Stuffed apples out of the oven (recipe for

It's hard to eat healthy during the holiday season, so a healthy dessert is always a great idea! I made this recipe for, it's delicious and perfect for during the Christmas dinner! For my Dutchies: you can find the recipe in Dutch here !


  • 3 apples (I used Honey Crunch apples)
  • 120 grams of oat flakes
  • 125 grams of dates
  • 50 grams of walnuts (chopped)
  • 200 ml almond milk
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • 1 tbsp agave syrup before serving (or honey for non-vegans)
Preheat the oven to 175ºC/350ºF. Wash and hollow the apples. Place the apples in a lightly greased baking dish. Mix the dates with a hand blender until they are finely ground. Mix the rest of the ingredients (including the finely ground dates) in a bowl. Fill the apples with the mixture and toss the rest into the bowl. Bake for 35-50 minutes. Enjoy!

Tip: a scoop of ice cream with this dessert is also delicious! Healthy ice cream is easy to make, place a banana for 2 hours in the freezer, mix shortly in a blender and done! Delicious and healthy banana ice cream;)

Delicious vegan bell pepper and chili spread

Vegan spreads are often hard to find and pretty expensive. Did you know you can also make them at home? It's super easy!


  • 1 red bell pepper (sliced)
  • 1/2 chilli pepper (cut into small pieces)
  • 150g sunflower seeds
  • 1 tbsp olive or sunflower oil
  • Juice of a 1/2 lemon
  • 1 tsp potato starch
  • pinch of salt
Soak the sunflower seeds in 100ml water for 2 hours. Drain and place them in a large bowl with the bell pepper and chilli pepper. Add the oil, lemon juice, starch and mix with a handblender together until it's a creamy paste. Enjoy!

Cozy mushroom soup

  • 400g mushrooms
  • 1 large onion
  • 1 tbsp olive oil
  • 1 tbsp vegeta
  • 1,5 liter water
  • salt and pepper to taste

Sauté the onion for 4 minutes in a soup pot (with the olive oil) and add the mushrooms, sauté for 10 minutes until browned. Add the water and vegeta to the pot and bring to boil. Cook for 10 minutes, puree with a handmixer. Add salt and pepper to taste.

Simple salad with quinoa and oven baked sliced potatoes

Haters gonna hate, potatoes gonna potate! And I love potatoes, especially oven baked with a yummy marinade.

  • 2 potatoes
  • 50 g quinoa (uncooked)
  • 1 bell pepper (sliced)
  • 50 g tomatoes (sliced)
  • 1 shallot (sliced)
  • 2 garlic cloves
  • 2 tbsp olive oil
  • Cayenne pepper
  • Paprika powder
  • Black pepper
  • 20g pine nuts
  • A few chive leaves
Preheat the oven to  200ºC/400ºF. Slice the bottom off the potatoes and slice within 1/2 cm of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.) Mix the olive oil, crushed garlic cloves and cayenne pepper, paprika powder and black pepper for the marinade together. Sprinkle over the potatoes and bake for 30 minutes. Cook the quinoa. Place the veggies in a bowl, add the quinoa and stir together. Place the potatoes on top with some (chopped) chive leaves and pine nuts. Enjoy!

Workouts I love

There are so many different workouts, but sometimes it's hard to find a workout that you like. So I made a top 3 of workouts that I love to do, you can do them at home and they're free!

Ballet Beautiful
Victoria Secret models like Doutzen Kroes also love this workout! If you want to have a beautiful, lean body you should try it!

One of my favorite Ballet Beautiful workouts:

Keaira LaShae
I honestly love all her workouts, but the hiphop cardio kickboxing has to be my fave!

HIIT workouts
I love HIIT workouts, you'll burn a lot of kcalories and you'll be sweating your ass off. Christine Salus makes awesome HIIT workouts that really makes your feel like you're dying (in a good way ;) ). Check out her YouTube channel for more amazing workouts!

Marvelous Mung Bean Soup

As the weather is getting colder here in the Netherlands, I love me some bean soup. This soup is great for a cold afternoon when you come home from work or school. So yummy!

  • 2 cups dried mung beans
  • 1 liter vegetable broth
  • 2 garlic cloves
  • 1 onion
  • 50g spinach
  • 1 tsp ground cumin
Soak the beans for 6-12 hours in a large pan. Bring the vegetable broth to boil in a large pot, add the mung beans and cook for 30-40 minutes. Saute the onion and garlic for about 2 minutes.  Add to the large pot. Stir in the spinach and cumin. Serve immediately. 

Stir-fried marinated tofu cubes with delicious veggies

Dear Tofu, I love you! You're a great source of protein and delicious in lots of healthy recipes.
Now that I'm done with my declaration of love for Tofu, it's time for an awesome recipe!


  • 250g tofu
  • 250g bean sprouts
  • 2 tbsp coconut oil
  • 3 tbsp soy sauce 
  • 2 garlic cloves (crushed)
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 50g tomatoes (sliced)
  • 50g chestnut mushrooms
  • 50g peanuts
Cut the tofu in small cubes. Whisk 2 tbsp soy sauce and the garlic in a small bowl, pour over the tofu cubes and toss to coat. Let sit for at least 30 minutes. Stir-fry the tofu cubes at medium heat. Add the bean sprouts, mushrooms and 1 tbsp soy sauce, cayenne pepper and black pepper. Add after 10 minutes the tomatoes and peanuts. After 5 minutes, serve immediately.

Vegan persimmon cake

It's persimmon season again, and I love this fruit! In smoothies, as a snack or in a cake, this fruit is amazing. Because of the orange color this recipe is also great for Halloween!

  • 3 persimmons (puree)
  • 3 tbsp apple sauce (unsweetened)
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil
  • 1 tbsp agave syrup
  • 1,5 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp ground nutmeg
  • 1/2 tsp cinnamon
  • 1/4 cup raisins
  • 1/4 cup chopped walnuts

Preheat the oven to 180°C/350°F. Mix the 3 persimmons until it's a puree. Place it in a large bowl. Add the apple sauce, lemon juice, coconut oil and agave syrup, stir well. Add the whole wheat flower, baking powder, nutmeg and cinnamon, stir again. Finally, add the raisins and chopped walnut. Stir again. Place the mixture in a caketin with baking paper. Bake for 45-50 minutes. Cool completely before serving. Enjoy!

Romanesco with soy beans

When I first saw a romanesco I was caught by its beauty.. So ofcourse, I had to make a recipe with a romanesco in it!

  • 1 large romanesco (cut into small florets)
  • 150g soy beans (organic)
  • 2 garlic cloves (crushed)
  • 1/2 onion (chopped)
  • 2 medium tomatoes (sliced)
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1/2 lemon (juice)
  • 2 tbsp coconut oil (odorless)

Rinse, soak and cook the soybeans (how to..) Heat the coconut oil in a stir-fry pan and add the onion and garlic. Add after 1 minute the soybeans, tomatoes, cayenne pepper and black pepper. Stir-fry for 10-15 minutes. Rinse the romanesco under cool water, cut it into small florets. Cook for 10-15 minutes. Drain the romanesco in a colander. Serve the soybeans and veggies and add the romanesco florets on top. Sprinkle the lemon juice over the florets and add pepper and salt to taste. Enjoy!

Black bean and quinoa dish

Beans are great sources of protein, rich in fiber and they are awesome meat substitutes! This dish is so delicious and easy to make, let's go!


  • 300g black beans (soaked and cooked)
  • 100g uncooked quinoa
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 red bell pepper, finely chopped
  • 150g tomatoes, sliced
  • 2 tbsp mustard
  • 1 tbsp olive oil
  • 1 tsp cayenne pepper
  • pepper and salt to taste

Preheat the oven to 200ºC/400ºF. Cook the quinoa for 10 minutes. Mash the beans. Place all the ingredients in a large bowl and stir well.

Spread the mixture evenly in a baking dish. Place the baking dish in the oven for 20-25 minutes. Serve immediately.

My interview + recipe at ! is an amazing website to find all your musthaves when it comes to fashion. They asked me to do an interview for their website, and of course I said yes! To check out my interview at (in Dutch) Click here !

I also made a delicious raw vegan cheesecake, I shared the recipe exclusively at! Curious? Click here!

Fabulous falafel

A few weeks ago I tried some falafel for the first time, and it was delicious! So, how do you make your own healthy and vegan falafel?


  • 250 g canned chickpeas, washed and leaked
  • 1 large onion
  • 3 garlic cloves
  • 2 tbsp parsley
  • 1 tsp ground cumin
  • 2 tbsp flour
  • 2 tbsp olive oil (for frying)
  • salt and pepper to taste
Combine all the ingredients in a food processor and mix until it is a thick paste. Mould the mixture into small balls then flatten into patties. Fry on medium heat for 3 minutes on each side until the falafels are golden brown. Serve hot.

You can serve falafel with hummus and tahini. Falafel is also great to add in wraps of just as a delicious extra in a salad. I love it in a spinach salad with soms hummus, yum!

Delicious spicy peanut soup

I love peanuts, peanutbutter and... Peanut soup! My mom showed me this recipe and I added some changes to it... And this beautiful soup came out of it!

  • 2 tbsp coconut oil
  • 2 onions, chopped
  • 1 clove of garlic
  • peanut sauce (350 grams)
  • 4 dl coconut milk
  • 250 grams of pea pods
  • 1/2 red pepper, chopped
  • Sambal
  • 150 grams bean sprouts

Put the two tablespoons of coconut oil in a deep pan and fry the two onions until soft. Add the crushed clove of garlic and add one minute after that the peanut sauce. Fry gently for 2 minutes and add the coconut milk and 1 liter of water. Add the peas and 1/2 pepper and let it boil for 8 minutes. 

Add the bean sprouts before serving and add salt and sambal to taste. Enjoy!

Roasted cauliflower in tahini sauce

I found this recipe on and I HAD to try it. It's easy to make and delicious for anyone who loves cauliflower!


  • 1 large head cauliflower, cut into small florets
  • 4 tbs olive oil
  • 2 cloves garlic
  • 2 tbs tahini
  • 1 tbsp  lemon juice
  • 1/4 tbsp salt
  • 1 tbsp chopped parsley

Preheat the oven to 425°F/218°C. Sprinkle 2 tbs olive oil over the cauliflower and season with salt. Spread the cauliflower florets on large baking sheet, and bake 12 to 15 minutes, or until the cauliflower is slightly browned. Meanwhile, heat the remaining 2 tsp. olive oil in a small saucepan over medium heat. Fry the garlic in oil for 1 to 2 minutes. Stir in the tahini, lemon juice, 5 tbs. water, and salt. Simmer over low heat 1 to 2 minutes. Remove from heat. Whisk the sauce, then spoon over the cauliflower. Sprinkle with parsley and sesame seeds. 

Budget grocery shopping

Who said living a healthy lifestyle is expensive? As a student I don't have a lot to spend but there are so many healthy foods that are super cheap (and super healthy ;))

Of course I wish I could buy everything organic, but that's not achievable for me. Because I buy cheap and healthy foods (and no unhealthy stuff) I save a lot of money so that I can buy more expensive fruits and vegetables and go to an organic grocery shop every once in a while!

I made a list of healthy and inexpensive foods that your body needs, and you wallet loves!

Whole grains
Brown rice
Rice cakes

Black beans
Pumpkin seeds


Sweet potatoes
Sweet pepper

Oils and fats
Olive oil
Sunflower oil

Tea (green tea and white tea is awesome for your body!)

Seasonings, sauces, condiments and herbs
Cayenne pepper
Curry powder
Low sodium soy sauce

Extra tips:

Raw vegan de-li-ci-ous carrot cake

I saw many people posting about carrot cake lately that I got curious... How good will taste a vegan version of the famous cake? I googled some recipes and mixed that together and the end result.... YUM!


  • 3-4 medium carrots, grated
  • 125g walnuts
  • 175g dates
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg

  • 150g cashews soaked overnight, drained and rinsed
  • 5 tbsp coconut oil 
  • 3 tbsp agave syrup 
  • juice of 1/2 lemon

Blend the walnuts and dates together in a food processor or handmixer. Add the rest of the ingredients and mix until you've achieved an even consistency. Put the mixture in a cake tin (with parchment paper) and place in the fridge.
Put all the frosting ingredients in a blender or handmixer and blend until smooth. Pour over the cake and place in the fridge for 2 hours. After the long wait... ENJOY! 

Haricot vert with shallots


  • 250 grams of haricot vert, trimmed and tailed
  • 1 tbsp olive oil
  • 1 small shallot, sliced
  • Salt and pepper to taste
  • 2 tomatoes

Boil the haricot vert for 3-5 minutes. Drain the haricots and let them cool off.

Add the olive oil to the pan. Stir-fry the shallot until they’re translucent for about one to two minutes. Add the drained haricot vert and tomatoes. Season with salt and pepper. Serve immediately. 

Broccoli soup!

Probably my favorite soup EVER! And super healthy and yummy!


  • 400 grams of broccoli cut into pieces 
  • 1 liter of vegetable stock 
  • olive oil for frying 
  • 1 onion, chopped 
  • 4 cloves garlic, minced 
  • 1 teaspoon ground cumin 
  • salt and pepper

Boil the broccoli in vegetable stock until soft. Meanwhile, heat the olive oil in another pan and fry the onion and garlic until soft and add the cumin. Fry approximately fifteen minutes on low heat to soften. Spoon the onion mixture to the broccoli vegetable broth and puree with a hand blender until smooth. Add salt and pepper to taste.

Baked banana with cocao powder and agave syrup

Preheat the oven to 200ºC/400ºF. Hollow out the ripe banana a little, fill with cocao powder and agave syrup (or honey for non-vegans) Bake for 15 minutes, serve immediately. Enjoy!

Salad with oven baked potatoes


  • Lettuce 
  • Tomatoes (cut into small pieces)
  • Red onion (finely chopped)
  • Cucumber (finely chopped)
  • Olive oil
  • 1 tsp cayenne pepper
  • 1 tbsp olive oil
  • 1 garlic clove
  • 3 potatoes

Preheat the oven to 200ºC/400ºF. Cut the potatoes in half or quarters (or as fries) and place in a bowl with the olive oil, cayenne pepper and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Put all the vegetales in a bowl and add the hot potatoes. Serve immediately.

Healthy raw vegan choc balls

I am addicted to these choc balls! They are healthy, vegan and soooooo delicious!


  • 1 ripe banana 
  • 12 dates 
  • 60 grams almonds 
  • 50 grams of oats (+ 25 grams to roll the choc balls in)
  • 2 tbsp cocoa powder 
  • 3 tsp agave syrup (or honey for non-vegans)
Add all ingredients to a food processor and pulse until completely combined. Take 1 tablespoon portions of the mixture and roll them into balls until all of the mixture has been used. Roll the choc balls in the oats (you can also roll them in a bowl of chia seeds of flax seeds, also really healthy and yummy!) Refrigerate for one hour and enjoy!

Lentils with stir-fried vegetables


  • 1 small cauliflower stalk (cut into small pieces)
  • 1 small broccoli stalk (cut into small pieces
  • 200 grams lentils 
  • 2 tomatoes (finely chopped)
  • 1 red sweet pepper  (finely chopped)
  • 1 onion (finely chopped)
  • 2 tsp curry powder

Boil the cauliflower and broccoli for 10 minutes. Stir-fry the onion, sweet pepper and tomatoes and add after ten minutes the lentils to the frying pan. When the broccoli and cauliflower are ready add them to the vegetables and lentils. Add the curry powder and stir. Serve immediately.

Easy and quick salad with lentils and spinach

I love using spinach as a base for a delicious and healthy salad. Spinach is a real green powerfood, it is a very good source of  vitamin A,  vitamin E, vitamin K,  folate, calcium, magnesium, potassium and manganese. Popeye knew what he was talking about! Lentils are also awesome! Why? They are a good source of protein, iron, phosphorus and copper, and a very good source of dietary fiber, folate and manganese. Because of their high protein value, lentils are a great protein source for vegetarians and vegans!

  • 1 can lentils (or 400 grams) 
  • 150 grams of spinach 
  • 2 tomatoes 
  • 1 pepper 
  • 2 tsp curry powder

  • lemon juice 
  • 1 garlic clove (crushed) 
  • salt and pepper to taste

    Put the lentils in a pan and add the curry powder (add salt and pepper to taste). Mix the lentils and add the spiced lentils to the salad bowl. Cut the sweet pepper and tomatoes. Add the vegetables to the salad bowl. 
    Mix the lemon juice with the garlic, add some salt and pepper. Pour over the salad. Enjoy!

    Goodmorning power smoothie

    • 1 large banana
    • 2 cups of spinach
    • 2 tbsp oats
    • 2 tbsp flax seed
    Topped with walnuts and hemp seed

    De vegarevolutie!

    Last week I bought ''De vegarevolutie'' (the vegan revolution) by Lisa Steltenpool. For my Dutchies: Buy it! Especially if you are interested in becoming a vegan. The book contains lots of interesting facts about meat, dairy and eggs, nutritional information and helpful tips on how to deal with the annoying questions of people and ofcourse: delicious recipes! Today I made the quinoa bean burger, me and my mom absolutely loved it! You don't need meat for an amazing burger! 

    Want to know more about the book? Check out

    Avocado spread


    • 1 ripe avocado
    • 1 garlic clove
    • 1 tbsp lemon juice
    • 1 tsp cayenne pepper
    • pepper and salt to taste
    Put all the ingredients into a foodprocessor/hand blender and blend until smooth.

    Roasted chickpeas

    I love chickpeas, they contain lots of protein and they are delicious! This recipe is one of my favorites, you can eat roasted chickpeas as a snack (instead of unhealthy chips and other junkfood) and you can add them to your salad! 


    • 400g chickpeas (drained and rinsed)
    • 2 tbsp olive oil
    • 2 tsp cayenne pepper
    • salt/pepper to taste
    Heat the oven to 200ºC/400ºFPlace the chickpeas in a large bowl and add the other ingredients. Mix well and spread the chickpeas on a with parchment paper covered baking sheet. Bake until crisp, about 30-40 minutes. Store the roasted chickpeas in a jar. 

    Homemade peanut butter

    I love peanut butter, a big fat spoon (or 10.. yes I'm a PB addict) of it! Peanut butter is a great source of protein and healthy fats, and because of that it gives you a great energy boost. And also very important: it contains lots of fiber and vitamin E, magnesium and a small amount of vitamin B6. But most of the peanut butters you can buy at your local grocery stores are full of added sugars and other stuff that is not very awesome for your body. So what about making your own peanut butter? It's super easy and I've got to be honest: the best I ever ate.


    • 250g roasted peanuts
    • 2 tbsp extra virgin olive oil 
    • Optional: 1 tsp maple syrup (or honey) 

    Add the peanuts, olive oil and maple syrup to the food processor or hand blender. Mix until the peanut butter is as smooth as you want it. You will have to stop and scrape down the sides every half minute. Store the peanut butter in a jar and keep it in the fridge.

    Green Saturday Smoothie

    • 200 ml organic rice-coconut drink (I use the brand Provamel)
    • 2 cups of spinach
    • 1/2 avocado
    • 1 banana
    • 2 kiwis
    Topped with mulberries

    Grilled vegetables on skewers

    • 1 zucchini 
    • 1 red capsicum 
    • 2 tomatoes 
    • 80 grams of mushrooms 
    • 1 onion
    For the marinade:
    • 3 tbsp soy sauce
    • 1 garlic clove (crushed)
    • salt and black pepper
    Mix all the vegetables together in a bowl. Combine the marinade ingredients in a separate bowl and pour over the vegetables, making sure the vegetables are evenly coated. Cover and leave for two hours, stir a few times. Thread the marinated vegetables on to skewers. Grill for about 15 minutes, turning occasionally.
    Serve on a bed of rice, drizzled with soy sauce.

    Inspired by:

    Stuffed apples out of the oven


    • 20 grams of white almonds 
    • 50 grams of soaked dried apricots 
    • 20 grams of raisins
    • 2 tbsp liquid honey (agave / maple syrup for vegans) 
    • 4 tbsp buckwheat flakes 
    • 2 large apples (green)

    Preheat the oven to 180°C/350°F. Chop the almonds and apricots very finely with a sharp knife. 
    Put the honey (or syrup) in a pan and heat for 1 minute, stir the buckwheat flakes through and heat the mixture for 2 minutes on low heat. Take it off the heat and stir in the almonds, apricots and raisins.

    Drill the apples and carve the peel along the midline, so that the apple does not rupture during baking. Put the apples in a baking dish and fill with the stuffing. Pour water in the baking dish until the apples are about a third under water. Bake the apples for 40 minutes in the preheated oven. Serve immediately.

    Inspired by 'Vegetarisch koken' of LOVE FOOD

    Oatmeal with cocao powder and plum puree

    Oatmeal with cocao:
    • Oats
    • 250 ml rice drink (or almond milk etc.)
    • 2 tsp cocao powder
    Bring the rice drink to boil and add the oats and cocoa powder. Cook for 10 minutes and let it cool off.

    Plum puree:
    • 250g dried plums
    • 500 ml water
    Bring the water to boil and add the plums, cook for 15 minutes and let it cool off.  Pour the water out of the pan and mix the plums with a hand blender.

    Serve the oatmeal with the plum puree on top and add some fruit and flax seeds for extra fibers and vitamines. 

    Quinoa Feta Salad

    • 50 grams of quinoa 
    • 1 red onion 
    • 1/2 cucumber 
    • 100g cherry tomatoes 
    • 50g feta cheese
    Cook the quinoa for 10 minutes, let it cool off and add to the vegetables and feta. You can add some vinegar/salt and pepper to taste, but I prefer without it because the feta will already give the salad an amazing taste!

    Chestnut Mushroom Soup

    • 250 grams of chestnut mushrooms
    • 3 tomatoes
    • 3 garlic cloves
    • 1 liter vegetable broth
    • pepper and salt to taste
    • 1 tbsp olive oil
    Heat the olive oil in a stockpot and add the mushrooms, tomatoes and garlic. Add after 2 minutes the vegetable broth. Bring to boil and cook for 30 minutes. Puree the soup with a hand blender and add pepper and salt to taste.

    Green smoothie

    • 1 cup broccoli
    • 1 cup spinach
    • 200 ml water
    • 1 banana
    • 1 pear
    • 1 kiwi
    Topped with Goji berries