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Recipes

Instant Noodle Soup

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.

Recipes

Bouillon Powder

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!

Recipes

Spelt Wraps with Herbs

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.

Recipes

Pumpkin Soup with Harissa and Orange

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

Recipes

Smokey Roasted Chickpeas

A little while ago I tasted my first ever roasted chickpeas… And wow, I was mind blown by the taste and texture! Normally, I find that the texture of cooked chickpeas (also known as garbanzo beans) can soon become a bit crumbly/mealy on the inside, which is something I absolutely hate (and with me most people I think). But with those roasted chickpeas that was not the case at all. They were actually super crispy and crunchy and very flavorful, and as a bonus they were even really filling too.

Of course, I had to recreate them at home, which was actually quite a challenge. I think it took me a good 5 batches or so to get the crispiness and the flavoring quite right, but now they are even better than the ones that I first had! The secret is to not use too much oil, and to preheat your oven as hot as possible. I have a really small and honestly not such a great oven, but it still manages to heat up to 220 degrees C, so even if your oven isn’t the most fancy model, this recipe should even work for you.

Recipes

Pumpkin Pie Oatmeal

Oatmeal is one of the healthiest breakfasts you can eat. Oats are full of fibers and are high in protein, which will make you feel full until lunch time, but oats are also bursting with micronutrients like thiamin, manganese, phosphorus and magnesium.

For me, oatmeal is what I eat for breakfast almost every day, especially now that it is getting colder outside and I want something warm to start my day with. Normally I would opt for this Apple Pie Oatmeal, which is also perfect for this time of year, but to spice things up a little I’ve been making this Pumpkin Pie Oatmeal often for the last couple of weeks. It is perfectly spiced with hints of vanilla, cinnamon, ginger and nutmeg, and it is really smooth and creamy from the pumpkin puree. The pecans on the other hand add a nice contrast to the creaminess of the oats. On top of that all, the oatmeal is sweetened with date paste (or date caramel), which are actually pretty high in potassium and copper.