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.
• 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
• 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.
I absolutely love waffles, I mean who doesn’t? So I wanted to make them healthier and with fruity toppings giving you that summer feel! This recipe is with eggs, no sugar, without dairy and made with less gluten. These waffles I actually made in June but forgot to post them. However, I’m not too late as we get to enjoy summer a bit more and these waffles goes with it. Be prepared for another waffle recipe too as I want to make them next time without eggs being vegan friendly:)
• 100g oats
• 150g buckwheat flour
• 125g whole-wheat flour
• 4,5 dl almond milk or any other kind of plant based milk
• 50g coconut oil
• 1 tsp baking powder
• 1 tsp cinnamon
• 3 eggs
1. Whip the eggs first.
2. Then add all the flour, oatmeal, baking powder and almond milk to a smooth mixture.
3. Finally add melted coconut oil and buckwheat flour.
4. Let the batter swell for 30 minutes.
5. Pour a scoop into the waffle maker and they are finished when having a golden light brown color!
6. Enjoy your healthy summer edition waffle and add whatever toppings you love. My favorites are homemade raspberry jam (in a heated pot add frozen raspberries till they are cooked done, if you want it sweeter add some honey or maple syrup), nectarine, slices of banana and apple, dark chocolate chips, coconut flakes etc. Oh and don’t forget to drizzle some peanut butter and honey/maple syrup. Go all out, rooting for you to do that, I promise it will put a smile on your face.
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!
• 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
• Handful of spinach
• Pine nuts
• Gluten-free pasta
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!
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!
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:)
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!
• 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
• 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.
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.
• 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
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.
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?
• 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
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!
I absolutely adore the idea that there is a healthier version of cake since I have a sweet tooth. A person I admire is Tiril Refsum who makes raw cake with healthy ingredients and without refined sugar. They are gluten-free and vegan, and they taste amazing! So therefore, I had to try making a raw cake for the first time. I found the perfect recipe translated to English: luxurious chocolate cake. The name already said everything, I had to make it. The perfect occasion for it, was the celebration of 17th of May, Norwegian’s constitutional day. I was so happy by the response I got from friends and family, they loved it! So here is the recipe with some ingredient adjustments and I hope you’ll bake it with success like I luckily did hehe.
• 3 dl oats
• 1 dl almonds
• 3 tablespoons peanut butter
• 4 tablespoons cacao powder & 2 tablespoons brown sugar
• 13 medjool dates without stones
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla powder
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 4 dl coconut cream
• 4 dl soaked cashews
• 3 cups espresso
• 4 tablespoons maple syrup or honey
• 1/2 dl melted coconut oil
• 1/2 teaspoon vanilla powder
• 1/4 teaspoon salt
• 4 dl coconut cream
• 15 medjool dates without stones
• 2 cups espresso
• 2 dl cacao powder
• 1 dl melted coconut oil
• 2 tablespoons brown sugar
• 3 tablespoons maple syrup or honey
• 1/2 salt
• 2 dl pecan nuts
• 1 dl almonds
• 1 dl walnuts
• 4-6 tablespoons of brown sugar
• 2 tablespoons maple syrup or honey
1. First you need to soak your cashews. Simply put them in a bowl with water for 4 hours or you can leave them in the fridge overnight.
2. Make your first layer, the cake base by adding all the ingredients in a food processor. After you have mixed them throughly, add some more syrup or coconut oil if you need so that the texture is sticky to form the cake base. Press the batter with either your fingers or a spatula on a round cake mold with baking paper.
3. Next layer up is the espresso cream. With the coconut oil, you just need to melt it either by microwave or heated pot. Let it to rest a bit. For the espresso, leave it for cool down so it’s not too hot mixing together with the other ingredients in the blender. Here you need to use a smoothie blender to achieve a silky consistency due to the cashew nuts, since it can be grainy if not well blended. Spread half of the cream over the cake base and put it in the freezer till the cream has set.
4. Do the same process with the chocolate cream! But here it’s good enough using a food processor to achieve the silky creaminess! Spread half of the chocolate cream over the espresso cream layer and put the cake back into the freezer.
5. Have all the ingredients to the caramelized nuts in a bowl and stir until it sticks well together. Spread 2/3 of the nutmix over the last layer. Then spread the rest of espresso layer on top and put the cake back in the freezer to everything has stiffened.
6. Lastly spread half of the chocolate layer left and finish with the remaining caramelized nuts. Put the cake back in the freezer for at least 2 hours. And when the cake layers have settled you can have it in the fridge so that it becomes more like a mousse texture rather than ice!
Tip: you can have chocolate chunks or cacao nibs on top too! And a cup of coffee with it for the coffee lovers will make the dessert complete:)
Even though it’s a long process to make the cake and will take you up to 3-4 hours letting the cake settle in the freezer in between, it’s all worth it in the end. The cake taste like heaven.
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
• 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
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.
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.