What I Eat In a Week

Hey my loves,

today I am sharing with you an entire week of food that I ate. Recently I have been trying to cut down carbs a lot more and also incorporate more fresh veggies into my lifestyle. I thought I would share all of the food with you and maybe give you a couple of ideas for dinners.

Breakfast

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So for breakfast this week I had a variation of the same thing and that was some kind of yoghurt with granola and fresh fruit. I had blueberry greek yoghurt three times this week and the other two just some plain greek yoghurt with honey. At the beginning of the week my fruit was mango and red grapes, but I ran out of mango on the third day, so I added banana instead. The granola is store-bought and I used about two tablespoons, because I only realized this later at home but it was very high in carbs and sugar. But two tablespoons were more than enough to keep me full for a long time.

What is your go to breakfast?

Lunch

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Now for Lunch I had these two, and the other days I either skipped lunch or ate granola bars. The only reasoning behind it was that my Uni hadn’t had any healthy option nor something that I would crave so I substitute my lunch with bars and some fresh fruit. I know that is not ideal but what would you do if you didn’t bring lunch. Alright on Monday I had a mixed salad with two eggs. It consisted of mixed lettuce, bell pepper, tomato and feta cheese and a side of green asparagus. It was delicious!

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On Tuesday I had a rye whole grain bun with some lettuce, a tomato, an egg and some cheese. And it was the best sandwich I had in a while, it was super delicious and as I am writing this I am thinking to myself that it would be nice to eat this now. Haha xD

What is your favorite lunch? Do you have any ideas for lunches on the go?

Dinner

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On Monday evening I actually skipped lunch, well not necessarily skipped it, but I fell asleep before I could make dinner, because I hadn’t slept the day before. That’s why there are only for dinners here. It’s not in chronological order but I will pretend that it is.

On Tuesday I had some bulgur with mixed Italian style veggies with chicken breast and a little bit of sweet and sour chili sauce! This definitely was the highest carb dinner this week, because of the bulgur and also because the veggies were frozen and had added some things that made it a little bit more unhealthy. But I didn’t have the time nor the energy to cut up some veggies.

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On Wednesday I had a turkey burger, sweet potato and green asparagus. Topped with some light hollandaise sauce and of course sweet and sour chili sauce. I made the burger myself, I just added an egg and some rye flour to eat and seasoned it.

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On Thursday I had pasta (was craving it) with chicken and mixed vegetables topped of with a self-made sauce and feta cheese. For veggies I had zucchini, bell pepper and green asparagus. The self made sauce consist of non-fat yoghurt and sweet and sour chili sauce. It was a nice change to the normal topping.

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Last but not least, my Friday dinner. Was definitely one of my faves this week! It consisted of some rice, bell pepper, zucchini, mushrooms, onion, corn and green asparagus, topped with a self-made tomato sauce and chicken. The sauce just consist of mashed tomatoes with salt, pepper, basil, parsley and oregano.

What is your favorite dinner?

I hope you enjoyed today’s entry and if you did make sure to let me know by liking and commenting! Also let me know in the comments what is your favorite snack? Mine is watermelon in summer.

Also plates and cutlery is from H&M Home, you can buy it here:

Bowls: H&M Germany BowlsH&M UK BowlsH&M US Bowls

Plates: H&M Germany PlatesH&M UK PlatesH&M US Plates

Spoons: H&M Germany SpoonsH&M UK SpoonsH&M US Spoons

Forks: H&M Germany ForksH&M UK ForksH&M US Forks

I wish you all a wonderful day!

XoXo, Jasmin.

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My Two Favorite Breakfasts

Hey my loves,

in today’s entry I am going to talk about two of my favorite breakfasts that I love to have in the morning and are perfect to get you energized for the day. They keep me super full for a long period of time. So here they are.

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Yoghurt with Granola, Fruit and Flax Seeds

I love this breakfast a lot, because it gives me such a variety. Obviously you change out the fruit as you like but I paired my yoghurt with red grapes, blueberries and half of a banana. I also added a handful of granola and a teaspoon of flax seeds. You could add some chia seeds to make it extra long-lasting.

I had chosen an Alpro yoghurt with mango which is already sweetened, but you could just have it with plain greek yoghurt and add a teaspoon of honey. I sometimes do that too, but I try to stay away from dairy as much as I can.

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Porridge with Fruit

Another favorite of mine is porridge. This time around I had a pre-packed mixed berry porridge where you just have to add some water. Mine was from Weight Watchers.

I do like to add some extra fresh berries, that day I added blueberries and red grapes and normally I would add half of a banana as well, but I ran out of it. I also always add a sprinkle of cinnamon to get some extra sweetness.

What is your favorite breakfast at the moment? Do you always eat the same? Tell me in the comments, I would love to know.

Have you seen my latest post? My Bullet Journal

I hope you enjoyed today’s entry and if you did let me know by hitting that like button.

I wish you all a wonderful day!

XoXo, Jasmin.

Veggie Bulgur Bowl Recipe

Hey my loves,

in today’s blog post I am going to talk about one of my favorite recipes the last couple of weeks. It’s a vegetable bulgur bowl which is fueled with lots of great veggies and healthy carbs and is perfect for making in a big batch and eat all week. I have been loving cooking this on my meal prep day and it’s so versatile. You can eat it cold for lunch, you can mix it into a salad or you can eat it hot and make meat or fish to it. I just really like it!

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This recipe lasted me for an entire week for about a meal a day, but it might last a little longer if you halve the portion, for example when you put it into a salad.

Ingredients:

  • 1 cup (uncooked) Bulgur
  • 1 1/2 tsp. vegetable stock (powder) or about 2 cups if liquid, otherwise add 2 cups of water to the powdered stock
  • 1 can corn
  • 1 can kidney beans
  • 1 can mushrooms (or 200 g fresh mushrooms)
  • 2 carrots
  • 1 zucchini
  • 1 large red bell pepper
  • 1 tsp. olive oil
  • salt, pepper, spicy paprika, garlic powder and chili powder (about 1-2 tsp. each)

Instructions:

  1. Mix together bulgur and water with the vegetable stock and cook first on high heat for about 5 minutes and then on medium to low heat for another 10 to 15 minutes.
  2. Rinse and dry the corn, the kidney beans and the mushrooms. Set aside.
  3. Rinse, dry and dice the carrots, zucchini and red bell paper.
  4. Add olive oil to a pan over medium to high heat and start off with the carrots. After two minutes add the red bell pepper and zucchini. Cook for about 5 minutes. Then add the rest of the veggies. Cook until the carrots are soft.
  5. Season the veggies to your liking I added salt, pepper, spicy paprika, garlic powder and chili powder. Stir.
  6. Add the bulgur to the veggies and mix them together. Let them cool of and store them in the refrigerator for up to 5 days.

I hope you enjoyed today’s entry and I wish you a wonderful day!

XoXo, Jasmin.

Banana Bread Recipe

Hey my loves,

in today’s blog post I am sharing with you a simple and easy Banana Bread recipe. I love bananas and I am a huge fan of using browned bananas for new recipes, just like this ‘Banana Bread’.

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I added some leftover chocolate from Easter, but you can literally add anything you want. I added walnuts once and that was amazing too! What are some of your favorite ingredients to add to Banana Bread?

Ingredients:

  • 2 – 3 ripe bananas
  • 1/3 cup melted butter
  • 1 tsp. baking powder
  • pinch of salt
  • 1 tsp. cinnamon
  • 3/4 cup brown sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 1 1/2 cups flour

Instructions:

  1. Pre-heat the oven to 175 Degrees.
  2. Melt the butter over medium heat. Let it cool off.
  3. Peel and mush the bananas in a bowl.
  4. Add egg, sugar, vanilla, melted butter, salt and cinnamon to the bananas and combine them. You can use an electric whisk for this as it smooths down the batter with the bananas in them even more!
  5. Now add flour and baking powder and combine until smooth.
  6. If you like you could add some chocolate to the mixture and fold it in. I just smashed up a chocolate Easter bunny I had left over.
  7. Transfer the batter to a bread pan lined with parchment paper.
  8. Bake for about 50 minutes, or until you can stick the bread with a toothpick an now batter is left on it. But be careful not to burn yourself!

I hope you enjoyed this entry and if you decide to bake this banana bread, send me your pictures on Twitter or Instagram. I would love to see them!

I wish you all a wonderful day!

XoXo, Jasmin.

Meal Plan With Me

Hey my loves,

in today’s blog post I am going to share with you one of my meal plan session with you. I will tell you how I plan everything and will lead you step by step through my progress.

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Scheduling of the Week

At first I will have a look at how my week will look like and maybe even plan it some more. If I’m pretty much certain how often I will be home for meals and how many meals I need I will set my weekly budget, which for the most part is around 25-30€, and on occasion sometimes a little more or less. It really depends if I need to stock up my pantry or not, but I usually have to stock it up every other month.

Looking Up Recipes

After that I will get out some of my recipe books and have a look trough them. I am doing Weight Watchers and am on a low carb, low cholesterol diet, so I always have to make sure that my meals are in my points and also, that I have at least one meal a day that is nearly carb free. Would you like some recipes? I could write a post about my favorites.

I then will write down some of the recipes that sounds good to me for the upcoming week and then I will take a look if they have somewhat similar ingredients or not. If they don’t I usually opt for ones who do. When I have a solid base of recipes, which usually are for a full week (if I’m at home for my meals) 4-5 dinners.

I should also mention that I cook in the evening, since I am not a big fan on eating a warm meal for lunch, because I tend to feel tired after eating. I also am still figuring out the right portion size for me and my lifestyle, so I tend to have less dinners, than week days, because I always have leftovers.

I have a Pinterest board with some of my favorite recipes!

Writing my Shopping List

I don’t really write down the meals for an exact day, since I like to keep my options open, when I want to eat what recipe. I also don’t plan my lunches and breakfast, because in the morning I tend to eat some bread with cheese or if I got the time some oatmeal and for lunch I usually eat salads mixed with various vegetables and sometimes fruits.

When I’m done with researching recipes, I will have a look through my pantry and freezer to find out what I still have and need to buy. After finishing that I will write down everything that I have to buy for my dinners and add the groceries I need for my salads and breakfasts. I usually just snack on some veggies or fruits if I feel hungry in between my meals.

Also when I’m in Uni I swap out my lunch for a low carb sandwich or some fruit and veggies. Like I said, it’s easier for me to keep my breakfast and lunches open, since every day is not like the other.

This is pretty much all I do to meal plan, sometimes if I’m being super lazy I just choose recipes I know by heart, which aren’t many but are enough for a couple of meals. But i just like to try out all the different recipes.

I hope you enjoyed this entry! Let me know in the comments any tips you have or how you meal plan.

I wish you all a wonderful day!

XoXo, Jasmin

Two Spring & Summer Salads // Zwei Salate für Frühling & Sommer

Hey my loves,

in today’s entry I’m showing you two of my favorite salads for spring and summer time. I love both of them so much and they are also great to make in a big bulk for a party or for yourself.

Chicken Strawberry Salad with Quesadilla

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I don’t have the exact measurements, because I feel like with salads you can pretty much go all out, but here is everything you will need:

Lettuce

Shredded Carrots

Red Bell Pepper

Cherry Tomatoes

Strawberries

Yoghurt Sauce

Corn Tortilla

Shredded Cheese

Chicken Breast

Salt, Pepper, Cayenne Pepper

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Chicken Quinoa Salad with Mozzarella & Eggs

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Ingredients

Lettuce

Quinoa

Cherry Tomatoes

Cucumber

Red Bell Pepper

Corn

Chicken Filet

Yoghurt Sauce

Eggs

Onion

Salt, Pepper, Other Spices

Mozzarella

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All I can say that both of these salads are super filling and I love to eat them, especially when it’s really hot. And if you prepare everything a day ahead (just skip the salad sauce), you can easily assemble everything the next day, it literally takes no time.

I hope you enjoyed today’s entry and if you did make sure to show it some love. Hit the like and share button and leave a comment telling me what your favorite spring salad is!

I wish you all a wonderful day!

XoXo, Jasmin.

What I Eat In A Day – October 2016

Hey my loves,

in today’s video I showed you what I eat in a day and here I am going to share the full recipes with you, check out the video:

Breakfast – Berry Porridge

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  • 1/2 cup of oats
  • 1 cup milk
  • 1 tsp. cinnamon
  • 1 tsp. linseeds
  • 1 tsp. honey (I used agave syrup)
  • 1 banana
  • handful frozen berries

Lunch – Avocado Wrap

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  • 1 tortilla wrap
  • a handful of cheese
  • 1/2 of an avocado
  • a few slices of Sucuk (it’s a yummy Turkish garlic sausage)

Dinner – Chicken Pasta with Broccoli

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  • 1 chicken breast, sliced
  • salt, pepper, paprika and cayenne pepper
  • 1 red onion
  • a handful of broccoli
  • a handful of pasta
  • a few slices of feta cheese
  • a sprinkle of parmesan cheese

I hope you enjoyed today’s entry and video. If you make sure to give it a thumbs up, I would really appreciate it.

I wish you all a wonderful day!

XoXo, Jasmin.

Pinterest Inspired Berry Muffins – Healthy Recipe

Hey my loves,

today I’m sharing a recipe with you I found on Pinterest.com and just had to try out because it looked super delicious and it was!

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Ingredients

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  • 1 large egg
  • ½ cup granulated sugar
  • ¾ cup non-fat Greek yogurt
  • ¼ cup liquid coconut oil
  • 2 tablespoons honey
  • ¼ teaspoon pure vanilla extract
  • 1/8 teaspoon ground cinnamon
  • ¾ teaspoon grated lime zest (the original recipe said lemon)
  • juice of 1/2 of a lime
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • a pinch of salt
  • 1 1/3 cups frozen berries
  • 2 tablespoons chia seeds

Instruction

  1. Preheat your oven to 190 C (375F). Prepare your muffin tin.
  2. Whisk the eggs and sugar.7.JPG
  3. Add the yogurt, coconut oil, honey, vanilla extract, cinnamon, lime zest, and juice. 8.JPG
  4. Combine the flour with baking powder and salt in a different bowl.9.JPG
  5. Add the flour to your wet ingredients. 10.JPG
  6. Lastly, add your frozen berries and chia seeds.12.JPG
  7. Combin the mixture with a spoon and then transfer your batter to the muffin tin.14.JPG
  8. Bake for 15-20 minutes.

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Check out my Healthy Recipes board on Pinterest!

Here is the Original Recipe: Triple Berry Chia Seed Muffin!

I hope you enjoyed today’s entry and if you did make sure to give it a thumbs up! And let me know in the comments how you liked the muffins!

I wish you all a wonderful day!

XoXo, Jasmin.

Chicken Quinoa Burrito Bowl- Healthy Recipe

Hey my loves,

in today’s video I showed you how to make this Chicken Quinoa Burrito Bowl.

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Here is the full recipe:

Taco-Seasoned Chicken:

  • 1 chicken breast
  • 4 teaspoons olive oil
  • 2 teaspoons taco-seasoning

Quinoa:

  • 1/2 cup quinoa
  • 1 1/2 cups water
  • pinch of salt

Corn Salsa:

  • about 1 can of corn
  • 1 small red onion
  • 1 lime
  • a bit of cilantor

Guacamole

  • 1 Avocado
  • 1 lime
  • 1/2 of a small red onion
  • salt & pepper
  • chili flakes

Sauteéd Veggies:

  • 1 red bell pepper
  • 1/2 of a small red onion

Here is the video:

I hope you enjoyed this entry and make sure to give my video some love!

I wish you all a wonderful day!

XoXo, Jasmin.

 

3 Salad Ideas for a BBQ Party

Hey my loves,

first of all sorry for no new entries last week but I just have been super busy with Uni and life that I haven’t got around to writing entries. I will update you on a few things shortly but for now know that I’m really sorry and that I actually missed blogging a lot, even though it was just for a week.

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Today I am sharing three delicious salads with you which are not only amazing for a BBQ party or picnic but also great for everyday. All recipe measurements are for a group of 6, but you will definitely have some leftover! I hope you enjoy this entry!

Mediterranean Pasta Salad

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What you will need:

  • 500g Pasta (preferably wholemeal)
  • 1/2 tin of Kidney beans
  • 1/2 tin of corn
  • 1/2 of a big cucumber
  • 1 bell pepper
  • 150g feta cheese
  • 1 small onion

For the dressing:

  • 3tbsp. olive oil
  • 3tbsp. balsamic vinegar
  • 1 1/2 tbsp. agave sirup
  • 1- 1 1/2 tbsp. water
  • salt & pepper
  • pinch of parsley

Instructions:

  1. Boil your pasta according to the instructions on the package. Let the pasta cool off.
  2. Wash your kidney beans, corn and the rest of the vegetables.
  3. Dice up the cucumber, bell pepper, onion and the feta cheese to mouth-size pieces.
  4. Toss everything together in a big bowl.
  5. Mix together the ingredients of your salad dressing.
  6. Drizzle the dressing over your salad and mix thoroughly.

Bacon Potato Salad

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What you will need:

  • 1 kg of small potatoes
  • 500g bacon
  • 3-4 big onions
  • salt & pepper
  • 2 tsp. brown sugar
  • 2 tsp. coconut oil
  • 1 tsp. hot paprika
  • 1 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1 tsp. chili powder

Instructions:

  1. Peel your potatoes and cook them in water for about 20-30 minutes depending on the size of the potatoes.
  2. While the potatoes cool off cut the onions into strips.
  3. Put your coconut oil into a frying pan over medium heat and add your bacon strips.
  4. Saute and brown your bacon. When it’s all crispy transfer it onto a dish with kitchen roll to get rid of any excess oil.
  5. To your pan add the brown sugar and your onions and sauté them. When they’re done transfer them to the dish as well.
  6. I then decided to give my potatoes a quick turn in the frying pan. I also added the rest of the spices.
  7. Last but not least add all your ingredients in a large bowl and mix them thoroughly. Enjoy!

My Go-To Couscous Salad

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What you will need:

  • 1 cup couscous
  • 1 tsp. vegetable broth
  • 2 tsp. paprika
  • pinch of parley
  • 1 cucumber
  • 1 bell pepper
  • 150 g feta cheese
  • 1/2 tin of kidney beans
  • 1/2 tin of corn
  • 1-2 handful of lettuce
  • 1-2 handful of lamb’s lettuce

For the dressing I used the same as for the pasta salad.

Instructions:

  1. Cook your couscous as the instruction on the package say and add the vegetable broth, paprika and parsley to the water.
  2. Dice up your vegetables, lettuces and feta cheese.
  3. After the couscous has cooled down add everything in a big bowl and mix the salad with the dressing thoroughly.

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If you recreate these salads then let me know! I hope you enjoyed this entry and if you did make sure to give it a thumbs up!

I wish you all a wonderful day!

XoXo, Jasmin.