The Rule That Changed My Life
And a very green recipe
The other day, I was sitting at my favorite café in Haarlem, Jules Coffee & Concept, oatmilk cappuccino in hand, soaking in the sun around me. It’s the kind of spot where you can just relax and let your mind wander, and that’s exactly what happened. Somewhere between sips of coffee and sneaking glances at the pastries, I started thinking about my journey toward a healthier lifestyle.
When I first started, I thought being healthy meant being perfect. Every meal had to be clean, every workout intense, and treats? Forget about it. Honestly, it was exhausting. Over time, though, I realized that health isn’t about perfection—it’s about balance. And sitting there in that cozy little café, I realized how much learning that has changed my life.
I don’t know about you, but there’s something about the vibe of a good café that gets my brain working. Jules is one of those places where the light hits just right, and the smell of coffee and fresh pastries makes everything feel a little warmer. It’s where I go to think, plan, and sometimes just people-watch.
This whole shift toward balance has given me so much. I’ve got more energy, I feel stronger (physically & mentally), and I’m actually excited about taking care of myself. But what it’s really taught me is to let go of the pressure to do everything right.
The thing I value most now? Flexibility. Not in a yoga kind of way (although, I’ll take that too), but in allowing myself to enjoy life without strict rules. That means nourishing my body most of the time while still making space for the things that make me happy. Which brings me to the 80/20 rule.
The 80/20 rule
Here’s how it works: 80% of the time, you focus on eating wholesome, nutrient-packed foods that fuel your body. The other 20%? You enjoy what you love—a piece of cake, some fries, or that oat flat white with a side of a vegan chocolate croissant (which I did not resist at Jules, by the way).
It’s not about feeling bad for “cheating” or “breaking the rules.” It’s about making your healthy lifestyle work for you. For me, this approach has been life-changing. It means I can enjoy all the colorful, nourishing meals I love but still say yes to the treat that makes me smile. It’s sustainable, simple, and, honestly, way more fun.
For me, the 80% is about making smart, nourishing choices during the week—like prepping meals with lots of veggies, whole grains, and plant-based protein (you know I’m all about that tofu). The 20%? That’s for weekend munchies, chocolate, or a spontaneous movie-night pizza. The key is knowing that the 20% doesn’t undo the 80%; it actually makes it sustainable.
Speaking of balance, one of my favorite ways to nourish that 80% is with a dish that’s as comforting as it is nutritious: green pea protein pasta. It’s creamy, vibrant, and packed with plant-based protein thanks to peas and silken tofu. But let’s not forget basil leaves, toasted breadcrumbs, and those little bites of toasted pine nuts bring just the right amount of texture and flavor.
This pasta is everything I love in a meal: simple, satisfying, and full of good-for-you ingredients. Ready to give it a try?
Green Pea Protein Pasta (4 servings)
For the Sauce
2 tbsp olive oil
2 cloves garlic, minced
1/4 cup toasted pine nuts
300g silken tofu
150g baby spinach
200g garden peas
Juice of 1 lemon
2 tbsp nutritional yeast
Salt and pepper, to taste
For the Pasta
300g spaghetti or any pasta of choice
Basil leaves, for garnish
Toasted breadcrumbs, for crunch
Instructions
Cook the Pasta
Bring a pot of salted water to a boil and cook your pasta according to package instructions. Reserve about 1/2 cup of the pasta water before draining.Make the Sauce
Heat the olive oil in a pan over medium heat. Add the garlic and sauté until fragrant, about 1–2 minutes.
In a blender, combine the sautéed garlic, toasted pine nuts, silken tofu, spinach, peas, lemon juice, nutritional yeast, and a pinch of salt and pepper. Blend until smooth. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Combine
Toss the cooked pasta with the sauce, adding more pasta water if needed to coat everything evenly.
Serve
Divide the pasta into bowls and top with fresh basil leaves, toasted breadcrumbs, and a sprinkle of extra pine nuts for crunch.
Per serving:
Calories: 511 kcal
Protein: 22 g
Carbohydrates: 69 g
Fat: 16 g
This makes it a balanced meal with a great protein boost, thanks to the combination of silken tofu, peas, nutritional yeast, and pine nuts. It's also rich in healthy fats and carbohydrates to keep you fueled. Perfect for a post-workout meal or a satisfying dinner!
Recipe Roundup
Looking for your next favorite meal? These recipes have been lighting up Instagram and this newsletter, and now they’re ready for you on the website. Whether you’re in the mood for something creamy, spicy, or smoky, I’ve got you covered. Give ‘m a try and thank me later:
🍜 Peanut Butter Miso Ramen
The ultimate cozy bowl with a creamy miso-peanut broth and crispy tofu crumbles. It’s the comfort food you didn’t know you needed.
🌶️ Chipotle Butterbeans with Smoky Roasted Tofu
Creamy, smoky, and full of bold flavors. This dish is perfect for those nights when you want a little spice and a lot of comfort.
🥢 Mapo Tofu
Spicy, savory, and totally addictive. This vegan take on a Sichuan classic is all about that numbing heat and deep umami.
🍝 Tahin Harissa Pasta
Middle Eastern meets Italian in this creamy, spicy fusion pasta that’s a total flavor bomb.
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Thanks for reading again! If you make this, tag me on Instagram! I’d love to see you create the recipes you love.
Much love,
Joris