The other bread type I made when I had my little baking session in the kitchen was gluten free and vegan scones. They are super easy and quick to make. Perfect to just throw together in the morning and eat warm with either nut-butter, chia-raspberry jam (I will try to remember to post a recipe with pictures for this soon), or any other tasty topping. I found the original recipe on Nina Kaufmann’s blog, but changed it a tiny bit to add some more protein in the bread!
Vanilla Vegan Scones (2 scones)
- 1 dl almond flour
- 0.5 dl coconut flour
- 1 teaspoon baking powder
- 0.5 tablespoon psyllium husk
- 0.5 scoop vanilla protein powder (I use a natural one from Holistic)
- 1 dl almond milk
- 0.5 tablespoon melted coconut oil
- coconut flakes for topping (or any other seeds or chopped nuts)
-> Put the oven on 200 degrees Celsius. Mix all the dry ingredients in a bowl. Then mix the coconut oil and milk and add to the dry ingredients. Let stand for a few minutes. Then form into two buns, put on a baking paper on a baking tray and flatten a little. Put in the oven for 10 minutes. Take out, let cool a little and then enjoy with your favorite toppings!
These scones are 100% gluten and dairy free. They are also vegan and free from added sugar.
I experimented a little in the kitchen this morning and ended up with two different kinds of gluten free bread and 2 batches of gluten free granola. One of the bread buns I made ended up being probably the best bread I have ever made! A lot thanks to the chocolate-peanutbutter protein powder I used in the dough. The recipe is super easy and with some almond butter on top this is a snack that is really hard to beat. Try it out!
Chocolate Protein Oat Buns (4 buns)
-> Start by turning the oven on 175 degrees Celsius. Then mix all the ingredients in a bowl. Divide the dough in 4 pieces and form buns and put on a baking paper on a baking tray. Sprinkle some coconut flakes on top. Put in the oven for 15 minutes. Take out and let cool a little before you spread a thick layer of almond butter (or peanut butter) on top and ENJOY!
This bread is 100% gluten free, free from added sugar and high in protein. If you want it to be dairy free, just use dairy free yoghurt or quark instead and make sure to use a protein powder that is free from dairy as well.
Fast food does not have to be unhealthy. Today I did not want to spend too much time in the kitchen so I decided to cook together a quick lunch. It ended up being an Asian wok with chicken, cabbage, tomatoes, red pepper, ginger, eggs, and basil.
Asian Chicken & Egg Wok (1 person)
- 1 chicken filet
- 1 egg
- 1 handful cabbage, chopped
- 4-5 cocktail tomatoes, chopped,
- 1/2 red pepper, choppes
- 1/2 cm ginger, shredded
- some basil leaves
- 1 tablespoon soy sauce
- 1 teaspoon sesame seed oil
- some black pepper
-> Start by putting the chicken in a pan until white, add the soy sauce and sesame seed oil. Stir. After a while add the rest (the egg last) of the ingredients and let fry on high heat while you stir. After a few minutes take it off the heat and pour over to a plate. Serve with noodles, rice, or just as it is!
The wok is paleo-friendly (if you use a natural soy sauce), gluten free, dairy free and free from added sugar!
I also biked to pick up a package today! It was my price from PrivateTrainingOnline (I won one of their instagram giveaways). I found these turquoise Nebbia Pro Bikini tights in the package! They fitted perfectly and I’m excited to wear them for my next gym workout! New workout clothes is always a great motivation!
Tried to change my standard “Oatless oatmeal” recipe a little this morning and it turned out even better! I also added some gingerbread spice, which made it delicious!
Oatless Oatmeal with Cauliflower + Zuchinni
- 1 mashed banana
- 2 tablespoons chia seeds
- 1 tablespoon flax seeds
- 3/4 dl egg whites
- 3/4 dl water
- 1/2 zucchini, shredded
- 40g cauliflower, shredded
- cinnamon & gingerbread spice
-> Start by mixing everything except the zucchini and cauliflower in a pot and bring to boil. Stir frequently. When it is starting to get creamy, add the shredded cauliflower and zucchini and stir until it’s as creamy as you want it. Pour over to a bowl and add your favorite toppings! I had a mountain of creamy peanut-butter from MyProtein, crunchy peanut-butter from Fitnessguru, mulberries, gojiberries and raspberries! DELICIOUS!
This oatmeal is 100% paleo-friendly, gluten free, dairy free, low fodmap and free from added sugar! To make it paleo-friendly with the toppings, switch out the peanutbutter for almond butter!
I have for a long time wanted to try to make protein fluff, because I have seen it on so many blogs and Instagram pictures. Yesterday I saw a step by step recipe for it on Tillsammansarvistarkare.blogg.se so I decided to try it out today!
It’s the perfect snack, full of protein from casein + nutrients from frozen berries.
Chocolate Raspberry Protein Fluff (1 portion)
- 0.5 dl casein powder, I used Fitnessguru Double Rich Chocolate
- 1 dl cold water + 0.5 dl cold water for the whisking
- 1.5 dl frozen berries, I used raspberries
- A few drops chocolate stevia, I used mine from MyProtein
-> Start by blending together the casein and water in a bowl and put it the freezer for 20 minutes. Then add the frozen berries to the bowl and blend with a spoon. When it’s blended add the stevia drops and then start using the electric whisk. Be patient! Whisk and at the same time add a little for water to make it first like sorbet and then fluffier and fluffier. But be careful not to add too much water! When it’s as fluffy as you want it, pour it over to a bowl and add your toppings!
I topped my protein fluff with my homemade gluten free granola.
When I had my little baking session last time I also made these cute bread rolls. It only took me about 20 minutes in total. Simple and quick! I found the recipe at Paleoskafferiet, where I usually find many of the paleo-friendly recipes I make, but this one I changed slightly to how I wanted it.However, their website is amazing (but it’s in Swedish), you should check it out!
Paleo Bread Rolls (6 small rolls)
- 3 dl almond flour
- 0.5 dl sunflower seeds
- 0.5 dl flax seeds
- 2 eggs
- 0.5 dl almond milk
- 2 teaspoons cardamom + cinnamon
- Some chia seeds for topping
- coconut oil for the baking dish
-> Start by putting the oven on 200 degrees C. Mix all the dry ingredients in a bowl. Mix the eggs and the milk in a separate bowl and whisk until a little fluffy. Add the eggs and milk mix to the other bowl and stir until it’s all blended well. Grease 6 portion baking dishes with coconut oil and then pour in the dough (it should be kind off loose). Sprinkle some chia seeds on top. Put in the middle of the oven for about 15 minutes! Take out and let cool down before taking them out of the baking dishes. ENJOY!
This bread is 100% paleo-friendly, low fodmap diet, gluten free, dairy free and free from added sugar!
I got home the cookbook “Skippa Nudlarna” the other day, the book is based on Sally Jonssons amazing blog and Instagram with a lot of easy recipes that are cheap to make and will take you only 15 minutes. It’s the perfect recipe collection for me who likes to eat healthy, gluten free, and like when the food preparations goes quick and easy!
Today I tried the first recipe in the book, a cabbage salad and a ginger dressing and it turned out really great!
Cabbage Salad (2 people)
- 75 grams cabbage, shredded
- 75 grams carrots, shredded
- 10 cm leek, chopped
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon cayenne pepper
- a sprinkle of salt
- 1-2 cm shredded ginger
-> For the salad, just mix everything together in a bowl. Mix everything for the dressing together well and then add to the salad. Let stand for a while before eating it. I served it with salmon in tamari soya-sauce and black rice.
This salad is paleo-friendly, gluten free, dairy free, and free from added sugar!
On the picture is my leftover lunch of “take a little what you have at home”, including my amazing banana bread I made yesterday, it’s for sure the tastiest banana bread I have made, try it out!