Energy Balls | Student Week

Hello my dears!


Today in Bavaria uni starts again and that’s why I’ll share student-friendly recipes with you all week long. They’re fast, easy and inexpensive – perfect for small student kitchens, busy timetables and empty bank accounts!

Let’s start the week with some brain food for long days, something you can easily take with you to classes: Energy Balls! Made within minutes from oats and coconut flakes, as well as peanut butter and cranberries they’re the perfect snack for exhausting uni days. Here’s the recipe:


Energy balls

makes approx. 20-25

  • 40 g desiccated coconut
  • 100 g rolled oats
  • 125 g peanut butter
  • 2 tbsp chia seeds
  • 50 g dried cranberries
  • 4 tbsp honey

Toast the coconut for about 1 minute in a small pan without fat and allow to cool. Finely chop the cranberries. Combine both with the remaining ingredients in a bowl and put it in the fridge for 30 minutes.

If the mix has become too dry, simply add some water. Then shape into small balls and store them in an airtight container in a cool place – this way they will last up to one week!


Small balls full of power – what other snacks do you like?


Stay sweet & HAPPY COOKING!

xx Kristin


Blueberry Breakfast Cookies

Hello my zebras!

Today we’re breaking all the rules – at least at first sight! Why? Because we’ll have cookies for breakfast! Really … no toast, no eggs …  breakfast cookies!

Of course, those cookies are special and not the average ‘triple chocolate death by caramel or whatnot’ sugar bombs from the supermarket. The list of ingredients includes bananas, eggs, oatmeal and many other good things, which keep us full for a long time and make sure you’ll have a great start into the day. Sounds good? Believe me, they are – try it!


Blueberry breakfast cookies

makes about 7 cookies

  • 1 banana
  • 1 egg
  • 20 g melted butter / coconut oil
  • 2 tbsp plain yogurt
  • 1 tbsp chia seeds
  • 90 g rolled oats
  • 60 g flour
  • 1 tbsp brown sugar
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 40 g blueberries
  • 15 g semisweet chocolate chunks


Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.

In a small bowl, mash the banana and combine with the egg, butter, yogurt and chia seeds. Set aside for a few minutes.

In the meantime, mix oatmeal, flour, sugar, baking powder and salt in a large bowl. Add the wet ingredients and stir until a dough is formed, then fold in the blueberries and chocolate chunks.

Place a heaped tablespoon of dough on the baking tray, flatten and bake for 12-15 minutes. Let them cool and serve.


The cookies are really fast to make and a nice way to switch things up! They’re also great when you don’t have a lot of time and have to eat on the go or just need a healthy snack.


Stay sweet & HAPPY BAKING!

xx Kristin

Avocado Fries

Hello my zebras!

I hope you enjoyed the Easter Holidays with your loved ones! My family and I had a big Easter breakfast with all the food you could ask for – from freshly baked rolls to asparagus salad and carrot cake.

I don’t know about you but after so much food I’m usually craving something healthier and lighter. And that’s why I made delicious and trendy avocado fries! They are really easy to make and a welcome change after all the chocolate bunnies and Easter eggs 🙂


Avocado fries

makes 1-2 servings

  • 1 medium avocado
  • 1 egg
  • 50 g flour
  • 75 g breadcrumbs
  • 50 g Parmesan
  • 1 tsp salt, pepper and chilli powder

Preheat the oven to 180° C and line a baking tray with baking paper.

Halve the avocado, remove the pit and peel. Cut into strips about 1 cm thick.

In a bowl mix the breadcrumbs with parmesan and spices. Sprinkle the avocado strips with flour, then dip into the lightly beaten egg and cover with the breadcrumb mixture. Put the breaded avocado strips on the baking tray and bake for about 6 – 8 minutes, then turn and bake for another 5 minutes.

Serve with a fresh salsa or another dip.



I could eat avocado every day and these fries are a nice change from normal Guacamole or something like that. So try it out and turn your favorite green fruit into crispy fries!

Stay sweet & HAPPY COOKING!

xx Kristin

Lemon Chicken Kebabs

Hello my zebras!

It’s finally here: the wonderful warm weather we have been waiting for! Now everyone wants to go outside and stretch their sore limbs a bit. After the long winter it’s great to just enjoy the sun rays on our skin for a while.

And of course, I have a suitable dish for this weather: Lemon chicken skewers with peppers and red onions, which can be sizzled in the pan or, to take advantage now that Spring has sprung, can be cooked on the barbeque grill – sounds like a plan , doesn’t it?


Lemon Chicken Kebabs

For 4 servings

  • 60 ml olive oil
  • 60 ml lemon juice
  • 2 tsp salt
  • 2 tsp Oregano
  • 1 tsp rosemary
  • 1 tsp pepper
  • Some cayenne pepper
  • Some grated lemon peel
  • 3 cloves of garlic
  • 500 g chicken breast fillet
  • 2 yellow peppers
  • 1 large red onion
  • Bamboo skewers


Soak the skewers in water for at least an hour.

For the marinade, mix oil, lemon juice, the spices and lemon peel in a bowl. Press the garlic cloves and also add to the marinade.

Cut the chicken breast into bite-size pieces, add to the marinade and leave to infuse for one to two hours in the fridge.

In the meantime, cut the vegetables into bite-size pieces as well. Now put everything alternately on the wooden skewers. In a hot griddle, fry for about 10-15 minutes, turning every now and again. Serve with rice or pita bread.


Are you happy that it is now warmer again? Or are you a real winter person? Or is it still cold where you are?

Easter preparations are in full effect here and very soon there will be many new recipes on the blog about it!

Until then, stay sweet & HAPPY COOKING!

xx Kristin

Zucchini Salad with Spinach Pesto

Hello my dearest Zebras!

With today being a public holiday and the weekend just around the corner I was wondering if you already have plans. Perhaps you are one of those people who finally want to get some fresh air after the bad weather of recent weeks. I, for one, am one of those people. I was also sick over the last couple of weeks and yearn now all the more for sun and fresh air.

So what would be more suitable than a BBQ with the whole family and friends? This is always a hit with me! And it never needs to be boring, because you can choose from a wonderful vast range of salads, side dishes and barbecue stuff to really get your taste buds going. Sure, there are classics like pasta salad and sausages, but one should sometimes have the courage to try something new.


And this colorful courgette salad with spinach pesto is definitely something new. We served it with delightfully spicy Turkish kofte, fresh pita bread and garlic yogurt – fantastic!  You have to try that ❤ The salad is quick to make and with its bright green colour will certainly be quick to impress your guests.


Zucchini salad with spinach pesto

  • 500g courgettes
  • 250g spinach
  • 1 clove of garlic
  • 50g ground almonds
  • 50g grated parmesan
  • 75ml olive oil as of Olive Joy
  • salt and pepper

Wash the zucchini and slice into thin strips with a vegetable peeler or mandoline. Place in a bowl and set aside.

Wash the spinach and chop it coarsely. Peel garlic and chop also. Mix it together with the remaining ingredients in a large deep bowl and process with a hand blender to form a homogeneous mass.

Mix in the zucchini strips, season to taste and serve immediately.


What do you plan to throw on the grill? Do you have a secret recipe?

Have a wonderful weekend & HAPPY COOKING! 
xx Kristin




Grilled Fruit Salad

No worries – there’s nothing wrong with your eyes. I actually used the words fruit and grilled in the same sentence.

Not possible, you say? Oh, it is possible! And utterly delicious!


But let me get the story right. We’re living in the countryside and call a big garden – and two ginormous cherry trees – our own. For about a week or so we have so many cherries we could swim in them. My brain constantly works on new cherry recipes – I’m sure it won’t be long until cherries conquer my dreams. The return of Cherryzilla! Oh my.. this would be a pretty rad dream.

But what are we going to do with all those cherries. My family isn’t really into cake at the moment so that limits my choice a bit. But a few weeks ago I already had the idea to grill fresh fruit – and tadaaaaaa! – a new recipe idea was born.


I decided to try it with stone fruit first. I used cherries, nectarines and plums because they are easy to grill thanks to their firm pulp. But don’t hesitate to try this recipe with different fruit as well. I imagine pineapple, pear and Co. would work great, too.

Since I didn’t want (and probably wouldn’t be allowed) to use a charcoal grill in my place / on my balcony I just used a griddle pan and it worked perfectly! I was even able to produce a bit of smoke 😉

But enough storytelling. I for one could eat another bowl of this fruit salad right now. What about you? Here’s the recipe:



Grilled Fruit Salad

makes 2 servings

  • 1 nectarine (ripe, but not too soft)
  • 2 plums
  • about 10 cherries
  • 4 tbsp orangejuice
  • 1 tbsp maple syrup
  • 2-3 tbsp Greek Yoghurt
  • some honey


Wash and dry the fruit. Halve everything and remove the pit. Don’t worry though if you can’t remove the pit ( I had this Problem with my plums). Just try to cut around the pit like you would do with a mango. Try to keep the chunks as big as possible.

Heat the griddle pan on high heat and then place the fruit (cut side first) onto the hot surface. Let it roast for a couple of minutes and check regularly so nothing burns too badly. Remove fruit from pan and put it on a big cutting board. Chop into bitesized pieces and put everything in a bowl.

Mix the orangejuice and maplesyrup. Pour it over the fruit and mix well. Serve in little bowls topped with a dab of Greek Yogurt and a drizzle of honey.


I have to admit, I thought this would be a lot more difficult. But it took me only about 15-20 minutes and everything turned out wonderful. If you’re cooking for more people it’s also no problem to make larger amounts of it. Just grill small portions of fruit at a time.



What about you guys? Did you try grilled fruit before? Did you like it?



xo Kristin



Spaghetti with Broccoli Pistachio Pesto



Pasta is a kitchen Superstar. Seriously. I don’t know a single person who doesn’t like pasta. It’s – besides chocolate – the best comfort food for super busy days.

Right now, I’m up to my neck in work for university. It’s all about strategies, innovations and math. Awesome, I know. And that’s exactly why I sometimes need a big bowl of pasta to calm me down and give me loads of energy for the next hours of studying. So, if you have a pack of Spaghetti and just 5 other ingredients on hand you’re ready to go and try this delicious recipe.



Spaghetti with Broccoli Pistachio Pesto:

makes about 3-4 servings

  • 1 lb. (whole-wheat) spaghetti
  • 300g broccoli
  • 2-3 tbsp. olive oil
  • 75g grated parmesan
  • 60g shelled pistachios
  • zest and juice of 1 lemon
  • salt and pepper

Cook spaghetti according to package directions. In the meantime, steam broccoli florets for about 4 minutes in a sauté pan with simmering water, then drain.

Set aside half to the cooked broccoli in a mixing bowl. Put the other half in a blender along with olive oil, 50g parmesan, pistachios and lemon zest and juice. Blend until a smooth sauce forms, add a little water if it’s too thick to blend.

Add pesto and spaghetti to the bowl and toss everything together until the spaghetti is coated. Season to taste and serve with remaining parmesan.



Are you hungry yet? I am, so I’ll have another bowl now and retreat to my personal pasta heaven!



Happy cooking!



[something green] Avocado Egg Salad

A certain shade of green,
tell me, is that what you need?


YES! Definitely! I need something green and colorful to brighten this grey weather outside. I want it to be spring right now. [ Guess I should be grateful it’s not snowing anymore. ]

Since I just can’t wait any longer for spring to come I decided to bring a little green into my kitchen: A healthy, yummy and super easy Avocado Egg Salad.

makes 4 servings:

  • 4 boiled eggs
  • 1 ripe avocado
  • 2 tbsp mayonnaise
  • 1 small onion
  • salt and pepper
  • lemon juice
  • paprika
  • fresh herbs (if desired)

Chop eggs, mash avocado, finely dice onion. Place everything in a small bowl and mix with mayonnaise. Season with salt, pepper, lemon juice, paprika and herbs.

All done! Serve with fresh wholegrain bread or eat it pure if you feel like it.


What’s your favorite green dish?


Hope you all had a wonderful weekend.

Kristin ♥

Buttermilk Oatcakes [Pancakes with a healthy twist]

You  all know Overnight Oats – if not, you seriously need to check it out (incredibly easy breakfast!). Well, I didn’t want to talk about how great Overnight Oats are… but now imagine putting porridge into a pan and turn it into pancakes. It tastes so good! And it’s also something like the weekend “treat yourself” version of your favorite healthy brekkie.


You’ll only need some basic ingredients and they’re fast to make:

Buttermilk Oatcakes

4 servings

  • 2 cups buttermilk
  • 1 large egg
  • 1 1/2 cups rolled oats
  • 1/2 cup whole-wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Combine the dry ingredients in a medium bowl and then add the buttermilk and egg. Stir thorougly and let the mixture sit for 15 minutes.

Coat pan with a little bit of oil or cooking spray and heat on medium. Put little portions of batter in the pan and cook them until bubbles dot the surface. Flip and continue cooking until browned.

Serve with maple syrup or fruit sauce.


Let me know how this recipe works for you!

I think they’re a wonderful change from “normal” pancakes 🙂