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.

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.