Thermomix Recipe: The quickest Salad

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3.. 2.. 1.. done! I swear this is the easiest and quickest way to preparing a healthy and yummy salad! Slowly but surely I am falling in love with the Thermomix. I mean, I’ve always wanted one but then when Sam brought it into the apartment, I never really used it as much. I consider myself still being a fan of the “traditional” cooking. I love cutting the vegetables and foods by myself – I find it to being one of the most relaxing things to do after a long day at work. At the same time, however, I often just want to eat and not do anything at all. Ha, anyone feel me?

With the thermomix one can do a salad within seconds it feels. Ok, let’s be honest, not seconds. Yet, I swear it did not take me longer than 5 minutes!

One should start of with what you want in the salad:
1) Salad – I chose the Iceberg Salad, but any green leaves should do
2) Cucumber
3) Paprika / Bell peppers
4) Mushrooms
5) Radish
These are the ingredients that I used.

You simply need to add the salad (medium sized leaves), largely cut cucumber and bell peppers (around 5cm diagonal), the mushrooms and radish (I cut them in halves) all into the Thermomix. Then chop them all for 5 seconds at speed 4. Done. Take out the cut ingredients, add them into a bowl, feel free to add (for example) corn, fruit or seeds, and finish it by adding the dressing. I simply used olive oil and balsamic – and added one cooked egg on top (always gotta have that protein)!
5 sec / speed 4

Clean Chicken Yogurt & Fruit Salad

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Happy Friday! My favorite day. Not because I don’t enjoy work, not because I go out, but because I can sleep in the next day and thus stay up a little longer for once in a while without being fully sleep deprived the next morning. That is, if I manage to sleep in. Tonight I have date-night – and I decided to cook at my place. I love to get all cozy at home and just enjoy home-cooked food once in a while. Same thing tomorrow – I will be having one of my girl friends over to chitchat on the couch, be lazy, drink some vino, and enjoy some home-cooked deliciousness (or so I hope). I have been searching for some new recipes to tingle my taste buds just a little bit more these days.

Looking at theskinnyconfidential.com recipes, I chose one of her recipes (that is part of a meal plan) and slightly changed it – just because I did not have the same exact ingredients on hand. I love her recipes because they are simple, super quick to make, and easily amendable. That is, I suck at following recipes to the point – I always need to put my own note on it and I cannot weight foods for life. I just don’t have the patience.

So here I tried a super healthy, super clean, and surprisingly fresh tasting chicken salad that I combined with fruit and nuts. For informational purposes: I have started buying (as often as possible) all organic products. Also, Coop (favorite little supermarket around the corner of my house) offers a huge range of glutenfree and lactosefree products since a while; which makes cooking just so much more fun.

So for this salad, I used the following ingredients:

– 2 pieces of chicken (around 220g), poached at home and after cut into bite-size pieces
– 1/2 a yogurt (natural taste, lactose free in my case)
– a good handful of cherry tomatoes, cut in quarters
– a good handful of seedless grapes, cut in halves
– 1 medium-sized green apple, cut in bite-size pieces
– a small handful of cut almonds

And believe it or not – that is it. All of the above ingredients were tossed in a large bowl, well stirred and immediately served. Oh, and this keeps you fuller for longer than you though (protein packed, I assume) and lasted me for two meals (kept in the fridge).

I would also think that some fresh orange pieces could taste great in it, perhaps in stead of the grapes – so that is something I will surely try out next time. Also, if you want your salad a with a little more spice or taste, try adding in a spoonful of agave syrup for sweetness, or some chilli flakes for the spicy kick. Lastly, fresh lemon juice is always a good idea.

Let me know your thoughts and if you have tried out this recipe – or anything similar! xo

Cloud Bread Breakfast

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Breakfast. Who doesn’t love breakfast’ Now, I am not talking about needing it. I totally have my phases – swinging from not being able to live without my breakfast to not wanting to eat at all before lunch (and living on coffee and hot lemon water before). Since a few weeks now, though, I literally need breakfast again to function. It seems that every time the summer ends and the colder, darker days near, I need my vitamins and protein right after waking up. I usually have a chia-pudding during the week. It’s easy, its prepared and done for me to indulge in when waking up and the preparation the night before takes no more than 5 minutes. I usually add some frozen raspberries into it and flavor it either with cinnamon, vanilla or some cacao. I then quickly cut up another fresh fruit in the morning and am ready to eat – or take my breakfast to the office.

Then come the days where I really want to sit down – enjoy every bite, and probably, just enjoy life. These days usually come around on the weekend; Sundays to be precise. I have now made it my little Sunday ritual to sit down and enjoy every bite or spoon of whatever my breakfast is made up of. Lately I have been making cloud breads and eating them with a mix of fresh avocado spreading, home-made jam (such as this pumpkin-apple-cinnamon one), or simple cream cheese (lactose free) topped with some berries. Seriously, there is probably no combination that does not work with these fluffy little pieces. I might try Nutella next! I haven’t had Nutella in f o r e v e r – and now that I am writing about it, I really am craving it. Damnit!

What I was getting at: the cloud bread. It’s so simple. I know I say the same thing every time, but it really is. It needs 5 ingredients, 10 minutes to prepare, 15 minutes to bake and a split-second to love them.

What you need

3 eggs
3 tablespoons of cream cheese (lactose free, if needed)
1 tablespoon of agave syrup (or honey, if you like)
a hint of cinnamon (around ½ – 1 teaspoon)
½ teaspoon baking powder (gluten free, if needed)

What to do

1) Pre-heat the oven to 150°C
2) Separate the egg whites from the yellow and place them in two different bowls
3) Add the cream cheese, cinnamon, baking powder, and agave syrup to the egg yellow and mix it well
4) Now whip up the egg-white until stiff
5)Once the egg-white is ready, add it to the egg-yellow mixture and carefully mix everything together
6) Using the mixed dough, you want to make around fist-sized circles on the baking sheet (usually 3 tablespoons). Make sure to leave some space between the different “circles” as they will spread a little bit in the oven. The mixture should allow you to make 6-7 cloud-breads – but depending on the size, you might up with more or less.
7) Place the dough into the oven and bake for around 15 minutes – keep an eye on them; they should become fluffy and turn into a golden, slightly brown color.
8) Once done, you can take them out and let them cool off for a couple of minutes

The best part, and one that I really can’t get over yet, is that it is really quite healthy – compared to real “bread”. Not being able to eat gluten I try to stay away from all breads. I know there are several gluten-free breads out there, and there are super many recipes (which I actually want to try out). But because I do need to watch my figure a little bit – to not explode – I do try to keep the empty carb-intake low. I admit it. So this “cloud” bread is perfect. It simply has no carbs and, instead fuels the body with tons of proteins already in the morning. Alright, the Nutella probably won’t be the healthiest option if I try – yet, it could be worse! I am also thinking on making my own chocolate-spread. I always prefer having home-made options. They are usually healthier, surely have no additives that are unknown and often test so much better than the supermarket product. Now, I wish you all a yummy-cloud-breakfast and let me know what you think of it!

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June 1st

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Happy 1st of June! How does time pass so fast, and how was it New Years only (feels like) yesterday? I know I am lacking updates majorly right now and my work and studies probably aren’t best excuse – because, well, they always tend to be. Nevertheless, much has been going on and my schedule for the next couple of weeks is full. Quite frankly, my calendar for almost the whole year is planned (more or less), with one trip at least once every four weeks. Now in June I will be in Geneva for business, Germany to see my family (sister’s high school graduation!), back in Geneva for business and then straight to Malta. My family is moving from Germany to Malta at the end of this month and so I will be helping with the move and exploring the Island a little bit. How exciting?! It’s the first time they are moving “big time” without me, as I am fully established and loving (yep, heard it right) Zurich right now. We’ve actually moved quite a few times (be it house, apartment, city or country), that I lost count. Nevertheless, visiting the family every couple of weeks in sunny Malta is something I surely cannot complain about in the future.

Here is a snapshot of a dinner I made a while ago with some chicken, a good’ol salad and my delicious salsa sauce. The recipe to the salsa was posted a little earlier here. I actually received a couple of things (make-up; yay!) the past days and wanted to share a little bit of it with you. Now the only thing keeping me from doing that is the cloudy weather (horrible lightning), and of course, my busy schedule. Latest on the weekend, though, I promised myself to take some pictures! I am actually so OCD that I couldn’t open the packages yet, because I don’t want them to look opened up already :’). So stay tuned on that one! xo

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Smoked Salmon, Avocado-Egg and Salade

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Happy Wednesday! The time goes by so fast again – though especially this week it’s been super busy. I am running from meeting to meeting on a daily basis and tomorrow till Friday I’ll be in Geneva for meetings. I have meetings planned all day tomorrow, though a lovely dinner in the evening that I am quite looking forward to. I’ll then sleep over at my best friends place, whom I still haven’t visited there – shame! Now it’s last minute because she will be moving in with her boyfriend in March – so cute, so cool! Then Friday I will be exploring the city with a friend – really excited about that one as well. He knows Geneva much better than me, so will be able to show me around a bit. I would bet though that I will be getting stuck at some Café, if the weather continues to be snowy and cold. Some calm time after all these meetings is always a good idea, though I’m afraid my inbox will be packed everytime I check it.

Now, here’s another post to what I like calling: Eating in Style. My obsession with avocado and all one can do with it still has not ended. Tonight I made dinner for dad and myself: avocado-egg topped off with smoked salmon, salade and apple pieces as well as slices (for decoration purposes, of course). He is leaving again tomorrow evening, so I thought I would treat him with an extra “pretty” dinner – and myself!

The avocado-egg mixture is not a new recipe, and to be honest one of the most simple things to do. It takes absolutely no time whatsoever, yet is absolutely delicious – I have made it previously so you can find it here. Recently I have not only been obsessed with avocados but also with salades again. I ate salades almost daily in summer – I don’t know, but due to the weather it seemed to fit perfectly. With the start of autumn and therefore the cooler temperatures I felt as if I wanted warm dinners and switched over to soups and vegetables mostly (given that I have chicken or other meat almost for every lunch – big, big meat lover here!). Since the beginning of the year however, I have gotten the need for salade again. It might be because of the daily chicken and vegetables for lunch (during the week), so I enjoy something lighter and cooler in the evening. And there are so many variations one can make with salades!

I love having a little fruit with it – I always have the feeling it gives me the right amount of vitamins for a little boost towards the evening and for my body to use during the night. For these two plates I used one apple. I try including proteins every evening too: Here I added 2 eggs into the avocado-egg mixture and half an egg on the salade for both plates. On other nights I sometimes snack on a few almonds after dinner. And salmon – well, I love salmon in general and since I was super hungry after work I decided to treat us with a rather large dinner tonight. Top it off with some olive oil and vinegar et voila: Dinner is ready!

Now I’ll start packing my small suitcase for Geneva, might need to write one or two more emails for work, prepare my Chia-pudding for breakfast and then I’ll try getting an early nights sleep. I haven’t been sleeping all too well the past nights – thoughts kept me up a lot, however tomorrow I need to be in the car by 7am. Therefore I should probably awaken at around 6am – way too early for my taste! I hope you’re all having a great evening. xo

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Sorry if the quality isn’t at it’s best: I did these all with my iPhone, because I was too hungry to wait and take “professional” photos. :-)