-
Black Rice Sushi Bowl
I posted a recipe for vegan tomato “tuna” the other day. You can also find it in my Story highlights. I had some leftovers so I made a super simple sushi rice bowl. For a healthier bowl, I switched the sweet sushi rice for black rice. It was just as delicious! Details: Black rice, vegan… Read more »
-
Sundried Tomato & Artichoke Pasta
This recipe is from a talented @janetsmunchmeals No one can make pasta look better! And all her gorgeous bowls and salads make me drool… Go check her out! I tried this really tasty pasta with a white wine reduction, sundried tomatoes and artichokes and a streussel of panko and sunflower seeds. I’ll post a link… Read more »
-
Berry Porridge
I’ve been skipping a few breakfasts, but this porridge reminded me why it’s so much nicer to start the day with a nourishing, warming bowl. It’s 1 dl rye flakes and 0,5 dl shredded coconut cooked with 2 dl water, 1 dl of mixed blueberries and raspberries and a pinch of salt. Served with granola… Read more »
-
Orange Tofu Rice Bowl
Here’s a bowl for #turmerictuesday with the best tofu I’ve had in a long time!.Orange tofu1 packet of tofu, drained and pressed, but in cubesMarinate for a few hours in juice and zest from 1/2 an orange, 2 tbsp soy sauce, 0,5 neutral oil, 0,5 tsp turmeric and 3 cloves of garlic, sliced. Toss the… Read more »
-
Kale & Cranberry Pasta
Here’s a super quick and improvised pasta, but with lots of lovely flavours. Eating tasty food doesn’t have to be hard! For 2 servings: Cut out the hard stem from 4 leaves of kale. Cut the leaves in large pieces. Finely chop 3 cloves of garlic. Roast a handful of pumpkin and sunflower seeds in… Read more »
-
Chocolate Porridge
I’ve seen lots of people posting chocolate oats, and imagined it must be heavenly to start the day like that. So this weekend I tried making my rye porridge with a generous amount of cacao, served it with my Chunky Monkey Granola (see recipe earlier in my feed), frothed oat milk and a drizzle of… Read more »
-
Berry Tahini Porridge
Well, the title pretty much sums it up. I made rye porridge, but added 2 tbsp of sunflower seeds before cooking it, along with a handful of frozen blueberries and raspberries. I served it with a large dollop of tahini, blueberries and redcurrants (still have a box left in the freezer from this summer!), and… Read more »
-
Apple Cinnamon Porridge
When you can’t eat apple pie for breakfast (because you finished it last night), this is what you make instead. Dice an apple and sauté it in a pan with cinnamon and some water. Simmer until the apple starts to soften, and add more water if the pan goes dry. When the apple is sot,… Read more »
-
Stir Fry & Peanut Butter Sauce
I tend to forget about noodles, and when I eat them I always wonder why I don’t eat them everyday. Such an easy and versatile staple! Here I made a peanut butter sauce with garlic, onion, ginger, coconut milk, soy sauce, sriracha and lots of crunchy peanut butter. While it simmered on the stove top,… Read more »
-
Porridge with Kiwi & Granola
It wasn’t until last year that I learnt to like porridge. Or let’s put another way – I realised that the toppings were everything! With fruits, nut butter and spices, that porridge got a whole lot better. . And now I’m going to the next level – eating it with granola and frothed oat milk.… Read more »