School starts again tomorrow so this is my last day off. One of the things I like about being home from school is that I won’t have to eat my lunch from a box. Today I made this delicious egg wrap with salmon and I thought you should see the recipe!
For the wrap:
– Eggs (I used 3 whites and 1 yolk)
– 1 tsp. herbal salt
– 1 tsp. butter for the pan (or other)
For the filling:
– 60g smoked salmon
– Fresh mixed salad
– 3 tbsp. cottage cheese
– 1 tsp. herbal dressing mix
How to: Mix the eggs with the herbal salt and cook it on a pan like an omelet/pancake. Spread the salmon and the salad on the omelet. Mix the herbals with the cottage cheese and arrange on the salad ad salmon. Roll your omelet tightly and cut it into halves. Now Enjoy!
I’ve been on vacation with the family for a few days. Just me, my brother, my parents and grandparents in a little summerhouse on the countryside. I tell you – I was so nice getting away from all the stress. In steed of worrying about school and homework I’ve been walking on the beach, relaxing on the couch and eating a whole lot of my grandmothers delicious food. It’s impossible to eat 100% clean while living in the same house as my grandmother! Haha! And you know what? It’s okay to treat your self once in a while – as long as you get back on track afterwards! Yeaah, so that’s what I’ll do know – get back on track with this lovely salad! Enjoy!
– 5 big tomatoes
– ½ cucumber
– 1 red pepper
– ½ red onion
– 120g feta cheese (I used flavored)
How to: Cut your vegetables into coarse pieces and arrange them in a (pretty) dish. Top the salad with thin onion rings and feta cheese.
Hey guys! I enjoy having this week off from school. It is nice that I finally have time to relax, drink LOTS of tea and watch Gossip Girl (my favorite TV show atm.). Yesterday I went shopping with two friends, whom I haven’t seen for a loooong time – we spend to much money and had a lovely lunch at an Amarican inspired café. In a few days I’m going on a short vacation with my brother, parents and grandparents. We have a little summerhouse on the countryside with (mostly) no Internet and only 1 TV channel. I’m looking forward to leaving all the stress behind (and to my grandmothers delicious unhealthy food!) BUT before I leave I would like to share a recipe with you… Cinnamon Carrot Oatmel!
Ingredients: – 60g raw oats – 400g strong cinnamon tea – 1 normal sized carrot (finely grated) – ½ tsp. salt Topping: – 1 tsp. Sukrin Gold (natural sweetener) – Lots of cinnamon How to: Cook your oats with the tea and the carrot in a pot. When the consistency is creamy and delicious, you can add the salt. Serve the oatmeal in a big bowl with cinnamon and Sukrin – and enjoy!
It is actually a few weeks ago I made this pizza. One of my girls was telling me how “eating healthy” is just sooooo boring and NOT tasteful. So, what do I do? I invite her over for dinner to prove her WRONG! I made her this ymmie flourless pizza and she LOVED it!
Remove the stick from the cauliflower and cut the rest into smaller pieces. Put the pieces in a blender and mix until it looks like rice. Grate the zucchini finely and mix all the ingredients in a big bowl.
Spread the mixture on a baking pan with a baking sheet. Make sure the mixture fills out the entire pan. Bake in the oven for 40-50 minutes (200 degrees Celsius).
Meanwhile you can prepare your toppings. Basically you can use whatever you want! My favourite is ham, tomatoes and fresh mozzarella (sometimes also pineapple!).
When the pizza base I baked you can add your toppings. Then put the pizza back in the oven for about 20 minutes (depending on the toppings).
Serve with fresh salad and enjoy!
It has been a while since my last post huh? I’ve had a lot to do the last few weeks so when I finally had free time I chose to relax. Besides a whole lot of schoolwork I’ve also gotten a job! Yes, in a little sushi department in a big grocery store. Don’t get me wrong – I love the job. It is just even another thing, which adds to my stressed life. It is actually pretty difficult being a teenager trying to find time for everything. I wanna get the best grades, run 3 times a week, do weight training 3 times a week, cook delicious food, have a job, hang out with my friends, be with my family and sleep about 8 hours each night. Yeeah well I don’t always succeed – but I do my best (and that’s really all I can do).
Hopefully I’ll have time to share some new recipes with you next week.
Last week’s schedule
Monday: Legs and abs
Tuesday: 7km run
Wednesday: Back, triceps and abs
Thursday: 5km run
Friday: Shoulders, bicepes, chest and abs
Saturday: rest day
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!
Sooo.. Monday it is.. Again! school, workout, homework, sleep.. Always the same routine.. But that’s the way we like it right! WOR HARD every day!
Anyways! I have a new recipe I wanna share with you! This is my favorite salad ever – really! Try it! Promise me!
half an iceberg
600 g of frozen haricots verts (green beans)
300 g of sugar peas
1 can of kidney beans (240 g)
2 tablespoons lemon juice
How to: cut the iceberg into smaller pieces and put it in the bottom of a dish. Cook the green beans in a pot for a few minutes. Let them cool off, mix them withe the lemon juice and layer them on the top of the iceberg. Wash the sugar peas, cut them into halves and arrange them over the green beans. Top it off with the kidney beans and SERVE!