Weekend Breakfast Perfection…

After about 100 weekends when D surprised my very pregnant self with breakfast, I thought it was about time I returned the favour, so here we are… I baked him the best breakfast muffins I could come up with (being in the kitchen involves a lot of improvising for me). Just to get you in the mood, they contain prosciutto (because I forgot to buy bacon and prosciutto was the only thing I had in the fridge), red cheddar and a touch of garlic. Since it is the weekend, we tend to not count calories, fat or any other nasty stuff that could get our morale down, but I am telling you, these muffins are not for those that are on a diet, no, they are a cheat meal!

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Thankfully, if you have them for breakfast, they are not as bad as they seem on paper because you have an entire day to consume all that savoury goodness. That being said, I tried to keep them on the healthy side by not using white flour and by switching from sour cream to a much lighter yoghurt and low fat milk. I did not keep that in mind where the red full fat cheddar was involved, but you could easily switch to low fat mozzarella and skip the butter if you want them to actually be diet-friendly. I did not really want that because, hey, I am pregnant, and I need a day or two to indulge in my cravings fatty or not!

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So, getting down to the nitty gritty, here’s what you need for these dreamy breakfast muffins:

  • 200 gr wholemeal flour
  • 300 gr red cheddar
  • 125 gr plain yoghurt
  • 300 ml milk
  • 80 gr butter
  • one garlic head
  • 3 tsp baking powder
  • 1 egg
  • A bit of oil for your tray (I used avocado spray oil)
  • 12 slices of prosciutto

Following the steps is quite easy and it takes you about 7-10 minutes:

  1. Grate 200 gr of cheddar, cut the remaining cheddar into small slices, lightly beat the egg and mince the garlic.
  2. In the flour bowl mix together the baking powder,milk,yoghurt and egg.
  3. Incorporate the grated cheddar into the mix.
  4. Put the butter in a pot and slowly heat it up. When the butter is all melted add the garlic and stir well for about 1 minute. Take the pot away from the stove.
  5. Spray the muffin tray with a bit of oil.
  6. Now you are going to make muffin sandwiches with quite a few layers: first, put the prosciutto in each muffin shape, add about one tablespoon of batter, add a teaspoon of the garlic infused oil, the cheddar slices and finally another tablespoon of batter.
  7. Put in the over (pre-heated at 180 degrees) for about 20 minutes, until they are brown on top. Yes they are not the best looking muffins once you get them out of the oven.
  8. That’s it! After they have cooled a bit, carefully take them out of the tray and serve them.

The combo of aromas is just too amazing and we both ended up finishing the entire tray of muffins in one sitting, but, to be honest, since it is the weekend I do not want to ruin my mood by thinking of how the scale is going to tip at my next doctor’s appointment. I can tell you that the little bundle of joy (which is very energetic these days) enjoyed them very much and I hope you will too!

L.

 

Easy like Sunday morning…

D’s version of events:

I woke up on Sunday morning with the urge to try some extreme activities and because L was still sleeping I decided to cook her breakfast. To be completely honest, I was thinking about doing this ever since I found a nice pic on the internet with a forest fruit omelette a few days back.  So I got out of bed, brushed my teeth, drank my usual 500 ml of room temperature still water, put on some Sunday morning clothes (aka some sweatpants and a t-shirt) and went to our local store to buy some ingredients. Usually, because we want to avoid buying unnecessary stuff we always prepare a grocery list, however this time I didn’t, so when I got to the register I realised I bought ingredients for lunch and dinner for a couple of days plus a very nice bottle of wine which we will review later on our blog. After I payed for everything I went home, put on my CHEF attitude and started cooking. Of course, right when I was pouring milk over the mixed eggs, L walked into the kitchen only to find that I was not photographing the exact thing I was doing (‘What if we manage to cook something blog worthy?’ she said with an accusatory tone), and right she was because we ended up with quite an interesting breakfast. So I got busted trying to surprise her with breakfast but she was definitely surprised when she saw what I was doing and of course when she saw what I had planned for lunch, which will be covered on the blog in the days to come.

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My version (the true version) of events:

I woke un Sunday morning to all sorts of suspicious sounds coming from the kitchen. Half asleep I made my way towards the source of my awakening and found D cooking and (as I later found out) taking pictures of mostly everything he did, because he knows that we need photos as proof just in case whatever comes out of our kitchen is blog-worthy good.

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I love Sundays, because when we’re at home, there’s nothing more comforting than spending the day together and doing all sorts of plain activities like cooking or going out to have lunch, that just recharges us for the week to come. This time, after he teased me all week long with food pics (I’m on a healthy strict diet during the week), he decided to cook me something that would surprise me. At first I thought that he only used whatever ingredients we already had in the house but later I found out that a) he walked the dog and b) went to the supermarket and bought stuff to feed 10 people for a whole week. I guess that’s what happens when you go shopping for food on an empty stomach and without a very clear grocery list. Let’s get back to the plate of deliciousness…

What you’ll need in order to make two servings of this heaven-tasting pancake/omelette:

  • 3 eggs
  • 250 ml of whole milk (whole milk makes the eggs creamier)
  • 125 gr fresh raspberries 
  • 125 gr fresh blueberries (we try and steer clear of refrigerated fruits)
  • 1 tsp of ground cinnamon (D knows that I would put cinnamon in everything, sometimes I even put it in my coffee)
  • 10 gr of butter (divide it into half as you’ll need that for each pancake/omelette -panlette, let’s call it- for frying)

All those ingredients we normally have in our fridge, hence the confusion thinking that this was yet again a leftover breakfast. Honestly though, I think that you can use any type of fruit in the panlette, I’m even thinking of trying a combo with dark chocolate and bananas. Yes, this recipe contains absolutely no sugar nor flour and if you want to actually make it healthier you should use only the egg whites and toss the yolks aside.

The road from ingredients to a beautiful plate of panlette:

  1. After you wash and arrange all the ingredients for that winner photo, you batter the eggs as good as you can until they become almost creamy.
  2. Pour all the milk and batter some more.
  3. Walk into the kitchen and startle the cook (D in thins case).
  4. Add all the cinnamon to the mixture and when you realise that it doesn’t incorporate well, use the hand-blender to force all the cinnamon into the mix.
  5. From this point on, you have to do everything you’d normally do for a pancake.
  6. Put half of the butter into the pan, and then, using a ladle pour half of the composition, just like you would with any pancake mixture.
  7. This is where it gets tricky (or at least for unexperienced cooks like us), you have to turn the thing over on the other side. D was a genius in this department as he used the cover of the pan, turned it over and the skilfully slid the panlette back into the pan. 
  8. You add half of the blueberries and half of the raspberries and keep the other half for the second panlette.
  9. Basically that’s about it. You’ll also need to make a strawberry sauce but that’s easy, you just use the hand blender to turn them into a smoothie, but keep two strawberries to decorate the plate.

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There you have it, a satisfying (very!) breakfast, that will keep you full until lunch. All the nutritional information is from my amazing UP app and it’s for two servings (you’ll have to divide it by two to find out the info for one serving).

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In my opinion, this was the perfect Sunday breakfast and to be honest the best tasting ever, but I’m biased cos I love the cook. D, on the other hand, being the perfectionist that he can sometimes be, thinks that the panlette could use some improvement, but trust me, try it out like this at first!

As a side note, the whole house was left smelling like somebody had made forest fruit jam. I just love that smell so much… It reminds me of the time when I was a little girl and used to spend my summers at the countryside and my grandmother cooked all sorts of fruit-based goodies.

L.

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Gotta carb it up!

Like I said, this is slowly but surely becoming a food blog. As promised in the previous food  post, I’m going to show you our pre-serious-ass-busting-workout shake. The only difference between mine and D’s is that he uses “All in One” protein powder also from Protein World, while I use “The Slender Blend” protein powder, an he uses a full serving (that’s four scoops) while I only use three scoops. Like I mentioned earlier, I only drink this version if I intend to do two workouts back-to-back (usually it’s cross-train and cycling), otherwise I go for the other lighter, fresher tasting shake.

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What I use for this one:

  • a shaker (the same one from Protein World-I need to up my shaker-game)
  • 3 scoops of chocolate flavored “Slender Blend” (this version feels richer and tastes great when combined with a banana) 
  • 1 medium banana
  • 1/2 tsp cinnamon powder (makes the shake taste amazing and keeps the cravings away)
  • 300 ml almond milk
  • 10 gr canah fiber

Again, blend it altogether until you have a smooth consistency.

Close to the other one, this one has about 300 kcal, but a totally different nutritional structure (I know this thanks to the UP app): it only provides you 9 g of fiber and no unsaturated fats, but gives you a whooping 38 g of carbs and 26 g of protein which should keep your energy levels up for longer.

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Because of the high-carb values I never use this shake as a meal-replacement as I’m trying to cut my carb intake as much as I can. D, on the other hand, uses this recipe as often as possible, but that’s because we have different body goals. 

Hope you’ll like this recipe.

L.

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Shake, shake, shake your body right!

Yet another recipe coming your way! This doesn’t count as cooking, right? Because if it does, than I’ve reached the maximum amount of cooking for this year so far. This blog turns out to be more and more about food apparently, but this post is in a way related to yesterday’s post on fitness fashion.

Back to shake, shake, shake (tapping my foot on the ground to the imaginary music right now)! I just wanted to make you aware of the reason I’m always putting protein powder in most of my food, it’s because I can’t process animal protein the right, normal way (I’ve discovered this about a year and a half ago), so I have to get my protein from somewhere.

This protein shake is a lighter version, for those days when I don’t do a cross-train workout and a cycling class back-to-back (I’ll post that more nutritious shake later on), but for those days when I’m either cross-training or weight training. I usually have my shake two hours before going to the gym as I hate that full stomach feeling during my workout (I honestly don’t know who does).

What I used for this one:

  • two scoops of vanilla Slender Blend from Protein World (I found vanilla to be a better combo for fruit-shakes)
  • 1 tsp acai berry powder (I know, it feels like I’m putting acai powder into everything, but honestly it’s only in my breakfast bowl and this afternoon shake)
  • 200 ml almond milk (it gives the shake a better taste than cow’s milk)
  • 65 gr fresh blackberries (just to get my blue food for the day and because it gives the shake a fresh taste)
  • A super cool shaker (I’ve got this one from Protein World, but you can find lots of colors and prints in any supplement shop)

After I’ve added everything in my shaker, I just blend everything and enjoy this energy-packed goodness!

This shake is only about 250 kcal with 12 g of fiber, 19 g of protein (I’m usually taking just half a serving) and 4 g of unsaturated fat (the good type of fat), while giving you lots of energy, vitamins and antioxidants.Whenever I’m on the run I also use this shake as a meal replacement. 

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I’ve noticed recently that D‘s eating habits are quite different from mine, especially during the week, and maybe, later, we’ll do a post on everything each of us eats in one day. Till then, give this shake a try!

L.

On the go!

Ok, so here’s how things stand: I either hear my alarm at 5:15 in the morning and I can spare 10 minutes in the morning for a nourishing and complete breakfast, or I take my coffee on the go because I hit snooze one too many times. Recently, I’ve mostly had time for my 10 min breakfast, so I thought I’d share my ‘super-bowl’ recipe.

What you need:

  1. A nicely coloured bowl (mine is blue and reminds me of beaches and crystal clear skies)
  2. A spoon (no fun options there!)
  3. A nice pot of plain natural yoghurt 
  4. One scoop of Protein World Slender Blender protein powder (I use the chocolate flavoured in the morning)
  5. One teaspoon of acai powder (packed with antioxidants)
  6. Dried goji berries (these are the only dried fruits I could find that didn’t contain sugar)
  7. One teaspoon of canah fiber powder (tastes like dirt, but you won’t feel it, and it’s great for digestion)
  8. One tablespoon of chia seeds (gives great texture and they are considered a super food)
  9. 1/2 teaspoon of cinnamon powder (amazing taste and very healthy)
  10. 1/2 teaspoon of ginger powder (makes the whole combo taste like gingerbread on a Christmas morning)

All you have to do is mix everything together with a spoon (no fancy mixer needed) and VOILÀ! you got yourself a nice breakfast super-bowl!!

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The great thing about this bowl of goodness is that it provides you with everything you need first thing in the morning, from protein to fiber for around 300 kcal, as well as some unsaturated fats (the good type of fats), while giving you only 7g of sugar and 54 mg of sodium. It tastes great, you can adjust the flavour by using different types of protein powder, and it keeps me full until lunch-time, which for me is about 6 hours later.

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Unlike D (lucky bastard!!!!), who has the time to actually have a warm cooked breakfast in bed every morning (later post on that), this is all I have time to get as a daily meal to start my day.

L.

P.S: D says that I’m doing this post the wrong way as according to him, the end result pic should look better than the ingredient photos, weathers my end result looks more like a bowl of purple-puke not superfood-bowl. In spite of his opinion, I hope you’ll give it a try. 

When you only have leftovers…

Just a friendly reminder that I am not a cook, nor do I usually venture in these kind of homey activities, but I do love food (hence my multiple visits to the gym) and I am not one to starve if I don’t have certain ingredients in the house. That being said, you’ll probably see more posts from restaurants than from our kitchen in this category, but we promise we’ll give it our best whenever we’ll decide to cook our own meals.

The reason this dish is so ‘romantically’ named is because it’s literally made out of everything I could find in our fridge today. Usually we go grocery shopping on Sundays for the week to come, which means that our Sunday breakfast is assembled with whatever we have left. I have to agree that we did have a fair amount of various ingredients today (this usually doesn’t happen) because D decided to make pasta on Friday, otherwise we probably would have had yogurt for breakfast.

Since we never ever cook following a recipe, we are usually left with a weird array of ingredients because we tend to buy more than we need for two people (that’s also due to the fact that we venture into the kitchen as ‘often’ as we do).

Today’s omelette took me about 20 minutes to make, including prep-time, and we were both satisfied with the quantity, so I guess it serves two.

Ingredients (leftovers):

  • 5 egg whites (I’m not a fan of the yolk)
  • Chives
  • 1/2 cup of sliced olives (buy them ready-sliced as it saves a lot of time and they tend to be more tasty)
  • 1 tsp olive oil (pomace olive oil for frying-don’t use virgin olive oil for cooking as it’s toxic)
  • 1 tsp pesto (usually I like to make my own pesto, but this time, since D already brought a jar of Jamie Oliver pesto I decided to use it)
  • 1 medium sweet red pepper
  • 1/2 cup chopped onion (i prefer red onion as it’s sweeter)
  • 1/4 cup whole milk (i rarely ever drink cow’s milk, so when I do I like it whole)
  • 40 gr Parmesan cheese

Step 1 – arrange all the ingredients for a blog/Instagram-worthy picture ( I think that alone took me about 5 minutes as I’m not as talented as D when it comes to photos)

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Step 2 – chop everything that can be chopped 

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Step 3 – mix the egg whites with the milk, 1/2 of the chopped sweet red pepper, 1/2 of the chopped onion, 1/2 of the chives, 1/2 of the sliced olives, the pesto and the Parmesan cheese

Step 4 – preheat the olive oil in the pan and fry whatever’s left of the chopped ingredients for about 3-4 minutes (basically until the onion turns golden)

Step 5 – pour the egg-combo into the pan and stir until you reach the desired consistency

Step 6 – impress D with Sunday breakfast in bed!

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All the nutritional information posted here is courtesy of the Jawbone UP app. I will at some point write a post praising this amazing product that changed my life completely for the better, both health and fitness-wise.

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Hopefully you’ve found my latest cooking attempt interesting. Enjoy your Sunday!

L.