Fall Vegetarian Stew

Last weekend was all about relaxing. The week had been so tremendously hectic at work that I really needed some time for myself. It was perfect and I am now also charged at allfully charged for a new week at work. Also, I had the time to prepare some blogs for you guys so the frequency will finally go up again! Because I didn's have to do anything I had time to cook. So I decided to make a stew including pumpkin and sweet potato, veggies typical for autumn

The recipe for 3 servings:

Rice Paper Rolls

Yesterday we had a tapas style dinner date with the girls from Bootcamp. Everybody brought something so I  decided to make these delicious rice paper rolls. Recipe is originally from a friend.

The recipe for 6 rolls:

Chocolate Fudge Bars

This weekend I saw these amazing chocolate fudge bars passing by on one of my favorite Instagram pages: Healthy Always. So you can imagine, I had to make these! Although I must say that I finally have used very different proportions then the original recipe but they were absolutely amazing! It's hard to don't eat them all at once.

Don't forget, get the Dutch version of all my recipes by clicking here!

The recipe:

Hello Fresh: Pumpkin Curry with Spinach and Cashews

If you follow me on social media than you know it already, I am trying out a Hello Fresh 5-day Original box this week! So far I really like the first three dishes of the box! The recipes are owned by Hello Fresh but I could post one recipe and I choose this super tasty curry! All recipes are also available on http://www.hellofresh.nl/ (only in Dutch).

The recipe for 2 persons:

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!

 

Follow Healthy Living in Heels on Facebook, Instagram, Twitter, Pinterest, Bloglovin or Google+! 

Follow Charlie's Kitchen on Instagram!

 

  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)!

................................................................................................................

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!

 Volg Healthy Living in Heels ook op Facebook, Instagram, Twitter, Pinterest, Bloglovin of Google+!

Volg Charlie's Kitchen op Instagram!

 

Wil je dit recept later maken of delen met je vrienden? “PIN” me dan op PINTEREST of “SHARE” dit recept op FACEBOOK door gebruik te maken van de sociale media icoontjes hieronder (in het grijze kader)!

Pita Falafel (V)

I was loving the pita chicken kebab from 2 weeks ago! So I wanted to make another pita dish but this time a vegetarian one. So I tried to make falafel but not with chickpeas as with the spicy falafel wraps, but with peas and bulgur. And it turned out pretty good!

English recipe:

Duration: 30 minutes

The ingredients for 1 serving:

• 2 whole wheat pita's 
• 40 g bulgur
• 160 g peas
• 1 small white onion
• 3 sprigs fresh parsley
• Fresh mint leaves of about 2 sprigs
• 1 tbs dried coriander
• 1 tbs dried basil
• 1 tbs paprika powder
• 1 ts cumin seeds
• 1 garlic clove
• 2 tbs almond meal
• 1 ts baking powder
• 1/2 tbs sea salt (Himalaya)
• Pepper
• 1 tomato
• 2 hands mixed lettuce
• homemade garlic sauce

What you do:

1. Cook the bulgur as directed on the package.
2. Make the garlic sauce and put aside.
3. Meanwhile, put the peas, onion, garlic, parsley, mint, cumin, basil and coriander in your food processor and mix until it's a firm puree. Add to a bowl and mix with te almond meal, baking powder, paprika powder, salt and pepper. Drain the bulgur when done and pat dry. Mix well with the peas mixture.
4. Heat up a layer of olive oil in a frying pan on high heat. Make small (flat) balls and bake for 2 to 3 minutes each side.
5. Meanwhile, heat up the pita's in your toasted and slice the tomato. Fill the pita's with lettuce and tomato and put the falafel in when done.
6. Serve with the garlic sauce on the side.

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)!

................................................................................................................

Nederlandse recept - Pita Falafel:

Tijd: 30 minuten

De ingrediënten voor 1 portie:

• 2 volkoren pita broodjes
• 40 g bulgur
• 160 g doperwten
• 1 kleine witte ui
• 3 takjes verse peterselie
• verse blaadjes munt van 2 volle takjes
• 1 el gedroogde koriander
• 1 el gedroogde basilicum
• 1 el paprikapoeder
• 1 tl komijnzaad
• 1 teentje knoflook
• 2 el amandelmeel
• 1 tl bakpoeder
• 1/2 el zeezout (Himalaya)
• Peper
• 1 tomaat
• 2 handjes gemengde sla
• Zelfgemaakte knoflooksaus

Bereiding:

1. Kook de bulgur zoals aangegeven staat op de verpakking.
2. Maak de knoflooksaus en zet apart. 
3. Doe ondertussen de doperwten samen met de ui, knoflook, peterselie, munt, komijn, basilicum en koriander in een keukenmachine en meng tot het een stevige puree is. Meng in een kom met het amandelmeel, de bakpoeder, paprikapoeder, peper en zout. Giet de bulgur af wanneer deze klaar is. Laat goed uitlekken en meng met het doperwten mengsel. 
4. Verwarm een laag olijfolie in een koekenpan op hoog vuur. Maak kleine (platte) balletjes en bak ze ongeveer 2 tot 3 minuten aan beide kanten. 
5. Verwarm ondertussen de pita broodjes in een broodrooster en snijd de tomaat in plakjes. Vul de pita's met wat sla en de tomaat en doe de falafel erin wanneer deze klaar is.
6. Serveer met de knoflooksaus ernaast. 

Eet smakelijk!

  Wil je dit recept later maken of delen met je vrienden? “PIN” me dan op PINTEREST of “SHARE” dit recept op FACEBOOK door gebruik te maken van de sociale media icoontjes hieronder (in het grijze kader)!

Nutella Oats

I was craving nutella so bad lately! Nutella was my favorite spread before I started eating clean so I really miss it sometimes. Yesterday I was at the organic store and the rice/hazelnut milk was on sale so the perfect moment for me to try it out and make Nutella Oats for breakfast today. And it turned out great!

English recipe:

Duration: 15 minutes

The ingredients:

• 200 ml rice/hazelnut milk
• 50 g oats
• 1 banana
• 1/2 ts rawcacao
• 2 tbs puffed quinoa
• 1 tbs hazelnuts
• 1 ts shredded coconut
• 1 tbs cacao nibs

What you do:

1. Put a saucepan on low to medium heat, add the milk, oats and raw cacao.
2. Meanwhile, thinly slice the banana and put in the apan, with the exception of a few slices. Cook for 5 to 8 minutes while stirring occasionally. Turn of the heat and let it sit for a couple of minutes.
3. Put the oats in a bowl and top with the rest of the ingredients en the banana.

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)!

................................................................................................................

Nederlandse recept - Nutella Havermout :

Tijd: 15 minuten

De ingrediënten:

• 200 ml rijst/hazelnoot melk
• 50 g havermout
• 1 banaan
• 1/2 tl rauwe cacao
• 2 el gepofte quinoa
• 1 el hazelnoten
• 1 tl kokosrasp
• 1 el cacao nibs

Bereiding:

1. Zet een steelpan op laag tot matig vuur met de melk, havermout en rauwe cacao. 
2. Snijd ondertussen snel de banaan in smalle plakjes en doe, op een paar plakjes na, bij de havermout in de pan. Roer goed en laat zo'n 5 tot 8 minuten zachtjes koken waarbij je af en toe roert. Draai dan het vuur uit en laat een paar minuten wellen. 
3. Doe de havermout in een kom en top met de overige ingrediënten en de rest van de banaan

Eet smakelijk!

  Wil je dit recept later maken of delen met je vrienden? “PIN” me dan op PINTEREST of “SHARE” dit recept op FACEBOOK door gebruik te maken van de sociale media icoontjes hieronder (in het grijze kader)!

Sajoer Beans with Rice (V)

Today a dish recommended to me by a good friend from a Dutch website Keuken Liefde. It was delicious and super easy to make and really budget!

English recipe:

Duration: 30 minutes

The ingredients for 1 serving:

• 75 g brown basmati rice
• 200 g green beans
• 1 white onion
• 1 garlic clove
• 1/2 tl sambal
• 1 el grated ginger (fresh)
• 1 el santen (thickened coconut milk)
• 1/2 tl coconut blossom sugar
• 200 ml chicken stock made with a cube
• Salt & Pepper
• Olive oil

What you do:

1. Cook the rice according to package.
2. When the rice needs another 15 minutes, you heat 1 tablespoon oil in a frying pan on medium to high heat, cut the onion into pieces and put it along with a crushed garlic clove in the pan. 
3. Fry for 3 minutes and then you can sambal, ginger and coconut blossom sugar and fry briefly. 
4. Meanwhile make the chicken stock and cut the ends of the beans. Then add the stock, the beans and santen to the pan, season with salt & pepper, stir well and bring to a boil. Then lower the heat, cover the pan and let the beans cook and thicken the sauce. This takes about 10 minutes.
5. Serve on top of the rice

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)!

................................................................................................................

Nederlandse recept - Sajoer Boontjes met Rijst:

Tijd: 30 minuten

De ingrediënten voor 1 portie:

• 75 g bruine basmati rijst
• 200 g sperziebonen
• 1 witte ui
• 1 teentje knoflook
• 1/2 tl sambal

Creamy Mushroom Pasta (V)

Had a super busy day today with work and in the evening a meeting about the upcoming E-Book but today I've scheduled time to write a new blog post. But first make sure you follow me on Facebook or Instagram!

I'm getting ready to hit the gym tonight so made a delicious gluten free vegetarian and vegan pasta with mushrooms for dinner tonight! I used soy cream because that's a perfect alternative for creams made of cow milk. Soy cream contains plant-based proteins that are healthier than the proteins from animal products like cow milk. But I do want to stress that it is important to make sure you have a balance between proteins from animals and plants because the combination is the best. Too much of anything isn't good ;)! The main reason that plant-based proteins are good is because they contain less methionine and sulfur amino acids. And soy contains all necessary essential amino acids, whereas other vegetables, nuts, seeds, grains and beans do not. However, you should limit your intake of soy products because they are classified as high estrogenic food and it's often extremely processed. Still it's in my opinion better then cow milk or related products, but don't over-use it and make sure you eat a variety of plant-based foods so that you, over the course of the day, obtain all the necessary amino acids!


And now on to the recipe!

 

Duration: 10 minutes

The ingredients:

• 75 to 100 g gluten free pasta
• 200 g chestnut mushrooms
• 1/2 leek
• 1 crushed garlic clove
• 125 ml soy cream (soy cuisine)
• 2 tbs freshly chopped parsley
• Handful arugula 
• 3 cherry tomatoes
• 1 tbs roasted pine nuts
• 1 tbs grated parmesan cheese
• Salt & Pepper
• Olive oil

What you do:

1. Cook the pasta as directed on the package.
2. Heat up 1 tbs olive oil and the crushed garlic clove in a frying pan on medium to high heat. Then quickly cut the mushroom in half or four and add to the pan. Give it a good stir and then slice the leek into rings and add to the frying pan. 
3. When the mushrooms are done, pour in the soy cream and season with the parsley, salt and pepper. Let it sit on low to medium heat for about 4 minutes and make sure you stir from time to time.
4. Meanwhile, roast the pine nuts, cut the cherry tomatoes in four and drain the pasta when it's done. 
5. Put the pasta on your plate, followed by the mushroom sauce, a handful arugula, the cherry tomatoes, pine nuts and finish with some grated parmesan cheese. Add more salt & pepper to taste!

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)!

................................................................................................................

Nederlandse recept - Romige champignon pasta:

Tijd: 10 minuten

De ingrediënten:

• 75 to 100 glutenvrije pasta
• 200 g kastanje champignons
• 1/2 prei
• 1 geperst teentje knoflook
• 125 ml soja kookroom
• 2 el vers gehakte peterselie
• Handje rucola
• 3 cherrytomaatjes
• 1 el geroosterde pijnboompitten
• 1 el grof geraspte Parmezaanse kaas
• Zout & Peper
• Olijfolie

Bereiding:

1. Kook de pasta zoals aangeven op het pak. Degene die ik gebruik moet 8 minuten koken. 
2. Verwarm 1 eetlepel olijfolie in een koekenpan op middelhoog tot hoog vuur. Voeg het geperste teentje knoflook toe. Snijd snel de champignons in vieren en doe ze in de koekenpan. Even goed roeren en snijd ondertussen de prei in ringetjes en doe deze bij de champignons in de pan. 
3. Wanneer de champignons naar wens zijn doe je de soja kookroom erbij samen met de peterselie, zout & peper. 
4. Laat nog zo'n 4 minuten op middelhoog vuur staan terwijl je af en toe roert.
5. Snijd ondertussen de cherrytomaatjes in vieren. Serveer de pasta met de saus erbovenop gevolgd door de rucola, cherrytomaatjes, pijnboompitten en wat grof geraspte Parmezaanse kaas. Voeg eventueel meer zout & peper toe naar smaak.

Eet smakelijk!

  Wil je dit recept later maken of delen met je vrienden? “PIN” me dan op PINTEREST of “SHARE” dit recept op FACEBOOK door gebruik te maken van de sociale media icoontjes hieronder (in het grijze kader)!