A good indication of how busy I am is the amount of music with lyrics I get to listen to. I am a music addict. Seriously. I just don’t work well without my daily “sound-dose” of Passenger, Angus & Julia Stone, Stu Larsen or Jack Johnson. The music is on non-stop when I’m home. Without lyrics when I’m doing homework (Nils Frahm is amazing guys) and with lyrics when I have actual free time. So if I haven’t been listening to music with lyrics for while it is either because A) I haven’t been at home or B) whenever I’m home I’m doing homework.
I have not listened to music for a week by now. Not at all. Not even just 10 minutes. Aka. I’ve been pretty busy. Hence the lack of posts and cooking.
I’m sorry. This post wasn’t meant to be all about busyness. I just wanted to tell that I’ve missed writing and cooking (well, I actually got to cook dinner last Sunday) so much. So I was very happy when the first block this morning was cancelled. Time for making a special breakfast (not that I don’t like my usual greek yoghurt with granola).
Did you know it is pancake day today? I didn’t. That is such a shame. How could I miss this important day. I actually even considered making healthy pancakes this morning, but decided a smoothie bowl would be better.
Which was a great idea. It turned out so good. I’m just sad I didn’t make pancakes too
Green Smoothie Bowl
Place everything (except the granola) in a blender or powerful food processor and pulse until there are no lumps left. Serve immediately topped with granola.
I know, I know. Granola again. Sorry I couldn’t help it. The thing is that I’ve become completely obsessed with quinoa and want to add it to everything. So why not have it for breakfast as well? My absolute favourite meal of the day! It turned out just great. I even dare say it is my favourite recipe on granola so far. Well, this one and probably also my recipe on grain free granola.
Granola is super healthy and very filling due to the high protein content. Additionally it is very low in cholesterol.
On a totally other note: I ran my first half marathon!!!
Yay! I’m so happy. And it went just fine. My dad and I ran around the lake last Saturday, which was funny because I’ve biked around it hundreds of times but I’ve never walked or run. The spring is here so the weather was nice and we even got a little bit of sun. And now I’m proud to say I can run a half marathon (:
For this recipe I did get a little inspiration from Gimme Some Oven.
Preheat oven to 175°C / 350°F.
Rinse the quinoa in a fine strainer. Tranfer to a big bowl. Add in the oats. Chop the almonds roughly and add them to the bowl.
Melt the coconut oil together with olive oil and honey on a pan. Pour over the oat-quinoa-almond mix and stir very well.
Spread the mixture out on a baking sheet with non-stick paper and bake for approx. 25 minutes stirring from time to time to make sure the edges don’t burn.
Let cool. Cut the figs into smaller pieces and mix into the granola. Store in an airtight container.
* My mom said she’s prefer it a little sweeter than this.
This week has been so hectic. Back to school after winter break, tons of tests and assignments and my first ever driving lesson. Whoah! It’s crazy. I’ve actually been driving a car this week. In Denmark you can absolutely not by any means just sit behind a wheel in a car before you have an actual drivers license unless you are sitting with your driving instructor in a car with breaks in both sides and stickers saying “learner car” on the outside of the car. No driving with daddy or friends with drivers licenses here. I feel so grown up. And there’s only one and a half month left until I turn 18 and thereby become an actual adult. Wow… That’s actually a little scary.
But now – let’s talk food! Recently I’ve been eating this lovely salad a lot. It’s definitely my new favourite salad. I love the combination of flavours and the fact that it is super easy to toss together. Additionally it is pretty filling because of the beans and very nutritious due to the broccoli and spinach.
Enjoy as a lovely side-dish for soup or with nuts and seeds crackers for a light lunch.
HEY! I almost forgot. I’ve been updating some old posts here on the blog. Because I actually really like those recipes, but it’s almost embarrassing how bad the old ones were. But, hey, that just shows I get better right? I’ve kept the old photos in the posts though.
The two updated this week:
Back to the salad:
Ingredients – serves 2
Place spinach in a bowl. Pour boiling water over the broccoli bouquets and let it sit for 1 minutes. Drain and add the broccoli and beans/chickpeas to the salad. Chop the onion finely, crumble the feta cheese and cut the tomatoes into slices. Sprinkle over the salad. Roast the sunflower seeds on a hot dry pan for approx. 3 minutes (or until they turn golden and smell nice). Sprinkle on top and serve. Enjoy!
Do you know what the best thing to do with jam is? Splashing it on top of plain yoghurt. Seriously. I love it. I actually never eat jam on bread. Two slight problems though: (1) I often find that jam is way too sweet and (2) jam isn’t exactly the healthiest thing in the world with tons of sugar. ALSO I really wanted to make a raw version, since I like the idea of raw foods.
The idea of raw food is that heating food to over 42°C/ 108°F changes the food chemically and that way around makes it less nutritious. I don’t however think it is good for you to live totally from raw food, but I like to include a lot of it to my daily life.
Yesterday we went to Sweden for a lovely 16km walk at Söderåsen. Of course I brought my camera, and I just wanted to share some of my favoutire photos. I seriously consider making a portfolio. I really love photographing and I think that would be a good next step for me. So I can learn how to me more critical about my photos and don’t have to shove them in your faces – haha (:
Anyways – back to the raw jam.
Serve it for fresh baked buns or add it on top of your yoghurt.
Puree the raspberries in a food processor and sweeten with honey. Add in the chia seeds and pulse until combines (about 5 seconds). Transfer to a jar and cover with a lid. Place in the refrigerator over night. Store covered in the refrigerator.
* Amount may differ depending of the sweetness of the berries. I kind of lack a sweet tooth so you might like to add a little more.
Welcome to the new layout. I know I’ve changed the layout of my blog a couple of times, but now I’m done. I’m very happy with this one.
I finally pulled myself together and bought a theme. I never really liked any of the free ones. I’ve bought the theme Mint Leaf from a lovely etsy shop called Dot Tell Anyone. If you ever consider buting a theme yourself you have to check out that shop. All of the themes are gorgeous and the service is excellent!
I just came home from a very nice weekend trip to my grandmother. It is always nice visiting her. We usually cook a lot and go for a lot of walks.
My grandmother has just written down the story of her childhood. She grew up on a big farm on Funen and she remembers the second world war clearly. A very interesting read. Anyway, she asked me if I could help her adding photos to the story. And so I did. It was so much fun to look though all those old photos. I love old black and white photos like these. Check out the ones above. Pictures of my grandmother as a very little girl (she’s 78 years old by now).
One of the days my grandmother found an old box full of slides from the 60′s. There were tone of pictures of my very own mother as a baby and very little girl. And some of my granddad, whom I’ve sadly never known, since he died at a very young age. The little box in which you placed the slides in order to look at them pretty much resembled the microscopes we use in biotechnology. We recently found out that we could take a photo through the lens my our phones and in that way get a great picture of whatever was in the microscope, so I thought “Why not try that with the slides”. And it totally worked! So now I have some very nice old photos on my computer.
It was so nice to look trough them. Old pictures are the true treasuries in life.
Enough talking about old photos and photo techniques. Let’s talk brownies.
My recipe on healthy avocado chocolate cookies is by far the most popular post on this blog. Many people have requested a recipe on a healthy brownie as well. I really love the cookies so I was so up for the challenge. So here it is: The healthiest brownie you’ll ever get.
These brownies are very dense (we like under baked brownies right?) but slightly more cloud-like than the usual brownie.
Please excuse the mess while I update the layout of my blog.
I definitey have a weekness for creamy foods. Especially when it comes to sweet things. Pudding, chocolate mousse, cheesecake, pumpkin pie, very (as in under baked) brownie, creme brûlée, pannacotta , tiramisu, ice cream… I even like cookie dough way better than any biscuit or cookie. Seriously. It’s pretty weird. I think I like the fact that you don’t have to chew it – haha.
And now there’s a new favourite amongst all the other wonderful creamy things: Yoghurt Cake. This cake (or pie?) is so god damn delicious. Creamy, slightly tangy and… wait for it… super healthy. This is such a great win-win situation. Delicious pie which is healthy. And on top of that it is completely natural: no refined sugars and no funny ingredients. So you can easily eat half a cake without feeling guilty the slightest (I’d have done that if it wasn’t for my god damn “egg-intolerance”, which only allows me to eat half a egg at once…)
In this recipe in went for the classic: lemon and poppy seed. Turned out we didn’t have any lemons, so I used organic oranges instead. It was SO good. A great new take on lemon poppy seed.
It has been a pleasure to do the post and I’m honoured to get the opportunity to do so. 9ToFit is a blog about health and fitness. The blogger Elise is so cool. I love her view on health and fitness and I especially like the posts on workouts you can do at home. Great for people like me, who loves being active, but much rater would like to go for a run
I’m in a love-hate relationship with running at the moment (I think every runner can relate). I usually love running, but it is just not nice when there is two meters of snow and it’s minus 7° outside (19°F FIY) and you are freezing your butt off and your feet slip with every step you take. On times like these I wish I had a membership to the gym (I don’t have one, since I’d much rather go for a run and I’m used to doing strength training without any equipment). I just came home from a run though. I’ve never run that slowly before…
With all this snow I start longing for spring. For longer days and warmer weather and roads you can run on without fear of falling all the time. I made this salad yesterday – a little mix between spring and winter. To bring me closer to that lovely season, I’m longing for.
I’ve always loved vegetarian “steaks” and patties. Black bean burger, lentil patties, quinoa burgers. Yum! Just the thought of it makes my mouth water.
These steaks are very delicious: a little spicy with a hint of the Oreintal kitchen.
Have a great weekend everyone. Enjoy!
Delicious porridge with a yoghurt swirl and blueberries, pomegranate, blood orange, pumpkin seeds and argan nut butter
We’ve finally gotten real winter here in Denmark. It’s incredibly cold and we here are tons of snow. It might sound quite silly, but I had almost forgotten how cold snow is. And when it is cold, the best things are tea, soup and warm porridge. This morning my first block was cancelled, so I decided to dedicate the morning for cooking and taking photos – something I haven’t hat time for (or sunlight for) the last week.
Usually I like cooking in the weekends, but this weekend I wasn’t at home at any time. Instead I spend the weekend with the wonderful musical team. We went by bus to a town half an hour away. Here we spend the entire weekend dancing, singing and acting. The entire weekend. Wonderful! The best things I know. It just makes it even better that everyone on the team is so nice and kind and funny. Oh, how I love musical!
(Ps. I’ve gotten a solo vers in a song – SAY WHAAAT?! I’m so happy)
Well, back to the lovely porridge. This porridge is super delicious and very healthy – and pretty easy to make.
Buckwheat - Many people think buckwheat is a grain, but it is actually a fruit seed. This means it contains no protein gluten and can therefore be consumed by people sensible to gluten. Additionally it helps lowering cholesterol and blood pressure. (source)
Pomegranate - Helps prevent high blood pressure, heart diseases and some kinds of cancer. (source)
Blueberries - These little blue wonders are incredibly high in antioxidants. Additionally they help improve the memory. (source)
Blood oranges - I read this wonderful blog post over at Hello Healthy Eating a little over a week ago and since I think I’ve consumed twice as many oranges as I usually do. Oranges really are a super food.
Argan nut butter - I bought a glass of this tasty nut butter when I went to Morocco last autumn, but you can get it outside Morocco as well. Or just use any other nut butter you like! The nuts contain phytosterols which means they reduce inflammation an helps lowing the cholesterol. (source)
Top with anything you want. But this is a great combination. You can sub any nut butter for the argan nut butter.