Mix 200g of quark
a few table spoons of coconut milk
1 scoop of pistachio&coconut protein powder
and serve with peanut butter, salted peanuts and almonds.
I am not actually sure if this even qualifies as breakfast, or if it should be filed under heavenly desserts.
Pistachio&coconut protein pancakes
with the controversial, calorie free caramel syrup
toasted, salted peanuts and blueberries.
First of all; I have discovered an incredibly tasty new protein powder.
Pistachio and Coconut.
I have worked my way through quite a few brands and flavors in this department and I think I have come a cross a winner here, or maybe a shared first place with the strawberry white chocolate from scitec nutrition.
Anyway, these pancakes were awesome although I am not completely in love with the calorie free caramel syrup. It tastes somewhat… artificial… surprise, surprise.
Blueberry/peanut combo with the pistachio&coconut pancakes is however FABULOUS!!!
Next time I will probably just swap the syrup for peanut butter.
1 scoop baking protein
1/2 scoop pistachio&coconut protein powder
1 teaspoon psyllium husks
And now I think I have written ”pistachio&coconut” enough times in a single post to qualify for a decent sponsorship by the producer. Perhaps in the shape of a lifetime supply, or something along those lines.
I got up, got dressed and ran to the gym.
In a sleeveless tshirt, at 7am, THAT’S how warm it is here right now. In April!!
Then I came home and cooked my recent favorite breakfast (have been eating this every morning for the past 2 weeks):
Low carb, high protein chocolate porridge.
Today with a peanut butter- cocoa- coconut topping.
Pretty much carb free, loaded with protein, omega3 and fibers.
AND it’s chocolate.
…which makes it very brown, and we all know that brown food seldom makes a good photo.
So in this case we simply need to look past its lack of beauty, and see to its other qualities; like the fact that it is awesome, for instance.
This morning I enjoyed a delightful little portion of raw porridge.
1 handful of almonds
1 dl buckwheat
1 tbs chia seeds
1,5 dl water
1 small apple
Rinse the buckwheat thoroughly, then mix all ingredients apart from the apple, and let them soak over night.
Mix in a blender with the apple, and serve what ever way you prefer.
Chili is an ideal Sunday meal.
It is ideal any day of the week but ESPECIALLY on Sundays, when you have time to let it simmer on the stove for hours to get all the goodness out.
Here is my version, and it of course kicks mother flippin’ ass, if you ask me.
3 large yellow onions
5 + 10 garlic cloves
1 stock cube
50 g butter
500g minced beef
1/4 bottle red wine
2 cans of chopped tomatoes
1 kilo of baby tomatoes
1 can of kidney beans
big tbs sambal oelek (chili)
pinch of sugar
Heat a large pot, add butter chopped onions and 5 chopped garlic cloves.
Add spices, stock cube, salt and sugar, then add the meat and let it get some colour. Add the wine and let the alcohol steam off. Chuck in your tomatoes, all of them, and your chili or sambal.
Turn the oven on and put your remaining 10 garlic cloves (or more if you like) on a baking tray, you can leave the skin on.
While the chili is simmering away on a low heat, roast your garlic at 200 degrees for about 12 minutes. Peel the skin off the garlic cloves and add them to the chili. They are now soft and sweet and will add an incredible flavour to the chili!
Let everything boil gently for as long as you can manage to wait, about 2 hours is ideal.
Add the beans, let it all simmer for an other 5 minutes, maybe add one or two extra grated garlic cloves and you are DONE!
Serve with creme fraiche and fresh coriander, ENJOY!!
So buckwheat porridge turned out to be awesome!
1 dl of whole buckwheat
1 tbs chia seeds
2 dl water
0,5 dl milk
tiny tiny pinch of salt
rinse the buckwheat a little first, then mix all ingredients in a pot and slowly cook on the stove at a low heat until you have a nice creamy texture. It takes about 20-30 minutes.
I had mine with nuts, berries, milk and a little honey and it kept me full and happy for ages.
I really recommend you give this lil’ darling a try!
Just tried out this little combo, never used seafood in a wrap before but it works so well!!
I used the mini wrap bread
Salmon filet which i baked in the oven
Mixed salad with some extra ruccola (rocket)
Spring onion, cucumber and carrots, finely sliced
Avocado in slices
A little squeeze of lemon
And a pinch of sea salt flakes
Done in no time and pretty damn tasty, win win situation
I seldom eat white bread, but it happens, and when it does it is usually bloody fantastic.
Like this time.
I made a beef stew; lots of red wine, cherry tomatoes, garlic and fresh herbs, let it simmer on the stove for about 3 hours until the meat was super tender and the flavours really deep and sweet.
I sliced half a baguette in the middle and toasted it lightly in the oven.
Put a generous amount of the rich beef stew on one half.
Covered it with cheese and put it back in the oven until the cheese had melted.
Topped the creation with basil and thyme and added the top of the baguette.
It was the perfect sandwich.
Whenever I do eat white bread, I make sure it is bloody well worth it.
Weekend breakfast usually means pancakes or omelette or something a bit more fancy, I choose porridge. And that actually says more about my porridge than it does about me.
I know, I know, I have already told you… but this chia/almond porridge is just TO.DIE.FOR.
So here we go again, because I don’t want you to miss out, darling;
3 table spoons of rolled oats
2 table spoons of chia seeds
1 table spoon of ground almonds
a tiny tiny pinch of salt
Water, or milk if you want it a bit creamier, or a little bit of both, perhaps?
Let it simmer on a low heat and stir occasionally so that it doesn’t burn.
serve with whatever you want;
I personally prefer a combination od nuts and dried fruit, and then I pour a generous amount of milk all over my bowl. I think coconut milk would be heavenly!
Students need good food to keep them motivated. Like a funky salad, for instance.
I had a little goats cheese craving so I took a study break, grabbed my coat and went out on the snowy austrian streets to hunt down a pack.
Then I made a salad with beetroot, left over toasted chickpeas and some dried apricots, poured some pumpkinseed oil and apple cider vinegar over it and 10 minutes later I was as happy as one can possibly be, when having to spend the rest of the day and night studying…
Anyway, the sweet, earthy beetroot flavor worked incredibly well with the crunchy chickpeas, the chewy apricots and the salty cheese.
When it comes to food I work in periods, and currently I am hooked on porridge. As you may have noticed.
This morning I made a chia seed porridge with crushed almonds, topped with dried apricots, berries and more almonds.
You see I am at home today, studying for an exam tomorrow. My first real exam here in Austria!That requires a sturdy breakfast, right?
3 table spoons of rolled oats (havregryn)
2 table spoons of chia seeds
1 table spoon of crushed almonds
a tiny tiny pinch of salt
I don’t have a very passionate relationship to soup. I mean I like it but it seldom fills me up and generally I find that soups are often a bit boring.
BUT, sometimes they are FANTASTIC! Simple yet heavenly.
I just made one of those and if like me, you are not too excited about soups, then I urge you to try this one out. If however you love soup and can’t get enough, then you should also try this recipe.
You will be thrilled!
One large onion
5 large carrots
4 large garlic cloves
a knob of butter
1 stock cube
thyme, coriander or basil
Chop your onion and garlic roughly and put it in a pan with the butter.
Chop the carrot and add to the pan.
Let it heat for a couple of minutes.
Add about 500ml of water, the stock cube, salt and pepper.
Let it simmer until the carrots are soft.
Then mix it in a blender until it is smooth.
It could be that you need to add some extra garlic at this stage (trust me), if so then just press in an other clove and mix it around.
Drain a can of chickpeas
on a baking tray, mix the peas with a little oil, salt and your herb
Toast at about 200 degrees until they have a nice colour (10-15 minutes)
Serve the soup with creme fraiche (this is essential) and sprinkle your toasted chickpeas on top.
Await applause and standing ovations from your guests.
Or don’t invite anyone and eat it all yourself. That also works awesomely.
This is an incredible breakfast alternative. More exciting than porridge and healthier than pancakes. I read about the Danish ”klatkager” which is basically fried rice pudding (risgrynsgröt), mixed with an egg, and got inspired.
Instead of rice pudding I used a healthier porridge with lots of seeds and some oats
mixed with an egg
a tablespoon of greek yoghurt
some lemon zest
and protein powder for sweetening, but this is of course optional
Then I fried little cakes in coconut oil on medium heat.
Served with more greek yoghurt, orange, berries and some almonds which I roughly chopped and lightly toasted in the pan.
Now isn’t that an exciting breakfast?!
I took what I had in my fridge and it turned out as a wok, how delightful!
Fitness noodles (no calories) with chicken and mixed vegetables.
Garlic, ginger, chili and soy sauce is an idiot proof combo to spice up any noodle creation!
I admit that thyme might not be the ideal component in this type of dish, but it looked too yellow without and I am a sucker for thyme so I thought; ”what the heck!” and went for it.
Chia seeds are apparently the best of all superfoods.
Sometimes I chuck a little into my porridge, together with some oats or granola and a table spoon of psyllium seeds. This morning I mixed in some protein powder for sweetening and topped it with frozen berries.
And for second breakfast I made a smoothie, with orange, pineapple and more frozen berries. And then I was fueled up and went to work!
I had a fantastic little burger for brunch! Lean beef, green pepper (paprika), ketchup, mustard, pickled gherkins and a really good cheese. Some kind of austrian mountain cow cheese, top notch.
And I am continuing the smoothieism.
I think tomorrow will be the day where my body tells me it wants to go to the gym.
No pressure, but I have a good feeling.
I am still not feeling 100%. It’s mother flippin’ frustrating, really.
But hey, a duet of nuclear flu’s will probably require some recovery time, and I don’t want to stress my body.
I am thinking more smoothie.
Home made apple sauce, why didn’t I think of this sooner?
It is so easy and so tasty!!
I will definitely be making my own to go with the Christmas ham this year.
I chopped two apples and put in a small pot tohether with about 1dl of water, a cinnamon stick and some cloves. Boiled for about 12 minutes and that was it!
I don’t think it gets much easier than this:
Start by marinating the turkey in a mixture of chopped herbs, garlic, chili and olive oil.
With a julienne peeler, cut strips of a zucchini and some pumpkin.
Put a pot with salted water on the stove.
Fry the turkey.
When the turkey is almost done you add the the zucchini and pumpkin to the water, they only need a couple of minutes.
I served mine with some pumpkin seeds for omega3 and chrunch, and I think it would work really well with garlic butter or even some bearnaise.
Oh, man. How I miss the bearnaise. How can something so totally French become so ultimately Swedish?
Unfortunately the Austrians have not discovered the greatness of this sauce yet
I had this for breakfast today and it was really nice, it would probably work as a dessert too actually.
In a little bowl I mixed a handful of berries with 2 tea spoons of chia seeds, some chopped nuts and dried cranberries. Then I hollowed out an apple, filled it with the mixture and baked it in the oven at 200c for about then minutes.
I cut the apple in half, topped it with greek yoghurt and a little bit of honey and thats it.
Relatively fast for a nice breakfast, right?