Roasted Winter Vegetables

Hello Zebras,

to defy the winter weather out there and protect us from nasty pathogens, we should take extra care in consuming our daily allowance of vitamins. But what sounds simple and logical in theory is not always easy to implement in practice …

With this recipe, however, it is really simple and, above all, delicious! Because broccoli, pumpkin, carrots and onions combine with balsamic and maple syrup to form a wonderful, crisp oven dish, which can be served either on its own or as a tasty side dish!


Roasted winter vegetables

for 2-3 servings

  • 200g broccoli
  • 200g pumpkin
  • 200g carrots
  • 2 red onions
  • 2 tbsp balsamic vinegar
  • 4 tablespoons olive oil
  • 2 tablespoons of maple syrup
  • 1 tsp mustard


Preheat the oven to 200 ° C and lay out a baking tray with baking paper.

Wash the vegetables, if necessary peel and cut into bite-sized pieces and mix everything in a large bowl. In a second bowl stir in balsamic vinegar, olive oil, maple syrup and mustard. Pour the mixture over the vegetables and mix well. Put the vegetables on the baking tray, distribute well and bake for 20-25 minutes.


As I said before, this tastes great as a side dish, but also as a main course – for example mixed with boiled wheat, some feta and nuts!

The dish can also be comprised of whichever vegetables you want – why not try it with brussel sprouts, cauliflower or sweet potatoes? And if you prefer your vegetables a little less ‘al dente’, just keep it in the oven for about 10 minutes longer!

Which are your favourite winter vegetables?


Stay sweet & HAPPY COOKING!

xx Kristin


Spaghetti Salad with veggies, chicken and feta

Hi my lovelies!


Yikes, Monday again? How did that happen? And unfortunately my Monday was one of those pesky “real” Mondays: up early, studied for my university exams and then, to top it off, half the things I wanted from the store were sold out.. But because whining does not help, I want to show you a yummy feel-good-dish that’s ready in no time – perfect for mondays! 😉


This dish contains all of the ingredients that may brighten my day and hopefully yours: lovely pasta, fresh, crunchy vegetables and a large portion of feta ❤
The pasta salad tastes best when eaten freshly cooked and still warm, but the leftovers can also make a yummy lunch for taking to work the next day… sounds great, right?


Spaghetti Salad with veggies, chicken and feta

makes 2-3 servings

  • 125g broccoli
  • 1 small zucchini
  • 100g wholegrain spaghetti
  • 150g chickenbreast
  • 1 tbsp soysauce
  • 2 tbsp apple vinegar
  • 1 tbsp oil
  • 1 tbsp maple syrup
  • 2 spring onions
  • 100g feta
  • salt

Fill a medium saucepan with water and bring to the boil. Wash the broccoli and cut into small florets. Wash the zucchini, cut in quarter-rounds and slice.

Once the water is boiling, add salt, break the spaghetti in half once and cook for about 10 minutes. 3-4 minutes before the spaghetti is finished, add the broccoli. Drain both together, place in a bowl and set aside.

While the pasta is cooking, heat a medium-sized pan. Cut the chicken into small pieces and sear with a little oil. Then add the zucchini and cook until they are tender. Add to the pasta.

To make the dressing stir together the soy sauce, vinegar, oil and maple syrup and pour over the spaghetti. Cut the spring onion into thin rings, crumble the feta and sprinkle both onto the salad and mix well. Serve immediately or refrigerate for later.


I like this recipe very much because it is incredibly flexible! You can switch the vegetables without any problems and adjust the spaghetti salad as your taste or mood sees fit. And the dressing is delicious ❤

Do you take packed lunches to work, university or school? Or are you more interested in seeing what surprises the canteens have up their sleeves?


Stay sweet & HAPPY COOKING!

xx 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!