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!
en lille smule olivenolie
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!
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!
A tiny bit of olive oil
A bell pepper
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!
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
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!
I really don’t have time for this, lol. I’m going away for the weekend with my classmates and some other students. We’re gonna party all day and all night long, we’re gonna drink alcohol and we’re probably gonna eat a lot of junk food.. To be honest I don’t want to go. I just want to stay in my bed, eat some dark chocolate and go to the gym tomorrow. Actually I don’t like alcohol and the way people force you into drinking it. It’s like you can’t be a part of the group. So yeaaah sure, I’ll drink have some drinks and lose up a bit.. But I won’t eat the junk! I have brought some of my own food – just as a supplement to the nachos with fatty cheese and white bread.
Okay, actually this post is not about my hatred against junk and alcohol.. It is about an amazing salad that I made the other day for my family! J So fresh and ymmie!
5 tbsp. Greek yoghurt 0%
1 tsp. Salt
2 tbsp. lemon juice
1 tsp. mustard
Mix all of the ingredients for the dressing. Then cut the cabbage into small, thin slices. Mix cabbage and dressing and arrange it on your favorite dish. Then top it of with fruit cut into smaller pieces and blueberries. And enjoy! Easy huh?
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!
My entire family is coming over for dinner tonight so I made this huge bowl of salad. I feel like I always serve salads with regular ingredients – but this one has a little different.
Ingredients (This is for about 4-5 people – I made two portions so the pictures are for about 8-10)
Dressing: 3dl crème fraise(5%), 3 teaspoons of Dijon mustard, 2 teaspoons of lemon juice, 1 teaspoon of honey, salt and pepper.
Filling: ½ a cabbage, 4 spring onions and 150g of canned pineapple
Topping: a little parsley
Mix all the ingredients for the dressing gently in a big bowl. Slice the onions and cabbage thinly and cut the pineapple into smaller pieces. Mix everything together and arrange nicely – top it of with some parsley. Then serve!