Do you know these days when you come home with your head full of thoughts because there was so much to do at work and you are just happy to be finally, finally home? Then you open the fridge, hoping to find something delicious and, suddenly, you realize OMG –
About Guacamole, there is not much to say. I never actually found avocado to be particularly tasty. Sadly, I never really could join in celebrating the avocado hype of the past decade, although I would have liked to.
Who wants to live without bread? Almost nobody. And those who live gluten-free, neither. It isn’t fun at all. And eating is not just nutrition, it’s mostly fun, isn’t it? Although TLGS was only launched last summer, a bread recipe has long been missing here. Bread is simply the basis for so much and since I have promised you that TLGS will mostly present you with recipes for everyday, it’s high time to write about bread here!
Good morning everyone, now we’re officially back in Germany. I was so used to telling you something about our vacation that when I sat down in front of the empty Word document here, I first didn’t know what to write. As many journalists and writers say, in case such a lack of ideas occurs, you should take a break.
Good Morning, today I’ll tell you the last part of our diving Holiday in the Philippines. So back to our dive on Christmas Eve, on which it didn’t stop raining and after which I was shaking like an aspen leaf becaus it was awfully cold. Unfortunately, I have to skip what happened exactly after that, because I cannot tell you yet. Big secret so far. But not for long. I’ll be the first to write it down here for you when the time comes.
Hello fellow Friends of Tasty Food! Here, as I promised, comes the recipe for the best and easiest salad dressing you can imagine. You don’t have to be talented, you don’t have to be a chef or you have to be particularly skillful in mixing ingredients. This time, there are not as many photos as usual, because I didn’t have a free hand for the camera when preparing the sauce. Maybe it’s time to get a tripod. But INSTEAD I post you another story from our Christmas holiday in the Philippines:
Although we are now in the Philippines, I have been busy pre-cooking and pre-photographing at home so that you can read a lot, look at tasty Food pictures and have lots of recipes for cooking during the Christmas holidays. As you might have read in my previous Chocolate-Cookie-post, I couldn’t post anything during our holiday because of the bad Internet connection. However, for this delicious winter salad recipe this doesn’t matter at all.
Hello friends, I hope you all had a great Christmas and arrived happily, healthy and full of curiosity in the 2020s. The following article is a bit older, but due to difficult weather conditions and a sometimes too slow connection, my internet browser didn’t even want to open WordPress, let alone upload pictures.
Hello everybody! It has been some time since I posted the last recipe on Tastes Like Green Spirit. Even though I had decided to write regularly when the blog was “founded”, life doesn’t always if never happen the exact way you imagined it in your plans. But I thought these oven grilled lemon quinoa eggplants would be a great come back 🙂
Spaghetti bolognese … who doesn’t love this dish? Besides sushi and pizza I could have eaten it every day before I started paleo. Unfortunately, this means that pizza in its usual shape is passé. Sushi is of course also difficult, because it contains so much rice, as rice actually is not part of the paleo lifestyle. However, you will see that I will occasionally post a recipe with rice from time to time. When the time comes, I will explain why.
Good Morning everybody! My first words today (these are indeed my first words this morning, which I do not even say out loud but write, since it’s only 6:30 am and I just got up), I want to dedicate to my favorite fruit, the papaya. Not only is it incredibly delicious, sweet and soft, no, that’s not the only reason I like it so much. But also because it is so adaptable. Why adaptable?
An omelet without egg yolk? Why that? That’s what I thought first, but about a year ago, I found an interesting article about Dr. Terry Wahls, an American doctor who was able to significantly improve her multiple sclerosis symptoms with the help of a slightly modified paleo diet.
Good morning everybody! Actually, this recipe should have gone online last week. Unfortunately, this wasn’t possible, because we “unfortunately” spend the long weekend over the German Unity Day in England. Now, I’m sitting in the conservatory of our Airbnb, the west wing of a cozy, old Victorian-style cottage with exotic plants and green hedges in the garden, watching the sea changing its color every few minutes between turquoise-gray, ice blue or silvery blue. We set off at six o’clock on Thursday morning and completed a four-hour car ride accompanied by the rising sun to the ferry dock in Calais.
I always wanted to see the white cliffs of Dover close up. I devoured every documentary and travel guide that were about it. The bright colors must have an incredibly calming effect, if you stand in front of it, I always thought. And indeed, it’s true. The rocks are really that white! And the sea is actually so light blue-turquoise when the sun shines on it. So lovely! We took beautiful cliff walks through the green meadows, always along the edge. If a gust of wind had come from the wrong side, you would have fallen down almost a hundred meters. And no, there is no metal fence at the edge of the cliffs, which of course would have completely disfigured this beautiful experience of nature. Here, they appeal to the individual’s intellect, just not approach too CLOSE to the edge in order to have “just a short glimpse” at how deep it goes down there.
The hikes were fantastic. There wasn’t a soul in sight, no rain drops far and wide, and on the way there were wild blackberry bushes, where you could pick one here and there. Had I had a decent baking pan in the small kitchen in our cottage, I would have collected enough for a blackberry pie. Instead, I had to save this idea for our next visit of this beautiful landscape. Because both of us are sure: we want to come back as soon as possible. Take a look at my story on Instagram, if you haven’t done that yet. I’ve posted a little travel report there.
But now to the salad, the last Mohican of the summer recipes this year. Just a little comment: The preparation of the chicken is the crucial point here. It is actually a normal chicken breast, NOT cut into slices, just spiced and seared from both sides. Then the chicken is cut into thin slices, and in ghee each slice is sautéed briefly again. That makes it a bit crunchier. The salad is served with a nice mustard maple syrup dressing LOW in FODMAPs.
For the salad 1 chicken breast, organic 3 handfuls of fresh wild herb salad 1 red pepper 1/2 bed of cress 1/2 hand full pomegranate seeds, optional 1 pinch of salt 1 pinch of pepper 1 pinch of paprika, sweet
For the dressing 8 tbsp olive oil 1/2 lemon juice and zest 1 tbsp mustard 1 tbsp maple syrup (or more / less, to taste) Salt, pepper, to taste
Wash the salad, the pepper and the chicken under cold water.
Pat the chicken dry and season it with salt, pepper and pepper seasoning.
Dry the salad and slice the pepper into thin slices.
Mix all ingredients for the dressing, except the olive oil in a blender, slowly adding the olive oil while blending the other ingredients.
Sear the chicken form both sides in a pan with ghee on middle heat until cooked through.
Cut the chicken into thin slices, heat some ghee in the pan again and sear the slices again, until slightly browned.
Arrange the wild herbs, the bell peppers and the chicken in a bowl, add the cress and optionally the pomgranate seeds, sprinkle with the dressing.
Good morning all who love sweets as much as I do. Guess what’s on for breakfast today? Yes, finally something sweet. Do you remember the orange granola from last week? This wonderful Nicecream breakfast bowl will show you one, no, actually, two variants how to combine it in a great and tasty way…
Here comes the perfect Sunday lunch with an autumnal touch. A beautiful Asian-inspired pumpkin soup, a dish, almost everyone knows. After all, pumpkin soup recipes have literally been on everyone’s lips for at least the past ten years. So why another pumpkin soup recipe?
Actually, I had imagined the day of publication for this recipe as follows: a rainy autumn day with cloud-shrouded skies and leaves dancing in the wind, a day on which you just want to stay at home and dream of something delicious to eat, which warms you and makes you feel comfortable.
Finally, here it comes! I am so proud to share it with you – a pancake recipe that does not contain flour and still has a pancake-like consistency and – most importantly – a pancake flavor. At first, I tried to mix a dough with coconut flour, tried to cook some recipes from Pinterest, and gluten-free cookbooks with meticulous accuracy.
Today is the day! My first cake recipe sees the light of day on Tastes Like Green Spirit 🙂 Finally something sweet. Simply prepared and very, very delicious. The most difficult part is the dough. The rest is fun and easy.
Of course, when I started cooking paleo, I was completely at a loss when baking. Which flour is the best one? How should the dough be mixed in order to be “stable” enough?
The origins of the Sunrise Bowl can be described in a few words: As often, I had time pressure, between paperwork, household, two meowing cats who wanted to be entertained, hair that still had to be dryed and straightened, since I couldn’t show up at work looking like a mop, I quickly had to prepare a portable lunch for work.
Good morning dear Paleo friends, I’m finally back from vacation and am happy to present you with my latest recipe. Two weeks in South Tyrol with lots of rest, sun and the mountains have let me become creative again and brought a lot of new, delicious inspirations that I can hardly wait to share with you.
Going on vacation is not always easy for followers of the paleolifestyle, at least from the culinary point of view. Especially in a region such as South Tyrol, which is known for its delicious pastries, potato dishes, variations on dumplings, cheeses…the list goes on. I don’t know, how about you, but avoiding all these treats is no longer a problem for me. Nevertheless, when my travel mate used to order a pork roast with bread dumplings for the second time, my brain started to rattle about how to turn this dish into a paleo variant, or how I can develop a dish out of it which comes relatively close to the original one without violating the principles of paleo nutrition.
We spend some afternoons in Bolzano, a splendid city with Italian flair, which is surrounded by mountains, is full of cozy cafes, fashion shops as if you were in Paris (only in miniature) and world-class restaurants. One afternoon we had lunch at Vögele, a traditional inn in the middle of the old town of Bolzano. In order to avoid the usual dishes containing flour and potatoes, and because it had about 30 degrees in the shade, I ordered a salad with grilled shrimps, which finally brought me the idea for this recipe here.
The salad is practical and suitable for everyday: You can freeze the prawns after shopping and instantly thaw the portion that you need in a small freezer bag in a Little bowl of hot water. The melon is cut quickly, you can prepare the dressing a few days earlier in larger quantities and refrigerate it. For the salad I had mixed greens. The great thing about them is, that they don’t have to be cut into small chunks, but only have to be washed briefly and spinned dry – that’s all you have to do 🙂
1 handful of Shrimp 1 garlic clove (to taste, like 2) 300 g red watermelon 2 hands full of mixed lettuce leaves 6 tbsp olive oil nativ 1/2 lime, juice and peel 1-2 teaspoon maple syrup 1 tsp mustard (paleo right) 1 tablespoon ghee
1. Wash and spin the lettuce leaves. 2.Peel the melon and cut into bite sized cubes. 3.Press the garlic, shred the shrimp briefly, dab dry, and rub in with the garlic paste. 4.Salt prawns and pepper. 5.Heat 1 tablespoon of ghee in a pan, set the stove to medium height and fry shrimp, lightly fry until well browned. 6.Arrange shrimp and melon on the lettuce leaves. 7.Mix all ingredients for the dressing and whisk with a blender. 8.Add the dressing over the salad and mix well.
Those of you, who love tuna as much as I do, will not get enough of this delicious recipe. It is the best, best fit for everyone, who chronically lacks time, because you can prepare it in the twinkling of an eye.
You may be wondering how to make tuna cream without creme fraiche, yogurt or mayonnaise? Does this taste good after all? That’s exactly what my doubts were when I tested this recipe for the first time. And yes, it tastes good. Extremely good 🙂 The secret is cashew and lemon juice. The cashew sauce “mimics” the creamy texture of the dairy product or mayo, which you usually mix with the tuna, and the lemon adds the necessary acidity.
I usually take Rapunzel’s cashew butter. I think it’s only available in Germany, but if you have a nice cashew butter brand in your supermarket, feel free to share in the comments :). Rapunzel may not be the cheapest, but it’s perfect in texture and tastes great. You may also quickly find yourself topping a banana with it and eating it all up or simply enjoying a spoon as a paleo snack in between. However, if you want to eat low carb, you should now be warned: even if it is a nut butter and therefore contains a lot of fat, cashew butter is also rich in carbohydrates. If you live low carb or ketogenic, you should be aware of that when planning your daily meals. Rapunzel cashew butter contains 19.4% carbohydrates. A tablespoon is about 20-25 grams. So, if you use 3 tablespoons for the recipe and eat everything alone, which is quite feasible if you’re hungry or you’ve just completed your workout, you’ll get a 14g carbohydrate intake, assuming a tablespoon measures 25g.
But back to the recipe. For the lettuce, you do not even need a dressing.The tuna salad is dressing enough.However, if you like, or anyone who would like to eat some more fat, you can add 1-2 tbsp olive oil and top the salad with the tuna mixture afterwards.
This recipe has two special advantages: 1. You can buy and store the ingredients for the tuna salad in large quantities (olives, capers, tuna, cashew, lemon). 2. The salad is handy for your lunch break or on the go.If you have one of those lunch split lunch boxed, you can keep the cream separate from the salad and mix them just before eating.
1 can of tuna, in water 1 handful of fresh basil leaves 2 tbsp black olives 2 tablespoons capers 1 lemon juice and peel, grated 2-3 tablespoons cashewbutter 3-4 little romaine hearts 1 tablespoon pumpkin seeds
1.Free Romain hearts from the stalks, wash lettuce leaves.
2.Drain the tuna and crush with a fork in a bowl.
3.Squeeze out the lemon, add the juice of a lemon half to the tuna.
4.Rub off the lemon zest and add to the tuna mixture.
5.Finely chop the olives, add the tuna with the capers and cashew sauce and mix well.
6.Season with salt and pepper. If any acid is missing, add the rest of the lemon juice to taste.
7.Cut Romana hearts into thin strips, arrange tuna cream on top. If necessary, first prepare the salad with 1-2 tablespoons of olive oil.
8.Sprinkle with the freshly picked basil and pumpkin seeds.
In this post, I show you something quick, unpretentious. Two days ago, we moved to a new apartment, and today I write to you for the first time from our cosy roof terrace with a view on the green trees in my neighbour’s gardens.
Hello dear friends, today I will stick to my blog name for the first time and post a really, really green, exclusively vegetable recipe. Today and tomorrow will probably be two of the hottest days here in Dusseldorf.
Honestly, I think we are lucky that ghee (as a replacement for butter) is paleo compatible. I don’t know, how you feel – of course, coconut oil is great, but I personally couldn’t use it to bake or fry everything, as it often has a very dominant taste.
Today, I would like to present you with another tasty side dish – the creamy mashed celery and cauliflower with herbs and sautéed onions. You can easily combine it with almost every main course. When I was a child, I loved mashed potatoes. I couldn’t have enough of it. If I had had to decide what to cook for lunch every day (and not my mom) we would have had mashed potatoes with peas and fish sticks at least every second day.
This hot chocolate is full of nutrients. Not only thanks to all the different sorts of spices and the raw cocoa, which I use for it, but also to the full fat coconut milk which is rich in magnesium, calcium, antioxidants. But, the best thing about it – it is high in omega-3 fatty acids, which lower the risk of inflammation and support heart function.
How do I integrate paleo into my every day life with a fulltime job? This question, among many others is probably one of the most important if you are about to change your nutrition and want to do without wheat (grains), dairy, refined sugar and processed foods. Suddenly, shopping at a grocery store may become a real challenge.
If you are living a normal life in our fast moving western world, working full or part time, and try to follow the paleo lifestyle at the same time, every day can bring a new challenge – particularly the challenge of “gathering food“ (apperently, not so much has changed since the Stone Age).
What’s your favorite way of starting your day? With breakfast, without breakfast or just with a cup of tea? I love having enough time in the morning to enjoy a „decent“ breakfast instead of having to leave the house in a hurry, only with a lunchbox of paleo snacks, because I got up too late as it often happens or because I have to work too early (which luckily never happens).
Yesterday, I came home from my holidays in Florida and was so excited and happy to be finally back again in my own kitchen, to cook something with my own pots and pans, surrounded by my kitchen’s familiar smell and by my cats, walking around my legs. What a great feeling! After a long trip, during which most of the time you haven’t many options what to eat, where you don’t always find fresh, organic and paleo compatible food, every time it feels like a real detox to get back to the simple things and just combine healthy fats and oils and to know, what the food you later enjoy, consists of. The idea to cook scrambled eggs with caramelized shallotts was developed out of need – which as we know is the mother of invention.