Breakfasts #2

More breakfasts! As I told you in my last Breakfast post, I do not like bread. So often I have breakfast with some porridge or yoghurt. So today I am going to share some of my favorite spoonable breakfasts. Because what is more comforting than crawling back into bed or on the couch in the morning with a bowl of deliciousness?

First up the one I have been eating the past week, because cherries came into season and I absolutely love cherries!


So basically I just halve and pit about a cup of cherries (200- 250 grams) and add half a cup (6 tablespoons) of soy yoghurt and a handful of granola. I got this grain free granola in my Healthbox a few weeks ago, on it’s own it is not too special but in this breakfast it is a winner.


Next is a warm one. I actually ate this when it was 30ºC outside and it was amazing.

You will need:

  • 1/3 of a cup of oats
  • 200mL of milk (I use unsweetened soy milk)
  • teaspoon of chia seeds
  • 1 apple
  • 1/4 cup of raisins
  • pinch of cinnamon
  • splash of vanilla
  • 1 tablespoon of sunflower seeds

Let’s get started!

  1. Put your oats, milk, chia seeds, cinnamon and vanilla in a small pot. Bring to a soft simmer and cook until the oats are soft.
  2. In the meanwhile, soak your raisins in lukewarm water and cut your apple into cubes.
  3. Put it all together in a bowl, top off with your sunflower seeds and enjoy!

You can also make this as Overnight Oats if you like. Put your oats, milk, chia seeds, cinnamon and vanilla in a jar or a bowl. Cover and leave in the fridge overnight. Top it off with your sunflower seeds in the morning and you are ready to go.



The last one is more a product suggestion. I fell in love with the N’Oats Blackberry- Chia by MyMuesli. It only lasted me a week, because as soon as I bought it I ate it every single morning! I had it as Overnight Oats and sometimes I added some extra frozen blueberries or something, but it is absolutely amazing as it is.

What is your favorite spoonable breakfast? Have you ever had Overnight Oats before?


P.S. If you make one of the dishes, you can post them on instagram and tag me (@oneservingblog). I would love to see your creations!


Lemon- Basil Salad

Generally I am not a big fan of salads. When I was young, my mom used to put a lot of things in the salad (like cheese cubes, cucumber, tomatoes, and so on), but now I live alone I end up with lots of left overs from all the ingredients. So salads end up to be a bit more boring and often I am done after 5 bites or so.

This salad however is super simple as far as the ingredients go, but the combination of the chicken and the dressing made me fell in love. It still gives you some leftovers, but way less than a big filled salad.Lemon_Chicken_Salad_1.jpg

You will need:

  • small bag of cut iceberg lettuce
  • 5 cherry tomatoes
  • 1/4 of a cucumber
  • 1/4 of an avocado
  • 1 chicken breast (or use some vegetarian/ fake chicken strips)
  • handful of basil leaves
  • lemon juice (I use the bottled one, saves a lot of money)
  • dried coriander
  • cayenne pepper
  • garlic powder
  • olive oil
  • salt & pepper

Let’s get started!

  1. If your iceberg is not washed yet, do this first, so it can drain for a bit while prepping the rest.
  2. Slice the chicken breast into strips and put it in a zip-lock bag. Add a teaspoon of olive oil, 2 teaspoons of lemon juice, a pinch each of coriander, cayenne and garlic. Season with salt and pepper and close the bag. Now shake and knead it until the marinade is covering the chicken strips. Put aside. You can also do this the day before. Store in the fridge if you do so.
  3. Wash your cucumber and cherry tomatoes. Slice the cucumber in half and cut into little moon- ish shapes. Halve the cherry tomatoes. Slice 1/4 of the avocado into small cubes.
  4. Heat a skillet and add the chicken strips. You don’t need to add any oil! Bake on medium- high until brown on both sides. Turn in between and check if it is properly cooked before serving!
  5. Take all the basil leaves off the stem and wash. Then finely cut them and add to a small bowl. Add about 1/2 tablespoon of olive oil and 1 tablespoon of lemon juice. Season to taste with salt & pepper and whisk with a fork.
  6. Time to build! Add the vegetables to a plate or bowl, dress with the lemon- basil dressing and add the chicken strips. Enjoy!

Some suggestions for the leftovers:

  • Eat the rest of the cherry tomatoes/ cucumber as a snack
  • Use the tomatoes/ cucumber in another salad. A cauliflower couscous salad for example.
  • Mash the leftover avocado and put it on a slice of toasted bread with some salt on top, yumm!
  • Make caprese snack skewers with cherry tomatoes, mozzarella balls and some basil leaves (if you have some left)
  • Sub the iceberg for some cooked penne for a summer pasta salad!

What is your favorite salad? Is there any dish you don’t like at all?


Courgette Pizza

This recipe blew me away. It is actually something my boyfriend came up with quite a while ago and I have made it several times for myself now. I know it doesn’t have a crunchy dough base, but this is full on pizza experience for me. Plus, you eat a whole courgette for dinner!


You will need:

  • 1 courgette
  • about 5cm of dried chorizo sausage
  • 1 can of tomato paste (70 grams)
  • 1 clove of garlic
  • immense amounts of grated cheese! (just kidding, about 50 grams is enough I think)
  • teaspoon each of dried oregano, thyme and basil
  • salt& pepper

Let’s get started!

  1. Preheat your oven to 180ºC and line a oven rack with baking paper.
  2. Wash your courgette and cut it up into 1cm thick slices.
  3. In a small bowl mix your tomato paste, minced garlic and herbs together. Season with salt and pepper.
  4. Cut your chorizo into thin slices.
  5. Ready to build these! Lay down all your courgette slices, divide the tomato paste/ sauce over all of them, add a slice of chorizo and top each with a small mountain of cheese.
  6. Bake in the oven for about 10 minutes. Or shorter/ longer dependent on how raw you like your courgette. But make sure the cheese is melted 🙂
  7. Plate and enjoy!


You can use the rest of the chorizo in:

  • Some couscous salad. For example with feta and spinach.
  • in this stew: Bean Stew

How do you make sure you have enough veggies each day?




P.S. If you make one of the dishes, you can post them on instagram and tag me (@oneservingblog). I would love to see your creations!

Breakfasts #1

Although breakfasts are not too hard to make for one person, I would still like to share some recipes with you!

First up some banana pancakes! If you do not know this yet, it is a must try.


You will need:

  • 1 banana (riper is better)
  • 2 eggs
  • 5 slices of thin bacon
  • cooking oil
  • tablespoon of self raising flour (optional)

Let’s get started!

  1. Mash your banana with a fork. Is your banana not ripe enough, but you can’t resist having these? Put your banana in an oven until it is softer. Be careful though, it gets really hot!
  2. Add two eggs and whisk (with your fork) until it becomes a nice batter. If you want your pancakes to be a bit firmer, add some self raising flour.
  3. Heat up a small skillet with some oil, but keep the heat medium low. Add around two or three tablespoons of your pancake batter.
  4. Let it cook on medium low and flip when it is firm enough. Bake pancakes until you have used all of your batter.
  5. Now it is time for the bacon. Cook up 5 slices in your pancake pan until cooked and crispy to your liking. Make a stack alternating bacon and pancakes and enjoy!

I think the salty bacon combines so well with the sweetness the banana brings to the pancakes, hmmm.


On to the second one! This is not much of a recipe, but more like a suggestion. In the Netherlands it is very common to eat bread for breakfast and lunch, but to be honest it bores me. I never know what to put on it, so most of the time I eat other things. About a month ago or so I found sunbutter in the supermarket and this opened so many doors! I am already onto my fifth (170 gr) jar, oops!

So, one of my favorite combinations is toasted bread, with a layer of sunbutter (I have one by Bio Today) and then some sliced fresh fruit on top or on the side. Strawberries, bananas, peaches, apricots etc…

The sticky, creamy feeling of the sunbutter, with the crunchy bread and then the sweetness and freshness of the fruits. I am drooling here, haha!

Do you ever eat bread for breakfast or lunch? What is your favorite topping?



p.s. If you make one of the dishes, you can post them on instagram and tag me (@oneservingblog). I would love to see your creations!

Bean Stew


Today I have one of my favorite stew- ish recipes for you. This dish is really nice for those rainy and colder days. It doesn’t take too long to make and stores well in the fridge for a few days, so I would certainly make more if I were you ;).

You will need:

  • 125 grams of chopped vegetables (I used an Italian mix with courgette, leek, bell pepper and onions)
  • 200 grams of brown beans
  • 1 pork sausage
  • 75 grams of chorizo sausage
  • 200mL of tomato frito/ tomato cubes/ passata
  • 1 tsp oregano
  • 1 tsp thyme
  • pepper

Let’s get started!

  1. Cut your chorizo and pork sausage in cubes of about 1 cm. I leave the skin on the pork sausage, it still can be quite a fuss to cut, since it’s soft, but a sharp knife should make the job easier.
  2. Heat a wok or skillet and put in the sausage and chorizo on a medium to low fire. Do not add oil, the chorizo will be releasing fat as it cooks.
  3. Drain and rinse the beans. Add the veggies to the meat and saute for about a minute.
  4. Then add the beans and the tomato frito. Add the herbs and pepper to taste. Let it simmer slightly and enjoy!

I tend to eat this with some bread, so dip in the leftover sauce. Today I had a pumpkin seed and cheese roll, which was a really good combination.

Leftover ideas:

  • Bake the chorizo and put it in your couscous salad, such a delicious addition
  • Use the tomato frito/ cubes/ passata the next day for some home made pasta sauce
  • In my grocery store the pork sausages are sold by the pair, so I used the other in a sausage and bacon carbonara.
  • The other chopped veggies can also be sauteed and added to couscous, or a pasta sauce or even a filling for enchiladas.

Lately I have been planning my food again and I absolutely love it. Maybe I’ll write a brief article about it.

Have a lovely weekend!


p.s. If you make one of the dishes, you can post them on instagram and tag me (@oneservingblog). I would love to see your creations!


Mexican cuisine here in the Netherlands is probably much closer to TexMex, a westernized version of it. I also don’t have any knowledge on Mexican cuisine, so I can’t really tell you the difference. If there is anybody out there who has a true Mexican recipe, feel free to email it! But not too spicy, I am a coward, haha. Once had to have a whole tub of yoghurt with the curry an Indian flatmate made (and it was the NOT spicy version).

This recipe makes leftover wraps/ tortilla’s and half a bell pepper, check at the end of this post for ideas what you can do with them! Also, I used some Gouda cheese, but I heard the Dutch Gouda is quite different from the Gouda sold in foreign countries, so I guess maybe grated cheddar or cheese mix is a good option. Or just use any you like :).

OK, on to the recipe!

You will need:

  • 1 chicken breast
  • 4 whole wheat wraps (I used Santa Maria)
  • 1 tin of tomato cubes
  • 1 small red onion
  • 1 clove of garlic
  • 1/2 red bell pepper
  • grated cheese
  • 2 teaspoons of cayenne pepper
  • 1 teaspoon of cumin
  • 0,5 teaspoon of paprika powder

Let’s cook!

  1. Put the chicken in a cooking pot and cover with water. Bring to a boil and let it boil for about 10 minutes.
  2. In the meanwhile chop up the onion, garlic and bell pepper.
  3. Heat up a skillet with some olive oil. Bake the onion and when it is soft add the garlic. When the chicken is cooked, let is slightly cool on a plate or cutting board.
  4. Add the tomato cubes to the onion and garlic mix. Also add some salt, pepper and the spices. Put the sauce in a baking dish. Some sauce will be left in the pan, but that is perfect.
  5. Now add your bell pepper and soften it.
  6. Pull the chicken apart with two forks so you get small pieces. Put this in a bowl and add the bell pepper, 1/4 of the sauce and 1/4 of the cheese to the chicken.
  7. Preheat the oven to 150 ºC.
  8. Add some olive oil to the pan. Grab a tortilla and slide it though the sauce in the baking dish, so it becomes covered in sauce on both sides. Now bake both sides in the skillet until soft. Putt it on a plate.
  9. Repeat with the other two wraps.
  10. Now turn of the heat under the skillet and return the sauce once again to the skillet.
  11. Time to build! Make a line of chicken filling on a wrap and roll it. Do this to the two remaining wraps as well and then pack your wraps tightly in a small baking dish.
  12. Poke some holes in the enchiladas and cover with the tomato sauce and more cheese. Bake for about 20 minutes and enjoy!

Wow, it always surprises me how many steps there are to this dish, but now I wrote it down I am even more amazed…


With the leftover bell pepper and wraps you can:

  • make wraps with cream cheese, bell pepper, turkey slices and spinach for lunch
  • freeze the wraps and use later.
  • cut up the bell pepper for a salad or pasta sauce for example. Or eat as a snack if you like.
  • slice the wraps into pizza slice shapes, bake them in the oven until crispy and dip in something delicious.

I hope you liked it, see you soon!


p.s. This is quite filling, because I used whole wheat wraps. If you have some left over, you can easily take it to work and heat it up in the microwave it for a delicious lunch. 🙂

Cinnamon rolls

I really felt like making cinnamon rolls, as they are one of my favorite sweet pastries. The thing is, when making proper cinnamon rolls you need to wait several times for the dough the rise. But as I am a very impatient person I came up with these. Made with some puff pastry and ready to eat in 40 min or so (including baking).

I advise you to get a roll of puff pastry, since it makes the cutting and rolling really easy. You can use butter instead of margarine, but I wanted to make it vegan for a roommate :).

You’ll need:

  • 1 roll of cold puff pastry (I used the one from “Tante Fanny”)*
  • 1 teaspoon of softened margarine
  • 1 teaspoon of sugar
  • 1/2 a teaspoon of cinnamon

*The recipe is for 2 cinnamon rolls and you will have a lot of puff pastry left over afterwards. Underneath the recipe I have some suggestions for what you can do with that.

  1. While the puff pastry is still cold, cut two 1cm slices. Leave to soften these while you prepare the rest.
  2. Preheat the over to 200°C.
  3. In a glass mix the sugar and cinnamon.
  4. Assembling time: unroll a roll off puff pastry on a cutting board. With the back of a spoon, butter the whole strip. Leave the last centimeter uncovered. Do this with the second roll as well.
  5. Now place take your glass and scatter the cinnamon sugar over the buttered side. Roll it back up and place in a small oven dish.
  6. Bake for about 20 minutes. Keep an eye on them, as your oven probably differs from mine.

You can finish these with some simple icing (icing sugar+ water), it is a nice addition to the flaky pastry.

The left over puff pastry can be frozen (check the packaging to be sure yours can be too). You can also use it in other dishes like:

  • chicken pot pie
  • apple turnovers
  • pigs in a blanket
  • beef wellington
  • a tart, for example red onion and goats cheese
  • millefeuille
  • salmon en croute
  • more cinnamon rolls



Recipe: Classic French Toast

French toast is something I don’t have often. Mostly because I forget about it, which obviously is a shame because it is amazing. Such a clever way of using stale bread.

This time our freezer broke and we had lots and lots of bread all of the sudden, haha.
Here is the recipe:

  • 1 slice of (stale) bread, or 2 if you are really hungry
  • 1 egg
  • splash of milk
  • half a tablespoon of sugar
  • pinch of cinnamon
  • knob of butter, Ghee also works really well!

1. Get yourself a bowl/ deep plate into which you can lay down your bread later.
2. In the bowl, mix the egg, milk, sugar and cinnamon until you have something like a thin batter.
3. Soak each side of the bread in the batter for a minute or so. It should feel like a supersoaked sponge.
4. Melt the butter in a skillet and then bake the soaked slice of bread.

This is lovely with a fruity topping. Just heat a handful of berries in a pot with a tablespoon of water until the fruit is soft.