October 1, 2016

Chocolate & peanut butter oatmeal with berries #melkmoment

‘Chocolate & Peanut Butter’ combo is one of those that are worth living for me. I am not kidding you. I am obsessed with it and when I have my craving, I never say no to it. Never ever. In the spirit of the #melkmoment (milk moment) campaign, I have been meaning to share with you one of my favourite breakfasts and this is it: a finger licking, healthy but super duper nutritious oatmeal with chocolate, peanut butter and berries. Enjoy!

chocolate & peanut butter sugarfree oatmeal | princessmisia.com

Needed for 1 portion:
25g rolled oats
150 ml milk
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

September 9, 2016

Snacking (and breakfast porn) with NAKD

Hey guys!

I am so so excited that my favourite snacks from the UK are coming to Belgium and you should be too coz they are just the most delicious!dsc_3737

I’ve got to know Nãkd when I was visiting my sister in Brighton and needed a snack to maintain my energy level while shopping (hey, treating yourself to a little retail therapy never hurt anyone and that’s a perfect place for it) so I was looking for a wholefood on-the-go snack and I grabbed the Nãkd Pecan Pie bar. I remember it was a Pecan Pie bar as I ate too many of them to count and it was my personal favourite before I discovered the Cocoa Delight one which moved Pecan Pie to the second place (a very close second place) ;).

As much as I love cooking and preparing my meals, in between taking care of my baby Fer, writing books, working as a photographer and stylist and recipe writer, running hellosunshine.be and many other activities, I very often need something to help me keep going and I admit I have a stash of the Nãkd bars at home at all times. The bars are gluten, wheat, and dairy-free (woop!), they are also ethically produced, and have zero added sugars and though they are not big in size, they are actually quite filling. But the best part of the bars is that they actually taste freaking GOOD! And there is a variety of flavours to choose from, too: Banana Crunch, Cashew Cookie, Bakewell Tart, Pecan Pie, Berry Delight, Cocoa Delight, and Apple Crunch.

Next to being a great snack, I sneakingly use the bars in my breakfast bowls and I wanted to share my favourite combo with you today – I dare you not to love it!

Coconut yoghurt bowl with chia seeds, peanut butter, banana and NAKD Cocoa Delight bar2016-09-09_0001

250 ml coconut yoghurt (yoghurt made from coconut milk)
1/2 banana
1 tbsp peanut butter
1/2 tsp chia seeds
1/2 Nãkd Cocoa Delight bar

That’s how you make it:
Scoop the yogurt into a bowl. Slice the banana and top the yogurt with it. Cut the Nãkd Cocoa Delight into small squares and add it to the bowl. Sprinkle with chia seeds.
Put the peanut butter in a small bowl and microwave it for 30 seconds on 1000 watts. Pour it over the toppings. ENJOY!

GIVEAWAY: The bars are now available at Carrefour but I am willing to share a part of my stash with you ;) So let me know in the comments today why do you need a good, wholefood snack to keep you going and you might be the one I send a few flavors to!!

If you like to have 10% discount in the Nakd webshop use this code: PRINCESSMISIA10

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 19, 2015

Toasts with peanut butter, cocoa powder & blackberries

Hi friends,

Turns out even a health freak like me who has been off sugar for 8 years now cannot escape the (sometimes evil) works of pregnancy hormons. I have been diagnosed with pregnancy diabetes which means for the past 2 months I have been following a strict diet to make sure the little munchkin and I both stay healthy and in top form! One of the surprises of the diet for me was the fact that I suddenly had to reintroduce bread into my diet. My regular meals do not usually include bread for a number of reasons but I won’t lie, I do love me a slice of a good bread so it’s not such a bad thing after all. The diet you receive from the dietician is pretty standard and very ‘Belgian’ if you know what I mean but I’m trying to stay creative and make something different every day. This is one of my favourite breakfasts so far – so delicious, perfect with a cup of decaf coffee and keeps my blood sugar level under control. Also delicious if you’re perfectly healthy hihi.

Toasts with peanut butter, cocoa powder & blackberries

2 slices of wholegrain (gluten-free) bread
Organic unsweetened peanut butter
6 blackberries
1 tsp organic unsweetened cocoa powder
1 tsp crushed peanuts

That’s how you make it:
Toast the bread. Spread the peanut butter on it. Sprinkle the cocoa powder. slice blackberries in three and arrange them on the toast. Finish off with crushed peanuts. That’s it! ENJOY!

Toasts with peanut butter, cocoa powder & blackberries

January 10, 2015

Vegan Banana Bread with Superfoods

My husband really loves bananas. I mean he REALLY loves them. He loves bananas so much that when he does groceries he gets overenthusiastic about buying them. So enthusiastic that he unconsciously gave me a new hobby and it’s called ‘what the heck can I make with super overripe bananas”?

So this is what I made this time and it’s so delicious I had to share it with you right away! It’s vegan, made with superfoods and sweetened with maple syrup. You’re welcome.

vegan banana bread with superfoods

You will need:
5 very ripe bananas
250 g spelt flour
2 teaspoons baking powder
1 teaspoon baking soda
50 g coconut oil, liquified (you can do it by briefly warming it up)
150 ml soy milk
75 ml maple syrup

Superfoods, seeds and nuts
(but you can use any of your favorites or even add chocolate chips):
2 tablespoons goji berries
2 tablespoons mulberries
2 tablespoons shelled hemp seeds
1 tablespoons chia seeds
1 tablespoon sunflower seeds
2 tablespoons almond shavings

That’s how you make it:
Preheat the oven to 180°C. Put the peeled bananas into your food processor and blend until smooth. Add maple syrup, coconut oil and soya milk en mix till well incorporated. In a bowl, mix spelt flour, baking soda and baking powder. Add the dry ingredients to the wet ingredients and mix till smooth batter. Add the superfoods, seeds and nuts and mix again.
Pour the batter into a 22cm x 22cm baking tin (sprayed with baking spray or lined with parchment paper) and sprinkle the top with some hemp seeds, chia seeds and almond shavings. Bake the bread for about 40 minutes.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve.

vegan banana bread with superfoods

November 17, 2014

Libelle Lekker Foodbloggers Contest: 2 x Breakfast from Christmas Leftovers

Final entry for the Libelle Lekker Foodbloggers Contest. It’s the big finale and it’s cooking with leftovers.

cooking with christmas leftovers_blog

NL (scroll down for the English version):

Ik ben een echt ochtendmens. Ik sta vroeg op en drink in alle rust en stilte mijn kopje groene thee. De ochtend na de kerstavond, als iedereen nog aan het slapen is, maak ik in mijn kerstpyjama ontbijt voor mijn familie. Ja, ik heb een kerstpyjama. En 26 kersttruien. Ik heb zelfs een kerstonderbroek. Dat ik van kerst hou is een understatement.

Mijn ontbijt is inderdaad gemaakt van restjes. Het begon als verassing voor mijn familie, maar ondertussen verwacht mijn familie niets anders meer. Ik vind het helemaal niet erg om ontbijt te maken voor de hele familie, want ik vind het altijd heel leuk om creatief aan de slag te gaan met de restjes. Een tweede leven aan iets geven, dat vind ik geweldig. Hier zijn twee lekkere ontbijtideetjes om je restjes puree of appeltjes met veenbessenssaus te verwerken in een smakelijk ontbijt.

Muffins Recept Blog

Wafels Recept Blog


I am an early bird. I like to get up in the morning and drink my cup of green tea in peace and quiet. The morning after the Christmas Eve, when everyone is still sleeping, I always make breakfast for my family. Wearing my Christmas pyjamas. Yep, I have a Christmas pyjamas. And 26 Christmas sweaters. I even have Christmas underpants. Saying that I love Christmas is an understatement.

My Christmas morning breakfast is always made from leftovers. What started as a nice surprise for my family,  is now pretty much an expectation ;) But I don’t mind. Cooking with leftovers is one of my biggest joys and one of the best way I can express myself creatively in the kitchen. Giving something its second life, what’s not to love about it! Here are two tasty ideas to transform your leftover puree and apples with cranberry sauce into a delicious breakfast.


Needed for 12 muffins:
1-3 apple halves with cranberries (if you only have cranberry sauce left, use 3 tablespoons of it)
200 g spelt flour
1 tablespoon baking powder
1 teaspoon baking soda
25 ml olive oil
100 ml honey
1 egg
150 ml almond milk
2 tablespoons oats or granola

That’s how you make them:
Preheat the oven to 180°C. Cut the cranberry apples into small pieces. Mix spelt flour, baking powder and baking soda in a bowl. Mix the egg with the olive oil, honey and almond milk. Add both mixtures together and mix briefly (do not overmix). Add the apples with cranberries and stir gently. Take a muffin tin and fill it with the batter. Sprinkle with oats or granola. Bake the muffins 15-20 minutes or until golden.


Needed for 12-15 waffles:
400 g celeriac puree (also works with mashed potatoes or parsnip puree)
150 g spelt flour
2 eggs
1 tablespoon melted ghee (or butter)
1 tablespoon baking powder
1 teaspoon baking soda
100 ml soy milk
1 tablespoon thyme
Pinch of sea salt

That’s how you make them:
In a bowl, mix butter, soy milk and puree. Beat eggs until light and foamy and add to the puree to it. Mix spelt flour, baking powder, baking soda, thyme and salt in another bowl. Add the dry ingredients to the wet ingredients. Mix everything together with a wooden spoon. Heat the waffle iron. Bake the waffles golden for about 3 minutes each. Serve with a little bit of melted ghee (or butter) and thyme.

November 14, 2014

Libelle Lekker Foodbloggers Contest: Round 4

Hi friends,

I’m in the fourth round of a foodbloggers contest for a wonderful Belgian publication Libelle Lekker (woop woop!!!!) - if you visited my blog in the last few weeks and I hope you did ;) you have probably seen a stream of delicious treats I have prepared and submitted as a part of the competition. This entry is a little bit different than the rest – next to the recipe(s), we needed to submit a creative, entertaining & informative text. So I did (I hope). Text, about sweet potato, in Dutch. You my Belgian friends who have been asking me to do more in Dutch (like my book is not enough :p) will hopefully appreciate it (for the rest of you – the English recipes will be here this weekend!). Big hug and yaaay – it’s Friday!

sweet potato dishes


‘Eet lokaal, vers en volgens het seizoen’ is mijn food levensmotto. Ik koop mijn eten bijna altijd bij de lokale boeren of op de markt. Al jarenlang moedig ik (met veel passie en liefde) mijn vrienden en familie aan om seizoensgebonden te eten. Ik heb al een hoop mensen rond mij hun voedingsgewoonten zien veranderen (I’m working on the rest). Op mijn blog verschijnen seizoensgebonden recepten. Twee jaar geleden richtte ik een seizoensgebonden online magazine op en recent verscheen mijn boek Fourplay – ja, je hebt het geraden – vol speelse receptjes voor vier seizoenen. Maar psssttt …. kom eens dichter … want ik heb een geheim. Een duister geheim. Ik ga af en toe vreemd. Meer dan af en toe. Ik ga bijna wekelijks vreemd. Met wie? Met zoete aardappel.

Ik kan er niets aan doen. Het was liefde bij de eerste hap. Ik herinner het mij alsof het gisteren was, hoewel het al bijna 8 jaar geleden is. Ik zat bij een Venezuelaanse vriendin aan tafel. Het was haar beurt om te koken. Ze maakte een stoofpotje van zoete aardappel, een recept van haar oma. Ik nam een hap. Een nieuwe wereld opende zich voor mij. Nog een hap. Een heerlijke zoete smaak vulde mijn mond. Nog een hap. Ik sloot mijn ogen en ik wist het, ik kon niet meer verder. Niet zonder hem. Ik was verliefd. Ik wou meer.

Maar hij is niet van hier. Mijn lief is exotisch. Afkomstig uit Zuid-Amerika, hij wordt vooral in Latijns America en de VS gekweekt. Hij groeit ook in Azië, Afrika en in warmere landen van Europa zoals Spanje. In België willen ze hem ook. Maar hij is een moeilijke. Hij heeft naast liefde ook veel warmte nodig. Niet meteen ideaal voor het Belgische klimaat dus.

Er zit bijgevolg maar een ding op: Importeren. Een vies woord in mijn food dictionary. Maar bij hem voel ik geen schuld. Bij hem voelt het goed. Hier is waarom:

Hij zorgt goed voor mij

Zoete aardappel is ZOOO gezond. Voor mij zeker een superfood. Wist je trouwens dat hij geen echte aardappel is? Hij behoort tot de windefamilie – dit zijn zetmeelhoudende knollen die ook wel bataat worden genoemd. Hij zit boordevol met antioxidanten, vitamines (A, B, C, D!) en gezonde vezels. Vitamine A bijvoorbeeld, dat mijn huid fris en zuiver houdt. Vezels zorgen snel voor een vol gevoel en stillen mijn honger als geen andere: ik ben sneller voldaan na 1 zoete aardappel dan na 3 boterhammen. Ook veel langer. Zoete aardappel bevat complexe koolhydraten ofwel ‘trage suikers’ die zorgen dat mijn energie trager verbrand wordt. Hij is dus perfect om tijdens de dag vermoeidheid tegen te gaan!

Hij wordt nooit saai

Zoete aardappel is ZOOO veelzijdig. Je kunt hem stomen, koken, bakken, frituren maar ook rauw eten. Ik beloof je, ooit schrijf ik een boek met zoete aardappel recepten. Doorheen de jaren heb ik er zeker meer dan 100 van ontwikkeld. Zoet en hartig. Chips, frietjes, soepen, salades, ovenschotels, pannenkoeken, cakes, muffins … noem maar op.

Hij is een lekker ding

Zoete aardappel is ZOOO lekker. Zo zacht. Zo zoet. Zo smeuïg…

Vergeef je het mij? Wil je ook vreemd gaan? Dankzij mijn drie lievelingsrecepten kan je stout doen op elk moment van de dag:

ZOETE AARDAPPEL HASH MET GEBAKKEN EI (lekker als ontbijt of lunch): 

sweet potato hash_princessmisia.com

Nodig voor 2 personen:
3 zoete aardappelen
1 eetlepel olijfolie
2 eieren

Zo gemaakt:
Schil en rasp de zoete aardappelen. Verhit olijfolie in een grote bakpan op een middelhoog vuur. Voeg de zoete aardappelen toe. Bak gedurende 7-9 minuten, roer regelmatig om en voeg een snuifje zeezout toe. Dek de pan af met een deksel en bak nog eens 3 minuten. Bak in een andere pan de eieren. Serveer de hash met een spiegelei erop. Breng op smaak met zeezout.

ZOETE AARDAPPEL SOEP MET KOKOSMELK (lekker als lunch of diner): 

sweet potato soup_princessmisia.com

Nodig voor 4 personen: 
4 zoete aardappelen
1 l groentebouillon
100 ml kokosmelk
4 takjes tijm

Zo gemaakt: 
Schil de zoete aardappelen en snijd ze in stukjes. Breng de bouillon aan de kook. Voeg de aardappelen toe en kook ongeveer 15-20 minuten tot ze gaar zijn. Voeg 100 ml kokosmelk en mix de soep glad. Serveer de soep met een scheutje kokosmelk en garneer met een takje tijm.


jacket sweet potato_princessmisia.com

Nodig voor 1 persoon: 
1 zoete aardappel
1 theelepel geklaarde boter (ghee)
2 theelepels kokossuiker
Snuifje kaneel

Zo gemaakt: 
Prik met een vork gaatjes in de zoete aardappel. Zet hem gedurende 6-8 minuten in de microgolfoven aan 1000 watt. Snij de aardappel doormidden en vul hem met ghee. Bestrooi met kaneel en kokossuiker.


October 30, 2014

Bread Pudding with Apples and Cranberries

This bread pudding is amazing and you can make it either with glutenfree or spelt bread – I made it twice with both breads and both are equally scrumptious! It is lactose-free as I used almond milk and it is sweetened with some good Canadian maple syrup. I have been craving bread pudding for a while now and since I needed to bake something sweet for the Libelle Lekker Foodblogger Contest, the choice was easy to make. I just realized that this is actually the first year that I have been using fresh cranberries in my baking and I can’t get enough of them. Not sure why I haven’t done so before as they are delicious and they also add such wonderful color to the dishes! Enjoy the bread pudding, we definitely did!


Needed for 6:
8 slices spelt bread or glutenfree bread
5 eggs
125 ml almond milk
100 ml maple syrup
1 teaspoon vanilla extract
2 appels
50 g cranberries

Making the bread pudding:
Cut bread into pieces. Grate the apples. Put some cranberries aside and cut the rest into pieces. Mix bread gently with apples and cranberries and place it in a baking dish.
In a bowl, whisk the eggs, maple syrup, almond milk and vanilla extract. Pour the mixture over the bread and let it soak for 30 minutes. Garnish with whole cranberries.

Preheat the oven to 160°C. Place the dish in the middle of the oven and bake for about an 1 hour until golden brown. Wait 15 minutes before serving.

Sprinkle with a little stevia and serve warm.


July 18, 2014

Chia Pudding With Almond Milk & Cinnamon

Hi friends,

Just a quick post to share my favorite chia pudding recipe with you! Happy Friday!!

DSC_3514-3 copy

40g chia seeds
230ml warm almond milk
1 tsp cinnamon
toppings of your choice (fruit, dried fruit, nuts & seeds, chocolate flakes…whatever floats your boat!)

Mix the chia seeds with the warm almond milk and cinnamon. Let cool. Put in the fridge for a few hours or overnight. Serve with your favorite topping!



May 18, 2014

Sweet Potato & Tomato Egg Bake with Chive Flower

Hi darlings, hope you are having a wonderful sunny weekend! Here is an uncomplicated dish for a lazy Sunday or any weekday. What’s great about this one is that you could have it for breakfast, lunch or dinner! WOOP!

Sweet Potato & Tomato Egg Bake with Chive Flower


Ingredients (2 portions)
1 big sweet potato or two medium
1 can Elvea Cubetti Fresh Veggies (or tomato puree)
2 eggs
6 chive flowers
1 tbsp olive oil
Sea salt & pepper

Preheat the oven to 180°C.
Peel sweet potato and cut it in small cubes. Heat up olive oil on a pan and bake sweet potato on medium heat for about 10 minutes, stirring. Add the can of Cubetti and bake another 3 minutes. Divide the mixture between two oven proof pans or dishes. Crack an egg onto each pan. Put in the oven and bake for 15 minutes or till eggs are set. Serve warm with chive flowers and season with salt and pepper to taste.



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