Leftovers comes from a lot of love and so does this lasagna!

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 ūüėČ

love

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.

Meat Sauce

  • 1 lb Minced Beef
  • 1 Yellow Onion
  • 1-2 Garlic Clove
  • Chopped Mushrooms
  • 6 oz Tomato Paste
  • 6 oz Water
  • Soy Sauce (by taste)
  • 1 tbsp Kale Fond or Beef Bullion ¬†
  • Oregano
  • Tarragon
  • Thyme
  • Basil
  • 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

  • 2 eggs
  • 1/4 cup Farmers Cheese
  • 2 tbsp Psyllium Husk¬†
  • 1/4 water

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)
 

cheese

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.

lasagne

 

 

 

 

 

 

 

 

 

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Teriyaki salmon and Asian Ceviche

Yesterday was Knuts “end of the year” hockey party, the kids vs. the parents and as much I wanted to go I knew it was not happening as we were expecting dinner guests. So Knut and Freddie went along bringing their skates and stick and I told them to get home at 6.30 because I was taught a good host should be home when the guests arrive. I know sometimes its hard to leave a good party so I thought I give Freddie a call and sure enough he is not picking up. I call again and get straight to voicemail so after some angry faced texts messages the two of them rocks up 15 minutes after Laura and her family arrived. I am not the one to hold grudges so after a peck on the cheek we were good to enjoy the Asian Ceviche before we got to the Teriyaki salmon served with a pinot noir… but most of all, enjoying the company of very good friends.

Teriyaki Salmon

  • 1 lb. salmon filet
  • ¬ľ cup soy sauce
  • 2 Tbsp. water
  • 1 Tbsp. toasted sesame oil
  • 1 inch fresh ginger
  • 1 clove minced garlic
  • 2 Tbsp. agave nectar
  • 2 Tbsp. white wine vinegar
  • ¬ľ cup mayonnaise
  • 2 Tbsp. sriracha hot sauce
  1. Make the teriyaki marinade by whisking together the soy sauce, water, sesame oil, minced garlic, grated ginger, nectar, white wine vinegar.
  2. Cut the salmon filet into four equal sized portions and place in a large zip top bag. Pour the marinade over top, remove as much air as possible and close up the bag. Refrigerate for at least 30 minutes, mixing the bag occasionally to redistribute the marinade.
  3. Grill it but make sure not to over cook it.
  4. In a small bowl, mix together the sriracha hot sauce and mayonnaise. Serve the fish with a dollop of sriracha mayo on top!
  5. I served this with oven garlic roasted vegetables.

teriyaki lax

Asian Ceviche

  • Prawns
  • 1 Mango
  • 1 avocado
  • red Onion
  • 1 lime
  • Chiliflakes
  • 1 tablespoon sesame oil
  • cilantro
  1. Chop mango, avocado and onion and mix together with the prawns.
  2. Squeeze the lime juice and blend together with sesame oil, chili and cilantro and keep cool until serving.

asian ceviche

 

Vegetable Lobster Bisque…less than 500 calories

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.

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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.

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Pizza Date Night

Earlier this week I went to Costco and could not believe my eyes when I saw they already brought out the Christmas decoration and what I thought was even more weird was that there were people putting the stuff in their carts!

Anyhow at my house the summer is far from over so last night me and Freddie had a “Pizza Date Night” on the patio before Laura and her crew came to join us for a glass of wine.

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Low-Carb Pizza Dough

4 eggs

100 grams Parmesan Cheese

2 tablespoons Phyllium Husk

0.75 Deciliter Water

Tomato sauce

1 can Tomato Sauce

Fresh Chopped Tarragon

Garlic Powder

Salt and Pepper

Topping

Mushrooms, olives, marinated garlic, ham, cheese

Whisk all the ingredients together and let it “rest” for 5 minutes. Spread it put on parchment paper and bake in the oven for 5-10 minutes or until it as a nice surface to it.

Add the topping and bake it again until the cheese has melted.

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I served this with home made¬†coleslaw and a nice glass of Cabernet Sauvignon…

Homemade Coleslaw

Cabbage

Red onion

Garlic

Mayonnaise (recipe https://mrsmalin.com/2013/04/29/alabama-drumsticks-so-easy-and-fool-proof/ )

Dijon mustard

Vinegar

Salt and pepper

 

Put another shrimp in the soup!

I knew last night when I went to bed that my second day fast this week was going to be a tough one. I’m not sure if it is mentally because I already had that mind-set that way, well what I do know was that it has been a challenge today!

I started out this morning with a rocking spinning class and even though my legs were very sore and tired from yesterdays workout I killed it today. I was really focusing on the strokes, the power, the time and calories burned, that way I can really give it all!

After class it has just been one thing after another and I think when we finally sat down to have dinner it was 7pm and I made another version of the famous “tomato¬†soup”. I’m thinking about becoming a professional Tomato Soup Maker…lol

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Anyhow, the soup turned out to be another perfect recipe that goes hand in hand with the 5:2 diet and has less than 500 calories!

This makes 2 servings (approx. 325 calories)

1 Can of diced tomatoes

4 tablespoons Salsa

2 dl water (I used more to make it less thick)

Bouillon

1 Chopped Garlic clove

1/2 chopped yellow onion

1/4 cup Green Lentils

1 bag  Zero Noodles (I use scissors to chop them in smaller pieces)

200 grams Shrimps

2 tablespoons Sour cream

10 grams of Mexican cheese

Fry the garlic and onion together (no oil or butter) and mix water, tomatoes, bouillon, salsa, lentils and bring to a boil for 5 minutes. Use a mixer to make the soup smooth add the sour cream and the noodles and re heart. Add the shrimps and the cheese, sprinkle on some Chili Flakes and enjoy!

A date night with File mignon and a Moroccan Salsa

Last christmas I got a book called perfect pairings by Evan Goldstein. I love wine but I don’t know too much about it but last night I picked up the book and started to flip through it when I thought I would carefully make my choice of wine to compliment the food

Goldstein mentions that Merlot goes well with grilled food as well as citrus and green vegetables, tomatoes  and garlic and fresh herbs.

So I went to Fresh Food Market and picket out a nice cut of filet mignon and a bottle of Merlot from Chateau St Jean and started to prepare our dinner.

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Moroccan Salsa (recipe by Jonas Brossen) 2 servings

1 Big Chopped Tomato

2 tablespoons of Chopped Red onion

1 clove of chopped garlic

1/4 chopped Jalape√Īo

1 teaspoon Cumin

2 tablespoons Chopped Fresh Cilantro

lemon juice

2 tablespoons of a good Olive oil

Mix the ingredient together and store in a cool place until serving.

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 I love my meat medium raw and Freddie grilled the it to perfection so when it was time to eat I served the meat and the salsa on a bed of Arugula and roasted fennel, red onion and asparagus topped of with a balsamic glaze.

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A quick summer lunch full of antioxidants

After a tough workout I came home and I was starving so I quickly put some chicken tender on the grill, saut√©ed mushrooms and kale and mixed together a cold fresh chimichurri sauce…yum!

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Chicken Tender

Ready made grilling sauce (I normally make my own but I was too hungry)

Kale

Mushroom

Salt and Pepper

Sour Creme

Chimichurri (ready made)