your-trainer Blog

All PostsRecipeNews&Talk


By:

Am:

Wir sind dann mal weg. 

Zeit für eine bewegte Auszeit

 

Wenn die Zeit kam für mein jährliches Fit- & Wellness Retreat war ich schon immer Wochen im Voraus ganz aufgeregt und habe mich gefreut. Es ist jedes Mal wieder eine besondere Auszeit. Auch für mich, denn ich bin die Trainerin und somit die Person, die durchs ‚Gesund-Programm‘ führt. Es ist eben auch für mich nicht einfach nur Arbeit.

Zugegeben, wer freut sich nicht auf ein paar Tage Auszeit. Mit mir wird es eine Auszeit mit viel, oder sollte ich sagen: in Bewegung. Immer ausgeglichen und auf Eure Gesundheit fokussiert. Es soll eine aktive Erholung werden und kein BootCamp. Und das alles nur eine Autostunde von Salzburg entfernt im wunderschönen Nesslerhof in Großarl.

 

By:

Am:

This recipe is so quick and easy and on top of it delicious and full of goodness. It can be served as a starter or, if you make the portion slightly bigger, as a maincourse as well. It is refreshing, so it works perfect for a light meal in spring and summer. If you don´t have asparagus – no worries. In this picture I have used some finely chopped raw zucchini instead. Even some cooked broccoli would work fine. Try it out.

Serves 2 pax

By:

Am:

I was so excited when I found another glutenfree Stollen recipe online that sounded delicious. It was also refined sugar free and vegan. Unfortunately, it didn´t quite work out the way I planned it. The yeast was not cooperating and I ended up with a dough that looked and felt like a cookie dough. So instead of chucking it all in the bin, I decided to make cookies. They are so yummy – having the taste of Stollen bread, but the texture of a cookie. I tweaked the recipe a bit, so it should be cookie-proof now. Enjoy baking.

By:

Am:

It is only a few more weeks till Christmas and I am in super Christmas mood this year. It must be Germany and the mountains outside. Off course I was baking and decorating in Kenya as well, but when you have between 25 and 30°C outside you do not really get in the same mood as here.

This glutenfree Stollen I made last year and it worked really well and was yummy. I am currently trying out another recipe as well…. If it works out, I´ll let you know.

It takes a bit of time to make a Stollen. Eiter do a big one or several small ones. Keep in mind though, that you will have to reduce the baking time when they are smaller.

After they have cooled down I usually just keep them wrapped in baking paper and they last for about 2-3 weeks. You could also store them in the fridge and heat the pieces up before serving.

By:

Am:

It is officially autumn since a while, but since 2 weeks it feels a bit more like autumn outside too. The temperatures are slowly (in fact very slowly) dropping, the leaves on the trees are having all shades of yellow, orange and brown and slowly I get in the mood for eating pumpkin.

This pumpkin I had at home now for nearly 3 weeks, but today was the day to make this great looking and delicious recipe. The smells in the kitchen were so yummy.