Fruit on Toast


This is a Phase1 suggested breakfast

Phase One (Monday-Tuesday): Lots of carbs and fruits

yields 2 toasts – serves 2
Prep Time: 2 minutes
Cook Time: 10 minutes
Total Time: 12 minutes

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We all live in a frenetic world and often this is an excuse to skip breakfast. We all know that’s a no-no, especially when dieting, still the idea of early morning cooking puts most people off their meal plan; to top it all I am an early bird <grin> and as FMD calls for something in your stomach within 30 minutes of waking, you see that I HAD to come up with solutions.

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  • 2 slices sprouted-grain bread, toasted
  • 1 medium apple
  • 2 small kiwi
  • ½ cup frozen blackberries
  • 2 tsp xylitol
  • ⅓ cup water

 

Peel and core the apple and kiwis,transfer to a pan and sauté with water, until tender (the kiwi will have lost its green colour), about 5 minutes.

Add the frozen blackberries and let it go for five more minutes. Meanwhile toast two slices of sprouted-grain bread.

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Transfer to a plate, spoon the softened fruits and any syrup that collects in the pan over the toast; sprinkle one tsp of  xylitol on each toast and serve.

PS: as you cannot have coffee on FMD, I have brewed Rooibos tea for breakfast

Sprouted Grain Flour


If you find it difficult to obtain SPROUTED GRAIN FLOUR in your area, I have found this blog with step-by-step instructions to make your own.

It’s a bit lengthy and you definitely need all the tools below, still I will give it a go:

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How to Sprout Grains (and make sprouted grain flour)

Buckwheat Flour Tortillas


yields 2 or 3 tortillas (depends on size of pan)
Prep + Rest Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

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  • 1 cup buckwheat flour
  • 1 tsp salt
  • 1¾ cup hot water
  • ground black pepper (optional)
  • a pinch of ground nutmeg (optional)

 

Mix all ingredients together, the batter should resemble that of pancakes

Warm a crêpière; alternatively heat a non-stick pan on medium-high heat (in this case spray pan lightly with oil), and  add ½ batter to the pan and whirl around to fill out the pan in a thin layer. Cook until golden on both sides.

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If you are using a crêpière, there is nothing I need to tell you.

 

Freeze the tortillas you are not going to use.
(We will use one for Monday’s chicken wrap)

Diet, yet again


Good day followers!

Summer is around the corner, temperatures are on the rise and the risk to hit the beach before its time is very high  <insert shivering here>.

While I committed over winter to build a summer body I am still a long way to reach the goal, thus as gym is not enough, I am, yet again, on a diet.

But  I am still a blogger and a foodie, therefore, as of Monday I will change the whole content of this blog by cooking, and thus publishing, the recipes along the lines of  The Fast Metabolism Diet Cookbook

Have been searching high and low for the perfetc diet, and have been reading  a lot lately , on-line and off -line, about Haylie Pomroy and her work, and have a feeling this might be the right one.

Stay tuned as not only will I be posting recipes, I will, also post the results on my own body (if you’re shivering at the idea, I am with you).

Do, please comment below and let me know whether I should go ahead or you’d rather see the standard, mouth watering recipes I have been posting so far.

Wish me luck on my new journey.

Apples & Cinnamon Oatmeal muffins


It’s Easter Sunday and have some time on my hands; while going through the pantry I have noticed that Quaker Instant Oatmeal Apple & Cinnamon sachets were reaching their expiry date and have thus decided to use some of them.

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For this recipe you will need (for easy preparation use the sachet as a measuring cup):

In a small bowl, combine milk and oats; let soak for 15 minutes. 

In a separate bowl, beat together egg and oil; stir in oatmeal mixture.

In a third bowl, sift together flour, sugar, baking powder and salt. Stir flour mixture into wet ingredients, just until combined.

Using an ice cream scoop, spoon batter into prepared muffin cups until cups are 2/3 full.

Top each muffin with one teaspoon of marmalade, ensuring this dunks lightly into the batter (otherwise when the muffin raises the marmalade will ooze on your tin, take my word on this.
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Bake in preheated (200’C – 400’F) oven for 20 to 25 minutes, until a toothpick inserted into the center of a muffin comes out clean.

Rosh Hashanah Honey Cake


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It’s Jewish New Year, רֹאשׁ הַשָּׁנָה,  at sundown today and have thought of  preparing this inspiring breakfast treat

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  • 225g self-raising flour
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 225g caster sugar
  • 3 large free-range eggs, lightly beaten
  • 150ml sunflower oil
  • 225ml cold water
  • 300g golden syrup

Grease a large loaf tin and line with a long strip of baking paper along the base so the paper overhangs at both ends. Heat the oven to 160°C/fan140°C/.

Sift together the dry ingredients into a large bowl. Add the caster sugar and stir well.

Crack in the eggs, add the sunflower oil, water and golden syrup, then beat well using a hand whisk – it will help break up any pockets of flour that get trapped. The cake batter will be very runny.

Pour the batter into the prepared tin and bake in the centre of the oven for 1 hour 35 minutes or until a skewer pushed into the centre of the cake comes out clean. Leave to cool in the tin for 20 minutes, then turn out onto a wire rack.

Cool completely, then slice and serve.

Hot Chicken Meatballs


Did I mention I am on a diet ? I am on a diet!

Being a foodie and being on a diet is quite an oxymoron, but alas!

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In order to balance this duality of my current life I have to come up with recipes that are tasty while low in calories; here it goes.

  • 300 gr boneless chicken breast
  • 3 Tbsp sliced jalapeños
  • 2 free range eggs
  • 2 tsp onion powder
  • 1 tsp garlic/parsley powder
  • 2 slices stale wholemeal bread
  • ½ tsp salt

Slice the chicken breast so that it can go through a food grinder ( I am using my kitchen-aid).

Once half the meat has gone through the food grinder, add the stale bread, the jalapeños and the eggs, let it go through; add now the remaining meat so through  the blades.

Turn on the oven at 200’C (392’F). Line an oven tray with foil and parchment.

Using an ice-cream scooper, prepare meatballs. Place each meatball on the oven tray,  leaving about 2cm from each meatball.

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Place the oven tray in the hot oven and bake for 35 minutes.

Transfer to a warm plate and serve piping hot.

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