plant-based & sugar-free chocolate spread

Lately, I have been experimenting with an easy replacement for the chocolate spread. I am a big fan of Nutella, but unfourthantly those days are gone, where I could eat Nutella 3 times a day without seeing or feeling any difference in my body. Not only is it bad for the body with all the empty calories and fast carbs, but it is also bad for our blood sugar to eat Nutella. I am trying to make most of my unhealthy food, with natural sugars from plants, like bananas, dates, honey, or sometimes stevia. This 3 ingredient recipe requires no oven or heating. It is basically a raw food chocolate spread, made with no sugar, and only plant-based, natural ingredients.




What you need

Kidney beans - drained and cleaned (175g drained)
7 medium-sized dates
5 topped tbs raw cacao
1,5-2 dl water



What you do

Start with slicing the dates, and make sure to remove the stones. Have the chopped dates over in a large bowl. Drain the kidney beans, and clean them.
Use a hand mixer, or a food processor and mix everything together until a smooth texture. add the cacao powder and the water little by a little while mixing together. Some prefer less water, and others prefer more. Depending on how thick or think you like your chocolate spread. In the end, add some salt, and for those who prefer, add some oil for some more oily texture.


How to use


I love to use the spread on rice crackers, on waffles, or on pancakes. You can also use the spread just as a chocolate cream dessert, or as a cake or cupcake topping.
I keep my chocolate spread in reusable glass and keep it in the fridge. Mine has lasted for at least a week now and still tastes good!


I hope you got inspired to try something new. I wish you all a happy Friday and happy Constitution day on Sunday to those who are celebrating in Norway!


Best, Eline S.

flourless pizza crust with superfood twist

I hope everyone had a great weekend. I love experimenting with new pizza crust recipes. Lately, I have been cooking a lot of different dishes with sweet potato as the main ingredient. I am obsessed with this colorful veggie and eat it almost daily. I like to bake 3 sweet potatoes at the same time and keep them cold in the fridge for the next meal or the next day. I will show you even more great and easy recipes with the sweet potato in the near future.




Why sweet potato?


The sweet potato is considered a superfood, first of all, it is a great source of carbs. It contains the slow kind of carbs, which is much better for us because it takes longer for our body to burn and keeps the blood sugar levels stable. This way we don’t get mood swings or heavy cravings for sweets. The sweet potato is also full of vitamin A, as well as a great source of fiber and beta carotene, which helps us build a great skin pigmentation. For anyone who struggles with the digestive system, start eating a sweet potato daily, and you will notice a difference!
The sweet potato is also super filling, so even tho it contains a lot of carbs, you don’t need to eat much of it to get filled up. For this specific recipe, for one person size pizza crust, you only need 1/2 of a medium-sized sweet potato.

What you need for the crust


1/2 medium-size sweet potato (baked)
1 dl old fashion oats - 0,42 cups
1 egg
Vi-siblin or psyllium husk - one small scoop
1/2 dl rye flour (can skip)
1 teaspoon baking powder
pinch of salt
any other seasoning
Ruccola
Pesto
Oil
roccula or basil



What you do


Start with baking the sweet potato in the oven, I slice the potato it in the middle and baked it with some olive oil and salt. If you slice it into smaller pieces the baking can go a little faster. Depending on your oven, mine is usually ready after 25-30 min on 200 degrees Celcius (which is about 392 Fahrenheit).
Have the sweet potato over in a bowl and use a hand mixer to make potato mash. Mix then in the egg, and last you mix in all the dry ingredients.
When everything is mixed together, have the mixture over on a baking paper. Make the shape you like on your crust, I usually like to make it round. I like mine as thin as possible. Place the pizza crust in the middle of your oven. I usually take mine out when the edges start to get a bit burned, I like my crust to be as crispy as possible, but this depends on how you like your pizza crust.

Topping


The next step is topping, I have not been eating dairy or meat in a long time now, so I stick with vegan cheese and veggies on mine, but here you can go as crazy as you like. Some vegan toppings I recommend are red onions, mushrooms, lots of spices, red peppers, mini tomatoes, zucchini, capers, and most important, some great pizza sauce. I have also made this pizza with pesto as a pizza sauce, and it tasted bomb! When it comes to toppings everyone has their own preference!
Have the pizza in the oven again, and bake for another 10 minutes. Voila!
I love to have some fresh pesto to dip the pizza slices in, or some chili, or olive oil, as well ruccola salad on top.




Don’t expect this to look or taste like a normal pizza crust, in my opinion, it’s even better! More colorful and more flavorful than a normal crust! The whole point with this crust is that the unhealthy pizza all of a sudden became healthy, and you can have it every day, and as well get good nutrition your body needs, and more importantly, feel good after eating it! I have had this pizza 3 days in a row now and had some of my friends of mine trying it as well. They loved it!
I hope you got inspired to try something new, next time you make your pizza.




I wish you all a happy Sunday!



Best, Eline S.

banana / peanut butter bread - don't throw your old bananas to waste!

I hope you all are well and that you are staying positive and productive during these different and difficult times. I have been experimenting with a new banana bread recipe, and the result turned out to be great! Super easy, and no fancy ingredients needed. My friends always make fun of me, because I always save the leftovers, even for the smallest portions of food, and I have zero shame asking for a doggy bag. Better for us, and better for the environment!



What you need


baking sheet
2 yellow bananas
2 eggs
1 teaspoon vanilla powder
1 teaspoon baking powder
1 tablespoon honey
80 grams oats
50 grams of peanut butter
seeds/ nuts/ chocolate chip




What you do


Start with heating up the oven to 180 degrees Celcius/ 356 degrees Fahrenheit.
Use a hand mixer, and mix together the bananas, eggs, honey and the peanut butter.


Mix together all the dry ingredients in a different bowl. Add the dry ingredients little by little to the banana mixture as you stir. Make sure to get rid of any bumps in the mixture.


Have a baking sheet over a load pan and add the mixture. In the end, add some seeds, nuts, berries, or chocolate chips as you prefer. Or keep it plain and simple.
Bake in the oven for 25-35 minutes, deepening on your oven. I recommend checking regularly after 25 minutes as every oven is different. Leave the bread on a shake for about 10 minutes before you slice it into thick pieces. Serve it alone, or with some berry jam. The bread lasts for about a week if you keep it in a plastic bag in your fridge.




I hope you got inspired to check out this recipe next time you are about to throw out your old bananas.
Please tag me #foodbyelines, if you happen to try out any of my recipes and like the results. I would love to see how your baking turns out!




Best, Eline S.

fresh summer rolls with peanut dipping sauce

Recently I have been craving Thai-food and got inspired to try to make something I spotted on the take out menu on one of my favorite vegan Thai places here in LA. Summer rolls are great nowadays because you can stuff them with whatever you have left in your fridge. I used what I had available, and been making this easy dish every second day ever since. The special peanut butter sauce makes the dish even tastier, but also works with sweet and sour sauce or soy sauce. All these colors on the different veggies make me happy, and this is definitely a great immune booster too!



What you need


rice paper
carrot
cucumber
avocado
leftover sweet potato
seeds
bell pepper
peanut butter
cream cheese - I used a vegan one.




What you do


Start with slicing all the veggies in thin pieces. Fill a large bowl with hot water. Add one rice paper at the time to the water bowl until the paper gets soft, hold it over the bowl while you wait or the water to drip off.
Place the paper on a large plate and add your favorite toppings. drizzle some seeds on top for some healthy fats. Then wrap the sticky rice paper together, like a burrito or taco wrap. Easy like that. It doses’t has to look perfect, but the taste will still be the same. This is a fun thing to do together in the kitchen, with your friends, the only things that takes time is the prep of the veggies. For the meat lovers, you can obviously add some chicken.



Peanut sauce

Add one large tbs cream cheese, one large tbs peanut butter and a little bit of hot water to a bowl, mix together, add more water if you prefer a thinner texture. Voila - creamy peanut butter dip sauce.



I hope you like it.
I wish you a lovely rest of the week.
Best, Eline S.

Rosted Butternut Squash - Meatfree

I'm super excited about sharing my very favorite fall recipe with you. This is what I always prepare while having guests over for dinner during fall. To be honest I didn't even know about the existence of this awesome vegetable before I moved to the states. In the states they make so many yummy recipes out of this colorful veggie, witch is packed with vitamins, minerals and fiber.

What you need for 2 hungry peeps


1 medium-size butternut squash
1 chevre cheese 150 -200gr
2 handfuls of walnuts
6 tbs of honey or I used left overs of Lemon curd, witch gives a sweeter the same way
sea salt
onions
2 handful of mushrooms or the wood gold chanterelle
olive oil 

What you do 

Start with heating the oven to 200 degrees. Stick a knife in the very middle of the butternut squash and cut it into two pieces. Face the pieces down on a baking paper and bake them in the oven until soft. When the squash has got soft, take them out of the oven and remove the seeds from the inside, and then leave them faced up.

Frie the onion and the mushroom with some olive oil and honey. Have it all over the two pieces of butternut squash as topping. In the end, cut the walnuts and chevre in smaller pieces add on top. 

Last but not least, sprinkle some sea salt and top with some honey. 
Serve the dish warm with some sour cream and pesto. 

I hope you will love this one as much as I do. Especially now with the seasonal superfood veggie!

Best, Eline S

Superfood/ Vegan bowl - don't throw away your leftovers!

This bowl is super easy and clean for the ones who want to try something filling and healthy to boost both your skin and metabolism for the fall season. It takes literally 10 min to prepare it.
A lot of people are getting sick this time of year. I try to eat extra Vit C and stay warm. Its always hard to dress in Norway when it is freezing while you go to work in the mooring, but gets so much warmer during the day. The skin too can easily get dry and needs some extra care this time of year. I'm not a doctor, but from my own experience, it is true when people say ¨you are what you eat¨. At least for me, if I eat sugar every day for a week I can tell on the skin, but again we all have different genes. 

Bowls are quick and easy to prepare, and you can add anything you have leftover in your fridge. This bowl was made of what I had leftover from the day before. Some leftover kale, avocado, cucumber. red pepper and lentils. I always have avocado and pesto in my fridge, as I use these two ingredients for almost every meal. I eat one avocado a day. that's probably one of my best beauty secrets to avoid dry skin. This is perfect as a lunch box too. If you want some extra protein you can add some tuna, cottage cheese, eggs, tofu, or chicken to make it just the way you like it.

What you need

1 Handful of kale
1/2 box on lentils
1/2 avocado
1/2 pepper
1/3 cucumber
Olive oil
Sea salt
Pesto
Seeds

What you do

Chop the kale and start heating it on low heat with some olive oil and salt. Chop the pepper, cucumber, and avocado and drain the lentils. 
When the kale gets soft, have it over in a bowl, and add all the veggies. Top the bowl with some seeds. 
I used pumpkin and sunflower seeds on mine. In the end, add some pesto and a little olive oil. 

Voila! I hope you got inspired to try a vegan lunch bowl, remember you can always mix and match your bowl with other ingredients. Roasted beets or sweet potatoes are also a great source of vitamins C and slow carbohydrates! I will probably try with some roasted root veggies for my next superfood bowl. 

X, Eline S.

Vegan superfood brownie -4 ingredients only

Hey you all. 

I hope your September is going well so far. I have been stuck with visa papers and dialog with my lawyer the last week, and in between I'm cleaning up my closet because we are just moving. Whenever I have some time off, I go to the gym or out in the woods to get some fresh air. It is really lovely out now, and I'm especially excited about the mushroom season. Love picking mushrooms and cook dinner out of it. I will try to prepare a mushroom soup recipe for you this month, stay tuned!

Lately, I have been trying to challenge myself to eat more vegan, mainly because of the nature and everything going with the rainforest, but also because all science shows that eating more greens and less meat is better for our health. So far I haven't cut meat out complete, but I'm trying my best every day to find substantives for meat and dairy. Starting with cutting meat, and will try to follow with chicken. One step at the time. I honestly feel like its a lot easier to do this in the states, or actually anywhere else than Norway. Ever Sweden has better Vegan options in products than Norway. 

I have been craving chocolate and brownie lately, probably because it gets colder out and I feel like eating something cozy. I wanted to try to make a healthier brownie verson, more like an everyday dessert. I also tried to make it as easy and less complicated not with a bunch of ingredients. I did a few mistakes and tried a few times to add and take away some ingredients. This was the result I got most happy with. 

This dessert is perfect after a Sunday dinner, with some vanilla ice cream and berries, or just a piece after your workout with a cup of coffee. You can cut the left overs into pieces and refrigerate it, and serve next time you are having a guest over. 

What you need 

12 Dates 

1 Box of kidney beans 

1 Toppes tbs oil, I used cocosa (coconut oil)

3 Tbs cacao powder

Baking paper

Salt

What you do. 

Start with heating the oven to 175 degrees celcius. 

Remove the stones from all the dates and cut them into smaller pieces. 

Drain the Kidney beans and add everything to a blender or a food processor. 

At the end add 1 dl of water and a pinch of salt. 

Mix all together until the texture is smooth. 

Have the mixture over in prepared tin. I used a baking paper so I had less to clean up. 
Bake in the oven for 20 min, but this does always depend on your oven. A little trick to test if the brownie is done: Stick a toothpick or a knife in the center-right around the time your recipe says it should be done. If it comes out clean, it's done. If there are any traces of uncooked batter, let it continue baking for another few minutes and repeat the process until the toothpick comes out clean. 
The baking time also depends on how you prefer your brownie. I like mine super soft! 

Why this cake is good for you 

This cake is full of nutrition. Kidney beans are also a great source of several vitamins and minerals, they contain iron which is something a lot of us girls need to include more in our diet, because of the loss of blood during our period. Cacao is a great source of antioxidants- Antioxidants are thought to be effective in helping to prevent cancer. So yes for more chocolate in our diet, just remember to try finding the chocolates with less sugar, or try my homemade chocolate recipe. Dates do also contain a small amount of iron, they are high in fiber (which is good for our digestive system) and they have a natural sweetener witch makes them perfect for natural way of baking. Dates are also to be helpful for lowering inflammatory markers such as interleukin 6 (IL-6), in the brain.

Just remember not to tell your boyfriend or guests of the secret ingredient (beans), before they have tried the cake.. A lot of people get super skeptic when things are too healthy, haha. I kind of get it, but give it a try! At least this cake was accepted by my family and boyfriend. I hope you like it! 

Almost Friday, yey! I wish you all a great weekend.

X, Eline S

Reklame, @revolve - Wearing - Blouse - Majorelle (Revolve) - Shorts - Zimmermann (Revolve)- Hair clips - Accessorize - Necklace Vintage

What do you make 4 hungry hockey guys for dinner?

I always find it hard to cook for guys. Basically, because most guys find my food too healthy, and get scared when I tell them I added cauliflower to their smoothie! Wich, I kind of understand. It's funny tho how some guys are scared to try healthy stuff, and don't like it when you tell them its healthy, but have you ever tried to not tell them you added something healthy and tell them after and ask for their opinion? At least my boyfriend is like that. I'm constantly trying to add something healthy, and most of the time he wouldn't notice. I am a health freak and he is the opposite, which is nice for us both I guess. He makes me eat more of the bad stuff and I make him eat more of the good stuff with makes us a good balance. 



The other day we were having some of his friends over for dinner and I suggested making them all Norwegian meatballs because he loves his mom traditional Norwegian food. But he wouldn't risk me failing, haha! So what do you make for 4 hungry guys coming over for dinner? Homemade pizza of course!

We had taco the day before, so I decided using the leftovers from that dinner and made 3 taco pizzas. Then I also made 1 big pizza extra. Sometimes the easy, fast way is the best. So the crust for the big pizza was just a ready-made pizza crust from Peppes Pizza. Easy peasy and not fancy.

What you need for Taco Pizzas, from yesterdays taco dinner:

Tortillas

meat or beans

Taco spices

Cheese

Corn

Onion

nacho snacks 

Taco sauce

How you do: 

Add the tortillas to a baking paper, and put in the middle of the oven on 175 degrees. 

Keep in the oven for like 5 minus only, this way you make the crust more crispy then soggy, If you are short on time this is not nessesary. 

Take the crusts out and add taco sauce as a pizza sauce, taco meat/ beans ready made with taco spices, onions, corn, crusted nachos and cheese on the top. 

Add back to the middle of the oven again and ready when cheese is golden. This really depends on your oven. 

What you need for family size pizza: 

Ready-made pizza crust (family size)

Pizza sauce - I use pepper pizza sauce

Cheese

Pepperoni

Serrano 

Onions 

The same way as the taco pizzas I baked the pizza crust a little before adding the topping. For those who don't prefer a crispy crust, this is not necessary. This time I did a half/ half pizza. I did half with what my boyfriend loves with is only pepperoni and cheese, the other half I made with Serrano, onions, and cheese. Pretty basic, but so good and super fast to prepare! A safe choice that everyone likes!



Hope you like it.



X, Eline S.

Super easy sides for the BBQ din-din

I wish the bbq season was all year around. Everyone gets together and bring all kind of different goodies to throw on the grill. It feels like almost everything tastes better grilled. I'm obsessed with Norwegian hot dogs, probably because they remind me of childhood and summer. I always try to add some healthy sides to my plate, creativity has no limits in the game of BBQing! Who doesn't love colorful, pretty plates? Here are some super easy sides that will impress your guests for the next get together. These sides work perfectly with any grilled from the grill. 

Tomato Mozarella salad - with a summer touch

-This super easy salad only contains 4 ingredients only

1 pack with Strawberries - preferably Norwegian ones
2 packs of mini tomatoes
1 large mozarella cheese/ burrata cheese
1 handful of fresh balsamic vinegar
pinch of sea salt

Cut all the ingredients into smaller pieces and mix together. The cheese makes the salad kinda creamy, so you don’t need to add lots of extra oil. I prefer this salad with some sea salt and an aged balsamic vinegar.

Grilled filled peppers

4 large peppers
3 cloves of garlic
tomatoes
basil

Cut each pepper in two pieces, and remove the seeds from the inside

Chop the garlic pieces, some mini tomatoes, and some basil and add it to the peppers. I usually use aluminum foil to avoid making a mess with food getting stuck to the grill. In the end, add some olive oil and some sea salt. 

Leave on the grill until the peppers are golden and ready to dig in. 

I hope you like it.


Best, Eline S

Squah pasta with grilled chicken and pesto-avocado cream

One of my favorite things about summer and vacation is BBQing. I wish we could bbq all year round. In my opinion, almost everything tastes better when it is grilled. This meal looks fancier than it is and is easy and quick to prepare. It is perfect for dinner, and the vegans, you can replace the chicken with tofu or beans.

Step by step

What you need -for 2 people

Pesto
Olive oil
Squash *2

Chicken/ Tofu -2 chicken breast
Onions *1
One large red pepper
6 lagre mushrooms
Parmesan cheese
Avocado* 1
Salt
Pepper
Oregano


What you do

Start with cleaning up the chicken breast of the filet, and cut it into some smaller pieces. Massage one tbs of pesto and one tbs of virgin olive oil into the chicken and pack it into a silver paper. Leave the chicken in the fridge, while you prepare the rest of the meal. 

Chop the onions, the pepper, and the mushrooms and add some oil, salt, and pepper. Pack it into a silver paper. 

Use a spirelli, to make your veggie pasta. I bought mine on amazon. They are pretty easy to find in any kitchen store. One squash for each person, I know this looks like a lot of food, but as the veggies grill, they lose a lot of water, so in the end its not as much as it looks like. 
Add 4 bs of pesto to the squash pasta and pack it into two separate silver papers. 

Add all the goodies the grill. The time depends on your grill and the heat of your grill. Check in between.

Avocado - Pesto cream 

Add one avocado, two large tbs of pesto, a pinch of salt, pepper and some milk to a blender. I use almond. milk, but any milk works. 

Blend and heat up on low temp while you wait for the grilled food to get ready. 

The end

Drain off the water from the squash, and place it to two plates. Cut the chicken into smaller pieces and top it over the squash bed with the veggies. For some extra flavor, add some olive oil and parmesan cheese. 

Bon apetit, I hope you like it!

Best, Eline S.

parmesan veggie cups

With busy days, and sometimes too little time for preparing a proper healthy meal I always search for a healthy on the run snacks.
I love these egg white cups, super tasty and easy to prepare! Egg whites are also high and compact protein, wich helps ur blod sugar to stay stabile threw out the day and stop cravings for sweets.
You can fill your egg white cups with your own favorite veggies, below Im listing mine;

What you need

Mushrooms
Peas
Bloccoli
Riced califlower
Salt & pepper
Olive Oil
Parmesan cheese
Egg whites

What you do

Instead pan frying all the veggies, I put them in the oven with a little olive oil, salt and pepper. My oven is pretty fast, I have them all together in the oven for 20 min on 175 degrees celcius. The time always depends on what oven you are using,

Use a tablespoon an place the veggies in cup cake holders, or spray an iron muffin pan with olive oil, like the one I’m using. After add the egg whites and top each cup with two tbs parmesan cheese.

Bake the cupcakes in the oven on 175 degrees celcius for 15-20 min, again depending on your oven .I recommend to check on them in between. Let them cool down and serv alone, or with some butter and bread for the carb lovers. These are perfect to add in small plastic bags and bring with you in the bag for a small in between snack on the run, or to fuel up on some extra protein after a workout.

Hope you like it!

X, Eline S.

Chocolate mousse -Protein style

NYC was sunny for a second, but then it was raining the entire weekend, including Monday and Tuesday. Kinda cosy too, especially when the weekend plans was babysitting, cinema and cooking with the kiddos.


My girlfriend and I also found a new awesome serie on Netflix. We almost finished it over the weekend. ¨Dead to me¨, you should check it out. A bit creepy, funny and also romantic. Something your boyfriend might like too! Reminds a little of ¨Big little lies¨, for those who have seen it, wich is another good serie I highly recommend.


This chocolate mousse have been a favorite of mine for years. Its a perfect little healthy treat or a post workout meal, to fuel up on.
Its really simple to put together. just for yourself, or for you and your bestie. <3 It is a good treat to keep in the fridge for the next day too!



What you need

Organic cottage cheese
Yoghurt - I use Kite Hill (plain almond yoghurt)
Some vanilla extract
Stevia, honey or other sweetner
Raw 100% cacao
sea salt


Topping

Seeds
Berries
Cinnamon


What you do

Mix together 2 topped tbs cottage cheese and 3 topped tbs yoghurt in a bowl. (The creamier yoghurt you use, the creamier the mousse will get)
Add 2 tbs cacao powder, a pinch of sea salt and some drops of vanilla extract. (If you are not a big fan of the cottage cheese taste, you can always do one more tbs of yoghurt and one tbs less of the cottage cheese or skip the cottage cheese completely).


At the end add stevia or other sweetener, taste a little in between to get it as sweet as you prefer. Everyone have different taste, I personally like a strong taste of cacao, and prefer the bitterness.


Mix well together. If you don’t like the texture of the cottage cheese and want to get rid of the bumps, you can use a hand mixer or a blender.
Personally, I don’t mind the bumps.


Have the mixture over in two small bowls or one big one. I love to heat up some raspberries as topping, with some pumpkin, chia seeds, sunflower seeds and cinnamon. Keep in mind that this is not a proper chocolate mousse, because its protein based and without butter and eggs. This mousse will be much more compact and not fluffy like a normal mousse. Its a high protein, low carb treat that fills up and helps to get rid of cravings.


Hope you like it and get inspired to try something new to fuel up on.


Have a great rest of the week you all! and happy 17th of May to all Norwegians!


All best, Eline S

Chocolate Cali-Power <3

Min nye morgenrutine er denne deilige nærings bomben, med en spesiell ingrediens du aldri ville gjettet!
Jeg elsker å eksprimentere med nye smoothies og lar meg ofte inspirere når jeg sjekker ut smoothies på forskjellige health spots i NYC, LA eller Miami.
Lurer på hvor mange blendere jeg har kjøpt opp igjennom årene på reisefot. Jeg er fullstendig avhengig av en god blender, i og med at jeg drikker smoothie nesten hver dag.


Inspirasjonen til denne superfood smoothien kom etter jeg drakk en smoothie på Pure Green i NYC. Var først litt skeptisk, men smoothien var virkelig supergod! Så jeg bestemte meg for å prøve å lage en lignende hjemme.


En av hoved ingrediensene er nemelig blomkål, ja du leste riktig.. Det høres kanskje ekkelt ut, men helt ærlig så smaker du ikke engang blomkålen!
Jeg liker å bruke frossne grønnsaker i smoothien min, og blomkålen er en av de nyeste favoritt ingrediensene å bruke. Blomkålen er så bra for oss! Den er proppfull av jern, som spesielt vi kvinner gjerne har mangel av i forbindelse med menstrasjon.


Du trenger -For 2 små, eller en stor smoothie

Melk -Jeg bruker mandel melk
1 neve frossen blomkål
1 neve frossne bringebær
1/2 frossen banan
1 neve spinat
1 toppet ss 100% bakekakao
Eventuelt tilsatt søtning - stevia, agave, honning, eller sukker for de som ønsker det
1/3 av en avokado


Ha først i melken, og deretter i resten av ingrediensene i blenderen. For noen vil det smake bedre med litt mindre bakekakao. Personelig liker jeg smoothien skikkelig mørk, som en 70 % mørk sjokolade. Så smak dere frem til deres favoritt. Hvor mye melk du bruker, avhenger av hvor tykk du vil ha smoothien. smak deg frem til den konsistensen du liker best.


Top smoothien med frø, litt nøtter, granola, eller noen bær.

Håper du lar der inspirere til å prøve en grønnsaks smoothie!

X, Eline S

English//

My new morning routine is this nutrition bomb, with one special ingredient, you never would have guessed.
I love to experiment with new smoothie recipes, and often get inspired when I check out smoothies on new health spots in NYC, LA or Miami. I wonder how many blenders I bought in the last years of traveling. Im completely in need of a good blender, as I drink smoothie almost every day.


The inspiration for this superfood smoothie, came after I had a smoothie at Pure green in NYC. At first I was a little sceptic, but the smoothie was really good!
So I decided trying to make a similar one at home.


One of the key ingredient is actually cauliflower, yep you read right.. It might sound a bit gross at first, but honestly you can’t even taste it!
I love to use frozen veggies in my smoothies, and the cauliflower is one of my new favorites to use. The cauliflower is so good for us, its full of iron. Especially us, women are often low in iron during our period.



You need -For two small, or one big smoothie

Milk -I use Almond milk
1 handfull frozen cauliflower
1 handfull rasperries
1/2 frozen banana
1 handfull spinach
1 topped tbs 100% cacao powder
Sweetner if needed - Stevia, agave, etc
1/3 avocado


You do

First add the milk, then the rest of the ingredients to the blender . For some people it taste better with less cacao powder.
Personally I like a really dark chocolate flavor, like a 70% dark chocolate. How much milk you decide to use, depends on how thick you like your smoothie.
Taste during the making so you get it your way.


Top your smoothie with some almonds, seeds granola, or fresh berries if you like.


Hope you get inspired to try out a veggie smoothie!


X, Eline S

Easter omelette - Protein style

Påsken er for meg er en av de beste høytidene å feire i Norge. Jeg er oppvokst med egg i kjørleskapet, og har de beste minnene med egg til helgefrokosten, eller etter skitur på fjellet i påsken. Pappa lagde alltid de beste omelettene til oss da vi var små, proppfull av godsaker! Jeg er dessverre ikke i Norge i påsken i år, men det betyr ikke at jeg ikke kan lage favoritt påske frokosten her i NYC.


For meg er egg et must å ha i kjøleskapet. Du kan tilberede dem på så utrolig mange måter. 
Omelett kan man servere til både frokost, lunsj og middag. Også kan man putte oppi det man har av godsaker, eller rester fra kjøleskapet. 


Alle som kjenner meg godt, vet at jeg er sterkt imot å kaste mat. Jeg sparer alltid på rester og lager noe digg ut av det dagen derpå, eller fryser det ned. Jeg oppfordrer alle til å kaste mindre mat! I USA kaster de hele 30-40% av maten de kjøper, vi nordmenn har nok en litt annen mentalitet. De verdiene kommer jeg alltid til å ha med meg videre uansett hvor irriterende det kan være for de rundt meg. -Jeg her ingen skam ved å spørre om en doggy bag for de minste restene! Jeg inspireres daglig av @radicalbroccoli jentene som viser et stort engasjement blant annet rundt dette temaet.


I omeletten beskrevet her, har jeg brukt flere eggehviter enn hele egg. Mesteparten av fettet i egget sitter i den gule delen og der sitter også alle de viktigste næringsstoffene som er veldig bra for oss. Et egg har nesten alle næringsstoffene vi trenger i løpet av en dag, - A, B, D, E og K. Den hvite delen har et mer konsentrert innhold av protein. Egg er også rik på mineraler og inneholder både jern, kalsium, natrium, kalium magnesium, fosfor, sink og selen. Så, spis mer egg! 


Hovedgrunnen til at jeg ikke bruker alle plommene i eggene, er rett og slett fordi jeg vil ha et protein basert måltid, særlig rett før en treningsøkt. 
Dette kan du selv justere, ettersom hvor sulten du er.


Du trenger 

Olje - jeg bruker oliven olje
4 økologiske egg - doble oppskriften for 2 pers
1/2 Rødløk, eller annen løk
1 neve Sopp
1/2 Paprika
1/3 Squash
30 gr parmesan ost
Din favoritt topping, jeg liker avokado. 
Salt 
Pepper. 
Gressløk, eller andre urter



Slik gjør du:

Skjær opp alle grønnsakene til omeletten. Ha litt olje i en stekepanne, og tilsett løken. Stek løken til den er gylden og ha deretter grønnsakene. Stek alle grønnsakene til de er gyldne. Mix sammen 2 eggehviter med parmesan osten, ha deretter i eggehvite blandingen og 2 hele egg i stekepannen med grønnsakene. Sett stekeplaten på svak varme, sett på en oppvask eller dekk på bordet mens du venter. Steketiden avhenger alltid av hva slags stekepanne du bruker. Jeg pleier bare å sjekke litt innimellom. Noen liker at eggene er litt jelly, men jeg liker dem best gjennomstekte. Når hele omeletten er stiv, er den ferdig og du kan ha over gressløken. 


Hvis jeg har avokado i kjøleskapet, digger jeg å dele opp litt avokado som topping. Håper det smaker!


Håper alle får en herlig påske, enten det er bypåske, ved stranden, eller på fjellet!

X, Eline S

English//

Easter is for me one of the best traditions to celebrate in Norway. I grow up with eggs for breakfast, and have the best memories of easter breakfast before skiing or a late brunch while celebrating easter with my family in the mountains. . My dad made the best omelettes to us, full of goodies! Unfourthently In not in Norway this easter, but that dosent mean I can’t make my fave easter omelette here In NYC.


In my opinion eggs are one of the musts haves for any fridge, you can prepare them in so many different ways. You can serve omelette for breakfast, lunch or even dinner and add whatever goodies or leftovers you have from the fridge.


Everyone who knows me well, knows that I’m strongly against throwing food to waste. I always save leftovers and make something yummy out of it the next day, or freeze it. I encourage everyone to try to throw away less food! In the United States 30-40% of the food goes to waste. In Norway we are a lot better, I guess we have another mentality. I will always keep those values, no matter how annoying it seems for the people around me. -I have no shame asking for a doggy bag, even for the smallest left overs! I get inspired daily from the @radicalbroccoli girls, who shows a huge engagement in exactly those things.


In this omelette I used more egg whites, then full eggs with yolks. Most of the fat is in the yellow part of the egg, also the most important nutritions who is really good for us are in the yolk. One egg have almost all the nutritions we need on a daily basis vitamin -A, B, D, E and K. The white part is more concentrated protein. Eggs are also rich in minerals, including iron, kalsium, natrium, kalium and magnesium, fosfor, sink and selen. So eat more eggs guys!


The main reason why I don’t use all the yolks for this omelette, is only because I want to have a high protein based meal before my workout. This is something you can adjust yourself, based on how hungry you are.



What you need

Oil - I use olive oil
4 organic eggs - double up if making for 2
1/2 Red onion
1 handfull Mushrooms
1/2 Pepper
1/3 Zucchini
30 gram parmesan cheese
Your favorite topping, I like avokado
Salt
Pepper
Any herbs



How you do it

Cut all the veggies for the omelette. Have some oil in the pan, and add the onion. Fri the onion until its golden, and then add the rest of the veggies. Fri the rest of the veggies with the onion until they are golden.


Mix together 2 egg whites with the parmesan cheese, and then add the egg white mixture and the 2 full eggs into the pan with the veggies. Now put the pan on low temp, do some dishes or get the table ready while you wait. The waiting time depends a bit on your pan, Im always checking in between.


Someone likes the eggs to be a bit jelly, I prefer them completely fried. When the omelette is getting hard, it is ready and you can have over the herbs and spices. If I have an avocado in my fridge, I love adding it as a topping.
Hope you like it!

Hope you all have a great easter, in the city, on the beach or in the mountains!


X Eline S.

Grilled Scampi w Parmesan/Califlower mash

Om sommeren er det deilig med lette middager, spesielt med varmen nå i sommer frister det mer med salater og lett mat fra havet. Jeg er ikke spesielt fan av reker, har prøvd å like det i mange år, men egentlig gitt opp. 

Scampi derimot, elsker jeg!. Det handler kanskje om måten det er tilbredt på.. Masse hvitløk og chilli, mmm.. Ja, takk! Det eneste som tar tid med dette måltidet er scampien som må tines, med mindre man kjøper den fersk.

Dette trenger du for 2 pers ;

400 gr Scampi
5-6 Fedd hvitløk
1 Chilli
1 Stor blomkål
Olivenolje
Smør
1 Squash
Parmesan ost
Lime
Koriander
Salt og pepper

Mariner scampien med 2 ss olivenolje, salt, pepper, 1 finhakket chilli, litt revet limeskall og 4 fedd hvitløk. Jeg liker masse hvitløk, så kan hende 2 fedd holder for de som ikke liker for sterk hvitløk smak. Sett scampien i kjørleskapet og la den marinere, jo lenger jo bedre. Hvis du har dårlig tid, er det heller ikke krise om du ikke rekker denne prosessen, da kan du ha scampien direkte i stekepannen med litt olje, hvitløk og chilli. 

Skjær opp blomkålen i litt mindre biter, sett på en kjele med vann og ha oppi blomkålen når vannet koker. Kok blomkålen til den er myk.

Hell av vannet og la blomkålen ligge og holde seg varm i kjelen.

Stek scampien på relativt høy varme i 3-4 minutter, den skal ikke kokes! 

Skru ned varmen og ha oppi squashen. Jeg bruker et redskap som heter spirelli, men hvis du ikke har dette kan du bruke en osteriver. Squashen skal ikke stekes, bare varmes litt sammen med scampien. La scampien og squashen holdes varm under ett lokk til resten av middagen er klar. 

Tilbake til blomkålen. Ha oppi 2 fedd hvitløk, 1 ss smør eller olje og 50 gr raspet parmesan ost. Kjør blomkålen i en food prosessor eller med en stavmikser til den er jevn og fin pure. Tilsett til slutt salt og pepper.

Topp retten med litt koriander og fersk limejuice.

Håper det smaker!
#foodbyeline

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//English

During summer its nicer with light dinners, especially with the heat now these days, it’s more tempting with salads or light food from the sea. I’m not a huge fan of prawns, I have tried to like it for many years, but honestly I have given up. Shrimp on the other hand, I love! It may be about the way it is prepared. Lots of garlic and chilli, yum yes, please! The only thing that takes time with this dish is that the shrimp must be thawed, unless you buy it fresh.

This is what you need for 2 servings:

400 gr shrimp
5-6 cloves of garlic
1 chili
1 large cauliflower
olive oil
butter
1 squash
parmesan cheese
lime
cilantro
Salt and pepper

Marinate the scampi with 2 tablespoons olive oil, salt, pepper, 1 chopped chilli, slightly grated lime and 4 cloves of garlic. I like loads of garlic, so 2 cloves is enough for those who don’t like too strong garlic taste. Put the shrimp in the refrigerator and let it marinate, the longer the better. If you don’t have time, it’s ok to skip this process, then you just put the shrimp directly in the frying pan with some oil, garlic and chili.

Cut the cauliflower into smaller pieces, boil water and put the cauliflower in when its boiling hot. Boil the cauliflower until it is soft.

Pour out the water and leave the cauliflower in the bowl with a lid on to keep it warm.

Stir the shrimp on relatively high temperature for about 3-4 minutes, do not cook it!

Turn down the heat and add the squash. I use a tool called spirelli, but if you do not have this you can use an grater. Do not cook the squash, just heat it up with the shrimp. Leave the shrimp and the squash under a lid until the rest of the dinner is ready.

Back to the cauliflower. Sprinkle 2 cloves of garlic, 1 tablespoon of butter or oil and 50 grams of grated parmesan cheese. Run the cauliflower in a food processor until it is smooth and fine. Finally add salt and pepper.

Top the dish with some cilantro and fresh lime juice.

Hope you like it!
#foodbyeline

Selfmade Oven Rosted Chicken

I sommer har jeg kost meg på kjøkkenet og eksperimentert mye. Jeg elsker ovnsbakte retter. Spesielt i en travel hverdag er det perfekt med mat som gjør seg selv i oven, imens du vasker, rydder eller jobber med andre ting! Her kan du slenge dine favoritt grønnsaker i en ildfast form med litt olivenolje og havsalt, eller bare det du har i grønnsaksskuffen. Bruk fantasien!

For to personer:

400 gram Kylling – som jeg toppet med litt pesto og Serrano skinke
4 store sopp, som jeg fylte med deilig jalapeno-ost.
1 stor rødløk som jeg finhakket
Et par fedd hvitløk (for smakens skyld)
1 hel squash
noen mini tomater
1 hel paprika

Alle ovner har forskjellig steketid, men jeg liker å steke på 175 grader midt i ovnen. Det er alltid lurt å ta ut kyllingen og sjekke om den er gjennomstekt. Ved siden av er det superdigg med kokt ris, eller quinoa med soyasaus! Denne retten er super lett i magen i sommervarmen, også perfekt med noe varmt i kroppen på en kald høstværs dag etter for eksempel en skogstur.

Mmmm, Yummy in my tummy. Håper det smaker!

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// English

This summer I have been having lots of fun in the kitchen and experimenting a lot. I love oven baked dishes. Especially on a busy day, it’s perfect with food that makes itself. Here you can throw your favorite vegetables in the oven with a little olive oil and sea salt, or use whatever veggies you may have left in your fridge! Use your imagination!

 

For two people: 

400 grams of chicken – topped with pesto and Serrano ham
4 mushrooms, which I filled with delicious jalapeño cheese
1 big red onion – chopped
2 whole cloves of garlic (just for the taste)
1 whole squash
a few mini tomatoes
1 whole bell pepper

 

All ovens have different cooking times, but I like to cook at 175 degrees celsius in the middle of the oven. It is always important to double check if the chicken is cooked or not. This dish is perfect accompanied by rice or quinoa with some soy sauce. It is also super easy for your digestion in the summer heat and perfect as dinner after a long hike in the woods in crispy autumn weather.

Mmmm, Yummy in my tummy. Hope you enjoy it!