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

Breakfast recipe: Protein rich pancake with filling

Pancakes can be eaten for breakfast, lunch or just as a delicious snack! Especially on Sunday, pancakes are a very popular dish. My Instagram timeline is full of pancake recipes on Sunday, topped with bananas, raspberries and yogurt. This inspired me to design a 2.0 version of my favorite pancake recipes! This pancake is delicious, sweet and filling!

protein rich pancakes

Recipe: Protein rich pancake

Ingredients (for 2-3 large pancakes):

  • 1 banana
  • 2 tablespoons of spelt flour/oat flour/buckwheat flour
  • 2 eggs
  • 1 protein shake
  • 10 tsp stevia sugar
  • Coconut oil

For the filling:

  • 3 (large) tablespoons yoghurt
  • Hand-full of homemade granola
  • Optional: chia seed, flax seed, hemp seed


  • Throw all the ingredients for the batter into a bowl and mix with a mixer until it’s a smooth whole.
  • Heat the coconut oil in a pan and make sure the pan is hot before baking the pancake.
  • Turn the fire on low and pour a portion of the batter into the pan.
  • Wait until the top starts to set and then carefully turn the pancake.
  • Repeat these steps until the batter is finished. (I made 1 large pancake and roughly 20 little ones from the batter, but it’s completely up to you!)
  • Let the large pancake cool down and fill half of it with yoghurt, granola and possibly powerfoods.
  • Fold the pancake double and tadaa!

First post a picture on Instagram and then you can give it a try and eat it – I can already tell you that it’s quite the hassle 😉

Share this photo with the hashtag #fitgirlcode, I’m very curious to see how it turned out!



Instagram: @gezondereceptjes

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 ~

Cauliflower pizza recipe

For the pizza lovers amongst you, I present you: the cauliflower pizza clean eating version. This is a great and tasty alternative for a regular pizza. The entire crust is only 434 calories, which is just insane. Usually a single slice of pizza is 400 calories alone. With this cauliflower version, one serving is just 109 calories. Unbelievable right?

I’m not going to lie and say it’s just like eating a flour pizza crust because it’s not. But surprisingly, it’s doesn`t taste like regular cauliflower either. So if you really, really feel like pizza, but don’t like the feeling you have after eating it, you should try this cauliflower variant. You will definitely get your pizza fix!

Ingredients for 2 serves

–          1 cup cooked, riced cauliflower

–          1 cup shredded mozzarella cheese

–          1 egg, beaten

–          1 teaspoon dried oregano

–          ½ teaspoon crushed garlic

–          ½ teaspoon garlic salt

–          olive oil (optional)

–          tomato paste, shredded cheese and choice of your toppings


To ‘rice’ the cauliflower: Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the vegetable into chunks. Use the food processor or hand mixer and pulse it until it looks like grain. Do not overdo it or you will puree it. (If you don’t have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself. One large cauliflower head should produce approximately 3 cups of riced cauliflower.

To Make the pizza crust: Preheat oven to 180 degrees Celsius. Put baking paper on a baking plate. In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and salt, stir. Transfer the mixture to the baking sheet, and use your hands to pat it out into a 20 cm round. Optional: Brush olive oil over top of mixture to help it colour.

Bake at 200 degrees Celsius for 15 minutes. Remove the pizza from the oven and add toppings, cheese (I recommend goat cheese) and tomato paste to the crust. Place under the grill at high heat, just until the cheese is melted (approximately 3-4 minutes). Enjoy!

Special thanks to Yourlightersight for this awesome , healthy and easy clean eating recipe!