Fig and Cinnamon Bread

IMG_7186För Svenska, rulla ner! :) 

Hey you guys! I’m so sorry for my lack of posts lately but I have just had a lot of my mind that has taken a lot of energy. But now I’m back with an awesome bread recipe!! Yay. This recipe feels really fallish and warms your whole body,  especially served slightly warm with some butter on top that melts down. Mmmmm! :) So So So good. Oh and I bet it’s delsih with some cheese too…. Just thinking.

Today I have the first CrossFit practice in 3 days since the box has been closed during the weekend due to the Halloween holiday. So I’m pretty pumped so to say at least haha! I went to the gym though yesterday with Johanna, my adorable cousin who also is my best friend. BUT I hate the regular gyms haha. Spent 15 min on the CrossTrainer and I can’t remember when I was that bored. Lol. Seriously, I hate that machine!! Then we lifted some weights, thank God. Plus some tabatas of planks and pushups. Then in the evening I was feeling really frusterated about one thing so I decided to go for a 5k run. All you need sometimes is a run in dark woods, without no lights, not even a headlamp and some rain to clear your mind. Swear it worked. Think I made my fastest 5k run ever actually!! Beast mode is on just so you know.

Fig and Cinnamon Bread

Ingredients

  • 4 eggs
  • 1/2 cup – 1.2 dl sweet potato puree
  • 3.5 tbsp coconut flour
  • 1 cup – 2.4 dl almond flour
  • 3.5 oz – 100 grams dried figs, thinly chopped
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder, gluten free
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1/4 tsp Himalayan pink salt
  • 6 tbsp coconut milk, full fat

Method

  1. Preheat oven to 350 degrees F or 175 degrees C.
  2. Whisk together eggs, sweet potato puree and coconut milk into a fluffy mixture.
  3. Stir together all the dry ingredients in another bowl.
  4. Add the dry ingredients to the wet and stir down the copped up dried figs.
  5. Pour over the batter into a parchment lined oven proof dish that is about 20×20 cm or 7.87×7.87 inches.
  6. Bake the bread for about 30 min or until done.
  7. Let it cool on a cool rack until it’s not too hot anymore. Cut the bread in desired pieces and then cut each piece on the middle. Serve with butter, honey and almond butter or what ever you like. Maybe some good ham or fried egg.
  8. Enjoooy!

För svenska, rulla nedåt! 

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Hej svejs! Hoppas ni alla mår bra. Jag ber så hemskt mkt om ursäkt för att jag inte uppdaterat på ett tag nu, men jag har haft så mkt som snurrat runt i min hjärna att det tagit all energi att jag inte funnit någon energi att blogga. Men nu är jag tillbaka med ett dundergott recept på ett fikon och kanel bröd. Super smaskens!!! :)

Idag är jag hemma och pluggar, har börjat läsa en business kurs nu som är framtagen av Chalmers Universitet. Väldigt spännande och lärorik kurs faktiskt! Ska bli gött med ett break senare idag då det är dags att åka till CrossFit passet wihoooo! Jag har för övrigt beast mode på nu om det är någon som undrar haha! Är så j*vla taggad på allt nu. Allt som jag brinner för helt enkelt, CrossFit och mat. Älskar det här uttrycket förresten: “Surround yourself with only people who are going to lift you higher.” – Oprah Winfrey

Fig and Cinnamon Bread

Ingredienser

  • 4 ägg
  • 1.5 dl sötpotatis puré
  • 3.5 msk kokosmjöl
  • 2.4  dl mandelmjöl
  • 2 dl finhackade torkade fikon
  • 1/2 tsk bikarbonat
  • 1/2 tsp bakpulver, glutenfritt
  • 1 tsk var av ingefära och kanel
  • 1/4 tsp Himalaya pink salt
  • 6 msk kokosmjölk

Gör så här

  1. Sätt ugnen på 175 grader.
  2. Vispa ägg, sötpotatis puré och kokosmjölk fluffigt.
  3. Rör ihop alla de torra ingredienserna och rör ner dem i smeten med fikonen.
  4. Häll över smeten i en ugnssäker form på ca 20 x 20 cm.
  5. Grädda brödet ca 30 min eller tills brödet är gyllenbrunt och låt brödet svalna en aning på ett galler.
  6. Servera brödet lite halvljummet med smör, honung, mandelsmör… SÅ gott.

Broccoli and Paprika Fritatta

DSCN0143

For Swedish, please scroll down!

Love this kind of food!! So yummy! Plus that it goes really fast to make. Yay for that!! Cause I mean who has time to cook food nowadays?! Or should I say “who takes time to cook?” It’s much funnier to watch Jamie Oliver cook something really yummy on the TV right?! Hahah so sad. But I loooove to cook so I rather spend my time in the kitchen then infront of the TV! At least most of the time. Sometimes I just get really sick and tired of cooking, but mostly not. Something I’ll never get tired of is BAKING. I loooooooooove to bake haha. I should probably just call this blog “the baking blog” or something cause I realized a few days ago that most of my recipes are desserts or treats. Whooooops! But remember I mostly give away all my baking creations to friends and family. Yeah I make my family and friends fat so I can feel better about myself, no just kidding. But actually that’s kind of what I do. Does that make me a bad friend? Hmmmm…

Anyway, this dish is totally sugar free and it’s soooo good. LOVE it. I love eggs and I love broccoli so this is the perfeeect match. Serve with a few strips of bacon too and you are pretty much set. Awesome for breakfast, but even lunch or dinner. Whatever you like :)

Broccoli and Paprika Frittata

Serves: 2-3

Ingredienser

  • 6 large eggs
  • 3 tbsp coconut milk
  • 400 grams / 14 ounces broccoli
  • 1 red paprika, chopped
  • 1 onion, thinly chopped
  • 2 garlic cloves, minced
  • 1 tbsp dried thyme
  • Himlayan pink salt and pepper after taste
  • 100 grams / 3.5 ounces organic grass fed feta cheese (if you do dairy, it’s really yummm with feta cheese in this recipe)

Method

  1. Preheat oven to 350 degrees F or 175 degrees C.
  2. Heat an oven proof pan with coconut oil or butter.
  3. Sauté all onion on medium heat till soft and goldish.
  4. Add your broccoli florets and half of the paprika.
  5. Add more coconut oil/butter if needed.
  6. Whisk together eggs and coconut milk.
  7. Pour the egg mixture in the pan.
  8. Crumble the feta cheese on top (if you want to eat feta cheese).
  9. Sprinkle thyme, salt and pepper on top.
  10. Let it cook for about 4 min on medium-high heat without getting burned.
  11. Throw in your pan in the oven and let it bake for about 15-20 min, or until it’s done.
  12. Top with the rest of the paprika.
  13. Serve and eat.
  14. Don’t forget the bacon ;)

For Swedish, please scroll down!

DSCN0143

Fritatta är vad jag kallar GRYM frukost!! Yumz. Men passar även som lunch eller middag också såklart. Man kan också göra en för kvällsmat/middag och spara resterna till frukost eftersom det då går extremt snabbt att göra i ordning frukosten, dvs ta ut resterna ur kylen, göra kaffe och plocka fram Omega 3 och D-vitamin burkarna från PurePharma! Tadaa klart på 5 min!

Hur som helst, sitter kvar i skolan nu och bloggar och trycker i mig lite bacon broccoli muffins med fetaost muffins (SJUKT gott) innan jag ska åka iväg och träna lite CrossFit, yay! Hade 4h lektion i morse inom Business/Management. Spännande. Kan knappt röra mina armar idag förresten, tack vare gårdagens negativa pullup träning haha. Tack Heléne för alla tipsen!!! Körde även massa mag/core övningar på GHD:en igår, VÄRSTA träningsvärken i magen woho. Abs, komsi komsi to mama haha. Fick även in en stengrym marklyft teknik igår och körde en femma på 60 kg. (5×5) med 2 min vila mellan varje. Kändes HUR lätt som helst. Skivstången bara flög upp och ner!! Innan har jag tyckt 60 kg vart rätt tungt, men nu kändes det riktigt stabilt. GÖTT.

Broccoli och Paprika Frittata

2-3 port

Ingredienser

  • 6 stora ägg
  • 0.5 dl kokosmjölk
  • 400 g färsk broccoli
  • 1 paprika, hackad
  • 1 gul lök, finhackad
  • 2 vitlöksklyftor, pressade
  • 1 msk torkad timjan
  • Svartpeppar
  • Himalaya pink salt

Gör så här

  1. Sätt ugnen på 175 grader.
  2. Hetta upp en gjutjärnsstekpanna med kokosolja.
  3. Bryn all lök på medelvärme så den får lite färg och blir mjuk.
  4. Bryt broccoli i bitar och lägg i stekpannan ihop med halva paprikan.
  5. Vispa ägg och kokosmjölk lite lätt och häll det över löken samt broccoli buketterna.
  6. Krydda med timjan, svartpeppar och lite salt.
  7. Tillaga ca 4 min på spisen och sätt sedan in stekpannan i ugnen i ca 15-20 min eller tills gyllene.
  8. Toppa med resten av paprikan.
  9. Klart att ätas! Glöm inte att stek lite bacon till… Yum.

Tips!

Viktigt att använda en gjutjärnspanna som tål att vara i ugnen om du inte vill att det ska börja brinna. Bara ett tips… ;)

Pumpkin Pie Spice Bacon Muffins

IMG_8554

For Swedish, please scroll down!! 

Monster hurrican over Sweden today?! Yeah right. I haven’t noticed anything except that it’s really rainy, but otherwise nothing. The media on the other hand are going crazy and saying that we should stay inside, place all of our garden furnitures in our garage and so on. So I did that earlier, in my sneakers. Got pretty wet since it’s raining cats and dogs here haha! But the garden is looking really nice now, yayyyy!! I even placed our grill in the garage. I don’t think that has ever happend before, our family normally will just let the grill each season stand outside and get rusty. It just took a hurrican warning to get that done. Yup. Kind of the same with cleaning the house, it will only be done if you will have guests who will visit you. Am I the only one who is brought up in a family who works like that?!

Anyway, been cooking food all evening for the upcoming week! Love food prep! Makes everything so much easier and you will not get stressed out about the food, which is awesome. Today I made a bunch of baked sweet potatoes, steamed cauliflower, baked trout filéet and the most exciting thing of ALL: Pumpkin Pie Spice Bacon Muffins!!!! EEEK, So good! can’t wait to eat them by tomorrow for snack! No more paleo chocolate cookies for me anymore during the week. Need to learn to just eat those kind of things during the weekend haha. Damn it. How do you guys do it?!

Update, now it’s SUPER windy here, jeeez!!!! So i guess the storm has arrived. Went outside to find my cat just a minute ago and he was hiding under our porch, poor little thing! But now he is safe inside thanks to my heroic action ha! F*CK the power just went!!! …………..Oh hi I’m back 90 min later haha. Let’s post this post before the power goes off again.

Pumpkin Pie Spice Bacon Muffins 

  • 5 eggs
  • 4 tbsp coconut flour
  • 1/2 cup / 1.2 dl pumpkin puré
  • 1.5 tsp pumpkin pie spice – See recipe below
  • 1/2 cup / 1.2 dl coconut milk
  • 1/2 tsp salt
  • 1/2 tsp blackpepper
  • 1 cup / 2.4 dl  frozen spinach
  • 280 grams / 10 oz. bacon

Method

  1. Preheat oven to 350 degrees F / 175 degrees C.
  2. Whisk together everything except bacon and spinach into a smooth mixture.
  3. Cut the bacon into 2.5 inch pieces and cook until done on medium heat in a pan.
  4. Add bacon and spinach into the mixture.
  5. Pour the mixture into 10 – 11 silicon muffin tins that are placed in a muffin tin.
  6. Bake for about 50-60 min.

Pumpkin Pie Spice á la my paleo friend at: FigmintBlog

  • 3 TBSP cinnamon
  • 2 tsp ground ginger
  • 2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp allspice

For Swedish please scroll down! 

8a1bd294400011e3bb0922000a1fbf4a_8

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MONSTER ORKAN STORM? Yeah right. Asså jag blir liiite besviken nu när jag sitter här hemma och det typ bara känns som en lätt bris utanför och ösregn. Okej, det är ju bra att det inte är värsta orkanen iof, men de har ju gått ut med att det ska bli en klass 3 varning på stormen som typ ska vara här nu. Vill ju liksom inte ha städat tomten heeeelt i onödan från lösa föremål haha. Gött att grillen kom in i förrådet nu med och solstolarna. Check! haha. Asså det är ju bra att det inte blåser 45m/s – men det kunde ju blåsa liiiite mer nu när man ändå är förbered?! Vill dock inte att någon ska komma till skada, bara så att det är klargjort :)

Håller på att lagar massa mat nu inför veckan, FOOD PREP – I love you! Har gjort öring i ugnen, bakat sötpotatis, grillat kotletter och kokat blomkål. Men det mest spännande är att jag har gjort ett gäng Pumpkin Pie Spice Muffins!!! OMG. Sjukt najs!! Tänkte ha dem som snack under veckan, mycket bättre än att äta något chokladig paleo dessert mitt under veckan. Sparar den till fredag kväll… och lördag hihiiiiii.

Uppdatering! Det blåser huuuuuur mycket som helst nu!!! Jävlar. Strömmen gick precis nu med!! EEEK. Hello orkan. Okej nu är jag tillbaka 1.5 h senare haha och tänker lägga upp inlägget innan strömmen går igen!

Pumpkin Pie Spice Bacon Muffins

  • 5 ägg
  • 4 msk kokosmjöl
  • 1 tsk pumpkin pie spice Recept nedan
  • 1.2 dl pumpa puré
  • 1.2 dl kokosmjölk
  • 1/2 tsk salt
  • 1/2 tsk svartpeppar
  • 280 gram bacon
  •  2.4 dl frusen spenat

Gör så här

  1. Sätt ugnen på 175 grader.
  2. Vispa ihop ägg, pumpa puré, pumpkin pie spice, kokosmjölk, kokosmjöl, salt och peppar till en jämn smet.
  3. Skär baconet i mindre bitar, ca 3 cm  och stek på medelvärme tills klart.
  4. Rör ner bacon och spenat i smeten.
  5. Häll upp i 10-11 silikon muffins formar som placeras i en muffins form.
  6. Grädda ca 50-60 min eller tills gyllenbruna.

Pumpkin Pie Spice á la min vän på bloggen: FigmintBlog

  • 3 msk kanel
  • 2 tsk malen ingefära
  • 2 tsk malen muskot
  • 1/2 tsk kryddnejlika
  • 1/2 tsk kryddpeppar

Pumpkin Coffee Chocolate Ice Cream

IMG_3356For swedish, please scroll down!

PUMPKIN Ice cream!!! Oh yes. I’m so stoked on all things pumpkin, and I’m a Swede. That’s not normal haha. But anyway, this Pumpkin Coffee Chocolate Ice Cream is just soooooo good. I mean, how can it not be?! It has pumpkin, coffee and chocolate, PLUS that it’s an ice cream!!! Say what? Yeah, it’s the bomb. Make it now! Awesome for Halloween too. Yayyy!!

Today I’m super excited cause I’m soon gonna head down to the city and meet one of my best friends, Johanna – who also is my cousin. We are gonna take a coffee and just gossip. Oh and I think I will bring some paleo cookies that I baked yesterday. How awesome isn’t that huh?! Do you think the café staff will notice? Nahhh. Hope not haha.

Pumpkin Coffee Chocolate Ice Cream

Serves: 3-4

  • 4 egg yolks
  • 11 oz.  or 3 dl coconut milk
  • 1/2 cup or 1.2 dl pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 4-5 tablespoons maple syrup
  • 3 tablespoons cacao nibs
  • 4 tablespoons cacao powder
  • 2 teaspoons espresso coffee powder
  • 1 tablespoon raw honey

Topping suggestions

  • Mulberries
  • Dark chocolate
  • Macadamia nut butter
  • Macadamia nuts or other nuts
  • Cacao nibs

Method

  1. Place everything in a sauce pan and bring to a boil while whisking constantly so it won’t get burned.
  2. Let it cool for about 30 min. Taste the mixture and see if you want it more sweet, if so, add more maple syrup.
  3. Pour the mixture over in a a glass bowl once it’s cool and cover with plastic wrap.
  4. Place the bowl in the fridge and let it cool for about 2h.
  5. Once cool, pour over the mixture in a ice cream maker and let it run until done. Took about 30 min for mine.
  6. Place the ice cream in a big lunch box in the freezer if you are gonna save it for later, otherwise just eat it right away.
  7. Garnish with your favorite toppings or just consume it like it is.
  8. Amazeballllz!

IMG_1343

Pumpkin Coffee Chocolate Ice Cream

3-4 port

  • 4 ägg gulor
  • 3 dl kokosmjölk
  • 1.2 dl pumpa puré 
  • 1/2 tsk kanel
  • 1/2 tsk ingefära
  • 0.75 dl lönnsirap
  • 3 msk kakaonibs
  • 4 msk kakaopulver
  • 2 tsk espresso kaffe pulver
  • 1 msk rå honung  

Topping förslag

  • Mullbär
  • Mörk choklad
  • Macadamia nötsmör
  • Macadamia nötter
  • Råa kakaonibs

Gör så här

  1. Hetta upp en kastrull med alla ingredienserna i och vispa hela tiden under medium-låg värme så att det inte bränns. Låt det precis koka upp och ställ sedan kastrullen åt sidan för att svalna ca 30 min. Smaka av och häll i mer lönnsirap om du vill ha det sötare.
  2. Häll över allt i en glas skål och täck med plastfolie, låt svalna ordentligt i kylskåpet ca 2h.
  3. Häll över smeten i en glassmaskin och kör till en krämig glass,  i min tog det ca 30 min.
  4. Skrapa ur glassen direkt när den är klar för att undvika att den fryser fast.
  5. Servera direkt eller frys in i en stor matlåda i frysen.
  6. Toppa med mullbär, mörk choklad, nötsmör, nötter och kakaonibs eller något helt annat :)

Pumpkin Coffee Chocolate Ice Cream

IMG_3356

 

For swedish, please scroll down!

PUMPKIN Ice cream!!! Oh yes. I’m so stoked on all things pumpkin, and I’m a Swede. That’s not normal haha. But anyway, this Pumpkin Coffee Chocolate Ice Cream is just soooooo good. I mean, how can it not be?! It has pumpkin, coffee and chocolate, PLUS that it’s an ice cream!!! Say what? Yeah, it’s the bomb. Make it now! Awesome for Halloween too. Yayyy!!

Today I’m super excited cause I’m soon gonna head down to the city and meet one of my best friends, Johanna – who also is my cousin. We are gonna take a coffee and just gossip. Oh and I think I will bring some paleo cookies that I baked yesterday. How awesome isn’t that huh?! Do you think the café staff will notice? Nahhh. Hope not haha.

 

Pumpkin Coffee Chocolate Ice Cream

 

Serves: 3-4

  • 4 egg yolks
  • 11 oz.  or 3 dl coconut milk
  • 1/2 cup or 1.2 dl pumpkin puree
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 4-5 tablespoons maple syrup
  • 3 tablespoons cacao nibs
  • 4 tablespoons cacao powder
  • 2 teaspoons espresso coffee powder
  • 1 tablespoon raw honey

Topping suggestions

  • Mulberries
  • Dark chocolate
  • Macadamia nut butter
  • Macadamia nuts or other nuts
  • Cacao nibs

Method

  1. Place everything in a sauce pan and bring to a boil while whisking constantly so it won’t get burned.
  2. Let it cool for about 30 min. Taste the mixture and see if you want it more sweet, if so, add more maple syrup.
  3. Pour the mixture over in a a glass bowl once it’s cool and cover with plastic wrap.
  4. Place the bowl in the fridge and let it cool for about 2h.
  5. Once cool, pour over the mixture in a ice cream maker and let it run until done. Took about 30 min for mine.
  6. Place the ice cream in a big lunch box in the freezer if you are gonna save it for later, otherwise just eat it right away.
  7. Garnish with your favorite toppings or just consume it like it is.
  8. Amazeballllz!

IMG_1343

 

Pumpkin Coffee Chocolate Ice Cream

3-4 port

  • 4 ägg gulor
  • 3 dl kokosmjölk
  • 1.2 dl pumpa puré 
  • 1/2 tsk kanel
  • 1/2 tsk ingefära
  • 0.75 dl lönnsirap
  • 3 msk kakaonibs
  • 4 msk kakaopulver
  • 2 tsk espresso kaffe pulver
  • 1 msk rå honung  

Topping förslag

  • Mullbär
  • Mörk choklad
  • Macadamia nötsmör
  • Macadamia nötter
  • Råa kakaonibs

Gör så här

  1. Hetta upp en kastrull med alla ingredienserna i och vispa hela tiden under medium-låg värme så att det inte bränns. Låt det precis koka upp och ställ sedan kastrullen åt sidan för att svalna ca 30 min. Smaka av och häll i mer lönnsirap om du vill ha det sötare.
  2. Häll över allt i en glas skål och täck med plastfolie, låt svalna ordentligt i kylskåpet ca 2h.
  3. Häll över smeten i en glassmaskin och kör till en krämig glass,  i min tog det ca 30 min.
  4. Skrapa ur glassen direkt när den är klar för att undvika att den fryser fast.
  5. Servera direkt eller frys in i en stor matlåda i frysen.
  6. Toppa med mullbär, mörk choklad, nötsmör, nötter och kakaonibs eller något helt annat :)

 

Carrot Goji Fennel Meat Stir Fry

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OMG, I’m sooooo sore today. Like A LOT. I went swimming yesterday after school (first day yesterday of my business course) and I was already incredibly sore after training two brutal CrossFit WODs on monday and on thuesday + a killer GHD session with different movements on the GHD with Moa (this is a GHD if you don’t know what it is: http://www.youtube.com/watch?v=pMS2dU0FuPk ) Plus a bunch of negative pullups and ring rows to get me stronger so I can be able to a lot of pullups without hurting my shoulders and so on in the future. SO when I arrived to the swimming practice, I felt like a dead fish that was made of jelly and who just wanted to lay down and cry. Yeah that was me BEFORE hitting this workout who was for all SM/JSM swimmers (swedish championship):

911862_10153393103670174_1016411419_nImagine my speed in the end of this session… yeah I was happy that I didn’t sink to the bottom. Haha. Seriosuly I couldn’t almost walk to the showers afterwards lol. I was feeling so drained, and omgosh the sauna was SO relaxing. Just what I needed :)

Anyway I made this awesome meal when I got home (I shoved a big omelet/scramble in my face with my bare hands directly after I got up from the pool, since I had forgot to bring a fork, so imagine how feminime I must have looked). I’m so classy. Just saying. But this meal is pretty classy and super delicious, plus that it goes really fast to make.

IMG_8108

Carrot Goji Fennel Meat Stir Fry

Serves: 2-3

  • 1 onion, thinly chopped
  • 4 garlic cloves, minced
  • 1 pound / 500 grams of ground beef meat
  • 2 carrots, shredded
  • A pinch of cayenne pepper
  • 2-3 tsp cumin
  • 1 tbsp oregano
  • 1 tbsp basilika
  • 1/2 tsp paprika powder
  • 1/2 tsp black pepper
  • Himalaya salt
  • 2 tbsp tomato puree
  • 2 tbsp coconut amions
  • 3 tbsp coconut milk, full fat
  • A big handful of gooey goji berries
  • 3 fennels
  • Coconut oil or butter for cooking

 

Method

  1. Place a large pan over medium heat, add  coconut oil or butter.
  2. Once it’s melted add your chopped up onion and minced garlic and stir until soft. Be careful so the garlic doesn’t burn.
  3. Add your meat into the pan and increase heat to medium-high so the meat will get cooked through faster. Add more coconut oil/butter if needed.
  4. Add your spices while the meat is cooking, in that way the meat will absorb the spices better.
  5. Once it cooked through, bring down the heat to medium and add shredded carrot, goji berries, coconut milk, coconut aminos + tomato puree.
  6. Season after taste and let it cook together for about 10 min over medium heat. Stir once in a while so it won’t burn.
  7. While it’s cooking togheter heat another pan over medium heat with coconut oil or butter.
  8. Add your thinly sliced fennel into the pan (without the ends of the fennel) and stir around until it has a nice color and feels soft. Takes about 10 min.
  9. Serve the meat with the fennel in a bowl.
  10. Ready to consume!

 

 

Apple Sausage Egg Stir Fry

8f9a4e74571e11e2b1d222000a1fb859_7What to eat for breakfast? Well I love to eat left overs for breakfast cause it goes fast and you get something solid that will keep you full until lunch time, which is awesome!! OR I’ll make something that goes really fast like a stir fry of something I have in my fridge. Like this scramble, so easy and it tastes really good. It may sound weird to eat banana, eggs, apple and sausage in the same meal. but uh oh no. It’s like the best match ever. Sweet and salty. Too good.

OMG, do you know what happened to me yesterday on the way to my CrossFit practice?! My car DIED, yeah on the highway in the middle of rush hour. Just great. You don’t wanna know what kind of words I screamed out loud in my car when that happends. No, not any blog friendly words. At all. I mean how on earth can the car just die when you are driving at 110km/h or 68 mph. I mean that’s not normal. But luckily I could drive the car into the side of the road so I wasn’t in the way too much. I was scared as sh*t that some truck would hit the car when I was sitting in it so I stepped out trough the passenger seat door. That was smooth haha. NOT. When I got out of the car I saw that my legs were shaking like a blender. (how ever that looks but yeah you can figure). I guess that’s called chock or something.

My good friend Cecilia came to recue after 15 min or something (THANK YOU!!!) and drove me to the gasoline station to get some gas to see if that would help to fill up the gas, but no. And Cecilia had to go so there I was alone. Panic. And I add missed my CrossFit class. And it was getting dark. Just perfect!!! But after a while a random guy stopped with his car and asked me if I needed any help. Ehm, YES please!!!! I mean he was the ONLY one who stopped after standing there for 45 min. Where is the world going?! So he told me after looking at the car that it was the battery that was finished. SO I had to push the car to get it rolling while he was sitting in the car, which was pretty hard since it was not a down hill, just a straight road (thank you CrossFit for making me strong enough to push my own Jeep). And after a few meters it started! THANK GOD. I don’t know what I would have done if this guy who’s name was “Robban” (I had to ask) hadn’t stopped. So what I’m trying to say is that please help others if you see they are in need. That’s like the definition of how big heart you has. I mean he didn’t need to stop, but he did. And I made it to the next CrossFit class, even though it was full I got the chance to be in it thanks to my coach Chris!

Oh and I killed my WOD. I even bite my lip so it started bleeding during my burpees. Guess I was pretty hungry (both on working out and on food). My lip looks so cute today.

Ingredients 

Serves: 1 person

  • 2 eggs
  • 1/2 banana
  • 3 tbsp coconut milk, full fat
  • 1 tsp dried thyme
  • Himalayan pink salt or crystal salt
  • Blackpepper
  • 100 g / 3.5 oz smoked organic grass fed sausage of choice
  • 1/2 crispy apple
  • Coconut oil or butter for cooking

Method

  1. Mix eggs, banana, coconut milk and thyme in a blender or with a hand mixer until smooth.
  2. Heat a pan with coconut oil or butter and add your egg mixture.
  3. Cook on medium heat under a lid for 3-4 min. Remove lid and carefully stir your “omelet” till a scramble.
  4. Slice your apple and sausage into thin pieces, then add them into the pan and stir them down.
  5. Season with salt and pepper.
  6. Serve and eat!