Huge pile of pasta

To fight any potential weight loss (yeah that’s me typing this rofl) and because I’m lazy I just made a huge pile of pasta. Ok it’s whole wheat, but this should fix it!

A few notes … whole wheat pasta only sucks until you are used to it … I’ve been through a similar process with nutritional yeast. Now I can’t live without. Same happened to sushi!

A week of food

I had shared my weeks supply of organic fruit and veg and wanted to post the highlights and what worked. Here is what I had gotten plus potatoes and onions:

It’s pretty much all gone. Here are my favorites:

My current favorite lunch is the one on the top left Miniature pizza. I looked at the watch an it took me 10 minutes to prep and 10 to wait. Can’t beat that. The only secret is mixing the spices with the tomato paste and cashew parmesan. The B12 and zink in the nutritional yeast ain’t gonna hurt me. They even taste good cold and you can stop in the middle of making these to take an urgent call!

Oh and I almost forgot … top right shows butterbean spinach and onion scramble with roasted fennel. I am not sure if this any offizial recipe, but it was wonderful and had the protein I needed. Secret was the caramelized onion I mixed in there.

Now the last bit I want to mention is sweet potato. I did try and make fries and am quite happy with them … but it’s way too much work. So I now just cut them in small chunks mixed with oil and spices and put them in the oven with whatever else veg I want. Topped with vegan mayonaise in case I want more calories.

Oh one more, one more please! I can’t repeat thia often enough, but avocado cut in half sliced inside, filled with balsamic vinegar and then eaten with a spoon … such a nice treat after a run.

Oh most of the fruit ended up as juice or smoothie together with the carrots if not consumed with chocolate I had left in the freezer.

Energy balls – new recipe

I can’t believe how good these taste the day after making them, so I have to quickly write down the details.

I used 3 Medjool dates, 3-4 tbsp oatflakes, 3 tbsp ground flaxseeds, 3 tsps coconut flakes, 2 tsp sesame seeds, 2-3 tsp raw cacao powder, 2 tsp cacao nibs and 2-3 tsp cashew butter. I also poured a little bit of maple syrup on top so it sticks. Blended on pulse so its a nice chunky  consistency.

Rolled into tiny balls in the freezer for 30 minutes.

I then heated up some vegan chocolate bars to dip the frozen balls in. After melting the bars I added 1 tsp of coconut oil.  Sprinkled them with coconut flakes, cacao nibs or powder. There was not enough chocolate to cover all, but rolling them in raw  cacao powder did the trick.

I did store them at room temperature and they are wonderful! I guess I won’t have to worry about including more flaxseeds now.

Hooked on raw cacao

This shall help make up for the fat lost while running! I am so hooked on cacao nibs and raw cacao powder. Didn’t have nuts and used sesame and flaxseeds.

If you are in the mood for some more treats go to where fabulous Jacqueline is hosting a virtual blogging brunch.

Chocolate cravings?

I think I found a new addiction: raw chocolate powder.

Mixed with dates, sesame/flaxseeds, nuts in a blender and maple syrup and coconut oil it makes energy balls – the energy bars will be done tomorrow after a night in the fridge.


It also makes a fabulous hot chocolate if heated with coconut almond milk, vanilla, cinnamon and sweetener.


Roasted fennel and farm potatoes

I am falling more and more in love with the potatoes we are getting. Also the fennel is just heavenly.

In search of a better version of the previous roasted fennel and wanting to add more calories, I made the potatoes separately. I added yam. The yam worked wonderful with the potatoes, but it should not be mixed with the fennel!

A note: the stuff I cook is a result of what I have in the fridge and must get rid of, as well as how much time and energy I can dedicate to making it. Sometimes I cook for hours, sometimes 5 minutes. Getting fresh veg from the farm means I never know what I have and it ensures excitement and variety. It also means that I have to get used to eating mostly locally grown and seasonal food. For my own future reference I tag the recipes/ideas with the ingredients hoping that this will serve me as a guideline in the future.