Claudia and Hans Make Stuff

Healthy can be delicious. Please like, rate, and leave a comment!

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Banana Cherry Smoothie

Trying another smoothie idea. There is lots of room to make changes or additions. For example, you can add ice cubes if you like a thicker (and colder) smoothie. You can also easily add flax seeds or chia seeds.

¾ cup organic plain yogurt, you can also use vanilla yogurt
1 banana, remember the riper the banana the sweeter it will be
1½ cups frozen dark sweet cherries (I only had dark tart cherries, so I added about 1 tablespoon honey)

Add all ingredients to the blender and blend until desired consistency.
Superyummy and superhealthy. Cannot have a better way to start the day (or can even be made for a snack during the day!)

Enjoy =)


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Health Benefits:
* Bananas provide a variety of vitamins and minerals including vitamin B6 and C, manganese, potassium, dietary fiber, protein, magnesium, and folate.
* Cherries are rich in vitamin A and C.
* Yogurt provides about 9 grams of protein. Furthermore, it provides nutrients such as calcium, vitamin B-2, vitamin B-12, potassium, and magnesium.
* Chia seeds are an excellent source of omega-3 fatty acids and are also rich in antioxidants and full of fiber, magnesium, zinc, iron, and calcium.
* Flax seeds are a rich source of dietary fiber, manganese, vitamin B1, and omega-3.

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Veggie Burrito–Can’t Believe It’s Homemade

There may not be left-overs when making Cheese & Bean enchiladas

but if there are rice and beans left-over, here is just the delicious thing to use them for. Make a most unbelievable delicious burrito.

1-2 tablespoons olive oil
1/2 green pepper, chopped
1/4 red onion, chopped
spices (such as taco seasoning)
2 small tomatoes, chopped
left-over refried bean
left-over Mexican rice
shredded Mexican cheese
Cotija cheese, optional
One 12-inch (burrito-size) flour tortilla

1. Heat olive in small pan. Add onion, tomatoes, and green pepper. Add spices (such as taco seasoning) and saute until heated through.
2. Heat oven to 350 F. Spread refried beans on center of tortilla. Cover with rice. Sprinkle with shredded Mexican cheese and place the sautéed veggies on top. If using, sprinkle with Cotija cheese.
3. Fold sides of tortilla and roll tortilla into a burrito. Heat in oven for 10 minutes.
4. Enjoy =)

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Superleckere Gegrillte Kaeseschnitte

Eines unserer liebsten Mittaggerichte oder schnelle Abendmahlzeiten ist gegrillte Käse Schnitte. Das knusprige Brot und der warme geschmolzene Käse…eine wunderbare superköstliche Mahlzeit. Zutaten (fuer 2 Schnitten): 4 Schnitten Butter Cheddar Käse, Scheibenkäse Gouda Käse, Scheibenkäse Notiz: Du kannst Deine Lieblingskäsesorte benutzen. Der Käse muss aber Schmelzen können, ansonsten klappt es nicht. Zubereitung: 1. Erwärme eine Bratpfanne (am besten mit Antihaftbeschichtung). 2. Schmier ein kleines bisschen Butter auf die Aussenseite der Schnitten. (Das ist die Seite die in die Bratpfanne kommt. Pass auf die Brotscheiben nicht zu vertauschen, so dass sie übereinander passen. 3. Platziere eine Bortscheibe mit der Butterseite nach unten in die gewärmte Bratpfanne. Platziere die Käsescheiben auf die Schnitte und decke den Käse mit der anderen Brotscheibe zu. Die Butter dieser Schnitte soll nach oben zeigen. Wiederhole das für die andere Käseschnitte. 4. Unter niedriger Hitze, brate die Käseschnitte langsam, so dass der Käse schmilzt. Wende die Schnitte und brate sie bis beide Brotseiten gold-braun sind. 5. Verzehre mit Suppe, so wie Tomatensuppe oder gerösteter Paprikasuppe. We forgot to take pictures of the bread with black raspberry jam. Here a picture of grilled cheese.

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Epic Grilled Cheese Sandwich

One of our favorite fast lunch or dinner meals is making grilled cheese sandwiches. The crunchy warm bread and the gooey melted cheese…it’s like a flavor explosion in your mouth.

Bakery bread is amazing but using home-baked bread is even better.

So we used bread slices from the Classic White Bread we baked and made grilled cheese sandwiches.

Ingredients (Makes 2 sandwiches):
4 slices of bread
butter, preferably organic butter
Cheddar cheese, sliced
Gouda, sliced

Note: Choose your favorite cheese. We like using Cheddar and Gouda.

1. Heat griddle.
2. Slightly butter the outside of the bread (This is the side that will go on the griddle. If you have OCD like I do, you want to make sure to not confuse sides, otherwise the bread slices won’t align.)
3. Slice cheese.
4. With griddle warm and on low heat, place one bread slice (buttered side down) on the griddle. Layer the cheese on the bread slice and cover with other bread slice (buttered side up). Repeat for other sandwich.
5. Allow the cheese to melt, while carefully watching that the bread doesn’t burn. Turn the sandwich over to cook other bread slice, until both of the bread slices are golden brown.
6. Enjoy with soup, such as tomato soup or roasted red pepper soup.

Note: Can be made in non-stick pan, if you do not own a griddle.

We forgot to take pictures of the bread with black raspberry jam. Here a picture of grilled cheese.

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Crunchy Kale Chips

I only had kale chips once…and it’s quite a while ago. One of my best friends made kale chips and brought them to the beach. My last beach trip before moving to the (Wild) West.

Those chips were amazing…and I kind of had always wanted to make some. Well…today after making the Tropical Green Smoothie for breakfast and roasting the spaghetti squash seeds…it seemed perfect to also make kale chips.

Here is what I did:

1. From the kale leaves, we had bought from Whole Foods, we had about 6 or 7 large kale leaves left. I washed the leaves thoroughly and even more thoroughly dried them using a kitchen towel. I tore the leafy part away from the stems and discarded the stems. Then, I tore the leaves into large bite-size pieces.

2. Once the leaves were torn, in a bowl I added 1 ½ teaspoons of olive oil to the kale pieces. I used my hands to make sure that each leaf was slightly coated with olive oil. (Make sure to not drown your kale with too much oil. This will result in kale chips that are soggy.)

3. I sprinkled the kale with Himalayan Pink sea salt and mixed the leaves one last time.

4. Then I spread the kale evenly on two baking sheets making sure that the kale leaves were not laying on top of other leaves.

5. Then I baked the kale leaves at 300 F for about 10 minutes. I briefly removed the baking sheets and used a wooden spatula to move the leaves and turn them. I replaced the baking sheets and continued baking for another 15 minutes before pulling the baking sheets out of the oven.

6. I left the kale chips to cool on the baking sheet.

7. Enjoy   =)

(P.s. I was not going to make Hans try these. The chips have just been sitting on the counter–benefit of living out West, because the kale chips actually are staying crisp and crunchy. And guess what…Hans has been sneaking a kale chip here and there when passing the plate.)

Note: Perfect for people who need to increase their salt intake due to low blood pressure (like me). These chips can be made with varying amounts of salts. I guess I will make these kale chips more often, as I can make sure to increase my salt intake without adding fat that would come from eating most store-bought salty snacks.

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Health benefits of kale:
* It is low in calories but rich in protein, fiber, folate, omega-3 fatty acid, phosphorous, potassium, calcium, and zinc.

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Can Spaghetti Squash Seeds be Roasted?

YES, ABSOLUTELY. And they are superdelicious. I love pumpkin seeds, but have not had any since Halloween. Lately, I have been experimenting with winter squash seeds and those are as amazing as pumpkin seeds.

Last week, I roasted butternut squash seeds. They were delicious, but unfortunately they are already all gone. Lucky that I saved the spaghetti squash seeds. I  roasted them today and they turned out amazing.

The recipe I used is essentially the same, but I am re-posting it here with pictures from the spaghetti squash. I did browse the internet for inspiration to use other spices, but did not really find anything I likes. So I just went with Himalayan Pink Sea Salt again…and they are delicious =)

How to roast spaghetti squash seeds:

1. Clean the seeds. It’s a bit messy and tedious, but necessary. Based on other’s suggestions, it works really well to plunk the seeds plus the “guts” into a big bowl of water. Using your hands, you can then break the “mess” apart. The “guts” will sink to the bottom, while the seeds will float to the top.

2. Boil for 10 minutes in salted water. Fill a medium-sized pot with water and add approximately 1 teaspoon salt. Add the seeds and bring to a boil. Reduce the heat to a simmer and cook uncovered for 10 minutes. Based on pumpkin seed recipes, this allows the seeds to be easier digest and produces a crispy outer shell.

3. Drain the seeds and lightly using paper towel. Using a colander drain the seeds and dry them using a paper towel. The seeds will stick to the paper towel, just use your fingers to rub them off.

4. Coat with extra virgin olive oil. I like to place the dried seeds in a small bowl and coat them with 1/2 to 1 teaspoon extra virgin oil. This way, all of the seeds are evenly coated with the oil before spreading them onto a baking sheet.

5. Spread the seeds onto a baking sheet in a thin layer. Make sure to spread the seeds as thin as possible with minimal overlap. Sprinkle with your favorite seasoning. I used Himalayan Pink Salt.

6. Roast seeds at 325 F for 8 minutes. As our oven is a bit temperamental and does not cook at an even temperature, I reduced the initial bake time from 10 minutes to 8 minutes. Take the baking sheet out after 8 minutes and stir the seeds. Return the baking sheet to the oven and cook for an additional 5-10 minutes. During the last 5 minutes of baking, remove a couple of seeds and crack them open. The inner seed should have a golden tinge to it. Make sure to not burn the seeds, if the inner seeds are brown, they got burned. When done, remove from oven. It may be helpful to pour roasted seeds onto a plate to cool, if they remain on the hot baking sheet, they may continue to roast.

7. Enjoy =)

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Benefits of spaghetti squash seeds:
* Spaghetti squash seeds are rich in unsatured fats, omega 3 & 6 fatty acids, and protein.

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Tropical Green Smoothie

So I have noticed that there are days, in which I go on a kitchen experiment overdrive. Like today…let’s see, I made several things in the kitchen and all of them were made for the first time. In addition, to this smoothie, I roasted spaghetti squash seeds, made kale chips, baked bread, and made a chickpea curry. Phew!

I finished packing for our little weekend trip tomorrow and am now sitting down trying to recall what I did for each of those recipes 😉

So, you may have heard that kale is really healthy for you, but don’t know a lot of ways to prepare it. How about adding it to a smoothie? I love eating smoothies for breakfast. It seems like such a yummy and efficient way to get in protein, fruits, and even green leafy vegetables.


Ingredients (Makes 1 smoothie):
3 kale leaves
1/2 banana
1 kiwi
1 cup fresh pineapple
1 cup orange juice
ice cubes, optional (for thicker smoothie, alternatively, just reduce the amount of orange juice)
1 tablespoon ground flax seed

Add all ingredients to the blender and blend until desired consistency.
Superyummy and superhealthy. Cannot have a better way to start the day (or can even be made for a snack during the day!)

Next time, I will try mango instead of kiwi =)

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