Tag Archives: Single Portion

Beautiful Spring Tacos for Tuesday!

Are you one of those people who cooks according to the day of the week? Like “Meatless Monday”, “Taco Tuesday”, and whatever else fits for the remainder of the week? I’m not usually someone who follows those trends but for the last couple of Tuesday’s I definitely have.

So everyone, today is Taco Tuesday and I’ve made a delicious Shrimp Taco.

Chipotle Shrimp Tacos

I love the colors in this taco. They make me think of a light spring night.

I got the recipe from here, but I tweaked it a helluva lot. In the original recipe you use enough chili powder to give this dish a good ole kick. I however do not have chili powder and am not bothered to buy it as I use paprika powder more than chili powder and I won’t be living here all too long.

Anyway, below is my recipe:


  • Paprika Lime Creama
  • 1/3 cup Greek yoghurt
  • 1 tablespoon lime juice
  • ½ teaspoon paprika powder
  • Kosher salt to taste
  • Paprika Shrimp
  • 125g shrimp, deveined 
  • 1 teaspoon paprika powder
  • ½ teaspoon coconut oil
  • 2 whole wheat tortillas
  • finely shredded iceberg lettuce (I got pre-shredded lettuce)
  • avocado, sliced
  • lime


  1. Mix together Greek yoghurt, lime juice, paprika powder, and salt until smooth. Refrigerate until ready to use.

  2. Season shrimp with paprika powder for ten minutes. 

  3. Heat frying pan and add coconut oil and allow to become a liquid. Add paprika shrimp to the pan and cook until opaque. If coconut oil is too liquidy, drain liquid and dry fry the shrimp for an additional minute. 

  4. Remove from heat and place tortillas in microwave for 30 seconds. 

  5. Once ready place tortilla on a plate and arrange lettuce strips on tortilla add sliced avocado. Sprinkle shrimp onto avocado, then top with the Paprika yoghurt. Lastly sprinkle paprika powder over top for final presentation.

  6. Wrap up and enjoy!

Paprika Shrimp Taco

Due to the paprika powder rather than chili powder, my meal was not spicy, but I can tell you that it sure was tasty! And super light, honestly a perfect meal for a hot spring day. (Because that’s what it has been like for me, especially since hot air rises and I live on the top story of my apartment building)

Looking Into the Taco

Y’all should really be making this for a perfect spring meal. If you have the appropriate spices of choice then definitely go for the original recipe. But if you’re a lazy bum like I am, then my lazy way works too!

I hope you enjoy this like I have for the first of April.

Oh and I hope you’ve had a cheeky April Fool’s Day!



It’s Pizza Time!

Pizza – who doesn’t like it? It is one of the top favourites to be eaten as children and is often the best food for young adults in college. Or really, for everyone! So I tried to make a gluten free pizza crust for tonight.

Tried. And failed. All in the process of learning!

If I could, I would make a normal pizza crust with whatever Xanthan Gum is. But I haven’t been able to find this weird word which I cannot pronounce in any of the health food stores in the Netherlands, so I will have to opt out from making a real crust. Instead I went for a zucchini crust.

Before going in oven
Before going in oven

I can honestly tell you that zucchini spaghetti is much easier than making a crust.

I found the recipe here.



  • 1 egg
  • 1 zucchini, julienned
  • ¾ cup Parmesan
  • Salt


  • Pizza sauce
  • Spinach
  • Mushrooms
  • Cherry tomatoes
  • Olive oil


  1. Preheat oven to 450ᵒF (220ᵒC)

  2. Julienne zucchini and then chop. Then place in a bowl, sprinkle salt on zucchini and let sit for a few minutes.

  3. Remove water from zucchini – (Place paper towel on a plate and zucchini on plate, then press another paper towel and plate over zucchini to remove water. You could also press zucchini in colander and press a bowl into it)

  4. Mix the egg and Parmesan with dried zucchini.

  5. Spread zucchini mixture on a parchment paper or paper towel covered tray. Make dough batter about ½ inch thick and in a circle.

  6. Put in oven and cook until browned (approx. 15-20 minutes). While crust is cooking chop tomatoes, mushrooms, and whatever other toppings you want to add.

  7. Remove browned crust from the oven and spread pizza sauce over it. Add spinach, mushrooms, and cherry tomatoes. Drizzle with olive oil and return to the oven for further cooking (I cooked it for an additional ten minutes)

  8. Remove and enjoy!

Zucchini Crust PizzaPretty simple. Except like I said above: I failed. You may be wondering how this happened.

Well, how it says above in the instructions that you need to strain the zucchini to remove the water – I did it. I just didn’t seem to do it that well. When I baked my crust it was far filled with liquid that I was unsure if the egg even cooked. I feared eating a semi-raw egg so ate a few bites and then ended up tossing the almost beautiful creation of a crust.

Instead I ate a small pot of cottage cheese. Maybe later I’ll enjoy some cereal as well. I’ve recently fallen in love with All-Bran cereal. When I was in Canada, I would eat it often but I never knew they had it here. Now I know and now I love it all over again.

Anyway, here are some photos from my outing yesterday. Mom, Austin, and I went to the lake to walk Austin. He swam like crazy in the water while I just enjoyed having on rubber boots and being able to walk in the water.

The child in me loves to step in mud and water with rubber boots.

Austin and I in the water!

Austin having trouble finding his stick!
Austin having trouble finding his stick!
Loving standing in the water!
Loving standing in the water!

No More Monsters

Do you ever wonder where all the monsters go from under your bed and in your closet? Well I can tell you where all mine go! If they haven’t run away in fear then they end up in my blender! This morning I made a delicious green Monster Smoothie.

Green Monster Smoothie

It was the perfect thing to start the day! Plus now I know all the monsters are gone from this house! Best of both worlds!

I don’t think these ingredients make the actual Monster Smoothie I’ve seen on Pinterest, but this still has a protein packed vegetable, lots of sweet and healthy fruits, and some seeds to add to the power.

These are the ingredients:

  • 1 ½ cup of Kale
  • 1 banana, chopped
  • 7 strawberries, sliced (you could use more! Mine just didn’t look all too attractive)
  • 1/3 cup of cantaloupe
  • ½ cup of almond milk
  • 1 teaspoon chia seeds


  1. Combine all ingredients in a blender and blend away!

  2. Blend until smooth and enjoy!

Healthy Green Smoothie

This was a super delicious smoothie. Even though there is a lot of kale in it, all I really could taste was cantaloupe. I feel like it’s been forever since I’ve had cantaloupe. It really hasn’t because you can buy mixed melon in a container at the grocery store, but it has been a while since I’ve had half a melon that I had to scoop out bits.

It feels like I am preparing for summer! Although it is quite a distance from the current time, but one can hope!

If you’re a fan of smoothies then I suggest you make one that is beautiful and green. You can use spinach or kale as your base green vegetable and any sort of fruit. You can add nuts or seeds of your choice and to make it better for you keep it simple with soy or almond milk. Learn more at at the GreenMonsterMovement.

If you do go green with this beaut, I hope you enjoy it and feel the boost and buzz that no other drink can actually give you. Best of all: your skin improves from this!

So I really hope you make this and enjoy it!

Happy Sunday!

Calming the Excitement with a Fruity Smoothie

Drama. You would prefer not to be in it but you really can’t live without it. Does anyone feel that way? I know I do. I’m like a young teenager who loves hearing about happenings with others while I also love to see drama, but if it comes to me, y’all can really bud out!

It unfortunately cannot be one way or the other. It goes two ways. Especially when you’re a person who loves to talk, whether it be about happenings around you or within your life. Yeah, that is totally me. I guess that is why my parents called me “Talk-a-lot” as a child, because they knew I’d become a talk-a-holic.

Well speaking of drama and lots of chatter, there is something big going down in my neighbourhood. Big enough to bring in hoards of police officers to prevent something horrible from happening. There were at least twenty people standing on the corner of our block (which is in front of our neighbours as we live in a duplex), my mom, friend, and I were glancing out the window and noticed groups of police officers walking the twenty-some people away.

If that is happening then there is obviously something happening, but it is all too interesting as well! I feel like we live in Beverly Hills where all the drama goes down. Hollywood, move on over, the real drama is had right here!

Anyway, as this was happening I decided to make myself a healthy and hearty smoothie. We had already had dinner, but I was just so turned off by it that I had to make myself something else that could both fill me up and act as the sweet thing I’ve been craving for all day long. Smoothie it was!

Now while dinner was a complete bust, this post dinner snack/meal was delicious. Best of all it was my favourite food color of green. I am seriously obsessed with green dishes.

Green Smoothie packed with Fruits I just mixed a bunch of fruit together to make this healthy smoothie. Here is what I used:

  • ¼ cup pineapple, chopped
  • ¼cup strawberries, sliced
  • 1/8 cup mango
  • 1 banana, chopped
  • ½ cup spinach, chopped
  • 2 teaspoons flaxseeds
  • ¼ cup dried oats 
  • ½ cup unsweetened almond milk


  1. Mix all ingredients in blender until smooth (place spinach first and add fruit afterwards)

  2. Pour into glass and enjoy!

Initial Fruit



Here in the blender you can see the mango, strawberries, and banana (while underneath is the piña) – I should have put the spinach in first but I wasn’t sure whether I’d add spinach or not until the very end.

Flaxseed MixHere you can see the flaxseed mix that I used in this smoothie.

It came out perfectly. I loved it. Mom wasn’t too keen, but she doesn’t like smoothies. I really haven’t a clue how she could be turned off by such lovely creations, but she is.

Tropical Smoothie with SpinachI love that color! Especially with the fact that you can see the little red and green bits in it. Its like Christmas for smoothies!

Anyway, here was dinner that I wasn’t all too keen on:

Cauliflower, Chickpea, and Spinach CurryThis curry can be found here. I made everything as I should, following the recipe exactly, until I noticed the flavour lacked some. I then added an additional 2 teaspoons of Garam Masala, a half a teaspoon of chili powder, a teaspoon of cumin powder, and some additional dried coriander leaves. Worst of all, I added more salt than I’d care to admit. Although with this dish I also made brown basmati rice.

Have you ever heard of brown basmati? I know I haven’t! It still smells of popcorn while being made, but it is purely brown! Sounds just up my alley.

I hope you make a smoothie sometime this week, make it colorful and delicious!

Buen provecho!


Green Pancakes for a Healthy Breakfast

When you wake up what do you look outside to see? Enough snow to close down schools? High water levels from too much rain? Or are you one of the lucky ones who live in the Southern Hemisphere who get to enjoy summer?

I woke up with rain. Lots of rain pitter patting on my window. Luckily though it was a day to enjoy as I do not have classes today. So instead of rushing into the shower and then eating breakfast, I took my time. My thoughts went to One Hit Wonders music from the 80’s and pancakes. So I found a playlist with 80’s music and made a 4 ingredient pancake mix.

Green Pancakes

Sounds good doesn’t it? And extremely easy! If you use Instagram, I got the recipe from someone I follow there, her username is HealthNub. She makes amazing meals which are delicious and good for you.


  • 1 banana, chopped
  • ½ cup oatmeal
  • 2 egg whites
  • 1 handful spinach
  • ¼ teaspoon vanilla extract (optional)
  • ¼ teaspoon cinnamon (optional)


  1. Mix oatmeal and chopped banana in a food processor.

  2. Add two egg whites and mix until smooth.

  3. Add spinach and mix until most spinach is puréed.

  4. Pour mixture onto hot pan and make pancakes.

Puréed MixtureThis is the absolute most perfect breakfast ever. A) Because of the gorgeous color of the food, B) It is 100% healthy, C) It is DELICIOUS.

You should definitely try this! Plus if you have kids I am sure they’d be interested in them as I am.

Making Green PancakesSure looks interesting doesn’t it? Well it tastes great! I’ve made this at home over the summer and had mom taste it too, she was kind of iffy about it, but did not mind the taste. If my mom could handle it I am sure you could too! You may even like it if we are lucky!

Eet smakelijk!

Easy School Night Dinner of Ketjap Tofu

It is Tuesday night and I only came home to my parents place around four. Mom had already finished making the meal for both her and Daddy as well as my sister if she came home. It was Ketjap (pronounced as “ketchup”) pork with green beans and rice.

In that little time I had to make my own meat dish. So I made Ketjap tofu.

This is by far the easiest dish ever.

Ketjap Tofu on a bed of Rice

All you need is a meat of your choice such as pork, chicken, or tofu.This is the recipe I followed:

  • 1 box of tofu squares (175g)
  • 1 teaspoon olive oil
  • 2 cloves garlic, minced
  • 4 tablespoons Ketjap Manis
  • ½ cup of rice (125g)


  1. Start by cooking rice as per instructions.

  2. Then in a frying pan heat olive oil and cook garlic.

  3. Add tofu squares to garlic and fry until lightly browned.

  4. Add one tablespoon of Ketjap Manis to tofu mixture at a time until tofu is flavoursome. You can add additional tablespoons of Ketjap if you want to make a thick coating of “sauce” around tofu.

  5. Drain rice and top with Ketjap Tofu and enjoy.

If you do both the rice and the Ketjap tofu at the same time it could take under ten minutes of cooking. Although I doubt most rice dishes take under ten minutes to cook. The rice I chose is cooked in 8 minutes though so the meal was basically complete in ten minutes time.

For those of you who are not from the Netherlands, I just found a fantastic website which is dedicated to everything Dutch but is located in the States. This website offers you everything from Delfse Tiles (Delft Tiles), Drop (Salty Licorice), Wilhelmina Pepermunt (the Queens Mints), and Klompen (Dutch wooden Shoes – Clogs)! It has literally everything. Even all Conimex food products which are used in Dutch cuisine. If you live in the States you should definitely check out http://thedutchshop.com/ I am sure you will love it.

If you end up making this meal I hope you like it.

As they say in the Netherlands,

Eet Smakelijk!

Peanut Butter and Banana “Quesadilla”

I feel fat. Full but fat.

I made an interesting breakfast today. Something that I may never make again for myself, but maybe one day when I have children this could be a “treat” for my children just as pancakes and waffles were for my sister and I when we were children.

I haven’t a clue where I got this recipe originally but when I looked for an attractive photo I found the recipe on here.

Peanut Butter Banana Quesadilla

The recipe is super straight forward as there are only 4 ingredients.


  • 1 whole wheat tortilla
  • 2 Tablespoons Peanut Butter
  • ½ Banana, thinly sliced
  • 1 teaspoon chocolate chips


  1. Lay out whole wheat tortilla and evenly spread peanut butter on tortilla.

  2. Place sliced bananas on 1 half of the peanut butter covered tortilla.

  3. Sprinkle chocolate chips over bananas and fold tortilla in half.

  4. Grab a frying pan and sprinkle the pan with sunflower oil (or butter) and turn heat to medium.

  5. Fry each side of tortilla until brown and then remove to cool.

  6. Slice “quesadilla” into thirds and enjoy.

Very very sweet. Yes, I like to bake and yes baking means sweet things, but I do not like über sweet things.

So the next time I make this will be maybe for my little sister or for my potential kids as a treat when they are… four or so. So that may be about ten years from now! Because I am too young to have a child at the age of twenty-one.

Plus, before children are had I think it is more ideal to be married first. I guess I am old fashioned like that.

Anyway, if you end up making this I hope you enjoy!

Bon apetito!

Loving Everything Green

I have come to realize that I love the color green. It isn’t my favourite color no that spot is saved for aqua, but when it comes to food I love green. Green vegetables, green smoothies, green icing, and even green cakes – I love green. So when I woke up this morning I thought to make a green smoothie.

Honestly what better way is there to start the day than by drinking a healthy and delectable smoothie? Perfection!

With the easiest of ingredients it was almost like magic how quickly I made this thing.

Smoothie Time!

All I used was the following:


  • 1 kiwi
  • 1 banana
  • A handful of kale
  • 2 celery stalks
  • ¾ cup of unsweetened almond milk


  1. Place fruit and vegetables in blender with ½ cup of milk and blend. 

  2. If smoothie is not liquid enough for you add remainder ¼ cup of milk. Keep adding more till at preferred consistency.

  3. Pour in glass and enjoy!

If you are not a fan of the black seeds found in a kiwi then I would suggest you “core” the kiwi. Is that even possible? Also, if you prefer a little sweetness to your smoothies I would suggest you try using vanilla almond or soy milk. That may hit the spot better. But this was definitely delicious.

The best part about this is that I was genuinely full after having had it. Maybe it was the fact that I chewed the smoothie or just that it was a hearty smoothie, I really don’t know but I was completely satisfied!

You all should definitely give this one a go for breakfast one day!

Eet Smakelijk!

Almost Caprese Sandwich for Lunch

Do most people eat lunch usually? At work do you take a break in the day to consume more energy or consume enough starch to cause a food coma? I know so many people who skip the meal we call lunch to go to the gym. Is that truly smart? Not really, but you try convincing those who seem to know best…

For today’s lunch I stopped in the grocery store to buy sliced goat cheese for sandwiches and some cherry tomatoes.

I absolutely love cherry tomatoes. When we lived in Canada I even briefly had a cherry tomato plant. Although once I got my first tomato I gave up on the process of growing more. Actually, I did the same with my watermelon vine when we lived in Venezuela. As soon as the first sign of an actual fruit being made sprouted, I completely gave up making them. I could never work at a nursery.

Caprese-Style Sandwich

My aim for this sandwich was to follow the theme of a caprese salad. Except caprese salad is made with mozzarella which comes from a cow. This cheese is just regular sliced goat cheese. And instead of using fresh basil I just went for dried basil, because why waste large box of fresh basil when you already have dried basil?

These are the ingredients for the one sandwich:

  • 6 cherry tomatoes, halved
  • 1 slice goat cheese
  • ½ teaspoon dried basil
  • ½ teaspoon olive oil
  • 2 slices brown bread
  • Soy butter for one slice of bread


  1. Pop 2 slices of brown bread in toaster. As you wait for bread to toast, chop cherry tomatoes in half.

  2. Once bread is ready, coat butter on one piece of bread.

  3. Place goat cheese on butter coated bread, then add tomatoes on top of cheese.

  4. Sprinkle dried basil over tomatoes and cheese. Then drizzle olive oil over second piece of bread.

  5. Finally put second piece of bread with olive oil side down on tomatoes. Enjoy.

Almost Caprese Sandwich

I must say, this was rather delicious. Made me wonder why anyone would ever want to skip lunch when one could go down a healthy route or at least a tasty one!

If you try this faux Italian sandwich then I hope you like it.

Buon Appetito!

Tuna Pesto Pasta for an Easy Peasy Dinner

I had a feeling that today would be an easy dinner day. I knew I would be working on touching up an assignment for Accountancy so I planned ahead for an easy dinner. With this constant “plan ahead of time” meal scheduling I am sure I could be a good mom one day. At least in the food part of it. I have issues with my temper. Well it only is problematic when dealing with some peoples children who do not seem to have respect for anyone. My future kids will not be like that, I’ll try and raise them right. I mean my mom did quite superbly with two generations of children. My older sister is thirty-five and raising her own three munchkins and seeming to do it pretty well while my little sister who is eighteen and myself at twenty-one seem decent enough as well. If mom could do us three as well as she did, then maybe there is hope for me in making good children too!

Anyway, lets forget about my possible children and go back to food. For tonights meal I thought of making a simple pasta dish with tuna and pesto. That way I can use more of my giant jar of pesto that I bought. It isn’t all that giant, but when you live on your own then even a small jar of pesto can last forever, right? So my jar is doing just that. I wonder when I will get sick of pesto…

Gluten Free Tuna Pesto Pasta

So this meal was super duper easy. Hardest part (if you can call it that) was chopping the onion and garlic. And I love to cut both onions and garlic. Especially garlic. I love the smell of garlic. So below is the recipe that I followed which I got here.

  • 1 “brick” of mihoen, AKA Rice Noodles
  • 3 Tablespoons of pesto, add more if you like
  • 1 Tablespoon olive oil
  • ½ can of tuna, drained
  • ½ medium white onion, chopped finely
  • 1 cloves garlic, minced
  • ½ Tablespoon of fresh parsley, finely chopped
  • Flaked Parmesan cheese



  1. Cook the rice noodles and drain. Sauté the onions and garlic in olive oil.  Add the tuna and break up the chunks. Cook for 3 minutes.
  2. Stir in the pasta and cook for a minute or two. Add water if you find the noodles too dry (you must likely will need to do this as rice noodles clump up when overheated). 
  3. Stir in the pesto. Mix well until the pasta is coated.
  4. Add the parsley and cook for another minute. 
  5. Serve hot sprinkled with flaked Parmesan cheese.

If I am ever to make a noodle dish, I always prefer making rice noodles. I love that they take like a third of the time that it would normally take to cook every other noodle type. Plus the thought that the pasta is gluten free is a complete edible turn-on. Not to mention my body loves me for eating GF.

Honestly, I should get into the habit of eating gluten free more often to ensure my body is in a happy state. How do you guys feel about gluten free meals?

Close-Up image of Meal

So that’s today’s meal. I should get back to my Accountancy fun. I just need to re-write my description of my asset replacement and asset disposal policies and procedures for my hypothetical business. Once that one is done I’ll keep on proof reading until it is 100% complete. Yay accountancy… I hate mathematics.

If you make this fabulous dish then I hope you enjoy your meal!