CHIA PUDDING

Many people have tried chia pudding, so have I. My all time favorite is one with yoghurt honey and vanilla. The yoghurt makes it really creamy and the honey and vanilla makes the chia pudding sweet and almost like a dessert. It can be varied in so many ways and it is such a nice breakfast since it can be prepared the night before. Sometimes I add a little bit of matcha tea, which gives a beautiful green color and a lot of healthy benefits. I always top my yoghurt chia pudding with homemade granola, to give that little bit of texture and extra crunch.

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BAKED TOMATOES

Baked tomatoes topped with Parmesan and parsley. Together with a dressing made out of olive oil and balsamic vinegar it will make your taste buds dance. So simple and so much flavor.

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NO NEED TO KNEAD BREAD

No knead bread

Is there anything better than home baked bread? Yes, there is: home baked bread that dosen't need to be kneaded. Seriously, this is the tastiest bread I've ever made. I found the recipe (link, and in swedish: link) a few weeks ago and have already baked the bread four times. When the bread turns stale after a couple of days I toast slices of it in a pan and rub garlic on it. Great base for bruschetta!

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BRUSSELS SPROUT SALAD WITH FETA CHEESE

Brussels sprouts - a new found love

Brussels sprout season is coming. Never really been a fan of these beauties, but that changed last autumn when I made this salad. Truly delicious and can be served with some chicken or as it is. It’s really nice to combine the Brussels sprouts with the acidity and sweetness from the orange, saltiness from the feta cheese and the crunch from the sunflower seeds. It’s a winner! Try it!

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ORANGE AND BALSAMIC GLAZED CHICKEN

Chicken glaze recipe

I’ve had a recipe in my mind for quite a while. Orange, rosemary, balsamic vinegar and honey mixed together into a glaze. Those ingredients combined with tender chicken. Sounds good doesn’t it? The other day I decided to make the idea of this chicken recipe into reality. Glad I did! It turned out delicious! I don’t know why, but everything with a glaze, always appeal to my taste buds. Glaze and I are taste-bud-buddies! Yep! The glaze has no added sugar, the small amount of honey, the orange and the balsamic vinegar bring out the sweet taste. If you’re not a big fan of rosemary you can choose another herb like thyme or oregano.

I served oven roasted vegetables with the chicken. Brown rice or quinoa would work great as well.

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CARAMELISED CARROT SALAD WITH APPLE AND MINT YOGHURT SAUCE

The carrots are the heroes in this dish, they get so sweet and delicious when cooked with all those nice spices and of course the honey contributes as well ☺ I make them quite often but the base varies. They go well with brown rice, toasted nuts and cauliflower too for example. You can really experiment with different bases but also with spices.

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APPLE PIE BREAKFAST BOWL 

This is my favorite breakfast at the moment. Yoghurt, granola and warm apples with cardamon, cinnamon and vanilla. Tastes like apple pie. Couldn't ask for more, could you? Been eating this for 7 days in a row and I'm still jumping out of bed every morning to make me a bowl of this. Use your favorite granola and yoghurt and top with the warm apples. In the picture I've also added freeze-dried blueberries and coconut flakes.

And also; always make your own granola! It takes no time, it tastes delicious and it will save you a lot of money. I will upload a post with my best granola recipe soon. 

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KALE AND HAZELNUT SALAD


This is a kale salad with hazelnuts, Parmesan and an olive oil/balsamic dressing. As you probably know kale is a super food packed with a lot of the good, healthy stuff. This salad is great as a side dish and you can use kale or cavolo nero. To get the kale tender you could massage the kale with olive oil or put it into boiling water for a few minutes.

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MISO AND GINGER DRESSING

Brown rice, pan fried edamame beans in garlic, iceberg lettuce, perfectly cooked salmon and a winner; miso dressing with ginger. Yum!

The dressing got the perfect combination of sweetness from the honey, tanginess from the lemon and rice vinegar, umami from the miso paste and nuttiness from the sesame oil. It goes great with asian dishes, steamed vegetables and simple salads. The recipe is for four servings but If you, like myself, love sauces/dressings you might need to double the recipe. Any leftovers can be stored in the fridge for up to a week.

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OVEN ROASTED TOMATO AND BELL PEPPER SALAD

Do you ever look in your fridge and think that you have non of the ingredients to prepare a complete meal with? That happens to me a lot, several times a week to be honest. Most often it happens when:

(1) I’m so hungry I just crave anything near
(2) when the rain is pouring down and your umbrella was forgotten at your friends house, the last thing you want to do is leave the apartment to go grocery shopping..

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GRILLED PEACHES WITH SERRANO

Grilled peachen with serrano

The taste of salt and sweet, is there a better combination? One of my dearest friends hates when I put fruit in food. But I’m hanging in there and I’m convinced that I’ll one day manage to convert her to loving fruit-in-food. When my friend got married this summer I made her and her husband a handwritten cookbook and I just had to put this recipe in the book. Maybe one day she will actually try it out? That’s my plan anyway.

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RHUBARB IN ELDERFLOWER SYRUP

Summer is almost over, but there are still a couple days left. I can still find fresh rhubarb in my parents’ garden and I’ve also seen some in the grocery store.

I really love this dessert. It got sweet flavor from the elderberry, warmth from the spices and acidity from the rhubarb. Just perfect! In the pictures it is served it with crème fraiche but it works great with yoghurt as well. I bet that the recipe would work great using frozen rhubarb but there is something special about using the fresh ones. Also, try using other fruits or berries that are in season.

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ASIAN STYLE DIPPING SALAD

Hello there,
So I guess this is my first blog post, ever. Feeling pretty excited about sharing my recipes with you guys. I’m going to make my first post a short one and basically jump straight to the recipe.

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