Savoury

My take on a healthier veggie “club sandwich”

So so yummy

I love the bite of a crispy, toasty sourdough bread, with melted cheese and flavorful veggies to it. That’s why I made this veggie sandwich, my take on a “club sandwich”. It’s healthier as I’ve replaced the mayonnaise with red pesto instead, mushrooms as meat replacement and adding one more veggie to it; oven baked pumpkin. The flavors altogether are really good, such a nice combo! I hope you will enjoy my version of a club sandwich as much as I do, so let’s get to it!

Ingredients

• Sourdough bread

• Pumpkin

• Mushrooms

• Salad

• Red pesto from https://www.helios.no

• Cheese (edamame or vegan)

• Avocado

• Garlic powder, oil, salt and pepper to taste

Instructions

  1. Cut the pumpkin into slices and drizzle with oil before putting them in the oven on hot air at 200 degrees for 20-25 minutes.
  2. Pour a little oil on a frying pan and fry the mushrooms with a little garlic powder, salt and pepper for approx. 5-7 minutes on medium heat.
  3. Cut two slices of bread and sprinkle with a little olive oil, when the mushrooms are cooked, place the slices on the frying pan and “toast” them until they get a slightly golden color.
  4. Then spread red pesto on top of the bread, put on avocado slices, and the rest of the ingredients and finally put the other slice of bread on top.
Close up on the layers!

Enjoy a healthier, veggie sandwich for lunch guys:)

With love & care, Melanie x

Savoury

Tasty dressing to your salad!

I know how salads can be boring, but that’s why it’s important to have a delicious salad dressing to it which makes the difference! Also know how to build your salad into becoming nutritious and interesting! Start off with a base, it can be rucola, iceberg salad, spinach, kale. Then add your veggies like shredded/cut beetroot, carrots, cucumber. Next up, mix together either oven baked sweet potato or whole-wheat/gluten-free pasta for healthy carbs. Let’s not forget the protein, I added soybean based chicken as a plantbased meat alternative. Lastly perfect it with the tahini salad dressing!

Ingredients

• 2 tbsp tahini

• 1 tbsp maple sirup / honey works too

• 1 tbsp Dijon mustard

• 2 tbsp balsamic vinegar

• If too thick and you want it more runny, add olive oil. Taste with salt and pepper and squeeze some lemon in the end over your salad!

Enjoy a healthy, nutritious, balanced plantbased salad!

With love & care, Melanie x

Savoury

Glutenfree veggie pizza

Full of flavor!

Are you ready to take pizza to a different level? I challenged myself by making it gluten-free and testing out new food combos together. I love the sight of it, so colorful that it immediately gives you good vibes right? So you just gotta be open to it, but I promise, one thing for sure is that it’s full of flavors! Aaaand it’s healthier, so cheers to that!

Ingredients

Pizza dough gluten-free

• 400 grams dark gluten-free baking mix from http://www.helios.no

• 3,5 dl lukewarm water

• 25 gram dried yeast

• 1/2 tsp salt

Toppings

• Red pesto from http://www.helios.no

• Créme frâiche (plant based or dairy)

• Butternut squash

• Beetroot

• Artichokes

• Green olives

• Pine nuts

Instructions

Pizza dough gluten-free

1. Mix together the gluten-free baking mix together with the dry yeast, salt and stir in the lukewarm water. See if you need more flour or liquid as you want to knead the dough by hand. Therefore, it cannot be so sticky or runny that it’s impossible for you to do that!

2. Let the dough rise beneath a plastic film roll for a about 1 hour.

3. Roll the dough and put it on a baking tray with parchment paper.

4. Let the dough rise for another 30 minutes before you add the creme fraiche base and put the pizza in the oven on 180 degrees for 20 minutes.

Toppings

1. Peel of the skin of the butternut squash and beetroot before you cut them in thin slices and drizzle some oil before being put in the oven on 200 degrees for about 25 minutes.

2. Then when the pizza and veggies are cooked ready, add your toppings on it. First you smear red pesto on the pizza base, then decorating with the oven baked butternut squash and beetroot, and let’s not forget the olives, artichokes and pine nuts on top too! A tip is to drizzle some honey or agave syrup as it harmonizes the flavors.

I hope you enjoy this vegan, dairyfree and glutenfree pizza and don’t worry, you can easily make it vegetarian with some cheese added as that makes completely sense too, hehe. What I only hope is that you will feel inspired to eat a healthier version of a pizza with more vibrant colors and veggies on your plate!

With love & care, Melanie x

Savoury

10 minute quick pasta

Vegan, gluten-free & dairy free

When I’m super busy with my training schedule and veeeery hungry after practice, I make this simple, tasty and easy 10 minute pasta, which doesn’t take long.

Ingredients

• Glutenfree pasta

• Green pesto ~ https://www.helios.no/produkter/pastasaus-pesto-og-smakssettere/

• Sun-dried tomatoes

• Broccoli

• Spinach

• Zucchini

• Avocado

• Coconut oil

• Optional: dried oregano & garlic powder

• Chili flakes, salt, pepper, lemon juice to taste

Instructions

1. Boil water in a pot and cook your pasta for about 8-10 minutes.

2. Cut your veggies and fry them on a pan medium heat with coconut oil. It’s healthier to fry with coconut oil as it handles high heat better.

3. Put your cut veggies into the pan ~ your broccoli and zucchini, add flavor to it with dried oregano and garlic powder. After 7 minutes, sauté the spinach and cook all together for another 3-5 minutes.

4. When the pasta is done, drain the pasta in a colander over the sink and put it over into a bowl.

5. Add to your liking 1-3 tsp of green pesto and stir it together with the pasta. Add cut sun dried tomatoes and avocado. Flavor it with lemon juice, salt and pepper + chili flakes if you like it.

Enjoy!!!

With love & care, Melanie x

Savoury

Honey mustard kale salad

Rainbow salad

You immediately start feeling good when you treat yourself with care and serve yourself a nutritious meal. It also affects you positively when seeing a colorful salad with all the colors of a rainbow. It’s so easy to make it and you only need lots of vibrant colored veggies, plus a good salad dressing that does the trick. Remember, the more colors of vegetables, the better the variety of nutrients you’ll get:)

Ingredients

• Kale

• Rucola

• Red cabbage

• Carrots

• Paprika

• Avocado

• Zucchini

• Sweet potatoes

• Sprouts

• Oil, lemon, salt and pepper to taste

The salad dressing

• 1 tbs dijon mustard sauce

• 1 tbs honey

• Juice of half a lemon

• 1 tbs extra virgin olive oil

• Salt & pepper to taste

Instructions

1. Put the oven on 220 degrees and bake your chopped sweet potatoes and cut slices of zucchini for about 20-30 minutes. Before putting them on a baking tray with parchment paper, mix them with a bit of oil and they are ready when soften and golden brown.

2. Make the salad dressing and “massage” it with the kale & rucola by hand. That way the flavor enhances and the kale is more softer to eat.

3. Chop your other vegetables like red cabbage, carrots, paprika and avocado.

4. When all is done, put everything together in a bowl and plate it up. Top the salad with sprouts and enjoy a tasty, colorful rainbow salad!

With love & care, Melanie x

Savoury

Spinach salad with a dairy free cesar dressing

So so yummy!

I love a colorful and messy salad when mixed with so many yummy flavors! It’s really simple to make, you only need to be good on planning and being effective. How you wonder, well I’ll help you with that. Cause in the morning you will prepare your cesar inspired dressing by putting the cashews in a bowl of water. Then at lunch time or before your dinner, your cashews have been soaked and are ready to become a creamy dressing. Also, you can do this process while you have your veggies in the oven and clean your kitchen or do other duties in the meantime. Time efficiency and preparation right? Then here is the first step on doing this and making yourself a rainbow salad, the recipe!

Ingredients

• Broccoli

• Cauliflower

• Beetroot

• Red onion

• Carrots

• Avocado

• Spinach salad

• Helios glutenfree pasta

• Helios lemon pepper

For the dressing. 80 g cashews, 1 garlic glove, juice from half a lemon, 1 tbs capers or you can skip the ingredient. Depending on your preference of consistency, add 4 tbs of water or olive oil if you like it thinner, though i recommend having it thick and creamy!

Instructions

1. Warm up your oven on 220 degrees and bake your chopped veggies; broccoli, cauliflower, beetroot, red onion and carrots for about 20-25 minutes. Before you put them on a baking tray with parchment paper, sprinkle some oil, pepper and salt.

2. In a pot with boiling water, cook your pasta for about 8-11 minutes.

3. To make the dairy free cesar dressing, have all the ingredients in a food processor. Since you have soaked your cashews for at least 4 hours, (that’s how you’ll achieve the creaminess as they have softened) leave out the water they have been in and rinse.

4. Now, mix all together in a bowl your spinach salad, baked veggies, cooked pasta and fold in the dressing! Have some cut avocado for healthy fat and the helios Leon pepper will be the perfect finishing touch!

I hope you enjoy the rainbow colored salad as much as I do. Being glutenfree and dairyfree it will help you to lower your inflammation, and with lots of good fiber and healthy fats in it it will help out your digestive system.

Here are the products from Helios I used, click on the links below!

https://www.helios.no/produkter/krydder/helios-sitronpepper/

https://www.helios.no/produkter/pasta-ris-og-gryn/helios-glutenfri-pasta-fusilli/

With love & care, Melanie x

Savoury

Red curry noodle soup

Thai inspired dish that is plant based and gluten-free!

When it’s cold and grey outside, it’s nice to warm your body and soul with a delicious soup. And moreover, when it’s Thai inspired reminding you of the tropics and warmer places! It’s truly an escape and the perfect solution when it’s difficult to travel abroad these days.

Make yours and get into the Thai spirit at home!

Ingredients

• 2 portobello mushrooms

• 1/2 onion

• 2 garlic gloves

• Shredded ginger

• 2 tbs red curry paste

• 2 tbs Helios peanut butter

• 2 tbs tamari soy sauce

• 200 dl boiled water with 1/2 vegetable broth

• 250 ml Helios coconut milk

• Broccoli

• Rice noodles

• Lemon juice, coriander, salt, pepper & chili flakse to taste

Instructions

1. Prepare the rice noodles in a boiling pot for 8 minutes.

2. Then in another pot fry the cut portobello mushrooms with some coconut oil and sauté until golden brown.

3. Add the chopped garlic, onion and shredded ginger, and sauté for about 3 minutes.

4. Add the red curry paste, tamari and peanut butter. Stir and cook to enhance the flavor to work together. Then let the cooking cool off a bit with the vegetable broth. After pour in the coconut milk and let it simmer together with the broccoli petals.

5. Squeeze some lemon juice and flavor it with Helios chili flakes to your liking.

6. In a bowl, have your cooked rice noodles together with the soup and top it off with some coriander and enjoy!

Click on the links below to check out their products to make this recipe.

https://www.helios.no/produkter/glass-og-hermetikk/helios-kokosmelk/

https://www.helios.no/produkter/palegg/helios-peanottsmor-fint-usalt/

With love & care, Melanie x

Savoury

Tasty spaghetti

Avocado coriander pesto, rucola, pine nuts, zucchini & mushrooms

I love when you can just cook spontaneously and creatively out of what you’ve got left of ingredients in the kitchen. And so this happened, a tasty spaghetti I didn’t think of making before getting my hands on it. More so, I enjoy cooking when you don’t know how it will turn out and you just need to stay present in the process of making it. Luckily, the end result turned out to be a nice surprise full of flavors in harmony together. We all know how wrong it can go, and that’s not the right timing for it when you are hungry. Anyways, that was not the case and I can happily share this recipe with you!

It’s gluten-free, plant based and healthy. Quick to make when hungry and don’t know what to cook, this is certainly the right dish for you.

Ingredients

• Glutenfree spaghetti

• Mushrooms

• Zucchini

• Avocado

• Pine nuts

• Ruccula

• Garlic

• Chili flakes & oregano

• Lemon juice

• Olive oil

• Coriander

• Nutritional yeast

• Salt & pepper to taste

Instructions

1. In the oven on 220 degrees, have your sliced zucchini on a baking sheet with oregano and oil. Bake until they are golden brown and soft, around 20-30 minutes.

2. Boil water in a pot before adding your spaghetti. Cook around 8-11 minutes as it’s gluten-free unless you want it al dente!

3. In a pan, add some oil and fry your cut mushrooms until they are soft and well cooked. Ps: save the saucy juiciness left in the pan from cooking these mushrooms. This enhance the flavor to your dish in the end.

4. In a food processor, add half an avocado, a handful of coriander, one garlic glove, around 3 tablespoons olive oil, 1 teaspoon nutritional yeast, juice of half a lemon, taste to salt and pepper, and blend well!

5. In a bowl, add rucola salad, your gluten-free spaghetti, the avocado and coriander sauce, the oven baked zucchini, the mushrooms, then pour the sauce from the pan for extra flavor and mix it all together! For a finishing touch toss some roasted pine nuts and give it a punch with chili flakes.

Voila, enjoy and swirl your tasty spaghetti into your mouth.

With love & care, Melanie x

Savoury

Easy peasy tomato pasta

Feeling uninspired, too tired or making other excuses? What you are sure of is you want to make something quick, tasty yet healthy. But what you can only think of might be throwing a frozen pizza in the oven.. Can I be right? Well, I will save you from making that move and inspire you to do the contrary. Here is a really simple dish that will only take some minutes of your time.

Ingredients

• Portobello mushroom

• Tomato sauce in a jar or can

• Pasta being either glutenfree or of durum wheat/whole wheat which are healthier options for you

• To taste, salt & pepper, capers & basil if you have and like that

Instructions

1. In a pot, boil hot water and cook your pasta for about 8-11 minutes.

2. With a heated pan, add 1 tsp of coconut oil and have your chopped portobello mushrooms. Sauté them so they become juicy! In the same pan pour in the tomato sauce and heat it up. This cooking process will take you about 10 minutes, so get on with it while your pasta is cooking;) Extra points if you add spices like oregano btw! Your body and tastebuds will thank you for it.

3. With your cooked pasta set, mix it together in the pan with the mushrooms and tomato sauce. A tip is to use some of the starchy cooking water since it will emulsify the pasta sauce. So don’t drain all the pasta in a colander over the sink! Fold the pasta and 1-3 tbs of the starchy cooking water depending on the thickness of how you like your pasta sauce to be. Cook for about 3-5 minutes on medium high heat.

Voila, get yourself ready to dig in and top it off with some capers and basil for extra flavor.

I hope you found inspiration to avoid the temptation of a frozen pizza and chose the healthier option I offered to you.

It’s far more tasty and rewarding, I promise.

With love & care, Melanie x

Savoury

Avocado pesto with sun dried tomatoes pasta

Too good to be true

I love pasta but want to make sure it’s a healthier version when eating it as sometimes it can make me bloated or actually feeling tired after the meal. This pasta is semi whole wheat durum pasta which is a better option than white flour pasta. Other options that are great are either gluten-free to find or spelt pasta!

But let’s talk about the more interesting part, how to make this pasta! Yet, first I’ll just need to point out how super simple it is to make it! Tasty and vegan friendly, it’s a winner guys.

Ingredients

Avocado pesto:

• Handful of fresh basil

• Half an avocado

• One garlic glove

• One pack of roasted pine nuts

• Juice of half a lemon

• 6 tbs olive oil

• Pinch of salt

• Semi whole wheat durum pasta

• Sun dried tomatoes

• Rucola

• Capers

Instructions

• Boil the pasta first and while it’s cooking make the avocado pesto. Put all the ingredients in a food processor and pulse until you’ve achieved a smooth texture.

• Add 2 tbs of the avocado pesto and mix it together with the cooked pasta. This yields for 1 person.

• Then chop some sun dried tomatoes, some capers and top it with rucola. With a finishing touch, add some salt and pepper to your liking.

Hope you like it and enjoyyyy:)

With love & care, Melanie x