Stuffed potatoes - and an apology!

So... I've been really absent lately and I am so, SO sorry. As I've mentioned before, I've been really busy with my internship. I've been really stressed out about it and I've been feeling bad both physically and mentally. I've felt really depressed and I've had a hard time coping with my blog - because blogging DOES take a lot of time.

Anyhoo, I'm back on track (sort of) and let's celebrate it with a recipe for Meatless Monday. I made these stuffed potatoes for NYE and the other girls went cray-cray. The potatoes were too delicious and actually a bit too big for us, but they tasted so good, that we ate it all anyway.

It takes a long time to cook the potatoes, so I'm not making them very often (all though I would!). But the great thing about them is, that you can make them just the way you like it. You like green pesto more than the red kind? No problem. You don't like pesto at all? No problem. You can't do without a drizzle of bacon? Guess what - no problem! There's pretty much no limitations!

Serves 4
What do I need?
4 large baking potatoes
200 g red pesto
3 scallions, chopped
A handful of chopped chives
2 handfuls of grated mozzarella
1 clove of garlic, minced


How do I do?
Preheat the oven to 200 degrees celcius/400 degrees fahrenheit.
Cover the potatoes with tin foil, stab each potato a few time with a fork and throw them in the oven for several hours. It might take up to 4 hours to cook them tender, but it depends on your oven. Try to stick a small knife into the potatoes - if there's hardly any resistance, the potatoes are perfectly tender.
Now, cut a large hole on top of each potato and remove the skin from the hole. Scrape out as much of the inside as possible, without making holes in the remaining skin. Mix the insides in a bowl with the remaining ingredients and fill the potatoes with some of the mixed stuffing. The stuffing gets a bit fluffy, so there won't be room enough for it all. Instead, you can make little pancakes out of it.
Throw the stuffed potatoes back in the oven (don't cover them with tin foil) for about 20-30 minutes. Serve with a delicious salad and some fresh bread.

Baked hokaido pumpkin

Two days ago (monday december 16) I had my 10 month anniversary as a vegetarian. I can't believe it's almost been a year! It's one of the best decision I've ever made and I feel like my body is thanking me every day. Being a vegetarian has never been easier and there's a loooot of different kinds of substitutes, if you want that - I don't feel the need to have meat-like ingredients in my food. Sometimes I add soy granule to a casserole, but that's pretty much it, then. No matter if you want these substitutes or not, the possibilities are almost endless!

Serves 4 (as a side dish)
What do I need?
1/2 hokaido pumpkin
A splash of oil
1 tbsp herbes de provence or thyme
1/2 cup of almonds
Zest from 1 lemon
125 g feta cheese


How do I do?
Peel the pumpkin, de-seed it and cut it into the kind of pieces you like - squares, triangles or lengthwise. Mix them well with the oil and herbs de provence in an ovenproof dish. Chop the almonds roughly and sprinkle them over the pumpkin. Grate the lemon zest finely and sprinkle it over the pumpkin as well. Throw it in the oven for about half an hour and sprinkle the feta cheese over it. I like to eat it with potatoes and some kind of veggie-steak.

Pizza with zucchini crust

Ah, who doesn't love pizza? I know I do! I love pizza the traditional way, but making a healthier version ain't bad at all. Even though the stuffing is nothing else than vegetables, the crust plays a big role, when it comes to counting calories. You could easily add the kind of stuffing YOU like on your pizza and you can even use a ready-to-use tomato sauce, if you're not really in the mood for making your own.

The pizzas don't end up that big, but the crusts will get you full in a good way, instead of the way a traditional pizza can leave you with a heavy feeling.


Serves 2
What do I need?
1 zucchini
A little less than 1/2 cup almonds, blended to flour
1/2 grated mozarella
1 tsp dried oregano
1 clove garlic, minced
A pinch of salt
1 egg

1 can of diced tomatoes
1 tbsp olivenolie
2 cloves garlic, minced
1 tsp dried oregano
Salt and pepper

Fresh mozarella
Fresh basil leaves


How do I do?
Preheat the oven to 200 degrees celcius/450 fahrenheit.
Grate the zucchini (or use a food processor) and drain it, using a tea towel. It's really important to drain it from as much water as possible, otherwise it won't stick together. Mix the well-drained zucchini with almond-flour, cheese, garlic oregano, salt and egg. Divide it into two balls and press it out on a lined baking sheet. Make sure that the crust is even, especially the edges or they'll darken really fast. Throw the crusts in the oven and let 'em bake for 10-15 minutes, until they're lightly brown.

While the crusts cook, use the time to make the tomato sauce. Heat a pan with the olive oil. Let the garlic fry shortly, don't let it burn! Add the tomatoes and oregano, and let it cook for a few minutes, until it's not too liquid.

Take the crusts out of the oven and spread the tomato sauce and stuffing on 'em. Throw 'em back in the oven for about 2-3 minutes (5 minutes tops!) and serve with a few fresh basil leaves.