Summer Salad

Today is the day before midsummer and we decided to do our grocery shopping like everyone else…mistake!!! It took for ever and when we finally got back home the kids were starving and so was me and my sister. So meanwhile I made pancakes for the kids Helena made this unbelievable delicious summer salad with prawns…Unbeatable!

Prawn Mix (serves 2)

1/4 pound unpeeled prawns

1 cup sour cream

1/2 lemon juice

1/2 small chopped red onion

fresh chopped chive

fresh chopped dill

crushed chili flakes

Salt and pepper


2 hardboiled eggs





Cocktail Tomatoes

Green pepper


Lemon wedges


How to:

Peel the prawns and mix together all the ingredients for the prawn mix season with salt and pepper.

Chop the vegetables and cut the eggs in halves serve with the prawn mic on top…enjoy!

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I grabbed what I had…

Freddie is out of town this week and I am trying to get organized before our own trip so for yesterday’s dinner I grabbed what I had and it turned out to be a great Grilled Chicken Salad with mozzarella and coleslaw.

2 Chicken Tenderloin

1 chopped garlic clove

1-2 tablespoon of vegetable oil

1 tablespoon soy sauce (gluten-free)

splash of Kalvfond or Better than bullion

salt and pepper

Mix all the ingredients and let the chicken rest in the marinade for 20 minutes (longer if you have the time. Grill the chicken until it thoroughly cooked. I served this with grilled asparagus topped over arugula and some of the homemade coleslaw I had leftover from our saturday picnic. I also found some mozzarella, tomato cucumber and basil that I threw in the mix…Sometimes you just have to work with what you have and it can turn into a gourmet dinner  😉

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Just a simple Chicken Salad

Thank god that I bought some grilled chicken yesterday because after today I had no energy left cooking, but the salad turned out nicely with a lot of different flavors to it.

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Marinade for Chicken

1 Grilled Chicken chopped

Olive oil

Balsamic Vinegar

Soy sauce (gluten-free)

Salt and pepper






Red Bell Pepper

Red onion


Chili Olives (deli)

Marinated mushroom (deli)

Artichokes (deli)




1 part Olive oil

1 part Balsamic Vinegar

½ teaspoon mustard

1 minced Garlic clove

Salt and Pepper

How to: Mix all the ingredients for the Chicken Marinade and let it marinade while you are making the salad. Cut up the vegetables for the salad and sprinkled some lemon juice over the avocado so wont turn brown. Mix in the Vinaigrette into the salad and serve it with the chicken. The reason I marinated the chicken is because I don’t like chicken the day after unless I marinate it. I made pasta for the kids, as especially Mira is not to keen on vegetables.

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Smoky Beef with a Cabbage Salad

tuesday dinner

I know I mentioned this before but Tuesday is by far my busiest day of the week. As soon as I have my workout over and done I am just moving into the next thing after another which results in me not going to the grocery store on Tuesdays! Good thing I always stock up on meat in the freezer and that the cabbage don’t get old to quick.

Smokey Beef

400 grams Beef

1 tablespoon Olive Oil

1 teaspoon Liquid Smoke (add more by all means if you like it real smoky)

1 tablespoon Soy sauce (gluten-free)

1 teaspoon Tomato pure

1 mashed Garlic Clove

Fresh Thyme chopped

Salt and Pepper

Mix all the ingredients in a Ziploc bag and let it sit for as long as you have time. Fry the meat till it is to your liking. I prefer my meat medium rare so it dos not take long 🙂

Cabbage Salad

½ Thinly chopped Cabbage

1 Chopped Bell Pepper

Apple Cider vinegar

Olive Oil

Salt and Pepper

Mix everything in a big bowl, if you let the cabbage salad sit for a day or two it actually get more tasty. I make a lot so I can use it for lunch and dinners later on in the week.