1 January 2018

Shredded Brussels Sprouts and Quinoa Pilaf

Ingredients (3 servings):
  • 450 g Brussels sprouts, shredded or thinly sliced
  • 1 shallot, chopped, or 1/4 cup chopped yellow onion
  • 1 clove garlic, minced
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 1/2 tsp curry powder
  • pinch of salt
  • 1 1/2 cups cooked quinoa
  • 1/2 cup chopped green onions
  • 1/2 cup chopped toasted almonds and walnuts
  • 1/4 cup golden raisins
Algorithm:
  1. Heat up your oven to 220°C.
  2. Mix the Brussels, shallot, olive oil, lemon juice, curry powder, and salt in a baking dish until everything is coated. 
  3. Roast in the oven until everything is golden, about 20 minutes (25 minutes for Remoska).
  4. Pour the contents of the dish into a larger bowl and mix with quinoa, green onions, nuts, and raisins.
Source: Thug Kitchen 101: Fast as F*ck

8 October 2017

Sweet Potato and Broccoli Green Curry

Ingredients (4 servings):
  • 1 tbsp olive oil
  • 200 g natural-flavored firm tofu, pressed (to remove the water) and diced
  • 1 bigger sweet potato, peeled and diced
  • 1/2 crown broccoli, cut into florets
  • 1 tbsp brown sugar
  • 3 tbsp green curry
  • 2 cans coconut milk
  • 1 tsp fish sauce
  • 1 handful (golden) raisins
Algorithm:
  1. Heat up olive oil in a wok on medium-high.
  2. Add the tofu and stir fry for about 10 minutes.
  3. Remove the tofu and add the green curry and brown sugar, stir fry for 1 minute.
  4. Add the coconut milk, fish sauce, and sweet potato and bring to simmer.
  5. Simmer for 15 minutes, until the potato is soft.
  6. Add the tofu and broccoli and simmer for 3-5 minutes.
  7. Add the raisins and serve on rice.
Source: Pinch of Yum

28 September 2017

Broccoli and Potato Soup

Ingredients (3 big servings):
  • 1 crown broccoli, cut into small florets (~ 5 cups)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 potatoes, skin on, diced (~ 4 cups)
  • 2 tbsp olive oil
  • 6 cups vegetable broth
  • salt and black pepper
  • 1/2 tsp grated lemon zest
  • 1 tbsp lemon juice
  • 1/4 cup nooch
  • 1/4 cup minced chives or scallions
Algorithm:
  1. Heat 1 tbsp olive oil in a large soup pot over medium-high heat.
  2. Add the broccoli, a pinch of salt and pepper, and stir-fry until it softens a bit, 4 to 5 minutes.
  3. Remove from the pot.
  4. Heat another 1 tbsp olive oil in the pot.
  5. Add onion, garlic, potatoes, and a pinch of salt and pepper, and stir-fry until the onion starts to soften, about 4 minutes.
  6. Add the vegetable broth, cover, and let it simmer until the potatoes are tender, 10 to 15 minutes.
  7. Add the broccoli and keep simmering, uncovered, for another 5 minutes.
  8. Remove from the heat and add lemon zest, lemon juice, and nooch and blend it roughly with an immersion blender (leave some chunks, though).
  9. Stir in the chives/scallions and serve.
Source: Thug Kitchen 101: Fast as F*ck

3 September 2017

Hazelnut Chocolate Spread (like homemade Nutella, but way healthier)

Ingredients:
  • 200 g hazelnuts
  • 50--100 ml powdered sugar
  • 80 ml cocoa
  • 50 ml powdered milk
  • 30 ml peanut oil
Algorithm:
  1. Preheat oven to approx. 180°C.
  2. Toast hazelnuts in the oven for 10 minutes (or 20 minutes in Remoska).
  3. Add all ingredients into a blender and blend until smooth and creamy (a little liquid).
  4. Store in a glass jar.

16 August 2017

Protein-Packed Buddha Bowl

Ingredients (3 servings): 
  • tofu:
    • 1 brick (~200g) tofu
    • 2 tbsp olive oil
    • 1/2 tsp sesame oil
    • 1 tsp sriracha
    • 2 tsp thyme
    • 1 tsp paprika
    • 1/2 tsp salt 
  • sweet potatoes:
    • 1 sweet potato, peeled and cubed
    • 1 onion, sliced into long and thin slices
    • 2 cloves garlic, chopped
    • 1 tbsp olive oil
    • salt, to taste
    • black pepper, to taste
  • 1 cup quinoa, cooked:
    • 1/2 cup dried quinoa
    • 1 cup water
    • (mix, bring to boil, simmer until the water is soaked, ~15 mins)
  • chickpeas:
    • 1 cup dried chickpeas (or 2 cups cooked)
    • 1 tsp salt
    • 1 tsp black pepper
    • 2 tsp chilli powder
    • 2 tsp garlic powder
  • 1 cup greens
  • 1 avocado, sliced
  • juice of 1 lemon
Algorithm:
  1. Preheat oven to 200°C.
  2. Combine all tofu ingredients and marinate for at least 30 minutes (up to 1 day).
  3. Add all sweet potatoes ingredients on a baking sheet and roast for 25 minutes (35 minutes in Remoska).
  4. Combine the chickpeas ingredients in a bowl.
  5. Heat up a little oil in a wok on medium heat.
  6. Add the chickpeas ingredients into the wok and stir fry for 10 minutes.
  7. Remove the chickpeas and add the tofu, fry on each side for 10 minutes.
  8. Cube the tofu.
  9. Combine everything in a bowl and top of with the lemon juice.
Source: https://www.buzzfeed.com/merleoneal/protein-packed-buddha-bowl

28 May 2017

Vegetarian Fried Rice

Ingredients (3 servings):
  • 1 Zojirushi cup short-grained rice (uncooked), or 2 (regular) cups cooked rice, one day old, or at least chilled
  • 2 cloves of garlic, minced
  • 1 tbsp ginger, finely chopped
  • 1/4 tsp red pepper flakes
  • 2-3 cups mixed chopped veggies (carrots, celery, greens, bell pepper, peas, asparagus, mushrooms, ...)
  • 200 g tempeh (optional)
  • 1/4 tsp sea salt
  • 1.5 tbsp soy sauce
  • 1-2 eggs
  • 1 tsp sesame oil
  • 2 scallions, thinly sliced (optional)
  • 1/4 cup peanuts
Algorithm:
  1. Cook the rice, preferable the previous day, and keep in a fridge.
  2. Heat up  some high-heat oil in a wok over high heat.
  3. Remove from the heat and add garlic, ginger, and red pepper flakes. Stir fry for 1 minute.
  4. Return to the heat and add the veggies, salt, and tempeh and stir fry until lightly browned and tender, approximately 10 to 15 minutes. If using greens or mushrooms, add them only in the last couple of minutes, because they give off a lot of moisture.
  5. Remove the vegetables to a bowl.
  6. Heat more oil in the wok and add the rice and soy sauce, stirring from time to time, until lightly browned and toasted, around 3 minutes.
  7. Reduce the heat to low and push the rice to the side of the wok. Crack the egg(s) on the other side and cook while stirring continuously until scrambled. Stir the eggs with the rice, return the  veggies, and combine.
  8. Turn off the heat and add the sesame oil, scallions, and peanuts. Serve immediately.
Source: Run Fast, Eat Slow

2 May 2017

Superhero Zucchini-Carrot Muffins

Ingredients (7 muffins):
  • liquid ingredients:
    • 50 g butter, melted
    • 2 eggs, beaten
    • 1/2 zucchini, grated
    • 1/2 carrot, grated (approx. the same amount as zucchini)
    • 1/4 cup maple syrup
    • 1/2 tsp vanilla extract
  • fine dry ingredients:
    • 1 cup (140 g) flour (can be mixed with wholemeal)
    • 1 tsp cinnamon
    • 1/4 tsp ground nutmeg
    • 1/2 tsp baking soda
    • 1/4 tsp sea salt
  • coarse dry ingredients:
    • 1/2 cup rolled oats
    • 1/4 cup chopped walnuts (optional)
    • 1/4 cup raisins/dates/chocolate chips (optional)
Algorithm:
  1. In a large bowl, mix the liquid ingredients.
  2. In another bowl, mix the fine dry ingredients.
  3. Add the coarse dry ingredients.
  4. Add the dry ingredients into the liquid ones, mix until just combined.
  5. Put the batter into muffin cups, heaping a little.
  6. Bake for 25 to 35 minutes.
Source: Run Fast, Eat Slow 

14 April 2017

Orzo with Dried Fruit

Ingredients (2 servings):
  • 80g dry orzo (or 1 cup cooked)
  • 1 1/2 cup milk
  • 1/4 cup raisins or chopped dates
  • 2 tbsp brown sugar
  • nuts, cinnamon, more brown sugar for topping
Algorithm:
  1. Cook the orzo according to the instructions (if dry; best done the evening before)
  2. Bring the milk to a gentle simmer in a medium size saucepan.
  3. Add orzo, dried fruit, and brown sugar, stir for 3-5 minutes.
  4. Top with the topping and serve.
Source: The Feed Zone Cookbook

13 April 2017

Spanish Tortilla

Ingredients (2 servings):
  • 1/4 cup olive oil (+ more for frying)
  • 4 cups (500-600 g) potatoes (washed, unpeeled), sliced into 1/4 inch slices
  • 2 sweet onions, cut into 1/4 inch thick slices
  • 8 eggs
  • a pinch of ground nutmeg, salt, black pepper
  • grated parmesan
Algorithm:
  1. Bring the oil to medium-high heat in a deep sauté frying pan.
  2. Add the potatoes in several batches until they are slightly crispy (add more oil if necessary), then remove on a plate with a paper towel to soak out the oil.
  3. Meanwhile, in a larger bowl, lightly beat the eggs, nutmeg, and black pepper.
  4. Add the potatoes and onions and combine.
  5. Drain the oil from the pan, leaving only enough to coat the bottom.
  6. Pour the mixture on the pan and push around until the edges have set, approximately 5 minutes.
  7. Use a large dinner plate to flip the tortilla over (carefully!) and cook for 3 more minutes.
  8. Sprinkle with the parmesan and serve.
Source: The Feed Zone Cookbook

9 April 2017

The Feed Zone Oatmeal

Ingredients (2 servings):
  • 1 1/2 cup water
  • a pinch of salt
  • 1 1/2 cup rolled oats
  • 1 1/2 cup milk
  • 2 tbsp raw sugar
  • 1 banana
  • 2 tbsp molasses
  • 1/2 cup raisins
Algorithm:
  1. Bring the water to a low boil in a medium saucepan.
  2. Add the salt and oats.
  3. Cook, stirring frequently, for 5 minutes.
  4. Add milk and sugar and return to low boil.
  5. Add the banana, molasses, and raisins, continuing to stir until the desired thickness is reached.
  6. Remove from heat and, preferably, let sit for 10 minutes.
  7. Serve with cinnamon, nuts, and butter.
  8. Can be stored in a fridge for a day.
Source: The Feed Zone Cookbook  

4 April 2017

Chocolate Scones

Ingredients:
  • 2 cups flour (combine all-purpose and wholemeal, or 1 cup all-purpose, 1 cup cornmeal)
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 110 g cold butter, cut into cubes
  • 2 eggs
  • 1/3 cup whole milk Greek yogurt
  • 1 tsp vanilla extract
  • 1 cup chocolate chunks (or blueberries)
  • optional: finely grated zest of 2 lemons
Algorithm:
  1. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
  2. Using fingers, work the butter in the mixture until it is the size of peas.
  3. In a separate bowl, whisk eggs, yogurt, and vanilla extract.
  4. Add the dry ingredients and stir until combined.
  5. Add the chocolate chunks.
  6. Put into muffin cups and bake for 15 to 20 minutes in a warm oven on 175°C (28 minutes in Remoska).
Source: Run Fast, Eat Slow.

Hazelnut Milk

Ingredients:
  • 1 1/2 cup hazelnuts, soaked in water overnight
  • 4 cups cold water
  • 1 tsp vanilla extract
  • 5 pitted dates (or 3 tbsp maple syrup)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt
Algorithm: 
  1. Drain the hazelnuts, rinse under water, and place them in a blender with the cold water.
  2. Blend 1--2 minutes until smooth and creamy.
  3. Strain the hazelnut-water mixture using a cheesecloth.
  4. Quickly clean the blender.
  5. Put the liquid back in the blender and add the rest of ingredients.
  6. Blend briefly until combined.
Source: Run Fast, Eat Slow.

19 March 2017

Hemp Milk

Ingredients (500 ml):
  • 1/8 cup raw shelled hemp seeds
  • 2 cups water
  • pinch of salt
  • maple or agave syrup, to taste
Algorithm:
  1. Put everything in a blender and blend on high speed for 2 minutes.
  2. Strain and drink (or refrigerate for up to 5 days).

C5 (Chocolate Chip Cranberry Coconut Cookie) Bar

Ingredients:
  • 45 g dried cranberries
  • 85 g unsalted butter, cubed at room temperature
  • 105 g brown sugar
  • 1/2 tsp salt
  • 105 g flour
  • 1/4 tsp baking soda
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 85 g unsweetened coconut flakes
  • 140 g milk chocolate chips (coarsely chopped); should be at least 30% chocolate
Algorithm:
  1. Immerse cranberries in very hot water, set aside.
  2. In a bowl, cream the butter with sugar and salt.
  3. Add the egg and mix.
  4. Add vanilla extract and mix.
  5. Drain the cranberries, moving them on a paper towel to pull the water out.
  6. In a separate bowl, mix the flour with baking soda.
  7. Mix the flour mixture in the butter cream.
  8. Stir in coconut, chocolate, and cranberries.
  9. Transfer into a ∅18.5 cm cake spring form, level,  and bake at 160°C for 45 to 50 minutes (60 in Remoska).
Source: http://www.davidlebovitz.com/chocolate-chip-skillet-cookie-bars-recipe/

Scott's Breakfast Quinoa

Ingredients (3 servings):
  • 1 cup dried quinoa (optionally rinsed and drained)
  • 2 cups water
  • 1 cup milk
  • 1 banana, sliced
  • 1/4 cup dried coconut flakes
  • 1/2 tsp sea salt or light miso
  • 1/2 tsp vanilla extract
  • 1 1/2 tsp ground cinnamon
  • 3 tbsp butter or coconut oil
  • things for garnish:
    • raisins
    • fruits
    • chia seeds
    • nuts
Algorithm:
  1. Bring the quinoa with water to boil in a medium saucepan.
  2. Reduce the heat and simmer for 15 to 20 minutes, until the water is absorbed and quinoa turns translucent.
  3. Fluff the quinoa and cool for 5 minutes.
  4. Add everything except the butter/oil into a (big bowl) blender and blend for 1 to 2 minutes until smooth.
  5. Add the butter/oil, garnish, and eat. This can be done a day in advance and stored in a fridge; when preparing, heat up and add the butter/oil just before serving.
Source: Scott Jurek. Eat and Run: My Unlikely Journey to Ultramarathon Greatness (modified)

11 March 2017

Tamagoyaki

Ingredients (1 serving):
  • 4 large eggs
  • 1 tbsp sugar
  • 1 tsp mirin
  • 1/4 tsp salt
  • 1/2 tsp soy sauce
  • additional ingredients (one of)
    • nori seaweed
    • green onion
    • 1 tbsp Parmesan cheese (then reduce the salt)
Algorithm:
  1. Mix together all ingredients until well blended (do not overmix the eggs).
  2. Heat up vegetable oil in a small non-stick pan (a square tamagoyaki pan is the best).
  3. Use a paper towel to spread the oil over the whole pan.
  4. Put 1/4 of the egg mixture into the pan and cook until set and almost cook.
  5. Grab the end and fold into thirds and move to one side.
  6. Pour another 1/4 of the mixture, pulling up the cooked egg so that the mixture can get under.
  7. Repeat the previous steps until all the mixture is used up.
  8. Optional: line a sushimat with a plastic wrap and use it to press the omelette into a square shape.
  9. Slice crosswise and serve with rice.
Source: use real butter and The Just Bento Cookbook

Zucchini Chocolate Oatmeal Bites

Ingredients:
  • 1/2 zucchini
  • 1 1/4 cup oats
  • 3 tbsp honey (liquid; you can melt in a double boiler)
  • 1/2 cup almond or peanut butter
  • 3 tbsp ground flax seed (or just use non-ground)
  • 1/4 tsp cinnamon
  • 1/4 cup small bits of chocolate
Algorithm:
  1. Coarsely shred zucchini in a food processor.
  2. Put everything in a medium bowl.
  3. Stir to combine.
  4. Roll small balls (diameter of ~4cm) and put into muffin cups.
  5. Put the cups into a container and refrigerate for at least 1 hour.
Source: Skinny Fitalicious

26 February 2017

Chocolate syrup

Ingredients (~700 ml):
  • 2 cups (400 g) brown sugar
  • 1 1/3 cup (330 ml) water
  • 1 1/3 cup (130 g) cocoa powder
  • 1 tsp vanilla extract
Algorithm:
  1. Combine the sugar and water in a saucepan, bring to simmer.
  2. Whisk in cocoa powder.
  3. Remove from heat and add vanilla extract. Let cool. 
To make chocolate milk, combine with milk.

Source: Food Network 

25 February 2017

Korean Black Bean Sauce Noodles (Jajangmyeon) - vegetarian

Ingredients (3 servings):
  • 300 g udon noodles
  • vegetables:
    • 1 small onion (75 g)
    • 1/2 medium zucchini, cut into small cubes (55 g)
    • 1 large potato, peeled and cut into small cubes (200 g)
    • 5 large button mushrooms, thinly sliced (120 g)
    • 1 small cabbage, cut into small to medium pieces (160 g)
  • sauce:
    • 3 tbsp Korean black bean sauce paste (Chunjang)
    • 3 tbsp cooking oil (e.g. sunflower)
    • 1 tbsp brown sugar
    • 2 tbsp rice wine (or mirin)
    • 1/2 cup vegetable stock
    • 1/2 cup water
    • starch water (2 1/2 tbsp potato starch + 2 tbsp water)
  • toppings:
    • 1/2 large cucumber, julienned, or
    • peas or sweet corn (from a tin), or
    • 1 hardboiled egg, or
    • yellow pickled radish
Algorithm:
  1. Heat up the oil in the wok until it is well-heated.
  2. Add the black bean sauce paste and stir it constantly on medium heat for 3 to 5 minutes.
  3. Add the brown sugar and stir fry for additional 2 to 3 minutes.
  4. Scoop out the paste (without the oil) and set aside; leave the oil in the wok.
  5. Add the onion, zucchini, and potato and stir fry for 3 to 5 minutes.
  6. Add mushrooms and cabbage and stir fry for 2 to 3 minutes.
  7. Add the black bean paste into the wok and mix with the vegetables and stir fry for 1 to 2 minutes.
  8. Add the stock, water, and rice wine into the wok and simmer for 5 to 7 minutes on medium heat (cover the wok with a lid).
  9. Meanwhile, prepare the noodles according to the instructions.
  10. Add the starch water into the wok and stir it. Remove from the heat.
  11. Rinse the noodles in cold water and drain. Put them into a serving bowl/plate.
  12. Add the black bean sauce on top of the noodles, decorate with some topping and serve.
Source: My Korean Kitchen

    24 February 2017

    Banana Spring Rolls

    Ingredients (2 servings -- 4 spring rolls):
    • 2 tbsp butter or coconut oil
    • 4 sheets of rice paper
    • 1 banana
    • optional ingredients:
      • peanut butter
      • nutella
    Algorithm:
    1. Heat up a pan and add the butter/oil.
    2. Split the banana in half and then each half horizontally into two slices. 
    3. Wet the rice paper sheets and wait for them to get soft.
    4. Put each piece of the banana on a rice paper sheet, add an optional ingredient, and wrap them together in the rice paper sheet.
    5. Put the wraps into the pan to turn golden brown, turn around.
    6. Decorate with castor sugar.
    Source: Dare to Dessert