Sweet potato pancakes

I don’t like labeling myself, but if there’s one word that I do like to use is: balance. I’m always trying to find a balance with everything I do. Whether it’s with yoga, food or my daily life. To me, living a balanced lifestyle means balancing out the good with the bad. When it comes to food, its important to become aware of what you’re fuelling your body with and the energy that comes along with it.

For the past 3 years I’ve been experimenting with clean-eating and trying to transform unhealthy dishes into cleaner and healthy recipes. Ofcourse I’ll be sharing a few of these recipes here too. My weekends are always filled with lots of baking and especially on Sundays: #pancakesunday. Here’s the recipe of last Sunday’s breakfast.

Sweet potato pancakes
Yes, that’s right. A pancake made with sweet potato. Making pancakes with sweet potato gives them a naturally sweet flavour. The sweet potato gives the pancake a moist and fluffy consistency with a light orange color. These pancakes remind me of my favourite Thanksgiving dish and I’m happy to say that I found a good way to enjoy these flavors more often (not only once a year).


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4 delicious and healthy ice cream recipes

We Fit Girls love ice cream in the summer (and the rest of the year of course). But although we could stuff our faces with Ben & Jerry’s all day, that’s not going to help us to reach our summer goals of looking like a mermaid. Therefore I looked up some delicious and healthy ice cream recipes for you to make at home.


Blueberry protein ice cream

What do you need
1/2 cup cottage cheese
1/2 frozen banana
1/3 cup frozen blueberries
2-3 Tablespoons almond milk
1/4 teaspoon vanilla extract
5-7 drops liquid stevia (optional)
1/8 teaspoon xanthan gum for thickening (optional)

Check out the instructions.

Banana nut chip ice cream


What do you need
3 Bananas, sliced and frozen
1 tablespoon maple syrup
1/2 teaspoon cinnamon
1/2 cup chopped toasted walnuts
1/2 cup mini chocolate chips

Check out the instructions.

Blueberry banana ice cream

What do you need?
2 frozen bananas
1/4 cup frozen blueberries
1 teaspoon pure vanilla extract
Check out the instructions.

Mango and mint sorbet with crushed raspberries

What do you need?
150 grams of frozen mango
50 grams of frozen raspberries
1 frozen banana
10 grams of fresh mint leaves
25 ml water of coconut water

Check out the instructions.

We would love to see if you try one of these recipes. Please tag us if you do.



Overnight Oats

Some of you may know what overnight oats are, but for the ones that don’t know: let me tell you what they are and how awesome they are! Next to green smoothies, overnight oats are on top of my breakfast list and they never let me down!

Oats are full of fibre which helps preventing blood sugar spikes and crashes, aids digestion, and keeps you full longer. I often mix my oats with some flax and chia seeds. This way I provide myself the daily amount of recomended omega 3 fatty acids, plus some extra protein and minerals like calcium and magnesium from the chia seeds. Of course that little tablespoon of chia seeds won’t provide me with nearly enough protein for the day (something superfood-critics might state), but it sure helps getting there.

Due to dairy intolerance, I don’t use regular milk but I switch between almond milk, oats milk, soy milk, spelt milk… basically all the variations out there. If you don’t experience any tummy troubles consuming dairy you could just use dairy milk to add to your oats. I would recommend switching milk every now and then though. Variation is important for health and it keeps things interesting!

 Here is what you need:

  • 1/2 cup of (gluten free) oats
  • 1/2 tbsp flax seeds
  • 1/2 tsbp chia seeds
  • 1/2 cup of almond/hazelnut/rice/cow’s milk
  • 1 tspn cinnamon
  • optional: 1 or maybe 2 tbsps of extra water, depending on how thick you like it

Put everything in a bowl and set in the fridge for at least 3 hours. I always make them in the evening and put them in the fridge overnight. In the morning I often top them with fruit (blueberries are my favourite! low in sugar, full of antioxidents and just super yummy) and sometimes tahini, nuts, or superfoods. 

And there, you have me drooling while writing this post… You just can’t go wrong with oats! Enjoy!! 

My favourite mug cake recipe

Oh mug cakes.. Lately I have this thing for them. They are not only super easy and quick to make, but they are absolutely delicious as well. And of course, super healthy! I played around with different recipes and this was my favorite version; fluffy, moist and soft.


  • 1 egg
  • ½ banana
  • 30 g (vanilla) whey powder
  • 20 g buckwheat flour
  • splash of water
  • 1/2 tsp baking powder
  • pinch of baking salt
  • a mug
  • a microwave

Mash the banana and whisk the egg, and then just all the other ingredients and stir. Pour the dough into a mug and put it in the microwave on 1000W for 3-4 minutes. Done!


But this is only the beginning.. Go crazy with these delicious variation ideas:

  • Use different kinds of whey powder
  • Fancy a pink mug cake? Try some beetroot powder
  • Add some cinnamon
  • Add chocolate chips, raisins, mulberries, coconut, berries, small pieces of fruit…
  • Pour half of the dough in the mug, then add a tablespoon peanut butter and pour the other half on top.. Heaven! Or what about a dollop of Nutella?

Now share your favourite version and don’t forget to tag me on Instagram (@lisacoconut) if you make one!

Quick & Easy Mashed Vegetables With Chicken

It’s time for a dinner recipe again. A healthy mash of sweet potato is very common nowadays, but you can also choose for a mash made of broccoli or cauliflower. Everybody knows broccoli is extremely healthy, but cauliflower should definitely not be underestimated either. It’s a source of vitamin C which increases your immune system and also stimulate detoxification of the liver.

Quick & Easy Mashed Vegetables With Chicken

Add some herbs, pesto and a piece of grilled chicken filet…. Yummm. I love dishes like this because you eat a lot of veggies without even noticing. On top of that: it’s super easy to make!

 Ingredients (1 person)

  • 200 gram cauliflower
  • 200 gram broccoli
  • 150 gram chicken breast
  • 1 teaspoon pesto
  • oregano
  • garlic herbs
  • salt and pepper

How you make it

Cut the broccoli and cauliflower into florets and cook them for 15 minutes in boiling water. Season the chicken with salt, pepper, garlic herbs and oregano. Heat a grill pan. Grill the chicken for about 10 minutes until cooked. Drain the cooked vegetables and mash them. Add pesto, salt, garlic and herbs.

Enjoy your mashed vegetables!

Healthy French Toast

Sometimes simplicity can be soooo delicious! I decided to make some old-fashioned French toast (as we dutchies call it: ‘wentelteefjes’). As you may know I am not in favor of eating bread, but every now and then sourdough bread is fine. I try to limit this to a maximum of two times a week. An egg white, unsweetened almond milk, cinnamon and a slice of sourdough bread is everything you need for healthy French toast.


This is what you need (1 person)

  • 2 slices sourdough bread
  • 1 egg white
  • 50 milliliter almond milk
  • 1 teaspoon cinnamon
  • 1 teaspoon coconut oil

To garnish: blueberries/ blackberries/ strawberries/ raspberries/ honey

How you make it

Mix in a tall dinner plate: egg white, almond milk and cinnamon. Mix well together with a fork. Place the bread slices in the egg mixture, make sure both sides absorb all the moist. The slices bread have to suck up all the egg mixture.

Heat the coconut oil in a frying pan. Fry the soaked slices bread on both sides till they color golden brown. Put the French toast on a plate. Finish with some berries of your choice and/ or some honey. Enjoy!

If you would like to read even more delicious and healthy recipes be be sure to follow me on my BlogFacebook and Instagram!

50 Shades of Red Velvet Pancakes

It’s February and you’ve probably already had an overdose of red and pink, heart-shaped everything, with some juicy, cliche, lovey-dovey quote on it. I know I did. Well, maybe not enough to not try making these healthy red velvet pancakes, just perfect for V-Day! They’re so good, you just might not want to share…

50 Shades of Red Velvet Pancakes



– 1/2 cup roasted red beet puree*  (cooled to room temp.)

– 2 large organic eggs

– 6 tbsp unsweetened almond milk ( I used vanilla-almond milk)

– 1 1/2 tbsp powdered stevia (or sweetener)

-1 tsp vanilla extract

-1 tsp coconut oil

-1 tsp white vinegar

– 1/4 cup coconut flour

– 3 tbsp cocoa powder (unsweetened)

– 1 tsp baking powder

– pinch of salt


* I made the beet root puree the night before. It’s very easy! Preheat the oven at 200 degrees (Celsius),   pick 3 fist-sized beets and gently clean them as best as you can, pack them in aluminium foil, place them in a pan and cook them for about 60 min. When they are nice and tender peel the skin off, roughly chop them and blend everything into a puree. Done!



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Cosmopolitan Cupcakes

Last week there was a huge article about #FITGIRLCODE and me in Cosmopolitan Magazine! Whaaa, have you seen it already? To celebrate this I came up with these delicious and cheerful Cosmopolitan Cupcakes. When I say Cosmopolitan, a cupcake is probably not the first thing you think about. The first thing I think about is the classic Cosmopolitan cocktail.


Hakuna ma vodka! It means no memories for the rest of the night ;-).

The ingredients of this cocktail are: wodka, Cointreau, lime juice and cranberry juice. Super tasty, but not so healthy nor ‘In love with health’ proof. So for this special occasion I made these healthy Cosmopolitan Cupcakes. I’m sorry girls, but I have to skip the wodka and I will replace the Cointreau for some orange zest. But trust me, every bite of this cupcake is a little piece of heaven.

‘You can’t buy happiness, but you can buy cupcakes and that’s kind of the same thing!’


Recipe for 6 cupcakes

  • 125 gram buckwheat flour or grounded oats
  • 1 teaspoon baking powder
  • 75 gram honey
  • Pinch of salt
  • 2 eggs
  • 50 milliliter almond milk
  • 60 gram coconut oil (melted)
  • 1 orange
  • 1 lime
  • 100 gram dried cranberries


  • 200 gram non fat quark
  • 10 raspberries
  • Fresh mint leaves
  • Dried cranberries

How you make it
Preheat the oven to 180 degrees. Mix the flower, baking powder and salt in a bowl. Mix the eggs, milk, honey and oil in another bowl . Grate the zest of the orange and lime and add to the milk mixture. Save the orange and lime to garnish at the end. Add the flour mixture to the milk mixture. Add the cranberries and stir well. Fill the cupcake liners for ¾ with the mixture. Bake for 25 minutes till golden brown.

Mash the raspberries and mix them with the quark. Cut wedges out of the orange and lime. When the cupcakes are baked, let them cool down for 30 minutes. After this you put some of the quark mixture on top every cupcake. Finish it with the orange and lime wedges and some fresh mint leaves.

Enjoy lovelies!


Healthy waffles with home made Nutella

Today there are waffles on the menu! Made of buckwheat and almond flower and home made Nutella on top. Writing this blog and the idea of eating these babies makes my mouth water already… Anyway, both buckwheat and almond flower are considered superfoods. I already explained why buckwheat flower is really healthy in my previous blog about healthy wraps.

But why is almond flower really healthy?
100% almond flower is free from: wheat, cow milk, lactose, heist, casein, soy oil, added salt an
refined carbs, which are sugar! Almond flower is rich in vitamin B1, B2, B6, E and magnesium. Besides that it’s easy to digest and very nutritious.

You’ve probably seen in the picture that this recipe involves chocolate paste as well! Pretty important to mention: it’s a healthy replacement of Nutella! Everyone who is following me on social media knows: this is my absolute number 1 guilty pleasure, or actually, addiction. Although I treat myself once a week with the unhealthy version, I wanted to find a way to eat this more often. With this recipe of my healthy Nutella version you can! You can find the recipe in my blogpost of last week.

The recipe of these healthy waffles are glutenfree, dairyfree, sugarfree and low in carbs.


This is what you need for 1 person

•       Coconut oil
•       2 tablespoons almond flour
•       1 tablespoon buckwheat flour
•       1 egg
•       2 tablespoons almond milk
•       1 teaspoon cinnamon
•       1 teaspoon baking powder
•       3 drops stevia (or 1 teaspoon honey)

Extra supplies: waffle-iron

How to make it

  • Grease the waffle-iron with a little bit of coconut oil.
  • Put all the ingredients together in a bowl and mix it till you have a smooth mixture.
  • Put the mixture in the waffle iron for about 5 minutes. Don’t open the waffle iron in the meantime, otherwise your waffles will fail. After 5 minutes the dough is cooked and ready to be eaten!

You can eat the waffles with a little bit of honey, home made Nutella, quark or fresh fruit.

Fit Girl Xmas Feast

So as you might have seen the past weeks, I created some courses for a delicious and easy Fit Girl Xmas Feast. I put them together so you can have an entire menu to surprise your loved ones. Bon appetit everyone and merry Christmas! 

For starters there is a bruschetta with beetroot carpaccio and feta cheese. The main course will exist of a delicious roasted chicken, stuffed portobello for the vegetarians, the best sweet potato wedges, and a delicious salad. All of this is followed by a fresh and oh so yummy mango tiramisu (with white chocolate mmm). In all of these dishes I just love the mix between fresh herbs, fruits, and veggies and the fact that it is all really Christmassy. And best thing is, it doesn’t require a lot of work to get it all on the table. It’s really all so easy. After all, you might want to spend your Christmas elsewhere than in the kitchen. Here is the first course!


Bruschetta with beetroot carpaccio and feta cheese


Ingredients (4 servings):

– 4 slices of ciabatta bread

– 2 beetroots

– 1 large carrot

– about 60 grams/4 tbspns of feta cheese

– 2 cloves of garlic

– 3 tbspns of olive oil (preferably good quality extra virgine olive oil, this just tastes best)

– salt and pepper to taste


Start by preheating your oven to 190 degrees Celcius. Next, slice your bread and grease both sides of the slices with olive oil. Peal the cloves of garlic and rub the bread with them. Then, cut up your beetroots and carrot into fine slices and put them on top of the bruschetta’s. Add some crumbled feta cheese and some salt and pepper and put them in the oven. In about 12 minutes these babies are ready to be served!

Go to the next page for the next courses! 

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Apple cinnamon banana bread

A few weeks ago Fit Girl Roos gave me her personal recipe for a delicious banana bread. Honestly, it was a while ago since I did some baking, so I was glad she got me back in the kitchen. The original recipe is with shredded coconut, but after I tried that one a couple of times, I decided to make an apple, cinnamon variation. You really gotta try this one because it tastes like apple pie! Super yummy 🙂 If you make one on Sunday you have a healthy snack (or easy breakfast) throughout the whole week! For me personally, the invention of a healthy banana bread is a true Fit Girl life hack. So here we go!

Apple cinnamon banana bread


  • 8 large tablespoons finely ground oatmeal
  • 1 big apple
  • 4 large eggs
  • 4 egg whites
  • 4 mashed ripe bananas
  • 100 to 150 ml of unsweetened almond milk or skim milk
  • 2 handfuls raisins
  • 1 handful of chopped walnuts
  • 2 teaspoons cinnamon
  • 1 scoop vanilla whey
  • Optional: 3 tablespoons pure stevia

The recipe is super easy!

  • Heat the oven to 190 degrees
  • Mix the eggs with the bananas with an electric mixer or whisk
  • Chop the apple into little pieces and add it to the banana egg mixture
  • Add all the other ingredients too
  • Greas the a rectangular cake tin and pour the mixture into it. Sprinkle the chopped walnuts on top the cake.
  • Put the cake in the oven for 40-50 minutes until the top is golden brown. It’s okay if the inside of the cake is still a little bit moist. 

I really hope you enjoy this banana bread as much as I did! Happy baking 🙂

Fannetiek in the Kitchen

Healthy Carrot and Almond Cake Recipe: A healthy, gluten free, low fat and low sugar cake that feels totally decadent and indulgent. So decadent, in fact, that I decided this is the best cake I have made in a long time. It is moist, delicious and totally healthy and perfect for Holiday season.


  • 1 1/2 cups (150g) almond meal
  • 2 cups (200g) grated carrot
    1/3 cup (40g) gluten free plain flour
  • 2 tsp baking powder
  • 1/4 cup (50g) unrefined cane sugar/brown sugar*
  • 2 eggs, beaten
  • 2 tsp vanilla extract
  • **1/2 cup – 1 cup milk of your choice

* Even healthier: use 50 g dates
** I use approx 50 ml unsweetened almond milk


Preheat oven to 180C/355F. Grease and/or line a medium round cake tin. Combine your almond meal, carrot, flour, baking powder and sugar (or dates). Add in your beaten eggs, vanilla and enough milk needed to make a cake batter like consistency. Stir until just combined and pour into your prepared baking tin.

Bake for 25-30 minutes or until cooked through and a skewer removes clean (and the cake is golden on top).

This cake is best chilled so allow to cool on your bench top and then pop into the fridge to chill before serving. The cake is super moist and delicious on its own – but feel free to top it with a dollop of low fat cottage cheese.

Store in the fridge for a few days or freeze individual slices and the cake will keep for months.

Notes: *The amount of milk needed will vary depending on how moist your carrots are, add just as much as needed to make a thick cake batter like consistency.


Yummy Stuffed Eggplant

After I found these gorgeous marbled eggplants on the market, I couldn’t wait to dive into the kitchen and create something yummy from them. This was a success and because of that I want to share this stuffed eggplant recipe with you guys!

For two portions, you will need

– 1 eggplant

– 2 handfuls of cherry tomatoes

– about 150 grams of cooked freekeh (you could also use rice or quinoa instead)

– a little bit of coconut or olive oil

– handful of sunflower seeds

– 2 tbsp of tahin

– small piece of ginger

– 1 tsp of cumin

– little bit of pepper

– fresh cilantro



Preheat the oven to 175 degrees Celsius.

Cut the egg plant in half, and remove the flesh of the eggplant. Put the halves in a small casserole, and put these in the oven for about 15 minutes (depending on how big the eggplant halves are)

Cook the freekeh.

Cut up the flesh of the egg plant and put it in a frying pan with a drizzle of coconut or olive oil. Mix in the cooked freekeh, sunflower seeds, tahin, grated ginger, cumin and pepper. Cut the cherry tomatoes in halves.

Preheat the oven to 200 degrees Celsius after the eggplants are slightly tender.

Stuff the eggplant halves with the cherry tomatoes and the freekeh mixture, together with some cilantro leaves (be careful though as the taste of cilantro can quickly get overwhelming, so don’t use too much). Drizzle with a little bit of oil.

Place the eggplants in the oven for about 10 minutes. Done!

And that’s it! Enjoy your yummy stuffed eggplant :)!

Anne’s Kitchen Stories – Lentil Salad

This is a great lunch salad, a bit more festive than any average lunch and it’s so filling and delicious. I especially love it as on-the-go lunch, it’s easy to take with you and you can prep it the day before. The lentils will provide you with protein while the tomatoes and salty olives give it a mediterranean twist and the parsley just works really well with it. It works either hot or cold and it really easy to make. 


1.5 cup* of lentils (use canned lentils for the simplest option or dried lentils for an even better taste)

1 .5 cup of cherry tomatoes

1/2 cup of black olives

3 chives

hand full of pine nuts

fresh parsley

chili flakes

salt & pepper

juice of half a lime

2 tbsp of olive oil

*don’t have measuring cups? take a glass, fill it with 120 ml of water, mark it, and then you will always know how much 0.5 cup is.


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Chocolate avocado cookies

Okay, this might sound weird at first, but trust me, it’s not!  Chocolate avocado cookies are amazing, easy to make and a brat cure for the office 15:00 o’clock dip! We baked, tested and adjourned, they work! Chicks with (healthy) cookies are happy (& healthy) chicks! 

At first, you might think it’s odd to add avocados in a recipe for something sweet. Truth is, you can add it to basically anything, and the ‘green’ taste will fade away in the baking process! Pretty cool right? And because it’s rich in the healthy types of fat, you won’t need to add any other kind of oil to the mixture. Further more, these cookies are dairy free & gluten free, so anyone can enjoy them. Check out the super easy, yet delicious recipe below!


Chocolate avocado cookies



– 1 ripe avocado

– 1 ripe banana

– 2 large eggs

– 1 tsp baking soda

– 2 tbsp cocoa

– 2 -3 tbsp sweetener

– 150 gr gluten free flour

– 100 gr dark chocolate chips

– a pinch of salt

– 1 tsp vanilla essence



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Raw Apple Cinnamon Bars


The first time that I ever tried a raw bar I was immediately hooked! It was the apple cinnamon (some brands descripe it as ‘apple pie flavor’, now doesn’t that say something!) bar from a brand called Raw Bite, and they are still my favourite. Unfortunately, the bars are quite expensive so I had a look at the ingredients and tried to make them myself. Here is the end result: a crazy delicious raw vegan bar full of healthy ingredients that will provide you with lots of energy.

I mostly don’t ‘raw-bake’ in large quantities, and this recipe will give you 6 bars. You can easily double the amounts and store the bars in your freezer for weeks.


– 6 medjool dates, take the pits out

– 1/4 cup of almond flour

– 1/4 cup of chopped up pieces of dried apple rings

– 25 grams of oatmeal

– 2 tablespoons of melted coconut oil

– 3 teaspoons of cinnamon

Mix the oats with almond meal, dried apple pieces, and cinnamon in your food processor so the oats mix well with the rest of the mixture. Then add the dates and the coconut oil and mix everything well together until a dough forms. The dough will be thick and not very sticky, but good enough to stick together when you form it with your hands. If you think it’s not sticky enough, add another date or an extra tablespoon of melted coconut oil, this way you can’t go wrong with the recipe! Spread the dough over parchment paper, approximately 1 cm thick. Put this in the freezer for at least 1 hour before you slice the mixture into bars. Then they are ready to be enjoyed or you can store them in the freezer again


Pretty Pink Beetroot Smoothie

My favorite smoothies are the ones with beetroot. Because look at that color! Beetroot smoothies are not only really pretty, but they are also really yummy. This Pretty Pink Beetroot Smoothie is sweet and creamy with a nice earthy accent. I like to drink this smoothie before or after my workout. Did you know that beetroot can improve athletic performance? The ultimate veggie for us Fitgirls, haha 😉

For this pretty pink beetroot smoothie, you’ll need:

–          1 Beetroot (cooked)

–          1 Ripe banana

–          1 Scoop of vanilla protein powder

–          Water until you have the thickness you prefer

Blend it up! Easy as that right! Tip: I love to freeze either the banana or the beetroot, for a nice cold variation. Enjoy!

Super tasty choco-oat bars by SUE

We all love chocolate and we all like snacking (sometimes)… so what if you could have the best of both, without the guilt and the sugar? We present to you, the delicious, super tasty choco-oat bars by Sue-food.nl, made without any sugar whatsoever! Did we spark your curiosity yet? Great! We have this super – secret, mouthwatering recipe straight from Sue, to share with all you Fit Girls! Shhhh… don’t tell anybody! 


If you’re not the type to spend much time in the kitchen, you can order all your sugar free sweets www.sue-food.nl (shipping only in the Netherlands, sorry International Fit Girls!). Sue only uses pure, tasty and healthy ingredients in the most taste bud exciting dishes. The things she makes are so delicious that you almost forget that they also are very healthy. All products are sugar free, lactose free, gluten free, vegan and raw as much as possible. Snacking doesn’t necessarily have to be unhealthy, like most people think, so just indulge freely!

SUE: “Our products are sweetened with natural ingredients such as dates and rice syrup. You won’t find refined sugar in our kitchen. We use lots of nuts, nut milk, coconut, and other natural ingredients. All this makes snacking a lot healthier!”


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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies… Oh boy! These crunchy cookies are so yummy! I’m a real sucker for cookies and this might be my new favourite recipe to whip up in order to satisfy my sweet tooth. I ended up eating a couple too much, but hey, they are semi-healthy and someone had to do the tasting!

Although not sugarfree, these cookies aren’t as bad for you as the name suggests. They are vegan and because I used PB2 premium chocolate, a powdered peanut butter, they are low in fat too! Powdered peanut butter is made from roasted peanuts that get pressed so the oil comes out. This makes a great low calorie alternative for peanut butter which tastes just as amazing and still is a good protein source.  I added cacao nibs which provide the cookies with some magnesium and antioxidants (to name a few of the health boosting ingredients) and they work really well as a chocolate chip. Yum!

For 8 cookies you need:

– 1/4 cup of oat flour (you can make this yourself with a food processor, I used ultra fine oats)

– 1/4 cup of wholewheat flour

– 1/4 cup of cane sugar

– 2 tbspns of PB2 Premium Chocolate

– 1/2 flax egg (1/2 tbsp of broken flax seeds, with 1.5 tbsp of water)

– 2 tbsps of melted coconut oil

– 2 tbsps cacao nibs

– pinch of salt

Start by making your flax egg. Mix 1/2 tablespoon of broken (you can use a mortar for this) flax seeds with 1.5 tablespoons of water and put this in the fridge for at least 15 minutes. Then preheat your oven to 180 degrees celsius. Mix all the dry ingredients, add melted coconut oil and the flax egg, and mix again using your hands. Form thin cookies from about 1 tablespoon of dough, place them on a lined baking tray and bake them for 17 minutes. Enjoy!

foto 4 (8) foto 5 (7)foto 1 (9)

We’d love to see you make these delicious cookies! If you do, please share photos of your creation!


Banana Berry Smoothie Bowl

Banana Berry Smoothie Bowl

Whenever you find a healthy recipe that tastes unhealthily good, you know it’s a winner! The first Banana Berry Smoothie Bowl that I made blew my mind. It was like eating super yummy ice cream. For breakfast. Yep, that’s right.

The key ingredient to these amazing bowls is frozen banana. Once you blend a frozen banana it gets this thick and creamy ice cream consistency which is just delicious. From this on, the variations are endless. You can really just add the fruits and flavours you like. I love to add berries, almond butter, and cinnamon and coconut to top it off. Not only does this taste really good, it makes the perfect post workout meal as well. Bananas are great for helping your muscles recover and to prevent cramps. Almond butter will provide you with some healthy fats and protein, and you could easily add protein powder to the mix as well. For some extra crunch, serve the Banana Berry Smoothie Bowl with homemade granola or nuts. You will love it!

Here is my favourite combination:

– 1 small ripe frozen banana, chopped into pieces
– 1/3 cup of (frozen) blueberries
– 1 tablespoon of almond butter
– 1 tablespoon of dried shredded coconut
– 1/2 tablespoon of vanilla pea protein
– 1 teaspoon of cinnamon
– 1/3 cup of water

Simply put all the ingredients in your blender and mix. You can always add more water if you think it’s too thick, or more banana if it’s not thick enough. Enjoy!