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.

jump

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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Smoked Salmon and Prawns with a warm asparagus salad

I was supposed to meet Elise over at Old Orchard Shopping Mall for lunch yesterday but because I have not updated our calendar for March I’ve totally put the entire family out of balance. So instead she came to my house and Mira could have her friend over at the same time while we enjoyed a very delicious lunch.

egg

 Smoked Salmon

Cooked prawns

1 boiled egg (per person)

Fish Roe (I bought mine at IKEA but you can find it at sushi places)

Lemon

Capers

Salad

Spinach

Cucumber

Tomatoes

Red onion

Dill

Avocado

Asparagus

Olive Oil

Champagne Lemon Vinegar

Pepper

Aioli (4-6 servings)

2 Egg Yolks

1 tablespoon Vinegar

1 minced Garlic Clove

2 Deciliter/less than 1cup Canola Oil

Chili Flakes

Salt

 Salmon salad1

How to: Start by separate the yolk from the egg white and mix in all the ingredients except the Canola Oil that will be added slowly while using a mixer. Taste the aioli to see if you need more garlic or salt.

Cut the Asparagus and boil in light salted water for about 3-4 minutes. Mix in a splash of olive oil and the vinegar.

Cut the vegetables and arrange them neatly on a plate. Peel of the shell from the egg and cut it in half add a tablespoon of the aioli on the egg halves and top of with the fish roe. Roll the salmon sprinkle some lemon over it and finish off with freshly grounded pepper.

table

 

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

Bolognese

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

Ketchup

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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Jonathan is a man of his words!

I mentioned that we moved our leg day from Friday to Wednesday for this week and that Jonathan warned us that it was not going to be a walk in the park and that was so true.

 We started out with our usual core routine with leg raises and crunches before we moved on with some more core based exercise but they did not feel like so “routine” like after Mondays upper body workout.

pre core

As soon as we had that covered we started with the legs and yes Jonathan kept his word. He split the group up into two and had two of us working leg presses and leg extensions twice through and the other group was doing hamstring curls and Romanian deadlifts before we put them together and was super setting the four movements. And I am telling you I hate leg extensions, they are so painful and annoying and again I know that is what I need to work on…lol!

legex

 

 

benpresslarstretch

Jonathan gave us a minute or so to recover before we started doing walking launches with heavy weight cross the gym to be followed by core exercises on the TRX.

laungetrx

When I was walking back towards the mirrors my legs felt like Jell-O but I did not for a second think we were done. We finished off the day by doing body weighted drills…standing launches, jumping launches, squat jumps, mountain climbers and speed skaters. Jonathan is for sure a man of his words and if you are up to be challenged I know he has a few openings jonathandomoleczny@gmail.com.

Now I am going to take my very tired legs and go outside and skate with the kids before the sun goes down!