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

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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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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Zucchini Boats

These zucchini boats have been on my recipe wish list for a long long while and I finally made them! They are delicious! Found the recipe in my recipe book when I was searching for new ideas for my weekly menu and decided to make them as I want to eat less carbs from grains like pasta and rice during dinner.

 Scroll down for the Dutch recipe

English recipe:

Duration: 10 minutes preparation, 20 minutes oven time

The ingredients for 1 serving: 

• 1 large zucchini
• 1 large ripe tomato
• 1/2 small white onion
• 1 ts dried oregano
• Handful fresh basil leaves
• 1 garlic clove
• 1 chestnut mushrooms
• 1/2 sweet paprika
• 1/2 can of tuna in water
•  Feta cheese
• Salt & Pepper

What you do:

1. Preheat the oven to 200 degrees Celsius.
2. Cut the ends of the zucchini and then cut it in half. Put the tomatoes with the onion, garlic, oregano, basil, and salt and pepper in your food processor and puree fine.
3. Put the tomato mixture on both sides of the zucchini halves. Cut the mushroom into thin slices and the paprika into cubes and place on top of the tomato mixture, followed by the tuna. Crumble over the feta cheese. 
4. Put the zucchini boots in the oven for 20 minutes.

Enjoy!

 

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Nederlands recept - Courgette pizza's:

Tijd: 10 minuten voorbereiden, 20 minuten oventijd

De ingrediënten voor 1 portie:

• 1 grote courgette
• 1 grote rijpe tomaat
• 1/2 kleine witte ui
• 1 tl gedroogde oregano
• Handje verse basilicum blaadjes
• 1 teentje knoflook
• 1 kastanje champignons
• 1/2 zoete punt paprika
• 1/2 blikje tonijn op water
• Feta kaas
• Zout & Peper

Bereiding:

1. Verwarm de oven voor op 200 graden Celsius.
2. Snijd de uiteinden van de courgette en snijd hem dan door midden. 
3. Doe de tomaat samen met de ui, knoflook, oregano, basilicum, en wat zout & peper in je keukenmachine en pureer fijn.
4. Smeer het tomatenmengsel op beide kanten van de courgette helften. Snijd de champignon in dunne plakjes en de paprika in blokjes en doe dit op het tomatenmengsel gevolgd door de tonijn. Verkruimel de feta kaas erover.
5. Zet de courgette pizza's in de oven voor 20 minuten.

Eet smakelijk!

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Baked Sweet Potato with Tomato Salsa (V)

About a month ago I posted a recipe for baked sweet potato with minced chicken and you guys all love it! Got a lot of recipe remakes on Instagram with only positive reactions. So decided to make a vegetarian version and yes, this was also very tasty! Completely different in taste than the other one but equally as good! Perfect end of a lovely day with Charlotte. We went for lunch at a new place in Amsterdam: Deli-caat and got some healthy snacks at Lite/Dark. Reviews of both places will follow later on the blog!

 Scroll down for the Dutch recipe

English recipe:

Duration: 50 minutes

The ingredients for 1 serving:

• 2 sweet potatoes
• 2 tomatoes
• 1 garlic clove
• 1/4 red onion
• 2 tbs freshly chopped basil
• 30 g feta cheese
• 1 tbs extra virgin olive oil
• Salt & Pepper

What you do:

1. Preheat your oven to 225 degrees of Celsius. 
2. Prick several holes in the potatoes with a fork. Wrap them in a separate piece of aluminum foil. Put them in the middle of the pre-heated oven for 50 minutes.
3. Meanwhile, make the tomato salsa. Remove the seeds from the tomatoes and cut into small cubes and place in a bowl. Also cut the onion into small cubes and put with the tablespoon of extra virgin olive oil, a crushed garlic clove and 2 tablespoons freshly chopped basil in the bowl of tomatoes. Crumble over the feta cheese and stir well. Set aside until the sweet potatoes are cooked and tender.
4. Remove the sweet potatoes from the oven when they are ready, cut them open lengthwise through the middle. Mash the middle with a fork and fill with the tomato salsa.

Enjoy!

 

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Nederlands recept - Gepofte Zoete Aardappel met Tomaten Salsa:

Tijd: 50 minuten

De ingrediënten voor 1 portie:

• 2 zoete aardappels
• 2 tomaten
• 1 teentje knoflook
• 1/4 rode ui
• 2 el vers gehakte basilicum
• 30 g feta kaas
• 1 el extra vierge olijfolie
• Zout & Peper

Bereiding:

1. Verwarm je oven voor op 225 graden Celsius. 
2. Prik meerdere gaatjes in de aardappels met een vork en verpak ze per stuk in aluminiumfolie. Leg ze in het midden van de voorverwarmde oven voor 45 minuten.
3. Maak ondertussen de tomaten salsa. Verwijder de zaadlijsten van de tomaten en snij in kleine blokjes en doe in een kom. Snijd ook de ui in kleine blokjes en doe samen met de eetlepel extra vierge olijfolie, een geperst teentje knoflook en 2 eetlepels vers gehakte basilicum bij de tomaten in het bakje. Verkruimel de feta kaas eroverheen en roer goed. Zet apart tot de zoete aardappels gaar zijn.
4. Haal de zoete aardappels uit de oven wanneer deze klaar zijn, snijd ze in de lengte in het midden open. Prak het middelste met een vork en vul met de tomatensalsa.

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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Baked Sweet Potato with Spinach and Minced Chicken

In January a friend of mine celebrated his birthday and I met a friend of him who is into crossfit and paleo. She mentioned a Dutch side (http://www.lekkersnelpaleo.nl/) with lots of delicious recipes fitting a paleo diet. Tonight I finally had time to try out a recipe and it was delicious! I choose the baked sweet potato with Spinach and Minced Chicken because it's super easy to make and really liked the simplicity of the recipe. Made some small changes so here is my version.

English recipe:

Duration: 55 minutes (of which 50 minutes oven time!)

The ingredients:

• 2 sweet potatoes
• 1/2 tbs coconut oil
• 1 garlic clove
• 1/2 white onion
• 150 g minced chicken
• 1/4 ts tobasco
• 1 ts garlic powder
• 1 tbs sweet paprika powder
• 1/4 ts cinnamon
• 1 ts cumin seeds
• 200 g fresh spinach
• salt & pepper
• 1 tbs Homemade garlic sauce

What you do:

1. Preheat your oven to 225 degrees of Celsius. 
2. Prick several holes in the potatoes with a fork. Wrap them in a separate piece of aluminum foil. Put them in the middle of the pre-heated oven for 50 minutes.
3. When the potatoes only need another 10 minutes in the oven you quickly cut the onion, heat up the coconut oil in a frying pan over medium heat and fry the onion with 1 crushed garlic clove for about 3 minutes. 
4. Then add the minced chicken, tobasco and other herbs and powders. Stir well and leave to fry. When the chicken is almost done you can add the spinach and let fry until it's wilted. Season to taste with salt & pepper.
5. Remove the sweet potatoes from the oven when they are ready, cut them lengthwise through the middle open. Mash the middle with a fork and fill with the chicken spinach mixture. Put a little bit of garlic sauce on top of both and enjoy.

Enjoy!

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Nederlandse recept - Gepofte Zoete Aardappel met Spinazie en Kipgehakt:

Tijd: 55 minuten (waarvan 50 minuten oven tijd!)

De ingrediënten voor 1 persoon:

• 2 zoete aardappels
• 1/2 el kokosolie
• 1 teentje knoflook
• 1/2 witte ui
• 150 g kipgehakt