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.

Superfood salad and my first IGTV out for BCBG USA

Hey everyone!



I hope everyone are holding up during the difficult times we are in.
My days are going up and down, like it probably does for most people nowadays.
Today I ran the stairs in Holmenkollen with some friends, and one of them was my girlfriend who just gave birth. Such an inspiration to me! My goal for the workout was to do 1000 stairs, which is about 10 times up the stairs, after first round I was exhausted, but I made it. Still shaking but in a good way. I haven’t been doing a lot of strength training lately, so feels good to hopefully get back some muscle mass. We gotta inspire one and other and be creative with the workouts and use nature nowadays. One thing is for sure, you never regret a workout, even when it’s only for 10-15 minus.




I got such a good response on my first IGTV I did in collaboration with BCBG USA. I never thought I would get so much good feedback. It is a lot easier to post a picture, but when you post a video its much more my personality and feels more vulnerable. Thank you for everyone who are watching, and for giving me positive, but also negative feedback. I am new in the IGTV game, so still, a lot to learn!




As a lot of you have been asking about the excact ingredients for the superfood salad recipe, I dedided to post the recipe here again. The IGTV is still out on my instagram @elinesyrdalen and @BCBGgenerations instagram feed. Please send me a DM if there is anything special you would like me to talk more about or anything special you want me to make. Right now I’m working on a new pizza crust recipe, and been experimenting for a few days.




Superfood salad - what you need


Spinach - 2 handfuls
Carrot - one large
avocado - 1/2
Zucchini 1/2
Sweet potato 1/2
Tomato - 1 large or 5 mini
Pepper - I used red pepper - 1/3
Lemon - lemon peel




Topping:


Pesto 2 tbs
Basil
Seeds - I used pumpkin 2 tbs, mix of chia and sunflower




What you do


Start with heating up the oven to 200 degrees, bake the sweet potato for about 25 minuts with some olive oil and salt. While waiting for the sweet potato, wash the spinach and chop it. Use a spirelli for the carrot and the zucchini, or chop it with a knife.
You can buy a spirally on amazon or most stores that sell kitchen stuff. Chop up the rest of the ingredients and have over in the salad bowl all together.
Use a cheese grater and have some of the lemon peel on top, just a tiny bit to get some sitrus flavors. The citrus will help to make the other vegetable taste even more flavorful.




Dressing: You can use olive oil, balsamic vinegar, salt, and pepper, but recently I have been craving pesto! I usually just mix a ready made pesto with some water, 2 tbs pesto, and 2 tbs water mixed together. Have the mixture, over your salad, and at the end add the seeds for some crunch.




I hope you like it!
This salad takes 10 minuts to make, and a little longer if your sweet potato is not readily prepared. I usually eat sweet poato every other day, so when I bake them I always bake 2-3 at the same time and leave the rest ready in the fridge to add to my next meal.
Sweet paoatoes are a great source of fiber and really high in vitamins and especially vitamins C!
I will show you some more great and easy recipes with sweet potatoes soon, they are becoming my new favorite vegetable! Kind of funny that I used to be a big protein eater, and for so many years avoiding carbs, and now all I eat is carbs, or at least for the most part!




Have a good rest of your weekend.



Best, Eline S.

Golden Mylk latte<3

Happy Easter everyone. I hope your easter is cozy, even tho we all spend it inside, except for the luckiest ones with balconies or gardens. I’m spending my very first easter all alone in my small apt in LA. Kinda lonely, but I’m trying to make the best out of it. Excited for a zoom call today with some girlfriends. Lately, I have been cutting normal coffee and only been drinking decaf coffee, as well as trying out new decaf drinks like Matcha and Golden Mylk. LA people are obsessed with these two drinks, and the yellow color of the golden mylk, makes it very easter-ish.




What are the benefits of golden mylk

Also known as haldi doodh, golden milk is touted for its healing, anti-inflammatory properties largely thanks to curcumin found in turmeric. Turmeric has been used in Ayurvedic medicine for thousands of years for conditions such as breathing problems, joint pain, fatigue, digestive issues, and more. Modern research also suggests that turmeric is a potent antioxidant with antimicrobial and anticancer effects. Although turmeric gets most of the spotlight, the other spices in golden milk are also health-promoting! Both ginger and cinnamon are known for their anti-inflammatory and antimicrobial benefits.

What you need


light canned and unsweetened coconut milk
milk of your choice
ground tumeric
coconut oil
one tbs of maple syrup, honey, or stevia
black pepper



How you do


Using a mix of light (canned) coconut milk and unsweetened coconut milk, cashew milk or almond milk creates the perfect creamy base. I’ve tried using both fresh and ground turmeric and have to say the ground is better in terms of flavor! Coconut oil adds a touch of healthy fat and makes the turmeric more available for our bodies to absorb because it is fat-soluble. So don’t skip the oil! Black pepper also makes the curcumin in turmeric more bioavailable, so it’s an important addition as well. To sweeten, you can go any number of ways. I typically go for a spoonful of maple syrup, and if it still needs some sweetness or a dash of stevia is perfect.



Step by step

• Pour the milk into a small pot on medium heat

• Add some ground turmeric, a pinch of black pepper (which helps your body absorb the curcumin), a sprinkle of cinnamon (another natural anti-inflammatory) and your sweetener of choice.

• Bring to a simmer for 10 minutes to let the flavors all meld and enjoy hot or cool down.

I wish you and your family a peaceful easter, due to the circumstances.



Best, Eline S.

ad/ reklame. Wearing @prettylittlething - Jeans & top. belt from - lovers & friends LA

Garlic mushroom avocado toast

It’s almost Easter time, and some of my best memories with easter include good quality of food in-between skiing in the mountains. Even tho this will not really be a real easter for me, or anyone else, we can still cook easter-ish food.
This little treat is on most menus on the hottest brunch spots in Los Angeles.


This recipe is perfect for breakfast, or as a brunch/lunch. It is easy to prepare for a family, or just for yourself like I did today. You only need four main ingredients and it takes about 15 minutes to prepare it.



What you need

bread
mushrooms
avocado
garlic
lemon
salt
pepper
oil


What you do

Start with having the mushrooms in a pan with some chopped garlic and olive oil. Fry the mushrooms until they are golden, or until they are crispy - closed to burned (like I prefer them). Most people prefer the golden version. Dizzle over some salt and pepper.
Leave the mushrooms while you prepare the rest of the food. Slice a piece of bread and have it in your toaster, or heat it up in your oven or in a pan.


While you wait for the bread to get ready, slice a medium-sized avocado into two pieces and cut out half of the piece. Have half an avocado smashed over your toasted piece of bread, and add the mushrooms on top. In the end, squeeze over some lemon. This is the vegan version, but if you want to add some protein to the dish you can add an egg on top.



I hope you and your family are safe this easter.
I’m spending my first easter alone. Excited for a zoom call today with some girlfriends all around the US, the hear how they are all holding on. So sad how the situation has got so bad here in the States. I’m feeling extra grateful for being Norwegian now and impressed to see how the Norwegian government is dealing with this situation.



Stay safe, Best Eline.

Sweet potato toast, vitamin C boost

During these times many of us have a home office and a little extra time to prepare healthy meals.
My grandpa told me they used to eat potatoes and oats every day during the second world war.
The upcoming weeks will be spent mostly in our homes, to prevent spreading the virus. And not to seem dramatic, but it almost feels like some kind of war.
We don’t have our freedom the same way to just go out and be social, so we might as well enjoy the time spent at home and make good healthy food.

.
Potatoes are full vitamin C, which helps you build up your immune system to prevent getting sick. They are also full of fiber, which make them great for your digestive system. On top of that, they are super filling and make you full for hours. Since I started eating more plant-based, sweet potato is one of my favorite vegetables. Potatoes can be prepared in so many different ways. Cooked, baked, fried, or even being used in bakeries. The sweet taste gets even sweeter after cooking them, and they taste delish with olive oil and sea salt. This recipe only includes 3 main ingredients. And are super easy to prepare for yourself, or just double up the portions for more people.

! large sweet potato
1/2 avocado
olive oil
sea salt
lemon
Baking paper



What you do



Start with turning your oven on 200 degrees Celcius.
Clean the potato in water. Slice the potato in 1 cm thick pieces with a sharp knife.
Have some olive oil over the potato slices and massage it into the slices on both sides.
Place the slices on a baking paper and pinch over some salt.



Bake the sweet potato slices in the oven until they are perfectly roasted. Depending on your oven from 20-30 min. They should be a little golden on top, but this depends on how crispy you like your food.



In the end, mix 1/2 of a large avocado with a fork, add some sea salt, a little squeeze of lemon and some olive oil. Have the mixture over the sweet potato toast slices.
Add your favorite spice, I used some oregano.
I hope you like it.



X, Eline S.

Plant-based protein oatmeal, made with a superfood twist

Hey everyone.


Its been a different week here in LA. People seem to really freak out from the coronavirus, and its starting to get a bit scary. Especially today after Trump announced that the US won’t let anyone from EU travel into the US in the next 30 days. I guess the next step is that everyone from the US won’t be able to travel to EU. Especially now when I’m by myself away from loved ones it feels a bit scarier.




The first thing I do in the morning now days is making myself a big cup of coffee, to get that extra kick and those good antioxidants. Staying healthy during these times can be a real lifesaver. I have been craving oatmeal a lot lately, it fills me up for at least 3, or sometimes 4 hours before I get hungry again. Especially when I make it with one of my favorite plant-based ingredients, which is full of good proteins. I’m talking about almond flour! You can buy almond flour in almost every supermarket nowadays, or order it on iherb, amazon, or in a health shop.




What you need



1 dl almond flour
1 dl old fashioned oats
some cinnamon
some sweetener: honey, agave or stevia
a pinch of salt
4 dl almond milk, or other milk




What you do



Start with adding all the dry ingredients to the boiler. Then add the milk.
Use medium to low heat and mix together at all times so the oats dosen’t burn.
Mix until you get the texture you like, some people like more soggy and other people prefer more firm oatmeal. Personally I like my oats in between, but the topping is everything to make the oatmeal exciting and different from one day to another.




One day I can go with only berries, next day with nuts and fruit and another day with granola and peanut butter. I like to mix it up from one day to another.
Today I made it with granola. blueberries, raspberries and fresh strawberries.
Whoever said that eating plant-based is boring, is wrong in my opinion. Oats are also super cheap, and very quick and easy to prepare on a busy morning.

I hope you like it and that you got inspired to pimp your oatmeal next time.
Stay healthy everyone!




All the 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

Nomade Miami

As many of you know, one of my favorite hobbies while Im traveling is to check out new superfood spots.
While I was in Miami in March month I explored a lot of new, dope places that I want to share with you.


My girlfriend Molly Strauss is one of my very close friends from modeling. We got to know each other the very first time I came to Miami almost 3 years ago.
She was my roommate back then, and when you share a room with someone, you get to know each other really fast. Now it feels like I have known her for a lifetime.


We have some big passions in common; We both love nature, and quality super food, or soul food like we call it. Our religion is the universe and Mother Nature. We can have the deepest conersations about energies, daily experiences from work or just the life journey in general. Yep, pretty nerdy. I know.
We always joke about it and call ourself grandmas. Because we enjoy cooking and drinking tea, while our friends go crazy on the parties in Miami.


Molly invited me to this extremely cute spot while I visited her. I absolutly loved it! The vibe is inspired by Tulum. For those of you who have been there, you would know what Im talking about. The interior is nomadish, with dream catchers hanging from the ceiling, and their meals are freshly prepared by their own chef right in front of you.


The little restaurant is located pretty random, in the middle of nowhere, in a different part of Wynwood District. Definitely worth the experience, especially if you are in that area. There is so much to explore around in Wynwood District. It is completely different then all the typical fancy South beach spots. This place go back to the roots and got a homy, personal touch. We both ordered a big bowl topped with fresh grilled salmon, soo good!


Have a great Thursday, almost weekend guys. Keep it up!
NYC is freezing and I can’t wait for the weekend to start and hopefully the sun will come back soon.


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

D/RT - Eat Clean

Hey!

En av de siste dagene før avreise fra Miami var jeg og noen venninner å sjekket ut DIRT på South Beach. Jeg kan bekrefte at maten både er super tasty og insta vennlig!

Konseptet til Dirt er superfood. Hver rett på menyen er proppfull av superfoods og næringsstoffer.
Tallerknene er fargerike og inspirerende!

De har både veganske og gluten frie alternativer på menyen for de plante baserte. Også High protein og Paleo vennlige retter for kjøtt elskerne og gutta krutt.
Dirt bryr seg om planeten, og kjøttet deres er markert som Grass fed.

Vi bestilte rødbet salat, acai bowl, matcha pannekaker med mandel mel, søtpotet og en karri blomkål/kål bowl.. YUM!
Absolutt verdt å ta turen, hvis man befinner deg i Miami.

Jeg er på plass i NYC og har hatt en spennende helg, både jobbmessig og sosialt.
Så utrolig deilig med vår i luften her i New York. Blomster på trærne, fuglekvitter å folk som sitter ute å tar seg en matbit, eller bare nyter livet!

Ønsker alle en super start på en ny uke.
Snakkes snart.

X Eline S

English

Hey!

One of my last days in Miami, my girlfriends and I just checked out DiRT on South Beach.
I can confirm that the food is super tasty and insta-friendly!

Dirt´s consept is superfood. Everything on the menu is full of nutritions and superfoods.
The plates here are colorful and inspiering!

The menu got vegan and gluten free options for the plant based ones. Also high protein and paleo friendly meals for the meat lovers and them boyz.
Dirt care about the planet, and their meat is marked as -Grass Fed.

We ordered a beet salad, açaí bowl, matcha pancakes (made with almond flour), sweet potatoes and a curry cauliflower/ Kale bowl.. YUM!
I really recommend to check this place out if your in Miami.

So nice with spring in the air, here in New York. Flowers on the trees, birds are singing and people are sitting outside eating, or just enjoying life.
Wishing everyone a great start of a new week!
Talk soon!

X Eline S.

Wearing: Short - Zara - Top - Urban Outfitters - Sunglasses - Zero UV - Rings - Market in Marrakech - Norway Necklace - ByBiehl - AppleWatch - Hair tie - Free People

Dirt South Beach -1834 Bay Rd, Miami Beach, FL 33139

Wearing; Short - Zara - Top - Urban Outfitters - Sunglasses - Zero UV - Rings - Market in Marrakech - Norway Necklace - ByBiehl - AppleWatch - Hair tie - Free People

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