I recently bought a Mini-Blender and a new bag of Chia Seeds and set out to create something delicious for tomorrows breakfast!


Chia Yoghurt and creamy Persimmon!

For this delicious recipe you will need:

• Low Fat Yoghurt
• Chia Seeds
• 1 Persimmon
• Almond-Tonka Cream (Optional)
• Blueberries (Optional)

I recently bought some sample packs of Almond-Tonka Cream from my local health food shop and wanted to add it to this dish. I only buy samples of the Almond-Tonka Cream because HOLY COW is it amazing! Serioulsy, I can never buy a whole jar of this stuff or I will eat it with a spoon in one night!
Of course you can use any other healthy source of fat like coconut oil or peanut butter - you might also just skip this part completely.

Next add the yoghurt and the Chia Seeds. I love Chia Seeds. It's not so much about the taste, cause frankly, they don't have a taste, but the texture they provide to your food is amazing. Mixed into liquid they form a gelatinous substance around them and turn even something like water into a pudding you can eat with a spoon.

Mix it all together.

And put it in a jar.

Next cut up your persimmon. If it's very ripe and soft leave the skin on, it's okay. As mentioned, I recently got a new Mini-Blender and am happy to try it out. So I put the fruit chunks in and turned them into a sauce.

Of course you can use every fruit you like and you don't have to turn the fruit into a sauce at all as well.

Pour the Sauce over the yoghurt and sprinkle with additional seeds.

Put on the lid and put it in the fridge. It doesn't take too long for the seeds to turn into pudding but we will leave it over night.

The next morning this beautiful baby was waiting for me. I added some blueberries and enjoyed my Yoghurt :)

If you're using Weight Watchers, this dish has around 4 to 5 ProPoints.

Enjoy.
Anna

No matter if you're working or just have a busy schedule: it's not always easy to prepare a healthy meal for the next day. So sometimes, when time allows it, I fire up the oven on a Sunday evening to prepare lunch for the next three days. Basically you're just cooking a huge portion of whatever you want. I read of many people who prepare all three meals for 5 days - but a) I don't feel comfortable with eating food on Friday that I prepared on Sunday and b) my fridge and freezer are too small for 15 tupperware boxes ;)

So today we'll make three lunches and a little soup on the side. Lets get prepping!

For this Meal Prep you will need:
Lunch:

• Carotts
• Sweet Potato
• Parsnips
• Zucchini
• Chicken
• Peas
• Baby Spinach
• Worcestershire Sauce 
• Olive Oil/Butter
• Spices

 Soup:

• Carotts
• Parsnips
• Sellerie
• Leek
• Stock (frozen in the bags)
• Parsley
• Milk

Preparation: Preheat the oven at 150°C. Get out your grilling pan (Heat that one up) and two pots, one for the greens and a bigger one for the soup.

Soup: We will start with the thing that takes longest. So take your soup vegetables ...

Peal them and chop them roughly - they will be pureed anyway.

Throw them into a pot and add water. You could also use orcanic stock cubes. Or, if you're like me, you always have leftover stock in your freezer to use for occasions like these.

Vegetables: Now for the lunch: Peal your vegetables and cut them into sticks. (We'll cheat and pretend they're fries :) )

Soup: By now your soup should be boiling.

Vegetables: Throw them into a bowl add a little of Olive oil and Season to taste. I used Worcestershire Sauce, Salt, Garlic Powder, Paprika and Cinamon.

Toss and mix and throw everything onto a baking sheet. Put into the oven for 30-40 Minutes at 150°C.

Chicken: Taking a plastic cutting board, cut the chicken into pieces of similar size.

Since there was enough oil and spice from the vegetables left in the mixing bowl and threw the chicken in there to season it a bit.

Put the meat on the grilling pan.

Greens: This one will be quick. Melt a knob of butter ... (This may look much but it's for three portions)

 

add baby spinach and wait for it to wilk down ...

Chicken: In the meantime your chicken should we ready to be flipped over and finish it off.

Greens: Add some peas and wait for them to heat up. Season. Done.

Overview: Chicken is done. Greens are done. Soup is done. Vegetables are still not quite done.

Soup: I tried turning my soup into something creamy but to much of the liquid evaporated while cooking.

So I added some milk and it was blending perfectly then.

It's still not enough soup for three days but it's enough as a little dinner for two days.

Vegetables: Finally the last part of the prep is done.

Overview: By the time the Vegetables are done you should be done with everything else. Now all you need to do is assamble your lunch boxes so you only need to grab into the fridge in the morning.

If you're using Weight Watchers, one lunch box has around 7 to 8 ProPoints and the whole soup only has merely 1 ProPoint.

I hope you find the idea of  preparing your food in advance inspireing. Let me know if this is something you do yourself.

Enjoy,
Anna

What better way to start a Sunday than having some lovely, decadent pancakes? Yes you heard me. Pancakes. But "healthyfied". No added sugar and no flour.

For three pancakes you will need:

• 2 Eggs
• Protein Powder (I used about 40g)
• Milk
• Coconut Oil
• Vanilla (Optional)

 Since this recipe works JUST like a normal pancake I guess you need to think about what kind of pancake you wanna end up with before you start.

I realize that Americans use to think of their pancakes as rather small but very thick and light. Germans usually have a thinner batter and use the entire with of their pan for their pancakes, but deferentially thicker than the french Crêpe. Depending on the kind of pancake you want you need to add more milk or some backing powder.

That said, I'm obviously going with the "normal" German Version I grew up with :) So add the Milk, the Protein Powder and the Eggs into a bowl. I got the Protein Powder from a friend. It's egg-white based as far as I know but Whey Protein should work just as well. Also, since the Protein Powder is Vanilla flavored I added some dried Vanilla from my little grinder.

Mix everything up. With his kind of Protein Powder you will notice the batter getting somewhat of a pudding-like consistency, not what you know from a flour batter.

Heat up a little bit of coconut oil in the pan.

Pour in the batter and do just what you would do with a usual pancake.

Flip ...

And Ta-Da! There you have it, Protein Pancakes. I got three huge ones out of that batter and topped them off with some low fat plain Yoghurt and a spoon of my Mom's self made raspberry Jam - but my camera ran out of power right at that moment :P

If you're using Weight Watchers this rather indulgent recipe has around 9 to 10 ProPoints.

Enjoy,
Anna