Energy Balls | Student Week

Hello my dears!

 

Today in Bavaria uni starts again and that’s why I’ll share student-friendly recipes with you all week long. They’re fast, easy and inexpensive – perfect for small student kitchens, busy timetables and empty bank accounts!

Let’s start the week with some brain food for long days, something you can easily take with you to classes: Energy Balls! Made within minutes from oats and coconut flakes, as well as peanut butter and cranberries they’re the perfect snack for exhausting uni days. Here’s the recipe:

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Energy balls

makes approx. 20-25

  • 40 g desiccated coconut
  • 100 g rolled oats
  • 125 g peanut butter
  • 2 tbsp chia seeds
  • 50 g dried cranberries
  • 4 tbsp honey

Toast the coconut for about 1 minute in a small pan without fat and allow to cool. Finely chop the cranberries. Combine both with the remaining ingredients in a bowl and put it in the fridge for 30 minutes.

If the mix has become too dry, simply add some water. Then shape into small balls and store them in an airtight container in a cool place – this way they will last up to one week!

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Small balls full of power – what other snacks do you like?

 

Stay sweet & HAPPY COOKING!

xx Kristin

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Blueberry Breakfast Cookies

Hello my zebras!

Today we’re breaking all the rules – at least at first sight! Why? Because we’ll have cookies for breakfast! Really … no toast, no eggs …  breakfast cookies!

Of course, those cookies are special and not the average ‘triple chocolate death by caramel or whatnot’ sugar bombs from the supermarket. The list of ingredients includes bananas, eggs, oatmeal and many other good things, which keep us full for a long time and make sure you’ll have a great start into the day. Sounds good? Believe me, they are – try it!

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Blueberry breakfast cookies

makes about 7 cookies

  • 1 banana
  • 1 egg
  • 20 g melted butter / coconut oil
  • 2 tbsp plain yogurt
  • 1 tbsp chia seeds
  • 90 g rolled oats
  • 60 g flour
  • 1 tbsp brown sugar
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 40 g blueberries
  • 15 g semisweet chocolate chunks

 

Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.

In a small bowl, mash the banana and combine with the egg, butter, yogurt and chia seeds. Set aside for a few minutes.

In the meantime, mix oatmeal, flour, sugar, baking powder and salt in a large bowl. Add the wet ingredients and stir until a dough is formed, then fold in the blueberries and chocolate chunks.

Place a heaped tablespoon of dough on the baking tray, flatten and bake for 12-15 minutes. Let them cool and serve.

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The cookies are really fast to make and a nice way to switch things up! They’re also great when you don’t have a lot of time and have to eat on the go or just need a healthy snack.

 

Stay sweet & HAPPY BAKING!

xx Kristin

Asparagus Buttermilk Soup

Hello my zebras!

 

Mr Zebra is regularly joking about me – and Germans in general. It is usually about rules and regulations, the weather and, of course, the food. Like, for example, that us Germans seem to turn our menus upside down for a few weeks in early summer and suddenly and solely serve asparagus for every meal.

He is not totally wrong, of course, but it’s just that those green and white stalks are really delicious and you have to take advantage of that while they’re in season! Funny enough, I actually didn’t even serve that much asparagus this year – but I still have one, two weeks to cook with it 😛

So today I brought you a delicious soup with green asparagus (❤) and a generous amount of buttermilk. It tastes super fresh and is a nice soup for summer!

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Asparagus Buttermilk Soup

makes 2-3 servings

  • 1 onion
  • 2 floury potatoes
  • 250 g green asparagus
  • 750 ml vegetable stock
  • 300 ml buttermilk
  • Salt & pepper
  • 1/2 teaspoon honey
  • 4 tbsp butter

Peel onion and potatoes and finely dice them. Wash the asparagus, peel the bottom parts and cut off 2 cm of the ends. Chop 200 g of it into coarse chunks and thinly slice the rest.

Heat 2 tablespoons of butter in a large saucepan and briefly fry the onions. Then add the potatoes and big asparagus pieces and pour in the stock. Bring to the boil and simmer with the lid on for about 15 minutes.

In the meantime, heat up the remaining butter in a small pan and fry the asparagus slices with a little salt for 3-5 minutes and then add the honey. Puree the soup, stir in the buttermilk (do not boil after that!) and season with salt and pepper. Serve with the honey glazed asparagus bits.

 

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How do you like to prepare asparagus? And what do you prefer – GREEN or WHITE?

Stay sweet & HAPPY COOKING!

 

xx Kristin

Avocado Fries

Hello my zebras!

I hope you enjoyed the Easter Holidays with your loved ones! My family and I had a big Easter breakfast with all the food you could ask for – from freshly baked rolls to asparagus salad and carrot cake.

I don’t know about you but after so much food I’m usually craving something healthier and lighter. And that’s why I made delicious and trendy avocado fries! They are really easy to make and a welcome change after all the chocolate bunnies and Easter eggs 🙂

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Avocado fries

makes 1-2 servings

  • 1 medium avocado
  • 1 egg
  • 50 g flour
  • 75 g breadcrumbs
  • 50 g Parmesan
  • 1 tsp salt, pepper and chilli powder

Preheat the oven to 180° C and line a baking tray with baking paper.

Halve the avocado, remove the pit and peel. Cut into strips about 1 cm thick.

In a bowl mix the breadcrumbs with parmesan and spices. Sprinkle the avocado strips with flour, then dip into the lightly beaten egg and cover with the breadcrumb mixture. Put the breaded avocado strips on the baking tray and bake for about 6 – 8 minutes, then turn and bake for another 5 minutes.

Serve with a fresh salsa or another dip.

 

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I could eat avocado every day and these fries are a nice change from normal Guacamole or something like that. So try it out and turn your favorite green fruit into crispy fries!

Stay sweet & HAPPY COOKING!

xx Kristin

Banana Bread Muffins

Hello my zebras!

I don’t know about you, but I am not a breakfast person. This is an unhealthy and bad habit, but in the mornings I usually want only a big cup of coffee. But this is going to change from now on and that’s why I am – once again – in search of new delicious breakfast recipes that work for me.

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My new favorite: banana bread muffins! They are healthy and still delicious and therefore a great start to the day. And because you have to try them ASAP I’m going to tell you the recipe right away…

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Banana bread muffins

Makes 6 muffins

  • 2 very ripe bananas
  • 60 g of oil
  • 75 g honey or 45 g brown sugar
  • 1 egg
  • 30 ml of milk
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 1/2 teaspoon cinnamon
  • 115 g whole grain flour

Preheat oven to 170 °C and prepare a muffin tray with muffin liners.

Mash the bananas in a small bowl. Add oil, honey/brown sugar and egg and stir well. Mix in milk, baking powder, salt and cinnamon.

Finally stir in the flour but don’t overmix. Scoop the batter into the muffin liners and bake for 20-25 minutes.

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Suuuuuper easily made and a true breakfast superhero. Just add a lovely cup of tea or coffee and the day can start relaxed and balanced. Sounds like a plan? Then absolutely try it!

Stay sweet & HAPPY BAKING!

xx Kristin

[something green] Avocado Egg Salad

A certain shade of green,
tell me, is that what you need?

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YES! Definitely! I need something green and colorful to brighten this grey weather outside. I want it to be spring right now. [ Guess I should be grateful it’s not snowing anymore. ]

Since I just can’t wait any longer for spring to come I decided to bring a little green into my kitchen: A healthy, yummy and super easy Avocado Egg Salad.

makes 4 servings:

  • 4 boiled eggs
  • 1 ripe avocado
  • 2 tbsp mayonnaise
  • 1 small onion
  • salt and pepper
  • lemon juice
  • paprika
  • fresh herbs (if desired)

Chop eggs, mash avocado, finely dice onion. Place everything in a small bowl and mix with mayonnaise. Season with salt, pepper, lemon juice, paprika and herbs.

All done! Serve with fresh wholegrain bread or eat it pure if you feel like it.

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What’s your favorite green dish?

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Hope you all had a wonderful weekend.

Kristin ♥