From a young age, I loved being in the kitchen, with my own recipe book and endless enthusiasm to experiment.
Later on, I developed irritable bowel syndrome (IBS), at a time when there was still no clear, structured approach.
This challenged me to search for the connection between food and health myself. Step by step, I discovered how powerful nutrition can be in influencing energy levels and overall well-being.
This experience inspired me to study Nutrition and Dietetics. After leaving Belgium, I found my home in Barcelona. Here, I truly experienced the Mediterranean way of eating: simple, flavorful, and healthy. It gave me energy, helped me maintain my weight, and showed me how powerful food can be.
Today, I combine my personal journey with scientific knowledge to guide others. My mission? To help you discover how fit and energized your body can feel, without strict rules, but with small, smart changes that truly work.
Together, we build a lifestyle that empowers you, and helps you get the most out of yourself today and in the long term.
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Prepare a low-FODMAP vegan egg replacer (*) by mixing 4 tablespoons of chia seeds with 12 tablespoons of water. Let stand for 5–10 minutes until gel-like.
Then combine this mixture with the almond milk, oats, and chopped spinach, and blend until you have a smooth batter. If the batter is too thick, add a little extra water.
Season with pepper (and salt, if desired) and stir in half of the chives.
Heat the oil and cook 6 small pancakes.
Mix the remaining chives into the coconut yogurt.
Serve the pancakes with the yogurt.
Clean the vegetables. Cut the carrots into small cubes, cut the kale into strips, and divide the broccoli into small florets.
Sauté the garlic in the olive oil and remove it from the oil after a few minutes.
Add the diced carrots and cook for 6–7 minutes. You may also add the cleaned and cut green part of the spring onions at this stage (optional). Add the tomato paste to the oil and the carrots for a few minutes.
Add the kale, 1 to 1.5 litres of warm water and the herbs,
Let the soup simmer for about 7 minutes, then add the pasta.
Add the broccoli during the last 8 minutes of the pasta's cooking time. Otherwise, the florets will become too soft.
Rinse and drain the chickpeas. When the soup is almost ready, stir in the chickpeas. If you are using spinach instead of kale, add it at this stage as well.
Add extra water if needed and season generously with black pepper (and salt, if desired).
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