Mix all the ingredients together in a mixer and let “rest” so the psyllium can swell. Set the oven on 200C/400F and place the paste between two sheets of parchment paper and bake in the oven for 5-10 minutes.
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.
How to: Fry the minced beef together with the onion, garlic and the mushroom add the rest of the ingredients and let it simmer for 10-20 minutes (depending of how mush time you have). I did not use to many different spices as the cinnamon was so dominated in the dish. I served my Bolognese with Shirataki fettuccine and an arugula salad.
I normally don’t eat too much dairy and if I do I prefer to use goat milk products but I have not found goat cream. Does anyone know what store would sell it in the Chicago area, I would love to get my hands on it 🙂
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.
As well as having my ass or rather my legs kicked at yesterday workout it was Freddie’s birthday and two of his biggest passions is Manchester United and Chicago Blackhawks and yesterday was the very last game between Detroit Red Wings and the hawks. I knew he really wanted to go but we had no sitter and no tickets so meanwhile he was doing his magic I brought the kids over to my friend Annika so they could play. The kids were happily playing as me and Annika was sitting in the sun chatting away like we do when Freddie calls me and tells me “If we not going I am going to regret this for the rest of my life”. I asked Annika if the kids can stay over and she was kind enough to take them in for the evening and for this we are forever grateful…THANK YOU! (Knut was a little bit bummed that he was not going but we convinced him with a sleepover in the middle of the week).
We had not yet had dinner and I refused to eat anything that they serve at the United Center so before we left I was shoveling down some cold leftover grilled chicken…anything not to eat that C**p..lol
Stuck in traffic we were trying to find the best way to get Madison and it is amazing how I already biked the same distance faster than what we were going. Anyhow we made it just in time before they dropped the puck and what a game. The atmosphere was unreal I don’t think I never experienced anything like it before and I guess I don’t need to say anymore as this is a memory for life!
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…
less than 1/2 cup (1 dl) psyllium husk (whole flakes)
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 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 😉
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 🙂
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.
How to: Start by mixing all the ingredients and form them into patties and grill them on the grill until they are thoroughly cooked and season with the “grill spice”
Mix all the ingredients for the almond bun in a small bowl, place the bowl in the microwave at full effect for 1 1/2 -2 minutes. When it is done split the bun into two halves.
I served this with the guacamole (this time I had bought freshly it freshly made from whole foods) and I added the coleslaw leftover from our sunday dinner…The best compliment I can get is when the kids turn around to me and say; “Mom this was really good” because Knut and Mira finished their burgers in seconds!