With summer comes BBQ season and loads of opportunities to experiment. One of the earliest things I remember from when I was little, is growing carrots, sweet peas and radish. The difficult part always being … ‘no, you have to wait until they are a little bigger.’
Ankylosing spondylitis
I admit. When it comes to breakfast, I’ve always been rather lazy. But the ‘coffee-on-the-run’ and the ‘banana-to-go’ doesn’t really work anymore. So … what to do, what to do.
I discovered chia seeds. And they work great for me. The good thing, I am still having a breakfast, which is flying with me so to speak.
Remember the chicken I’ve talked about before Christmas? Yeah? Me too. … That is also the reason why I decided that chicken legs are also good for summer. And trust me, they are. But you will need patience.
Following a bunch of Pinterest post about egg muffins, I decided to give them a chance. So far I did not have much luck with those. Unfortunately. The pictures look delicious.
Leaving eggs aside for a while, I went with mince meat instead. They turn out as fantastic as they look.
I always loved my mother’s stuffed cabbage rolls. I still do, but I have no patience for them. Furthermore, you need to ‘de-smell-ise’ your apartment after you made them.
Now, we all know that pizza is made of crust and toppings. While the toppings may or may not cause problems when eating starch-free … the crust most certainly will.
There is no such thing as a boring omelette. Bland, uninspired, crumbled, … but never boring. Not to say that I haven’t had the exact same thoughts. On the contrary. But if you had to eat omelette for 2 months straight, you start experimenting with the whole concept.
I am no vegetarian. And with a starch-free lifestyle, it is almost impossible to be one. Besides; meatballs, who could possibly live without them? I can’t, that’s for sure. And they actually taste rather nice with almond flour. Trust me on that one.
And there is – most certainly – no crying in cross-country skiing. ‘Bleeped out’ language and pixelated gestures maybe, but no crying. And I’ll have you know that I can do the bleeping in several languages (and I used them all).
What is she talking about? Eating starch-free and then a potato soup?
I am actually getting better when it comes to crisp bread. More daring if you so will. And I let you in on a secret; I am getting better with the taste of it too. No more comparison with cement or plaster.
As I mentioned in a few blog posts, I have been experimenting with almond flour and bread making. I am not entirely sure if I was successful in my endeavours, but I’ll let you in on a secret.
I am alive. Not much worse for wear either.
To be more precise, I just returned from a skiing holiday trip. Week 3 is always girl’s week. And despite my lack of any skills when it comes to skiing, that favourite sister of mine (yes, I know … I only have one sister) always wheedles me into a cross country skiing trip. What can possibly go wrong?
I look like a smurf.
One easy way to cook during a skiing holiday is … casserole or bake. Here is a recipe that was easy to make and delicious to eat.
Here is another take on the crispbread and knäckebröd. Having spend Christmas home – en famille – I met with my cousin. Needless to say that the parmesan is her idea.
the sisu spirit 