If there is something I LOVE it’s chocolate. So when I saw this amazing three-ingredient recipe that’s delicious, insanely easy to make and healthy, I had to make it. Hope you enjoy it! I think it would be really delicious … Continue reading
Unless you’ve been living under a rock lately, or simply just don’t have Instagram (what are you doing with your life?), you know that overnight oats are the shizzle right now. That’s right. Shizzle. They are incredibly easy to prepare … Continue reading
HAPPY NATIONAL PANCAKE DAY!
As it’s national pancake day I thought why not try and make a healthy alternative to the deliciousness that is pancakes. This recipe doesn’t contain any flour or white sugar, but is still sweet from the bananas.
They only take 15 minutes to make, and are perfect for breakfast, brunch with the family or a part of your lunch as little treat. They are healthy and you only need a few to feel full. Not too bad, right?
You need (for 4 people)
4 dl rolled oats (I used muesli, worked just fine)
2 ripe bananas
1,5 dl low fat milk
Optional: vanilla, cinnamon, chocolate chips or whatever you like. (Just remember the pancakes are already sweet)
Mush the bananas in a bowl. Add oatmeal, eggs, milk and whatever flavor you like and whisk til combined (or use a blender if you want a smooth batter). Heat up a pan on low to medium heat and add a bit of oil. Use a tablespoon and make 2-3 pancakes at the same time. If you make them too big, they are hard to flip without them breaking. Cook each pancake 1-2 minutes on each side. Tip! Let the pancake cook the longest on the first side to avoid breaking. When they are golden and set, they are done!
For serving add some berries on top as a contrast to the sweet banana pancakes.
Enjoy! Let me know what you think 😀
The funny thing is when I cook I rarely cook the same thing twice where it’s completely the same dish. I always twist it and often I end up with another lovely recipe. This time I was in the mood to cook a pasta dish and I have for a long time (because that’s how my cooking brain works) wanted to do something with spinach so I thought ‘why not mix these two together?’.
So I did, it was awesome, and here is the recipe for you. You can have this just as a vegetarian pasta dish if you don’t add bacon, or you can add chicken or have a chicken breast or salmon fillet on the side. It all works just go with the flow.
Ingredients (for 4 persons)
500 grams of fresh fettucini pasta
About 50-100 grams of diced bacon
300 grams of mushrooms (cut in quarters)
500-750 grams of frozen spinach
500 ml of low fat cooking cream
1 large onion (cut into half thin slices)
Garlic to your tasting (a couple of cloves is enough)
1 ml of water
Saute bacon until golden. Add mushrooms, onions and garlic and saute on high heat for 5 minutes or till the mushrooms are golden and the onions clear.
Add the frozen spinach, a splash of water and cook until the spinach is completely defrosted.
Add cream and season with salt and pepper. Let it cook for 5 minutes until it’s thickened.
Add your pasta and cook according to the instructions on the package.
**Make sure your sauce is on high heat but not boiling like crazy just simmering. Mine took 4 minutes to cook and was perfectly al dente because you cook it in the sauce and not in water where it is easy to overcook.
Now add slices tomatoes (and if you really want to treat yourself – fresh quality feta. A M A Z I N G) and serve!
Hope you like it! Let me know what you think ♥
Lots of love
I have made this lasagna a million times and it has become one of my family’s favourites. Last year we decided to cut out pasta and potatoes from our food so I had to come up with an alternative so here is my version of a lasagna without pasta and no bechamel sauce (don’t worry it’s still delicious).
Adjust the recipe to whatever you like and what you have in your fridge. It will be good anyways, I’m sure!
You need (for 4 persons)
500-1000 gram of low fat minced beef
1 large squash/zucchini
1 large onion
Garlic to your tasting
4-6 fresh tomatoes
About 3 tablespoons of cottage cheese (if you like)
100-150 g of fresh mozzarella
1 can of tomatoes
Some low fat cream to thicken the sauce (doesn’t have to be cream, you can also mix a bit of flour with a bit of water ratio 1:3)
Salt, pepper, chili, paprika etc to your liking
- Slice onions and garlic and saute for a few minutes until clear. If you want paprika in your sauce add it now, it helps it develop its taste. Mushrooms as well.
- Add the minced meat and saute on high heat until everything is cooked.
- Add your canned tomatoes and cook for about 15-20 minutes until it’s thickened. Season with salt, pepper and chili. Make the sauce a bit hotter, saltier etc than you normally would as it loses a bit of the taste in the oven.
- Whilst the meat is cooking, prepare all of your vegetables. I like to use red pepper, leeks, tomatoes, carrots, spring onions etc. Just whatever you have in your fridge and like. It’s all healthy!
- Important as you use the squash instead of pasta you have to make strips instead of cutting it into pieces like the other vegetables. I use a cheese thingy to make the strips. Always remove most of the seeds as they tend to make the lasagna watery.
- Check if your sauce is thick enough. If not add cream. Season again. Add fresh basil.
It’s important your sauce isn’t watery as it will along with the water in your vegetables make the lasagne very watery and that’s not nice.
Now make the lasagna!
You begin with a thin layer of cottage cheese (just to make sure it doesn’t burn in the bottom). If you don’t have it it’s not a disaster.
- Then add a layer of squash strips
- Your sauce
Top it of with shredded fresh mozzarella.
Cook in the oven for 20-25 minutes on 220 °C.
When golden it’s done! Enjoy.
When the weather is like ours was yesterday, broken (lol), my mom and I thought; “why not bake a million things today and have grandma over as well?” So we did! We picked up the ingredients we needed, picked up my grandmother and then we (I) started cooking. Funny how a ‘we’ always turns into ‘I’ or ‘you’. Oh well it’s probably for the best. I’m known to become slightly (a lot) dictatorial when I cook.
We (I) made pineapple cupcakes, sausage rolls, marzipan and apple rolls, cinnamon rolls and buns with raisins. It took about 3 hours and holy shit we ended up with so much food. The cinnamon rolls are my favorites, they are so delicious! The best part is that you can use the same batter for the buns as well as the cinnamon rolls so it wouldn’t be right if I didn’t share them with you!
As the recipe is a basic batter you can use it for lots of things like sausage rolls, small pizza buns, use it for home made burgers or add chocolate, raisin, cinnamon or whatever you feel like. The sky is the limit!
You need (for about 20 pcs)
500 grams wheat/white flour
75 grams of butter
50 grams of fresh yeast
About 2,5 dl/1 cup of milk (lukewarm)
1 tbsp (25 grams) of sugar
1 tsp salt
How to do
1. Dissolve the yeast in the lukewarm milk
2. Add the flour and the other ingredients. Important! If you want to add anything like chocolate or whatever you have to add it before you add the flour.
3. Mix in your kitchen aid for a couple of minutes or by hand until the dough is smooth and non sticky. (If very sticky add a tiny bit of flour)
4. Separate the dough into small buns and set them to rest for a couple of minutes. Working with the dough is easier if you have a little flour on the table and on your hands but be careful not to use too much or else the dough will become to dry.
5. Put on to a baking tray and cover them with a wet and clean cloth and put to side in a warm place until double the size and your oven has preheated to 220°C (428°F)
6. Brush the buns with whipped egg (gives them a nice color in the oven. You can use water instead if you like)
7. Bake in the middle of the oven for about 10 minutes until cooked and golden.
If you want to make cinnamon rolls
You need (if you like them very “wet” you can double up the ingredients)
100 grams of soft butter
100 grams of brown sugar
Cinnamon to your liking
How to do
Follow step 1, 2 and 3.
4. Roll out the batter to a big square (25 x 30 cm)
5. Make the cinnamon filling (remonce) by mixing the ingredients together.
6.Spread the filling all over the dough and roll it together like a roulade
7. Cut them into 1-2 cm thick slices
8. Brush the rolls with whipped egg (gives them a nice color in the oven. You can use water instead if you like)
9. Bake in the middle of the oven for about 10 minutes until cooked and golden.
When cooled decorate them with frosting made by mixing icing sugar with a bit of water.
If you want to make sausage rolls
Ketchup (if you like)
How to do
Follow step 1, 2, and 3.
4. Make 3 larger balls and roll them out into circles.
5. Cut into about 6-8 triangles
6. Spread the ketchup on the triangles
7. Put half a sausage on the wider end of the triangle and roll it together
8. Let them rest and rise to double size for 20 minutes
9. Brush the rolls with whipped egg (gives them a nice color in the oven. You can use water instead if you like)
10. Bake in the middle of the oven for about 10 minutes until cooked and golden.
If you have any requests for the other things I made or questions/comments in general
please just comment down below!