All right, All right, I know that I’m one week behind but I’ll make up for it and post two recipes this week. I just didn’t have the time / patience to whip up a recipe last week. In case you don’t know what the December Recipe Challenge is: Head over to this post.

Ever since that dinner I couldn’t stop thinking about bulgur (sorry boyfriend! ) and I knew that I had to have bulgur for my dinner. However, I was also craving Italian food big time so the idea of Italian Veggie Bulgur was born!

Italian Veggie Bulgur

Serves 3

Ingredients:

• 1 cup dry bulgur
• 2 medium sized carrots, shredded
• 1/2 zucchini, diced
• 1 sweet onion, diced
• 1 can diced tomatoes
• 1 tbsp olive oil
• 1 tbsp oregano (dried)
• salt & pepper to taste
• freshly grated parmesan cheese (optional)

Directions:

Cook the bulgur according to the directions on the package.

In the mean time heat the olive oil in a large pot, add the onions and sauté them for 2 minutes.

Add the vegetables and continue to sauté everything for an other 4 minutes.

Add the tomatoes and oregano and stir well.

Wowzaaa all that steam!

Add some salt and pepper to season according to your taste.

Mix in the cooked bulgur..

..and enjoy with some freshly grated parmesan cheese!

(Vegans can leave out that part of course)

This meal totally screams “comfort food!” without being unhealthy. So it’s basically perfect for cold winter days. I was honestly surprised at how good it was (not to question my own cooking skills but I sometimes whip up some very weird food ). I would definitely recommend this to anyone who loves Italian food but doesn’t always want to eat pasta or rice..

This meal will become a staple in our household for sure. It’s so easy to make plus one can also always add different veggies (whatever’s in season) to make things much more fun. I’m looking forward to eating the leftovers . I can also imagine that this meal’s great with mushrooms. Oh mushrooms, I love you!

Check out week 1 of the December Recipe Challenge: Thai-riffic Spinach Curry Noodles!

When Karla wrote about her December Recipe Challenge I just had to join her. I used to be so scared of trying new things and always relied on cookbooks. However, it’s so much more creative to try something new (even if it can turn out disastrous).

The challenge is basically about whipping up one vegetarian meal per week (in the month of December) that includes at least one vegetable.Yesterday I finally had the time to cook a nice dinner. So here it is…

Thai-riffic Spinach Curry Noodles

Serves 2

Ingredients:

• 1 tsp coconut oil
• 1 tbsp curry past (I used yellow curry paste)
• 2 bundles of rice noodles (I used brown rice & wakame noodles)
• 1 cup coconut milk
• 2 huge handfuls spinach
• 1/2 yellow bell pepper
• 1 tbsp peanut butter

Directions:

• Cook pasta according to the directions on the package. Set aside.
• Heat the coconut oil in a wok (or any other pan that you have..) and stir in the chopped pepper.

• Sauté for 2 minutes and add the spinach

• Sauté for an other two minutes and add the curry paste, peanut butter and coconut milk.

• stir stir stir until it becomes a creamy sauce. Add more curry paste if you like it hotter.

• Add the noodles and mix it very well with the sauce. Voila, you’re done!

It looks like a huge mess but it’s so good! The coconut milk is very rich and decadent and mixes very well with the curry paste and peanut butter.

Enjoy!

The  nasty rain just turned into snow, hooray! I love snow and it was also about time that we got some.. I’m now really looking forward to snowboarding (best thing ever in winter).

Yesterday was fantastic and I whipped up some extremely delicious and simple food.

But first let’s go back to Saturday. Post-work I rushed to Silvio’s place for dinner. We whipped up some very basic stuff – potatoes, spinach, quorn cutlet (me), cordon bleu (him) and salad.

Oh, and garlic bread. We have a thing for garlic bread.

Buttaaaaah!!

Sunday

I had to skip brunch at Silvio’s parents place due to fun stuff like laundry and cleaning the apartment (gaaaah..) On the way back home I picked up some grapefruit juice.

I wasn’t hungry at all and so I worked out on the stepper (such a killer machine ) while watching an episode of 24.

…followed by some lovely yoga.

Afterwards I did the laundry + dishes and mopped the floor. I then felt like I needed some food in me after all. It’s so strange not to have any appetite at all, that rarely happens to me but if it does then it’s only on weekends or when I’m ill. Weekend eats are always rather weird..

Killer-sandwich

Lettuce, tomato, sprouts, goat cheese, ketchup and mustard. Yes it was as good as it looked.

Then I read some blogs and decided to try making Averie’s Raw Vegan Chocolate Chip Cookie Dough Balls. Yes tried because my processor absolutely sucks. It takes me forever to make almond butter (which is why I rarely make it from scratch) and so I wasn’t sure if it was up to some vegan goodies. However, I was so wrong to doubt my little food processor.

MY. GOD. They were even better than I imagined! And they only took me 5 minutes to make. And they taste like cookie dough. And they’re basically heaven on earth. And and and and.. I wish I took some to work.

I highly encourage you all to make a batch as well! And if some of my real-life friends ( ) read this: Let me know if you want some and I’ll happily make some for you as well.

Anyway, I had some stroke of creativity before I made these raw goodies and only needed two ingredients for this little masterpiece.

Soy sauce
Almonds

Simple? Oh yes indeed.

First I drizzled some almonds with soy sauce (just enough to cover everything)

Then I put them into the oven for 10 minutes on 100°C (About 210°F?!?)

I will definitely make a huge batch again because they’re such a yummy snack! (Again, I was surprised at how good they tasted!) They also require almost no active time which is an other plus.

Around 2pm I had to get ready and met up with my mum at the cinema for an other round of New Moon. Fabulous.

Healthy cinema snackeroo:

I then went back home with mum and helped her preparing dinner. I made myself some stuffed peppers because everyone else is on the meat-wagon.

Filled with mozzarella, parsley, sundried tomatoes, cherry tomatoes, mushrooms, S+P.

I love stuffed veggies!

My dad made his super famous cèpe mushroom risotto. It’s seriously one of the best dishes I’ve ever tasted and anyone who ever gets to try this is a lucky person. My parents go searching for mushrooms in the woods which is fantastic (even though I hated it as a child – it was boring – but I now really appreciate it..  well at least the results of that hard work, lol).

He takes his job super seriously (“Is there any decent risotto rice in the house?”)

My plate:

(It’s impossible to only eat a small serving of the risotto – I tried it. And failed.)

and some amazing okra (Yes! Okra!), broccoli, garlic sticks + cherry tomatoes salad:

Whew, what a post. Hope you didn’t get tired .

Yesterday was lovely but a 1-day weekend is way too short. It was so hard to get up this morning! Tonight’s going to be great though. I’ll go and see The Sounds! Can’t wait!

I hope you’ll have a great last day of November!

Bonjour friends, I hope you liked yesterday’s post . But let’s get back to food and the good stuff in life.

Thursday

There’s this fantastic vegetarian buffet-style restaurant in the train station of Berne called tibits. It’s actually by the owners of Hiltl (remember?). Their food is amazing and their buffet offers a great variety of dishes. However, for lunch on Thursday I decided to get the olive vegetables sandwich which was scrumptious.

Mmmm! All that arugula!

Thursday is actually our squash-day but two of my friends were busy with school stuff and I persuaded my friend Karin (yes an other Karin) to skip squash and have dinner instead. I didn’t really feel that great and wasn’t sure if I could spend 45 minutes running around in a room like an idiot . We decided to go to an Italian restaurant where I continued my carb-party.

(Hey It was thanksgiving after all so I had to indulge a little ).

The picture really doesn’t do it justice. It was enormous and so tasty! I didn’t eat it all though. Obviously..

I truly have the best friends ever. Honestly, I have no idea how I deserve them! Anyway, Karin surprised me with this:

Gaaaah! She knows me so well! Thank you so much my dear Schlanklori!

I was almost dancing with joy! (Yes I know, it’s “only” a measuring cup but it made me so happy – food lovers understand.. ).

Friday

For breakfast I decided to try the infamous PB&J with a twist of course. I used almond butter and blueberry jam. Why haven’t I tried that before?? It is so good!

I had it with some dried apricots, an orange and a camera-shy boiled egg

(insert enormous salad for lunch here)

Dinner was.. interesting. It didn’t turn out the way I wanted but it was good nevertheless.

Cauliflower zucchini casserole!

I first sautéed a head of cauliflower, one zucchini, 1/2 onion and one carrot in a little bit of olive oil for about 10 minutes

In the meantime I mixed 1/4 cup soy milk, one egg, half a ton nutmeg, salt and pepper.

I used a tiny casserole form because I was eating by myself

I transferred some veggies into the casserole form and poured the egg mixture over it.

Then I put it in the oven for about 20 minutes on 180°C (350°F)

Afterwards I topped everything with a little bit of parmesan and goat cheese

..And baked it for an other 10 minutes.

It was really good but too dry! I should steam the vegetables instead next time.

I then had some vegan chocolate mousse (had it in the freezer and thawed it). I love that hint of avocado, it goes really well with the cacao powder.

(Sorry, not the prettiest picture ever )

Saturday (As known as: Today)

I bounced out of bed, did yoga and through my lame morning routine and made a green monster

(3 cups steamed kale, 2 tbsp dried goji berries, 1 tbsp almond butter, 1 cup soy milk, ice, 1 banana, squirt of agave)

I put it away after one sip because it was too thick and warm! So I mixed everything again with more ice and water and put it in a thermos cup. I will have it for lunch along with the leftover veggies from yesterday’s dinner.

Instead I had an orange, bread with vegan margarine & honey plus some goat cheese. Oh and an other camera-shy hardboiled egg.

And yep, I’m at work now but honestly don’t really have much to do. So I’ll probably spend the day doing stuff that has been a bit neglected (cleaning my desk, sorting files, books, etc…). Fun! (Or not..)

It’s almost embarrassing to say but I’ll go and see New Moon (again!) tomorrow with my mum. She called me on Thursday and said that if I’ll go and see New Moon again, I’d have to tell her when. Because she’s super flexible. And I half joked “what about Sunday?” and her response was “Perfect! I read that there’s a screening at 3pm!”. Haha. She planned it all (but obviously would deny it). She then asked me if Selina comes as well and I declined. Her answer was “Oh well, she can come with us when we’ll go and see it the 3rd time. Or the 4th. Or the 5th.”. Love her.

I hope you’re all having a relaxing Saturday!

Tonight is a night for candles

(Oh hai do you spot Karin on this picture?)

Kind of eerie isn’t it? Hehe. I really love candles but I often forget about them from spring – autumn and start thinking about them when winter is around the corner..

It was also an evening for green food!

Or at least bits of green food

Zucchini Patties with Feta

(Based on This recipe - of course I had to adapt it a bit..)

Makes about 15 patties

Ingredients:

• 2 1/2 cups coarsely grated zucchini (from about 3 medium)
• 1/2 teaspoon salt
• 1 large egg
• 1 large egg yolk
• 1/2 cup (or more) whole wheat flour 
• 1/2 cup crumbled feta cheese
• 1 cup chopped fresh Italian parsley
• 1 1/2 tablespoons chopped fresh dill
• 1 tbsp olive oil
• 1 tbsp corn oil

Toss zucchini and 1/2 teaspoon salt in large bowl. Let stand 5 minutes. Transfer to sieve. Press out excess liquid; place zucchini in dry bowl. Mix in egg, yolk, 1/2 cup flour and cheese. Mix in parsley and dill. If batter is very wet, add more flour by spoonfuls.

(Selina was super proup of her eggtastic action shot )

Heat 1 tablespoons olive oil and 1 tablespoons corn oil in large skillet over medium heat (I will use even less oil next time). Working in batches, drop batter by rounded tablespoonfuls into skillet. Fry patties until golden, 5 minutes per side, adding more olive oil and corn oil as needed. Transfer to paper towels. DO AHEAD Can be made 1 day ahead. Place on baking sheet, cover, and chill. Rewarm uncovered in 350°F/180°C oven 12 minutes. Serve with yogurt (optional).

I LOVED these patties! I used to hate feta cheese or anything related to goat cheese but I was determined to start liking it. And now I do. (But I have to admit that I’ll never ever warm up to brussel sprouts. I think it’s ok that there’s only one vegetable out there that I really hate ). Selina thought that they were ok (she hates feta). The rest will go straight to the freezer. Can’t wait for future menus that involve these patties!

I served them with whole wheat pasta with pesto sauce:

Never had this organic pesto sauce before but I loved it. Pesto is just so much fun!

Of course there was also some vino and chocolate action. Hey, it’s the weekend!

Lindt chocolate balls. The true love of my life.

I have to admit that the run never happened but I’ll make up to it on Sunday.

Super busy schedule tomorrow and I don’t know if I’ll be able to post. BUT the next post will be fabulous, I promise. We will go to Zurich tomorrow and have dinner at one of my favourite restaurants so be excited for a recap . (I hope it’ll be worth the excitement. Maybe it’s going to be a super lame day. Hehe)

Have a fantastic weekend!

Hold your seats my friends because what follows now is the best olive bread ever!(Tam tam taaaam….) Seriously, I can tell, I’ve had my fair share of olive breads.

Oh my god those flavors!! I’ve never been a  big bread baker before but I really love our little triathlon Wednesday tradition! But now I wonder how any other bread could ever beat this one (I swear it’s that good!). Ah I’ll treasure the recipe forever. Speaking of which: Here it is!

Haha ok, here’s the recipe in English for everyone who can’t read German (alternations added):

Olive Bread

(Makes 2)

Ingredients:

3 tbsp parsley or mint, roughly chopped (We used 2 handfuls of parsley)
1 cube of fresh yeast (Had none so I used one envelope of active dry yeast)
1 tbsp salt
750g flour – Roughly 7 cups (We used WW flour)
225g pitted black olives (I’d say, 2-3 cups. Depends on how much you have on hand)
4 tbsp olive oil, roughly chopped
2 red onions, chopped
500 dl (2 cups) of water (I’d strongly suggest you to start with 1 1/2 cups at first, we thought that 500dl was a bit too much)

Directions:

Sauté the onions in the olive oil for a few minutes. Mix the yeast with the water (we left that out because our dry yeast didn’t have to be mixed with water..) and add a pinch of sugar.

Slowly add flour and salt as well as the onions, olives and parsley. Mix everything in you bowl and transfer the dough to a floured surface. Knead the dough for about 10 minutes (I know that’s tough but it’s worth it!) until the dough doesn’t stick to the surface anymore.

Put the dough in a bowl and cover it up. Let it rest in a warm place for 30 minutes – 1 hour until it’s twice the size.

(We were a bit confused by the “warm place” and so we simply put it on the old fashioned heater)

(It got super big)

Preheat the oven to 220°C / 425°F and put a baking paper on a tray (you might want to use 2 trays if you have a small oven..). Knead the dough again and separate it in two halves. Make two round loaves and put them on the baking tray. Cover them up and let them rest again (no time written but we let it rest for 10 minutes). Cut in a few stripes (this sounds silly but I have no better description) and bake them for 40 minutes. Bake them until they sound hollow when you knock on them.

Let them cool & try a piece as soon as you won’t burn your mouth.

They’re truly fantastic. The onion and olive flavors work really well together. An other proof why they’re worth the effort: We snuggled in bed and watched True Blood and FELL ASLEEP! I woke up 20 minutes after we’re supposed to take them out (imagine my shocked sleepy face – I bet I was quite a stunner). But no harm done, they were still amazing and yummy. (See? Nothing can kill this bread!)

Of course I had to make a sandwich this morning. Ah, that’s what I call love.

Yesterday’s dinner was – may I say it – quite a stunner. But honestly; anything with quinoa will please me .

Silvio (the boyfriend, in case you didn’t know) and I adapted this recipe a little bit. I loved the flavors of this dish, especially the pumpkin seeds, which was quite a surprise.

Please note that we didn’t have any 1/3 cups or ¼ cups on hand which is why we eyeballed everything..

Here’s our adapted recipe, the original was made by the great Heidi on 101 cookbooks.

Quinoa pesto mix

Ingredients:

a splash of extra-virgin olive oil
a pinch of fine grain sea salt
1 shallot, minced
3 cups cooked quinoa* (or brown rice, or other grain)
1 cup corn, fresh or frozen (I used one can of corn)
1 1/2 cups kale, spinach or other hearty green, finely chopped
2 cups extra-firm nigari tofu, browned in a skillet a bit (had none at home)
1/3 cup pesto
1/3 cup pumpkin seeds, toasted
1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)
½ cup water

Directions:

In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. (Edited to add: I added ½ cup of water as well because the quinoa started sticking to the bottom of the pot. It might not be necessary if you use frozen corn..) Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 – 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlicue in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt – pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 minutes or so, until the tomatoes are shrunken and sweet.

We served everything with Silvio’s delicious garlic bread (garlic, butter, olive oil, salt and pepper mixed and spread on the bread. Topped with parsley and chili flakes).

Can you believe me that it’s the first time I had kale?? I haven’t found any in the groceries and almost screamed when I found some yesterday. Honestly, I had quite a party for myself right there. Kale’s cool . My green monsters will get a new addition.

Isn’t that a beauty??

Yesterday was also a day for beer. Sometimes it’s just necessary to drink beer while cooking.

After dinner we made the (possibly) best olive bread ever. The recipe will follow later. Stay tuned!

You know, I really love stir- fries even though I rarely make them. The only downside of stir-fries (mostly at restaurants) is the oil. Often they happily toss what seems like an entire bottle of oil over the ingredients. Now, there’s nothing wrong with oil but we all know that too much isn’t considered as healthy. So today I wanted to create a stir-fry that is yummy and healthy.

ah yum!

Healthy Vegetable Soba Stir-Fry

Ingredients:

• 2 bundles of soba noodles, cooked
• 1 head chinese cabbage, roughly chopped
• 1 bell pepper, sliced
• 1 handful of spinach
• 3 tbsp soy sauce
• 2 tbsp sesame oil
• little bit of dried thyme
• pepper
• paprika (opt.)
• 1 tsp sambal ulek

(You can actually replace the veggies with any others you want..)

Directions:

1) Heat sesame oil in a wok and add cabbage, bell pepper and spinach. Cook on high heat and put on lid. In the meantime mix the soy sauce, dried thyme, pepper, sambal ulek and paprika

2) Let it cook until veggies are soft. Reduce heat and add the soba noodles and the sauce.

3) Stir stir stir and eat!
Simple, healthy and messy. That’s the way we like it!

Who knew that polenta could be so aggressive? It.. well.. bubbled a little and some of it landed on my arm. Yes the description sounds silly but I have no idea how else I should describe it. It looked like it attacked me. Anyways it left me with this:

Sorry it’s a bit gross but I just wanted to say: Beware when you cook polenta! It might attack you for no reason!

The rest of the evening went very very well. It started off with a nice salad:

(With Hello Kitty napkins! Yes we are 6 years old!)

And then I forgot to take a picture of the main course. (Too much wine & Too exciting conversations are to blame)
But there’s a recipe:

(Serves 5)

Polenta with Zucchini and Mushrooms
(doesn’t this title sound extremely exciting?)

Ingredients:

• Polenta
• Veggie broth
• one large zucchini
• 5-8 large mushrooms
• white cooking wine
• vegetarian margarine
• 1 onion
• handful of parsley
• olive oil
• 1 egg (optional)
• Parmesan cheese (optional

Directions:

Cook the polenta in veggie broth according to the directions on the back of the package. I used large-grained polenta so it took about 40 minutes to cook. In the mean time sauté the zucchini slices in a frying pan, add a little salt and put them in the oven on low heat.

Slice the mushrooms and add them with a little olive oil and the chopped onion to the used frying pan. Cook until soft. Add a little white cooking wine and let it cook on a low heat.

In the mean time (there’s a lot of multitasking required) check on the polenta and add an egg and Parmesan cheese before serving. Stir well. Add some margarine to the mushrooms and later some parsley before serving.

Serve everything together and enjoy .

Happy & stuffed people drinking way too much wine. (Ok, Selina doesn’t seem too happy but I’m pretty sure she was )

I just noticed that I cooked the mushrooms in almost the same way like last Wednesday. Just that you don’t get a wrong picture: I never cooked them like that before and this was a pure coincidence.
I also didn’t cook according to a recipe. I just went with the flow and was quite pleased with the results. It’s weird but cooking for friends/family without a recipe always freaked me out. I guess I just wanted to make sure that I could blame the recipe if something went wrong . But now I feel quite ok with cooking “freely”

So yes, I posted that recipe but I’ve got to tell you that I didn’t measure anything and just pasted it until it seemed fine. I highly encourage you to do the same because after all we all have different taste buds.

The night ended with a piece of nut croissant, a brownie and a tiny scoop of banana ice cream

(Brilliant photo, don’t you agree?)

It was fantastic to catch up with my friends again and play some silly games

Selina was super focused.

The game we played was actually called “Stadt Land Fluss” (City Country River). Does anyone else know this game or is it only one that Swiss people play?

Our mini-party ended with a visit from the boyfriend. Don’t you just love that they come running when they hear the word “brownie”??

Hello there!

Thanks for stopping by . Give Me Bananas is new blog about food, health and all the good things in life.

Now, I realise that there are many food/health blogs out there but I just felt like adding my contribution to that great community. My blog will be about the little things that make me happy and cheer me up every single day (& quite often that is food, hehe). We need to send some positive vibes into the world!

I really want people, especially women, to see who they really are. We tend to focus too much on what’s apparently bad.. Big thighs, huge nose and oh that strange earlobe! Well, we only have the body that’s given to us so it’s a waste of time and energy to try to change that (except for super rich people who like plastic surgery).
Yes, we aren’t flawless but that’s a good thing! And honestly: Who wants to be perfect all the time? That would be so exhausting . We should enjoy being “only” human and appreciate the way we are.

Health blogs have been a huge support and motivation for me. Realising that I’m not the only one with self-doubt and a background with disordered eating helped me a lot with focussing on the good things in life.
I really hope that this blog might help you a little bit as well. I don’t expect it to change your life drastically (at least not right now, haha) but I’d be happy if you’d simply continue reading and join me on my journey to.. well.. where? A better self? Well you know what I mean..

Feel free to also e-mail me! –>givemebananas@gmail.com

Ok. Now on to something else:

Two weeks ago my boyfriend and I decided to start a new tradition. And yes, it’s allowed to be called a tradition, even if it’s such a young one.
We are both really busy people and kind of missed some She&Him time (or at least I did, not sure about him ). So we decided to turn Wednesday evenings into a run-cook-bake triathlon.

This is the plan: We first go on a 10km run and talk about the important things in life (”gosh, the runner that just passed us sweats like hell!”), take a shower, cook dinner, bake a bread and watch a film or something else. Yesterday was a little different though:
I had an extremely busy day at work and almost fell asleep when we went groceries shopping. Bad sign. I love grocery shopping! Produce makes me happy . So we decided to skip running (which is only allowed once a month – that’s our newly designed rule) and cook dinner.

(Ikea’s moose pasta is so funny. We used “normal” pasta but they have WW too! yay!)

Moose pasta with mushroom-tomato-arugula sauce

Serves 3

Ingredients:

- cooked Ikea’s moose pasta (or any other pasta )
- 1 onion, diced
- 4 tomatoes, roughly diced
- 2 tbsp creme fraiche
- as many mushrooms as you want
- 50g (2 handfuls) arugula, roughly chopped
- 2 tbsp olive oil
- salt and pepper
- white cooking wine
- 2 gloves garlic, diced

Directions:

1. Sautée onions for a bout 1-2 min in olive oil. Add quartered mushrooms and let it cook for 5 minutes, stirring occasionally until onions and mushrooms are soft.

2. Reduce heat and add white wine (It really depends on how much you like white wine, I’m sure you can decide for yourself if you want to drown everything in wine or only add 1/4 cup). Let it simmer a bit and add garlic and tomatoes.

3. Continue simmering and add salt and pepper for seasoning. Stir in creme fraiche.

4. Add arugula right before the end (don’t let it cook) and serve it over pasta.

Yum!
I prefer whole wheat pasta and never cook with creme fraiche but one has to please the boyfriend plus it was a very nice treat .

However, our mission in the kitchen wasn’t finished yet (are you already tired of reading? )

We went out for dinner on saturday night and were served with chili bread. It was clear that we had to make our own:

mmm and it was gooood!

I really encourage you to make room for She&Him evenings too (ok I have to admit that I totally stole that name from Zooey Deschanel’s band).

1) Working out? Check!
2) cooking and eating delicious food? Check!
3) Having a good time? Check!
4) Spending time with your significant other? Check!

(But to be honest: I’m quite lucky.. The BF enjoys running and cooking. Maybe your partner will start to like these things too when you can make them creative and fun. Trying doesn’t hurt )

Thumbs up!