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recipes
breakfast princess
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Teff banana porridge
Options....options....The cranberry paste granola bar
Rhubarb oates
bread
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Fruity winterbread
savoury flaxbread
Flaxbread with a sweet twist
Buckwheat bread
nutty and sweet potato bread
Rhubarb strawberry bread
Double banana bread pudding
banana-pumpkin bread
pineapple coconut oat bread
dips/spreads
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Heavenly Hummus
Kale pesto
peanut sauce the quinoa way
Warm spinach-mackerel spread
rhubarb bbq sauce
Red Radish Dip
soups and salads
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Chickpea salad
Pineapple gazpacho
Kale potato soup
Spicy tomato soup with green herbs
Carrot rhubarb soup
Roquefort soup the Brussel way
parsnip-sweet potato soup
salad side dish
Danish recipes
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Dansk blåskimmelost spredt, Danish blue cheese spread
ovenroasted gulerod salat, ovenroasted carrot salad
peberrod og persille sauce, horseradish and parsley sauce
bryllup cookies, wedding cookies
main dishes
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Teff stew with an Ethiopian twist
peanut butter pumpkin stew
Quiche a la Suisse
lovely lasagna
Parsnips and potatoes from the oven
savory cheesy breadpudding
Belgian endive from the oven
wild fruity veggie rice
Delicious basics
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Roasted pineapple bbq sauce
Roasted chickpeas
cheesy bacon strips from the airfryer
Quinoa cream
Take your pick Cranberry paste
Rhubarb/Strawberry mousse
Rhubarb sauce
flavored olive oil
pumpkin sauce
homemade mayonnaise
sweet salad dressing
creamy parsnip sauce
desserts
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PB banana cookie
yoghurt icecream a la rhubarb
Chocolate pudding the quinoa way
pineapple sticks from the airfryer
Cranchocflake....and do it again! dessert
banana rolls in puff pastry
easy quinoa-fruit dish
rum-banana cake
carrot pineapple muffins
coconut quinoa pudding
ricotta fruit cups
New!
Zuchini fruit bread
Chialicious veggiespread
Banana bread pudding on-the-go
Spicy pineapple bread
Inspiration
The low fodmap influence
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documentaries and online information
low food map food lists
Greener than green pesto
books
What to do with(out) sugar?....
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That sugar film
Looking at sugar the Lustig way.....
intermittent fasting
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Intermittent Fasting 101 – How to Start Burning Fat
The Beginner's guide to intermittent fasting
The Scientific Evidence Surrounding Intermittent Fasting
Documentaries & Books
Wetenschap achter intermittent fasting (vasten met tussenpozen)
The China study and more.........
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The China study cheat sheet.....
The China study; books
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The authors
More about the Campbell plan
Wanna find out more?
Elimination diet and recipes
The E.D. banana bread
Millet and tomato from the oven
Fruity millet pudding
Crunchy peanut bites
pineapple chutney
Jan's breadpudding, the gluten free way
rhubarb-strawberry icecream
Chestnut vanilla cookies
Savory spicy chestnut bites
chestnut tart with a veggie twist
Art
Angelique Mathijssen
paintings and drawings by Jan Weber
Lovely lasagna
Ingredients for 6 people:
24-26 lasagna noodles
500 grams fresh spinach
2 1/2 cups ricotta
1 egg
750 grams tomatoes
1 large zuchini
2 large mozzarella 2x 200 grams
400 cc can of diced tomatoes
parmesan cheese 100 grams
mature cheddar 200 grams
nutmeg
garlic oil
pepper
one can of mini corn
Cut the tomatoes and zuchini in slices
Mix the tomatoes with some (garlic) olive oil, fresh parley and basil
Mix the zuchini with thyme, oregano and olive oil
Bake both vegetables on a baking tray on 180 degrees celsius for 20 minutes, spread out to a single layer
Bake the spinach with a splash of oil and pepper and leave in a sieve to lose any excess fluid
Using a 8x8 oven dish; The bottom layer of the lasagna will be the diced tomatoes, cover with lasagna
The second layer will consist of half of the tomatoes , zuchini slices and the mozzarella cut into thin slices, cover with lasagna
The third layer will be the spinach,mix the ricotta and the egg,then mix thoroughly with the spinach,cover with lasagna
Top the dish of with the remaining tomatoes and cover with grated mature cheddar and parmesan and fresh parsley
Bake on 180 degrees celsius for 1 hour, then leave in the warm oven for 30 more minutes the serve.
Bon appetit!