Friday Favorites

TGIF! I can't think of one reason why I love Friday, there are to many! Even though I just started my blog, Friday favorites are always the ones I look so much forward to I just have to admit that I am so much in love with Pinterest! I can do that all day! I hope you like them as much as I do, anyway here are my 5 Friday favorites.




Favorite Bridal:



Favorite Fashion:



Favorite Home Decor:




Favorite Inspiration:




Favorite Sweet:

Loves Marjolein

Seasoned Salmon with Steamed sauerkraut

When something so easy can taste so tasteful it is definitely a recipe to share! Eating sauerkraut is for me a real winter ingredient to cook with. And another dish this week that is super healthy

Beet-soup with ginger and coconut milk

Something red something flavorful something super healthy full of vitamins!
Its really easy to make and I can highly recommend it to everyone.

Pears out of the oven with a nut crumble

Oh boy this one is to delicious! Warm pear is for me so incredibly delicious! Hope you guys enjoy it my dear readers!!

3 large pears
zest and juice of 1 lemon
1 tablespoon apple
100 grams of cranberries
150 grams flour
100g cold butter, diced
50 grams of cane sugar
50 grams of cereal, coarsely chopped
50 grams of nuts, coarsely chopped
100g Greek yoghurt

Preheat the oven to 180 ° C. Cut the pears lengthwise into quarters. Remove the cores and sprinkle the slices with lemon juice. Spoon the pears to the apple and cranberries and place in a baking dish. Mix the flour, butter, sugar, lemon zest and muesli in a bowl and rub with fingertips until a crumbly mixture. Stir the nuts into the crumbly dough. Spread the mixture over the pears and cook the pear crumble in the oven for 30-40 minutes until golden brown. Serve with the Greek
yogurt.

Loves Marjolein 

Salad with roosted winter vegetables

This dish is full of healthy things its one boost of vitamin C , Iron and so much more!
You can make this as an main course or as a starter.
















Ingredients:
1 butternut squash, peeled, seeds removed
2 parsnips, peeled
2 tablespoons honey
3 tablespoons lemon juice
3 tablespoons olive oil
2 red onions, peeled and tricks
2 tablespoons sunflower seeds
300 grams of spinach
1 teaspoon fine mustard
1 clove garlic, crushed

Preparation:
Preheat the oven to 200 ° C. Cut the pumpkin and parsnip into equal pieces of about 2 cm. Stir the honey loose with 2 tablespoons lemon juice and 1 tablespoon oil. Spoon the honey mixture into a roasting pan to the vegetables. Sprinkle with salt and pepper and grill the vegetables for about 20 minutes in the oven. Spoon the onions and sunflower seeds by the vegetables and roast about 20 minutes more. Let the vegetables outside the furnace to cool to room temperature. Divide the spinach among 4 plates. Stir a dressing of the rest of the lemon juice and the oil, mustard and garlic. Season with salt and pepper. Spread the vegetables over the spinach and drizzle with the dressing.

* As an add I made some crostini's really easy just some dried up bread drizzle it with olive oil and garlic powder and some cheese and put it in the oven.

New energy!!

This week I'm planning of doing a whole new theme.. and it's to get brand new energy. There will be coming 4 incredibly healthy recipe´s!! 

• A salad with roosted winter vegetables. 
• Beet-soup with ginger and coconut milk. 
• Spiced salmon with stewed sauerkraut. 
• Pears from the oven with nut crumble. 

You can even make this as a menu with the salad as a starter then soup, followed by salmon and as a desert the crumble. 

I hope you will like it it tasted really good if I must say!

Loves Marjolein.