feel food club

Diet-Specific

Healthier and Incredibly Simple 4-ingredient Bounty Bars

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Bounty. The bar we all love. I mean, who can resist some sweet coconut covered in crunchy chocolate. That bite into it is like a bite of heaven. But unfortunately they are not very nutritious and good for us. But that won’t stop us from eating them, right?! That’s why we are making an incredibly easy and healthier version of them that tastes at least as delicious!

When I made them the first time, they were gone within a day, more or less. And it resulted in a family fight about who would get the last one hahaha. So be aware that they’ll be gone quickly when you make them!

What is special about this dish?

Healthy(er) bounty bars. That is very special. Plus, they are incredibly easy to make, so anyone can make them! You really just need 4 ingredients to make them and you do not even NEED a blender. It of course is easier with one but it also us possible without one! That‘s what makes them really special! 

Are they healthy?

I would definitely say healthier than regular bounty bars. They are nutrient bomb but they definitely are better, nutrient wise, than regular ones. Why? Because regular ones are loaded with refined sugar, preservatives and flavor enhancers, which all are not healthy for our gut, teeth and overall health.

Our version is just made of shredded coconut, coconut milk, maple syrup or honey and chocolate. That is all. The shredded coconut and coconut milk are pure and without any additives, the maple syrup or honey still contain sugar but they also contain nutrients such as fibre and vitamins, especially honey does. When it comes to the chocolate, it really depends on the brand you choose. The darker the chocolate is, the healthier it is. Also make sure to choose one with as few ingredients as possible. You can check the  label at the back of the package and maybe you even find one, which is sweetened with coconut sugar.

How to make them:

This is incredibly simple. You just need to mix the shredded coconut, coconut milk and sweetener. This can be done with a mixer or blender, which definitely is quicker and easier, and if you don’t have one, you can also mix and knead it by hand. Once this is combined we are pressing it onto a tray, a casserole dish or into a baking tin and let it cool in the fridge or freezer for at least 1 hour or, even better, overnight.

The next morning, or a few hours later, we melt the chocolate. Please do not add coconut oil to thin it out, because then the chocolate won’t cover the bars as good. The pressed and chilled mass now is taken out of the fridge and cut into bar-sized pieces. These now are dipped in the chocolate and chilled in the fridge again! That’s it! 

The best snack

This is not only a perfect snack but also a great dessert. The best thing is, you can just take them out if the fridge and that’s it! That also is the reason they are gone so quickly 🙁

We LOVE these, even say they are better than Kokosbusserl, and that really means something!

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Healthier & easy, homemade, Vegan Bounty Bars

At least as good as the original and much healthier. Plus, they are soso easy to make. A bit fluffy and coconuty batter on the inside and crispy chocolate on the outside. Everythnig we want for a snack.

Course Dessert, Snack
Prep Time 15 Minuten
Cooling time 3 Stunden
Total Time 3 Stunden 15 Minuten
Servings 10 bars
Calories 212 kcal

What you will need

  • 150 g shredded coconut
  • 100 g coconut milk (the firm part only)
  • 3-4 tbsp maple syrup
  • 200 g chocolate

How to

  1. From the can of coconut milk, only use the thick part!!! Do not use the watery part. Add this firmer and thicker part to a blender along with the coconut shredds and the maple syrup until it makes a thick and sticky paste or dough.

  2. Into a baking tin or casserole dish or onto a baking tray lay a parchment paper and add the coconut filling on top. Press it down and flat, so it is about 1-1,5cm thick. Cool in the fridge for at least one hour or overnight.

  3. When ready, melt the chocolate and let cool a bit. Cut the bonuty bars into 10 about 3cm wide and 8cm long bars. Dip each bar into the motlen chocolate and lay onto the parchment paper again.

  4. Cool in the fridge for another 2 hours at least. Enjoy!

I hope you enjoy them as much as we do and have a fun time making them!

Happy cooking & enjoy,

Love,

Katie // Une Petite Cuisinière 

Super Easy Saucy Hoisin Chickpea and Quinoa Bowl

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Bowls really have been the greatest invention ever. You can just take one, take your favorite ingredients, throw it all in, mix it and enjoy it. This is pure genius. Endless options and possibilities. And that can also be challenging, because how do you make a good bowl? This bowl definitely is a good one! Tangy and slightly sweet hoisin chickpeas with fluffy quinoa, crunchy veggies and soft avocado. = heaven.

How to make a good bowl?

A bowl always comes together out of several different ingredient groups. We have grains, greens, protein, veggies, fruits (optional), sauce and a topping. When we add something out of every group, we have got a perfectly balanced, healthy and delicious bowl

What’s special about this dish?

It is a bowl like no other – that is what is so great about bowls – everyone is so different. This is kind of an asian inspired bowl with flavours from China because of the hoisin. And since it is veganuary (and a lot of people are doing veganuary) we are making a vegan bowl – and no it is not boring! It is super flavourful, easy to make and packed with nutrients!

Is this dish healthy?

Definitely! You have got a very well balanced dish! As a base we have a mix of quinoa, which is packed with fibre, carbohydrates and protein, and greens, which are loaded with vitamins & nutrients. Then we have the star of the show: the chickpeas. Chickpeas are not only delicious, but also high in fibre and protein and a great source of plant based protein.

The sauce, in which the chickpeas are in, is made out of soy sauce, honey or maple, ginger and garlic and peanut butter, which provides some more protein and healthy fats. And then we also have the fresh veggies, which are very important for us with their nutrients and of course, some avocado (a bowl without avocado just wouldn’t be a bowl). Extra healthy fats and nutrients. As a topping we have spring onions and radishes, which add some more crunch and nutrients.

How to make this dish?

Really really simple. We start by preparing the quinoa (which by the way is the food of the month and you can read more about it here). Then we make the sauce for the chickpeas by blending peanut butter, soy sauce, ginger, lime juice, miso paste, honey and cornstarch

Now we are going to cook the chickpeas and the veggies. The veggies in boiling, salted water and the chickpeas with the sauce in a pan. The sauce will thicken and the chickpeas will absorb the flavour.

To assemble we now just add everything to a bowl, along with the avocado and tomatoes and top it with radishes and spring onions. That already is it!

Meal prep friendly?

Yes it definitely is, I have already had it reheated and it was at least as delicious! Just do not reheat the spring onions, tomatoes, radishes and avocado since they are meant to be eaten raw. And maybe you’ll need to add a splash of water to the chickpeas to thin out the sauce a bit!

I hope you’ll enjoy this bowl at least as much as I do, that you’ll have a fun time cooking and a healthy January!

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Super Easy Saucy Hoisin Chickpea and Quinoa Bowl

A delicious, easy & healthy (vegan) bowl recipe that is packed with a tangy, slightly sweet sauce, many fresh and crunchy veggies and fluffy, soft quinoa!

Course bowl, Main Course
Cuisine asian
Prep Time 5 Minuten
Cook Time 10 Minuten
Total Time 15 Minuten
Servings 2 servings
Calories 577 kcal

What you will need

For the chickpeas:

  • 1 can chickpeas
  • 1 tbsp peanut butter
  • 4 tbsp soy sauce
  • 1/2 lime
  • 1 tbsp honey or maple syrup
  • 2 garlic cloves
  • 1 thumb sized piece of ginger
  • 1 tsp cornstarch
  • 1/2 tsp chili paste (optional)

For the rest:

  • 120 g quinoa
  • 1 small head broccoli
  • 100 g edamame beans
  • 1 handful cherry tomatoes
  • 2 stalks spring onions
  • 100 g radishes
  • 1 avocado

How to

  1. To a pot add the quinoa, with a pinch of salt, and twice the amount of water. Bring to a boil and reduce to a simmer. Let simmer on medium-low heat until all water in absorbed. Then turn down to low heat and let the quinoa fluff.

  2. In the meantime peel the ginger and garlic, juice the lime and blend them along with all the otehr ingredients for the chickpeas, except the chickpeas themselves. If you do not have a blender, finely grate the garlic and ginger and just stir to combine the other ingredients for the sauce. Add it to a pot along with the drained and washed chickpeas and bring to a boil. Then reduce to a simmer and let it thicken a bit, about 5-8 minutes.

  3. In the meantime bring another pot of water to a boil and cook the broccoli and edmame in it for about 4 minutes, then drain.

  4. Half the cherry tomatoes, finely slice up the spring onions and half and depit the avocado.

  5. Once everything is ready, add it to a bowl and enjoy!

Love,
Katie // Une Petite Cuisinière

Not your average, super quick beetroot and couscous Kisir

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Fluffy (not dry) couscous in a packed-with-flavor beetroot sauce, all tossed together with crunchy and fresh veggies and topped off with tangy, crumble feta cheese. Every bite is an explosion of flavours in your mouth, and every bite is pure enjoyment!

What is Kisir?

Kisir usually is a Turkish dish made from roasted red bell peppers and bulgur. The peppers are blended into a sauce and the bulgur is cooked with vegetable broth. The both then are tossed with different, chopped up vegetables and a marinade from lemon juice, pomegranate juice and olive oil.

What is special about this dish?

I am not even sure if I can call this Kisir because the only aspects we are keeping from Kisir is the sauce out of a roasted vegetable, that a grain is cooked in vegetable broth and that it both is mixed with chopped up vegetables.

Instead of bell peppers we are using beetroots. They are in season now, they are super nutritious, they are a flavour-bomb and they add a pretty colour :). Instead of bulgur we go for couscous because it is quicker and easier to make. And instead of only adding cucumber and tomatoes, we are upgrading our couscous and making it more international with spring onions, edamame beans and feta.

So, you can see it is pretty far from Kisir and at the same time really similar. And it needs to be said, it is at least as delicious, I promise!

Is this dish healthy?

Oh, yes! It is not only packed with flavour but also with many many nutrients. The star of the show, beetroot, is an extremely healthy, immune system boosting vegetable, with many many healthy benefits, If you are interested in it, you can check out my September Top 5 and learn more about it!

Besides the star, we also have many other small stars. Edamame, for example is not only super delicious, but also packed with protein and nutrients. Cucumber, vitamin loaded. Bell Pepper, fibre star. spring onions and the herbs also add another nutrient kick! So, there are many ingredients that will make you feel amazing!

And then we also have the couscous, which is a great source of carbohydrates, and when bought wholegrain also a great source of protein. The olive oil, which we are adding, also adds some healthy fats and the lemon some vitamin C!

How to make this dish?

Easiest thing ever. Because no-one wants to spend an hour cooking lunch when their tummy already is groaning. It essentially comes down to preparing the couscous, blending the beets with vegetable broth and oil, chopping the veggies and mixing everything! Yes, it is as easy as it sounds!

When and how to best have it?

It is great for a quick lunch, a leftover side for dinner but also as a delicious meal prep idea. You can store it very well in the fridge (the flavours will only get more intense) and have it the next day!

I love to serve it with some feta or goats cream cheese and some fresh herbs. If you are more on the meat side you could add some grilled chicken or if you are plant based, go ahead and add some chickpeas or vegan feta!

I hope you’ll enjoy this as much as we do and that it will be a healthy staple in you winter cuisine! Have a fun and delicious time cooking and enjoy!

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Not your average, super quick beetroot and couscous Kisir

a flavor packed, creamy (not dry) couscous in a beetroot sauce, tossed with fresh, crunchy veggies and topped with tangy feta. All ready in 15 minuntes!

Course Appetizer, dinner, Main Course, Salad, Side Dish
Cuisine turquish (inspired)
Prep Time 15 Minuten
Total Time 15 Minuten
Servings 4 servings
Calories 473 kcal

What you will need

  • 300 g couscous
  • 600 ml vegetable broth
  • 2 rather small beets
  • 1/2 cucumber
  • 100 g edamame beens (cooked)
  • 2 spring onions
  • 1 bell pepper
  • 150 g feta
  • 1 tbsp parsley
  • 1 tbsp mint
  • 2 tsp honey
  • 1 tbsp olive oil
  • 1/2 lemon

How to

  1. Bring the vegetable broth to a boil. Take off the heat and add about 3 tbsp of it to a blender with the beets. Pour in the couscous to the rest and let it soak up the liquid and fluff.

  2. Chop up the cucumber and bell peppers into small (about 1cm sized) pieces. Finely slice the spring onions and chopp the herbs. Add them all to a large bowl. In a seperate bowl combine the olive oil, honey and lemon juice.

  3. When the couscous is done, add it to the bowl with the veggies, the beetroot sauce and olive oil mixture. Mix it through until the sauce has covered everything.

  4. Divide onto plates and crumble the feta on top. Serve with some fresh herbs and enjoy!

Love,
Katie // Une Petite Cuisinière

Super Easy & Cozy Double Chocolate Granola

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Double Chocolate Granola. Basically the taste of hot chocolate in form of granola on top of your yoghurt, porridge, nice cream or whatever. Pretty amazing. And pretty easy to make. Not convinced yet? Pretty healthy and soso delish! 

It’s been a while since I shared my last granola recipe – which was a mango coconut granola. We are in December now, which makes it kinda unsuitable for me to be eating a tropical granola (tbh this would only make me miss summer ever more) so I needed something else. First I though Chai Granola, because obviously everything chai is unbeatable but then I realised that I maybe already have shared quite a lot of chai recipes sooo – we are doing hot chocolate! And it is not in the tiniest bit less delicious! 

What’s special about this dish?

Not that it is a chocolate granola – no – it is a double chocolate granola. Chocolate before baking and chocolate after baking. Because who could have enough chocolate? Plus, it is really easy to make, and you can really top off anything with it. Or you could, as I do, eat it straight from the jar. And it works perfect for the pre Christmas time but tbh it is delicious at any time of the year!

Is it healthy? 

It definitely is healthyish. Oats are a great source of carbohydrates and protein, nuts provide essential fats and protein too. The cacao powder is extremely high in antioxidants and has actually been shown to have several health benefits. But as any dessert or sweet dish, we need something to sweeten it up and make it delicious! In this case we are using maple syrup or honey. Yes, these both still contain sugar but they also come along other nutrients and therefore are a bit more beneficial for our bodies than refined white sugar. And since we are not using tremendous amounts of it, it won’t hurt anyone. 

How to make this dish: 

This is fairly simple. OK you probably read this in all my recipe blog posts haha buttt it really is. Why? All you need to do is chop the nuts, mix them with the oats. Then you melt together the cacao powder, honey or maple and oil and hat it up. When this is combined well, you need to mix the oat-nut mixture with this and pop it onto a baking tray to bake. 

When done, just sprinkle some fresh chocolate and let it melt into the granola. When this hardens again, you’ll have these super nice little chocolate chunks in your granola, which is so good. Now you just need to toss in the cranberries and that already is it! Super easy right? 

Perfect Christmas gift

Homemade presents always are the most loved ones. And this granola is a perfect idea for such. Just make a bit more of it, pack it into a cute jar along with a kind little letter and bring it to your loved ones. It is not only easy to make for you but it definitely will also make them smile!

I hope that you will enjoy this recipe and make it over and over! Have a beautiful advent and enjoy the time!

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Super Easy & Cozy Double Chocolate Granola

It's like having hot chocolate in form of granola. So easy. Se delicious. Pretty healthy. All you need this winter!

Course Breakfast, Dessert
Prep Time 10 Minuten
Cook Time 10 Minuten
Total Time 20 Minuten
Calories 156 kcal

What you will need

  • 200 g rolled oats
  • 30 g almonds
  • 30 g hazelnuts
  • 30 g walnuts
  • 5 tbsp cacao powder
  • 2 tbsp oil
  • 4 tbsp maple syrup
  • 1 tsp cinnamon
  • a pinch sea salt
  • 80 g dark chocolate
  • 3 tbsp cranberries

How to

  1. Preheat the oven to 180°C.

    Roughly chop up the nuts. In a bowl combine them with the oats.

  2. In the meantime heat up the oil, maple, cinnamon, salt and cacao powder until everything has motlen together. Toss the oats and nuts in the mixture.

  3. Lay on a baking tray with parchment paper and bake for about 10-12 minutes till crispy.

  4. In the meantime chop up the chocolate in small chunks (about 0.5cm) and toss them into the baked granola. Let cool completely and then toss in the cranberries.

  5. Enjoy with yoghurt, milk, oatmeal, ice cream, nice cream or just snack it straight form the jar!

Happy cooking,
Love,
Katie // Une Petite Cuisinière