Sonntag

spaghetti with prawns and zucchini


On Sundays I like to stay at home. I usually wake up early, make myself some breakfast and after I go for a run. When I'm home again I take a long shower and cook something for lunch. Today I made this easy spaghetti dish.
During the week, I don't have that much time to cook. I eat a lot of salads, wraps or a sandwich. Things that are healthy but also easy to bring to work. So I really enjoy it when I have time to try out new things in the kitchen.




~ spaghetti with prawns and zucchini ~


for 1 person

80g whole wheat spaghetti
1 medium zucchini
100g frozen or fresh prawns 
2 gloves garlic
fresh parsley
pepper
paprika
olive oil

Chop the zucchini and the garlic. In a bowl, mix the prawns, zucchini, garlic, pepper, paprika and a little olive oil. Set aside for about 10 - 15 minutes (the longer, the better). In the meantime chop the parsley and heat up  the water for the spaghettis. When the water boils, add the spaghetti and cook for about 10 minutes or until al dente. 



Use a large skillet to sauté the prawns and zucchini. Add the spaghetti to the prawns and mix it. If they are to dry just add a little bit of the spaghetti water.


Top it with the fresh parsley and then bon appétit.

banana almond muffins


I made those muffins at 7 o'clock on saturday morning. I woke up that early because I wanted to go for a run before I visit my grandparents over the weekend. Sadly I woke up with a toothache, one of my wisdom teeth is peeking trough and currently I look like a little hamster. So no morning run for me, instead I decided to make some little treats for my grandparents - and of course for myself :).





~ banana almond muffins ~


There were some over ripe bananas in my fridge which I wanted to use. I added almonds for the crunch and some raisins for extra sweetness.



3/4 cup whole wheat flour
1/2 cup oats
1.5 teaspoon baking powder
pinch of salt
cinnamon
nutmeg
1.5 teaspoon vanilla extract
1/2 cup chopped almonds

3 ripe bananas
1/2 cup coconut oil
1 egg
handful of raisins
2 tablespoons honey


Mix all dry ingredients in a large bowl. Mash the bananas with a fork, add the egg and stir until combined. Then, in a small pan over low heat, melt the coconut oil. Mix it with the honey and then with the egg/banana mixture. Add the raisins and slowly add it to the dry ingredients and stir well.


Line a muffin tray and top the muffins with some sliced almonds. Bake at 356F degrees (180°C) for about 25 - 30 minutes or until a toothpick comes out clean.