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Provençal shrimp salad with roasted vegetables

Perfect for lunch or a light dinner, this shrimp salad is not only low in calories but also high in flavor. It can easily be prepared in advance to be enjoyed hot or cold on a busy day.

Ingredients per portion:

  • 5 medium-sized shrimp
  • 150 gr of cherry tomatoes
  • 50 gr of small green asparagus
  • 1 large carrot
  • 2 tbsp of extra virgin olive oil
  • Herbes de provence (fresh or dried herb mix): thyme, rosemary, oregano, savory, marjoram
  • Basil
  • Salt
  • Pepper

Instructions:

  1. Prepare your ingredients:
    • Wash the cherry tomatoes and pat dry with paper towels.
    • Wash the sand out of the asparagus and cut off the hardened ends. Cut into bite-sized pieces.
    • Peel the carrot and cut into thin rounds.
    • Defrost the shrimp, peel them and pat dry with paper towels. Cut into bite-sized pieces.
    • Wash the herbs if you use fresh ones.
    • Sprinkle each of the ingredients with some olive oil and the herbs. Make sure they are coated evenly.
  2. Preheat the oven to 200°C/390°F.
  3. Cover a tray with a baking sheet and put the carrots on it. Roast for 20 minutes, then add the asparagus. Roast for another 10 minutes. Next, add the cherry tomatoes and roast for 5-10 more minutes. Lastly, add the shrimp. After about 5 minutes, check to see if the shrimp are completely cooked through. Cook for another 2 minutes if necessary. Bon appétit!

Tip: If you’re short on time, you can also simply sauté the vegetables and shrimp in a pan. Just remember to add the carrots first, then the asparagus, and lastly the cherry tomatoes and the shrimp as they all have different cooking times.

Featured

Pesto salmon mozzarella salad

This keto-friendly salad is not only delicous but also incredibly simple to make. It is packed with vitamins and healthy fats, which will keep you satisfied for a long time. A must-try!

Ingredients per portion:

  • 1/2 cucumber
  • 1/2 avocado
  • 60 gr of mini mozzarella balls
  • 1 slice of smoked salmon
  • 1 tbsp of basil pesto

Instructions:

  1. Prepare your vegetables:
    • Wash the cucumber and cut into small cubes.
    • Slice open the avocado and cut into small cubes.
  2. Add the cucumber, the avocado, the mozzarella balls, the salmon and the pesto to a bowl and give it all a good stir. Bon appétit!

Featured

Creamy chicken with spinach and cherry tomatoes

This finger-licking good dish has three main ingredients, but you can make it as simple or as complicated as you like! It is keto-friendly, but is also amazing combined with pasta or rice. Let’s get started!

Ingredients per portion:

  • 150 gr of chicken breast or boneless chicken thigh
  • 200 gr of spinach
  • 100 gr of cherry tomatoes
  • 10 ml of light culinary cream
  • A handful of shredded mozzarella
  • Two tablespoons of parmesan cheese
  • Fresh basil leaves
  • A dash of white wine vinegar
  • A tablespoon of garlic powder or two cloves of crused garlic
  • 2 tablespoons of olive oil
  • Salt
  • Pepper

Instructions

  1. Prepare your ingredients:
    • Wash your chicken breast/thigh and pat dry with paper towels, then cut up into bite-sized pieces. Transfer the chicken to a bowl, add a tablespoon of olive oil, a dash of white wine vinegar, salt, pepper and garlic and stir to evenly distribute. Set aside to marinate for 30 minutes to 1 hour. This will ensure your chicken doesn’t dry out when you cook it. Make sure to thoroughly wash your hands and clean out the sink to avoid cross-contamination. Wash the spinach and dry using a salad tosser to avoid too much water in the pan when you cook it.Wash and dry the cherry tomatoes and cut in halves.Wash the fresh basil leaves and pat dry.
  2. Heat a tablespoon of olive oil in a wide frying pan over medium high heat and toss in the spinach handful by handful. It might seem like a lot of spinach for one portion but spinach reduces massively in size when cooked. When it has wilted down completely, drain and set aside. Pat the frying pan dry with paper towels.
  3. Heat the pan over medium heat and toss in the marinated chicken. Fry on both sides until the chicken is completely cooked through. In case you’re unsure, cut a piece of chicken in half to see if it’s completely white inside.
  4. Add the cream and the basil to the pan. Crank up the heat a little bit to let the cream soak up the taste of the basil.
  5. Now add a few handfuls of mozzarella to your sauce. Add more if you want a cheesier or thicker sauce. Let it bubble and thicken for a few minutes.
  6. Turn down the heat a bit an add the cherry tomatoes and the spinach.
  7. Add salt and pepper to taste. Grate some parmesan cheese over your dish. Bon appétit!

Healthy cottage pie

Although truly delicious, shepherd’s pie is not the most healthy of dishes. This variation is a lot healthier, equally delicious and super nutritious! Perfect for a cozy family dinner.

Ingredients (serves 3-4):

  • 2 medium-sized sweet potatoes
  • 350 gr of ground chicken
  • 4 medium-sized carrots
  • a large handful of almonds
  • 1 leek
  • 1 onion
  • 3 garlic cloves
  • 200 ml chicken stock
  • salt
  • pepper
  • 1 tbsp of Dijon mustard
  • 2 tbsp of olive oil

Method:

  1. Preheat the oven to 200°C.
  2. Prepare the vegetables: Peel and chop the onions, the carrots and the leek very fine. Peel the sweet potatoes and cut them up into larger chunks.
  3. Prepare the ground chicken: Add the mustard, pepper, salt, and a minced clove of garlic and mix thoroughly.
  4. Boil the sweet potatoes until they are soft. Drain them and mash them. Add salt, pepper, and a minced clove of garlic. and set aside.
  5. Add the olive oil to a large skillet and place it over medium-high heat. Add the onions and cook for about 3 minutes until they are soft. Add the carrots and cook for 15-20 minutes. Add the leeks and cook for 5 more minutes. Add a minced clove of garlic and some salt and pepper to taste.
  6. Add the ground chicken and cook until it’s brown.
  7. Add the chicken stock and let it simmer until it’s partially evaporated.
  8. Now transfer the meat and vegetable mixture to an oven dish. Top it with the mashed sweet potatoes.
  9. Lastly, grind the almonds in a blender or chop them with a larger kitchen knife into fine pieces. Add them on top of the mashed potatoes to create a healthy crust.
  10. Put the oven dish in the oven for about 20-30 minutes until the meat and vegetables are bubbling and the almonds are a nice brown colour. Bon appétit!
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