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Fitfoodness

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

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

28/07/2026

tuscan pasta maxxing, a few favourites🍝

- tagliatelle al ragu Antica Trattoria La Toppa - cute place to sit in the evening, a bit touristy maybe but lovely owner and food

- homemade pici with yellow crema di peperoni

- tagliatelle porcini Trattoria Cammillo - take into account double prices but the setting is gorgeous and staff the sweetest

- 10/10 papardelle al ragu di cinghiale Osteria Il Vinaio🍷🐷Restaurant - by far the best pasta of the trip

- pici cacio e pepe Osteria Il Vinaio🍷🐷Restaurant - a must try pasta dish in tuscany.

- super tasty tagliatelle with rabbit ragu and capers OSTERIA LE PANZANELLE - lovely little spot with changing seasonal dishes. be sure to ask for a table outside

25/07/2026

tuscany and the most perfect spot to do absolutely nothing except cook and swim cenerentola chianti

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Brussels

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