So I’m following this program called WildFit, and it’s food guidelines designed to, during 90 days, neutralize all body issues caused by food. Meaning? We’re going back to as close as possible to the ingredients Homo Sapiens would eat before we even started planting grains to eat them. Meat and vegetables, basically. My recipes over the next few weeks will he fun and different, following these guidelines. But hey, if anyone is interested in truly “clean” eating this might be good!

(Ignore my dumbass, I forgot to take a picture of the finished product. We were hungry.) It’s Monday! Which means it’s lentil day. Lentils are a great legume, they’re filling, satisfying and make a protein when you eat them with a grain like rice. This is the base recipe I use: - Onions - Carrots - Potatoes - Lentils I might use up to two medium onions, because i LOVE onions and I’ll let them sit in the pot on low heat (always stirring) until they caramelize. All of these ingredients to your heart’s desire. For about six people you want to use: - one medium onion - one large carrot - two-three medium potatoes - a cup and… a third? of lentils [ When I have the time and energy, I’ll soak the lentils and the rice for half an hour before cooking. This isn’t necessary for either of the ingredients (lentils are very forgiving. Do not try to cook other legumes like chickpeas or other beans without soaking them overnight first or using a pressure cooker). Soaking does reduce the cooking time and lowers the glycemic index of rice (which might not be per se something that you’re interested in). ] **Instructions:** 1. Cook your onions until golden and slightly transparent (or let them cook down and caramelize like I do). 2. Then add your carrots and potatoes. Let the base cook for about three to five minutes (always stirring so it doesn’t stick or burn). 3. Salt now! 4. Now you add your lentils, and for the amount I used, I put in a liter and a half of water. 5. Salt again and use any additional condiments (I used pepper, a bay leaf, garlic powder and cumin). 6. Cover and let it cook for half an hour at medium heat. 7. (This is where you start cooking the rice btw.) 8. After half an hour, it will be mostly done. Now remove the lid and lower the heat slightly so the water can evaporate and you’re left with a more stewy texture than a soupy texture (both are totally fine! This is just my preference). Stir every so often so it doesn’t stick. Let it cook down for about 15-20 minutes. 9. You have a beautiful meal! Enjoy!

Preparing a brunch of pancakes, eggs, hashbrowns and (in the oven) bacon! So excited

It’s Friday today, which means it’s pizza night. All you need for a great homemade pizza dough is: - Flour - Instant dry yeast - Water - Salt and oil I like using 70-75% hydration on my pizza doughs. That means that if I’m using 1kg of four, I’ll use around 700 grams of water. Usually for four people I’ll use half a kg of flour (500gr), and 350gr of water. Keep in mind the less water, the less sticky the dough. It all depends on how comfortable you are working with dough. This is what I did today - 500 gr flour - 350 gr water - 7 gr instant yeast (1 packet) I mixed everything until it was a nice dough (see picture). It was still quite sticky, but I’m okay with that. It’ll give us a lighter and more crispy result. I let that rise for about two and a half hours, because I had the time. Usually an hour is fine. I always put a layer of oil and salt on whatever baking tray I’m using (it’s the reason I don’t put salt in the dough itself). Then it’s as easy as extending the dough (roller or hands, that’s your choice), adding your favorite toppings and baking at around 220°C for about 20 minutes. Tips and topping suggestions in the replies. Happy pizza night! 🍕🥰