May 2, 2016


Hey friends! Campina has created a super cute #emojicooking website to celebrate a new, improved recipe of their quark cheeses (plattekaas in Dutch). They asked me if I wanted to have some fun with it and create some simple recipes for you guys! Easy cooking is my middle name and even more now I’m combining being a full time mommy with freelance work so I was all game! I love the simplicity of the site and I kind of wish Fer was a little bigger so we could create some fun meals together and he could help me make them (yes yes, I’m hoping he will be a total foodie and I will have the cutest little sous chef soon.) But you go kids, play with the emojicooking app and make some yummy foods (or take my ideas here below – you won’t regret it).



Needed for 1 bagel: 
2 tbsp Campina Halfvolle Verse Kaas (semi-skimmed quark cheese)
1 avocado
2 tsp fresh dill
Pinch of salt

Mix the quark cheese with salt and 1 tsp of dill. Cut the avocado in half, stone it and scoop out the flesh. Slice it.
Toast the bagel. Top the bagel halves with the quark, avocado slices and finish off with the other 1 tbs of fresh dill.

avocado bagel copy


Needed for 1 bagel:
2 tbsp Campina Halfvolle Verse Kaas (semi-skimmed quark cheese)
1/2 sweet potato
2 tsp fresh cress
1 tsp olive oil
Pinch of salt

Mix the quark cheese with salt and 1 tsp of cress. Peel and slice the sweet potato and bake the slices on the olive oil in a hot pan till they are soft on the inside and crispy on the outside, about 5 minutes each side. Optionally, cut the slices into smaller pieces.
Toast the bagel. Top the bagel halves with the quark, sweet potato and finish off with 1 tbs of fresh cress.

sweet potato bagel


Needed for 4 cheesecake jars:
500g Campina Halfvolle Verse Kaas (semi-skimmed quark cheese)
Sweetener (equivalent of 100g sugar)
10 high fiber cookies
6 tablespoons margarine
200 g blueberries

Preheat the oven to 130°C.
Crush the cookies with a food processor. Melt margarine in the microwave and mix with crushed cookies. Make a cookie layer in each of the jars.
In a bowl, mix quark with the sweetener. Divide the mixture between 4 jars. Place the jars in an ovenproof dish and pour a little bit of water at the bottom of the dish. Put in the oven and bake for 15-20 minutes.
Let cool off, top with blueberries and enjoy!

blueberry cheesecake


April 24, 2016


I am not a super duper baker ok? I mean I can bake any healthy cake I imagine in my head but you know, I am not like your typical baker who can do beautifully & perfectly decorated cakes or cookies. I have been obsessed with naked cakes lately though (no worries, you won’t have to bake this cake with no clothes on – I mean you could of course, why not right? but that’s not what naked cake is – for those who are not in the known, it’s a cake where you leave layers exposed instead of fully covering them with fondant and/or cream). I think they look so fresh and rough but delicate at the same time. I’ve been planning on making one for a while but for no particular reason it didn’t work out (other than being busy with taking care of my baby full time while working on projects hehe).
I got this gorgeous SMEG stand mixer and my first thought was NAKEEEEED CAKE TIME! I made a sugar-free version except for the sprinkles of course but hey – YOLO! My second thought was – if I could be in love with a kitchen appliance then I would be in love with this one. I seriously can’t stop looking at it. But can you blame me??? It is a real showpiece of a stand mixer!

smeg stand mixer mint
And it’s not just the looks with this one. Let me tell you, this stand mixer can take some proper whipping! It has 10 speeds and a big 4.8-litre bowl which made it easy for me to make two cake batters in one go. I only used the whisk attachment for the cake but I already tried the dough one for a flatbread too and it’s just as wonderful. The mixer comes with 3 attachments but you can get extra ones such as a pasta roller and cutter, spaghetti cutter (hello lovers of Italian cuisine) or a meat grinder.

naked cake


300g baking margarine
8 tbsp of honey
8 large eggs
300g self-raising flour
400 ml (soy) whipping cream
2 tbsp sprinkles
pinch of salt
*19cm Round Cake Tin

naked cake

This is how you make it:
Preheat the oven to 160C. Divide egg yolks and egg whites and whip the egg whites with the pinch of salt till they are completely stiff. Melt the margarine in a small pan on a low heat and mix it with flour, egg yolks and honey. Add the whipped egg whites and gently mix it all together. Grease the baking tins with the baking spray and divide the batter into 2 cake tins. Bake in the center of the oven for approximately 30 minutes (the cake is ready when risen and an inserted skewer comes out clean). Let the cake cool off in the oven but put a wooden spoon between the oven and the oven door. This will help your cake to stay risen! If you’re oven is two small, make the 2 cakes separately.

Whip the cream until stiff and add sprinkles to it.

Once the cake cooled off completely – cut off the peaks (if your cake made peaks) so the cake is even. Cut both cakes in half lengthwise.

Fill a piping bag set with a large round piping tip with cream. Spread a small amount of cream on a cake stand. Place your first layer of cake on top and pipe the cream onto the layer. Add the second layer of cake and repeat the steps. Do the same with the third layer of cake. On the very top layer, spread the cream with a (palette) knife. Clean the knife and smooth the remaining cream around the sides of the cake. Sprinkle the whole cake with sprinkles! EAAAAT!!!!

Here a small video if you want to see the SMEG stand mixer in action:

April 9, 2016

Homemade baby food: Oatmeal with Prune & Apple + Avocado, Potato, Egg & Dill Puree

Hi friends! Sorry for being MIA on the blog lately but turns out that what I have heard the entire pregnancy: “being a mommy is a full time job” to which I usually said “yeah yeah of course, I know that” (but thought – naah I can do it all), oh well, it is true. Being a  mom is a full time job and especially the first 6 months when you’re a full time milking machine has been extremely demanding. Next to that I have been working on a new big project (:-o more soon!) so blogging was not my number one priority. However since little Fer turned 5,5 months, we started solid foods and I have been cooking for him every day since! So for those moms who look for some inspiration for homemade baby food, I will start sharing some of Fer’s favorite meals!

All ingredients I use for Fer’s food are organic and he only drinks water (except for milk of course).

fer_homemade baby food


Needed for one portion:
15 g oats
150 ml water
1 small apple
1-2 prunes

Ground the oats in a blender till they turn into fine powder.
Peel, core and grate the apples. Chop prunes into small pieces.

Put all ingredients in a small pan and bring the mixture to a slow boil. Simmer covered, mixing frequently, for about 10 minutes until apples are soft and oatmeal is cooked.

Cool off till it’s the right temperature. You can serve it warm or room temperature, little Fer likes it both ways. If your baby doesn’t like texture in his foods, you can mix it together in a blender until smooth.



Needed for one portion:
1 small potato
1/2 egg, hard boiled
1 small avocado
1 teaspoon of fresh, chopped dill

Steam the potato till they are cooked. Slice the avocado in half lengthwise, de-stone it and scoop the flesh into a blender. Add potato, egg and dill and blend until smooth mixture. Serve warm.

*** TIP: I usually steam more potatoes and make myself a salad from the remaining egg, an extra avocado, steamed potatoes + a dill, lemon salad dressing :)


November 3, 2015

STOKKE ON THE GO: This new momma shares her favourite food hotspots


STS_0594I’ve been crusin’ with my Stokke Crusi stroller for a few weeks now and I’ve been the biggest fan of it since pretty much the first walk we took on day 9 of Fer’s life. It’s just so comfortable and so easy to maneuver, I can pretty much ride it with one hand! Even on the tougher roads here in the countryside. I was so happy when I was asked to participate in a new project from the brand called “Stokke On The Go”. The idea behind it is that influencers share their favorite hotspots related to mommy/kid time. As Fer is still tiny and we can’t do much other than eat together haha and yes, because momma is a foodie who is constantly hungry (now even more, thank you breastfeeding), I naturally wanted to share my favorite food hotspots with you. One is my all times favourite since forever and ever, and one I recently discovered and was immediately obsessed with.


stokke on the go

stokke on the go
I’ve been coming to Lombardia pretty much since I moved to Belgium. If I lived in Antwerp, I would probably never start a food blog as I would eat there every day. I’m not even kidding you. I swear I would. Eating well is one of my secrets to living a happy life and I’ve been eating healthy ever since I remember but when I got pregnant and was suddenly responsible for a tiny human being, I was even more picky of the quality of the foods I was eating. That has not change since I gave birth – I am breastfeeding so consuming products of great quality is a must and there is just no better place to get my boost of vitamins and nutritious foods than Lombardia!
Little Fer is only a few weeks old so it’s not easy to go out and definitely not easy to eat out as I’m breastfeeding and Fer is one hungry munchkin (must be my genes). I don’t know whether it’s because I feel at home there or because the atmosphere in Lombardia is so relaxed or because the owner Alain just loves kids and welcomes the breastfeeding moms (and trust me not every restaurant is open to this!), our afternoon in Antwerp was one of my favorite get-away’s since I gave birth!

stokke on the go copy

My picks:
- Juice of the day (always amazingly delicious and because I like the element of surprise)
- Ginger love (so good when the days get colder and you need a boost)
- Mexican Vegan Burger (THE best guacamole, THE best falafel, THE best vegan burger in the world – that’s what I always eat + take one home for the next day)

Address: Lombardenvest 78, 2000 Antwerp



stokke on the go2

Next to a gorgeous interior store Simple and organic ice cream shop Tromelhoeve, the reason to go for a walk to the Vismarkt in Mechelen is a new place called Sister Bean. Opened last June, it has already made my favorite breakfast/brunch/afternoon coffee spots list. In the weekend, I like to go there and spend a few hours chilling with other momma’s (I feel so lucky that many of my friends have given birth pretty much the same time as I did!) while munching on pancakes, homemade granola, homemade jams on a delicious bread and of course, amazing coffee (because beans hehe).

stokke on the go

My picks:
- Do the brunch in the weekend!
- Brownie (OMG it’s to die for and it’s sooo big)
- Coffee (even decaf is amazing)

Address: Vismarkt 26, 2800 Mechelen

September 29, 2015

Arrival of my baby boy (+ gluten-free banana brownie recipe)

This beautiful baby boy has finally joined our little family and has already changed my life forever!

baby fer

I love the quote from Winnie-the-Pooh that ““sometimes the smallest things take up the most room in your heart.” From the moment I saw the plus on my pregnancy test I have loved my baby more than I could have imagined but that moment, here below, was the moment where I felt my heart grew 100 times bigger to fit all the feelings I had when I saw and held my little man for the first time. So many emotions and so much fulfilment that suddenly came over me, like something was always missing and I just didn’t know it and now it was here and it was so overwhelming in the most beautiful way. I’m sure any momma who gave birth knows what I’m talking about hehe. I feel so blessed with this mini munchkin and I spend hours a day kissing his little cheeks, his tiny feet and just staring at him till my neck hurts – and trust me you have a lot of hours in a day when you barely get any sleep. All worth it though!

birth of Fer

If you’re a reader of this blog, you know I’ve had the pregnancy diabetes and had to be careful with every carb that I ate. I have been dreaming of brownies for the past 3 months so now we’re back home, I might be making up for the amount of chocolate I missed!! Oops! Good news for you, I’m sharing my recipe for a delicious and healthy banana brownie that you will be not able get enough of. It’s nice and soft and I just ate a whole tray of it.


Ingredients (for a small square tray – for a big tray double the ingredients)
2 overripe bananas
3 tbsp smooth organic peanut butter
1 egg
2 tbsp cocoa powder
100 g coconut flour
15 g stevia (equivalent of 150 g sugar)
100 g chocolate chips or chocolate pieces (I used stevia sweetened chocolate)

That’s how you make it:
Preheat the oven to 180°C. Mix all ingredients except for chocolate chips in a blender. Add chocolate chips. Grease the tray with a baking spray or line it with a baking paper. Bake in the oven for about 30 minutes. Let cool off. If you’re feeling a little naughty you can melt some extra chocolate and cover the brownie with it.

brownie |

September 10, 2015

Wholewheat pita halves with feta, figs & red onion

It’s fig time! Who is excited? ME ME ME! I luuuuv figs, they are so good in both sweet and savoury dishes and I just can’t get enough of them! I love to add them in my oatmeal in the morning, in my salad at lunch and to my pizza in the evening! I had a few figs at home and two wholewheat pitas left from yesterday’s dinner so I thought I’d combine them to make us a lovely lunch! I cut the pitas lengthways, crumbled some feta on top of them, added figs and served them with red onions and a honey yoghurt dressing. Simplicity at its best! Enjoy!

Pita pizzas with feta, figs & red onion |

Needed for 2 persons:
2 wholewheat pitas
200 g feta (light version)
2 big ripe figs
2 red onions
1 tablespoon olive oil
2 tablespoons Greek yoghurt
1 teaspoon honey

That’s how you make them:
Heat up the oven to 180C. Cut the pita breads open lengthways so that you have four very thin halves. Slice the figs. Crumble feta on the pita halves and arrange fig slices on top. Bake in the oven for about 15 minutes.

In the meantime, peel and slice the red onions. Bake the onions on a pan with olive oil till they are soft and start to turn golden.

Take the pita halves out of the oven and top them with the onions. In a small cup, mix yoghurt and honey and sprinkle it over the pitas.


September 4, 2015

Zucchini & sweet corn burgers

Last zucchinis are ready to be picked in the garden so it’s time for these beauties! The recipe comes from my book FOURPLAY (now available in Dutch and French) but I think everyone deserves to try these burgers before the summer ends, here is the recipe in English!

Zucchini and corn burgers |
Needed for +- 6 burgers
2 zucchinis
1 sweet corn
1 medium onion, finely chopped
2 eggs
100 g chickpeas
50 g spelt flour
Salt and pepper
Olive oil for baking

How to make them:
In a pan, boil water and put the sweet corn in it. Cook for about 5-8 minutes until tender. Let cool and cut kernels from the cob.

Grate the zucchinis. In a sieve or colander, drain zucchini, squeezing to remove excess liquid. Pat dry.
Put chickpeas in a food processor and blitz till they are fully mashed. In a small bowl, combine the zucchini, sweet corn kernels, chickpeas, onion and one egg. Season with salt and pepper and form patties from the mixture.

Put spelt flour on one plate and a beaten egg on another. Dredge the burgers first in the egg, then in the flour. Bake them on a pan with olive oil till they are golden brown.

Serve with on a wholewheat bun with salad, a slice of avocado, some sprouts and a scoop of homemade mayo.

Zucchini and corn burgers |

September 1, 2015

Chocolate & peanut butter oatmeal with berries

I might have to change the name of this blog to ‘Chocolate & Peanut Butter’ if I don’t give birth soon. I have been craving this combo for weeks now so if you’re over it, come back here in a few weeks hehe if not, this oatmeal is to die for! And it’s sugar-free. And lactose-free. And purely awesome.

chocolate & peanut butter sugarfree oatmeal |

25g rolled oats
150 ml milk (oatmeal, soy or regular – unsweetened)
1 tbsp organic cocoa powder (unsweetened)
1 tbsp organic peanut butter (unsweetened)
125g berries

How to make it:
In a small pan, cook oats with milk, cocoa and peanut butter (you can also put it in a bowl and microwave it on 600W for 2,5 minutes). Mix well, transfer into a bowl, add berries and indulge!

chocolate & peanut butter sugarfree oatmeal

August 25, 2015

Avocado, peanut butter & cocoa smoothie

Ok ok, it’s more like a dessert for breakfast as you can actually eat it with a spoon but it totally rocks my mornings. With the addition of oatmeal, which is totally optional as the smoothie doesn’t really need it, it is perfect for my gestational diabetes and doesn’t make the whole following the diet so boring.

avocado, peanut butter and cocoa smoothie

1/2 avocado
1/2 frozen banana
2 tsp organic cocoa powder
1 tbsp natural peanut butter (unsweetened)
150 ml milk (oat, soy or regular, unsweetened)
150 ml yoghurt (soy or regular, unsweetened)
Optional: 20 g oatmeal

That’s how you make it:
Put all ingredients in a blender and blitz till you have a delicious silky smoothie. If you’re feeling fancy, sprinkle it with some cocoa powder and crushed peanuts.

Avocado, peanut butter & cocoa smoothie

August 23, 2015

Zucchini Pancakes with Goat Cheese

Summers are the best and I am getting so spoiled with the garden produce of my friends and family! Not that they didn’t spoil me the previous years, they are wonderful like that, but I have a suspicion that that little sprout in my belly has made them even more keen on sharing their harvest with me this year! No complaining on my side, there is nothing better than home grown fruit and veggies!

As my kitchen is exploding in zucchini’s, I thought I would share one of my favorite recipes from my book FOURPLAY for super easy zucchini pancakes. They are perfect as lunch but I often make them when I feel like having a savory breakfast. Enjoy and if you need more seasonal inspiration, you know how to get my book!

Zucchini pancakes |

Needed for +- 8 pancakes:
1 medium zucchini
100 g spelt flour
2 eggs
200g fresh goat cheese
1 teaspoon salt
olive oil

This is how you make them:
Mix flour, eggs and salt in a bowl. Grate the zucchini straight on to a clean tea towel and then squeeze out as much liquid as possible by twisting it. Add the zucchini to the batter. Heat the olive oil in a pan. Make small round pancakes and fry on both sides until golden brown. Serve with a spoonful of goat cheese.

Zucchini pancakes |

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