Scrambled eggs with lots of greens

I realised I need to post more of my weekly recipes, which are easy to make and taste delicious. Scrambled eggs is one of them, its the fastest food ever, you can make. If you are ravenously hungry this is the food to choose but I would still suggest to take 5 deep breaths (while you start your preparations ;o) and also fix some veggies or/and salad around it. Its perfect for breakfast, lunch or dinner!

My breakfast preparations took about 15 min, here is what should be done:

Ingredients:

  • Head of broccoli (if you have one at home)
  • Avocado
  • Tomato
  • Cucumber
  • Salad/ruccola/spinach
  • 2 eggs (per person)
  • dill and parsley or any fresh herbs you have at home
  • butter, olive oil, coconut oil (no worries if you don’t have them all)
  • salt, pepper and chilli if you like it spicy

Directions:

Put the pot with the water just in the bottom on the stove, put the lid on and bring it to boil. Cut of the big broccoli stem, then break or cut the rest into the florets, wash it and put into the boiling water out the lid on and steam. If you have a steamer, us it, this is just an easy way to steam broccoli or cauliflower. It takes about 5-7 min. You can use the kettle to boil up the water and add to the pot, it will speed up the boiling process.

While your broccoli is getting ready prepare the salad. Either on your plate or in the bowl depending how many of you will be eating. Any type of salad, cucumber, tomato and avocado or whatever you have at home.

Now its time to prepare the eggs, take an empty glass jar with the lid. Take 2 eggs per person, add fresh herbs, salt, pepper and chilli. Put the lid on and give it a shake.

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By now your broccoli is ready (might be also over cooked, so keep an eye on it) swap the pot with a pan, add coconut oil and wait it to heat up. Till then pure the reminding water away from the broccoli and add a junk of butter for the nice flavour.  

Before pouring the eggs on the hot pan make sure everything else is ready, as soon you pour the egg mix on the pan its magically ready in 15-20 seconds and its nice to eat it when its warm.

Serve and enjoy.

PS! Occasionally I also add some salmon or have a piece of the nutty bread with it.

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Coconut carrot zucchini bread, with the hint of sweetness without sugar!

This year I decided with some friends to follow the lent. Have never ever done it before but somehow it felt like the right thing to do. It’s a time for reflection, to awaken your sense,  slow down, clean the body and mind, etc. in order to recharge and become stronger and wiser 😉

My attention landed on ditching the sugar and continue without coffee and alcohol (which I gave up earlier, under project called “to get my energy back” :o).

I did not eat much of the refined sugar anyway but I have a sweet tooth, love chocolate and I LOOOVE baking while using natural sweeteners like dates, bananas, honey, etc. I think the last drop in my head to ditch the sugar was after listening to an interview with J.J. Virgin, Certified Nutrition Specialist who has done great detective work on sugars in different foods and how it impact our life, our mood, weight, you name it. So I have decided to concentrate on savory dishes and also replace fruits with veggies (its not that I miss out the vitamins, minerals, fiber  or a tasty food – only the sweet taste ;o) . Though I found myself missing my morning or afternoon snack to have with my tea.

So what do I do, I experiment! :o)

Coconut and cinnamon are tastes what can give me a hint of sweetness so I did choose one of the recipes I have made before and decided to experiment. It worked, my lovely collages were again my Guiney pigs and they enjoyed it.

I have also got myself a magic machine called Thermomix which made the baking so much easier but I will guide you through the proses if you don’t have it (yet ;o)

You need:

1/2 zucchini, (shredded finely and squeezed out for non Thermomix bake)

1 carrot (shredded finely for non Thermomix bake)

4 happy chicken eggs

100 g of coconut butter also called creamed coconut (if you don’t find it use coconut cream but add about ½ dl /25 g of coconut flour and if you have also some dedicated coconut, to help it to stick together*. Or go to the original recipe and smash in a banana ;o)  

1 tbsp. coconut oil, plus extra if needed for greasing the pan

1 dl / 55 g coconut flour

3/4 tsp. baking soda

1/2 tsp. salt

2 – 3 tsp. cinnamon

½ tsp. nutmeg

1 tsp. apple cider vinegar

1 dl walnuts / 45 g (Optional but highly suggested)

1 dl coconut flakes (Optional but highly suggested)  

Directions

Preheat the oven to 175 degrees and grease you loaf pan if needed

For the Thermomix user:

Cut the zucchini and carrot put them into your Thermomix bowl and chop:

Time: 5 sec / Speed: 5

Scrape down the veggies from the walls and add walnuts:

Time: 3 sec / Speed: 4

Add all the rest. To makes sure you don’t have any lumps in the flour use the seal, and mix:

Time: 10 sec / Speed in reverse: 3  

Put the batter into the form and bake in the oven for 45 – 50 min or until a toothpick inserted into the centre comes out clean.

For non Thermomix baker

Mix the eggs in a large bowl, add the oil, coconut butter, dry ingredients, shredded carrot and zucchini, then add the apple cider vinegar, and stir until the batter is smooth.

Crumble in the nuts, add the coconut flakes and give it a finl stir.

Put the batter into the form and bake in the oven for 45-50 min or until a toothpick inserted into the centre comes out clean.

Enjoy! 

* I did one patch with the coconut cream to test but without extra coconut flour + I was also too quick to get it out of the form  … and it kind of fell apart :o) If you are brave enough to experiment be also ready to fail  here and there! ;o)

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Crisp seed-bread

Beautiful picture by Triin Raa

http://www.triinraa.com

Makes about 1 baking tray

Ingredients

1,5 dl linseeds, soaked in 2,5-3 dl water for about 30-60 min

3 dl sunflower seeds

salt/pepper and/or herbs, spices of your liking

Directions

Mix the seeds together using your hand (or spoon but it feels nice to touch the food with the hand :o) cover the baking tray with the baking paper and spread the mixture evenly, leave it about 0,5 cm thick. Use the knife to draw the lines, vertically and horizontally, it will make it easier to brake to even pieces when its ready. Bake in the oven, 175 Celsius, for about 35-40 min. Enjoy with some organic butter and the soup.

Variations: I love chilli flakes and like to add it to the bred, I have also used tamari instead of salt and pepper, and what ever herbs or spices have inspired me on the day of making the bread. For the “sweet” version add cinnamon, vanilla or any other spices of your liking, be brave, experiment. Its fun!  :o)

You can also use other seeds like sesame or pumpkin seeds. When using pumpkin seeds increase the amount of linseeds as they are what keep the bred together and pumpkin seeds are bit bigger than sunflower seeds.  Try 2 dl of linseeds and 3 dl of pumpkinseeds.

Like I did today, with cinnamon and vanilla!

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Millet porridge with cinnamon and peanut butter!

Serves 4

Ingredients

3 dl millet

2 dl coconut milk

4 tsp of cinnamon (or more if you like cinnamon as me)

Pinch of salt

4 tbsp. of peanut butter (or any other nut butter of your liking)

Honey (optional)

Shredded coconut or flakes and any berries to garnish

Directions

Cook the quinoa in about 5 dl of water, stir occasionally on the low heat for about 15 min. Add the cinnamon and the salt. In the end add the coconut milk and simmer till it has reduced. Mix in the peanut butter, serve on the plates and garnish with shredded coconut or flakes and berries. You will probably have some over for the morning after.

* The original recipe was made with quinoa, I like them both and I also like to add bit extra nut butter! :o)