Recipe alert! Healthy chicken pesto pasta

Who doesn’t like pasta! We eat here at the Fitgirlcode HQ so many variations; with meat, fish or vegetarian. Hot or cold, it doesn’t matter to us. Today we share one of our favorite recipes: the healthy chicken pesto pasta. Buon appetito! 🙂 

INGREDIENTS:

  • Whole grain penne ( I love penne, but you can use any other type of pasta that you like)
  • Chicken fillet or smoked chicken fillet (it’s just what your prefer)
  • Jar of pesto, or make your own pesto
  • Mozzarella
  • Cherry tomatoes or dried tomatoes (I usually alternate)
  • Pine nuts
  • Basil

METHOD OF PREPARATION

  1. Cook the pasta according to the instructions.
  2. Cut the chicken fillet into small pieces / cubes and fry it in (coconut) oil until done.
  3. Sift the pasta and stir in the pesto to taste (I really like pesto so I usually add 2,5 tablespoons).
  4. Cut the mozzarella and tomatoes into small pieces and add it to the pasta.
  5. Roast the pine nuts briefly on high heat and add a small hand of nuts.
  6. Finish the dish with some basil leaves and enjoy!

 

Are you looking for more food inspiration? We have a #FITGIRLCODE Guide, with more recipes and workoutschedules! Start your Fit journey with one of our Guides! Let us know what you think of this recipe in the comments 🙂

Vegan recipe: Wrapini with tahini

If you read this article, you are probably here for one of the following reasons: You want to eat (more) vegetables and you are looking for a tasty vegan recipe. Or you are looking for what the hell a wrapini is. We feel you ;). Until recently, we didn’t know what a wrapini was. But now we are a real fan since the discovery!

And now the moment you have been waiting for. Here is the recipe for the delicious wrapini!

INGREDIENTS FOR 1 PERSON

  • 2 whole-grain wraps
  • 20 grams of arugula
  • 1 spring onion
  • 1 tomato
  • 100 grams of tofu
  • 25 grams of almonds
  • 10 grams of tahini
  • Pinch of paprika powder
  • Pepper and salt

HOW TO MAKE IT

1. Cut the tofu into pieces and fry it in a pan with some baking spray and herbs.

2. Cover both wraps with the tahini.

3. Cut the spring onion, almonds and tomato to the desired size and divide this together with the tofu, arugula and herbs over 1 of the wraps.
4. Place the other wrap on it (with the tahini on the bottom).
5. Now place the wrap between a grill plate and heat it up. If you do not have a grill plate, you can also bake the wrap in a pan.

Nutritional values: kcal 556 | carbohydrates 50 | egg whites 25 | fats 28

 

Will you let us know what your thoughts are on the recipe? We are very curious about your creations! And now you can tell everyone what a wrapini is. 😉

Recipe alert! Salad with zucchini, pear and blue cheese

Now the weather is getting a bit warmer again, our food choices are changing as well. That’s why we thought it was time for another salad! This one is super easy to make and super tasty! Let’s read on… 

If you want to eat this salad for dinner, you can add some quinoa, for the carbs. Or warm a nice baguette with it. The choice is endless!

INGREDIENTS

The nice thing about the salad is that you only need a few ingredients. And that while the flavors are perfect! 😉

What you need for two persons:

  • 200 grams of arugula mix
  • 2 pears
  • 1 zucchini
  • 1 avocado
  • handful of walnuts
  • 100 grams of blue cheese
  • olive oil
  • (fig)balsamic

gezonde salade

HOW YOU MAKE THE SALAD

  1. Peel and slice the pear. Seed the avocado and cut into cubes.
  2. Wash the zucchini well and cut into thin slices. You can use a cheese slicer for extra thin slices.
  3. Heat a large pan with a small dash of olive oil and fry the zucchini and pear for about 8-10 minutes. Then remove the pan from the heat and let it cool off. Do you have a grill pan? Then it is also very nice to grill the zucchini.
  4. Meanwhile chop the walnuts and crumble the blue cheese.
  5. Mix the arugula mix, avocado, zucchini and pear.
  6. Top with walnuts, blue cheese and a little olive oil and (fig) balsamic vinegar.

Let’s eat! 

I’d love to hear what you thought of the salad and whether you might have a good variation on it! Will you let me know below if you made it? I would like to know! 🙂

4 different salads with avocado

We love to eat avocado at noon. Because of the fats, you are full for a long time and that’s perfect, because you have more energy for the afternoon. But avocado toast can get a little boring. That’s why we searched for the best salads with avocado, that are filling enough. Want to know more? Read more! 

Zo maak je avocado salade met couscous

Source: @storiesbysuus

COUSCOUS AVOCADO SALAD

Ingredients

  • 60 grams of couscous
  • 1 tomato
  • 80 grams of tofu
  • 1/2 paprika
  • 1/2 avocado
  • 1 tbsp sunflower seeds
  • Olive oil
  • Salt and pepper
  • 100 ml of soy sauce

Method of preparation

  1. Cut the tofu in cubes and let them marinate in the soy sauce. The longer you let it marinate, the more taste it absorbs.
  2. Put the couscous in a bowl and pour over 50 ml of boiling water. Cover the dish and let it stand for 3 minutes.
  3. Fry the tofu in a frying pan.
  4. In the meantime, cut the avocado, paprika and tomato to the desired size.
  5. Stir all sliced ingredients into the couscous and divide the sunflower seeds over it.
  6. Season the salad with olive oil, salt and pepper.

Hoe maak ik een quinoa avocado salade ?

Source: @storiesbysuus

QUINOA AVOCADO SALAD

Ingredients

  • 60 grams of quinoa
  • 1/2 avocado
  • 70 grams of sugarsnaps
  • 50 grams of cucumber
  • 50 grams of mixed salad
  • 20 grams of dairy spread
  • 1 spring onion
  • 1 teaspoon of dill
  • salt and pepper

Method of preparation

  1. Prepare the quinoa as indicated on the package.
  2. Cook the sugarsnaps for 3-5 minutes in a pan with boiling water and cut the cucumber, spring onion and avocado to the desired size.
  3. Mix the quinoa, sugarsnaps, sliced vegetables, mixed salad and dairy spread.
  4. Finish the salad with the dill and some pepper and salt.

Wat is het recept van een avocado rijst salade?

Source: @lisa.s

TASTY RICE SALAD WITH AVOCADO

Ingredients

  • 65 grams of brown rice
  • 1 spring onion
  • 1/2 paprika
  • 20 grams of arugula
  • 50 grams of lentils
  • 1/2 avocado
  • 30 grams of Hummus

Method of preparation

  1. Prepare the rice and lentils as indicated on the package.
  2. Cut the spring onion, paprika and avocado to the desired size.
  3. Mix the rice, lentils, spring onion, paprika, arugula and avocado.
  4. Finish the salad by stirring the hummus through the salad.

Ben je op zoek naar een salade met avocado en zalm?

SALMON AVOCADO QUINOA SALAD

Ingredients

  • 60 grams of quinoa
  • 1/2 avocado
  • 1 salmon fillet
  • 50 grams of sugarsnaps
  • 25 grams of cucumber
  • 60 grams of mixed salad
  • 1 teaspoon of dill
  • 20 grams of dairy spread light
  • 20 grams of spring onion
  • salt and pepper

Method of preparation

  1. Preheat the oven to 200 degrees Celsius.
  2. Prepare the quinoa as indicated on the package.
  3. Meanwhile, put the salmon in a baking dish and sprinkle with some pepper and salt. Then put the dish in the oven for 20 minutes.
  4. In the meantime, cook the sugar snaps in 3-5 minutes in a pan of boiling water and cut the cucumber, iceberg lettuce, avocado and spring onion to the desired size.
  5. Mix the quinoa, sugarsnaps and sliced vegetables.
  6. Finally, stir in the dairy spread and dill and place the salmon fillet on top.

 

Hopefully we have given you some inspiration to make a new recipe with avocado! Which one are you going to try? Let us know what you think about this blog in the comments!

Delicious wraps for lunch

We love a sandwich for lunch, but we also love a bit of variation. That’s why we searched for other tasty, healthy options that you can easily prepare and take with you. What we found? Lunch wraps are an ideal solution! There are so many delicious recipes that we almost couldn’t choose … But we have selected the best ones for you!

 

Source: Lekker en Simpel

Lunch wrap with chicken breast

Ingredients

  • 2 (whole grain) wraps
  • 1 tomato
  • cheese spread
  • 1 spring onions
  • 4 pieces of chicken breast
  • a hand full lettuce

Easy does it! This super easy recipe is made within minutes and really delicious for lunch.

 

lunch wrap

Source: Pinterest

Wrap with tuna

Ingredients

  • 1 whole grain wrap
  • 30 grams arugula
  • 25 grams dairy spread
  • Âœ bell pepper
  • 1 small onion
  • 50 grams tomato
  • 150 grams tuna (waterbased)
  • 20 grams feta cheese

This recipe is from our Happy Healthy Guide,

lunch wrap

Source: Wraps maken

Wrap with salmon and egg

Ingredients

  • Smoked salmon (12 pieces)
  • 3 eggs
  • 100 grams spinach
  • 6 wraps

Yum.. This recipe is really delicous! Are you hungry already?

 

Source: Over eten gesproken

Carpaccio lunch wraps

Ingredients

  • 2 wraps
  • 125 grams carpaccio
  • 1,5 tablespoon pesto
  • 1,5 tablespoon mayonnaise
  • Arugula
  • 20 grams pine nuts
  • Parmesan cheese

There is nothing better than a wrap with carpaccio! And it is super easy to make. Can’t wait? Let’s make it for lunch tomorrow!

 

Source: Kookidee

Wrap with parma ham and sundried tomatoes

Ingredients for 4 persons

  • 8 wraps
  • 8 pieces parma ham
  • 50 grams arugula
  • 35 grams pine nuts
  • 2 tablespoons green pesto
  • 12 sundried tomatoes
  • Pepper
  • 6 tablespoons mayonnaise

Yummy! These wraps are perfect for lunch, but also for a party. It doesn’t just look good, they taste good as well!

 

Source: Foodiecrush

Avocado Caprese wrap

Ingredients

  • 2 wraps
  • 1 fresh mozzarella, cut in pieces
  • 1 tomato
  • 1 avocado
  • Basilicum
  • Olive oil
  • Salt and pepper
  • Arugula
  • Balsamic

This recipe is to good not to try! We get instant summer vibes. Do you want to try this?

So many choices.. We love them all! All of these wraps are easy to make and are super delicious. For everyone who wants to try something else for lunch, these wraps are the perfect solution. What is your favorite recipe? Let us know in the comments. 

5x healthy bbq side dishes

No summer is a real summer without BBQ’s outside. Who doesn’t like to enjoy the sunny weather in their garden by feasting on delcious, freshly grilled foods?! I believe everyone can enjoy a good BBQ as long as they’re surrounded by the right people. This means time to gather all your best Fit Girl pals and get eatin’! Now, BBQ’s may not seem very healthy but if the sides and the sauces are on point, then the whole BBQ will be. Good news, ay? Today I’m going to show you 5 healthy bbq sides.

1. Tomato & Mozzarella


Source: Little Broken

A very simple AND delicious side? Impossible! Well, not with this phenomenon: Tomato & Mozzarella! Name me a more iconic duo??? Almost isn’t possible as this combination of ingredients is on fleek and legendary.

Ingredients (10 people):

  • 5 tomatoes
  • 2 logs of mozzarella
  • Generous bunch of fresh basil leaves
  • Olive oil
  • Balsamic vinegar
  • Sea salt
  • Pepper
  • Provincial herbs

2. Pasta salad


Source: The Recipe Critic

Pasta salads are amazing as they are tasty, filling, AND healthy. A BBQ basically requires someone to make a pasta salad. Another plus point is that the larger the quantity, the cheaper it is! That’s a serious plus point when it comes to bbq’s as the meat alone can be quite expensive.

Ingredients (6 people):

  • 450 gr (16 oz) Pasta (farfalle)
  • 480 gr (17 oz) Jar of sun-dried tomatoes (drain it)
  • 1 Red bell pepper (diced)
  • 460 gr (16.5 oz) Jar of olives (drain it)
  • 340 gr (1 cup) Spinach
  • 85 gr (1/4 cup) Basil (chopped)
  • 170 gr (1/2 cup) Parmesan cheese (grated)
  • Olive oil
  • Salt
  • Pepper
  • Oregano
  • (opitional) Pinenuts

3. Creamy rice salad


Source: Kalyn’s Kitchen

This special recipe is actually from our Fitgirlcode Guide! When I was doing the Fitgirlcode Guide I was introduced to very many new recipes and, I gotta say, this one really stuck. I thought it was very tasty and thus continued to follow this particular recipe, even after I finished the Guide.

Ingredients (8 people):

  • 510 gr (1 1/2 cup) Brown rice
  • 1 can (~170 gr/ 6 oz) Black olives
  • 1 Red bell pepper (chopped)
  • 160 gr (5 1/2 oz) Cucumber
  • 300 gr (10 oz) Cream cheese
  • 160 gr (5 1/2 oz) Lettuce
  • 160 gr (5 1/2 oz) Spring onions
  • Salt
  • Pepper

4. Bruschetta


Source: The Garlic Diaries

Okay, if you haven’t noticed it yet, I LOVE ITALIAN FOOD! After my article about risottos, I think this became quite clear (lol). But, soooo, you shouldn’t definitely add bruschettas to your list! This healthy bbq side dish will please everyone present and doesn’t get too messy on your plate (Ay, we’ve got to think about everything right?!)

Ingredients (8 people):

  • 900 gr (2 lbs) Tomatoes
  • 3 Garlic cloves
  • 5 Basil leaves (sliced)
  • 2 tsp Balsamic vinegar
  • Salt
  • Pepper
  • 1/2 Baguette
  • Butter for the bread

5. Sweet potato fries


Source: Center Cut Cook

Are you a lover of ribs with fries? Yet you don’t want the guilt that normal fries give you? Move over and join the sweet potato side! On this side we enjoy all we eat, and most of all our BBQ’s with fries. Out of all healthy bbq sides this one has got to be the most traditional healthy bbq dish.

Ingredients (8 people):

  • 8 Sweet potatoes
  • 8 tbsp Olive oil
  • 4 tsp Parpika powder
  • 4 tsp Salt
  • 4 tsp Pepper
  • 4 tsp Rosemary

Barbeques are a great way to unite your family and/or friends! The easiest way to organize a BBQ is to have everyone bring a side dish, and that the organizer handles the meats/grilled goods. Now, we’re sure that with at least one of these healthy bbq sides you will be able to impress the whole crowd and help out the hostess lots! Are you also a bbq fan? Tell us what you’re favourite side dish is in the comments!

Photo credits (header): Maarten van den Heuvel, via Unsplash

Are you a vegetarian but you also love barbeques? No worries! Try grilling one of these 4 veggie burgers >

5x best cafés in paris

There is not one year where Paris doesn’t manage to lure tourists in and wow them with its beauty and culture. From the Arc de Triomphe, to the Louvre and the Eiffel Tower, there is so much to visit in Paris and it remains on our top list of best city trip destinations. The month of May is great for city trips as it is less packed and the weather is amazing! Are you planning on going to Paris some time soon? Make sure to check out these 5 cafĂ©s that make for the best cafĂ©s in Paris.

1. Café St. Régis

This cafĂ© situated near the Notre-Dame in Paris, on the ĂŽle Saint-Louis, is a must! With their delicious menu which offers sweet as well as savory meals, it is precisely the type of French cuisine that will make you feel like a real local.

2. Café Oberkampf

This café which lies in the middle of the lively and young district in Paris, offers the utlimate sandwiches and toasts. It makes for a perfect lunch hotspot with your friends.

3. Café Charlot

Located between the HÎtel de Ville and the Place de la République, Café Charlot is there to make sure you enjoy your sunny lunch in the heart of Paris. Between the museums and the shopping, this café offers the perfect rest to your busy day city tripping.

4. Café Carette

Right next to Le Marais, which is the best city-shopping district in Paris (I believe), lies this cute cafĂ©: CafĂ© Carette. If you’re looking for a lively district in Paris with lots of shopping around it, then you’ve found it! Start your day with a lovely little brunch at CafĂ© Carette and you’ll be energized enough to walk the streets of Paris all day.

5. Le Peloton

Only a block away from the Seine, which is the river shaping Paris, lies Le Peloton. Le Peloton is a café that displays the beauty and talent of the well known French desserts. Are you in need of a sweet treat in Paris? Make sure not to miss this one.?

Can you guess where I’m going in 2 weeks? PARIS! ? I actually am French and lived in Paris a few years ago, so I can personally attest to the greatness of these cafĂ©s. When I’ll be there I’ll make sure to leave some time in my days to enjoy these little cafĂ©s that are typical of the Parisian lifestyle. Gosh I miss it!
Have you been to Paris before? Which café still holds a spot in your heart?

Photo credits (Header): Hello Light Bulb, via Unsplash

Did you like reading about city hot spots? Then check out our favourite hot spots in LA >

Crispy wrap with beet hummus and fried egg

Wraps are a tasty, easy and welcomed alternative to bread, salads and more. And if you fill them with hummus you are in for a tiny, but awesome lunch party. This might sound a bit over the top to you, but for a hummus addict like myself, a day without hummus is a day wasted. Okay, I’m over exaggerating a little bit. I could do 1 day without hummus, but that’s the max 😉 

Crispy wrap with beet hummus and fried egg

So it won’t come as a surprise that I am a huge fan of this crispy wrap with beet hummus and fried egg. Doesn’t it look like heaven on a plate? If you aren’t having a good day, then after this delicious wrap you will hopefully cheer up a bit!

This is what you need:

  • Whole wheat wraps
  • (Beet) hummus *
  • Herbs such as cilantro, parsley, chives, basil
  • Alfalfa or other sprouts
  • Spring onion
  • Eggs
  • Salt and pepper

*I used 1 cup of chickpeas (cooked),1 small roasted beetroot, 1 tsp cumin powder, 4 tbsp lime juice, 3 tbsp tahini, 2 cloves of garlic and a dash of olive oil. Put it all into a blender and voilà: pretty pink hummus to die for!

This is how to make your wrap:

Put the wrap in a dry frying pan and let it brown on both sides until it’s lightly crispy. Meanwhile, fry an egg. Spread the beet hummus onto the wrap and top it off with a generous amount of sprouts. Sprinkle some herbs and spring onions on top of it. Place the egg on top of the sprouts and season with salt and pepper.

Bon appetit!

Looking for more delicious lunch recipes? Check out this delicious quinoa salad with avocado, crab stick and mango.

A special thanks to: Lepeltje Liefde

Sugar free Gingerbread ♄

Those who say you can’t eat sweet when you’re eating clean must be crazy! We have laid down some delicious sugar free recipes for you to try, like this clean brownie recipe or this over the moon banana bread recipe! You can trust us to provide you with even more delicious stuff, like this sugar free gingerbread recipe from Lisa at Inlovewithhealth.nl. This gingerbread is sugar free, lactose free and absolutely delicious!

A little about Inlovewithhealth.nl

Lisa started this delicious foodblog which is filled with the tastiest & healthiest recipes. Everything is home made and she doesn’t use sugar or artificial ingredients, just what we like! Lisa is also a food nutritionist, so she definitely knows what she’s talking about.

Sugar Free Gingerbread

Recipe for 1 cake, 6 portions (1 slice 165 calories)

  • 2 cups rye flour (you can also use buckwheat or spelt flour)
  • 1 cup water
  • 2 tbsp of honey
  • 1 egg
  • 4 fresh dates
  • 2 tbsp of gingerbread spices
  • 2 tsp of baking powder or baking soda

What’s next:

– Preheat the oven at 325 °F
– Leave the dates in boiled water for 10 minutes
– Mix the egg, water and honey in a bowl
– Squash the dates with a fork and add it to your mixture
– Add the gingerbread spices and rye flour and mix it well for about a minute
– Finally, throw in the baking powder and mix it briefly
– Put your mixture in the cake tin and bake it for 50 minutes

Let us know how your gingerbread turned out! Do you have any delicious recipes for us? 

Juicy shrimp spring rolls

Spring calls for spring rolls! It’s not the easiest meal to make, but practice makes perfect. Either way, Fit Girls are always up for challenges, right? 😉 In this recipe, Christina explains how to make these delicious shrimp spring rolls with breeze. The sweet spring rolls are light, fresh and perfect as a meal at lunch or as a side dish. YAS!springrolls

Ingredients (8 medium spring rolls)

  • 8 sheets of rice paper
  • 3 eggs
  • 1 avocado
  • 75 grams grated carrot
  • 50 grams shredded red cabbage
  • 50 grams rice noodles
  • 1 tbsp sweet and sour sauce
  • Âœ sliced red bell pepper (paprika)
  • 20 grams cashews
  • 150 grams cooked prawns
  • salt and pepper
  • fresh coriander
  • sesame seeds

Directions

  1. Fry an omelet using the eggs, roll it up, and then cut it into strips.
  2. Throw the omelet strips together in a bowl with the grated carrots, sliced red bell pepper and cashews.
  3. Finely cut a bit of the fresh coriander and add this as well.
  4. Full a small pot with water and bring it to a boil, then remove it from the heat. Put the rice noodles in the pot and leave it for three minutes. Drain the pot well and then put the rice noodles with the other ingredients.
  5. Add salt, pepper and sweet and sour sauce to the ingredients and mix well.
  6. Now is the time for the real job. Take a large bowl of warm water and lay a sheet of rice paper inside of it. Wait until the skin is nice and soft, then place it on a cutting board.
  7. First add a bit of avocado, red cabbage and four small prawns lengthwise and horizontally. Add some salt and pepper.
  8. Now, add two generous teaspoons of your mixture and fold the outside edges of the rice paper bit over the ingredients. You want the sheet of rice paper to be tight around the contents, so that when you tilt the lower portion of your ingredients, put it down and pull it a little towards you. Then roll it till the end.
  9. Repeat this for the other spring rolls and add some sesame seeds over the spring rolls in the end.

For more fingerlickin’ good recipes, check out Christina’s Instagram. We are fans!

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 😉

630x840xvissticks.jpg.pagespeed.ic.l-MYthADOR

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 Blog, Facebook and Instagram for more delicious and healthy recipes!

Veggie summer rolls

During the summer I don’t like to stay in the kitchen for too long. I like to eat fresh dishes that contain lots of veggies. I absolutely love these healthy veggie summer rolls, they taste delicious and are also great to bring with you for lunch at work or school.

What you need for veggie summer rolls : 

  • 8 rice papers
  • 100 g bean sprouts
  • 150 g carrots
  • 2 tbsp soy sauce
  • Âœ red bell pepper
  • 100 g sugar snaps
  • 50 g peanuts
  • 1 small onion (finely chopped)
  • 80 ml chili sauce
  • 1 lime (juice)

photo1

Directions

The dip:

Mince 30 g peanuts and place with the onion in a bowl. Add the chili sauce and lime juice. Stir well.

The veggie rolls:

Pour boiled water over the bean sprouts and rinse cold after. Grate the carrots. Place in a bowl and stir in the soy sauce. Cut the sugar snaps lengthwise into strips. Cook them for 1 minute in boiling water. Drain and rinse cold. Fill a deep plate with lukewarm water. Soak the rice papers for 20 seconds. Place in the middle of each rice paper a little bit of the bean sprouts, sliced sugar snaps, bell pepper, grated carrots and some peanuts. Place the bottom of the rice paper over the filling, then fold the sides in and roll up. Serve with dip. Enjoy your veggie summer rolls!

photo2

 

Fit Girl Iris’ Delicious Pumpkin – Carrot Soup, with a little extra.

Sundays are soupdays at my house. No matter the season or the reason one of my favorite soups is my homemade: Pumpkin – Carrot soup.  I’m going to share with you how to make this highly classified  top secret #tasty #heartwarming #easy #healthy #winnerssoup 🙂

All you need for this  quickfix

IMG-20150316-WA0023

  • A pumpkin
  • A big carrot
  • 2L (boiled water)
  • 2 Vegetable soup stock
  • 1 chili (that’s the little umph a.k.a. extra)
  • 1 onion
  • 1 garlic clove
  • Basil (if you want to)
  • 3 tablespoons of olive oil
  • A good knife (cleaver)

Pages: 1 2

Healthy Homemade Granola

For some strange reason I have this biological granola clock. When Spring starts I love to eat yoghurt with granola in the morning. I can eat it alsmost every day for months. And then as soon as Fall comes around, I’m tired of it. That’s usually when I make a switch to eating (warm) oats in the morning.

Anyway. A little more than a year ago I stumbled uppon this super easy recipe for homemade granola. This recipe is so much healthier than any store bought granola. And to tell you the truth, it tastes a lot better too!

EASY HEALTHY HOMEMADE GRANOLA RECIPE

Prep Time: 10 min
Total Time: 20 min
Serves 4-6

These measurements are flexible; don’t worry too much about being exact.

Ingredients:

  • 2 cups raw, whole rolled oats (aka old fashion oats)
  • Âœ cup raw nuts, chopped
  • ÂŒ cup raw seeds (sunflower or pumpkin seeds are great)
  • œ cup unsweetened dried fruit, chopped (optional)
  • 2-3 tablespoons grade-b maple syrup or raw honey (or a combo of both)
  • 2 tbsp virgin coconut oil or other healthy cooking oil
  • œ tsp vanilla extract or almond extract
  • 1 large pinch fine sea salt
Recipe: Preheat the oven to 300Âș F. Combine all ingredients in a mixing bowl and use your clean hands to mix well and toss to coat; it will be sticky and messy but that’s the fun part. The coconut oil might be liquid or solid depending on the temperature of the room you are in (it has a melting point of about 75ÂșF.) Your hands will warm it up and melt it into the mixture if it’s solid, just be sure to mix it all through the other ingredients so there aren’t any chunks of oil left. Spread the mixture in a thin layer on a baking sheet and bake for 10 minutes, until very lightly toasted. (To make this recipe completely raw-friendly, dehydrate the mixture 5-6 hours at 115ÂșF in a food dehydrator instead.) Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks. I keep mine in a mason jar in the refrigerator at home and in a BPA-free plastic bag when traveling.
Source: www.elizabethrider.com

Easy Balsamic Chicken Toastie

When you’re craving a warm and filling toastie, make it worth your while with this Easy Balsamic Chicken Toastie. The combination of ingredients provide a flavourful meal that is balanced to healthily satisfy a craving for a hearty lunch! 

Ingredients:

(for 2 people)

  • 125g chicken breast
  • 50g of goat cheese
  • 50ml of balsamic vinegar
  • 1 small garlic clove
  • 75g of rocket leaves
  • 4 drained and chopped oil packed sun dried tomatoes
  • 1/4 sliced red onion
  • 4 slices of wholegrain bread

Instructions:

1. Combine vinegar and minced garlic with salt and pepper add chicken, cover and refrigerate. Marinate for at least 4 hours or overnight.

2. Preheat the grill.

3. Remove the chicken from the marinade and place on the grill for 4 minutes per side, or until the juices run clear. Remove the chicken and set aside.

4. Gently grill red onion until slightly browning around 1 minute. Slice chicken into strips.

5. Build your sandwich. Spread goat’s cheese evenly between the four slices of bread then top with sliced chicken, rocket and sun dried tomatoes.

6. Place assembled sandwiches back under the grill until cheese has melted and bread is lightly toasted (around 2 minutes each side).

7. Remove from the grill and enjoy!

OLYMPUS DIGITAL CAMERA

There’s no need to rush to start eating this toastie straight out of the grill as it might be too hot. But don’t worry, it tastes just as good when it really cools down. I would know as I spent some time taking pictures of my cooked toastie just for you Fit Girls and it tasted awesome! 

White Bean Salad with Peas and Mint

Do you have a busy week coming up? This is the perfect recipe: very easy to make and supertasty! And you can find all the ingredients in every supermarket.

White Bean Salad with Peas and Mint

I like this salad best served alongside grilled chicken breast. But if you wanna go veggie, just leave the meat out. The peas and beans are fullfilling enough. This dish makes a great lunch or light main course on hot summer days.  Prepare it the night before, take it to work/school and hurry to the beach/park to catch the last sunrays.

Say NO to unhealthy prepackaged fast food; this salad is perfect for a healthy picnic!

4 servings

  • 300 gram or 1 Âœ  cup white beans, drained and rinsed
  • 300 gram or 1 Âœ  cup peas (fresh or frozen)
  • 1/2 cup chopped fresh mint
  • 1 scallion, thinly sliced
  • 1 teaspoon ground coriander
  • zest and juice from half a lemon
  • 50 gram or 1/2 cup crumbled feta
  • olive oil
  • salt and pepper
  • grilled chicken breast (optional)

How to:

Combine everything in a bowl. Add a splash of olive oil and season with salt and pepper to taste. If you are making this ahead combine everything except the mint, as fresh mint tends to turn black once cut it. Add the fresh mint leaves just before serving.

Special thanks to: http://notwithoutsalt.com

Fit Mom Cynthia’s Chicken Roll Bento

Where I  was born – beautiful Indonesia – we eat warm dishes for lunch whether it is noodle soup with fish or meat balls (mie bakso) or rice with vegetables and a little bit of meat or meat substitutes such as tempeh or tofu. In The Netherlands however, I’ve been preparing sandwiches for lunch for my daughter (and myself), as it is common in this country and it’s easy to take in to school or work. But what to prepare when you want to vary in your eating habits and eat less bread? And that’s where I will share this Asian Bento Box inspired  recipe with you.

Chicken Roll Bento

  • 2 portions
  • preparation: 15 minutes
  • cooking: 13 minutes

Ingredients:

  • 200g / 7oz green beans, trimmed
  • 1 Small sweet potato
  • 1 Medium potato
  • Olive oil, 4 tbsp
  • Greek yoghurt, 2 tbsp
  • Mayonnaise, 2 tbsp
  • 20g / 1oz Walnuts, finely chopped
  • 1/4 Small (red) onion
  • A handful of parsley, finely chopped
  • Chicken, 6 slices (or alternative)
  • 6 Cherry tomatoes

Process:

  1. Cook the green beans in boiling water for 3 minutes. Drain and leave to cool.
  2. Cook the potato and sweet potato in boiling water for 10 minutes or until tender. Drain and leave to cool.
  3. Make the potato salad. In a large bowl prepare the dressing by whisking the olive oil, yoghurt, mayonnaise, walnuts, (red) onion and parsley.
  4. Mix in the potato and sweet potato. Season with salt and pepper to taste.
  5. Wrap the green beans tightly in a slice of chicken (or alternative).
  6. Gently cut the roll into 2 pieces with a sharp knife.
  7. Repeat the process until you have used all the chicken (or alternative) slices.

In your lunch box arrange the potato salad, rolled chicken (or alternative) and cherry tomatoes.

Fit Mom Cynthia’s Chicken Roll Bento – also suitable for mealprepping.

Follow me on Instagram for more inspiration and from me to you:

Enjoy Your Meal / Eet Smakelijk / Bon Appétit / Selamat Makan / Njang Swietie / Itadakimasu / Tom Ka Kung 

Healthy Spicy Scampi and Zucchini Pasta

It’s already june and that means
 SUMMER IS STARTING!!! Whoohoo! I guess a lot of you are busy with getting that summer proof, healthy body. I will help you guys with this delicious and nutritious spicy summer pasta. Pasta made from zucchini is my favourite. The taste is neutral so you can really make any variation of pasta dish that you like with it. One tip for make zucchini pasta (or any other kind of veggie pasta) buy a spiralizer! It turns your veggie of choice into perfect spaghetti-like strings.

This delicious scampi pasta is perfect for long warm days. The spice of the cayenne pepper, the freshness of the lemon and the sweetness of the lovely scampi
 Perfect!! You can also make this dish when you are having a barbecue. Make skewers of the scampi and serve the pasta separately. You can even serve it cold as a salad. So, what better way to start your summer? Enjoy!

scampipesto2

How to make this healthy spicy scampi and zucchini pasta

Ingredients (makes 1 portion)

  • 1 zucchini
  • 150 gr scampi
  • 1 garlic clove
  • 1 cm ginger
  • 1 lemon
  • 2 spring onions
  • fresh parsley
  • 1 tsp curry
  • 1 tsp cayenne pepper

 

Instructions

1. Cut the zucchini into strings. Use a spiralizer or a mandolin or cheese slicer.

2. Heat some coconut oil in a wok. Cut the garlic and ginger and add them to the wok.

3. Add the scampi and season with curry and cayenne pepper. If you like extra spicy you can add more cayenne pepper. Cook for about 3 minutes until the scampi is cooked.

4. Cut the spring onions and add them to the wok with some lemon juice. Add the zucchini strings and bake for about 1 minute so they are warmed up a bit.

5. Finely chop the parsley and add them to your pasta. Season to taste with salt and pepper.

 

Enjoy!

www.inlovewithhealth.nl

Healthy Veggie Muffins

It’s cupcake o’clock! I just love making cupcakes. This is because I don’t buy the prepacked ones at the supermarket. They are less tasty than your freshly baked ones, and most of them are unnecessarily full of sugar. Also, whoever thinks cupcakes are only for the sweet tooth, you are more than wrong! Did you know you can make delicious salty ones too!? Eat them as a snack either for lunch or dinner.

This healthy alternative is rich in protein and is packed with delicious vegetables! So yummy. And as for the topping, you can choose any veggies you like. The variations are endless and it makes for a fabulous meal with all those colors!

Veggiemuffins1

Healthy Veggie Muffins

Ingredients (1 portion)

  • 1 egg
  • 2 egg whites
  • 1 tbsp almond flour
  • 50g cottage cheese
  • 1 tbsp corn
  • 1 tomato
  • Salt & pepper

For the topping

  • Cottage cheese
  • Corn
  • Red pepper or any other veggie you like!

Cooking Instructions

Preheat the oven to 180 degrees celsius. Place 3 or 4 cupcake linings on a baking tray.

Whisk the egg and the egg whites together in a bowl. Finely slice the tomato and stir into the egg mixture. Add the almond flour, cottage cheese, salt and pepper. Pour the egg mixture into the cupcake linings.

Bake for about 25 minutes in the oven until cooked.

Enjoy!

Be sure to follow me on my Blog, Facebook and Instagram for more delicious and healthy recipes!

Easy Power Pancakes

These clean power pancakes are easy to make, healthy and always get me through a tough work-out. My ultimate power breakfast or even lunch! And they’re also pretty good comfort food 😉

For these yummy power pancakes, you’ll need:

  • Âœ (over)ripe banana
  • 1 egg
  • 1 scoop (vanilla) protein powder
  • 2-3 tbsp buckwheat flour (around 30-40 g)
  • a big splash of water
  • some cinnamon
  • Âœ tsp baking powder
  • pinch of baking soda

Processed with VSCOcam with t3 preset

Now what?

Mash the banana in a bowl, add the egg and whisk till fluffy. Add the protein powder and the buckwheat flour plus the splash of water; the mixture shouldn’t be runny or too tough. If it’s not thick enough, add some more buckwheat flour and if it’s too tough, add some more water. Add the cinnamon, baking powder and baking soda, mix well. Heat some coconut oil in a pan and place on medium low heat. Pour the batter into the pan; the mixture should make about four pancakes. When bubbles appear, flip the pancakes and bake them until golden brown.

I like to eat them with the other half of the banana, with peanut butter, almond butter or Nutella, with some soy yoghurt, berry jam, fruits; haha, just be creative, you can eat them with everything! Enjoy 😀 !

Processed with VSCOcam with t3 preset