The colorful salad, combining raw and warm vegetables, is not only an explosion of flavors but also a real vitamin powerhouse. It features roasted green asparagus, fresh radish slices, sweet peas, and baby carrots—topped with creamy avocado and a sweet-and-sour mustard dressing.

Thanks to the avocado and high-quality olive oil, your body will be able to absorb all those valuable nutrients even better. The lemon juice in the vinaigrette also helps your body absorb the calcium, magnesium, and other minerals from the vegetables. Energy boost guaranteed!

It is the ideal BBQ side dish to accompany a piece of meat or poultry, but also delicious as a vegetarian meal salad with some feta or grilled haloumi, or with cubes of smoked tofu as a vegan dish.

You can now also find this recipe in the latest Delhaize magazine (issue 87).

Enjoy!

P.S.: Are you also crazy about asparagus? How do you like to serve it? Let me know by leaving a comment below.

Here’s another one of my favorite recipes with asparagus: Flemish-style asparagus with grilled oyster mushrooms from my cookbook Go Keto.

Love,

Quinoa salad with green asparagus and avocado

DIRECTIONS:

1. Rinse the frozen peas and edamame beans briefly under hot water and let them thaw completely.
2. Bring some water to a boil, clean the sugar snap peas if necessary, and blanch them briefly—about 2 minutes—in the hot water. Then drain them and plunge them into cold water so they keep their vibrant green color.
3. Do the same with the unpeeled, washed baby carrots and cook them for about five minutes, depending on their thickness (if using thicker carrots, cut them in half or into quarters lengthwise first).
4. Snap or cut off the tough bottom ends of the asparagus. Heat a large (grilling) pan with some olive oil and cook the asparagus until al dente over low heat, about 10 minutes.
5. Meanwhile, cook the quinoa according to the package instructions and rinse it under cold water after cooking.
6. Cut the cucumber into strips or slices, cut the cherry tomatoes in half, and slice the radishes. Pit the avocados and slice them as well. Coarsely chop the cashews.
7. For the vinaigrette: place the olive oil, lemon juice, and mustard in a glass jar. You can also add some honey or maple syrup if you like a sweet-and-sour flavor. Season with salt and pepper. Close the jar with the lid and shake well. Taste and adjust the seasoning if necessary.
8. Arrange the quinoa and vegetables in a large serving bowl or in individual plates or bowls. Top with the avocado, cashews, basil leaves, and, if desired, mustard seeds and freshly ground black pepper. Serve with the mustard vinaigrette and, if desired, a sprinkle of sea salt.

JULIE’S TIPS & TRICKS:

• Don’t have all the vegetables on hand? The basis of this salad are the quinoa, green asparagus, and baby carrots with the mustard vinaigrette. Add whatever you like and have available.
• Instead of blanching the baby carrots, you can also grill them like the asparagus. Place a lid on the pan and let them cook until tender, adding a little water if necessary.
• Try replacing the cashews with pine nuts or pumpkin seeds, which you can lightly toast in a dry pan.
• You can serve this salad as a main course with, for example, some feta, grilled haloumi, a soft-boiled egg, or smoked tofu as a vegan alternative.
• You can also serve the salad as a side dish with pan-fried sea bass or fresh sardines, or with a piece of meat or poultry on the barbecue.

It’s a pranayama yoga breathing exercise that helps to calm down the mind and let go of stress – super helpful if you wake up feeling anxious during the night.

Find out how to do this breathing exercise in this Instagram Reel video.

Here’s how to practice the alternate nostril breathing technique:

1. Sit quietly somewhere you don’t need to give any tasks your full attention.
2. Bring your right hand up to your nose and move your forefinger and middle finger out of the way. Place your thumb on your right nostril.
3. With this nostril covered, close your eyes and exhale fully and slowly through your left nostril.
4. Once you’ve exhaled completely, release your right nostril and put your ring finger on the left nostril.
5. Breathe in deeply and slowly from the right side. Make sure your breath is smooth and continuous.
6. Once you’ve inhaled completely, exhale through your right nostril.
7. Release your ring finger and close your right nostril with your thumb again. Breathe in fully and exhale fully from your left nostril.
8. Repeat the full process two or more times until you feel calm and peaceful.

Love,

The spread is made with hazelnuts and pure cacao powder. If you roast the hazelnuts in the oven or pan first, the chocolate spread will have a deep, rich flavor that is addictively delicious. No time for that? You can also just buy a jar of pure hazelnut butter in the store (without added sugars) and make this chocolate spread in less than 5 minutes!

You can use it as a spread for breakfast, on top of oatmeal or other porridge, on a delicious pancake or waffle, or as a dip for fruit...

The chocolate hazelnut spread is vegan and rich in healthy fats and fiber. You can make it sugar free with keto sweetener (such as this erythritol), or if it doesn't need to be keto-proof, you can use a natural sugar substitute such as maple syrup or raw honey. Try it and see what you like best.

I like to add a few spoonfuls of ALL GOOD MCT oil. This keeps the chocolate hazelnut spread spreadable, even if you store it in the refrigerator. Our MCT oil is made from pure coconut but has a neutral taste. It helps your body use fats as fuel and provides a quick boost of energy (which is why many top athletes use this MCT oil). You can read more about it in the tips & tricks below.

You can also add 1 to 2 tablespoons of hemp seeds for extra plant-based protein.

Do you like Reese’s cups and salted peanuts? Try varying the flavor by replacing the hazelnut spread with peanut butter, delicious as a ‘Snickers’ chocolate spread!

I’d love to hear how you like to enjoy your chocolate hazelnut spread. Do you spread it on bread, use it in your oatmeal or as a dip for fruit, or do you just eat it straight from the jar with a big spoon?

Let me know by leaving a message in the comments down below.

Enjoy!

Love,

Keto Chocolate Hazelnut Spread – Homemade Nutella (Vegan, Dairy Free, Sugar Free)

DIRECTIONS:

1. Place the hazelnuts (roasted briefly in a pan or oven, if desired) in a food processor fitted with an S-shaped blade and process until they are completely ground and begin to release their oil. Stop the machine occasionally to loosen the ground hazelnuts with a rubber spatula.
2. Mix the hazelnut paste with the MCT oil, cacao powder, sweetener, and sea salt. Taste and add extra seasoning if desired.
3. Store in the refrigerator. Thanks to the MCT oil, the chocolate spread will remain spreadable.

JULIE’S TIPS & TRICKS:

• Depending on the power of your food processor, the paste may be slightly grainy. Do you want a completely smooth chocolate spread? Then replace the hazelnuts with a cup of pure hazelnut butter (available in organic shops, online, and in some supermarkets—make sure the nut butter is unsweetened).
• Not eating keto? You can replace the keto sweetener with a natural sweetener such as maple syrup, honey, or coconut blossom sugar.
• Medium-chain fatty acids, such as our ALL GOOD MCT oil from coconut, take a shorter and faster route to our cells compared to other fats. They can be absorbed directly from the intestinal wall into our bloodstream and from there to the liver, where they are burned as energy, with ketones as a by-product. Unlike long-chain fatty acids, they are not used for fat storage, but for a quick energy boost. MCTs are also increasingly being used in the world of top-level sport to improve performance. They help to reduce sugar cravings and make you feel fuller for longer. In this chocolate hazelnut spread, they also help to keep it spreadable.

I'm very curious to know how you like to eat chocolate hazelnut spread. Do you spread it on bread, use it in your oatmeal, or just eat it straight from the jar with a big spoon? Let me know by leaving a comment below.

Nothing beats a steaming bowl of soup on a winter's day to warm you right up. The original name of this Arabic meal soup is Shorbat Adas, a very popular winter soup in Egypt and other countries such as Jordan and Sudan. The soup is very easy to make, and thanks to the lentils, it can be served as a complete meal.

The base of the carrot soup are red lentils. They give the soup a deliciously creamy texture and are also packed with plant-based protein, iron, fiber, and vitamins that support your immunity. A good substitute for meat or fish if you want to serve a vegetarian or vegan meal.

The soup is also packed with flavor, requires almost no work, and is very nutritious. It's even tastier with a spoonful of (plant-based) yogurt or coconut cream on top and some parsley or cilantro.

Would you like to try more recipes from Egyptian/Arabic cuisine? Let me know by leaving a message in the comments below.

Enjoy!

PS: have you been dreaming of visiting the pyramids, temples, desert and ancient sacred sites in Egypt? Join us on our 8-day tour of Egypt from November 8-15, 2026. Click here for all details and to reserve your spot. 

Love,

Warming carrot soup with lentils (Shorbat adas – Egyptian meal soup)

DIRECTIONS:

1. Heat the olive oil (or coconut oil/butter) in a large saucepan. Peel and chop the onion, ginger and garlic roughly. Sauté for a few minutes over medium heat until everything is lightly golden brown and translucent. This will give the soup a deeper flavor.
2. Meanwhile, cut the carrot and celery into smaller pieces. Add them to the pot and let them simmer briefly. You can also add a tomato if you like the taste (or 2 tablespoons of tomato paste).
3. Add the red lentils and water or stock, put the lid on the pot, and increase the heat to bring everything to a boil. Reduce the heat again as soon as the soup starts to simmer.
4. Simmer for 20 minutes or longer until the vegetables and lentils are soft.
5. Remove the pot from the heat and blend everything into a creamy soup with a (hand) blender. Season with cumin, pepper, salt, and if you wish some smoked paprika to taste. I also like to add a teaspoon of turmeric powder—full of antioxidants for strong immunity, and the flavor goes very well with this soup.
6. Garnish with some (plant-based) yogurt or coconut cream, flat-leaf parsley or cilantro, and nigella seeds or fried garlic/onions. If you like spicy food, you can add some chili flakes too.

JULIE’S TIPS & TRICKS:

• Are you making this soup vegan? Then use water and sea salt, or a good vegetable stock. You can make the stock yourself or combine the water with a spoonful of vegetable stock powder.
• Not cooking vegan? Use chicken stock or bone broth for extra collagen and a deeper flavor.
• You can keep the soup for up to 3 days in the refrigerator or at least 3 months in the freezer.

Would you like to try more recipes from Egyptian/Arabic cuisine? Let me know by leaving a message in the comments below.

You can make the green juice as mild or as ‘green’ as you like. The base is apple, cucumber, and celery with lemon or lime. Very invigorating and beneficial for your liver and gallbladder. I like to add a piece of fresh ginger root, which is nice and warming and gives it a spicy flavor. Fresh ginger root also has strong antibacterial properties (try it as a tea to soothe a sore throat, for example).

Then you can choose which leafy greens and/or fresh herbs to add - let your creativity flow. 

Don't have any leafy greens or fresh herbs at home? You can also mix a spoonful of spirulina into the juice for a similar effect. It is very rich in plant-based protein and very powerful at removing heavy metals from your body. It also supports glowing skin and healthy joints.

This green juice is also highly recommended for athletes. It is alkalizing, rich in electrolytes, and has anti-inflammatory properties. Pure hydration and power!

If you can, drink this green juice on an empty stomach or between meals.

Cheers & here's to a happy and healthy New Year!

PS: have you been dreaming of visiting the pyramids, temples, desert and ancient sacred sites in Egypt? Join us on our 8-day tour of Egypt from November 8-15, 2026. Click here for all details and to reserve your spot. 

Love,

Energy Boost Green Juice for Glowing Skin, Immunity and Liver Detox

DIRECTIONS:

1. Feed the ingredients one at a time into the slow juicer. Serve the juice as fresh as possible.
2. Don’t have a slow juicer at home? You can use a blender too. Just place all the ingredients in your blender and blend until smooth with a little water to get everything blended.
3. Place a fine-mesh sieve, nut milk bag or cheesecloth over a mixing bowl. Pour the smoothie into the sieve. Use a spoon to press the pulp against the strainer to extract as much juice as possible.

JULIE’S TIPS & TRICKS:

• For the leafy greens, you can add spinach, kale, carrot tops, radish greens, lettuce...
• For the fresh herbs, try parsley, mint, cilantro, basil... whatever you like.
• Did you know that celery consists almost entirely of water and provides lots of nutrients such as phosphorus, iron and zinc? Thanks to its unique combination of mineral salts, amino acids and vitamins, celery has been proven to hydrate our body twice as effectively as a glass of pure water. As little as two or three stalks of this mineral-rich vegetable are needed to effectively rehydrate and rejuvenate our body and skin.
• Lemon or lime add a refreshing touch to this green detox juice and are packed with vitamin C that will support your immune system and help your body’s to better absorb the minerals from the greens.

Do you also enjoy a green juice or smoothie every now and then? Do you like them sweet, tart, or very green?
Leave a message in the comments if you would like more detox recipes.

Have you ever tried king oyster mushrooms? These mushrooms have a firm texture, which works very well as a meat substitute. Cut into round slices and fried until golden brown, they look just like scallops. Serve them as an appetizer with some melted garlic butter or turn them into a full-on vegan meal with lentils and pesto. A great recipe for the holidays that will surprise even meat eaters.

Don't feel like making pesto yourself or don't have the time? You can also use a jar of pesto from the store and mix it with some flat-leaf parsley for a quick version.

I'm very curious to hear what you think & how your guests like the dish ;-) so be sure to let me know by leaving a message in the comments.

For now, I wish you a wonderful Christmas season and a very happy New Year!

PS: have you been dreaming of visiting the pyramids, temples, desert and ancient sacred sites in Egypt? Join us on our 8-day tour of Egypt from November 8-15, 2026. Click here for all details and to reserve your spot. 

Love,

PS 2: Looking for a delicious dessert for your party menu? Here's some inspiration.

If you want to serve up a stunning cake, try this Vegan Chocolate Mousse Cake with Hazelnut Brownie Crust and Berries.

If you want to keep it a little simpler, you can go for these Nutella Brownies.

To finish with a light fruity dessert, try this Vegan Raspberry Mousse. So refreshing!

Or go for these Baked Nectarine with Pecan-Cashew Crumble, so good with a scoop of ice cream or a dollop of whipped cream. You can replace the nectarine peaches with plums, apricots, apple, pear... whatever is in season where you live.

Enjoy!

Mushroom ‘scallops’ with pesto and lentils, a recipe from my new cookbook Goed Eten.

DIRECTIONS:

1. Cut the stems of the king oyster mushrooms widthwise into thick slices of 2 to 3 centimeters. You can also cut up the rest of the mushroom and fry it along with the slices.
2. Heat a generous dash of olive oil (or butter if not vegan) in a large, wide pan. Fry the slices for about ten minutes on medium heat until golden brown and al dente. Turn them occasionally so that they brown on both sides.
3. Season with salt and pepper just before serving. Do not add the salt earlier, otherwise the mushrooms will become rubbery.
4. For the pesto, chop the cashews or pumpkin seeds coarsely in a food processor or chopper. Add the parsley leaves and baby spinach and grind them finely. Then mix in the olive oil, the juice of half a lemon, and some water (as much as needed to get a smooth pesto). Season with salt and pepper. I used a large, half teaspoon of sea salt. You can also add some grated garlic and Parmesan cheese for extra flavor if the pesto doesn't need to be vegan.
5. Drain the lentils in a colander and rinse well. Serve them on a bed of parsley pesto. Finish with the mushroom scallops and, if desired, some roasted cashews, crushed pink peppercorns, and baby spinach.

JULIE’S TIPS & TRICKS:

• No time to make your own pesto? You can also serve this dish with your favorite store-bought pesto or tapenade.
• Cooked lentils are available at any supermarket or health food store, as well as online. You can use green or brown lentils for this recipe. Not a fan? You can also replace the lentils with other legumes, such as red beans, chickpeas, or (frozen) sweet peas.
• King oyster mushrooms are only in season for a short time. You can find them at your local organic farmer and around the holidays in the supermarket. Chances are you'll find them at Albert H throughout the fall and winter in Belgium and the Netherlands.
• Have you ever tried king oyster mushrooms before? They are super delicious with pumpkin too!

I am very curious to hear what you think of this dish and how your guests like it, so be sure to let me know by leaving a message in the comments. 

You can play with the recipe depending on what you’re in the mood for, by replacing the cauliflower with other seasonal vegetables such as celeriac or pumpkin. You can also replace the chicken thighs with game birds such as partridge, guinea fowl, or pheasant for a festive dish.

I like to garnish the oven dish with dollops of plant-based coconut yogurt right before serving. You can also use regular Greek or full-fat yogurt, mixed with some olive oil, pepper, salt, and chives or parsley. Pomegranate seeds and fresh mint complete the dish.

Enjoy!

Love,

Quick low carb meal for busy weekdays: Cauliflower with chicken in the oven

DIRECTIONS:

1. Preheat the oven to 180°C.
2. Chop the cauliflower into smaller florets and dice the stalk.
3. Place the cauliflower in an oven dish. Drizzle with olive oil and season with salt, pepper, and curry powder. I also like to add some cumin powder and smoked paprika powder. Mix everything together.
4. Season the boneless chicken thighs with some olive oil, pepper, salt, and curry powder too. Arrange them on top of the cauliflower.
5. Place the baking dish in the oven until everything is cooked (45 minutes or longer).
6. Finish with yogurt (I use plant-based coconut yogurt as a dairy free alternative), pomegranate seeds, fresh mint, and freshly ground black pepper.

JULIE’S TIPS & TRICKS:

• If you wish, you can season the yogurt with some olive oil, pepper, salt, and chives or parsley.
• Tastes great with turkey, partridge, guinea fowl, or pheasant too. Make sure to adjust the cooking time to your choice of wildfowl.

Do you also like to make quick oven bakes? Would you like more recipes like this? Let me know by leaving a message in the comments.

When I have guests over, I enjoy spending hours in the kitchen, but during the week I keep things as simple as possible at home. I like to let vegetables steal the show as the basis of every meal. These stuffed bell peppers are very easy to make and the filling with ricotta or vegan ‘ricotta’ made from tofu is packed with flavor!

In this recipe, I add fried mushrooms, zucchini, and olives to the filling. Not a fan of mushrooms? Bell peppers also go very well with peas or butternut squash, which is now in peak season!

You can prepare the filling in advance, so that all you need to do in the evening is stuff the bell peppers and pop them in the oven.

Enjoy!

Love,

Stuffed bell peppers with ricotta (+ vegan recipe for tofu ricotta)

DIRECTIONS:

1. Preheat the oven to 180°C (350°F).
2. Finely chop the onion and garlic. Cut the zucchini into small cubes and slice the mushrooms.
3. Heat a large pan with some olive oil and fry everything for about 5 minutes. The vegetables will continue to cook in the oven, but ‘pre-frying’ gives them a deeper flavor. Season with fresh or dried oregano, pepper, and possibly (smoked) paprika powder.
4. Mix the vegetables into the ricotta and season with sea salt.
5. Cut the tops off the peppers and remove the seeds. Fill the bell peppers with the ricotta and vegetable mixture and top with olive slices.
6. Bake the bell peppers in the preheated oven for 30 minutes.
7. If desired, garnish with some organic lemon zest, fresh parsley (or oregano/basil) and roasted pine nuts. You can easily roast them yourself in a dry pan until golden brown (see tips).

JULIE’S TIPS & TRICKS:

• Would you like to serve these stuffed peppers vegan or lactose-free? Replace the traditional ricotta with this vegan ‘ricotta’ made from tofu or this vegan cheese made from macadamia nuts.
• Not a fan of mushrooms? Replace them with another protein-rich vegetable such as frozen peas, blanched broccoli, or a bag (400 g) of (baby) spinach. You can also replace the mushrooms with legumes such as lentils, chickpeas, or red beans.
• To toast the pine nuts: heat a dry pan over high heat. Pour the pine nuts into the pan and reduce the heat to medium. Stir regularly with a spatula to prevent the pine nuts from burning. Remove the pan from the heat as soon as the nuts turn golden brown.

Would you like me to share more quick oven bakes like this recipe? Let me know by leaving a message in the comments.

It’s so easy to make, ready in just 5 minutes and packed with plant-based protein, healthy fats and fiber that are great for gut health and help to curb sugar cravings. You can make it fresh or prepare it the night before and take it with you on the go the next morning!

You basically just put everything into a blender - the more powerful your blender, the creamier the result will be. You can use frozen zucchini as a ‘low carb’ base of the pudding, or banana for a fruity version.

The pudding is vegan, dairy free, sugar free and simply irresistible. If you’re a fan of chocolate orange treats, add a few drops of orange essential oil.

The vegan keto chocolate protein powder will give the pudding its sweet chocolate flavor + it’s great to add a healthy serving of plant-based protein to your breakfast. If you don’t have it at home, just use your sweetener of choice and flavor the pudding with a little extra cacao if needed. Extra benefit: raw cacao will help to boost your feel good hormones!

I also like to add a spoonful of ALL GOOD MCT oil to stabilize my blood sugar and stay satisfied for longer. It is made from 100% coconut but has a neutral taste, so you won’t notice it.

Enjoy!

Love,

Vegan Chocolate Orange Breakfast Pudding. Ready in just 5 minutes!

DIRECTIONS:

1. Put all the ingredients (except for the toppings) in a powerful high-speed blender and blend until smooth. You can choose to use frozen zucchini for a lower carb smoothie, or you can use banana – fresh or frozen. If you’re using frozen zucchini/banana, it’s essential that your blender is strong enough for a creamy result.
2. If you’re making the smoothie with frozen zucchini: rinse and dry the zucchini the day/night before, cut into small pieces and freeze overnight. It has a neutral flavor and is packed with vitamin C!
3. If you’re using frozen banana: peel the banana, break or cut into pieces and freeze overnight. You can also just use fresh banana.
4. Taste the smoothie when you make it. Not sweet/chocolaty enough? Add extra chocolate protein powder or other sweetener of your choice and/or cacao to flavor the smoothie. Also: the riper the avocado, the better.

JULIE’S TIPS & TRICKS:

• Optionally, you can add 1 to 3 teaspoons psyllium husk powder for extra fiber and gut health, and to make this pudding super thick and creamy.
• If you’re not a fan of chocolate orange flavor, just omit the orange essential oil. It will taste just as yummy, especially if you add peanut butter. 

Let me know in the comments if you’ve tried the pudding and if you’re looking for more easy breakfast recipes that you can take with you on the go.

The simplest dishes are often the tastiest. These baked nectarines are the perfect example of that. The natural sweet flavor of the stone fruit gets accentuated by letting the nectarines caramelize. Choose yellow nectarines if you like a fresh, sweet and sour taste, or white nectarines if you like it very sweet. You can also vary with plum and apricot.

Here I top the baked nectarines with a crumble of toasted cashews, pecans and cinnamon. Serve them for breakfast with your favorite yoghurt (I used vegan coconut yogurt) or for dessert with a scoop of ice cream or freshly whipped cream.

The recipe is gluten free; you can make it vegan and dairy free by using coconut oil instead of butter; and you can also make it sugar free and low carb by using keto sweetener instead of honey or maple syrup.

I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. 

Looking for more healthy comfort food recipes? Have a look at my latest cookbook ‘Goed Eten’, with 60 new recipes and lots of nutrition tips to help calm your nervous system and stabilize your blood sugar levels. The key to a healthy weight, more energy and a better night's sleep.

The recipes are gluten-free, sugar-free, mostly lactose-free and a combination of vegan, vegetarian, fish and poultry. Much of the recipes are low carb. They also include kid-proof comfort foods like breakfast pancakes, chicken schnitzel, meatballs and vanilla pudding with gingerbread cookies.

Enjoy!

Love,

Baked nectarine with pecan-cashew crumble, from my new cookbook ‘Goed Eten’

DIRECTIONS:

1. Preheat the oven to 175 °C (350 °F).
2. Wash the nectarines, halve them and remove the stone. Place them in a baking dish.
3. Melt the butter or coconut oil and pour it over the nectarines. Sprinkle with cinnamon to taste.
4. For the nut crumble, coarsely chop the pecans and cashews, by hand with a knife or by using a food processor. Mix them with your sweetener of choice, a little sea salt, cinnamon and vanilla to taste. Spread them out onto a baking tray covered with baking paper.
5. Place both the nut crumble and the nectarines in the oven. Bake for about fifteen minutes, until soft enough.
6. Serve the baked nectarines with the pecan-cashew crumble and a drizzle of (plant-based) yogurt, freshly whipped cream or a scoop of ice cream.

JULIE’S TIPS & TRICKS:

• You can also bake the nectarines in a pan and let them stew gently under a lid until soft enough to your taste. Delicious with peaches, plums or apricot too.
• For a low sugar and low carb version, you can use erythritol to sweeten the nut crumble. Don't need it to be keto friendly? Then use maple syrup or honey.

Are you looking for more gluten free and low sugar desserts? Let me know by leaving a comment down below.

This oven-baked cod with “caponata” of sweet cherry tomato, pointed peppers, olives and shallot is a real flavor bomb. Caponata is said to have originated on the Italian island of Sicily where they know best how to turn fresh fish into a real feast with a few simple ingredients. Super simple and deliciously summery!

The dish is gluten free, dairy free, low carb and keto friendly. Here I use fresh cod, but you can vary with any fish that is in season. Delicious with sea bass, red snapper, whiting, brill, hake...

Looking for more healthy comfort food recipes? Have a look at my latest cookbook ‘Goed Eten’, with 60 new recipes and lots of nutrition tips to help calm your nervous system and stabilize your blood sugar levels. The key to a healthy weight, more energy and a better night's sleep.

The recipes are gluten-free, sugar-free, mostly lactose-free and a combination of vegan, vegetarian, fish and poultry. Much of the recipes are low carb. They also include kid-proof comfort foods like breakfast pancakes, chicken schnitzel, meatballs and vanilla pudding with gingerbread cookies.

Enjoy!

Love,

PS: Big lover of fresh fish? Here are some easy fish recipes for you to try.

• Fish with red pesto and tomato, only 3 main ingredients and ready in 10 minutes. From my book Low Carb on a Budget.
• Thai fish curry, a fragrant stew with coconut milk and lemon grass. From our online Food Freedom video course.
• Smoked salmon rolls with broccoli mash. A creative take on the Belgian classic ‘chicons au gratin’ with ham and cheese, from my book Low Carb Lekker en Snel.
   

Oven-baked Cod with Caponata, from my new cookbook ‘Goed Eten’

DIRECTIONS:

1. Preheat the oven to 175 °C (350 °F).
2. Place the cod in a baking dish. Season with a spoonful of olive oil, some black pepper and, if desired, the juice of ½ lemon.
3. Cook for 10 minutes in the preheated oven. If your piece of cod is very thick, the cooking time may be a little longer.
4. Meanwhile, finely chop the vegetables to serve on the fish. Remove the seed bed from the pointed bell pepper and peel the shallot. Cut both into small pieces; do the same with the cherry tomatoes. Cut the olives into rings and finely chop the parsley. Mix everything together and add the capers, the juice of the other half of the lemon, the rest of the olive oil and a sprinkle of black pepper. You could also add some chopped garlic.
5. Toast the pine nuts golden brown in a dry pan.
6. Serve the fish with the caponata and toasted pine nuts.

JULIE’S TIPS & TRICKS:

• Do you have trouble digesting raw shallot, garlic or bell pepper? Or no time to finely chop the vegetables? Chop the caponata mix roughly and add everything to the baking dish to serve it warm.
• You can also cook the fish on the barbecue, en papillote, or in a frying pan.
• Did you enjoy the recipe? Would you like me to share more simple and quick summer dishes like this one? Let me know by leaving a message in the comments.

A good plate of pasta can taste SO good after a busy day. The sauce with roasted vegetables and ricotta is very easy to make, nice and creamy and slightly sweet in flavor, irresistible!

It also doesn’t contain any tomato which is great if you’re sensitive or allergic to the nightshade.

In the tips, you'll find suggestions for gluten-free pasta as well as low carb and keto noodles, and a recipe for vegan tofu ‘ricotta’ as a lactose-free alternative. Something for everyone.

I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. 

Looking for more healthy comfort food recipes? Have a look at my latest cookbook ‘Goed Eten’, with 60 new recipes and lots of nutrition tips to help calm your nervous system and stabilize your blood sugar levels. The key to a healthy weight, more energy and a better night's sleep.

The recipes are gluten-free, sugar-free, mostly lactose-free and a combination of vegan, vegetarian, fish and poultry. Much of the recipes are low carb. They also include kid-proof comfort foods like breakfast pancakes, chicken schnitzel, meatballs and vanilla pudding with gingerbread cookies.

Enjoy!

Love,

Summer Pasta with Ricotta and Sweet Pointed Pepper,
from my new cookbook 'Goed Eten'

DIRECTIONS:

1. Preheat the oven to 175 °C.
2. Peel the onion and remove the seeds from the pointed peppers. Chop the onion and pointed peppers into small pieces, as well as the carrot and garlic. Cut the zucchini into slices of about 1 centimeter.
3. Place everything on a baking tray but push the zucchini slices aside (they will not be mixed into the sauce but will be served on the dish). Season everything with olive oil, smoked paprika, oregano, pepper and salt. Roast for 20 minutes in the preheated oven until the vegetables are soft.
4. Meanwhile, cook your pasta al dente in lightly salted water (cooking time: see package). You can find several gluten-free and low-carb pasta options in the tips.
5. Toast the pine nuts in a dry pan until golden brown.
6. Remove the vegetables from the oven when cooked, set the zucchini slices aside and blend the rest of the vegetables into a smooth sauce together with the ricotta. Pour in an extra splash of olive oil for extra flavor.
7. Mix the sauce under the pasta and serve with the grilled zucchini slices, fresh basil, roasted pine nuts, a pinch of smoked paprika and some Parmesan cheese, if desired.

JULIE’S TIPS & TRICKS:

• As a gluten-free alternative to wheat pasta, I prefer buckwheat pasta. You can also use rice, sorghum or legume-based pasta. For low carb or keto proof pasta, you can use noodles made from zucchini, kelp or konjac root.
• Blend a piece (30 to 40 g) of pecorino or Parmesan cheese under the sauce for a more pronounced flavor.
• Don’t have an oven? You can also sauté the vegetables in a frying pan with good olive oil. Let them turn golden brown to bring out the flavor, then turn down the heat, cover the pan with a lid and let them simmer until tender in about 15 minutes.
   

• For the vegan tofu ricotta (approx. 1 large cup = 16 large tablespoons)

  • 250 g firm natural tofu, drained
  • 2 tablespoons gluten-free nutritional yeast flakes (vegan cheese substitute)
  • 1 tablespoon extra-virgin olive oil
  • 4 teaspoons apple cider vinegar (or fresh lemon juice)
  • Black pepper and sea salt
  • Optional: 1 teaspoon of dried oregano
     
  1. Drain the tofu and break it into pieces. In a small food processor, mix the tofu with the nutritional yeast, olive oil, apple cider vinegar and oregano. Season with salt and pepper (I use a teaspoon of sea salt). Mix until creamy.
      
  • Tip: You can also use this ‘ricotta’ to stuff vegetables such as zucchini, peppers or eggplant and grill them in the oven. Also delicious with mushroom pasta or in a lasagna casserole!

I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments.
You can also tag me on Instagram @julieslifestyleofficial so I can see and share your photos. 

I tried it for the first time during a vacation on the Greek island of Crete and I just can't get enough of it. Grilled eggplant, so soft and tender, stuffed with minced meat, Mediterranean spices and a generous helping of béchamel sauce.

Here I prepare it with minced chicken and a creative version of béchamel sauce, which is lactose-free and gluten-free, inspired by my mother's homemade moussaka. The ultimate comfort food!

For a vegan version, you could use smoked tofu and finely chop it to create plant-based minced meat.

I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. 

Looking for more healthy comfort food recipes? Have a look at my latest cookbook ‘Goed Eten’, with 60 new recipes and lots of nutrition tips to help calm your nervous system and stabilize your blood sugar levels. The key to a healthy weight, more energy and a better night's sleep.

The recipes are gluten-free, sugar-free, mostly lactose-free and a combination of vegan, vegetarian, fish and poultry. Much of the recipes are low carb. They also include kid-proof comfort foods like breakfast pancakes, chicken schnitzel, meatballs and vanilla pudding with gingerbread cookies.

Enjoy!

Love,

Greek stuffed eggplant with chicken, from my new cookbook ‘Goed Eten’

DIRECTIONS:

1. For the béchamel sauce, heat the olive oil in a saucepan and stir in the rice flour until it forms a smooth paste without any lumps. Let it simmer gently for about two minutes, while continuing to stir. Pour in the almond milk little by little and keep stirring well. Turn up the heat until the sauce almost begins to boil and keep stirring so you don't get any lumps. Then turn down the heat and keep stirring until the sauce is nice and smooth and has thickened enough to your liking. Remove from the heat and season with salt, pepper and nutmeg.
2. Preheat the oven to 175°C.
3. For the filling, finely chop the onion and garlic. Add them to a bowl and mix with the minced chicken, the tomato paste, cinnamon and oregano. Season with pepper and some salt if necessary (often chicken mince is already salty enough).
4. Cut the eggplants into slices of about 2 centimeters thick. Spread them on a baking sheet or a large baking dish and season with olive oil. Top each slice with the minced chicken and add a generous serving of béchamel sauce. Bake for 30 minutes in the preheated oven.
5. Garnish with pomegranate seeds and parsley.

JULIE’S TIPS & TRICKS:

• Delicious with a fresh salad of sweet tomato, cucumber, spring onion and dill or fresh mint, a little fresh lemon juice, olive oil, pepper and salt.
• For a super quick version, you can replace the béchamel sauce with 50 g of grated cheese; add it about 10 minutes before serving so it gets golden brown (but not overcooked) in the oven.
• I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. You can also tag me on Instagram @julieslifestyleofficial so I can see and share your photos. 

This delicious breakfast cake will satisfy your sweet tooth without any sugar crash + boost your energy and happy hormones.

The base of the cake is a mix of oats, almond flour and ripe banana. It is so delicious that you can even serve it for dessert with a cup of tea or coffee, fresh whipped cream optional. ;-) Also delicious with a big spoonful of (plant-based) yoghurt for breakfast.

I like to enjoy it as a snack after a long walk, somehow it tastes even better after a good hike.

Would you like more gluten-free baking recipes? I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. 

Looking for more healthy comfort food recipes? Have a look at my latest cookbook ‘Goed Eten’, with 60 new recipes and lots of nutrition tips to help calm your nervous system and stabilize your blood sugar levels. The key to a healthy weight, more energy and a better night's sleep.

The recipes are gluten-free, sugar-free, mostly lactose-free and a combination of vegan, vegetarian, fish and poultry. Much of the recipes are low carb. They also include kid-proof comfort foods like breakfast pancakes, chicken schnitzel, meatballs and vanilla pudding with gingerbread cookies.

Enjoy!

Love,

Vegan breakfast cake with blueberries, from my new cookbook Goed Eten

DIRECTIONS:

1. Preheat the oven to 175 °C.
2. Cover a cake tin with baking paper or grease the tin generously with coconut oil (or butter for a non-vegan version).
3. Mix the bananas, almond milk, nut paste, vanilla protein or other sweetener, melted coconut oil, baking powder, cinnamon and sea salt until smooth. You can also mash and mix this by hand.
4. Add the oat flakes and almond flour and mix into a smooth dough.
5. Pour the dough into the cake tin and top with the fresh or frozen blueberries. Push them slightly into the cake dough and finish with some coconut flakes or chopped nuts.
6. Place the cake tin in the preheated oven for 50 minutes. Use a fork or skewer to check if the cake is done. Be careful not to place the cake too close to the grill so that the top does not burn.
7. Let the cake cool completely. The cooler the cake, the firmer it becomes.
8. Serve with a spoonful of (plant-based) yoghurt if desired. I love the cake with vegan coconut yoghurt and a sprinkle of lime zest.

JULIE’S TIPS & TRICKS:

• The combination of the oat flakes with the almond flour gives a smooth texture and delicious flavor. You could also just use oat flakes (2 cups), but then the cake will be less airy and stickier.
• Also try this cake with sweet pears or mango (fresh or frozen and thawed) instead of banana.
• As a sugar alternative and to boost the protein content, I like to use this vanilla protein powder with stevia to sweeten the cake. You can also use another sweetener, such as maple syrup, coconut blossom sugar or erythritol.

I can’t wait to hear what you think of the recipe so be sure to leave a message below in the comments. You can also tag me on Instagram @julieslifestyleofficial so I can see and share your photos. 

In 'Goed Eten' you will discover how to make your body and mind more resilient to stress, with simple recipes that calm down your nervous system, heal your gut and boost your energy.

You can order a copy right here.

The book includes an 'SOS Stress' 10-step plan with practical tips and tools on diet, exercise, relaxation and meditation.

It also has 60 new recipes, gluten free, sugar free, mostly dairy free and a combination of vegan, vegetarian, fish and poultry. Including kid-proof comfort foods such as breakfast pancakes, chicken schnitzel, meatballs and vanilla pudding with gingerbread cookies. Many of the recipes are low carb.

If you’d love to find out more about the new book (in Dutch), click here.

I’ve added a few pictures as an exclusive sneak peek down below. ;-)
 

I’ll be sharing a selection of my favorite recipes from the book in our newsletter & on social media soon, so make sure to subscribe down below by leaving your name & email + follow us on Instagram @julieslifestyleofficial
 

If an English version of the book becomes available in the future, I’ll let you know!
 

Love,

The natural sweetness of the pumpkin goes so well with the earthy taste of the lamb’s lettuce, the licorice flavor of the roasted fennel, the tangy pomegranate and the salty feta cheese. A real flavor explosion!

Did you know that lamb’s lettuce is a great source of calcium, betacarotene and other powerful antioxidants that keep you young and healthy? When you combine the leafy green with healthy fats and vitamin C, such as olive oil and fresh lemon juice, your body will be able to better absorb the nutrients too.

For a vegan and dairy free alternative, you can replace the feta in this winter salad with salty smoked tofu. The recipe goes great with cooked quinoa or baked chicken/turkey too as a protein rich post-workout meal.

Do you like to oven-roast your vegetables too? What’s your current favorite dish? Is there a specific recipe or meal you would like to see here on the blog? Let me know by leaving a comment down below. 

Enjoy!

Love,

Roasted Pumpkin Salad with Feta

DIRECTIONS:

1. Pre-heat the oven to 350°F (175°C).
2. Peel and remove the seeds of the pumpkin. Cut it into slices, as well as the fennel. Spread the vegetables onto one or two baking trays. Season with olive oil, pepper, sea salt and some fresh or dried thyme and rosemary.
3. Roast the vegetables for 20 minutes or longer, until tender.
4. For the dressing: mix the juice of 1 lemon with ½ the amount of olive oil, 1 to 2 spoonfuls of mustard (to taste) and if you wish a few drops of stevia or a spoonful of honey/maple syrup. I don’t add salt to the dressing because the mustard en feta make this dish salty enough.
5. Mix the lamb’s lettuce with the salad dressing and serve it with the roasted vegetable dishes. Top with pomegranate seeds, crumbled feta and freshly cracked black pepper.

JULIE’S TIPS & TRICKS:

• Don’t have an oven at home? You can also pan-fry the fennel and pumpkin until golden-brown and tender.
• As a crunchy topping, you can add lightly roasted pine nuts, pumpkin seeds or sunflower seeds.
• No time or motivation to de-seed a fresh pomegranate? Buy pre-packaged pomegranate seeds in your local supermarket.
• I also like to add a few drops of orange blossom water to the dressing, available in large supermarkets, organic stores or online.
• Try different variations of this salad by replacing the pumpkin with beetroot, parsnip, parsley root… or less sweet root vegetables such as celeriac or Jerusalem artichokes.

Now I would love to hear from you! Do you like to oven-roast your vegetables too? What’s your favorite dish at the moment? Is there a specific recipe or meal you would like to see here on the blog? Let me know by leaving a comment down below.

It’s the perfect meal to keep you full and satisfied for hours + beat sugar cravings. The healthy fats from the avocado and MCT oil help your body to burn fat for fuel and they also support hormonal health. In turn, the fiber from the vegetables and avocado helps to nourish your gut and promote healthy bowl movement (great if you’re sensitive to constipation, especially when traveling or during stressful times).

The breakfast bowl is prepared in just 10 minutes, and you easily make a double serving to meal prep for two days.

I love having this as my first meal of the day, usually somewhere between 10 and 12 am. I’m not a big breakfast person on workdays so I often have some fruit and nuts first, and then I’ll have this avocado bowl as an early lunch.

Are you a true breakfast person, or do you practice intermittent fasting and usually don't eat your first meal until noon?

What is your favorite breakfast? Do you prefer sweet or savory breakfasts?

What kind of breakfast recipes would you love to see more of here on the blog: porridge, chia pudding, smoothies, fruit breakfasts... or rather something more filling like breakfast cake or pancakes, (homemade) bread with spreads, omelet...?

Let me know by sharing a comment down below, I’d love to hear from you!

Enjoy this avocado breakfast bowl and Happy New Year!

May 2025 bring us lots of luck, laughter, inner strength and peace within to stay centered and close to our heart – no matter what happens in the outside world. Wishing you plenty of energy and the best health too!

Love,

Egg and Avocado Breakfast Bowl

DIRECTIONS:

1. Softly boil the eggs for 5 to 6 minutes. You can also poach them.
2. Halve the avocado, slice the cucumber and/or halve the cherry tomatoes. Arrange them in a bowl along with the sprouts and season with a little fresh lemon juice, salt and pepper. You can also add a spoonful of ALL GOOD MCT oil to give you a quick energy boost, satisfy your hunger longer and reduce sugar cravings.
3. Fry the mushrooms in a spoonful of olive oil or gras-fed butter. Add them to the avocado breakfast bowl and top with the soft-boiled or poached eggs. Add a sprinkle of chopped spring onion if you like the flavor.

JULIE’S TIPS & TRICKS:

• For the mushrooms, you can choose oyster mushrooms, shiitake, Parisian button mushroom… or any other mix of wild forest mushrooms.
• Are you serving this avocado bowl as a post-workout meal or for lunch? Add some extra protein like roasted chicken or turkey, crumbled feta or smoked (wild) salmon, trout or halibut.
• This avocado bowl is also delicious with a can of sardines or mackerel for an omega-3 power boost – great when you're short in time but still want a healthy and filling meal.
• Want to serve this avocado breakfast bowl vegan? Replace the eggs with smoked tofu sautéed in some olive oil (200g packet for 2 people, available in most supermarkets). Also delicious with tempeh, available at your organic store, or with hummus.

Now I would love to hear from you!

Are you a true breakfast person, or do you practice intermittent fasting and usually don't eat your first meal until noon?

What is your favorite breakfast? Do you prefer sweet or savory breakfasts?

What kind of breakfast recipes would you love to see here: porridge, chia pudding, smoothies, fruit breakfasts... or rather something more filling like breakfast cake or pancakes, (homemade) bread with spreads, omelet...?

Let me know by sharing a comment down below.

Delicious after a good walk with a hot cup of tea or coffee, or as a dessert to end your dinner party with a scoop of vanilla ice cream and berries. You can also easily take the brownies as a snack to work or school, best without toppings then.

The brownies are sugar free, gluten free and even grain free because they contain almond flour (finely ground almonds) as an alternative to wheat flour. If you replace the butter with coconut oil, they are also dairy free.

I’d love to hear what you think of the brownies if you decide to make them! Would you like me to share more recipes for cakes and cookies? Let me know by leaving a comment down below.

You can find more sugar free desserts and snacks in my book 'Low Carb on a Budget' and other cookbooks.

Enjoy and have a very happy holiday season & new year!

Love,

‘Nut-tella’ Chocolate Brownies with Hazelnut, from my book Low Carb on a Budget

DIRECTIONS:

1. Preheat the oven (or air fryer) to 175°C.
2. Mix the dry ingredients in a bowl: the almond flour, keto sweetener, cacao powder, baking powder and sea salt.
3. Beat the eggs in a second bowl, melt the butter over low heat and pour the melted butter into the eggs.
4. Mix the dry with the liquid ingredients into a thick dough.
5. Cover a baking pan with baking paper. Pour the dough into the baking dish and place in the preheated oven for 20 minutes (or 15 minutes in the air fryer). Remove from the oven and allow to cool before slicing.
6. Serve the brownies ‘plain’ or with toppings. I like to top them with hazelnut butter, mixed with 1 to 2 tablespoons of water to make it ‘runny’, along with blueberries, some lightly toasted hazelnuts and grated dark chocolate.

JULIE’S TIPS & TRICKS:

• For a dairy free version, replace the butter in the dough with melted extra virgin coconut oil.
• You could also add a teaspoon of vanilla extract or 1 to 2 teaspoons of ground coffee to the dough for an even more intense flavor.

I’d love to hear what you think of the brownies if you decide to make them! Would you like me to share more recipes for cakes and cookies? Let me know by leaving a comment down below.

Nutritional value (per brownie, without toppings)

Carbohydrates 1.9 g (without polyols from keto sweetener), Protein 5 g, Fats 15.4 g, Calories 170 kcal

Nutritional value (per person)

Carbohydrates 3 g (without polyols from keto sweetener), Protein 7.8 g, Fats 24.6 g, Calories 273.9 kcal

Raw, celeriac has a mild neutral flavor, delicious in a fresh coleslaw with apple. Roasted, the vegetable is transformed into a real flavor bomb - a mix of sweet, a little sour, and earthy with a slight nutty flavor. An underrated root vegetable with lots of potential, if you ask me.

In this recipe for “toast mushroom,” I wanted to showcase the abundance of autumn produce and create a vegetable dish full of earthy and grounding flavors, with wild forest mushrooms, garlic and toasted pumpkin seeds.

The flavor of the roasted celeriac goes very well with the sautéed mushrooms and is even more enhanced with some parsley and sweet and sour pomegranate seeds.

Do you have leftover roasted celeriac? You can add it to salads or blend it into a purée to replace mashed potatoes. Delicious with fish, (wild) poultry, soft boiled eggs or smoked tofu.

How do you prefer celeriac: raw, baked or roasted, in a casserole, or mixed into mashed potatoes? I'd love to hear about your favorite cooking methods and recipes so be sure to leave a message in the comments below.

For more quick and easy low carb recipes, and creative vegetable dishes, have a look at my book Low Carb on a Budget and other cookbooks.

Enjoy!

Love,

Wild Mushrooms on Toast of Roasted Celeriac

DIRECTIONS:

1. Preheat the oven (or airfryer) to 175 °C.
2. Peel the celeriac and cut it into discs of about 1 centimeter. Arrange the slices on a baking sheet and drizzle with some olive oil and sea salt. Bake for 20 to 30 minutes, until tender.
3. Meanwhile, slice the mushrooms and sauté until golden brown in a large pan with olive oil. I also like to add a clove of grated garlic. Just before serving, season with salt and pepper.
4. Serve the celeriac slices with the sautéed mushrooms, lightly toasted pumpkin and/or sunflower seeds and fresh parsley. Top with pomegranate seeds and fresh lemon juice.

JULIE’S TIPS & TRICKS:

• Use a large wide pan for the mushrooms and cook them for a few minutes before stirring, without salt. This will give them a chance to become golden brown and crispy.
• Not a fan of celeriac? You can replace it with slices of roasted zucchini, eggplant, butternut squash or sweet potato.
• If you want to add some sauce on top, pesto or sriracha mayo make a great flavor addition.

How do you prefer celeriac: raw, baked or roasted, in a casserole, or mixed into mashed potatoes? I'd love to hear about your favorite cooking methods and recipes so be sure to leave a message in the comments below.

Nutritional value (per person)

Carbohydrates 21.9 g, Protein 9.8 g, Fats 18.3 g, Calories 294 kcal

With rich hazelnut butter, energy boosting MCT oil and dark chocolate drizzled on top, these chocolate fat bombs are super satisfying and will help you to burn fat for fuel and beat sugar cravings.

I always make a double batch and store them in the freezer, that way you can keep them at least 3 months – if they last that long. ;-)

The chocolate hazelnut fudge bites are vegan, gluten free, dairy free, refined sugar free and keto friendly.

Not a fan of hazelnuts? Replace the hazelnut butter with almond butter, peanut butter (for a ‘snickers’ or ‘reese’s peanut butter cups’ version) or even tahini if you’re a sesame lover like me. I could drizzle tahini on anything and everything, and the soft bitter taste combines great with chocolate too if you ask me.

Do you have a favorite dessert or baked good you’d like me to create a healthier version of? Let me know in the comments if you’d love me to share more refined sugar free desserts and sweet snacks.

Enjoy!

Love,

‘Ferrero Rocher’ Chocolate Fudge with Hazelnut Butter

DIRECTIONS:

1. Add the runny hazelnut butter, keto sweetener, melted coconut oil, ALL GOOD MCT oil and sea salt to a mixing bowl. Mix until well combined.
2. Is your nut butter too dry to mix by hand? Use a small food processor.
3. Pour the fudge into the (silicone) baking cups and put them in the freezer while you prepare the toppings.
4. For the garnish: melt the dark chocolate ‘au bain-marie’ in a double boiler (or in a bowl on top of a pot with hot water).
5. Drizzle the chocolate on top of the slightly chilled fudge bites and sprinkle them with toasted hazelnuts.
6. Place them back in the freezer for at least 2 hours, or overnight, until the fudge is firm enough to your liking. Store the fudge bites in the freezer; once you put them out, they melt quite quickly.

JULIE’S TIPS & TRICKS:

• You can replace the keto sweetener with vanilla protein powder sweetened with stevia, or another sweetener of your choice (for a non-keto version) such as coconut blossom sugar.
• Also, feel free to substitute the hazelnut spread with peanut butter, almond spread, tahini or any other nut spread of your choice.

Do you have a favorite dessert or baked good you’d like me to create a healthier version of? Let me know in the comments if you’d love me to share more refined sugar free desserts and sweet snacks.

Nutritional value (per person)

Carbohydrates 2.8 g (without polyols from keto sweetener), Protein 3.7 g, Fats 21.4 g, Calories 226 kcal

You can serve it as an appetizer with tortilla chips, as a spread with crackers at lunch, as an after-school snack with raw vegetables, or as a barbecue side dish.

I also like to enjoy the hummus with a big plate of grilled vegetables as a light meal. It makes a great post-workout meal served with quinoa or rice noodles and eggs too.

Edamame beans are native to Japan and they’re a great source of plant-based protein. They have a savory taste, less sweet than regular peas, and are also rich in folate and fiber.

You can find them in the frozen section of the supermarket, and in some stores in the fresh section as well. I always have a bag in my freezer. You could also try the recipe with half edamame, half regular sweet peas for a flavor variation.

I like to make the dip nice and fresh with lemon or lime juice and mint, but feel free to experiment with basil, cilantro, dill... For a more “traditional” hummus flavor, you can add a spoonful of tahini (sesame paste) and some cumin. Also delicious with smoked paprika.

Have you tried edamame before? Would you like more inspiration for appetizers or lunch spreads? Let me know by leaving a comment below.

Enjoy!

Edamame Hummus with Roasted Cherry Tomatoes

DIRECTIONS:

1. Preheat the oven to 175°C.
2. Roast the tomatoes until soft, 15 minutes or longer. Season them with a pinch of salt, some olive oil and dried or fresh oregano, if desired.
3. Rinse the edamame beans under hot water to thaw them.
4. Mix the edamame with a ripe avocado, the juice of a small lemon and two spoonfuls of olive oil (or MCT oil for a quick energy boost). Season with salt, pepper and, if desired, a clove of garlic and some fresh mint.
5. Serve the dip with the roasted tomatoes, some extra edamame or peas, and some chopped cauliflower (vegan) or crumbled feta (vegetarian).

JULIE’S TIPS & TRICKS:

• Edamame beans can be found in the frozen section of your supermarket. You can also use regular sweet peas.
• Instead of roasted tomatoes, try this dip topped with roasted peppers, broccoli or butternut squash.

Have you tried edamame before? Would you like more inspiration for appetizers or lunch spreads? Let me know by leaving a comment below.

I’m a big fan of traditional Greek cuisine, especially Cretan dishes from the beautiful island of Crete, full of colorful vegetables and good olive oil. These chicken skewers with sweet onion, zucchini and bell pepper are inspired by our travels to the Greek islands. They are prepared in just 10 minutes and loved by young and old alike. You can prepare them in a large frying pan or grill them on the barbecue. Even if you’ve never visited the Greek islands before, imagine feeling the warm sunshine and cooling sea breeze from the crystal blue Aegean Sea on your face while enjoying this dish.

The skewers pair well with a refreshing tzatziki dip made with (vegan) yoghurt, quality olive oil, cucumber and fresh mint or dill. They’re also delicious with fresh tartar sauce. Store leftovers in the fridge to devour the next day.

Would you like me to share more inspiration for easy barbecue recipes and quick low carb summer dishes? Let me know by leaving a comment down below.

Enjoy!

Love,

PS: this recipe for grilled fish with red pesto and tomato is excellent on the barbecue as well!

Grilled Chicken Skewers with Tzatziki, from my book Low Carb on a Budget

DIRECTIONS:

1. Peel the onions. Cut them in smaller parts.
2. Remove the seeds from the bell peppers and cut them into smaller pieces together with the zucchini.
3. Slice the chicken in pieces of about 3 x 3 centimeters. Season everything with (smoked) paprika, black pepper and sea salt.
4. Thread the chicken onto (metal) skewers, folding if the pieces are long and thin, alternating with the onion, bell pepper and zucchini.
5. Heat a large frying pan with olive oil. Grill the skewers until golden brown for a good 5 minutes on each side until the chicken and vegetables are tender. You can also grill them on the barbecue.
6. For the tzatziki dipping sauce: cut the cucumber in small cubes or ribbons. Finely chop the dill or mint. Mix the herbs and cucumber with the (vegan) yoghurt and olive oil. Add a splash of lemon juice and a clove of grated garlic if you wish. Season with black pepper and sea salt.
7. Serve the chicken skewers with tzatziki.

JULIE’S TIPS & TRICKS:

• You could also flash grill the skewers until golden brown in a large frying pan and then transfer them to a pre-heated oven at 350°F to cook for another 15 minutes until tender.
• For a vegan version: replace the chicken with smoked tofu and use plant-based unsweetened yoghurt for the tzatziki. I love using full-fat coconut yoghurt.
• Would you like me to share more inspiration for easy barbecue recipes and quick low carb summer dishes? Let me know by leaving a comment down below.

Nutritional value (per person, with chicken breast)

Carbohydrates 7.6 g, Protein 66.5 g, Fats 24.5 g, Calories 539.5 kcal

If you get really bloated from eating bread or are gluten intolerant, it can be hard to find tasty alternatives to the classic breakfast sandwich. This sweet potato ‘toast’ is one of my favorites. Don't get me wrong, I love freshly baked sourdough bread with a thick crispy crust, preferably topped with a thick layer of good butter, especially when my mom or sister bake a sourdough loaf ;-). Unfortunately, I always get super bloated after having bread, so it’s something I only have a few times a year in small quantities. That's why I'm always looking for fun alternatives.

These slices of roasted sweet potato are super quick to prepare and they are great for meal prepping too. You can roast several sweet potatoes at once and store them in the fridge for 3 days.

Here I top them with my favorite coconut-based vegan yogurt, but you can use any pure natural yogurt of your choice. Full-fat yogurt will keep you satisfied for longer.

Top with blueberries or other red fruit like raspberry, kiwi berry or strawberry slices, and a generous serving of this gluten free keto granola for a crunchy bite. You can discover how to make this keto granola here. A little fresh mint adds extra flavor and color.

I’d love to hear what you think of this quick breakfast recipe, so be sure to let me know in the comments if it tasted good and if you'd like me to share more easy breakfast recipes.

Also, take a look at our Instagram account @julieslifestyleofficial where you will find a reel video accompanying this recipe and watch the step-by-step instructions to make this sweet potato toast.

Enjoy!

Love,

Sweet Potato Toast with Yoghurt & Keto Granola

DIRECTIONS:

1. Preheat the oven to 175°C.
2. Cut the sweet potatoes into round slices of about 1 centimeter.
3. Place the slices on a baking sheet and brush with some melted coconut oil or olive oil.
4. Bake for about 15 minutes until tender. You can also bake them in a frying pan or airfryer.
5. Top the roasted sweet potato toast with your favorite yogurt – my favorite is vegan coconut yogurt. Top with a generous serving of granola, blueberries and some fresh mint or edible flowers. Enjoy!

JULIE’S TIPS & TRICKS:

• Organic sweet potatoes don’t need to be peeled, as the outer rim contains a lot of flavor and minerals. Just rinse and dry.
• I used vegan coconut yogurt, but feel free to use any of your favorite natural yogurts.
• For a savory version, top this sweet potato 'toast' with guacamole or pesto, delicious!

Are you looking for more easy breakfast recipes? Let me know by leaving a comment down below.

An Italian comfort food classic that usually pleases both young and old. ;-)

You can prepare it low carb with chicken mince or try the vegan version with lentils as a base. I find them much easier to digest than beans and chickpeas, and they’re a real powerhouse packed with fiber and B vitamins for lots of energy.

They also help reduce sugar cravings and they keep you satisfied for longer.

I’d love to hear what you think of this ‘spaghetti bolognese’ and if you are looking for more low carb pasta recipes, so let me know in the comments. :-)

Enjoy!

Love,

Low Carb Pasta: Spaghetti Bolognese (chicken or lentils), from my book Low Carb on a Budget

DIRECTIONS:

1. Shred the onion and chop the garlic. Sauté them until glazed in a large shallow saucepan or cooking pot with olive oil.
2. Meanwhile, chop the carrots, mushrooms, and celery. Add them to the pan and sauté for a moment. Season with salt, pepper, and Italian herbs such as oregano and rosemary.
3. Add the diced tomatoes to the pan along with the dried lentils. Add a large cup of water (250 ml), cover the pan and simmer gently until the vegetables and lentils are tender. Cooking times vary depending on the type of lentils, so always check the package.
4. Are you making this recipe with chicken mince instead of lentils? Let the sauce (without the lentils) simmer until the vegetables are done and fry the minced chicken in a separate pan (see tips).
5. Turn the zucchini into noodles using a spiralizer.
6. Serve the noodles with the lentil bolognese and fresh basil. You could also add some roasted pine nuts.

JULIE’S TIPS & TRICKS:

• I prefer using green lentils in this sauce because they stay firmer than red lentils. For a quicker version, you can also replace the dried lentils with 300 grams of pre-cooked lentils (from a glass jar or can).
• For a lower carb version, you can replace the lentils with 150 grams of minced meat of your choice per person; I like to use pure chicken mince. For a vegan low carb version, you can chop up smoked tofu.
• Now I would love to hear from you! Do you prefer this Italian classic with minced meat or do you love to experiment with legumes too? Would you like more low carb pasta recipes? Let me know by leaving a comment down below.

Nutritional value (per person, vegan with lentils)

Carbohydrates 40.7 g, Protein 16.2 g, Fats 16.1 g, Calories 411.2 kcal

Nutritional value (per person, with 150 g pure chicken mince – no added sugars)

Carbohydrates 19.8 g, Protein 7.2 g, Fats 39.3 g, Calories 418 kcal

Traditional breakfast smoothies usually contain several pieces of fruit and apple juice to make them extra sweet. Although they contain a good number of vitamins, they’re also very concentrated in fruit sugars that cause your blood sugar levels to first peak and then crash soon after drinking the smoothie. This can leave you feeling hungry or craving sweets just 1 or 2 hours after having had breakfast.

Thé trick to feel satisfied for longer and to keep your energy levels up throughout the morning is to lower the amount of concentrated fruit sugars and increase the amount of healthy fats and fiber in your smoothies.

This vegan blueberry smoothie bowl has plant-based yoghurt or avocado with a spoonful of MCT oil. Those healthy fats help to slowly release the fruit sugars from the blueberries and better absorb the vitamins from the fruit.

Our ALL GOOD MCT oil is pure C8 MCT oil from coconut. It delivers a quick energy boost and helps to burn fat for fuel by assisting your body in creating ketones as alternative fuel to glucose.

I use a daily spoonful of MCT oil because it works wonders on my digestion, energy, and cravings! It helps to feel more satisfied, beat sugar cravings, improve focus, and increase your energy levels. The oil is neutral in taste so you can use it in both sweet and savory dishes.

Feel free to experiment with other types of berries in this smoothie recipe: raspberries, strawberries, a frozen berry mix from your local supermarket… You can use fresh berries as well, but the frozen ones will give you that ‘soft serve ice cream’ texture.

Would you love me to share more summer breakfast recipes to boost your energy? Are you also looking for practical tips on how to activate your natural fat-burning metabolism?

Let me know by leaving a comment down below.

Love,
Julie

Vegan Blueberry Smoothie Bowl (Dairy Free, Gluten Free)

DIRECTIONS:

1. Blend all ingredients, except for the toppings, into a creamy smoothie.
2. Add toppings of your choice; I used blueberries and ALL GOOD keto granola.

JULIE’S TIPS & TRICKS:

• Tastes amazing with a spoonful of peanut butter or almond butter too.
• The MCT oil helps to slowly release the fruit sugars from the blueberries, which in turn helps to feel satisfied and energized for longer.

Would you love me to share more quick breakfast recipes, or do you prefer low carb main meals? Are you looking for practical tips on how to activate your natural fat-burning metabolism? Let me know by leaving a comment down below.

Nutritional value (per person, with ½ cup vegan natural yoghurt and 1 tablespoon MCT oil, without toppings)

Carbohydrates 23 g
Protein 7.8 g
Fats 26.2 g
Calories 382 kcal

Nutritional value (per person, as above, including 4 tablespoons ALL GOOD cinnamon keto granola)

Carbohydrates 25.5 g
Protein 13.5 g
Fats 42 g
Calories 559.7 kcal

I first discovered this refreshing coffee drink a few years ago on a trip to the Greek islands. I’m not a coffee drinker but I just couldn’t resist the local ‘frappé’, so creamy and delightful, especially after a good swim on a hot day at the beach. :)

You can have your iced coffee ‘black’ or turn it into a latte with some (plant-based) milk and a spoonful of (keto) sweetener if desired.

I also get a lot of questions about the influence of coffee on hormone balance. Pure caffeine can cause our stress hormones to go out of balance, especially with women. That instant ‘high’ but also the ‘low’ after drinking coffee, it can be ‘neutralized’ by adding two things to your coffee: collagen (easy-to-absorb protein) and MCT oil from coconut (healthy fats).

Those two will help to keep your hormones in balance ánd they also help to make the benefits of coffee (increased focus & energy) last longer. That way, you need less coffee to get the same effect.

I like to use Physalis collagen coffee to make iced coffee and frappé. It contains instant coffee mixed with easy-to-absorb marine collagen and MCT powder made from coconut. This way, you get three-in-one. Easy and quick!

Marine collagen helps to strengthen your bones, teeth, and skin. It is said to help reduce wrinkle depth and size and improve skin elasticity. It also helps to absorb calcium and it keeps you satisfied for longer, reducing sugar cravings and the need to snack.

Do you like to exercise or are you sensitive to rheumatoid arthritis? Marine collagen also helps to support healthy joints thanks to its anti-inflammatory effect.

Enjoy your hormone friendly coffee, black ‘on the rocks’ or as a creamy latte. ;-)

You can also try a coffee free alternative by using a bag of pure collagen boost with a spoonful of matcha.

Cheers!

Iced Collagen Coffee + Collagen Latte

DIRECTIONS:

Iced Collagen Coffee

1. Mix a bag of Physalis collagen coffee with two large tablespoons of water into creamy coffee foam.
2. Add the rest of the water (for 150 ml) and mix again until well combined.
3. Serve with ice cubes.

Iced Collagen Latte

1. Mix a bag of Physalis collagen coffee with two large tablespoons of water into creamy coffee foam.
2. Pour the rest of the water (for 50 ml) in with the coffee foam, add a teaspoon of (keto) sweetener if desired, and mix again until well combined.
3. Serve with ice cubes and pour (plant-based) milk on top.

JULIE’S TIPS & TRICKS:

• Not a fan of coffee? You can also make this recipe with a bag of natural collagen boost and a spoonful of matcha for an iced matcha tea, or matcha latte with (plant-based) milk.

Do you use collagen in your daily routine? What benefits do you experience?
Would you like more recipes with collagen? 
Let me know by leaving a message in the comments.

Nutritional value (per person, iced collagen coffee)

Carbohydrates 1 g, Protein 5.8 g, Fats 1.9 g, Calories 44.8 kcal

Nutritional value (per person, iced collagen latte, with unsweetened almond milk)

Carbohydrates 1.2 g, Protein 6.6 g, Fats 4.8 g, Calories 74.7 kcal

I you had to choose just one dessert that you could have for the rest of your life, what would it be? Mine would probably be ice cream – although I’m a sucker for puff pastry desserts with thick vanilla custard too. Since my body has a hard time digesting dairy, especially the combination of cream and sugar, I love making vegan ice cream alternatives at home.

If you love peanut butter and berry jam together, you truly need to try this no-churn ice cream! You can make it with frozen raspberries, strawberries, blueberries… It tastes amazing with almond butter or cashew butter too.

I like to use vegan coconut yoghurt which is super thick and naturally sweet, so if you decide to use a traditional Greek style yoghurt or full-fat yoghurt you’ll probably need a little extra sweetness to balance out the tangy flavor.

I always add a few spoonfuls of ALL GOOD MCT oil to keep my blood sugar level stable and beat sugar cravings. The healthy fats will assist your body in burning fat for fuel and they will keep you satisfied for longer.

Would you like me to share more easy low carb dessert recipes? Which dessert would you choose if you could only have one for the rest of your life? Let me know by leaving a message in the comments. :)

Enjoy!

Love,

5-Minute Sugar Free Raspberry Ice Cream with Peanut Butter Granola. No Ice Cream Machine needed! (Vegan, Low Carb, Keto Friendly)

DIRECTIONS:

1. Blend the frozen raspberries and (vegan) yoghurt until smooth and creamy with a powerful high-speed blender. Add stevia or keto sweetener to taste.
2. You could also add MCT oil and/or peanut butter for extra richness. The healthy fats from the MCT oil will keep you satisfied for longer and help to beat sugar cravings.
3. Top with berries and ALL GOOD peanut keto granola or other nuts/seeds of your choice.

JULIE’S TIPS & TRICKS:

• If you don’t have a powerful high-speed blender at home, leave the frozen berries to thaw for a few minutes until they’re soft enough to blend.
• Are you allergic to peanuts? Use almond butter instead.
• Serve the ice cream right away or pour it into popsicles for later.

Would you like me to share more easy low carb dessert recipes? Which dessert would you choose if you could only have one for the rest of your life? Let me know by leaving a message in the comments. :)

Nutritional value (per person, with vegan coconut yogurt, no peanut butter)

Carbohydrates 16.6 g, Protein 2.9 g, Fats 22.1 g, Calories 294 kcal

Nutritional value (per person, with vegan coconut yogurt & peanut butter)

Carbohydrates 18 g, Protein 5.5 g, Fats 27.4 g, Calories 356 kcal

Today I’m bringing you some inspiration for Mother’s Day! Mix your mom’s or partner’s favorite (plant-based) yoghurt with a bag of Physalis collagen pro and serve it with fresh fruit and mixed nuts/seeds, or a few spoonfuls of keto granola.

The Physalis collagen pro sticks contain a mixture of easy-to-absorb marine collagen, vitamin C and hyaluronic acid.

Never heard of hyaluronic acid? It’s widely used in the wellness and beauty industry thanks to its powerful effect on skin health, reducing the depth and size of wrinkles and improving skin smoothness and elasticity. You’ll find it in beauty creams, and it is also injected as a non-toxic alternative to botox. Doctors use it to treat arthritis as well because of its anti-inflammatory effect.

I was curious to test the collagen pro sticks with hyaluronic acid! The flavor is neutral, and the powder has a white color, so you don’t notice it in the yoghurt – a big plus.

The marine collagen also helps you to feel satisfied longer and stabilize your blood sugar level, which in turn helps to reduce sugar cravings and keep your energy stable throughout the day – another big plus.

If you like to exercise, the marine collagen comes in useful too since it’s high in glycine which helps to increase muscle mass, keep your joints healthy, and recover quicker.

Do you often find yourself skipping breakfast because you simply don’t have the time? This Yoghurt Bowl with Collagen is ready in less than 5 minutes, and you can easily take it with you on the go to work or school.

Enjoy!

PS: are you looking for more easy low carb breakfast recipes? Let me know by leaving a message in the comments.

Easy Low Carb Breakfast: Yoghurt Bowl with Collagen and Berries

DIRECTIONS:

1. Stir the collagen pro stick into the yoghurt.
2. Serve with strawberries or other fruit of your choice, and keto granola or mixed nuts/seeds.

JULIE’S TIPS & TRICKS:

• You could also use unsweetened kefir instead of yoghurt. I prefer a dairy free alternative made from coconut as a vegan yogurt.
• Big appetite? Add a spoonful of ALL GOOD MCT oil to your yoghurt bowl. It will keep you satisfied for longer, reduce cravings and support your fat-burning metabolism.

Are you looking for more easy low carb breakfast recipes? Let me know by leaving a message in the comments.

Nutritional value (per person = full serving, with unsweetened vegan coconut yogurt)

Carbohydrates 13.8 g, Protein 9.3 g, Fats 41.8 g, Calories 469.6 kcal

Nutritional value (per person = full serving, with unsweetened Greek yoghurt)

Carbohydrates 15.9 g, Protein 13.6 g, Fats 30.6 g, Calories 392.9 kcal

Baked apple slices with ‘real butter’ always take me back to my early childhood when my mom used to treat us to this simple delight after a long day at school. The healthy fats from the butter and the walnuts help to keep your blood sugar level stable so you feel full for longer and don’t experience a sugar crash.

These baked apples make a great dessert or snack to warm you up from head to toe and you can try different variations with other seasonal fruits too, such as peaches, apricots, plums, pear…

Even better with a big dollop of freshly whipped (coconut) cream or (vegan) yoghurt. You can serve it with a scoop of (sugar free) vanilla ice cream during summertime too.

Click here to watch the reel video of this recipe. LINK YouTube short

I’d love to hear what you think of this recipe for baked apples with nut crumble, so leave a comment down below if you’d love me to share more easy low carb desserts and sweet breakfast recipe inspiration.

Click here to have a look at my newest book ‘Low Carb on a Budget’ and to order a copy.

It has many other sugar free dessert recipes such as strawberry ice cream, lemon cake, low carb snickers chocolate peanut butter candy bars, panna cotta with blueberry, Nut-tella hazelnut brownies…

Enjoy!

Love,
Julie

Baked apples with nut crumble, from my book Low Carb on a Budget (gluten free, refined sugar free)

DIRECTIONS:

1. Pre-heat the oven (or air fryer) to 175°C.
2. Rinse the apples and pat them dry, remove the core and cut each apple in slices.
3. Place the apple slices in an oven dish. Sprinkle with cinnamon, a little bit of sea salt, crushed walnuts, and small cubes of butter.
4. Bake in the pre-heater oven (or air fryer) for 20 minutes or longer. Don’t put it too close to the grill though, to prevent the walnuts from burning.
5. In the meantime, whip up the cream with a little vanilla and keto sweetener such as stevia or erythritol.
6. Serve the baked apples lukewarm with a generous dollop of whipped cream.

JULIE’S TIPS & TRICKS:

• For a vegan version, use extra virgin coconut oil instead of butter and a plant-based alternative for the whipped cream (I love coconut whipping cream).
• For a fun flavor variation you can use other types of seasonal fruits such as pear, plum or peach.

Are you looking for more easy low carb desserts and sweet breakfast recipe inspiration? Let me know by leaving a comment down below.

Nutritional value (per person)

Carbohydrates 11.9 g (polyols from erythritol not included),
Protein 2.2 g
Fats 29 g
Calories 315.4 kcal

A simple meal that is easy to whip up and that is packed with vitamins! You could also replace the carrot mash with cauliflower mash and the broccoli with steamed carrots for a fun flavor and color twist. Or try the mash with other root vegetables such as parsnip, parsley root or celeriac.

In my previous book ‘Low Carb Lekker & Snel’ you can find a recipe for vegan Swedish meat balls if you’d love to serve this meal plant-based.

Click here to watch the reel video of this recipe. 

Would you love more inspiration for easy low carb ‘kids-proof’ meals that both children and parents enjoy? Let me know by leaving a comment down below.

Click here to have a look at my newest book ‘Low Carb on a Budget’ and to order a copy.

It has many other kids-proof recipes such as red cabbage with chicken burgers, cauliflower mash with crusted fish fillets, zucchini pasta Bolognese, mini pizza appetizers, tomato basil soup…

Enjoy!

Love,
Julie

Carrot Mash with Meat Balls, from my book Low Carb on a Budget (Gluten Free, Dairy Free, Low Carb)

DIRECTIONS:

1. For the meat balls: whisk the egg with the almond flour. Add the chicken mince and season with pepper and sea salt (don’t add too much because chicken mince tends to be salted already). Use your hands to thoroughly mix the egg mixture into the mince.
2. Form the mixture into 10 medium balls. Heat a spoonful of olive oil (or butter/cold-pressed coconut oil) in a large frying pan. Cook for 10 minutes or longer until they’re completely cooked through.
3. For the carrot mash: bring a cooking pot with water to a boil. Cut the carrots into smaller chunks and cook until tender for about 5 minutes. You could steam or oven-roast them as well.
4. Blend the cooked carrots into creamy mash with a spoonful of olive oil. Season with pepper, salt and if desired some nutmeg and thyme.
5. For the broccoli: bring a second cooking pot with water to a boil. Cut the broccoli into florets, peel the stalk, and cut it into cubes. Cook until tender for about 5 minutes. You could steam these as well.
6. Serve the carrot mash with the broccoli, the meat balls, and a bit of fresh parsley.

JULIE’S TIPS & TRICKS:

For a variation on the carrot mash, you can use parsnip, parsley root or celeriac. You could also make a keto friendly mash with cooked or steamed cauliflower.

Would you love more inspiration for easy low carb ‘kids-proof’ meals? Let me know by leaving a comment down below.

Nutritional value (per person)

Carbohydrates 27.9 g
Protein 40.6 g
Fats 33.8 g
Calories 604.6 kcal