Zucchini noodle soup with tofu recipe

I tried this soup today and made it for my husband. since I have only around three weeks left until baby comes I did this also so I wont put on too much weight so the baby wont get too heavy. This is also great for a diet soup/loose weight since it a vegetarian soup. You can of course add some sliced beef to knock up this soup a bit. Original recipe can be found at popsugar food.

Ingredients

1 zucchini 

3 scallions

1 package of tofu (sesam & smoked marinated optional)

1/2-1 package of noodle

2 vegetable bullion dices

2 table spoon of fresh ginger

2 eggs

Pinch of pul biber

Pinch of soy sauce

Rape seed oil

2 table spoons of maizena/corn starch (optional to thicken soup)

Fresh coriander for decoration (optional)

Slice the zucchini with a cheese slicer and use knife to cut them like noodles if you dont have a "vegetable spiralizer". Chop and peel neatly the ginger and scallion. Dice the tofu. 

Heat up a pan with rape seed oil, fry the ginger, tofu (until little golden color) and then scallion togheter with bullion dices and pul biber. 

Mix maizena smooth with cold water, add to soup. Cover all vegetables with water. Add little soy for extra flavour. Let boil. Beat the eggs and stir into pot. Let boil a few minutes. Cook noodles on the side if you are planning on eating the day after, orherwise let boil ready with soup. Serve this steamy hot soup with fresh coriander for exotic flavour.

Pregnancy Blueberry Porridge

Ingredients

2 dl kungsörnen fiber oatmeal 

2 dl blueberry soup

2 dl water

1 dl almond drink

Handful of dried raisins

Handful of blueberries

1 teaspoon of crushed lineseed (max 1 tablespoon per day, otherwise poisonous, always need to be heated!)

2 tea spoons of sunflower seed

Mix everything togheter and boil until it thickens, ready to serve!

I eat this alot in the morning or smoothie now when I am pregnant :-)

Salomon Soup

3 large potatoes

1-2 scallions or 1 onion of your choice

Rape seed oil

1 bundle of Harico verts

3-4 Broccoli bouquets without stem

2 glass of almond drink or milk

1 glass of water

2 chicken bullion dices

Pinch of thyme

Pinch of pulbiber

1 package of salmon fillets

Peel and dice the potatoes. Heat up your  pot and add rape seed oil, fry the potatoes togheter with thyme, pul biber and bullion dices. Once starting to get a pop of golden color add the chopped scallion. Once onion is soft add almond drink and water so it covers the potatoes. Let boil under lid until soft. Beat it with a fork or whisk it until smooth. Add a bit more equal amount of water and almond drink to make it less thick (around one glass of each, less is more! If too much the flavour will be too watery). Dice the salmon fillet, broccoli and haricot verts  and add to the soup, let boil for 5 min until the salmon is ready. Then the soup is ready to serve :-)

I modified the original recipe, you can find the original here http://www.realsimple.com/food-recipes/browse-all-recipes/salmon-sweet-potato-broccoli-chowder

My french herb chicken salad

Sallad

Cucumber

Read coal

4 boiled eggs

Sallad/feta cheese

Black dried olives (sera)

1 package of chicken leg/thigh fillet or just plain fillet

French herbs

Pul biber

Salt

Bulgur

1 dice of vegetable bullion

Rape seed oil 

Wash then fry bulgur with rape seed oil togheter with bullion dice. Then add water and let boil with lid on low heat.

Dice chicken fillet and fry in rape seed oil togheter with salt, french herbs and pul biber.

Boil eggs for 8 min, wash cold, peel and dice. Chop neatly sallad, cucumber and read coal. Add diced sallad cheese and olives (pour over olives with olive oil, pul biber and lemon juice for a fresh taste)

Let chicken and bulgur cool and mix everything togheter in sallad bowl.

Rustic rye sourdough bread

1 dl bran/roughage
3 dl rough rye flour
1 teaspoon salt

Oil
1 table spoon sunflower seeds
1 table spoon crushed lin seeds

1,5 dl sourdough
1/2 package of dry yeast
5 dl water

5-9 dl wheat flour

Bread seeds of your choice for decoration 

Mix bran, rye and salt. Fry seeds with rape seed oil, add to the rye mix. Mix sourdough and dry yeast let it dissolve with the cold water. Add to the rye mix. Thicken the dough with wheat flour. Butter up a bread form, cut baking paper and add to the bottom. Pour the dough in the form. Pat a little whey flour on top, add the decoration seeds. Prove under baking cloth 1-2 h until dough reaches the edges. Oven 260C heat up an oven plate put bars plate on top. Once hot put in the bread form on bars, pour 2 dl water in the oven plate, lower temperature to 220C for 30-45 min. Check so that bread is not "doughey" in the bottom with a stick before you take it out. 

This bread tastes very nice but can easily crumble when you cut it. You can experiment with the amount of whey flour. If you have a suggestion to make it less prone to breakage please let me know :)

My Aspargus and potato soup

6 potatoes
2 bundles of aspargus
1 bundle of parsley
- or parsley stems, I used the leftovers I had in the fridge since I already had used the leaves earlier
2 dices of vegetable bullion
1 squeeze of imat (oat cream)
- use instead of cream, cream fraiche etc.
2-3 cloves of garlic
2-3 Scallion
Salt
Butter
Pul biber
Water

chop the ends away of the aspargus approximatley 1-2 cm. Cut them in 2 or 3 depending on the size of your pan. Also cut the parsley stems smaller if needed.  Melt and salt the butter in your pan, fry the aspargus and parsley stems until they become more green and a little softer. Pour them into your pot. Chop the scallion, add more butter if needed and fry until soft, pour in the pot once finished. Neatly peel and chop the potatoes, add more butter and a pinch of pulbiber and squeeze down the garlic, fry them for a while before pouring into the pot. Add the bullion dices and water that covers all the vegetables and a squeeze of imat. Let boil on low heat until aspargus and potatoes are soft and ready. Let the soup cool and mix smooth.