Breastfeeding pic gets more hate than Kim's butt.

Actress Allysa Milano had her baby girl Elizabella Dylan Bulgari last September. She's very proud of her baby girl and posted a phote of her breastfeeding her on instagram.

Bur the pictures of Kim Kardashians naked body "break the internet" are also a big hit on the internet.

Milano noted that she wears a shirt on her selfie and she gets a ton of backlash while critics seems fine by Kim's oily naked booty.

She tweeted:

I think it's weird that when people put a naked "sexy" photo of them selfs on the internet is all ok. And while you are breastfeeding your baby. What is the most natural and beautifull thing there is is all bad and should not be shown on the internet.

No offence about Kim's picture but if that's beautifull so is breastfeeding your own child. 

What do you think?

Can you show breastfeeding pictures on the internet or is it a no go?

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.

Vacation shoplog

Only 9days to go and we're going on vacation!

Finally together and alone time with the three of us.

No work, no householding, only relaxing.

And vacation time means time for new clothing!

I bought some things online at the H&M webshop.

A colleague of mine bought the vest in another store like what I have orderd now.

I was searching for a poncho kind of thing but this is much better!

She has a great own style also. She wear things I really like but never had the guts to try it on. Especially now when I have a little baby.

I'm blessed with my body that it came out so nice but it's not the same as before I was pregnant.

But she told me how you could wear a crop top and that I sure can wear it.

So this vacation I try this new kind of style out. That 's why I orderd a crop top and a high waist jeans.

What do you think of the stuff I bought?

It's not the destination that matters. It's the change of scene.

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