Protein Packed Salad with Edamame Beans

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Hello and welcome back! The weekend, once again, was unfairly short – and, for me unusual, quite unproductive. After having finished my uni project on Saturday (which did take a few hours and a lot of frustration), I had my friends over for a girls-night. What started with a few glasses of champagne ended at 4am in a bar. Yep, it’s been my longest night out since so long, and I swear I almost died on Sunday from the lack of sleep. With my weekend not including a cheat-meal but rather a cheat-weekend, I now need to get back on track. Tonight I’ll serve one of my favourite dinners – my protein packed, super simple and quickly made salad. Lamb’s lettuce is currently one of my favourites – it’s got so much taste (a hint of nut) packed into these small leaves that barely any toppings are needed. Topped off with two soft-boiled eggs, 2min cooked (pre-frozen) edamame beans, some agarius (mushrooms), and a hint of olive oil and vinegar you can start eating after 10min preparations time. And honestly, 10 minutes is sometimes all I have. My goal this week is to try out something new (get out of that boring dinner routine) and maybe even prepare some meals ahead of time. Do you have any favourites that are quickly done, light on the figure (yes, summer is getting closer) and ready to share? I’d love some inspiration! xo

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Thoughts on Easter Monday

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Happy Sunday Monday, guys! I love having the day off, not only giving me the sunday-blues today, but also knowing that the week ahead is a hint shorter. The past week has been filled with ups and downs, and I want to apologize for the lack of content. Not only was I busy (as always, I know), but I honestly am lacking motivation and inspiration on all ends at the moment. Luckily, Easter came around and gave us all a long weekend – one for me to finally breathe a little – which I spent with my bestie (& her family). I even went on an egg-hunt yesterday! As much as it might be an activity for little kids, I absolutely loved it and – quite honestly – I’ve missed it. So it will defintely be on my list again next Easter – egg-hunting for life! Otherwise, I will be working on my to-do list all day, crossing off everything from working out, cleaning, writing assignment(s) for my studies, to actually flipping through magazines, blogs, pinterest and instagram to get my inspiration going again!

With that, and I know it was only a short nonsense post today, I wish you all a lovely Monday. xo

Mini Morning Apple Pancakes

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Mini Morning Apple Pancakes, Mini Morning Apple Pancakes, Mini Morning Apple Pancakes… Now, try reading that out loud three or more times, I swear it’s a tongue-twister to me – I’ve tried it and failed over and over again! What surely didn’t fail are the pancakes themselves, which I recently made on my favourite lazy Sunday mornings. Seriously, how amazing is it to sleep-in and get a heart-warming, delicious breakfast? It’s probably my favourite routine every weekend. With it being autumn, there are kilos and kilos of apples everywhere to buy for a nickle and a dime. I love it. Completely love it. There are about a million receipes to try out this season, and, quite frankly, it’s my favourite of the year (or do I say that about every season?).

I remember loving pancakes already as a kid. My mom would make them at least once a month, if not twice, for dinner. We would have the healthy pancakes first, filled with seasonal vegetables and sometimes meat, and were allowed to have one dessert pancake with cinnamon & sugar or nutella afterwards. I would always try to eat as many dessert-pancakes as possible, suddenly being super hungry again. Which reminds me, I should do that sometime soon again and share a recipe with you. What do you think?

This recipe makes around 8 mini-pancakes, so it is the perfect portion for two. Unless, of course, you are super hungry and want all for yourself. Naturally, you can also eat them when they cooled down some later hour and not share any. And, with it being no surprise, they are of course free of gluten and lactose.

What you need

2 eggs
200g glutenfree flour
50ml water
200ml milk
100g sugar (50g sugar and 1 tbs agave syrup also works)
1 pack vanilla-sugar
1 apple
coconut oil / or any oil of choice
powdered sugar (for decoration purposes if wanted)

What to do

1) separate the eggs and beat the egg whites until frothy (almost stiff)
2) add all other ingredients (excluding the egg yolk) into a bowl and mix it well
3) gently mix the beat egg whites under the mixture
4) cut the apple into slices
5) heat some coconut oil in a (small) pan and fill it with your pancake-mixture
6) prior to flipping the pancake, add a few slices of apple on top
7) flip the pancake and let it sit for another minute or two

Voila, now you can

1) serve it for you and your loved onces / or just yourself (no need to be ashamed!)
2) store them in the fridge for later
3) sprinkle them with powdered sugar (always looks great!) and serve them with some homemade jam – I had them with my apple-pumkin jam :-)
4) pack them in a lunch-bag for the kids to take to school – what a great snack!

As always – I hope you enjoy the recipe and of coures, I would be more than happy to see your creations and versions of it!

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Banana Chia Cake Bread with Berries

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Good morning and Happy 724th Birthday to Switzerland! August 1st it is – the time passes way too fast nowadays. Today it’s a national holiday here and all shops are closed so I had to go grocery shopping yesterday. Today my mother, sister and dog will be visiting my dad and I here in Zurich to stay for about two weeks. My parents are actually going on vacation the first week round, so I will enjoy next week with my sis and dog.

Midweek I decided to bake another of my favourite cake breads. I call them cake breads rather than cake or bread, because it does seem to be an in between thing here. You can easily top it off with some butter or jam or anything else really, though it tastes delicious without anything further added as well. Which is how I like it – plain & simple. I love my breakfasts as you know, though often I do not have the time or cannot be bothered to make breakfast in the morning. The easiest way is when it’s already done: So I’ve had a piece or two of my cake bread the past mornings. I’ve tried out new recipes and fell in love with this finalised version I wanted to share with you. Of course, as always, the cake bread is gluten free as well as diary/lactose free.

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Here is what you need for the cake

180g lactose free butter
150g brown sugar (more if you like it sweeter)

3 eggs
120g glutenfree flour
250g grounded almonds
60g chia seeds
8g glutenfree baking powder
a little bit of salt
2 ripe bananas (medium sized)
80ml almond milk
1 handful of wild berries (frozen or fresh; I used frozen)

What you need to do

1) peel the bananas and mash them up
2) add all ingredients but the berries
3) stir the dough well until a you have a semi-soft dough
4) unless you have a silicon baking dish, make sure to line the dish with either lactose free butter, oil, or even coconut oil
5) put all the dough into the baking dish
6) add the wild berries on top and gently mix them in using a fork

The oven should be heated to 175°C, now you can

1) place the raw dough into the oven for 50 min
2) seal the cake with kitchenfoil (tin foil) and bake for another 15-20 min
(this enables the cake to further bake without getting too dark)

Voila! Here is your cake.
It honestly tastes best when fresh out of the oven, though you should let it cool down for a good 20 min, so that your cake doesn’t break. If you store it in the fridge, it will be good for a week, though it is normally unlikely the cake stays that long :) there are too many hungry people around the house!

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As always, I’d be happy to see your versions or your tries – you can always share your link in the comments box below, tag me the social media sites or even throw a hashtag to it #StylePhantomrecipes.

DIY Easter Egg Decoration

Good morning lovies! It is Monday and quite frankly I am really happy about that – yep, I am happy to go to work this early morning. As much as I love vacation, I really do enjoy my job and I am looking forward to seeing my colleagues again and writing all my emails. Am I sick? Haha, most likely! But really, what is it with people hating Mondays so much? I do agree that the weekends are almost always too short, and I really am not a morning person (ie. complain daily that I would need to sleep in some more), but I still enjoy what I do for a living and I believe that truly is the most important thing. I couldn’t imagine waking up to a job that I have to spend my whole day at, one that I spend more time at then seeing my loved ones and then not liking what I do. That is my worst nightmare in regards to working!

Anyway, now that the family arrived yesterday and we will be spending Easter together at my place, I really had to step up my game in regards to easter decorations. I’ve been blowing out eggs (sounds so wrong?!) the past weeks and days every time I made myself an omelette or something similar to have enough eggs at the end to decorate. Speaking of eggs – does anyone know why it is even eggs we hide, we color and we see everywhere? As far as I am concerned the bunny surely doesn’t lay them. Ok, this bothers me now – I will need to google that later today!

So for my easter egg decorations I decided to go all white, modern and copper this year. I have white porcelain bunnies all over the apartment – you probably now think I am a freak. And I stand to it, I absolutely do – I love my bunnies haha. :-) My mom actually brought me two more so now I really do have enough in the living room. I might just bring those two into my bedroom for some easter feeling in there.

I decided on spraying my easter eggs in  a copper, metallic look this year. Why? Simple! For one thing, I am not the greatest fan of the ‘traditional’ multi-colored eggs. As much as I love colors, I like things clean and not all too colorful in my apartment. Second, I love copper. I love everything that shines really and especially metal colors such as gold, silver and copper. I already broke one egg yesterday when one of the strings detached and fell down, but thankfully all others were fine. If the others don’t break I might actually keep these for next year – store them in one of those egg containers. :-) Anyone else so excited for easter? I still need to fully decide on recipes now but I have picked out some already for the upcoming days.

Now I need to sprint to work – I’ve got quite the catching up to do now that I’ve been on vacation one whole week. I will only have today really, as tomorrow I’ve got the surgery during the day and will be less active in regards to typing in the upcoming days. Ugh, I am really not looking forward to this – crossing fingers that everything works out! I’ll surely keep you updated, though I might only write a line or two in the upcoming days! Till then – smile, enjoy your Monday and kick-start the week like no other! xo

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