Browsing Tag



Roasted Red Pepper Hummus + tips for a smoother hummus

A white bowl filled with grilled red pepper (paprika) hummus, topped with cilantro. Recipe and photo by That Healthy Kitchen

Ahh guys, I don’t know why or how come but I’m totally into making condiments at the moment! I guess it is because I’m back at uni now, and I have to plan my meals a bit more – hence the super portable (and delicious!!) grain salad from last week.

Although making your own jam, pesto or pasta sauce takes a little more time than just buying it in the store, it really is worth the extra effort if you take into account the amazing flavor and cheaper price of home-made goods!

So, this Roasted Red Pepper Hummus is the newest addition to my condiment stuffed fridge haha, but I don’t mind! It is so delicious!! When you roast red peppers, they get this really amazing sweet and sultry flavor and texture, which is just simply wonderful. For this recipe I roasted my own peppers, as I had the time and it is cheaper, but if you’re short on time you can of course use store-bought roasted red peppers, just make sure to use a little less oil.

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Spicy Pumpkin Soup

A bowl of spicy pumpkin soup, topped with creamy spinach and walnut pesto, chickpeas and rosemary. Recipe and photo by That Healthy Kitchen

Happy soup season everyone! 💕

The weather here in the Netherlands has been horrible to say the least for the last couple days, and those grey-ish days always make me want to crawl into bed with a good cuppa soup and a good book or my current fave series.

Yes, imagine that… Aaahhh now I want to get back into bed!

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Strawberry Rhubarb Lemonade with Lime, Mint, Vanilla and Ginger

Strawberry Rhubarb Lemonade with Lime, Mint, Vanilla and Ginger. Recipe and photo by That Healthy Kitchen

Rhubarb is one of those veggies that you almost can’t call a vegetable in the classical eggplant-cucumber-peas kind of way. It’s flavor is too sour and sweet, and it just contains too much liquid to be cooked like normal vegetables.

But… I love it nevertheless! ❤️

I think strawberry rhubarb crumble is one of the most delicious desserts you can have, and a simple rhubarb compote served with some yoghurt makes a great breakfast. Unfortunately though, other than using it for dessert or breakfast, rhubarb is not very versatile.

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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.

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The Best Marinara Pasta Sauce

The best marinara pasta sauce. Recipe and photo by That Healthy Kitchen

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.

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Simple Zucchini Soup

Simple zucchini soup. Photo and recipe by That Healthy Kitchen

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.

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