Sunday Morning Huevos Rancheros

Sunday Morning, the time to spend some quality time at the breakfast table. And huevos rancheros is one of my favourite dishes to do that. So I thought I'd share this 3L Syndrome Favorite with you.

Here is what you will need for 2 people: (I know it seems a lot, but it is totally worth it)

 4 hands full of baby spinash - 4 eggs - 2 hands full of cilantro - 1 hands full of tasty cheddar - 1 onion - 1 tablespoon of coconut oil - 2 cloves of garlic - 1 red paprika - 2 bay leaves - 1 teaspoon of smoked paprika powder (pimenton de la vera) - 1 pinch of cayenne - 2 cans of tomato cans - 200 ml of filtred water - salt & pepper - 1 ready-to-eat avocado -1 tablespoon of olive oil - juice of half a lime - 2 spring onions 

Here is how you do it:

1. First make the tomato sauce. Fry the onion in the ghee or coconut oil over a medium for about 8 minutes, stirring occasionally, until softened.

2. Add the garlic, peppers, bay leaves and all the spices to the pan and cook for another 2 minutes.

3. Add the tomatoes and water, season generously with salt and pepper, then stir everything together and leave to simmer for 10 minutes until reduced to a thick, rich sauce.

4. Make the guacamole. Halve and stone the avocado, then scoop out the flesh and roughly chop. Place in a bowl and stir in all the remaining ingredients and seasoning. Set aside.

5. Check the seasoning of the tomato sauce, adding extra salt, pepper and cayenne as needed, then stir through the spinach and cook for a few minutes until just wilted.

6. Use a spatula or a spoon to make four wells in the tomato sauce mixture and crack an egg into each. The eggs will poach in the sauce and cook in about 4 minutes (lid on) for set whites and runny yolks.

7. Scatter over the coriander and cheese. Serve immediately (as the eggs will keep cooking) with big heaped spoonfuls of guac on top.

 So there you have it, give it a try next Sunday! And let me know!

 

 

Recipe adapted from  Hemsley Hemsley

7 days of healthy breakfasts

I have gone most my life not eating breakfasts. When I was studying, my breakfast was a coca cola in the train at 7 AM and a cigarette, when I was working at the hotel I was grabbing leftover Danish at 10 AM after a few coffees with milk and sugar. I only recently discovered the joy of breakfast and the advantages it has for my body, while trying to get on a more healthy path in life.

I thought I'd share some of my favorites. I hope I can inspire you....

Monday

Start the week off with lots of fruit

mango,pomegranate, mint, red fruit (frozen), greek yoghurt and assorted seeds

 Tuesday

Papaya, banana, watermelon smoothie

 Wednesday

Smoothiebowl (banana, mango, red fruit, yoghurt) topped with grapes, mango dices, grapefruit and seeds)

 Thursday

Toast with mashed avocado and a sunny side up (sooo good)

Friday

Avocado smoothiebowl with granola: banana, half avocado, kefir, honey, half a lime, raspberries, blueberries and coconut shavings (Steffi Vertriest)

Saturday

Smoothie pancake

320g blueberries - 1 ripe banana, peeled - 170ml semi-skimmed milk - 1 large egg - 250g wholemeal self-raising flour - 4 tablespoons natural yoghurt - ground cinnamon - 30g mixed unsalted toasted chopped nuts - honey (Jamie Oliver)

 Sunday

strawberry-watermelon-ginger smoothie

Soups to warm your heart

Nothing so heart warming as a pot of hot soup on a rainy autumn evening.

 

Here are a few soups I tried out these past few weeks.
Fresh soup does not take a lot of time, and makes all the difference. You will never buy canned soup again.
Some combinations and vegetables were new to me, but they turned out very tasty. With soup you can go as adventurous as you please.

1. Carrot and coriander soup with cumin and orange

You will need (for 4 servings)

• 2 cup of chopped onions
• 2 celery stalk chopped
• 3 table spoons olive oil
• 6 cups of grated carrots
• 2 table spoons chopped parsley
• 6 cups of vegetable stock (or chicken stock)
• 2T chopped fresh coriander
• 1teaspoon dried coriander
• 1.5 teaspoon cumin
• zest of an orange
• salt and pepper to taste
• Crème fraiche, extra coriander and some nuts to garnish (optional)

How to do it:

• Heat the olive oil in a large pot and fry the onions and celery until soft (about 5 minutes).
• Grate the carrots and add this to the pot and cook until softened. 
• Add the stock, herbs and spices and cook on a gentle simmer for about 30 minutes. Allow the soup cool slightly and then using the blender, process the soup until smooth. Adjust the seasoning and add the zest. Serve with a swirl of crème fraiche and a sprinkle of chopped coriander and nuts.

(Inspired by here)

2. Zucchini & Parmesan Soup

 You will need (for 4 servings as a starter)

• 3 tablespoons olive oil
• 4 cloves of garlic
• 1 table spoon of grilled pine nuts
• 2 zucchinis
• 1 litre of vegetable stock
• 75 gr of grated parmesan cheese
• Some rocket salad

How to do it:

• Fry the garlic, add the zucchini and bake for 4 minutes
• Add chicken stock and boil for 10 minutes
• Blend the soup, and stir the parmesan in. Season to taste.
• Garnish with rocket salad, the pine nuts and some more parmesan

(Inspired by Delicious Magazine November)

3. Soup of Jerusalem Artichokes with thyme chips

You will need:

• 1 kg of Jerusalem Artichokes
• Some lemon juice
• 2 table spoons of olive oil
• 2 onions
• 3 cloves of garlic
• 150 ml of dry white wine
• 1 1/2 litre of vegetable stock
• Thyme chips (just fry some thinly sliced Jerusalem artichokes in olive oil, adding thyme at the last moment)

How to do it:

• Peel the artichokes and cut in cubes
• Put them in some lemon water so they stay white
• Heat the olive oil and add the onion, garlic and artichokes and bake for 2 minutes
• Add wine & stock and cook for 15 minutes
• Blend until smooth and season
• Garnish with the chips and sprinkle some truffle oil over for extra taste

Delicious Food Weekend

If you are in need for some food inspiration for this weekend, look no further.

On Friday Evening we start off the weekend with a

Dinner of veal, tuna & green Asparagus

You will need (4pax): 7 tbsp. of olive oil - 750 gr of green asparagus - 2 tbsp. fresh oregano - 100gr fresh tuna - 3 tbsp. Italian olives - 2tbsp Lemon juice - 4 veal schnitzels - lemon - Optional: rosemary potatoes

Preheat the oven at 210°C - Put 3 tablespoons olive oil, asparagus on a baking tray and season with salt and pepper and oregano. Grill the asparagus in the middle of the oven for 15 minutes.

Heat the grill pan, season the tuna and grill very shortly.

Put the tuna, together with the lemon juice, oregano, olives, and 3 tbsp. of olive oil in a boil and mix together. Reheat the grill pan and grill the meat 2 minutes per side. Divide the asparagus over the plates, add the meat and put the tuna mixture over it.

 
After a late morning, you will feel energized and balanced after this Green Goddess Detox Salad

You will need:

1 kg baby spinach - 250gr pea shoots or other shoots -125 gr feta cheese - 125 gr almonds, crushed or chopped - 1 avocado, cut into chunks - 100gr cooked green beans

Green Goddess Dressing

½ jalapeño pepper - 100 ml Greek yogurt - Juice from 1 lime -

60 ml olive oil - ½ teaspoon salt - 1 tablespoon honey - ½ teaspoon minced garlic - 125 gr cilantro - 2 scallions

For Saturday Dinner: Ravioli with broad beans and mozzarella

500 g of fresh pasta dough -   semolina flour for dusting -   1 egg -   grated parmesan or pecorino cheese -   additional: pasta machine or pasta dough roller, brush
For the filling:
  200g fresh young broad beans * (± 1 kg with cap) -   70 g buffalo mozzarella, torn into small pieces  -   30 g grated Parmesan cheese -   1 teaspoon fresh thyme leaves
For the sauce:
  100g fresh young broad beans * (± 500 g with cap) -   100ml olive oil -  15 g butter -   zest and juice of ½ (preferably organic) lemon -   ½ tsp fresh thyme leaves

Cook the beans in plenty of salted water 6-7 minutes until tender, drain and rinse cold. Drain well. Chop the beans very fine, this can also be done in the food processor, just push the pulse button a few times. Mix the beans with mozzarella, parmesan and thyme and season with salt and pepper.
Heat all ingredients for the sauce for 8-10 minutes on your lowest heat, without boiling,  to get all the flavours going. Roll out the dough with a pasta machine as thinly as possible and sprinkle with a little more semolina so it does not stick. Cut into two halves of equal length. Brush a thin half with egg and top with 1 tablespoon filling on each. Take 3 cm spacing (on the sides of the sheet only need 1 ½ cm remain). Place the other dough sheet on it, gently press out the air and press firmly around the fillings.
Bring plenty of water in your largest pastapan to a boil and add 2 tablespoons salt. Cook the ravioli with no more than 15 pieces at a time ¾ minutes until tender.
Place the ravioli on warmed plates and spoon the sauce over. Serve with grated Parmesan and some parma ham.

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A Brunch recipe that is perfect after a night out or to be ready for an active sunday.

Huevos Rancheros Breakfast burrito (serves 1)

1 large flour tortilla - 2-3 TBSP black beans - 1-2 eggs - Salsa, fresh or jarred -Fresh avocado, sliced or cubed, or guacamole - 1/4-1/2 jalapeno pepper, diced small (remove the seeds/veins if you prefer it mild) - Other veggies, fresh or grilled/sauteed (optional) -shredded cheddar - hot sauce - fresh cilantro

Gather all your ingredients, and slice/chop any vegetables. If you’d like them sauteed or grilled, go ahead and cook them, then set aside.
   Bake some fired eggs
  Warm the tortilla slightly to make it pliable, and fill with your ingredients. Fold in the ends of the tortilla, then roll it up and enjoy!

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A Sunday afternoon delight: strawberries with mint and cane sugar

An Italian Salad for dinner: Panzanella with ham

100g toasted pine nuts - 1/2 ciabatta bread -  1 red onion -  125 g capers -2 cups cherry tomatoes - 1 cucumber - 2 cup olive oil - 2 dl balsamic vinegar - 1/2 plant basil - 125g olives - 1 clove garlic - pepper and salt - 150g Prosciutto cotto italiano rosa
Tear the ciabatta into pieces and put into a bowl.
Put in the chopped red onion with a crushed clove of garlic, the halved cherry tomatoes, sliced ​​cucumber (seeded), olives, capers and basil leaves. Season well with salt and pepper.
3.Take the  oil and balsamic vinegar and pour over the salad, marinate for ½ hour.
Serve with the pine nuts and the ham.(serves 2)

 

Recipes adapted from Delicious Magazine Nederland, Delhaize magazine, Will cook for friends and Pinch of Yum

What's for dinner?

I was invited to give Smartmat a try, an inspired Belgian food delivery service that brings food, recipes and a healthy view on food together, right to your doorstep. We got 5 meals for 4 persons, so we invited people over to help us try out this ingenious service.

I like it because the food is in the exact quantities, so no waste, it is bio where possible and it makes you try things you maybe would not put on your normal week meal plan.

Although I enjoy making meal plans for our family, it was a nice change to have everything delivered to your door without having to think about it.

No shopping, no thinking, no waste - and great home made balanced healthy food and all made well under 40 minutes. Great for an uninspired week, for busy moms and it beats take out any day.

For more information, check out: www.smartmat.be

(And I was happy as a kid when the door bell rang and the bags with all the goodies arrived - that counts for something too in my book)

This post is in partnership with smartmat