Creamy spinach-zucchini soup

Ingredients

• 1 piece of zucchini
• 130 grams of Edamame beans
• 1 tablespoon of green curry paste Koh Thai
• 100 ml of coconut milk
• 1 tablespoon of coconut oil
• little pepper
• 2 pieces of shallots
• 200 grams of spinach
• 500 ml of water
• little salt

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Boil the water first in an electric kettle. This way it is easier to prepare the recipe within 15 minutes.
2. Put a large pan on the fire and put in the coconut oil.
3. Meanwhile, clean the shallots and cut them into half-moons.
4. Put these in the pan and fry the shallots until they are translucent.
5. Meanwhile, cut the zucchini into cubes.
6. Add the green curry paste as soon as the shallots have turned translucent.
7. Add the water directly, along with the zucchini, the Edamame beans and the spinach.
8. Put a lid on the pan and bring it to the boil and let it simmer for about 5 minutes.
9. Blend the whole with a hand blender to an even soup.
10. Add the coconut milk and season the soup with salt and pepper (because you do not have a stock, you may use some salt).
11. Ready is your creamy spinach courgette soup. Enjoy your meal!

About the creamy spinach-zucchini soup recipe

This creamy spinach-zucchini soup is proof that you can prepare something healthy quickly and that it can also be super tasty

It is really a super-simple recipe. In the picture you can see the ingredients that I used. Only the salt and pepper are not in the picture.

The green curry paste I use is from the Koh Thai brand. I personally think that is a very tasty curry, ideal to give this soup just that extra flavor.

Crispy ginger beef

Ingredients

• 280 grams of sirloin steak
• 4 cm ginger
• 2 tablespoons of honey
• 1 tablespoon red wine vinegar
• 2 bags of Saitako miso soup
• 4 pieces Shanghai paksoi 2 packages

Portions

2 persons

Cooking time

15 minutes

Instructions

1. Put a large pan of water on the fire.
2. Cut the fat from the meat and cut the fat into thin strips.
3. Put a pan with non-stick coating on the fire and fry the fat crispy.
4. Meanwhile, peel the ginger and cut the ginger into matched strips.
5. Fry the ginger in the fat until the ginger is crispy.
6. Cut the meat into cubes.
7. Hash the cubes through the miso paste.
8. Remove the fat and the ginger from the pan and set aside.
9. Fry the meat in the moisture of the fat.
10. Add the honey and red wine vinegar and let it thicken briefly.
11. Put the paksoi in the pan with water and blanch for 1 minute.
12. Drain the water and cut the bok choy in half.
13. Place the bok choy on the plates and pour the gravy of the meat over it.
14. Divide the meat over the plates and garnish with the fat and the ginger.
15. Ready is the crispy ginger beef. Enjoy your meal!

About the crispy ginger beef recipe

This crispy ginger beef recipe is super simple and super tasty! The amount of ginger seems a bit much, but by "frying" the ginger it becomes really very tasteful.

Saitaku miso soup The recipe I "borrowed" from Jamie Oliver and adapted to the diet behind Supersnel Gezond. Now the weather is nicely balanced. Miso-paste is not available in my supermarket, but I also found something on it. Miso paste is a soybean paste with some flavorings. In the store you can buy miso soup from the brand Saitaku. These bags also contain miso-paste. That is why this miso soup is also ideal for use as a marinade for the meat. A simple and super-tasteful solution. You also use some honey and red wine vinegar to flavor the meat. In this way you create an ideal combination between fat, salt and sugar. Ultimate taste experience

Brussels sprouts Italian style with bacon

Ingredients

1 grated lemon zest
1 clove of garlic
1 tablespoon of olive oil
3 sprigs of oregano fresh
1 bit of pepper
3 sprigs of rosemary fresh
150 grams of bacon
500 grams sprouts cleaned
2 tablespoons of Taggiasche olives
3 pieces of tomatoes
1 piece of onion
1 bit of salt

Portions
2 persons
Cooking time
15 minutes

Instructions

1. Clean the onion and cut it into half-moons.
2. Clean the clove of garlic and chop it fine.
3. Put a tablespoon of olive oil in a wok.
4. Add the bacon.
5. Add the onion.
6. Add the garlic.
7. Add the sprouts.
8. Stir fry the whole well.
9. Meanwhile cut the tomatoes into cubes.
10. Add the tomato cubes.
11. Add the Taggiasche olives.
12. Pick the leaves of rosemary and oregano from the twigs and finely chop them.
13. Grate the zest of the lemon and add it to the rosemary and oregano.
14. Add some salt and pepper and mix it into a kind of spice mix.
15. Divide the dish over the plates and garnish with the spice mix.
16. Ready are the sprouts Italian style with bacon! Enjoy your meal!

About the sprouts Italian style with bacon recipe

This sprout recipe, Italian style with bacon, is a concept of my wife. I was home later that night and my wife would take care of the food. Shot in the rose! I came in and it smelled fantastic and it was really great!

Did you think that sprouts used to be so dirty? And do you like them now? This may be because you have come to appreciate them more, but also because of something else. By spreading and further development sprouts have become less bitter in recent years.

The sprout has undergone a major development in the past forty years. An employee of the company Syngenta, which develops the seeds with which it is grown, says that the sprout is more resistant to all weather types, but is also milder in taste. That only succeeded a few years ago.

Creamy Thai cauliflower soup

Ingredients

400 grams of cauliflower the florets

40 grams of cashew nuts

1 bit of chili pepper

1 clove of garlic

100 ml of coconut milk

7.5 grams of coriander

1 bit of lime zest grated peel

1 tablespoon of olive oil

2 pieces of shallots

600 ml of water

1 tablespoon yellow curry paste

1 bit of salt

"Portions

2 persons

Cooking time

15 minutes"

Instructions

1. First, put the water in the kettle and turn it on.
2. Put the olive oil in a high pan.
3. Clean the shallots and cut them into half-moons.
4. Finely chop the clove of garlic.
5. Put the shallot and garlic in the pan and fry until the shallot is translucent.
6. Add the cauliflower.
7. Add the yellow curry paste.
8. Add the water.
9. Put the lid on the pan and bring it to the boil.
10. Let it cook for about 7-8 minutes.
11. Add the coconut milk.
12. Blend the whole into an even soup.
13. Season it with a little salt, chili pepper, and lime zest.
14. Finely chop the coriander and stir the main part through the soup.
15. Spread the creamy Thai cauliflower soup over the bowls.
16. Garnish with the cashew nuts and the leftover coriander.
17. Ready is creamy Thai cauliflower soup. Enjoy your meal!

About the creamy Thai cauliflower soup recipe

This creamy Thai cauliflower soup is again such a deliciously simple and super tasty dish. The secret ingredient is the zest of lime or grated lime zest. That really gives this soup a refreshing boost.

Creamy Thai cauliflower soup consciously chooses only 100 ml of coconut milk. There is 200 ml in the package. Not that I am so afraid of extra calories, but I always pay attention to the total amount of saturated fat. Saturated fat is not unhealthy, but wherever you stand it is. However, there is a lot of confusion lately. For this see the article Saturated fat healthy ?. In short, do not use the whole suite for 2 people. The olive oil and cashew nuts also contain some saturated fat and enough is enough. The rest no longer contains saturated fat, so you stay well within the maximum recommended amount.

Low-Carbohydrate Sushi 

Low-Carbohydrate Sushi

Ingredients

• 1 piece of avocados
• 400 grams of cauliflower rice
• 200 grams of hüttenkäse
• 1 piece of cucumber
• 2 teaspoons of horseradish
• 5 pieces of nori leaves
• 1 bit of soy sauce
• 1 tablespoon of fish sauce
• 250 grams of warm smoked salmon fillet
• 1 bit of wasabi

For Portions: 2

Instructions

1. We first make the sticky rice. Either, sticky rice.
2. Mix the cauliflower rice with the cottage cheese, horseradish and fish sauce. Stir well until the cauliflower rice has really become a sticky rice.
3. Cut the avocado in half and remove the kernel.
4. Cut the flesh in the peel into a grid and spoon the pulp from the peel. Set this aside.
5. Cut the cucumber in half and then cut the cucumber into thin long strips.
6. Pull the salmon apart so that you get loose pieces of salmon and put this aside as well.
7. Place a sheet of nori with the rough can up on a bamboo mat.
8. Spread a layer of cauliflower rice evenly on the nori- mal and leave 7 cm at the top.
9. Place the salmon, avocado and cucumber in the middle of the cauliflower rice.
10. Roll the noril carefully with the bamboo mat away from the body and press the filling in the middle.
11. Moisten the free part of the nori- mal with water and firmly tighten the roll.
12. Remove the roll of the bamboo mat and cut it with a lightly moistened sharp knife into 5-6 pieces.
13. Repeat this until you have cut a total of 5 rolls into pieces.
14. Serve the low-carbohydrate sushi a little wasabi and soy sauce.
15. Ready is the low-carbohydrate sushi! Enjoy your meal!

About the low-carbohydrate sushi recipe

Yes! Finally I had the good inspiration for a brilliant low-carbohydrate sushi. In other words, futomaki. Futomaki is a somewhat thicker roll of about four centimeters that, apart from rice, often has three different fillings.

The challenge was: how to make sushi rice based on cauliflower rice. Cauliflower rice does not stick so well itself. I got the idea because I wanted to make another dish with salmon. Salmon tastes great with, for example, some cottage cheese, a little dill and some horseradish. So I was playing around a bit. Some avocado and some cucumber there ... Maybe another sushi bowl. Suddenly the penny fell. If I mix hüttenkäse with cauliflower rice, then I have sticky rice, or sushi rice. Sushi rice is sweetened with sugar and hüttenkäse also has something sweet. To make the taste more Asian, I dropped the dill and chose the horseradish and the fish sauce. Perfect basis for the low-carbohydrate sushi!

Low-carbohydrate sushi 2From now you can of course vary endlessly. I chose the warm smoked salmon nuts. They are nice and high on taste and a bit greasy. Some avocado for the creamy effect and some cucumber for the fresh final touch.

Fresh Summer Salad

Ingredients

• 1 teaspoon apple vinegar
• 250 g of cherry tomatoes
• 150 g of feta
• 1 teaspoon of honey
• 1 clove of garlic
• 1 piece of cucumber
• 130 g of lentils
• 7.50 g coin
• 1 tablespoon of olive oil
• 1 bit of pepper
• 1 bit of salt

Instructions

First, make the dressing in a large bowl. Mix the olive oil, apple vinegar, honey, chopped garlic, pepper, and salt into an even dressing.
Then cut the cucumber into cubes and add it.
Halve the cherry tomatoes and add them too.
Let the can of lentils drain slightly and then add the lentils.
Break the feta into small pieces and do the feta with the rest.
Pick the leaves of the mint. Roll it up to a long "cigar" and then cut it into strips. Sprinkle the mint over the salad.
Hassel the whole thing well. I do that myself by placing a plate in the large bowl and shaking it well.
Ready is your fresh summer salad, eat tastily!

About the fresh summer salad
This fresh summer salad is just that fresh breeze that you can use well on a beautiful summer's day. He is super tasty and can be prepared within 10 minutes!