Summery Rice Salad

It’s time for another salad! I’m obsessed with salads for the moment. Just blame it on the weather. There are only a few days left in spring, but I’m already with my mind and body in summer. It’s been around 25-30°C the last few days, way too hot if you ask me, but we make do. You have to understand, when we have such temperatures in Belgium, it’s not a nice warmth, it’s a pressing warmth. I usually keep all my windows and curtains closed as to keep the warmth out. And at night i pull everything open to let in some fresh air.

One of the positives of this weather though, is that it’s the perfect time to pull out all kinds of salads. I always go crazy with the fruits and vegetables that come into season. And I can’t wait to explore even more of them this year. This time I had some leftover rice that I cooked for another recipe. This recipe actually came to be with all the food I had leftover in my fridge.

Let’s get to the recipe.

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Summery Rice Salad

  • serves 4
  • Ingredients
    • 200 g rice
    • 200 g feta cheese
    • 100 g sundried tomatoes
    • 150 g cucumber
    • 120 g corn 
    • 1 tbsp tahini sauce
    • 1 tbsp white balsamico vinigar
    • salt & pepper
  • Directions
    • The night before cook your rice as per directions on the package and let it cool down completely overnight. (Or use rice you have left over, like I did)
    • In a small bowl mix the tahini with the white balsamic vinegar and the salt and pepper. Stir well until there are no lumps left. Put it aside. You can add some water if you prefer your dressing a bit runnier. 
    • Prepare the other ingredients. Dice the cheese, sundried tomatoes and the cucumber. Rince the corn.
    • In a large bowl add the cooled rice, the diced feta, sundried tomatoes, cucumber and the corn. Stir until all the ingredients are mixed.
    • Drizzle your Tahini-mixture on the salad and stir well. The olive oil from the sundried tomatoes will add it’s flavour to the sauce.
    • Enjoy !

Serve cold. with some iced tea or ice cold water. This is also a perfect recipe for a summer picnic. The dressing isn’t to runny, so it keeps well in small containers. It also keeps well in the fridge for a few days, so perfect to prep it beforehand.

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I usually make a big batch of rice, pasta, couscous or quinoa beforehand and then incorporate it into all different kinds of recipes. Like this one. ^^ Try it out and let me know what you think of it in the comments below. And add a picture if you want. I can’t wait to see what you make of it.  

Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Strawberry, Kale & Potato Salad

Spring is finally back in town and with the extremely high temperatures for June, you could even think it was already summer. The ideal time to pull out all my favourite salad recipes to get ready for the summer and get back into shape.

The recipe I want to share with you today, is actually one I thought of myself. I love the combination of the different ingredients in this recipe. It’s really healthy and it’s the perfect time to eat strawberries as they just came back into season. Let’s get to it.

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Strawberry, Kale & Potato Salad

  • serves 1
  • Ingredients
    • 50g kale (I used a package of green and red baby kale)
    • 100g fresh strawberries
    • 100g potatoes
    • provincial herbs to taste
    • dressing of your choice
  • Directions
    • Cook your potatoes first. I boiled them until they were tender. Then I baked them in a bit of olive oil to make them a bit more crispier. I added some provincial herbs to the potatoes to give it a bit more taste.
    • Then you need to wash the kale. Drain it thoroughly. Put it in a large bowl and massage it with some olive oil. This makes it a bit softer and easier to digest.
    • Cut the strawberries in smaller pieces. I quartered them. But you can do what you want here.
    • In a deep plate first put the Kale. Top it with the strawberries, followed by the potatoes.
    • Finally top it with your dressing of choice. I didn’t add too much extra dressing because of the olive oil that was already in the kale and the potatoes.
    • Feel free to add some nutritional yeast or finally grated cheese to give a bit more taste. I added some grated Pecorino.

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This salad is so good. The kale combines super well with the sweet strawberries and the potatoes give you a full feeling that makes you go through your day until your next dinner. But it’s still light and there isn’t one taste that is overpowering.

I’ll definitely make this one again on a hot summer day when I’m in need of a sweet, tasteful, yet filling salad. Let me know what you think. Would you make if differently? If you try this one, please let me know and send me a picture in the comments below. I’d love to see what you make of it.  

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Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Apple Quinoa Pancakes

I’ve been trying this recipe out for a long time now. I just can’t get over how delicious it is. And it is so easy to make. When you eat it, you just don’t think about the fact there actually is quinoa in there! It’s that great. 

I’ve been cooking a lot with quinoa. Not only for the health benefits it has, but also because I like the taste a lot and to change it up a bit now and then. To not always eat pasta or rice. But I always seem making to much for me to eat in one sitting. So this recipe is one I usually make when I have a cup or two to spare. I mostly have the other ingredients in my pantry. So this is an easy fix for me and this way I don’t have to throw away my lovely, healthy and very nutritious quinoa.

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Apple Quinoa Pancakes

  • serves 20 – 24 pancakes
  • Ingredients
    • 2 cups cooked and cooled quinoa (I usually use leftover)
    • 1 ½ cup all purpose flour, but you can use all kind
    • 4 tsp baking powder
    • 1 tsp salt
    • 2 tsp ground cinnamon
    • 1 tsp freshly ground nutmeg (this gives it a lovely warm flavour)
    • 4 tbsp ground flax seed
    • 2 large eggs + 2 egg whites
    • 2 tbsp coconut oil
    • ¾ cup skim milk
    • 4 tbsp pure maple syrup
    • 2 Jonagold apples, diced really small
  • Directions
    • In a bowl, whisk together the quinoa, flour, baking powder, salt, cinnamon, nutmeg and the ground flax seed. In another bowl, whisk together the eggs, egg whites, oil, milk and syrup. Add the wet ingredients to the flour mixture and whisk to combine. Fold in the chopped apples until they are completely covered.
    • Lightly coat a nonstick pan with oil and heat over medium to medium-low heat. Be sure not to make the pan to hot or the pancakes will burn. Drop ¼ cup of the batter onto the pan. Pat the batter down slightly to flatten. It’s quite a thick batter. Cook for 2-3 minutes or until bubbles form on the top. Flip and then cook the other for 2-3 more minutes or until it’s golden brown
    • Serve with some more chopped apples, maple syrup, cinnamon or apple sauce. With anything you want basically. Enjoy hot or cold.

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This is such a treat and works perfectly as breakfast or if you want to have a fun, healthy dessert. Be sure to try it out and check the original recipe right here. I found it on Pinterest and this is by the wonderful Rachel Cooks. I just love all the recipes on there and I’ll definitely try some more. Give here a visit while you’re at it. 

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Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Skinny Banana Muffin

Even though summer is finally making its way to us, slowly, ever so slowly… I keep finding myself trying new recipes with cinnamon. I think I’m obsessed. I  recently had some overripe bananas that I had to either throw away or use in baking, because I would be gone for the weekend and they wouldn’t survive if I just let them. And off course I decided to bake.

So I looked for a recipe that combined bananas and some applesauce I made a few days ago. And then I felt upon this recipe. I did change it up a little bit, but was so excited with the result, that I’ll definitely try this one out again. Here we go.

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Skinny Banana Muffin

  • Makes 12
  • Ingredients
    • 3 bananas
    • ¼ cup honey
    • ⅓ cup coconut oil, melted
    • ⅓ cup unsweetened applesauce
    • 1 egg of choice
    • 1 tsp vanilla extract
    • 2 cups white whole wheat flour
    • 1 tsp baking soda
    • 1 tsp ground cinnamon
    • ½ tsp salt
    • ½ tsp ground nutmeg
    • ⅓ cup chopped pecans
  • Directions
    • Preheat your oven to 180° C.
    • In a large bowl, add the bananas. Using a fork to mash them up until just small lumps are left. Add the honey, vanilla extract, applesauce, coconut oil and your egg of choice. I used a Chia seed-egg.
    • To make the chia seed-egg I ground up my Chia seed. Then in a small bowl I added 1 tbsp of ground chia seed with 3 tbsp of water and let it sit for about 5 minutes. That way the Chia has a few moments to absorb the water.
    • Use a fork to combine it all.
    • Add in your flour, baking soda, cinnamon, salt and nutmeg. Using a spatula, mix until wet and dry ingredients are completely combined.
    • Fold in the pecans.
    • Line each muffin tin with a cupcake liner.
    • Fill each muffin tin ¾ of the way full.
    • Bake for 15-17 minutes. keep an eye on them, as your baking time will depend on your oven.
    • And then enjoy. 🙂

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Let them rest for 5 minutes though, before eating them. You can either enjoy them cold or warm. I ate one right of the oven. (yes, I couldn’t wait.) And it was like fall exploded in my mouth.

I used the Chia-egg instead of a regular egge, because I hadn’t any in my house. So I had to improvise and I liked it. You don’t taste or feel the difference at all. This is definitely something I will be doing more often in baking to see how it affects other recipes.

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Try this one out and let me know what you think. Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Easy Pasta Arrabiata

After my success with the energy balls from last week, I couldn’t wait to try another recipe by Deliciously Ella. Some were, like I said before, not doable for me but then I felt upon this recipe.

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And it is just what she promisis. A simple, quick Pasta Arrabiata. And I loved it. It is quick, easy and I usually have all the ingredients in house that I need to make this recipe. This will be one I will come back to. It is that great. I did adapt it a tiny little bit to my taste. I feel with only 2 garlic cloves you have enough of the taste and multiplying it for two persons is just not necessary. But that’s just so fun about recipes and cooking, it’s all about looking what tastes great to you and find the balance in your food that you enjoy the most.

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Easy Pasta Arrabiata

  • for 2 persons
  • Ingredients
    • 2 pasta servings
    • 2 crushed garlic cloves
    • 2 tsp of chili flakes
    • 2 tbsp of dried oregano
    • 2 tsp of dries thyme
    • 1 tbsp of olive oil
    • 24 cherry tomatoes
    • 400 g of can of chopped tomatoes
    • 2 tbsp of tomato puree
    • juice of 1/2 lemon
    • salt & pepper
  • Directions
    • First start boiling some water to cook your pasta.
    • Crush 2 garlic cloves in a pan. Then add the spices. Top it with the olive oil and then start heating it up gently.
    • Meanwhile chop the cherry tomatoes in two or four, like you prefer.
    • When the oil starts bubbling, add the canned tomatoes, the tomato paste and the cherry tomatoes. Turn everything over so the spices get mixed in with the tomatoes. Mix well and let it sizzle until the sauce thickens a little bit.
    • Meanwhile don’t forget about your pasta off course. When the pasta is finished cooking, drain it and add it to the sauce. Add the lemon juice and mix well so all the pasta is covered in sauce.
    • Finish it off with some salt & pepper. I added some nutritional yeast to add some cheesy flavour to my plate and it worked perfectly.
    • Most important step: Enjoy…

And that is it. It’s that simple. It’s fiery. It’s lush. It’s pasta. And topped with a little bit of nutritional yeast, it is just perfection.

Definitely give this a try, because you will be surprised at how easy this one actually is.

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Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

Cashew & Ginger Energy Balls

In my eternal quest to find healthy snacks to keep me going all day long, I honestly couldn’t but to find Deliciously Ella. I already saw her books in stores all around me, promoting a healthy way of eating and preparing food, making it accessible to anyone.

Well almost anyone.

The first thing I found out is that you need a really powerful blender and a really powerful food processor, neither of which I own. I do have a blender, but it is a Domo Smoothie Maker, powerful enough to make smoothies but not that powerful to make other things. And I do have a small food processor, which I used for this recipe, but I had to make it in like 2-3 batches, as it wasn’t strong to process the entire batter. 

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It is a nice and simple recipe though. Using just 4 ingredients, all which are rather easy to find, and just blending everything together, you get a delicious treat. I couldn’t stop eating them and I was having trouble to stop stuffing it in my mouth while making the small little balls.

Here is the recipe, or you can find it right here on youtube from the gorgeous Deliciously Ella herself. 

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Cashew & Ginger Energy Balls

  • Makes around 30 small energy balls
  • Ingredients
    • 200 g cashews
    • 200 g of (Medjoul) dates
    • 50 g oats
    • 2 tsp grounded ginger
  • Directions
    • I used regular dates from my grocery store, because finding really good Medjoul dates around my place, is like looking for a needle in a haystack. So I used what I could find. I let them soak for about 5 minutes in hot water so they would loosen up and blend better. You can do the same thing with the cashews, although these nuts are already softer than others.
    • In a food processor add the cashews and blend until they become a sort of flour.
    • Then add the dates, oats and the ginger. The amount of ginger you will need, depends on your taste. I like the flavour of ginger, so mine were, let’s say, very gingery, but I like it that way.
    • Blend it all together until you get a sticky dough.
    • Use your hands to roll the dough in little balls.
    • Let it rest for 1-2 hours to set in the fridge before devouring them.

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Honestly, these are amazing. They’re zingy from the ginger, they’re sweet and sticky thanks to the dates and when you bite into them you have the feeling of eating a snack without having to feel guilty about it. These are really sweet, so I wouldn’t suggest eating the entire batch in one sitting as the dates are really packed with (natural) sugars. But like with everything in life: eat them in moderation as to enjoy them more when you actually eat them.

Enjoy your food, be active concerning your food, know your food.

Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen or heard of yet. Let’s share the love for cooking.

love

Anna-Lisa ❤

 

Fluffy Greek Yoghurt Pancakes

Breakfast is in my opinion the most important meal of the day. Whether it is at 5 in the morning or at noon, whenever you wake up your body needs fuel to get on with the day you have planned.

So I’m always looking for new ways to kick off my day just right and for Easter Monday I just had the recipe. I found this recipe on Pinterest, right here and I immediately wanted to try it. And I loved it.

The greek yoghurt makes these pancakes light and fluffy and the berries give these a healthy touch and a fruitier taste. And with the chocolate chips on the other side you also get a more decadent taste.

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Fluffy Greek Yoghurt Pancakes

  • Makes 16 pancakes
  • Ingredients
    • 2 cups self raising flour (or any other flour you want to use)
    • 2 teaspoons baking powder (or 1 tbsp of baking powder if use any other flour)
    • 2 tbsp raw sugar
    • ¼ tsp salt (½ tsp if you use any other flour)
    • 2 large eggs
    • 2 ½ tbsp coconut oil, melted (or any other oil)
    • 1 tbsp vanilla extract
    • 1 cup plain non-fat greek yoghurt
    • 1 cup unsweetend almond milk (or skim/low fat milk)
    • ⅓ cup fresh (or frozen) raspberries
    • ⅓ cup fresh (or frozen) blueberries
    • ¼ cup dark/semi-sweet chocolate chips
  • Directions
    • Combine together all dry ingredients into a large mixing bowl and whisk together. Set aside.
    • In a smaller bowl, combine together the eggs, oil, vanilla and yoghurt. Whisk well until creamy and smooth. Add the milk and mix until combined.
    • Pour the yoghurt mixture over the dry ingredients and stir slowly with a wooden spoon until the batter is just combined. There will be lumps in the batter. Fold the berries and the chocolate chips through the batter, being gentle so as not to break them.
    • Heat a pan on medium heat and put a little oil on it. Make sure the pan is warm enough before putting some batter on it. Using a ¼ cup measuring cup, pour batter onto the pan to bake your pancakes. When batter is on the pan, spread it out a little bit.
    • Cook them for 3-4 minutes until you see bubbles forming on top, check the underside before flipping. If golden, flip and cook for a further 2-3 minutes or until cooked through. Repeat with remaining batter.
    • To serve, dust with a little icing sugar and top with some extra berries or maple syrup.

I used ⅔ cups of frozen blueberries. While baking the pancakes, they split open and the juice that they released gave a beautiful blue/purple colour to the pancakes. I whisked the batter a little bit more than usual and they did form some bubbles. It can be that if you follow the original recipe, you won’t have any bubbles forming. Don’t worry, just make sure it’s cooked through before flipping them.

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These are amazing. They are light and fluffy, a perfect breakfast to start the day. I even froze some to eat later and this worked perfectly as well. A great idea for a meal prep. 

Try them out and let me know how it went! Don’t hesitate to post some recipes you would like to share. I want to try all of them and learn some new ones. Even though I look through the internet every day looking for new recipes, I’m sure there’s a lot more out there that I haven’t even seen yet. Let’s share the love for cooking.

love

Anna-Lisa ❤