Orange Sweet Potato Burgers (V)

Yesterday was the match between the Netherlands and Mexico during the WK 2014. So I decided to make sweet potato burgers. Orange and so perfect in theme! And I think it worked as the Netherlands won! Yeah!

Duration: 20 minutes

The ingredients for 1 serving:

• Sweet potato of about 150 g
• 15 g spelt flour
• 1/2 egg
• 1/4 ts cuminseed
• 2 garlic cloves
• 1 spelt or whole wheat bun
• 1 tbs homemade garlic sauce
• Handful arugula
• Couple of onion rings
• 200 g green beans
• Olive oil

What you do:

1. Cutthe ends of the beans and cook for 6 to 8 minutes in boiling water. 
2. Peel the sweet potato and grate it coarsely. Squeeze the moisture out of the sweet potato grater and put it together with the flour, 1 clove garlic and cumin in a bowl. In another bowl whisk the egg. Put half of the egg in the bowl and mix well with your hands. Form 2 röstiburgers of the potato mixture. 
3. Heat a splash of olive oil in a nonstick frying pan over high heat. When the oil is hot put the burgers in and immediately turn the heat to low. Press the burgers and fry 3 to 4 minutes per side until golden brown. 
4. Drain the beans and cook for a few minutes in a frying pan with some olive oil and a crushed garlic clove. 
5. Meanwhile, make the garlic sauce and cut the onion into rings. When the burgers are almost ready you can put the onion in the same pan and fry gently. 
6. Cover the bottom half of the bun with arugula and then place the second röstiburgers on top. Add the garlic and onion rings on it and cover with the top of the rolls.

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!

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!

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!

Healthy French Toast part II

Yes it is real, healthy french toast! And they are delicious! I made this once before, but never again. No reason, it just wasn't in my system. But, Sunday morning, I didn't know for what I had an appetite and then I thought french toast! So made them and they were yummy! Certainly an improved version of the previous version. And I'm very happy with how the picture has become! I think they look really great!

And don't forget! Only today you have the opportunity to buy my E-Book with a 40% discount! So be quick!

Time: 10 minutes

The ingredients for 1 serving:

• 2 or 3 slices of speltbread preferably a bit older bread  
• 1 egg
• 10 ml unsweetened almond milk
• 1/2 ts cinnamon
• 1/2 ts dessicated coconut
• 1 heaped tbs quark or Greek yoghurt
• 1/2 banana
• Strawberries
• Blueberries
• Agave syrup to taste
• Small piece of butter

Bereiding:

1. Melt the butter in a frying pan on medium heat .
2. Break the egg in a deep (soup) plate en whisk with the almond milk an cinnamon. Dip the slices of bread in the egg mixture and bake golden brown on both sides in a couple of minutes. In the meantime, cut the fruit.
3. Serve the french toast with a tablespoon of quark or Greek yoghurt in the middle and the fruit on top. Finish it off with some dessicated coconut and some agave syrup to taste. 

Enjoy!