Healthy Spelt Pizza

Yes! Who would have thought? It exists! A healthy pizza! Made of spelt flower, so no processed white grain products. It still contains gluten, but this pizza is amazing and definitely one of my favorite Sunday meals! It takes some time, mostly waiting but it's worth it.

Recipe is for 1 pizza!

Duration: 40 minutes preparation, 20 minutes oven

Ingredients for the pizza crust:

• 7 gr dried yeast
• 1/2 ts agave syrup
• 140 gr spelt flower + little bit extra for sprinkle
• 1/4 ts Himalayan sea salt
• 10 ml olive oil extra virgin

Ingredients for the topping:

• 1 small can double concentrated tomato paste
• 1 ts oregano
• 1 tomato
• 3 slices chicken breast
• Handful of grated cheese of choice
• Handful arugula
• 3 cherry tomatoes
• 1 organic egg

What you do:

1. Dissolve the yeast in 100 ml lukewarm water and stir in the agave syrup. 
2. Mix in a large bowl the spelt flower with Himalayan sea salt. Stir in the yeast mixture and the olive oil and knead the dough for 5 to 8 minutes. Make sure your hands are covered in flower to avoid that the dough sticks to your hands. Cover the bowl with plastic film and leave the dough to rise in a warm place for 30-35 minutes. Meanwhile, preheat your oven to 200 degrees of Celsius.
3. After 30-35 minutes knead the dough again, add some flower if the dough is to sticky.
4. Put some grease proof paper on your griddle and sprinkle over some flower so the dough doesn't stick to the paper. Roll the dough into a large circle of which the edges are somewhat elevated. Make sure it's thin but not to thin. 
5. Spread over the tomato paste with the back of a spoon. Sprinkle with oregano. Then put the sliced chicken breast and tomato on top and cover with grated cheese. Put in the oven for 10 minutes.
6. After 10 minutes get the pizza out of the oven. Break the egg in the middle and put it back for another 10 minutes.
7. When your delicious pizza is done spread over the arugula and sliced cherry tomatoes and your pizza is ready!

Enjoy!

Vary your vegetables!

The basis of a healthy lifestyle is eating enough vegetables. Another aspect that people often forget is that it's important to have enough variation in the vegetables you use. If you ask yourself the question: 'Do I have a varied diet?' then you will probably say 'Yes, I have!'. But when you write down which vegetables you eat every week you will probably write down more or less the same vegetables.

When anybody takes a look in my refrigerator at any week they will always find sweet paprika's, cucumber, zucchini, salad, arugula, (cherry) tomatoes, onions and mushrooms. I love these vegetables so I eat them a lot! And since I'm living alone and I don't like to waste any food I need to use these in different meals. But when I get only these vegetables every week that's definitely not a varied menu!

In order to avoid buying more or less the same vegetables every week I agreed with myself that every week I need to buy a vegetable that I've never used or tasted before. When I just started eating clean this really helped me to discover new tastes and new recipes and I learned a lot! But now I find myself at a point that I tried (almost) every vegetable available in the store or on the market so I needed a new trick.

There are a lot of vegetables I do not really eat that often for no apparent reason (like broccoli, beet root, cauliflower, egg plant, carrots, pumpkin, leek etc). In order to avoid that I don't eat these vegetables at all I now need to incorporate two of these vegetables every week into my menu plan and not the same vegetable of these two weeks in a row. This really works for me and it makes sure that I have variation in the vegetables I eat. Of course, every week I eat paprika's, zucchini and mushrooms. But this isn't a problem due to the fact that I add some of my less desirable vegetables to my menu every week.

So be aware of the choices you make when it comes to vegetables and make sure you have enough variation! 

Supercharge Strawberry Smoothie Bowl

I prefer my smoothies with almond or coconut milk because I just don't like to drink a thick substances. Because I do this it just doesn't make a perfect post workout snack or breakfast. But now I have the solution!! A smoothie bowl! This is just perfect! It tastes like I smoothie but you eat it like a bowl of quark. You can have this after your workout or as breakfast. It's super quick and easy and has enough proteins in it to avoid spikes in your blood sugar and insulin levels. 

Duration: 5 minutes


What you need:

• 1 banana
• 1 cup fresh strawberries
• 4-5 tbs quark or (greek) yoghurt
• 1 tbs coconut grater
• 1 tbs flaxseeds
• 1 tbs chia seeds
• Handful mulberries
• 1 tbs almond flakes

What you do:
Just blend all ingredients except the mulberries, 1 or 2 strawberries and the almond flakes in your blender until smooth and pour into a bowl. Top it off with the chopped fresh strawberries, almond flakes and mulberries. I also sprinkled some extra coconut grates, chia seeds and flaxseeds on top!


Variation tip:  Try some pollen or goji berries on top or homemade granola! Or substitute the quark with greek yoghurt.

Enjoy!!!!

Kind of Smörrebröd with Shrimps

Today I made this delicious super quick sandwich by accident!! The shrimps were on sale this week so I thought I treat myself and the other ingredients were already in my refrigerator. It's perfect and it reminds me of smörrebröd from my trip to Stockholm with my Mother 2 years ago so I just had to share this with you! I ate 2 of these for lunch.

What you need:

•  2 slices whole wheat bread
• 100 g pink shrimps
• 1 boiled egg
• 1 tomato
• 8 slices cucumber
• 1 lemon wedge
• fresh dill
• 1 ts organic mayonnaise

What you do:
First put the mayonnaise on both slices of bread followed by the sliced tomato, cucumber and egg. Finish with the shrimps and fresh dill to taste. Serve with a lemon wedge on the side!

Enjoy!

Grilled Tuna with a Green Salad

It's time to post one of my favorite quick recipes from Jamie Oliver's 15 minutes cooking book! If you're making it for the first time it takes you 20 minutes, but after 1 or 2 tries it does only take you 15 minutes! So it's perfect for after a long working day!

Amount of servings: 1

Duration: 15 minutes

The ingredients for the salad:

• 100 gr green beans
• 1 tomato
• 1/2 head (romaine) lettuce
• 15 gr feta cheese
• 1/2 lemon
• Handful of pine nuts
• if you like: some black olives

The ingredients for the tuna and dressing:

• 1 tuna steak
• 1 bunch fresh basil
• 4 anchovy fillets
• 1 lemon
• 4 tbs extra virgin olive oil
• 1 tbs red wine vinegar
• 1 ts course mustard
• 1 ts agave syrup
• Salt and Pepper

Directions:

1. Heat up water in your kettle. Cut the ends of the green beans and put them with a pinch of salt in a pan. Poor over enough boiling water to put them under and cook for 10 minutes. 
2. Except for a couple of basil leaves for garnish, put the basil in your blender with the anchovy fillets, the juice of one lemon, the extra virgin olive oil and a little water and blend until smooth.
3. Put the dressing in a small bowl and juice some of it to rub in the tuna. Season the tuna with some salt and pepper.
4. Stir the red wine vinegar, mustard and agave syrup trough the rest of the dressing and set aside.
5. Chop the tomato and tear up the lettuce and roast the pine nuts.
6. Put the tuna steak in a grill pan and bake 2 minutes on each side or until they are still somewhat pink on the inside.
7. Drain the green beans and put the lettuce on a plate followed by the chopped tomato, beans and pine nuts. When the tuna steak is done put it on top, crumble over the feta cheese and garnish with some basil leaves.
8. Serve with lemon on the side. 

Enjoy!