Breakfast: oatmeal applepie

It's sometimes hard to eat breakfast.

Eat the same thing everyday.

So let's make it fun!

Here is an easy "applepie" madr of oatmeal.

What you need:

Oatmeal 45gr

150ml soy milk

1apple 

Tsp cinnamon

Drops of stevia

Preheat the oven on 180degrees.

Mix the stevia milk and oats together.

Make slices of the apple put them on top and sprinkle it with cinnamon.

Put it in the oveb for 20minutes.

Hmmm the whole kitchen will be smelling of applepie!

A great way to start your day!

a healthy low fat Spice Cake

So it's have been a while that I have posted a recipe.
So it's time to try this healthy spice cake out.
LOW FAT!!!!

what you will need is:

1 egg plus 1 egg white
1/4 cup unsweetened applesauce
2 tbsp safflower oil
1/2 cup nonfat plain Greek yogurt
1 tsp pure vanilla extract
1 cup whole-wheat pastry flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp sea salt

Preheat the oven on 180 degrees.
In a medium bowl, whisk together egg, egg white, applesauce, oil, yogurt, vanilla.
In a separate medium bowl, whisk together flour, baking powder, baking soda, spices and salt. Stir egg mixture and pour into flour mixture, mixing until well combined.
Scrape batter into cake pan.
Bake the cake in the middle of the oven for about 30minutes.

You can also add some apple, pear or pure chocolate to this mixture.

Well enjoy your healthy treat.

Gingerbread cubes, ginger nuts, spice nuts healthy!

Our lovely Saint is in our country today!

Time to put our shoe in front of the chimney and get some presents, well only if you are good.

Or else you go in the bag and go to Spain to help the Saint for next year.

Well I don't know if that's bad. It's raining here and maybe there is it all sunny.

But back to basic. Since August the first gingerbread cubes, spice nuts, ginger nuts or what ever you will call our Dutch Saint Nicolas sweet treat are in the store. I love those treats a lot but it's not that healthy.

I've made specially for this Holiday a healthy ginger, spice nut cookie.

You can eat a lot more of these then of the store version.

But eat it in moderation. 

This is also a fun recipe to make with your kids!

This recipe is lactose free, there are no refined sugars and no wheat.

Enjoy!!!

 What you need:

120 gram spelled flour

80 gram almond flour

60 gram coconut blossom sugar

5tbsp gingerbread spice

5tbsp liquid coconut oil

2tbsp soy milk

1/4 tsp salt

5drops vanilla extract

Preheat the oven on 180degrees.

Mix both the flour, coconut blossom sugar and spice and salt together.

Add the coconut oil and vanilla extract to it and mix again.

At last add the milk to it and knead it into a ball.

Make small balls out of it and flat it a little.

Put this on a ovenplate.

Put this in the oven for about 20minutes till they are nice and brown.

They will be a little bit soft when they come out of the oven but if you let them cool down a bit they will get hard.

You can keep them for a week in a closed bin.

Pork oyster in red wine

Hello mommies, mommy to be's, fitties and other people.

Vacation is over, we had a great time with the three of us. But more about that later in another blog.

Today we came back and I decided to make a beautifull dish with pork oyster.

It's not to hard to make this and it's oh yummie!!!

I serve the pork oyster with cooked carrots, peas and aspergus.

And some mashed potatoes.

I cooked them smashed them add some milk and basil to it and stirr it all together.

The pork oyster is another story.

What you need:

Red wine 250ml

2pieces of pork oyster

Pepper/salt

Smashed garlic

Onion sliced

First I bake the pork oyster for 5minutes with the garlic pepper and salt.

For the other 5minutes I add the red wine, let it cook.

After the 5minuted I add the onion and bake for another 3minutes.

And now you're done.

Serve this with your mashed potatoes cooked carrots, peas and aspergus. 

An after vacation meal!

Smakelijk eten, bon apetit!

Asian pumpkinsoup

Do you like pumpkinsoup with an extra spice? I do.

Specialy now it's colder, me with a fever I love soup with something extra.

So before we are going to vacation I will share my asian pumpkinsoup recipe!

Enjoy...

Needings:

2 teaspoons coconut oil
1 onion, diced
4 garlic cloves, minced
2 cups pumpkin, peeled and small diced
2 cups vegetable broth
2 cups of coconut milk
1 bay leaf
¼ teaspoon dried thyme
2 tablespoons red curry paste
½ teaspoon nutmeg
sea salt and pepper     

In a pot, heat coconut oil over medium heat. 

Add the onions, garlic and pumpkin and cook 4-5 minutes. 

Add the stock, coconut milk, bay leaf, thyme and curry paste and cook for 15-20 minutes. 

Take off the heat, remove the bay leaf and puree with an immersion blender or regular blender. 

Place back on the stove and add the nutmeg and season with salt and pepper. 

Heat until warmed through.

Asian chickensoup

The flu has control over my body for a week now! 

I feel misserable, tired, pain everywhere and the coughing damn I sound like a seal.

But when I'm sick I love to eat soup.

Well it's the only thing I eat then.

Full with veggies and some spice. 

Today I've made an asian chickensoup. I have made one before but this one I made all by myself. Copyright to me !!!

Ow and the taste is better then it looks like on the pictures.

What you need is:

250ml coconutmilk

250ml chickenbroth

Eggsprouts

Celery chopped

Leek chopped

Diced chicken

Smashed garlic

Pepper and salt

Sambal

Egg noodles

First I'll bake the chicken with some salt and pepper and smashed garlic till they are brown.

Place that on the side.

Add the chickenbroth and coconutmilk in a stockpot and let it boil.

Add the smashed garlic and sambal stirt well. Add the celery, leek and egg sprouts to it and the egg noodles. If the egg noodles are fineshed add the chicken to it.

Let it cook for a minute and voila your fitmomslife chickensoup asian style is ready to serve!

Indonesian kale recipe

Belandas know how to make a real Dutch dish with kale.

We're famous off the kale stamp (smashed potatoes with kale served with smoked sausage or bacon)

But me as an Indo knows that people from Indonesia can make great stuff with kale also.

It's nice and spicy served with rice.

Today I will give you this Indonesian kale recipe. 

Terima kasih kembali!

What you need:

300g smoked bacon diced 

3 large chopped onion 

2 cloves garlic 

500g Kale 

1 tablespoon sambal Oelek 

2 cubes chicken broth

pandan rice 

cucumber

First bake the bacon on high heat in his own fat till cracklings.

Then add the onions and garlic, stir continuely, add a little olive oil and sambal to it.

Then stir the kale through it.

Finally add a cup of water with the cubes chicken broth to it.

Leave the lid on the pan and simmet on a low heat for 45 minutes.

Prepare the rice and cut the cucumber in pieces.

Serve the kale mixture with the rice and cucumber.

Selamat Makan!

Falafel

Falafel is a traditionally Arab food. The word falafel may descend from the Arabic word falafil, a plural of the word Filfil, meaning "pepper."
When falafel is made ​​the traditional way, is indeed a vegan food; it's a great source of protein for people who have cut meat out of Their diet. It's Relatively low in fat and has no cholesterol if you fry it in heart-healthy grapeseed oil. And if you top it with veggies in a pita, it Becomes a filling and nourishing meal! Sure beats a Big Mac, if you ask me.

You will need to soak dried chickpeas overnight for your falafel to turn out right; canned beans are too tender and containerization too much moisture to Achieve the right consistency. Do not cook the beans, Because this will result in a denser mushier and falafel-which is not the clean texture.

1 pound (about 2 cups) dry chick peas
1 small onion, chopped Roughly
1/4 cup chopped fresh parsley
3-5 cloves garlic
1 1/2 tbsp flour
1 3/4 tsp salt
2 tsp cumin
1 tsp ground coriander
1/4 tsp black pepper
1/4 tsp cayenne pepper
Pinch of ground cardamom
Coconut oil for frying

Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak.
Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Pulse all ingredients together Until a rough, coarse meal forms. Scrape the sides of the processor Periodically and push the mixture down the sides. Process till the mixture is somewhere entre the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that.
Cover the bowl with plastic wrap and refrigerate for 1-2 hours.
Form falafel mixture into round balls.
Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on bothsides.

Let them drain on paper towels. Serve the falafels fresh and hot.

Mine are not that perfect round. Sorry for that. 

Easy salad with scampi

I've made an easy salad of mesclun.

Mesclun is a salad mix of assorted small, young salad leaves which originated in provence , France. The traditional mix includes chervil, arugula, leafy lettuces and endive in equal proportions, but in modern iterations may include an undetermined mix of fresh and availablele lettuce, spinach, arugula (rocket, or roquette), Swiss chard (silver beet),mustard greens (Dijon's Child), endive,dandelion, frisée, mizuna, mâche(lamb's lettuce), radicchio, sorrel, and/or other leaf vegetables.

What you need:
Mesclun
coconut oil
smashed garlic
scampi
pepper&salt
eggs

Lemon juice 

I've baked some scampi with smashed garlic some lemon juice and pepper and salt in the coconut oil.

I've made some scrambled eggs.

I've mixed everything in a bowl with the Mesclun.

I said it was easy! Haha. And it is fast to make this salad.

Halloween pie

Hip Hip Hooray! Halloween is near!! It's not the ghoulies, ghosties or monsters I fear, it's the 10 lbs of goodies that will go to my rear!!

It's Halloween!!!
I love this holiday. dress up all scary watch scary movies and get some sweet stuff.
I've got a yummie halloween pie recipe for you!

This is what you need:
2 cups pumpkin purée
5 tbsp maple syrup
3 large eggs, slightly beaten
1 cup milk
1/4 tsp. salt
2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. grated nutmeg
1 tsp. vanilla extract

Preheat the oven on 220 degrees.
In a large bowl, combine ingredient and mix well until smooth.
Pour pumpkin filling into pie shell.
Cover the edge of pie with foil.
Bake pie for 15 minutes then remove foil.
Reduce oven temperature to 180 degrees and continued baking for an additional 45 minutes or until a knife inserted near the center comes out clean.

I heard of some superstition where you look at a mirror and say "Bloody Mary" 3 times; wouldn't you get better results to say it while looking at a bartender?

Happy halloween

Zombie brain hemmorhage

It's almost halloween. My favourite holiday of the year!

I want to post a halloween recipe till Friday Halloween day!

So today is my first one but it's not for pregnant woman!

It contains alcohol!!!

So be warned!

If a zombie walked into a bar he would order a brain hemmorhage! He might also eat the bartenders actual brain.

I prefer to think of it as a Zombie Brain Hemorrhage simply because it looks like what I imagine zombie brains would look like: very, very gross. The drink also feels weird in your mouth.

But it taste very damn good! I saw this recipe on tipsy bartenders youtube page. And now it's time to try this out for myself.

Ingredients
1 1/2 oz. Peach Schnapps
1/2 oz. Bailey’s Irish Cream
 Grenadine

Pour the  peach schnapps into a shot glass. Over the back of a spoon, layer the Bailey’s Irish Cream. Hold the bottle of grenadine about 2 inches over the shot glass and slowly pour it in a thin stream. The Bailey’s  will curdle and form “brains”.

Grenadine contains citric acid and that curdles the cream and creates the look of brains.

Salad for lunch

What to bring to your work?

I'm hungry a lot lately so sandwiches does not fill me up!

So I've made a salad.

What you need:

1sweet potato cut into pieces

Chickenbreasts in pieces

Grated carrots

Bean sprouts

Endive

Red lettuce

White cabbage

Garlic

Put the potatoes in the oven on 200degrees for 30minutes.

Bake the chicken with some herbs you like and the garlic. If the chicken is almost done put the bean sprouts in it.

Bake them a couple of minuted with it.

Mix everything together and you've got your salad.

Do you like salads?

Beetroot stamp

It's getting colder. Summer is really over now.

So it's time for different stamps.

Stamps are made of mashed potato and it's a Holland kind of thing.

Specially kale stamp. Hmm I love it.

Now it's time to make beetroot stamp. 

What you need:

1 ½ kg floury potatoes 

50g butter 

300g smoked bacon 

1 onion 

500g cooked beetroot 

1 apple

Peel the potatoes and cut into equal pieces. Boil in salted water for 20 minutes.

Meanwhile, heat 25g butter in a frying pan and fry the bacon for 6 min. till they are crispy. Cut the onion into half rings. Add the onion to the bacon and bake for 1 min.

Peel the beetroot and cut into cubes. Add the beets and bake for  4 minutes.

Remove the core from the apple and cut the apple into pieces.

Add them to the beet mixture.

Drain the potatoes and catch some cooking liquid. Mash the potatoes with the remaining butter and the broth with potato masher until you've got a smooth puree.

Add the beet mixture to it and mash it up again.

Season it with some salt and pepper if you want.

This is a gluten free, dutch dish.

Rice pudding with cherries

It's starting to get colder. Autumn the years last loveliest smile.
Every leaf is a flower, just look closely and you will see the beauty of it.

 So it's time to make a healthy dessert.
You can also eat it for lunch.
It's easy and hmmm delicious!

What you need:
100g risotto rice
500 ml of whole milk
1 tbsp maple syrup
2 cinnamon sticks
350g pitted cherries from a jar (not preserved in syrup base)
3 tbsp jam sugar

Put the rice with milk, maple syrup and cinnamon sticks in a thick bottomed pan.
Bring to a boil and let the risotto for 30 minutes. gently boiling until you've got a smooth porridge.
Stirr regulary. Remove after 30 minutes, the cinnamon sticks.

Let the cherries drain, but collect 4 tbsp moisture. Do this liquid with the cherries in a saucepan. Bring to a boil and add the jelly sugar to it.
Let boil gently for 2 minutes and then cool off.

Serve it together!

Whole wheat pancake muffins

I love pancakes but I can't eat a lot of them.
So I've got an idea to make them so you can save them ;).

I've made muffins out of these pancakes. And it's pretty easy to make them and you can serve them with different toppings.
I've used banana's, cocoa nibs and cinnamon.

To make the pancake mixture:

Ingredients:
2 cups whole wheat flour
4 1/2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp fat free milk
2 tsp vanilla

Mix all dry ingredients in a bowl. Add ingredients to the mixing bowl Act and mix well with a spoon until there are no more dry spots; do not over-mix.

Preheat the oven on 180 degrees.
Use a muffin tin to add the mixture in it.

I've used cooking spray first so you can remove the pancake muffins easy.

When you have add the mixture you can put the toppings you like on top.

Put them in the oven for about 30minutes.

Here you go: pancake muffins! You can save them in a sealed plastic tray.

This way you can bring them easy to your work, school or a day out!

Avocado soup

Avocado who does not love them? Full off good fats and vitamins.

I've made a cold soup of it. 

Here you go:

1avocado

Half onion

Fresh lemon juice

Vegitable stock 1cup

Put everything into a mixer and add sone pepper if you want.

Let it cool of in the fridge.

It's yummie with some toast!

fried Brussels sprouts

There is thunder and lightning today! My 3 dogs are  upset because of the thunder.

It's raining pretty hard... You can say summer is really over.

We've got a couple of great warm days last week but now it's time to get those warm sweaters out of you closet! Put some romantic candles on and make it cozy by yourself.

For me it's time to try something new. I've made fried Brussels sprouts! Don't yuch right away!

I know the most people don't like them. I love Brussels sprouts. Especially in my vegitables soup.

But I think everybody love them if you prepare them like this.

I saw people make them in a frying pan but that's not the way I want to make it. It must be healthy as possible!

You need:

Brusels sprouts

coconot oil

some sea salt

Wash the brussels sprouts, cut off the hard stump and cut the brussels sprouts in half!

Put in a wok the coconut oil.

When the oil is hot enough put the brussels sprouts in it and bake them.

Make sure they will be brown but not BLACK!!!

When they are brown you can take them out.

Hmmm only the smell makes me mouth watering...

Sprinkle them with some sea salt.

And voila you've got your brussels sprouts!
Most people like it more this way then boiled. So try it...

Zucchini fries

Healthy tasty fries. It is possible!

This time I've made fries out of a zucchini. A yellow one! Also know as the golden zucchini.

Zucchini is one of the very low calorie vegetables; provide only 17 calories per 100 g. It contains no saturated fats or cholesterol. Its peel is good source of dietary fiber that helps reduce constipation and offers some protection against colon cancers.

What do you need;

1 golden zucchini

Breadcrumbs

Dried parsley

Salt

Grated cheese

Eggs

First cut the zucchini like fries. 

Put some salt on it and let it rest for about an hour. You will see that it has lost a lot of moisture. 

Dry the zucchini.

Preheat the oven on 220degrees.

Mix the dried parsley grated cheese and the breadcrumbs into a bowl. In the orher one you put the beaten eggs.

Dip the zucchini first in the egg and after that cover it in the breadcrumb mixture.

Put this on an ovenplate.

Put the zucchini fries is the oven for 12minutes turn them around and let them in the oven for another 12minutes. 

Here you have your healthy fries! 

Enjoy

cookie dough balls part 2

My second recipe for cookie dough balls.

here you go!

1/4 cup almond flour
1/4 coconut oil
3tbsp honey
2 tsp vanilla extract
2tsp cinnamon
shredded coconut (optional)

Mix everything togetherand make nice balls out of it.
Coat it with shredded coconut if desired!

cookie dough balls part 1

Who does not love to lick the spoon with dough when you're making a cake?
But with all those unprepaired eggs and stuff it's just not healthy.

Here's a healthy treat: cookie dough balls.
I've made 2.
Here's recipe 1!

You'll need:

1/3 cup oats
1tsp vanilla extract
1/4 cup almond flour
1/4 cup coconut oil
stevia for the sweet taste
3 tbsp cocoa powder

mix everything together and make little balls out of it.
Keep it in the fridge to keep them nice and tasty!