Healthy fries

The perfect crispy French fries! I really crave some fat and salty foods sometimes, and fries are my guilty pleasure! I’m pretty sure that I’m not the only one. Unfortunately, they aren’t really healthy, as you probably already know, but they are absolutely delicious. That’s why I searched for a healthier and skinnier version. Curious what I found?

French fries made of celeriac, together with a homemade and healthier version of tzatziki. I can imagine that the idea of this version of French fries does not make your mouth water, but you will certainly be amazed by how tasteful they are!

What you need for 1 person:

  • 1 celeriac (about 500 grams / 1 pound)
  • Sea salt, pepper, garlic and paprika seasoning
  • Olive oil
  • 150 grams / 0,3 pound of yogurt or quark
  • Fresh parsley

How to make it:

  • Preheat the oven to 375 degrees F.
  • Peel the celeriac and cut into strips (fry shaped).
  • Put all the fries in a bowl and sprinkle with 3 tablespoons olive oil, sea salt, garlic and
    paprika seasoning. Toss the fries around so the seasoning covers them all.
  • Line an oven-tray with parchment paper and spread out the fries.
  • Bake the fries for 45 minutes in the oven. Caution! Turn the fries after 25 minutes.
  • Make the yogurt dressing out of yogurt, salt, garlic, pepper and freshly chopped parsley.
  • Do you want to complete the dish? Bake some chicken strips with some salt and pepper and viola!

Enjoy your delicious and healthy dish! Be sure to follow me on my BlogFacebook and Instagram for more delicious and healthy recipes!

Healthy candy balls

Who doesn’t love snacking? I noticed that many of you choose snacks like sweet protein bars. These products are made to believe that they’re healthy, but unfortunately this is not always true. Most tend to contain a lot of sugar which we all know isn’t very healthy. And although I like to snack, I’d rather not eat products with added sugars or unnatural substances. That’s why I started to look for products that are not only tasty, but also super healthy.

”Powersnack balls”, that’s what I call these delicious and healthy little candy balls made of dates, nuts, pits, coconut and MACA. It’s a real power snack because it’s filled with healthy nutrients, fibres, vitamins and minerals. And why did I add MACA? Well, MACA is a tuberous plant that originates from Peru. First of all, it is a source that stabilizes your nervous- and muscular system, and keeps it balanced too. Also, it stimulates the production of hormones in your body. Last but not least, it stimulates your libido (don’t let your man read this ;)). Not entirely unimportant, right? Yes ladies, this little snack does a lot of good to our body!

What you need:

– 200 gram of dates
– 50 gram of oatmeal
– 50 gram of pumpkin pits
– 50 gram of sunflower pits
– 50 gram of raw cacao powder
– 3 tablespoons of maca powder
grated coconut
– 2 raspberries

How to make it:

– Add all the ingredients, except the raspberries and coconut, into a food processor and pulse until everything is well mixed.
– Scoop out the ”dough” with a tablespoon and use your hands to roll the mixture into small balls.
– To make the pink coating, blend the grated coconut and rasperries together. Roll the balls in the grated coconut mixture.

Enjoy! 🙂

Lisa from

Healthy Poffertjes

They are simply delicious and a typical Dutch treat! These small little versions of pancakes are what we Dutchies like to call poffertjes! (pronounced poffertyehs) Ohhh, how do I love to treat myself to these!!!

The best part about them is that you can use anything you like to top them with! We left the syrup, jam, icing sugar and nutella (unfortunately) behind, and instead made a delicious and healthy variant of it. I chose to top these cute little pancakes with blueberries, rasberries and pomegranate, absolutely yummy! Pomegranate is super healthy and full of potassium, vitamin C and polyphenols. This is a powerful antioxidant, which is also found in green tea and red wine. So, be generous when using these as your topping! 😉 And this great dish is also gluten-free, sugar-free and dairy-free. I love it!

Here is what you’ll need and how to make it:

Ingredients (2 portions)


  • 4 tbsp buckwheat flour
  • 2 tbsp almond flour
  • 2 eggs
  • ½ tsp baking powder
  • 100 ml almond milk
  • 1 tbsp honey


  • Blueberries
  • Rasberries
  • Pomegranate

Extra supplies: ‘poffertjespan’, which looks like this. This pan is specially used to make poffertjes but you can also drop small batches of the batter in a normal frying pan and create mini pancakes!

How to make it

  1. Whisk the eggs together with the almond milk in a large bowl (you can also mix this in a blender or with a hand mixer)
  2. Mix all the dry ingredients (buckwheat flour, almond flour and baking powder) in another bowl
  3. Add the dry ingredients to the egg mixture and mix well. Add the honey (optional).
  4. Grease the ‘poffertjespan’ with some coconut oil. Putt the mixture into the pan and bake on both sides till golden brown.

For the topping: heat the fruit in a saucepan until you get a nice sauce. Add the sauce to the poffertjes on your plate.

Enjoy! For more delicious and healthy recipes, follow our Blog and Instagram page!  


Healthy homemade Nutella

Healthy homemade nutella! Everyone who has been following me for a while knows that this is my absolute number 1 guilty pleasure, or actually, addiction. Nutella should actually be one of my basic needs, I need it to lead a happy life. Okay, maybe I am exaggerating a bit, but it is just so incredibly delicious! Big thanks to the inventor of Nutella. I always have a big jar of it in my cupboard, but I keep that one for my cheat day (at least I try).

Fortunately, I finally found a healthy replacement that I can eat guilt-free! I have to admit, it is still a bit high in calories, but counting calories is not what we want, right? 😉 It’s full of healthy nutrients and that is what really counts for your body.

This is what you need:

  • 1 1/3 cups hazelnuts
  • 3/4 cup cocoa powder
  • 1/2 cup almond milk
  • 4 tablespoons honey
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

nutella (1)

How to make it:

  • Preheat oven to 374 °F. Spread the hazelnuts in a single layer on a baking sheet and roast them until they are fragrant en dark. This takes about 12 to 15 minutes. Stir the nuts halfway through the roasting process. Beware that you don’t over-bake the nuts; they must not turn black!
  • If you haven’t removed the skin from the hazelnuts, remove it after roasting them. Let the nuts cool to room temperature first. Put them in a bowl and put another bowl on top of it. Shake it well so the skins come off.
  • Put the hazelnuts without the skin in a food processor and pulse for about 5 minutes until you get a smooth paste. Stir the paste every minute so the nuts can release their oils and become a buttery paste.
  • Add the cacao, almond milk, vanilla extract, salt and honey and mix it well until it becomes smooth again. The paste has to become soft and shiny. This will take about 2 minutes.
  • The quantities in this recipe are enough for a small jar of ‘nutella’ of roughly 1/2 a cup. If you keep it in the refrigerator it remains good for a week, for sure!

Enjoy, enjoy, enjoy!

Pink rice with tomatoes

Last Friday I really felt like eating fried rice. It’s so tempting to go to the Chinese take-away, but I wanted to make a healthy version so I ran into the kitchen. This dish of pink tomato rice is not only super healthy, it also looks adorable. I just have to share it with you, a true Fit Girl dinner.

I love fried rice, because it’s a dish that contains everything I like; rice, meat, vegetables and herbs. Traditionally, the rice should be baked in oil but for for this recipe I choose to cook the rice. While the rice is cooking, add ½ a beet cut in cubes. This will make the rice turn pink and make your plate look adorable.

For this fried rice, I like to use a lot of vegetables, such as tomatoes. The tomato is filled with vitamin C, zinc, iron but most of all lycopene, a very powerful antioxidant. Also, tomatoes stimulate the production of pro collagen, a protein that makes your skin glimmer and shine. Apart from the vegetables, this dish also contains a lot of fresh herbs. I love herbs because they add so much taste to your dish and they are filled with a lot of healthy nutrients. For this dish particularly, I like to use coriander. This herb contains a lot of iron, which is good for your blood, reduces the growth of bacteria and improves the digestion.

What you need:

– 1/4 cup whole-wheat rice
– 3 1/2 ounces cauliflower
– 3 1/2 ounces broccoli
– 1 cup (roughly 7 ounces) different kinds of baby tomatoes (mixed)
– 1 onion
– 1 garlic clove
– Fresh coriander
– 1 beetroot
– 1 tablespoon of lemon juice
– 1 teaspoon of (vegetable or meat broth) herbs
– Salt, pepper, cayenne to taste
– 1 teaspoon of soy sauce


How to make it:

– Cook 1/4 cup of whole-wheat rice as instructed, together with one beetroot (cut in cubes) and some salt.

– Take a different pan and boil the cauliflower and broccoli.

– Cut an onion in small pieces and cook it in a pan. When the onion is golden, add a squeezed clove of garlic. Cut the tomatoes in small pieces and add it to the onion and garlic.

– When the rice is done, add it to the tomatoes together with the cauliflower and broccoli.

– Finish it off with adding a little soy sauce, lemon juice, coriander and other herbs.


How to make a healthy Dutch kapsalon

Kapsalon (as we Dutchies know) is one of the most fattest fast food meals in Holland. It contains about 1800 calories per portion! Quite shocking if you ask me. Keep that in mind when you end up hungry in a snack bar after a night out. 😉

Luckily I invented a healthier (In Love With Health proof) Kapsalon! Instead of potato fries, I make fries of kohlrabi because this root vegetable relieves stomach and intestinal complaints and it’s packed with vitamins B, C and E, iron, potassium and calcium. Besides that, it’s rich in fibre and thus keeps the blood sugar level low. It also stimulates the kidneys, whereby waste materials will be removed faster.

Add some skinny chicken shawarma, lettuce, and home made garlic sauce made of yoghurt and voila, there is your healthy ‘kapsalon’. Enjoy!



  • 125 gram chicken strips
  • 1 paprika
  • 1 tablespoon shawarma herbs
  • 100 gram iceberg lettuce
  • 250 gram precut kohlrabi
  • garlic powder
  • 150 gram goat yoghurt (or normal yoghurt)
  • 1 clove of garlic
  • 1 tablespoon chives
  • salt and pepper


Preheat the oven to 200 degrees. Cover a baking tray with baking paper and sprinkle the kohlrabi fries with some salt, pepper and garlic powder. Bake for 45 minutes until crispy. Note: toss the fries every now and then.

Heat a pan with coconut or olive oil and bake the chicken strips. Cut the paprika in small pieces and add them to the chicken after 5 minutes along with the shawarma herbs and ½ teaspoon salt.

Lastly, chop the garlic and mix it together with the yoghurt, pepper, salt and chives.
Now all the components are ready and you can start to build your ‘kapsalon’.  As it should: first the fries, after that the chicken shawarma, on top of that the shredded lettuce and finish it with some garlic sauce. Yummmm 😀

Do you have any recipes we should really know about? Let me know in the comments!

Two-in-one vegetable lasagna

In my experience and those of my clients, I noticed that it is sometimes pretty difficult to cook for your whole family, boyfriend or friends if you want to watch what you’re eating. 9 out of 10 times, I am eating something different than my boyfriend does at night. Despite that, I always cook with fresh ingredients, even though he doesn’t have to watch what he’s eating. For example, cheese as a topping for a lasagna is possible for him but not for me. 

Therefore, it can sometimes be pretty difficult to cook something that is good and nice for the both of us! Making two meals isn’t quite handy, is it? So that’s why I try to combine my meals by cooking some extra rice or having another sauce. This happened today as well… Two different lasagnas in one casserole. They had the same sauce but a different composition. One lasagna with tomato sauce, vegetables, lasagna leafs, minced meat and cheese, and one healthy version with tomato sauce, cottage cheese and vegetables. A good recommendation!

What do you need for 4 portions (2 portions of normal lasagna – 2 portions of vegetable lasagna)

  • 3 cans of tomatoes (preferably organic)
  • 4 tomatoes
  • 200 gr tomato purée
  • 1 onion
  • 300 gr minced meat
  • Spelt lasagna leafs
  • 2 zucchinis
  • 250 gr cottage cheese
  • Grated cheese
  • Oregano, garlic, salt and pepper spices

How to make it

  • Pre-heat the oven at 190 degrees Celsius.
  • Fry the minced meat with some salt and pepper. Put the meat away in a bin and set it aside.
  • Put the pan back on the fire and put a bit of olive oil in it. Cut the onion in pieces and put them in the pan.
  • Fry the onions and add the tomatoes together with the oregano, garlic, salt and pepper spices.
  • Add the canned tomatoes and leave the mix for 5 minutes.
  • Cut the courgette into thick horizontal stripes so that it has the form of a lasagna leaf.
  • Grab a casserole and grease it with some olive oil.
  • We start with the normal lasagna. Put 2 lasagna leafs on the first half of the casserole.
  • Put 1/2 minced meat on it and 2 slices of courgette. Add 1/4 of the sauce.
  • Again, put two lasagna leafs on the mix with the rest of the minced meat and again add two slices of courgette. Add 1/4 of the sauce. (you now have used half of the tomato sauce.)
  • Add some grated cheese on top of the lasagna.
  • Now it’s the vegetable lasagna’s turn. Add the cottage cheese to the tomato sauce and mix it up.
  • Add 3 courgette leafs on the bottom of the other half of the casserole. Add 1/3 of the sauce.
  • Repeat this 2 more times until there’s no more sauce.
  • Add some oregano spices and put the casserole in the oven for 40 minutes.

Good luck!

Healthy soy sauce noodles

As you all know, I’d prefer not to talk about calories. Today, I am going to do this since I want to make clear how you can easily change your meals into a much healthier dish. The most used and standard version are the wheat noodles of 650 kcal. The identical dish that I made for you today (and tastes just as good) contains only 400 kcal and I’ve only changed one product! Yep, it’s as easy as that to get some healthy soy sauce noodles.

Nowadays, this meal is my number one dish since it is very easy to variate with vegetables and all kinds of meat! For example, slices of beef, shrimps and even pieces of egg (for a vegetarian meal). Well, how to make this delicious, but especially easy recipe?

What do you need for 1 portion?

– 400 gr of wok vegetables
– 150 gr of chicken
– 1 tbsp of soy sauce
– 1 tbsp of sweet soy sauce
– 1 clove garlic
– Lime juice
– Salt & pepper
– 100 gr calorie free noodles

How to make it?

–  Cut the chicken and bake it for 5 minutes in a wok together with 1 squeezed clove of garlic and salt and pepper.
–  Add the wok vegetables to the sliced chicken and wok for another 5 minutes until both are overly cooked.
–  Add the noodles together with the ketjap, soy and lime juice.

Enjoy your delicious Asian meal!

Healthy Fish Fingers

It’s time for some delicious fingerfood! This week I have made no less than some super easy and healthy fish fingers. Which even I, being not much of a fish fanatic, absolutely LOVE them!!

The frozen fish fingers from the supermarket do not define my idea of healthy food, but Oh Boy do I love them… This is why I started my quest to find a healthy version of it! This recipe was my first try, but it tasted surprisingly good so I really had to share it with you guys. You can really taste the fresh fish and the crust is nice and crispy. Add a bit of salt and squeezed lemon juice and you have a perfect, healthy and delicious meal!

P.S. Also a perfect dish for kids! No cutlery needed. They will love it 😉


So here’s what you’ll need to do:

Ingredients (1 portion)

  • 150gr cod
  • 1 egg
  • 30g shredded coconut
  • Dill
  • Onion powder
  • Garlic powder
  • Paprika powder
  • Lemon juice

For the Dipping Sauce

  • 2 tbsp (0%) quark
  • 2 tbsp mustard
  • 1 tsp curry
  • 1 tbsp olive oil
  • Lemon juice
  • 1 tsp honey

Cooking instructions:

  1. Pre-heat the oven to 230 degrees Celsius.
  2. Cut the cod into pieces of about 4 cm. Season with salt, pepper, lemon juice, garlic powder, onion powder, paprika powder and dill.
  3. Get two plates: one with a beaten egg and the other with the shredded coconut. Then dip the pieces of fish firstly in the egg and then in the shredded coconut. Place them on a lined baking tray and sprinkle with a bit of olive oil.
  4. Place tray in the oven for about 10 minutes. When you’re about 5 minutes through, flip the fish fingers to bake the other side.
  5. Mix all the ingredients for the sauce together. Season with salt, pepper and dill if needed.


Now time to enjoy! 😉 Eet smakelijk Fit Girls. Be sure to follow me on my BlogFacebook and Instagram for more delicious and healthy recipes!

Healthy Lemon Cheesecake

I eat cake because it’s somebody’s birthday somewhere! 😉

Cheesecake, definitely a guilty pleasure of mine and it is so incredibly delicious. Plus, it comes in so many delicious flavors you can’t just stick to one! Because it’s such a popular cake, I couldn’t resist making a healthy version of it. This cake is very easy to make, and the taste… A beautiful mix of fresh, creamy and deliciousness!! If you want to celebrate a birthday in a healthy way, this is the perfect recipe. But who are we kidding, let’s not limit ourselves only to birthdays, it’s also a perfect dish for breakfast, lunch or as a snack (yum yum yum)!

The crust is made of a perfect combination of almond flour and cacao. Together with the fresh tangy taste of the lemon, it makes an amazing little party in your mouth! Enjoy it Fit Girls 🙂


Healthy Lemon Cheesecake


  • 40g dates
  • 150g almond flour
  • 2 tbsp cacao
  • 40g melted coconut oil
  • 750g (0%) quark
  • 6 sheets of gelatine
  • zest of 2 lemons
  • 50g blueberries
  • 1 vanilla bean
  • lemon slices for decorating


Cooking Instructions

  1. Grease a cake pan with some coconut oil. Put the dates, almond flour, cacao and melted coconut oil in a food processor and mix well. Spread the mixture over the bottom of the cake pan, press firmly and put in the fridge for about 10 minutes.
  2. In a bowl, mix the quark with the lemon zest, you can also add a little bit of juice if you want to add a little sourness. Soak the gelatine leaves in cold water for 5 minutes.
  3. Heat a little of the quark mixture in a saucepan and add the soaked gelatine leaves. Remove the pan from the heat and stir well. Add the rest of the quark to the pan. Remove the pits from the vanilla bean and add to the quark mixture. Mix well and pour the quark mixture over the cake crust. Sprinkle the blueberries on top.
  4. Lastly, put the cake in the fridge for about 2 hours. Garnish with some lemon slices.


Delicious chicken celery salad

We all know the famous Waldorf salad… Traditionally made with chicken, walnuts, apple, celery and mayonnaise. Mmmm, it’s one of my favorites! Since I don’t eat mayonnaise anymore, (as always) I’ve chosen to make an alternative… A healthy and delicious chicken celery salad! And I hope you guys will believe me when I say that this salad tastes even better than the original Waldorf salad!

Tip: I always bake enough chicken for 2 days. That way, I can enjoy this salad again the next day!

Delicious chicken celery salad for 2 portions:

  • 300 gr. chicken filet
  • 1 banana
  • 5 celery stalks
  • Roughly crushed walnuts
  • 2 tbsp quark
  • Salt, pepper and garlic spices
  • Optional: pieces of pineapple


How to do it:

  • Bake the chicken with some garlic, salt and pepper spices
  • Cut the celery and the banana into pieces
  • Cut the chicken into slices and add the celery and the banana
  • Add the walnuts and quark and mix
  • Taste if the dish needs some more spices like salt, pepper and garlic
  • Serve and enjoy!

This delicious chicken celery salad can also be served as a appetizer, a small bite or a sidedish with a BBQ.

See you next week!

Lisa (Inlovewithhealth)

Healthy Pumpkin Pizza

This recipe is a big success for all the fast-food lovers among us! From now on this healthy and delicious pizza is your new friend. Although I love cooking, it’s sometimes nice to be able  to make a quick easy dish and not have to to spend hours in the kitchen.  Especially when I’m very busy and there’s still a pile of work to do I prefer to make an easy but delicious dish. That’s why this dish is a real winner! 

I chose pumpkin for the topping of this specific recipe but you can choose absolutely any topping that you like! You can use carrot, broccoli, tuna, chicken… anything is possible. Be creative!

healthy pumpkin pizza



  • 50 gr oatmeal
  • 50 ml water
  • 200 gr pumpkin
  • 1 tomato
  • 1 slice of ham
  • oregano
  • onion powder


  1. Preheat the oven to 200 degrees and line a baking tray with baking paper.
  2. Put the oatmeal, water, herbs, salt and pepper in a bowl and mix until you have a sticky dough. If it is still too thick then add a little bit more water.
  3. Divide the dough on the baking tray and flatten until you get a nice round crust of about ½ cm thick.
  4. Put in the oven for 30 minutes.
  5. Bring a pan of water to the boil. Peel the pumpkin (if necessary) and cut into cubes of about 3 cm.
  6. Cook the pumpkin with salt for about 25 minutes until cooked through then drain and mash.
  7. Bake in another pan the ham until crispy.
  8. If the crust is done, divide the mashed pumpkin over it. Finish it with some finely sliced tomato, ham and salt and pepper.

What is your favourite healthy pizza topping? For more healthy recipes go to my blog and follow me on my social media to see more pictures of my delicious dishes!

Healthy quinoa porridge

I LOVE QUINOA! I use it for muffins, pancakes, pizza crusts and many, many more recipes. Sometimes I love to just make a simple porridge from it too and it’s nice to have something other than oatmeal once in a while.

This delicious and nutritious recipe is also perfect for people who love the standard porridge, but prefer not to use regular milk. Or for those who have a gluten allergy. Because this delicious porridge doesn’t contain gluten! For this recipe I used coconut milk, which also gives it a nice sweet taste. As a topping I used cinnamon, grated coconut and fresh raspberries but frozen raspberries can be used as well.


How to make this healthy quinoa porridge


  • 50 gr quinoa
  • 50 ml unsweetened coconut milk
  • 1 tbsp grated coconut
  • 1 tbsp flaxseed
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 3 drops of stevia
  • optional: raspberries


  1. Cook the quinoa according to the instructions on the packet with the vanilla extract.
  2. When the quinoa is cooked, stir in cinnamon, flaxseed and stevia.
  3. Then add the coconut milk and top it with grated coconut and raspberries.

As you can see… healthy food can be delicious and very simple! No more excuses ladies!!! Follow me on my social media and check out my blog for even more recipes

Healthy Oreo Cake

For the the last few months I’ve been really busy with my newest project, which I can finally reveal to you all… My next e-book is here! “Suikervrij bakken” (sugar free baking) it is girls! But oh boy, this one is still so sweet!

This Oreo Cake recipe is just one of my delicious recipes from the new e-book… Oh my! I have died and gone to heaven!! The good news is that this pie doesn’t contain 6000+ calories, lots of sugar and whipped cream. Yes girls, you can eat this pie without having to wait until “cheat day”. And no, this pie doesn’t taste as good as it looks… it tastes waaay better!

oreocake (1)

How to make this healthy Oreo Cake



  1. Let the cashews soak in water for about 12 hours, or overnight.
  2. Preheat the oven to 170 degrees.
  3. Mix the rye flour, coconut flour, cacoa, baking powder and a good pinch of salt in a bowl.
  4. Mix in another bowl the applesauce, eggs and stevia.
  5. Add the egg mixture to the flour mixture and mix until smooth.
  6. Line two spring forms with baking paper and grease the sides with coconut oil.
  7. Divide the batter between the two spring forms and put in the oven for 50 minutes.
  8. Make the filling by finely grinding the soaked cashews in a food processor until you have a smooth paste. Then add the honey and water and mix well.
  9. Remove the cakes from the oven to cool.
  10. Spread the cashew paste onto one of the cakes, then place the other cake on top of it.

My latest e-book is for everyone who loves pies, cookies and muffins but doesn’t want to poison their body with junk and sugar. It is the ultimate guide to inspire you with all sorts of healthy baked goods a la Lisa. Go to my blog, In Love With Health to find more recipes for breakfast, lunch and dinner too! Enjoy!

Healthy Cheesecake Ice Cream

WARNING: this recipe is extremely tasty! … I devoured this dish in less than two minutes of taking the photos!

Cheesecake is definitely high on my list of favourite guilty pleasures. This combined on top with ice cream… well it was just heaven! Maybe eating ice cream is the best part of summer, don’t you think so? In this recipe I’ll show you how you can get that delicious cheesecake flavour into ice cream. Even the non-ice cream and non-cheesecake lovers will loooove this recipe!!! This dish is irresistible (even with rainy weather)!




Ice cream

  • 1 banana
  • 500 gr low fat quark
  • 50 gr cherries
  • 5 stevia drops


  • 20 gr almond flour
  • 20 gr oats
  • 1 tbsp honey
  • 1 tsp cinnamon
  • pinch of salt


1. Mash the banana and mix it with the quark and stevia.

2. Heat the cherries in a saucepan and crush them with a fork.

3. Mix in the quark roughly. You can also add the cherries at the end.

4. Put in the freezer for about 2 hours. Don’t let it freeze too long, then it will be too hard.

5. Preheat the oven to 190 degrees.

6. Mix all of the ingredients for the topping together in a bowl and spread the mixture on a lined baking sheet.

7. Put in the oven for about 10 minutes.

8. Then turn the mixture and put it back in for another 10 minutes.

9. Let it cool and crumble over your ice cream to serve.

You can eat this dish for breakfast (yayyyy ice cream for breakfast!) lunch or as a snack. It’s high in protein so it’s even a perfect post-workout meal! Go to my blog for even more healthy recipes enjoy Fit Girls!

Healthy Watermelon Salad

If you think that salads are only made of veggies… You are wrong!!! Try to use fruit in your salads more often! For example this delicious salad with watermelon. It so fresh and sweet and tasty… Yum! And you only need a few ingredients to make it!

Did you know watermelon is related to the cucumber!? And watermelon… what’s in the name… consists of 95% water. Moreover, it’s not only a water bomb, but it’s also rich in iron, potassium and vitamin C. Watermelons really are great because they are low in calories and you will leave you feeling full after eating it.




  • 400 gr watermelon
  • 1 tbsp almonds
  • 1 red onion
  • fresh mint
  • 1 tsp honey
  • ½ lemon (juice)
  • 1 tsp olive oil


1. Cut the watermelon into cubes and put them in a bowl.

2. Cut the onion into rings and add them to the bowl.

3. Make the dressing from finely chopped mint, lemon juice, honey and olive oil.

4. Stir the dressing through the melon cubes.

5. Finish it off with some fresh mint and chopped almonds.


P.S. You can also eat the seeds! Did you know that they consist of 35% protein and are rich in vitamins and minerals!? If you’re looking for more meal ideas this week, go to for lots of healthy recipes!

Healthy homemade wraps

I got you covered for dinner tonight! Try these buckwheat wraps filled with vegetables! I love wraps, they’re not only very yummy but they’re so easy to make. Perfect when you don’t have a lot of time to cook. No need to be a kitchen princess with this very easy recipe.

Apart from the fact that buckwheat is a gluten free product, it scores very low on the glycaemic scale. This means that your blood glucose level won’t rise rapidly. It also contains more protein than other types of grain, increases your resistance which isn’t entirely unimportant during these cold winter months.

One of the vegetables that I like to use is avocado. Many of you will know this healthy green buddy. Do you ever wonder why this vegetable is so healthy? It does contain a lot of calories and fat, but these fats are unsaturated fats and therefore very healthy. ½ an avocado gives us 20% of our daily need of fibres and 10% or vitamin K. It also lowers our cholesterol, improves our sight and it contains vitamin C which is healthy for our (muscle) tissue and repair of our body.

What you need for one person:

– 50 gr of buckwheat
– 100 ml water
– Pinch of salt

– 1/2 Avocado
– 500 grams chinese wok vegetables
– 1 tablespoon quark
– Fresh coriander
– Salt, pepper, paprika and garlic


How to make it:

1. Mix all the ingredients in a big bowl with a whisk.

2. Put a pan on the stove and add a little olive oil. I only use olive oil for the first wrap; for the ones that follow no added oil is needed. Add a little of the garnishment in the pan turn and twist the pan in order for it to become like a pancake.

3. Give the wrap time to cook through properly. Put the pan on low fire and be careful when you turn the wrap on the other side.

4. Bake the wraps until they have some color. If they look a little stale, they’re ready to be filled with your toppings.

5. Fry the vegatables and herbs together.

6.  I always start with a spread of quark and then add the vegetables.

7. Enjoy!


See you next week sweeties!

Healthy Breakfast Bowl

This is the perfect power breakfast to kick-start your day! I love my green smoothies in the morning, I can’t start my day without them, but unfortunately not everybody loves green smoothies for breakfast every day. That’s the reason I made this recipe for you Fit Girls. It is still a smoothie, but it’s a bit different. This healthy breakfast bowl recipe is made of fresh fruit, quark and zucchini, topped off with some colourful fruit to provide you with a delicious and nutritious start to your day!


How to make this healthy breakfast bowl 


  • 200 gr low fat quark
  • 1 tsp vanilla extract
  • 100 gr blueberries
  • 150 gr zucchini
  • Almonds
  • Fresh fruit of your choice


1. Mix the quark, vanilla, blueberries and zucchini in a blender until smooth.

2. Pour into a bowl and top with some almonds and your chosen fresh fruit.

Summer tip: put the smoothie mixture into the freezer for a few hours for a delicious smoothie sorbet!

And there you have it, a simple but yummy breakfast bowl. Make sure to visit for even more healthy recipes. Enjoy Fit Girls!

Healthy Shrimp Nuggets

We all know the standard chicken nuggets, chicken fingers, fish fingers or whatever you want to call them. In any shape or form they are a fat deep fried bite, with all kinds of additives and even added sugar. In one word, a DISASTER!!

This kind of fast food really doesn’t do anything good for your body! But it’s way to easy to make healthy versions of these snacks, so why don’t we eat them healthy!? You can make these healthy shrimp nuggets in no time at all, so jump into your kitchen and to make this delicious recipe! These nuggets of shrimps are super healthy and extremely tasty. Oh and that dip?… HEAVENLY! I love healthy fast food.


How to make these Healthy Shrimp Nuggets

Ingredients (1 portion)

  • 100 gr shrimps (with tail)
  • 30 gr grated coconut
  • 1 egg white
  • curry powder
  • garlic powder


  • 2 tbsp quark
  • 1 tbsp mustard
  • 1 tsp honey
  • 2 tsp chia seeds

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Healthy Raw Carrot Cake

Well ladies, this is an easy peasy way to eat your veggies. This healthy carrot cake is a finger licking sensation! And… what’s in the name?… It’s raw!!! How cool is that? This means that you don’t even need an oven, pan, microwave or anything like that.

The base of this Healthy Raw Carrot Cake is made up of oats, grated coconut, dates and a mix of nuts. Then to top it off, a fresh coconut frosting. You can even add a little lemon to the frosting for some extra zingy, freshness. Enjoy!




  • 4 grated carrots
  • 40 gr grated coconut
  • 1 tsp vanilla extract
  • 1 tsp cake spice


  • 2 tbsp coconut cream
  • 1 tsp grated coconut
  • lemon juice



1. Soak the dates for about 10 minutes in warm water.

2. Put all the nuts in a food processor until they are mixed into tiny bits.

3. Add the soaked dates and the rest of the ingredients and add pinch of salt.

4. Mix together until it becomes a sticky dough mixture.

5. Line a small spring-form pan with baking paper, fill it with the mixture and put it in the refrigerator for about 1 hour.

6. Make the frosting to mix the coconut cream with some boiling water until you get a smooth paste.

7. Top off the cake with the frosting and add some lemon juice to taste and some extra grated coconut.

8. Put it back in the refrigerator to stiffen up and until you are ready to eat it!


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