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

Needed:
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

May 9, 2013

Sweet Potato & Smoked Paprika Chips

The combination of sweet potato and smoked paprika has become a little bit of an obsession for me, I admit, but it’s just too good not to keep coming up with recipes that match those two. Homemade chips are amazingly easy to make but so much healthier and more delicious than the ones bought in store.

I played with a few stylings of the chips and ended up with two I really liked. I usually keep the styling consistent but I couldn’t decide which one I wanted to use so I am posting both. I’m curious to hear your thoughts on whether you like the first or the second styling better!

 

sweet potato chips

Ingredients
2 sweet potatoes
Pinch of smoked paprika
Pinch of sea salt
1tbsp extra-virgin olive oil

Method
Preheat oven to 200C. Clean sweet potatoes and slice them as thin as you can with a knife (you can also peel them if you . In a small bowl, mix olive oil and smoked paprika and toss the potatoes with it.

On two baking sheets, arrange the potatoes in a single layer. Bake for about 20-25 minutes. Let cool for 5 minutes to make the chips crispy!

Sprinkle with sea salt and enjoy!

sweet potato chips

 

February 3, 2013

Tamari Pumpkin Seeds

Pumpkin seeds are so healthy and delicious and in this version they are also crunchy and full of flavor! Store them in an airtight container or divide in small bags for a take-away snack!

Ingredients
250g pumpkin seeds
2 tbsp tamari soy sauce

Method
Preheat the oven to 150°C.
In a bowl, mix seeds with the Tamari sauce. Line a baking sheet with baking parchment. Spread the pumpkin seeds on the sheet in an even layer. Bake for 8min. Remove from the oven, cool completely and enjoy!

 

January 29, 2013

Almond Butter Oatmeal Balls

These almond butter balls were actually meant to be baked as cookies but because they were too perfect as dough balls, they never made it to the oven. Moist, sweet and nutritious, they will make a great snack, 4 o’clock or after dinner treat. Store them in an airtight container but I doubt they will last you very long.

Ingredients
100g Quaker oats
1 tbsp raisins
1 tbsp dried cranberries
1 tsp pumpkin seeds
1 tsp sunflower seeds
Handful of nuts (I used walnuts, pecan nuts and almonds)
4 tbsp almond butter
1 tbsp honey
2 tbsp maple syrup

Method
Grind nuts roughly with a blender (if you don’t have a blender, chop nuts in small pieces).
In a bowl, mix almond butter, honey and maple syrup. Add oats, nuts, raisins, cranberries and pumpkin & sunflower seeds. Mix everything by hand and form balls. Store in an airtight container.

January 5, 2013

Apple Chips with Greek Yogurt Dip

Is one of your New Year’s resolutions to eat well?  Get a great start with this healthy but delicious snack!  Hot crispy apple chips served with cold honey yogurt will satisfy the sweet cravings and make you feel good about keeping your resolutions too!

Ingredients
2 apples
3 tsp powder stevia sweetener (or alternatively confectioners’ sugar)
125g Greek yogurt
4 tbsp honey
2 tsp walnuts

Method
Preheat the oven to 165°C.  Core the apples and slice them into thin slices. Place the slices on a baking sheet, sprinkle with stevia and put in the oven for about 40 minutes.

Mix the Greek yogurt and honey. Cut the walnuts into smaller pieces or pulse 5 seconds in the food processor. Add to the yogurt dip.

Apple chips are best served hot with the cold yogurt dip.

Enjoy!

December 1, 2012

Homemade Sweet Potato Hummus

Homemade hummus is one of the easiest and most delicious snacks! And the best part is the unlimited variations you can make! Red pepper, pumpkin and sun-dried tomatoes are just a few of scrumptious types of hummus to make at home!

For my lovely friend Joanna, who was visiting last weekend and who is a fellow mega sweet potato fan, I decided to make sweet potato hummus and I couldn’t have been happier with how it turned out! The sweetness from sweet potatoes was a nice twist and the hummus was definitely a big hit! Serve it with whole-wheat pita wedges or on healthy crackers, and it will make an amazing snack or appetizer.

Ingredients
1 sweet potato
200g canned chickpeas
2 tsp tahini paste
2 tbsp olive oil
1 garlic clove

Method
Wash the sweet potato but don’t peel. Prick the skin with a fork in several places. Place the sweet potato on a plate in a microwave. Cook for 9 minutes on 1000W.

Drain the chickpeas but catch the liquid and put 2 tbsp aside.  Put chickpeas, remaining liquid, olive oil, tahini and garlic in a food processor or blender and blend until smooth. Scoop out the sweet potato flesh and add to the mix. Blend for another 15 sec. Eat right away or refrigerate till serving!

(Joanna loved the hummus so much, she even posed with it on the photo! ;) )

November 26, 2012

Almond Apple Fritters

Apples are awesome! They are healthy, inexpensive and there is just so much you can do with them in the kitchen! Here is my latest apple experiment – almond apple fritters! They are lactose-, wheat- and sugar-free but shockingly delicious! It’s the new apple favorite in our house! Great as breakfast or an afternoon snack!

Ingredients
130g spelt flour
30g ground almonds
1 egg
2 tbsp baking stevia extra fiber (I used NuNaturals but you can also substitute with 2 tbsp agave syrup)
130ml almond milk
2 apples
2 tsp soy margarine

Method
In a medium bowl, mix all ingredients (except for apples). Do not overmix, a few small lumps are fine.

Wash, peel and grate apples. Make little balls from the grated apples, squeezing out any redundant liquid.

Heat 2 tsp of soy margarine on a large griddle. Gently dip apple balls in the batter, be careful they don’t fall apart, and put on the griddle. Bake on medium heat for about 2 minutes on each side.

Enjoy!

June 24, 2012

¡Viva México! – Mango Avocado Salsa

Once in a while, I wake up and miss the times I lived in Mexico. The constantly gorgeous weather, the white sand beaches, the most delicious street tacos. Spending days lying in a hamaca, eating mangos straight from trees and having avocados for breakfast, lunch and dinner.

Mangos and avocados – two things I got completely hooked on while living in Mexico. I also quickly discovered that the two go really well together. That’s how this salsa came about. A simple combination but so rich in flavor! And with multiple use – it’s great on a taco, with tortilla chips or on a grilled salmon!


Ingredients
1 ripe mango
2 ripe avocados
1 red onion
Handful of coriander
Salt & pepper

Method
Peel the mango and slice the mango. Cut into cubes. Peel and pit the avocado. Cut into cubes. Peel red onion and slice into small pieces. In a bowl, gently toss mango, avocado and onion. Add coriander. Season with salt & pepper!

¡Buen provecho!

May 22, 2012

Roasted Walnuts & Feta Dip

I would like to introduce to you my new favorite creation – the roasted walnuts and feta dip! It is by far the easiest dip I made but also one of the most delicious ones! Serve it with oven-baked pita wedges or wholewheat crackers and you have an amazing afternoon snack or a healthy appetizer!

Ingredients
200g goat milk feta
5 tablespoons soy cream
30g walnuts

Method
Roast walnuts on a pan over medium heat until they start to brown. Combine all ingredients in a blender and process until smooth. Voila! It doesn’t get any easier, does it?

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April 10, 2012

Vanilla & Chocolate Yogurt Cups

For those of you who don’t like spending much time in the kitchen or are just in need for a really quick dessert, I present to you – a vanilla & chocolate yogurt cup. With only two ingredients, it is really the most minimalist dessert EVER and it literally takes 3 minutes to make.  But trust me,  the combination of cold vanilla and hot chocolate will make any mouth water. Put it in a pretty jar or glass and serve as dessert, snack or you know what, even breakfast!


Ingredients
4 x 125g vanilla soy or regular yogurt
140g dark chocolate

Method
Put yogurt in 4 little jars or glasses. Melt chocolate in a pan or in a microwave. Pour the hot chocolate over the yogurt and serve right away!

Enjoy!

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