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.

Kids were running wild while I made Low carb Chicken Burritos

Posted on June 12, 2014 by Malin

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)

1 egg

2 tbs Psyllium Husk

1 deciliter Unmodified potato starch

1 deciliter milk

1 teaspoon baking powder

1/2 deciliter grated cheese

salt

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

Coriander

Cumin

Paprika powder

Oregano

Chopped garlic

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.

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

Vegetable Lobster Bisque…less than 500 calories

Posted on September 11, 2013 by Malin

We are now 8 weeks into the 5:2 diet and I’m sitting in my kitchen eating a nice bowl of Kefir filled with Chai, buckwheat and hemp cereal just completed my fist “fast” of the week. I’m looking back at the first few times we had we fasted and how hard we thought it was. Now we don’t really think about the next time we can eat or having anxiety about the one who is coming up and to summaries it, we feel great!

So when I asked Freddie yesterday what he wanted to eat, he picked soup again! How many different soup can you make with a tomato base??? Anyhow I thought I try a “Lobster Bisque” but without the lobster but asparagus instead.

1 Can of Tomato Sauce

1/2 Chopped Yellow Onion

1 Chopped Garlic Clove

1/4 Chopped Red Bell Pepper

10-12 Chopped Asparagus

1/2 cup Green Lentils

Water

1 Tablespoon Hummer Fond or Lobster Sauce

a splash of Worcestershire Sauce

a splash of Balsamic Vinegar

1 tablespoon dried Thyme

2 Bay Leaf

1 tablespoon Paprika Powder

Cayenne Pepper

2 tablespoon Sour Cream (If you want to make it lactose free, leave out)

1 bag zero noodles

Fry the vegetables (I don’t use any oil or butter as I have a pan I don’t need it). Add the tomato sauce and the rest of the ingredients (except the sour cream and the zero noodles) and bring to a boil for 10-15 minutes. Use you mixer to make the soup smooth, add the noodles and sour cream.

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.

Oven Roasted Chicken

Posted on April 13, 2013 by Malin

This is one of the easiest and simplest recipe there is and it is so good!

I used 1 whole chicken (you can use what ever part you prefer)

1 bls / 500 grams Spicy Italian Chicken Sausage (whole foods)

1 Zucchini

1 Yellow squash

1 red onion

1 Red Bell Pepper

1/2 cup pitted Olives

1/2 Lemon Juice

Balsamic Vinegar

Olive Oil

Thyme

Rosemary

Salt and Pepper

How to: Cut the chicken into to pieces, slice the sausage and dice the vegetables then place it on an oven proof tray. Sprinkle lemon juice, balsamic vinegar, olive oil and the herbs over the ingredients and season with salt and pepper. Place the tray in the oven for about 20-30 minutes or until the chicken is thoroughly cooked at 400F/200 C.

Next time I’ll not use a whole chicken because it almost landed on my head while cutting it, guess I am no butcher…haha, but I’ll get some extra chicken wings because Mira just loved them 😉

Smoked Salmon and Prawns with a warm asparagus salad

Posted on March 5, 2013 by Malin

I was supposed to meet Elise over at Old Orchard Shopping Mall for lunch yesterday but because I have not updated our calendar for March I’ve totally put the entire family out of balance. So instead she came to my house and Mira could have her friend over at the same time while we enjoyed a very delicious lunch.

Smoked Salmon

Cooked prawns

1 boiled egg (per person)

Fish Roe (I bought mine at IKEA but you can find it at sushi places)

Lemon

Capers

Salad

Dill

Avocado

Asparagus

Olive Oil

Champagne Lemon Vinegar

Pepper

Aioli (4-6 servings)

2 Egg Yolks

1 tablespoon Vinegar

1 minced Garlic Clove

2 Deciliter/less than 1cup Canola Oil

Chili Flakes

Salt

How to: Start by separate the yolk from the egg white and mix in all the ingredients except the Canola Oil that will be added slowly while using a mixer. Taste the aioli to see if you need more garlic or salt.

Cut the Asparagus and boil in light salted water for about 3-4 minutes. Mix in a splash of olive oil and the vinegar.

Cut the vegetables and arrange them neatly on a plate. Peel of the shell from the egg and cut it in half add a tablespoon of the aioli on the egg halves and top of with the fish roe. Roll the salmon sprinkle some lemon over it and finish off with freshly grounded pepper.