Savoury

Cashew pesto pasta

Heavenly creaminess I’ll tell ya

This recipe is super easy, and it’s so tasty! Absolutely love the creaminess from the cashew cream pesto. It also got a touch of greens like broccoli and spinach, to ensure you are getting all the nutrients your body needs. I would definitely say it’s comfort food and you will be mind blown that it’s healthy. It’s another win when this is made glutenfree and dairyfree. Make it and tell me what you think! I hope you love it as much as I do.

Oh and you might wonder how the cashews becomes creamy? Well, that’s fixed when you soak them in water for 4 hours, or simply put them in hot water and the waiting process is shorter. That’s how they become soft:) Another thing, is that when you soak them, you reduce the phytic acid they contain and you digest the nuts much easier!

Ingredients

• 2 dl soaked cashews

• 1 ripe avocado

• 1 garlic glove

• 4 tbs olive oil

• Juice of 1 lemon

• 3 tbs water

• 1 handful basil

• Pinch of salt

• Broccoli

• Handful of spinach

• Pine nuts

• Capers

• Gluten-free pasta

Instructions

1. Boil your gluten-free pasta for about 6-7 minutes.

2. Meanwhile make your cashew cream pesto! In a blender, add your soaked cashews, avocado, garlic glove, olive oil, water, lemon juice, basil and pinch of salt.

3. In a heated pan, drizzle some oil and take a handful of washed spinach plus some cut broccoli to fry. Cook for about 5 minutes on medium heat till the spinach is sautéed.

4. When your pasta is done, drain the pasta and add it to the pan. Use 3-4 tbs to your liking of the cashew cream pesto and mix all together on low heat for 3-5 minutes.

5. Toss some roasted pine nuts and capers with it and enjoy!

Step 2: while the pasta is boiling, blend all the ingredients to make this cashew cream pesto.
Step 3: this is how the fried broccoli and sautéed spinach looks like. Drain the pasta and add it into the pan.
Step 4: mixing everything with the cashew cream pesto on low heat.

With love & care, Melanie x

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

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!

Savoury

Creamy vegan pasta

It’s so creamy. Still without using dairy products!

After a good workout, you often end up really hungry and just want to make something quick, yet tasty, am I right? So I’ve had in mind to share what you could make for lunch or dinner.. It’s this creamy vegan pasta, which is easy to make so that you can fill up your belly fast. The dish is healthy, packed with protein and fiber. That’s good for your digestion and regenerating energy. Enjoy!

Ingredients

• Tahini or sesame butter

• Chickpeas

• Soya sauce

• Corn starch

• Coconut milk

• Salt & pepper

• Sun dried tomatoes

• Lentil gluten-free pasta or any other kind

Instructions

1. Boil the pasta while heating up a pan on medium heat.

2. Add to your pan a can of chickpeas and 125 ml of coconut milk (half a cartoon of 250ml) with the sun dried tomatoes.

3. Then add one tsp of tahini, half a tsp of corn starch, let it simmer so that the sauce thickens and gets creamy. That’s thanks to our corn starch. Around 5 minutes. Stir the sauce with one tbs of soya sauce. Add salt and pepper to your liking.

4. Lastly fold in the cooked pasta and put down the heat to low. Mix the pasta well with the sauce, cook for 2 minutes.

5. Voila one portion of lunch or dinner is served!

Step 4: when you have fold in the pasta and mixed the creamy sauce with it!

With love and care, Melanie x

Savoury

Sweet potato rucola salad

Yum right?

This salad is super easy to make and is so yummy, win win. Just toss some rinsed rucola in a bowl and mix it with oven baked sweet potatoes, lentils for protein, sun dried tomatoes and pine nuts for crunch. It’s a perfect meal for lunch or a light dinner. Enjoy x

Ingredients

• 2 packets of rucola

• 1 box of lentils

• 2 sweet potatoes

• 1 red onion

• 35g or one handful of pine nuts

• 1 handful of sun dried tomatoes

• Olive oil

• Balsamic vinegar

• Lemon juice of half a lemon

Instructions

1. Cut the sweet potatoes into small cubes. Put it on a tray with baking paper so you save yourself a clean up. Have the oven on 220 degrees and have them baked for around 30-45 minutes until soft. If you like, add some salt, pepper and chili flakes and don’t forget to drizzle some olive oil on top.

2. In a bowl, toss the rinsed rucola and lentils. Mix in the sun dried tomados and chop thinly slices of the red onion.

3. Once the sweet potatoes are finished baking, let them rest for some minutes before adding it to the bowl. Have some toasted pine nuts, simply heat a pan and toast them till they get golden brown.

4. And for dressing, juice of half a lemon, some olive oil and balsamic vinegar to your liking.

Hope you enjoy it as much as I do,

With love and care, Melanie x

If you like you can also roast some carrots in the oven with the sweet potatoes as garnish. Bon appetit!
Savoury

Golden bowl of chickpeas with brown rice

Ingredients

• 1 shallot

• 1 cup rinsed and cooked chickpeas

• 1 tbs coconut oil

• 1 tsp paprika powder

• 1 tsp cumin powder

• 1 tsp honey

• 2 tsp soya sauce

• 2 tbs tahini

• 1 handful of spinach

• Add a pinch of salt and pepper

• Brown rice

• Coriander

A portion for 1 person

Instructions

1. Peel and cut finely the shallot. Add 1 tbs of coconut oil on a medium heated pan together with the chopped shallot.

2. When it starts simmering and shallot is becoming soft, add the cumin, paprika, salt and pepper to taste.

3. Add in the rinsed chickpeas. Now stir together the honey first, then tahini and at the end the soya sauce. When you have let the flavors worked by cooking for about 10 minutes, add the rinsed spinach and make it sautéed.

4. In a pot cook the brown rice, 1 cup of rice with 2 cups of water on high heat, when the rice has soaked up the water, put the heat down, takes around 20 minutes.

5. Chop some coriander as garnish.

Step 3
Savoury

Spinach pancake with savoury filling

A one of a kind pancake

The recipe is from “Adams matkasse”. He delivers in Norway a box at people’s door, which contains the food ingredients you’ll need for the recipe he has made for you to make. And one of his recipes are these pancakes that I want to share with you. It is delicious and easy to make. And it’s a one of a kind pancake which is way healthier and more nutritious than the dessert pancake! It’s vegetarian and I swooped the milk and flour to be plant based and gluten-free. Let’s get to it.

Ingredients

• 100 g spinach

• 5 dl oat milk

• 4 dl buckwheat flour

• 4 eggs (organic or free ranged eggs if possible)

• 1 red onion

• 1 lemon

• 1 pack of chickpeas

• 400g aroma mushrooms

• 1 garlic

• 1 pack of chèvre cheese

• 2 pieces of heart salad

• 1 pear

• 1 apple

• Some oil, salt and sugar

Instructions

1. To make the pancake batter: rinse the spinach before adding it and the plant based milk in a blender og mix the batter evenly. Stir together the eggs and the spinach mixture in a bowl. Sift into 4 dl buckwheat flour little by little, and stir to you got a smooth batter.

2. Cut the mushrooms into slices. Peel and finely chop the garlic, peel and cut the red onion in thin slices.

3. Lightly pickled red onion: have the red onion in a small bowl, and add 1 tsp of sugar, a pinch of salt and juice of the lemon. Mix everything together and let it rest until you serve it.

4. Pancakes: heat the pan to medium heat and add some oil. They are ready when you see bubbles on the surface.

5. Fry the chickpeas, mushrooms and garlic in another pan. Cook the chickpeas until they are golden, about five minutes. Then set them aside in a bowl and fry the mushrooms after with the garlic until they are sautéed and soft. Fold in the chickpeas together with the mushrooms in the end.

6. Cut the chèvre in pieces, rinse and cut the salad in pieces, as well as the apple and pear.

7. Fill the spinach pancakes with the chickpeas, mushroom, chèvre, salad, apple, pear and the pickled red onion. Voila et bon appetit!

More about Adams Matkasse, you can find on his website here:

https://www.adamsmatkasse.no

Savoury

Glutenfree pasta dish

Healthy and tasty!

I think that we all question whether healthy food can be as tasty and delicious, as well being vegan and gluten-free… And my answer to that is yes, by making this dish for you. In my opinion it’s all about combining more flavors that goes well together and being creative with the foods. Also, it’s about cooking those foods the way they are supposed to shine!

If you have a leaky gut or upset stomach, I would recommend you to stay away from gluten for a period and substitute on gluten-free in moderation.

So to this gluten-free pasta dish, I had mushrooms, celery (you can have red onion or spinach instead if you want) and sun dried tomatoes. As toppings I had rucola and roasted pumpkin seeds for crunch!

In a heated saucepan, cook your chopped mushrooms first. Let them caramelize itself without having any oil on the pan, only add some water when they start sticking to the pan. Then add chopped celery and in the end cook dried tomatoes with it.
If you want creaminess, simply add 2 tablespoons of tahini and pour in a little bit of the boiled water from the pasta to achieve a creamy pasta sauce!

I hope you found the guidelines to the gluten-free pasta; tasty and delicious.

With love and care, Melanie x

Savoury

Colorful veggie pizza!

Packed with flavors!

This not a normal pizza you would think of, but boy it’s tasty. The base is gluten-free, the sauce is crème fraiche with mozzarella cheese, red beets, pickled onions, dill and roasted walnuts. First thing I think we all stumble upon is dill, cause is that even good on a pizza?! But yes in fact it is! Please give it a try for me.

Squash is also really nice on the pizza.

When you’ve made your gluten-free pizza dough, next is to put the thinly chopped red beets in the oven for 15 minutes on 250 degrees. After they are done, you put it on your baked pizza. The squash on the other hand you can already put on the pizza before putting it in the oven.

Step 1

When you have made your base, make a sauce layer of crème fraiche and finish with mozzarella cheese. Sprinkle with some oregano if you like.

Step 2

Here I have finished baking the pizza base with the sauce, cheese and squash on top for 20 minutes and is ready for the last toppings! This pizza base is also gluten-free but made with a more fiber rich flour than white. I definitely recommend that instead.

Step 3: Put on the already baked red beets
A delicious slice of pizza, bon appetito!

It’s a healthier version of pizza, it’s gluten-free, it’s vegetarian, and it’s good for you with lots of nutrients and healthy fats from the walnuts! Yummy and a happy tummy, cannot be better than that.