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


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 |

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

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.


October 19, 2013

Chocolate & Peanut Butter Oven Pancake

It was a girly weekend so it was a perfect time to go a little bit naughty on the breakfast. I had a jar of Cavalier stevia chocolate pasta and I’ve been wanting to cook something with it for a few weeks. A few ideas thrown in the air, it ended up with an oven chocolate pancake. With peanut butter. A simple dish that took us 5 minutes to make and 20 minutes to bake, filled our tummies till late afternoon (consider it a warning). Some of us had it with ice cream *sight* … it was a good morning.

Happy Weekend friends!

peanut and chocolate pancake4

30g ghee (clarified butter), melted
150g spelt flour
1 egg
200ml oat milk
50g tagatose
2 big spoons of Cavalier chocolate pasta
2 big spoons of organic peanut butter

Preheat the oven to 180°C. Mix together the spelt flour and tagatose in a bowl. Beat the egg with the milk, make a well in the centre of the dry ingredients and whisk it in. Beat in the melted butter and stir. Pour the batter in a greased iron cast (or oven dish). Make a swirl with a chocolate pasta and then with the peanut butter. Bake for 20 minutes.

(Go naughty: serve hot with ice cream)

peanut and chocolate oven pancake

peanut and chocolate pancake3peanut and chocolate pancake2


July 22, 2013

Soy FroYo with Blackberries & Mint

It’s so HOT. One of the hottest, if not THE hottest day of the year in Belgium. As it’s too hot to write, I’m off to the pool with one of those:


200g fresh black berries
600g soy yogurt
15 mint leaves, chopped
100g tagatose

Put the yogurt and blackberries in a freezer for 30min to 1 hour to chill it. In a bowl, mix all ingredients.

If you have an ice cream machine, pour the mixture in the machine and use according to instruction. Since the ingredients are already chilled, it shouldn’t take more than 15 minutes.

If you don’t have an ice cream machine, freeze the blackberries for 2h and blend all the ingredients with a mixer. If the froyo is too runny, put it in the freezer for 20 minutes, mix and put in for another 20 minutes.





July 12, 2013

Mini Spelt Cherry Crumbles

Cherries bring back so many wonderful memories of my childhood. Cherries meant school was over and summer holiday started, they meant hanging out in my dad’s garden doing nothing but lying in the sun, grilling and creating little rainbows with the garden hose. And picking cherries of course. I rarely succeed in putting aside enough cherries to bake something. Usually once I start eating them, I just can’t stop. Last weekend, I was really craving for some cherry crumble so I tried my best to put some cherries aside and it was absolutely worth it. Try to make these and see for yourself.

cherry crumbles recipe

Ingredients (makes 6 mini crumbles) 
500g cherries, pitted
200g spelt flour
50g coconut oil
50g tagatose

Preheat oven to 180°C. Divide cherries between six mini dishes. In a bowl, rub the spelt flour and coconut oil together with your fingers until crumbly. Add tagatose and mix together again. Scatter the topping over the cherries and bake for 30 minutes or until golden brown on top.





cherry crumbles 4

cherry crumbles recipe 2

cherry crumble recipe 3


May 19, 2013

Almond Rhubarb Crumble (sugar- & flour-free)

Today is a World Baking Day so it was a given I would bake something but I am being a little bit of a baking rebel. As you might know I am the worst person to follow recipes (hence this blog) so instead of taking a challenge from the website I just baked a rhubarb almond crumble that I have been craving the entire week.

rhubarb almond crumble

500g rhubarb
100g tagatose (I used NuNaturals)
120g ground almonds
20g ghee (clarified butter)
20g coconut oil
20g sliced almonds

Chop rhubarb into chunks the length of your thumb. Put in a saucepan with 60g tagatose. Simmer covered on a low heat for about 5 minutes. Transfer the rhubarb into a baking dish (medium sized).
In a bowl, rub the ground almonds, ghee, coconut oil and remaining tagatose until you have a crumbly topping. Cover rhubarb with the topping and put in the oven for about 15 minutes.
In a pan, dry roast sliced almonds until golden. Sprinkle over the rhubarb crumble for serving.


rubarb almond crumble2

May 1, 2013

Whole 30: Balsamic Strawberries with Mint and Pistachios

Being a sweet tooth, I knew that going on the Whole30 challenge meant I will be experimenting a lot with fruit. I honestly thought it was going to be much more difficult now I wasn’t able to use my beloved spelt flour and stevia but it turns out that I just opened my heart (and mouth) to a completely new set of flavor combinations and my balsamic strawberries are definitely a good example of it. I’ve made balsamic strawberries before but never with nuts and mint and it was those two that have made this snack  just perfect.

strawberries balsamic

200g strawberries, cleaned, trimmed and sliced
2 tsp balsamic vinegar
5 big mint leaves, chopped
25g crushed pistachios

Mix strawberries with balsamic vinegar and put in the fridge for 20 minutes. Take out, add chopped mint and crushed pistachios and enjoy!

strawberries balsamic2



April 28, 2013

Whole30: Apple Almond Bake with Raspberries!

You thought desserts during the Whole30 program were forbidden? Or impossible to make with no flour, sweetener or sugar? Nah hah! I have made an ah-mazingly delicious apple bake and trust me I did not miss sugar nor flour (nor did my husband surprisingly). My mom is coming over today from Poland so being good daughter I have been baking the entire morning. Since I can’t have any of the ‘regular’ cakes, I have decided to give it a try and make one that fits with my Whole30 regime. And it worked out. Better than I thought. Woot woot for a happy Sunday!

apple almond bake3

3 apples, peeled and cut in cubes
1 tsp cinnamon
1 tbsp organic almond butter (unsweetened)
100 ground almonds
25g ghee, cold
handful of raspberries (or other berries)

Preheat oven to 180°C. In a small bowl, mix apples with cinnamon. In a small baking dish arrange the apples.
In another bowl, mix ground almonds, ghee and almond butter. Crumble the mixture over the apples and put in the middle of the oven. Bake for 35minutes. Remove from the oven, let cool for 5 minutes. Sprinkle with berries and enjoy!

apple almond bake

apple almond bake2




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