Hello everybody! I hope you are all having an amazing time this summer, whether travelling or staying home. I am back home in Belgium for a month and loving it! It’s great to see my friends and family. I love cooking for my family when I am home and this summer I am showing them what clean eating is really about. They are enjoying it (so far haha)… I thought it would be a good idea to create a little food diary for a week so you guys could enjoy these recipes as well. So let’s not wait any longer! Here is the first day of my clean eating diary…
I bought some spirulina powder the other day and I wanted to use it so this morning I made a kiwi and coconut smoothie with a little bit of spirulina. It’s crazy how intense the color of that powder is!
Spirulina is a tiny freshwater algae that contains so many nutrients and phytonutrients that our body needs. Only one or two teaspoons is enough to support you diet. It is rich in protein, phosphorus, magnesium, iron, potassium, zinc, vitamin B’s and much more.
Coconut, kiwi fruit & spirulina smoothie
Prep Time: 5 minutes
Serving Size: 1 serving
- 1 large banana
- 3/4 cup Greek yogurt
- 1/2 kiwi fruit
- 1 Tbsp unsweetened coconut flakes
- 1 tsp spirulina
- 1 Tbsp chia seeds
- 1 Tbsp fresh blueberries
- 3 Tbsp almond milk or coconut water
- Put all the ingredients in a blender and mix until smooth.
- You can put some extra coconut flakes, pieces of kiwi fruit and blueberries on top to decorate.
It’s supposed to be summer here but I don’t know what’s wrong with the weather! Today it was only 16°C (60°F) at lunchtime and I just felt like having something that would warm me up a bit. Having butternut squash leftovers in the fridge I decided to make a butternut squash soup.
Butternut squash soup
Prep Time: 15 minutes
Cook time: 25 minutes
Serving Size: 4 servings
- 4 1/2 cup vegetable broth (1/2 cup for sautéing)
- 1/2 yellow onion, roughly chopped
- 1 garlic clove, minced
- 2 medium-sized carrots, chopped
- 1 red apple, chopped
- 1 Tbsp fresh ginger, grated
- 1 small butternut squash, peeled and chopped
- 1 tsp sea salt
- 1/2 tsp turmeric
- 1/2 dried thyme
- 1/4 tsp cinnamon
- black pepper, to taste
- 1/2 cup unsweetened almond milk
- juice from 1/2 lemon
- 1 Tbsp maple sirop
- In a big pot, heat the 1/2 cup veggie broth on medium-high heat. Sauté the onion and garlic for 2-3 minutes.
- Add carrots, apple, ginger and cook for 5 minutes.
- Add butternut squash, the spices, and cook for another 5 minutes.
- Pour the rest of the vegetable broth and almond milk, bring to a boil and let simmer until all the veggies are cooked through (about 20 minutes).
- Turn off the heat and add fresh lemon juice and maple sirup.
- Using a hand blender, purée the soup until smooth and creamy.
- Serve immediately.
- You can garnish it with some pumpkin seeds or any seeds/herbs you want.
I always had a sweet tooth. But I know how bad sugar is for the body so this afternoon I decided to give a go to red velvet cupcakes with a twist. There is no refined sugar in it and the red color is given by… beetroot. It seems weird at first but I tried a similar cupcake while I was in Australia earlier this year and it tasted amazing. So I decided to reproduce this recipe at home…
Red velvet beetroot cupcake
Prep Time: 15 minutes
Cook time: 40 minutes
Serving Size: 12 servings
- 2 large beetroots (or 3-4 small ones), peeled and grated (save some beetroot juice for the pink icing)
- 2 eggs
- 1/2 tsp vanilla powder or vanilla essence
- 1 tsp cinnamon
- pinch of salt
- 1 1/2 cup almond meal or coconut flour
- 4 Tbsp raw cocoa powder
- 3 Tbsp coconut oil (melted if solid)
- 1/4 cup mapple sirup
- 1 tsp baking powder
- Preheat oven to 180°C (360°F)
- Line a cupcake tin for 12 cupcakes.
- Mix all dried ingredients in a bowl and all wet ingredients in another bowl.
- Slowly incorporate the dried ingredients to the wet ones.
- With a hand blender, blend until smooth.
- Divide the mixture between the 12 cupcake cases.
- Bake for 40 minutes.
- For the icing you can use coconut cream, greek yogurt or anything you want and just mix it with a few drops of beetroot juice to obtain this pink color.
I went for dinner with some friends to a restaurant called “Mamy Louise“. It’s a contemporary restaurant with a mix of classic Belgian food dishes like “Vol au vent” and some modern cuisine. I had the grilled fish with veggies. Delicious!
This ends the first day of my clean eating diary. I hope you guys enjoyed! Over to you now… Are you willing to try clean eating? Or are you already doing it? What are you favourite things to cook?