Sorry, this entry is only available in German.
Green Smoothie with Avocado, Mint and Coconut Water | vegan | sugar-free
When it comes to the world of “detox” I’m torn. Yes, I do like my smoothies green and refreshing. And I do like to consume something that makes me feel like I’m on top of things. That, whatever this specific day brings, I’m ready for it. I also like the idea to rid my stressed body of any unnecessary residues that are still stored inside of me.
But wait, what kind of residues are we actually talking about? Right, most like last nights fast food and vodka soda. And this is where detox get’s an off-taste – me trying to fix last nights choices with a green breakfast smoothie or maybe a even a half day fast, going from one extreme to another.
Don’t get me wrong, I’m not trying to make a case against green smoothies. Sometimes it’s exactly what we need. But maybe we need to make sure, we drink it for the right reasons. …
Spelt Banana Bread with Nuts | sugar-free, vegan, wheat-free
Do you have a favorite vegan and sugar-free banana bread recipe yet? Or are you like me, who pins and saves hundreds of different recipes from all over the web, continuously tinkering around with them?
Either way, I ask you not to miss on this healthyish no added sugar banana bread version. It’s vegan and wheat-free, and the mix of oats, ground nuts and whole-grain spelt flour makes it a perfect guilt-free breakfast treat. The real magic happens before the baking though. I don’t just add the mashed raw banana to the batter. Instead I allow the banana to bath and caramelize in a knob of hot coconut oil first! Caramelized banana for the win!
Kookoo – Persian Herb Omelette with Turkish Cured Ham | Low Carb, gluten-free
It’s Sunday and Sundays are there to relax. So todays recipe will be an exceptionally easy one. Take a few eggs, bushels of fresh herbs and you are half way done. Kookoo is one of the easiest breakfast and brunch snacks around. It has its origins in Persian cuisine. A classic kookoo does come with a lot of onions though. Nothing to fret about, they aren’t really missed in this recipe. The parsley, cilantro and dill make don’t need the taste of onions to shine and will win over your omelette heart in no time. …
(Deutsch) Kefir-Smoothie mit Honigmelone und Zimt
Flaky Strawberry & Rice Milk Scones (Vegan, Sugar-Free, with Spelt)
The average German citizen consumes a roughly 35 kilograms of sugar each year and I used to be pretty good at boosting that average with my own excessive consumption. There was a reason the “sweets drawer” in our home had a classwide reputation. Ah, home sweet home!
But let’s take a moment to think about this number: It’s been six years now since I quit sugar for good. Six years, which amounts to a total of 195 kilos of sugar that never got pumped through my body. Sadly this also made me realize that, during the other ⅘ of my life, I already consumed four times the amount without even blinking an eye. Holy caramel!
But hey, at least I’m on the right track, don’t you think?
Actually, being aware of your own sugar consumption or even making an effort to reduce it, is further down the road than most of the people around you will ever get. No matter if you are quitting sugar by choice or for health reasons, it’s time to give yourself a proud pat on the shoulder here, because you’re doing a pretty awesome job! …
Weekday Breakfast Fix: Sugar Free Millet Porridge With Turmeric and Almond Milk
I don’t need to open my eyes to know it’s still dark outside. I wrap the blanket a little tighter around my body while trying to hit the “snooze” button as quickly as possible. But before the alarm hits off again, I already slip out of bed to make my way into the kitchen. I’ve come to learn that there is nothing worse then getting up at a cold and dark winter night, than being stressed out on a cold and dark winter night. I usually trick myself into getting up on time by treating myself to a piping bowl of porridge. Right now I’m back at millet, one of my favorites ever since turning my back on wheat. I always add coconut oil and turmeric to it. The base itself provides me with just enough of the nutritional goods to keep me going until lunch. To make it more fund I add some crunch and mix the bitter from the raw cocoa nibs with the mild sweetness of the rice mal syrup.
And boy, isn’t it really beautiful to look at too? It looks like the whole universe unfolding right in front of me.
What’s your secret to getting up on time these days?…
My new favorite kitchen gadget: FlicFloc aka The Grain Flaker
Damn it! One by one my kitchen appliances were starting to bite the dust. I’ve come to ask myself if this is me or some universal force trying to tell me that I should step away from gadgets all together. Two broken blenders were more than enough to push me over the edge. I was convinced that I wouldn’t get myself another blender, ever. Of course, this and other New Year’s resolutions ultimately failed. The homemade pesto, bulletproof coffee and warm soup fanatic in me wouldn’t overcome this loss. Or to put it differently, without a blender I’d need to retire from blogging all together.
I still doubt the necessity of most other gadgets though. Let’s consider the exemplary ice-cream machine. The idea to make our own sugar-free ice cream whenever we want sounds fantastic at first. But then winter kicks in early and the tool disappears somewhere in storage for some 9 months or more. Not the kind of tool I like to spend my money on to be honest.
But what if the object of desire is no ordinary gadget after all? What if it has the potential to be a companion for life? A tool made from elegant wood, with an indestructible stainless-steel roller. A gadget propelled by your own body power rather than nuclear power from the socket. A helper for your everyday needs and beautiful to look at!
“And then she jumps to her feet to dance her little happy dance!” – This is me, everytime I look at this little fellow. It was love at first sight! This buddy here is definitely still an insider’s tip, on it’s way to becoming a mandatory household item everywhere. …
Sugar-free Multigrain Pancakes with Chia Jam | wheat-free, low fructose
Now and then I get invited to talk on other blogs by other inspirational bloggers, who also happen to be affected by fructose malabsorption, IBS or allergies of some sort. Before every interview I worry that I won’t have anything new to tell. But I’m always surprised at how much I learn about myself and my own habits, when asked the right questions. Eva (individualisten.at) and Danée (lucyvstheglobe.com) know their craft and I’m particularly proud of being featured on their blogs this month.
With Danée we talked about FODMAPs, FOMO and Berlin. Our interview was the last of its kind, which she conducted for Lucy vs The Globe. But I’m sure there are more exciting things to come! Read the full interview here.
Eva is everything I’m looking for in a modern yet grounded nutritionist. Unfortunately her blog and our interview are in German only. I did translate the recipe I shared with Eva’s readers however. Even though I’d love to translate the full blog entry for you someday! Enjoy! …
Easy Low FODMAP Lunch Recipe: Gluten-Free, low carb Polenta Frittata
“It needs to be quick, taste great cold, but nothing that’ll ruin my handbag!”
Right, okay! So how about some crisp bread, lactose-free cheese and plain lettuce on the side? No?
Fructose Friendly Lunch To Go
I know, every day, lunchbox, low FODMAP meal planning can easily tire you out. Especially if you want to make things fun and varied.
But don’t fret, your prayers are about to be answered! Here’s your easy, ultra flexible and handbag-proof lunch recipe to take to work, uni or even on a plane: Gluten-Free Polenta Frittata With “Whatever Tickles Your Fancy”! …
The Sultan’s Breakfast: Çilbir – Poached Eggs On Yogurt And Garlic Infused Oil
It’s been pretty quiet around here the past couple of weeks. But don’t be fooled. Behind the scenes there was some serious tinkering and thinking going on. Why? Because Istanbul worries us. The city is nervous, its air is hot and sticky and our mood is low. Not feeling safesetting foot in the subway anymore is one thing, but seeing the frustration with this country’s government written all over our friends’ faces is another thing.
These days, Istanbul is changing right in front of our eyes. Rapidly. And we literally feel the growing pains. There is this thick layer of heat, bluster and political outrage covering the city. And it has become increasingly difficult to maintain our initial euphoria, to keep our love for this unique city alive. The way out is out.
It’s a wrap. We’ve come to a decision and already gave notice to leave our flat. Three weeks left until we turn our backs on Istanbul, for now. A kneejerk reaction? Maybe. But an important one.
My Favourite Late Summer Breakfast: Toasted Muesli With Ice-Cold Raspberry-Oat-Milk
During the past two years I slowly completed my transformation from typical German “Butterbrot” or ‘sandwich-for-breakfast-girl’ to ‘full-blooded-oatmeal-lover’. You should know that oatmeal or porridge, were never a big thing in Germany while I was growing up. Only slowly are they gaining some attention, ever since we dropped the German “Haferschleim” or ‘oat slime’ moniker and started switching to the more appealing English ‘oatmeal’. Imagine somebody offering you oat slime! Gross!
Anyways, time’s are a changin’ and I’ve become a real sucker for the oats. A piping hot bowl of oatmeal for breakfast keeps me satisfied for hours and I love it’s soothing effect on my tummy. My favourite fructose friendly version even made it into my cookbook: Creamy oatmeal with raspberries, cardamom, black sesame and a dollop of ghee! Incredible!
But seeing as steaming superfood compositions don’t go well with the currently rising temperatures here in Turkey, I had to think of something else. Instead of turning my favourite breakfast into a mushy overnight version, I wanted to create something with a nice crunch. This is how silky oats with raspberry and wintery spices, evolved into sugar free toasted muesli, bathing in ice-cold raspberry-oat-milk. I wouldn’t even go as far as calling this an actual recipe because this summer breakfast is so easily assembled! But hey, enjoy! …
My Morning: Friendly Little Kitchen and her classic Spelt Pancakes
This interview took place as part of the “My Morning” interview series.
When I reflect on my first baby steps into the FODMAP free diet about two years ago, there is one lovely lady who played a major role throughout my field trip: Steph Papillo from Friendly Little Kitchen. Steph was my first real blog-pal, my guide through the crazy FODMAP jungle, always there to help out. With her delicious recipes and dreamy pictures this curly beauty from Melbourne continues to show how easy a wheat free and fructose friendly diet can be on a daily basis. Full of wit, her Instagram stream is not only an endless source of inspiration, but of sunshine as well! …
My Morning: The Fructose Friendly Chef + Homemade Granola
Lately nothing has fascinated me more than the art of starting the day in beautiful and productive style. Everybody seems to have his or her own way of claiming the day’s first sunbeams. Seeing as the morning hours hold such a precious place in my heart, I thought it might be time to find out how other talented bloggers and bloggerettes start their day and thus created this interview series. So instead of asking „How was your night?“, from now on I’ll rather be asking „How was your morning?“.
After a beautiful prelude to this series with earlybird Steffi, I should probably warn you ahead of today’s interview: If you too are a child of the sun, you might find yourself packing your bags for Australia right after finishing this read! Why? Because today’s guest, the fructose friendly chef Melissa, wakes up where koalas and kangaroos kiss each other good night, while being surounded by cafés sure to make your food sensitive heart leap for joy. Morning walks on the beach in dreamy light and an enviably healthy tan on Melissa’s face: If being a morning grouch looks like this, I’ll take an extra large serving! But see and read for yourselves…
Waiting For Summer + Kiwi-Avocado-Nettle-Crème
It’s always summer somewhere on this planet of ours. Isn’t that a comforting thought? No matter how cold and rainy it is outside, I could snatch a flight ticket anytime and escape to a better place. Only a couple of hours later I would find myself sitting on a Sri Lankan beach, soaking up the sunshine with all my thirsty cells.
So far I didn’t have a reason to escape to the South though. The weather forecast here looked amazing. February has been kind to us Istanbullus: Sunshine for days with my winter coat tucked neatly back into the closet and farmers’ markets back in full bloom. In place of a piping hot bowl of oatmeal I was craving a light breakfast, so I came up with this sunray-bathed little fellow. The sourness of the kiwi tickles your nose, young nettle leaves get your body in the right mood for a spring cleanse, while the avocado dives in to give it all a silky-smooth texture. Before you know it, you are holding another love letter to this wonderful sugar-free life right in your very own hands. This is how delicious breakfast can be, once you’ve banished those sugar-loaded cereals from your world.
Don’t you sometimes feel grateful for fructose malabsorption making you eat better than ever before?! I sure do! 🙂 – Tweet that
Sweet Parsnip Bread
Seeing lettuce heads hanging low, mere pale shadows of their former selves, while all the iridescent and plump berries have retired to the freezers emphasizes the writing on the wall: Winter in Turkey has arrived. Not only are the temperatures dropping, so is the availability of fructose free fruits and veggies. But don’t despair, there are still some fructose friendly gems around just waiting to be turned into warming soups and stews, hearty casseroles and fondues. All we need to do, is to switch our focus from green to white: Wake up dear celery roots and parsnips! These days we require more nutrients and energy to keep us warm than during any other time of the year. …
Fructose Friendly Smoothie Istanbul Style
When it comes to breakfast, pretty much everyone has his or her own idea of the “perfect” set-up. The choices are endless, be it cold or warm, liquid or solid, savory or sweet, or nothing at all. Since being diagnosed with FM breakfast is not only mandatory for me but also a way to start my day in a calmer manner. It’s a chance for me to be nice to my stomach first thing in the morning, so that it won’t be too upset later in the day if something wrong comes along. Whenever I skip breakfast entirely the day is basically ruined. Then all I think about is ‘how on earth will I get something quick to eat on the way to wherever I’m headed. Which is, as you probably know yourselves, rather impossible. So breakfast has become a very important part of my morning routine. …
Fructose friendly Brunch for one
Sundays for me are preferably spent relaxing and in most cases also cooking ahead. Even though I do not meticulously plan out my meals for the upcoming week, I still like to be prepared. Prepared in terms of knowing that sometimes it can be difficult for people like us to quickly whip up a healthy and filling meal. That is why on Sundays I usually cook up a batch of buckwheat, potatoes or millet, or all of the above, to store in the fridge. That way I have a fructose friendly and gluten free base on hand to ready a nice meal. This is particularly convenient when I’m running late and still need to pack lunch rather than returning home on an empty stomach.
Speaking of planning ahead it is about time I share this recipe for gluten free millet patties with you. While millet has become one of my favorite gluten-free super foods, these millet patties are quite the perfect all-rounder. Due to their subtle taste they go well with almost everything: Have them with eggs and salmon for brunch like I did, with a spicy yoghurt dip for lunch or with a salad for dinner. They taste equally good warm and cold, that’s why they also make a great take away snack. Be warned though, this recipe is a bit time consuming. Then again, Sundays are usually more slow-paced anyway, right? Plus, in my opinion it’s even more rewarding to treat yourself to a nice meal you’ve worked hard on. 😉 So make a batch of millet patties and grab whatever else your heart desires on the side and enjoy a cozy, well-deserved Sunday brunch!
P.S. I created a Facebook page to share my posts as well as interesting research finds. Only four more to crack the 100, so go ahead and share some likes! 🙂
What’s for breakfast?
Before I knew about my fructose malabsorption, breakfast was something I only thought about after a long night out to sooth my stomach. I usually skipped breakfast and couldn’t wait for lunch time to indulge into hearty portions of pasta, pizza or whatever was on the lunch menu. If I bothered having breakfast I usually grabbed a sandwich at a bakery that was near my office or university. I’m not talking about the kind of mayonnaise dripping sandwiches topped with a half kilo of turkey like most of my American friends are used to. Nope. I’m talking about a simple “belegtes Brötchen”, that’s what we call our sandwiches in Germany. Nothing too unhealthy or heavy, just a bunch of useless carbohydrates. However, by lunch time I often felt hungrier than the times I hadn’t had any breakfast at all. Of course weekends were a different story, but that makes for only 2 out of 7 days a week, right? Either way, I just couldn’t get hold of a healthy breakfast routine. But since I had to throw everything I’ve learned about nutrition (including my personal preferences and eating habits) over board after getting my test results, breakfast was one thing I had to tackle as well….