Bacon wrapped Chicken with Sundried Tomatoes.

Wow…here I was hoping the winter was coming to an end. Yesterday was a beautiful sunny day, the snow was dripping away and I almost got the “spring it’s on its way” feeling. It did not last long though because today wet and heavy snow was pounding outside our window and the last thing I wanted to do was to go outside. This is when, the only thing you want to do is to lit up candles and bury yourself in comfort food to make you feel better but it doesn’t have to mean Chicken Wings or Pizza, it can still be healthy and clean…

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2 Chicken Breasts

4 slices of Bacon

¼ cup Sundried Tomatoes in Olive Oil

½ tablespoon Basil

1 Chopped Garlic


Roasted Vegetables

Use what ever you have available…

Brussels Sprouts

Red Onion



Red Bell Pepper


Chopped Red Chili

1 Chopped Garlic Clove

Olive Oil

Champagne Lemon Vinegar

Salt and Pepper

How to: Mix together the sundried tomatoes, basil and garlic. Cut the chicken breast in half and make a cut in the middle and stuff the tomato mix in the chicken. Wrap the bacon around the chicken and make sure the “ends” of the bacon are tucked in under the chicken on a ovenproof dish. Place the chicken in the oven 200 C./400 F. for about 20 minutes.

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Blend the chili, garlic, olive oil, Vinegar and salt and pepper and mix it with the vegetables and place the tray in the oven together with the Chicken.2013-02-26 19.42.56

You are only as good as your last game!

I mentioned last week that I was on a roll with my running and that I had my fastest run ever, 10K under 48 minutes and it felt goooood. The thing is that we always tell the kids, especially Knut as he is doing travel hockey and soccer that we are very proud of them and we think that they are awesome and we let them thrive on the moment. But as soon as the moment is over we also tell them “you are only as good as you last game”. I can pat my own back a million times but that will take me nowhere, it is time to get over myself so I’ve set a new goal!

 I am going to run 10K under 45 minutes! Yes, I know it is 3 minutes faster and I know it will not happened this week but I am aiming for end of April. In fact I went for a run this morning. My plan was to run 6 miles but after 3 I knew I wasn’t able to keep the same tempo for another 3 as I am still very tired from yesterdays crazy workout. But I don’t give up that easy so instead of keep on running I started doing sprints at 9.5 m/h for a full minute (I was running for about 1.20 minutes in total) and then I walked for 30 sec for another two miles.


I’m not completely satisfied with todays work even though I worked my ass off. I guess I can for sure stop patting my back now as I was not even close to personal best but I will look forward and focus on my new goal!


Ragu alla Bolognese with Chili Zucchini Pasta.

I love an old fashion Spaghetti Bolognese with a lot of Parmesan cheese and ketchup but with my choice of diet it’s been a while. So this evening I decided I would make a low carb version and it really hit home.

Chili vitlök


500 grams or 1 lbs. Minced Beef

250 grams or ½ lbs. Smoked Hickory Bacon

1 Chopped Yellow onion

2 Chopped Garlic Cloves

250 grams ½ lbs. Button Mushrooms

1 can of Tomato Sauce

1 tablespoon Oxfond or Better than Bouillon

Fresh Tarragon

Fresh Thyme

Salt and Pepper

 Zucchini Pasta

1-2 Zucchini

½ Chopped Red Chili

1 Chopped Garlic Clove

Olive Oil

Salt and Pepper


¼ cup Tomato Paste

1 chopped Garlic clove

1 tablespoon Olive oil

Pinch of Cinnamon

Almost ¼ cup Balsamic Vinegar

Chili Flakes

Salt & Pepper

Mix all the ingredients for the Ketchup in a bowl.

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How To: Start frying the minced beef in a frying a pan when the meat as a browning to it rinse off the excess liquid. Add the onion and garlic and let it fry for a minute or two before adding the tomato sauce and bouillon. Season the sauce with the fresh tarragon, thyme, salt and pepper and let it simmer under a lid, you may have to add water if you think it is becoming to dry. In a different frying pan fry the bacon till it is crispy, rinse off the fat and dry off the bacon with a paper towel before adding to sauce.

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Shred the zucchini and start with frying the chili and garlic in a wok (if you have one). Add the Zucchini and fry it for another 3-4 minutes and season with salt and pepper.

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I died the burpee death today!

It may just be me but no matter how psyched I am, it is not flying on Mondays! You now when the alarm is going off in the morning and your bed is nice and warm maybe the kids are cuddling up to you and the smell of them are just yummy and the last thing you want to do is to get up, that is how every Mondays feels like. The thing is though; Jonathan doesn’t give a flying shit. His expectations are always that you should perform like you are going to compete in the Olympics the following week and today was no different.

uppvarmningpullupketpush squat

So we went out working the core hard and when we were done we brought out 25 lbs. kettlebell and moved on to the shoulders and legs. The sweat was dripping and the heart rate was beating for sure because touching the kettlebell to the floor and then pull it up under you chin together with the rest of the exercises in the circuit  you might as well be running sprints.


As the hour moved on nothing got easier and we kept on working the shoulders with the kettlebell and pre exhausting the legs with squats before Jonathan sent us to our graves doing burpees and mountain climbers in a 4 circuit exercise. I finished my last set and not only did it hurt but I felt lightheaded and it felt like I was going to pass out.


Somehow I managed to crawl out of the “burpee grave” and we finished off the hour with weighted split-stand-squats with high knee, shoulder press with the kettlebell, jumping spilt-stand-squat with dumbbells and lateral shoulder raises. It was an awesome workout yet I am glad that this Monday is almost over and hopefully Tuesday will feel more like when you have just finished your morning coffee and you are ready to take on the challenges that stand in front of you.

A luxurious Lamb Stew that looks after itself.

I had already planned to make a lamb stew and after yesterdays absolutely amazing win we were in the mood of sharing the evening with one of Knut’s good friend and his family. We were not back until around two in the afternoon and our guest was coming over to our house around six so this was I perfect dish to make not having an awful lot of time on my hands.


1.5 kg or 3 lbs. Lamb. I get my lamb from Costco boneless lamb leg.

500 grams or 1 lbs. Italian spicy pork sausage. Whole Foods have great sausages that they make in the store without starch or other unwanted additives.

4 Chopped Shallots

4 Chopped Garlic Cloves

Salt and pepper

Olive Oil

3 dl or 1.3 cup Red Wine

6 dl or 2.5 cup Water

2-3 tablespoons Kalvfond or Better than Bouillon

A Fresh sprig of Rosemary

1 tablespoon dried Thyme

4 Dried Plums

4 Dried Apricots

250 grams Brown Button Mushrooms

How to: Start with chopping the lamb and sausage into smaller pieces and fry them in olive oil till they get a nice browning, season the lamb with some salt and pepper, move the meat into a cast iron casserole dish. Fry the shallot and the garlic together and when it is done add it to the meat as well as the rest of the ingredients.


Let the stew simmer for at least 1 ½ hour and if you have the time it can cook for hours the longer the better. I served the stew with garlic oven roasted vegetables and a beautiful Rioja Reserva 2006, Herederos Del Marques De Riscal. lamgryta




I don’t think I ever been so nervous and excited as I was yesterday when Knut and his Wilmette Braves was played the Wolves Cup final in Northern Illinois Hockey League. When we arrived at the ice rink in Joliet the entrance was covered with balloons and confetti hanging from the ceiling and a light show before all the players was introduced and handed over a rose to their mothers.

mom  mirapom

It was an even game although Wilmette had more shots and chances on goal when the third period started it was still 0-0 and then the Admirals scored the first goal and my heart just dropped thinking this was it. I think the boys wanted to win so badly so at the next faceoff Wilmette gets the puck and scores and we are back in the game again.


They kept on fighting and when there was about 2 minutes or so left of the game Knut scores the third goal and we won 3-1. All the parents were so proud and we were cheering and clapping for our team when me and Freddie was approach by one of the representative from the NIHL telling us that Knut had won the “Most Valuable Player” award and that we were going out on the ice to meet Knut when he got his trophy.

wolves cup

The Wolves Cup Champions 2013

After the game three players were interviewed and when Knut got the question “why he started to play hockey” he answered, “Well…I guess I was born to play hockey”. Haha…Don’t you just love the honesty of an eight year old and I must say I am a very proud and happy mom! It has truly been a fantastic season and all the hard work that the lads have put in really paid off. We have had a lot of fun and we have got to know great kids and  great parent…Thanks again for a very entertaining and great hockey season!

Now we are going outside to enjoy the beautiful weather and just hang with the kids.