Healthy Carrot Cake Oatmeal Cookies

P1070157_lznHealthy cookies. Nope, you have read it correct, these are healthy cookies. Shall I repeat again: healthy cookies. If you take apart the ingredients, they would be like your typical carrot cake oatmeal with a hard boiled egg by the side. Okay, I do admit there is some (ahem) sugar in them too, but it comes from honey, so we can count that one onto the healthier side as well, right?P1070153_lzn

My friend A and me were having dinner together (and studying) before exams and when she was about to leave, she decided to pass by her boyfriend’s house and bring him something. After all my suggestions were rejected, we came up with the idea of making cookies. Now, they had to be fast (she wanted to leave in half an hour), almost flourless (because my house, for once did not have cake flour), sugar-free (same problem) and well, good too (duh). A. said the dough looks like horse-fodder (comment of the boyfriend: “but it was nice horse-fodder though…)

I have had this recipe idea from Amy’s Healthy baking for quite a while now, so in the end, it came out to this. The advantage of using honey is way less chilling time (8 minutes in the freezer are enough), resulting in a thick cookie that is crunchy on the outside and very chewy on the inside. I ate all the cookies she left me (which is why there are only that few on the pictures, that was all that was left!).

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The dough is just melting the butter, mixing the liquid ingredients together, grating the carrot, stirring the dry ingredients into the wet ones and then in goes the carrot. The whole thing needs 8 minutes freezer time, then you can roll it into small balls, flattening them out with your palms a little, and place them onto a baking sheet lined with baking paper. After 15 minutes, they are already done.

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I thought they would get soggy the next morning but they didn’t. Just as good as the night before and guess what, I ate them for breakfast. Can you judge?

With love from the student kitchen,
Johanna

Healthy Carrot Cake Oatmeal Cookies

  • Servings: 20 cookies
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This is what you need
130 g instant oats
35 g whole wheat flour
35 g almond flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons cinamon
1 pinch nutmeg
1 pinch salt
2 tablespoons butter, melted and then cooled
1 egg
1 teaspoon vanilla
100 g honey
1 medium carrot (70 g)

And this is how we do it
1. grate the carrot
2.  In a bowl, whisk together oats, flour, almond flour, baking powder, cinnamon, nutmeg and salt.
3. In a seperate bowl, whisk together the cooled butter (it should still be liquid), egg, vanilla and honey.
4. Add the wet ingredients to the dry and stir with a spoon until just incorporated into a moist dough. Stir in the grated carrots.
5. Freeze the dough for 8 minutes, during that time, preheat the oven to 180°C/350°F
6. Using a tablespoon, drop the cookies on baking sheets lined with parchment paper.
7. Bake for 12-15. minutes (they are slightly underdone after that time but they will continue baking on the sheets a little after you take them out).
8. Let them cool down on the baking sheets and enjoy!

Recipe idea from Amy’s Healthy Baking.
Cookies store in an airtight container for a few days.

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Red Pepper Quadriple Veg Pasta

P1070036_lznIt has been said that I don’t live as healthy as I proclaim to do and I get where it’s coming from – a little bit due to exam times and also because I do cook, but then I eat it and when the plate is empty I think back and am like “wait a minute, you had a job to do” (can anyone relate to that?).

But this time, I did my job (so proud): This is one of my standard recipes to get a full load of veggies on a stressful evening.Stressful meaning  waiting for an organisational skype call with 20 people (yes, 20, and it’s possible if all the people who are not speaking turn off the microphone). However, they were a little late to call so I just remembered to take a picture of this little something that’s not even really worth calling a recipe because it’s so easy. Peppers, Carrots, Spinach and Tomatoes marry beautifully with a tomato-oregano sauce and are spiced up with some red pepper powder and onions (be careful on that one though, the flavor really develops after a few minutes of cooking). Sometimes, I just make a recipe for 2 without the pasta and eat it as a veggie bowl (light and tasty, but filling at the same time), but if you have someone you are sharing this with you might want to add some carbs (or just a quadruple load of veggies).
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A little close-up so you can see all that veggie goodness. What I love is that all pieces are roughly the same size-even the pasta fits. And again, it’s easy: Cook the pasta, fry the veggies , add the tomato sauce, season with salt, pepper and red pepper and let thicken down for a few minutes. Drain the pasta, add the sauce and tadaa, dinner is ready.P1070040_lzn

Do you prefer spicy or non-spicy sauce?
With love from the student kitchen,
Johanna

Red Pepper Quadriple Veg Pasta

  • Servings: 2
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This is what you need:
250 g pasta, uncooked
1 onion
1/2 red bell pepper
2 medium size carrots
a handful cherry tomatoes
3 handfuls spinach
350 ml (1 1/2 cups) canned tomato sauce
salt
pepper
oregano (dried or fresh)
red pepper powder (I used about 1/4 teaspoon)
oil for frying in the pan

And this is how we do it:
1. Cook the pasta according to package instructions.
2. While the paste is cooking, peel the carrots and cut them, wash the other veggies and cut them (except for the spinach) into evenly sized pieces (you can cut the tomatoes in half).
3. Heat up 1 tablespoon of oil in the frying pan on medium heat. First, fry the onions until they turn glossy-transparent, then add in the carrot pieces. Fry while stirring for about 5 minutes. Add in the pepper and cherry tomatoes, fry for another 3 minutes.
4. Add in the spinach and, while stirring, let wilt down.
5. Add the tomato sauce to the pan. Season with salt, pepper, dried oregano and, in the end, the red pepper powder (you really want to be careful on that one, the effect becomes stronger. It’s best if you add small amounts, stir, wait for a few seconds and then taste a little of the sauce). I used about 1/4 teaspoon.
6. Turn down the heat and let the sauce slightly simmer until the pasta is done.
7. When the pasta is done, drain it in a coleander and serve hot with the sauce.

Leftovers keep in an airtight container in the fridge for about three days.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Spinach Tomato Omlette

P1060979_lznI love spinach. People say that kids hate it (the colour, the flavor, I get it), but I’ve always loved it. My mom makes it simple with butter and some garlic (which is the best) while my grandma completely cooks it down (which a lot of people hate strongly dislike, but I guess that’s just how she learned it and I like it too, so not complaining).
The problem with buying a package of spinach here is that it comes in HUGE packs. Like 500g packs. And while spinach wilts down quite fast to nothing, I do tend to live off such a package for a few days (in many varieties).

Thus, voila, an easy but tasty spinach and tomato omelette, ready to be on your plate in 10 minutes maximum.Eat this for breakfast to ensure you’ve already gotten some of your 5 a day or as a quick and easy summer lunch. Adding in some grated emmental cheese won’t hurt either.P1060972_lzn
First, slice your cherry tomatoes in halves/quarters and heat them up with a little butter, then add in your spinach, wait till it wilts down (if there is too much excess moisture you might want to spill that into the sink!).
P1060974_lznIt might look like a lot, but it will wilt down quickly. Then pour the egg mixture over it and let it set for a few minutes (you can check with the spatula underneath if it’s done enough to flip, but usually you need to wait till the top is almost set).
Flip it, let brown on the other side for a minute or two and tadaa, you are done. Fast, wasn’t it?
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Do you consider omelette a breakfast or dinner food?

With love from the student kitchen,
Johanna

Spinach Tomato Omlette

  • Servings: 1
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This is what you need
2 eggs, preferably organic
2 handfuls of spinach, washed and drained off excess water
8 cherry tomatoes
salt
pepper
a bit of butter/oil for frying (although I prefer the butter taste)

And this is how we do it
1. Quarter the tomatoes. On medium high heat, fry them with the oil in the pan for 3 minutes
2. Add in the spinach, stir with a spatula so it doesn’t burn while it wilts down
3. Crack the two eggs into an extra bowl, whisk them with a fork. Season with a pinch of salt and a sprinkle of pepper
4. Your veggies in the pan should be done. Try moving them to the center into a heap, then flatten out the heap a little to spread it out again.
5. Cover the veggies with the egg. The egg might run a little bit away from the veggies but you can scrape them back a little with the spatula. Let cook until they have set, checking occasionally with the spatula if you can lift them from underneath (should take about 3-4 minutes).
6. Once the egg is set, flip the whole thing over with the spatula. Let fry on the other side for 1-2 more minutes.
7. Transfer onto a plate and enjoy hot.

Just in case you might not be able to finish, it will keep covered in the fridge for a day. But try to avoid this in any case because re-heated scrambled egg is just, let’s say, not so great.

Leftover Rice Salad

P1060965_lznThis is so easy I wouldn’t even call it a recipe. Remember the Easy mediterranean pasta salad I once made? If carb salads are a family, than these would be distant cousins. Okay, it’s not mediterranean but more triple red-orange (cousins, remember) and it’s the perfect way to use up that leftover rice in your fridge for a quick and light university lunch. Light enough to not consume too much energy for digestion but still filling and satisfying, what more can you want? To be honest, it’s really not special, but sometimes beauty just lies in the simple (and fast but not fast-foody) things.P1060961_lzn

Simply mix the rice with the vinaigrette (preferably over night but if you know that you’ll have a few hours until lunch that will do enough to get it infused with the flavor) and layer the veggies on top (that will prevent them from getting soggy). If using mushrooms, frying them in a little butter until just soft adds a little 5-min. gourmet touch to your dish (and makes lunch something to look out for). Alrighty, gotta go back to studying, that’s why this post  is short!P1060967_lzn

What is your favorite carb salad cousin?
With love from the student kitchen
Johanna

Leftover Rice Salad

  • Servings: 1
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This is what you need
1.5 cups rice, already cooked
2 tablespoons vinaigrette
5 cherry tomatoes
1/2 red bell pepper
5 mushrooms
A little butter
Salt

And this is how we do it
1. The night before /in the morning mix the rice with the vinaigrette
2. Quarter the  tomatoes and dice the bell pepper, layer on top of the rice
3. Cut the mushrooms into thin slices. Melt butter in a pan and fry the mushrooms until golden brown and tender. Season with salt
4. Let cool down and add to the other veggies
5. Wait for a few hours in order for the rice to infuse and enjoy as a light but flavorful uni lunch

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

 

 

Sweet Chai Oats

P1060946_lznIt’s finals time. Woe-hoe. Honestly, I am pretty proud of myself because I am studying and working hard and doing all that stuff I am supposed to do (and I don’t even really dare writing this down because as soon as I say something like that stuff comes crashing down). In finals time, breakfast is especially important. It needs to be quick, nourishing (the brain uses up 20% of our calorie intake) and should taste good (motivation to start the day anyone?). So how about some chai oats to (literally) spice up your morning routine?

Although the Chai-Latte craze has kind of faded (same for bubble tea by the way, I’ve never had one during the time it was basically hyped all over the world and now they found out that it’s pretty unhealthy anyways) a cup of spiced black tea sometimes warms your throat and heart like nothing else can. Except for chocolate. Jup, nothing compares to chocolate.

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Now, if you want to do it quick, there is no time to mix all the spices yourself (although it’s a project I definitely want to do soon), but luckily there are Chai tea teabags readily available at the store. I got a package quite some time ago for around 1,50 Euros so I figured I might as well make some chai oats with it to . Mine is sweet chai (how they make it sweet, I don’t know), so in case yours isn’t you might want to add some sugar.

P1060941_lznSimply bring the milk to a boil, hang in your teabag(s), turn down the heat until it’s only simmering a little and let the milk infuse with chai for 4-5 minutes. Stir in your oats, wait till all the moisture is gone and tadaa, you’re done. You could totally add some raisins for extra pretty-ness!

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I did make this recipe with oat milk, since I was out of soy milk, so please do let me know if you make it with dairy, I am really curious if that works as well!

How do you spice up your morning routine?
Greetings from the student kitchen,
Johanna

Sweet Chai Oats

  • Servings: 1
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This is what you need
350 ml (1.5 cups) milk
1-2 chai teabags (I think if you let it simmer a bit longer 1 bag would also be fine!)
60 g (1/2 cup) quick oats
optional: sugar

And this is how we do it
1. Bring the milk to a boil, if using dairy watch out it doesn’t stick to the pot
2. Hang in your teabags, turn down the heat and let slightly simmer for 5 minutes
3. Stir in your oats and wait till all the liquid has been soaked up keep stirring occasionally so it doesn’t burn.
4. If not using Sweet Chai, you may add some sugar. Enjoy hot!

The oatmeal keeps in the fridge in an airtight container for a few days probably (depending on what kind of milk you’re using), so you could totally make double, refrigerate the rest and heat it up in the microwave the next morning. You might want to add a little extra milk before microwaving because the oats do soak up quite a bit.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Leek and Cheese Soup (Examtime style)

P1060927_lznLeek soup is one of my favorite. Actually, almost every time my friend E and I got together we would try and make the perfect “leek and something” soup and we failed every time. Sometimes it was too much potato (because they had to go) or the carrots were overpowering (same reason) but once we had the perfect mixture it was the best. Leek soup is one of those comfort foods where you don’t feel bad afterwards because what is in there to feel bad about? Just leeks, water, broth, salt, pepper, a little extra ingredient and if you want to get decadent half a tablespoon heavy cream and grated cheese. Yum. And it’s fast! Now, this is the cheat version (aka exam time style). Why? The “normal” leek soup is made on a flour-butter base to which then the rest is added. This takes some care and effort, although resulting in a nicer soup of course, but this exam style knockoff does the trick as well. Continue reading

Mug ed.: Apple Crumble

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Imagine yourself sitting in your kitchen at 3 pm in the afternoon with some friends, each a cup of tea in their hands, chatting about the newest gossip homework, of course. Somehow you all want something sweet, but you don’t have any eggs, only a little flour and oh, the oven is broken as well (if you ever had one at all). So, what to do?
Run to the store and get cookies? – nope, too far and too expensive
Bring out your last chocolate bar leftover from christmas? – Kinda boring and you’ll need that bar for stressful times anyways.

So, how about some mug cakes? Mug cakes are perfect for students or people who don’t want/can’t to bake an entire cake (or eat it by themselves). They’re usually fast to make, very satisfying and some of them only require little ingredients. Just like this apple crumble mug cake. I sometimes eat it for breakfast (because I can), but it would make a perfect dessert/in-between snack/tea company. Continue reading