Guaca Everywhere

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!

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Cloud Bread Breakfast

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!

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Sweet Potatoe & Hokkaido Chips

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!

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Simple Food

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?

Wrapped Chicken Salad

What better is there than a Chicken fajita inspired wrap – the healthy way! I’ve been looking at my diet and eating habits recently and started cooking differently. I am actually being a little restrictive with not even drinking alcohol or eating certain foods – but not forever, trust me. This is a kick-start I have always wanted to do, and it seems to work perfectly so far. Although I am a bit restricted in what I am eating, I still try to be creative with my food, make it not only yummy, but also try to make it look presentable. This of course does not mean that I won’t bake anymore or enjoy a glas of wine here and there – I surely will, just not this month. I’ve been seeing a lot of chicken fajitas lately – or maybe I’ve been craving them for too long and noticed every single picture suddenly out in the social media world. Either way, I decided to make a healthy treat out of it myself and made myself this little lunch yesterday. Little is to say it looks small on the picture – but trust me, it’s filling. As always, the food is dairy and glutenfree – and this time, doesn’t even contain any oils or sugars. It is super easy in the making and takes about 20 minutes time to prepare.

What you need for 1 portion

100g chicken
3 tablespoons of tamari (gluten free soy sauce / or use a normal one if you can)
4-5 large mushrooms
1 large onion
2 medium-sized leek
iceberg salad / or any salad that has large leafs to wrap up the „fajita“
in case you do not have a coated pan, you  might need some olive oil

What to do

1) peel the onion and first 1-2 layers of the leek and cut up all vegetables into small, bite-size cubes
2) clean the chicken and remove any visible fat or veins – and likewise, cut it up into bite-size pieces
3) heat up a pan large enough for all vegetables and a smaller pan for the chicken (depending on your pans, you might not need any oil – otherwise, add some olive oil)
4) add the onion, mushrooms and leek into one pan and the chicken into the other
5) add 2 tablespoons of tamari to the vegetables, and make stir it well. Add one more tablespoon of tamari to the chicken
6) cover up the pans and put the heat on medium heat
7) cook both the vegetables and the chicken for about 15 minutes – though do take off the cover once or twice to stir everything
8) once the chicken is done (do test one piece), it can be added to the vegetables and on high heat, stir it for another 2-3 minutes
9) Lastly, take the mixture aside and let it cool off slightly (don’t want it burning through your salad later on..) 

Now you can

1) Use a spoon to fill up your salad wraps and enjoy your meal
2) Or place the vegetable and chicken mixture into the fridge for another day (if you use an air-tight box, it will stay good for 3-4 days in the fridge)

If you want the whole meal to look a little more colorful, try adding in some red paprika or corn if you like. Of course, you can make double the portion for two people or as much as you need or can eat :) Bon appetit!

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