3 questions to ask yourself if you’re often hungry before bed

hungry before bed

One of the most common ‘rules’ you hear when it comes to losing weight – or maintaining it – is “do not eat after x o’clock.” Sure, there is definitely some truth behind this. After all, eating a large meal before bed can lead to an uncomfortable feeling, acid reflux and digestive issues. But what if you’re regularly hungry before bed? Going to bed when you’re hungry is not exactly a recipe for a good night sleep. So should you eat something or not?

3 questions to ask yourself if you’re often hungry before bed

Below, we’ve listed three questions you should ask yourself if you’re often hungry before bed:

#1. What does your breakfast look like?

While many people have a tendency to skip it, breakfast can really set the tone for the rest of your day. Indeed, it is the most important meal of the day. After all, breakfast is what activates your digestive system. If you wait (too) long before having your first meal, chances are you’re hungrier later on – which can also result in you getting hungry before bed. Are you not used to having breakfast? Or do you find it difficult to get something in your stomach that early in the day? Try experimenting with having a bowl of yogurt, a banana or a smoothie for breakfast, and see how you feel afterwards.

#2. What do you eat in the course of the day?

When you notice that you’re often getting hungry before bed, this can simply be because your body is trying to tell you that it didn’t get enough nutrients or energy that day. This is most likely the case when you’re skipping meals or are not eating enough. At any given day, you need at least three complete meals. A complete meal means that it needs to contain a combination of the three macro nutrients: carbohydrates (including fibres), proteins and healthy fats. Aside from that, you can make these meals as simple or complicated as you wish. Depending on what your day looks like (or how much energy you need) you can add some snacks between those meals.

#3. Are you actually hungry, or just craving something specific?

Have you gone through the first two questions and determined that despite the fact that there is nothing wrong with your eating habits, you still regularly experience hunger before bedtime? Then ask yourself this: Am I really hungry or am I just craving something? Personally, I can get through a whole day without any cravings, but I always crave chocolate after dinner – and I don’t think I’m the only one! In this case, it’s better to just give in to your craving and have that piece of chocolate, instead of trying to eat something else that will not remove that craving for chocolate anyway. I know we should enjoy chocolate while we still can, so yes, I have a little piece every day (sometimes a big one). On the other hand, you could actually be hungry. Maybe you have been more active than usual that day, meaning you burned more calories and therefore need to eat a bit more. You should also consider the possibility that you’re in the so-called luteal phase of your menstrual cycle. During this phase, which occurs in the days before your period starts, your body burns more calories than it usually would – yes, even when you’re not active. This is why many women do not only experience pms symptoms before they start shark week, but also a need for more food and more sleep. In that case, it is perfectly fine to have something to eat, as long as you give your body at least an hour (preferably two) to digest it before hitting the hay.

Final thoughts

If you’re often hungry before bed, this usually means you’re either not eating enough during the day, or you’re not eating complete meals and missing out on important nutrients. Or you’re just craving something (and it’s totally okay to give in to that – with control, of course). That said, you should never go to bed hungry – you’ll only end up waking up cranky.

3 delicious pasta salads!

Hoe maak ik een lekkere pastasalade?

From the Vegetarian Fitgirlcode Guide



  • 70 grams of whole-weat pasta
  • 1/2 avocado
  • 150 grams of zucchini
  • 40 grams of arugula
  • 1 tomato
  • 1 garlic clove
  • 30 grams of dairy spread
  • 15 grams of pine nuts
  • pepper and salt

Method of preperation

  1. Cook the pasta for 8-10 minutes.
  2. Cut the avocado, zucchini, tomato and garlic to the desired size.
  3. Heat some baking spray in a pan and fry the zucchini and garlic in it. When the zucchini starts to cook, the tomato may also be added. Also add the pepper and salt and possibly some other herbs.
  4. Heat the pine nuts in another pan, without baking spray or coconut oil.
  5. When the pasta is ready, it can be added to the pan with zucchini, garlic and tomato, together with the dairy spread and avocado.
  6. Wait until the dairy spread has melted and make sure everything is well mixed.
  7. Put the contents of the pan on a plate and divide the arugula and pine nuts over it!

Wat is het recept van een avocado pastasalade?

From the Vegetarian Fitgirlcode Guide



  • 60 grams of whole-weat pasta
  • 1 tomato
  • 1 onion
  • 100 grams of broccoli
  • 30 grams of dairy spread
  • 70 grams of avocado
  • 2 tsp paprika powder
  • pepper and salt
  • optional: pine nuts

Method of preperation 

  1. Cook the pasta in 8-10 minutes.
  2. Cut the tomato, onion and avocado in desired size.
  3. Heat some baking spray in a pan. Bake the onion, when the pasta and broccoli are as good as done.
  4. Add the tomato, avocado and paprika powder a little later. Wait until these are warm and then put all the other ingredients in the pan, including the pasta and broccoli. Leave the pan on a low heat for a short while.

Zo maak je een pastasalade

From the Vegetarian Fitgirlcode Guide



  • 120 grams of whole-weat pasta
  • 100 grams of feta
  • 2 tomatoes
  • 120 grams of olives
  • 1 paprika
  • 2 spring onions
  • 2 tsp green pesto
  • 60 grams of dairy spread
  • pepper and salt
  • parsley

Method of preperation

  1. Cook the pasta in 8 – 10 minutes.
  2. Cut the feta, tomato, olives, paprika and spring onion in desired size.
  3. When the pasta is ready, let it cool off a little and then mix it with all the ingredients.
  4. Put half of the pasta salad in a container after it has cooled. Keep it in the fridge (for your lunch tomorrow).
  5. You put the other half on a plate.


Which one are you going to try? These pasta salads are super healthy and very easy to make! Enjoy your pasta girls! 

All the photos are made by @storiesbysuus.

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! 🙂 


  • 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


  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!


  • 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


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!


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


  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



  • 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



  • 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



  • 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?



  • 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!

Mexican Taco’s with mozzarella and kidney beans

We have a new recipe for you guys! This time it’s a mexican recipe, with mozzarella and kidney beans. Taco’s are sometimes pretty hard to eat. They fall apart and break, but they are still one of the best mexican recipes. So try this one out and enjoy!



  • 70 grams of kidneybeans
  • 70 grams of corn
  • 1 little onion
  • 1/2 paprika
  • 1 tomato
  • 70 grams of iceberg lettuce
  • 1/2 mozzarella ball
  • 2 taco schells
  • 2 teaspoons of taco herbs
  • pepper and salt


  1. Cut the onion, paprika, tomato and mozzarella in a size that you want.
  2. Heat some olive oil in a pan and bake the onions in it. When the onions get a gold color, you add the paprika, tomato, corn, kidney beans, taco herbs and some pepper and salt.
  3. If this is warm, you can add the mozzarella.
  4. Heat the taco shells in another pan. Don’t use olive oil for this one. Pay attention that the mozzarella doesn’t melt to fast.
  5. When the mozzarella has melted, the taco shells can be filled with iceberg lettuce and all the other ingredients.
  6. Enjoy!


Easy right? This recipe does not take much time to make and it’s super tasty! Let us know what you think about this mexican recipe and leave a comment! 🙂

How to make vegetarian pizzawraps

It’s not a pizza, it’s not a wrap, it’s a pizzawrap! For all the vegetarians out there, this is a recipe that you must try. So hurry up to the super market and get all the ingredients that you need! It maybe cost a little bit of time, but it will be worth it 😉




  • 2 wraps
  • 30 grams of tomato paste
  • 40 grams of feta
  • 1 tomato
  • 60 grams of olives
  • 1 teaspoon green pesto
  • 1 onion
  • 30 grams of dairy spread
  • salt and pepper

Method of preparation 

  1. Preheat the oven to 220 degrees Celsius.
  2. Cover the wraps with the tomato paste and cut the feta, onion and olives.
  3. Divide the ingredients over the wrap together with dairy spread, pesto and the herbs.
  4. Put the pizzwrap in the oven for 15 minutes and enjoy!


Zo maak jij de lekkerste pizzawraps


Let us know what you think about this different recipe in the comments! 

Vegan quinoa with mushrooms and sugar snaps!

This recipe one of our favorites! Quinoa is a good replacement for pasta or rice. You can combine it with almost everything and it’s very easy to make. This time we will show you a recipe with thai vegetables, so you keep on eating your greens ;). All the ingredients all completely vegan. Try it out and let us know what you think! 



The ingredients (for 1 person)

  • 60 grams of quinoa
  • 70 grams of sugar snaps
  • 1 bunch onion
  • 70 grams of mushrooms
  • 1 garlic clove
  • 1 teaspoon of sesame seed
  • 25 grams of mixed nuts
  • 1 tablespoon of soy sauce

Method of preparation

  1. Prepare the quinoa as indicated on the package.
  2. Cook the sugar snaps in 3-5 minutes.
  3. Cut the bunch onion, mushrooms and garlic clove to the appropriate size.
  4. Heat some baking spray in a pan and fry the vegetables with some herbs of your choice.
  5. Add, if the vegetables are warm, the cooked sugar snaps and soy sauce.
  6. Divide the quinoa and the content of the pan an a plate and add the nuts and sesame seeds.

Nutritional values for 1 person: 

500 calories / 53 grams of carbs / 21 grams of protein / 23 grams of fat

What do you think of this recipe? Easy to make, right?! Do you often eat quinoa, and what are the best recipes? Let us know in the comments or social media! 🙂

Recipe: Sweet Potato wedges!

We love sweet potatoes! It looks like sweet potatoes are very hard to make, but nothing could be further from the truth! It is sooo easy to make and very delicious! 🙂


  • 2 kilos sweet potatoes, peeled
  • a good dash of salt
  • 4 tablespoons of olive oil
  • 1 small tablespoon dried thyme
  • 1 small tablespoon paprika powder
  • 1-2 teaspoon onion powder
  • 1 teaspoon garlic powder


You cut wedges like this: cut the potatoes lengthwise. After that, you lay the potatoes on the flat slide and you cut them 2-3 times in the length. After that you add the herbs and the oil. Just mix it up, done! Bake the potatoes in 30-45 minutes at 180 degrees. They remain soft, but with a crunchy edge.


Two kilos of sweet potatoes are enough for 6 persons! ?

Creamy mango curry with chicken

We can’t get enough of this one! This creamy mango curry with chicken is one of our favorites from our Guides. Believe me, if you have tasted this you definitaly want more! The recipe is super easy and you don’t have to spend hours in the kitchen. 


  • 75 gram unpolished rice
  • 100 gram chicken fillet in pieces
  • 75 gram yellow pepper
  • 35 gram onion
  • 30 gram dairy spread light
  • 1/2 mango
  • 1 tl coconut oil
  • 1 tl curry spices
  • pepper and salt


  1. Boil the rice the same way as it’s indicated on the package.
  2. Cut the chicken in pieces. Heat the coconut oil in a pan and fry the chicken with the curry spices.
  3. Add (after a few minutes) the pepper and onion.
  4. Add the vegetables, mango and the dairy spread to the pan with the chicken.
  5. Leave the pan on the heat until the dairy spread has melted.

kcal 392 | carbs 50 | fats 8 | egg whites 39


Try this recipe out and let us know what you think! Do you have other recipes that we must try? Tell us in the comments or social media 🙂

These are the 5 best vegetarian wraps

It’s a wrap! I think wraps are the favourite meal of many Fit Girls. At Fitgirlcode HQ they are regularly on the menu to replace the standard sandwich, but we also love them in the evening with a nice, warm filling. I do not eat meat or fish, so I went looking for tastiest vegetarian wraps! With lots of vegetables, tasty sauces, humus or cheese. These 5 recipes made it to the top 5 of my findings… And at the end you’ll also find a tip to start your vegetarian lifestyle.

vegetarische wraps

Source: Foodie Crush

Humus Veggie Wrap


  • 1 wrap
  • 1/3 cup humus
  • 2 pieces of cucumber
  • a handful of spinach
  • tomato
  • 1/4 avocado
  • alfalfa and other sprout vegetables

Find the recipe here!


vegetarische wraps

Source: Diet Hood

Creamy spinach and feta wrap


  • 115 grams cream cheese light
  • 3 tablespoons olive oil
  • 1 small onion
  • 1 bell pepper
  • salt and pepper
  • 1 piece of garlic
  • 200 grams spinach
  • 2 spring onions
  • 1/4 cup Parmezan cheese
  • 1/3 cup feta
  • 6 tot 8 tortillas

Find the recipe here.

vegetarische wraps

Source: Rachel cooks

Vega wrap with provolone and humus


  • 1 wrap with spinach
  • 2 tablespoons humus with red bell pepper
  • 2 pieces provolone cheese
  • 1 small carrot
  • 1 small cucumber
  • 1 radish
  • 1/2 cup spinach

Here is how to make these wraps.


vegetarische wraps

Source: Domestic Gothess

Wrap with grilled vegetables and harissa haloumi


  • 250 grams haloumi
  • 2 1/2 tablespoon harissa
  • 1 zucchini
  • 1 red bell pepper
  • 1 onion
  • 250 grams mushrooms
  • 4 wraps, pitas or flat breads
  • humus
  • lettuce
  • salt and pepper
  • 1 teaspoon smoked pepper
  • 1 1/2 teaspoon olive oil

For the recipe (and how to make sweet potato wedges and yoghurt sauce) go to this website.


vegetarische wraps

Source: Beauty Bites

Lentil wraps


  • 1 cup green or red lentils
  • 1 cucumber
  • 1/2 cup arugula
  • 1/2 avocado
  • 5 olives
  • 2 tomatoes
  • 2 onions
  • 2 pieces of garlic
  • fresh basil, dill, coriander and parsley
  • salt and pepper
  • 1/2 cup yoghurt
  • 6 tortillas
  • olive oil

Find the recipe here


Want go all the way vegetarian? Get your Vegetarian Fitgirlcode guide today, and kickstart a new chapter in your life with more than 75 vegetarian recipes. 4 weeks of vegetarian meal plans with weekly grocery lists. 8 weeks of mindfulness guidance and work outs.

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 >

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!

6 Avocado recipes to help shape your day

Are you also a big fan of avocados? Because we definitely are, and this trend must continue to thrive over the years. However, no matter how much of an experienced avocado-eater you are, it is sometimes impossible to avoid the horror of having half an avocado left at the end of your meal. How to avoid having to throw away a perfectly ripe avocado? We are going to suggest 6 avocado recipes that you can use throughout your day. These variant recipes will help you find ways to use your left over avocado before it turns brown. Avocadon’t throw it away!

From an awakening breakfast, to an energetic snack, to lunch and beyond. Here is how to calculate your meals based on your avocado. All these avocado recipes come from our Guides that aim to inspire you and keep you on your feet.

1. Breakfast- Rice Waffles with Egg & Avocado

This light and quick brekkie will brighten up your day from the start. According to our Happy Healthy Guide, all you need are some rice waffles, eggs, onion, tomato, chicken (or Parma ham) and, of course, half an avocado. Spread all the ingredients out on your rice waffles and you’re good to go. Now put the second half of the avocado back in the fridge and wait to use it later in the day.

422 kcal | 37 g carbohydrates | 17 g fat | 31 g protein

2. Breakfast- Avocado Toast

Easy peasy lemon squeezy. This toasted double decker is what dreams are made of. With a short grocery list of: Bread, egg, chicken filet and avocado, it is the perfect start to your day. What we love about these simple avocado recipes is that you can alternate ingredients according to what you like. Meat, no meat? Scrambled, omelette? See where your stomach takes you.

393 kcal | 36 g carbohydrates | 17 g fat | 24 g protein

3. Lunch- Turkey & Avocado Salad

With the second half of your avocado from this morning you could choose to make a delicious avocado-turkey salad that is rich in flavours and nutritious foods. Some tomatoes, carrots, bacon, … Anything can help you top off this salad! With just a touch of rosemary, your salad’s taste will come to life.

This avocado recipe that our Happy Healthy Guide describes includes lettuce, turkey strips, low-fat cottage cheese, cranberries, bean sprouts, blueberries and, last but not least, 1/2 avocado. A lovely and quick mix of ingredients will leave time for you to enjoy your meal and your break.

314 kcal | 22 g carbohydrates | 8 g fat | 38 g protein

4. Lunch- Grilled Chicken & Avocado Wrap

An alternative avocado-filled lunch recipe is this bad boy, the grilled chicken and avocado wrap! Take that left over avocado out of the fridge and get cooking (or grilling). Cut up some chicken, cut up some mozzarella, and finally cut up that ½ avocado. With some added spring onion and grated light cheese, all you still need to do is WRAP IT UP. When this easy combo gets placed between grill plates, and you see that cheese melting, you will be glad to have followed this Fitgirlcode Guide recipe.

582 kcal | 43 g carbs | 27 g fat | 42 g protein

5. Break- Banana & Avocado Smoothie

Did you just get back from the gym? Are you in need of a break right now? Make this energetic, protein-rich smoothie from our Fitgirlcode Guide. Here is how you get it done:

  • 200ml of water
  • 1 Banana
  • ½ Avocado
  • 1 scoop of whey protein
  • 10gr/ 1 tablespoon of cacao powder
  • Pinch of salt

Get your juices flowing once again and enjoy this smoothie no matter where you are. Your ½ avocado will be well spent, TRUST.

385 kcal | 39 g carbs | 16 g fat | 25 g protein

6. Dinner- Salmon with Rice & Avocado

This late night get together is perfect to celebrate the end of your day in front of the TV, surrounded by a blanket. A quick gathering of some grilled salmon, brown rice and avocado, makes for a perfectly healthy and balanced meal. For extra flavour try adding eggs, broccoli, nuts and/or mushrooms, as our Happy Healthy Guide suggests.

489 kcal| 44 g carbohydrates | 19 g fat | 35 g protein

It is always an icky feeling throwing away food, so hopefully these avocado recipes will help you avoid throwing away avocado and maybe even a few more ingredients? Tell me if you liked the avocado recipes in the comments, or give more suggesting to your fellow Fit Girls.

Inspired by these recipes? Go check out our guides >


5x mealprep recipes that are anything but boring

Mealprepping comes with so many advantages. Not having to wake up n the morning to make your lunch because you already have a Tupperware container set for you to go. Or coming home after a long busy day and not having to go to the grocery store and then cooking on top of that. Nope, there’s a delicious dinner already set for you in the fridge. Some people prefer to cook a large amount on Sundays that will last the entire week. I’m more of the type that makes a big portion the night before and then taking the other half for lunch the next day. Whenever and whatever you do: the following recipes are the perfect additions to your mealprep recipes that you’ve already got!

Source: Minimalist Baker

Vegan Salad with sweet potato and chickpeas


For the salad:

  • 200 gram sweet potato
  • 400 gram chickpeas
  • 30 ml coconut oil
  • 2 to 3 tbsp tandoori masala seasoning mix
  • 1/8 tsp salt
  • 1 tsp coconut sugar
  • 1 big bundle of kale
  • optional: 1/4 tsp turmeric
  • optional: 2 to 3 tbsp pumpkin seeds

For the dressing:

  • 55 gram tahini
  • 1 tbsp maple syrup
  • 2 tbsp fresh lemon juice
  • 1 to 2 tbsp hot water

How to make this filling salad? This is how!


Source: Damn Delicious

Greek Chicken Bowl


  • 1 cup brown rice
  • 680 gram cherry tomatoes

For the chicken:

  • 900 gram chicken breast fillets
  • 1/4 cup olive oil
  • 3 cloves garlic
  • juice from 1 lemon
  • 1 tbsp red wine vinegar
  • 1 tbsp oregano
  • salt and pepper

For the salad:

  • 2 cucumbers
  • 1/2 cup red onion
  • juice from 1 lemon
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 cloves knoflook
  • 1/2 tbsp oregano

For the tzatziki:

  • 1 cup Greek yoghurt
  • 1 cucumber
  • 2 cloves garlic
  • 1 tbsp dill
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp mint
  • salt and pepper
  • 2 tbsp olive oil

This bowl looks so good! Too much work? Buy a health tzatziki in the store and save some time.


Source: Simply Quinoa

Quinoa with roasted vegetables and tempeh


  • 3 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tbsp Italian seasonings
  • salt and pepper
  • 1 package of mushrooms
  • 2 zucchinis
  • 2 carrots
  • 2 red paprikas
  • 1 red onion
  • 2 packs of tempeh
  • 3 to 4 cups quinoa (cooked)

This vegetarian quinoa sounds so delicious to me!


Source: Popsugar

Homemade tuna salad wrap


  • 2 wholewheat wraps (or pita breads)
  • 1 can of tuna
  • lemon juice from two wedges
  • 2 tbsp olive oil
  • 1/2 red onion
  • 1/2 cup red paprika
  • 1tbsp parsley
  • salt and pepper

This meal is packed with protein, making it Fit Girl-proof!


Source: Eazy Peazy Mealz

Italian chicken bowl with vegetables


  • 900 gram chicken breast fillet
  • 1 1/2 cup broccoli
  • 1 red onion
  • 1 cup plum tomatoes
  • 1 zucchini
  • 2 tsp knoflook
  • salt and pepper
  • 2 tsp basil
  • 2 tsp marjorom
  • 2 tsp rosemary
  • 2 tsp thyme
  • 1 tsp paprika powder
  • 2 tsp olive oil
  • 2 to 4 cups (cooked) rice

This tasty chicken bowl has the opportunity to become a weekday staple!

What are your go to meal prep recipes? Go on and share them with me 🙂 


5x zucchini noodles

One thing that I love is eating pasta. So, when I try and lose some weight pasta is the thing that I miss the most. To replace this high-carb craving desire for pasta, I started to look for recipes that resembled my favorite meal but which I could enjoy guilt-free. Zucchini is a great pasta replacement. It has a similar texture, is gluten-free, low-carb and healthy! Take a look at some of my favorite recipes below. 

zucchini noodles

Source: Inspired taste

Garlic and parmesan zucchini noodles


  • 4 medium zucchini
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon minced garlic
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 2 medium tomatoes
  • 1/2 cup shredded parmesan cheese
  • 1 cup basil leaves
  • 1 teaspoon cornstarch
  • 2 teaspoons cold water
  • salt

This classic noodle recipe is low in calories but oh so tasty! This is how to make it.

zucchini noodles

Source: the fitnessista

Zucchini noodles with cashew cream


  • 2 large zucchini
  • 1 cup raw cashews
  • 3 tablespoons nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • juice of 1/2 lemon
  • salt and pepper
  • 3 tablespoons sundried tomatoes
  • 6 ounces marinated artichoke hearts
  • 2 tablespoons fresh basil

This creamy pasta is the ultimate craving pleaser! Take a look at the instructions here.

zucchini noodles

Source: lemons & basil

Zucchini noodles with lentils


  • 2-3 large zucchini
  • 1/2 cup dried lentils
  • 1 14.5 oz can diced tomatoes
  • 6-7 tablespoons (bit less than ½ cup) tomato paste
  • 1/4 medium red onion
  • 2 small garlic cloves
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 3 teaspoons spaghetti seasoning
  • 1/8 teaspoon crushed red pepper
  • 2 tablespoons parmesan cheese

This lentil marinara gives the traditional bolognese a healthy and vegetarian twist. This is how you can make it yourself.

zucchini noodles

Source: pinch of yum

Chicken parmesan zucchini noodles


  • 1/4 cup whole wheat breadcrumbs
  • 1/4 cup panko bread crumbs
  • 1/4 cup Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • salt and pepper
  • 2 tablespoons oil
  • 4 chicken breasts
  • 1 1/2 cups tomato sauce (this recipe uses DeLallo Creamy Vodka)
  • 4 slices fresh mozzarella cheese
  • 2 zucchinis

This healthy chicken parmesan is an all-time favorite! This is how you can make it at home.

zucchini noodles

Source: get inspired everyday

Zucchini noodles with roasted red peppers


  • 2 roasted red peppers
  • 1 tablespoon extra virgin olive oil
  • 2 ounces soft goat cheese
  • 1 teaspoon sea salt
  • 1/4 cup extra virgin olive oil
  • 1/2 cup minced onion
  • 2 cloves garlic
  • 1 teaspoon sea salt
  • 2 pounds zucchini
  • Toppings: chopped fresh parsley, freshly grated parmesan, goat cheese, freshly ground black pepper

This veggie based sauce is healthy and creamy! This is how you ca make it.

There are so many different zucchini noodle recipes out there. These are some of my favorites, but what are yours? Let me know in the comments below! 

Source (header): Inspired Taste

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.


5x Healthy Tacos

Yummy! Tacos are sooo tasty. But, like so many other tasty foods, they are not always the best for Fit Girls with a strict schedule due to all the calories and macronutrients they are trying to maintain. We believe that you shouldn’t just ban all nice foods from your diet, so, we started to look for healthier variations of the traditional taco. These recipes are perfect for your taco-cravings! 


Carrot Taco Shells


  • 1½ cup grated carrot + ½ cup tap water to cook
  • ½ cup grated cheese
  • 2 eggs
  • 3 tablespoons of gluten-free oat flour
  • Salt and pepper to taste

An easy way to make healthy tacos is to replace the shell with lots of veggies! Take a look here for the full recipe.


Taco shells with spinach


  • 4 oz spinach
  • 2 eggs
  • 4 tablespoons almond flour
  • ½ cup grated cheese
  • 2 liters boiling water

Not a big fan of carrots? No worries! Here you can take a look of how to make a soft taco shell with spinach.


Sweet potato tacos


  • 2 sweet potatoes
  • 1 cup black beans
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • ¼ cup green onion
  • 1 teaspoon lime juice
  • Optional toppings: chopped tomatoes, sliced avocado, hot sauce, salsa

Sweet potatoes are delicious on their own, but especially in taco-form. Here you can make this tasty recipe yourself.


Lettuce and Turkey Tacos


  • 1 pound ground turkey (also possible: ground beef or shredded chicken)
  • 1 red onion
  • ⅔ cups water
  • 1 oz taco seasoning
  • 15 oz black beans
  • 1½ cups diced vegetables (such as: tomatoes, bell peppers, corn, red onion)
  • ½ cup black olives
  • 12 romaine lettuce leaves
  • 1 cup sour cream
  • 2 cups shredded cheese

Swapping a taco shell with a lettuce leaf is one of the easiest ways to make the recipe more healthy!


Taco Bowls with Quinoa


  • 1½ cups quinoa
  • 1.3 oz taco seasoning
  • 14 oz black beans
  • 8 oz shredded cheese
  • 3 cups chopped lettuce
  • 1-2 tomatoes
  • 1 avocado
  • 1 small can sliced black olives
  • salsa
  • sour cream

Are you only craving the taste of tacos and not the crispy shells? They try out this quinoa taco bowl!

In the mood for Mexican now? Also take a look at at these delicious wraps

Source (header): A Dash Of Megnut

5 healthy lasagna recipes

Lasagna is one of my favorite meals of all time. I prefer to make a super-cheat-meal version of lasagna, including three kinds of cheese. This, sadly, does not fit every day in my macronutrients. Nevertheless, I still love to put a large dish of lasagna on the table on a cold evening, enjoying it’s delicious taste. Lasagna is an easy dish to prepare, it is warm, filling and always tasty with a salad. So, I went on a quest to find five healthy lasagna recipes that could be eaten any day. Enjoy!

healthy lasagna

Source: Kirbie Cravings

Lasagna with ‘cauliflower-pasta sheets’


  • 5 cups cauliflower rice
  • 2 large eggs
  • 1 tablespoon olive oil
  • 1/2 cup onions
  • 1 Ib low fat ground beef
  • 13 oz diced or crushed tomatoes
  • 1 cup tomato sauce
  • 1 teaspoon Italian seasoning
  • salt and pepper
  • 2 cups shredded mozzarella cheese
  • 1/4 cup parmesan cheese

Have you ever tried to make lasagna sheets from cauliflower before? Me neither! The recipe to try it out can be found here.

healthy lasagna

Source: Recipe Runner

Zucchini lasagna rolls


  • 8 ounces part skim ricotta cheese
  • 4 ounces low fat cottage cheese
  • 3 tablespoons parmesan cheese
  • 2 tablespoons fresh parsley
  • 1 tablespoon fresh basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • Black pepper to taste
  • 2 large zucchini cut lengthwise into 8 (1/4 inch thick) slices
  • 1 mild Italian turkey sausage, cooked and crumbled (optional)
  • 1 cup marinara sauce
  • 1/2 cup shredded part skim mozzarella cheese

Want to try these lasagna rolls for yourself? Lake a look at the recipe here.

healthy lasagna

Source: Donna Hay

Lasagna with sweet potato, eggplant and cauliflower


  • 35 ounces eggplant
  • 2 sweet potatoes
  • Extra virgin olive oil
  • Sea salt and cracked black pepper
  • 25 ounces silverbeet (swiss chard)
  • 1 cup basil leaves
  • ¾ cup grated mozzarella

For the cauliflower-bechamel saus 

  • 70 ounces cauliflower florets
  • 1 teaspoon extra virgin olive oil
  • 1 brown onion
  • 2 cloves garlic
  • ⅓ cup milk
  • 1 teaspoon sea salt flakes
  • ½ cup finely grated parmesan

Here is the recipe for this veggie-stuffed lasagna.

healthy lasagna

Source: White on rice couple

Zucchini Lasagna

  • 18 ounces tomato saus
  • 4 pounds zucchini
  • 1 ½ cups ricotta
  • 1 cup shredded Parmigiano Reggiano cheese
  • 1 large egg
  • ¼ cup chopped Italian parsley leaves
  • Fresh cracked black pepper to taste
  • 4 ounces grated mozzarella
  • 4 ounces grated smoked gouda, cheddar, jack or any good melting cheese

Due to all the cheese it may be a little less healthy than the rest, but still worth a try! This is how the delicious dish is made.

healthy lasagna

Source: a sweet pea chef

Lasagna with Sweet Potato


  • 1 tablespoon olive oil
  • 2 medium sweet potatoes
  • 1½ lbs. lean ground pork
  • 1 egg
  • 2 cups cottage cheese
  • 2½ cups tomato sauce
  • 8 cremini mushrooms
  • ½ yellow onions
  • 2 clove garlic
  • ⅓ cup chopped parsley
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 8 oz. mozzarella

Here you can find the steps to how this delicious lasagna is made.

Will you try one of these healthy lasagna recipes or do you already have a recipe of your own? 

Diet tip! Here are 7 healthy meals with 500 calories or less for you to try!