After rain there is sunshine so lets make dinner outside!

Posted on June 4, 2014 by Malin

I think this is honestly the roughest winter I ever experienced, even for a swede! So when I woke up to a coldish gloomy day I never thought I would make dinner outside but I guess behind the clouds the sun is always lurking. So the I whipped the together some delicious beef patties filled with sundered tomatoes served with a basil and feta cheese spread.

I think Gary-Taser was the happiest of all not being stuck inside 😉

Beef Patties

1 pound of organic minced beef

1 chopped garlic clove

1-2 tablespoons of chopped sun dried tomatoes in oil

1/4 cup chopped basil

1 egg

salt and pepper

Mix everything together and make small patties ready to put on the grill

Grilled Vegetables

Asparagus

Mushrooms

Bell pepper

Red onion

Squash

Unflavored coconut oil

salt

I used whatever vegetables I had in the fridge and I am so happy that Heinen’s, our new grocery store has unflavored coconut oil as it is so good for you.

Basil and feta cheese Spread

1/2 cup sour cream or greek yogurt

1 Crushed Garlic clove

feta cheese (to you liking)

1/4 cup chopped basil

chopped sun dried tomatoes

salt and pepper

Mix everything together and store in a cool place until it is time to serve dinner and when you do…I guess the summer is back!

Hickory BBQ salmon with Horseradish infused vegetables

Posted on June 1, 2014 by Malin

This spring has been crazy hectic but yet full of fun and excitements but one thing that has been suffering is how I eat. I normally don’t eat anything with sugar or any vegetables that grows from under ground. The thing is that with all the guest we have had I have indulged in Swedish chocolate, homemade cinnamon rolls and much more that my body don’t do so well with (nor my weight). Anyhow now it’s time to clean up and get back on track so tonight I made an amazing salmon on the grill that for sure will enjoy more than once this summer.

Before I got started I soaked the hickory smoked wood chips in water and started the grill and was letting the chips get real hot so they would emit as much flavor as possible.

1 pound of salmon

salt and lemon pepper

Vegetables

Asparagus

Zucchini

Red onion

Red bell pepper

1 tablespoon of horseradish

2-3 tablespoons of butter.

Chop up the vegetables and melt the butter together with the horseradish and mix in a little salt and pepper. Brush the vegetables with the mix and grill together with the salmon.

Shrimp and fish roe farrago

1/2-1 cup of sour cream

1 crushed garlic clove

Dill

Fish Roe (I get this at my local sushi joint)

10-15 Shrimps

1 Red chili

Salt and white pepper

Mix all the ingredients together and let it “rest” in the fridge for half hour to an hour…Enjoy

Beetroot soup with ginger, lemon and chili

Posted on March 27, 2014 by Malin

It seems like everyone is escaping this never-ending winter and traveling south. At the same time we are receiving letters regarding strep throat, infections and stuffy noses so what else can you do than trying to stay healthy by eating food that boosts your immune system. Not only is beetroot good for defeat colds but it also enhance physical activities because it improves the oxygen uptake…so I guess more beetroot for the people!

3 big beetroot
1 yellow onion (i used a red onion)
2 chopped garlic cloves
1 tablespoon Ginger
Chili Flakes (depends how spicy you like it)
6dl /3 cups water
3 tablespoons beef fond or 2 cubes vegetable stock
salt and pepper
1 lemon (juice and peel)
Sour cream
Direction: Chop the beetroot, onion, garlic and grate the ginger. Fry the beetroot and the onion for a couple of minutes before adding the ginger, chili and garlic and sauté for another couple of minutes.

Add water, bouillon, season with salt and pepper. Let it simmer for 15 minutes, mix the soup until it is smooth and serve with a splash of sour cream.

Original recipe by Linnea Sward

What is your goal!

Posted on March 27, 2014 by Malin

What is in your grocery bags?

Posted on March 26, 2014 by Malin

I am a pretty good planner when it comes to what I am making for dinner but lately I have been working out of what I have had available in front of me. Then yesterday came and I finally sat down and planned my week ahead and went to my new favorite store Mariano’s and Costco and this is our first dinner.

Sweet Potato Soup with Coconut milk

1 big Sweet Potato

Ginger

Cumin

Chili flakes

Lemon Grass

2 cups of Water

1 cube of vegetable bouillon

1 can of Coconut Milk

Coconut Oil

a small “squeeze” of agave nectar

1 Sausage from Greenridge Farm

Chopped Cilantro

Direction: Boil the sweet Potato for about 5 minutes, drain and use a hand blender to make it into a smooth paste.

Fry the lemon grass, chili, cumin and ginger for a couple of minutes in the coconut oil.

Mix in the spice mix with the sweet potato, add the water, bouillon and coconut milk and let it simmer for about 5-10 minutes.

Fry the sausage and chop the cilantro. Serve the soup with sausage and cilantro…mmm

LowCarb Nasi Goreng

Posted on March 24, 2014 by Malin

I always have my freezer stocked with meat or fish but when I opened it up today I realized the only thing left was a piece of pork tenderloin. Not knowing what I was going to do with it I started to unfreeze it and pulling out whatever we had in the fridge…and this is what it turned into 😉

1/2 shredded Cabbage
Sesame Oil
chopped Garlic
fresh grated Ginger
Soy Sauce
1 tablespoon tomato pure
1 teaspoon Sambal Oelek
Fish sauce (I used touch of taste)
apple cider vinegar
splash of Worcestershire Sauce
1-2 teaspoons Hoisin Sauce
leek
Cilantro
2 egg
Salt
Edamame Beans
Pork Tenderloin
Salt and Pepper

Direction: Start by shredding the cabbage and fry it in the sesame oil. Add the garlic, ginger, soy sauce, hoisin, sambal oelek, tomato pure, fish sauce, vinegar, worcestershire sauce and let it cook or simmer until dry. What you will find is all the spices will really infuse into the cabbage.

Whisk the two egg with some salt and fry in sesame oil. Slice into smaller pieces add into the cabbage together with the edamame beans and the chopped leek.

I used the grill to cook the pork tenderloin. I love to use the grill, less mess and the meat taste 100 times better!

Serve the meat on top of the cabbage with some fresh cilantro. The kids loved it and so did the grown up…so tumps up!

Unfortunately I did not keep track of the measurement but I think with common sense it will be ok 😉

What’s in your cupboard?

Posted on March 20, 2014 by Malin

I know it is only Thursday night and Taco Night is sort of reserved for Fridays but what the heck. This is what I found in my cupboards, so tonight we’ll have Taco Pie!

Pie Shell

3 deciliter Almond Flour

1/2 deciliter Sesame Seed

1 egg

1 teaspoon Salt

1 teaspoon Coconut Oil.

1 lb minced Beef

Garlic…a lot

Cumin

Paprika Powder

Chili flakes

Oregano

Salt and Pepper

(I added a touch of bong but it’s ok to use beef bouillon, make sure you mix it in well)

Egg Royal

2 Eggs

1 deciliter cream

1 deciliter milk

Oregano

Cumin

Salt & Pepper

Direction: Add all the ingredients for the pie shell in a food processor and mix it together until it becomes a smooth paste. In a oven proof dish press the paste and prick it with a fork. Pre-bake it in the oven for about 10 minutes at 350 F.

Fry the minced beef and drain any fat or liquid that comes from the beef. Add garlic and the spices (touch of taste) and fry for another couple of minutes. When done add it into the pie shell and lay out the chopped tomatoes.

Whisk the egg, milk, cream together with the spices and pour over the pie. Sprinkle over the cheese and bake in the oven for 15-20 minutes.

LowCarb Crepe filled with garlic and mushroom

Posted on March 18, 2014 by Malin

I have never been a big fan of pancakes or Crepe as they always given me a tummy ache, not even as a child. Today I was in the mood to make something fast and easy and I thought Garlic and mushroom filled Crepe would be a perfect dinner and without the wheat I don’t feel nauseous.

Low-carb Pancake

2 Eggs

1/2 a cup and a bit of Almond Flour

1/4 Water

Pinch of Salt

Garlic and Mushroom Filling

Button Mushroom

1 Clove of Garlic

Pinch of salt

Dijon Mustard

A slice of cheese

Direction: Whisk everything together and use half of the batter to make a “pancake” and fry it until it is slightly brown. Sauté the mushrooms and the garlic in butter and season with salt. Spread the Dijon mustard on the pancake, add the cheese and top off with the garlic mushroom before “closing”.

If you want it more creamy or if you need more fat because of your diet, add mayonnaise.

This was a very quick and easy dinner that filled me up and I still have half the batter left to use for lunch for tomorrow!

Leftovers comes from a lot of love and so does this lasagna!

Posted on March 11, 2014 by Malin

I spend a fair amount of time planning, preparing and cooking and I think the more love you give the better the outcome and sometimes leftover just gets better with time. But be warned, they may have joined the dark forces if they start moving around on their own in the fridge 😉

So even we had a lot going on this afternoon we still had a lot of love on our plates from the Sunday leftover Lasagna.

Meat Sauce

1 lb Minced Beef

1 Yellow Onion

1-2 Garlic Clove

Chopped Mushrooms

6 oz Tomato Paste

6 oz Water

Soy Sauce (by taste)

1 tbsp Kale Fond or Beef Bullion

Oregano

Tarragon

Thyme

Basil

Salt and Pepper

Directions: Cook the minced beef, add the chopped onion, garlic and mushroom and fry together for an additional couple of minutes. Add the rest of the ingredients and let it simmer for 10-15 minutes and meanwhile prepare the lasagna plates.

Homemade non wheat lasagna plates

2 eggs

1/4 cup Farmers Cheese

2 tbsp Psyllium Husk

1/4 water

Direction: Add everything together in a bowl and whisk it together and let it stand for 5 minutes until its a think paste. Between two sheets of parchment spread the paste evenly and bake in the oven for 5-10 minutes at 350-400 F. (My never know the exact temperature in my oven that is why I have approximately time and temp)

Mix cheese, cream and sour cream.

In a ovenproof dish layer the mince sauce, the cheese mix and the lasagna plate x2.

Bake in the oven until the lasagna is thoroughly warm and the cheese as melted.

What is the perfect body and how do we achieve to get it?

Posted on March 8, 2014 by Malin

I was reading a piece in one of the Swedish news papers written by Mia Skäringe about fad diets, workouts and the crazy obsession getting the perfect body. I will be the first one to admit that I will jump on the train and try out a new diet so with low-carb/high-fat diets, fasting diets, low-calorie diets under my belt I always come back to eating smart. And that for me is making choices and being educated what happens inside your body when eating a french fry instead of a potato, choosing roasted vegetables instead of pasta or use nectar instead of sugar.

I know that I will never look like the girl on the picture although if I was completely honest I would love to. But reality is I have to realize that I am no longer 21, I have two amazing kids and my boobs bought a single ticket going south and I don’t think they coming back anytime soon. I am not against or for any specific diets and I am firm believer that something that works for you might not work for me but one thing for sure is. I am and will always feel happier having a body that is healthy both on the inside as well on the outside and being content with my own progress to get there.

Here is the article, it is in Swedish but I bet it can be translated one way or another…

http://www.aftonbladet.se/debatt/debattamnen/jamstalldhet/article18495704.ab