The year 2017 is just coming to an end. Like every year, I kind of feel astonished how fast the year has just passed by. Time flies – that’s so true. Looking back on 2017, I am more than grateful for all the exciting moments I experienced and the people I met. I am so grateful to have the chance to live my life to the fullest. 2017 was packed with lots of joyful moments, some challenges and great opportunities. Especially, I will remember the awesome time I had during my semester abroad in beautiful Norway. Food, of course, played a huge role in 2017. Even though I only rarely published new recipes on the blog this year, I prepared hundreds of delicious meals and tested some new ingredients and combinations. Thus, I want to share one more amazing recipe from 2017 with you: A fennel-carrot salad with couscous.
Today was a “clean your fridge” day. However, the fridge had already been empty when I arrived back home on Saturday night. Unfortunately, I could not get any fresh vegetables at the supermarket that late in the evening. Little tomatoes were the only fresh veggies that looked kind of appealing. Therefore, I just bought a lot of staples like quinoa, noodles and sweet potatoes. Additionally, I bought my beloved lentil coconut spread at Aldi. You can literally use this spread for everything: salads, fried potatoes, bread, veggies and so on. Back at home, I luckily found some frozen peas which gave my quinoa salad a bit of green color. 🙂
For those who would like to prepare a healthy and delicious lunch for the working week, a quinoa salad is a perfect option. You do not need many ingredients and the veggies can be easily varied. Further, you can eat the salad cold or warm right away. Therefore, you might notice the envious glances from your colleagues who have to be satisfied with their frozen pizza.
Hasselback Potatoes are a very good choice as a side dish with vegetables or a delicious dip, e.g. the sweet potato mango dip. Generally, potatoes are very healthy despite the carbohydrates. They provide the body with important nutrients such as vitamin C, B1, B2, B5, B6 and ball substances. For boiled potatoes, most nutrients and minerals can be preserved since they are not peeled before cooking and no fat is added. I love the variation in my food. Therefore, I prepare potatoes in different kind of ways: baked potatoes, mashed potatoes, salt potatoes or Hasselback potatoes.
In Germany, the preparation of Hasselback Potatoes is not so common or I have just missed this trend ;-). However, Deliciously Ella’s new cookbook and her recipe for Hasselback Potatoes inspired me. Immediately, I wanted to prepare these potatoes myself. I seasoned them with garlic, rosemary, salt and olive oil. The preparation of the potatoes is super easy. Just wash them, cut them into slices and season them with herbs. That’s it! Just try the recipe yourself!