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 |

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 |

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

July 8, 2015

My new book LIMONADE is out!!!

cover limonade

My book has been in stores for a week now and I could not have been more excited about it! With the hot weather here in Belgium so many of you already got it and send me the first wonderful pics and messages about the drinks you made! They make my days and make it all worth doing! THANK YOU!!!

For those of you missed my posts about the book, it’s a budle of over 50 of my original & healthy recipes for lemonades, ice teas and infused water. There is a section with syrups in there that includes basic syrups based on sweeteners, agave, honey and cane sugar, herb syrups as well as other syrups such as vanilla, lavender or ginger.  You will also fine a lot of tips on how to make perfect homemade drinks this summer!

The book has been published by Davidsfonds, is in Dutch, it’s €19.99 and it’s available in stores & online. If you want a signed copy, don’t be shy – just shoot me an email at and it will be on your way!

Below 3 recipes to make you thirsty!



June 10, 2015

Philips Airfryer Review

Hi friends,

One thing you know right away when you read my blog is that I like things to be simple. In cooking that is. I don’t do overcomplicated recipes and I don’t cook many meals where I need to use devices other than my stove, my oven and my kitchen robot. I have been lucky to try a lot of devices in the past few years but disappointingly not many of them conquered a permanent spot in my kitchen. That’s because too often, they did not deliver on their promise and are for that reason stored and stacked in my garage (I might think of doing a garage sale soon hehe). So I’m not really the first person in line to try yet another device but I must admit I had been eyeing the Philips Airfryer or a little while and when I was asked if I wanted to test and review the device I said yes straight away. And it was for one very important reason: Fries.

Fries are the one weakness of this healthy geek and through the years they have also played an important role in our little family life. As you see, I never ate fries before I came to Belgium. OK, I did but probably not more than a handful of times and they would not have made my list of top 100 favourite foods for shizzle. 8 years ago, my first date with Dieter (aka husband), changed that. Since he had just come back from travelling the world and was pretty much broke, he took me out to eat fries. Not a way to impress a foodie hihi but to his credit, they were the best fries in Brussels. And they completely changed my mind about fries. Turned out I did love fries after all; I just never had the ‘real deal’. That date was the first of the many important fries moment in our life such as munching on fries while having only one hour to decide whether we should buy a piece of land after just seeing it only once, to serving fries at our Belgian wedding (you might remember we had three of those – we like to partay). In the meantime, my husband also became this household’s CFO (Chief Frietjes Officer) and always makes Belgian fries when we have visitors from abroad. And I can honestly say they are the best.

philips airfryer fries

So when the Airfryer arrived, I knew that the real test would be to see if Dieter would actually consider the fries from the Airfryer as a worthy alternative to his homemade deep-fried fries.

Before we even tasted the fries, I was already delighted that the intense frying odour wasn’t present. We have an open space downstairs so frying usually means the smell takes over not only the kitchen but also the living room and our office space. So no odour is a big plus.

Then came the time for the taste test. Fries came out looking golden and like they should but it wasn’t till I heard my husband say “not bad, not bad at all” that I knew Airfryer passed the ‘real deal’ test. He admitted he’s a fan so those fries had to be good. And they were. They were not greasy at all which I loved but they were still crispy on the outside and soft on the inside and tasted like fries should taste. Just with less fat. Happy face.

Philips Airfryer Belgian fries

The second thing that I couldn’t wait to make in the Airfryer were my rustic sweet potato fries. I am pretty much obsessed with them and could eat them all the time. I don’t really eat them that often though, because as much as I love them, it takes me over an hour to bake them in the oven and when I have a craving (and I have been having those a lot lately carrying this little munchkin in my belly), I just simply can’t wait that long. So making my fries in just 15-20 minutes and with only 1/2 tablespoon of olive oil sounded really tempting and almost too good to be true. But it wasn’t. When they came out, they were still my dear sweet potato fries but healthier. Who knew that was possible! Happy face #2.

Philips Airfryer sweet potato fries

The device is easy to use too: you heat it up to the desired temperature (between 60-200 degrees) in just 3 minutes, set the time, throw in your fries and impatiently wait till they are done so you can munch on them already. And no cleaning necessary afterwards as the parts of the Airfryer go straight in to the dishwasher. Woop!

Fries were my top of mind when wanting to test the Airfryer but when I got it, it turned out you can do so much more with it – bake, roast and grill – which I fully intend to do now I found a permanent spot for it in in my kitchen. First baking test coming this weekend as I need to do something with all that rhubarb growing in our garden.

For more info on the Philips Airfryer, click here.

May 22, 2015

Délio Good For You … and you… and you!

Hey busy bees out there! I am super excited to let you know that I have become an ambassador for the new scrumptious products from Délio called Délio Good for You. Good for you as the two salads that have recently hit the stores are packed with nutritious and wholesome ingredients and even better for me as some of those are my favourite things in the world (and when I say favourite things in the world you should already know that the sweet potato is definitely involved in the matter). The idea behind the salads is to give go-getters like I know some of you are an alternative for a balanced and nutritious afternoon snack or lunch on those days where you just don’t seem to find time to prepare fresh meal but still want something wholesome that will give you energy and make you feel good. I know something about these days as no matter how much I tell myself to take it easier and do less project the following month, I always end up running around trying to cook and shoot trillion things and meet all deadlines. So yes, speaking from experience here.

delio good for youdelio good for you

First salad is (indeed) starring my all time friend, the sweet potato. I love that it’s combined with quinoa and goji berries not only because it’s a great taste combination but it also gets rid of both my sweet and savoury craving. The second salad goes back to my Polish roots and features red beet. Have you heard of mulberries? I usually use them in my granola but they taste so good with red beet and walnuts in the second salad that I started using them in savory dishes now as well.

Curious about the salads already? I hope so! I am definitely excited and eager to start sharing my little ideas on what to eat the salads with and what to add to make them even more awesome. Since I got to try the salads last year I have experimented with some cool flavor combinations and easy editions that will make this nutritious snack into an exciting and fulfilling lunch. Stay tuned!!

delio good for you

The salads are available in Colruyt and Albert Heijn supermarkets. Check out Délio Facebook page for more info.

May 19, 2015

Oven Roasted Cauliflower & Chard with Pine Nuts

Hi friends,

You might have noticed that we are expecting a little sprout to join our little family soon. I couldn’t have been more excited and happy about it! My pregnancy started with almost 4 months of severe nausea that have prevented me from eating my favorite foods and definitely from experimenting with new ones. It’s been a little bit of a struggle, especially professionally as yeah, preparing, styling and shooting food has turned out to be impossible hehe. Luckily that’s all behind me now, I’m feeling so much better and I must admit I have found cooking even more exciting lately! Just the idea that I am feeding another person inside me makes me prepare every meal with extra consideration, making sure all ingredients are organic and off best quality. I also feel more eager than ever to try out new things and start introducing my little munchkin to a variety of veggies and fruit as early as possible (yes, that means in the womb hihi). The fact that I have no naughty cravings but crave things like avocado, or quinoa or tomatoes really help too! I hope it stays that way!

Recently I have fallen in love with chard (in Dutch called warmoes or snijbiet). It was first the gorgeous colors of the raw chard that caught my eye and even though those colors disappear when cooked, chard has turned out to be so scrumptious it has joined the list of my favorite veggies. So more chard recipes might join the club here soon!

Oven Roasted Cauliflower & Chard with Pine Nuts

2 portions

1 medium cauliflower head
350 g chard
2 tbsp olive oil
1/2 tsp herb salt
2 tbsp pine nuts

That’s how you make it:
Preheat the oven to 180°C. Wash the cauliflower and use a knife to segregate the large florets from the roots. Cut the cauliflower into smaller florets. Wash the chard and remove the leaves from the stem. Cut the leaves roughly and put the leaves aside. Cut the stem in 3-4cm pieces.

Put the cauliflower florets and the stem pieces into an ovenproof dish. Add olive oil and sea salt and mix thoroughly. Put in the oven for 40 minutes. Take out the dish, add the chard leaves and mix. Put back in the oven for another 10-15 minutes.

Dry roast the pine nuts on a pan. Serve the cauliflower and chard with roasted pine nuts.

Oven Roasted Cauliflower & Chard with Pine Nuts

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