Tarragon patties with a cold B√©arnaise

Even if it is Monday sometimes I just want to eat “fancy” without paying the $$$ so I thought why not go for the cheaper version of a luxurious stake…Think Patties ūüôā

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Patties


500 grams/ 1 pound minced Beef

1 egg

1 tablespoon Dijon Mustard

1 tablespoon Kalvfond or Better than Bullion

2 Minced Garlic Clove

Fresh chopped Tarragon

Fresh chopped Basil

Salt and Pepper

Blend all the ingredients together and make patties roast the either on the grill or in the oven till they are done 400F/200C.

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Béarnaise

2 egg yolk

1 teaspoon Dijon Mustard

1 tablespoon White wine vinegar

2.5 dl/ 1 cup Vegetables Oil

Mix together all the ingredients for the mayonnaise except the oil that you will slowly add during whisking.

1-2 minced Garlic Clove

1/2 Lemon use the juice and the zest

1 1/2 tablespoon Dijon Mustard

Chopped Tarragon

Salt and Pepper

Add the rest of the ingredients and season with salt and pepper. I served this with roasted brussels sprouts mix with spinach and cocktail tomatoes in an olive Oil Vinaigrette. The kids ate whole wheat pasta and Knut was begging me that next time he really wants the patties to be made on the grill, let just hope that the summer will be here soon!!

Just another simple Chicken Salad

So I mentioned last night that I had one and a million things to do and therefore I did not have an awfully lot of time to stand in the kitchen so I picked up a Grilled Chicken from the grocery store and made a simple but yet delicious salad.

Chicken salad chickensalad2

1 Whole Grilled Chicken

Spinach

Cucumber

Tomatoes

Marinated Mushrooms

Chili Olives

Roast Vegetables

Brussel Sprouts

Fennel

Green Bell Pepper

Red Onion Sliced

Zucchini

Olive Oil

Salt

Guacamole

2 avocado

2 small chopped tomato

3 tablespoon chopped red onion

¬Ĺ Limejuice

Cilantro

Salt and Pepper

Red Chili Flakes

How to: Start with roasting the vegetables in the oven 200C/400F until they are nicely brown and crispy, sprinkle some salt on top .

Meanwhile mash the avocado and mix in all the other ingredients for the guacamole. I always make sure I have a lot of lime juice because this prevents the avocado to become brown. Then cut the chicken into smaller pieces and add them on top of the spinach, cucumber, tomatoes, mushrooms and olives. Then put the roasted vegetables on top with a click of the guacamole. Sprinkle over olive oil and balsamic vinegar and season with salt and pepper.

For the kids I made some whole wheat pasta to go with as we still working on getting them to appreciate vegetables like I do ūüôā

 

Moroccan Chicken Stew…All I say, Mmmmm…

This morning I was browsing the internet for some inspiration what to make for dinner and I came across this amazing recipe that was inspired the by Moroccan kitchen and I knew straight away it was going to be a success (I did make some alteration to it to fit my diet). While the stew was cooking the most amazing smell filled the kitchen, unfortunately I did not have time to really sit down and enjoy my dinner as I had to rush out the door to take Knut to Hockey practice.

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4 Chicken Breast

1 Yellow Onion

2 Garlic clove

1 Tablespoon Olive Oil

1 tablespoon Cinnamon

1 tablespoon Cumin

1 tsk Turmeric

Salt and Pepper

1 can of Diced Tomato

1 cube of Chicken bouillon

2 cups/4 dl Water

Mushrooms

1 Lemon juice and zest

Chopped Parsley

Quinoa

Sour Cream

How to: Start by cutting the chicken into small pieces (I prefer the taste to the chicken if the dice are not too big). Slice the onion and the garlic and fry them in a frying pan and season with the spices .

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I always fry the meat little by little so you get a nice browning as swell as the meat wont start to simmer. Add the rest of the ingredients except the parsley and lemon and let it simmer for at least 30 minutes but the longer you let it cook the more tender the meat will become.

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When you are ready to eat squeeze the lemon juice into the stew and sprinkle over the chopped parsley and lemon zest. I served the dish with roasted vegetables but for the kids I made quinoa with a click of sour cream. They loved the flavors of the stew but was not too keen on the quinoa, this is a dish I will make again but I will serve it with cauliflower rice for me and regular rice for the kids!

Original recipe http://www.ica.se

Oven baked Salmon and Warm Spinach Salad with a Lemon Vinaigrette

I mentioned earlier today that I am (almost) going back to where I started three months ago as I have had some very delicious weekends back in March. When I say almost I don’t think I will eat as much protein as I did the fist few weeks but I will sure focus on having a lot of protein on my plate. So this evening I decided to cook a two pound piece of salmon!

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Oven baked Salmon

2 lbs./1kg Salmon

Lemon Pepper

Salt

White Wine Vinegar

Water

Vinaigrette  

The zest from 1 Lemon

Lemon Juice (from the lemon)

1 Tablespoon Mayonnaise

1 Teaspoon Dijon Mustard

4 Tablespoons Olive Oil

Sprinkle of Garlic Powder

Salt and Pepper

Spinach Salad

Broccoli

Yellow Squash

Brussel Sprouts

Red Bell Pepper

Spinach

Pine nuts

Olive Oil

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How to: Rinse the salmon in cold water and place it in an oven proof dish. Sprinkle white wine vinegar and add some water, I do this so the dish wont go dry. Sprinkle salt and pepper and place it in the oven for 20 minutes 400F/200C.

Chop the vegetables and place them on another oven proof dish and roast the together with the salmon till they have a nice browning to them.

Zest the lemon and squeeze out the lemon juice, mix the rest of the ingredients and sprinkle the vinaigrette over the salad as well as over the salmon because it is truly delicious!

 

 

 

Back to basic!

Today I was up bright and early or rather dark and very early, to be exact I entered the warehouse at 5.40 and I had an hour in front of me to keep up with the lads!¬†I actually like having my workout over and done with because then I have the entire day to focus on other things. Unfortunately I can’t commit coming in at 5.45 every morning because Freddie travels a fair bit and I obviously can’t leave the kids at home by themselves but today I had a vaccine “refill” at 10 am.

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When I went to bed last night and I started to prep myself getting up early so when I came in this morning I felt real good, except that my upper back is still bothering me from last weeks heavy weights but nothing that I can’t ignore. We were working total body as we do on Mondays and I think the last time I workout with the lads is a few months ago. It is always fun to come in and work with them as they are pretty hardcore and I really have to challenge myself to keep up with their weights.

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After we finished our core exercise with leg raises, crunches, plank and slow climber we picked up a kettlebell. I chose a 25 pounder and when you had your pick there was no going back so I was stuck with my little fella until we were pretty much done. The first circuit we worked upper body doing kettlebell clean & jerk, split up into two motions. This was followed by rows and single arms swings, this was heavy movements and even though it was not cardio it really made the heart beat.

The second circuit we focused on the legs doing single leg romanian deadlift, reverse lunge with high knee, still with the 25 pound kettle bell to finish out on squat jumps.

The workout would not have been complete without some cardio, so with the jumprope in hand we started skipping and I guess when working the arms pretty hard, skipping sort of becomes harder compare to when I was 10 and was not lifting crazy weights ūüėČ

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We finished off the hour with one last circuit working the arms followed by a nice stretch. When I got home I had a “normal breakfast” because after my weekend of sins I am back to basic with my diet. What I have noticed when I am eating carbs is that I am still hungry straight after I finished my meal, it’s ¬†just like I have a big giant hole in my stomach. I guess I just have to drink loads of green tea and wait it out and hopefully I be back to normal in no time!

When was the last time you had a guilt free flatbread?

This is a flatbread that is both gluten-free, low-carb and if you want dairy-free…

I don’t normally eat dairy, it is not because I’m intolerant it is just a choice but lately I do have a pice of cheese once in a while and tonight was one of those evenings!

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Pizza Dough

2 Egg

1/2 cup/1.25 dl Hazelnut flour

1 cup/1.5 dl Almond flour

1 tablespoon Olive Oil

2 tablespoon Psyllium Husk

1cup/1.25dl Water

1 teaspoon Salt

1 tablespoon Dried Basil

 Tomato Sauce

1 can of Diced Tomatoes

1 tablespoon Tomato Paste

1/2 tablespoon Paprika Powder

1/2 tablespoon Garlic Powder

Fresh Chopped Tarragon

Salt and Pepper

Topping

1 pound of Ground Turkey

Taco Spice

Mushroom

Artichokes

Olives

Cheese (optional)

How to: This is more or less the same recipe as the tortilla bread but I kept the “bread” in the oven longer to make it more crisp.¬†Mix all the ingredient in as bowl and let in swell for about 10 minutes before spreading in between two sheets of¬†parchment paper¬†(It is easy to make it thin this way). Place the ‚Äúbread‚ÄĚ in the over for 10 minutes at 300F/150C. Remove the top sheet of the parchment paper and put it back in the oven for another 10-15 minutes or until the bread is crispy. Let the bread cool off.

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I cheated a when I made the tomato sauce because I left out the simmering part but yet it turned out just fine. Just mix the ingredients together and spread it over the flatbread. Add the topping and put the tray back in the oven for another 10 minutes.

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I actually did not use all the bread because I saved it for later. So when other people might be enjoying their doughnut and the only thing you want to do is to steal it and eat it. It is very nice to have your own little healthy snack, and maybe add some coconut butter on top while sipping on that afternoon coffee.

Easter Bunny or Easter Chicken, What’s your pick?

¬†We started this day with Knut’s skate practice at 6.50am and I had a plan that I would get over to the gym afterwards, normally I shoot over straight after I send the kids on the school bus. The thing is, this week I am not working with “time slots” so I never made it this morning. Instead Mira and I started to decorate for easter and before I knew it my good friend Elise was knocking on the door and we ended up hanging out for the afternoon.

påsk

Elise and I went to the¬†World Market¬†to buy a lot of swedish candy as I guess it is all about being prepared. The thing is that easter for me is associated with family, friends, food and candy so on Saturday I am all about the carbs and now I am ready, so bring on the¬†Easter Bunny…haha!

For dinner this evening I made chicken again! I think this week is turning into a “chicken week” but hey why not, chicken is both tasty and healthy right?! After we finished me and the kids were watching The Voice before it was time for them to go to bed. I was so tempted to join them but instead I pulled myself together and conquered all my negative thoughts and sweated out an hour on the elliptical in front of the TV!

kyckling

Marinated Chicken

4 Chicken Breast

2 tablespoon Olive Oil

1 Lemon juice

1 tablespoon Soy Sauce (gluten-free)

1 tablespoon Tomato Paste

garlic powder

Chili Flakes

Salt and Pepper

Truffle Aioli (4-6 servings)

2 Egg Yolks

1 tablespoon Vinegar

1 minced Garlic Clove

1 Deciliter/less than 1/2 cup Canola Oil

Chili Flakes

Salt and Pepper

1 Tablespoon Truffle Oil

How to: Mix together all the ingredients for the marinade and cover the chicken with the marinade before placing it in the oven for about 20 minutes 350F/177C. To make it easy for myself I roasted vegetables and they were done at the same time as the chicken.

Aioli 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, truffle oil or salt.

(this post was never published yesterday by wordpress, annoying!)