Sweet Chickpea Cookies

So the other day I had some leftovers of chickpeas (garbanzo beans) from the hummus I made, so I wanted to make these grain free cookies which I'd thought about making for a million years.

Ingredients:1¼ cups canned chickpeas, well-rinsed and patted dry with a paper towel
2 teaspoons vanilla extract
½ cup + 2 tablespoons (165 grams) Peanut butter
¼ cup (80 grams) honey or agave
1 teaspoon baking powder
a pinch of salt
½ cup (90 grams) chocolate chips (I used 70 %)

Directions:

Blend all ingredients except chocolate chips until creamy. Fold in chocolate chips and shape little balls/cookies on a cookie sheet. Bake in a preheated oven at 350 degrees for about 10-15 minutes, until golden. 

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.

Raw Chocolate Cake

Andre end mig, som har hørt om raw cakes? Kager lavet kun på rigtige og sunde ingredienser. Det skal da prøves! Må faktisk indrømme, at på trods af, at der hverken er sukker eller mel eller noget i den stil i denne kage smagte den helt forrygende med en klat vanilie is eller hjemmelavet banan-is. 

Am I the only one who was tempted to try one of the popular raw chocolate cakes, made with natural sweeteners and no flour? This cake actually turned out really good, especially with a scoop of vanilla ice cream. 


Ingredienser:

10 bløde, soltørrede dadler uden sten
1 moden banan
3 æg
4 spsk blødt kokosolie
1 dl stærk kaffe
2 tsk ren vanillepulver
50 g kakaopulver
1 tsk bagepulver
65 g alm. mandelmel
et nip salt

1. Blend dadler og banan til en cremet masse.
2. Mix det med en håndmixer sammen med æg og smeltet kokosolie og kaffe.
3. Tilsæt resterende ingredientser og hæld over i en springform.
4. Bag i ovenen ved 175 grader i 30 minutter.
5. Server lun med en klat is og frisk frugt.

Ingredients:

10 pitted dates

1 ripe banana

3 eggs

4 tbsp coconut oil

1/2 cup coffee

2 tsp vanilla

50 g cocoa powder (1 cup)

1 tsp baking powder

pinch of salt

1. Blend dates and banana until creamy.
2. Blend all ingredients with a mixer and pour into a pie pan.
3. Bake in oven at 350 degrees for 30 minutes.
4. Serve warm with a scoop of ice cream and some fruit.

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)

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.

Gluten and Dairy Free Banana Coconut Cake w Chocolate Frosting

This cake is perfect if you are on a special diet and can't eat either dairy or gluten which gets more and more common today. Also this cake is completely free from any sugar and is sweetened with two of my favorite sweeteners: banana and honey.

Ingredients:

Banana Coconut Cake:

1/4 coconut oil 
2 ripe bananas
4 Tbsp honey
2 eggs, room temperature
1 tsp. almond extract
100 grams (1 cup) oat flour
20 grams (2 1/2 tbsp) buckwheat flour
30 grams (5 1/2 tbsp) almond flour
40 grams (1/2 cup) unsweetened shredded coconut 
1/8 tsp. sea salt
1 tsp baking powder
1/4 cup chopped dates

Chocolate Frosting:

1 cup fat free greek yogurt

1 cup melted chocolate chips

1/4 cup honey (optional)

Directions:

1. Preheat oven to 350° and grease two 6” cake pans with coconut oil. 
2. Melt coconut oil in the microwave for 40 seconds. Move to mixing bowl, add ripe bananas and honey and mix for about 1 minute. Add the eggs and extract and mix well.
3. In small bowl whisk together all dry ingredients. 
4. Pour dry mix into the banana batter, mix well, then add chopped dates.
5. Pour into your two greased cake pans and bake 25 minutes or until skewer test is clean. Cool in pans 5 minutes, then place on cooling racks. Before frosting the cakes it is a good ides to cool them in the freezer. This will make the frosting part a lot easier.
6. While the cake is cooling, prepare frosting by melting the chocolate chips in the microwave, 30 seconds at a time.
7. When they are all melted and cooled just a little bit so that they are not burning hot, add the yogurt and mix well.
8. Frosting should be perfect now, but if you want it a little bit sweeter go ahead and add the honey.
9. When the cake is cooled put frosting in between the two layers and on top or all the way around if you prefer. 

Summer Berry Salad

I love salads, I love Berries, and I love Summer. That's why I made this super yummy berry salad which is perfect on a hot summer day.

Ingredients:

4 cups of greens (spinach, Lettuce, Ice Berg etc)
1/2 cucumber
6-8 mushrooms
6-8 fresh strawberries
1 cup frozen or fresh blueberries

Dressing:
1 tbsp olive oil
2 tsp balsamico
salt and pepper

Directions:
Cut the greens up a little bit. Cut cucumber, mushrooms, and strawberries into slices. Toss all of the ingredients in a big bowl. Mix the ingredients for the dressing and pour over the salad before serving. 

Enjoy!

Crockpot Spaghetti Squash in Tomato Sauce with Meatballs

  If you've never tried spaghetti squash I would highly recommend it! It taste great, and is an excellent substitute for regular pasta especially if you're gluten-intolerent or just trying to cut down on some carbs or calories. 

This recipe is just super easy. I choose to make my own meatballs, but in theory you could just go ahead and use some from frost. 

Ingredients for Meatballs
1 lb Ground Turkey
1 Egg
1 Cup Fine Bread Crumbs
1/2 Cup Fresh Italian Parsley Chopped
1/2 Onion Minced
2 Cloves Garlic Minced
1/2 tsp Red Pepper Flakes
Salt and Pepper to taste

Directions:
Mix all ingredients together and bake in oven for 20 minutes at 350 degrees. 

Spaghetti Squash in Tomato Sauce with Meatballs
1 medium to large spaghetti squash, washed
1 jar of spaghetti sauce, your preferred flavor (more if desired)
3 cups of frozen meatballs

Directions:

Cut the spaghetti squash in half around the middle. Use a spoon to remove the seeds and membranes. Place cut sides down in a large crock pot.
Pour the spaghetti sauce around the sides of the squash and then place your meat balls around the sides as well.
Cook on low for 5-6 hours, or high for 3-4 hours. Test for doneness by piercing the squash with a fork, if it goes through the skin easily, it is done.
Use tongs to carefully remove the squash from the crock pot. Use a fork to pull out all the squash, discard the shell.
Serve with the sauce and meatballs from the crock pot. Enjoy!

Paleo Pear Tart

Pear tart or pie is one of my favorites. My mom has this one she always makes, and I can't wait for her to make it again, but for now I found this other really good recipe. It is 100 % gluten free and also considered paleo and has lots of good nutrients from the pears, lemon, nuts etc. 

Ingredients:

For the Crust:

3/4 cup coconut flour
1/2 cup raw cashews, finely ground
2 tbsp coconut palm sugar (or other sugar substitute)
1/4 tsp sea salt
1/4 cup coconut oil (solid state)
1/4 cup coconut cream, top part of canned coconut milk
3 eggs, beaten
1 tsp vanilla extract

For the Filling:

1.5-2lbs pears (about 2-3 big ones)
juice from one lemon
1/4 tsp sea salt
1/4 tsp ground ginger
1 tsp vanilla extract
1 tbsp tapioca starch
1/2 tsp cinnamon

1/4 cup honey 

Directions:

1. Blend the cashews until they are finely ground. Mix with the coconut flour and sugar and salt.
2. With a fork mix in coconut oil, coconut cream, eggs, and vanilla. Mix until it shapes a dough and set aside.
3. Grease a pie pan, and press the dough into the bottom and the sides as evenly as possible and place in refrigerator while your making the filling. About an hour.
4. Cut pears into slices. 
5. Combine lemon juice, salt, ginger, vanilla, cinnamon, honey, and tapioca starch.
6. Gently fold in the pear slices and put in the fridge with the crust until it's ready.
7. Preheat oven to 450 degrees.
8. When crust is ready, pour in filling and bake for 15 minutes at 450 degrees.
9. Reduce temperature to 350 and bake for another 20 minutes. 
10. Let it cool and serve with a vanilla yogurt or whipped coconut cream.

Homemade Almond Butter

I feel like almond butter is extremely expensive to buy, and in Denmark it is pretty much impossible to find. I haven't seen it anyhow, but then it's good that it is so easy to make homemade! Pretty much all you need is almonds. And then a little bit of salt if you want. 

All you do is just blend about 2 cups of almonds in a blender or a food processor until the oils starts to separate, and it magically turns into a almond butter. It's really that easy, so I truly don't understand why more people don't make it homemade.

And just FYI it's not just almonds you can do this with. You can use pretty much all kinds of nuts, so if you want to make peanut butter, or cashew butter, go for it! It's the exact same procedure. 

Strawberry Power Smoothie

Smoothies are the best. Especially after a 9 mile run and you just need some quick energy! This is one of my favorite recipes. Mostly because I love strawberries hehe.

Ingredients:

1 container strawberry greek yogurt
1 cup almond milk
1 scoop vanilla protein powder
1 cup frozen strawberries
1 frozen banana

Directions:
Mix everything in a blender. Serve. 

Paleo Chocolate Chip Banana Bars

I have a love for chocolate and bananas. Banana is like the greatest natural sweetener of them all if you ask me. So if you have some ripe bananas go ahead and use them for baking and don't just throw them away!!! Also I really think you should try this recipe, because it's seriously one of the best things I've ever tried, and completely guilt free, also for vegans!

Ingredients:

2 bananas
1/2 cup almond butter
1/3 cup pure maple syrup
2 tsp vanilla
1/2 cup coconut flour
1/2 tsp cinnamon
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup semi-sweet chocolate chips

Directions:

1. Place all ingredients except chocolate chips in food processor and blend on high for 1-2 minutes. Scoop out batter into bowl and add most of the chocolate chips, gently mix to evenly distribute.
2. Press batter into 8x8 pan greased with Coconut Oil.
3. Sprinkle remaining chocolate chips over top and bake for approximately 30 minutes at 350 degrees.
   
   
   
   

Cauliflower Crust Pizza

I love pizza to death. I just love all Italian food basically, so as you can probably guess, the American style pizza is not my favorite... I actually quite miss a really good thin crusted pizza. Haven't had that for almost a year!!! 

Back to the cauliflower crust; if you're not a big fan of too many carbs or if you are gluten feee then this is an amazing way of still enjoying a pizza. Honestly I think this is one of the best things I've ever tried. I am a big fan of cauliflower, and this crust had so much flavor from the parmesan and herbs. I choose some pretty simple toppings, just tomato sauce, spinach, and mushrooms, but you could also do any kind of meat that you like or just cheese. That's the good thing about pizza, you can personalize it to your own personal taste!

Ingredients:

• 1 small to medium sized head of cauliflower – should yield 2 to 3 cups once processed
• ¼ cup shredded Parmesan cheese
• ¼ cup mozzarella cheese
• 1 egg
• ¼ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon basil or rosemary, minced (or dry)
• ½ teaspoon oregano, minced (or dry)
• 1 cup marinara sauce
• Additional toppings

Directions:

1. Preheat oven to 500 degrees F.
2. Remove the stems from the cauliflower and cut into chunks, Place the cauliflower into a food processor and pulse it until it resembles the texture of rice. If you don’t have a food processor, you can use a cheese grater or chop it very finely.
3. Microwave the processed cauliflower uncovered in a microwave safe bowl for approximately 4-5 minutes on high. Remove it from the microwave and allow it to cool for at least 4-5 minutes (trust me don’t rush this step!). After the cauliflower is slightly cooled, place it in a kitchen towel and squeeze all the liquid out of it! You don't want any liquid at all left!
4. Combine the cooked cauliflower, egg, garlic, cheese, and seasonings. Stir until a dough texture forms. Spread the cauliflower mixture out onto lightly greased parchment paper or a pizza pan in the shape of a pizza crust. 
5. Bake the crust for approximately 10-15 minutes (depending on your oven), or until the crust is golden and crispy. I cooked mine for approximately 10 minutes. After the crust is golden remove it from the oven and add your toppings. Bake for additional 5-10 minutes until your toppings have been slightly baked. 
6. Sclice and dip in basil pesto for an extra yummy experience, enjoy!

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