Ginger & soy marinated turkey and vegetables stir fry

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Incredibly fragrant, fresh and healthy

This is another really quick, easy and healthy recipe that will make your taste buds and tummy happy πŸ™‚ I really love this dish (and I’m saying this after eating it around 5 times in the past 2 weeks because it’s just so great!), because the soy, ginger and garlic marinade adds so much flavor and frangrance to the whole dish – you gotta love it!

Basically, you can adapt which kind of veg you use depending on your own preferences, what you have in theΒ fridgeΒ and what’s currently in season, but I really liked a combo of red bell peppers, carrots, broccoli, green asparagus, mushrooms, spring onion and zucchini. As you can imagine, this is also a great dish to use up left-over veggies.

I know that most of the time I’m not that serious about leaving everything to marinate, but in this case there is no fast track as marinating the meat for a few hours makes all the difference. If you work all day just do it the night before. You’ll see, the work will pay off πŸ™‚

One more important thing: you really want your veggies to stay crisp so make sure you don’t fry them to long. For this to work you have to take into consideration how long each of the difference kinds of veggies will take and sort them from hardest to softest and add them one by oneΒ (i.e. the broccoli florrets first and the mushrooms last). Having said that – let’s get started: Continue reading

Early summer rhubarb & strawberry coconut crumble

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A light & fruity summer pudding

Summer is right around the corner so I figured it’s the right time to come up with some nice desserts. I’m personally a big fan of rhubarb so I wanted to come up with a rhubarb dish and as it turns out coconut crumble is a total win as well!

This dessert is just lovely, fresh, light, quick to prepare, in short: perfect for summer. The rhubarb adds a nice zingy flavor, which is balanced by the strawberry’s sweetness and comforting vanilla, which also works exceptionally well with the coconut crumble. Also, because there is so much fruit (and so little sugar) in it, I think you could almost consider it a fruit πŸ˜‰

I really love fruity desserts, but I feel that often the fruit’s flavors are covered by plain sweetness which is a pity. Therefore, I try to use as little sugar as possible and let the fruit’s sweetness do the job. To make it right for your taste buds, just try the filling and add more sugar if you feel like it, or serve the crumble with some nice vanilla ice cream πŸ™‚

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Quick & easy pesto salmon with asparagus, oven tomatoes and potatoes

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A healthy summer meal that tastes delicious and will make you feel great

Summer (= bikini season) is coming so I’ve been thinking about some light and healthy dinner options that don’t take much time, taste delicious and make you (and me) feel great! I love eating things that are good for me, but it also has to be a treat for your taste buds Β (it turns out that I get somewhat passive-agressive when I have to endure longer periods of non-so-nice tasting food…). Long story short, I came up with this delicious baked pesto salmon, it’s good for you and you should try it! πŸ™‚

I used some of my 5-minute ramson pesto, because I had some left, but any green pesto (basil, rocket etc.) works just fine.

The great thing is that you don’t need much kitchen ware, just place everything in an ovenproof dish and voilΓ . This is also a perfect one-person dinner, because it’s so easy to make. One word of caution though: make sure you take the salmon out of the oven after 15 minutes, it will be delicious and juicy. However, after 15 minutes it will start to dry out, so in this case less is definitely more!

If you are in a hurry there are a few items where you can save time: first of all, I usually make pesto myself, but if you don’t have time you could use store bought pesto instead. Secondly, I like to marinate the fish with the pesto for a while so the flavors go into the fish better, but you can also skip that step if you need to. Continue reading