Recipe: Pastasalad with tuna

I have tried out this new recipe today and decided to share it with you right away. It is a very refreshing salad perfect for those typical summer days, when you are in for something light but still delicious. The great thing about this salad is that you can make as much as you want, put the left over in the refrigerator and have a great lunch the next day!

What you will need (4 portions):

• 350 grams of pasta 
• 65 grams of pine nuts
• 1 courgette
• about 20 small tomatoes
• 4 teaspoons of capers
• 500 grams of tuna (in sunflower oil)
• 2 spoons of greek yoghurt
• 2 spoons of mayonnaise
• pepper
• salt
• italian spices

Preparation:

1. Cook the pasta following the instructions on the wrapper. After, put the pasta in a colander and wash with cold water
2. Heat up a frying pan and put the pine nuts in there for a minute (keep tossing them in the pan). Afterwards, take them out and put them in a bowl
3. Slice the courgette and put some salt and italian spices on it. Put them in the frying pan with some oil and bake the courgette until it turns a little brown. Take it out of the pan and put it into the bowl with pine nuts
4. You can now add the pasta, tomatoes, capers and tuna into that same bowl and mix the ingredients
5. For the dressing, which is additional, mix the greek yoghurt and mayonnaise with some salt and pepper. You can also put in some orange juice for the sweetness
6. Put the dressing over the pastasalad and mix it all together, and there you have your healthy salad!

I like to have a little bit of bite together with my salad, this is why I also made bread snacks (see the picture).

What you will need (you can make as much as you want):

• a couple of slices of bread
• some olive oil
• salt
• italian spices

Preparation:

1. Put the slices of bread into a toaster
2. Take the toasts out of the toaster and cut them in strips
3. Take a bowl and mix a dash of olive oil, some salt and some italian spices
4. Dip the strips of toast into the bowl one by one for a few seconds
5. The bread snacks are done!

I would love to hear your opinion about this recipe and if you have tried it, let me know! Don't hesitate to leave a comment. Have an awesome day! x.

Recipe: Eggbowls with bacon and spinach

So let me just describe my current situation: I just got back from a morning run in the forest, which I really enjoy during the summer time. I am now sitting outside with my laptop while eating my breakfast, which consists out of a slice of bread topped with strawberries (this is good, trust me). Today I decided to share with you this recipe I found out about a year ago that is so good, and very easy to make. You can make it for a lunch, snack or an entree. It only consists out of a few simple ingredients.

What you will need (4 portions):

• 100 grams of bacon strips
• 1 clove of garlic
• 1 teaspoon of paprikapowder
• 4 eggs
• 300 grams of spinach
• 1 baking dish
• 4 caserroles (one for each person)

Preparation:

1. Heat up the oven at 200 degrees Celsius
2. Heat up a frying pan (without oil) and bake the bacon
3. Take the bacon strips out and let them leak out in a bowl
4. Wash the spinach and put that in the frying pan after the bacon is out, press out the garlic into the spinach and steer a little (make sure the garlic does not burn)
5. Let the spinach diminish and afterwards put it in a strainer to let go of most of the moist
6. Divide the spinach over the 4 caserroles, crack 4 eggs and put them in each of the caserroles and lastly divide the bacon strips over the bowls
7. Place the 4 caserroles in the baking dish and fill the baking dish up with some water. Put this in the oven for about 18 to 20 minutes, or until the eggs have solidified
8. Take the baking dish out of the oven and sprinkle some paprikapowder over the caserroles

I hope you like this recipe and try it out sometime! Have a great day. x.