cereal bars

cereal bar
cereal bar
cereal bar
cereal bar

As I’ve mentioned before, I changed my diet habits and am trying to eat well-balanced and healthy. So far, this has been really paying off. I lost about twenty-five pounds already and have no problem continuing this healthy lifestyle (which was always the hard part when I tried dieting in the past).
One of the big advantages are the blogs that offer recipes and healthy alternatives, but I’m also pretty good at inventing recipes myself so far. I’ve also been taking a couple of cooking lessons, organized by the organic food store I’ve been going to recently (its location, close to my office, is pretty convenient). Last week, I tried my hand at these delicious cereal bars, together with my friend Céline (whom I’ve met on Twitter, no less).
I tell you: these are easy as pie and are so delicious!

Cereal bars
5 cups of oats – 1 cup of sesame – 1 cup of sunflower seeds – 1 cup of coconut flakes – 1 cup of pumpkin seeds – 1 cup of almonds (roughly chopped) – 1 cup of oil (either sesame or sunflower oil will work) – 1 cup of rice syrup (I used 1/2 cup of rice syrup and 1/2 cup of agave syrup, but I think maple syrup would work equally well)

Preheat your oven to 150° Celcius.
Mix all ingredients, except for the syrup. Once all ingredients are mixed, add the syrup.
Put a sheet of baking paper on a baking plate and divide the mixture onto the plate.
Bake the crunch for about 15 minutes. Now this is the tricky part: bake the crunch for another 15 minutes, while keeping an eye on it every 5 minutes until it is golden brown and time to get it out of the oven.
At this point, the crunch will still be soft, so it’s best you divide the crunch into bars while it is still hot. Leave to cool completely.

See, I told you, easy as pie! Enjoy!

a very yellow dinner

yellow
yellow
yellow
yellow
yellow
yellow

After counting down the days (really!), it was finally time to head to dinner at Bruges pop-up restaurant Yellow this past Saturday. And yes, you might remember Yellow from a previous post I dedicated to them. I gladly refer you to the latter in case you don’t know yet what the concept of Yellow is.

As my lunch date cancelled, I changed my reservations so as it turned out the husband and I headed out the house on a dinner date. Ever well-prepared as I am, I had studied the menu before, but changed my mind once we got there (on purpose and not so much on purpose). Since the scallop season is finished, no scallops on the menu – insert (really) sad face here – but they got replaced by another seasonal favorite of mine: asparagus.

I made the obvious (or perhaps ‘safe’) choices and opted for the flemish-style asparagus as the main course. For starters I got the sea kale, which is grown on the farm owned by the team behind Yellow. This is, by the way, the same farm that will house the renewed Hertog Jan this August. The husband had the grilled pointed pepper for starters followed by Wagyu beef.

The food was delicious, although I wasn’t blown away. This could have had something to do with the fact that we chose rather traditional dishes (but from what I can tell, the other dishes on the menu also carry a certain level of tradition). Another reason could be the price tag. I know.. I was served food by the team behind Hertog Jan, which still has three Michelin stars, but I didn’t have dinner at Hertog Jan, I had dinner at their bistro concept and experienced quite a rushed service (something I don’t like at all).
From what I’ve been told by friends and colleagues, they do share this opinion. We all agree that it was a wonderful experience, but the price tag might just keep us away from a second lunch or dinner at Yellow or the Hertog Jan bistro concept (due to open later this year), which will probably be very similar.
That said, if you don’t mind the price and want to experience some of the same dishes Hertog Jan has on the menu, I would certainly make my way to Yellow before they end their run in the centre of Bruges on May 31st.

breakfast at…

alpro - my mild & creamy
alpro - my mild & creamy
alpro - my mild & creamy

Breakfast at Kelly’s doesn’t sound quite like it, so I guess today marks the one (and probably only) time I wish my name was Tiffany. Ah well..

A little while ago, the people behind Belgian company Alpro asked me if I was into becoming a kind of ambassador for their brand or better an Alpronista as they prefer to call it.
Now, you must know I have been using an array of their products for as long as I can remember. However, I wasn’t that familiar with their yoghurt products, so I was very happy to receive a package containing three flavors of their plant-based yoghurt (Mild & Creamy) with an abundance of toppings to go with it. The challenge was to discover my favorite combination in yoghurt and topping(s).

Of course, you all know by now that I suffer an extreme case of choice stress, so that hasn’t been really helpful thus far. I do prefer my yoghurt natural, as soon as it has a flavor it becomes a bit too sweet for breakfast. As for the toppings, as of today my favorites would be the chia and flax seeds, the pecans and pistachios and the mango. Oh, and I’d like to add a bit of chocolate now and then, too. Just a teaspoon, so it isn’t really cheating, right? Right?

I have been trying to maintain a healthy lifestyle for the last couple of months and Alpro Mild & Creamy really adds to that. I’m in the midst of a Weight Watchers program and was surprised to find out a bowl of 100g is only 1 pro-point (2 for the flavor variant). For me, that’s a really big plus as it’s not that easy to find a well-balanced breakfast that doesn’t include a truckload of carbs.

If you head over to the Alpro site, you can find out who the other Alpronistas are and learn about their favorite combinations. Next to that, you can also win your favorite topping kit.

I’m really curious about everyone’s combinations, so don’t hesitate to leave a comment and reveal yours!

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