You know this. Everyone probably knows this. I have such a sweet tooth – especially for chocolate. Not being able to eat regular chocolate all too much (lactose), I have to find other ways to satisfy my craving. Preferably somewhat healthy. I don’t always eat super healthy, hell, I drink every weekend and love my glass of wine. But given the chance and with some time, I always try to work out a somewhat healthy version of my cheat meals. So you might know this recipe already – I posted it here before. It is just so easy, so quick to make and so, so satisfying. Friends and family can’t get over the fact that it’s actually a healthy chocolate mousse. It’s unreal. So here it is again – satisfying my cravings on those cold winter days. Speaking off, it’s freezing at the moment. How did winter get here so fast? I am actually sitting here with a hot chocolate – preparing for the day at the office and getting everything ready. There is still so much to do before the weekend officially starts. Oh, and there’s plenty of stuff I need to work on coming up on the weekend. But I am more than looking forward to seeing my loved ones, sleeping in and spending some cozy, lazy hours in bed! What are your plans for the weekend? xo
You might have noticed that I love using avocado whenever I have the possibility. Be it as a substitute for butter, smashed on a piece of toast or simply in form of a good guacamole – you cannot go wrong with avocado. Imagine one would be allergic – is that even possible? I think it would be my nightmare come true. Either way; as you might remember I had a dinner with a few girls at my place a couple of weeks ago (before I started my travels). Speaking of travels – it feels so good being back at home with the loved ones!
For one of the starters I had made these eggs filled with guacamole. Simple, tasty, quick in the making – and super cute! For 8 halves you (obviously) need 4 eggs, round about one medium sized avocado, some salt, pepper, lemon juice, hot paprika pulver and perhaps a little onion. Once you have boiled the eggs and let them cool off, carefully cut them in half and take out the egg yolk. Add the yolk with the mashed avocado, add a little pepper, salt, the juice of half a lemon, and if you like, a small onion (cut into small pieces). Mash up the whole thing and add whatever ingredient you feel is needed to making it taste as good as you can. Carefully fill the egg-white halves and sprinkle a little paprika pulver on top – eh voila; off you go and present it to your guests.
I love making this little treat as a snack on the side or even as a topper for a good green salad. Nevertheless, don’t underestimate the power of an egg-avocado guacamole – it is SO filling. My friends and I snacked on these together with the homemade sweet potatoe and pumpkin/hokkaido chips (recipe here) and were basically full. Going over to the main meal was already a heavy task given we were so full – and we actually never made it to the dessert (which got eaten a day later). I’ll present the two courses to you shortly, too – and will also post a couple more footage from my trip.
Today and tomorrow is mostly office and admin work. There is so much to catch up on and so many emails to go through. Thursday I’ll be leaving to Geneva for a night, enjoying a lovely (business) dinner event and going to some meetings. I love these kinds of dinners – they have them every couple of weeks in different cities – and they are absolutely great for networking within the industry. I may have time to write another post on the train so do stay tuned!
Breakfast. Who doesn’t love breakfast’ Now, I am not talking about needing it. I totally have my phases – swinging from not being able to live without my breakfast to not wanting to eat at all before lunch (and living on coffee and hot lemon water before). Since a few weeks now, though, I literally need breakfast again to function. It seems that every time the summer ends and the colder, darker days near, I need my vitamins and protein right after waking up. I usually have a chia-pudding during the week. It’s easy, its prepared and done for me to indulge in when waking up and the preparation the night before takes no more than 5 minutes. I usually add some frozen raspberries into it and flavor it either with cinnamon, vanilla or some cacao. I then quickly cut up another fresh fruit in the morning and am ready to eat – or take my breakfast to the office.
Then come the days where I really want to sit down – enjoy every bite, and probably, just enjoy life. These days usually come around on the weekend; Sundays to be precise. I have now made it my little Sunday ritual to sit down and enjoy every bite or spoon of whatever my breakfast is made up of. Lately I have been making cloud breads and eating them with a mix of fresh avocado spreading, home-made jam (such as this pumpkin-apple-cinnamon one), or simple cream cheese (lactose free) topped with some berries. Seriously, there is probably no combination that does not work with these fluffy little pieces. I might try Nutella next! I haven’t had Nutella in f o r e v e r – and now that I am writing about it, I really am craving it. Damnit!
What I was getting at: the cloud bread. It’s so simple. I know I say the same thing every time, but it really is. It needs 5 ingredients, 10 minutes to prepare, 15 minutes to bake and a split-second to love them.
What you need
3 eggs 3 tablespoons of cream cheese (lactose free, if needed) 1 tablespoon of agave syrup (or honey, if you like) a hint of cinnamon (around ½ – 1 teaspoon) ½ teaspoon baking powder (gluten free, if needed)
What to do
1) Pre-heat the oven to 150°C 2) Separate the egg whites from the yellow and place them in two different bowls 3) Add the cream cheese, cinnamon, baking powder, and agave syrup to the egg yellow and mix it well 4) Now whip up the egg-white until stiff 5)Once the egg-white is ready, add it to the egg-yellow mixture and carefully mix everything together 6) Using the mixed dough, you want to make around fist-sized circles on the baking sheet (usually 3 tablespoons). Make sure to leave some space between the different “circles” as they will spread a little bit in the oven. The mixture should allow you to make 6-7 cloud-breads – but depending on the size, you might up with more or less. 7) Place the dough into the oven and bake for around 15 minutes – keep an eye on them; they should become fluffy and turn into a golden, slightly brown color. 8) Once done, you can take them out and let them cool off for a couple of minutes
The best part, and one that I really can’t get over yet, is that it is really quite healthy – compared to real “bread”. Not being able to eat gluten I try to stay away from all breads. I know there are several gluten-free breads out there, and there are super many recipes (which I actually want to try out). But because I do need to watch my figure a little bit – to not explode – I do try to keep the empty carb-intake low. I admit it. So this “cloud” bread is perfect. It simply has no carbs and, instead fuels the body with tons of proteins already in the morning. Alright, the Nutella probably won’t be the healthiest option if I try – yet, it could be worse! I am also thinking on making my own chocolate-spread. I always prefer having home-made options. They are usually healthier, surely have no additives that are unknown and often test so much better than the supermarket product. Now, I wish you all a yummy-cloud-breakfast and let me know what you think of it!
Finally October! As much as I enjoy the summer, the heat, the long summer nights, the fresh whites in my closet and home – I absolutely love autumn, too. When the sunsets become golden, leaves change their colors, my decorations change to warmer, golden and bronze colors – and pumpkins can be found on every little table. I love pumpkins in every color, every size and shape – and especially cooking and baking with them. The receipe choices are endless and you can enjoy them in every meal.
This past weekend I had my besties over, cooked a lovely dinner at home and prepared some snacks – right before we had a girls-night-out! Now that it is finally October, I of course had to make autumn-inspired meals and snacks. Because duh. I started with serving some hokkaido (pumpkin) and sweet potatoe chips with a home-made guacamole dip.
May I say?
It was d e l i c i o u s ! And super simple in the making. I was always ‚afraid‘ of making my own vegetable-chips. Don’t ask why, but they always seemed more complicated then they are. I didn’t want to put any work in and end up with soggy chips afterwards. Well, that thankfully wasn’t the case.
For these two little bowls I used about 300g Hokkaido, and 2 medium-sized sweet potatoes. Yet, there is no restriction in the amounts you use – the more, the merrier in this case (or the more to snack on). First, pre-heat the oven to around 200°C. Now simply cut the vegetables in thin slices (mine were about 3mm), throw them in a bowl, add around 2 tablespoons of olive oil (or any other vegetable oil) and throw on some salt and herbs of choice (I added some chili and paprika). Mix everything well in the bowl so that all slices are more or less covered a bit – but you do not want to use too much oil, either. Next lay them out on the baking paper, making sure they don’t overlap (otherwise they will become partially soggy!). Once all are spread out, place the sheets into the pre-heated oven. Leave them in for around 6-8 minutes, then lower the heat to 150°C and place a wooden stock between the oven door and oven itself. You want the heat to be able to escape slightly, so that the chips become crunchy (it’s the key to not having soggy ones!). Keep an eye on the chips, though after about 20 minutes, when they start turning slightly golden-brown on the edges, they are done! Let them cool off so that they become crunchy and you are ready to serve (or enjoy) them in no time.
The guacamole dip was super simple, as well. I merely pureed a ripe avocado (peel and take out the stone before), added a hint of fresh lemon juice, some salt and pepper!
Et voila – within less than an hour you have your own homemade vegetables chips. How cool? I am in love with these so I will make sure to making some more when returning from my travels. I will also try them out with beetroot – doesn’t that sound fancy? Speaking of travels, I will now need to rush to the office and later to the airport. London is calling from today until Thursday!
FriYay – what a joy! I am utterly excited to sleeping in – as always, haha :). The week has been good though, busy yet entertaining. Yesterday evening I made a super simple dinner for my dad and i (he returned from a business trip but is leaving again tonight). I made some omelette with vegetables (mainly onions, leek, and mushrooms) with a side of broccoli.
After dinner I saw a good friend of mine and we talked about what happened in the past weeks and what the upcoming plans are – its always great to catch-up. What I really didn’t expect was the autumn-vibed-weather, it gets super cold at night now and my thin jumper surely was not enough. Coats and jackets are now officially my best friend again! How has your week been so far?