Welcome to Day Five

freezer

Welcome to Jenmi Jenmi’s One Year Anniversary Party day five!  We are celebrating for 5 days, each day will feature a different post-sharing themes to enhance and help anyone wanting to make healthy changes. Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start: All Year Long.”

Today we will be sharing  Freezer Recipes, because we all know that planning ahead is the best way to eat healthy.

Thank you to everyone who has attended and a big thank you to everyone who participated in our party. Jenmi Jenmi plans on grow and improving in our second year. Thank you for visiting!

♥ ♥

Welcome to Day Four

motivationexercise

Welcome to Jenmi Jenmi’s One Year Anniversary Party day four!  We are celebrating for 5 days, each day will feature a different post-sharing theme to enhance and help our “Fresh Start.” Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start: All Year Long.”

Today we will be sharing our favorite exercise videos, classes and our thoughts on fitness. We are not fitness experts, we just know the importance of exercise to a healthy lifestyle.

Check back through out the week and share in all the fun!

  ♥ ♥

Welcome to Day Three

vegetables

Welcome to Jenmi Jenmi’s One Year Anniversary Party day three!  We are celebrating for 5 days, each day will feature a different post-sharing theme to enhance and help our “Fresh Start.” Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start: All Year Long.”

Today we will be sharing recipes for meatless meals. These tasty recipes will help you maintain a healthy diet and assure you get plenty of vegetables

Check back through out the week and share in all the fun!

  ♥ ♥

Welcome to Day Two

Posted by Jennifer (the student) on January 29, 2013

tuesday

Welcome to Jenmi Jenmi’s One Year Anniversary Party day two!  We are celebrating for 5 days, each day will feature a different post-sharing theme to enhance and help our “Fresh Start.” Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start: All Year Long.”

Today we will be featuring recipe and meals that have helped us get back on track with our healthy goals, after we have over-indulged in food and drink.

Check back through out the week and share in all the fun!

  ♥ ♥

Let’s Get This Party Started!

One_Year

Welcome to Jenmi Jenmi’s One Year Anniversary Party!  We are celebrating for 5 days, each day will feature a different post-sharing theme to enhance and help our “Fresh Start.” Since our anniversary coincides with the New Years celebration our theme will be “Fresh Start.” Jenmi Jenmi will be sharing recipes, hints, tips, foods, exercises and advice on how to maintain our healthy “Fresh Start: All Year Long.”

Day 1, Monday, January 28th:  Tips that have helped you accomplish goals or resolutions.

Day 2, Tuesday, January 29th: Recipes or meals that have helped you get back on track with your healthy goals when you over-indulged in food and drink.

Day 3, Wednesday, January 30th: Meatless meals/recipes to increase our healthy goals and assure we get plenty of veggies.

Day 4, Thursday, January 31st: Favorite exercise plans, video, classes etc. that helped you achieve your fitness goals.

Day 5, Friday, February 1st: Freezer meal recipes, because we all know that planning ahead is the best way to eat healthy.

 
Check back through out the week and share in all the fun! 

♥ ♥

Recipe Swap Blog Party – Pumpkin Raisin Muffins

Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

Back to Autumn

by Antonia @ Health Inspirations on October 20, 2012.

Click Here for original post!

I’ve been meaning to use up my last can of pumpkin puree since December. But with Spring right around the corner it just never seemed right to start baking a “autumn dessert”. However, when I saw that Julie posted a pumpkin recipe I decided to give it a go as well. At least the weather this weekend was perfect for some full-of -spice Pumpkin Raisin Muffins.

I started out by making one batch (4 muffins) but they were so delicious that I ended up eating 2 straight away which led me to making a second batch (another 4 muffins) last night. Because I didn’t trust myself around the second batch of muffins, I immediately froze them for an on-the-go breakfast or afternoon treat. For the muffins I adapted a recipe from The Pioneer Woman.

Pumpkin Raisin Muffins

Yield: makes 4-6 muffins

Ingredients

  • 40g (1/4 cup) brown rice flour
  • 40g (1/4 cup) all-purpose flour
  • 30g (1/4 cup) brown sugar
  • 1 tsp. baking powder
  • about 1.5 tsp. spices: ground ginger, ground nutmeg, cinnamon
  • 2 tbsp. (30g) butter
  • 170g (1/2 cup) pumpkin puree
  • 70ml (about 1/4 cup) coconut milk
  • 1 whole egg
  • 1 tsp. vanilla extract
  • 30g (1/4 cup) raisins

Instructions

  1. Preheat the oven to 200°C. Line or grease 4-6 muffin tins.
  2. Sift the flours into a bowl. Add the sugar, baking powder and spices.
  3. Then add the butter. Cut it into the bowl and then using your hands, incorporate it into the flour-sugar mix.
  4. In a separate bowl mix together the pumpkin puree, milk, vanilla extract and egg. Stir gently to combine.
  5. Then add the pumpkin mix to the dry ingredients and stir to combine. If desired add the raisins.
  6. Fill an equal amount of batter into the muffin tins, (sprinkle with a dash of brown sugar) and bake for approximately 20 minutes.

As you will notice I used brown rice flour for this recipe, but you can certainly also substitute it with all-purpose flour if you like.

If you decide to sprinkle a little bit of brown sugar on top before baking it will give the muffin a light, sugary crust.

Hope everyone has a relaxing rest of the weekend :)

Thank you Antonia @ Health Inspirations
for your generous contributions!
Enjoy!
♥ ♥

Recipe Swap Blog Party – Melissa’s Chocolate Chip Banana Bread

Posted by Jennifer (the student) on October 20, 2012

 

This is a recipe my sister created using a old family recipe as a starting point.

Ingredients:

  • 1 1/2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup chocolate chips
  • 3/4 cup walnuts, toasted and chopped
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 cup mashed bananas
  • 2 tsp lemon juice
  • 1 1/2 tsp vanilla

Instructions:

Preheat oven to 350 degrees. Butter and flour 9x5x21/2 loaf pan.

Mix dry ingredients. Add 1 Tbsp flour to chips and nuts. Cream butter

and sugar. Add eggs, bananas, lemon juice, and vanilla. Beat in dry

ingredients. Pour 1/3 batter in pan, top with 1/2 nut mix. Repeat, ending

with batter. Drag knife thru in zigzag pattern. Bake 60-65 min until

toothpick comes out clean.

♥ ♥

Recipe Swap Blog Party – Chocolate Nut Cake

Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

Chocolate Nut Cake

by Antonia @ Health Inspirations on October 20, 2012.

Click Here for original post!

Since the recipe for my mom’s birthday was requested in an earlier post and I sort of forgot to post it I wanted to share the recipe today…better late than never. This isn’t exactly a light summer cake but it’s one of our family favorites and it can never be too hot for chocolate and nuts.

We usually bake it using a baking sheet and then cut the cake into squares, but you can adapt the recipe to make it fit into a cake pan. My sister for instance used this {very simplified} recipe the last time she was here to bake my aunt’s birthday cake.

The most important ingredient, without a doubt is the chocolate. We like mixing dark chocolate in with milk chocolate but if you prefer just one or the other the result will be the same. Also, here in Austria we can’t buy chocolate chunks, just chips, and those will be too small and tend to melt. With bigger chunks you’ll actually have chocolate bits left in the finished product.

 

Chocolate Nut Cake

Ingredients:

  • 300g butter, at room temperature
  • 250g powdered sugar
  • 50g caster sugar
  • 1 tbsp. vanilla sugar
  • 9 egg whites
  • 9 egg yolks
  • 2 tbsp. ground cinnamon
  • 300g ground hazelnuts (can be substituted with walnuts or almond if preferred)
  • 180g all-purpose flour
  • 2 tbsp. baking powder
  • 300g chocolate, cut into chunks (the most delicious results are achieved if you use 150g milk chocolate and 150g dark chocolate)
  • if needed: 3-4 tbsp. of milk

Directions:

  1. Preheat the oven to 180°C (350°F).
  2. Using an electric mixer beat the egg whites until soft peaks form. Gradually add 50g sugar, 1 tbsp. at a time. Continue to beat the egg whites until they are stiff.
  3. In a separate bowl using your mixer, mix the powdered sugar and butter on high speed until the consistency is creamy. Add the egg yolks on at a time, beating well after each addition.
  4. Add the cinnamon, baking powder and 1 tbsp. of vanilla sugar.
  5. When everything is light and creamy add the nuts, mix well. Then add the chocolate chunks and again mix for 20 seconds or until they are well incorporated.
  6. Then using a spatula add the flour and fold it in with the batter.
  7. Only at the very end when the batter is fully prepared fold in the egg whites. Be careful not to mix it too heavily otherwise the cake will not end up being light and fluffy. If necessary you can add a few tbsp. of milk before folding in the egg whites. This will make it easier to incorporate the eggs.
  8. When you are all set transfer the batter onto a baking pan (40cm x 35 cm) lined with parchment paper.
  9. Bake for about 1 hour or until a skewer comes out clean. Let the cake cool completely and then either sprinkle with powdered sugar or glaze with chocolate.

Thank you Antonia @ Health Inspirations
for your generous contributions!
Enjoy!
♥ ♥

Recipe Swap Blog Party – Apple-Hazelnut Croquant Cookies

Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

Apple-Hazelnut Croquant Cookies

by Antonia @ Health Inspirations on October 20, 2012.

Click Here for original post!

DSC_0016

It’s officially fall which means two things. 1. I can wear my super-comfy and extremely warm Ugg boots without being stared at like I’m a crazy person. 2. It’s time to eat pumpkins, butternut squash, nuts and lots and lots of apples and incorporate them in as many meals as possible. I personally love the simplicity of slicing up an apple and eating it with some peanut butter as an afternoon snack, but what I love even more is when I can consume an apple in form of a cookie.

Apple-Hazelnut Croquant Cookies

I made these cookies for my fellow interns at work. I had a short presentation last week and thought it might be nice to bring along a “thank you for listening treat”. My go-to recipe would normally be a cake or cupcakes but both of those options seemed like too much work. Cookies are easily made, perfectly delicious and will always be a crowd pleaser…especially when they include crunchy hazelnut croquant.

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I’m no cookie expert, but judging from the mmmmhs I heard in the office I think it’s safe to say that they tasted good! In case you are interested in more cookie recipes check out my pinterest cookie jar!

Apple-Hazelnut Croquant Cookies

Print this recipe

makes 25 – 30 medium sized cookies

Ingredients:

  • 240g butter, at room temperature
  • 375g brown sugar
  • 1 whole egg
  • 2 tsp. vanilla extract
  • 500g all-purpose flour
  • 2-3 tbsp. cinnamon {the more, the better}
  • 1 tsp. baking powder
  • 2 medium-sized apples
  • 115g hazelnut croquant {hazelnut brittle}

Instructions:

  1. Preheat the oven to 175°C.
  2. Grate two apples and transfer to several paper towels stacked over one another. Squeeze out as much juice as possible. Set aside.
  3. Using a mixer or hand mixer, cream the butter and brown sugar until light and fluffy. Add the whole egg and vanilla and continue to stir until everything is combined.
  4. Sift in the flour, baking powder and cinnamon to the butter-sugar mixture.
  5. Next, add the grated apple and hazelnut croquant. Stir until the apples are well incorporated then form small balls and lay them onto a lined baking sheet. Be sure to leave enough space between the cookies.
  6. Bake for 15-17 minutes and enjoy!

Have a lovely Saturday!

 Thank you Antonia @ Health Inspirations

for your generous contributions!

Enjoy!
♥ ♥

Recipe Swap Blog Party – Austrian Apple Strudel

Antonia is a 22-year old nutrition student currently doing an internship in Munich. She started her blog as a creative outlet where she could share her favorite recipes with her family and friends while studying in England. She shares recipes for everything from traditional Austrian dishes which she learned to cook from her grandparents and mother to everyday favorites. In addition to posting recipes she shares snippets from her daily life, documenting the food she eats along the way.

My Favorite Things…

by Antonia @ Health Inspirations on October 20, 2012.
Click Here for original post!

Remember, in “Sound of Music” when Maria sings about her “Favorite Things”…

I believe she mentions crisp apple strudels and schnitzel with noodles. Well, I’ve posted about Schnitzel before, which is without doubt the most popular Austrian food. However, before flying back to England on Monday, I thought I would complete the list of famous Austrian Eats and tell you all about the Viennese Apple Strudel (Apfelstrudel). I couldn’t agree more with Maria (Julie Andrews) in saying that it’s one of my favorite things…

At home we serve Apple Strudel with Vanilla Sauce and a dollop of whipped cream. Traditionally, it is filled with raisins, nuts, breadcrumbs and of course a lot of apples.

Austrian Apple Strudel

recipe adapted from “Die gute Küche” – Plachutta & Wagner

For the dough you will need:

  • 200g flour
  • 1/8 l lukewarm water
  • 1 tbsp. + 1 tsp. oil
  • 1 egg
  • pinch of salt
  • butter, melted

For the filling you will need:

  • 3/4kg – 1 kg apples, peeled
  • 30 g butter
  • 1/2 cup breadcrumbs
  • 1/3 cup nuts, chopped
  • 50g sugar
  • optional: 60 g raisins
  • cinnamon
  • 1 egg or melted butter

Start by making the dough:

  1. Onto a clean kitchen surface measure out the flour.
  2. Onto the flour add the salt, oil and egg and using a fork mix everything together to form a ball of dough.
  3. Roll out the dough (as thin as possible) and sprinkle it with the oil.
  4. Let the dough rest (under a cover) for 30 minutes.
  5. Then add a little flour to the dough and roll it out evenly. Add a little butter and let it rest for a couple of minutes. Before adding the filling carefully lift the rolled out dough onto a baking tray.

Now make the filling:

  1. Cut the apples into thin slices and put them into a large bowl. Add the sugar, nuts, cinnamon and if desired the raisins.
  2. In a small skillet, melt the butter and add the breadcrumbs. Wait until golden brown. Don’t forget to stir!

Now you are ready to combine everything:

  1. Preheat the oven to 220°C.
  2. Onto the rolled out dough add the breadcrumbs. Then add the apples on top of that.
  3. Carefully roll the dough together and close the ends by rolling them up.
  4. Coat with a thin layer of butter or with an scrambled up egg.
  5. Put the strudel into the preheated oven let it bake for 40 minutes.
  6. Serve with a sprinkle of sugar and a side of whipped cream.

Thank you Antonia @ Health Inspirations
for your generous contributions!
Enjoy!
♥ ♥