Pumpkin-kale salad with tofu feta

13 August 2016 - 15:39 by Martine in Lunch & Dinner
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Time: preparation 15 minutes, cooking 10 minutes, total 25 minutes
Serves: 1 person
Kale-pumpkin salad, low carb vegan This salad has a great bite and is packed with nutrients like calcium, iron and vitamins A and K. As with all cruciferous veggies, it's nice to let the salad sit for a while so the dressing has time to soften up the kale. If you mix it up in the morning and take it to work, it will be nice and tender by lunchtime.

Savory flax crackers

16 May 2016 - 13:48 by Martine in Snacks
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Time: preparation 20 minutes, cooking 20 minutes, total 40 minutes
Serves: 1 oven rack full of crackers
Flax crackers, low carb vegan These crackers are one of my favorite low carb snacks. They are super crispy and have a great savory flavor. They're gluten free, paleo friendly and bursting with fiber, minerals and healthy fats, including omega 3.

Veggie carb substitutes

19 April 2016 - 8:31 by Martine in Tips & Tricks
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Time: preparation 10 minutes, cooking 45 minutes, total 55 minutes
Serves: 3-4 people
Beets, vegan sausage and mushy peas The Netherlands are very much a 'meat and potatoes' country. The traditional foods are 'mash pot' (mashed up potatoes and veggies, served with some kind of meat) and just simple boiled potatoes, meat, vegetables and gravy. These types of foods are actually surprisingly easy to make low carb, and they often end up tastier than their carb-filled cousins.

Low carb instant fruity ice cream

12 April 2016 - 9:15 by Martine in Dessert
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Time: preparation 5 minutes, cooking 0 minutes, total 5 minutes
Serves: 2 servings per recipe
Blender ice cream, low carb vegan Spring has finally arrived and that makes me think about summery treats like ice cream. If you have a high powered blender or strong food processor it's super easy and quick to make your own fruity soft serve, sherbet, ice cream or whatever you like to call it. Choose berries as your fruit to keep this really low in carbs.

Sundried tomato tapenade

27 March 2016 - 10:57 by Martine in Dips & Spreads
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Time: preparation 10 minutes, cooking 0 minutes, total 10 minutes
Serves: 400 gram / 14 oz
Sundried tomato tapenade, vegan Yum, tomato tapenade! I like to eat it on crackers, use it as a sauce for pasta and even as a salad dressing. Store-bought tapenade is often expensive and it can be difficult to find vegan versions, so I like to make my own. It's super easy if you use a jar of sundried tomatoes in oil as the base.

Lemony sunflower seed spread with dill

13 March 2016 - 9:48 by Martine in Dips & Spreads
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Time: preparation 10 minutes, cooking 0 minutes, total 10 minutes
Serves: 1 1/2 cup / 300 gram
Sunflower seed spread, low carb vegan I’ve been doing some meal prep recently and one of the things I do is make some spreads to use on sandwiches and as dips for veggies. I’m not very good at making time for meal prepping, so my prep is usually just an odd hour or two somewhere during the week where I make […]

Vegan vegetable moussaka

8 February 2016 - 11:11 by Martine in Lunch & Dinner
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Time: preparation 30 minutes, cooking 60 minutes, total 90 minutes
Serves: 2-3 people
Vegan vegetable moussaka, low carb Moussaka is a really delicious Greek casserole. It's usually made with potatoes, but if you leave those out and use some more eggplant, it becomes a lovely low carb casserole. In stead of the usual bechamel sauce I topped it off with some home made almond cream. The subtle almond taste really gives this dish something special.