Månad: mars 2016

My plant based kitchen

Food staples for a plant based diet I’ve been eating a more plant based diet for almost a month now. However, there hasn’t been any drastic changes regarding my food habits. Or it depends how you look at it. As being a person that is used to eating almost four eggs per day, halloumi and goats cheese every second day and a chocolate protein bar every now and then… Then of course there’s been some minor changes 😉 At first I thought it would be difficult to be without both egg and goats cheese but it’s funny how quickly your body gets used to a new habit. I think I read some where that it takes approximately 14 days for a person introducing a new habit. I strongly believe it depends on the person – for one person it might take three days whilst for another up to several months. It’s important when changing a habit that you give yourself room to fall back to old habits and not being too harsh on yourself if that happens. These …

Brekkie

Weekends are for long breakfasts. And when talking about breakfasts the first food that comes to my mind is acai bowl. This nutritious, colorful and yummy bowl is my one time favourite. Suitable for breakfast, as a healthy snack or whenever you feel like indulging in something extra sweet and tasty. I always feel like I’m somewhere tropical when eating my bowl. Sun, sand, sea & palm trees ❤ The best part – it’s really easy to make! Acai berry is commonly found in the rain forests of the Amazons. This antioxidant-rich berry is said to promote skin health, aid in weight-loss, help digestion and has anti-aging effects. This super berry is also the perfect immune booster since it’s very high in Vitamin C. Two tumbs up for that! Ingredients: 1 frozen banana (cut into pieces) 1 tbs acai powder 1-2 dl frozen berries ( I used a mix of blueberries, blackberries, strawberries) A hint of liquid (almond milk, rice milk or coconut water…) 1/2 tsp raw vanilla powder Optional: 8 g pea protein (for an extra …

Green pasta dish

Today I made an super easy (almost) gluten free, vegan pasta dish for lunch. The dairy free creme fraiche from Oatley is not 100 % gluten free… However, it tasted yummy and was perfectly creamy.  A new favourite in deed! It’s my fourth day eating vegan and plant based. I don’t think I could eat plant based for the rest of my life but at the moment it seems to suit my body and needs. I try to listen to my body and eat what my body is craving – and at the moment it seems to be craving loads of veggies, fruits, nuts, seeds, gluten free grains etcetera. So I try to stick to it for a while and see how it makes me feel. But if my body starts screaming for eggs or some goats cheese I will give it some. The importance of listening to your body ❤ Ingredients: Soy been pasta A handful broccoli 50 g baby spinach  Half a Zucchini (or a little less..)  1 garlic clove Coconut oil for …

Pastel & Black

Inspo:Pinterest I’m feeling a bit under the weather so I’ve been spending way too many hours on Pinterest. Current sofa mode, loads of lemon water and vegan chocolate. Netflix & Chill was the witty doctors order. He actually said that, Netflix & Chill… And he said he had a man flue going on. He made my day.

Spicy Sweet Potato & Parsnip Soup

This is a an oh so spicy, creamy and delicious soup – vegan friendly and a real immune booster. Perfect this Sunday when my throat is a bit rusty. Ginger, turmeric and cayenne pepper is for sure my favourites when it comes to spices. Love them! For an extra crunch – Sprinkle roasted pumpkin and melon seeds on the soup before serving. Spicy Sweet Potato & Parsnip Soup Ingredients: 3 middle sized sweet potatoes, peeled and cut into cubes 2 parsnips, peeled and cut into cubes Coconut oil 1-2 cloves garlic 250 ml coconut cream Fresh ginger, peeled and sliced Turmeric Cayenne pepper Salt & pepper Half a lemon Instructions: Preheat oven to 200 degrees celcius. Place sweet potatoes and parsnip in a large bowl. Drizzle with coconut oil. Season with salt, pepper, turmeric, and cayenne pepper. Spread the sweet potatoes and parsnip on a baking tray. Roast for 30 minutes or until cooked through. Remove from oven. Place the sweet potatoes and parsnip in a blender and add coconut cream, ginger and garlic. Purée …