Chef_Beast’s BodyBlog

For easter lunch I fed me and my Beast boyfriend a delicious (enormous ~1.4 kg) slab of turkey breast, cut into a sheet and made into a roulade with loads of spinach sauteed down in rosemary oil, garlic and a yellow bell pepper.. it was moist, delicious, with a tantalizing salted/seasoned crispy golden-browned crust. Also had a cucumber salad prepped by Skinny_Beast, and by me a side-dish of a vegetable cascerole (potatos, green beans, mushrooms, garliic– to my dismay I discovered I was out of onions that morning…), Zurich-style mushroom soup mix to make a thick seasoned filling, and a strusel topping made mostly of a loaf of soy bread I made a day earlier, 50g of parmesan grated fine, a handful of sunflower seeds, seasonings and a drizzle of rosemary-infused olive oil– all added for the last 15 min of baking to get a golden-brown crispy top. It was gone too fast before I remembered to photograph my dishes (as I LoVE to take food pics…)

Dessert was also killer… my (improved) version of a black forrest cake, actually has no flour in it which cuts down on the simple carbs often in excess in desserts, and the whole cake has less than 1/2 a cup of sugar. Completely delicious with fresh strawberries or raspberries… it was demolished immediatley after serving to our small company.

Here is the cake…. and Skinny_Beast deciding the last slice is his! Haha

Fantastic sushi– I love to make it at home so I can know exactly what ingredients go into it. This time used raw tuna for the first time– great quality nutrients! Turned out absolutely fantastic this time….

Also some spicy shrimp rolls, too. Other fillings included cucumber, avocado, braised baby asparagus tips and enoki mushrooms…

I had enough of all ingredients that I ended up making 15 rolls (8-pieces each) and my boyfriend, his cousin and I had them all polished off about as fast as I could make them. Haha…

Great-tasting dense bread just baked this evening to go with dinner:

I found dried, crushed soybean flakes in the Zurich grocery stores here, and with a food processor ground it into a course-grained flour consistency, for a nutty-flavored protein-rich flour for breads.
2.5 c homeground soy flour,

3 c whole wheat flour

70 g flax seeds

1 Tbsp raw sugar or honey
1 teaspoon salt

2 packs yeast

1 c skim milk

3/4 c water

2 Tbsp extra virgin olive oil
Warm water to around 100F / 37 C or w/o thermometer to a warm-bath temp. Dissolve sugar, pour in yeast packs and dissolve together. Warm the milk, add all liquids into an electric mixer or large bowl. Add salt and olive oil; stir together. Stir in the soyflour, then start adding the whole wheat flour until it gets really thick and comes together as a dough. Then knead final flour in, knead on the table for a couple minutes to develop some elasticity. In a clean large bowl, slightly grease with a teaspoon of olive oil. Put in the round mound of dough– cover with a moistened kitchentowel, and put in a warm place (> 80 F preferrably so the yeast is happy and grows) to rise for an hour. Then (without kneading since it’s a dense bread and you want ot keep the airbubbles) shape dough into desired 2 smaller or one large loaf pan, and let rise again in warm place until as puffed up as possible–I had mine rise 2 more hrs in an oven previously warmed to about 90-100F. After rising, bake at 350 until outsides have turned golden brown ~30-45 min.

In an case, uses healthy ingredients and for bread is higher in protein and healthy fats and lower in carbs.

I absolutely love to cook… I would happily pick that up as a career if my current track in science became unappealing

I look forward to filling this blog with the exciting things I cook, and particularly as a health and fitness fanatic, I enjoy finding ways of cooking anything and everything in a healthier way, using better-quality ingredients and nutrients. Even the desserts! I have a passion for baking desserts, and I always create my recipes to have fewer simple sugars, higher protein, and less but better-quality fats inside. But importantly, everything should taste delicious, not like awkward low-calorie, low-fat, high-fiber/protein foods.

I hope you enjoy sharing in my passion for cooking, and creating healthy foods to support an active, fit lifestyle!

~Chef Beast