Chicken with a Creamy Mushroom Sauce and Parsnip-Carrot Puree

Today I was free because I had a lot of work done last week and I could pick up my new bike! Not the best day for this as the first autumn storm was announced.. Therefore I had more time to cook, so it was time for a new dish inspired by the new Delicious. Magazine! The chicken with creamy mushroom sauce comes from the Delicious magazine and instead of mashed potatoes, I thought it was time to finally start cooking with parsnips. The leek was on sale this week so decided to add this too. I think it's actually very decent looking restaurant dish!

The recipe for 2 persons

Golden Chicken with Sweet Potato Gratin

As promised, here is the second dish inspired by my favorite cookbook Jamie in 15 minutes. But instead of a regular potato gratin I have made a sweet potato gratin ​​(you can also replace the sweet potato ordinary potatoes) and I served it with steamed cauliflower. This is not a dish which makes a nice and tasty picture but my god what was it tasty! The potato gratin is delicious and I wish I had more. Maybe better not because I had eaten all haha.

The recipe for 1 person:

Grilled Chicken on top of a Vegetable Stack

2 weeks ago I was having dinner with friends and she made a delicious meal inspired by Donna Hay. So I decided to make it again and post the recipe for you guys.

The recipe for 1 person:

Spicy Chicken Pasta

Inspired by one of the meals from the food box I tried out I decided to make a new pasta! This recipe is for 4 persons as I put 3 portions in my freezer so I always have a healthy meal when I don't feel like cooking

Duration: 15 minutes

The ingredients:

• 300 g spelt pasta
• 2 large chicken breasts
• 700 ml passata
• 3 spring onions
• 1/2 red pepper
• 250 g mushrooms
• 2 onions
• 8 fresh sprigs of thyme
• 2 tbs balsamico vinegar
• 1 tbs sweet paprika powder
• Salt & Pepper
• Olive oil

What you do:

1. Cook pasta as directed on the package. 
2. Chop the onion, slice the mushrooms and cut the chicken into small pieces. Heat a splash of olive oil in a frying pan over medium-high heat and fry the onion, mushrooms and chicken 6 to 8 minutes. Remove the seeds from the red pepper, cut into small pieces and put in the pan after 2 minutes together with the tablespoon sweet paprika powder. 
3. Meanwhile, cut the onions into rings. Then put most of the onions along with the passata and balsamic vinegar in the pan, zip the thyme leaves from the sprigs, stir well and let the sauce simmer for about 5 minutes. Season with salt and pepper and serve the sauce on the pasta with the rest of the sping onions sprinkled over it.

Enjoy!

Mini Chicken Pies

Last night Charlotte came over for dinner. The time flew by which is always a good sign! Because I really liked the oven pans of last week and it's also tapas like food, I decided to make it again today. The plan was actually to just make the same mushrooms, with two other pans, but I had forgotten the coconut milk ... so no Indian visurry but again the stewed fish. Also a new delicious chicken pie!

Time: 30 minutes

The ingredients for 2 oven pans:

• 2 slices of filo pastry
• 1 chicken breast of about 150 g 
• 500 ml chicken stock (from a cube) 
• 2 eggs 
• 100 ml soya cream 
• 1 sprig fresh rosemary 
• 4 sundried tomatoes 
• 30 g grated cheese 
• Salt & Pepper 
• olive oil

What you do: 

1. Preheat the oven to 200 degrees Celsius. 
2. make the chicken broth and cut the chicken into strips. Cook the chicken for 10 minutes in the broth until done. 
3. Meanwhile, brush the slices of filo pastry lightly with olive oil and also the inside of the oven pans. Put the slices of filo in the pans and press well into the corners. Leave the rest over the edge. 
4. Divide the chicken and sliced ​​sundried tomatoes over the 2 pans. 
5. Beat 2 eggs with 100 ml of cream and stir in the grated cheese and finely chopped rosemary leaves into through it. Pour over the filling and fold the dough casually back so it does not hang over the edge. 
6. Bake, uncovered, for 20 minutes until golden brown.

Click here for the recipe of the grated mushrooms and fish stew

Enjoy!

Madras Chicken Curry

Time for a new curry recipe! I'm a bit in a hurry to get to the gym because I have an appointment to get a new fitness schedule so no big intro today.

Duration: 25 minutes

The ingredients for 3 servings:

• 250 g brown basmati rice
• 2 chicken breast fillets
• 300 g cauliflower
• 1 red paprika
• 2 white onions
• 200 g peas
• 400 ml coconut milk
• 1 chicken stock cube
• 3 ts madras curry paste
• Salt & Pepper
• Olive oil

What you do:

1. Cook the rice as directed on the package. Steam the cauliflower florets for 8 minutes or until tender. 
2. Heat a splash of olive oil in a frying pan over medium-high heat. Cut the chicken into small pieces and fry for 8 minutes in the pan. Meanwhile, cut the onion and paprika and put it after a few minutes in the pan with the chicken. 
3. When the chicken is cooked add the coconut milk, the crumbled chicken stock cube and madras curry paste and bring to a boil. Cook for about 10 minutes. Put the cauliflower and peas with it and cook for another 3 to 5 minutes. 
4. Season to taste with salt and pepper and serve the curry on rice.

Enjoy!

Parmesan-Chicken with a Green Quinoa Salad

Tonight a friend came over for dinner, and on the menu was this delicious parmesan-chicken from Delicious. Magazine served on top of a green quinoa salad.I actually got a subscription to Delicious Magazine from her for my birthday! We had dish delicious dish on my balcony in the sun. For dessert we had, of course, my guilt free chocolate muffins with a cup of tea! I also gave some muffins to my fellow Bootcampers yesterday and so far all positive responses so you definitely need to try them sometime!

Duration: 25 minutes

The ingredients for 2 servings:

• 2 chicken breasts
• 80 g grated Parmesan cheese
• 10 g bread crumbs
• Butter (on room temperature)
• 180 g quinoa
• 200 g spinach
• 2 spring onions
• Fresh mint
• Fresh parsley
• 2 sweet paprika's
• 8 cherry tomatoes
• Salt & Pepper
• Olive oil

What you do:

1. Preheat your oven to 250 degrees of Celsius and line a baking tray with baking paper. Also boil some water in the kettle for the quinoa. 
2. In a bowl mix the grated Parmesan cheese with bread crumbs. Coat the chicken breasts all over with butter and sprinkle with salt and pepper. Coat them well with the parmesan-bread mixture and press it sort of into the chicken. Place the chicken breasts on the baking tray and put the rest of the parmesan bread mixture on top and drizzle with a little bit of olive oil. Cut the paprikas into pieces and place them around the chicken on the baking sheet and brush with a very thin layer of olive oil. Bake the chicken for 15 minutes in the preheated oven until tender. Note that the paprikas do not blacken. 
3. Cook the quinoa while the chicken is in the oven. Put the spinach with onions, mint and parsley in a food processor and grind finely. When the quinoa is finished you stirr this spinach mixture through it. Serve the chicken on top op de green quinoa salad with the paprika pieces and some a cherry tomato wedges along the side. 

Enjoy!

Couscous salad with grilled chicken

So yesterday was a super hectic day! It was busy at the office and after work I went straight to the gym rocking my new gym clothes! But I was home very late and it had been a long day. I ate in the train and made this delicious couscous salad the day before. But today on Friday I still had left overs so I decided to eat it again and also post the recipe because it was so good!

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minutes

The ingredients for 1 serving:

• 100 g couscous 
• 100 g broad beans 
• 1/2 chicken breast (grilled) 
• 1/2 red paprika
• 1/2 sweet paprika
• 50 g feta cheese 
• fresh mint

What you do:

1. Cook the couscous as directed on the package. Meanwhile, cut the paprikas into pieces and shred the fresh mint. Stir the beans, paprika and mint through the couscous when it is ready. 
2. I had grilled chicken left from my delicious Italian chicken burgers. So this saved me a lot of time. Should you have to grill the chicken right now, do this straight after you started with the couscous. Directions are as follows:
• Put the chicken on a cutting board with a piece of plastic wrap over it and turn the chicken flat with a rolling pin. Sprinkle with salt and pepper on both sides and coat with olive oil. 
• Put a grill pan over high heat and place the chicken on it when the pan is hot. Cook for 2 minutes on each side, then turn the heat to medium-high heat and cook the chicken in 8 cooked. 
3. Slice the grilled chicken into pieces and add to the couscous and crumble over the feta cheese. 
4. I ate the couscous cold on the next day but you can also eat it straight away

Enjoy!

 

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Nederlands recept - Couscous salade met gegrilde kip:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 100 g couscous
• 100 g tuinbonen
• 1/2 kipfilet (gegrild)
• 1/2 rode paprika
• 1/2 zoete punt paprika
• 50 g feta kaas
• verse munt

Bereiding:

1. Kook de couscous zoals aangegeven op de verpakking. Snijd ondertussen de paprika in stukjes en de versnipper de verse munt. Roer de tuinbonen, paprika en munt door de couscous wanneer deze klaar is.
2. Ik had gegrilde kip over van mijn heerlijke Italiaanse kipburgers. Dus dit scheelde een hoop tijd. Moet je wel nog de kip grillen dan begin je hier gelijk mee als de couscous op staat en het gaat als volgt:
• Leg de kipfilet op een snijplank met een stuk huishoudfolie eroverheen en sla de kipfilet plat met een deegroller. Bestrooi met zout en peper aan beide kanten en smeer in met wat olijfolie.
• Zet een grillpan op hoog vuur en leg de kip hierop wanneer de pan heet is. Bak 2 minuten aan beide kanten en draai dan het vuur naar matig tot hoog vuur en gril de kip in 8 gaar. 
3. Snijd de gegrilde kip in stukjes, voeg toe aan de couscous en verkruimel de feta kaas eroverheen. 
4. Ik heb de couscous koud gegeten omdat ik de couscous salade de dag erna op heb gegeten in de trein op weg naar de sportschool vanuit werk maar je kan hem natuurlijk ook gelijk op eten!

Eet smakelijk!

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Italian Style Chicken Burger

My mom and dad came over for dinner tonight because they received the key to their new home so they were busy preparing for the painters tomorrow. As I have to work and can't help them move or anything I helped by cooking a meal for them so my mom doesn't have to spend a lot of time in the kitchen after a busy day. Choose to make italian style chicken burgers and served it with baked potatoes (because I know my parents like this) and a salad.

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minuten

The ingredients for 1 serving:

• 1 small chicken breast 
• 1/2 tsp oregano 
• 2 slices of mozzarella 
• 2 tomato slices 
• 1 spelt bun
• 1 tbs red pesto 
• Arugula 
• Salt & Pepper 
• Olive oil

What you do:

1. Put the chicken on a cutting board with a piece of plastic wrap over it and turn the chicken flat with a rolling pin. Sprinkle with salt and pepper on both sides and coat with olive oil. 
2. Put a grill pan over high heat and place the chicken on it when the pan is hot. Cook for 2 minutes on each side, then turn the heat to medium-high heat and cook the chicken in 8 cooked. When the chicken is just cooked you put a slice of mozzarella and oregano on it and let the chicken there for a moment (possibly inverted pan on it then it goes faster) until the mozzarella begins to melt. 
3. Meanwhile Spread the bread with red pesto. Put the arugula and tomato slices on it, followed by the chicken when it is ready. 
4. Serve with baked potatoes for example, and a salad.

Enjoy!

 

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Nederlands recept - Italiaanse Kip Burger:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 1 kleine kipfilet
• 1/2 tl oregano
• 2 mozzarella plakjes
• 2 tomaten plakjes
• 1 spelt bolletje
• 1 el rode pesto
• Rucola
• Peper & Zout
• Olijfolie

Bereiding:

1. Leg de kipfilet op een snijplank met een stuk huishoudfolie eroverheen en sla de kipfilet plat met een deegroller. Bestrooi met zout en peper aan beide kanten en smeer in met wat olijfolie.
2. Zet een grillpan op hoog vuur en leg de kip hierop wanneer de pan heet is. Bak 2 minuten aan beide kanten en draai dan het vuur naar matig tot hoog vuur en gril de kip in 8 gaar. Wanneer de kip net gaar is leg je een plakje mozzarella en de oregano erop en laat je de kip nog even staan (eventueel met pan omgekeerd erop dan gaat het sneller) totdat de mozzarella begint te smelten.
3. Besmeer ondertussen het broodje met rode pesto. Leg de rucola erop en de plakjes tomaat gevolgd door de kip wanneer deze klaar is.
4. Serveer bijvoorbeeld met gebakken aardappeltjes en een salade.

Eet smakelijk!

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Brazilian Lime and Garlic Chicken

Time for the first recipe from my new Brasil Cookbook! And it was delicious!!! Served it with my sweet potato fries and a tomato salad. This recipe is perfect for summer, it's fresh and also ideal for on the barbecue.

 Scroll down for the Dutch recipe

English recipe:

Duration: 5 minutes preparation (4 hours or overnight in the refrigerator) + a cooking time of 15 minutes

The ingredients for 1 serving:

• 1 chicken breast 
• 1/2 yellow paprika
• 1/2 small onion 
• 1 large garlic clove 
• 1 lime 
• 1 tbs olive oil
• 10 g parsley , roughly chopped 
• 10 g coriander, roughly chopped 
• 1/2 ts Himalayan sea salt 
• 1/2 ts pepper 
• 1 tbs agave syrup 
• 1/2 tbs apple cider vinegar 
• 1/2 ts mustard

What you do:

1. First, make the marinade for the chicken. Put the onion with the garlic, the juice of 1 lime, 1 tablespoon olive oil, parsley, coriander, salt and pepper in a small blender or food processor and grind the herbs and garlic until finely chopped and the whole marinade is smooth. Cut the chicken into 2 equal pieces and flatten it with the side of a large knife. Smear the marinade over the chicken and let the chicken for at least 4 hours or overnight sit in the marinade in the refrigerator.
2. Turn the grill on medium-high heat. Remove the seeds from the paprika and coat with a little olive oil. Place the chicken and paprika's in the grill pan and grill for 10 minutes until tender. Turn once or twice.
3. Meanwhile, make a honey - mustard dressing to give the chicken a sticky layer. Mix the agave syrup with apple cider vinegar and mustard in a bowl and brush over the chicken and paprika after 10 minutes. Put them in the fill pan for another 2 to 3 minutes until the chicken is golden brown.
4. I served it with sweet potato fries and a tomato salad .

Variation tip: They are also perfect for on the barbecue! Just put the chicken and paprika on metal skewers and put them on a hot barbecue. 

Enjoy!

 

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Nederlands recept - Braziliaanse Limoen Kip:

Tijd: 5 minuten voorbereiden (4 uur of overnacht in de koelkast) + 15 minuten bakken

De ingrediënten voor 1 portie:

• 1 kipfilet
• 1/2 gele paprika
• 1/2 kleine witte ui
• 1 grote teen knoflook
• 1 limoen
• 1 el olijfolie
• 10 g bladpeterselie, grofgehakt
• 10 g koriander, grofgehakt
• 1/2 theelepel Himalaya zeezout
• 1/2 theelepel peper
• 1 el agave siroop
• 1/2 el appelazijn
• 1/2 tl mosterd

Bereiding:

1. Maak allereerst de marinade voor de kip. Doe de ui met de knoflook, het sap van 1 limoen, 1 eetlepel olijfolie, de bladpeterselie, koriander, peper en zout in een kleine blender of keukenmachine en maal tot de kruiden en knoflook fijngehakt zijn en het geheel een losse, natte pasta vormt. Snijd de kipfilet in 2 even grote stukken en sla deze met de zijkant van een groot mes wat platter. Verdeel de marinade goed over de kip en laat de kip minstens 4 uur of een nacht in de marinade staan in de koelkast.
2. Zet de grill op matig tot hoog vuur. Verwijder de zaadlijsten van de paprika en smeer in met een beetje olijfolie. Leg de kip en paprika in de grilpan en gril in 10 minuten gaar. Draai één of twee keer. 
3. Maak ondertussen een honing-mosterd dressing om de kip een lekker kleverig laagje te geven. Meng hiervoor de agave siroop met appelazijn en mosterd in een kommetje en smeer de kip en paprika hier na 10 minuten mee in. Leg ze dan nog 2-3 minuten op het vuur tot deze goudbruin is. 
4. Lekker met zoete aardappel friet en een tomaten salade. 

Variatietip: Ook heerlijk voor op de barbeque! Rijg de kip stukken dan om en om met gele paprika aan metalen spiezen. 

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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Tomatopilav with Spicy Chicken

The weather was beautiful this weekend in the Netherlands! Enjoyed every bit of sunshine. Decided to make a tomatopilav for dinner this sunday which was the perfect ending to a lovely weekend! 

 Scroll down for the Dutch recipe

English recipe:

Duration: 25 minutes 

The ingredients for 1 serving:

• 75 g brown basmati rice 
• 1 chicken stock cube 
• 1 chicken breast 
• 1 small white onion 
• 100-150 g beans 
• 1 garlic clove
• 1 tomato 
• 1 tbsp freshly chopped parsley 
• 1 tsp baharat seasoning 1 tsp black pepper 1/2 tsp dried coriander, pinch of cinnamon, 1 clove, 1 cardamom, 1/2 tsp cumin seeds, pinch of nutmeg, 1 tsp paprika powder
• olive oil 
• Salt & Pepper

What you do:

1. Heat 1 tablespoon olive oil in a saute pan over medium heat. Chop the onion and fry with the crushed garlic clove for 2 minutes. Meanwhile, cut the tomatoes into cubes and cook with the onion for 2 more minutes. Add the rice along with 300 ml of boiling water and chicken stock cube, bring to a boil, lower the heat and cook the rice with the lid on the pan for 15 to 20 minutes. Clean the beans and cut off the ends and put in the pan with the rice after 10 minutes. 
2. Then put all the necessary spices for baharat seasoning in your mortar and mix until it's a whole. Cut the chicken into pieces and rub with the baharat seasoning. Heat a small splash of olive oil in another skillet over medium-high heat and fry the chicken pieces for 6 minutes untill golden brown and tender. 
3. Season the rice to taste with salt & pepper and sprinkle over the parsley. Serve alongside the chicken pieces.

Enjoy!

 

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Nederlands recept - Tomatenpilav met Kruidige Kip:

Tijd: 25 minuten

De ingrediënten voor 1 portie:

• 75 g bruine basmati rijst
• 1 kippenbouillonblokje
• 1 kipfilet
• 1 kleine witte ui
• 100 - 150 g boontjes
• 1 teentje knoflook
• 1 tomaat
• 1 el vers gesneden peterselie
• 1 tl baharat kruidenmix: 1 tl zwarte peper, 1/2 tl gedroogde koriander, snufje kaneel, 1 kruidnagel, 1 kardemom, 1/2 tl komijnzaad, snufje nootmuskaat, 1 tl paprika poeder
• Olijfolie
• Zout & Peper

Bereiding:

1. Verwarm 1 eetlepel olijfolie in een hapjespan op matig vuur. Versnipper de ui en fruit met het geperst teentje knoflook voor 2 minuten. Snijd ondertussen de tomaat in blokjes en bak ook nog 2 minuten mee. Voeg de rijst toe samen met 300 ml kokend water en het kippenbouillonblokje, breng aan de kook, draai het vuur laag en kook de rijst met de deksel op de pan in 15 tot 20 minuten gaar. Maak de boontjes schoon en snijd de uiteinden eraf en doe na 10 minuten erbij in de pan.
2. Doe vervolgens alle kruiden voor de baharat kruidenmix in je vijzel en meng tot het één geheel is. Snijd de kipfilet in stukken en wrijf in met het baharat kruiden mengsel. Verwarm een scheutje olijfolie in een andere koekenpan op matig tot hoog vuur en bak hierin de kipfiletstukjes in 6 minuten goudbruin en gaar. 
3. Breng de rijst eventueel op smaak met zout & peper en strooi de peterselie eroverheen. Serveer met de kipfilet stukjes ernaast. 

Eet smakelijk!

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Thai Green Chicken Curry

Last week I got the cookbook Gordon's Great Escape South-east Asia! Wonderful book and it inspired me too make a Thai Green Curry! I haven't had curry for a couple of weeks and I was missing it soo bad! This one was delicious, perfect end of a sunny day. 

Pay attention, this time the recipe is for 2 persons! I have made extra to save in my refrigerator for days I don't have a lot of time too cook, and also to save some money.

 Scroll down for the Dutch recipe

English recipe:

Duration: 25 minutes

The ingredients for 2 servings:

• 150 g brown basmati rice
• 1 chicken breast
• 1 green paprika
• 2 ts green curry
• 200 ml coconut milk
• 1/2 bok choy
• 1 ts dried coriander
• Salt & Pepper
• Olive oil

What you do:

1. Cook the rice as directed on the package. 
2. Cut the chicken into small pieces and season with salt and pepper. Cut the paprika into cubes and the bok choy in pieces. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat and stir-fry the chicken for 4 to 5 minutes. Add the paprika and te white steals of the bok choy and cook for 2 minutes. 
3. Pour in the coconut milk with the curry paste and dried coriander and bring to a boil. Then add the green leaves and cook for another 5 to 10 minutes on low heat. 
4. Serve the curry on rice.
   
   Variatietip: use fresh coriander instead of dried coriander and sprinkle over the curry just before serving this delicious dish.

Enjoy!

 

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Nederlands recept - Thaise Groene Kip Curry:

Tijd: 25 minuten

De ingrediënten voor 1 portie:

• 75 g bruine basmati rijst
• 1 kipfilet
• 1 groene paprika
• 2 tl groene curry
• 200 ml kokosmelk
• 1/2 paksoi
• 1 tl gedroogde koriander
• Zout & Peper
• Olijfolie

Bereiding:

1. Kook de rijst zoals aangegeven op de verpakking.
2. Snijd dan de kip in kleine stukjes en breng op smaak met zout en peper. Snijd vervolgens de paprika in blokjes en de paksoi in stukjes. Verhit 1 eetlepel olijfolie in een hapjespan op matig tot hoog vuur en en roerbak de kip gaar in 4 tot 5 minuten. Voeg dan de paprika en de witte stelen van de paksoi toe en bak 2 minuten mee.
3. Giet dan de kokosmelk erbij samen met de curry pasta en koriander en breng aan de kook. Doe vervolgens de groene bladeren erbij en laat nog zo'n 5 tot 10 minuten op laag vuur koken.
4. Serveer de curry op de rijst. 

Variatietip: gebruik in plaats van gedroogde koriander verse en strooi dit over de curry vlak voordat je dit heerlijke gerecht serveert. 

Eet smakelijk!

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Pasta Chicken with Bean Sprouts

Unfortunately no bootcamp for me tonight. The trains were delayed and my wishdom teeth is hurting so I'm very tired also. But on the plus side this gave me time to cook tonight so decided to make a big pan of pasta which I can freeze in so I can heat it up once a week so I have a quick but healthy meal when I'm home late or before working out. Added bean sprouts to the pasta and that was actually pretty good!

Checkout the English and Dutch recipe:

Paleo Spinach Salad with a Chicken Burger

Sorry for the lack of posts but had a super fun and relaxed weekend and decided that it was okay to just take a small break from the blog. Kept eating healthy of course ;)

So today is Wednesday which at the beginning of this year I turned into no carbs day but I didn't do a great job following that due to busy and changing schedules. But I'm still trying to eat a carb free meal every week! This week I made a spinach salad served with one chicken burger. It was super simple but very tasty!

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minutes

The ingredients for 1 serving:

• 1 chicken burger (I usually make two and freeze one of them in) 
• 50 g fresh spinach leafes
• 50 g green beans 
• 100 g chestnut mushrooms 
• 1/4 zucchini 
• 1 small white onion 
• 1/2 orange paprika
• 2 garlic cloves 
• 4 cherry tomatoes 
• 1 tbsp toasted pine nuts 
• 20 g feta cheese 
• Olive oil

What you do:

1. Boil water in your kettle. Clean the beans and cut off the ends and cook for 8 minutes until tender. 
2. Slice the mushrooms, zucchini, onions and paprika into small pieces or slices. Heat a splash of olive oil in a large skillet. Add the crushed garlic cloves together with the onion and mushrooms. After 2 to 3 minutes, add the zucchini and bake for about 5 minutes. Add the paprika at the end and bake briefly. 
3. In the meantime, put a splash of olive oil in another frying pan and fry the hamburger golden brown and cooked in 8 minutes. Turn regularly. Also toast the pine nuts. 
4. Place the spinach on a plate with the vegetables on top. Cut the cherry tomatoes into wedges and place on the vegetables followed by toasted pine nuts and crumbled feta cheese. Serve with the burger on the side.

Enjoy!

 

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Nederlands recept - Paleo Spinazie Salade met Kipburger:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 1 kipburger (ik maak er vaak 2 en vries er eentje in)
• 50 g bladspinazie
• 50 g boontjes
• 100 g kastanje champignons
• 1/4 courgette
• 1 kleine witte ui
• 1/2 oranje paprika
• 2 teentjes knoflook
• 4 cherrytomaatjes 
• 1 el geroosterde pijnboompitten
• 20 g feta kaas
• Olijfolie

Bereiding:

1. Kook water in je waterkoker. Maak de boontjes schoon en snijd de uiteinden eraf en kook deze in 8 minuten gaar. 
2. Snijd de champignons, courgette, ui en paprika in stukjes of plakjes. Verwarm een scheut olijfolie in een grote koekenpan. Doe daar dan de geperste teentjes knoflook in samen met de ui en champignons. Voeg na 2 tot 3 minuten de courgette toe en bak zo'n 5 minuten. Verwarm de paprika aan het einde even kort mee.
3. Doe vervolgens in een andere koekenpan ook een scheut olijfolie en bak de hamburger bruin en gaar in 8 minuten. Keer regelmatig. Rooster ook de pijnboompitten.
4. Leg de spinazie op een bord met de groenten daarbovenop. Snijd de cherrytomaatjes in partjes en leg op de groenten gevolgd door de geroosterde pijnboompitten en verkruimelde feta kaas. Serveer de burger ernaast.  

Eet smakelijk!

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Chicken Kebab Wraps

First day of my new job today was good! I will be home late everyday so really need more quick and easy recipes! Today on the menu: chicken kebab wraps! Super easy and done in 10 minutes. Perfect because this leaves room to enjoy my evening!

 Scroll down for the Dutch recipe

English recipe:

Duration: 10 minuten

The ingredients for 1 serving:

• 1 chicken breast 
• 2 tsp kebab spices 
• 2 whole wheat wraps 
• 1 small white onion 
• 3 radishes 
• 1/4 cucumber 
• 1 tomato 
• 4 leaves of baby Romaine Lettuce 
• Olive oil 

What you do:

1. Cut the chicken into strips and mix with 1 tablespoon of olive oil and the kebab spices in a bowl. Heat a frying pan over medium-high heat and fry the chicken in 8 minutes until golden brown and cooked. Stirr regularly. 
2. Meanwhile, cut the onion into small pieces and add to the chicken after 2 minutes. Cut the rest of the vegetables and heat the wraps briefly in the microwave. 
3. Cover the wraps with lettuce leaves, chopped vegetables and put the kebab top.

Enjoy!

 

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Nederlands recept - Kipshoarma Wraps:

Tijd: 10 minuten

De ingrediënten voor 1 portie:

• 1 kipfilet
• 2 tl shoarmakruiden
• 2 volkoren wraps
• 1 kleine witte ui
• 3 radijsjes
• 1/4 komkommer
• 1 tomaat
• 4 blaadjes baby Romaine sla
• Olijfolie

Bereiding:

1. Snijd de kip in reepjes en meng met 1 eetlepel olijfolie en de shoarmakruiden in een kom. Verwarm een hapjespan op matig tot hoog vuur en bak hierin de kipreepjes in 8 minuten goudbruin en gaar. Schep regelmatig om.
2. Snijd ondertussen de ui in kleine stukjes en voeg na 2 minuten bij de kip. Snijd de rest van de groenten en verwarm de wraps kort even in de magnetron.
3. Beleg de wraps met de blaadjes sla, gesneden groenten en doe de shoarma erbovenop.

Eet smakelijk!

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Creamy Chicken Pasta

Alright, time for a new pasta recipe! Used some ingredients I had left in my refrigerator and it turned out pretty tasty as I might say so myself! Yum!

 Scroll down for the Dutch recipe

English recipe:

Duration: 

The ingredients (the pasta sauce for two servings I always freeze the extra portion for days I don't feel like cooking or I'm unexpectedly late out of the office.):

• 70 g spelled pasta
• 1 chicken breast  
• 200g chestnut mushrooms
• 1 small white onion
• 200 g green beans
• 1 can of chopped tomatoes (400 g)
• 100 ml soy cream
• 1 can tomato paste
• 1 tbs dried oregano
• 1 tbs dried basil
• 1 tbs cottage cheese
• Olive oil
• Salt & Pepper

What you do:

1. Cook pasta as directed on the package. 
2. Heat 1 tablespoon olive oil in a sauté pan over medium-high heat. Cut the chicken into pieces and mix with 1 teaspoon oregano, salt and pepper and fry in the olive oil for 6 to 8 minutes until cooked.  
3. Meanwhile, cut the ends of the beans and cook for 8 minutes or until tender.  
4. Also cut the onion and mushrooms into pieces and put in a few minutes with the chicken. Bake it until the mushrooms are soft. Then add the chopped tomatoes, tomato paste, remaining oregano, basil and soy cream and simmer on low heat. Stir in the beans when they are ready. 
5. Serve with cottage cheese on top.

Enjoy!

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Nederlands recept - Romige Kip Pasta:

Tijd: 15 minuten

De ingrediënten  (de pasta saus is voor 2 porties. Ik vries altijd het extra portie in voor dagen dat ik geen zin heb om te koken of onverwachts laat thuis ben):

• 70 g speltpasta
• 1 kipfilet
• 200 g kastanje champignons
• 1 kleine witte ui
• 200 g sperziebonen
• 1 blikje van 400 g tomatenblokjes
• 100 ml soya kookroom
• 1 blikje tomatenpuree
• 1 el gedroogde oregano
• 1 tl gedroogde basilicum
• 1 el huttenkase 
• Olijfolie
• Zout & Peper

Bereiding:

1. Kook de pasta zoals aangegeven staat op de verpakking. 
2. Verwarm 1 eetlepel olijfolie in een hapjespan op matig tot hoog vuur. Snijd de kip in stukjes en meng met 1 tl oregano, peper en zout en bak in de olijfolie gaar in zo'n 6 tot 8 minuten. 
3. Snijd ondertussen de uiteinden van de boontjes en kook in 8 minuten gaar. 
4. Snijd ook de ui en champignons in stukjes en doe na een paar minuten bij de kip. Bak mee totdat de champignons zacht zijn. Voeg dan de tomatenblokjes, tomatenpuree, rest van de oregano, basilicum en soya room toe en laat pruttelen op laag vuur. Roer de sperziebonen erdoorheen wanneer deze klaar zijn.
5. Serveer met wat huttenkase erbovenop. 

Eet smakelijk!

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Stuffed Eggplant

Time for a new paleo proof recipe (without the feta cheese): stuffed eggplant! It takes some time but it is delicious! Definitely worth the wait! It's super busy with finishing work and doing holiday preps. Tomorrow I will say goodbye to my colleagues with whom I worked for the past 4 years. So I'm baking a high protein cheesecake and my lemon-poppyseed muffins. Recipe for the cheesecake will follow during my holiday!

 Scroll down for the Dutch recipe

English recipe:

Duration: 30 minutes preparation + 30 minutes oven time

The ingredients for 1 serving:

• 1 eggplant
• 1 small white onion
• 1 garlic clove
• 150g minced chicken
• 1/2 tsp oregano
• 1/2 tsp cumin seeds
• 1/4 tsp cinnamon
• 2 tomatoes
• 20 g feta cheese
• Olive oil
• Salt & Pepper

What you do:

1. Preheat the oven to 200 degrees Celsius.
2. Cut the eggplant in half and scoop out most of the eggplant flesh from the halves. Then sprinkle each half with olive oil, salt and pepper. Wrap loosely in aluminum foil and place in the oven for 30 minutes.
3. Meanwhile, cut the eggplant flesh and onion into pieces and fry the crushed garlic clove in 2 tablespoons olive oil until soft. Scoop from the pan and keep aside. Brown the minced chicken with the herbs and spices. Cut one tomato.
4. After approximately 5 minutes add the tomatoes and eggplant meat through the minced chicken and cook for 5 minutes extra. Meanwhile, cut the other tomato into slices .
5. Remove the eggplant halves from the oven, grease a baking dish and place them (without foil ) in a greased baking dish. Fill the halves with the meat mixture and put the tomato slices on top. Crumble over the feta cheese and place in the oven for another 30 minutes.

Enjoy!

 

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Nederlands recept - Gevulde Aubergine:

Tijd: 30 minuten voorbereiding + 30 minuten oventijd

De ingrediënten voor 1 portie:

• 1 aubergine
• 1 kleine witte ui
• 1 teentje knoflook
• 150 g kipgehakt
• 1/2 tl oregano
• 1/2 tl komijnzaad
• 1/4 tl kaneel
• 2 tomaten
• 20 g feta kaas
• Olijfolie
• Zout & Peper

Bereiding:

1. Verwarm de oven voor op 200 graden Celsius.

Paleo Taco's

I had a great and relaxing weekend! And I reached 10.000 followers on my Instagram account! Wow! I must say I never imagined to reach this many people when I started this blog. Thank you all for your support. Tonight I was feeling like Mexican food but already had bread for lunch so wanted something low carb for dinner and decided to make these paleo taco's. Delicious!

By the way, did you already purchased my E-Book: "Clean eating on budget". Today is the last day it's only €7,50! So check it out now!

 Scroll down for the Dutch recipe

English recipe:

Duration: 15 minutes

The ingredients for 1 serving:

• 150 g minced chicken 
• 1 garlic clove
• 1 white onion 
• 1 orange paprika
• 1/4 tsp chili powder 
• 1 tsp sweet paprika powder
• 1/2 tsp cumin seeds 
• 1 tsp dried oregano 
• 1 tomato 
• 3 iceberg lettuce leaves 
• 1/2 tsp coconut oil 
• 1 serving of homemade guacamole (for the recipe click here)

What you do:

1. Heat the coconut oil in a frying pan over medium-high heat. Meanwhile, cut the onion and put it together with 1 crushed garlic clove and the minced chicken in the pan. Cook for about 5 to 8 minutes, stirring frequently, until done. 
2. Meanwhile, cut the paprika and tomato into cubes and place it after 5-8 minutes in the pan with the chicken along with all the spices and a splash of water. Reduce the heat and cook another 5 to 7 minutes until it all smells great. 
3. In the meantime, make the guacamole. 
4. Serve on top of the lettuce leaves with guacamole.

Enjoy!

 

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Nederlands recept - Paleo Taco's:

Tijd: 15 minuten

De ingrediënten voor 1 portie:

• 150 g kipgehakt
• 1 teentje knoflook
• 1 witte ui
• 1 oranje paprika
• 1/4 tl chilipoeder
• 1 tl zoet paprika poeder
• 1/2 tl komijnzaad
• 1 tl gedroogde oregano
• 1 tomaat
• 3 ijsbergslabladeren 
• 1/2 tl kokosolie
• 1 portie zelfgemaakt guacamole (voor het recept klik hier)

Bereiding:

1. Verwarm de kokosolie in een hapjespan op matig tot hoog vuur. Snijd ondertussen de ui en doe deze samen met 1 geperst teentje knoflook en het kipgehakt in de pan. Rul het gehakt en bak het geheel zo'n 5 tot 8 minuten, onder regelmatig roeren, tot het gaar is. 
2. Snijd ondertussen de paprika en tomaat in blokjes en doe deze na de 5-8 minuten bij de kip in de pan samen met alle kruiden en een scheutje water. Draai het vuur lager en bak het geheel nog zo'n 5 tot 7 minuten tot het geheel lekker ruikt. 
3. Maak ondertussen de guacamole.
4. Serveer het in de slabladeren met guacamole erbovenop. 

Eet smakelijk!

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Paleo Chicken Burger with Spinach Salad

A couple of weeks ago I was inspired by Roos who I met at a birthday party of a mutual friend to try and eat paleo for a month. But that was also the point that I released my E-Book and it got really hectic at my usual work so I just didn't get too it. Since I'm going to Brazil in two weeks it's just too busy. But I decided to go incorporate more paleo proof dishes in my weekly menu's so today is the first! A Paleo Burger and it was delicious!

 Scroll down for the Dutch recipe

English recipe:

Duration: 20 minutes

The ingredients for 1 chicken burger:

• 150 g minced chicken
• 1 spring onion
• 1 ts sweet paprika powder
• 1 ts sesame seeds(black)
• 1/2 ts cumin

The ingredients for the rest:

• 1 portobello
• 100 g spinach
• 1 tomato
• 1/2 zucchini
• 1 white onion
• 1 small pickle
• 100 g  green beans
• 1 tbs roasted pine nuts
• Salt & Pepper
• Olive oil
• 1 ts coconut oil

What you do:

1. Mix the minced chicken with the spring onion cut into rings, crushed garlic clove, paprika powder, sesame seeds, cumin, salt and pepper in a bowl. Knead well and make one hamburger. Set it aside to allow the flavors to be absorbed.
2. Clean the beans, cut off the ends and put it in a pan with boiling water and cook for about 8 minutes.
3. Cut the zucchini, tomato and pickle in slices and the onion into rings. Heat 1 tablespoon olive oil in a frying pan and fry the zucchini and onion for about 5 to 6 minutes until browned and cooked through.
4. Heat another tablespoon of olive oil in another frying pan and fry the chicken burger over medium -high heat until golden brown and cooked through. Takes about 3 minutes per side. 
5. Sprinkle the portobello on both sides with salt. Melt a teaspoon of coconut oil in a frying pan and fry the portobello mushrooms over medium heat on both sides until they start to sweat and become smooth.
6. Place a portobello on your plate followed by some spinach leaves. Place the burger on it with two slices of tomato, 3 slices of zucchini, some onion rings, the pickle and the other half of the portobello on top.
7. Put the rest of the spinach, tomatoes, zucchini, onions and beans and pine nuts in a bowl and serve alongside the burger.

Enjoy!

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Nederlands recept - Paleo Kipburger met spinaziesalade:

Tijd: 20 minuten

De ingrediënten voor 1 kipburger:

• 150 g kipgehakt
• 1 bosui
• 1 teentje knoflook
• 1 tl zoet paprikapoeder
• 1 tl sesamzaad (zwart)
• 1/2 tl komijnzaad

De ingrediënten voor de rest:

• 1 portobello
• 100 g spinazie
• 1 tomaat
• 1/2 courgette
• 1 witte ui
• 1 kleine augurk
• 100 g groene boontjes
• 1 el geroosterde pijnboompitten
• Zout & Peper
• Olijfolie
• 1 tl kokosolie

Bereiding:

1. Meng het kipgehakt met de in ringetjes gesneden bosui, geperst teentje knoflook, paprika poeder, sesamzaad, komijnzaad en peper en zout in een kom. Kneed goed en maak 1 hamburger. Zet deze even apart zodat de smaken goed in kunnen trekken.
2. Maak de boontjes schoon, snijd de uiteinden eraf en doe deze in een pannetje met kokend water en kook zo'n 8 minuten.
3. Snijd de courgette, tomaat en augurk in plakjes en de ui in ringetjes. Verwarm 1 eetlepel olijfolie in een koekenpan en bak de courgette en ui in 5 tot 6 minuten bruin en gaar.
   Verwarm in een andere koekenpan nog een eetlepel olijfolie en bak hierin de kipburger op matig tot hoog vuur goudbruin en gaar in zo'n 3 minuten per kant. 
4. Bestrooi de portobello aan beide kant met zout. Smelt een theelepeltje kokosolie in een koekenpan en bak de portobello's op matig vuur aan beide kanten tot ze beginnen te zweten en soepel zijn geworden.
5. Leg een portobello op je bord gevolgd door wat spinazieblaadjes. Leg de hamburger erop met 2 plakjes tomaat, 3 plakjes courgette, een paar uienringen en de augurk en de andere helft van de portobello bovenop. 
6. Doe de rest van de spinazie, tomaat, courgette, ui en de boontjes en pijnboompitjes in een kom en serveer naast de burger. 

Eet smakelijk!

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