Well Being

Bloom with Food coming to life

During these two weeks I’ve baked and prepared the “bloom with food” products for the tennis event at my hometown tennis club Nordstrand. They arranged it this week and I wanted to contribute with healthy yet tasty products for the tennis players of the event. From my own experience, I know that the market is offering bars and sugary treats with conservatives and additives that is no good for you. Therefore, I wanted the oat bars, energy balls, banana muffins and raw cakes to be “pure” with only natural ingredients without any refined white sugar. I’m passionate about nutrition and my purpose behind “bloom with food” is that you will get fuel to perform.

I never expected the concept to come to life, but I believe when you are driven by purpose and passion things happen. So in this occasion, I suddenly ended up baking 150 oat bars for the tennis participants of the tennis event. They each got one in their goodie/welcoming bag for entering the tournament. This oat bar or flapjack was a perfect snack for them to eat before, during or after match, as the ingredients contain lots of fiber, healthy fats and good carbs in order to keep their blood sugar at check. As an athlete myself, I know how important it is to stay energized throughout my performance, there’s no fun if you end up hungry or moody if you haven’t fueled your body right!

On sports events in Norway, we have a culture of eating hamburgers, pizzas, baking pastries, cakes and ice creams and as a kid this is what you are growing up to get accustomed to. However, I wanted to change and influence with some new impulses by these healthier choices offered by “bloom with food” products I made. The philosophy is that you can enjoy while still perform. The banana muffins, energy balls and raw cakes are without any refined sugar, it’s without any artificial sweetener or additives. I was so lucky to be sponsored by “Sticky Fingers” with the ingredients. Those were of high quality, only the best! With medjool dates from Israel, vanilla bean from Tahiti, dark chocolate from Belgium, ecological peanut butter and the list goes on. I also wanted to make everything homemade, so I made the tahini or sesame butter from scratch and as well with the hazelnut butter. This was used for the oat bar and energy ball for extra flavor. As a whole, I care about what you put in your body, no matter if you are a kid, athlete or adult. It’s so important about taking care about your well being. When you do, you will bloom with food as the brand I have created is all about.

That’s why I made action with these “bloom with food” products to influence others into making better eating habits and choices. I’m going to be honest, it’s a challenge when it comes to what foods you are used to eat and then going for something healthier instead. Humans are habitual creatures, who doesn’t seek change. But this will totally be worth it, what I only hope is for us to be more open minded, introduce ourselves to something we are not quite used to with at first but implementing it in harmony as life is all about balance. I hope this inspires you to take some healthier food choices and that you become more aware of what you put in your body.

You might be curious about the ingredients I used, behind the scenes scenarios and how the “bloom with food” products looked like? So below I will share pictures from the baking process , the finishing products and from the tennis event:)

I introduce you the oat bar or more known as flapjack!

To make them irresistible; some dark chocolate drizzle ofc;)
What makes the flavor magic; homemade date caramel & tahini
Wrapped in with love

Ingredients:

Gluten-free oats, tahini, medjool dates, honey, coconut oil, raisins, pumpkin seeds, almonds.

Onwards to our next candidate, energy balls everyone

Covered with shredded coconut, yummm

Ingredients:

Medjool dates, vegan Nutella (homemade hazelnut butter with melted Belgian dark chocolate), gluten-free oats, shredded coconut, salt.

Next we have banana muffins that has no refined sugar, what?!

Thanks to ripe bananas there’s no need for sugar!

Ingredients:

Ripe bananas, peanut butter, vegan eggs, oat milk, whole wheat flour, cinnamon, baking powder.

Lastly, we top it off with raw cake deliciousness!

I served 4 different raw cakes to make flavors interesting! One was with raspberry jam, vanilla cream, decorated with cacao nibs and caramelized nuts. Second one was raspberry topped with coconut flakes. Third one was chocolate and vanilla cream with fresh raspberries. And forth one was vanilla and chocolate cream with cacao nibs and caramelized nuts on top. Which one is your favorite? Comment below:)

Ingredients:

Gluten-free oats, medjool dates, almonds, peanut butter, coconut oil, maple syrup, cacao powder, coconut cream, soaked cashews, vanilla bean and essence, raspberries, cacao nibs, walnut, pecan nuts, coconut oil, salt.

Behind the scenes: pouring the raspberry cream on top of the cake base!
The “bloom with food” products
The tennis players of the event gets to try out the banana muffins, oat bar and energy ball!

I want to thank you “Sticky Fingers” and Nordstrand Tennisklubb for making it possible for me to launch the products at the event. Maybe this is the beginning of something great, who knows.

With love and care, Melanie x

https://stickyfingers.no

https://nordstrandtk.no/?CM_Id=6

Dessert

Banana muffins

They’re vegan and refined sugar free!

Are you wondering sometimes if you can bake or make something healthy and still tasting good? Well, I’ve got you covered! These banana muffins taste heaven and amazingly it’s without any sweetener or white sugar! Thanks to ripe bananas (they’ve gotten cute brown dots on them) they are naturally sweet and gives these muffins flavor. So don’t throw away those bananas, use them for baking! It will leave you satisfy and guilt free, do I need to say more? I guess not, so I’ll just go straight to how you can make these beauties yourself too!

Ingredients

• 2 ripe bananas

• 3 tbs peanut butter

• 2 vegan eggs

• 2 dl oat milk or any kind of plant based milk (almond works well)

• 3 dl whole wheat flour (you can use gluten-free flour if you like instead)

• 2 tsp cinnamon

• 2 tsp baking powder

• 1 banana for decoration

Makes about 12 muffins

Instructions

• Mash the 2 ripen bananas, then add the peanut butter and mix well together.

• Then add in your 2 vegan eggs. You’ll need 2 tbs of flax meal which is crushed flax seeds. Mix it with 4-6 tbs of water and leave it to rest until it has soaked up the water and is like jelly so that it’s similar to the consistency of an egg.

• When you have mixed those ingredients together in a bowl, add all the other ingredients and stir well to you have achieved a smooth and even batter.

• Pour the batter in your muffin tins and bake on 220 degrees for 10 minutes and then lower down the degrees to 180, baking them for 9-12 minutes before they are done!

• Tip: grease the muffin tins with coconut oil so it won’t stick and leave them to rest for about 5-10 minutes before eating them.

Enjoy!

Vegan

Refined sugar free

Dairy free

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

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!

Breakfast, Uncategorized

Vegan American pancakes

They’re so fluffy & thick!

Ingredients

• One ripe banana

• 3/4 cup or 12 tablespoons of oat milk plus more (I’d say half a glass)

• 1 cup or 16 tablespoons of flour (I mixed half with whole-wheat flour and the other with buckwheat flour)

• 2 teaspoons of baking powder

• 1 tablespoon of apple cider vinegar

Instructions

1. First mash the ripe banana in a bowl. Then add the oat milk and one tablespoon of apple cider vinegar, that’s the magic behind the thickness!

2. Mix together the flour and baking powder. Now when I made them, I had to work with the consistency adding more oat milk as it was too much flour. Make sure it’s not too liquidity when adding more milk as we want them thick.

3. Let the batter rest allowing the apple cider vinegar to work and heat up a pan on medium high heat meanwhile.

4. Before pouring some pancake batter on the pan, add some coconut oil so it won’t stick.

5. When the pancakes are cooking, you can add some frozen blueberries on top on one side. Cook them until you see bubbles and when they are golden brown. That’s when they’re ready to be flipped!

6. The pancake batter makes up to 9 pancakes. I definitely recommend them with some maple syrup or honey, enjoy!

Step 2, we want this thick consistency. Play with the amount of oat milk to you have achieved the right pancake batter thickness!
Step 5, when you see bubbles and on the pancake surface, they’re ready to be flipped! Add some blueberries if you like, it really makes them more tasty.
We want them golden brown, I had my pan on heat 7 of maximum heat 9.
Here you have a closer look at the thickness and fluffiness, real American pancakes!

These are vegan, refined sugar free and a much healthier version, I hope you love enjoy them as much as I do!

With love and care, Melanie x

Breakfast

Homemade Granola by Celine

Better than store bought!

I love granola and I’m sure you do too! Buying it can be expensive, so why not make it yourself and save money! Also, you can decide whatever you like in it. I think it’s time you make yourself homemade granola by Celine. The recipe is by my lovely sister and it’s just amazing…

Ingredients:

• 4 cups of oats

• 1 cup of whole meal flour

• 2/3 cup of almond flour

• 1-2 teaspoons of cinnamon

• 1 cup of shredded coconut

• 1 cup of raw almonds

• 3-4 tablespoons of honey melted

• 2 generous tablespoons of coconut oil melted

• 1 cup of water – see if you need more depending on the mixture.

Instructions:

1. Mix and stir everything in a bowl.

2. Put the oven on 175 degrees.

3. Spread the mixture on baking sheet with parchment paper and put it on middle groove.

4. Bake it for 30-40 minutes. Halfway through, stir the granola so that it becomes evenly baked.

5. Let it rest for 5-10 minutes and voila the granola is ready for breakfast!

Ps: add some more toppings like roasted hazelnuts, chopped dates and dried cranberries!

Step 3, where the granola mixture is spread on the baking sheet with parchment paper.
Let it rest after it’s taken out of the oven. Add some more toppings you like, I added chopped dates, dried cranberries and roasted hazelnuts. Mmm!
Keep the granola in a glass jar! Enjoy x

The granola is packed with fiber, healthy fats and healthy sugar. This keeps you full longer and stabilizes your blood sugar. Starting your day with a breakfast like that, you are ready for whatever the day brings you.

With love & care Melanie

sweet

Vegan banana bread

It’s so tasty!

I absolutely love baking banana bread. The smell of it and how it’s naturally sweet by the ripe bananas, just makes it one of my favorites!

It’s super easy and simple to make. It’s healthy, vegan and refined sugar free. Just go on and bake it, you will end up so happy cutting the first slice of it. Aaand you will have much left to save for the next days, endless joy I’d say.

Ingredients

250g whole wheat flour

2 teaspoons baking powder

1 generous teaspoon of cinnamon

200 ml oat milk

3 small ripe bananas or 2 big ones

3 generous tablespoons of creamy peanut butter

2 tablespoons of flax meal with 6 tablespoons of water to make the vegan substitute egg. Let the mixture rest for 10 minutes so it becomes the consistency of an egg.

Instructions

1. In a bowl, mix all the dry ingredients.

2. In another bowl, mash the ripe bananas, add the peanut butter and in the end combine the flax meal egg.

3. Put the wet ingredients together with the dry and pour in the oat milk.

4. If the batter isn’t thick enough, add a little bit more of flour.

5. Let it be for 10 minutes so that the batter soaks the liquid.

6. Start the oven on 180 degrees in the meantime.

7. When the 10 minutes are done, pour the batter in the loaf pan with baking sheet prepared in it.

8. Bake for 55 minutes and let it rest after for 10 minutes before you cut the first slice!

After you’ve nailed the effort and patience, it’s time for you to finally enjoy it! Hope you like it.

With love and care, Melanie