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Fitfoodness

Fitfoodness is about nutritious and natural, simple and seasonal foods. - Olivia Behaegel -

04/09/2026

Tomato puttanesca tarts have my end-of-summer heart. I wrote down more or less of a recipe for you. It’s cute and satisfying and since the dough is store bought it’s as easy as making a quick sandwich.

Ingredients for 4
- 100g tagiassche olives, stones removed
- 6 anchovies filets and a bit of the oil if needed
- 1 tbsp capers
- 1 egg
- 300g cherry tomatoes
- store bought puff pastry (or homemade butter dough)
- salt, pepper
- fried sage or some other fresh herb to top

- Preheat the oven to 200C
- Prepare tapenade by blending the capers, olives and anchovies together into a paste.
- Prepare the puff pastry: slice out 2 rounds per tartlet. Brush one with egg wash and put the other on top.
- Top each pastry with 1 tbsp of tapenade, then sliced open cherry tomatoes arranged in circles and a pinch of salt
- Bake for 20-25 min on 200C
- Top with extra olives, capers, fried sage and other nicknacks

02/09/2026

Very enthusiastic about the concept of having these lactation energy balls on hand while i’m connecting with my new tiny human in -maybe- a few days but who’s counting.

This recipe will make about 15 balls for your snack stack (or the snack stack of a postpartum friend).

Ingredients
- 100g rolled oats
- 35g ground flax seeds
- 35g sunflower seeds
- 25g shredded coconut (powder)
- 170g peanut butter
- 90g honey
- 20g collagen powder
- 10g brewer’s yeast
- 3g cinnamon
- 4g vanilla extract
- 3g salt
- 15-20g water if needed

1. Blend all ingredients together in kitchen robot (flax is best pre ground).
2. Add some water depending on consistency. Some peanut butters are runnier than others, some ingredients will absorb more moisture than others.
3. Roll into balls of about 30g
4. Refrigerate and keep for 5 days or freeze for longer

Brewer’s yeast and oats are said to help with lactation support. All the other ingredients are adding good fats and protein to your diet which are great for recovery. You don’t have to be postpartum to make or eat them ofc ! And brewer’s yeast can be easily left out.

29/08/2026

Cherry panzanella salad to pretend for a second that peak summer is not over yet 🍒

28/08/2026

the very last days counting down to bebetwee! went straight from finishing the seven autumn menu to cooking for a full postpartum freezer (while checking off some good food spots in between)

22/08/2026

I want this summer to go in history as the (pan con) tomatiest summer of my life

lots of people have asked for a recipe which could not have been simpler: grate good quality tomato on a box grater, add salt and olive oil, drain a bit of the excess tomato water. grate a clove of raw garlic on toasted bread, top with the tomato mix, add dried or fresh oregano, more olive oil too.

bagel con tomate, iberico, oregano at Eight ht

tomato toast, kewpie, capers

tomate crevettes with WHOOGY’S seven

our og tomato toast, on our menu since the first seven seven summer, still my fav

ricotta, tomato, anchovies, capers, basil

cream cheese and french pineapple tomato at Eight

one million tomates mondées

puttanesca tartlet

tomato and fig leaf jam

the most beautiful tomato of the summer

gazpacho, anchovies and a borlotti beans salad

tomato, cucumber, melon, mint salad

09/08/2026

some more of tuscany 🤍

05/08/2026

Roasted cardamom apricot on a soft morning yogurt bowl

Quick method for roasting apricots: add halved apricots to a deep oven tray cut side down, packing them nice and tight (so the release their juices and cook in them). Dot each apricot with half a teaspoon of honey, drizzle with olive oil and sprinkle with cardamom. Roast on 180C for 15 minutes. Please use the juices to put on top of your yogurt bowl. You don’t want to miss out on that.

Would also be great on top of vanilla ice cream of course, of course !

02/08/2026

2 weekish ago - our big national dinner with WHOOGY’S x seven - 21/7/26

one of the most fun events we did so far. grateful to our team for all the hard work and electric energy

120 guests, 360 plates, 240 hand rolled poulicroq + a bit extra for the team, 14kg of house-made cavatelli pasta (thank you WHOOGY’S for manning that squeaky machine for 3 hours), an endless amount of cherry tomatoes to be peeled, many lovely hands stepping in to help

menu was an ode to belgian classics:
- frietkot style poulicroq with 3 sauces - cherry ketchup, curry labneh and black garlic aioli
- tomates crevettes, tagètes, tomato water
- pêche au thon tuna crudo, marinated white peach, shiso mayo, furikake, ponzu
- pasta carbonades à la flamande, housemade cavatelli, pangrattato pain d’épices, green salad
- gaufre de liège perdue, macerated cardamom strawberries and fior di latte ice cream from Batch
- sourdough bread and whipped piment d’espelette butter

thank you also to the suppliers who came through with the best ingredients Renard Bakery cutest sourdough breads, BATCH best ice cream of brussels, Monk Aperitivo alcohol free aperitivo

01/08/2026

Happy second birthday to my beautiful boy. In love with being your mom, a bit more every day

31/07/2026

Coming soon…
in exactly 1 month our family of 3 turns into a family of 4
in exactly 1 day our first baby turns 2 years old

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