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

June 25, 2014

Cooking With Sweeteners

Hi there,

As a part of a project I am working on with the sweetener platform www.zoetstoeffen.eu, I have recently ran two cooking workshops at Yves Matagne Atelier – one for journalists and one for the lovely fellow bloggers. The idea was to show what else you can do with the sweeteners aside from putting them in your coffee or baking with them! I developed three recipes especially for the workshop and I thought – why not share it with you too!

The candied pecans in the salad are delicious and so easy to make. A handy tip: you can also have them as a snack (I add a pinch of cinnamon at the end of the process  to make them extra special).

Try the pasta sauce if feel like having something else than the traditional tomato sauce. I use pasta made from quinoa or spelt, it makes the dish much lighter which is great for the summer!

Last but not least – the coconut froyo! Ok, there is no actual yogurt in it as I substituted it with coconut milk but I promise you will love it and it takes literally seconds to make! Literally.

Big hug,




1 big portion

10 strawberries
50g feta
75g baby spinach leaves
30g pecan nuts
1,5 tbsp stevia (sugar consistency)

25ml olive oil
20ml balsamic vinegar
3 drops of liquid stevia

In a small pan, put stevia on low heat. Wait till the stevia starts melting, add pecans and toss to coat. Spread on a baking paper and let cool – it should take 3-4 minutes.

In a small jar, put the vinegar, oil and stevia. Close the lid and shake to combine.

On a plate, put the spinach leaves. Wash the strawberries, pick off the green tops and cut them in half. Arrange on the spinach leaves. Crumble feta on top, add pecans and drizzle with the dressing.


+- 3 portions

4 red peppers
1 tbsp olive oil
1 tsp veggie bouillon paste
4 garlic cloves, minced
2 shallots, peeled and finely cut
2 tbsp tomatenconcentraat
4 springs fresh thyme
Parmesan (optional)
1 tbsp tagatose sweetener
300g quinoa or spelt pasta

Preheat the oven to 220 degrees. Cut red peppers in half, remove seeds and cut again in half. Line a baking tray with aluminum foil and put the peppers on it. Bake for about 30-35min till the skin is starting to blacken. Take out of the oven, put in a plastic bag and let it ‘steam’ for a few minutes. Take it out of the bag and peel the skin off. Put it in the blender and pulse for about 20 seconds.

Cook pasta according to instructions on the package.

Heat up olive oil in a sauce pan. Add garlic and shallots and sauté for a minute or two. Turn heat down and add tomato paste and tagatose and bake 2-3 more minutes.

Add thyme, stir in the red pepper and allow to gently simmer for 3-5 minutes. Add veggie bouillon and simmer two more minutes. If the sauce is too thick, add 2-3 tbsp of water. Season with salt & pepper to taste.

Serve sauce with pasta. Sprinkle it with parmesan cheese and decorate with thyme.



3-4 portions

300g frozen raspberries
150ml coconut milk
2 tbsp tagatose

Blend raspberries, kokosmelk and tagatose in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve.

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




February 18, 2013

Almond Butter Pancakes

If you visit my blog once in a while, you know I am absolutely obsessed with pancakes. Throughout the years, I have come up with a great number of healthy pancake recipes but this one is by far the healthiest. When I announced to my husband last Sunday that I am planning on making no flour and no milk pancakes, he looked at me doubtfully and said: “Is wheat-free and lactose-free not enough these days anymore?”.  It was a pleasure to see him then eat a huge pile of my new delicious invention.

The pancakes are really amazing, if I may say so myself, and they are also wheat-, lactose- and sugar-free (for those of you with food intolerances).

2 bananas
2 tbsp almond butter
2 eggs
Soy margarine for baking

In a bowl, combine bananas, eggs and almond butter. Mix it with a blender till you have a smooth ‘batter’.

Heat a teaspoon of soy margarine in a non-stick pancake pan. Drop a large tablespoonful of the batter per pancake into the pan to make pancakes about 7.5cm across. Cook for about 3 minutes over a medium heat until small bubbles appear on the surface of each pancake, then turn and cook another 2-3 minutes until golden. Be gentle when you turn the pancake – they are a little softer than flour pancakes.


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