Eggwhite wraps with spinach, fresh figs and serrano 

So really, I don't eat red meat. I haven't had steak, sausage or bacon since I can't even remember and I'm very fine with that. However, Maria came to visit me last week and she had brought some (quite a lot) Spanish jamon serrano and I figured it'd be rude not to try. So I did, today, and I take full responsibility for the nausea that followed -- but let me just say, it was good! At least in combo with the fresh figs, I dare to say it was excellent; on it's own I thought it was far too meaty. Here's a wrap recipe that serves 2, moderated by the original recipe by Hanna Göransson. 

2 eggwhites

1 tbsp milk of free choice

1 tbsp ground almonds (original recipe is coconut flour) 

1/2 tsp rye (original recipe is 'fiberhusk') 

herbal salt

pepper

cumin 

garlic powder 

turmeric 

Mix everything together in a bowl/fry in coconut oil on both sides until golden brown/serve with bacon, fresh figs and spinach. Voila! 

 Bulgur & halloumi salad with chickpeas & sundried tomatoes

I suppose the title sort of sums this course up. Whole grain bulgur boiled with vegetable broth mixed with chopped tomatoes, parsley, chickpeas, fresh basil, cucumber, fried halloumi and some garlic. Possibly put some vinegar on top (I'm not a big fan so I skipped that part) Can't go wrong! 

Chickpea cookie dough

I'll admit, I was a bit skeptical stumbling upon this recipe but don't judge it too quickly based on it's major ingredient: Chickpeas. I walked around all day after I tried this recipe, forcing people to try and guess what it was they were eating. (I figured it was better to let them try in advance or they might not try at all, like my picky brother for example)

1 can of chickpeas (~250 grams)

1 dl oats 

1/5 tsp salt 

1/5 tsp baking powder 

2 tsp vanilla extract 

6 tbsp peanut butter 

3 tbsp oat milk 

4 pitted dates 

2 tbsp coconut sugar 

100 grams dark chocolate

Mix the chocolate in a food processor turning it into chocolate chips/Put the chocolate aside while you mix the rest of the ingredients and finalize by adding the chocolate back in. Easy pea-sy! (+1 for tacky joke) Stick it between two banana slices, in frozen banana-ice cream to make it somewhat B&J's-like or just munch away straight from the bowl. I can testify that it's good whatever way. 

Clean chocolate mousse

Wisk an eggwhite hard/mash ½ banana & mix with 50 grams quark (or silk tofu for vegan alternative), 3 tbs agave syrup & some peanut butter/carefully turn the eggwhite into the batter. Let cool in the refridgerator for atleast 15 min. I served mine with ½ warm swebar (protein bar from Sweden), the other half of the banana and some chopped walnuts.