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October 22, 2021

Cooking with Models - Healthy & Vegetarian Recipes / Nina Dapper

Hey loves,
Content Creator is so excited to share this cooking video with you! We made a 3 course healthy and vegetarian fall inspired menu with the own recipes for you and we hope you like it. Let know if you want to see more videos like this or if you have any questions about us!


Pumpkin soup Ingredients:
1 butternut squash
1 onion
1 inch ginger
1 red pepper
2 garlic cloves
125ml coconut cream
1 liter water
1 vegetablestock cube
Salt, pepper
1 tsp curry powder
1 tsp cumin
1 tsp turmeric
1/4 tsp cinnamon
Olive oil

Preheat the oven at 200C/400F.
Cut the butternutsquash in cubes put them on a baking tray with some olive oil and salt. Roast for 45 minutes.
Meanwhile cut the onion, garlic, ginger and red pepper in small pieces. Sautee in the pan with 2 tbsp olive oil for about 5 min, add the butternut squash once ready and the spices (cumin, turmeric, cinnamon and curry powder, salt and pepper) Mix the water with the vegetable cube and add to the pan. Put a lid on it and let it simmer for about 15 minutes. Add the coconut cream and blend everything together in a blender. Taste and add more salt of pepper if needed.

Harvest bowl
-half a bag of kale (250g)
-100g wild rice
-1 beet
-1 sweet potato
-100g brusselsprouts
-olive oil
-salt, pepper
-100g goatcheese
-handful almond flakes
-1/2 appel

-2 tbsp olive oil
-2 tbsp balsamic vinegar
-1 tbsp honey
-1 tsp mustard

Preheat the oven at 200C/400F. Half the brusselsprouts, cut the sweetpotato in small cubes and the beets in slices. Toss the vegetables with olive oil salt and pepper. Place the beets and sweet potatoe on a baking tray and roast for 20 minutes. Add the brusselsprouts after 20 minutes and roast for another 25 minutes.
Meanwhile cook the wildrice for about 45 minutes (According to package)
Cut off the hard pieces of the kale and add to a bowl with a bit of olive oil and salt. Massage the kale with your hands for 2 minutes untill kale is soft.
Make the dressing by mixing the olive oil with the balsamic, honey and mustard. Pour a bit of the dressing over the kale and add to two plates. Once rice is cooked at on top of the kale together with the roasted vegetables, apple (cut in cubes), goatcheese and roasted almonds. Add more dressing on top if you like.

Apple crumble
-3 apples
-1 orange
-handful of raisins
-1tsp cinnamon
-100g rolled oats
-handful pecans
-1tbsp coconut oil
-2tbsp honey or maple syrup


Preheat the oven at 200C.
Cut the apple in small cubes and mix with the raisins and cinnamon. Add to a baking dish. In a little saucepan melt the coconut oil and the honey together. Take off the stove and mix the syrup with the oats, pecans and zest of the orange. Put the oats on top of the apples and bake in the oven for 30 minutes untill apples are soft and oats golden brown. Check in between and cover baking dish with aluminium foil if the top gets too dark. Serve with some vanilla icecream or yoghurt.

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