This Sunday it rained like never before hence me and my girls experimented a little in the kitchen. We made chocolate mousse/pudding, sweet potatoe pancakes and salted caramels, which we changed completely as I didn’t think they tasted at all like salted caramels.
Sweet Potatoe pancakes – makes 6/8 small pancakes or drop scones as some may call them (plättar in Swedish)
- Cook one peeled sweet potatoe in chunks and then add:
- 1 large egg
- 1 dl oat flour
- 1 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- Milk to make it panncake batter thickness (almond milk is fine)
- pinch of salt
Blitz all of it in the mixer, food processor or similar and the cook in plenty of butter or coconut oil if you want to be dairy free. I ate mine with butter, one daughter with honey, the other with lemon juice. Everyone was happy!
Last night I had some chicken with a nice feta sallad. Unfortunately I got a little carried away and had many too many glasses of wine (this also meant I forget to take a photo of the meal) and hence I was in need of some grease this morning. I even had a black coffee (this is a coke in a coffee cup so the kids don’t notice). I don’t really drink soft drinks but today it was required. It annoys me that I can get so carried away still, why don’t I ever learn. Felt a little sad and psycho all day.
So I had some scrambled eggs, sausages, bacon and home made baked beans. Delicious and I always make quite a few beans as they are almost better the next day.
- 1-2 tbsp of olive oil
- 3 cloves of garlic
- one red onion
- 1/2 tsp of chilli flakes
- few sprigs of fresh thyme – if you have it
- a few dashes of Worcestershire sauce – again if you have it
- 1/2 tsp of paprika
- 1 tin of tomatoes
- 1 tbsp pf tomato puree
- 2 tins of cannellini beans
- lots of salt and pepper
Fry the onions and garlic in the oil. Add all the ingredients and place a piece of wet scrumpled piece of parchment paper (bakplåtspapper) on top of the mixture (no lid) in the oven at 175 degrees C for 30-40 min.
Serve in a cooked breakfast, with just sausages or on their own with lots of grated parmesan.
Finally it is summer here in Sweden and I am about to go on my holidays. I realised I hadn’t mentioned here on my blog that I currently have a course on Daily Bits Of called A Gluten free way of eating. Here I was asked to share some of my key learnings and why I am so passionate about my new way of eating, hence I thought I would share it here too and give you my easy to have at home frozen ingredient smoothie recipe.
I started cutting out gluten and refined sugar nearly two years ago and albeit I still slip into eating rubbish something overall I have actually changed the way I eat. I freeze the oddest of things and therefore ensure I waste a lot less food – ripe bananas and avocados go into the freezer for a on the run (in my busy life not a run from the police I promise) smoothie; a great snack. My course is all about snacks – I realized that with various ways of eating such as LCHF and Paleo there tends to be a lot of food ideas available and in my mind eating home made meals that are healthy and tasty is fairly simple – vegetables and salads with fish, meat or more vegetables can often be easy and tasty – especially now that BBQ season is upon us. But it is on the go snacks and easy fixes when you are starved (or bored) that is difficult – I am hoping my course helps people prepare for those dips. Some key tips from my course are:
- Be prepared! If you have good things in the fridge or freezer then it is at least possible to make a good choice.
- Don’t buy rubbish and say it is just for the kids – I eat all my childrens leftover sweets if they are there – they don’t need them either, and if like us you give your children Saturday sweets let them buy a few and eat them straight away.
- Be kind to yourself – changing the way you eat for the long term is a LONG process hence when you go to a friends house and eat a whole tube of Pringles, get over it and forget about it. There are worst things that could happen J.
Lastly have fun and experiment – if you want more tips about more snacks, food and general rambling about what goes on inside my head please go to www.lifeofmilne.com. Also if you want hands on advice about changing the way you eat book a one to one session (Johanna@lifeofmilne.com) and we can give the inside of your kitchen cupboards and new dusting of quinoa and buckwheat flour – unlike fairy dust this works if you want to feel better.
Albeit I am very much an 80:20 rules girl – I eat well 80% of the time and don’t worry about the other 20% I always look forward to holidays because then I can cook and eat well consistently and feel good too!
As an easy summer fix and a use of all the stuff you can freeze, here is the smoothie recipe which I had to hand writing this post.
- Half a frozen banana
- Half a frozen avocado
- 2-4 cubes of frozen spinach (depending on how green you are feeling)
- 1-2 handfuls of frozen raspberries (again use less if you are feeling braver)
- 2 tsp of spirulina
- Water to get it to the right consistency
Blitz and drink – if you don’t have an industrial blender you may have to let the avocado half defrost for a few minutes… Enjoy and have a wonderful summer.
It is the 1 of June and it is 11 degrees C and pouring with rain… My garden may be happy I am not! Hence I made some rather fancy breakfast/dessert depending on your mood. I have a big garden and get really obsessed with using everything in it, hence I still have frozen fruit from last year in my freezer. So I took 3 stalks of rhubarb from the garden and then a bag of cherries and a bag of raspberries from the freezer. I then added 3 tbsp of water and then cooked them on a lowish head until they formed a compote – keep an eye on it and add water so it is like a runny jam! This you can keep in your fridge for a few days and put in smoothies, on top of your morning fruit or yogurt or serve like I have above. Here you can of course use almost any fruit – just apples is great in apples season (or maybe with a little cinnamon). ‘Crumble’ Crunch – Oven 150 degrees C I like making this crumble crunch and keeping in a jar then I always have an easy dessert. It is equally good on top of just the fruit compote or just the greek yogurt depending on how you feel.
- 1 dl chopped hazelnuts
- 1 dl chopped almonds
- 2 dl oats – I use gluten free
- 2 tbsp of sesame seeds
- 2 tbsp of linseed
- small pinch of sea salt
Mix all the dry ingredients.
- Melt 50 grams of butter or coconut oil and 3 tbsp of coconut sugar.
- Mix in the dry ingredients and add 2 tbsp of raw cocoa nibs if you like.
Put on parchment paper and place in oven on low heat for 30 min. Keep an eye on it I have a very old oven… yours may or may not cook it in this time. It needs to be dry. Then let it cool and place in airtight jar. To serve put greek yogurt, then compote and then some crunch on top!
When I read other food blogs I realize that most of mine are food ideas more than recipes, this is one of those ideas posts. I had a girls night away with a group of brilliant women, where we laughed, talked about everything from kids to the worlds problems and ate and drank a little (read A LOT) too much. Sweden also won Eurovision so it was a great night on all accounts.
When I got back I actually went to bed for an hour which I rarely do – but then again I rarely go to bed at 3am either. I am a firm believer in sleep! I also felt the need for tasty food but simple stuff. All that sugar and bread had made me more than a little farty!
Hence when I got back I had seedbread with avocado, smoked salmon, creme cheese, some horseradish, lemon juice and a little black pepper. It was delicious.
For dinner I grilled some asparagus. Asparagus season is upon us – I love them. I tend to just cut the hard end off then pour 2-4 tbsp of olive oil on top with plenty of sea salt and pepper. I then put them in the oven for 20-25 minutes at 200 degrees celsius.
They are such a good looking food and so versatile. I would eat these with one of the following:
- soft boiled egg and just dip the spears in
- with a poached egg on top
- with parma ham
- on their own of course
- with Hollandaise sauce
- with some of my vinaigrette (ps the key to good dressing is to get air into it so it emulsifies… pop in a jar and shake!)
- with shavings of parmesan and some crispy bacon
Basically it is so versatile and so tasty – also a good looking food that makes you feel like you are having a party!
I have almost given up on bread as I realise nothing beats a loaf of sourdough… or if you are in London you have to go to Franco Manca and eat the best sourdough pizza ever!!! Hence I always feel like why copy something that you are then always disappointed in? I made these Paleo style roles and had them warm with butter, cheese and cucumber. It was good… Not at all like a sourdough but good in a different way.
Paleo Rolls – 3… I just made enough for an evening snack for Mr M and myself.
Oven 180 degrees C
- 1 dl po fibre
- 1/2 dl qunioa flour (or buckweat)
- 1 tsp sea salt
- 1/2 cup olive oil
- 2 eggs
- water to make it a sticky consistency a bit drier than porridge
Mix all the try ingredients then mix in the wet – spoon out onto parchment (bakplåtspapper) and bake in the oven at 180 degrees C for 35 min.
The thing to note is that they don’t rise – hence if you want to make a bigger batch… what you see in your mixing bowl is what you will get post oven… nothing bigger. My dirty mind is now working overtime sorry 🙂 – lucky it’s Friday!
I love breakfast! At the weekend I love to eat long breakfasts as I tend to have a smoothie during the week, but today I have my first meeting at 11.00 hence I am having some greek yogurt (Oatly does a dairy free substitute), fresh strawberries and muesli. I tend to burn my muesli as I always have 4 things on the go at any one time… This time I paid attention!
Muesli Deluxe (takes about 20 min)
Oven 120 degrees C
2 tbsp coconut oil
2 tbsp honey
2 tbsp coconut sugar
1/2 tsp sea salt
1/2 tsp cinnamon
Melt all of the above at a low heat until runny and mix it up. The add:
1 dl roughly chopped hazelnuts
5 dl oats
1/2 dl sesame seeds
1/2 dl linseeds
1/2 dl desiccated coconut
Try and cover as much of the mixture as possible with the mixture and then place in the oven for 10 minutes, mix it all up and put it in for another 5 min. Then let the muesli stay in the oven whilst the oven cools. Add 1 dl of raisins before you put it in a container.
My kids complain sometimes that when their friends come round they get fish and broccoli and they get blue pancakes when they go elsewhere… As I want to keep tummies in check I now have come up with a really good substitute (they think they are like normal waffles!!) for waffles.
Gluten and sugar free waffles (makes 5-6 waffles)
25 grams melted butter
pinch of salt
1 tbsp psyllium husk (fiber husk)
1/2 dl buckwheat flour
1 dl oat flour
1/2 tsp baking powder
2.5 dl of milk
Mix it all together and make life usual waffles! Serve with whipped cream and jam! I also made Chia Jam to go with this. I unfortunately think chia pudding is a little gross due to the consistency… but in jam form it should be jelly like!
1 dl frozen raspberries (or fresh of course)
1/2 tbsp chia seeds
1 tsp of birch sugar if you feel the need
Blitz the two ingredients when raspberries are thawed, as a tsp of birch sugar if you want to sweeten it a little!
Psychologically I believe I eat better the rest of the day if I have a good breakfast. If I am out and there is no good breakfast I have started eating the scrambled eggs at MacDonald’s. Actually in my mind quite a good option. I am sure many people now want to highlight the fact that everything in MacDonald’s is bad, but I eat like this to eat well – but I also want to have a life. Then sometimes you end up eating cake, crisps and things you maybe feel you shouldn’t! But to me that is life! The day I say I shouldn’t eat something to forcefully is the day I eat a bucket of said ‘forbidden fruit’!
Anyway this muesli we always have at home and Mr. M has it in his drawer at work. We tend to eat it with greek or turkish yogurt (10% fat):
5 dl pumpkin seeds
2.5 dl sunflowers seeds
1 dl linseeds
1/2 dl chia seeds
1 dl raisins
1 dl hazelnuts
1 dl walnuts
It is as easy as that and I tend to add some cinnamon before I eat it – it is also very nice with some honey on top!
Now to lab coats! I used to LOVE the series Green Wing (http://en.wikipedia.org/wiki/Green_Wing) a British comedy series which was just pure brilliance. It was set in a hospital and had plenty of intrigue… But they also tried and tested how to look cool in a lab coat. Today I am at a rather brilliant friends of mines work and she has a lab coat. How cool is that. Here is a picture of me at my happiest in a lab coat! Enjoy!!!!
In Sweden pancakes is a staple child lunch/dinner in almost all restaurants. I still find it very difficult to accept that pancakes with cream and jam counts as a meal. The British piece of me feels it is missing a vegetable portion at least! Also as my youngest has a bit of a problem with either not doing a poo or if she is lucky something rock solid… I have finally created a totally wheat and gluten free pancake the kids love. In this case I used normal milk however. The problem if you also use a dairy free alternative is that they are then very hard to turn, but excess buttering of the pan does make this possible but patience is not always a virtue that I have in excess.
Gluten free pancakes
2 tbs Psyllium Husk (Fiber Husk)
5 dl milk
1 dl buckwheat flour
1 dl coconut flour
pinch of salt
50 gram of melted butter (cooled)
Mix all the dry ingredients then add eggs and milk and mix to a smooth mixture. Let it stand for 10 minutes and add more milk if needed the mixture should be runny like loose sirup.
Add a little butter and then cook like normal pancakes.