When it’s 30 degrees outside but it actually feels like 50 degrees, you know summer has definitely arrived in Holland. After months of rain we can finally go to the beach and eat a lot of ice cream. Maybe a little late, but rather a late summer as no summer at all.
These blueberry & banana popsicles are perfect for warm days. You don’t need much ingredients, only blueberries, bananas and a little soy milk. Make them in the morning so you can enjoy them later on the day. These popsicles are full of vitamins and antioxidants, therefore your body is happy too with this treat.
2 frozen bananas
100 grams (frozen) blueberries
100 ml soy milk (e.g. coconut milk, rice milk)
A popsicle mold for 6 popsicles
Take the bananas out of the freezer and let them melt for about 5 minutes, this makes them easier to blend. After, put the bananas, blueberries and soy milk together in the food processor and mix it until it’s smooth. Divide the mixture over the popsicle molds and freeze them for a few hours.
If you are gluten intolerant there are many products you can’t eat. Products which are maybe quite normal for other people, such as bread, pasta and cookies. I don’t eat that much gluten, but I’m happy I’m still in the possibility to eat it. For people who are gluten intolerant it’s a different story, they can get very ill by eating gluten. So special for those people I created a recipe for gluten-free cookies. These cookies are soft, sweet and with a little hint of peanut butter. Because life is just better with peanut butter.
By using chickpeas the cookies are high in fibre, which is important for a good digestion. Moreover, chickpeas are a great source of plant-based protein. Did you know 100 grams of chickpeas contains 7,5 grams of protein? That’s a lot, so this actually makes them protein cookies. Chickpeas naturally have a sweet taste, which is perfect as cookie dough. I have to admit I already ate a few tablespoons of this dough, just because the combination of chickpeas, peanut butter and vanilla is lovely.
(Makes 10 cookies)
200 grams organic chickpeas (canned)
1 teaspoon natural vanilla extract
60 grams natural peanut butter
4 tablespoons maple syrup
1 teaspoon baking powder
Few pinches salt
Preheat your oven to 200 degrees. Mix all the ingredients together in a food processor until you’ve created ‘dough’. It looks like hummus now, but the taste is very different. Put some parchment paper on an oven tray. Take about 1/2 a tablespoon of the dough, apply it on the parchment paper and squeeze it a little bit with your hands to create a cookie shape. Make about 10 cookies of the dough and put them in the oven for 20 minutes.
Note: These cookies are very soft, save them in a plastic box in your fridge to protect them from getting dry.
Sometimes I make a recipe a million times and then I realise it isn’t even on my blog. Time for a change! This green pesto is very easy to make and contains only five ingredients. People think making pesto takes time, but with a food processor it’s done in a few minutes. I love the taste of homemade pesto, it’s much more delicious as produced ones. Moreover, it doesn’t contain any unhealthy additives so your body is happy too.
Parmesan cheese isn’t necessary for pesto, cashew nuts give a bit the same taste and that makes this recipe great for vegans as well. Add a few tablespoons green pesto on top of a plate with raw courgetti, garnish it with cherry tomatoes and your easy peasy dinner is ready.
(Makes one small bowl)
1 basil plant (only the leaves)
60 ml olive oil
80 grams cashew nuts
1 garlic clove
Few pinches of salt
Food processor or stick blender
Put all the ingredients together in the food processor and mix for a little until you’ve created pesto. Not too long, as it won’t be very crunchy. If you don’t have a food processor just blend it with a stick blender. Add a little dash of olive oil on top to garnish.
Note: You can store this pesto in your fridge for a few days, make sure you cover it with cling film.
I love Sundays, the perfect day to wake up slowly and have a relaxed breakfast. I like to make my Sunday breakfast just a little more special with these nectarine pancakes. Nectarines are very juicy which makes them the perfect fruit on a warm day. They give my breakfast that extra summer touch. Even though it hasn’t been really summer in Holland this year, it’s summer in my breakfast. These pancakes contain everything your body needs after a long night of sleep: slow carbs, protein and healthy fats.
By adding a little dash of soy yogurt on top it gets very creamy, plus it’s more healthy than using whipped cream. Make sure you choose for soy yogurt without any added nasties. If you don’t like soy yogurt, coconut yoghurt it also yummy on top. To make your pancakes a little more sweet you can always add a dash of maple syrup on top but it isn’t necessary. Have a happy Sunday!
(For one person)
35 grams oat flour
1 egg white
Dash of soy milk (e.g. rice milk, almond milk)
Few pinches salt
Few pinches cinnamon
Dash of coconut oil (to bake in)
20 grams mixed nuts
Dash of soy- or coconut yogurt
Dash of maple syrup
Put the ingredients for the pancakes (without the coconut oil) together in a bowl, make sure the banana is mashed well and stir it until you’ve created a liquid batter. Afterwards, put a little dash of oil in the pan and add the batter in the pan. Bake a small pancake of it on medium heat and make sure it’s baked well on both sides. In total you can make three small pancakes of the batter. Put them on a plate and decorate the pancakes with soy yogurt, chopped nuts and a sliced nectarine on top. Enjoy!
Lavender is used by many people for a lovely smell in their home. However, did you know lavender is also great for baking? I bought a bag of lavender at Dille & Kamille and tried it out. The first time it was a disaster, I used way too much lavender so the muffins tasted like soap. But the second time I used only a heaped teaspoon, more than enough to get a little lavender hint into the muffins. So good! The perfect treat on a birthday if you want to serve something special. I’m sure your guests will be amazed.
(Makes 6 muffins)
80 grams oat flour
60 ml soy milk
35 ml maple syrup
35 ml vegetable oil
1 teaspoon baking powder
Few pinches salt
1 heaped teaspoon dried lavender (Dille & Kamille)
Preheat your oven to 200 degrees. Put all the ingredients together in a bowl and mix it well with a spoon. Cut six squares from the parchment paper, about 12 by 12 cm. Apply a square in the muffin mold and fill it with about 3/4 of the batter. Do this with all six of them and put them in the oven for about 25 minutes. Enjoy!
Everyone who knows me personally knows I’m a big ice cream addict. If I’m on holiday I like to have one ice cream each day. Or maybe even two or three. The feeling of melting ice cream in your mouth is like heaven, right? Since I’ve started to eat more healthy and clean I like to create my own ice cream. When you make it yourself you know what’s in it. You can make it as creamy and delicious you want, but still healthy.
Ice cream is usually made of cream, milk, different kinds of sugars and a lot of artificial additives. You don’t need all that crap to make delicious ice cream. This recipe is made of only three ingredients: bananas, organic protein powder and soy milk. By adding protein powder to the recipe it gets very creamy, plus it’s bursting of protein too.
You can eat this ice cream as dessert or even for breakfast. Add some walnuts on top and your breakfast contains everything you need: carbs, protein and healthy fats. I’ve used vanilla protein powder from Fitshe, which is 100% organic and sweetened with freeze-dried bananas. The combination of bananas and vanilla together is lovely. Try out this recipe and you can thank me later.
(Makes one tub)
6 frozen bananas
150 ml soy milk
75 grams organic protein powder Fitshe
A handful of walnuts
Add the bananas and the soy milk together in the food processor and mix until it’s smooth. Lastly add the vanilla protein powder and let it mix again. Put this creamy substance in a plastic box and save it in the freezer for a few hours so it gets hard again. Serve it with some walnuts on top.
Tip: Take the ice cream 15 minutes before serving out of the freezer, so it’s perfectly soft.