Strawberry Kitchen

As I mentioned in this older post I like to have a breakfast to indulge in on Sundays. Today was no exception.

Today we'll make an Italian Breakfast Pita.

For this pita you will need:

1 Pita Bread (I used one with sunflower seeds)
Turkey Breast
Bellpepper
Romaine Salat
Diet Mozarella
1 Egg
Balsamico Cream
Tomatos
Tomato-Mozzarella Spice (Salt, Pepper, Rosemary)
Pesto Rosso

Beginn by toasting your pita. I don't have a toaster so I put mine under the grill of my microwave.

Instead of using butter or regular olive oil to fry the egg use a tablespoon of red pesto. It gives amazing flavor.

I actually planed to fry my egg over easy to put it in the pita but since I spread it a bit too wide I ended up scrambling it.

By the time your pita popped out of the toaster you should be ready to assemble. So let's go.

First the Mozzarella and some Balsamico Cream. (The Pita was still hot so I used an ovencloth to hold it lol)

Turkey Breast ...

Egg ...

Bellpepper ...

and finally Romaine ...

Now we'll make a quick tomato salad. And by quick I mean: Cutting up the tomatos, adding Tomato-Mozzarella Spice and Balsamico Cream, BOOM, done.

Doesn't this look SO good?

And of course no breakfast is complete with out Coffee and a glass of Coconut Water.

If you're using WeightWatchers, without the drinks, this Pita has around 9 ProPoints, with the drinks around 11. As I said: It's a special treat to indulge in :)

Enjoy,
Anna

It's salad week in my kitchen! And I tried my best to keep the variety of salads wide and interesting.

So today: who's up for some amazing greek-inspired salad?

For this salad you'll need a bit of:

Cherry Tomatos
Cucumber
Carott
Zucchini
Bellpepper
Romaine Salad
Rocket
Feta Cheese
Canned Octopus
Roasted Chick Peas

For the dressing you'll need:

Greek Joghurt
Dill
Sugar
Oil (To your liking)

Since we're gonna take this to work we're also gonna talk about salad-assembly in a tupperware container.

Start cutting up the "wet" vegetables and ingredients first. For example: Tomatos, Cucumbers and the Feta cheese. They will lose some of their juice and you want to avoid to soakinf your salad and dry ingredients. This way the juices will collect at the bottom and your salad wills stay crunchy.

Now peal and cut up your dryer vegetables: Carrots and Zucchini. Should you be worried about eating raw Zucchini: Don't be. They're actually kinda sweet. You will like it.

And since I forgot to cut this in the first step: Don't forget your Bellpepper. (Should be down with the wet vegetables though.)

This is the fun part: The canned octopus. Does this look appetizing yet ;) ?

No, seriously, it's so good! Tastes just like Frutti di Mare!
Add it in your container.

Finally cut up your greens.

And finish the assembly.

For the dressing: Just mix some Greek Joghurt, Dill (I only had frozen) and - optional - bellpepper purée together. I also added some oil, in this case oil from the canned Octopus I had the night before.

Scientists found that the crunchiness of your food will play a huge part in how satisfying your food is. That's why crunchy fries make you happier than soggy ones. So instead of adding croûtons we will add 1-2 tablespoons of white roasted chickpeas. So delicious!

Put a serviette on top of your salad - it will absorb some moisture and keep the greens crunchy. Put your little containers inside. Close the lid. Done.

Once your lunch-break comes, pour the dressing in the container and shake really well before putting it on your plate. Top off with the dried chickpeas and enjoy! I had mine on my companies balcony. Yummm.

If you're using WeightWatchers, this salad has around 6 to 7 ProPoints.

Enjoy,
Anna

I just got home from work and, inspired by a soup a friend of mine cooked last week, I was inspired to make a quick vegetable soup with roasted Para Nuts.

For this soup you'll need:

Parsley root
Celeriac root
Carrots
Zucchini
Onion
Garlic
Butter
Milk
Parsley
Para Nuts

Begin by pealing and roughly cutting all the vegetables. Set aside.

Cut the onion and garlic ...

... and soften in a pot with a knob of butter.

Add the vegetables and fry for a moment.

Before the onion and garlic burn add a glass of water and boil rapidly until the water is gone and the vegetables are soft.

While you wait for the water to evaporate, hack the nuts into little pieces ...

... and dry-roast them.

When the water evaporated from the vegetables pour the milk in.

Once the water comes to a boil, pull the pot off the heat. Now it's time to blend! Using a tool of your choice turn your soft vegetables into a nice purée-soup.

Of course you can blend as finely as you want. I personally like to have some chunks left to chew. This is also the moment to season the soup. I used nothing but salt to be able to taste every bit of the vegetables.

For the final touch add some finely chopped parsley and your roasted nuts.

Aaaaaaand that's it!

If you're using Weight Watchers, one portion (half of this soup) has around 3 ProPoints.

Enjoy!
Anna

Honey, I'm home!
Sorry for the long break but I'm back :)

It's protein week at my home, and I bet you never had scrambled eggs like these before. You'll love this!

Grab those chop sticks and let's make some:

Scrambled Eggs - Asia inspired.