Browsing Tag

nut-free

Recipes

Roasted Red Pepper Ketchup

August 31, 2016

Spicy sugar free, vegan, gluten free, roasted red pepper ketchup, with no sugar or salt addedEver since I started being more mindful of what I’m eating, I’ve been making loads of things from scratch, such as pesto and hummus. The main reason for me is that by making it myself, I know exactly what goes in it, and I get to adjust it to my nutritional and taste preferences.

Have you ever read the nutrition label at the back of your ketchup bottle? It is quite likely that your favourite ketchup is actually 1/3 part sugar! If you then continue reading the ingredient list, you’ll probably see high fructose corn syrup or something alike listed as the second or third ingredient, which means that it is the second or third most ingredient used. I’m not here to discuss the whole HFCS debate, but I do know that I don’t like to eat a lot of sugar, but if I do, I want it to be in the form of a delicious cookie, cake or muffin, and not in the form of an average-tasting, salty, red “tomato” sauce.

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Recipes

How To Make Vegan Candied Rose Petals

June 20, 2016

How to make vegan candied rose petalsA few weeks ago I was cleaning out my spice cabinet and came across a little jar of dried, edible, rose petals. I had bought them once to use as decoration for cupcakes but eventually never used them. I’ve always loved eating flowers, be it in restaurants or as a topping on a simple rice cracker, but apart from using flowers in drinks, cooking and developing recipes with them has always been a little bit outside of my comfort zone.

So, in order to step out of my comfort zone, I took a look at my favourite book, The Vegetarian Flavor Bible, to search for some ingredients that pair well with rose. Next week there is a recipe coming up that uses rose water and these pretty little candied rose petals. It is delicious and perfect for summer, so stay tuned!!

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Recipes

Cucumber Side Salad with Dill and Red Onion

June 2, 2016

Cucumber Side Salad with Dill and Red Onion

Ever since I started my research internship at the KNMI (Royal Dutch Meteorological Institute), this salad has been part of my go-to lunch if I have the ingredients on hand. It is super simple to make with only 5 ingredients, it takes less than 10 minutes to prepare, and it is really tasty too! And it will even taste better if you let it sit for a while, so the flavors can really mix together.

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Recipes

Savory Granola

March 30, 2016

Vegan and gluten-free savory granola

I’m a huge granola fan (examples: coconut quinoa granolathe ultimate granola). It’s pretty healthy, crunchy, full of fiber and good carbs and a little sweet, so what’s not to love? However, sometimes I like to spice it up a bit (literally) and make a savory granola. This granola is perfectly crunchy and has quite some fire to it thanks to a generous amount of black pepper.

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Recipes

Rainbow Wrap with Chickpeas

February 26, 2016

These Rainbow Chickpea Wraps are filled with deliciously spiced roasted chickpeas and wrapped in a warm, home-made flatbread with garlic and herbs. Simply delicious!

Hey guys! It’s been too long since my last post here, sorry!! My 5 week trip to Thailand was truly amazing, and ever since I got back I’ve been extremely busy with my thesis… Only half a year to go and I’m done with my bachelor! Time flies when you’re having fun I suppose 😉

Before I went on my trip I actually made sure I had some recipes to share with you on the blog while I was on my trip, but in the end I was too busy enjoying my vacation to post them, so in stead I’ll share them with you now.

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Recipes

Instant Noodle Soup

December 9, 2015

A recipe for Instant Noodle Soup Pots. Take the dry ingredients with you, e.g. to work. When you want your noodle soup, just pour boiling water in the jar, let sit for 2-3 minutes and you will have delicious, fresh, hot noodle soup. Recipe by That Healthy Kitchen

As promised, today I present to you one of my favorite to-go lunches/dinners: Instant Noodle Soup! Whaaaa!! It’s a dream come true, or at least for me. I used to love instant noodle soup when I was younger, it was salty, it was warm and it was super quick — no prepping or cutting of vegetables involved, just pouring in boiling water and wait 3 minutes (which was the hardest part!) and then you’d have this delicious bowl of salty soup with teeny tiny chunks of veggies and lots of noodles.

Of course, that’s not really healthy, and most of those instant noodle soups have extremely high sodium levels and actually little ingredients that were nutritious or had any significant value of vitamins and minerals.

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Recipes

Bouillon Powder

December 4, 2015

A recipe for homemade bouillon powder. Done within 5 minutes and without all the nasty additives that you'll normally find in bouillon powders or stock cubes. Recipe by That Healthy Kitchen

Most bouillon powders or stock cubes are chock full of additives, flavor enhancers, sugar, salt and other weird things that you don’t actually need. Although using stock cubes is an easy way to e.g. give your soups extra flavor, it can also give you all those things that you would probably prefer not ingesting. Therefore I went out onto the internet to see what alternatives there are.

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Recipes

Spelt Wraps with Herbs

December 2, 2015

A recipe for Whole Wheat Spelt Wraps with Herbs and Garlic. Made with wholesome ingredients that nourish your body {vegan}

For a simple dinner, I love throwing some beans in a pan with a spicy tomato sauce and maybe some diced peppers or other vegetables that I have at hand. Then, after it’s warmed up in the pan, I just put the whole mixture in a wrap and dinner is done in under 10 minutes… Talking about fast food 😉

However, lately I’ve been getting quite bored with the taste of normal wraps you can get at your local supermarket. Other than that they don’t taste great, they’re not great for your body either. Often they are made with white bleached flour of which all the fibers and many nutrients have been stripped, and they are full with “flour enhancers” and weird additives. Personally I’m not necessarily against additives, as not all of them are bad, but I do think that in such a simple product as wraps, adding all those additives shouldn’t be necessary.

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Recipes

Pumpkin Soup with Harissa and Orange

November 26, 2015

A recipe for Pumpkin Soup with Harissa and Orange. This soup is great to enjoy as lunch or as a light post-holiday dinner. The spicy Harissa paste and the orange juice and zest give the soup a North-African/Middle Eastern vibe. Recipe by That Healthy Kitchen

I know there are already two pumpkin soup recipes up on That Healthy Kitchen (this simple spicy one with chickpeas and this creamy one with coconut milk) and now I would like to add yet another one to my ever growing list of recipes: Pumpkin Soup with Harissa and Orange.

To those of you that don’t know what Harissa is, don’t worry, until two years ago I didn’t know either, but now I adore it! Harissa is a North-African/Middle Eastern sauce made from roasted bell peppers, red chillies, garlic and spices. Basically it is just Sriracha sauce, African/Middle Eastern style. Ever since I saw this recipe from Tieghan from Half Baked Harvest I’ve been wanting to make it at home too, but sometimes our “to-make wish list” just gets too long. I’m guessing basically everybody with Pinterest has that nowadays lol #toomuchinspiration

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