#71 What We Eat In a Autumn Day in Our 60s | Healthy Home Cooking

Hi friends! Join us today to see what we eat in a autumn day in our 60s and also do some healthy home cooking with you. We will show you what a typical autumn day menu may look like at our home. Meanwhile we will do a small cleanout of our greenhouse and a quick visit to a local thrift store.
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If you want to know more about quark: https://en.wikipedia.org/wiki/Quark_(dairy_product)

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OVEN OMELETTE WITH BERRIES
Ingredients 2 servings
3 eggs
1 dl milk
1 dl vanilla quark
1 dl almond flour
1 dl vanilla-flavored protein powder
Berries or fruit
Butter
THIS IS HOW I DO IT
Set the oven to 225°C
Whisk together the eggs, milk and vanilla quark until smooth
Add the almond flour and protein powder and whisk together until smooth.
Put the butter in an ovenproof dish and place it in the oven and let the butter brown
Pour the batter into the dish
Add berries or fruit
Bake in the oven until it puffs up and starts to get a nice color, about 10 minutes
Reduce the temperature to 175°C and bake for another 10 minutes or until the omelette has set and has a nice golden brown color.

Serve with raspberry quark or yogurt.

TOMATO SOUP
Ingredients 4 servings
500 g red tomatoes
2 red peppers
1/2 - 1 chili (if you don't have chili at home, use chili flakes like I did)
2 peeled garlic cloves
2 celery stalks
3 - 4 tablespoons sherry vinegar or balsamic vinegar
4 dl water
1 teaspoon salt
2 seasonings black pepper
3 tablespoons olive oil

HOW I DO IT
Preheat oven to 225°C
Cut the tomatoes into pieces and place in a baking dish.
Split and core the peppers and chili, cut into pieces and place in the dish together with the garlic cloves.
Drizzle over 1 tablespoon oil.
Roast in the middle of the oven for 20–30 minutes, stirring halfway through.
Slice the celery.
Pour the roasted vegetables into a saucepan and mix until smooth with celery, oil and vinegar
Dilute with water and bring to a boil.
Season with salt and pepper.

SIMPLE GARLIC CREAM
Ingredients
Greek yogurt
Garlic cloves
HOW TO DO IT
Grate the garlic cloves into the yogurt and mix well

GLUTEN-FREE OLIVE BREAD
Ingredients
4 eggs
200 g Philadelphia cheese
100 g melted butter
1 dl almond flour
1 dl oat flour
2 tbsp fiber husk
1 1/2 tsp baking powder
1/2 tsp salt
Dried spices
Garnish
Olives
Olive oil
Flake salt

HOW TO DO IT
Preheat oven to 200°C
Whisk the eggs
Add the Philadelphia cheese and whisk until smooth
Whisk in the melted butter
Mix the dry ingredients in a bowl
Whisk them into the batter
Pour the batter onto a baking sheet lined with parchment paper
Press down any garnish you like (I used olives)
Drizzle over olive oil and sprinkle with salt
Bake for about 15-25 minutes in the middle of the oven

CHICKEN ALFREDO MY WAY WITH CABBAGE IN THE OVEN
Ingredients
4 dl cottage cheese
2 ½ dl milk
1 dl grated parmesan cheese
Optional spices, I used garlic powder and onion powder
Salt and pepper
Chicken fillets

Cabbage
Olive oil
Salt and pepper

THIS IS HOW I DO IT
The cabbage
Preheat the oven to 225°C
Cut the cabbage into smaller pieces.
Place the cabbage on a baking sheet
Pour olive oil, salt and pepper
“Massage” it into the cabbage.
Roast the cabbage until soft and golden brown in the oven for about 15 minutes.

The sauce
Brown the chicken in a frying pan.
Mix together the cottage cheese, milk, parmesan cheese and spices to a smooth sauce.
Pour the sauce over the chicken and bring to a boil.
When everything is hot and the chicken is done, serve the sauce with the cabbage.

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00:00 Intro
00:34 Starting the day making a breafast: a gluten free oven omelette
05:23 Breakfast together
07:02 A slow cup of morning coffee
09:00 A cup of coffee & a small cleanout of the greenhouse
11:44 Time for lunch: a spicy tomato & pepper soup
13:23 Making the tomato soup
20:29 A trip to town for some friday errands and a visit to a thrift shop
23:34 Home again - unpacking
23:53 Prepairing dinner
27:13 Dinner
27:44 Thanks for stopping by