Worlds Best Granola

I can't live without my homemade granola. I eat it almost every morning pretty much, and it's just ten times better than any kind you can buy at the store, I promise. 

Ingredients:

2 cups oats (4 dl havregryn)
1/2 cup honey
1/2 cup mixed nuts, chopped
1 tsp salt. 
handful of coconut slices
handful of cranberries


Directions:

Mix oats, honey, nuts and salt until all the honey is evenly spread across the oats. Bake for 1 hour at 200 degrees F (100 degrees C). When you take it out of the oven put the coconut and cranberries on the baking sheet while you let it cool down.
Let it cool down and serve on top of yogurt or chia pudding.

Pork Stir Fry on Quinoa

What to eat when you're in Barcelona in Spain? Hmmm... It has to be easy, and not "heavy" food, because it's extremely hot, and all you really wanna eat is watermelon and and ice cream. We ended up making this really delicious veggie stir fry with pork and quinoa and some tomato sauce to add some creaminess to the dish. It turned out way good. 

Ingredients:
1 lb pork cutlets
curry
1 onion
2 cloves garlic
1 medium bell pepper
10 mushrooms
Half cucumber
10 tomatoes
fajita spice mix
salt and pepper

1 cup quinoa
Tomato sauce (optional)

Directions:
1. Cook the chicken in a large pan
2. Meanwhile, chop the onion, garlic, bell pepper, mushrooms, cucumber and tomatoes.
3. Add the curry, onion, and garlic to the pan.
4. Cook the quinoa. 
5. Add the rest of the veggies to the pan and season
6. Serve with quinoa and tomato sauce

Shrimp Salad with Avocado and Asparagus

In Denmark we loooove shrimps. Or is that an international thing? Well at least it's something we eat quite often here in Denmark, and one of the classics is the shrimp salad. Here is my own variation with avocado and asparagus.

Klassikeren rejesalat, eller rejecocktail som vi vist allesammen kender. Det er altså også bare alt for lækkert! Her er min egen variation med avokado og asparges.

Ingredients:
1 head romaine lettuce
1/2 avocado
1 medium tomato
handful cooked shrimp
2 white asparagus

1 romaine salad hoved
1/2 avokado
1 mellem størrelse tomat
En håndfuld kogte pillede rejer fra frost
2 hvide asparges 

Dressing:
1 dl creme fraiche or sour cream
1 tbsp ketchup or tomato puree
1/2 tsp paprika
1 tsp lemon juice
salt and pepper

Directions:
Cut lettuce, avocado, and tomato and put in a bowl. Cook asparagus for 3 minutes in the microwave. Cut as well and top with the shrimps and chopped asparagus. 
Mix all the ingredients for the dressing and put on top of the salad. 

Skær salat, avokado og tomat i skiver og kom i en skål. Kog asparges i mikroovnen i 3 minutter i en lille smule vand og med film over i en glasskål. Skær dem i små skiver og kom ovenpå salaten sammen med rejerne. 
Rør alle ingredientserne til dressingen sammen og hæld over salaten.

Enjoy!

Loppefrøskalle Pandekager - Psyllium Husk Pancakes

Pancakes with a boost of fibre. Thats what we like, right? Here's a recipe for some really delicious pancakes which are gonna make a great and healthy breakfast.

Vi kan da godt lide pandekager, som er smækfyldte med fibre og protein kan vi ikke? Her er en opskrift på de lækreste pandekager med en sød og god skyr creme til at komme på toppen. Det er et sikkert hit her!

Ingredients:
1 egg (1 æg)
1 tbsp milk (1 spsk milk)
1/2 tbsp psyllium husk (1/2 spsk loppefrøskaller)
1 tsp vanilla (1 tsk vanille) 
1 banana (1 banan)

Topping:
1 dl (1/2 cup) skyr (greek yogurt) 
1 tsp agave
1/2 tsp vanilla
Fresh fruit

Directions:
Mash banana and eggs and mix with the rest of the ingredients for the pancakes. Make 4 individual pancakes on a pan. 
Mix all ingredients for the topping and serve with fresh fruit for the pancakes.

Mos banan og æg og tilsæt resterende ingredientser for pandekagerne. Lav 4 små pandekager på en pande. 
Rør alle ingredientserne til skyr toppingen sammen og server på pandekagerne med frisk frugt.

Spaghetti with Garlic Sauce, Chicken Roll Ups, and Tomato Caprese

Once again I'm making Italian food... Yeah, I love it, you know.. This time I'm showing you one of my favorite Italian recipes for the classic tomato caprese, which is a salad you always get in Italy. Today I had it with the best spaghetti I've had in a long time and some most delicate chicken rolls with bacon and other good stuff.

Ingredients:

1/2 lb spaghetti

1 clove garlic

1 bag frozen spinach, thawed

1 tbsp garlic creme cheese

1/4 cup milk

1/4 cup parmesan cheese
Salt and pepper

Chicken Rolls:
2 chicken breasts
2 tbsp tomato paste
1 clove garlic
5 slices of bacon
Fresh basil leaves 
salt and pepper

Tomato Caprese:
3 large tomatoes
1 small onion
1 oz. feta cheese
8-10 olives
olive oil vinegar 

Directions:

1. Boil water and cook spaghetti al dente, and drain. Set aside.
2. Make the chicken rolls meanwhile. Cut each breast into 5 slices, and beat so that they get flat with a kitchen roller. 
3. Mix tomato paste and minted garlic. Add to the chicken pieces and top with half a slice of bacon, a couple of basil leaves and salt and pepper. 
4. Bake in oven or grill for 15 minutes.
5. Make the sauce for the spaghetti by sautéing minced garlic in a little bit of olive oil in a big sauce pan. Add the bag of thawed spinach. Stir for a couple of minutes and add the creme cheese and drained spaghetti. Finish with adding milk and cheese and heat it up.
6. Make the tomato caprese by slicing the tomato and onion into rings. Put on a plate, one piece of tomato one onion ring etc. Top with feta cheese, olives and the vinegar dressing.

Enjoy!

Ruccula with Prosciutto and Avocado

Jeg elsker parma skinke, og jeg tror ikke jeg er den eneste derude! Det er bare en af de mange super lækre råvarer fra Italien, som jo nok er det land i verden, som har de bedste madvarer, hvis du spørger mig. Nå, men derfor tænkte jeg, at jeg ville lave en lille salat med parmaskinke var inkluderet, og her er, hvad jeg kom op med.

As I've told you plenty of times before I love salad. After I came back to Denmark I found that the Italian ham Prosciutto is a lot more common than in America here in Denmark. And with the love for Italy and Italian food that I have, I wanted to come up with a recipe for a salad where this delicatessen is included. 

Ingredients:
handful ruccula
1-2 slices prosciutto
1/2 avocado
1 medium tomato
balsamico and olive oil

Directions:
Wash ruccula and tomato. Cut avocado and tomato into slices. Cut prosciutto as well. Toss with the ruccula and drizzle balsamic and olive oil. 

Two Different Kinds of Dip

Veggies are the best if you have a good dip to spice them up a little. These two are some very classic ones which you can buy in almost every store, but why not make them homemade when it only takes 5-10 minutes, and is so much more healthy and you have control over whats in them. I definitely love that.

Tatziki Dip:

1 cup greek yogurt

1 clove garlic

handful fresh dill

1 tsp lemon juice

salt and pepper

Directions:

Minch garlic and dill, and combine with all other ingredients in a small bowl. In a real tatziki you add cucumbers too, but I used it as a dip for my cucumber and squash instead.

Hummus:

1 can chickpeas

1/2 cup greek yogurt 

1 tbsp feta cheese

1/2 tbsp lemon juice

1 clove garlic

1 tsp cumin

1  handful fresh cilantro

salt and pepper

Directions:

Mix all ingredients in a blender until smooth.

Chia Crispbread

One of my favorite snacks in the afternoon when you start to feel a little hungry is crisp bread with cream cheese and some kind of dressing. It's filling, and if you choose the right kind of bread you get a lot of good fats and other nutrients which are super good for you!! This is one of my favorite kinds. 

Ingredients:

0,5 dl (1/4 cup) chia seeds (chia frø)

0,5 dl (1/4 cup) pumpkin seeds (græskarkerner)

0,5 dl (1/4 cup) sunflower seeds (solsikkekerner)

0,5 dl (1/4 cup) gluten-free oats (havregryn)

0,5 dl (1/4 cup) buckwheat flour (boghvedemel)

2 tbsp flax seeds (hørfrø)

0,5 tsp salt

2,5 dl (1 1/4 cup) water

1 tbsp coconot oil

Directions:

Mix all ingredients and let them sit for about an hour to let the chis seeds absorb some of the water.
Bake in preheated oven for about 30 minutes at 350 degrees (200 grader)

Gluten-free Banana Peanut Butter Pancakes

Okay, so I know I've done a lot of things with peanut butter lately, and there is a reason! In Denmark we don't eat peanut butter almost ever, and you sometimes have to buy it at specialty stores, and here in America I have grown to love peanut butter, and the thing is that I'm leaving America here in one week, so why not take advantage of the things you have while you have them i figured? 
So if you are looking for a super filling, gluten-free, (peanut butter) pancake recipe this is the one for you! These are amazing!

Ingredients:

2 cups oats
1 cup buckwheat flour
1 tsp salt
1 tbsp baking powder
3 eggs
2 ripe bananas
1 cup natural peanut butter

Directions:

1. Blend oats to make oat flour and combine with the buckwheat flour, salt, and baking powder. 
2. Beat eggs together with bananas and peanut butter in a separate bowl with a fork.
3. Combine the two mixtures and make little pancakes on a pan sprayed with cook spray.

Salmon Tacos with Corn Salsa and Cilantro Lime Ranch

Salmon is my favorite. I love it. Another thing I really love is mexican, so why nit try and combine that? Here is two different versions of that salmon. One is a tortilla one is a salad, so whichever one you're most for, there is some for everyone!

Ingredients:

• 2 (6 0z) salmon fillets
• 3 Tbsp olive oil, divided
• 2 Tbsp all-purpose flour
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp packed brown sugar
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
Corn Salsa
• 2/3 cup frozen corn, warmed
• 1 medium Roma tomato, diced
• 1 small Avocado, diced
• 2 Tbsp finely chopped yellow onion
• 2 tsp lime juice
• 1 dash garlic powder
• Salt and Pepper to taste

For Serving:

• Flour or corn tortillas, warmed
• Chopped Romaine lettuce
• Parmesan Cheese, grated
Cilantro Lime Ranch
• 1/4 cup + 2 Tbsp mayonnaise
• 1/4 cup sour cream
• 1/4 cup milk
• 1 Tbsp buttermilk ranch seasoning mix
• 1/4 cup cilantro (about a small handful)
• 1 small clove garlic
• Juice of 1/2 - 1 lime
Blackened Salmon Tacos
• In a shallow mixing bowl, using fork, combine flour, chili powder, paprika, brown sugar, onion powder, garlic powder, cumin, cayenne, salt and pepper. Heat 2 Tbsp olive oil in a non-stick skillet over medium heat. Baste salmon fillets with 1/2 tsp olive oil on each side and dip salmon into spice mixture and generously coat each side. Place coated salmon in preheated skillet and cook 3-4 minutes per side until outside is lightly blackened and center of fillet is cooked through and opaque. Flake salmon using a fork. Assemble tacos by dividing salmon among tortillas, top with lettuce, corn salsa, cheese, and drizzle with Cilantro Lime Ranch. Serve immediately.
Corn Salsa
• Combine all ingredients in a mixing bowl.

Steel Cut Oatmeal

So I read this really interesting thing that you have to soak your flours and grains before you use them.. It had something to do with something to do with some chemicals which had to be killed by the acids you add to the water, which can be anything from yogurt to buttermilk to lemon, but it was supposed to kill some things that supposedly should be bad for your digestion etc, so I decided to try it. Honestly I don't think there really was a difference.... But here's the method if you should be interested. 

Ingredients:

1 cup water
2 tbsp yogurt (or lemon juice or buttermilk)
1 cup steel cut oats

1 cup water
1 banana
1 apple
Dash cinnamon
Handful dried cranberries 

Directions:

1. Soak steel cut oats in water and acid over night. Preferable 24 hours. 
2. Transfer oats into a sauce pan and add another cup of water. Cook over medium high.
3. Mash banana and peel and shred apple and add both to the oats. Add the cinnamon too.
4. When the water is all absorbed and oats are tender remove from heat and add the dried cranberries.

Brunch Picnic

The weather has been just amazing the last couple of weeks here in Utah, so today my two sweet host sisters and I had a picnic in the back yard where we ate brunch.
Brunch is probably one of my favorite meals. I mean breakfast is amazing, and when you combine it with lunch, so you can have twice as much food, and both savory and sweet things, then isn't it just perfect?

Here is what we made:

Scrambled eggs (3 eggs, 1/4 cup milk, salt and pepper. Scramble on a pan) and sliced tomatoes, sprinkled with salt.

Smoothie

Fresh strawberries from the garden and orange slices

Yogurt Parfait:
2 * 1/3 cup yogurt
2 tbsp granola
2*1 tbsp frozen blueberries
1 tsp honey
7-8 mixed nuts

Directions:
Take a cup and fill it with 1/3 cup of yogurt. Add granola and 1 tbsp frozen blueberries. Add second layer of yogurt and top with the rest of the blueberries, chopped nuts and honey.

A Taste of Summer with Quinoa Salad and Chicken Skewers

I love summer. And I love grilled meat. It's not real summer till you've had grilled skewers and a fresh salad with lots of berries. Summer is just my favorite, because you eat more fresh food, and the weather is warm, and you have tons of watermelon. Here are some of my favorite summer recipes.

Quinoa Salad
2,5 dl quinoa
300 g strawberries
500 g asparagus
1 red onion
½ dl almonds
1 bundt mint leaves
100 g feta cheese
150 g edamame beans
DRESSING
1 lime
1 stbsp oliven oil
1 sp honey
Salt and pebber


Directions:

1. Rinse quinoa in water and cook according to direction on the package. 
2. Rinse strawberries and cut into slices. 
3. Wash asparagus, cut off about 1 inch of the bottom end and fry on a dry pan for a couple of minutes. Cut into pieces as well. 
4. Cut the inion into small dice, almost a mince. 
5. Chop almonds and mint.
6. When the quinoa is done pour it into a strainer and pour cold water over it to cool it down faster. Pour into a big bowl when it has dripped a little bit. 
7. Toss the fillings into the quinoa with edamame beans and feta cheese. 
8. Stir all ingredients for the dressing together and pour over the dressing before serving. 

Grill skewers:

Chicken breast cut into medium dice. 
Onion cut twice so it is like little boats.
A lot of cherry tomatoes.