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 to ingest. Therefore I went on an experimental journey, to see if I could make a powder as an alternative for stock cubes!
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.
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
Ahh guys, this salad is DA BOMB!
And yes, I’m totally using that 2006 word, because yeah I’m retro like that 💁
With my trip to Thailand in mind, I recently started to look more into Asian style food and recipes, because I’m actually not that familiar with the Asian kitchen! Yes, I love sushi and I’ve made some Indian curries a long time ago, but other than that I’m absolutely clueless on which spices to use, what herbs, what produce, what kinds of cooking methods, etc etc.
With winter approaching, I prefer easy, cosy dinners that are warming, delicious and nutritious. And what is more cosy and simple than soup?!
Admittedly, this Creamy Red Lentil and Coconut Soup isn’t the quickest (check out this tomato soup if you want a quick soup), but it is very budget friendly and perfectly spiced.
Do you guys love Italian food as much as I do? 🇮🇹
For some reason, I’ve never really understood the Italian food crazy. I mean yeah, I like pizza and pasta, and even tiramisu, but ehm yeah, it’s not that special?! Well, I’ve totally changed my mind! Before starting this food blog, I was already into delicious food, and as a kid I used to bake a lot, but only when I started That Healthy Kitchen I started realizing the impact that good quality ingredients truly have on your food. I mean it when I say that a good quality ingredient can take a dish from okay to wow! And that, my friends, is exactly what Italian food is about: easy, simple recipes that become extraordinary by using high quality ingredients.