Did you dream about a burger?

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!

burger

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.

 

 

 

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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.

klart

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

copilot

Gary, my Co-Pilot!

Grilled Pork Tenderloin with a Spicy Mango Salsa

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…

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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.

 pork

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

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

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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.

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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.

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Enjoy!

 

Grilled steelhead with a super salad and Garlic Romesco

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.

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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.

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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!

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…

dinner

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.

tortilla

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 😉

quisadilla

 

Mustard marinated Chicken with Asparagus

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

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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).

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

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