Savoury

Lett Oslo

Salad bowls!

I love the concept behind “Lett Oslo”. It’s a food chain in Norway which serves easy, healthy and sustainable food to you. They are aware of health, environment and wholesome foods. With a nurturing meal, good vibes and promising values mentioned above, there is no doubt that this is the way to eat and live. So I definitely recommend you to go and eat here while in Oslo or for my fellow Norwegians, eat here and you’ll invest in your well being!

I chose a salad bowl called “grønnkålpesto”, which is kale, pomegranate, avocado, hummus, cabbage and sweet potato with pesto sauce. Simple, yet tasty and satisfying, leaving you full and energized for what’s ahead of you next.

The other salad bowl my lovely childhood friend chose, was the seasonal salad with burrata! The cheese is made from Lillestrøm, a city outside Oslo. That means that the food is sustainable and short traveled since there is no need of importing it from Italy! It’s locally produced and this is awesome. Absolutely love it. I also like that “Lett Oslo” offers both vegan, vegetarian and dishes with chicken or fish.

I ate at their café located at Frogner, but there are 5 more to go to around Oslo:) More about them you’ll find here:

https://www.lettoslo.no

With love and care, Melanie x

Savoury

Italian toast

It’s so delicious…

This toast gives me Italian vibes, with the pesto sauce, oven baked aubergine, cherry tomatoes and drizzle of balsamico di Modena glaze on top!

It’s with whole grain bread, a healthier version with more fiber, and is vegan! Even though it’s not with cheese, an essential part of Italian cuisine, it’s still completes the satisfaction of a tasty and delicious toast to be served. You’ll get it when you take your first bite, trust me:)

Ingredients

• Aubergine

• Cherry tomatoes

• Whole grain bread

• Balsamico di modena glaze

Pesto sauce

• 1/2 garlic

• 1/2 avocado

• 1/2 lemon juice

• 1 handful basil

• 1 pack roasted pine nuts

• 4 tbs olive oil

• Salt to taste

Instructions

1. In a food processor mix throughly all the ingredients for the pesto. Remember that you’ll need to roast the pine nuts if they are raw. Simply roast them on a heated pan on medium heat until they get golden brown.

2. Put the oven on 220 degrees and on a baking sheet spread your thinly sliced aubergine. Bake for 20-30 minutes till you see them a bit brown.

3. When the aubergine is ready, toast some whole grain bread.

4. Spread your pesto on, put the baked aubergine slices on top, cut some cherry tomatoes into halves and drizzle the balsamico glaze to finish!

Enjoy!

With love and care, Melanie x

sweet

Watermelon pizza

A pretty sight right?

Hot summer days in Norway makes me crave watermelon and so I ended up making a pizza version of it! Now when the temperatures are at 30 degrees, it’s crucial to be hydrated. This watermelon pizza will definitely help you out with that. Cheers to summer, sunny days and this watermelon pizza!

Ingredients

• Watermelon

• Cherries

• Dried mango

• Mint leaves

• Dark chocolate

• Nut butter

• Pecan nuts

Instructions

1. Cut watermelon into pizza slices.

2. Remove the stones from the cherries and cut them into halves.

3. Add dried mango bits and mint leaves.

4. Spread some pecan nuts, nut butter and grate the dark chocolate to finish!

Mmmmmm
Colorful and tasty, and it’s pretty to serve if you wonder what to make for a summer party!

Watermelon keeps you hydrated, contains antioxidants like dark chocolate also do, that contributes with vitamin C which helps prevent cell damage from free radicals. This refreshing fruit also has cucurbitacin E, a plant compound with anti inflammatory effects! And so do cherries! It’s a reason why we need to eat more plant based right? Cherries are a good source of fiber and potassium, which keeps your digestive system healthy and helps you with muscle contraction. For athletes and active people especially, this is a super fruit as it may help relieve exercise induced muscle pain, damage and inflammation!

Again, cheers to this watermelon pizza!

With love and care, Melanie x

Breakfast

Smoothie bowl

A perfect meal now that summer is just around the corner!

I can’t believe that it’s already June! Time is passing by so fast. Summer is almost here, temperatures are rising and we are longing for something to cool ourselves down with. And what better way than eating a cold and refreshing smoothie bowl, am I right? I think we can all agree that it’s irresistible, even on rainy days here in Norway. It’s almost been my escape to imagine I’m eating it at a tropical place. Nothing can stop you when it’s too delicious.

Ingredients

• 3 dl frozen strawberries

• 2 dl frozen raspberries

• 1 dl frozen blueberries

• 1 banana

• 2 pitted dates

• 100 ml orange juice

• 200 ml oat milk

Instructions

1. In a blender, mix all the ingredients.

2. Pulse until you can blend it more smoothly as it has frozen berries.

3. When you’ve got a smooth texture, pour it into a bowl.

4. Add your favorite toppings; I like granola, hemp seeds, chopped banana slices, fresh berries on top, dark chocolate chips, coconut flakes and peanut butter! It’s so tasty and delicious, enjoy!

Ps: the homemade granola recipe you can find here with the link below.

https://bloomwithfood.com/2020/04/29/homemade-granola-by-celine/

The ingredients
Pulse everything in the blender, make sure to stir in between so that you get a smooth texture.
Enjoy!
Savoury

Quick & tasty pasta

One of my favorites to make when busy and hungry!

After an exhausting day or a tough workout, you just want to make something quick, yet tasty. I got that figured out for you. I’ll spare you from becoming hangry and rescue you with a happy tummy! I often feel that when my blood sugar is low, I just want to grab something quick to eat. But it’s so important that we feed our body with the essential nutrients we need and not going for a sugary bar or unhealthy fast food. So let’s get to this quick pasta lunch/dinner and save you from that trouble, shall we?

Ingredients

• 100g whole wheat pasta

• 2 tbs coconut cream

• 1 pack of aroma mushrooms

• 4 pieces of sun dried tomatoes

• 2 tbs soya sauce

• 1/2 red onion

• Salt & pepper

• Oil

Instructions

1. Heat the pan with some oil on a medium to high heat. And another pot on high heat with water till it boils. Then pour in the whole-wheat pasta and cook it for about 8-10 minutes to either al dente or well cooked.

2. Meanwhile, chop half a red onion and put it into the pan. We want it to be sautéed and caramelized, leave it on the pan for about 5 minutes or until you see the strong purple color fading.

3. Then add your aroma mushrooms and let it cook for 5 minutes more. To your liking, have with it salt and pepper.

4. Now, add 2 tbs of coconut cream and 2 tbs of soya sauce, and let us not forget the sun dried tomatoes! Let it simmer for 5 minutes to enrich all the flavors and to soften the sun dried tomatoes.

5. This dish is for one portion. Make it complete with some fresh coriander on top!