#5 Saturday eats

Hi friends 🙂

Welcome back to the “Bizarre Habit” dinner series! This weekend was all about relaxing for us. It is one of the last weekend before our visitors start coming and we decided to take it easy, binge on TV series and enjoy good home-cooked meals (ok ok and a small frozen margarita flatbread 😉 )

So here is our “Italian” style Saturday dinner, through and through @mymamus approved – wouldn’t dare to share it other wise 😉

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So what do we have here;

We decided that after a hard working week we could treat ourselves to some wine and garlic bread, yum yum yum 🙂

As a main course, a Caprese side salad on a bed of spinach leaves topped with seeds and balsamic glazed chicken breasts with mushrooms.

 

Balsamic glazed chicken

Hi friends,

Happy Tuesday!! I am having quite the productive week over here 😀 and things are going well! Here is one of our favourite recipes and quite the staple in our home. It is easy, quick and effortless.

“Balsamic glazed chicken with mushrooms”

Ingredients (for 2)

4 small chicken (or turkey) breasts

1 small can of mushrooms (or about a handful fresh ones)

2 tbs olive oil

5 tbs balsamic vinegar

1 tbs (low sodium) soya sauce

1 1/2 tbs honey

1 tsp BBQ sauce

1/2 tsp dry basil leaves

1/2 tsp garlic powder

salt and pepper to taste

Place the chicken breasts in a non-stick pan (no grease is necessary) and fry until they are starting to turn golden brown on the outside (both sides).

Mix the rest of the ingredients in a bowl and make sure that they are blended into a smooth mixture (especially the honey).

Then pour the mixture over the chicken in the pan, add mushrooms and garlic, stir and let it simmer over medium heat. Turn chicken breasts at least once so the glazing will cover both sides. After about 8-10 minutes the mixture should start to thicken. When the sauce isn’t runny anymore it is ready 🙂 – Note: the chicken will still be white on the inside but it should not be dry at all!

Serve with rice or mash (sweet 😉 ) potatoes, make sure you pour the remainng glazing/mushrooms over your chicken and … Enjoy 😀

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Lemon & poppy seed cake

Hi friends 🙂

Here is a very easy and quick recipe for lemon and poppy seed cake. I love baking one on Sundays and have it as a snack, breakfast or treat throughout the week. It is also @mymamus approved 😉 – since the last one I baked lasted all and all 2 days!

 

Ingredients:

1 1/3 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/4 cup butter (~4 tbs) – i prefer to substitute with mashed avocado (~2 tbs)

3/4 brown sugar (or honey)

2 eggs

1 tsp vanilla extract

zest of 1 large lemon (or two smaller ones)

1 tbs lemon juice

3/4 fat free greek yogurt (plain or vanilla)

2 tbs poppy seeds

Preheat the oven at 400F (200C) and grease a cake pan (i prefer to grease with coconut oil). In a small bowl mix flour, baking soda and salt. In a large bowl whisk together butter, eggs, sugar, vanilla extract, lemon zest and juice and greek yogurt. Add all the dry ingredients and mix until smooth. Stir in poppy seeds.

Pour the mix in the pan (make sure it doesn’t cover more than 2/3 of the pan) and bake for about 30 minutes or until knife comes out clean from the centre. It can be stored in an airtight plastic bag or container for up to 5 days.

Enjoy!!!

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Red sweet stuffed peppers

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Hi friends,

I hope you are all having a wonderful week so far. To make hump day go by a little easier (and yummier 😉 ) I decided to share some of my old time favourite recipes today 🙂

One of the staples for me growing up was cheesy stuffed peppers that @mama_taleoftworuns used to make all the time!! I mean come on, being Greek and all, we LOVE stuffing things 😛 We stuff everything, from peppers to tomatoes and from pork to fish 😉

So this is a pretty easy recipe to follow. And you can use any type of (long) pepper you like. I prefer these green ones or these red ones.

Ingredients (for 4 large or 8 small peppers):

4 large / 8 small peppers

4 eggs

400g feta cheese (or white salad cheese)

2 tbs greek plain yogurt (could do without or substitute with cattage cheese)

1/3 cup milk (I prefer fat free)

1/2 tsp oregano

salt and pepper to taste (I prefer rock salt and freshly ground pepper)

In a large bowl whisk eggs together and then add milk and yogurt. In a smaller bowl crumble cheese and then add to the egg mix. Add salt, pepper and oregano and mix well.

Cut the peppers, in the middle if they are too long or at the head if they are smaller. Take out the inside stem and seeds but keep the outside stem to use as cap. Stuff the peppers with egg and cheese mix. Make sure that the pepper is stuffed all the way through.

Place on a pan and bake for 25-35 minutes (depending on how thick the peppers are) or until the top is a little charred. Let them cool for 5 minutes, serve and enjoy!! 😀

PS: they can be stored in the fridge for up to 3 days – they come pretty handy for Sunday food prep as they are packed with protein and make great lunches with a small side salad.

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Veggie Tart

Hi friends 😀

I hope everyone is having a great and productive week so far. Things are pretty cool around here. Our guest left yesterday and my equipment in the lab finally arrived and I can finally start doing some awesome science 😉

So as I promised in my previous post here is the recipe for the veggie tart that was a huge success this past weekend. I also made it for the weekly meeting at work when it was my turn for breakfast and everybody seem to enjoy it a lot.

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RECIPE

FOR THE TAR BASE:

1 cup all purpose flour

1 cup whole wheat flour

1/2 cup water

1/2 extra light virgin olive oil

1 tsp baking powder

pinch of salt (replace with 2 tbs sugar if you are planning on making a sweet instead of a savoury tart)

FOR THE FILLING:

6 large eggs

1/3 cup milk

1/2 crumbled feta cheese (or other white soft cheese)

1 cup chopped spinach

5 cherry tomatoes

salt and pepper to taste

Mix all the ingredients for the tart base together. Spread the dough in a pan (preferably glass, if not glass use parchment paper). Pierce it with a fork everywhere and bake it at 4ooF (200C) until golden brown (you can store the base in your pantry for up to 2 weeks prior to using it).

Whisk together the eggs, milk and slat and pepper. Add the crumbled feta cheese. Cut cherry tomatoes in half. When tart base is baked, add the spinach on top and then pour the egg and cheese mixture. Add the cherry tomatoes facing down.

Bake for another 20-25 minutes (or until knife comes out clean from the centre).

Enjoy with a side salad!

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An amazing announcement, no Sunday prep & Weekend eats

Hi friends!

I hope everyone had an amazing weekend!!! 😀

Things have been pretty busy around here the past few days and unfortunatelly that meant no Sunday food prep this week. I know I will be regretting it every time lunch or dinner hour comes around but sometimes when life happens planning goes out the window! @mymamus’s best friend is visiting since Saturday and this was an excellent opportunity for some relaxing and exploring around London. Also gave me the opportunity for some extra special cooking 😉

Butternut squash, sweet potato and apple soup and spinach, tomato and feta cheese quiche was dinner Saturday night (recipes will be up soon) . Oh and of course homemade dinner rolls are always a staple 🙂

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As for Sunday what else could we have… Homemade brunch and Bloody Marys! Yum yum yum! Poached eggs on mashed avocado – i used the dinner rolls and cut them in half and toasted them instead of english muffins – topped with bacon bits and a persimmon on the side – one plate is missing since the picture was taken just before all the plates were set 😉 . Just being pre-cautious since i really don’t think i ‘d have any pictures if i had waited for when all the food was there…. 😛

Then we hit the streets! I have to admit that London is a place full of surprises. Walking along the Southbank there were so many different things to see and it was beautiful, with all the lights and music.

But the highlight of the night was this A-M-A-Z-I-N-G hot chocolate trailer right by the river. Where you could either buy a drink oh hot chocolate (milk and all) or… Just have a cup of this runny REAL melted chocolate… Guess what I got! LOL! White bourbon chocolate it was a tiny piece of heaven in a cup! (Yes, that is a tap with running chocolate)

 

Now for my big announcement!

It is official in  Screen Shot 2016-01-26 at 08.15.39  i will run my very first half Marathon!!! Let the countdown begin!!! I’ll share my training very soon. Wish me luck, no more short races for this gal for a while 😀 – also added bonus @dad_taleoftworuns will be around visiting when the race is on. You can never have to many cheers right?

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So this was all for today but stay tuned I have some pretty cool stuff coming up and very awesome people to introduce.

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#4 WEDNESDAY EATS

Hi friends 🙂

Welcome back to the “Bizarre Habit” dinner series.

Dinner was very (like, VERY !!) yummy last night. Even though it looked like “what to do with your veggies when are about to go bad” kind of dinner, nothing wrong with that right?!?!

You can never have to many veggies in my opinion!

So what do we have here?

  • roasted root veggies and a slice of roasted butternut squash
  • veggie frittata – with cheery tomatoes, spinach and eggplant – topped with 2 avocado slices
  • lettuce and chicken salad with light balsamic vinaigrette
  • slice of bread for @mymamus
  • lemon water! We are big supporters of lemon water around here. It’s so refreshing and makes it easy to get your H2O in every day!

To all you  egg lovers like me out there, you can find the frittata recipe here 🙂

 

Science museum & current favourites

Hello friends!

Happy Sunday! I hope your weekend has been great so far. For us over here has been a pretty busy one. Long run, date brunch and an awesome adventure at the Science museum here in London.

Science Museum. Oh the joy!!! I swear i felt like a 5 year old kid surrounded by the coolest toys (and according to @mymamus i was also acting like one! Oups… 😉 ) I mean seriously, have a look to some of these AMAZING things they had and you tell  me if I was justified to jumping around 🙂  – i blame it to being an occupational hazard…being a scientist and all… LOL!

So this is the lobby, a huge atrium where you can see all sort of cool things (yes that yellow thingy is a car upside down hanging from the ceiling)!

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Then there was the automotive through history exhibition. And airplanes!! Isn’t this tiny red car the cutest thing?!?!

And of course the universe and planets…

But my personal favourite, was the molecular structures world! You get these cool stations full of hints about a specific metal/alloy and you had to guess which one was! AWESOME!!! And yes i am pretty sure my excitement is quite obvious in the picture…

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Speaking of favourites here are some of my current favourites from this week:

Date brunch and poached eggs on avocado sourdough toast with turkey bacon, and a side of bloody Mary 😀 @mymamus had the breakfast burrito with tater tots.

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This incredibly tasty salted caramel milk chocolate tart from Borough Market that a friend very kindly introduced me to… Thanks J :D! My current favourite late night snack. Cottage cheese, with cherry tomatoes, sunflower seeds, ground pepper and oregano! Yum

And last but not least breakfast 🙂 After quite a bit of time i actually manage to successfully reproduce one of pinterest’s favourites. Eggs over easy in a pepper. Isn’t it pretty??

Well, that’s the newest happenings from this little part of the world 😀 Enjoy your Sunday everyone!!!

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10 miles the old fashioned way…

Hi friends 🙂

I hope you are having an awesome weekend!

Over in these parts of the woods, I had a 10 mile long run planned for this Saturday morning and the weather was on my side. YAY!! Despite being pretty cold at a 2C (35.6F) the sun was shinning and there was no wind at all. I was super excited and was looking forward to this long run for the whole week. So first things first FUEL UP 🙂 Best part of the day!

Breakfast was wholewheat toast with PB, apple slices, seeds and ground flaxseeds. Also freshly squeezed orange juice and coffee. The Isogel is officially my favourite fuel during my run, easy to eat and they don’t taste overly sweet which is always good. While getting ready, i couldn’t find my headphones anywhere – yeah all 3 pairs of them. Well this is what happens when Ellen misplaces her stuff. So I had to borrow @mymamus‘s headphones. Yes they are pink, yes they are pigs and yes it was his christmas stocking stuffer from yours truly… LOL

 

So here I am pressing START at my Nike+ running app and taking off!

After what felt like a mile or so, the lady voice that usually tells me that, never happened. I look down at my phone and realize that in 21 minutes – according to my app – I ‘ve run 0.01 miles. Say WHAT?!!?! Well that’s the moment you know technology isn’t on your side today and feel like “now what do I do?”… For me it was going old-school! Here is what i had to work with; I knew that 1 lap around the park is 5k and i also had my watch with me (not a fancy GPS watch).

So here is a sum of my run (i had no way of telling my pace per mile but that still worked);

  • lap 1, 5.5k (the extra 500m is from my house to the park) – 3.4 miles was 34’41”
  • lap 2, 5k – 3.2 miles was 31’23”
  • lap 3, 5k – 3.2 miles was 29’58”
  • then easy jog for the rest 500m back home

So if my math is correct (surprising for a scientist but this isn’t always the case LOL) 16k is around 10 miles 😀 – Thanks Google!

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I have to admit I was a little disoriented without my app in the beginning but then it felt pretty good. I let my instincts take over and i even managed negative splits for every 5k lap. So all an all it was a pretty cool experience but i think i am in need of a new running app (since this isn’t the first time that Nike+ crashes on me).

Here are some pretty cool pictures from my run and me being super excited afterwards.

So i need a little help over here from all the fellow runners out there. What is your favourite running up (for android)? Also what do you think of the Garmin watch? I have been contemplating getting one just can’t make myself give all that money. Maybe some good reviews and suggestion could change that 😉 I have one little advice to give today. Sometime try and run old school, trust me, you ‘ll know your pace, all you need to do is trust your instincts. You body knows how fast and how far is going. It feels great and liberating.

Have a great weekend everyone!

 

 

 

 

Fast & Easy Dinner rolls

Hi there,

this post is all about our home staple dinner rolls. They are the fastest, easiest and fluffiest rolls i have ever tasted. And of course they are @mymamus approved 😉 Do you know those days where you get home from work and you mentally remind yourself to get a few things from the grocery store before and of course you remember the moment you walk in the door? Well usually in my case these “few things” involve milk and bread. And since i m nowhere near capable enough to make my own milk (animal restrictions such as owning a cow in an one bedroom apartment in London is the main reason 😛 ) i decided i ‘ll give bread a try.

These were also featured before in my “Bizarre Habit” dinner series (the christmas post) and let me tell you they were a huge hit.

Here is the super easy recipe:

Ingredients

1 cup warm water

1/3 cup extra light olive oil (can sub with coconut oil – i usually do)

2 tbs active dry yeast

1/4 cup sugar (can sub with brown as well)

1/2 tsp salt

1 egg

3 1/2 cups plain flour (i usually sub half of it with wholemeal)

Preparation

Pre heat oven to 200C (400F). Combine water,oil,yeast and sugar (no need to use a stand mixer i usually start with a spoon and them knead by hand). Let the mixture to rest for about 20′. Mix 2 cups of flour, salt and egg into the yeast mixture and then add the remaining 1 1/2 cups, half at a time. If the dough is too sticky add a little more flour till you can easily knead it without getting it stuck on your hands.

Put some parchment paper in a pan and shape the dough into small balls and place them next to each other – its totally fine, even better actually, if they are snuggly fitted into the pan. Let the dough balls rest for about 15 and then (optionally) top with sesame seeds and rock salt bits. Bake for about 15′ or until the tops are golden.