Dutch supermarket Albert Heijn initiated the ‘Kickstart 10-daagse‘, a healthy way to kickstart the new year. They released a booklet with healthy recipes for 10 days, to make it easy for you to start 2018 with healthy meals! In the booklet you’ll find recipes for breakfast, lunch and dinner; so it’s 30 recipes in total. You can get this booklet for free at all Albert Heijn supermarkets or look at it online on this page. As I also like to inspire people to eat healthy and to show them how easy it is to do so, I’m sharing 3 recipes of the ‘Kickstart 10-daagse’ in this blog post. I’ve got one breakfast, one lunch and one dinner recipe for you. All healthy and vegetarian!
Banana pancakes are one of my favorite breakfast dishes! I already made them quite often. They’re so easy to make, healthy and super tasty! All you need to do is mix 1 banana, 2 eggs and a bit of cinnamon in a food processor or with a stick mixer and bake the pancakes shortly on each side. You can make 4 small American pancakes with this batter, just enough for one person!
I topped my pancakes with some extra banana and cinnamon, raw cacao nibs and chopped walnuts.
This lunch dish wasn’t very new to me: I eat avocado on my toast pretty much every day. Of course I always use wholewheat bread (I hope you do too!) and we all know that a bit of pepper goes great with avocado! For this lunch recipe I toasted two slices of wholewheat bread topped it with half an avocado and about 8 cherry tomatoes cut in half. Extra healthy: add some sprouts on top, sprouts are high in anti-oxidants!
If you order the Allerhande Box this month, you can choose dishes that are part of the Kickstart 10-daagse. This Arabic dish with parsnip was one of them. This recipe was originally with chicken. Luckily Albert Heijn sells the delicious vegetarian chicken from The Vegetarian Butcher, so I could make this vegetarian version.
Ingredients (for 2 portions):
1 bag of parsnip (400 grams)
200 grams winter carrot
1 small can chickpeas (200 grams)
1 clove garlic
Baharat herbs (from Euroma, available at Albert Heijn)
1 package of vegetarian chicken chunks (Vegetarian Butcher)
Fresh parsley (15 grams)
Preheat the oven to 200C/400F. Peel the parsnip and winter carrot. Cut lengthwise and chop into pieces of about 2cm. Drain and wash the chickpeas and chop the garlic. Mix all the vegetables with the garlic and 1tbs of Baharat herbs. Divide them on a parchment lined baking tray and bake for 25 minutes (stir halfway).
Mix 1 tbs of baharat herbs with some olive oil and rub the veggie chicken chunks with it. Heat olive oil in a skillet and fry the chicken chunks for a few minutes on each side. Serve the chicken chunks with the vegetables and garnish with coarsely chopped parsley.
Made one of the recipes? Feel free to share your picture on Instagram with #AHkickstart and @anne_travel_foodie or in the Facebook event of the Kickstart 10 daagse.
On a roll? Click here for more healthy recipes.