Vegetarian Creamy Gnocchi

I have to admit I have not been cooking much recently. It is too hot to spend time by the stove in this weather. We have mainly just been making shakes or cooking scrambled eggs. I think not cooking is nothing to be ashamed of, who says that we have to cook all the time, especially us, women? Luckily Prague offers so many healthy food choices, and sometimes I really enjoy eating out much more than cooking at home. And sometimes I enjoy cooking. Like this time when I cooked these vegetarian creamy gnocchi.

Btw, I am not a vegetarian, I occasionally have chicken and fish, but I love vegan and vegetarian food and I see the logic behind being vegan.

Anyway, this is a very simple recipe that anyone can make, because it is so simple. And I believe that you can easily turn it into a vegan meal as well as a meal with meat.

Ingredients:

  • 1kg of gnocchi (I admit I buy them in a shop, I do not make them at home)
  • 1 can of peeled canned tomatoes (you can also use fresh tomatoes)
  • 200 g of cream for cooking (I use cream base I buy in Czech called “Smetanový základ”)
  • 1 onion
  • 1 medium red paprika
  • 1 natural tofu
  • Salt, pepper, hot paprika, soy sauce

Directions:

  1. Chop the onion and the paprika and put them on a pen with olive oil.
  2. Fry it and add a pinch of salt, a pinch of pepper and 1/2 tsp hot paprika.
  3. Once nice and soft, add a can of peeled tomatoes and add a glass of water and stir.
  4. Let cook for 5 mins.
  5. Add cream, stir and let cook for 10mins.
  6. And the gnocchi and cook for 5 mins till soft.
  7. Meanwhile cut the tofu into small cubes and sprinkle with soy sauce.
  8. Once gnocchi are soft, add tofu. Switch of the stove and let it rest for 5 mins.
  9. You can serve it with some fresh spinach for decoration.

Enjoy!

Hemp protein pancakes

You know the days when you come home famished and you realize that both your fridge and your pantry are practically empty? I had a day like that when I came home from work and I found only eggs, spinach and tomatoes in my fridge. And since I always keep protein powder at home, my hemp protein pancakes were born.

To get a 5% discount on your help protein powders or other hemp products use the discount code “annaogunnusi” at the checkout at https://www.cannadorra.com/ 

Ingredients:

  • 4 eggs (2 for the batter and 2 fried)
  • 3 scoops / tbsp of Cannadorra hemp protein powder
  • 2 hand-fulls of spinach (one for the batter and one for dishing)
  • A few cherry tomatoes
  • Goji berries
  • Sesame seeds

Directions:

  1. Put 2 eggs, 3 scoops of hemp protein powder and a hand-full of spinach in a blender and blend together.
  2. Put a bit of coconut oil in a frying pan and then add the batter. I fit three smaller pancakes in a pan.
  3. Let it fry on one side till the edges turn dark green and then turn.
  4. Once pancakes are ready, fry the eggs.
  5. Then put the cherry tomatoes, goji berries and sesame seeds on a pen.
  6. Lay few pancakes and then an egg. Put the tomatoes, goji berries and sesame seeds on top.

Enjoy!

To get a 5% discount on your help protein powders or other hemp products use the discount code “annaogunnusi” at the checkout at https://www.cannadorra.com/ 

Banana Chocolate Brownie

This is the kind of recipe you want to remember when you end up with several overly-ripe bananas. It is so simple, yet really yummy! And it is sugar free and dairy free!

 

Ingredients:

  • 3 ripe bananas
  • 2 medium eggs
  • 1 scoop of shake / oat apple fiber / beta heart powder
  • 2 tbsp cocoa powder
  • 2 tbsp coconut flower

 

 

Directions:

  1. Preheat the oven to 180°C.
  2. Mash bananas in a bowl.
  3. Add a school of shake / oat apple fiber / beta heart powder.
  4. Add 2 eggs and mix everything together.
  5. Add cocoa powder and coconut flower and mix well.
  6. Put a baking paper in a baking tray and spread the mixture evenly.
  7. Bake at 180°C for 30mins.

Enjoy!

2 Simple Desserts to Warm You Up

It’s getting more and more chilly, and in this kind of weather it is good to have some simple recipes to satisfy your craving. These two recipes are suitable as breakfast, snack or dessert.

Both recipes are refined sugar free and lactose free, however they contain eggs.

 

Mug cake

Ingredients:

  • 1 egg
  • 2 tbsp sunflower oil
  • 1 tbsp coconut flower
  • 1 tbsp ground almonds
  • 1 tbsp cocoa powder
  • pinch of baking powder
  • Optional: maple / carob/ date syrup if you got a sweet tooth

Directions:

  1. Crack an egg into a mug and whisk it with a fork.
  2. Add sunflower oil and mix together.
  3. Add coconut flower, ground almonds, cocoa powder and baking powder in the mug and mix everything together to get a doughy texture.
  4. Put in a microwave on HIGH for 2mins.
  5. Once done you can add some fruits on top. Enjoy!

 

Scrambled egg white with banana

This recipe was inspired by one of my FAB in 8 weeks clients. 

Ingredients:

  • 1 ripe banana
  • Egg white from 1 egg
  • 1tsp coconut oil
  • Pinch of cinnamon
  • Optional: nuts, fruits etc.

Directions:

  1. Heat a pan with coconut oil.
  2. Cut the banana into pieces and add to the pan.
  3. Add a bit of cinnamon. Optionally add chopped nuts.
  4. Once banana is nice and soft add the egg white and mix till you have mushy texture.
  5. Serve on its own or with some nuts / fruits. Enjoy!

 

 

Raw Carrot Cake

Last week was the first time I attempted to make a raw carrot cake and I was so please how it turned out. I love normal carrot cake, so I had high expectations from the raw version. I was also a bit nervous as it was 2 layers of base and 2 layers of cream. But I was very pleased with the results and the guest we had over for dinner that night loved it too.

 

INGREDIENTS

For the base:

  • 2 grated carrots
  • 150g ground hazelnuts
  • 100g chopped walnuts
  • 100g ground almond
  • Handful of pitted dates
  • Handful of figs (or prunes)
  • 2 tbsp carob / maple /date syrup
  • 1 tbsp goji berries
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 cup melted coconut oil

For the cream layer:

  • 500g cashew nuts soaked over night
  • Juice from 2 lemons
  • 2 tbsp carob / maple / date syrup
  • 1 tsp vanilla extract
  • Lemon zest from 1 lemon
  • 2 tbsp melted coconut oil
  • 2 tbsp almond milk

 

 

Note: I do not have a food processor so I use my Nutribullet for all the blending. So, either a blender or a food processor are both ok to use. 

DIRECTIONS

  1. Melt the coconut oil in a microwave.
  2. Put the grated carrots and goji berries in a big bowl and mix it with ground cinnamon.
  3. Put ground almonds, ground hazelnuts, chopped walnuts, pitted dates, figs, vanilla extract and coconut oil in a blender and blend till everything is nicely mixed together.
    Note: If your blender is too small just mix half of everything first and then the other half.
  4. Put the mixture in a bowl and mix it with the carrots, goji berries and cinnamon.
  5. Put half of the mixture in a round cake form, push the mixture evenly into the form. Then cut a baking paper into a circle shape of a size of the cake form and place it on the first layer. Put the remaining mixture of the baking paper and push into the form and make it even.
  6. Place the cake form in a freezer for 1 hour.
  7. Put all the ingredients for the cream layer in a blender and blend until smooth.
    Note: If it is not getting smooth because it is too dry just add a bit more of any of the wet ingredients- almond milk, melted coconut oil, lemon juice etc.
  8. When time is up take the cake form with the base out of the freezer and take the upper base layer out of the form.
  9. Pour half of the cream into the cake form on top of the base and spread evenly.
  10. Place the second base layer on the cream and slightly push down till you see a bit of cream coming out on the sides of the base.
  11. Pour the rest of the cream on top and spread evenly.
  12. Decorate with some chopped walnuts on top.
  13. Place in the freezer for 2-3 hours.
  14. Take out of the freezer 1 hour before serving and place it in the fridge. If you intend to server in less than an hour you can even leave it outside.

Tip: The flavors combine even better if you leave the cake to rest over night. In that case put in the freezer for 3 hours and then place in the fridge overnight. 

 

Gousto Recipe Box

unnamedIn my post about HelloFresh I promised an overview of Gousto services as well, so here it is.

Gousto gives you less options for recipe boxes to choose from. The setting for your box is much easier and more simple than HelloFresh:

  • A box for 2 or 4 people
  • 2 or 3 or 4 meals per box

 

Though you have a certain box pre-set in your subscription settings it is very easy to add servings or meals when you are choosing your recipes without having to change the basic settings, unlike with HelloFresh where you always have to go to the main settings.

 

Which box do I usually go for? When ordering Gousto I always order 4 meals for 2 people and it costs me just £34.99 which is even less than HelloFresh 3 meals for 2.

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However, there is few ingredients that are not provided in the Gousto recipe box compared to HelloFresh. The only stuff that you need to have at home while cooking with HelloFresh are salt, pepper and oil. There is few more things that you need to have at home while preparing Gousto meals – oil, salt, pepper, sugar, milk, flour, butter. Personally I do not buy butter, so I use olive oil spread instead as I usually forget to check what I need for the recipe. I do not use sugar, I use carob or date syrup instead which I think works even better as it is liquid form so it is easy to dissolve and mix. I do not have cow milk in the house so I usually use almond milk.

Are you thinking about giving Gousto a go? Click here to get 50% discount on your first 2 boxes https://www.gousto.co.uk/join?promo_code=ANNA317741 

 

Rump Steak with Peppercorn Sauce

If you have a HelloFresh box this week you know there is no Rump Steak recipe only a Sirloin Steak. Well, today when I started cooking I realized that I had two packs of Rump Steak in my box (I needed just 1 for Teriyaki Beef), so someone swapped Sirloin for Rump by a mistake. I called HelloFresh Customer service and they gave me credit for my next box. I must say that HelloFresh got amazing Customer service, they definitely stick to the rule ‘Customer is always right’ without asking any silly questions. So thumbs up HelloFresh Customer Service!

Anyway, so here is recipe for Sirloin/ Rump Steak. It works with either, as long as it is steak meat. Btw I have made some small changes to the recipe, a bit less onion and garlic, as I don’t like to smell of garlic and onion, especially as I sweat a lot as a personal trainer.

sirloin steak 3

Rump steak with Peppercorn Sauce

Ingredients (for 2 adults)

  • 2 Rump Steak pieces
  • New potatoes (aprox. 10 small ones)
  • 1/2 bunch thyme
  • 1 red onion
  • 15g butter
  • 1 shallot
  • 1 garlic clove
  • 1 bunch flat leaf parsley
  • 182 tbsp black peppercorns
  • 1 tbsp white wine vinegar
  • 1/2 chicken stock pot
  • 150g Creme Fraiche
  • 1 small bag of baby spinach

sirloin steak 1.png

Directions

  1. Remove the steaks from the fridge. Preheat the oven 200°C. Cut potatoes into 2cm chunks, spread them on a baking tray, drizzle a bit of oil and spice with a pinch of salt and thyme leaves. Bake for 25 – 30mins till golden.
  2. Halve, peel and thinly slice the red onion into half moons. Melt the butter in a small saucepan, add the onion with a pinch of salt and cook until golden and soft for about 15-20mins. Stir every now an then to prevent it from burning at the bottom. Once cooked, transfer to a bowl, keep the saucepan as you will use it later.
  3. Halve, peen and thinly slice the shallot. Peel and grate / chop / press the garlic. Roughly chop the flat leaf parsley and crush the peppercorns.
  4. Season steak with a pinch of salt and black pepper. Heat a splash of oil in a frying pan, once hot lay in the steaks. Cook 2 mins each side on high heat and then 2 more mins on each side on lower heat for medium – rare. For medium add extra 2 mins on each side for medium. Once done transfer on a plate and cover with a foil.
  5. If need add a splash of oil in the pan and add shallot. Cook until soft, aprox. 5 mins, then add peppercorn, thyme, white vinegar and half the garlic. Add the chicken stock pot and 100ml water. Cook for 3 mins on reduced heat and then stir in the creme fraiche. Take it off the heat.
  6. Once your potatoes are cooked put the onion on top of the potatoes and leave  in the oven for another 5 mins.
  7. Heat a splash of oil in the sauce pan. Add the remaining garlic, fry for a min and then add the spinach and wilt for 3-4mins.
  8. Stir parsley into the sauce, add any resting juices from the steaks.
  9. Serve potatoes on a plate and spinach next to it. Slice steak and place on top of the spinach. Spoon the sauce over the steak. Enjoy!

sirloin steak 2

Click here for a 50% discount on your first HelloFresh box https://www.hellofresh.co.uk/offers/eqxmfn/?c=R93FAS

Creamy Chicken Linguine

My HelloFresh box arrived yesterday! Yay! Mondays feel like Christmas thanks to my recipe boxes deliveries now! I do love my food and I really enjoy the variety I get these days thanks to all the new recipes from HelloFresh and Gousto. Btw I am preparing a post on comparison of HelloFresh and Gousto services, so watch out for that one if you are thinking about trying either of them.

I usually do not cook with cream and cheese, but from time to time I do fancy creamy pasta, so when I saw this recipe on the recipes list I went for it and I am glad I did. Cooked it last night and it was lush! So I want to share it with you!

chicken linguine 3

Creamy chicken linguine with roasted broccoli

Ingredients (for 2 adults):

  • 3 chicken thighs
  • 3 rashes of streaky bacon
  • 1/2 onion sliced
  • 1 bunch of flat leaf parsley, chopped
  • 1/2 sliced broccoli
  • 200 – 300g linguine
  • 1/2 chicken stock pot
  • 150g Creme Fraiche
  • 20g hard Italian cheese, grated

chicken linguine 1

Directions

  1. There are two ways to prepare the broccoli. Cut the broccoli into florets and slice each florets into 3.
    1. Boil: Cook in a pot with water or place in a bowl and pour hot water over it.
    2. Roast: Preheat the oven for 200°C. Place broccoli on a tray, season with pepper and salt and a drizzle of oil. Roast for 10-12 mins.
  2. Cut bacon into 1cm wide slices. Cut the onion in a half, peel and slice into half moons. Finely chop the parsley and cut chicken into 2cm cubes.
  3. Heat a drizzle of oil on a frying pan, add bacon and cook until crispy. Then add chicken into the pan and spice it with a pinch of salt and pepper. Cook till chicken is nice and brown. Then add onion and cook until onion is soft and brown.
  4. Boil a pot of water and add your linguine. Cook for 11-12mins, once cooked drain and drizzle with oil.
  5. Add 100ml of water and a chicken stock pot to the pan. Stir well to dissolve the chicken stock pot and cook for another 5 mins.
  6. Add Creme Fraiche and shimmer for 2-3 mins.
  7. Remove the pan from the heat and add the linguine, broccoli and parsley to the pan and mix everything together.
  8. Serve in a bowl and sprinkle over the hard Italian cheese and some parsley.

chicken linguine 2

Click here for 50% discount on your first HelloFresh box https://www.hellofresh.co.uk/offers/eqxmfn/?c=R93FAS 

Protein Pancakes

Are you a pancake lover? So am I! I love pancakes! Here is a very easy and a healthy recipe for protein pancakes for you:

Ingredients (for 1 person):

  • 2 eggs
  • 2 tbsp / scoops of any protein / meal replacement shake (I use various flavors of Herbalife meal replacement shakes : vanilla, chocolate, cappuccino, cookie & cream etc.)
  • 1 tbsp of almond / soya / coconut milk

Directions:

  1. Blend everything together.
  2. Fry on a bit of coconut oil.
  3. Serve with fruits. Enjoy!

 

Thai Style Pork Stir Fry

As you may have noticed I am a big fan of Hello Fresh. I love the fact that I receive a new recipe and all the ingredients I need. So I do not have to research the internet for recipes and most importantly I do not have to be searching the shops for specific ingredients.

Here is a recipe that was in my box this week – Thai Style Pork Stir Fry, you might want to give it a go.

Btw I like to tweak recipes, so you may find it is not 100% identical to the original Hello Fresh recipe.

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Time: 35mins

Ingredients (for 2 people):

  • 200g basmati rice
  • 1 chopped shallot
  • 1 chopped/grated garlic clove
  • 3 thinly sliced spring onions
  • 1 pack of green beans
  • 300g pork mince
  • 3 tbsp Ketjap Manis
  • 1 1/2 tbsp soy sauce
  • 1 red chilli pepper
  • 1 bunch of Thai basil
  • Olive / coconut oil
  • Water

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Directions:

  1. Boil water in a large saucepan. Add a bit of salt and add rice. Lower the heat and cook for aprox. 10mins
  2. Chop the shallot, peel and chop the garlic, chop the chilli pepper and thinly slice spring onions.
  3. Remove tops from the green beans, cut them in half. Put a splash of oil in a frying pan and stir-fry until tender (2-3mins) and them transfer to a plate.
  4. Add a splash of oil and pork mince, stir-fry until brown (6-8mins). Then add shllot, garlic, spring onion and chilli. Cook for 2-3mins until veggies are softened.
  5. Add beans to the pan. Stir in ketjap manis and soy sauce.
  6. Remove the pan from the heat and add some basil leaves.

Enjoy!

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If you would like to get your first Hello Fresh box with £25 discount then click here https://www.hellofresh.co.uk/offers/eqxmfn/?c=null