Classic goat cheese salad with honey and pear

I’ve never been a fan of cheese really. But lately, I just. can’t. get. enough. of. goat. cheese.! I’ve been experimenting a lot with it, making loads of salads (it just goes with everything!) and then I made this one which was too good not to share.

Honey, pear and goat cheese are a classic combo for a good reason. Add some pecans and dried cranberries and it almost can’t get any better. Try it yourself!

To make this classic goat cheese salad with honey and pear for 2 persons, you’ll need:

  • 2 big handfuls of mixed greens
  • 120 g mixed grains
  • about 120 g of goat cheese
  • handful of pecans
  • small handful of dried cranberries
  • 1 cucumber
  • 1 large red onion
  • 1 large ripe pear
  • a few thyme twigs
  • bit of olive oil
  • 1 tsp cinnamon
  • 2 tbsp honey
  • some sea salt


Now what?

Cook the mixed grains. Chop up the red onion and fry it in a little bit of olive oil. Turn the heat low, add the pear (chopped), some whole thyme twigs and also some tops of the thyme twigs, and let it simmer. In the mean while, put the mixed greens, cucumber (chopped into little bits) and the mixed grains in a bowl and gently toss it. As soon as the pear goes a bit softer, add the cinnamon and a tiny bit of sea salt, and when it’s ready to take off the heat, add the honey and stir. Take out the whole thyme twigs. Add it to the salad bowl, followed by the pecans, dried cranberries and most importantly, the goat cheese. Et voilà! Enjoy 🙂

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
  • ½ red bell pepper
  • 100 g sugar snaps
  • 50 g peanuts
  • 1 small onion (finely chopped)
  • 80 ml chili sauce
  • 1 lime (juice)



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!



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


  • 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)

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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 ½  cup white beans, drained and rinsed
  • 300 gram or 1 ½  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:

Summertime couscous salad

This couscous salad is both fresh and filling and is as healthy as can be! It’s a really good recipe to make a huge batch of which you can then eat for multiple meals. Yum!


  • couscous
  • tofu
  • chickpeas
  • cucumber
  • red bell pepper
  • juice of one lemon
  • cumin (powder form)
  • salt, black pepper and cayenne pepper if you like it hot
  • coconut oil (extra virgin olive oil works too!)
  • optional to garnish: rucola, sprouts


Preparation (3 minutes)

  1. Prepare couscous according to package instructions, set aside and let cool.
  2. Peel and chop cucumber into small pieces, chop bell pepper into small pieces.
  3. Drain canned chickpeas.

Tofu (10-15 minutes)

  1. Slice the tofu into long, thin pieces
  2. Wrap tofu in a paper towel and place it on a plate. Put another plate on top of it and then place something heavy on that plate to then let it sit for 5-10 minutes (the goal is to get as much moisture out of the tofu as possible).
  3. Chop the tofu into bite-sized rectangular blocks.
  4. Heat up 1 tablespoon of coconut oil over medium heat in a pan and sprinkle a generous layer of cumin, salt, black pepper and cayenne pepper to taste.
  5. Place the tofu blocks in the pan and let them cook for about 4 minutes on each side. The tofu should take on the color of the cumin (light brown). You know the blocks are fried to perfection when each side is slightly crunchy.

Assembling the salad (1 minute)

  1. Mix tofu, bell pepper, cucumber, chickpeas and couscous.
  2. Drizzle lemon juice and add zest over mixture.
  3. Season with additional salt and black pepper.
  4. Garnish with rucola and sprouts as desired.
  5. Your summertime couscous salad is ready to be devoured!

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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Spring roll sushi with broccoli sprouts

We love light and easy meals that don’t take much preparation time! This spring roll sushi with broccoli sprouts is the perfect light snack for any party, a delicious lunch or even the most amazing dinner. It really doesn’t get much healthier than this! Plus, they look really nice, so if you’re looking to impress someone, this recipe is perfect 😉 Now without further due: here’s how to make them!


  • 10 rice paper rolls
  • 1 avocado
  • 1 large carrot
  • 1 red bell pepper
  • ½ cucumber
  • 2 cups of broccoli sprouts
  • Soy sauce for dipping

I usually don’t eat broccoli sprouts very much, but after a little bit of research I found out these tiny babies are so good for your health! Just 10 grams of broccoli sprouts equals the same amount of anti-oxidants as 300 to 500 grams of regular broccoli. Talking about superfood! This anti-oxidant helps your body to strenghten your immune system. Next to that, it also contains a high dose of vitamin C and E. So be sure to try them out, they have so many benefits for your health ánd they are really tasty!


  1. First, peal the carrot and cut up all the veggies into sticks, including the avocado.
  2. To make the rolls, simply place the rice paper into a bowl of warm water for 2 seconds then allow to soften for another few seconds.
  3. Once soft, place the veggie sticks in the middle and place a small hand of broccoli bean sprouts over them
  4. Fold both the left and right sides of the paper over and then roll.
  5. Continue to do this for all 10 rice papers.
  6. Cut them carefully in the middle and there you have your spring roll sushi!

See how easy it is? Try it for yourself! I would love to see how your spring rolls turned out so make sure to tag your pictures with #fitgirlcode! Also make sure to follow #FITGIRLCODE on YouTube for more videos like this 🙂

Meat balls with couscous

In my search for lunch box recipes – as an alternative for the daily sandwich lunch, I would like to share these meat balls with couscous with you which is also suitable to have for dinner. It also reminds me of that one time in work where I had to sit on my own in an empty office with the window wide open as the smell of garlic reached all my colleagues. Ah well, I promise you, these balls are tasty to the max!

Meat balls with couscous

  • 2 portions
  • preparation: 20 minutes
  • cooking: 25 minutes


    • 1 egg, beaten
    • 1 medium onion, finely chopped
    • 4 garlic cloves, peeled and crushed
    • Ketchup, 1 tbs
    • Handful of parsley
    • Paprika powder, 1 tsp
    • Cumin powder, 1 tsp
    • Bread, 1/2 slice
    • Minced beef, 200 g / 7oz
    • Olive oil, 3 tbsp
    • Chopped tomatoes, 230 g / 8 oz in tin
    • 1 Medium tomato
    • Water, 90 ml / 3 fl. oz
    • Couscous, to serve


  1. Put the egg, onion, half of the garlic, ketchup, parsley, paprika and cumin powder in a large bowl.
  2. Soak the bread in water, then squeeze to drain. Break it into small pieces and add to the bowl.
  3. Mix in the minced beef until it is well combined. Season with salt and pepper to taste.
  4. Wet your hands and form small balls from the mixture.
  5. In a large pan, heat the olive oil over high heat, then carefully add the meatballs.
  6. Fry the meatballs for 3 minutes on each side, then remove from pan.
  7. Place the tinned and fresh tomatoes, water and the remaining garlic in a saucepan.
  8. Season with salt and pepper to taste.
  9. Gently place the meatballs inside the saucepan and bring to boil.
  10. Simmer over medium heat for 15 minutes. Meanwhile prepare coucous according to the instructions on the packet.

In your lunchbox arrange a layer of couscous and top with a portion of the meatballs.

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 ~

HelloFresh: healthy food and recipes delivered at your door

As a clean eater, I am always experimenting with healthy recipes. But even I, as a kitchen princess, sometimes need some new inspiration. This is when I decided to give HelloFresh a try. 

HelloFresh brings a twist to home cooked meals. They do it all. From creating the recipes, to planning the meals, to grocery shopping, and even delivering all of the ingredients right to your door! The only thing you have to do is follow the recipe and cook.


Each week the team creates recipes that feature seasonal ingredients to create a sophisticated mix of both exotic and comforting dishes. You can order your box online and choose between the original box or a vegetarian box. The box full of fresh ingredients and exciting recipes will be delivered right at your door.

The first box

HF3As soon as the delivery guy rang the doorbell, I got super excited. There it was, a box filled with fresh veggies, proteins, spices and a recipe book for 3 meals. The first recipe I made from the box was a potato salad with smoked forel, radish and yoghurt dressing. To be honest, I’m not the salad-kind of girl so a salad with these ingredients (and that for dinner…) was something really new for me. I just followed the recipe, went with it and it turned out really well. A super delicious salad that I will definitely make again soon.

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Marinated tempeh Indonesian style

Indonesian cuisine is very suitable for delicious dishes that originate from improvisations. This dish releases a real flavor explosion. When I was still living at my mom’s place, we frequently ate tempeh in all kind of varieties. It’s not just a super-versatile meat substitute but is also highly nutritious. You can fry tempeh until crisp or bake it as a meat substit ute ina roti dish Do you have some leftovers? Take it the next day with you to school or work because it is tremendously tasty whether hot or cold.

What does it do with my body ?
Tempeh consists out of a lot of protein and thus contributes to an adequate daily protein intake. It also contains isoflavones, saponins, minerals and vitamins and especially isoflavones which have a very positive effect on our bones as they strengthen it. Saponins lower cholesterol levels and boost our immune system, it is even claimed that it reduces the risk of cancer and heart disease significantly.


• 80 ml ketjap Manis
• 1 teaspoon of palm sugar
• a pinch of Laos, Sereh and gingerroot
• 1 teaspoon of 5 spices
• 120 gr cubed tempeh
• 1 teaspoon of sambal Manis
• 1 teaspoon of tamarind paste
• 1 whole paprika
• 1 teaspoon of garlic paste

Preparation of the marinade
1. Put the soy sauce in a bowl large enough to be able to add the tempeh later on
2. Add the palm sugar and the five spice mix to the soy sauce and stir briskly. The soy sauce slightly begins to foam and that means the sugar is absorbed by the sauce
3. Then add the sambal, garlic paste, tamarind paste and a pinch of Laos, Sereh and gingerroot to the marinade and stir it again firmly until all spices are included in the marinade
4. If you haven’t done it already, cut the tempeh into cubes and add them to the marinade and let all the blocks soak well in the marinade. Let the tempeh absorb the marinade about thirty minutes and scoop the tempeh every ten minutes.


Preparation of the tempeh
1. Put a tablespoon of coconut oil in a pan and let it melt
2. Fry the paprika until they soften a bit
3. Add the tempeh and the rest of the marinade to the paprika and cook for about 15 minutes on a low heat with the lid on the pan

Serve alongside the marinated tempeh also 100 gr of cooked rice (pandan, basmati or brown rice for example). For this dish I like to serve pandan rice because all the flavors really come into their own right, but any other type of rice is fine!

Makan, makan!


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!


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



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.



3 recipes that taste good and look good

My Instagram feed is always full of flavoursome looking food, I can almost smell the spices or taste the sugar from a single picture. Feeling inspired (and hungry) to rustle up something adventurous, I search for new recipes to try out. But so often when scrolling through one culinary creation after another on Pinterest,  I get half way through the ingredients list and think, “It would never turn out like that if I made it. I won’t waste my time and money”.

3 recipes that taste good and look good

If you’re like me, someone who finds cooking a necessity to eat rather than a joy, the key to maintaining a healthy and balanced diet is mixing up your weekly menu with recipes that won’t break the bank or your mood when trying it out for the first time.

So here are three pixel perfect recipes that are guaranteed to get mouths watering on and offline. Having made these recipes myself, I can testify that they really taste as good as they look.

Crust-less Spinach, Cheese and Tomato Quiche

Whether you are avoiding pastry due to dietary requirements or choosing to eat a cleaner, non processed diet, this dish delivers. Thanks to a blend of fromage blanc and milk, it is so much more than an oversized omelette. Perfect for breakfast, lunch or dinner, the light but utterly satisfying texture holds up really well, so you can proudly slice and serve it to guests with roasted sweet potatoes, a salad or on its own.



1 tsp of olive oil

2 small garlic cloves minced

1 medium onion

2 large tomatoes

200g of fresh spinach

4 medium eggs

200ml of milk

5 tablespoons of 0% natural fromage blanc

75g grated parmesan

100g of mixed grated cheese. I used a shop blend of Edam, Gouda and Maasdam but any medium to strong mix, that’s not too overpowering will go well with the spinach.

salt and pepper.


  • Preheat the oven to 220c.
  • Heat the oil in a pan, add onions, garlic and spinach and cook until slightly wilted then remove from the heat.
  • In a large jug beat together 4 eggs, then add the fromage blanc and milk. It will be quite thick but whisk until smooth and lump free.
  • Add grated cheese mix and a sprinkle of salt and pepper to the jug.
  • Combine spinach from the pan to the egg and cheese mixture, stirring gently.
  • Grease a pie dish with non-stick spray, a rub of butter or olive oil.
  • Evenly pour the mixture into the dish. Place thinly sliced tomato on the top and sprinkle with parmesan cheese.
  • Place the pie dish on a baking tray in the middle of the oven and bake until the top is golden brown and centre is not runny, around 35- 45 minutes.

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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!


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.


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

Cauliflower curry with sprouty mix

It’s time for another video of Anne’s Kitchen Stories! Last time I showed you how to make a broad bean salad, this time it’s time for a cauliflower curry. This recipe is very easy to make and super yummy! It’s full of veggies too and the sprouts provide the perfect vegetarian source of protein. So let’s get cooking!

First let me tell you a little something about the sprouty mix in this dish. I wasn’t very familiar with them but decided to try them out and do a little research why these things are so good for you. The sprouts in this mix are adzuki beans, orange lentils, chickpeas and green peas. Turns out that both chickpeas and adzuki bean sprouts are full of protein, adzuki bean sprouts are also great for digestion and the orange lentil sprouts are rich in iron. Adzuki beans are a great source of vitamin B6, C and B11 as well. In short, the sprouty mix will provide you with energy, solid bones and a good immune system. Who would have thought that these little babies can provide such great health benefits? Perfect for a Fit Girl!


  • 400 ml coconut milk
  • 350 ml vegetable stock
  • 1 cauliflower, broken into large florets
  • 300 grams snow peas
  • 1 medium onion
  • 1 cup of mixed sprouts (you can buy this mix in every supermarket, it consists of adzuki bean sprouts, orange lentil sprouts, chickpea sprouts & green pea sprouts)
  • 1 cup of alfalfa sprouts
  • 3 tablespoons of curry powder
  • 1 tablespoon of turmeric
  • 1 tablespoon of cumin
  • 1 tablespoon of coconut oil/olive oil
  • Handful of coriander leaves, chopped roughly
  • Salt and pepper
  • Optional: rice for serving

Cooking instructions

If you choose to add rice, then cook the rice in a saucepan according to the package instructions. Start by chopping the onion and preparing your cauliflower. Preheat the oil in a large saucepan over medium heat. Then cook the onion and add the cauliflower florets as soon as the onion softens. Stir fry for about 8 minutes.

In the meantime, prepare your vegetable stock. Next, add the vegetable stock, coconut milk, snow peas and all the spices to the onion and cauliflower. Allow to heat up and then bring to low heat and let it simmer for 10 minutes. Add the mixed sprouts, bean sprouts and salt and pepper to taste and allow the sprouts to warm up in about 5 minutes. Top with coriander and serve with rice.

Now your dish is ready to serve, enjoy!

Healthy and Tasty Asparagus

You probably noticed it already, but for the sake of it: IT’S ASPARAGUS SEASON! Asides from green asparagus, you will also find the white variation at the supermarket. Naturally, you can always make them the old fashioned way with a creamy cheese sauce, butter, egg, some potatoes and ham. Delicious (obviously), but nonetheless not the healthiest… But fear not! I have found a healthy and super easy recipe that’s just as tasty!

For this recipe you will only need a few ingredients: green or white asparagus, an egg and cottage cheese. Did you know? Asparagus are rich in fibre, vitamin A, B1, B2, B6, C, E and K. They’re also packed with minerals, potassium, magnesium, calcium, zinc and phosphorus. For this and so many more reasons, asparagus made it to the top of my superfoods list and a #1 for a balanced nutrition.


Ingredients (1 portion)

  • 1 egg
  • 100g cottage cheese
  • 350g asparagus
  • lemon juice
  • garlic powder
  • salt and pepper

Cooking instructions

  1. Boil the egg for about 5 minutes (depending on how soft you want it to be).
  2. Meanwhile, cut the (hard) ends of the asparagus. If you use white asparagus, you’ll also have to peel them.
  3. Season the asparagus with some salt, pepper, garlic powder and lemon juice.
  4. Grill for about 5 minutes in a griddle pan (white asparagus take a little longer).
  5. Serve the asparagus on a plate. Cut the boiled egg and put it on top of the asparagus. Finish it with the cottage cheese and add the salt and pepper to taste. Enjoy this delicious spring meal!

For more healthy and delicious recipes check out my bog

Easy and clean spring salad with a bite

There’s just something about spring, that makes me want to eat even more greens and fruits than I normally do. I love salads, not only because they are fresh and light, but also because you can take them with you. When you want to chill in the park with friends, a salad is the perfect solution.

Easy and clean spring salad with a bite
This super easy salad I made because I got inspired by two girls eating a salad in the sun! I couldn’t see exactly what the ingredients were, but the grapes and gorgonzola combination caught my attention.


– Schwiss chard

-muscat grapes

– gorgonzola

– walnuts or cashews

– hemp seeds

– apple vinegar



The Schwiss chard and the muscat grapes make this salad a beauty. I love using the pretty and colorful versions of normal ingredients, so that a simple recipe like this looks a bit more exclusive. The gorgonzola gives the salad a bite, so be sure to crumble that in tiny pieces so it doesn’t overrule the fine tastes of the rest. I sprinkled apple vinegar for the freshness, and a bit of honey to make it sweet. Honey and gorgonzola go great together! I used walnut because I forgot to buy cashews, and I think the taste of cashew nuts would fit a bit better. The nuts and the hemp seeds are a source of protein.

Enjoy this amazing springtime dish!

Be sure to follow me on Instagram for more foodspiration 😉

Surinamese dish: Telo

I love to experiment with spices, herbs and unknown cuisines. It broadens your palet of choice and makes a food lover’s live a little bit more exciting! Here is a recipe for the Surinamese dish: Telo

Suriname is the smallest Caribbean country in South America. In the Netherlands you find a lot of spots and places where you can eat Surinamese food. Popular in the Netherlands are buns stuffed with a surinamese recipe such as: pom, dried cod, yardlong beans and shrimps, pulled pork etc. The reason why we have a lot of Surinamese cuisine in the Netherlands, is because we have a large Surinamese population. Our awesome Fit girl sisters Iris and Ilrish are Surinamese.

A while ago I was at one of Rotterdam’s famous Surinamese eating spots “Warung mini”. They serve the stuffed buns and other delicious dishes. My favorite stuffed bun is the one with the cod called “Broodje Bakkeljauw”. On the menu card I saw a dish with this fish and something else called cassava.


Cassava is a Brazilian Arrowroot known to be used in Caribbean kitchen. The root can be boiled, fried, steamed, baked, grilled or mashed, and is sometimes even dehydrated to form a powder to make bread or dumplings. Mostly for cooking the skin is removed and you only eat the pale white interior.

The dish was called Telo. It’s the dried cod fish “Bakkeljauw” with fried cassave. Sooo tasty! Amazed by its flavours and textures I needed it to try to cook in it myself! 😀

Telo: What do you need? (2 pers)

– 1 whole cassave (skin peeled of and chopped in long cubes)

– 2 tbl spoons of olive oil

– 1 dried salted cod filet

– 1 sliced garlic clove

– 1 cube sliced madame jeanette

– 2 cube sliced tomatoes

– 2 tbl spoons of tomato paste

– 1 whole cube sliced onion

– 2 tbl spoons of honey (traditionally you make it with sugar, but I wanted to use a natural sweetener)

– 1/2 lime

How to make Telo?

The Cassava. So you have rasped the cassava skin off and chopped the root in long cubes (a little bit like very thick fries). Cook the cassava in boiling water for 5 minutes so it becomes a little bit soft. After cooking them you bake the fries in a pan with 1 tbl spoon of olive oil. Normally you deepfry the cassave but I wanted to make the dish healthier and less greasy. Bake them until they are beautifully golden brown and thrown in a pinch of pepper or salt if you like that.

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Spicy nacho dip with avocado, quark and goat cheese

I’ve always loved sauces, dips and things to dip in sauces and dips. I bought pre-fabricated guacamole for my nachos and burritos. But I recently found out that some of those dips, actually contain less than 1 percent avocado! Holy guacamole: that’s just insane. That should be the main ingredient.

Spicy nacho dip with avocado, quark and goat cheese

Since I’m into clean eating I’m trying to recreate the things I used to buy in jars myself. The homemade versions are always better! I’ve made regular guacamole a few times, but this time I wanted to make a fresher version, that feels a bit lighter. I used avocado (healthy fats!) and quark (protein!) as the main ingredients. Then I added whatever and this little recipe came up.

Here’s some guilt-free dipping!


Los ingredientes

For 2 people dippin’:

– 1 ripe avocado

– 3-4 tablespoons of quark

– 2 tablespoons of goat cheese (or gorgonzola, as shown in the pictures)

– 2 garlic cloves

– chili pepper flakes

– 1 teaspoon lime juice

– 1 teaspoon of hemp seeds

– 1 teaspoon of chia seeds

– salt & pepper

– optional spices : onion powder, garlic powder, cayenne powder, paprika powder, curry powder. Just try something new each time!

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Lazy foodie tries the HelloFresh box

I’m a food lover, I could literally eat all day long. Sweet and savoury, food is my friend. Nowadays of course the healthy, homemade dishes are my favorite. BUT: I’m a bit of a lazy cook. Recipes have to be simple and must not contain more than 6 ingredients, or I lose my focus. And I’m always indecisive of what to eat.. So last week I tried a HelloFresh box for the first time.

IMG_5644In one box, you find the ingredients for 3 healthy meals for 2 people and it gets delivered right at your doorstep. If you are on your own, the box is enough for one whole week. If you want to make dinner for 3 or 4 people you can add extra vegetables or make a simple salad on the side.
Since I am a vegetarian I chose the Veggiebox. When it arrived I immediately started smiling: opening a box full of fresh, delicious, colorful goodies is a joy in itself! There were different kinds of vegetables, cheeses, a bag filled with herbs and a great how-to-do-this-recipe booklet in the box.
I read the recipes and got excited to try these yummie things. The three meals I got were very different, which I liked. The booklet had beautiful pictures and simple steps so nothing could go wrong in the making of these dinners.
I decided to still have my Sunday cheat-meal and start working with this box on Monday. Literally a ‘fresh’ start of the busy week I had.

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Pasta Salad Galore: 7 Spring Picks

Fit Girls know how important food prep is to be able to keep up leading a healthy lifestyle with a balanced nutrition! Pasta salads are a great, refreshing spring meal choice that don’t take up a lot of time, just a little inspiration. Because we all have a moment when we just don’t know ” What the hell am I gonna cook today?” here’s a top 7 of pasta salads galore to brighten up your day!

Tip: Go for the whole wheat pasta as a healthier choice!

Pasta Salad Galore: 7 Spring Picks

Because I’m a big fan of the Greek cuisine, first on the list is a fluffy pasta pick involved in a lovely affair with feta cheese! Yum!

1. Greek pasta salad with crab & feta cheese 

Greek Pasta Salad with Crab and Feta

You’ll basically need some pasta, canned crab flakes, broccoli, red and orange bell peppers, zucchinis, cherry tomatoes, a spring onion as well as some spices like oregano and basil to flavour up the dressing.  Delicious!

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