Crumbly, creamy, cinnamony.
I love easy bakes full of flavor but quick to prepare, without a ton of steps to follow. However, there are occasions where something more soffisiticated is just the right thing to do. While watching a baking show, I came across this gorgeous combination of ingredients and textures, which tingled my baking nerve. The single components aren’t difficult to prepare and with the proper timing it won’t take long until you have a scrumptious festive cake to serve to your guests.
Continue reading “Festive Apple Hazelnut Cake with Cinnnamon Crumble”
A classic with a little twist.
If you need a hug from inside, you should definitely try zabaglione. Its silky texture made from egg yolks beaten over a bain marie with a little bit of sugar and wine make you instantaneously happy. Best eaten when it is cold and grey outside, it is an incredibly simple and fast dessert.
Continue reading “Zabaglione”
We can’t believe it: it is our third Beary Christmas 🙂 It is a great occasion to say thank you to all the great people, friends and customers who supported us. Even if it is just by reading our blog, subscribing to the newsletter, sharing and liking our posts on social media, we profoundly appreciate it. A special thanks goes to our trainees, who despite the difficulties that 2021 brought, believed in us and kept training hard.
Team Beary Strong will take some time off from the blog and social media until January 1st, but feel free to contact us for whatever question you have or support you need to reach your goals. In the meantime, enjoy Christmas with your beloved one, eat protein and start strong in 2021! 😉
Merry Christmas and a happy New Year!
Your Beary Strong Team, Chantal&Stefan
Upgrade your lunch break at work.
I really love when people find time to comment on our blog and develop our recipes even further. This was the case of our very first blog post: the cheesecake recipe. Alexandra, my dear biotec-friend, made a savoury version of it and posted it on the blog. After over two years, I’ve decided to give it a try and modified it to my needs and taste. It was a blast and I want to share it with you!
Continue reading “Savoury Greek Cheesecake”
My summer meal prep staple.
If you still are not convinced how easy it is to prepare delicious veggies in batch and how to apply Stefan’s wonderful veggie guide, I have taken the theory to practice and created my own Ottolenghi-style Mediterranean Salad. It is, again, not really a recipe as you can mix and match everything to your taste and there are no rules. The result is a colorful, tasty side dish which will make you happy at every meal. I’ve added the meatballs to make a complete meal so you do not have to struggle with the protein neither 😉 .
Continue reading “Mediterranean Salad And Oat Meatballs”
Tales of a Crossfit post-workout treat revised.
The first banana breads Stefan and I baked were as we both were eating Paleo style, which means without any grains, dairy and legumes. Why did we do that? First, I was suffering from weekly gut issues and had regular migraine attacks and a TCM doctor suggested me to avoid these products. In addition, we were both training Crossfit-style and it was very popular in those circles. The banana bread was our post-workout and probably the best part of it 😉 The old version of our banana bread was without flour and with plenty of nuts, delicious but a caloric bomb. Inspired by a lovely girl training at Das Gym with us, Kathi, we modified it and created a lighter version of it.
Continue reading “Banana Poppy Bread”
From Vienna to Pantelleria in one dish.
Ok, this recipe screams summer but I think it’s one you can cook it all year long with slight adaptions. It is inspired by insalata di pasta (pasta salad) a cold version of a pasta with mainly cold ingredients for the sauce, like cherry tomatoes, olives, roasted aubergine in the jar, mozzarella and so on. No need to say that the original version has nearly zero gram protein, besides the protein content of the pasta, and some spare cheese. That’s why we think the idea by Jamie Oliver of adding tuna to the pasta is genious and we did our own version.
Continue reading “Sicilian Penne With Tuna, Cherry Tomatoes and Capers”
There is a new trend in the supplement and fitness industry: collagen. The name has a greek rooth: kólla means “glue” and the suffix -gen denotes “producing” as it was used in the past to produce glue out of skin and tendons of slaughtered animals. Now, it is either sold as a powder, hydrolyzed or undenatured, or as one of the components of bone broth and it should help against joint pain, autoimmunity, skin aging, gut issues and more. Even if a big part of the claims are exagerated as usual, there is a bit of truth behind. Let’s have a closer look at it.
Continue reading “What You Should Know About Collagen”
A surprisingly fresh, sweet treat.
The series of desserts with veggies is not finished yet. To summ it up, we already had two pumpkin pies, a root veggie cake, pumpkin poppy crumble and eggplant brownies. These are all earthy, warm, rich flavours which make you feel good in the colder months. But what about sweet, green peas and a bit of white chocolate? Maybe served cold with a spoon of ice cream on the side? I can definitely see this extravagant blondie version as a dessert for a dinner in summer and the colour is simply stunning.
Continue reading “White Chocolate And Pea Greenie”
Sweet. Sour. Butter. Love.
Rhubarb is a very seasonal veggie in Austria: you can buy it from approximately end of April to end of June. In my humble opinion it is far too short because its sour, unique flavor is so delicious. One of my favorite way to eat it is together with sweet strawberries, some elderflower scent and crunchy oats on top. Here it is: the rhubarb and strawberry crumble.
Continue reading “Rhubarb and Strawberry Crumble”