A Simple Snack - Greek Yogurt with Muesli, Banana, and Blueberries

Sometimes, I get hungry but don’t feel like preparing a full meal. I just want something simple, delicious, and satisfying. That’s when I turn to my go-to snack: Greek yogurt with muesli, banana, and blueberries. It’s effortless to make, and tastes absolutely heavenly!

Ingredients:

Greek yogurt (plain or lightly sweetened)

Your favorite muesli

A handful of fresh blueberries

One ripe banana, sliced

A sprinkle of cinnamon (the magic touch!)

How to Prepare:

Scoop a generous portion of Greek yogurt into a bowl. Add a handful of muesli for that perfect crunch.

Toss in fresh blueberries for a burst of sweetness and antioxidants. Slice a ripe banana and mix it in. 

Finish it off by sprinkling some cinnamon on top—this step is a game-changer!

Whenever I need a quick pick-me-up, this snack never fails me. I also have it as breakfast. It’s always a perfect choice. 

Enjoy!

 

Chicken over rice - recipe

I love finding new recipes online by reading articles and blogs by other people who've tried them and recommend them. This specific recipe was recommended by Elin Josefina, she has a great mummy blog in Swedish. So this dish is called Chicken over rice. Much similar to a chicken cube served with rice that you can find in middle eastern restaurants. It is a favourite to order every time we go to those restaurant. So I decided to cook it and share my twist of this dish. I have added some optional spices. I looked online to see how others make this recipe, and almost all add a twist to it, so this is mine.

Ingredients:

2 chicken breasts, diced

3-5 tbsp greek yoghurt

1 lemon

1 tsp turmeric

1 tsp garlic powder

1 tsp cumin

1 tsp coriander

1/2 tsp ground cloves

1 tsp parlsey

salt and pepper

1 tsp kebab mix spice (optional)

3-4 tbsp oil for frying

1 cup rice cooked according to instructions on package

1/2 tsp turmeric

1/2 tsp ground ginger

1/2 tsp coriander

1/2 tsp coriander

salt to taste

4 pods of cardemon

shredded lettuce, 1 onion, sherry tomatoes

yoghurt sauce: 3 tbsp greek yoghurt, 1 lemon juice, 1 tsp garlic powder, 1/2 tsp dried dill, 1/2 tsp dried parsley, 3 tbsp water to make the sauce more watery

Method:

1. Cook the rice according to the package instructions. Add all spices for the rice in the boiling water. Set aside.

2. Mix the greek yoghurt and all spices for the chicken marinade. Add the diced chicken pieces in the marinade and put it in the fridge for few hours. I only had it in for 1 hour. But the longer it is chilled the tastier flavours will marry. Fry the chicken pieces in a shallow frying pan with few tbsp of oil on medium to high heat. It should look golden and char grilled.

3. Shred some washed lettuce, slice 1 onion and cherry tomatoes. Mix all ingredients for the yoghurt sauce. Put the sauce i the fridge to chill while all food is cooked.

4. Serve it in a plate, rice with the chicken pieces over. Add the salad and yoghurt sauce on top of it. Tastes heavenly, specially for pregnancy cravings.

Enjoy!

Polenta-crusted Chicken and Bulgur - recipe

In my family, rice is often eaten several times a week, but I prefer not to indulge in it as frequently. I find it to be too heavy,  and  recent recommendations suggest that it should not be eaten too often. Instead, I like to cook bulgur. It gives a lighter feel and healthier in my opinion. However, my husband finds it rather bland. Fortunately, I enjoy using spices and seasoning to jazz up my cooking, which adds flavor to dishes. Also, using bulgur helps balance out the unhealthy aspects of fried chicken.

Ingredients:

2 Chicken breasts, cut into thin fillets and pounded to 1 cm thickness

1 cup bulgur, cooked according to instructions on the package

1/2 tsp curry powder

1 tsp paprika powder

1/2 dried coriander powder

1/2 cumin powder

1/2 cup polenta

2 eggs beaten

vegetable oil

Salad: tomatoes, paprika, cucumber, lettuce and lemon juice

Yoghurt sprinkled with dried dill

Method:

1. Start by cutting the chicken breast into halves lengthwise and then pound it evenly so that the thickness is 1 cm. Pat the chicken dry with kitchen towel and put aside. Mix half of the spices together with the polenta in a flat bowl. Season the chicken with salt and pepper. In another bowl beat 2 eggs together. 

2. Cook the bulgur according to the instructions. Add the other half of the spice mix to the water to add seasoning and taste. Salt and pepper to taste.

3. Dip the chicken in the egg and then polenta and make sure there is an even coat of the polenta on the chicken. Fry it in a frying pan with vegetable oil on medium high heat until golden brown on both sides. Put the fried chicken on a paper covered plate to soak up all excess oil.

4. Wash and cut the salad ingredients and salt and pepper to taste. Add lemon juice. 

5. Once everything is cooked, serve it in a wide plate with a table spoon of yogurt sprinkled with dill.

Enjoy!