Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

I think it’s very important to have one recipe for banana chocolate chip pancakes, which you can always make and always turns out perfect and tastes delicious. This is one of those recipes. A stable in my kitchen especially since my boyfriend loves them a lot so I am making them quite a lot of times too.

But that’s fine for me, cause they are quick and easy to make and so delicious!

Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

How to make this delicious pancakes recipe?

First make sure you have all your ingredients!

Whole wheat flour (or all purpose flour), baking powder, homemade pumpkin spice (click here for the recipe), salt, bananas, egg, vanilla extract, maple syrup, milk and chocolate chips.

So there are three steps! First step is combining flour, baking powder, salt and pumpkin spice (but that’s optional!). Second step is blending the bananas, egg, vanilla extract, maple syrup and milk in a blender. Third step is adding the liquid mixture to the flour mixture plus the chocolate chips and combine.

Voila three steps to your perfect banana chocolate pancake batter!

Now it’s all up to you, don’t burn these beauties! I like to use a cookie scoop (large ice cream scoop) to divide batter evenly on the pan. I am making small pancakes so there should be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue until there’s no batter left.

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see. Make sure to pin our recipe for later and follow us on Pinterest

Love, Antonia

Banana Chocolate Chip Pancakes

5 from 7 votes

Recipe by Antonia Course: Breakfast, brunchCuisine: American

Servings

10

pancakes

Prep time

20

minutes

Cooking time

10

minutes

Calories

121

kcal

This is a super easy and fast Banana Chocolate Chip Pancake recipe! This recipe bakes soft and fluffy pancakes, the best banana chocolate chip pancakes you'll ever have!

Cook Mode

Keep the screen of your device on

Ingredients

• 1 cup 1 whole wheat flour optional all purpose flour

• 2 tsp 2 baking powder

• 1 tbsp 1 homemade pumpkin spice optional

• 1 pinch 1 salt

• 2 2 bananas

• 1 1 egg

• 1 tsp 1 vanilla extract

• 2 tbsp 2 maple syrup

• 1/2 cup 1/2 milk or plant based milk

• 1/3 cup 1/3 chocolate chips 66g

Directions

• In a large bowl combine flour, baking powder, pumpkin spice and salt.
• Put the bananas, egg, vanilla extract, maple syrup and milk into a blender and blend.
• Add the liquid mixture to the bowl with the dry ingredients and add the chocolate chips and combine.
• Heat a griddle or non-stick pan over medium-low heat and melt a little butter or coconut oil 8or the oil of your preference) to grease it.
• With a cookie scoop (ice cream scoop) pour the batter on to the pan. I am making small pancakes so there shoul be enough of space for 3 pancakes on the pan. Allow to cook until bubbles appear on the surface and the edges are set, then flip and cook until golden. Continue cooking with the remaining batter.
• Serve pancakes with your favorite topping, maple syrup, nutella, jam there are endless possibilities. Enjoy

Nutrition Facts

• Calories: 121kcal
• Carbohydrates: 23g
• Protein: 3g
• Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 18mg
• Sodium: 21mg
• Potassium: 260mg
• Fiber: 2g
• Sugar: 10g
• Vitamin A: 72IU
• Vitamin C: 2mg
• Calcium: 84mg
• Iron: 1mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

Pancakes recipe easy homemade from scratch breakfast ideas schnook Pfannkuchen

The post Banana Chocolate Chip Pancakes appeared first on Two Sisters Living Life.

Being a foodblogger isn’t an easy life sometimes. I bake and cook all week long to get create new recipes for you and of course we eat the food too. I’m not one who throws away food when somewhere else others have to go hungry to bed.

Easy yellow Thai curry – Healthy low carb recipe

But of course when you belong to the circle of people who gains weight easily, low carb recipes need to find their way into our lifestyle too. That’s why I created this delicious low carb yellow thai curry recipe.

Can I exchange the vegetables and the shrimps?

The recipe includes a huge variety of fresh vegetables such as sweet potatoes, asparagus, cherry tomatoes and cauliflower. But of course the recipe can be easily adjusted with the vegetables you have at home.

The protein source in my recipe is mainly coming from the shrimps. You can exchange the shrimps with chicken or tofu. Its very delicious and nourishing with roasted cashews too.

That recipe is one of my favourite dishes, when I need a quick nourishing dinner after a long work day. I’m sure it will become one of your favourites too. You may like our healthy cheesecake recipe for 2 too.

We love to hear from you guys, please make sure to leave us some kind words and rate the recipe.

Connect with us on our social media platforms and follow us on Instagram, Facebook and Pinterest!

Sweet and comforting hugs <3 Nina

low carb yellow vegetable curry with shrimps

0 from 0 votes

Recipe by Nina Course: dinner recipe, lunchCuisine: healthy, low carb, Thai

Servings

2

Prep time

10

minutes

Cooking time

30

minutes

Calories

419

kcal

This is a quick and delicious low carb recipe for a yellow curry with lots of vegetables in it and shrimps. its quick, healthy and delicious.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 tbsp 2 yellow curry paste or 1 Package blue elephant yellow thai curry paste

• 50 ml 50 oil peanut oil or olive oil

• 1 can 1 coconut 400ml

• 1 1 small yellow onion 100g, cut into thin stripes

• 5 5 cherry tomatoes cut in half

• 1 1 cauliflower head small, about 300g cut into small florets

• 1 1 sweet potato small about 150g, cut into small cubes

• 4 4 green asparagus stalks cut into 3 cm pieces

• 8 8 raw shrimps fresh or thawed

• 150ml 150ml water

• salt to taste

Directions

• Heat the oil in a deep large pan and fry the curry paste in it for about 5 min.
• Add about 100ml of the coconut milk. Stir until everything is combined to a homogenous sauce. after that add the rest of the coconut milk, 1 tsp salt and stir it under. cook everything on medium heat.
• Add the water, sweet potato, oninon and cauliflower. Cook for 20 min.
• Add the asparagus, tomatoes and raw shrimps and if necesarry more water. and cook for 10 more minutes. Salt to taste.
• Enjoy <3

Nutrition Facts

• Calories: 419kcal
• Carbohydrates: 22g
• Protein: 23g
• Fat: 27g
• Saturated Fat: 2g
• Cholesterol: 252mg
• Sodium: 903mg
• Potassium: 566mg
• Fiber: 4g
• Sugar: 8g
• Vitamin A: 11229IU
• Vitamin C: 20mg
• Calcium: 232mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Easy yellow Thai curry with sweet potatoes, asparagus and shrimps appeared first on Two Sisters Living Life.

This is a quick and healthy recipe for a delicious with blood oranges marinaded salmon rice bowl. It’s made in under 45 minutes has a lot of flavour. Wit the added veggies it is a perfectly balanced dish to include into a healthy and nourishing diet.

Easy blood orange marinated salmon rice bowl recipe is my favourite dish

I’m a huge fan of everything salmon. Thats why I always try to come up with some new exciting and flavourful recipes. Since it’s blood oranges season at the moment and I love the flavour of citrus fruits combined with savoury food, I thought why don’t I try combining both things and pair it with lots of delicious veggies for a nourishing rice bowl recipe.

I love the process of developing new dishes. I take special care when Im in the process of cooking something new. I do every step very carefully and deliberately. My little black notice book always by my side.

Salmon rice bowl – easy, healthy an delicious

Im very proud to say that my recipe isn’t only extremely delicious it has a lot of healthy beneficials too and therefore perfect for including in a healthy well balanced diet.

• Salmon is one of the most nutritious foods on the planet. It’s rich in omega-3 fatty acids, a great source of protein and high in Vitamin B only to mention some of its healthy benefits.
• Kohlrabi is rich in both fiber and vitamin C. It is high in antioxidants and may help against inflammation and diabetes.
• Cucumbers are low in calories and contain a good amount of water and soluble fiber, making them ideal for promoting hydration and aiding in weight loss.
• The avocado is a rather unique fruit. It is high in healthy fats, is incredible nutritious and among other things, it can help lower cholesterol and triglyceride.

Can I replace the ingredients ?

Please feel free to use any veggies you like for this bowl. Go with the season and use whatever you get at your local farmers markets.

You can change the blood oranges for normal oranges or any other citrus fruit available at the moment. I already used clementines and limes instead of the blood oranges.

If you make this salmon rice bowl, beside to leave a comment and/or give this recipe a rating!

I love to hear from you guys and of course , if you do make this recipe, don’t forget to to tag us on Instagram @twosisterslivinglife .

Warm hugs, yours truly Nina

You may also like our recipe for a vegetarian low carb lasagna <3

Blood Orange marinaded Salmon Rice Bowl with Veggies and honey soy sauce

5 from 11 votes

Recipe by Nina Course: dinner recipeCuisine: gluten free, healthy, Japanese

Servings

2

Prep time

10

minutes

Cooking time

20

minutes

Calories

835

kcal

This is a wonderful healthy quick and easy blood orange salmon rice bowl with lots of veggies and a sweet and spicy honey soy sauce drizzle. its made under 30 minutes, gluten free and non dairy.

Cook Mode

Keep the screen of your device on

Ingredients

• blood orange marinaded salmon

• 2 2 blood oranges

• 1 tsp 1 honey

• salt

• 1/4 tsp 1/4 chili flakes

• 300 g 300 fresh salmon filet with skin 2 filets each 150g

• 1 tbsp 1 olive oil extra vergin

• rice bowl

• 150 g 150 basmati rice uncooked

• 1 tsp 1 coconut oil

• 1/2 1/2 salt

• 1 1 cucumber

• 1 1 kohlrabi small

• 1 1 red bell pepper cut into slices

• 1 1 avocado

• 1/4 cup 1/4 soy sauce

• 1 1/2 tsp 1 1/2 honey

• 1 tsp 1 rice vinegar

• 2 tsp 2 everything seasoning

• black pepper freshly ground

Directions

• Blood Orange marinated salmon
• Preheat the oven to 190 degree Celsius or 375 degree Fahrenheit.Slice one blood orange into thin slices and juice the second one.Mix together blood orange juice, honey, chili flakes, olive oil and salt to taste.Cut the salmon filet into 2 filets.Season the salmon filets on both sides with salt and pepper and put them with the skin down into an iron skillet or small casserole form.Drizzle the salmon filets with the blood orange marinade and let them rest for 5 minutes.Arange the blood orange slices on top and bake it in the oven for 15 minutes depending on how thick the filets are.
• rice bowl
• Cook the basmati rice as said in the instruction with some salt and 1 tsp coconut oil.
• Season the bell pepper stripes with salt and sear them for 5 minutes with some olive oil.
• slice the cucumber and the peeled kohlrabi in half and slice them in paper thin slices by hand or with the help of a peeler. I used the peeler ;-)Roll the veggie slices up.
• Slice the avocado in half and further slice the halves into thin slices.
• For the Drizzle mix together soy sauce, honey and peanut butter . Its easier when you warm the ingredients up a little in the microwave.
• Aranging the bowls
• Arange the rice in a long row in the middle of the bowls.Put the baked salmon on top.the veggie roll ups go to the left and the right side of the salmon.Sliced avocado half on the bottom side of the salmon with the seared bell pepper stripes.Drizzle the veggie roll ups with the soy and honey sauce and sprinkle the avocado with some everything seasoning.Enjoy <3

Nutrition Facts

• Calories: 835kcal
• Carbohydrates: 91g
• Protein: 43g
• Fat: 34g
• Saturated Fat: 6g
• Cholesterol: 83mg
• Sodium: 1722mg
• Potassium: 1986mg
• Fiber: 13g
• Sugar: 16g
• Vitamin A: 2308IU
• Vitamin C: 144mg
• Calcium: 101mg
• Iron: 4mg

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

The post Easy blood orange marinaded Salmon rice bowl recipe appeared first on Two Sisters Living Life.

This is an easy, healthy dessert recipe for a healthy, low-carb cheesecake with blueberries. It is gluten-free, protein-rich, and baked in an iron pan.

I really like Skyr yoghurt. I don’t know if you know this special kind of yoghurt . It is very creamy and rich in tasting. Its similar to a low fat yoghurt but is high in proteins and has a creamier consistency similarly to cream cheese. Its perfect for a pursuit on a healthy lifestyle and above all it tastes delicious.

No, I don’t get paid for saying these praises . I just really like that food and since its similar in consistency to cream cheese its a perfect healthy substitution . But if you don’t have Skyr you can always use low fat greek yoghurt.

How did I develop this great healthy cheesecake recipe?

Since I’m trying to lose some weight but have always had a sweet tooth, I was experimenting with Skyr and eggs. Initially, I only wanted to create a mug cake recipe, which I could eat for breakfast or a sweet, healthy treat. Therefore, it should be easy and fast and whipped up on a whim. Long story short, I always had too much batter for one mug and, as a result, poured the batter into an iron pan because it was the only thing at hand :-).

Since I wanted to give this protein-rich recipe a very airy and fluffy texture, I separated the eggs and beat the egg whites with a pinch of salt until stiff peaks formed.

Healthy low carb cheesecake and where to start?

Prepare the iron pan with baking sheet and preheat the oven to 310 F° or 160 C°.

First we separate the eggs. As already said, we beat the egg whites until stiff peaks form and put aside.

In a medium bowl beat the egg yolks, the Skyr yoghurt (or low-fat greek yoghurt, or if you want it to be lactose free a vegan one), coconut sugar, orange peels and vanilla extract until smooth – about 2-3 minutes.

When everything is smooth as on the picture above, add the baking powder and the vanilla pudding powder. The vanilla pudding makes everything more creamy while binding unnecessarily liquid from the blueberries and the yoghurt.

Fold in the beaten egg whites and finally the blueberries. Gently fold the blueberries in. Above all don’t over mix the blueberries. Just fold them in 1-2 times. There should be a nice marbled effect in the dough.

Finally pour the batter into the iron pan and bake everything for about 45 minutes. The surface of the cheesecake should only be slightly wobbly. If you thing the mass is not stocked enough bake it another 5 minutes.

Take the iron pan out of the oven and let everything cool.

Variations:

You can make this healthy low carb – high protein cheesecake with any fruit you like. I already made it with blood oranges, raspberries and apples and it turned out great every single time.

You can add 2 tablespoons of poppyseeds to the batter for an extra flavour. The poppyseeds go very well with the blood oranges.

I hope you enjoyed my journey from a single mug cake to a healthy and easy cheesecake in an iron pan

We’d love to know what you thought about our recipes. Leave us a comment and tag us on social media @twosisterslivinglife . We’d love to hear from you and how our recipe worked out.

Love Nina

Healthy Cheesecake recipe for 2

5 from 9 votes

Recipe by Nina Course: Breakfast, Gluten Free Recipes, Healthy Recipes, Sweet TreatsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Cook Mode

Keep the screen of your device on

Ingredients

• 2 2 eggs (separated)

• pinch salt

• 3 tbsp 3 coconut sugar (or honey or maple syrup)

• 300 g 300 Skyr yogurt (or low-fat Greek yogurt or lactose-free yogurt)

• 150 g 150 blueberries (fresh or thawed)

• 1 tsp 1 vanilla flavour

• 1/2 tsp 1/2 baking powder

• 1 tbsp 1 vanilla pudding powder

• 1 tsp 1 orange peels

Directions

• Prepare an iron pan with a baking sheet
• Preheat oven to 310F° or 160C^
• In a medium bowl, beat the egg whites with a pinch of salt until stiff peaks form; set aside.
• In a stand mixer bowl, mix egg yolks, yogurt of your choice, coconut sugar, vanilla flavor, and orange peels until smooth, about 2-3 minutes.
• Add the baking powder and vanilla pudding powder, and mix until corporate about 30 seconds.
• Carefully fold the stiff egg whites into the egg yolk yogurt mass
• Mix the blueberries carefully into the dough in two short strokes.
• Pour everything into the prepared pan and bake for about 45 minutes or until the surface of the cake is slightly wobbly.
• Enjoy

Notes

• Instead of blueberries, you can use peeled blood orange slices, which gives this healthy treat a great tangy flavor.

Did you make this recipe?

Tag @twosisterslivinglife on Instagram and hashtag it with

Like this recipe?

Follow @twosissterslivinglife on Pinterest

Give us a follow!

Follow us on Facebook

You may also like our Recipe for a Healthy Banana Bread.

The post Decadent Healthy Cheesecake recipe, perfectly portioned for two. appeared first on Two Sisters Living Life.

This is an easy recipe for a delicious kohlrabi lasagna with cheesy cream cheese layers and homemade tomato sauce. It’s the perfect recipe to add some extra vitamins to your family’s diet. Vegetable Lasagna! Yeah Baby 😉 .

Since I’m growing part of the food, we need, in my own little garden you’ll see me more often experimenting in my own kitchen than ever. I just love to pair new things like for this hearty vegetable lasagna.

About 5 years ago the only thing I would cook up with kohlrabi would be creamy kohlrabi and peas with sour cream. Now there is nothing I’m not trying to cook with these beautiful green vitamin bombs. I fill them, cook them in a delicious curry sauce, add them raw to my salad and I even put them in my morning smoothie.

My new favourite dish for my kohlrabis and garden fresh tomatoes is a delicious vegetarian lasagna. I know you’ll say lasagna? Oh no, so much work! But be assured it’s an easy recipe and the kohlrabi lasagna is ready for the oven in under 30 minutes!

Kohlrabi Lasagna and what to expect.

• There is no meat that’s why I previously said it’s a vegetarian dish 😉
• The kohlrabi slices are used instead of the pasta sheets, so no pasta either.
• LOW CARB BABY !!!
• There is a delicious fruity homemade tomato sauce in it.
• An extra creamy filling made of cream cheese and cheese and fresh herbs.

Kohlrabi and his benefits.

The kohlrabi is related to cabbage, broccoli and cauliflower and is also known as german turnip. There are 3 main kohlrabi sorts that are common: The white, blue and violet coloured lumps. The coloured lumps are worth buying if you get the chance. They may lower the risk for cancer and cardiovascular diseases. That means perfect for a diet and a healthy balanced lifestyle.

• Kohlrabi is low in calories. 100g of kohlrabi only has 26 calories-
• It’s perfect for loosing weight because of it’s low calories .
• 90 percent of the kohlrabi is made up of water.
• The vegetable is an excellent source of vitamin C, a potent antioxidant that protects your body from free radical damage and plays a role in wound healing, collagen synthesis, iron absorption, and immune health.
• Furthermore, it’s rich in vitamin B6, which supports immune health, protein metabolism, and red blood cell production .
• It’s also a good source of potassium, a mineral and electrolyte that’s important for heart health and fluid balance.
• Finally, a single cup (135 grams) of kohlrabi provides approximately 17% of your daily fiber needs. Dietary fiber helps support gut health and blood sugar control .
• If you want to know more about this power vegetable go to healthline.com for more information.
  

Making this vegetable Lasagna is easier than you might think.

First things first: Homemade chunky tomato sauce.

• At the beginning I peel the kohlrabi and cut it into half centimes or about 1/4inch thick slices and season them with 1 tablespoon salt.
• I start out with mincing the onions and cutting the tomatoes into small chunks.
• Then I head 2 tablespoons of olive oil in a medium large pan and saute the onions with no colouring for 8 minutes or until tender.
• Furthermore I add the balsamic, tomato chunks, sugar and salt and let everything simmer for about 15 minutes or until the sauce has thickened.
• Turn of the head and let it rest until needed.

The second step: Cheesy cream cheese filling.

I take the cream cheese out of the refrigerator, 10 minutes before starting with the lasagna. That is an important step because if the cream cheese is to cold you can’t cream it properly.

Put all ingredients into a medium size bowl and cream it with a mixer or a fork until creamy. Season it again with salt and freshly grounded pepper if needed.

The important last step: Putting everything together to an amazingly delicious vegetarian dish.

Preheat the oven to 180°Celsius or 360°Fahrenheit.

I start out with the first layer and spread the kohlrabi slices evenly out on the bottom of my casserole.

Then I put put a second layer of my homemade chunky tomato sauce on top of the kohlrabi slices.

Furthermore I toped the tomato sauce with the third layer –the cheesy cream cheese filling.

After these 3 steps your start with the first layer again.

When I put the last layer of the cream cheese filling on top, I finish the casserole with sprinkling the rest of the grated cheese evenly on the lasagna.

Put the lasagna into the preheated oven and bake for 45 minutes.

Take the casserole form out of the oven and let it rest for 7 minutes before serving.

Can I swipe the kohlrabi for another vegetable ?

Of course you can but it might not be as good as it is with that power lump. You can exchange the kohlrabi with zucchini or aubergine slices.

If you have further questions to this hearty vegetable lasagna recipe, please don’t hesitate and write your question in our comment section.

We have a lot of other delicious recipes and would be happy if you’d check them out too. That’s the way to our home site <3 .

Comforting Hugs 😉 Nina

Did you make this recipe? Great tag us on Instagram @twosisterslivinglife or use our hashtag #twosisterslivinglife so we can see.

If you liked this recipe you might be interested in our hearty and flavourful Italian Pasta Bolognese recipe too.

Vegetable Lasagna made with Kohlrabi, creamy cheese cream layers and homemade tomato sauce

This is a delicious vegetarian recipe for kohlrabi lasagna. It's got a homemade tomato sauce and a creamy filling made of cream cheese and cheese. It's an easy and family friendly recipe and even your kids will love it.

Homemade Tomato Sauce

• 2 tbsp olive oil (extra virgin)
• 200 g onions (minced)
• 750 g tomatos (cut into small pieces)
• 1 tbsp balsamico vinegar
• 1 tbsp salt
• 2 tsp brown sugar

cheesy cream cheese filling

• 200 g cream cheese (plain)
• 150 g sour cream
• 140 g grated cheese
• 1/4 tsp nutmeg
• 1/2 tsp salt
• 4 sage leaves (fresh or 1/2 tsp dried sage)

Kohlrabi layers

• 700 g kohlrabi (peeled and cut into 0,5 cm thick slices)
• 1 tsp salt

Homemade rustic tomato sauce

1. Heat the olive oil in a large skillet on medium high heat and cook the minced onions without coloring for 5 minutes until tender.

   Add the chunky cut tomatoes, salt, sugar and vinegar and let everything cook for about 10 minutes or until thickened. Dont forget to sitr the sauce from time to time otherwise it will get burned.

   Set aside and let it slightly cool.

Cheesy cream cheese filling

1. Stir all ingredients for the filling togehter with am mixer until creamy.

   About 4-5 minutes.

Kohlrabi layering

1. Cut the peeled kohlrabi into 0,5 cm thick slices.

   Put all slices into a large bowl and add the salt.

Assembling the Lasagna

1. Step 1: Start with one layer of kohlrabi slices

2. Step 2: Then add one layer of tomato sauce.

3. Step 3: Add one layer of the cheesy cream cheese filling and then start with step 1 all over again.

4. After you are finished with your last layer, which should be the cheesy cream cheese filling, add the rest of the grated cheese on top and put the casserole in the oven for 50 minutes.

5. Preheat your oven to 180°Celsius or 350°Fahrenheit

Save our recipe for later! Pin it!

The post Kohlrabi Lasagna with cheesy cream cheese layers appeared first on Two Sisters Living Life.

Summer is in full bloom and at every farmer’s market you get all those delicious and flavourful veggies and fruits only the summer season can produce. The tomatoes are almost as sweet as fruits and strawberries, apricots and peaches are ripe, juicy and sweet because of all the hot summer days. There will never be a better time to visit your local farmers market then now to create some wonderful dishes like my grilled tomatoes.

Grilled Tomatoes and how I came up with the recipe.

I came up with the recipe during one of our endless BBQ sessions where I prepared for hours everything needed for a glorious BBQ so that my hubby could show off in about 15 to 30 minutes his skills standing next to his grill. I wondered how can I do less and my hubby more so that he really earns all the compliments . These bbq tomatoes are one of my ideas on how I can do less and my better half a little bit more.

7 ingredients and 10 minutes that’s all you need for my grilled tomatoes

I know there are 9 ingredients but you can’t count salt and pepper because that’s what everybody has at home.

• 6 medium sized ripe tomatoes
• 20 cm leek finely chopped
• 4 tbsp shredded parmesan cheese
• 4tbsp shredded mozzarella
• 3 tbsp cream cheese
• 1 tsp balsamic vinegar
• 1 tsp sriracha or more
• salt and pepper for seasoning

BBQ tomatoes and how to prepare

1. wash the tomatoes and hole them out.
2. Cut the holed out tomatoes flesh into small pieces and drain some of the liquid
3. Finely chop the leak
4. In a medium size bowl mix the tomato pieces, chopped leak, parmesan and mozzarella cheese, cream cheese and the sriracha and season everything with salt and some fresh ground pepper. Make sure to use a little bit more salt because that’s what the tomatoes need
5. Fill the holed out tomatoes with the filling until full
6. grill them on the BBQ grill for about 10-15 minutes or bake them in the oven at 190°Celsius or 390° Fahrenheit for about 15 minutes
7. Carefully transfer the tomatoes from the grill onto plates
8. Enjoy.

If you tried my recipe for grilled tomatoes, make sure to leave some kind words and rate it please.

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife so we can see.

lovely BBQ Greetings

Nina

We are on Pinterest! Save our recipes for later and start pinning ;-).

You may also be interested in our recipe for grilled peaches with honey drizzle and ice cream.

Grilled Tomatoes stuffed with cream cheese and sriracha

This is a delicious and easy recipe for grilled tomatoes stuffed with a cheesy cream cheese filling with sriracha. The perfect side dish. Can be made on the Bbq grill or baked in the oven.

• 6 tomatoes (medium sized)
• 1/2 leek (finely chopped )
• 4 tbsp parmesan cheese (shredded)
• 4 tbsp mozzarella cheese (shredded)
• 3 tbsp cream cheese (or sour cream)
• 1 tsp balsamic vinegar
• 1 tsp sriracha
• salt and pepper (for seasoning)

1. Wash the tomatoes and hole them out.

   Cut the holed out tomato flesh into small pieces and drain the liquid.

   Wash the leek and finely cut the stalk.

   In a medium sized bowl mix the tomato pieces, chopped peak, parmesan, mozzarella, cream chhese and the sriracha and season everything with enough salt and some freshly ground pepper.

   Fill the holed out tomatoes with the filling to the prim.

   Grill the tomatoes on the BBQ grill for about 10-15 minutes on medium high heat or bake them in a form in the oven at 190°Celsius or 390°Fahrenheit for about 15 minutes.

   Carefully transfer the tomatoes from the grill roast onto plates.

   Enjoy!

   
   
   

The post Grilled Tomatoes stuffed with Cream Cheese and Sriracha appeared first on Two Sisters Living Life.

Summer season is upon us and when your family is like mine than you know, you definitely need a variety of BBQ recipes to see the whole summer season through. Because there is no cooking in the kitchen only grilling outdoors .

Grilled peaches with honey drizzle and ice cream and why this will be your next favourite BBQ dessert

First of all I’m a busy woman. I work in our own family business often more than 40 hours, I have 2 kids who need a lot of attention especially with school and all their hobbies going on and I want to have sometime for myself too. I want at least some hours to myself at the weekend to work on my food photography skills and write some more blog posts for you.

And because of all these reasons above I love a good no churn dessert like these grilled peaches with honey. Sure I love to prepare pies and cakes and other more time needing recipes too but more often I feel exhausted from preparing everything for the BBQ.

7 Good reasons why I love grilled peaches with honey drizzle and ice cream

1. It’s prepared in under 5 minutes
2. Who doesn’t love peaches and ice cream
3. No bad conscience because of too many calories
4. It’s healthy
5. your man can show off his BBQ skills
6. It looks so good, I mean this dessert is like a show stopper
7. It tastes incredibly

5 Ingredients including my magic flavour

• fresh ripe peaches, they are best from your local farmers market
• SECRET INGREDIENTS aka MAGIC FLAVOUR! Melted butter for brushing the cut side. Butter gives the peaches a light buttery flavour which gives the peaches a pie like taste.
• coconut sugar or brown sugar for sprinkling the cut side before grilling
• Ice Cream, choose what every you like best but I prefer Birthday cake or simply vanilla from Halo Top and no unfortunately I’m not getting paid for this post I just love this ice cream brand very much
• some honey for drizzling
• sure you could add some other toppings as well like slivered almond or some ground cinnamon on top but its not necessary

Preparing my favourite dessert – grilled peaches with honey

The preparation is super easy and super fast, promise!

1. Cut the peaches into halves
2. Brush some melted butter on the cut side of the peaches
3. sprinkle some sugar on the cut side
4. grill the peaches on medium heat first on the cut side for about 7 minutes or until the grill marks are good visible
5. turn the peaches and grill them for another 7 minutes
6. transfer your peaches onto plates
7. top every peach half with a scoop of your preferred ice cream and top with some honey
8. Voilá and enjoy.

I hope you will enjoy this easy and delicious BBQ dessert recipe as much as my family and I.

If you try these wonderfully delicious grilled peaches with honey drizzle and ice cream, be sure to leave a comment and rate it below. I would love to hear from you.

Sweet hugs and a great BBQ season

Nina <3

Did you make this Recipe? Tag @twosisterslivinglife on Instagram or hashtag #twosisterslivinglife so we can see!

If you love this recipe you may like our grilled s’mores made for a crowd too.

grilled peaches with honey drizzle and ice cream

This is a delicous, healthy and easy recipe for your next BBQ and every BBQ that comes. Its prepared in under 5 minutes.

• 4 peaches (ripe)
• 2 tbsp coconut sugar (or brown sugar)
• 4 tbsp honey (if you want it less sweet use less honey ;-))
• 2 tbsp butter (melted)
• 4 scoop ice cream (Healthy ice cream to your liking)

1. Wash and dry your fresh peaches

   cut them in halves and remove the pit

   brush the cut side of every half with some butter and sprinkle som coconut sugar on top

   grill the peaches on every side for about 7 minutes on medium high heat on your BBQ

   transfer the grilled halves on plates and top every half with ice cream

   driizzle with some honey

   *OPTIONAL: sprinkle some slivered almonds or desecated coconut on top

The post Grilled peaches with honey drizzle and ice cream appeared first on Two Sisters Living Life.

This is the best gluten free banana bread recipe you will ever make. It’s only made with healthy ingredients, non dairy and made with Reyhani basmati rice. Topped is this goodness with a yummy peanut butter chocolate swirl. You can make it in your blender and it’s ready for the oven in about 10 minutes.

You already know that Antonia and I like to support local businesses and farmers. And we proudly support Reyhani! Reyhani is a small family business in our hometown Graz and the people there love what they do! Their passion is rice. But its not an ordinary rice! The people at Reyhani focus on organic and fair-trade certified rice which means that their rice is free of harmful substances and pollution and that the people working on the rice fields get the chance to work under positive and humanely conditions and get fairly payed for what they do.

Organic. Fair Trade. Environment friendly.

Reyhani focuses to obtain rice from the best growing areas around the world, where the environment is perfect and non polluted and no conventional harvested rice crops are adjoined.

Did you know that their basmati rice gets the nutty unique flavour because the best growing area for basmati rice is on the Himalaya? I love that Reyhani shows so much passion and love for their products and the people working on these rice fields for them. The wrapping is made of paper and therefore environment friendly. That is what we love about a business. They think about the future and how they can contribute to make this world a better place.

Banana rice Bread.

I know it sounds a little bit crazy but this banana bread is awesome and if you wouldn’t know what ingredients I used you would never guess that it’s gluten free and made with rice.

This recipe was developed after Reyhani wrote us their first email. I loved the idea to invent something with rice. But I knew from the beginning that I didn’t want to do some ordinary bowl which is so popular at the moment. Anybody can do a rice bowl but only experimentalists can set the kitchen on fire and develop awesomeness from scratch 😉 .

Easy and fast that’s the way we do gluten free banana bread.

I’m totally in love with recipes made in a blender and you are lucky this IS one for the blender.

Before I start with the recipe I give my cashews(70g) and 6 dates a hot bath for about 10 minutes.

ThenI blend my beautiful delicious basmati rice(120g) until very fine almost like flour. The finer the better.

After blending the rice I add the :

• soaked cashews and dates
• 2 eggs at room temperature
• 120g coconut yoghurt or any other yoghurt
• ground almond meal (70g)
• 2 tablespoons coconut oil
• 2 very ripe bananas
• 1 teaspoon ground cinnamon
• 1 pinch of salt

Blend on high for about 5-7 minutes or until its a very homogenous batter. I add the 2 teaspoons of baking powder and blend for another 10-20 seconds.

Peanut butter chocolate swirl.

For the swirl:

• pour 1/3 of the basmati rice batter in a small bowl and stir it together with 2 teaspoons of creamy peanut butter, 2 tablespoons of unsweetened cocoa powder and 50ml almond milk.

Make me ready for the oven.

Preheat the oven to 180° Celsius and prepare a loaf pan with coconut oil and sprinkle it with almond meal. Alternately pour the light batter and chocolate batter into the loaf pan and swirl the batter with a wooden stick or a small thin knife.

Decorate the banana rice bread with 1 banana as you like and sprinkle the top with coconut sugar. Bake this delicious goodness for about 45 minutes or until a wooden tooth pick comes out clean.

After the gluten free banana bread is almost cooled drizzle it with some honey, lean back and enjoy it with your loved ones!

This is one of my families favourite recipes at the moment and I know that you will love it as much as they do!

If you try this banana bread, be sure to leave a comment and rate it below and let me know how you liked it. And of course, don’t forget to snap a photo and tag #twosisterslivinglife on Instagram so we can see your beautiful creations.

Sticky hugs and kisses

Nina

You may also like our healthy coconut chocolate chia pudding pods.

Glutenfree banana bread with basmati rice and chocolate peanut butter swirl

Are you looking for a delicious gluten free banana bread recipe? Than this is the right recipe for you. It's made with basmati rice, nuts and sweetened with dates and a chocolatey peanut butter swirl to make things interesting.

• 120 g basmati rice
• 70 g ground almonds
• 70 g cashews
• 5 dates (pitted)
• 2 eggs (large)
• 3 bananas (ripe, 2 for the cake and 1 for decoration)
• 2 tbsp coconut oil
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 100 g coconut yoghurt
• 2 tsp baking powder
• 1 tbsp brown sugar (for the topping)

Peanut butter Swirl

• 2 tbsp peanut butter
• 50 ml almond milk
• 15 g unsweetened cocoa powder

Banana bread

1. First soak the cashews and the dates in hot water for 10 minutes and strain after that.

   oil a loaf pan and sprinkle it with ground almond meal.

   Pour the rice into a blender and blend until finely ground.

   Add the soaked and drained dates and cashews, 2 bananas, ground almonds, eggs, coconut oil, coconut yoghurt and cinnamon and blend until everything is a homogenous batter.

   Add the baking powder and blend for another 10 seconds.

   Pour 1/3 of the batter into a separate bowl for the swirl.

peanut butter swirl

1. Heat the peanut butter and almond milk for 30 seconds.

   mix peanut butter and almond with a spoon together until runny.

   Add 1/3 of the batter and the cocoa powder and mix everything together with a spoon.

Putting everything together

1. Preheat the oven to 180° Celsius or 360° Fahrenheit

   Alterantely pour the banana bread batter and the peanut swirl into the prepared form and make sure to top it with the swirl.

   Swirl through the batter with a wooden stick and decorate the top with the third banana and sprinkle with brown sugar.

   Bake for 45 minutes or until a tooth pick comes out clean.

The post Deliciously Good Basmati rice banana bread with peanut butter chocolate swirl appeared first on Two Sisters Living Life.

I love the seasons! There is so much to do and so many different seasonal vegetables and fruits to use. I mostly try to use my own grown vegetables or at least buy local products. Its not only because local organic products are better for my family, my conscious stays clear too.

Kohlrabi and Peas and why its good to grow your own food or buy local

The most important reason for me to use local or homegrown products is that I want a future for my kids, grand kids and the next generations coming.

The CO2 emissions is very low in local products because of the short way from the fields or glass houses to you. I’m growing my own ginger too which is the most easy thing to do and you don’t need a green thumb for being able to grow it ;-).

I don’t have a green thumb but I love my garden

I’m trying to grow my own vegetables for about 4 years and yes its not always a success but I get better with every year and am proud to say that I have grown my own sweet potatoes last year too which is a gardening milestone for me 🙂 .

This year we grow kohlrabi and peas too which have not been ready yet since my family and I live a little higher up on a small mountain. That means that everything gets ready a little bit later than everywhere else in Styria beecause of the temperature difference.

My mother is another excited gardener and contrary to me she is successful and knows what she is doing. She always shares her crop with me. Lately she surprised me with tender kohlrabi which she know I love very much 😉 .

Kohlrabi and Peas! My ultimate childhood dish.

My mother always cooked for us kohlrabi and peas in sour cream sauce when we where young. It was and is one of my all-time favourite dishes. Its a typical Austrian dish too that’s why you get it as a frozen convenience dish in all Austrian supermarkets . But you know how it is: There is nothing better than a dish cooked with a lot of love! Can’t beat that 😉 .

Why did I change that beloved dish when it holds so much memories?

I’m on the whole 30 diet which is in short words explained a diet where you exclude food with gluten, dairy, legumes and some more for 30 days . After these 30 days introduce 1 food group every 5 days. In these 5 days after introducing a food group your body will give you signs if it is ok with it or not.

That is simply the reason why and of course I’m a food experimentalist 😉 .

Kohlrabi and Peas with coconut milk and ginger: How to cook!

The amount of ingredients in my recipe is enough for 2 main dishes or sides 4 sides.

The beginning.

First of all we prepare and measure all the ingredients. That means peel and cut the kohlrabis, mince the onion and the the piece of ginger, pull the peas or measure some frozen peas. Measure the vegetable broth and coconut milk.

After the preparing and measuring take a medium size pan and heat 1 tablespoon of vegetable oil on medium heat.

Adding the vegetables.

Put the kohlrabi, onion and ginger into the pan and cook it on medium heat for 3-5 minutes without colouring.

Now we add the broth, lemon juice and coconut milk. If you have a very thick coconut milk you may add some more as the demanded amount.

Let everything simmer for about 10 minutes and stir occasionally. When the kohlrabi is almost ready to eat add the peas and let everything simmer for another couple of minutes or until the peas are tender.

Thick and creamy.

It is very important for me to have a thick and creamy sauce but some coconut milk brands are thinner and more milk like than others.

If this is the case I mix 1 teaspoon of arrow root starch or corn starch into a small amount of cold water and add this under constant stirring. I let everything boil up once again. The sauce will thicken up everything is perfect.

At last when my beloved Kohlrabi and peas are ready to eat and all the flavours explode in my mouth and I can’t stop eating right from the pan, I add 2 tablespoons of plain coconut yoghurt. The coconut yoghurt gives the dish a mild zesty unique flavour and adds some more creaminess to it.

Participating.

With this recipe Im participating in the AUSTRIAN FOOD BLOG AWARDS 2019 in the category “Aus der Erde auf den Tisch” which means as much as : from the earth right onto the table 😉 .

If you like the recipe or just the like to wish me good luck, leave me a comment. I’d love to read from you ;-).

Love and a lot of organic kohlrabis 😉 Nina

If you tried one of our recipes please tag us on instagram. We are more than happy to share your post in one of our stories!

You may also be interested in my traditional Austrian recipe for a horseradish soup!

Kohlrabi and Peas with coconut milk and ginger- vegan

This is a delicious vegan recipe for kohlrabi with peas. The coconut milk and ginger gives this dish a unique and powerful flavour. It is perfect as a side to meat and fish but also delicious as a main dish on its own.

• 3 kohlrabi (about 700g, peeled and cut into 0.5cm (1/4 inch) stripes)
• 1 kitchen onion (about 200g, finely minced)
• 1 cm ginger (peeled and finely minced)
• 1 tbsp coconut oil
• 1 lemon (juice)
• 250 ml coconut milk (full fat, I use Roi coconut milk)
• 100 ml vegetable broth
• salt and pepper (for seasoning)
• 150 g peas (frozen or fresh)
• 1 tbsp corn starch (optional)
• 2 tbsp plain coconut yoghurt

1. Heat the olive oil in a medium large deep pan on medium heat

   Put the kohlrabi, onion and ginger into the pan and cook for 2-3 minutes without colour

   Add the vegetable soup, coconut milk and lemon juice and cook for another 10 minutes until the kohlrabi stripes are almost done

   Add the peas and season with salt and pepper if neccesary

   Cook for another 5 minutes

   If your dish is already very creamy you don't need the corn starch but if you have a very thin sauce disolve the starch into 3 tbsp of cold water and add it to the dish

   Stir constantly so that there will be no lumbs and bring everything to a boil

   Before serving sitr in the coconut youghurt

   Enjoy

The post Kohlrabi and Peas with coconut milk and ginger appeared first on Two Sisters Living Life.

Savory sweet potato and spinach waffles and how I’m trying to find my way to new health

I originally invented this recipe for my whole30 diet which I started about a week ago. I’m doing whole 30 because I have had health issues for yearsand that diet is one of my last tries to get a handle on my health.

I’m a morning person and hence I need my breakfast in the morning. But since I’m not allowed to eat my beloved oatmeal I wanted to invent something different because I can’t eat scrambled eggs or chia pudding every morning ?.

Have you ever been on a paleo diet and wanted to have waffles or bread? You may have tried one or too recipes where you had to use soaked cashew nuts? Gotcha ?? Yes me too . I tried to make bread but it was just a soggy wet sponge. Not good. Not good. But I knew that sometimes cashews do the trick for a good consistency.

Savory Sweet Potato & Spinach Waffles are so good!

I’m an experimentalist by heart! That’s why sometimes there are big explosions in my kitchen. But sometimes I get lucky and find some good things in my inventions too like these waffles.

I have a good sense for baking. I know how to whip up a cake or pancake batter without a recipe. Maybe its not perfect but it will always work out. When you bake as long as I do, I think you get a common sense what is working and what is not and of course I’m sure I tried at least 600 recipes and most of them worked the same way. The tricky recipes are the healthier ones where you try to omit regular ingredients with healthier ones. Especially when you can’t use flour.

First things first: Ingredients!

Sweet Potatoes: Since I always have sweet potatoes at home and I know that many healthy recipes call for them due to their starch and their natural sweetness I used one for my recipe.

Spinach: I added spinach because I love the taste and they give a nice green colouring.

Herbs: herbs because – Hey they are HERBS! They are awesome and give your dish that little extra taste kick. You can use whatever you like. I like mixed herbs with dill, parsley, chive and because its spring you could add wild garlic.

Eggs:I need something for the binding. Sure you could use instead two flaxseed eggs. Every person living a vegan lifestyle will know what is meant ;-).

Plant based milk: its optional. you can use it instead of the water in which the cashews are soaked.

Baking powder: the batter has to rise

The process of making!

So first I pricked a medium sized sweet potato (about 200g) and cooked it in my microwave on high for about 4-5 minutes. I turned on my waffle iron on medium high heat but I’m sure everyone know best which temperature works with his waffle iron.

While my sweet potato cooked I put the thawed spinach, the soaked cashews with the soaking water or with the plant based milk, eggs, herbs and salt into my food processor. When the sweet potato is cooked and peeled I added it to the other ingredients and blent everything until smooth and homogenous. At last I added the baking powder and just blent it for a couple of seconds. Don’t overdo it otherwise the baking powder will not do his job.

Let everything sit for a couple of minutes. The waffle dough will rise more.

When the skillet is hot use about 3 tablespoons of batter for one waffle. I cooked my waffles for about 7 minutes.

What is a waffle without the toppings.

Am I right or am I right ?!? The best part about waffles are the toppings.

You know there are thousands of possible choices on how to top your waffle but since I’m on a strict food diet my choices are a little bit limited. Since we have spring I used cooked green asparagus as one of my toppings. You know nothing is better than a looooot of goodies on my waffles.

My choice of toppings:

Green asparagus and cherry tomatoes: The easiest way is to simply bake the green stalks and tomatoes with some salt, pepper and olive oil in the oven.

Eggs: There has to be at least one egg on a savory breakfast waffle. Doesn’t matter which style But my preference at the moment is poached ;-).

Avocado slices: avocados are a perfect match for almost everything.

Green Pesto: I need a sauce for my waffles and there are 2 good reasons why a pesto is always a good choice. First its very easy to make and second it always tastes delicious .

Salad leaves: I always like some fresh salad leaves too for an added vitamin kick ;-).

This is a great recipe for every brunch or breakfast. You can make the waffles in advance and just heat them up in your microwave before serving it with the toppings. You can keep the waffles up to 4 days in your fridge in an airtight container.

I hope you will enjoy my recipe and please let me know how it is going for you. Tag us on our social media accounts @twosisterslivinglife or on Facebook we are more than happy to share your picture in our stories . IIf you have any questions leave us a comment. We will be more than happy to answer all of your questions.

LOVE Nina

You maybe are also interested in our recipe for a healthy guilt free Banana Bread

savory sweet potato and spinach waffles – gluten free, whole30 & lactose free

This is a delicious and easy recipe for guilt free savory waffles. They are made with spinach, sweet potatos, a lot of herbs and cashews. Ideal for breakfast, brunch or any other time of day.

• 1 sweet potato (medium size about 250g)
• 100 g frozen spinach (thawed)
• 100 cashews (unsalted)
• 3 eggs (large)
• 200 ml water (hot )
• 2 tbsp herbs (fresh or frozen)
• 1 1/2 tsp salt
• 2 tbsp baking powder
• 2 tbsp coconut oil (for the waffle iron)

How I like to eat my waffles

• 12 cherry tomatoes
• 4 asparagus
• 1 tbsp coconut oil
• 1 avocado (sliced)
• 50 g rocket (or any other salad leaves)
• 4 eggs (poached or any style you want)

1. Soak the cashews for 10 minutes in the water

   Prick the sweet potato with a frok about 5-6 times and put the patoto for 4 minutes into the mircowave, peel the cooked potato

   put all ingredients except for the baking powder into a blender and blend on high until smooth, if the batter is to dry at some more water

   it should be like a thick pancake batter

   add the baking powder and blend another couple of seconds but dont over beat it.

   Heat your waffle iron to medium heat and grease the waffle surface with coconut oil.

   it depends on your waffle iron but use about 3-4 tbsp of batter for one waffle.

   cook the waffles as you usual do.

   The waffles should be brown at the ridges.

My toppings

1. Heat the oven to 220°C or 420°F

   Put the asparagus and the cherry tomatoes on a baking sheet and season everything with salt and olive oil

   Put the veggies into the oven and broil everything for then minutes.

   Slice the avocado in thin slices .

Puting everything together

1. take one wafle and add some salad leaves on top

   arange the one quarter of the avocado slices on one side 3 broiled cherry tomatoes on the other side.

   The middle is reserved for our hero the egg

   cut one brioled asparagus in half and arange on top

The post Savory Sweet Potato and Spinach Waffles appeared first on Two Sisters Living Life.