What I eat In a Day – February 2016

Hey my loves,

today I am sharing yet another “What I Eat in a Day” with you! Here is my last one: What I Eat in a Day – Healthy Edition

Breakfast

Avocado on Protein Bread with Cherry Tomatoes

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This is one of my favorite breakfast. It’s filling and definitely something healthy and nutritious to start your morning with. Here’s what you need:

  • protein bread (or wholemeal toast)
  • 1/2 of an Avocado
  • 6 Cherry Tomatoes
  • 1/2 of a lemon
  • Salt and Pepper

I like to toast my bread it makes the whole thing a lot crunchier. Then I spread half of an avocado on my bread with a fork, I used a bit of half the lemon to squeeze over the avocado and then layered my halved tomatoes. I like to season my avocado on bread with some salt & pepper.

Lunch

Corn Salad with Vegetables, Quinoa Salad and Chicken

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I had a late Lunch that day so I was quite hungry, so instead of just a salad I added some store-bought quinoa salad and chicken. I don’t know about you, but I love corn salad it’s one of my favorite salads. So here’s everything you will need:

For the Corn Salad with Vegetables:

  • 1-2 handful of Corn Salad
  • 1/4  cucumber
  • 1 tomato
  • 1/4 red bell pepper
  • 1/4 feta cheese

For the Dressing:

  • 1 tbsp. balsamic vinega
  • 1 tbsp. olive oil
  • a drizzle of honey
  • salt & pepper

Just mix everything in a small bowl and enjoy it!

For the Quinoa Salad and Chicken:

  • 1 chicken breast
  • salt and pepper
  • 1 tsp. paprika
  • 1 tsp. ground garlic

Quinoa Salad (store-bought) Ingredients as listed on the package:

  • Quinoa
  • chick peas
  • tomatoes
  • lenses
  • brandy vinegar
  • dried dates
  • rapeseed oil
  • tomato paste
  • parsley
  • Salt
  • Spices
  • Chili
  • Mint
  • Garlic

To be quite honest I didn’t like the Quinoa Salad, but I haven’t found out why, it just had one taste in it that I just did not enjoy. But I still wanted to share this with you!

Dinner

Homemade Spaghetti Bolognese

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This is my go-to recipe for a homemade recipe of Spaghetti Bolognese. Here ist what you will need:

  • 200 g Minced Meat
  • 2 tsp. Olive Oil
  • a portion of Spaghetti
  • Salt & Pepper
  • 1 tsp. paprika
  • 1 tsp. ground garlic
  • 1/4 green bell pepper
  • 1/4 red bell pepper
  • 2 small red onions

The Sauce:

  • 200 ml sieved tomates
  • 50 ml cream
  • parsley
  • oregano
  • basil

Instructions:

  1. Place a pot with enough water in it to cover your spaghetti on the stove. Heat it up, salt it and then put your spaghetti in and cook them for about 8-10 minutes.
  2. In the meantime, place a pan on your stove. Drizzle olive oil in it and cook your minced meat on high. Then spice the meat with salt, pepper, paprika and ground garlic and lastly add the cut red onions to it.
  3. Fry everything until the red onions start to get glassy, then add your cut vegetables. Cook them about 5-8 minutes on medium.
  4. Add the sieved tomatoes and herbs. Stir it in and let it cook for 2 minutes. Then add your cream and cook on low for another 5 minutes.
  5. Lastly add your cooked spaghetti into the pan and combine everything! Enjoy!

Do you have a go-to recipe for your Spaghetti Bolognese? Tell me in the comments or link me your recipe. I always love to try out new ways to cook my favorite dishes.

So that’s it for my “What I eat in a Day” today, I hope you enjoyed this entry and if you did make sure to give it thumbs up I would really appreciate it!

I wish you all a wonderful day!

XoXo, Jasmin.

Christmas Swirl Sugar Cookies – Recipe

Hey my loves,

surprise! yet another entry on a Wednesday this month! I hope you don’t mind but I wanted to share this recipe with you before it is Christmas, so that you might have something to bake! I’m sharing my Christmas Swirl Sugar Cookies recipe with you today. I hope you enjoy it and if you recreate them make sure to take photos and tag me on them on any social media!

The Results – What they look like

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ingredients – what you will need

  • 140g Icing Sugar
  • 1tsp Vanilla
  • 1 Egg Yolk
  • 250g Butter (cut into small chunks)
  • red and green food coloring
  • Sprinkles

instructions – what you have to do

  1. Preheat the oven to 190 C. Using a wooden spoon mix together the butter, icing sugar, vanilla and the egg yolk. Add the flour and mix until it is all combined to form a dough.SAMSUNG CSC
  2. Separate the dough into three equals chunks. Wrap one of the chunks in clean film and to the other two add the food coloring and color them in. Wrap them in clean film as well and put the dough in the fridge for half an hour. SAMSUNG CSC
  3. Roll out your doughs in a similar shade and put the dough without food coloring as your base, lay over the green one and lastly the red. Slowly roll the dough together and wrap it again in clean film and put it for another 30 minutes in the fridge. SAMSUNG CSC SAMSUNG CSC SAMSUNG CSC SAMSUNG CSC
  4. Cut the dough into little pieces. Use some egg yolk on the edges to give the sprinkles something to stick to and roll the cookies through it. SAMSUNG CSC SAMSUNG CSC
  5. Put the tray into the oven and bake for about 10-12 minutes until they are lightly golden brown. And after that they should look something like that: SAMSUNG CSC SAMSUNG CSC

I hope you liked this entry, make sure to give it a thumbs up if you did! Let me know in the comments, if you ever tried to make them!

I wish you all a wonderful day and Merry Christmas!

XoXo, Jasmin.

Devil’s Food Cake – Recipe

Hey my loves,

today I am sharing my Devil’s Food Cake recipe with you! I was baking it for my annual Christmas Dinner with my friends! I hope you enjoy this entry and if you bake this cake yourself, tag me on any social media! I would love to see your recreations!

Results – how the cake looks like

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ingredients – what you will need

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  • 280g Butter (at Room Temperature)
  • 4cl Espresso
  • 2 tbsp. Honey (I used Agave Syrup)
  • 200ml Milk
  • 110 Cacao Powder (unsweetened)
  • 220g Flour
  • 300g Sugar
  • 1 tsp. baking powder
  • 1 tsp. Vanilla
  • 2 Eggs
  • 300g Dark Chocolate
  • 200ml Cream

instructions – what you have to do

  1. Preheat your oven to 180 C. Put 130g of the butter, espresso, honey and milk in a pot and warm it up on low heat until the butter has completely melted. SAMSUNG CSC SAMSUNG CSC
  2. In a mixing bowl whisk together the cacao powder, flour, baking powder and the vanilla. SAMSUNG CSC
  3. Beat the eggs in another bowl until they are frothy. Then add the liquid butter mixture and after you whisk everything together add your dry ingredients. SAMSUNG CSC SAMSUNG CSC
  4. Spread the mixture into your cake tin and put the cake into the oven for ca. 25 minutes.
  5. Chop your dark chocolate into small chunks and heat the cream up in a small pot on low heat. Mix the rest of the butter with the chocolate and pour over the hot cream and mix until smooth. Let the mixture cool for ca. 10 minutes. SAMSUNG CSCSAMSUNG CSC
  6. Spread the chocolate mixture onto your cooled down cake and decorate with whatever you like. I used Ferrero Rocher and grated white chocolate. SAMSUNG CSC SAMSUNG CSC SAMSUNG CSC

I hope you liked this entry, make sure to give it a thumbs up if you did! Let me know in the comments, if you ever tried to make a Devil’s Food Cake and what you maybe did differently!

I wish you all a wonderful day!

XoXo, Jasmin.

 

Couscous Chicken Salad – Recipe

Hey my loves,

today I am sharing with you one of my favorite salad recipes for lunch or even dinner! It’s easy, fast and absolutely delicious! Here is everything you need to know:

Ingredients
  • a handful of salad
  • 1/2 cup of couscous
  • 1 chicken breast
  • a couple of radishes
  • half a carrot
  • one tomato
  • half of a red onion
  • balsamic vinegar
  • olive oil
  • Water
  • agave syrup
  • salt
  • pepper
  • spicy paprika
  • curry
Supplies
  • vegetable knife
  • fork
  • sieve
  • wooden cutting board
  • wooden spoon
  • bowl
Instructions
  1. Prepare your couscous with the instructions given on the package. I spiced mine with salt, pepper, spicy paprika and curry.
  2. Cook the chicken breast in some olive oil until it’s cooked through. Set it aside to let it cool.
  3. Set the couscous aside to let it cool down.
  4. Wash your salad and cut it into smaller mouth-sized pieces and let it dry in the sieve.
  5. Wash the other vegetables.
  6. Peel your carrot and your onion.
  7. Start cutting all of your vegetables into small pieces.
  8. For the salad sauce mix 2 spoons full of the balsamic vinegar, olive oil and water. Then add one spoon of the agave syrup, a pinch of salt and pepper and mix well.
  9. Add the salad and vegetables into the bowl, add the couscous and combine this mixture with the salad sauce until everything is covered.
  10. Lastly, cut your chicken breast into small pieces and add onto your salad mixture.

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I hope you give this recipe a go and if you do please share your experience with me! Tag me on Instagram or Twitter! Or let me know in the comments!

I wish you all a wonderful day!

XoXo, Jasmin.

Pumpkin Sweet Potato Homemade Soup – Recipe

Hey my loves,

today I am sharing with you my recipe for one of my favorite things to eat during fall: Pumpkin Sweet Potato Soup. I have to admit though that the recipe I present to you today was kind of created while cooking the other day. I had bought a small pumpkin and also I had one sweet potato left so I thought I would just experiment a little and let me tell you it was the best thing I’ve ever cooked so far in my life! It was so delicious, you just have to make it yourself! Here’s everything you need to know:

Ingredients
  • 1 small pumpkin
  • 1 sweet potato
  • 1 1/2 red bell pepper
  • 2 small red onions
  • 2 slices of garlic
  • 1l Vegetable Stir
  • Olive Oil
  • Salt
  • Pepper
  • Chili
  • Agave Syrup
Supplies
  • Knife
  • Vegetable Peeler
  • A Big Cooking Pot
  • A Measure Cup
  • A Mixer (Make sure that your mixer works with heat!)
  • A Wooden Spoon
instructions
  1. Skin your pumpkin and sweet potato, rinse with water and then cut them into small dices. The smaller you cut them now the faster they will be cooked!
  2. Dice the two small onions and crush the garlic.
  3. In a big cooking put heat up some olive oil – about a tablespoon. Sauté the onions and garlic up to the point when the onions turn transparent.
  4. Add now your Agave Syrup – I put in about a wooden spool full of it. (You can totally leave the syrup out if you want!)
  5. Now stir the mixture in the put until the syrup has thickened up.
  6. Now add the sweet potato and pumpkin. You need to turn the heat a little bit down in order not to be burning your vegetables. Put on the lit and let it cook for about 10 minutes.
  7. Cut your red bell pepper into small pieces and put aside.
  8. Prepare your vegetable stir. I used a powder mix which I had to combine with water. I added about a liter of it, but it really depends on how thick you like your soup to be. If you like it thinner you could add 1 1/2 liter of vegetable stir.
  9. After the 10 minutes passed stir your mixture and add the bell pepper.
  10. After you added the bell pepper add the vegetable stir and give it a good stir. Put the lit back on and let it simmer on medium heat until the pumpkin and sweet potato are so soft that you could mash them with your spoon.
  11. Turn off the heat and put the cooking pot aside. Get your mixer and slowly add you mixture into it and  mix it carefully! I would recommend to do it in smaller portions and to leave the little thing in the middle of your lid off, so that the heat can evade.
  12. After you put the whole mixture through the mixer you can put it back into the cooking pot and heat it up again. Now you can add salt, pepper and chili flakes how you prefer it!

I hope you give this recipe a go and if you do please share your experience with me! Tag me on Instagram or Twitter! Or let me know in the comments!

I wish you all a wonderful day!

XoXo, Jasmin.