chicken

Efterårssalat // Autumn salad

Hejsa! Hold da op, hvor går tiden hurtigt, når man har efterårsferie! Jeg har virkelig prøvet at være produktiv, og det er faktisk lykkedes mig rimelig godt (hvis jeg selv skulle sige det). Det er så rart med alt den ekstra tid! Jeg er kommet foran med mine afleveringer (2.g-livet er hårdt..), jeg har ryddet ud i mit tøjskab (nu er der plads til massere af efterårsshopping, haha), og så har jeg selvfølgelig givet den MAX gas med træningen! En anden ting, jeg har nydt, er muligheden for at spise lækker, frisklavet frokost! Det er altså bare hundrede gange bedre end en lunken madpakke. Derfor vil jeg da også lige dele min efterårsferie-favorit frokost med jer!

Ingredienser:

  • en lille smule olivenolie
  • snittet hvidkål
  • revet gulerod
  • en peberfrugt
  • kyllingetern
  • dressing: cremefraiche(6%) og ketchup

Fremgangsmåde: Svits hvidkål og gulerod i lidt olivenolie på en varm pande. Skær peberfrugten i tern og bland den med den varme hvidkåls/gulerodsblanding. Arranger salaten i en fin skål og top med kyllingetern og dressing. Super nemt og super lækkert!

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Hello! I have had vacation this week, and it has been great! My big assignments for the following weeks are done; I have cleaned my closet (now I have space for autumn shopping! Lol), and (most important of all) my muscles are so sore from all that work in the gym. Also I really enjoy getting to eat a fresh, delicious lunch instead of my lukewarm lunch packet – and of course I will show you my autumn-vacation-favorite lunch!

Ingredients:

  • A tiny bit of olive oil
  • Cut cabbage
  • Grated carrot
  • A bell pepper
  • Chicken pieces
  • Dressing: crème fraise (6%) and ketchup

How to: Fry the cabbage and the carrot in a bit of olive oil on a hot pan. Cut the bell pepper into smaller pieces and mix it with the cabbage/carrot mixture. Arrange the salad in a cute bowl and top with chicken and dressing. Super easy and super ymmy!

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.

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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!

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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!)

Ingredients:
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!

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