perfect over salads!

 

English recipe:

Duration: 5 minutes

The ingredients:

• 75 g corn salad
• small piece of brie
• handful white grapes
• 9 cherry tomatoes
• 1/4 cucumber
• 1 tbs roasted pine nuts
• 1 avocado
• 1 tbs hemp seed oil

What you do:

1. Just cut the tomatoes, avocado and cucumber into pieces and mix with the other ingredients on a plate or in a bowl. Sprinkle with the hemp seed oil and your salad is ready!
2. If you are prepping the salad in the morning or the evening before so you can take it with you to work, leave the avocado in tact and add it and the hemp seed oil not before you're going to have lunch.

Enjoy!

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Nederlandse recept - Brie lunchsalade :

Tijd: 5 minuten

De ingrediënten:

• 75 g veldsla
• stukje brie
• handje witte druiven
• 9 cherrytomaten
• 1/4 komkommer
• 1 eetlepel geroosterde pijnboompitten
• 1 avocado
• 1 el hennepzaad olie

Bereiding:

1. Snijd de tomaatjes, avocado en komkommer in stukjes en meng met de andere ingrediënten op een bord of in een kom. Besprenkel met de hennepzaad olie en je heerlijke simpele salade is klaar.
2. Maak je de salade in de ochtend of de avond van te voren, snijd de avocado dan pas wanneer je gaat lunchen en besprenkel dan ook pas  de hennepzaad olie eroverheen.

Eet smakelijk!

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Vegetable Lunch Salad

When I'm working from home I like to prepare some more 'difficult' salads. With difficult I mean a salad that take more time to prep and is best eaten when some of the ingredients are still warm. For this salad I used some of my favorite vegetables: mushrooms, zucchini and paprika. All put together in one healthy lunch salad. It was delicious!

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minutes

The ingredients for 1 serving:

• 75 g corn salad 
• 5 chestnut mushrooms  
• 1/5 zucchini  
• 1/2 sweet pointed pepper  
• 4 cherry tomatoes  
• 1 tbsp toasted pine nuts  
• 1 tbsp grated Parmesan cheese  
• Olive oil  
• Salt & Pepper  
• Dressing: 2 tbsp extra virgin olive oil, 1 tbsp balsamic vinegar, 1 tsp agave syrup, salt & pepper 
• Optional: 1 slice of quinoa-spelt bread (unfortunately not made myself, but bought at a bakery)

What you do:

1. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cut the mushrooms into quarters and fry for 5 minutes. 
2. Put a grill pan over high heat and cut the zucchini into slices. Sprinkle salt and pepper over the slices and brush them very lightly with a very thin layer of olive oil. Put them in the grill pan and grill for a few minutes on both sides.  
3. Meanwhile, cut the paprika and tomatoes into small pieces and mix with the salad on a plate. Mix the mushrooms and zucchini through it when they are ready. Sprinkle with toasted pine nuts and grated Parmesan cheese.  
4. Mix the ingredients for the dressing in a separate bowl and sprinkle over the salad. I ate it with one slice of bread because I was very hungry after my workout, but also it's fine without it!

Enjoy!

 

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Nederlands recept - Groente Lunch Salade:

Tijd:15 minutes

De ingrediënten voor 1 portie:

• 75 g veldsla
• 5 kastanje champignons
• 1/5 courgette
• 1/2 zoete punt paprika
• 4 cherrytomaatjes
• 1 el geroosterde pijnboompitten
• 1 el geraspte Parmezaanse kaas
• Olijfolie
• Zout & Peper
• Dressing: 2 el extra vierge olijfolie, 1 el balsamico azijn, 1 tl agave siroop, zout & peper
• Optioneel: 1 sneetje quinoa-spelt brood (helaas niet zelf gemaakt maar van de bakker)

Bereiding:

1. Verwarm 1 eetlepel olijfolie in een koekenpan op matig tot hoog vuur. Snijd de champignons in vieren en bak ze gaar in 5 minuten.
2. Zet een grilpan op hoog vuur en snijd de courgette in plakjes. Strooi er zout en peper overheen en bestrijk ze heel lichtjes met een zeer dun laagje olijfolie. Doe ze in de grilpan en gril een paar minuten aan beide kanten.
3. Snijd ondertussen de paprika en tomaten in stukjes en meng met de sla op een bord. Meng met de champignons en courgette wanneer deze klaar zijn. Bestrooi met de geroosterde pijnboompitjes en geraspte Parmezaanse kaas. 
4. Meng de ingrediënten voor de dressing in een aparte kom en sprenkel over de salade. Ik had het gegeten met 1 sneetje brood erbij omdat ik erg honger had van het trainen, maar ook prima zonder!

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Goat Cheese with Sundried Tomato Salad

Time for some variation in my lunch salads. I don't eat a lot of goat cheese because it has a very specific taste which I don't always like but sometimes I just crave it. I don't know why but it is what it is. I've already posted a caramelized fig & goat cheese salad which is absolutely fantastic but it takes some time and you can't take it with you to the office. So here is one you can take with you! Hope you like it!

 Scroll down for the Dutch recipe

English recipe:

Duration: 

The ingredients for 1 serving:

• 75g mixed salad  
• 75 g soft goat cheese  
• 8 cherry tomatoes  
• 1 apple  
• 5 sundried tomatoes  
• handful of walnuts 
• Dressing: 2 tbs extra virgin olive oil, 1 ts mustard, 1 ts agave syrup

What you do:

1. Toast the walnuts briefly in a pan. Cut the apple and cherry tomatoes into pieces.  
2. Mix everything with the lettuce in a bowl or on a plate and crumble the goat cheese over it.  
3. Mix the ingredients for the dressing in a separate bowl and sprinkle over the salad when you eat.

Enjoy!

 

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Nederlands recept - Geitenkaas Salade met Zongedroogde Tomaatjes :

Tijd: 5 minuten

De ingrediënten voor 1 portie:

• 75 g gemengde sla
• 75 g zachte geitenkaas
• 8 cherrytomaatjes
• 1 appel
• 5 zongedroogde tomaatjes
• Handje walnoten
• Dressing: 2 el extra vierge olijfolie, 1 tl mosterd, 1 tl agave siroop

Bereiding:

1. Rooster de walnoten kort in een pannetje. Snijd de appel en cherrytomaatjes in stukjes.
2. Meng dan alles met de sla in een kom of op een bord en verkruimel de geitenkaas eroverheen.
3. Meng de ingrediënten voor de dressing in een apart kommetje en sprenkel over de salade wanneer je gaat eten.

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Pollo Tonnato Salad

It's Friday, so I'm working from home today and last week when I was searching for new recipes I came across a healthy version of a vitella tonnato, namely a pollo tonnato. So with chicken instead of veal. Wrote the idea in my recipe idea book and today I wanted to have a nice salad but not one I usually have with me to work. And I noticed the pollo tonnato in my book so decided to make a salad of it! And Oh my.. This was soo good! It has quickly become my favorite lunch salad so far! The tastes are perfect together and very well balanced. Was feeling sad that my plate was empty!

English recipe:

Duration: 10 minutes

The ingredients for the salad:

• 75 g corn salad 
• 3 slices of chicken breast 
• 8 cherry tomatoes 
• 1/4 cucumber 
• 1 tsp capers 
• 1 tbs roasted pine nuts 

The ingredients for the dressing Tuna: 

• 1/2 can of tuna in water 
• 1 heaped tbsorganic mayonnaise 
• Handful arugula 
• 2 tbs extra virgin olive oil 
• 1 ts capers 
• Juice 1/2 lemon 
• Salt & Pepper 

preparation:

What you do:

1. Puree all ingredients for the dressing in a blender or in a blender. Season with salt and pepper. 
2. Roast the pine nuts if you had not done during the preparations for this week this. 
3. Put the salad on a plate, cut the tomatoes into quarters and cucumber into small pieces and mix with the lettuce. Cut the chicken slices into strips and drape over the salad. Pour the dressing over the salad and sprinkle with the rest of the capers and pine nuts.

Enjoy!

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Nederlandse recept - Kip Salade met Tonijndressing (Pollo Tonnato) :

Tijd: 10 minuten

De ingrediënten voor de sla:

• 75 g veldsla
• 3 plakjes kipfilet
• 8 cherrytomaten
• 1/4 komkommer
• 1 tl kappertjes
• 1 el geroosterde pijnboompitten

De ingrediënten voor de tonijn dressing: 

• 1/2 blikje tonijn op water
• 1 volle eetlepel biologische mayonaise
• Flinke hand rucola
• 2 el extra vierge olijfolie
• 1 tl kappertjes
• sap 1/2 citroen
• Peper & Zout

Bereiding:

1. Pureer alle ingrediënten voor de dressing met een staafmixer of in een blender. Breng op smaak met zout en peper. 
2. Rooster de pijnboompitjes als je dit nog niet had gedaan tijdens de voorbereidingen voor deze week. 
3. Doe de veldsla op een bord, snijd de tomaten in kwarten en komkommer in stukjes en meng met de sla. Snijd de kipfilet plakjes in reepjes en drapeer over de salade. Giet lekker veel dressing over de salade en bestrooi deze met de rest van de kappertjes en pijnboompitten. 

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Fruity Kiwi Salad (V)

I started the 14-day Kiwi Challenge yesterday with a Green Smoothie Bowl after my workout. Used 2 kiwi's instead of one. And today I decided to make a kiwi salad for lunch! Actually tasted pretty good and it also makes a very pretty plate as I might say so myself!

I used a green and a sungold kiwi from Zespri and they are both high in vitamin C, dietary fibers, folate and potassium. But they taste different. The yellow sungold kiwifruit is deliciously juicy and has a sweet flavor with only a hint of sour. But the green kiwifruit is more firm and more sour, it actually has a balanced sweet and sour taste. So in my opinion, combined they are perfect!

English recipe:

Duration: 5 minutes

The ingredients:

• 50 g corn salad
• 1 green kiwi and 1 sungold yellow kiwi
• 1 tbs blueberries
• 8 cherry tomatoes
• 1/4 cucumber
• 1tbs sunflower seeds
• Dressing: 1 tbs extra virgin olive oil en 1 tbs white wine vinegar

What you do:

1. Cut the cucumber and cherry tomatoes and mix with the lettuce and dressing on a plate. 
2. Peel the skin of the kiwi's and cut them into slices. Place around the salad and finish by sprinkling over some sunflower seeds.

Enjoy!

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Nederlandse recept - Fruitige Kiwi Salade:

Tijd: 5 minutes

De ingrediënten:

• 50 g veldsla
• 1 groene kiwi en 1 sungold kiwi
• 1 el blauwe bessen
• 8 cherrytomaatjes
• 1/4 komkommer
• 1 el zonnebloempitten
• Dressing: 1 el extra vierge olijfolie en 1 el witte wijn azijn

Bereiding:

1. Snijd de komkommer en cherrytomaatjes en meng samen met de sla en dressing op een bord. 
2. Snijd de schil van de kiwi's en snijd ze dan in plakjes en leg rondom de salade. Maak af door wat zonnebloempitten eroverheen te strooien.

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Waldorf Salad

I'm trying out some new lunch salad combo's because lately I ate the same combinations and this was getting a little bit boring. So I'm going out of my comfort zone and challenging myself to make some salads with products I usually don't use in a salad. So no cucumber and tomato combinations but something completely different! And my version of a traditional Waldorf salad is absolutely amazing, as I say so myself. The combination of flavors is surprising and they really complement and enhance each other! So of course I had to right a post about it and provide you with the recipe!

The ingredients for 1 serving:

• 75 g mixed lettuce
• 1 boiled egg
• 1 apple
• 3 slices chicken breast filet
• 20 g white cheese
• 1 to 2 tbs roasted walnuts
• 1 heaped tbs dried cranberries
• For the dressing: 2 tbs extra virgin olive oil, 1 tbs white wine vinegar, 1 ts mustard and 1/2 ts agave syrup

Simple directions:

1. As a always take my salads with me to the office I prepped this one the evening before and stored it in my refrigerator. So make sure you have a boiled egg and roast your walnuts. 
2. Add all the ingredients to an airtight box, but don't slice the apple yet because then it will turn brown. So you have to do this when you're going to eat your salad. But you can crumble over the white cheese and already add the sliced chicken breast filet, cranberries and roasted walnuts.  
3. Mix the ingredients for the dressing in a separate small airtight bowl and also store in your refrigerator.

Bon appétit!

 

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Quinoa Paprika Salad (V)

Yesterday I decided it was time to prep a quinoa lunch salad! But for some weird reason I didn't fancy it at all this morning! But I took it with me to work because I think it's a waist to throw away any food, especially since a lot of people do not even have the money to buy fresh vegetables and fruit!

At lunch I discovered that this was a very good choice because it was pretty damn good!

Amount of servings: 1


The ingredients:

• 50 g cooked quinoa
• 50 g lettuce
• 1 sweet pointed paprika
• 1/4 cucumber
• 6 cherry tomatoes
• 20 g crumbled feta cheese
• 1 tbs pumpkin seeds 
• Extra virgin olive oil
• Juice of half a lime

What you do:

1. Cook the quinoa and let it cool down. Slice all the vegetables into pieces. Put it in an airtight box or on your plate together with the lettuce. Crumble over some feta cheese and sprinkle over the seeds. Drizzle over some extra virgin olive oil and the juice of half a lime when you're ready to eat this salad!

Enjoy!

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Super Simple Chicken Salad

First day back at the office after a two week vacation! Which means that started prepping my meals again! Prepped this super simple salad yesterday so I could bring it with me to work. As a consequence, I had a healthy and simple salad for lunch today that made my colleagues jealous!

Amount of servings: 1

The ingredients:

• 75 g corn salad
• 1 avocado
• 8 cherry tomatoes
• 1/4 cucumber
• 1 boiled egg
• 3 slices chicken breast filet
• 1 tbs pumpkin seeds
• 1 tbs sunflower seeds
• Dressing: 1 tbs olive oil extra virgin, 1.5 tbs white wine vinegar, 1 ts oregano

What you do:

1. Simply slice the cherry tomatoes in four, cut the cucumber into cubes and put it together with the other ingredients in an airtaight storage box. Leave the avocado and boiled egg as is and only peel and cut them when you're ready to eat the salad.
2. In a small box mix the ingredients for the dressing. Put in your refrigerator and take with you to work the next day!

Enjoy!

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Tuna Lunch Salad

It's a new year so it's the perfect time to start following your dreams, be happy and adopt a healthy lifestyle! For all of you who are just starting on your journey towards a happy & healthy life here is a perfect carb free lunch! I love to have salads for lunch, but the last couple of weeks I had trouble with this as I was craving bread and I was giving in to it more and more. But now I'm getting back on track with this lovely tuna salad! You only need 7 ingredients so it's super easy!

Duration: 5 minutes

The ingredients for 1 serving:

• 1/2 can of tuna
• 50 to 75 gr corn salad
• 8 cherry tomatoes in different colors
• 1/4 cucumber
• 25 gr feta cheese
• 1 tbs roasted pine nuts
• Extra virgin olive oil

What you do:

1. Roast the pine nuts and cut the cucumber and tomatoes. Then mix all ingredients on a plate, crumble over the feta cheese and finish with the pine nuts.

Enjoy!

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Caramalized Fig & Goat Cheese Salad

I made this delicious salad about a month ago, it was a hit and I really liked it so it's finally time to share it with you. And yes you should definitely try it because it was delicious! Don't forget to give some feedback on the recipe and share what you think of it by leaving a comment!

Duration: 15 minutes

The ingredients for 1 serving:

• 75 gr corn salad
• Handful arugula
• 3-4 fresh figs
• 1/4 cucumber
• 6 cherry tomatoes
• 1 tbs agave syrup
• 50 gr goat cheese
• 1 tbs walnuts

For the agave-mustard dressing:

• 2 tbs extra virgin olive oil
• 1 tbs agave syrup
• 1/2 ts mustard

What you do:

1. Preheat your oven to 180 degrees of Celsius. Slice the goat cheese into thin but not to thin slices and put them on a baking try lined with grease proof paper. Halve the figs and brush the side of the pulp with agave syrup and put them ("pulp side" up) on the baking dish. Bake in the oven for about 15 minutes until the figs are caramelized and the goat cheese is golden brown. 
2. Meanwhile put the salad on a plate or in a bowl, roast the walnuts for a couple of minutes and mix the ingredients for the agave-mustard dressing. Thinly slice the cucumber and divide the cherry tomatoes into parts and mix with the salad.
3. When the figs and goat cheese are done put on top, followed by the walnuts. Add dressing to taste and dig in!

Enjoy!

 

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Quinoa Pumpkin Salad

So it's getting colder and colder in the Netherlands. We are now at that point that it starts to freeze at night! So my body needs a lot more energy to stay warm, meaning my metabolism speeds up and I need more nutrients during the day! So just a salad (even if it's a big salad full of healthy products) just isn't enough anymore. My solution is to add quinoa, rice or couscous to a salad. So on Sunday's from now on I will also cook one of these products so I can add them to salads during the week. You can save these up to 4 days in the refrigerator. Today it's cooked quinoa with some left over roasted pumpkin from this weekend's pumpkin soup and chickpeas.

Chickpeas are protein-rich legumes. they are perfect for vegetarians as they are a good substitute for meat. Since quinoa is also rich in protein this is a high protein lunch. I also added an egg because otherwise I had to throw it away but based on the nutrients in this salad this was unnecessary. Other benefits of chickpeas for our health are that they are relatively low in calories, they don't contain any saturated fats (which are the unhealthy ones!) and they are a great source of dietary fibers. So they are excellent for me since they help maintain a good blood sugar level!

The ingredients for 1 serving:

• Pre-cooked quinoa (about 50-75 grams)
• Left over roasted pumpkin
• 6-8 cherry tomatoes
• 1/4 cucumber
• 1/2 can chickpeas (75 gr)
• 1 spring onion
• 1 handful corn salad
• 1 egg (optional)
• Juice of half a lime

Directions:

1. Heat the pumpkin cubes in your microwave. Cut the cucumber, spring onion and cherry tomatoes and mix with the other ingredients on a plate. Put the egg on the side. Mix in the pumpkin and if you're ready to eat sprinkle over the lime juice!

Enjoy!