BLUEBERRY BANANA BREAKFAST BOWL

SONY DSC

What’s the perfect way to beat the winter blues? Create a tropical breakfast that makes you jumping out of your bed! With this blueberry banana breakfast bowl I’m sure it will work. Alpro has a new kind of almond milk: unroasted almond milk. Just like the name says it’s made of unroasted almonds. Those kinds of almonds are the best ones you can get. By not roasting them all the beneficial nutrients are optimally remained. Moreover, almonds are a source of healthy fats and contain important minerals such as manganese and magnesium.

The good thing about this almond milk is that it reminded me to ‘gevulde speculaas’. This is a delicious treat we eat with Sinterklaas. It has a creamy almond paste inside and this almond milk tastes exactly the same. So, a big hurray for Alpro! This breakfast contains everything to start your day the best way possible, like slow carbs, healthy fats and vitamins. I’m sure your winter blues will be gone after eating this.

Ingredients
(Makes two bowls)

100 grams oat flakes
2 bananas
130 grams frozen blueberries
200 ml unroasted almond milk (Alpro)

Toppings
1 banana
1 tablespoon roasted coconut chips
1 tablespoon raw almonds

Equipment
Blender

Method
Put the oat flakes, bananas, frozen blueberries and almond milk together in the blender. Blend until you’ve created a creamy smoothie. Divide the smoothie over the bowls and garnish with banana slices, coconut chips and almonds. Enjoy!

RAW VANILLA SNOW BALLS

SONY DSC

Raw balls are my favourite healthy snack because they’re a good combination of quick energy and healthy fats. All you need when you’re busy and need some extra power to keep on going. These are a bit more special, the grated coconut gives a snowy effect. That makes them the perfect replacement of the ordinary Christmas cookies. The good thing about raw treats is that you always know there aren’t any nasties added. The cashew nuts are a source of healthy fats, which is important for your brain. Medjoul dates are full of vitamins and minerals, grated coconut is bursting of fibre and vanilla beans contains the mineral manganese. Together those four ingredients are a lovely combination of flavours. Try them and you will not be disappointed!

Ingredients
(Makes 12 balls)

125 grams medjoul dates
70 grams cashew nuts
30 grams grated coconut
1 vanilla bean

Equipment
Food processor

Method
Mix all the ingredients together in the food processor for a few minutes. Make sure everything is chopped well into little pieces. Roll 12 balls from the mixture with your hands. Lastly, apply a bit of grated coconut on a plate and roll the balls per piece through the ‘snow’. Put them in the fridge for 10 minutes to get hard and enjoy!

WARM WINTER PORRIDGE WITH RASPBERRY SAUCE

SONY DSC

This breakfast reminds me to a dessert my mum made for us when we were young. She loved to make semolina pudding with warm raspberry sauce. Now, many years later I tought about it and had to make it again. Of course I changed the semolina for oats, because I’m a diehard oats fan. Really, I should start an oats fan club. This oatmeal porridge is great for those cold days that you don’t want to go outside. After you’ve eaten this your body is warmed up again and you can brave the cold.

Oats are full of fibre, B-vitamines and they’re a great source of slow carbs. These kind of carbs are important for your body as they make sure you’re satisfied for a long time. By adding pecans you’ll get your daily dose of healthy fats in, which is necessary for your brain. The raspberry sauce is bursting of vitamins and gives this breakfast a little dessert touch. Because we all want to have dessert for breakfast, right?

SONY DSC

Ingredients
(For two persons)

100 grams oat flakes
400 ml almond milk (e.g. rice milk, soy milk)
60 grams frozen raspberries
1 tablespoon maple syrup
A handful of pecan nuts

Equipment
3 saucepans

Method
Put some water in a pan and put a smaller pan on top, the raspberries need to melt the a bain marie way. Turn the gas on and add the raspberries when the water boils. Stir the raspberries every now and then. When they’ve turned into a raspberry sauce, add the maple syrup.

Put the oats and almond milk together in another pan and cook this for about 5-10 minutes. Keep stirring, after a while it changes into porridge. You can always add a little dash of maple syrup if you want to have sweet oats. Divide the porridge over two bowls, add the raspberry sauce on top and garnish with some pecan nuts. Enjoy!

SINTERKLAAS SMOOTHIE

SONY DSC

Only a few weeks left until Pakjesavond, the evening that all the sweet kids get gifts from the good old man. Not only kids, also me hopefully. It seems like everybody is more happy around Sinterklaas time and eating a lot of pepernoten too. However, there’s more in this world than pepernoten, so you should try out this delicious smoothie.

This smoothie is made of pumpkin spice mix, a combination of ginger, nutmeg, clove and cinnamon. The mixture of herbs is the typical flavour of Sinterklaas treats, so great for a smoothie. By adding frozen bananas the smoothie gets very creamy and the almond flakes provides your daily dose of healthy fats as well. Try it out and you will not be disappointed!

Ingredients
(Makes one smoothie)

200 ml almond milk
2 frozen bananas
1 tablespoon almond flakes
1 tablespoon pumpkin spice mix (‘koek & speculaas kruiden’ for the Dutchies)

Equipment
Blender

Method
Mix all te ingredients together in the blender into a creamy smoothie. Pour it into a big glass and serve with a colourful straw.

CHOCOLATE BANANA COCONUT BROWNIES

SONY DSC

When you make these brownies your kitchen will be filled with a gorgeous smell and the baking time of thirty minutes is almost too long. I made these brownies for dessert when I had a dinner with my friends and they all loved them. The most common question about these brownies was “are you sure you’ve put black beans in these brownies? Because they taste amazing!” So don’t worry about the black bean taste, because of the added cacao and maple syrup you will not taste it.

Black bean brownies were on my ‘to-make-list’ for ages, but somehow I kept forgetting to make them. Now it was finally time and I’m sure I’ll make them many times more. So delicious and very easy to make. I’ve added some banana and coconut chips to it, because plain brownies are a bit boring, right? Black bean brownies are more nutritious as the usual ones, which are full of sugar, butter and wheat flour. By using black beans the brownies are full of antioxidants, vitamins, minerals, protein and fibre. So don’t worry about having an extra piece of these brownies, your body will love it!

SONY DSC

Ingredients
(Makes 6 brownie slices) 

1 can black beans (250 grams drained)
125 grams medjoul dates
2 eggs
35 grams cacao powder
40 grams coconut oil (melted)
3 tablespoons maple syrup
2 teaspoons baking powder
1 medium banana
1 tablespoon coconut chips

Equipment
Food processor
Oven
Cake mold
Greaseproof paper

Method
Preheat the oven to 180 degrees. Put all the ingredients (without the banana and coconut chips) together in the food processor and mix until you’ve created a soft consistency. Put some greaseproof paper in the cake mold and add the brownie dough. Smooth it out with a spatula. Chop the banana into slices and add it on top and garnish with coconut flakes. Put the brownie in the oven for about 30-35  minutes.

Let it cool down for half an hour before cutting it into smaller pieces. Enjoy!

PUMPKIN BURGERS WITH FETA AND CUMIN

SONY DSC

When the pumpkin season finally arrived I didn’t expect to eat that much pumpkin. Last year I only made pumpkin soup once. That one time I had a fight with the pumpkin and ended up with pumpkin puree on my walls. So I decided pumpkins and I were not a good combination.

This year I changed into a massive pumpkin lover, from eating pumpkin curry to pumpkin fries. Therefore, I needed to make pumpkin burgers too. My first attempt turned into pumpkin pancakes. Delicious, but not exactly what I’d planned. The second attempt went much better and out of nothing I created amazing pumpkin burgers. With a bit of feta cheese for some creaminess and walnuts for a good bite. Add your favourite toppings like rocket and vegetables and your burger bun is ready to eat.

SONY DSC

Ingredients
(Makes 3 burgers)

For the burgers
250 grams pumpkin
1/2 red onion
2 garlic cloves
A dash of olive oil
Few pinches of salt and pepper
Few pinches of ground cumin
1 egg
70 grams oat flakes
40 grams feta cheese
20 grams walnuts

For the buns
3 wholemeal buns
A handful of rocket
1 avocado
1 large tomato

Equipment
Oven
Food processor
Oven dish
Frying pan

Method
Preheat the oven to 225 degrees. Wash the skin of the pumpkin and cut the pumpkin into cubes. Chop the onion and garlic too. Put them together in an oven dish and drizzle some olive oil over it. Add the salt, pepper and ground cumin as well. Put this in the oven for about 40 minutes.

After 40 minutes, take it out of the oven and let it cool down for a little. Next, put the pumpkin cubes, onion and garlic in the food processor and add the feta cheese, oat flakes, egg and walnuts too. Mix it for a little so everything gets chopped well, but not too long so the burgers will still have a bite.

Put this mixture in a bowl and let it cool down in the fridge for half an hour. After, add a dash of olive oil in a frying pan and use 2 tablespoons of the pumpkin mixture to make a burger. I just added two tablespoons of it in the pan and squeezed it with my spoon into a burger shape. You can make three big burgers with this mixture. Bake the burgers for about 5 minutes on each side. Lastly, cut the bun open, add some rocket, avocado slices, tomato slices and of course the pumpkin burger. Enjoy!