Zucchini Lasagna

I have seen this dish on other blogs very often so I thought that I really need to try it for myself! So here it is my version of a zucchini lasagna and it was delicious!

The recipe for 3-4 persons:

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

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:

Noodlesoup with Shrimps and Cauliflower

Inspired by a dish from my Hello Fresh box a couple of weeks ago I decided to make a quick and easy noodlesoup myself and it turned out great! Perfect for when you feel like having a light dinner.

The recipe for 1 person:

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:

Whitebait Tajine without a Tajine with Couscous

This recipe is based on a recipe from one of my favorite cookbooks: Jamie in 15 minutes. Especially when I first started cooking healthy and clean I have made a lot of dishes from this book. In the meantime my tastes has changed so now other dishes also look very appealing and as I didn't have any inspiration for what I was goint to eat this week I got my book and looked for recipes that I haven't made yet. So this week you will have a few passing by;) and we start with this delicious dish! Of course I changed some things but it was very tasty.

The recipe for 4 persons:

Pizza Party!

You might already know this but I just love pizza! And since I started my healthy journey I really miss them. Of course I have a recipe for a healthy pizza base made with spelt, but this is a lot of work and I just don't always have the time. But last week I discovered these super fast tortilla pizza's. I liked them so much that I decided to make them again but with different toppings. Of course, if you prefer a regular base you can use the same delicious toppings as I used here. The recipe for the pizza crust can be found here.

The recipes:

Now on to the recipes for these three delicious tortilla pizza's. Of course the preparation is the same.

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:

Couscous with Grilled Vegetables

Friday is left-over day! I think it's a waste to throw away any foods and it also saves me money. Today I decided to make a vegetarian couscous with grilled vegetables because I liked it a lot last Wednesday and again, it was delicious!

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:

Lasagnette

One of my favorite meals at my parents is Lasagnette from a Knorr packet. Yeah I know, cheat because it comes from a packet, but my parents always eat it and it's so damn tasty! This past week my mom made it again when I had dinner at their house, so I figured that their must be a way of making this by myself so it's more healthy and fitting to my lifestyle. And yes it worked !! However, it turned out to be a vegetarian version because I was stupid enough to forget minced meat in the supermarket, but nevertheless delicious.

The recipe for 4 persons:

Stuffed Vegetarian Egg Plant

Time for a delicious recipe for dinner. It takes a little longer than you are used to from me, but it's 25 minutes in the oven, so in that time you can do other things! What then? Well I've vacuumed and hang the laundry, haha not so exciting.

Duration: 35 minutes

The ingredients for 1 serving:

• 1 egg plant
• 1 onion
• 2 garlic cloves
• 1 red paprika
• 1 tomato
• 1/2 ts cuminseeds 
• 1 ts sweet paprika powder
• 1/4 ts chili powder
• Salt & Pepper
• Olive oil

What you do:

1. Preheat the oven to 175 degrees Celsius. 
2. Chop the onion and fry it along with 2 crushed garlic cloves in a splash of olive oil over medium heat. Cut the eggplant in half (lengthwise) and scoop out the flesh into 1cm from the edge. I used a melon scoop to do this. Put the pieces of eggplant with the onions in the pan along with the spices and cook for 5 minutes. Meanwhile, cut the paprika and tomato into small pieces and fry briefly. 
3. Place the aubergine boats in a greased baking dish and spoon in the vegetable mixture. Season with salt and pepper and sprinkle with grated cheese or feta cheese. Bake about 25 in the oven until the cheese is melted and begins to brown.

Enjoy!

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!

Salmon Spaghetti

After a nice lunch yesterday in Amsterdam and a busy day of work, it was time for a quick but very tasty pasta! Very luxurious, but this was the only night I have to cook this week!

Interested in the Dutch version of the recipe? Click here.

The recipe for 1 person:

Vegetarian Enchilada's

Tonight I made a variant on an oldy but a goody. I love me some wraps with cheese from the oven and today I decided to make a vegetarian version with beans and it turned out so good!

The recipe for 2 persons:

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:

Pearl Couscous Beetroot Salad (V)

At my work is now widely known that I eat healthy and have a blog full of delicious recipes. In that context, I was chatting with a colleague and she told me about pearl couscous. I had never heard of it so she took some with her for me so I could try. It really looks like little pearls and is really delicious! It has a very different structure compared to regular couscous and it also takes longer to cook and needs more water. It is similar in texture and taste to pasta and as you know I really like pasta, so perfect! It is made from durum wheat, not quite according to what I normally eat, but occasionally I don't find this a problem.

I had cooked beetroot in the fridge and I bought some carrots and beans to go with it and put a tasty summer salad on the table.

Duration: 15 minutes

The ingredients for 1 serving:

• 75 g pearl couscous
• 100 g cooked beetroot
• 100 g beans
• 100 g carrots
• 50 g feta cheese
• 1 tbs pumpkin seeds
• extra virgin olive oil

What you do:

1. Cut the carrot into slices and cook together with pearl couscous for about 12-13 minutes in water with some salt. Meanwhile, cut the ends of the beans, cut them in half and cook 7-8 minutes in the same pan as the couscous and carrots. 
2. Meanwhile, cut the beetroot into pieces and the feta cheese into cubes. 
3. Mix with a little bit of extra virgin olive oil when the couscous and carrots are tender and serve with the pumpkin seeds sprinkled over it.

Enjoy!

Summer Ricotta Pasta

So finally time for a new recipe! It was a super hot and sunny day, and of course that includes a delicious pasta.

Duration: 15 minutes

The ingredients for 1 serving:

• 100g fresh pasta stuffed with Parma ham from the AH 
• 1 egg 
• 125 g ricotta cheese 
• 40 g grated Parmesan cheese 
• 100g chestnut mushrooms 
• 2 garlic cloves
• 1 fennel 
• 2 tasty tomatoes 
• 3 cherry tomatoes 
• hand lettuce 
• olive oil 
• Salt & Pepper

What you do:

1. Cook pasta as directed on the package. 
2. Heat a splash of olive oil in a frying pan over medium heat. Cut the mushrooms into pieces and put it together with 2 crushed garlic cloves in the pan. Meanwhile, cut the fennel into thin strips and place it after a few minutes in the mushrooms and cook along for 2 minutes. In the meantime, cut the tasty tomatoes into pieces and add briefly to the pan so they get a bit warm. 
3. In a bowl, beat the egg with the ricotta and 30 g grated Parmesan cheese and fresh pepper. Drain the pasta but make sure you save a cup of cooking water. Put the vegetable mixture with the pasta in the pan and stir the ricotta sauce through it until it sticks to the pasta. If necessary add some hot water that you saved if it's not smooth enough. 
4. Serve on a handful of lettuce and garnish with halved cherry tomatoes and some extra Parmesan cheese on top.

Bon appétit!

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!

Salmon Lasagne

Time for a new recipe from Charlotte! A salmon lasagne!

The ingredients for 2 servings:

• 500 g spinach
• 2 garlic cloves
• 1 red onion
• 200 g smoked salmon
• 200 g ricotta or goat cheese
• Gluten free lasagne sheets
• (Himalaya) salt
• Coconut oil

What you do:

1. Preheat the oven to 200 degrees of Celsius.
2. Finely chop de onion and garlic and fry on medium to high heat in a bit of coconut oil. Add the spinach and shortly bake along. Bring to taste with salt. 
3. Grease an baking dish. Start with a layer of spinach followed by lasagne sheets - spinach - salmon - ricotta - sheets - spinach - salmon - ricotta. Make sure you end with ricotta. 
4. Bake the lasagne for 30 minutes in the preheated oven. 

Enjoy!