Fashion Food Travel

je ne sais quoi

  • 3rd June
  • 03

Diet Change & Recipe: Vegan Grilled Salad With Artichokes

Since a few days I’ve eliminated dairy and eggs from my diet. Why? Because I feel my body does not respond well to dairy. I end up having stomach pains almost every day. At least, I guess it’s from dairy. That’s why I want to try this for four weeks to see if this works.
And why no eggs? Although the Paleo diet really worked for me (I’ve lost 6 kgs), I felt I ate too much animal protein and too many eggs. I ended up eating 1-2 eggs every day. So eating no eggs for a while will make me feel better. Maybe it’s just between my ears, but I don’t want a high cholesterol level.
I’m already missing cookies! That after dinner sugar-carb crave I have is beyond. Today after my salad I had some dried fruit. Yum, I tell ya, totally hit the spot (NOT).
Luckily I don’t have anything ‘bad’ in my apartment, but being healthy is really a motivation. This time around, it’s not about losing weight, but getting rid of my stomach pain. However, I won’t complain if I lose some pounds along the way. Bikini time is upon us! ;-)

Yesterday I got crafty and made up a vegan salad. Vegan, because I also want to eat less meat. For example: I won’t eat turkey on my sandwich anymore.

The ingredients:

Lettuce (I used baby leaves)
Romaine lettuce
Sun-dried tomatoes

First, I cut the romaine in half and put it in the grill. I actually got this idea from Pinterest to put these on the BBQ.

Then grill the artichokes on each side.
In a bowl, add the lettuce, the romaine, avocado (I chopped half an avocado), tomatoes and on top the artichokes.

I added vegan Italian dressing after I made the picture. The dressing has a mustard base, so no eggs!

  • 18th February
  • 18

Healthy Go-To Sweet Potato Snack

While I’m on I diet, I sometimes struggle to eat food which are low in calories and filling.
Well I can tell you, I eat this snack between lunch and dinner and it definitely keeps me satisfied until dinner time at 7:30 PM.

How I make this Healthy Go-To Sweet Potato Snack:

I use a sweet potato about 100 grams (which is about 100 calories) and rinse it under water.

I put the whole potato in the microwave for about 2-3.5 minutes.
After, set aside and let cool.

Then, cut the potato in little finger-food pieces.

I add hummus for dipping, but because it’s made of chickpeas, it’s not Paleo. This too would taste great with ketchup, nut butter, salsa & guacamole.

What’s in it? (Calculated with My Fitness Pal)
Based on 100 grams sweet potato and 1 tbs hummus:
Calories: 135
Carbs: 25
Protein: 3
Fat: 3

Do you recommend any other dips for sweet potatoes?
What are some of your go-to snacks?

  • 3rd February
  • 03

Tuna Salad Recipe

Happy February! I am so glad that January is over! It went by so fast, but looking back thinking: jeez, happened a lot in that month!
I was sick probably 3/4 of the month and I also started my new diet. Great combo. Not.
But! I did manage to lose 8 pounds! Now I’m not on a diet to lose weight, I just want to tone up here and there and eating clean is helping!

February is up for all exciting things for me that I can’t wait to share with you all, but I’m waiting just a little bit more for the right moment. Stay tuned!

Now on to the recipe. I actually just finished this delicious, healthy, filling -and not totally unimportant- EASY tuna salad.

What’s in it:

- mixed green leafs
- chopped paprika
- red onion
- 1 tbs raisins (love the sweet punch!)
- 100 gram (3.5 oz) of corn from a jar
- 90 gram (half a can) of water canned tuna
- 2 tbs yoghurt based dressing

Now mixed it all together and enjoy this quick, veggie loaded salad!

Calories: 350
Carbs: 29 grams
Proteins: 32 grams
Fat: 9 grams

(Calculated via My Fitness Pal)

  • 27th August
  • 27
  • 14th August
  • 14

Summer Pasta Recipe

Yesterday was a warm day. Like today and the rest of the week. I’m not complaining! The warmth reminds me of my holiday in Trieste and Venice.

Cook penne. After the water is out of the pan, add mozzarella (I love buffalo mozzarella) with your hands, cut tomatoes, self-baked pine nuts and rocket salad. Give it one stir and put it on your plate!

Not too warm pasta dish, for the oh so hot nights.

  • 20th July
  • 20

Skinny Omelet - Dinner Type

So what to you do when bikini time (leaving for vacation on July 29th) is almost here? Eating extra clean of course!

Yesterday I didn’t feel like cooking with lots of pots and pans, so I wanted to make an easy one pan dish.

Omelet time!
I used the halves of three pepper, red, green and yellow.
sour cabbage (70 grams)
three egg whites
pepper & salt

Toss the paprika chunks, dished garlic & onion in a pre-heated pan with coconut oil. Then add the sour cabbage. Add the egg whites on top and then just wait with low fire. When done on one side flip (or in pieces) the omelet over and bake the other side. Add pepper & salt.

Done! Now you have one huge omelet, low in calories, high in nutrients and super filling!

I topped it with some ketchup.


  • 3rd July
  • 03

Simple Grilled Summer Dish

I think this is the best summer dish I have ever made. Not ate, because my dad is great with a BBQ and I miss the BBQ in the summer. So when you have an apartment, you have to be creative.


I decided to make the best summer dish, but instead using the BBQ, I used my grill on the stove!


Easy, clean, real foods and ingredients.



Cook the corn.

Grill the eggplant. (add some salt&pepper)

Grill the shrimps.

And for your own taste, grill the corn after cooking.



All on my plate and I added butter and salt on my corn.



Delicious simple summer dish you mainly eat with your hands!

Great way to live summer on a Monday evening in my apartment. J

  • 21st June
  • 21

Italian Dish: Tagliatelle With Artichokes

This recipe is based on a dish I ate when I was in Rome. We went for lunch at a place called ‘Edy’ in a little side street near ‘Piazza di Spagna’.

Edy, Roma

I can hardly say my version was nearly as good as the one I ate ad Edy, but I really like my version. Or better said; my interpretation of what I can remember I ate!

The ingredients:

Spelt Tagliatelle
Canned artichoke harts
Ricotta cheese
Parmesan cheese
Lemon juice
Black pepper

When you water is boiling, add a tablespoon of oil (tip from my Italian boss). In the meantime grill the artichoke hearts. First put in the chopped garlic in the grill pan. Cook the tagliatelle. Depending on the brand, you only need 4 minutes or so. Never overcook the pasta. It’s the worst that can happen in an Italian kitchen. Many of my Italian friends have empathized that!
When the artichokes are done (they will have a slightly darker color), splash a little juice of half a lemon over them.
Drain the pasta, but let some of the liquid stay in the pan (another tip of my boss).
Then quickly add the artichokes with the pasta (still in the pan), add a tablespoon of Ricotta and a few basil leaves and stir gently.

Put it all on a plate and add black pepper to taste.

My version, Rotterdam

Maybe it’s better to use normal tagliatelle instead of the spelt version, but, this is just a little healthier. ;-)

  • 14th June
  • 14

Breakfast From a jar: Overnight Oats

The first time ever heard about/saw overnight oats it was at Kath’ eats. But it wasn’t until yesterday that I tried it. My morning are always rush hour and making –and eating- hot oatmeal seems like a hassle.

So, a new breakfast for me was born. I came with the idea to put it in a jar I usually use for Glowing Green Smoothies so I could take it to work and finish it there.

The igredients:

1/3 cup oatmeal
1/3 cup soya milk & water
1 tbs raisins
2 tbs flax seed
1 tbs chia seeds
pinch of cinnamon
2 tbs sprouted wheat (added in the morning)
1 tsp maple syrup (added in the morning)
And I added banana and blueberries on top in the morning, but add whatever you like!

All the dry ingredients.

How it looks before you put it in the fridge.

After I gave it a stir in the morning.

Topped with blueberries and banana!

I had to get used to the taste, and everybody at work asked what I was eating, but will try this again! So convenient!

  • 12th June
  • 12

Something Dutch, something Italian & something Organic

White asparagus with Parma ham, Pancetta and an Organic egg!

Yesterday a friend and I were debating which egg was the most animal friendly. I stated the organic egg. The green box I always buy at my supermarket. But my friend said it were the free-range eggs. After some internet research it turned out I was right. Organic eggs come from chicken that have the most space to walk, only get organic food and their beak won’t be cut off (source).

I really don’t mind spending the extra money on the eggs, knowing the chickens had/have good lives!

Also, another blog post is coming up about organic products and meat.

Back to the main topic: asparagus! When they’re in season, eat them! These asparagus where Dutch, as I like to buy as much Dutch vegetables as possible.

But for a little Italian twist and a walk down memory lane (eherm, less than one month ago) I bought some Italian meat! Parma ham and Pancetta. Both of which I ate in Rome.


Peal the asparagus and cut of about an inch of the bottom. Put the peals and cut offs in a big pan with lots of water and bring to a boil. Once when the water is cooking, turn the heat down and put the asparagus in. Let them cook for about 20 minutes. After take them out and let them dry on a paper towel.

Great with any kind of ham, smoked salmon, cooked egg or egg salad!

Delicious with some fresh parsley on top!