5 bizarre German foods and one…

…bizarre drink to wash it all down.

After telling you all about the 10 German foods I dearly miss last time, how about sticking with the topic of food and diving into the crazy stuff?

There are plenty of German foods that foreigners find bizarre but we Germans just love (blood sausage, head cheese, liverwurst…), but we also have dishes that we as Germans honor as a tradition but mostly find a bit weird ourselves – but we sure do enjoy eating them!

So here are five delightful bizarre German foods and one drink to accompany them!


1. Labskaus


Labskaus is a traditional Nothern German dish and, as so many of our delicacies, was born out of necessity: during long journeys on sea the seaman hat to eat whatever would keep for a long time: pickled meat, pickled beetroot, potatoes, and if times were good, pickled herring.

For Labskaus corned beef, boiled potatoes and pickled beetroots are all mashed together, then topped with a sunny side up fried egg, and served with more pickled beetroot, gherkins and Rollmops, which is a pickled herring filet rolled around a slice of, yes, another pickle.

Labskaus is without any question nothing short of outright delicious, and I am not kidding you. It is salty, slightly sweet from the beetroot, sour, fresh, fishy, meaty, it just has everything. I truly enjoy it and the best Labskaus you can undoubtedly get up in the North at the coast. In fact, you probably won’t get it anywhere else. It’s a pity!



2.  Tote Oma



Everything about this dish, from the name to the ingredients, is gruesome.

Tote Oma literally means “dead grandmother”, and yes, that is the official name of the dish. It is made from pork blood, pork lard, barley, onions, bread crumbs and so on, all of which is fried and served with boiled potatoes and sauerkraut. Old recipes also call for lung. Bon appetit!

By the way, although this is a traditional dish of my East German home of Thuringia, I never ate it, yet simply out of lack of opportunity. I don’t find it repulsive at all. I do, however, understand everyone who does not want to eat a dish called “dead grandmother”, much less if he or she finds out that it is about as scary as the name suggests.


3.  Berliner Weisse



Do you need a beer after that shock? Look no further – here is the Berliner Weisse. A local specialty of, you guessed it, our beautiful capital of Berlin, Berliner Weisse is a thin and sour beer that is made even worse improved by adding Waldmeister or raspberry syrup. Waldmeister, in English called wild baby’s breath (which I find ridiculously cute!) is a flavor we Germans love, so we add it to soda, jello and beer. Berliner Weisse is served in special large glasses with a short straw and you will be able to enjoy the flavor for hours after you reluctantly finished your glass because it coats your whole mouth with a tart sourness that is indescribable and never seems to go away.


4. Wurstnudeln


One of my favorite childhood dishes and a rather local specialty (West Germans don’t know it. Barbarians.): Wurstnudeln. It is quick, nutritious, and has fruit as a side, so it is totally healthy! Pasta (in our family it is always fussili because we are all convinced it tastes best with fussili) is mixed with cubed Fleischwurst (some sort of bologna but definitely not nearly as horrible as bologna) that has been fried. Then, to bring you a bit closer to your first heart attack, all of that is mixed with copious amounts of breadcrumbs fried in butter. To counteract the detrimental effects that fat overload has on your body we eat it all with apple sauce. If you think bologna noodles with apple sauce don’t taste good you are mistaken. If you try it and still insist it doesn’t taste good you are as Barbarian as those weird West Germans…


5. Griebenschmalz


Did that fried bologna pasta topped with butter fried bread crumbs sound unhealthy? You don’t think it gets worse?

You sure don’t know us Germans.

My beloveth Griebenschmalz probably took 5 years of my life before I even turned 10, but it was worth every bite: it is rendered pork fat mixed with crispy bits of pork rind, spiced with salt, and often made even more delicious with fried onions or apples. It is also available made from goose fat, which in my opinion tastes even better.

We love to eat it on bread, which is then called Fettbemme, literally fat bread, often topped with a sliced pickle. It is the snack to eat on a hike and once you start you can’t stop. It is salty fat on bread topped with sour crispness, I mean… Doesn’t that sound ambrosial?


6.  Mettigel


How cute this Mettigel looks at you with his olive eyes! What a cheeky little fellow! But wait, is that raw ground meat?

It sure is!

Mett is nothing but raw ground pork, and Igel means hedgehog. It all makes sense now, right? It is a popular party food with spines made of pretzel sticks or sometimes raw onions. Everyone just uses crackers to get their fill of raw meat, or the dismembered hedgehog is smeared on bread rolls, topped with lots of pepper and raw onion rings.

In East Germany we also eat raw ground pork as is, not in the shape of any animal (definitely not in the shape of the pig anymore *badum tsss*), just spiced with salt and pepper, on a bread roll or sourdough bread. It is called Gehacktes and if you never had it, don’t judge, it is absolutely delightful. I guess you have to get over the fear of eating raw meat – my husband is utterly disgusted by this idea and always gets ready to call 911 when he sees me tasting raw ground beef to make sure the meatballs will be well seasoned – but if it is good meat there is nothing to be afraid of. Except getting addicted to it, which would take another 5 years off your life after you already lost 5 years to fat bread.


Now which of these delicacies would YOU dare to try?



Posted in Out and about, Traditional German | Leave a comment

10 German foods I dearly miss in the US

Well, I admit, there are way more than ten German foods I miss here, but a lot of them are easy to make myself, like:

  • Kaiserschmarrnliterally “emperor’s mess“, a thick sweet pancake ripped to pieces and caramelized – it is actually Austrian, but we don’t want to be Korinthenkacker (someone who is nitpicking. Literally: raisin pooper. Oh, the beauty of the German language!)
  • Semmelknödel: bread dumplings made with stale rolls. My husband loves them too – I have to share the recipe next time I make them!
  • Blaukraut: pickled red cabbage, irreplaceable side for many German dishes like roast goose and duck, or beef rouladen


But there are some foods I can either not easily make myself or simply can’t buy here, so let’s have a look at what this poor German girl has to live without!


1. Zungenwurst


Zungenwurst is called blood tongue in English, and it really is what the name suggests: pieces of tongue in blood, conveniently pressed into a large casing and then cut into thin slices to put on a nice thick slice of buttered sourdough rye bread. Ooooh, the delight! The best Zungenwurst can be bought in my hometown in Lauscha at Metzgerei Moppel, and I would request it every time we came to visit my grandma.


2. Brathering


Fried pickled herring is a god send delicacy. The sour and savory fishy taste is incomparable. Herring in general is something I just love and Brathering is the best. By the way: it is pronounced brat hering, not with an English th.


3. Leberkäse im Brötchen


Leberkäse translates to “liver cheese” yet it neither is cheese nor does it contain liver. It is finely ground pork with lard/bacon and spices, baked in a loaf pan until it has a brown crust. It is a popular fast food to eat on the go: one thick slice of Leberkäse in a Brötchen (bread roll), preferably with mustard, and sometimes topped with sauteed onions. The Brötchen has to be dry and close to stale for the authentic mouth feel, a soft and fresh bread roll would be for snobs. It is also popular to get a whole loaf of Leberkäse for parties – there are different kinds like pizza Leberkäse with pieces of salami and cheese in it. Because you know, it is already so unhealthy that even more unhealthiness can’t hurt!


4. Döner

Kebab - grilled meat, bread and vegetables

Germany’s most popular fast food is what created jobs for approximately 40% of all Turkish immigrants in Germany, although it isn’t even truly Turkish, as it was invented in Germany, but by a Turkish street vendor. Complicated? We consider it Turkish fast food and we freaking LOVE it! Döner is thin slices of ground meat that was packed tight and put on a stick where it was roasted until crispy. The outer crispy layer is shaved off freshly for every Döner – and then stuffed into a pita bread or a wrap together with lettuce, tomatoes, onions, cucumber, red and white cabbage, and drizzled with garlic yogurt sauce. You can also add “scharf“, which is a grammatically wrong way to ask for red pepper flakes. Scharf means spicy and due to the Turkish vendors asking in broken German “Do you want with spicy?” we now all call it “with spicy”.


5. Quark


There isn’t even an English word for Quark and when I googled it on my laptop I was shown pictures of some weird looking movie monster named Quark (it looked fairly familiar and apparently it is from Star Trek). The real, true, delicious German Quark however is a dairy product, made from sour milk that is warmed until it curdles slightly, then it is strained. Apparently farmer’s cheese is closest in texture and taste. Quark can be prepared sweet or savory and is essential for German cheesecake. A popular German dish is Pellkartoffeln mit Quark – potatoes boiled in their jackets, then peeled, and enjoyed with Quark mixed with salt, pepper and fresh herbs. Fat reduced Quark, called Magerquark, is an important staple in the kitchen of fitness freaks and weightlifters as it is very high in protein and very versatile.

Pure Quark has a slighty sour taste that not many people enjoy too much, but prepared it is simply delicious. Quark is available in the US in some stores, but it is not the real deal – my fellow German expats told me it is full of sugar and artificial flavors. I might try to make my own Quark some time to make a real German poppy seed cheesecake!


6. Currywurst


Now this is the truly German most popular German fast food. Even songs have been written about the Currywurst! Currywurst is a fine bratwurst, grilled, cut into slices, then drowned in a special curry tomato sauce and topped with generous amounts of curry. The sauce is the secret and every vendor has their own recipe. Simply using ketchup with curry is considered an abomination! The best Currywurst (to me) is served in Jena, a beautiful town that I lived in for a few years. This Currywurst along with thick cut fries and specialty spiced mayonnaise was the best foundation for a long beer-filled evening in our favorite club where we danced to 60s and 70s rock until the early morning. Oh, sweet nostalgia!


7. Brezeln


Yes, there are Brezeln (pretzels) in the US, but nothing compares to a German soft pretzel, preferably still warm! My best friend who lived in the US for a few years as a child said that the Amish make the best Brezeln, but Arizona isn’t quite known for its Amish communities, so I’m missing this warm soft dough knot with its crispy crust. The only thing that’s better than a Brezel is a Butterbrezel – a Brezel cut and smeared with copious amounts of butter! By the way: whether you eat the salt on it or not is up to personal preference. I always scratch it off!


8. Pumpernickel


Let’s stay with the baked goods and talk about Pumpernickel. What is considered Pumpernickel in the US is just dark dyed soft bread – sorry! Real Pumpernickel is admittedly an acquired taste: no crust, almost black, very crumbly, very dense and heavy, sweet and savory with a certain sourness, with cracked rye and rather strong in taste. Traditionally Pumpernickel is baked for at least 16-24 hrs in a steam filled oven on low heat. It is eaten with savory toppings (Leberwurst, liverwurst, is the most delicious in my opinion) but some weirdos like me actually like it with sweet toppings too – like butter and Nudossi (East German Nutella), best combination!


9. Knollensellerie


Yes, this ugly thing floats through my longing dreams – celery root. I have found it in the US – but the roots are tiny, woody, and ridiculously expensive! In Germany you can buy large Knollensellerie for less than a buck and it is incredibly versatile: vegetarians like to bread and fry it as a sort of Schnitzel, people who eat low carb use it cooked and mashed in place of mashed potatoes, and it is necessary for a real vegetable broth! If I find decent sized Knollensellerie in the US (size of a baby’s head, anything smaller is to pity!) I sure as hell will buy the whole stock!


10. Malzbier


Malzbier translates to malt beer, yet it is not alcoholic (<0.5% alcohol, which is considered as not alcoholic in Germany) – it is a fermented soda, sweet but with a strong tart malt flavor, dark brown with a light foam crown. It is sometimes called Kinderbier, children’s beer, as it comes in brown bottles like beer and will foam almost like real beer. Yes, we raise our kids to not have any reservations against alcoholic beverages, haha! I enjoyed it as a refreshing beverage in school and it did look as if I was drinking beer from a bottle right in the school yard. To be honest, I did find the confused and upset looks from fellow students and teachers amusing! I remember as a kid I always felt very grown up when I drank Malzbier. A nice cold Malzbier is truly a delight on a hot summer day!

And don’t worry: I did not turn out to be an alcoholic – the first time I was drunk I was already 21 (legal drinking age for beer and wine in Germany is 16, for hard alcohol it is 18), so the Kinderbier of my childhood days did not do me any harm, haha!


These are 10 of many German goodies I miss in the US – and I already know, the next time I will visit Germany I will eat them all, drink them all, and gain 5 lbs without any shame or regret!

Posted in Out and about, Traditional German | 1 Comment

Smoothies – the best or worst for your body?

Smoothies have become a staple in many diets over the last years. They make it easy to consume fruit and vegetables in one easy-to-sip drink and you can hide all the good things in there that you wouldn’t eat by themselves (celery anyone?).

But as always, there are two sides to the coin: a smoothie can be the best thing you consume all day – or far from that.

And there are a few tricks to make sure YOUR smoothie is just the right one for you.
Beforehand, and I will probably repeat that multiple times on this blog: there is no “one fits all” diet. Apart from health issues that influence how the body can digest or handle certain foods, there are also different body types that determine how we metabolize our food and how well we absorb certain nutrients.

I’m a carb monster for example: I metabolize them very fast and tend to become hypoglycemic after a meal mostly consisting of carbs because my body goes overboard with the insulin production. So I have to make sure my meals always contain complex carbs along with protein and/or fat to make sure the carbs are metabolized slower and my blood sugar level doesn’t drop, which can lead to either me feeling dizzy or being extremely hungry again very soon and scavenging the pantry for sugary foods.

Others are perfectly fine while eating the 80/10/10 diet (80% carbs, 10% fat and protein each) or eating low carb high fat with less than 30g of carbs a day. Some eat raw vegan, some eat paleo, as long as they feel well with it, no problem.

But smoothies have been advertised as the “one for all superfood” that will cleanse your body, help you lose weight and make you strong and fit – and they can be an absolutely wonderful addition to your diet – but there are a few tricks to keep in mind.

Let’s go through some complaints or worries people have regarding smoothies:

1. “They don’t satisfy me – after a smoothie I get hungry again quick!”

I feel you! A smoothie alone rarely satisfies me for a long enough time. To me they’re an addition to my breakfasts but I don’t consume them alone as a meal.

Smoothies are liquid, so they run through our digestive system pretty fast as they are easier to digest than the whole fruit or vegetables. Additionally, chewing has a major impact on how satisfied we feel, so simply sipping a smoothie won’t give you the same level of satisfaction than chewing the ingredients in their non-liquified form.

Also: despite smoothies being stock full of fruits and veggies (ideally), people tend to add a lot of sweet fruit and just a little veggies – making the smoothie essentially a sugar bomb that causes our blood sugar to spike and then fall quick which causes us to get hungry again soon.

What can we do to make a smoothie more satisfying?

  • Add fruit with a lower glycemic index: cherries, berries, apples, pears, plums, grapefruit. Try to avoid adding too many fruits with a high glycemic index (meaning they will have a larger impact on your blood sugar) like bananas, dates, grapes, figs.
  • Up your vegetable ratio: the all time favorite kale is a good addition, but spinach and broccoli (yes, raw! Believe me!) also make wonderful smoothie ingredients. More vegetables means more vitamins and less sugar which makes the smoothie have less impact on your blood sugar.
  • Add filling, protein rich ingredients like yogurt or oats.
  • Eat something along with the smoothie. Who says they only should be consumed as a single meal? Pffff…. my every day breakfast at the moment is an English muffins with cottage cheese and honey along with a smoothie

2. “Smoothies make me feel sick!”

And again, I feel you! Certain ingredients in smoothies make me feel sick and bloated too: lettuce and cucumber for example. But why?

Well, if your smoothie has more fruit and vegetables in it that you’d ever be able to eat in one sitting, it is simply too much for some people. A head of lettuce, a cucumber, a bundle of kale, two bananas, an apple and a big handful of cherries would make quite a big meal to eat, and it doesn’t make any less of a “big meal” in liquid form.

If smoothies tend to make you feel sick and bloated try these tricks:

  • Start by only adding as much fruit or vegetables as you could eat as a whole and fill the rest up with water. If you feel good afterwards, slowly add more (preferably more vegetables) to your smoothie next time.
  • To up the nutritional value add some highly nutritional “super foods” – there are plenty of ready-to-use mixes and powders available like açai, several dehydrated and powdered greens and roots from nettle to maca, bee pollen, medicinal mushroom powders…

3. “Smoothies don’t taste good!”

Yes, that’s true sometimes. I had my fair share of smoothies that I never want to get close to ever again  (I’m talking about you, beetroot and banana!!!). But smoothies taste like whatever you put in there and you can make one with just the ingredients you love!

  • Don’t put anything in that you simply don’t like just because it’s “healthy” and considered a “super food”. I don’t like celery and beetroot, so I don’t put them in my smoothie, even if they’d magically make me more beautiful after the first sip. They taste like soap and soil, and I don’t do soap and soil!
  • Start with two or three ingredients you know taste good in combination (banana, strawberry, mango for example) and add some vegetables that don’t have a strong taste (spinach tastes like nothing in a smoothie, as does lettuce).
  • A date for added sweetness can make all the difference!

4. “Smoothies aren’t all that healthy!”

Also true: a smoothie can be as unhealthy as a bowl of ice cream with extra whipped cream and sprinkles and chocolate sauce (and cookie dough… and smarties… and… stop, woman!!!)

If you add a lot of calorie dense ingredients, cheap protein powders, chocolate sauce, extra sugar, sweet yogurts, a lot of very sugary fruit  (dates, it’s you I’m talking about) and fruit juices (which are basically sugar water) your smoothie can turn from the best thing you eat all day to the worst!

  • Use naturally sweet fruit instead of additional sugar or sweeteners
  • Use plain yogurt
  • Protein powders are great, but make sure they’re good quality and don’t contain artificial sweeteners like aspartame. You can easily use a flavorless protein powder as you’ll get flavor from the other ingredients
  • Don’t go overboard with calorie dense ingredients like avocado or nuts. An 800 kcal smoothie might be all natural and healthy but it still has 800 kcal and if you watch your calorie intake that might be two meals in one mason jar.
  • Don’t add fruit juice. Fruit juice is mostly sugar and water with little nutritional value and with fruit already in the smoothie you simply don’t need it. Fill the smoothie up with plain water to bring it to your desired consistency.

5. “It’s too much work to make! And too expensive!”

Excuuuuuuuse me! I promise you here and now, it’s not! Swear!

  • Throw in the whole fruit if you have a high speed blender. I don’t bother taking off the strawberry tops or filet the orange, peel the apple or pick every possible little stem of the blueberries – they get blended up all together and just add more nutrients!
  • Make yourself some frozen smoothie packs ready to grab! HERE is an easy guide and some ideas what the put into them!
  • Buy ready made smoothie mixes. They’re available frozen or freeze dried / dehydrated and just need some water added
  • You don’t need a high speed blender at all: all I had for years was a cheap stick blender and it worked perfectly. It doesn’t get raw broccoli all that smooth but I just swapped that for softer ingredients like spinach.
  • A smoothie doesn’t need 4 fruit and 3.2 vegetables in it. One of my favorite smoothie recipes I’ll give you below has a total of… ONE fruit and ONE vegetable!
  • Use some scraps! Seriously! As long as it’s not spoiled or moldy you can throw it all in: soft strawberries, broccoli and kale stalks, wrinkly apples, trimmings from making your salad bowl, carrot tops and greens…
  • Buy fruit and vegetables in season and/or on sale, cut up and freeze in portions. Grab a handful to add to your smoothie and you’re good to go!

So: if the smoothie you drink is your friend or not all depends on the ingredients, and with these few tips in mind you can make just the right smoothie for you that’s delicious and full of nutrients, and makes you feel satisfied and happy!

Three of my favorite smoothie recipes are:

“Sweet Greens are made of this”

  • 1 cup frozen pineapple
  • 3 handfuls of spinach
  • 2 large leaves of kale
  • Juice of one lemon

“Orange you glad I’m not a soda”

  • 5 tangerines (peeled)
  • 2 carrots
  • Water

“I almonds got away with it”

  • 2 apples, cored but not peeled
  • 1 pear or 1 banana
  • 1 cup almond milk
  • 1 medjool date
  • 1/4 cup of oats
Posted in Nature's Best | Leave a comment

Eat breakfast like a king

… lunch like a peasant and dinner like a beggar.

This old German saying holds at least a little truth: Breakfast is an important meal of the day! 
Now looks who’s talking – the “I only need coffee with cream for breakfast” girl who doesn’t eat in the morning but then eats triple as much in the evening.

But! It’s time to change that up a little. I did not eat particularly well and healthy over the last weeks and while I am one of the blessed ones who doesn’t gain weight too easily I see other very unfortunate changes in my body when I don’t eat well:

  • My skin looks hooooorrible. Christ on a bike! I look like back when I was in the middle of puberty and my face surprised me with at least five new pimples every day. I have my beloveth skincare routine with my self made products but they can’t work miracles from the outside when I don’t support skin health from the inside.
  • I am a sluggish slug. It takes me forever to get going in the morning and I could take my first of eight naps I crave around 10am. There are so many things I have and want to do, but a lot of my time is wasted with sitting around because I can’t get my butt off the couch. 
  • I won’t go into too much details, but my gut health could use some attention too! Gut health is important for overall well-being and the symptoms of an unbalanced gut microbiom are often overlooked or contributed to something else.
  • As I already mentioned, when I don’t eat breakfast I will get more and more hungry despite eating and then I stuff my face with everything I find in the evening. While I’m not one to “eat like a beggar” in the evening it’s definitely not the best idea to eat large amounts of food (and sweets) before you go to bed. And you know how it is: when you’re really hungry that chocolate bar just looks a lot better than that clementine that has been sitting on the counter for a week now, shrunk to half its size already (does that sound as if I was in that situation plenty of times? How could that be?)

So how can I get myself to eat breakfast every day?

Well, my beloveth meal planning of course! Planning our dinners for the week has become a habit now, and it helped us a great deal to shop more consciously, use up what we have and make sure we eat properly and not just fast junk food (yes, you can cook homemade fast junk food from scratch way too easily… ask the “Mac n cheese with sausages” couple Mr. & Mrs. W.!)

Also: I have no excuse to not eat breakfast “because I don’t know what” now. I can shop for breakfast foods more consciously now too and make sure there’s always something on hand. 

As I only have my four colors of pencils I drew a blue apple. In a country where you can buy apples infused with artificial grape flavoe, blue apples are just a matter of time, right? Haha!

Monday: Smoothie with spinach, pineapple, carrot, dried goldenberries and lion’s mane extract

Tuesday: Banana ice cream “Salted Caramel”
Wednesday: Apple Cinnamon porridge

Thursday: Smoothie with blackberries, blueberries, açai and lion’s mane extract 

Friday: Banana ice cream “Chocolate”

Saturday: Vanilla Coconut porridge 

Sunday: Smoothie with carrots, pineapple, blueberries, goldenberries and lion’s mane extract

The banana ice cream is the all time favorite popular “nice cream” that has become a real hit with healthy eaters. It is basically just frozen bananas blended, and flavored with whatever you like. My go to recipe is salted caramel nice cream for which I’ll share the recipe tomorrow!  🙂

If you have any delicious and quick sweet breakfast recipes, let me know! 

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Cinnamon Pumpkin Muffins ~~~ Recipe 

Are there any other anti-pumpkin spice people out there? I can’t be the only one!

Yes, I don’t like pumpkin spice. And I don’t like it that e-ve-ry-thing pumpkin related has to taste like pumpkin spice. But what I do love is cinnamon! 

So I made some ridiculously delicious Cinnamon Pumpkin Muffins for me and all the other people out there who’ve had enough of pumpkin spice!

They are so incredibly moist and fluffy and they taste so good! 
Cinnamon Pumpkin Muffins

Makes 24 muffins 

  • 2 cups all purpose flour
  • 1/2 cup corn meal (or another 1/2 cup flour)
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • 1 cup white sugar 
  • 1/2 cup brown sugar
  • 2/3 cup butter
  • 1/2 cup milk
  • 3eggs
  • 1 can (15 oz) pumpkin

Melt butter, mix with pumpkin, eggs, sugar, cinnamon and milk.

Sift in flours and baking soda, mix until just incorporated.

Grease muffin pans, fill in dough.

Bake at 350°F for 20-25min.

Enjoy deliciously sweet and spicy, moist and fluffy muffins!

The corn flour was a substitute because I only had 2 cups of flour (oops…) but it gave the muffins a great texture, so if you have it, I highly recommend using it too! 

As my Song of the Day today I picked a metal masterpiece that I am singing for days now (only singing in  my head, I sent want my husband to file a divorce just 3 months after the wedding): Black Sabbath – Jerusalem

Posted in Baking Buzz | Leave a comment

Meal plan #6 and last week’s dinners!

I always tell you what delicious concoctions we will eat all week but I never show you, so last week I took a picture of every dinner we had, all according to our meal plan! 


Homemade pasta with tomato cheese sauce and artichokes 

My husband already started eating his artichoke before I could snap the picture! Understandable, they were really good!


Garden chowder and salad from our garden, with cranberries, pecan nuts and sweet onion dressing. My favorite meal of last week!


Slowcooker beef stew with oven roasted fries. May I add that I despise these yellow plates and can’t wait until we get new ones? 😂


Coconut rice and a quick chicken stir fry with rainbow carrots, spring onions, bok choy and Teriyaki sauce. 

Junk Food alert! Mac n cheese bites as requested (and made) by my husband, sweet basil pesto sausages (never again) and corn. 


I baked a delicious rye bread and we made sandwiches. I had jerk chicken, cheese, olives, salad from the garden and artichoke parmesan dressing. The bread is from now on our daily bread, it is easy to make and tastes heavenly! 


Per my husband’s request: Homemade gnocchi with sage butter. I definitely prefer making pasta as it is less of a hassle, but they tasted really good! Definitely better than they look, haha!
So this was our last week, now to this week!

Meal plan #6 – October 31st to November 6th 2016

I wanted to bring one of my beloveth old cook books to good use and cook lots of recipes from it – hence the page and number!

Monday: Chicken paprika and rice. A quick meal because of Halloween – I want to give out lots of candy to the kids today so I don’t eat it all myself!

Tuesday: Glazed meat loaf and Dutch potato salad. Both recipes are from the cookbook, very simple and just a few basic ingredients – that’s how I like to cook!

Wednesday: Meatloaf, BBQ cauliflower and Suddenly Salad. Using up another of our countless pasta salads from a box, eating the rest of the meatloaf, and preparing cauliflower in a way that makes my husband eat and enjoy it, those are the plans for this day! 

Thursday: Garden Chowder, the leftovers from last week that I froze. It was just so delicious and I’m glad we can eat it again (and I onto have to cook that day, doutlet win!)

Friday: Nonesuch potato casserole, orange carrots. I don’t know why it’s called “nonesuch”, it has bacon and cheese in it so I know we will love it!

Saturday: Chicken Tikka Masala. My husband picked both of our weekend dinners, so his favorite Indian dish it is!

Sunday: Cioppino. I didn’t even know we had a jar of that in the fridge. My husband really likes it, and I like that it’s another easy dinner to make! 

Next week I’ll pick another old cookbook!


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Meal plan #5 – October 24th – 30th 2016

I was slacking on blog posts this week – oops! I will update my online shop tomorrow and was busy crafting my derriere off!

I already made next week’s meal plan, this time embellished with spooky drawings because Halloween!

This week we had one day off from the meal plan – we spontaneously went out for dinner on Thursday because we read about an Oktoberfest menu in a restaurant in our area and of course had to check it out. Major fail, the special was over and they didn’t update their website yet – and I was so looking forward to creamed herring, beef rouladen, Bavarian kraut and plum cake! Anyway, we still ate something there and it was decent. We just had the dinner I had planned for Thursday yesterday and will have yesterday’s dinner today.

Now, enough about last week!

Meal plan #5 – week from October 24th to 30th 2016

I actually planned four vegetarian meals without even realizing it!

Monday: We will have fresh pasta that is leftover from making homemade pasta last week, with four cheese tomato sauce and artichokes. The artichokes are from two weeks ago but they kept perfectly fresh in the fridge! Eating them is a lot of work but they’re tasty and I refuse to throw them away just because they’re not “easy” to eat. I mean, so is a ginormous burger but everyone still loves that, right? 🙂

Tuesday: Soup & salad! I don’t know what soup yet. I might thaw leftover chicken noodle soup or make a garden chowder. Salad will be made with fresh blackberries, nuts and blue cheese dressing.

Wednesday: Beef stew from the slowcooker with potatoes as a side. We still have two portions of smoked brisket in the freezer and one of them I’ll use for this dinner.

Thursday: Coconut rice and chicken. My husband found a delicious spice mix for Singaporean coconut rice and we are totally hooked! The chicken comes from the freezer.

On this day I’ll also cook dog food – they eat dry food most of he time but we treat them with homemade wet food sometimes. It’s especially beneficial for our big dog who is overweight (not that overweight anymore though, our diet and exercise program worked great!). I’ll cook rice and chicken with vegetables like celery for them. They absolutely love it and I know it’s all healthy and good for them!

Friday: Mac’n’Cheese with sausages and vegetables. It’s really one of our favorite meals, haha!

Saturday: Salad & Sandwich, another classic combination! We have lots of salad ready to harvest in the garden that we will use and we’ll add all our favorite fixings: dried cranberries, pecan nuts, blue cheese dressing!

Sunday: Gnocchi, which my husband requested, with sage butter. I’ll also make a tomato salad as a side to add some freshness and vegetables!

Looks like a pretty healthy week!

You can get the printable template (without the horrible doodling, haha!) for making your own meal plan here.

My Song of the Day is a happy tune from one of my favorite movies… Grease! Grease – We go together Now if you don’t smile when listening to that song!

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