Pea & Cauliflower Puree

Ingredients:
3 dl green peas
2 dl cauliflower
1/2-3/4 dl milk (dairy-free if you prefer)
2 garlic cloves
2 tsp. squeezed lemon
3 tbsp parsley (finely chopped)
salt & pepper

Method:
1. Steam peas & cauliflower for 3-5 minutes.
2. In a blender or food processor add pea, cauliflower, milk, garlic, lemon juice, parsley, salt and pepper.
3. Serve with your choices of fish and you have a perfect lunch or dinner in front of you. Enjoy!

Gluten-free Beetroot Quiche


Ingredients:
Quiche
1 cup brown rice
3 tbsps rice flour
salt & pepper
2 eggs

Filling
3 beetroots
2 carros
½ onion

Top layer
2 egg
1 cup oatmilk
4 tbsps tomato puree
2 tbsps basil
80 grams feta cheese
Salt & pepper to taste

Method:
1. Boil rice, due to package instructions.
2. In a bowl mix together your quiche ingredients.
3. Pour mixture into a pie crust and bake for 10-15 minutes.
4. Meanwhile grate peeled beetroots and carrots.
5. Chop onions and feta cheese.
6. Chop basil for the top layer.
7. Saute carrots, beets and onions in a an with some olive oil, for 5 minutes.
8. In another bowl whisk together egg, oat milk, tomato puree, basil, feta cheese and spices.
9. Take out your pie crust and add the filling and last, pour over the egg and milk mixture.
10. Bake 30 minutes in the oven, on 200 degrees Celsius.

5 Ingredients; Salmon, Cauliflower & Fennel

Everyday dishes should be easy, satisfying, nourishing and filling. This 5 Ingredients; Salmon, Cauliflower & Fennel defiantly fulfill all these wants. Try it yourself!

5 Ingredients; Salmon, Cauliflower & Fennel 

Ingredients:
1 Cauliflower
1 Fennel
500 gram salmon
Olive oil
2 tbsp Pesto
Parsley, Salt & pepper to taste

Method:
1. Slivce your fennel into thin pieces and place on a garnishment paper on a baking dish.
2. Toss cauliflower into your baking dish.
3. Place 4 portions of salmon on the same dish.
4. Pour some olive oil  over everything.
5. Cover the top of the salmon with some pesto.
6. Sprinkle some parsley, sea salt and pepper.
7. Bake in the oven on 200 degrees Celsius for 15 minutes,or until cauliflower is golden brown and the salmon is ready. You Might have to remove the salmon and keep the rest of your veggies for an additional 5-10 minutes.

Creamy Pea Soup with Feta Cheese

Creamy Pea Soup with Feta Cheese

What’s better than a fresh, tasty and easy soup, ready in 20? Not much! 😉 Try this soup that works perfectly fine as a lunch with a salad and an extra protein source and carb source. Or as a starter for your next dinner party.

Ingredients:
1,2 l Water
600 grams pea
Vegetable stock
4 garlic cloves
2 avocado
2 tablespoons grated ginger
3 dl yogurt
2 tbsp lemon juice
Salt & pepper to taste

Topping:
4 tbsps fresh basil
300 grams Feta cheese

Method:
1. Boil the peas with the broth together garlic finely chopped.
Boil 5 minutes.
2. While the peas boil, chop avocado and grate ginger.
3. Let peas are cool.
4. Prepare the toppings, chop basil finely and mix with feta cheese in a bowl.
5. Place the peas (with the water together) in a blender or food processor.
6. Add ginger, yogurt, avokado, lemon juice and spices.
Mix the until smooth and creamy. The soup is ready, just to top and with Feta cheese and basil. Enjoy!!

Swedish Meatballs with Zucchini Tagliatelle & Tomatoes (4 servings)

Meatballs, made in from scratch, with some love and organic meat, that’s hard to beat. In this recipe I have ditched the pasta for some fresh zucchini instead, as I wanted to avoid that heavy feeling after a meal with pasta. Although this Swedish Meatballs with Zucchini Tagliatelle & Tomatoes, doesn’t contain pasta, I can promise you that it’s really is worth trying.

Swedish Meatballs with Zucchini Tagliatelle & Tomatoes (4 servings)

Ingredients meatballs:
1/4 onion
400 gram ground beef (organic)
1 egg
3 tbs milk
2 tbs oat flour
salt & pepper

Ingredients tomato  sauce:
1 tbs olive oil
2 garlic cloves
100 gram cherry tomatoes
1 celery stalk
2/3 cup diced tomatoes
2 tbsp red wine vineager
basil, chili, salt & pepper to taste

Ingredients Zucchini Tagliatelle:
2-3 zucchninies
salt

Method:
1. In a small bowl combine milk and oat flour, let sit for 5  minutes
2. Prepare the meat balls, by starting to chop onion finely.
3. In a bigger bowl, combine meat, onions, egg, salt and pepper.
4. The oat and milk mixture.
5. Form meatballs.
6. Saute your meatballs in a pan on medium to high heat, until they are ready.
7. Meanwhile, prepare your tomato sauce, by chopping garlc, celery and cherry tomatoes.
8. Place a pot on your stove with some olive oil and add in garlic, celery and tomatoes (on low heat).
8. When your meatballs are ready, set aside.
9. While preparing your tomato sauce boil some water for your zucchini tagliatelle.
10. When garlic, tomatoes andd celeries have been sauted for five minutes, add in diced tomatoes, stir, lower the heat and add in vineager and spices. Let boil for five more minutes on low heat. Taste and regulate the seasoning, due to your taste.
11. Add your meatballs into your tomato sauce.
11. Boil zucchini n the preapared water, for about three minutes. Set aside.
Your meal is ready, enjoy!

Super-Easy Sweet Potatoes & Cod

Ingredients: 

1 tbsp olive oil
2 sweet potatoes
400 gram cod
1 tsp lemon juice
Spices to taste

Method:
1. Slice sweet potatoes and place in a dish.
2. Pour some olive oil over and spices of your choice.
Bake in 20 minutes on 220 degrees Celsius.
3. Wrap your cod in foil with some spices and lemon juice.
4. Place in a dish in the oven for 15 minutes on 200 degrees Celsius.
5. Serve with this pea puree!

Heartwarming Wintery Lentil Soup

Another favourite soup of mie; lentil soup with toamtoes, carrots, onion, coconut milk, garlic and lentils. This soup is filles with veggies, all you need to add is some extra protein on the side.

Ingredients
3 carrots
1 onion
2 garlic cloves
2 cups (5 dl linser) of lentils
200 gram mashed tomatoes
Coconut milk
Spices: basil, tumeric, chili powder, pepper and salt.

Method
Drain the lentils in water, for preferably 6-7 hours before usage. Pop them into a pot with some water and let them boil until soft. Chop onion, garlic. Peel carrots and slice them finely. Sauté your veggies in some cold pressed olive oil. Add your lentils, mashed tomatoes and coconut milk. Pour some water (around 2 cups) and add your preferred amount of the mentioned spices. Let it boil for 10 minutes on low temperature. Let cool, blend it until smooth, heat it up and serve with a wholewheat bread and egg, or avocado and tomato, or Tahini. I hope you like this wintery dish! ?

Sweet Potato Soup topped with Garlic Marinated Tofu

soup

It’s cold outside and you are perhaps craving something warmer, more suiting and satisfying. This a nutrient dense meal that will satisfy you and keep you full. All you need is a few ingredients and 20 minutes.

Ingredients:
1 tofu block (approx. 200 g)
2 garlic cloves
1 tbsp cold pressed virgin olive oil
Chili powder, salt & pepper, ginger
2 sweet potatoes
3 cm grated ginger
2 1/2 cups water
1 cup Vegetable stock
1/2 cup Coconut milk

Method:
1. Chop you tofu in small cubes.
2. Chop garlic finely.
3. Mix olive oil, garlic and tofu with spices in a bowl.
4. Place in a plastic bag in your fridge for 20 minutes.
5. Peel your sweet potatoes, chop them and place them in a pot with grated ginger, water and salt.
6. Add in vegetable stock and in the end add the coconut milk, let simmer on low temperature.
7. While the soup is simmering, saute your garlic marinated tofu.
8. Place the soup in a blender and mix  until smooth.
9. Top your soup with tofu. Enjoy!

Tempeh Amaranth & Tomato Stew

vegetarian lunch

This is one of my favorite recipes, for two good reasons. It is delicious and satisfying. We are approaching fall and this stew is just a perfect vegan alternative for that.

Preparations:
The night before put some amaranth in a bowl of water. This will make it easier to digest and also, you won’t need as much time later when it’s time for cooking.

Ingredients:
amaranth (follow the directions on the package regarding cooking and serving sizes)
1 small eggplant
1/2 onion
200 g mashed tomatoes
1/2 cup water
paprika
cayenne pepper
sea salt

Side:
Arugula
tomatoes
sunflower seeds

Directions:
Measure the amaranth due to instructions on the package. Follow the instructions and let it boil on a low heat. Meanwhile, chop the onion and eggplant, place in a wide sauce pan with some olive oil, saute on low heat. After 5 minutes add the tomatoes and the water. Stir in the beginning, until everything has mixed together. Cover and let boil on low heat for additionally 5-10 minutes.

While the stew is boiling, saute your tempeh, add some seasoning such as cilantro, salt, paprika and black pepper. It’s ready when light brown.

Add the amaranth into the stew and serve your beautiful dish with tempeh and some arugula, tomatoes and sunflower seeds on the side. Before enjoying the meal, make sure you calmed down, set the table, perhaps some nice calming music in the background, no phones in front of you. Just food or perhaps some nice company. Enjoy!

Fun, Filling Summer Salad

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Salad is more than a few tired lettuce leafes that has been laying outside all day. Try this tasty protein packed vegan salad and take your salad making to the next level!

Serving sizes: 2

Ingredients:

1 cup quinoa

2 boiled beetroots

2 tbsp sauerkraut

1 handful spinach

1 handful sprouts of your choice

1/2 cup chopped red cabbage

1 1/2 cup of chickpeas

2 tbsp goji berries

Dressing:

1 tbsp Tahiti

1 tsp Dijon mustard

3 tbsp vinegar

1 tbsp cold predded olive oil

Salt & pepper

Method:

Boil the beetroot and quinoa, due to the instructions of the quinoa package (if you have time soak the quinoa in water for few hours before you cook it). Then it will be easier for you to digest. Chop the cabbage, rinse the spinach, sprouts and chickpeas.  Add all the ingredients, apart from the Goji berries, into two salad bowls.

Mix all the ingredients for the dressing in a separate bowl. Pour over your prepared salad bowl and lastly add the goji berries. Enjoy your two nutrious and tasty salads. Eat mindful lyrics,  chew and enjoy!

Watermelon Gazpacho

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Summer feeling, varm weather, bumming sun and fun! Perhaps you feel like feel like it’s hard to fuel yourself with your regular hot, cooked meals. Than I got a solution for you! Watermelon Gazpacho, easy to make, bring along and nutritious.

Servings: 2

Ingredients:

1/2 watermelon

1 cups tomato paste

3 big sweet tomatoes

1/2 garlic

2 garlic cloves

2 cups water

Oregano, paprika, salt & pepper

Method:

Chop the melon, tomatoes, onion and the garlic cloves. Place the onion and garlic in a pan, let cook in some olive oil until soft. Add the tomatoes and the tomato paste. Cook for a few minutes, until the tomatoes start to fall apart. Add the water and the spices. Boil together for a few minutes, let your soup cool and add everything into a blender, add your chopped melon and blend it all together until smooth! Serve with some feta cheese or marinated and pumpkin seeds. Take your delicious soup with you, sit down, remove your phone, simply focus on your meal and enjoy this flavour sensation! ?

Quick filling vegan salad

Screenshot_2016-07-18-15-52-41-1

Servings: 2

Ingredients:

1/2 onion

1/2 zucchini

1 cup of shopped mushrooms

100 gram tofu

1 handful spinach

1 tbsp Tahini

1 tbsp sunflower seeds

Method:

Heat a pan with some cold pressed olive oil. Chop the onion, slice the zucchini and chop the, mushrooms. Place the veggies in your pan fry until lightly brown and add the sliced tofu (if tofu without flavor marinate it in vinegar, mustard, pepper, paprika spice and a little bit of oil), let it stay in the pan until it has a little bit of color.

Rinse the spinach put it in two bowls add your warm zucchini, tofu and mushroom mixture and top your salad with some Tahini and sunflower seeds. Sprinkle some seasalt and peper if you wish. Enjoy your satisfying warm salad slowly. Chew your food, let your fork rest from time to time and breath. Mindful eating is the first step to a good digestion. Enjoy!

Colorful Sweet Potato Salad

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Once again, who has said that salads has to be less filling and boring? This one is a real lifesaver, quick and easy and possible save in the fridge for a couple of days.

Servings: 2

Ingredients:

1 cup wild rice

1 sweet potato

1 tsp olive oil

2 tbsp chopped parsley

Salt & pepper

1 red capsicum

2 handful fresh spinach

1 avocado

Method:

Boil the rice. Put the sliced sweet potatoe in the oven with some olive oil, parsley, salt and pepper. Let it bake until the sweet potato is soft, around 20 minutes. Follow the instructions for the rice and let it cool when done. Put some spinach and chopped capsicum in two bowls. Add the rice and sweet potato and top it with a sliced avocado.

Eat slowly and enjoy!

15 Minutes Glowing Bowl

15 minute glowing bowl

This is that everyday dish go to, after a long busy day at work. When wanting a healthy, filling and satisfying meal, that is ready in minutes. I hope you will enjoy it as much as I do. 🙂

Iningredients: 
1 cup buckwheat
1 pinch of sea salt
1/2 avocado
1 egg
1/2 bell pepper
5 st cherry tomatoes
Handful sprouts of your choice
Salt & pepper after taste
Parsley

Method:
Boil the buckwheat, due to instructions. Meanwhile, slice your avocado and tomatoes, chop the bell pepper. Place the bell pepper in a pan with some coconut oil, add the egg and stir, add spices after taste. Place the buckwheat on a plate, add your sprouts, the egg and bell pepper, avocado and tomatoes. Your meal is ready don+t forget to take a few deep breaths, before starting to eat. Really tune in to your meal and ENJOY!