Healthy Spelt Bread with oats, apricots and pumpkin seeds!

It already has been a few weeks ago that I made this bread, but it was delicious! So to start of this new year of well on my (neglegted) blog, here’s the recipe!

400 grams spelt flour
A pinch of salt
3 tsp cinnamon
1,5 tsp baking powder
50 gr (coconut)oil
240 ml milk (plantbased or regular)
2 eggs
5 apricots
2 dates (medjoul are the best!)
A handful of cranberries
A handful of raisins
50 grams of oatflakes
50 grams pumpkin seeds

Let the dates (without pit) and the apricots soak in water for 10 minutes.

First put the dates, apricots, milk, eggs and coconut oil in a blender, don’t blender too long.

Add the day ingredients and make a dough.

Put the dough in a cake tin that is greased and covered with parchment paper. Then gently fold in the raisins, cranberries, oat flakes and the pumpkin seeds. Leave a little of the pumpkin seeds and oat flakes on top.

Bake for 45 minutes in a preheated oven on 180 degrees. Check if the bread is done with a saté pin.



Recipe: Creamy Watercress soup


This is one of my favorite soups. The recipe is from the website of Holland’s biggest Supermarket, called Albert Heijn. A supermarket I used to work at in my late teens! And what a great time that was!

Ingredients for 4 persons:

1 packet of watercress, about 100 grams

4 large tomatoes

300 grams of cream cheese

3 sjalots

2 tablets of vegetable stock

3 tbsp of butter

6 tbs of tomato tapenade

8 slices of wholewheat bread


How to make the soup:

Fry the finely sliced sjalots (echalots) with the butter. Make a broth with the vegetable stock tablets and 800 ml of water.

After the sjalots are baked, add the watercress. Keep a few leefs apart for decoration later.

Add a little of the broth and put this mixture in a blender and make it a smooth substance.

Put the mixture back in the rest of the broth and add the diced creamcheese. Stirr untill the creamcheese is entirely dissolved.

Put the slices of bread in a toaster, cut the pieces into triangles and put the tapenade and sliced tomatoes on the sandwiches.



Lemon Meringue Pie!!

Don’t know how many times I have seen this pie being baked on cooking shows or how many times I have seen this recipe in my cookbooks, but up to now I have never made this pie myself.

Why? Because I am a person that has a huge sweet tooth…the thought of eating something with lemons didn’t appeal to me that much. But I was wrong!!

I friend of mine sent me a recipe of this pie and the result was delicious!!

Lemonpie1 Lemonpie2 Lemonpie3

Buckwheat Crêpe with Raw-tella and Banana

The Baking Nurse:

Buckwheat is one of my favourite ingredients to make breakfast with…and in the shape of a pancake.. well, even better! The ‘Raw’-tella sounds delicious too, and healthy!

Originally posted on Superfoodista:

You might wonder – what is Raw-tella? Huh? Well, it does sound like “Nutella”, right? The terribly addictive, but unfortunately not so healthy chocolate-hazelnut spread in a jar? The one I used to love to eat from directly with a spoon?? Well, yes, but Raw-tella is the squeaky clean brother of Nutella, because it’s made with unprocessed and simple Superfood ingredients only!


And then, well, there is the crêpe – one of my favorite inventions of the Frensh cuisine! Nowadays, you can find crêpes all-over the world, but probably the best ones are still made in France. Crêpes are perfect anytime of the day – so why not for breakfast as a healthy version, made with buckwheat?


These totally addictive crêpes (yes, you have been warned!) contain following Superfoods:

  • Buckwheat
  • Flaxseeds
  • Bananas
  • Cacao

Ingredients (for 2 crêpes)

  • 8 tbsp freshly grounded buckwheat groats (use a high speed blender – I…

View original 217 more words

First try: Zucchini Noodles!!

After reading a lot about this low-carb and very healthy alternative to spaghetti, I bought a julienne peeler and made my very first serving of zucchini noodles!

In Holland zucchini’s are called Courgette, so my husband immediately came up with the name “Courgetti”, the combo of courgette and spaghetti. Not bad.

Anyway, because my husband and kids are away to the North of the country until friday (!) I have the opportunity to try things.

I lived on juices for almost three days, but yesterday evening it was time for some solid – but healthy – food.

On the internet people say the zucchini noodles taste just like spaghetti. Well, they do!

After I used my new peeler to make the noodles, leaving the core of the zucchini untouched, I cooked the noodles in boiling, salted water for about 3 minutes and I drained them.

Meanwhile I made a sauce of tomato and veggie-meatballs, and put this on top of the noodles. Yum!!

Only thing I didn’t do was press or squeeze out any excess fluid; this is neccesary as it turned out, I had to pour out excess water after plating up the dish.

Anyway, a lowcarb, low calorie alternative to pasta!!


Happy 3rd birthday to Morris!!

Today is my little boy’s 3rd birthday! Time really does fly, I remember too well when he was born. Not a very nice experience I am sad to say. Anyway, I am thankful that Morris is a very happy, healthy and lovely little boy! I love him loads!!

As I always do for my other two children, I made a special birthday cake for Morris. And because Bumba is his favorite character on TV, he wanted a Bumba cake!

On the next few photo’s you can see the original character, how I made the cake, and the result!





Recipe for delicous, creamy, mushroom soup

Today I have outdone myself. What a delicious soup this is!

I have made mushroom soup before but I have never managed to get the taste, the consistency oe the creaminess just right. But today I did!

Here’s what you do:

300 gr of mushrooms
1 onion or 2 sjalots
3/4 liter of beef or vegetable stock
30 gr of butter
4 tablespoons of flour
125 ml of cream

How to make:
Slices the onion and the mushrooms and bake them. Add about to tablespoons of chopped parsley. Set aside.
In a cooking pan melt the butter, and add the flour. Whisk until the flour is absorbed to make a roux. After that, add the warm stock bit by bit and keep whisking.

Add the cream and stir. To finish, add the mushroom/onion mixture and warm. Do not boil.

Serve in soupbowls and finish off with some chopped parsley. Together with the garlic & cheese toast in the photo… Yum!