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!
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.
1 pound minced beef or your preferred protein
salt and pepper
Mix it all together and make patties, before placing them on the grill add your “grilling seasoning” and top off with your favorite toppings.
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.
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)
2 tbs Psyllium Husk
1 deciliter Unmodified potato starch
1 deciliter milk
1 teaspoon baking powder
1/2 deciliter grated cheese
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.
I used 2 chicken tender that I chopped into small pieces and marinated in a homemade taco rub….
a splash of Unflavored coconut Oil
Salt and pepper
…before I threw it on the grill
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.
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 😉
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
salt and pepper
Mix everything together and make small patties ready to put on the grill
Unflavored coconut oil
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!
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
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
Fish Roe (I get this at my local sushi joint)
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
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
2 cups of Water
1 cube of vegetable bouillon
1 can of Coconut Milk
a small “squeeze” of agave nectar
1 Sausage from Greenridge Farm
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
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!
3 deciliter Almond Flour
1/2 deciliter Sesame Seed
1 teaspoon Salt
1 teaspoon Coconut Oil.
1 lb minced Beef
Salt and Pepper
(I added a touch of bong but it’s ok to use beef bouillon, make sure you mix it in well)
1 deciliter cream
1 deciliter milk
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.
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.
1/2 a cup and a bit of Almond Flour
Pinch of Salt
Garlic and Mushroom Filling
1 Clove of Garlic
Pinch of salt
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!
A few weeks ago we ended up going to a local restaurant after my dinner attempt turned into an epic fail. I ended up having the fish tacos and after that I am craving fish, so fish was what was on the menu for this evening but their was a slight problem When I woke up this morning winter was back with vengeance after those lovely couple of days of spring. But that was not letting my spirit down and stopping me to proceed with my dinner plans…Grilled Cod.
I think their is a few advantages to making food on the grill; I don’t have to deal with the yucky fish smell that always is stuck in the house for days on days and the food just taste so much better. There is one more thing I always have to deal with when it comes to fish & kids…It’s not their favorite dish but my mother-in-law has the solution and we call it the yumyum sauce! Every kid that has ever tried it ends up eating their fish like it is candy so here we go…
1 lb of fresh Cod
Salt and Lemon Pepper (or pepper and lemon juice)
Direction: Use a gridiron so if the fish separates you end up with nothing except an empty plate. Grill the fish for approximate 4 minutes on each side, make sure not to over cook it so it turns dry and awful.
The yumyum sauce
1 part sour cream
1 part cream
1 tablespoon Fish Fond or a cube of fish boullion
Direction: Mix it together and bring to a simmer…as simples as that!
This is magic!
Both the kids finished all the fish and they loved it!!
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.
1 lb Minced Beef
1 Yellow Onion
1-2 Garlic Clove
6 oz Tomato Paste
6 oz Water
Soy Sauce (by taste)
1 tbsp Kale Fond or Beef Bullion
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
1/4 cup Farmers Cheese
2 tbsp Psyllium Husk
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 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
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!