Claudia and Hans Make Stuff

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Greek yogurt & avocado spread

Here is another easy way to consume proteins…the only downside is that it is superdelicious =)
In addition to the easy preparation, this spread is also very versatile. You can use it instead of mayonnaise (I really dislike mayonnaise) on your sandwich, as spread on your veggie burger, as filling for quesadillas or burritos, or as dip for tortilla chips. I even like it just as spread on fresh bread.

With these endless possibilities, you may wonder how to make it. So here is the recipe.

Ingredients (1 serving):
1/2 avocado
juice of 1/2 lime or lemon
3 ounces Greek yogurt
1/8 teaspoon sea salt
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
dash of cayenne pepper

1. Remove the pit from the avocado and mash in a bowl using a fork.
2. Add the lime juice, Greek yogurt, and spices. Mix well. Alternatively to hand mixing, you can also place all ingredients into a food processor.
3. Enjoy.

Greek yogurt & avocado spread ingredients

Greek yogurt & avocado spread ingredients

Greek yogurt & avocado spread

Greek yogurt & avocado spread

Health benefits:
* Greek yogurt is naturally low in fat, but is loaded with proteins. This makes Greek yogurt an ideal food item for vegetarians.
* Avocados are a good source of iron, monounsaturated fats (the healthy fats), vitamins C and E, beta carotenes, potassium, and manganese.
* Limes and lemons are rich in vitamin C.


Green curry with sweet potato and eggplant

I love eating curry but I don’t eat it very often. This is partially due to not eating out very often in Thai restaurants (maybe the Thai restaurants here aren’t so good?!) and not really knowing how to make curry.
Recently, I came across this curry recipe and I figured I had to give it a try.

Hans and I enjoyed the outcome, but I will have to work out some kinks to make this recipe better. Any input is GREATLY appreciated.

Ingredients (4 servings)
1 tablespoon olive oil (some extra oil to possibly add later)
1 medium onion, chopped
1-2 tablespoons green curry paste
1 eggplant, quartered and sliced
1 1/2 cups (375 ml) coconut milk
1/2 veggie bouillon
1 cup water
(6 kaffir lime leaves, I could not find these and left them out)
1 orange sweet potato, cubed
2 teaspoons raw organic sugar (I would suggest only starting with 1 teaspoon)
2 tablespoons lime juice (I used the juice from one lime)
2 teaspoons lime rind
Salt and pepper to taste

1. Heat the oil in a large wok or frying pan. Add the onion and green curry paste and cook, stirring, over medium heat for approximately 3 minutes. Add the eggplant and potato and cook for 4-5 minutes, or until softened.
2. Pour in the coconut milk and vegetable stock, bring to a boil and reduce heat to simmer. (Simmer for 5 minutes and then add the kaffir lime leaves.) Simmer until the eggplant and sweet potato are tender.
3. Mix in the sugar, lime juice, and lime rind. Season to taste with salt and pepper. Serve with steamed rice (we used Jasmin rice).

Green curry with sweet potato and eggplant in wok

Green curry with sweet potato and eggplant in wok

Green curry with Jasmin rice

Green curry with Jasmin rice

* Make sure that the eggplant is small and skinny. Larger eggplants tend to have lots of seeds inside. I found those seeds a bit distracting in the dish.
* Make sure to get the lime rind before squeezing the juice out of the lime.
* While the taste of this recipe was good, I somehow felt that something was missing.

Recipe adapted from “The Complete Vegetarian Cookbook” (Murdoch Books)

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Veggie Orzo with Lime

Orzo is rice-shaped pasta that is quite versatile. This dish not only uses fresh vegetables such as zucchini and carrots, but it gets its ‘zing’ from lime zest and freshly pressed lime juice.
And apparently, we were either too hungry or it was way too delicious…and we forgot to take a picture…maybe next time =P

(Adapted from AllRecipes)

Ingredients (Makes 4 servings):
2 tablespoons olive oil
2 cloves garlic, minced
2 cups orzo pasta
1 zucchini, shredded
1 carrot, peeled and shredded
1 (16-ounce) can stewed tomatoes, undrained
14 fluid ounces vegetable broth (alternatively use 1 veggie broth bouillon cube and 14 ounces of water)
1 teaspoon Italian seasoning
1 teaspoon dried basil leaves
1 teaspoon salt
½ teaspoon pepper
(¼ cup green onions, chopped; optional)
¼ cup fresh parsley, chopped
2 teaspoons grated lime zest (I just use the zest of one regular-size lime)
2 tablespoons lime juice (I just use the juice of one regular-sized lime)
½ cup grated Parmesan cheese for topping, see note

Preparation (Preparation time approximately 30 minutes)
1. Heat the olive oil in a large skillet over medium-high heat. Stir in the garlic and orzo pasta; cook and stir until pasta turns a light, golden color, about 5 minutes. Stir in zucchini and carrots; cook until vegetables soften, about 2 minutes. Stir in the tomatoes, vegetable broth, Italian seasoning, and basil.

2. Season with salt and pepper to taste. Reduce heat to medium. Cover, and simmer until almost all liquid is absorbed, about 10 minutes. Stir in the green onions, parsley, lime zest, and lime juice. Remove from heat, cool slightly, and serve sprinkled with Parmesan cheese.

Note: We prefer Pecorino Romano cheese over Parmesan.



Vegetarian lime orzo

Veggie Orzo with Lime

Vegetarian lime orzo_2_small


Adapted from


Healthful benefits:
* Carrots are a great source for beta carotene, vitamins C and B, fiber, calcium, iron, and potassium.
* Orzo is low in fat, while being a good source of protein and iron.
* Lime juice is rich in vitamin C.