Kids were running wild while I made Low carb Chicken Burritos

Freddie is out of town this week so it is just me and the kids finish this last week of school before the summer vacation kicks in. With no homework and mild summer afternoons the kids are running wild on the block just the way it should be when you are young.

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So after I’ve manage to track them down (thank god for cell phones) we enjoyed some Chicken Burritos before it was time to call it a day.

Burrito Wrap (made 2 servings)

1 egg

2 tbs Psyllium Husk

1 deciliter Unmodified potato starch

1 deciliter milk

1 teaspoon baking powder

1/2 deciliter grated cheese

salt

Mix all the ingredients together and let it “rest” for 5-10 minutes so it becomes a thick paste before it is spread out on top of parchment paper and bake in the oven for 5-10 minutes at 350 F.

wrap

I used 2 chicken tender that I chopped into small pieces and marinated in a homemade taco rub….

a splash of Unflavored coconut Oil

Coriander

Cumin

Paprika powder

Oregano

Chopped garlic

Salt and pepper

…before I threw it on the grill

chicken

I am going to admit that I was a little lazy yesterday and had bought spicy guacamole from whole foods that I think is amazing that I added together with some spinach, cheese, cucumber, tomato and onion.

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It doesn’t have to be “Chicken Fried” to be fast food…or a friday night!

What a gorgeous day it was yesterday and when I got back from the gym I had my lunch and drank my coffee in the sun while watching Gary running around in the deep wet snow having the time of his life. After getting some stuff done around the house life happened and the kids came back from school with homework and activities to attend. So being a little rushed between figure skating and making it to my “new passion” I had to come up with something quick and fast for dinner and that was not a bucket of fried chicken from KFC!

kyckling

  • 4 Chicken Tenderloin cut into smaller pieces to shorten the time spent on the bbq.
  • Grated fresh Ginger
  • Minced Garlic
  • Splash of Soy Sauce (gluten-free)
  • 1-2 tbsp Sesame Oil
  • Salt and Pepper

I threw everything in a big bowl to marinate while I cut the vegetables and that was what I could find in the fridge. A good way to make them roast beautifully in the oven is to mix a little canola oil, garlic and salt together and blend in with the vegetables and not overcooking them.

Normally I make my own mayonnaise but yesterday I was just a little to rushed so I used the ready-made and mix it with chili sauce and sesame oil.

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Dinner was ready in 20 minutes, delicious, yummy and healthy and I made it to class!

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Gary, my Co-Pilot!

A stormy Wednesday Night

I had no classes today so I decided to kill my arms and shoulders over at Lifetime Fitness this morning and it went really well 🙂 So this evening I decided to cozy up in the mid-September storm with Chicken Gratin with taste of India and a glass of red wine from the Rhone Valley…Thank you Elise 😉

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La Ferme Julien, Traders Joe $5.99!!! Together with my favorite candle from Henri Bendel

Chicken Gratin

1 whole “Store grilled” Chicken

1 Red Bell Pepper

1 Head Broccoli

1.2 cups/ 3 dl Cream

0.4/1 dl cup mango Chutney

1 tablespoon curry powder

splash of sambal oelek

1 Garlic Clove

Chop the chicken, vegetable

Quinoa

Chop the chicken, vegetables and put it in an oven proof dish. Mix the cream, Sambal Oelek, Mango Chutney, garlic, and Curry in a bowl. Pour it over the chicken and the vegetables and place it in the oven for 12-20 minutes. Meanwhile cook the quinoa according to the direction on the instructions. Serve the chicken with quinoa and a green salad.

5:2 Grilled Chicken with lentils and feta

So it’s been a while since I posted any recipes but I guess things has just been crazy lately. But tonight I made my 5:2 diet dinner with 500 calories and I was surprised how much food I actually ended up eating. This is my fifth week doing this and it supposedly it has a lot of health benefits (www.thefastdiet.co.uk). And with that being said I do feel great but I will admit that the first two weeks I was constantly thinking about food on my fasting days and could not wait until it was over but I don’t anymore…

chicken lentils

1 portion

Grilled chicken (479 calories)

250 gram Chicken breast 187.5 cal

salt

Pepper

cayenne pepper

Garlic powder

Tomato Lentil sauce

1/4 cup green lentils 140 cal

4 oz / 114 grams tomato sauce 12 cal

5 fresh chopped basil leaves 4 cal

salt

pepper

Chili flakes

Feta Salad 

30 grams arugula 12 cal

100 gram cucumber 12 cal

2 slices of red onion 12 cal

10 cocktail tomatoes 30 cal

28 grams Feta cheese 70 cal

1/2 tablespoon Champagne vinegar 2.5 cal

 How to: This is dead easy, season the chicken and grill it on the bbq. Boil the lentils for 5 minutes, rinse and add them into the tomato sauce. Season the sauce and let it heat up serve your dinner with the salad and feta cheese!

 

A quick summer lunch full of antioxidants

After a tough workout I came home and I was starving so I quickly put some chicken tender on the grill, sautéed mushrooms and kale and mixed together a cold fresh chimichurri sauce…yum!

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Chicken Tender

Ready made grilling sauce (I normally make my own but I was too hungry)

Kale

Mushroom

Salt and Pepper

Sour Creme

Chimichurri (ready made)

 

 

This is Sweden showing off it’s best side…

We have not slept for an eternity especially not Knut who fell a sleep 5 minutes before we arrived in Norrköping and I had to wake him up. So this day has been very, very long and I am so glad that we arrived to a lovely summer day and to my sister and nephew who had longed for his cousins.  My sister lives next to a beautiful lake and fortune was made when they threw themselves into the water just to let all that sitting still energy get loose…

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Now we have enjoyed a lovely dinner with grilled chicken with roasted vegetables…unbeatable!!!

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Good Night!

I grabbed what I had…

Freddie is out of town this week and I am trying to get organized before our own trip so for yesterday’s dinner I grabbed what I had and it turned out to be a great Grilled Chicken Salad with mozzarella and coleslaw.

2 Chicken Tenderloin

1 chopped garlic clove

1-2 tablespoon of vegetable oil

1 tablespoon soy sauce (gluten-free)

splash of Kalvfond or Better than bullion

salt and pepper

Mix all the ingredients and let the chicken rest in the marinade for 20 minutes (longer if you have the time. Grill the chicken until it thoroughly cooked. I served this with grilled asparagus topped over arugula and some of the homemade coleslaw I had leftover from our saturday picnic. I also found some mozzarella, tomato cucumber and basil that I threw in the mix…Sometimes you just have to work with what you have and it can turn into a gourmet dinner  😉

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