Baked Eggs on Sweet Potato Skins with Avocado

IMG_4786

This was my breakfast yesterday and I got many questions on Instagram on how to make it, so I decided to post the recipe. It’s super easy and very healthy.

Update: Here is how to make the avocado rose:

This recipe makes 4.

Ingredients:

2 sweet potatoes, I used small ones

4 eggs

1 avocado

1 tablespoon of chopped chives

Sea salt

Chili flakes

 

Preheat your oven to 180C/350F. Line a baking tray with parmenchent paper. Once the oven is hot, bake the sweet potatoes for 1 hour, or until tender.

Then take them out of the oven (keep the oven on) and slice them in half. Scoop the flesh out, leaving a thin layer attached to the skin so it keeps its shape. You can use the sweet potato flesh for another recipe.

Sprinkle a bit of salt on top of each sweet potato skin. Since I like my yolks still runny, I separated the eggs whites from the egg yolks. I added an egg white to each sweet potato skin and baked them for 20 minutes until the egg white had set. Then I removed them from the oven and added the yolks. Finally baked them for an additional 3 minutes. If you don’t like your egg yolks runny, just add the whole egg at once.

Once the eggs are done, remove the potato skins from the oven. Topped them with thinly sliced avocado and sprinkle with some chopped chives, sea salt and chili flakes.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Sweet Potato Falafel Salad

FullSizeRenderOn Sunday we visited the Japanese cherry blossom park at the Amsterdamse bos. It’s one of those things I look forward to every spring. The weather was just perfect that day! Sunny and warm. People brought their picnics and were chilling on the grass. It’s a beautiful place around this time of the year and very close to Amsterdam.

IMG_4456

I had been craving falafel and I made this one by adding mashed roasted sweet potato to the chickpea mixture. It adds a slight sweetness to it. I served them over a very simple salad with baby Swiss chard, Kalamata olives, cucumber and feta. It’s healthy, easy to make and filling.

This recipe serves 3.

Ingredients:

For the sweet potato falafel:

1 cup of dried chickpeas, soaked in water overnight

1 bunch of parsley

1 cup of mashed roasted sweet potato

½ teaspoon of onion powder

½ teaspoon of garlic powder

½ teaspoon of celery salt

Juice of ½ a lime

Pinch of cayenne

Pinch of salt

For the salad:

1 cucumber, core removed and thinly sliced

100grs of crumbled feta

100gr of Kalamata olives, sliced

100grs of baby Swiss chard or any leafy greens of your choice

Garden cress (optional)

For the dressing:

1/3 cup of olive oil

¼ cup of white vinegar

Juice of 1 lemon

1 tablespoon of honey

1 teaspoon of mustard

Salt

Extra:

Olive oil for pan-frying the falafel

 

To make the sweet potato falafel, soak the dried chickpeas in enough water overnight. For the sweet potato, you can roast it the night before, mash it and keep it in the fridge. Roast 1 medium sweet potato at 180C/350F for 1 hour.

The next day, drain the chickpeas and place all of the ingredients for the falafel in the food processor. Pulse until everything is well combined and there are not big chunks, but not too fine that it becomes a puree. You want it to still have some texture.

Then grab some of the mixture and form it into a ball using the palm of your hands. I grabbed about 1 ½ tablespoons of the mixture. It makes about 25 small balls.

Once all the falafels are assembled, pour about 1/3 of a cup of olive oil into a large pan over medium heat. Once the oil is hot, fry the falafel in batches until lightly browned. This will take about 5 minutes per batch. Just be careful not to press on them too much while turning them so that they don’t break apart.

To make the dressing just place all of the ingredients in a jar with a lid, close it and shake it until it emulsifies.

In a large bowl, mix the sliced cucumber, crumbled feta, Kalamata olives, baby Swiss chard and garden cress. Add the dressing and toss to coat.

Divide the salad among 3 plates and then add the falafel. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Celeriac, Beet & Potato Salad with Horseradish Vinaigrette

IMG_3190

Today I felt like having a salad for dinner. I made this one with thinly sliced beets which I just pan-roasted, roasted baby potatoes, celeriac ribbons and arugula. A semi-warm salad perfect for the beginning of spring since it is still quite cold here.

This recipe serves 3.

Ingredients:

For the salad:

5 small beets (I used 3 yellow, 1 candy cane and 1 purple)

500grs of baby potatoes, washed and sliced in half

1/2 celeriac

100grs of arugula

Olive oil

Salt

For the horseradish vinaigrette:

1/3 of a cup of olive oil

1/3 of a cup of apple cider vinegar

1 ½ tablespoons of honey

1 tablespoon of horseradish

1 teaspoon of mustard

Salt

Pepper

 

To make the vinaigrette, just place all of the ingredients in a jar with a lid, cover it and then shake it to emulsify it.

Add about 2 tablespoons of olive oil to a large pan over medium heat. Once it is hot, add the baby potatoes and a pinch of salt. Cook while tossing from time to time until the potatoes are golden outside and fully cooked on the inside. The time will depend on the size of the potatoes. Set them aside.

Peel the beets and using a mandoline, finely slice them. Set them aside. I kept and cooked the different color of beets separate so that the purple beets wouldn’t stain the others but you don’t have to.

Add about 1 ½ tablespoons of olive oil to the same pan where you cooked the potatoes, add the yellow beets and cook while stirring for about 5 minutes until they cooked but still have a crunch. If you sliced them paper thin they will take less time. Add some salt.

Do the same for the candy cane beet and for the purple beet. Set them aside

Once the beets are cooked, start prepping the celeriac. You only need half of it, the other half you can reserve for another recipe. Peel it and slice it into about 1 cm pieces. Then using a potato peeler just shave it to create ribbons.

Place the celeriac ribbons, potatoes, beets and arugula in a large bowl. Add the vinaigrette and toss to coat. Serve among 3 plates and eat straight away.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Baked Coconut Oatmeal

FullSizeRender

One of the good things about baked oatmeal is that you can make it the night before. Which is what I did and keep it in the fridge, covered for up to 3 days. It’s perfect to have on busy mornings. I used half brown sugar and half coconut sugar; because I ran out of coconut sugar but you can use either of them.

This recipe is enough for a 23 x 23 cm baking dish.

Ingredients:

¼ cup of melted coconut oil, cooled

1 cup of milk of your choice (I used a coconut-rice milk)

3 cups of rolled oats (Here they are called haver-vlokken)

½ cup of dried unsweetened coconut

2 eggs

1 ½ teaspoon of baking powder

Pinch of salt

1 teaspoon of vanilla extract

¼ cup of coconut sugar

¼ cup of brown sugar

 

Preheat your oven to 180C/350F. Line your oven dish with parchment paper.

In a large bowl, whisk the eggs, vanilla, sugars, baking powder and salt. Then add the cooled melted coconut oil and milk, and whisk to combine.

Finally add the oats and dried coconut. Mix well.

Pour it into the prepared baking dish and spread it evenly.

Bake it for 40 minutes till golden on top.

Serve with milk or yogurt of your choice.

You can keep it the fridge, covered for up to 3 days.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Lentil Shepherd’s Pie with Cauliflower Mash

IMG_1604

This is a vegetarian take on the traditional Shepherd’s pie. Still hearty and comforting, but a bit lighter. The addition of smoked paprika and port to the lentils gives it another depth of flavor. The cauliflower mash is soft, creamy and cheesy.

This recipe serves 4.

Ingredients:

For the lentil stew:

2 tablespoons of olive oil

1 red onion, finely chopped

2 cloves of garlic, minced

3 bell peppers, finely chopped

1 leek, finely chopped

1 large carrot, finely chopped

1 ½ cups of beluga lentils

1 shot of port

1 cup of tomato puree

1 liter of vegetable stock

¾ teaspoon of smoked paprika

1 tablespoon of sumac

11/2 teaspoon of celery salt

Salt to taste

For the cauliflower mash:

1 medium head of cauliflower, chopped into chunks

½ cup of cream

½ teaspoon of onion powder

1 cup of shredded Gouda cheese

Salt to taste

Extra:

40grs of grated Parmesan

Chives for decoration (optional)

 

Start by making the lentil stew. Place the olive oil in a large saucepan or Dutch oven over medium heat. Once the oil is hot, add the onion and leek. Cook while stirring for about 6 minutes. Then add the garlic, bell peppers and carrot. Cook for about 2 minutes while stirring. Add the smoked paprika, sumac, celery salt and some salt.

Then add the lentils, port and tomato puree. Stir for about one minute and then add the stock. Let it cook for about 40 minutes, stirring from time to time. It’s done when the lentils are cooked and most of the liquid has evaporated. Adjust the salt and spices to your liking.

Preheat your oven to 180C/350F.

Boil the cauliflower until tender, about 8 minutes. Then drain it.

Blend (or use a food processor) the cauliflower with the cream, onion powder and salt. Once you have a creamy mash, add the shredded Gouda and mix until it is well combined. Taste for salt.

Place the lentil stew in an oven-proof dish and spread the cauliflower mash evenly over it. Sprinkle with the grated Parmesan.

Place it in the oven for about 40 minutes until the top is golden. Sprinkle with some chives and enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

Kimchi & Quinoa Vegetable Soup

IMG_9822

This is a very healthy vegetarian soup. It has the wonderful flavor of the kimchi without being too sour or spicy but add chilies if you wish, and you get your protein kick from the quinoa. It’s perfect for a weeknight since it’s very quick to make. You can also cook the quinoa in advance and just keep it in the fridge to save time.

IMG_0220

This recipe serves 3.

Ingredients:

½ cup of quinoa

150gr of mushrooms, sliced (I used a mix of chestnut mushrooms, nameko and king trumpet)

4 tablespoons of sesame oil

1 ½ tablespoons of chopped ginger

2 spring onions, finely chopped (white separated from the green)

1 cup of kimchi, very finely chopped

1 ½ litters of vegetable stock

2 tablespoons of soy sauce

3 mini paksoi

Extras:

Lime wedges for serving (optional)

Extras soy sauce for serving

3 soft boiled eggs

Sesame seeds

 

First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain it and set it aside.

Place 3 tablespoons of sesame oil in a medium saucepan over medium heat. Once the pan is hot, fry the mushrooms in batches. Remove the mushrooms from the pan.

In the same saucepan, add the remaining tablespoon of sesame oil, ginger and the white part of the spring onions. Cook for 1 minute over medium heat while stirring. Then add the chopped kimchi and stir for another minute.

Add the stock and soy sauce. Let it simmer for 15 minutes.

Then add the paksoi and let it cook for 1 minute. Taste the soup for salt.

For the soft boiled eggs, I just placed them in a saucepan and added boiling water. I let them cook for 6 minutes over medium heat.

To serve, divide the quinoa into 3 bowls. Add the soup, mushrooms, green parts of the spring onions, soft boiled eggs and sesame seeds. I like to squeeze some lime juice over the soup and serve it with some extra soy sauce on the side.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

SNCKBR – Healthy Snack Bar

FullSizeRender (2)

SNCKBR is a new healthy and cozy hotspot in De Pijp. Traditional Snackbars here are known for serving a lot of fried items like croquettes and fries. Something I don’t mind at all, but it limits how often I visit them. SNCKBR on the other hand, offers a very extensive menu with healthier alternatives. And it’s open from breakfast till late at night and yes, you can go have drinks there too. They make everything with sustainable ingredients. You can still get your guilty pleasures but in a healthier way, think spelt bread instead of white, baked instead of fried. With people being more aware of what they put into their bodies, this place makes complete sense.

FullSizeRender (1)

I went to their opening for breakfast. I really liked their chia pudding with avocado & chocolate mousse and their spirulina granola. I also tried some of their fruit/vegetables juices and I loved the one with beets. I love to eat beets but in juice, I always find them too strong and this one had a really nice balance and was not too sweet.

FullSizeRender (4)

FullSizeRender (3)

I came back the next day late in the afternoon with my husband. We shared the poached egg with hollandaise and marinated salmon; and their Frikandelicious. Their healthier version of the typical Frikandel (which is usually fried and made with mystery meat), this one is 100% organic and low in fat. It’s baked and made with chicken, sweet potato, oatmeal and homemade skinny mayo and ketchup.

For more foodie inspiration, you can follow me on Instagram and Facebook.

SNCKBR

Van Woustraat 34-36, Amsterdam

 

My Place / Carrots & Co. (Element Amsterdam Hotel)

FullSizeRender (1)

Yesterday afternoon I was invited along with some fellow bloggers to taste the menu of the new Element hotel in Amsterdam. A long stay hotel (part of Starwood hotels) which will open its doors to the public next Monday the 8th of February. The concept of this hotel is based on sustainability and that transmits into the food it will provide to their guests. The hotel has two restaurants, one called Carrots & Co. where you can grab a snack or healthy lunch in an informal atmosphere. And the other one is called My Place and it’s the hotel’s full service-restaurant. My Place focuses on the 80/20 rule, meaning more healthy vegetables and less meat and fish. The tasting started with a very tasty carrot salad served over a bed of quinoa, and a roasted beetroot appetizer with a poached egg and horseradish dressing.

FullSizeRender (2)

This was followed by a creamy goat cheese risotto with peas and croutons, and a juicy flat iron steak with fleur de sel and chimichurri.

risotto

FullSizeRender (3)

And finally dessert, a rich chocolate tart with fleur de sel and caramel ice cream, and a gluten free raisin bread pudding with orange glaze.

FullSizeRender (4)

FullSizeRender

Since the hotel has a big terrace, the chef told us he has plans to have his own herb garden and wishes to have a bee hive so they can produce their own honey. And for all the coffee lovers, they are also going to offer coffee from Lot Sixty One. If you are not familiar with Lot Sixty one, it’s one of the best coffee roasters in Amsterdam.

After the tasting we got a tour of the hotel and got to see the rooms. The best part, since it’s a long stay hotel it has a kitchenette. It comes with a glass stove top, an oven/microwave, sink, mini fridge, Nespresso machine and dishwasher. And since the hotel is located in a shopping center that has a supermarket, it makes it easier to be able to cook your own meals if you wish to do so. During the summer months, they are going to have BBQs in the terrace and guests are going to be able to grill their own food.

You can get a peek of the rooms here*:

Studio---Bedroom

Studio-–-Fully-Equipped-Kit

Studio---Bathroom

Element Amsterdam Hotel

A.J. Ernststraat 577, Amsterdam

For more foodie inspiration, you can follow me on Instagram and Facebook.

(*pictures of the rooms were provided by the hotel)

Black Rice & Shredded Brussels Sprout Salad with Leek and Whole Grain Mustard Vinaigrette

IMG_8356

A healthy and filling salad with a tangy vinaigrette. I’ve only started cooking with black rice a few months ago and I really love its chewier texture. It takes a bit longer to cook but you can always cook it the night before and keep it in the fridge. It makes a great packed lunch for the next day as well.

FullSizeRender

This recipe serves 3.

Ingredients:

For the salad:

1 1/2 cups of black rice

5 cups of vegetable stock, warmed up

250grs of Brussels sprouts, trimmed, halved and thinly sliced

1 cup of broad beans, shelled and blanched

¼ cup of pumpkin seeds

1 cup of pomegranate seeds

For the leek and whole grain mustard vinaigrette:

1 leek, finely chopped (light green and white part only)

5 tablespoons of olive oil

Pinch of garlic powder

¼ cup of red wine vinegar

1 tablespoon of whole grain mustard

2 teaspoons of honey

Salt

Pepper

Extra:

Garden cress for decoration (optional)

 

Start by rinsing the black rice under cold water. Then place it in a medium saucepan with the vegetable stock and let it cook covered for about 45 minutes over medium-low heat until most of the liquid has evaporated and the rice is cooked. Then turn off the heat and let it sit covered for 10 minutes.

In the meanwhile, start making the vinaigrette. Place olive oil in a pan over medium heat. Once the pan is hot, lower the heat to medium-low and add the leek, salt, pepper and garlic powder. Let it cook for about 8 minutes stirring until the leek becomes soft but not brown.

Once the leek is cooked, turn off the heat and add the red wine vinegar, mustard and honey. Mix it well. Taste for salt and then transfer it to a bowl or jar until ready to serve.

Once the rice is cooked, place it in a large bowl and add the Brussels sprouts, broad beans, pumpkin seeds and pomegranate. Add the vinaigrette and mix well. Divide it among 3 bowls and top with some garden cress.

For more foodie inspiration, you can follow me on Instagram and Facebook.

Cauliflower Celeriac Soup with Savory Granola & Crispy Kale (Vegan)

IMG_8386

I had been wanting to try nutritional yeast for a while now. I found it at Eko Plaza and it is called Edelgistvlokken in Dutch. If you have never heard of it, it has a nutty and cheesy flavor and you can sprinkle it over food as if it was parmesan cheese. It is high in protein and a good source of B vitamins. I first tried it on popcorn and really enjoyed it. And the savory granola I made with it is quite addictive. You can eat it as a snack but this time I decided to serve it over soup. It adds a nice crunch to it.

FullSizeRender

This recipe makes 2 large bowls.

Ingredients:

For the soup:

½ cauliflower, chopped

1 celeriac, peeled and sliced into chunks

1 ½ liters of vegetable stock

½ teaspoon of garlic powder

½ teaspoon of onion powder

½ teaspoon of celery salt

For the savory granola:

½ cup of oatmeal

½ cup of nutritional yeast (Edelgistvlokken in Dutch)

¼ cup buckwheat

1 teaspoon of sumac

Pinch of salt

Pinch of pepper

Pinch of garlic powder

Pinch of onion powder

¼ cup of olive oil

2 tablespoons of pumpkin seeds

For the crispy kale:

1 cup of shredded kale

1 tablespoon of olive oil

Pinch of lemon pepper

Pinch of salt

 

 

To make the granola, preheat your oven to 180C/350F. Line a baking tray with parchment paper. Mix all of the ingredients for the granola in a bowl and then spread it over the prepared baking tray. Bake for 15 minutes, stirring half way through. Then allow it to cool down. Leave the oven on to bake the kale.

To make the crispy kale, mix the kale with the olive oil, lemon pepper and salt. Spread the kale in a single layer on a baking tray lined with parchment paper. Bake for 10 minutes until the kale becomes crispy (the time will depend on your oven, so check from time to time so it doesn’t burn).

For the soup, place the chopped cauliflower, celeriac, vegetable stock, garlic powder, onion powder and celery salt in a medium saucepan. Let it simmer for 15 minutes over medium heat. Then blend it until smooth. Taste for salt.

Serve the soup with some of the savory granola and crispy kale. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.