Did you dream about a burger?

Posted on June 17, 2014 by Malin

Whenever we are grilling burgers I always skip the bread as I am not really doing so good with it and t that’s ok but to be perfectly honest I do miss to be able to hold it and the texture of the bread. So I have finally been introduced to unmodified Potato Starch that apparently have been proven to improved insulin sensitivity, lower blood sugar levels, reduced appetite and various benefits for digestion just to mention a few. So I decided to try a recipe making burger buns and it was healthy and heavenly!

2 Eggs
1 pinch of salt
1/2 tablespoon unflavored coconut oil
1/2 dl water
1/2 dl coconut flour
0,5 dl unmodified potato starch
2 tablespoons psyllium husk
1 teaspoon baking powered
sesame seeds

How to:

Whisk the eggs until it’s fluffy. Add the coconut oil and the water and keep on wishing. Mix the rest of the ingredients and add to the eggs and keep on mixing. Let the “dough” rest for a few minutes before you wet your hands in water (so the dough don’t get stuck to your hands) and make small buns. Before placing in the over for 10 minutes at 300-350 F sprinkle sesame seed over them.

Patties

1 pound minced beef or your preferred protein

1 egg

garlic

oregano

Paprika powder

chili sauce

salt and pepper

chopped olives

Mix it all together and make patties, before placing them on the grill add your “grilling seasoning” and top off with your favorite toppings.

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

Posted on March 11, 2014 by Malin

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!

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.

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

Gary, my Co-Pilot!

Grilled Pork Tenderloin with a Spicy Mango Salsa

Posted on June 19, 2013 by Malin

My sister is an amazing cook and this evening she served from her back pocket a grilled pork tenderloin with a spicy mango salsa with roasted vegetables…

Pork Tenderloin

2 pound /1 kg Pork tenderloin

CajP Marinade (A Pre-made marinade)

Fresh lime juice

Salt and pepper

Spicy Mango Salsa

1/2 Chopped Mango

1/2 Fresh lime juice

2 1/2 tablespoons Sweet Chili Sauce

2 tablespoons water

salt and pepper

Roasted Vegetables

Broccoli

Cauliflower

Red Bell Pepper

Mushrooms

Yellow Onion

Garlic

Asparagus

Squash

Spinach

How to: Marinate the pork tenderloin in the marinade and squeeze the lime juice over the meat and salt and pepper. Grill it on the grill until the meat is thoroughly cooked.

Dice the Mango and mix in the sweet chili sauce with the water, lime and spices and store at a cool place until it is time to serve.

Chop all the vegetables and roast in the oven until done at 225C/ 440F.

Grilled Chicken with a coconut almond crust with Sautéed vegetables with a touch of Asia

Posted on June 6, 2013 by Malin

This is a dinner I made a few days ago when I still had groceries in the fridge 🙂

2 Chicken breast

1 egg, lightly beaten

1/2 almond flour

1/2 cup coconut flakes

Chopped Rosemary

Salt and pepper

Sautéed Vegetables

Kale

Broccoli

Spinach

Green Beans

Leek

Garlic

Virgin Coconut oil

Cocktail Tomatoes

Fresh Mint

Chili flakes

Salt and pepper

Start by placing the chicken between two sheets of plastic wrap and beat the chicken flat. Batter the egg lightly, on a plate mix the almond flour coconut flakes, rosemary, salt and pepper. Dip the chicken in the egg and then into the almond/coconut mix.

Grill the chicken (or fry it in a pan) till it is thoroughly cooked. Meanwhile sauté the vegetables in a pan and using the coconut oil that not only gives the vegetables a delicious flavor it is also very healthy for you. When the vegetables are soft-ish add the tomato and garnish with the mint.

Enjoy!

Grilled steelhead with a super salad and Garlic Romesco

Posted on June 3, 2013 by Malin

Steelhead or rainbow trout is a fish that I recently started to cook with, it is very similar to salmon in both texture and taste but it is cheaper than salmon. Yesterday I had come a cross a great recipe with grilled salmon and a bean salad. I made a few modifications and we ended up with a very fresh and delicious dinner that was loaded with vitamins and nutritions.

1 steelhead

1-2 teaspoons of cumin

salt and blackpepper

Salad

fresh Green Beans

broccoli

leek

kale

mushrooms

cocktail tomatoes

Arugula

Red onion (optional)

Feta Goat cheese (optional)

Dressing

1 tablespoon Olive Oil

1 tablespoon Balsamic Vinegar

1 tablespoon Dijon Mustard

1 clove of garlic

salt and pepper

Garlic Romesco

1/2 cup or 1 dl Almond flour

1-2 chopped garlic cloves

1-2 tablespoon Red wine Vinegar

2-3 tablespoons Olive Oil

Chili

Salt and pepper

How to: Star with mixing all the ingredients for the garlic romesco sauce together and place it in the fridge until it is time to serve the dinner.

Rinse the steelhead and ry it off with a paper towel, sprinkle the cumin, salt and pepper and grill it until the meat is thoroughly cooked.

Meanwhile sauté the all the vegetables except the arugula and garlic and just before it is time to serve up on the place mix the warm vegetables with the arugula, red onion and the feta cheese.

Quesadillas and a margarita…you gotta love the summer!

Posted on May 18, 2013 by Malin

I guess you figured out by know that I love my food and sometimes my old favorites comes sneaking up on me! This is when I try to come up with substitute for things I try to stay away from like gluten and dairy. So yesterday when Freddie suggested that we should make quesadillas on the grill my mouth stated watering and my brain started working and this is what I came up with…

Tortilla bread

2 Egg

less than 1/2 cup (1 dl) psyllium husk (whole flakes)

1 cup (2 dl) water

salt

pepper

cayenne pepper

garlic powder

Mix all the ingredients in a mixer and let it stand for 5-10 minutes so the husk swells. Spread out the batter in-between 2 sheets of parchment paper, use your hands to get it evenly spread and place it in the oven for about 5-10 minutes app. 350F/200C.

I filled the tortilla with Gouda Cheese (goat cheese has no lactose in it), shrimps, tomatoes, shiitake mushrooms, salt and pepper.

I grilled my quesadillas for a few minutes on each side and served it with a margarita light (no sugar or calories)…I guess if you are choosing from two evil, go for the less evil because this really made my day 😉

Mustard marinated Chicken with Asparagus

Posted on May 16, 2013 by Malin

I had the best helper in the kitchen today when we made dinner but after steering for too long in the pasta pot Mira’s arm got tired and what is not better to get loose on the trampoline instead…lol

2013-05-16 19.20.39

1 kg /2 pounds Chicken

1 tablespoon mustard

1 tablespoon Agave nectar

1 tablespoon Apple cider Vinegar

Salt and pepper

How to: Mix all the ingredients for the marinade in a bowl and let marinate the chicken for about 30 minutes. Grill the Chicken on the grill until thoroughly cooked (I added the asparagus when I flipped the chicken around).

Serve the Chicken on a bed of spinach and tomatoes then sprinkle some chimichurri on top…Enjoy 🙂

Let’s grill out and cheer for the Blackhawks!!!

Posted on May 15, 2013 by Malin

The weather is lovely, Blackhawks is playing so what is more appropriate than flipping some burgers on the BBQ and enjoy the game…

Patties

500 grams/ 1 lbs Minced beef

garlic powder

paprika powder

Salt and Pepper

Weber Chicago Steak Spice

Lettuce

Chimichurri

Guacamole

1 avocado

½ chopped tomato

2 tablespoon chopped red onion

½ Lime juice

Cilantro

Salt and Pepper

Red Chili Flakes

How to: Mix all the ingredients together and make patties, throw them on the BBQ until they are done and season with the Weber spice.

Mix the ingredients for the guacamole, serve the burgers in a lettuce wrap with the guacamole and the chimichurri….Let’s go Hawks!!!!!

Grilled steelhead with roasted vegetables and tarragon and avocado mix

Posted on May 13, 2013 by Malin

I mentioned I have eaten food I don’t normally eat and although I have tried to stay away from gluten I have had dairy and now I am paying for it. So it is time to get back to basic and cut out all starch, sugar, gluten and dairy so today I made grilled steelhead with a “guacamole” inspired by béarnaise.

1 steelhead

Vegetable oil

Lemon pepper and salt

Lemon

Roasted vegetables

Brussel sprouts

Red Bell Pepper

Red Onion

Cauliflower

Asparagus

Garlic

Spinach

Salt and Pepper

Avocado Mix

1 Avocado

1 Lemon

Garlic

Red Onion

Tomato

Fresh Tarragon

Salt, pepper and chili flakes

How to: Brush the fish with the vegetable oil and sprinkle salt and pepper and grill the fish each side for about 8 minutes.

Cut the vegetables and chop the garlic and sprinkle the garlic over the vegetables and mix the oil and salt and pepper.

Mash the avocado and squeeze the lemon juice over, mix with garlic, tomato, red onion, chopped tarragon, salt, pepper and chili flakes and serve the salmon with a slice of lemon…

Enjoy!

Friday tacos that turned into low-carb “Sandwich” by midnight!

Posted on March 24, 2013 by Malin

So I worked on the “tortilla bread” that I tried earlier this week and this time it turned out really good. Freddie still eats the regular bread but he thought that this one I made was not to shabby…Haha

I used the traditional (at least in our house) minced beef seasoned with taco spice and I guess what ever else you prefer to fill your tortilla with is very individual 😉

Tortilla Bread (3 breads)

2 Egg

1 cup/1.25 dl Hazelnut flour

1 cup/1.25 dl Almond flour

1 tablespoon Olive Oil

2 tablespoon Psyllium Husk

1cup/1.25dl Water

1 teaspoon Salt

1/2 tablespoon Cumin Seed

How to: Mix all the ingredient in as bowl and let in swell for about 10 minutes before spreading in between two sheets of parchment paper (It is easy to make it thin this way). Place the “bread” in the over for 10 minutes at 300F/150C.

Guacamole

2 avocado

1 chopped tomato

4 tablespoon chopped red onion

1 Lime juice

Cilantro

1 Minced Clove Garlic

Salt and Pepper

Red Chili Flakes

How to: Mash the avocado, chop the onion, dice the tomato and mix together. Add the rest of the ingredients and season with salt and pepper then refrigerate.

I actually got left and used the tortilla bread for breakfast the next morning. I added a little bit of coconut oil on top and voila I got myself a “sandwich” to go with my morning coffee 😉