Guilt Free Chocolate Muffins

Guilt free chocolate muffins, yes they do exist and are super tasty. The recipe is based on a recipe I found on a Dutch website. The muffins are made of almond meal making them gluten free. Additionally they are refined sugar free as I used dates and bananas instead of sugar.

Duration: 10 min prep+ 35-40 minutes oven time

The ingredients for 12 muffins:

• 150 g almond meal
• 2 ripe bananas
• 3 large Medjool dates (65 g total)
• 2 (organic) eggs
• 100 ml unsweetened almond milk
• 30 g raw cacao
• 60 g pure chocolate (>75% cacao)
• 2 ts baking powder
• 1/4 ts (Himalaya) sea salt
• 2 tbs sunflower oil (30 ml)

What you do:

1. Preheat your oven to 180 degrees of Celsius.
2. Mash the banana and the pitted dates in a bowl using a hand blender. Then whisk through the eggs one by one. Stir in the almond meal, baking powder, cocoa and salt. Add the almond milk and the oil and mix until smooth using a hand mixer. 
3. Chop the chocolate into pieces and stir into the batter. Fill 12 muffin tins with the batter and bake the muffins about 35 minutes in the preheated oven. The muffins are done when a toothpick comes out clean and dry. Note that you do not put the muffins in the oven too long so they do not dry out.

Preparation tip: preservable for 3 to 4 days in an airtight box or freeze them! 

Enjoy!

Spinach Pancakes! (V)

It's Sunday and that means time for healthy pancakes! You all know  my standard banana-egg pancakes in different variations (chocolate chip, oatmeal, etc.). But on the Instagram of Gigigisele I often see spinach pancakes. And so I had to try and today was the day! Especially since I have not eaten as healthy and clean as usual because I was eating out a lot due to birthdays, dinnerparty's with work (hence also the lack of posts) so today I really want to eat clean with few carbs, so a bit like going 'back to the basics'.

Duration: 10 minutes

The ingredients for 1 serving:

• 2 eggs
• 1 ripe banana
• Handful of spinach
• 1/2 tbs dessicated coconut
• 2 tbs oats
• Olive oil

The ingredients for the topping:

• 3 tbs Greek yoghurt
• Handful of strawberries, blueberries and apple pieces (or any other fruit you prefer)
• 1/2 tbs dessicated coconut

What you do:

1. Beat the 2 eggs in a bowl and put them, together with the banana and spinach, in the blender and blend untill well mixed. Put back in a bowl and stir in the oats and coconut grater.
2. Put a large non-stick pan on low to medium heat with a little bit of olive oil. When the oil is hot add the batter to the pan with a small 'sauce spoon'. The pancakes need to be small to make sure they don't break! As a guidance: you can make 3 small pancakes in one frying pan. Bake for a couple of minutes on low to medium heat (not to high because then they will burn!) on one side and then gently flip them over and bake for another minute or two on the other side.
3. Put them on your plate with a bowl on top to make sure they stay warm whilst you make the second batch of pancakes. 
4. I made a total of 8 pancakes and in between each set of 3 pancakes I put a tablespoon of Greek yoghurt. 
5. While you bake the pancakes you need to cut the rest of the fruit and when the pancakes are done you sprinkle it over along with some dessicated coconut. 

Enjoy!

Dates & Figs Raw Food Bar

Healthy and wholesome snacks, we are all searching for the perfect snack. But, sometimes, that can be a quite tricky. I always made my own raw food bar, but lately I got a little bored with my version, so it was time for a new one. Inspired by chef Erik te Velthuis, I have made a delicious bar ​​and it only took 10 minutes and it gives me a snack for 8 days!

The ingredients for 8 bars of 40 gram:

• 150 g fresh dates
• 50 g dried Spanish figs 
• 25 g dried pear
• 2 tbs dessicated coconut
• 2 tbs quinoa flakes
• 20 g almonds
• 20 g hazelnuts
• 10 g pecans

What you do:

1. Remove the pits from the dates and and place in your food processor and grind finely until it's one stickly ball. 
2. Cut the figs and pear into small pieces. Grind the nuts finely but not to fine as it's tasty when there are quite a few larger pieces of nut in it. Put the figs, pear and nuts in a big bowl together with the dates, 1 tbs grated coconut and the quinoa flakes in a bowl and mix with your hands till it's one solid whole. The dates make sure that everything will stick together. 
3. Put a piece of parchment paper in a meat tray and place the date mixture. Fold the paper in half and press the mixture flat. Sprinkle both sides of the bar with the rest of the coconut grater so that the tape no longer sticks and cut into 8 equal pieces of about 40 g each.
4. Save in your refrigerator so they set a little bit.

Enjoy!

Charlie's Chia Punch

Yesterday I had diner at the new home of Charlotte from Charlie's kitchen. We were of course brainstorming of new lunch places to visit for the Hotspots on this blog and then we decided that from now on she will also post her recipes on this blog so you can all enjoy them! We are really looking forward to this! You can find all her recipes through the tag/label Charlie's kitchen in the right menu of this blog. We believe her recipes are a major addition to this blog als her style of cooking is different then mine, for example, she uses more superfoods than me but the recipes are still perfect to combine with a busy workweek! First up is one of her favorite breakfast recipes: a chia pudding!

 Scroll down for the Dutch recipe

English recipe:

Duration: 5 minutes + overnight in the refrigerator

The ingredients for 1 serving:

• 3 tbs chiaseeds
• Twice the amount of coconut water
• Mango chunks
• Pineapple chunks
• Gojiberries

What you do:

1. Put the chiaseeds in a glass and add twice the amount of coconut water. Leave in the refrigerator overnight.
2. Make sure you have some fresh mango and coconut chunks in your refrigerator and put them on top toghether with the gojiberried in the morning.

Enjoy!

 

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Nederlands recept - Charlie's Chia Punch:

Tijd: 5 minuten + overnacht in de koelkast

De ingrediënten voor 1 portie:

• 3 el chia zaden 
• Twee keer zoveel kokoswater
• Mango stukjes
• Ananas stukjes
• Gojibessen

Bereiding:

1. Doe de chia zaden in een glas en schenk er twee keer zoveel kokoswater bij. Laat vervolgens de hele nacht in de ijskast staan.
2. Zorg dat je verse mango en ananas stukjes hebt en doe deze er 's morgens als het tijd is om te ontbijten bovenop samen met wat gojibessen.

Eet smakelijk!

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Oatmeal Pancakes with Homemade Chocolate Spread

Yes, sunday pancake day!! Another variant with homemade chocolate spread. Super easy to make and a perfect substitute for Nutella. Because we all love nutella, but unfortunately this is a major cheat in the clean eating lifestyle. So why not make one yourself?!

English recipe:

Duration: 15 minutes

The ingredients for 1 serving pancakes:

• 1 banana
• 1 egg
• 1/2 ts cinnamon
• 1 heaped tbs oatmeal

The ingredients for the chocolate pasta:

• 1 avocado
• 1/2 banana
• 2 tbs raw cacao powder
• 1/2 tl vanille extract
• 50 ml hazelnut or almond milk

The ingredients for the topping:

• 1 tbs quark
• Handful blueberries
• 1/2 apple
• 1 ts coconut grater
• 1 ts bee pollen

What you do:

1. First, mash the banana completely with a fork in a bowl until it has a somewhat smooth consistency. Then add the egg, cinnamon and oatmeal and mix well until it's a smooth batter!
2. Put a large non-stick pan on low to medium heat with a little bit of olive oil. When the oil is hot add the batter to the pan with a small 'sauce spoon'. The pancakes need to be small to make sure they don't break! As a guidance: you can make 3 small pancakes in one frying pan. Bake for a couple of minutes on low to medium heat (not to high because then they will burn!) on one side and then gently flip them over and bake for another minute or two on the other side.
3. Put them on your plate with a bowl on top to make sure they stay warm whilst you make the second batch of pancakes. 
4. In the meantime mix all the ingredients for the chocolate paste in your blender until you have a smooth paste. Also cut the apple into pieces. 
5. Put the chocolate paste on top of the first 2 and the second 2 pancakes so it's in between the layers. Serve with the toppings on top. 

Enjoy!

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Nederlands recept - Havermout Pannenkoekjes met Zelfgemaakte Chocolade Pasta:

Tijd: 15 minuten

De ingrediënten voor 1 portie pannenkoekjes:

• 1 banaan
• 1 ei
• 1/2 tl kaneel
• 1 flinke el havermout

De ingrediënten voor de chocolade pasta:

• 1 avocado
• 1/2 banaan
• 2 el rauwe cacao poeder
• 1/2 tl vanille extract
• 50 ml hazelnoot of amandel melk

De ingrediënten voor de topping:

• 1 el kwark
• Handje verse blauwe bessen
• 1/2 appel
• 1 tl kokosrasp
• 1 tl bijenpollen

Bereiding:

1. Prak de banaan helemaal fijn met een vork (ik vind op een bord het makkelijkst). Meng dan met het ei, de kaneel en de havermout in een kom totdat je een redelijk glad beslag heb.
2. Verwarm dan een beetje olijfolie in een koekenpan op laag tot middelhoog vuur en maak kleine pannenkoekjes! (Klein want anders breken ze!) Ter referentie: ik gebruik een juslepel beslag per pannenkoekje en er passen 3 kleine pannenkoekjes in een grote koekenpan. Zorg ervoor dat ze niet te dik zijn want ook dan breken ze.
3. Bak ze ongeveer 2 minuten aan de eerste kant en keer ze dan voorzichtig om en bak ze nog 1 minuutje aan de andere kant.
4. Bewaar ze op elkaar op een bord met een kom op zijn kop erbovenop zodat ze warm blijven terwijl je de rest van de pannenkoekjes maak. Voeg indien nodig een klein beetje olijfolie toe aan de pan.
5. Meng ondertussen alle ingrediënten voor de chocolade pasta in de blender tot je een gladde pasta hebt en snijd de appel in stukjes 
6. Doe na de eerste 2 en de volgende 2 een laagje chocolade pasta en serveer met de rest van de toppings bovenop. 

Eet smakelijk!

Cinnamon Mug Cake

This breakfast is super quick and easy! Really don't know why I didn't make this before because it's super tasty. Just whisk some ingredients in a bowl and put it in the microwave for 1.5 minutes and it's done. What more do you want? You get a super tasty and healthy cake from it, perfect for breakfast. Since I really pushed myself at the gym yesterday I'm super hungry and added a lot of quark to my breakfast, but if you make the same I would suggest a tablespoon less.

And for those of you who wonder, it's called a mug cake because traditionally you make the cake in a mug.

 Scroll down for the Dutch recipe

English recipe:

Duration: 5 minutes

The ingredients for 1 mug cake:

• 1 egg
• 1 ripe, small banana
• 3 tbs oatmeal
• 1/2 ts cinnamon
• 1 ts cacao nibs
• 1 tbs flax seeds

The ingredients for the 'topping':

• 3 tbs quark
• 1 ts goji berries
• fresh blueberries
• some extra banana slices

What you do:

1. Mash the banana in a bowl (not too big because you will also make the cake in this bowl). Keep a few slices of banana for  the topping.
2. Add the egg and oatmeal to the mashed banana, and mix till it's a smooth batter. Stir in the cinnamon, cocoa nibs and flaxseed.
3. Put the bowl in the microwave for 1.5 to 2 minutes at approximately 900 to 1000 watts. You can also make the mug cake in the oven if you really don't want to use the microwave due to the radiation. It just takes a lot longer: 12 to 15 minutes in a preheated oven at 200 degrees Celsius. 
4. Turn the bowl on a plate and your mug cake stands. I served it with quark, banana, blueberries and goji berries.

Enjoy!

 

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Nederlands recept - Gezonde Mug Cake:

 
Tijd: 5 minuten

De ingrediënten voor 1 mug cake:

• 1 ei
• 1 rijpe kleine banaan
• 3 el havermout
• 1/2 tl kaneel
• 1 tl cacao nibs
• 1 el lijnzaad

De ingrediënten voor er bij:

• 3 el kwark
• Handje blauwe bessen
• extra plakjes banaan
• 1 tl goji bessen 

Bereiding:

1. Prak de banaan in een kom (niet te groot want hierin maak je uiteindelijk ook de cake). En bewaar een paar plakjes banaan voor ernaast.
2. Voeg dan het ei en de havermout toe en klopt tot een glad beslag. Roer dan de kaneel, cacao nibs en lijnzaad erdoor heen.
3. Zet 1,5 tot 2 minuten in de magnetron op circa 900 tot 1000 watt. Je kan de mug cake ook in de oven maken als je echt niet de magnetron wil gebruiken i.v.m. straling. Dit duurt alleen veel langer: 12 tot 15 minuten in een voorverwarmde oven op 200 graden Celsius. 
4. Draai de kom om op een bordje en je cakeje staat. Ik heb het geserveerd met kwark, banaan, blauwe bessen en goji bessen.

Eet smakelijk!

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Chocolate Chip Pancakes (V)

Goodmorning! I know, I already posted my very berry pancakes last Friday but it's Sunday which is usually pancake day for me and I was craving chocolate so I figured, why not make chocolate chip pancakes?! They were amazing! So couldn't not post them!

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minutes

The ingredients for 1 serving pancakes:

• 1 banana
• 1 egg
• 1 tbs cacao nibs
• 1 ts olive oil

The ingredients for 1 serving chocolate sauce and topping:

• 1 tbs raw cacao powder
• 3 tbs water
• Handful of fresh berries
• 1 ts coconut grater
• 1 ts flax seeds

What you do:

1. First, mash the banana completely with a fork in a bowl until it has a somewhat smooth consistency. Then add the egg and cacao nibs and mix well until it's a smooth batter!
2. Put a large non-stick pan on low to medium heat with a little bit of olive oil. When the oil is hot add the batter to the pan with a small 'sauce spoon'. The pancakes need to be small to make sure they don't break! As a guidance: you can make 3 small pancakes in one frying pan. Bake for a couple of minutes on low to medium heat (not to high because then they will burn!) on one side and then gently flip them over and bake for another minute or two on the other side.
3. Put them on your plate with a bowl on top to make sure they stay warm whilst you make the second batch of pancakes. When these are also done place them on top of the first batch.
4. In the meantime mix the water and cacao powder until it's a thick yet smooth chocolate sauce.
5. When all the pancakes are done put the chocolate sauce on top followed by some fresh blueberries, coconut grater and flax seeds.  

Enjoy!

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Nederlands recept - Chocolate Chip Pannenkoekjes:

Tijd: 15 minuten

De ingrediënten voor 1 portie pannenkoekjes:

• 1 banaan
• 1 ei
• 1 el cacao nibs
• 1 tl olijfolie

De ingrediënten voor 1 portie chocoladesaus en topping:

• 1 el rauwe cacao poeder
• 3 el water
• Handje verse blauwe bessen
• 1 tl kokosrasp
• 1 tl lijnzaad

Bereiding:

1. Prak de banaan helemaal fijn met een vork (ik vind op een bord het makkelijkst). Meng dan met het ei en de cacao nibs in een kom totdat je een redelijk glad beslag heb.
2. Verwarm dan een beetje olijfolie in een koekenpan op laag tot middelhoog vuur en maak kleine pannenkoekjes! (Klein want anders breken ze!) Ter referentie: ik gebruik een juslepel beslag per pannenkoekje en er passen 3 kleine pannenkoekjes in een grote koekenpan. Zorg ervoor dat ze niet te dik zijn want ook dan breken ze.
3. Bak ze ongeveer 2 minuten aan de eerste kant en keer ze dan voorzichtig om en bak ze nog 1 minuutje aan de andere kant.
4. Bewaar ze op elkaar op een bord met een kom op zijn kop erbovenop zodat ze warm blijven terwijl je de rest van de pannenkoekjes maak. Voeg indien nodig een klein beetje olijfolie toe aan de pan.
5. Meng ondertussen de cacao poeder met het water in een kommetje tot het een dikke maar gladde chocoladesaus is.
6. Wanneer alle pannenkoekjes gebakken zijn doe je de chocoladesaus erbovenop gevolgd door wat verse blauwe bessen, kokosrasp en lijnzaad!

Eet smakelijk!

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Very Berry Pancakes

It's Friday which means it's almost weekend! So to celebrate I decided to make pancakes this morning! So yummy! Had these pancakes with a very delicious berry sauce! It was like a little party on my plate.

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minutes

The ingredients for 1 serving pancakes:

• 1 banana
• 1 egg
• 2 tbs oatmeal
• 1 ts olive oil

The ingredients for 1 serving berry sauce and topping:

• Handful of fresh berries
• 1 tbs red fruit mix from the freezer
• 2 tbs quark or Greek yoghurt
• 1 tbs mango pieces
• 1 ts coconut grater

What you do:

1. First, mash the banana completely with a fork in a bowl until it has a somewhat smooth consistency. Then add the egg and oatmeal and mix well until it's a smooth batter!
2. Put a large non-stick pan on low to medium heat with a little bit of olive oil. When the oil is hot add the batter to the pan with a small 'sauce spoon'. The pancakes need to be small to make sure they don't break! As a guidance: you can make 3 small pancakes in one frying pan. Bake for a couple of minutes on low to medium heat (not to high because then they will burn!) on one side and then gently flip them over and bake for another minute or two on the other side.
3. Put them on your plate with a bowl on top to make sure they stay warm whilst you make the second batch of pancakes. 
4. When these are also done place them on top of the first batch.
5. In the meantime put the quark, berries and red fruit mix in the blender and mix until it's a smooth berry sauce. 
6. When all the pancakes are done pour the berry sauce on top followed by some more fresh blueberries, mango chunks and coconut grater.  

Enjoy!

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Nederlands recept - Bessen Pannenkoekjes:

Tijd: 15 minuten

De ingrediënten voor 1 portie pannenkoekjes:

• 1 banaan
• 1 ei
• 2 el havermout
• 1 tl olijfolie

De ingrediënten voor 1 portie bessensaus en topping:

• Handje verse blauwe bessen
• 1 el zomerfruit mix uit de vriezer
• 2 el kwark
• 1 el mango stukjes
• 1 tl kokosrasp

Bereiding:

1. Prak de banaan helemaal fijn met een vork (ik vind op een bord het makkelijkst). Meng dan met het ei en de havermout in een kom totdat je een redelijk glad beslag heb.
2. Verwarm dan een beetje olijfolie in een koekenpan op laag tot middelhoog vuur en maak kleine pannenkoekjes! (Klein want anders breken ze!) Ter referentie: ik gebruik een juslepel beslag per pannenkoekje en er passen 3 kleine pannenkoekjes in een grote koekenpan. Zorg ervoor dat ze niet te dik zijn want ook dan breken ze.
3. Bak ze ongeveer 2 minuten aan de eerste kant en keer ze dan voorzichtig om en bak ze nog 1 minuutje aan de andere kant.
4. Bewaar ze op elkaar op een bord met een kom op zijn kop erbovenop zodat ze warm blijven terwijl je de rest van de pannenkoekjes maak. Voeg indien nodig een klein beetje olijfolie toe aan de pan.
5. Meng ondertussen de kwark, blauwe bessen en zomerfruit mix in de blender tot een gladde bessensaus. 
6. Wanneer alle pannenkoekjes gebakken zijn giet je de bessensaus erbovenop gevolgd door nog wat verse blauwe bessen, mango stukjes en kokosrasp!

Eet smakelijk!

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Kiwi Pancakes (V)

You are probably all familiair with my Fruity Pancakes! If not, that you have really missed out! The fruity pancakes will be part of my upcoming Ebook! It's finally almost there, and will be available within 2 weeks! I'm having a real fun weekend so far and today I'm going to Amsterdam with some friends, and finally had some time to sleep in this Sunday. So decided to make brunch! And what better than making my fruity pancakes with 2 kiwi's as part of my 14-Day Kiwi Challenge. Yum! Have a great Sunday everybody!

Duration: 15 minutes

Amount of servings: 1

The ingredients for 6 small pancakes:

• 1 egg
• 1 ripe banana
• 1 ts cinnamon
• Olive oil

The ingredients for the topping:

• 1 green kiwi, 1 sungold kiwi
• 2 strawberries
• 1 tbs quark
• 1 ts shredded coconut

How to make these delicious pancakes:

1. First, mash the banana completely with a fork in a bowl until it has a somewhat smooth consistency. Then add the egg and cinnamon and mix well until it's a smooth batter!
2. Put a large non-stick pan on low to medium heat with a little bit of olive oil. When the oil is hot add the batter to the pan with a small 'sauce spoon'. The pancakes need to be little to make sure they don't break! As a guidance: you can make 3 small pancakes in one frying pan. Bake for a couple of minutes on low to medium heat (not to high because then they will burn!) on one side and then gently flip them over and bake for another minute or two on the other side.
3. Put them on your plate with a bowl on top to make sure they stay warm whilst you make the second batch of pancakes. 
4. When these are also done place them on top of the first batch. Add the quark on top followed by the freshly chopped fruit and shredded coconut. 

Enjoy!

Do you want to make me later or share me with your friends? “PIN” me to PINTEREST or “SHARE” me on FACEBOOK, using the social media icons below (in the gray frame)! 

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Nederlandse recept - Kiwi Pannenkoeken:

Tijd: 15 minuten

De ingrediënten voor 1 persoon maakt ongeveer 6 kleine pannenkoekjes:

• 1 ei
• 1 rijpe banaan
• 1 tl kaneel
• olijfolie

De ingrediënten voor de topping:

• 1 groene kiwi en 1 sungold kiwi
• 2 aardbeien
• 1 el kwark
• 1 tl kokosrasp

Bereiding:

1. Prak de banaan helemaal fijn met een vork (ik vind op een bord het makkelijkst). Meng dan met het ei en de kaneel in een kom totdat je een redelijk glad beslag heb.
2. Verwarm dan een beetje olijfolie in een koekenpan op laag tot middelhoog vuur en maak kleine pannenkoekjes! (Klein want anders breken ze!) Ter referentie: ik gebruik een juslepel beslag per pannenkoekje en er passen 3 kleine pannenkoekjes in een grote koekenpan. Zorg ervoor dat ze niet te dik zijn want ook dan breken ze.
3. Bak ze ongeveer 2 minuten aan de eerste kant en keer ze dan voorzichtig om en bak ze nog 1 minuutje aan de andere kant.
4. Bewaar ze op elkaar op een bord met een kom op zijn kop erbovenop zodat ze warm blijven terwijl je de rest van de pannenkoekjes maak. Voeg indien nodig steeds een klein beetje olijfolie toe aan de pan.
5. Snijd ondertussen het fruit. 
6. Wanneer alle pannenkoekjes gebakken zijn doe je per persoon een flinke lepel kwark op het stapeltje pannenkoekjes. Gevolgd door het fruit en de kokosrasp!

Eet smakelijk!

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Fruity Pancakes

Time to tell you the big news! I'm working on an E-Book!! I'm super excited, all recipes are finished and almost all pictures are taken. Currently I'm working on the layout and trying to figure out the best way to sell it on my blog. I know that there are many E-Books out there, but mine isn't only recipes. The focus of the book will be how to eat clean on a budget. For that purpose I've made a varied menu for 2 weeks on a budget, including a grocery shopping list and tips to save money! So there will be 14 breakfast recipes, 14 lunch recipes and 14 diner recipes! All 1 person servings because that is something I really miss when looking for recipes in cookbooks. But the ingredients for each recipe can easily be doubled so you can make more portions if you wish. You can expect simple, quick, tasty and colorfull dishes! With beautifull pictures all taken by me (you should have seen my house at one point, it got crazy with furniture moved everywhere and decorations on the table for the pictures).

The idea came when I was brainstorming with Lizzy for her coachings company Lizz is More. And since I'm always watching my spending, make sure I stay within my budget and plan my meals it was only logical that I created a menu on a budget. There will be a Dutch as well as an English version and I expect it to be up on the blog within 2 months (I need to figure out some technical difficulties).

To give you a little preview I will publish one recipe so you can try it out, see how simple & delicious it is and you can get an idea about the recipes in the book! So I choose these amazing fruity pancakes which are perfect for Sunday breakfast but you can also have them for lunch!

Duration: 15 minutes

Amount of servings: 1

The ingredients for 6 small pancakes:

• 1 egg
• 1 ripe banana
• 1 ts flaxseeds
• 1 ts cinnamon
• Olive oil

The ingredients for the topping:

• 1/2 apple
• Couple of strawberries
• 1 tbs pomegranate seeds
• 1 tbs Greek yoghurt
• 1 ts chia seeds
• 1 ts shredded coconut
• Some agave syrup to taste

How to make these delicious pancakes:

1. First, mash the banana completely with a fork in a bowl until it has a somewhat smooth consistency. Then add the egg, cinnamon and flaxseeds and mix well until it's a smooth batter!
2. Put a large non-stick pan on low to medium heat with a little bit of olive oil. When the oil is hot add the batter to the pan with a small 'sauce spoon'. The pancakes need to be small to make sure they don't break! As a guidance: you can make 3 small pancakes in one frying pan. Bake for a couple of minutes on low to medium heat (not to high because then they will burn!) on one side and then gently flip them over and bake for another minute or two on the other side.
3. Put them on your plate with a bowl on top to make sure they stay warm whilst you make the second batch of pancakes. 
4. In the meantime cut the fruit. 
5. When these are also done place them on top of the first batch. 
6. When all the pancakes ar done, add the Greek yoghurt on top followed by the freshly chopped fruit and pomegranate seeds. Then add the shredded coconut and chia seeds and serve with some agave syrup! 

Enjoy!

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Nederlandse recept - Fruitige pannenkoekjes:

Tijd: 15 minuten

De ingrediënten voor 1 persoon maakt ongeveer 6 kleine pannenkoekjes:

• 1 ei
• 1 rijpe banaan
• 1 tl kaneel
• 1 tl lijnzaad
• olijfolie

De ingrediënten voor de topping:

• 1/2 appel
• Paar aardbeien
• 1 el granaatappelpitten
• 1 el Griekse yoghurt of kwark
• 1 tl chiazaad
• 1 tl kokosrasp
• Agave siroop naar smaak

Bereiding:

1. Prak de banaan helemaal fijn met een vork (ik vind op een bord het makkelijkst). Meng dan met het ei, lijnzaad en de kaneel in een kom totdat je een redelijk glad beslag heb.
2. Verwarm dan een beetje olijfolie in een koekenpan op laag tot middelhoog vuur en maak kleine pannenkoekjes! (Klein want anders breken ze!) Ter referentie: ik gebruik een juslepel beslag per pannenkoekje en er passen 3 kleine pannenkoekjes in een grote koekenpan. Zorg ervoor dat ze niet te dik zijn want ook dan breken ze.
3. Bak ze ongeveer 2 minuten aan de eerste kant en keer ze dan voorzichtig om en bak ze nog 1 minuutje aan de andere kant.
4. Bewaar ze op elkaar op een bord met een kom op zijn kop erbovenop zodat ze warm blijven terwijl je de rest van de pannenkoekjes maak. Voeg indien nodig steeds een klein beetje olijfolie toe aan de pan.
5. Snijd ondertussen het fruit. 
6. Wanneer alle pannenkoekjes gebakken zijn doe je per persoon een flinke lepel Griekse yoghurt of kwark op het stapeltje pannenkoekjes. Gevolgd door de toppings van jou keuze!

Eet smakelijk!

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Fried Quinoa (V)

I'm always looking for new recipes to incorporate quinoa in my weekly meals because it's a great source of complete proteins, a perfect source of multiple vitamins B, calcium, magnesium and iron, and on top of that it contains all eight essential amino acids. Because quinoa is a seed and not a grain it's gluten free! This makes it the perfect substitute for rice or couscous and now I found a great recipe for a vegetarian fried quinoa which is gluten and sugar free. It looks a little bit plain in the picture but the tastes are amazing!

Duration: 20 minutes

The ingredients for 1 serving:

• 80 grams quinoa
• 1/2 head cauliflower or broccoli
• 8 (chestnut) mushrooms
• 50 gr frozen peas
• 1 spring onion
• 1 garlic clove
• 1 tbs sesame seeds
• 40 ml soy sauce
• 1 tbs (15 ml) sesame seed paste
• 1 tbs (15 ml) water
• Juice of 1/2 lime
• 1 tbs Olive oil

Directions:

1. Start with boiling some water in your kettle and rinse the quinoa really well! Cook as directed on the package (mine needs 12 minutes), don't forget to stir once a while. 
2. Steam the cauliflower or broccoli florets until tender.
3. Then mix the soy sauce, sesame seed paste, water and lime in a bowl and set aside.
4. Heat up some olive oil and the crushed garlic in a hot wok and add the mushrooms. Cook until done. Then add the peas, cauliflower and sauce and coat evenly.
5. When the quinoa is finished add to the work and stir through.
6. Chop the spring onions. Put the fried quinoa on a plate and serve with sesame seeds and the spring onion.

Enjoy!

Coconut Meal Pancakes

Today I made this amazing clean pancakes for lunch. They are made of coconut meal so gluten, dairy & sugar free! Coconut meal is lower in calories compared to almond meal but you can't just replace almond meal with coconut meal in recipes. The main difference is that coconut meal is highly absorbent and you only need a little bit of it to produce delicious recipes. For example, if you need 300 grams of almond meal, you only need about 1/3 to 1/2 of coconut meal. However, the amount of eggs in recipes of coconut meal is higher! This is because the meal is naturally dry, so you need eggs and water (or for example coconut milk, almond milk etc.) to make sure that your recipes isn't that dry. If you see recipes with coconut meal they almost always say that it's important to mix the batter really well. This is because coconut meal clumps strong. The best way to avoid this is by using an electric hand mixer. Some benefits of coconut meal include that it contains high levels of proteins, fiber and good fats so it fills u up pretty good. Therefore it's a perfect lunch for after a morning workout, or a delicious breakfast that keeps your blood sugar levels stable during the morning!

Duration: 20 minutes

The ingredients for 8-10 small pancake:

• 25 gr coconut meal
• 100 ml water (or coconut milk)
• 2 organic eggs
• 1/2 tbs apple cider vinegar
• 1/4 ts himalayan seasalt
• coconut oil

The ingredients for the topping:

• 1 tbs greek yoghurt (leave it out if you want to have a dairy free meal)
• handful of strawberries, raspberries, blueberries & some banana slices (use any kind of fruit you like!)
• If you're a sweet tooth you can add some agave syrup.

Directions:

1. Mix all the ingredients for the pancakes until it's smooth and let it sit for 10 minutes so the coconut meal can absorb the water.
2. Heat up a little bit of coconut oil in a skillet and make little pancakes (if they are to big they will break)
3. Then bake the pancakes on medium heat for about 2 minutes, turn them (gently) and bake for another minute on the other side. 
4. Put them on your plate, add 1 tbs of greek yoghurt in the middle and fresh fruit on top and your delicious, clean pancakes are ready to be eaten!

Enjoy!

Dessert: Clean Banana Split

I normally don't eat many desserts, my dinner is more than enough! But sometimes I just crave something delicious afterwards! Often I just eat a small piece of chocolate, >75% of course but in case you really want to spoil yourself, make this delicious healthy banana split! It's perfect!!!

The ingredients for 1 banana split (which you can easily share with someone!):

• 1 peeled banana
• 3 tbs Greek yoghurt
• Handful blueberries
• Handful cut strawberries
• 1 tbs homemade granola
• Some dark chocolate pieces (>75%)
• 1 ts grated coconut

Directions:

1. Put the banana on a plate and spoon the Greek yoghurt on top. Sprinkle over the blueberries & strawberries, the granola, coconut grater and little chocolate pieces and your clean and healthy banana is ready to be served!

Enjoy!!

Recipe: Banana-Almond Meal Gingerbread

Since I started eating clean I haven't eaten any gingerbread whilst it was always part of my daily diet. So when I found this clean recipe in the Dutch cookbook from Amber Albarda I was really excited! The original recipe uses Spelt meal but I wanted a gluten free version so I substituted it for almond meal and it turned out great! You can eat this as a snack during the morning or afternoon, for breakfast or even serve it with a cup of green tea.

You can keep it up to 3 days in your refrigerator!

The ingredients for 1 gingerbread:

• 100 g dried figs
• 140 g almond meal
• 2 ripe bananas
• 2 egg whites
• 1/2 ts baking soda
• 1 ts baking powder
• 1/2 ts cinnamon
• 2 tbs olive oil
• 1 tbs walnut oil
• 4 tbs pecans

The directions:

1. Preheat your oven to 180 degrees Celsius and boil 100 ml water in your kettle.
2. Coarsely chop the figs and make sure you remove the hard ends and mix them with the boiling water and the baking soda and let them soak for a few minutes.
3. Meanwhile, mix the almond meal with the baking powder and cinnamon in another bowl. 
4. Pour the water from the bowl with the figs and slowly stir the olive oil and walnut oil trough the figs. Then smash both bananas and add to the fig-oil mixture. Finally add the meal and stir really good!
5. Pour the mixture into a greased baking tin.
6. Coarsely chop the pecans and sprinkle them over the top of the bread. 
7. Bake the gingerbread for about 45-50 minutes in the oven. The bread is done when a wooden toothpick comes out relatively clean. If the bread is a little bit sticky that's okay!
8. Let it cool down and serve or save in an airtight box for 2-3 days. 

Enjoy!