Love breakfast tartlets

Don’t heart shaped breakfast tartlets just look that much more pretty and cute? Sometimes I like to do crazy things like this, is that really that crazy? I love food, and I love to share food, especially when its delicious. These tartlets (in my opinion) are perfect not just for special occasions, but just for those mornings when you want to show those you love how much you appreciate them. Or maybe just for a bit of fun? But seriously, this is so tasty, even if you put it in a regular tart tin it would be very much appreciated by your taste buds 😀

Serves: 2
Preparation time: 15-30 min.


  • 1/3 cup oats
  • 1/4 cup shredded coconut
  • 1/3 cup soaked dates
  • 1 tbsp chia seeds (optional)
  • 1 tbsp cinnamon
  • Squeeze of lemon juice to taste
  • Splash of cold water
  • 1/3 cup (vegan) yoghurt
  • 1/3 cup frozen raspberries
  • 1 small banana
  • 1/4 cup almond milk
  • Fresh fruit to top (optional)


  1. Grease two small tart tins (heart-shaped if you have it).
  2. In a food processor blitz together the oats, coconut, dates, chia, cinnamon, lemon and water, until the it is of corse consistency and sticks together.
  3. Distribute across the two tart tins pressing it all the way up the sides.
  4. For the raspberry smoothie blend the raspberries, banana and milk.
  5. Fill each tartlet half with yoghurt and half with smoothie, swirl together and top with fruit and some shredded coconut if you like.

Enjoy!! Let me know what you think ❤

Vegan Beetroot Risotto

I never thought I was a risotto person until this year and my dad’s recipe brought back those delicious food memories. I have not eaten so much risotto in a long time, and I’m not getting sick of it, because there are so many options!! I am secretly a bit of a gooey cheese lover when it comes to risotto, a main issue with vegan food. But let me say this, this risotto is so creamy and gooey, you’d never guess there was no cheese in it!! I can only say I am in love (and secretly very proud 😀 ). If you’re struggling with the no cheese thing, or you’re looking for a great recipe for a vegan friend/family member, please give this a try! You will not regret it, I promise 🙂

Serves: 2 people
Preparation/cooking time: 1 1/2 hours


  • 2 big beetroots, peeled and diced
  • 1/4 cup coconut cream
  • 1/2 onion, finely sliced/diced
  • (Olive) oil
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano
  • 3/4 cup arborio rice
  • 1 (vegan) stock cube
  • 6 medium sized asparaguses, chopped up (optional)
  • A handful of nuts (I used almonds and cashews)
  • Basil to garnish
  • Salt & pepper to taste


  1. Place your beetroot in a pan, cover with boiling water, add salt and simmer on low to medium heat until tender (about 40 minutes, maybe longer depending how big your pieces are).
  2. When the beetroot is tender drain the liquid into a measuring bowl (DON’T through away), allow the cooked beetroot to stand.
  3. Add the stock cube to the beetroot draining liquid and make it up to 4 cups.
  4. When the beetroot has cooked, in a separate pan, heat some olive oil and fry your onions until tender on low to medium heat.
  5. Add the herbs (thyme, rosemary, oregano), stirring to combine.
  6. Add the rice, stirring to combine quickly before pouring over beetroot + stock liquid.
  7. Bring it all to a boil, then reduce heat to medium and cook until the rice is ready and it consists of a risotto consistency (creamy).
  8. In a separate pan (you can re-use the beetroot pan) boil your asparagus, and set aside when tender.
  9. With the cooked beetroot put half in a processor together with the coconut cream and blend until smooth.
  10. Shop the remainder into small cubes/pieces.
  11. Blend the nuts to a fine crumble mixture and set aside.
  12. When the risotto is done, at the smooth beetroot and coconut mixture, beetroot pieces and asparagus. Mix into the rice and cook for another couple of minutes.
  13. Mix 2/3 of the nut crumble through the risotto and dish it up into two bowls
  14. Garnish with the remaining nut crumble and basil.

Enjoy!! Let me know what you think ❤

Züpfe (swiss bread)

Züpfe is bread you will find in every supermarket and bakery in Switzerland. The authentic style is a plat, however as of a family tradition on Easter my family always turns it into a bunny or chicks. It is a unique style bread that is so moorish and delicious. It goes so well with any type of jam, or just butter/margarine! And the smell that wafts through the house is a definite added bonus. It is perfect for a family brunch. So seriously, you have to give this a try, you are missing out if you do not!

Makes: 1 loaf
Preparation/rise/baking time: 10 minutes + 2 hours + 35 minutes


  • 500g white flour
  • 1/2 tbsp salt
  • 15g yeast
  • 1/2 tbsp sugar
  • 75g coconut oil/margarine/butter
  • 275 mL (almond) milk/water
  • 1 (flax/vegan) egg


  1. Melt the coconut oil with the milk in a small pan. Let it cool to body temperature.
  2. If vegan make your flax egg, if using a real egg leave it out of the fridge for half an hour before use.
  3. When the coconut oil and milk has is body temperature (test with your pinky) add the yeast and sugar stirring once or twice and letting rest for at least 5 minutes.
  4. In a bowl mix together the flour and salt.
  5. Pour the coconut/milk mixture in the bowl with flour and add the (flax) egg, mix until all ingredients are combined.
  6. Kneed on a clean surface over a sprinkle of flour for five minutes. Keep flour at hand so dough doesn’t stick to surface. Make sure you really work the dough, but don’t overwork it. Form into a ball.
  7. Coat a bowl with oil. When adding the dough to the bowl make sure to coat the dough all over, by rolling it around the bowl. Cover with a damp cloth and set in a warm-ish place to rise for an hour.
  8. After an hour it should have doubled in size, otherwise let stand for a bit longer (this depends on how well you worked your dough/over-worked). Either plat your dough, or shape it into whatever you like (e.g. a bunny), place it on a tray and cover with a damp cloth, letting it rise for another hour.
  9. Preheat the over to 200 °C. Coat the dough with (almond) milk or an egg wash and place in over. Check on the bread after 30 minutes, it usually takes another 5 minutes, but if browned too much put some foil over it to stop browning too much. Usually it is a nice golden colour and when lifting your loaf the underneath should be the same colour. You can check by tapping on the bottom, if it sound hollow its ready.
  10. Let cool for 5 minutes, after which it is ready to eat. (It is delicious when still warm.)

Hope you enjoy. Let me know what you think ❤

Chia Pudding Parfaits

What do you think of chia pudding when mentioned? Do you think deliciousness, or frog spawn? To be honest I thought the latter up until I tried it, and I found that looks can be deceiving even in the case of food 😀 As for the flavouring, I find pretty much any fruit goes so well. I cannot explain it, but it is so, so delicious, it makes me so happy. I often end up making these in the morning and eating them as a snack when I get those sugar cravings in the afternoon, they always cheer me up, and give me a boost. Seriously, if you have a bit of time on your hand, you must try them.

Serves: 2
Preparation time: 10 minutes + 30 minutes minimum in fridge


Chia pudding:

  • 5 tsp chia seeds
  • 1/3 cup + 1 tbsp almond milk


  • 1 apple
  • 1/4 avocado
  • 2 handfuls of spinach
  • 2/3 cup almond milk
  • 1 pear
  • 1 carrot
  • 1/2 nectarine (optional)
  • Fresh fruit to top (optional)


  1. Whisk chia seeds with almond milk for at least a minute until well combined and no chia seeds float on the top. Place in fridge for a minimum of 30 minutes (or overnight).
  2. For the green smoothies blend the apple, avocado, spinach and 1/3 cup of almond milk.
  3. For the orange smoothie blend the pear, carrot, nectarine and 1/3 cup of almond milk.
  4. Assemble everything by either layering it or pouring it in at random and seeing what happens. Top with fruit (I used dragon fruit stars, figs, strawberries and blueberries, but any fruit or none is delicious).

Hope you guys enjoy this. Let me know what you think xoxo

Dutch Inspired Granola

What is your favourite breakfast food? If you just answered granola then you must try this recipe (ok that sounded like an add on tv, but seriously!). I go through crazes where I eat it everyday and then seem to forget it exists for a while, making it even more delicious when I rediscover it. One of my main issues with store bought granola is that it often has sultanas, something I cannot stand! So this is my sultana-free speculaas flavoured take on granola, however if you are a sultana lover just add them in, maybe instead of the cranberries or dates! Also I am aware that the speculaas spice mix isn’t a commodity in most supermarkets outside of the Netherlands, so don’t worry, I will give you a recipe to make your own :p Hope you enjoy!

Preparation/baking time: 15 minutes


  • 1 1/4 cup oats
  • 1/3 cup walnuts, chopped
  • 1/4 cup almonds, chopped
  • 1/3 cup dried fruit (I used cranberries and dates)
  • 1/4 cup shredded coconut
  • 1 heaped tbsp speculaas kruiden (1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp of ground cloves, ground cardamon, ground aniseed, ground ginger, ground coriander seeds; mix these spices and then measure out 1 tbsp)
  • 1 tbsp carob powder (optional, can replace with cocoa powder)
  • 2 tbsp coconut oil (or other oil/margarine/butter)
  • Just under 1/4 cup coconut nectar (or agave/maple/honey)


  1. Preheat the oven to 200-220 °C (depending how good your oven is).
  2. In a bowl mix all the dried ingredients together until combined.
  3. Add the coconut oil and nectar and mix to get a sticky mixture. Add more nectar if you prefer it sweeter, or less if you don’t like it sweet. If you add less, make sure to substitute it with the oil.
  4. Spread across a lined baking tray and bake in the oven for about 7 minutes, or until the top starts to go brown. If you like you can mix it a bit and bake for a bit longer, it up to you!
  5. Let it cool down and place in a jar for storing.

For breakfast I love to add some fresh berries/fruit to it, but I regularly dip my hand in the jar to just have a bite 😀 Hope you enjoy xx

Brownie bliss ball bites

Have you ever fallen into the trap of buying one of these babies? They can rob you of close to five dollars each sometimes!! 😮 Madness, since they are so easy to make. This recipe is simply an example of the wild ways you can go about making them. Once you get the hang of it, you can throw these together in the blink of an eye, ready to cater guest, or delight your own drooling tastebuds. (Might also be a fun thing to do with children.) Don’t be afraid to try some new flavour combinations! Hope you enjoy the making as well as the eating 🙂

Makes: 25
Preparation time: 30-45 minutes


  • 1 1/2 cups Date paste (2 cups of whole dates soaked overnight, blended until paste has formed)
  • 1 cup Pumpkin purée (just over 2 cups of cubed raw pumpkin, cooked and blended until puréed)
  • 1/4 cup Cocoa powder
  • 1 cup Coconut flour
  • 2 tbsp Speculaas kruiden (1 tbsp cinnamon, 1 tsp nutmeg, 1/2 tsp of ground cloves, ground cardamon, ground aniseed, ground ginger, ground coriander seeds)
  • 1 tbsp Cinnamon
  • 1 tbsp Turmeric
  • 1/2 tbsp Nutmeg
  • 1/4 cup Shredded coconut (optional)
  • 2 tbsp Chia seeds
  • 1/4 cup Walnuts, chopped
  • 1/4 cup Cashews, chopped
  • 1/4 cup (vegan) chocolate chips


  1. In a kitchen aid (or by hand) mix all the ingredients together until well combined.
  2. Place the mixture in the fridge for an hour or so (this is optional, but useful, since the mixture is easier to work with).
  3. Form into small bite-sized balls.
  4. Finally coat with whatever you like, I used shredded coconut, cocoa powder and turmeric. But it is up to you.

Enjoy!! Let me know what you think xx

Maple soy mushroom buddha bowl

It took me quite a while to figure out what a buddha bowl was. To my understanding it is just a thrown together meal, like a salad, only it has been given a different name for some reason :p This noodle buddha bowl has one of my favourite ingredients, sweet soy mushrooms!! I cannot describe how much I love this way of preparing the mushrooms (I also often use the same recipe for tofu), they come out sticky and salty with a hint of sweet. They go well in any noodle dish, or just on their own. I hope you guys give this a try! 🙂

Serves: 2
Preparation/cooking time: 30 minutes


  • 2 sticks of dried rice noodles
  • 2 handfuls of small mushroom cups
  • 1 red capsicum, sliced
  • Handful of snow peas
  • Handful of spinach or bok choy, boiled
  • 1 carrot, sliced
  • Small handful of mint, chopped
  • 1 cup soy sauce
  • 1/4 cup sesame oil
  • 1/4 cup white vinegar
  • 1 tbsp hoisin sauce
  • 1 tbsp agave/maple syrup (or honey)
  • 1 tsp ginger paste
  • 1-2 cloves of garlic, finely diced
  • Sesame seeds (optional)
  • Pumpkin seeds (optional)


  1. Cook the noodles according to the instructions on the packet.
  2. Heat oil in a small frying pan. Place the mushrooms in the pan, whole, facing up, and cook on low to medium flame until browned. You can turn them on their side to brown the sides too.
  3. While the mushrooms are cooking, in a small bowl add soy sauce, sesame oil, white vinegar, hoisin sauce, agave/maple, ginger and garlic. Whisk until combined.
  4. When the mushrooms are browned pour your sauce over them. Turn the heat up to medium high and continue cooking until the sauce becomes thick and syrupy.
  5. For the assembly, divide the noodles over two bowls, add all the veggies and the mushrooms. Top with seeds and mint and make sure to pour the remaining sweet soy sauce over everything for delicious flavouring.

Bon appétit xoxo

Breakfast tartlets

Tarts for breakfast?! I know right? It sounds insane, unhealthy? But these, however, are a twits on plain oats, with a smoothie. I had no idea how good something like this could be, not until I tried it. It’s the perfect way to pimp your breakfast, or maybe something for a special occasion 😉
If you prefer, the smoothie part can easily be replaced by (vegan) yoghurt (plain or flavoured). I hope you guys give these delicious tarts a try 🙂

Serves: 2


  • 3/4 cup oats
  • 1/4 cup shredded coconut
  • 1 tbsp chia seeds
  • 1/3 cup dates (plus some of the water you soak them in)
  • 1 banana
  • 1 (green) apple, (or other fruit, berries, etc.)
  • Fresh fruit


  1. Soak dates (if not already super soft) in water for half an hour.
  2. Oil/grease two small tart tins and put them aside.
  3. In a kitchen aid, blend the oats, coconut, chia and dates until it sticks together.
  4. Divide the mixture over the two tart tins and push it down until even.
  5. Blend the banana and apple together (add some (almond) milk if required).
  6. Divide the smoothie over the two tart crusts, and top with some fresh fruit. You can place them in the fridge overnight, or you can eat them straight away! 😛

Hope you love it!! xx

Banana Bread

Banana, a fruit that most people seem to love. I, however, am one of those weird people who don’t… Strange you might note, since I am posting a recipe which has the word banana in the title. Well I have actually discovered that banana isn’t too bad when mixed and baked with other ingredients. In fact I would go as far as saying I quite like it, especially when it comes with chocolate, and in this case, it does. I am also pleased that all that have tried it found it a success 🙂

Makes: 8 slices
Baking time: 25 minutes


  • 140 g self-raising flour (or half self-raising and half with another flour of your choosing, but add a bit of baking powder if you do)
  • 40 g brown sugar
  • 2 bananas
  • 1/4 cup coconut oil, melted (or use margarine/butter)
  • 2 (vegan) eggs (Flax egg recipe)
  • 20 g agave syrup or honey
  • 1 tsp vanilla extract
  • 2 tbsp almond milk
  • 2 tsp cinnamon powder
  • 1/2 tsp nutmeg
  • 50 g chocolate chips, melted
  • Handful of nuts (I used walnuts)
  • Handful of dates


  1. Preheat the oven to 200 °C and grease a loaf tin.
  2. Sift the flour into a bowl, adding the sugar, cinnamon and nutmeg. Mix until all is well integrated.
  3. In a separate bowl, mash the bananas. Then add the melted coconut oil, (vegan) eggs (beaten), syrup, extract and milk. Mix until combined.
  4. Pour the wet ingredients into the dry and mix until combined.
  5. Finally add in the walnuts and dates.
  6. Pour the mixture into the tin, swirl through the melted chocolate (like with marble cake).
  7. Bake for 25 minutes, or until a skewer comes out clean.
  8. Place on a rack to cool for at least 5 minutes.

I hope you enjoy this recipe. Let me know what you think xx

Mexican spice and all things nice

In my humble opinion Mexican cuisine is one of the fastest to make, and can be so delicious when you add the right spices! I must confess this is probably no Mexican if you’d ask a Mexican, but what can I say, I live to cook and dream.

Serves: 2 people
Preparation/cooking time: 35 minutes


  • 2 cloves of garlic, diced finely
  • A big handful of mushrooms, chopped
  • 100 g tofu, in squares
  • 100 g kidney beans (or any other kind of bean you prefer)
  • A can of chopped tomato (or use 3 fresh ones)
  • A squirt of tomato paste
  • 1 small chili, chopped (optional)
  • 200 g pumpkin, sliced into large pieces that will easily cook in the oven
  • 1/2 cup black rice (or regular if you prefer)
  • 1 capsicum (paprika), sliced
  • 1 carrot, sliced
  • Half an avocado, sliced
  • Lettuce, torn up
  • 1/2 red onion, sliced
  • 2 wedges of lime

Herbs & Spices:

  • 1 tsp turmeric
  • 1 tsp paprika powder
  • 1 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/2 tsp cayennepepper
  • 1/4 tsp muster seed powder (optional)
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 tsp oregano


  1. Preheat the oven to 200 °C and line a baking tray.
  2. Place the pumpkin slices on the tray, drizzle with olive oil. Sprinkle with thyme, rosemary, oregano and some paprika powder, and salt and peper. Place the tray in the oven and bake until the pumpkin is soft (about 15-20 minutes).
  3. Mix all the spices (NOT the herbs) together in a small bowl.
  4. Cook the black rice in a small pan with about twice to three times as much water to rice (add more if necessary).
  5. Heat oil in a pan over medium heat. Add the garlic and the spice mixture. Stir for about half a minute.
  6. Add the mushroom, cook until lightly browned. Then add the tofu, stirring it through and letting it cook for another two minutes. Add in the beans and tomato (canned/fresh and paste) and let it all cook for a few minutes.
  7. Add all the salad ingredients (capsicum, carrot, avocado, salad leaves, red onion) in a bowl together mixing in your own dressing (I usually just add olive oil, balsamic vinegar, and salt and peper).
  8. Et voila! There you have it, rice, sauce, pumpkin and salad. Sprinkle the fresh chili on top if you like it hot. Finally a squeeze of lime can go a long way to keep the heat at bay and add an extra tang. Bon appétit!

If you prefer, this meal can very easily be thrown into a wrap and devoured in the hands on way, but it works just as well in a bowl. Hope you enjoy it! xx