Cabbage wraps

Hey Guys

Today’s recipe is on pointed cabbage wraps with avocado and chicken. The wraps are perfect for lunch or as a light dinner. Instead of using tortilla wraps we use cabbage leaves – this brings some crunch, and it saves us a lot of calories! (Which we can add to our dessert ;-)).   Ingredients (1 serving):

  • Two big pointes cabbage leaves
  • ½ avocado
  • Two big tbsp. of cottage cheese
  • Some chicken leftovers
  • One medium sized carrot
  • A little salt

How to: Peal your leaves of the cabbage and clean them carefully in cold water. Wash the carrot and grate it – then put it in the cabbage leaves. Mash the avocado and mix it with the salt and the cottage cheese. Arrange the guacamole on the grated carrot. Cut your chicken to pieces and put it in the wrap. Roll the wraps together and VOILA! Bon appetit!

Chicken meatballs with Parsley

Hallo fitfriends 😉

It is such a long time ago I have had time to experiment in the kitchen. I spend all of my time going to school or work, doing my homework, working out, or sleeping! Today I got off at 11-30 am, and I went to the gym straight after (Cardio day..). On my way home I bought the groceries and prepared everything. I really do enjoy cooking – think I’ll have to give it more priority in the future.
Some of the stuff I made were these chicken meatballs – they were great. I wanted to bake them in the oven, but of course our oven broke down just as I turned it on.. The pan also worked fine though.


Ingredients for 14 meatballs (3-4 servings)

  • 400g minced chicken
  • 1 egg
  • 1 grated onion
  • LOTS of parsley
  • 1 clove of garlic
  • 1 tbsp. lemon juice
  • salt and pepper
  • (2 tbsp. olive oil for the pan)

Mix all of the ingredients gently in a big bowl.
Turn on the pan (middle heat) and add the olive oil. It is important that the pan idn’t too hot because then the meatballs will stick.
Use a tablespoon to form little meatballs and put the on the pan. You can flip them once in a while, so they don’t get burned. (The cooking time is approximately 30 minutes.)
Then enjoy!

Chicken in Greek yoghurt

Hi Guys!


Uhh I’m having a big test tomorrow and I really should be studying right now.. I’ve been reading all day though so I guess it’s okay to have a short break. I just couldn’t read one more word about atoms.. Haha.. Now I’m watching Champions League with my father – love lit! Manchester United just scored this very moment!!! Uhh!
ANYWAYS! I want to share a new recipe with you. I actually made this for my family in the weekend and they loved it. Yeahh so this is for all the chicken breast  and egg white eating fitness junkies out there (and for everybody else who wants to try a new ymmie chicken recipe!)

450 g chicken breast
5 big tbsp. Greek yoghurt (I used 0%)
3 tbsp. lemon juice
1 clove garlic
2 tbsp. dried oregano
1 tbsp. paprika

How to: Crush the garlic and mix it with the lemon juice, the spices and the yoghurt in a plastic back. Cut the chicken breast into smaller pieces (about 6) and put it in the plastic back. Mix, mix, mix and leave in the fridge for at least a few hours.
Take the bag out of the fridge and move the contents to a cooking dish. Bake in the oven for about 30-40 minutes – depending on the chicken’s size. (200 degrees Celsius). Then serve and eat!