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.
• 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
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.
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 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:
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:)
• Cherry tomatoes
• Whole grain bread
• Balsamico di modena glaze
• 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
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!
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!
• Dried mango
• Mint leaves
• Dark chocolate
• Nut butter
• Pecan nuts
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!
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!
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.