Oven Baked Spinach

You need:

Fresh Spinach

Feta Cheese (or other cheese of your choice)

Salt

Olive Oil

Instructions:

Start with preheating your oven to 150°C.

Cut and wash the spinach. Let the water drip off, rub the spinach in salt, rinse again, squeeze the excess moisture and add to an oven safe bowl.

Cut the feta into pieces and add it to the spinach. 

Pour olive oil on it, mix it very well and place the bowl in the oven until the spinach is tender.

You can also add eggs for some extra tastiness. Just mix them in very well with the spinach and cheese before you put them in the oven.

Serve with fish or meat or simply some rice or potatoes.

Enjoy xx

Love, Jen

Parsley Hummus

Hummus is one of my staple foods I love to keep in my fridge. It is jam packed with fibre, a great source for rich plant protein and just amazing to eat with basically anything.

I personally find it hardest to have quick good protein at hand, to ensure a balanced diet, but hummus is just a great solution for that. You can make a big batch and just store it in the fridge for a couple of days.



You need:

1 glass of chickpeas (drained)
4 tsp of tahin
2 big handful of parsley
2 tbsp of walnut oil
3-4 tsp of cumin
1 tbsp of yogurt (I used Greek sheep yogurt, but you could use soy for a vegan version)
dash of lemon juice
salt to taste
some water (optional - for texture)



Instructions:

Combine all the above ingredients in your food processor and blend until it's smooth.


Easy like that ;)


On the picture you see it with mache lettuce and cucumber. Delish!  


Enjoy!!

Love, Jen xx

Raw Berry Chocolate Pudding

You need:

1/2 Avocado
2 tsp of raw cacao
1 tbsp of yoghurt
2 handful of berries (blueberries and raspberries)



Instructions:

Combine all the above ingredients in your food processor and blend until it's smooth.


That's all you have to do to create this delicious raw chocolate pudding, that is completely sugar free.
If you prefer it a little sweeter though you may add 1/2 a banana or a sweetener of your choice.


Enjoy!!

Love, Jen xx

5 Ingredient Bread

I love simple foods with little ingredients and I love homemade bread. This recipe combines both and moreover it's gluten free, egg free, yeast free and vegan (if you use soy yogurt).

Today was the first time I've made this bread, which is why I only started with a small amount, but because it was incredibly delicious I want to share the recipe with you straight away.

So here is the recipe for a small bread, or one big bread bun. I will update a bigger version once I've tried it out.


You need:

85g of buckwheat
1 tbsp of Greek sheep yogurt (or soy yogurt for a vegan version)
2 handful of sunflower seeds
a pinch of salt
1 tsp of baking soda



Instructions:

Put the buckwheat in a bowl, cover it with water and a pinch of salt and let it soak for at least 5 hours (or just over night). This way you remove the phytic acid, which makes the buckwheat easier digestible.

Once you've soaked the buckwheat, drain it and give it a rinse, put it in your food processor together  with the yogurt, the sunflower seeds and the salt and blend until it is well combined.

Line a baking tin with parchment paper and put your mixture in it. Let it sit for another while and then bake it in the oven at 180°C for 40 minutes.


Enjoy!!

Love, Jen xx

Ginger Bread Spiced Overnight Oats

Another thing that works really great for stressful times, or times you just can't be bothered to spend hours in the kitchen and prepare breakfast for the next day is Overnight Oats.

They only take little preparation time, are nutritious and your creativity with them is unlimited.

I am a big fan of ginger bread spice, even in summer, autmn and spring when it's not the time for it, I love to eat it. That's why this version is my current favourite.


You need:

4 tbsp oats
1 cup of milk of your choice (I mixed soy and almond milk)
1/4 - 1/2 cup of water (optional, but I like a lot of fluids with my oats)
1/2 apple(chopped up finely)
a dash of walnut oil
a pinch of salt
cinnamon
vanilla
ginger bread spice



Instructions:

Place all the above ingredients in a container, stirr and let it sit in your fridge over night. The oats will soak over night and in the morning you'll wake up to a wonderful breakfast that you can top up and take on the go or eat at home.

You can either eat it cold or pop it in the microwave and heat it up. I like a warm breakfast, which is why I always warm mine up. I feel like I have a better start in the day when I have a warm breakfast.


Enjoy!

Love, Jen xx

Salmon Squash Salad Bowl Provence Style

My go-to dinner when I'm lazy and don't want to bother with cleaning up a lot of things after cooking is oven roasted fish with some sort of salad or veggies (most likely also roasted, since that means no washing up) and some grain or sweet potato (that I probably cooked in advance and stored in the fridge).

I am a big fan of these dinners since they are so nutritious and they're just the easiest thing in the world for me and if you see the instructions to this wonderful example for one of my lazy dinners, you'll understand why


You need:

1 salmon fillet
1/4 of a butternut squash (chopped up into cubes)
2 generous handful of field salad
1/2 bell pepper or other veggies (optional)
2-3 tsp of coconut oil
herbs of the Provence 



Instructions:

Preheat your oven to 170°C.

In case the squash isn't chopped up yet, do so now.

Line a baking tray and put the salmon and the squash pieces on it.
Heat up the coconut oil so it liquidises. Pour it over salmon and squash, then sprinkle it with herbs of the Provence (→ you can buy a ready made mix of herbs, but basically it's oregano, thyme, basil, rosemary and lavender).

Then put it in the oven for about 20-30 minutes until the salmon is slightly crispy and the squash nice and tender.

In the meantime you can prepare the salad and the salad sauce of your choice (I made a honey mustard dressing), so all you have to do is top it up with the salmon and the squash once it's done)

That's it. No big fuss, no need to wash up any pans after dinner and jam packed with amazing nutrients like essential omega 3 fatty acids and proteins from the salmon, beta carotene and good carbs from the squash and tons of vitamins and minerals from the greens.


Enjoy!

Love, Jen xx

Apple Pie Oatmeal

 

You need:

4 tbsp of oats

1 apple

1 tsp of coconut oil

cinnamon

salt

Instructions:

Start with chopping up half an apple into small pieces. I like to keep the other half for garnishing and for that little bit of fresh fruit but you may as well chop up the whole apple and cook it with the oatmeal.

Place the oats in a pan (or your rice cooker, that's what I always do) with 1 - 1 1/2 cups of water, 1 tsp of coconut oil and some salt and cinnamon to your taste. Warm it up a little and then add the chopped up apple.

Bring it to a boil and let it cook until it has the desired consistency. 

You can either eat it straight away, or if you want to make a pudding kind of oatmeal (like you see it in the picture) put the cooked oatmeal in a container that will give it a nice shape and store it in the fridge over night. 

In the next morning you can turn the container upside down and transfer your oatmeal pudding onto a nice plate or into a nice bowl and decorate away.

 

Enjoy!! 

Love, Jen xx