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.
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
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.
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.
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 😉
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.
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.