Protein Cookies


A few weeks back I realized that I lacked on protein in my diet. I bought a protein powder to make shakes after working out. I discovered that you can do way more with this powder than only using it to make a shake. You can also include protein powder in a baked good.

10965919_10200408366609741_1684740649_n-2Cutting out refined sugar is hard but very manageable. I try to avoid sweet foods as much as I can. For example I try to not sweeten my oatmeal anymore with stevia or I don’t eat prepackaged foods that often anymore.

However I’m a human and I would never restrict myself of something. Today I was craving a vanilla flavored cookie so I made it!

Here’s the recipe that I made up myself:

You’ll need (6 cookies):
60gr butter, softened – 1 small egg – 60gr protein powder (I used Smart protein – cookies & cream) – 60gr spelt flour – a pinch of salt – 1 tsp to 1 tbsp cookie herbs – stevia (to taste)

All you need to do, is combine all the ingredients and make 6 cookies out of the dough. Bake them for 10 minutes at 190° C.

The cookie itself tasted just like I wanted it to be. The inside was still goey and even a bit sandy. I think that was because of the protein powder. I almost didn’t use stevia because the protein powder was already sweetened.

I hope you give this recipe a try too!

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Juice It Up! #FFS


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I have to admit something, I love juicing. It feel so refreshed after drinking a glass of juice. Of course, I make it myself because the store-bought juice is filled with sugar and bad ingredients.

I thought it would be fun to share one of my favorite juices. Basically, you just have to juice all these ingredient. It’s really up to you how much of a certain veggie or fruit you use. Let’s start!
Ingredients :
2 big tomatoes – 1/3 cucumber – 1 lemon – 1 apple – ginger (to taste)

This juice is packed with vitamins. You’re very hydrated afterwards which makes this a good juice for spring/summer. It’s also good for your digestion and skin.

IMG_2099I also recommend you to make your own lemonade. It’s so incredibly delicious. You just need 3/4 of a glass filled with freshly squeezed lemon juice (but you can also use grapefruit juice for example). Then add a little bit cold water to thin it out and a few stevia drops to make it a little bit less sour. That’s all you need and I promise you…you will love it!

Oh and I totally realize that my arm looks yellow in the picture. Don’t mind, it’s just the light that’s doing weird.

Margot

 

 

Hazelnut Butter Spread


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A few weeks ago my mom brought home a package of hazelnuts. She thought I liked hazelnuts because I love my cashew nuts. As a matter of fact I hate eating hazelnuts on its own. They are way too dry and plain. Recently I was browsing through some websites. I wanted to use my hazelnuts in a recipe but I just didn’t know how. I came across several ‘hazelnut butter spread’ recipes. I read a few of them and then started to assemble all the ingredients that I needed :

200gr roasted hazelnuts (just roast them a few minutes in a hot pan) – some sort of oil (I used olive oil because that was the only oil that we had. Of course, hazelnut oil would be the best option) – cacao powder – cinnamon – salt

I threw my hazelnuts in my food processor and started to mix them. Every minute, I had to scrape off the mixture of the sides. I was confused. After 10min, there still wasn’t any sign of out coming oil. Sooooo I kept mixing… At this point the hazelnuts were stuck together like wet sand. After 20min, my patience was completely lost and I added oil. I wanted to eat a buttery consistency, not sand!

Eventually, I also added cacao powder, cinnamon and salt to taste. My spread wasn’t creamy at all. It looked more like a wet brownie (if you know what I mean).

I was disappointed because I wanted to make a healthy spread, not one packed with oil. Maybe I did something wrong?

Oh and I didn’t take a picture of the spread. It didn’t look appealing, you know. 😀 This is the picture I used : http://www.cookingactress.com/2013/05/homemade-nutella-chocolate-hazelnut.html ==> Her spread looked the most like mine!

Margot

 

Breakfast Mango Parfait


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A few of my readers have been asking to post some more breakfast ideas recipes. I never really made time for this because my breakfasts are so easy. Now however, I’m going to change things up. I present you my breakfast mango parfait!

This is the kind of breakfast I’ll eat when I have eaten a little bit more on the unhealthier side the day before. That’s because it’s light and fresh.

This is what you’ll need :
Mango – a few tbsp sugar free muesli – light cream cheese (or yoghurt or Greek yoghurt) – stevia 

I’ll start by cutting my mango into fine pieces. Then, I’ll sweeten my light cream cheese. I prefer to use stevia drops. At this point we are ready to assemble the parfait. I start with a layer of the light cream cheese, then a layer of mango pieces and to finish one to two tablespoons of sugar free muesli. Repeat this until your glass is filled. Enjoy!

 

 

Spelt Rasberry Muffins


c37380b0bbe711e3883d0002c99a60be_8Yesterday, it was my 19th birthday. I wanted to make something festive but still good for you. I had been eyeing a blogger (I’ll link her below) for a while now and when she blogged about these spelt rasberry muffins, I knew I wanted to make them. They are sugar free, gluten free and dairy free (if you use a dairy free milk of course). I had all the ingredients in my house, except for the almond milk. I used regular milk instead.

I started and contrary to what I thought, I took me not even 10 minutes to make the dough. I tasted it and I found it pretty tasty. However, the baked muffins dissapointed a little bit. I thought they would have the same texture as a regular muffin but they didn’t. They had more the texture of bread pudding. I also didn’t really like the rasberries in it because they were too predominant in the muffin. In my opinion, I would serve them for breakfast and not as a dessert. They were good though. It just wasn’t as good as I thought they would be.

You can find the recipe here : http://www.ilovehealth.nl/frambozen-speltmuffins/

Maybe you like them better!

Margot

(Sugar Free) Gingerbread Cookies


a0b8b880b29911e3a08d0e239001fb18_8On Sunday, my mom always bakes a cake for my family. Unlike my other family members, I’ve never really been fond of anything cakey related. You do can make happy with a cookie. I was in search for one that still tasted like an average cookie but wasn’t as bad for you (it still wasn’t healthy but you get the point 😉 ).

Crispy on the outside, chewy on the inside … That’s how I would describe the perfect cookie. I’ve never really made an effort to try to make one of these at home. Today was the day that I finally gave my first try on it and it was tasty as hell. I came upon this website by Andrew Muller who makes easy sugar free recipes. I’ll link him below.

I reduced the recipe and got 10 large cookies in total. Here are the ingredients :

1 small egg – 1/2 cup butter – 1 1/4 self raising flour – 3/4 cup raw sugar – 1 tsp ground ginger – 1 tsp cinnamon – 1/4 tsp nutmeg

Mix the dry ingredients with the wet ingredients. Make cookies of the dough and bake it in the oven for 9 minutes at 190°.

I found the cookie incredibly tasty. To me, the consistency was perfect. Crispy on the outside, chewy on the inside. The only thing I would change the next time is the amount of sugar. I would reduce the amount of sugar a little bit.

Margot

*http://www.easy-sugar-free-recipes.com/

Lemon Ginger Cookie


IMG_1615I believe that I got this recipe from ‘Blogilates’ a few months ago but I never really posted my take on it. Well now I can finally introduce you my lemon ginger cookies. They are easy, quick and very tasty.

Ingredients (2 big cookies) :
1 ripe banana – 50gr oats – 1 tbsp honey + extra – 1 to 2 tbsp lemon juice – a dash of ginger powder

Preheat the oven to 220°. Mix all the ingredients together and form two cookies on a baking sheet. I used a cookie cutter to make two even ones. Place your baking plate in the oven for 10 to 20 minutes (check them regularly because every oven is different). Let the cookies cool off for a few minutes and drizzle some extra honey over them.

Margot

*I also made them with cinnamon instead of the lemon juice and ginger powder. I preferred this one on rather colder days.