Healthy Banana Split


You can have this for breakfast or dessert. It is much healthier than an actual banana split. I made the “soft serve ice cream” with frozen bananas, blueberries and blackberries. And then topped it with pistachios, puffed quinoa, more fruit and melted chocolate.

This recipe makes one large serving.


2 frozen bananas

¾ cup of frozen blueberries

¾ cup frozen blackberries

Milk, just enough to blend the frozen fruit


1 banana, sliced in two lengthwise

3 or 4 fresh cherries, pitted and sliced in half

A few fresh blueberries

2 tablespoons of chopped pistachios

2 tablespoons of puffed quinoa

2 tablespoons of toasted dried coconut

30grs of dark chocolate, chopped

1 teaspoon of coconut oil

Fresh mint leaves


Melt the chopped chocolate with the coconut oil in the microwave for 30 second intervals until it has completely melted, stirring in between.

Place the frozen banana, frozen blackberries and frozen blueberries in the blender. Blend until smooth, adding a bit of milk to get everything mixed.

Serve it on a big bowl. Add the sliced banana in the middle. Add the blueberries and cherries. Sprinkle the pistachios, quinoa and dried coconut. Drizzle some of the dark chocolate and finish it with a few mint leaves.  Eat right away.

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Dutch Baby Pancake with Baked Pineapple, Topped with Peaches, Blueberries & Currants

dutch baby sweet

A few weeks ago, I posted a recipe for a savory Dutch baby pancake with Gouda, crispy bacon and a fried egg. You can check the recipe by clicking here. Yesterday I made this sweet version of it with a slice of pineapple baked in the middle and topped with more fruit. Perfect weekend breakfast.

This recipe is for 1 pancake.


For the batter:

2 eggs

½ cup of milk

¾ cup of all-purpose flour

2 tablespoons of butter

Pinch of salt

1 teaspoon of vanilla essence

1 tablespoon of sugar

1 very thin slice of fresh pineapple


1 peach, thinly sliced

A few red currants

A few blueberries

Mint leaves

Powdered sugar


Preheat the oven to 230C/446F with a cast iron skillet inside.

Place the eggs, milk, flour, vanilla, sugar and salt in the blender and blend until smooth. Leave the batter in the blender.

Take the hot skillet out of the oven and add the butter. Place it back in the oven until the butter melts, this will only take about 1 minute. Take the skillet out of the oven again. Swirl the butter so it coats all the edges of the skillet. Once the skillet is completely coated in butter, pour the remaining melted butter into the blender with the rest of the pancake batter. Blend until everything is combined.

Add the pancake batter into the hot skillet and place the pineapple slice in the middle.

Bake for 15 to 18 minutes until the pancake turns golden and the edges have puffed up.

Serve with the peach slices, blueberries, currants, mint leaves and sprinkle some powdered sugar on top. Eat right away.

Adult Fruit Salad (Cherry, Orange & Strawberry Salad with Balsamic-Elderflower Dressing)

adult fruit salad

As soon as warmer weather approaches, I start looking forward to summer fruits, especially berries and cherries. I love going to the market, and seeing all the stands filled with gorgeous and colorful produce. That’s my kind of guiltless candy shop. I wanted to make a fruit salad that was a bit different, with a bit more adult flavors so to say. And by adult, I don’t mean alcoholic.

Balsamic reduction is a staple in my pantry. I actually still remember the first time I tried it. I was having dinner with my parents at an Italian restaurant about 15 years ago, and we ordered an octopus salad that came with a balsamic reduction.  We all loved it and my mom asked how to make it. Since then, she’s always had it in her pantry and when I moved out, I started to do the same.

To make the dressing, I reduced some elderflower cordial into the balsamic reduction. It adds a floral depth to the dish. The combination of the dressing and the juices from the fruits are a nice explosion of flavors in the mouth. Add the creaminess of the whipped goat cheese and crunchy pistachios, and you’ve got a great mix of textures as well.

This recipe serves 2.


1 cup of fresh cherries, pitted and halved

2 cups of strawberries, thinly sliced

3 oranges, segmented

¼ cup of unsalted pistachios, chopped

For the whipped goat cheese:

100gr of goat cheese

4 tablespoons of cream

For the dressing:

¼ cup of balsamic reduction

5 tablespoons of elderflower cordial


If you have never made balsamic reduction before, it is super easy to make. You don’t need a fancy bottle of balsamic vinegar; just get a cheap one, since it’s going to reduce a lot. Pour 250ml of balsamic vinegar into a pan. Reduce over medium-low heat until it has reduced to about 1/3 of a cup.  Don’t let it get too thick though, as it will thicken as it cools down. If it gets too thick, you can always warm it up in the microwave for a few seconds to loosen it up. You can make this in advance and keep it in your pantry. I use it often so I normally make a bigger batch. It is very nice to drizzle over sautéed asparagus.

Prepare all of your fruit.

To make the whipped goat cheese, just place the goat cheese and cream in the food processor and pulse until smooth.

To make the dressing, place the balsamic reduction and elderflower cordial in a pan. Let it simmer over med-low heat for about 1-2 minutes, until it is all mixed. Don’t let it reduce too much, otherwise it will become a caramel and you won’t be able to pour it.

To plate up, pour some of the dressing on the plate. Then add the fruit. I formed quenelles with the whipped goat cheese. Finally, sprinkle some pistachios.