Holy muffin (and self made pizza)!

Hey guys! I don’t know if anybody’s even reading me anymore, but if you are, thank you!

Yesterday Chris has left for San Francisco for Google I/O conference and has left me alone for the whole week! On a positive note, he might drop by Whole Foods or Trader Joe’s for me and get me something yummy!

He also took our big camera so I have to use an old digital one that’s crappy as hale… but it will have to do for now!

First thing I did in the morning was to get my notepad and make a list of all the things I want to do within the next week. It’s important, because normally I would always become a really bad girl while Chris was away – finally I could eat pizza for dinner without him telling me I shouldn’t; I could snack on Jelly Beans and Twix; I could make a dozen of muffins and eat them all without sharing. But not this time! This time I’m going to stay fit and healthy!

…although judging by my snack I’m not so sure of it… kidding! It’s all good stuff – a banana with almond paste (rememeber how I said here I didn’t know how to use this bitter paste? It perfectly balances the sweetness of the banana!), a self-made muesli bar (recipe here) and a glass of almond milk/drink.

Oh, and I DID make muffins. But the healthy kind! Used whole wheat flour, and bananas instead of oil!

Omnomnom.

Want the recipe? MMMkay!

WHOLE WHEAT MUFFINS

2 cups of whole wheat flour

1/2 cup brown sugar

1 tsp baking soda

1 tsp baking powder

salt

any other dry additions like nuts, chocolate chips etc.

                            *  *  *

1 cup of milk

3 mashed bananas

1 egg

1 tsp vanilla extract

Mix the dry ingredients and the wet ingredients separately. Pour the wet into the dry and mix together, but only until everything’s wet, don’t overmix it. Bake at 200C for 15 minutes (but my oven is crazy fast, so you might need even up to 25 minutes). They DO come out a little wet, but it’s always the case with banana muffins.

*      *      *

Before Chris went away to the US, I made a dinner using tofu. I just bought it for the first time a couple of days ago and had to try it. I made a stir fry with sweet soy sauce and noodles. Honestly? I couldn’t care less for it. It’s not about the taste (which it has none obviously), but the texture… nah. Not for me. PLUS I shouldn’t even have soy stuff with my hypothyroidism.

And yesterday I made a pizza!

I know, it’s not perfectly round, but whatever, it was good anyway! Here’s how I make my dough:

PIZZA DOUGH

2 cups whole wheat flour

2 dkg yeast (I use powdered)

3/4 cup lukewarm water

1 tbsp oil

salt

sugar

Solve the yeast in the water with a little sugar. Put the flour, oil and salt in a large bowl and add the yeast. Form dough with your hand until it’s not wet anymore. It should resemble plasticine 😛 I had mine in the oven for only 15 minutes at 180C, but again, my oven is super fast.

*      *      *

When it comes to exercising, I’ve been doing the 30 DAY SHRED for 5 days now and it’s going well! I really enjoy it! However, I checked Level 1 and Level 2 today, just to see what they’re like… errr, I’m already scared! A lot of plank positions which always kill my wrists :/ Well, I’ll see how it goes, for now I’m still planning on staying at Level 1 for a dew more days.

What are your favorite workout DVD’s right now? 

Have you ever tried doing the 30 day shred?

Crunchy muesli bars and spinach pasta

I made my own muesli bars today and I swear, I will never ever buy a muesli bar from a shop again. These are so much better, chewier, prettier and probably healthier! And I know exactly what’s in them! I adapted a few different recipes and I couldn’t have done it better 😉

MUESLI BARS

150 g rolled oats

70 g sesame seeds

70 g sunflower seeds

100 g coconut shreds

100 g raisins

 

125 g unsalted butter

70 g brown sugar

100 g honey

2 teaspoons water

 

Roast all the dry ingredients (except for raisins) in a large pan until they turn golden, around 10 minutes, stirring all the time.

In a little pan mix the butter, honey and sugar until they form a smooth mixture. When it boils, turn the gas low and cook for about 8 more minutes stirring continuously.

When it’s done, take it off the gas and add 2 teaspoons of water. Mix both the dry and the liquid ingredients, add raisins and pour into a square cake form (in my case it was actually only enough for half a form). Let it cool down and harden (at least 1 hour), then cut into bars.

It’s so yummy that we already ate most of it! Hmm… second batch tomorrow? 😉

 

Dinner was also great, but this dish ALWAYS turns out great and that’s why we make it frequently. It’s very fast and easy!

Here’s how you make it:

SPINACH PASTA

300 g fusilli pasta

250 g bacon (or something that fakes bacon)

400 g fresh spinach leaves (the recipe says 600, but it’s way too much I think)

150 ml creme fraiche

2 tomatoes

cheese

pepper

 

Cook the pasta. In a big pan fry the bacon until it turns golden. Add creme fraiche and add pepper. Put in the cooked pasta and stir everything well. Start throwing in the spinach handful by handful, waiting each time for the previous batch to shrink. Add the tomatoes and cook for 2 more minutes. Serve with cheese on top.

 

Enjoy!