Chicken Noodle Soup Recipe

I'm a big fan of soups in the colder months of the year. They're fast and easy to make, and you can really get creative with with ingredients you use and a great way to eat the cold climate vegetables that are in season now.

I was honestly never a fan of chicken noodle soup because every time I've had it it's been out of a can. I just never made it myself! A couple weeks ago I thought I really need to change that sad reality, so I whipped up my own version. I loved it, and so did my fiancé. I've made it a few times since then so I thought I'd share my recipe so you can try it too and see if you like it as much as we do.

Watch my video tutorial below how to make it, and all the ingredients you will need!

5 Summer Recipes you NEED to try!

Summer is here and I thought I'd share some of my favorite seasonal recipes with you. I love cooking, but over the past few years I've tried to change my cooking habits to be a lot healthier, reducing a lot of the added sugar, but including lots of vegetables, fruits, healthy proteins and the like. I still want to enjoy and love the food I make, but also know that I won't have to run a marathon afterwards to burn off loads of bad calories and extra fats I don't need.

All these recipes are not only extremely tasty and fail-safe to make, but I've also tried to make them as health conscious as I can without reducing flavor. Using fresh ingredients, spices and herbs, and combining them creatively is really my take on great cooking!

Keep reading to get 5 wonderful summer recipes, that will have your friends and family wanting more!

How to make Low-Sugar Jam Yourself

Ever since I posted pics of my homemade low-sugar jam on my fitness Instagram stream (check it out here), I've had numerous requests from you how I make it. I love jam, be it on a rice cake, a piece of toast, in yogurt, or on oatmeal. Normal store bought jam, however, contains so much sugar that it's not really a healthy breakfast option at all. I decided to make my own, so I can control how much sugar I consume. Not only that, but you can get super creative with your own fruit combinations and jam varieties.

Today I'll show you how I make it! Let's start with the BASICS:

• Use best quality fruit that is picked at its prime, and perfectly ripe. This will make the jam naturally sweeter and you won't have to add as much sugar to sweeten.

• Sterilize your sealing mason jars before starting. This will ensure that no bacteria is in the jars which might develop mold, meaning your jam will keep longer. (You don't have to buy mason jars, I often reuse old jam or pickle jars, just make sure the lid still fits tight.)

How to sterilize your jars: Place the jars and the lids in a pot of water. I like to put the jars in a huge pot, and the lids in a separate smaller saucepan. Then boil both items in the water for at least 10 minutes. Then drain the water and dry the jars with a clean towel, but don't rinse them again under the water! Basically, just make sure that after the boiling process, they stay as clean as possible. Line them up for filling with jam later.

Keep on reading to get the full recipe!

My Smoothie Recipes

Since buying a professional grade blender last year - the JTC Omniblend V - I have become somewhat of a smoothie addict! I highly, highly recommend this blender, it's just as good as the Vitamix for about half the price. If you're serious about smoothies, I would invest in a commercial grade blender. It won't break, rust, and should easily crush and blend ice cubes and frozen fruit to perfection in under a minute. I would get a blender with a tamper stick, to help push down food if it gets stuck along the sides.

NEW: Follow my new Instagram account - JULIASFITDIARY for more Smoothie ideas and much more!

Here are some of my go-to smoothie concoctions. I don't really measure the ingredients, I just dump some in and blend away, but for these recipes I've given you a reference to about how much I add. The berries you can always use fresh or frozen. In the summer I often freeze my bananas in ziploc bags (already peeled) because they brown so fast, and freezing stops the process.

Just a note: You can add leafy greens such as kale or spinach to ANY of these smoothies. If I'm making a breakfast smoothie, I also add a generous handful of raw whole oats, a handful of nuts (almonds, pecans, or cashews), and sometimes 1-2 teaspoons of whole flaxseeds. (A good blender should crush the flax seeds, meaning you get the amazing nutrients within. Uncrushed flax just pass right through you because the shell is too tough for your stomach to dissolve.) This will make the smoothie more filling, but you might have to add more liquid to balance out the dry ingredients. If I'm making a post-workout smoothie, I will just add a scoop of my protein powder to the mix.

Handy tip: Use a sharp knife to peel oranges and other citrus fruits. Cut off the top and bottom navel in one smooth slice, then stand the orange upright on the flat edge, and use the knife to cut away the peel in a convex shape.

Blueberry Splash

3/4 cup blueberries

1 banana

2 Tblsp. plain Greek yogurt

1/2 glass of water

1 tsp Stevia

Green Machine

1 cup fresh spinach leaves

several thick cucumber slices

1 kiwi (peeled)

1/2 a lemon (minus peel)

1/2 glass of water

Stevia to sweeten

Strawberry - Orange Creamsicle

1 cup strawberries

1 whole orange (minus peel)

1 banana

3/4 cup soy or almond milk (or just regular cow milk)

dash of cinnamon

Stevia to sweeten

Cran-Raspberry

1/2 cup fresh or frozen cranberries

3/4 cup raspberries

1 whole orange (minus peel)

3/4 glass of soy or almond milk

Stevia to sweeten

Peanut-Almond Milk

2 tsp. natural unsweetened peanut butter

1/2 cup raw whole almonds

1 banana

1/2 glass of soy / almond / rice / dairy milk

1/2 tsp. vanilla extract

Coco-Mango Madness

1 cup mango (fresh or frozen)

1/2 banana

1 whole orange (minus peel)

2 Tblsp. plain Green yogurt

3/4 glass of water

2 Tblsp. shredded unsweetened coconut

Stevia to sweeten

Breakfast Muesli Smoothie

1 whole apple (cored, quartered)

3 tblsp. Greek yogurt

3 dates (pitted)

1/2 banana

small handful of oats

small handful of nuts (almonds, pecans, or cashews)

1 tsp. flax seeds

1 glass of water

Watermelon Lemonade

2 cups watermelon (use frozen if you want a really cold lemonade)

1 whole lemon or lime (minus peel)

Few sprigs of fresh mint leaves (can be omitted)

glass of ice cold water

Stevia to sweeten

Pina Colada

1 cup pineapple (fresh or frozen)

1/2 banana

3/4 glass coconut milk or coconut water

1 whole orange (minus peel)

Forest Berry Blend

1 cup mixed berries (blackberry, blueberry, strawberry, currants, raspberries)

1 banana

3 tblsp. Greek yogurt

3/4 glass water

Stevia to sweeten

Let me know if you try any of these out, and how you enjoyed it! Happy Smoothie-making!

DIY Chocolate Brittle #Holidaze

Want to learn how to make an utterly delicious chocolatey treat, that also makes a wonderful and inexpensive gift? Then DIY Chocolate Brittle is just the right thing. It's sweet, comes in endless varieties, easy to make - and who doesn't like chocolate??

I decided to make two varieties:

• White & Milk Chocolate Swirl with Salted Caramel and Roasted Almonds

• Milk & Dark Chocolate Swirl with Cranberries & Orange Liqueur

Both are so very delicious, you won't be able to keep your hands off them! Here are all the ingredients you will need to make both brittles:

2 x 100g milk chocolate

100g dark chocolate (at least 70% cocoa)

100g white chocolate

1 Tblsp. orange brandy

1 organic untreated orange (peel)

handful of roasted almonds

handful of dried cranberries

coarse sea salt (Fleur de Sel is ideal)

Chewy caramel candies

And as to how to make them, my video will give you all the details!

Don't they just look so tasty? Enjoy!!

Pumpkin Ginger Spice Cupcakes

Fall is now official, and that means all the beautiful bounty of autumn harvest is upon us! One of my favorites right now is any kind of squash, and these Pumpkin Ginger Spice cupcakes are an absolute delight. The crystallised ginger and spices harmonize perfectly with the sweet squash, and the Maple-Cinnamon Creamcheese frosting is so creamy and luscious. If you're planning to make these for a crowd, be sure to double the recipe as your guests will definitely be wanting seconds and thirds. Seriously, they are that good!

Watch my video tutorial below to get all the step by step instructions, or watch on Youtube.

Ingredients for 12 cupcakes

125g / 1 cup flour (I used whole wheat but you can also use white)
50g / 1/2 package instant vanilla pudding mix
1 tsp. baking soda
1/4 tsp. salt
1.5 tsp. cinnamon
1/2 tsp. fresh ginger, finely minced
1/2 tsp. allspice
1/4 tsp. cloves
30g / 4 Tblsp. finely chopped crystallized ginger
115g / 1/2 cup unsalted butter, room temperature
50g 1/4 cup white sugar*
50g 1/4 cup brown sugar*
2 eggs
1/2 tsp pure vanilla bean paste (or extract)
220g / 8 ounce pumpkin puree (see recipe below)

*If you use a sugar replacement such as Stevia like I did, make sure to read the package instructions to see the sugar conversion chart. If the ratio is not 1:1 you will need to adjust accordingly.


How to Make Homemade Pumpkin Purée

You will need one Red Kuri Squash or other suitable cooking squash, of which you will use about half of it, depending on the size. (If you make more purée than needed, it keeps well in the freezer in a Ziploc bag for other pumpkin baking recipes.) Wash and cut the squash in half, and remove the inside seeds and stringy flesh in the center. Steam the cubed squash for about 15 minutes, stirring occasionally.  Alternately you could also roast them in the oven.

Once fully steamed, they should be very soft and fall from your fork. Use a hand mixer, or a potato masher, to blend to a smooth purée, then allow to cool.


Baking the Cupcakes

Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and half of the crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Make sure your cupcakes are completely cooled before you frost them, otherwise you will have a melting mess! It also helps if the frosting is chilled before working with it. Sprinkle the remaining crystallized ginger on top of the frosted cupcakes for decoration.

Maple-Cinnamon Cream Cheese Frosting

200g / 8 ounces plain cream cheese

50g / 1/4 cup butter

120g / 1 cup confectioner's sugar

1 tsp. cinnamon

1 tblsp. dark maple syrup

Cream the butter in a brown until creamy and fluffy. Then cream together the cream cheese with the butter, to prevent any lumps. Mix in the maple syrup and cinnamon, then gradually whisk in the confectioner's sugar. Store in the refrigerator until ready to use.

Enjoy! Let me know if you make these, how you liked them?

Happy Fall!

-Julia

Vietnamese Spring Rolls with Peanut Sauce

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Spring Rolls, Egg Rolls, Salad Rolls...let's call the whole thing off!

Anyway, I love Vietnamese food, it's probably one of my favourite Asian cuisines. I love all the fresh, raw ingredients with lots of herbs and green stuff. I'd pick Pho any day over McDonald's! Unfortunately there aren't really any proper Vietnamese restaurants near where I live, so I have to make it myself. Sometimes the ingredients can be hard to find around here too. Today I was craving the fresh spring / salad rolls, which are actually pretty easy to make. They make a great appetizer, but I just made loads to serve as a full meal. It's gluten free too!

As you can see, my boyfriend and I made a boatload!! I'll also show you how to make two dipping sauces: Coconut-Peanut sauce and a fish-chili sauce. Both go so perfectly with the rolls and offer a nice flavour variety.

I'll state the recipe exactly with the quantity that you can see here. This is enough to make 22 rolls and we had a lot of leftovers, so if you want to make about 10 of them, I would cut this recipe in half. We just stuck the extras in the fridge covered with a damp but clean dishtowel, and will eat them the next day for lunch. They make a perfect packed lunch for school or work too.

Ingredients for the Rolls

22 Rice Paper Rounds
4 carrots, peeled and julienned
1/2 cucumber, seeds removed, julienned
1 bunch mint leaves
1 bunch Thai Basil leaves
200g Bean Sprouts
2 medium-sized chicken breasts
250g shrimp (fresh or frozen, if frozen, make sure to fully thaw before)
150g rice vermicelli noodles


Ingredients for the Peanut Sauce

250ml coconut milk
150g Peanut butter, preferably the natural raw kind if you can find it
1-2 tsp Red Thai Curry paste
1-2 Tbsp Asian Fish Sauce
Juice of 1 lime


Ingredients for Nuoc Cham sauce

1 Thai Chili, very finely chopped with the seeds left in
2 garlic cloves, minced
2 Tbsp Brown Sugar
4 Tbsp Lime Juice
6 Tbsp Fish Sauce
2 Tbsp Rice Vinegar
1/2 Tsp Sesame Seed Oil



Step 1: Make the rice noodles according to the package instructions, strain, then rinse well under cold water. Set aside in a sieve to cool completely.

Step 2: Get chop happy! Peel the carrots and slice into long thin strips. The cucumber you can do the same way, but make sure to remove the inside seeds with a spoon beforehand. You can either pluck the herb leaves whole from the sprigs, but I prefer to chop those up a bit too. Rinse your bean sprouts and set aside.

Step 3: Marinate your chicken and shrimp for at least 20 minutes, or preferably overnight. For the chicken I made a very simple marinade of soy sauce, ginger and garlic, and for the shrimp I added a bit of lemon juice, ginger and garlic.

Step 4: Cook the shrimp and chicken per method of your choice. Stove top is fine in a sauté pan, but I threw everything on my Weber BBQ. Tastes better in my opinion, but sort of nontraditional for this dish. But who needs tradition when you've got innovation? ;) Sizzle, baby!!!

Step 5: Right, time to make the dipping sauces! Let's do the peanut one first. There's so many different ways how to make a spicy peanut dip, and I have tried many recipes, some quite elaborate. While those are also tasty, I pared it down to my own simple recipe because it's so quick and easy. Throw the coconut milk, Thai curry paste, fish sauce, peanut butter and fresh lime juice (I used lemons because I didn't have any limes on hand) into a container of some sort...

...then grab a hand mixer and mix!!! Wheeee!!! If you don't have a hand mixer, a whisk would also do the job.

And presto! You're done with the peanut sauce. I told you it was easy! You can get all fancy-pants like me and garnish it with some mint leaves, or if you want to be even cooler, chop up some salted peanuts and sprinkle those on top. Oh yeah, Chef in the making here!

Step 6: Time for Sauce Numero Duo - the Nuoc Cham. In a small bowl, combine all the liquid ingredients including the sesame oil, then mix in the brown sugar and stir until it has dissolved completely. Then add the finely minced chili (1 is usually enough for most non-Asian people, if you like things very spicy try 2. Totally crazy? Add 3. Actually, 10!!! No, I'm kidding. I can't be held responsible what would happen to you.) Add the garlic and mix the sauce together. Done!

Step 7: Set up your work station in preparation for making the rolls. I like to put everything in little bowls or on a cutting board, and get a few helpers to join in on the fun. They don't wanna help? Tell them they gotta help if they wanna eat!! Slice the chicken into long, thin strips, and remove any shell left over on your shrimp. Also get a large bowl of water ready for soaking your rice papers.

These are rice papers I used but you can probably get generic ones that are just as good and maybe even cheaper at an Asian food market.

Step 8: Time to get crafty! Let's rollllll that yumminess up! Get one of the rice paper rounds, and carefully let it soak in the water. Depending on the thickness of the paper, this might take anywhere from 10-30 seconds. It should be soft and malleable, but not dissolving. I like to work on a clean plastic place mat that I've slightly dampened with a bit of water - that prevents the rice paper from sticking to your surface.

And here's my sort of haphazard rolling method. I'm sure some Vietnamese Great-Grandma would probably roll over in her grave if she saw my sloppy rolls, but hey gimme a break! I've basically never made these before!

I pile the ingredients in the centre of my roll - first the rice noodles, then the cucumber, carrots, and bean sprouts, then either the chicken or the shrimp, then the herbs on top. Or something in that order. Does it really matter?? Nah!

Then I fold the sides in first...

Then the bottom flap...

Then roll that shizzle up!! Try to get the roll as tight as you can without breaking the paper. It's actually a lot less fragile than it looks, rice paper has sort of a gummy, elastic texture.

My first roll!! The pioneer on the platter...

Well I'm hungry, so I'd better get back to work. I have a few more rolls to make.

COWABUNGA!!!!!

Time to eat!! My favourite part of this entire process! :P

I hope you enjoy this recipe and try it out! It's actually not that hard to do at all! If you liked this recipe, please take a moment to share it on Pinterest.

xo,

Julia

Cooking: Hearty Beef Vegetable Stew

This hearty beef stew is one of my favorite meals to make on cooler nights, or when I'm in the mood for some comfort food. I took a traditional beef stew, and amped up the vegetable content quite a bit to make it a bit more healthy, than just meat and sauce. Are you a vegetarian? No problem! Substitute chick peas and/or lentils for the beef, and adjust the cooking time accordingly.

Watch my video on Youtube to see how I make this!

Ingredients (makes 4-5 large servings)

600-800g of stewing beef, cubed (about 1.5 lbs)
2 medium sized onions, slivered or diced
200g mushrooms, quartered (0.5 lbs)
4 celery stalks, chopped
300g pumpkin or squash, cubed (optional)
2 garlic cloves, minced
1 medium can of unsweetened corn, rinsed and drained
1 red bell pepper, chopped up
4-5 medium carrots
4-5 firm cooking potatoes, cut into bite sized pieces
1 medium can peeled and chopped pelati tomatoes
Worcestershire Sauce
300ml dry red wine
800ml beef stock
1 large tablespoon tomato concentrate
salt and pepper
Thyme, dried or fresh
Sweet paprika
cumin
chili flakes (optional)

1. Heat up some oil in a very large cooking pot, preferably with a lid. When oil is very hot, brown the stewing beef on all sides on high heat, then remove from pot and put aside on a plate.

2. In the same pot, add a bit more cooking oil, then brown the slivered onions for 2 minutes. Then add the garlic and stir-fry for another minute or so before adding the carrots, pumpkin, celery, and red pepper. Stir fry the vegetables for 3-4 minutes on high heat. Season with some sea salt and fresh black pepper, and add 1 teaspoon chili flakes if you want a bit of kick to your beef stew.

3. Add the beef cubes back to the vegetables in the pot at this point, including any juices that came out. On high heat, add the tomato paste and stir. Add any seasoning you like: I added some thyme, sweet dried paprika, and cumin. I don't measure these, but I'd say anywhere from 2-3 teaspoons is good!

4. Douse the entire contents in the pot with the red wine, beef stock, several glugs of the Worcestershire sauce, and add the entire can of pelati tomatoes. A good rule of thumb: The ingredients in the pot should just be covered all the way to the top with liquids, so no vegetables "stick out". Add more water or beef stock to adjust.

5. Place lid on the pot, leaving a small crack on the side, and let simmer on medium heat (it shouldn't be a raging boil) for about 1 hour to 1 hour 15 minutes. Now add the mushrooms and drained corn, and continue to simmer for another 20 minutes or so. If a lot of the liquid has evaporated at this point, add some more water and/or beef stock so that the stew has enough liquids to cook in.

6. Once meat is nearly tender (try a small piece, it should not be too tough anymore), add your potatoes and continue to simmer your stew. The potatoes should take anywhere between 25-40 minutes to be done, depending on the variety you use, and the size of the pieces. Just keep an eye on things, make sure there's enough liquid, and try a potato or a piece of meat now and then to see how things are going. The meat should be tender after this long cooking time.

7. Finish off with any seasoning you like (salt, pepper, hot sauce) to adjust to your taste, and serve piping hot. Enjoy!

Recipe: Cheese Fondue

Ahhh winter! Cold nights, snowy landscapes (at least here in Switzerland), and long nights with friends gathered around a cheese fondue and white wine. What could be better?

Here's how to make a traditional and authentic Swiss cheese fondue! Watch the video for all the steps...

Here's what you need for two people. Adjust the recipe for larger parties (duhh!)

200-250g of Swiss cheese per person (for strong eaters, I'd go for 500g for 2 people)

• This can be a combination of Gruyeres, Vacherin Fribourgeois, Appenzeller, Emmentaler and Tilsiter. The most common is moité-moité which means half-half in French, which is half Gruyeres and half Vacherin. I personally prefer a mix of different cheeses.

Fondue Set (such as these on Amazon): Fondue Set (You will need to buy the correct Fire Gel with it, which is also available on Amazon.)

Other ingredients:

1 medium sized loaf of crusty, country bread

150-200ml of dry white wine

1 clove of garlic

2 teaspoons corn starch

1-2 teaspoons cherry or pear schnapps
Dash of nutmeg

1. Combine the white wine with the schnapps, then add the corn starch and stir until there are no clumps left. The liquid should be an even, milky liquid.

2. Cut the bread into bite sized cubes.

3. Rub the garlic all over the fondue dish. Then over medium heat*, heat up the liquid mixture until it is hot but not boiling. Add the entire lot of shredded cheese to the dish, then stir frequently as the cheese starts to melt and combine with the liquid.

4. Season with a dash of nutmeg and black pepper (optional) at the end. Serve immediately on your lit fondue set. Serve with bread cubes. (Other great side dishes are gherkins, mini pickled onions, cherry tomatoes and pears in juice.)

*If you use a gas flame cooker, make sure to use a cast iron fondue dish, as cheaper models will probably burst from the direct heat.

Let me know if you try it out!! You can also make delicious fondue variations. Here are some of my favorites.

Tomato fondue: Add chunks of tomatoes to the cheese while it's cooking

Herb fondue: Add finely chopped basil, rosemary, thyme and parsley leaves

Bacon-mushroom: Fry up some bacon and mushrooms in a separate pan. Drain excess fats, then add the bacon and mushrooms to the fondue

Goat Cheese fondue: Use a portion of goat cheese with the other cheeses for a slightly different taste

Pumpkin Hummus Recipe

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I've had lots of questions how I make my Pumpkin Hummus after posting on Instagram, so here's a quick recipe. I love to serve this with pretty much anything! It's filling and makes a good side dish for dipping veggies or bread in.

Ingredients

1 can drained and rinsed chick peas
1-2 cloves garlic
2-3 Tblsp. Sesame Tahini
2 Tblsp. extra virgin Olive oil
Splash of water (about 1/4 to 1/3 cup)
1-2 tsp ground cumin
juice of half a lemon
shot of tabasco sauce if you want a bit of kick
salt & pepper
pumpkin purée (anywhere between 1/2 to 3/4 cup)

To make the pumpkin purée, you can use a variety of pumpkins or winter squash. If you use a Hokkaido pumpkin you can leave the skin on, so that's the one I normally use because it's so easy. You could also use butternut, Muscat, whatever you have on hand - these varieties you will have to peel. This is what a Hokkaido pumpkin looks like:

Depending on the size of your pumpkin, use a quarter or a half of it. Remove the seeds and peel (if necessary.) Chop up into rough chunks, and steam them for about 15-20 minutes until fully soft. If you don't have a steamer pot, try roasting them in the oven for 20 minutes on 200 degrees C. I wouldn't recommend boiling as that makes them very watery. Then use a handmixer to purée the flesh, or a blender, whatever. Since this is the most time consuming part of the process, I like to make a lot of purée at once, and use the left over for soups or baking. You could even freeze any left over purée.

Easy way out: Use canned pumpkin. Make sure it's not pumpkin pie filling, it should just be 100% pumpkin, no added sugar, nothing.

To make the hummus, put all the ingredients into a bowl and use a handmixer to blend. Or, if you have a blender, dump everything in and blend. Wow, that was hard wasn't it? Now you've got amazing pumpkin hummus!

This hummus will be gone in no time, so I normally double this recipe and keep it in the fridge for snacking. I love dipping veggies in it, or use it as a healthy sandwich spread.

Recipe: Apple Cranberry Crisp

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This is my favorite seasonal crisp or crumble to make in the fall, and beats out plain old apple crisp by a mile, in my humble opinion. Something about the tartness of cranberries mixed with the tenderness of apples makes me excited in my mouth a little bit - actually not just a little bit! It's a party in my mouth, oh yeah!!!

Watch my tutorial for how to make this extremely simple but very delicious dessert. Serve it hot with vanilla ice cream, and I promise you there won't be a bit left over!

Fruit:

4-5 peeled, cored and sliced apples
1 package fresh Cranberries (about 340g or 12oz)
1/2 cup white sugar (100g)
Juice of half a lemon to prevent oxidizing
Cinnamon
Ground cloves
Ground nutmeg

Mix everything together in a deep casserole dish. Make sure to use a lot of fruit, your dish should be filled to the top before you spread the crumble on top.

Crumble:

1/2 cup quick oats (65g)
1/2 cup all-purpose flour (65g)
3/4 cup brown sugar (160g)
1/2 cup unsalted butter (113g)
1/4 tsp Salt
1 Tblsp. pure vanilla extract

Mix all the dry ingredients together, then drop in chunks of butter and the vanilla. Mix together until it's nice and crumbly. If it's too soft, add a bit more flour and oats.

Crumble the mixture on top of the fruits, then bake at 375 F / 190 C for 55 mins. The crumble mixture should be slightly browned. Serve hot with ice cream or whipping cream.

Recipe: Autumn Pumpkin Salad

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I came up with this salad a while ago and have been making it on the regular - I just love early autumn seasonal produce like freshly harvested blue grapes, pumpkin, blue figs and red cabbage. I combined them in a salad with tomatoes and spinach, added some blue cheese, roasted nuts and seeds, and a nice dressing, and you've got a very filling and utterly delicious dinner salad.

I'm not very particular with measurements, as you can see in the video, so I'll try to write down about how much I used of each ingredient, but please adjust to your taste accordingly. You'll also just have to use however much salad leaves you think you can eat, as everyone is different.

Watch my video tutorial on how to create this dish!

Ingredients (Makes 2 large portions. For an appetizer this will serve 4.)
Fresh spinach
1/2 Hokkaido pumpkin 
Pumpkin seeds
Red Cabbage
2 Tomatoes
Handful of blue grapes
2-3 fresh figs
Handful of nuts (I used Hazelnut and Pecan)
150g of any kind hard blue cheese (for eg. Stilton or Roquefort)
Ras el Hanout & Curry mix spices

Dressing
2 tblsp. best quality extra virgin olive oil
2 tblsp. vegetable oil (eg. Canola, Sunflower)
1 1/2  to 2 tblsp. white balsamic vinegar (depends how tart you like your dressing)
1 1/2 tblsp. plain unsweetened yogurt
1/2 tsp Worcestershire sauce
1 tsp. Dijon mustard
Salt & pepper
1 big garlic clove (minced)
Splash of water to thin sauce
Salad herbs (fresh or dried, for eg parsley, chives, basil, etc.)


1. Cut pumpkin in half & de-seed. Chop into bite-sized bits. Spread on a baking sheet and sprinkle with spices of your choice (I used Ras el Hanout and Curry) and a splash of inexpensive olive oil. Toss with your fingers, then bake in a preheated oven at 210 C / 410 F for about 20 minutes until the pumpkin is roasted and slightly crispy on the outside.

2. Coarsely chop up the nuts coarsely and roast in a hot pan without oil until toasted slightly brown. I added some pumpkin seeds to the nuts.

3. Wash spinach and chop up and slice all the vegetables and fruits. Whisk together all the ingredients of the dressing in a large salad bowl. Assemble all the fruits and vegetables on top. Sprinkle with the nuts and seeds, and crumble the blue cheese on top. Top with the hot roasted pumpkin. Mix the salad and serve immediately! Tastes phenomenal paired with a glass of red wine.

Let me know how you like this recipe! :)

Healthy Lunch Ideas for School

It's back to school for many kids and adults out there, be it high school or college. Or, you might be a mom who has kids to send off everyday for school. Here's a video you might find helpful: healthy, affordable and - most importantly - utterly delicious lunch ideas! Your kids will love you so much for making these yummy lunches, and you can have the peace of mind of feeding them healthy, fresh foods low in fat, sugar and sodium.

Here's what I'm making!

Lunch #1

Chicken Salad Wrap
Fruit Parfait
Coco-Mango Infusion

Lunch #2

Crunchy Veggie Wrap
Apple Strudel
Red Berry Infusion

Lunch #3

Spicy Tuna Wrap
Strawberry-Apricot Milkshake

All these lunches can be prepared in advance to cut down on prep time in the morning when you're in a hurry. The chicken and tuna salads can be prepared a day in advance; make an extra portion to keep in the fridge for multiple days. Veggies can also be sliced or chopped the evening before, just be sure to wrap in cling film to keep them fresh and juicy.

I hope you enjoy these lunch ideas! Let me know if you try any of them out. They are sure to be a hit with young and old alike.

Recipe: Leafy Greens with Tofu

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I eat meat, but sometimes it's nice to eat a completely vegatarian (evan began-friendly) meal; most of us consume way too many animal products anyway, such as eggs, dairy, poultry, fish, or meat. If you're watching what you eat, the best thing you can do is increase your intake of plants! This is a great weight loss recipe as it's low in fat, carbs and cholesterol, but it's also great for those just trying to eat healthier.

In this recipe I use mangold, but you can also use bok choi, chard, or anything you like that's green! For a meat option, substitute the tofu in this recipe with chicken, pork or beef stir fry meat. If you've never tried tofu, give it a shot! It has the texture of a spongy cheese, and tastes sort of meat-like when prepared this way.

Here's the step-by-step on how to do it!

I'm really not big on exact measurements, but here is roughly what you will need:

Leafy greens (Swiss chard, spinach, bok choy) about 500-700g

Ginger

A box of mushrooms

Plain tofu (about 500g)

2 cloves of garlic

Several handfuls of cherry tomatoes

Juice of half a lemon/lime

Soy Sauce

Let me know if you try it out and what you think of it! You can serve it with brown or wild rice mix, if you're watching your carbs, there's plenty of protein in this to skip it.

My Fitness Diary (9)

Well my dears, I finally am ready to bust out the pictures in my actual work out gear. So here it is, my current state of affairs:

Without meaning to sound self-congratulatory, I do feel extremely happy and proud of myself. I feel amazing and it's because I know I'm healthy, and in the best shape I've probably ever been in my life. I never thought that I would ever be able to post pictures like the ones above, or even be able to wear spandex someday without feeling like a liverwurst. Now the only way is UP! Stronger, fitter, faster. Not rail thin, not starving myself, not weak and frail - and I can't wait!

This isn't the end of the road for me, no way. I am liking my workout and fitness routine way too much to quit now. It's been such lovely spring-like weather outside, I'm actually itching to buy some new workout clothes and start running again, now that all the snow has melted away. I want to switch things up and keep it interesting.

It's been one hell of year for me and I have never felt more full of life and energy. It's totally been worth every blood, sweat and tears - thankfully there wasn't too much of that along the way.

I have some very infomative videos about my current weight loss and fitness status, and the second one is another Food Diary which I filmed over the course of several weeks, mainly documenting my dinners and lunches that I eat on an everyday basis. Loads and loads of vegetables, lean proteins, reduced carbs and sweets. I do like to sneak in the odd sweet treat and carb-rich meal now and then, but it's all in moderation. Definitely watch these videos to get super motivated yourself!

My new Food Diary video:

My slightly older Food Diary video:

FAQ:

How often do you work out and what do you do?

I work about between 4-5 times per week on average, but I've even managed to work out 6 times a week sometimes. But 4-5 times is about the norm for me, usually between 45-60 minutes. Over the winter I've been doing Beachbody's Insanity DVDs and they've worked great for me. It's a combination of high intensity interval training, cardio, strength and resistance all rolled into one. I also bought a chin-up bar to work more on my upper body strength, and that is my new challenge.

Do you recommend Insanity for beginners?

For complete beginners (aka couch potatoes and haven't exercised in ages) - no. Probably not. It's a really intense work out. It's probably also not suited for anyone with knee or back injuries as it's quite high impact. This can be reduced greatly by modifying moves and wearing good cushioning sneakers. I started Insanity when I was already used to working out regularly, but not quite as much. If you already do some regular exercise and your endurance is not too bad, then it's great if you want to step things up a notch. Don't worry if you can't do the entire workouts and keep up at the beginning - try your best, forget the rest. It will come. Even I can't keep up with every single move all the time until the end yet!

What do you recommend for beginners?

Keep it simple. Start with running, speed walking, swimming laps at your local pool, taking your dog for a brisk long walk, biking, etc. Work your way up slowly, don't jump in at the deep end! I started out with an elliptical home trainer in front of my TV, and worked up my endurance. Don't worry if you suck at the beginning and can't last for long - we've all been there. Your body will adjust with time and you will get fitter!

How do you find time to work out?

I make it my priority. How do you find time to watch your favorite TV shows, play video games, or go shopping? If something is important enough for you, you will make time for it. It's mind over matter. If you have kids, ask your partner, family or friends to watch them while you hit the gym. If they are old enough, involve them in your activity.

I really don't like vegetables / I don't know how to cook healthy meals.

Sorry, I can't help you there much. I've always liked vegetables (even when I was overweight) and I just am a creative cook. I love variety and there's not much I won't try. If that's not you, I would recommend to hit up a big book store and spend an afternoon browsing through their cook book section. There are so many great cookbooks out there, that focus on CLEAN eating - whole, simple foods, no prepared crap. I followed a low carb plan, that's what works for me. Once you get better at cooking, you might find you really enjoy eating vegetables. Personally, I hate boiled broccoli as well, there's nothing more tasteless.

Spiced Chicken with Roasted Pumpkin Vegetables Recipe

I filmed another quick, easy but healthy cooking video! The point of these videos is more to serve as inspiration for healthier eating, you can always substitute specific ingredients or make your own taste adjustments.

This is a really simple and fast dinner solution, and one of my favorite ways how to make vegetables in the wintertime. You can also substitute with root vegetables like beets, rutabaga, parsnips or anything else. Roasting them in the oven means you actually have very little "active" cooking time, and you just have to turn the veggies once in a while in the oven while they are roasting.

I hope you try it out, and let me know how you liked it!

Cranberry-Orange Cheesecake Recipe

I tried out a new recipe for cheesecake and I absolutely loved how it turned out! This cheesecake was so incredibly delicious. I made it for a dinner party with 6 guests, and everyone loved it. It's so perfect for upcoming holidays like Thanksgiving and Christmas, and makes for a beautiful presentation.

Crust

• 1 9-ounce box chocolate wafer cookies, crumbled
• 2 ounces bittersweet or semisweet chocolate, grated
• 5 tablespoons unsalted butter, melted
• dash of cinnamon

Filling

• 4 8-ounce packages cream cheese, room temperature (about 900g)
• 1 cup sugar (200g)
• 3 tablespoons all purpose flour
• 4 large eggs
• grated peel from 2 oranges
• 1 teaspoon vanilla extract
• 1-2 tablespoons orange liqueur (like Grand Manier) or brandy 

Topping

• 1/2 cup sugar (100g)
• 3 tablespoons water
• 1 teaspoon cornstarch dissolved in 1 tablespoon water
• 2 1/2 cups fresh cranberries (500-600g)
• 1/2 teaspoon grated orange peel
• 1-2 tablespoons Cranberry liqueur (optional)

For crust:
Preheat oven to 325°F (160°C). Finely grind cookies and chocolate in processor. Add cinnamon, then butter; blend until moist clumps form. Using plastic wrap as aid, press crumb mixture onto bottom and 1 1/4 inches up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides. Bake until set, about 8 minutes. Cool completely. 

For filling:
Increase oven temperature to 350°F (175°C). Using electric mixer, beat cream cheese and sugar in large bowl until light. Beat in flour. Beat in eggs, 1 at a time, just until blended. Beat in orange peel, liqueur, and vanilla. 

Pour filling into crust. Bake the cheesecake in a waterbath, or slide a roasting tray of water underneath the cake form. Bake until filling is just set in center but still moves slightly, about 1 hour. Turn off oven, place wooden spoon into the oven door to allow the heat to escape slowly, and let the cheesecake cool fully. Then cover and chill overnight. 

For topping:
Stir sugar and water in medium saucepan over medium-low heat until sugar dissolves. Increase heat to medium; add cornstarch mixture and bring to simmer. Add cranberries; cook until beginning to pop, stirring often, about 3 minutes. Stir in orange peel and cranberry liqueur. Cool completely. Cover and chill overnight. (Cheesecake and cranberry topping can be made a day ahead. Keep refrigerated.)

Run knife around top edge of cheesecake to loosen. Release pan sides. Top cheesecake with cranberries and serve immediately.