Thursday, April 17, 2014

Oatmeal chips

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One thing you probably do not know about me is that I absolutely LOVE oatmeal and I usually eat it everyday. I prefer the completely plain kind with no toppings etc. so I never really share pictures of it here or on insta since plain oatmeal isn’t really the prettiest to look at ;) When I make my oatmeal I only rarely measure the ingredients and therefore often make too much – haha most of the time I’ll just eat it anyway and feel way too full, but I found a great idea on how to use the extra oatmeal on the Danish food blog ‘Det skal smage af noget’.  You can use the leftover oatmeal to make super healthy and super tasty oatmeal chips! I absolutely loved the idea so I had to give it a try and it turned out so great that I had to share it with you guys!
  1. All you have to do is to take your leftover oatmeal and spread it out on a sheet of baking paper, it has to be really thin or else it wont get all nice and crispy. You can use another baking sheet covered in a little oil to place on top of the other and then roll it with a baking roll to get it really thin.
  2. Then all you have to do is add you toppings of choice – I topped it with sunflower seeds, pumpkins seeds, chia seeds, sesame seeds and sea salt – and bake them in the oven for about 20 minutes on 180c / 355f.
  3. After 10 minutes take them out of the oven and use a pizza slicer (or a knife) to carve lines to mark the size you want them to be.
  4. Put them back into the oven and let them bake for another 10 minutes. When they’re done take them out and let them cool on a wire rack. When they have cooled down you can use the lines you carved to break them into size. Enjoy!
I served them with guacamole and carrot sticks, it was the perfect little snack :)

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Monday, April 14, 2014

Healthy pancakes with raspberry fluff

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Recipe – 2 small servings:
4 eggs
2 bananas
1 cup oats
2-3 tablespoons skyr/plain yoghurt
1/4 teaspoon baking powder
1/2 teaspoon organic vanilla powder

Coconut oil to cook the pancakes in

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  1. Add all the ingredients to a blender or food processor and pulse until smooth  
  2. Heat a non-stick pan - I prefer to make them on high heat - and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan, I used about 3 tablespoons per pancake
  3. Cook the pancake for about a minute or two until it is golden brown on the underside - flip it - and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes
  4. I choose to top my pancakes with lots of raspberry fluff (I added a lot more after the picture was taken) and fresh strawberries and raspberries. To make the raspberry fluff I just blended raspberries, plain yoghurt and vanilla powder. If needed you can add a little sweetener - I prefer it to be a bit sour as it complements the sweet pancakes nicely.
  5. Enjoy!
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Superfood Sunday - Chia seeds!

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Hi lovelies, are you ready for Superfood Sunday? In case you didn’t see this post last Sunday, ‘Superfood Sunday’ is a new category on the blog where I each Sunday will introduce you to one of my favorite superfoods, write about its benefits, share recipes using the particular superfood and so much more. Last Sunday I wrote a post on superfoods in general so if you are new to the term I would recommend you read that post first :)

Todays Superfood Sunday will be all about chia seeds - one of my absolute favorite superfoods! 

Saturday, April 12, 2014

Rainbow breakfast bowl

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Acai smoothie bowls will always be one of my favorite thing to have for breakfast; they're easy to make, as nutritious as can be and super tasty!
Simply blend 2 bananas, 1-2 cups frozen berries, 3 tablespoons skyr or greek yoghurt, 2 tablespoons acai powder, water and a little stevia (or honey/agave). I topped it with strawberries, pineapple, kiwi, blueberries, almonds, mulberries, chia seeds (I will do a post on them tomorrow for 'Superfood sundays') and raw coconut chips, so good!

Friday, April 11, 2014

Asian inspired spring salad with spicy mango dressing

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Salad, yields 4 servings as a side dish:
4 carrots
1 avocado
1 cup edamame beans
4 scallions/spring onion
1/2 mango
2 tablespoons sesame seeds
A handful mint and cilantro leaves

Inspired by the very talented girls from Plat du jour :)

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Spicy mango dressing/dip:
1 mango
2 cm. ginger
2 tablespoons sweet chilli sauce
Chili powder to taste 
The juice from 1/2 lime

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  1. I like to start out with the dressing so it can chill in the fridge while I prepare the salad - simply place all the ingredients in a blender and pulse until smooth
  2. For the salad: grate the carrots, chop the avocado, spring onions, mango, mint and cilantro, mix in the edamame beans and sesame seeds and the salad is ready!
  3. Serve the salad with the spicy mango dressing and enjoy!
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