Last Sunday, I decided to start this year’s outdoor running season (I use a treadmill during the winter), and of course, I ended up overdoing it. Apparently, even the combination of regular treadmill running and strength training focussing on your thighs and buttocks isn’t enough to prepare you for running up several hills in the course of one 35 minute run. Especially if it’s pretty damn windy. Since I still felt pretty spent a couple of hours later, I decided for a lunch rich in protein and carbs to help me refuel my energy so I wouldn’t just spend the rest of the day channel surfing on my sofa.
I always have a couple cans of beans or lentils in my pantry – while it is usually cheaper to cook them yourself, it often takes hours (literally) to cook them, so if you want a quick lunch or dinner, go for the canned ones. I also had an previously unopened package of buckwheat pasta that I still needed to give a try, so I decided on a quick buckwheat pasta dish with white beans and courgette, seasoned with lime juice and a little sage. This recipe takes you just about 10 to 12 minutes to prepare, and the result is a really delicious and energizing dish with a great combination of flavours – you will be surprised how well white beans, sage and lime juice work together! And the best part: After lunch I finally stopped felling worn out! This might become a regular post-workout dish for me. Continue reading
To be honest, I am no fan of the whole low-to-no carb hype going on right now – carbs aren’t generally bad for you, in fact, you brain runs mostly on carbs, and you don’t really want to cut of your brains power supply, right? But what I do like about low-carb recipes, is that they offer a nice way to even out some of your culinary sins, like a huge piece of pie in your coffee break. Low-carb recipes are also a good ways to eat more greens, since the ‘carbs’ are often replaced with vegetables or fruits.
I actually created this recipe one evening when we had a small birthday celebration at uni in the afternoon and I had two servings of plum pie because it was just sooooooo delicious. So, instead of making a quick courgette-pasta dash that I had originally planned for this evening, I decided to skip the pasta and born was the idea of courgette fries! Make sure to use small zucchini, since they contain less water and therefore make the fries crispier. Admittedly, they will never get as crispy as deep-fried potato fries, but what they miss in texture you won’t miss in flavour! Continue reading
You may know polenta mainly as a creamy, hot side dish served with italian food, but polenta is much more versatile than that. It gets quite firm when it cools down, so you can easily cut it in shapes and use it as a gluten-free base for hearty slices, veggie burgers and the like. This recipe uses this quality of polenta to make hearty, pizza-like slices that you can eather serve hot or cold. They are perfect for taking to uni or work with you, and you can use whatever vegetable you have at hand for the topping. Continue reading
Since I am living in a student accommodation where I have to share my kitchen with 9 other students, casseroles became my favourite kind of main dishes. Why? Because while the dish is in the oven, you can start cleaning your stuff, wash the pots you used and put everything back into the cupboard, so your kitchen is less messy and your kitchen mates have more space for cooking their own dishes. And another plus: Nothing can really happen to the dish while it is in the oven, so you can also leave the kitchen (but remember to take your cooking timer with you) in the meantime and work on your next assignment or simply have some fun time. This casserole is a very basic dish – you can also use different vegetables or herbes in it. So here we go!
We all love pasta, but always just serving it with the causual tomatoe sauce or pesto sometimes isn’t enough – I like to enjoy my pasta with much more vegetables than in those sauces. So I once thought ‘Why not try a vegetable ragout?’ So this is what came out of it 😉 Continue reading
- 100g pasta
- 1 courgette
- 2 baby aubergines
- 2 tomatoes
- 2 tablespoons of lemon juice
- 1 tablespoon of sliced green olives
- 60g Feta
- herb de Provence
- olive oil
Cook the pasta in about 1l of salted water.. Wash the vegetables and chop the courgette and aubergines in slices and the tomatoes and Feta in cubes. Heat some olive oil in a big pan and roast the courgette gently with a pinch of salt and herb de Provence. After a few minutes, deglaze with the lemon juice and add the aubergines. Gently roast the vegetables until they are done and season with salt and pepper. When the pasta is done as well, drain it and add it to the vegetables. Finally mix the tomatoes, feta and olives and fry the dish for 2-3 minutes. Season to taste with herb de Provence, salt and lemon juice.
Note: This dish serves two persons, but you can also easily keep half of it in the fridge for a couple of days.
- 2 small potatoes
- 1 courgette
- 1 small shallot
- 250ml vegetable stock
- 1 tablespoon of cream cheese
- 1 tablespoon of parmesan
- olive oil
- herbs de Provence
Clean the vegetable and cut all in small cubes. Heat some olive oil in a pot and roast the shallot and the garlic gently for a few minutes, then add the potato and courgette cubes. Fry the vegetable for about five minutes, then deglaze with the hot vegetable stock. Boil the soup for 10-15 minutes, then melt the cream cheese into the soup and season with herbs de Provence, salt and pepper. Blend until creamy and serve it with fresh bread and a topping of grated parmesan.