Home Cooking | Easy to Follow Healthy Recipes | Slow Living, Silent Vlog in Finland 🇫🇮

Welcome and welcome back to another winter vlog (31) 🤗 Sorry for this late upload. I have been low on time and energy. In the beginning of this video I will go take a blood test to check my thyroid levels because it might have something to do with my tiredness and not being able to sleep. I also started a new drawing project (I really like drawing ☺️ and have since I was a small child) but I didn't get very far. Hopefully I can put more time in this hobby and share my progress in trying to learn digital art at home with help of youtube tutorials. Digital art is new to me and it seems very fun!
Today's cooking will be a simple cabbage omelette for lunch, a chicken-rice casserole (first time making it) for dinner. I had planned to make a dessert aswell but I didn't have time. But since I had promised the kids I will prepare a pear and oat bake as an evening snack. Recipes are in the video but I will also write them down below 👇
Days are getting so long now! It is already bright in the morning at 6am and gets dark at 10pm. And we have had several days with no jacket weather, one day it was so warm we could go out in T-shirts. Planning on a small seedling update in my next video, we still have cold nights coming up so I can't plant them outside yet.
I hope you will enjoy my video ❤️

Thank you for your support ❤️
More of my Vlogs:    • Vlogs - Lumi Life  

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Cabbage Omelette
420g / 14.8oz cabbage
60g / 2.1oz green onions
9 eggs
3 tbsp oat flour or rice flour
Salt and pepper

1. Shred/cut the cabbage thinly and chop the green onions. Add to a bowl.
2. Add the eggs to a second bowl and whisk them until combined.
3. Add the whisked eggs, flour, salt and pepper to the cabbage and onions.
4. Mix everything together with your hands.
5. Fry the omelettes and serve with ketchup or any sauce you like.

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Chicken-Rice Casserole
600g / 21.1oz chicken fillet slices
3 dl / 1.2 cups white rice
1 tsp curry
1 tsp chilipowder
3/4 tsp salt
8 dl / 3.3 cups water
1 vegetable or chicken bouillon cube
2 dl / 0.8 cups cooking cream/light cream
225g / 7.9oz cauliflower
1 onion
150g / 5.2oz spinach
125g / 4.4oz mini plum tomatoes

1. Fry the chicken and cut the cauliflower, onion and spinach.
2. Heat up the water in a pot. Add the bouillon cube to the water. Add the cream.
3. Wash the rice and spread it in a baking dish. Mix in curry, chili powder and salt.
4. Add the water mixture to the baking dish.
5. Add the chicken to the baking dish.
6. Add the cauliflower, onions and spinach. Push down a bit. Add mini plum tomatoes and push them down a little too.
7. Bake at 200°C / 392°F for about 50 minutes.

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Pear & Oat Bake
4-5 pears
1 tbsp lemon juice
1 tsp cardamom
0.5 dl / 0.2 cups peanut butter
2 tbsp canola oil (or any oil of your preference)
2 tbsp maple syrup or honey
1 tsp cinnamon
2 dl / 0.8 cups rolled oats

1. Peel and cut the pears into small cubes. Pour into a lightly oiled baking dish/pan. Season with lemon juice and cardamom.
2. In a bowl, mix together peanut butter, oil, maple syrup/honey and cinnamon. Add the rolled oats and mix. Spread the oat mixture over the pears.
3. Bake in the oven at 200°C/392°F for about 20 minutes.
4. Serve with unflavoured yoghurt.

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