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Recipes

Two Ingredient Raspberry Jam

Two ingredient raspberry & chia jam. Recipe and photo by That Healthy Kitchen

To be honest, I’ve never liked chia pudding.

To be really honest, I absolutely and totally hate them.

That weird, slimy texture, and those tiny crunchy balls… Nope, those puddings are not meant for me. Maybe I’ve just never made it the right way, or maybe it’s just that my tastebuds are weird, but I guess I’ll just have to live with it haha.

However, after all my downright horrible chia pudding experiments, I was still left with a whole bag of chia seeds. Of course they can be used as an egg replacer, in smoothies and to thicken things in general, but with my 500 gram (yes, 500 gram chia seeds – I don’t know what I was thinking when I ordered them at iHerb) I really needed some other purposes for them to finish them before the expiration date.

Recipes

The Best Marinara Pasta Sauce

Ahh, guys, this sauce is amazing!

Seriously… I don’t think I’ll ever return to supermarket pasta sauce. I just can’t imagine how I ever thought ready made pasta sauce was okay. Ah, well wisdom comes with age, right?!

This sauce is the perfect combination between quick-and-easy and made-from-scratch, and making this sauce will truly make you feel like a domestic goddess, or at least I did. Basically all ingredients for this sauce can be picked from your own veggie garden – or bought at the farmers market if you’re not that lucky.

Recipes

Salted Peanut Butter Cookies

These amazing salted peanut butter cookies are heaven on earth. I’ve always loved the combination of sweet and salty, and in this cookie the two flavors really complement each other. If you take a bit of one of these little pieces of heaven, the crumbly texture will immediately start to melt in your mouth… Yes, they are that good, believe me!

Recipes

Simple Zucchini Soup

If you are like me, and are blessed with enormous numbers of zucchinis every summer, this is a great recipe to have in your repertoire to use up that huge summer yield. Zucchinis are a perfect example of summer vegetables, with a harvest peak in July. As they tend to grow very vast, you’ll probably harvest them all around the same time, meaning that you will have a lot of zucchinis at the same time. From experience I’ve learned that they don’t really tend to freeze well, it is best to use them as soon as possible, and freeze the final product, such as this wonderful soup.

Recipes

Apple Muffins with Walnuts, Cinnamon and Zante Currants

I know these muffins are actually more like an autumn recipe, but since apples are practically available year round nowadays, I will share it anyway, because they are DELICIOUS! These muffins are great to make a big batch of, as they will keep for about a week in the fridge without the topping – although I bet they won’t last that long haha.

Recipes

Grilled Wild Peach and Lime-Ginger Portobello Burgers

Aahh, summer has now begun fo’ real here in the Netherlands. Temperatures of around 30 degrees, lots of sun and lots of chilling. I love it! Of course BBQ’ing is an integral part of summer too, and with my lazy summery self in mind I came up with these delicious and extremely simple veggie burgers.

Recipes

Sweet Potato and Lemon Baked Falafel

Oh my god. Guys, this really might just be the best falafel I’ve ever had. So so so delicious and – important for those of you who want to stay on track with their lifestyle/diet – really healthy too! As these are baked instead of fried, you will get a lot less fat than the normal ones, and besides the oil from the sesame seeds this recipe is fat free yay. I’ve never imagined myself looking for fat free recipes, but recently I’ve started using My Fitness Pal, and I’ve realized how incredibly kcal dense oil actually is. Do any of you use it too? Anyway, if you want these to taste more like the original ones, you can of course bake them with a little olive or coconut oil or just fry them if that is more your thing. Just know that even without all the grease these are still really really delicious :)

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