Sweet Lemon Energy Balls

Hi. I hope you are all doing fine.  On busy days its so nice to have something sweet and healthy to help you keeping up your energy level. These tasty lemon energy balls are just what I need in between trainings. They are raw, vegan, dairy and gluten free.  The bad news are,,, they are high in calories.  But who is counting because the good news are that walnuts are a great source of those hard to find omega-3 fat acids. Walnuts are really good for our health. Here you can read more about health benefits of walnuts.  Sesame seeds are very good for our blood pressure and cholesterol level. Her you can read more about health benefits of sesame seeds.  Lemons are antibacterial and antioxidant and a great source of vitamin C.  Well and they add a great taste to these bad balls. Hope you like them as much as I do.

1 cup chopped pitted dates

1 cup raw walnuts

3/4 cup sesame seeds (you can roast them if you want to)

1/4 cup lemon juice (from about one lemon)

2 teaspoons freshly grated lemon zest (only the yellow part not the white part)

½ teaspoon vanilla powder

1/2 cup unsweetened dried shredded coconut

Place dates, walnuts, sesame seeds, lemon juice and zest in a food processor. (sometimes I soak the dates in water for a few minuets).  You can roast the sesame seeds first, I think its better, but then the recipe is not raw. Pulse and blend until completely mixed. The mixture will be slightly sticky. With dampened hands, roll tablespoons of the mixture into balls. Roll in coconut and chill until ready to serve.

Smoothie with pineapple, orange and raspberries

Whats not to love about this fresh and cold smoothie. It´s simply delicious on a warm summer morning or when you just need a good refreshment.  It gives you a great energy boost for the day. I just love the combination of pineapple and raspberries, it´s so fresh.

2 big slices of fresh pineapple

juice from one orange

Handfull of frozen raspberries

Mix everything well together in a blender, pour into a glass and serve :)

Simply chocolate fruit sticks

We were in wonderful Copenhagen a few weeks ago.  In the Tivoli garden I saw this place "Simply Chocolate" where they were serving fruit sticks dipped in chocolate.  There was a long line there waiting to get their sticks......so I just knew I had to try this out.  Ok I admit  I am a chocoholic, but I read once that 20 grams a day of dark chocolate is really healthy for us and helps out with our blood system.  So just in case I try having 40 g a day.....it must be about two times healthier.  I really try eating clean and healthy food but chocolate is my weakness.  I´m so glad you can buy organic and sugarfree chocolate.  Well your going to see a lot of recipes on this blog that are healthy but with a bit of chocolate.

But back to the simply chocolate sticks. I tried them out with strawberries, pineapple, bananas, ginger and apricots. Then they are covered in dark chocolate and you could choose from five different toppings.  I tried out hazelnut and shredded coconut.  This was SO GOOOOOD!!!.

And when I got back home to Norway I said to my self that I have to make these sticks myself.  It´s so easy.  I sometimes make banana sticks for the kids with chocolate and I sometimes make chocolate covered strawberries.

So this is no recipe, just ideas of what you can use.

All kinds of fruit that you can put on a stick.
Few wooden pins.
Your favorite chocolate, the darker the healthier. (I choose organic) about 100 g for four sticks.
Toppings like shredded coconut or any shopped down nuts, dried strawberries or raspberries.

You just put your fruits on to a stick.  Melt the chocolate (in a bowl over hot water).  With a spoon, pour chocolate over your stick, to cover almost everything.  Sprinkle with your choice of topping.
Place on a baking sheet and store in a cool place or your fridge for about 10 minuets.
Then its ready.

My sweet zumba salad

After a good zumba workout, it´s so great to come home to a lovely dinner and this sweet and tasty salad. The watermelon does just wonders. Adding a little basil really brings out the taste. I could have this salad with every meal.

2 cups watermelon, cubed
2 cups your favorite green salad (like iceberg or a mix)
1/2 cup basil leafs
1 (10-ounce) package Feta cheese, cubed
½ red onion, sliced
1 cup strawberries (cut in half)

 Add watermelon, strawberries, salad, basil, cheese, and red onion to a large bowl and toss to combine.

Garlic zucchini

I don´t know what it is, often I buy zucchini to make something delicious, but then I just forget  all about the zucchini and at the end I have to throw it away.  So strange.  I have used zucchini a few times with sweet potatoes and with fried vegetables, but I have never tried to make something where the zucchini is the main ingredient.  So yesterday I bought a Zucchini and decided to make something without forgetting about the zucchini ;).  The outcome was great.  Oven roasted garlic zucchini is great as a side dish with any meal, or you can could have it as a main course with a good salad. 

This recipe here is for four people as a side dish or for two as a main course.

2 zucchini

3-4 garlic cloves, sliced

1 - 2 Tbsp coconut oil or virgin olive oil

salt and pepper 

rosemary

Preheat oven to 375° F (180° C).

Cut zucchini into large coins and then quarter. 

Place garlic and zucchini in a bowl, add oil. If you are using coconut oil it should be in a form of liquid.  It great to place the bowl in warm water to keep the oil in a liquid form while blending everything together.  Sprinkle in some salt and pepper and a bit of crushed rosemary.  Blend everything well together.  Place the zucchini blend to a cookie sheet and try to spread it a bit.   Bake for 20 - 25 minuets or until the zucchini is soft and starts to get a golden color. 

Tasty Tamari Almonds

Oh these little salty darlings have really helped me on my way to a healthier lifestyle. At first the one of the hardest thing for me was finding a snack I could eat in between meals that would give me a little boost till dinner. I really like raw nuts and almonds, but sometimes you are just craving for a little bit more. Sometimes I bought really expensive tamari roasted almonds from the local shop. Then one day I bought Tamari soy sauce and decided to try making my own tamari almonds. I always thought it was really difficult, but it turned out to be the simplest thing ever and only took a few minuets. Just add a tablespoon or two to your almonds toast in a dry saute pan and Voila :) And almonds are a great way to get healthy fat in our diet.

Tamari sauce is a japanese soy sauce and a lot healthier than a regular soy sauce. It´s a bit thicker then a normal soy sauce, darker in color and richer in flavor. It is naturally gluten free.

All you need is:

Handfull of almonds (about 100 g)
about 2 Tbsp of Tamari sauce

Toast the almonds in a dry saute pan on a medium heat until golden brown. Take off the heat and carefully add Tamari soy sause to the pan. Place pan back on the heat and cook on low heat until there is no juice left, stirring constantly. (Only takes two or three minuets).

The pan may look like it is burned, but do not worry it comes off easily.

Place almonds on some parchment paper to cool.

White fish with orange and thyme

I love trying out and experiment with fish recipes.  The possibilities are endless.  This is the first time I´ve tried white fish with an orange.  I was not disappointed, it was really tasty.

1 - 1,2 kg white fish fillets like haddock or cod.
Cut the fish into small bites and place in the bottom of a baking dish.

1/2 - 1 tsp salt (I used Herbamare)
1/2 tsp black pepper
juice from one big orange
1 1/2 Tbsp orange peel grinded
1 !/2 tsp thyme ( a bit more if fresh)
just a bit of rosemarin (ca. 1/8 tsp)

Preheat oven to 360° F (180° C)
Pour orange juice over the fish and sprinkle with spices and orange peel.
Bake for 15-20 minuets.
Serve with sweet potatoes and a salad.

A bit healthier basic muffins recipe

My eight year old daughter is the head chef when we bake these easy and tasty muffins.  We often bake these before we go on a trip, camping or to our summerhouse.  They are tasty and sweet but not to sweet.  This is a basic recipe that you can play with a bit.

50 g butter
3/4 dl coconut palm sugar
1 egg
3 dl whole spelt flour
3 tsp baking powder (gluten free if possible)
1 1/2 tbs vanilla powder
1 dl milk (of your choice, regular, almond or soya)

Preheat oven to 350°F (175°C).
Line a muffin pan with 12 paper muffin cups.
Melt butter and place in a bowl.  Add coconut palm sugar and stir well.  Add egg and mix well together. Then add dry ingredients and milk and mix well.  Finally add your choice of extra ingredients like dark chocolate, nuts, raisins, blueberries or cocoa and combine.

Devide the batter evenly among the prepared muffin cups. Bake for 12-16 minuets.

Homemade healthy crisp bread

There is no reason to buy expensive crispbread when you can make a much better and healthier crispbread your self.  I got this recipe from my mother.  It really helped me at first when I was trying to cutting down in eating bread and crackers with gluten. Great with a healthy fruit jam.

1 dl flax seeds
1 dl sesame
1 dl sunflower seeds
1 dl pumpkin seeds
1 dl green virgin olive oil
2 dl water
2 tsp baking powder (no gluten)
1 tsp maldon salt

Preheat oven to 390° F (200°C).
All ingredients are kneaded together with your hands.  Add water slowly into the dough so it does not become too wet.
Spread out the dough between two baking sheets, using the palm of your hand and a rolling pin.  Spread it out evenly and as thin as possible.  Cut into squares using a pizza wheel or a knife.
Bake for 12-15 minuets or until crispy and golden.  Allow to cool.

Simple and delicious fruit bowl

Don´t you just love when your breakfast is just as delicious as a dessert.  Here we have a breakfast-dessert.  You can make this easy and tasty fruit bowl for breakfast, dessert or any time you are craving for something sweet.

1 small banana
1/2 pear
few blueberries
1 tsp flaxseeds (use grinder if you have it)
6-8 almonds (chopped small)
1/2 tsp cinnamon

Chop banana and pear.  Put in a small bowl and add blueberries.  Sprinkle with flaxseeds, almonds and cinnamon.  If you want to you can add a little bit of yoghurt.   Enjoy :)

Rhubarb pai with a healthy twist

I just love rhubarb. Well but I don´t like the sour taste and the fact that a lot of sugar seams to be the only way to make it eatable.  So challenge excepted.....I have to find healthier ways to deal with the sour taste.  Here I use coconut palm sugar as a substitute for regular sugar.  Coconut palm sugar is a bit gentler for our blood sugar level.

2-300 grams rhubarb stalks (about 4 good stalks)
3 apples organic of course
2 tsp cinnamon
2 Tbsp flaxseeds
1/2 cup slivered almonds

Preheat oven to 350°F (175°C)
Chop rhubarb and apples and put in a baking dish.  Sprinkle cinnamon, flaxseeds and almonds over.

Topping:
2/3 cup rolled oats
2/3 cup whole spelt flour
1/2 cup coconut palm sugar
125 grams butter (room temperature)

Handfull of coconut flakes (optional)

Mix dry ingredients together in a large bowl.  Cut butter in small pieces and mix it in with your hands.  Sprinkle topping over the rhubarb blend in the dish.  Bake for 20-25 minuets.  Serve warm with f.ex. cream, coconut cream or healthy ice-cream.  I used a blend of whipped cream, yogurt and a tsp of vanilla extract.

Healthy and warming carrot soup

There is nothing like a warm healthy soup on a cold day. The main ingredients carrots and ginger are extremely good for our body. Also carrots are believed to be one of those foods who help the body fighting against cancer. The same can be said about ginger plus it is rich in antioxidants and has anti-inflammatory effects.


2 medium onions, chopped
about 6 medium carrots, cut small
2 cm ginger grated
2 cloves garlic minched
5 cups  vegetable broth (organic)
juice from 2 oranges.
salt
pepper
coconut milk if desired
coconut oil or other oil

Brown the onion in the oil in a saucepan, add the carrots and ginger and soften a bit. Add vegetable broth, together with the orange juice.  Add salt and pepper to taste. Allow this to boil at low heat for approx. 15-20 minutes.  Use filter and put most of the liquid aside. The rest of the soft veggie bland goes into the food processor or the blender.  Puree well. Add puree back to the saucepan and add liquid ( Don´t use all the liquid if you want to have your soup a bit thicker).  I usually add a little bit of coconut milk into the soup to get a creamier texture, but it´s not necessary.  I decorate the soup with a little bit of grated orange peel and a basil leaf.

Baked white fish with veggies and sweet potatoes

I have really missed the Icelandic fish. I think in Iceland we just take it for granted to have a really good and fresh fish all year around. I did not realize I actually would miss it.  Here in Norway the fish just does not taste the same.  I don´t know why, it´s just not the same.  The other day we found out where to buy Icelandic fish here in Norway, so now we have a plenty of Icelandic fish in the freezer.  
In this dish you can of course use any white fish you like (Icelandic or not).

1 kg white fish fillets like haddock or cod.
Cut the fish into small bites and place in the bottom of a baking dish.

1 sweet potato
3 carrots
1 onion
1 red pepper
1 Tbsp coconut oil

Chop veggies small and fry them in a large skillet with the coconut oil.

Herbamare salt
pepper
basil fresh
oregano
ca. 100 g tomatpaste organic (1 small can)
about 4 cups vegetable broth organic

Add spices to the skillet and then add tomatpaste and water (broth).  Simmer for about 15 minuets.

Pour the veggie blend over the fish in the baking dish. Top with cheese.  Bake for 20 minuets.  Heat 180° C.

Tastes great whit a good salad and a sour creme.

Breakfast egg muffins

Made these the other day. My son was competing on a badminton tournament, and I of course trying to be the healthy mom decided to make something good and healthy to take with us and to help him keeping up his energy, well and to keep me away from the bakery.  Literally just eggs in a cupcake pan, add ingredients, bake and voila!  Full of good energy and proteins.  So easy and simple.  

6 eggs (organic if you can)
1 dl milk ( I used rice milk)
nutmeg just a little bit
salt and pepper to taste
2-3 carrots 
1/2 red pepper
a handful of spinach

Of course you can use other vegetables as well like mushrooms and onion. 

Chop veggies and lay in the bottom of aluminum cupcake pan. Grease or spray the pan first.  I have tried to use paper cups but the muffin seams to get a little stuck to the cup.
Whip eggs with the milk and add spices.  Pour the mixture over the veggies in the cupcake pan.  Then just put it in the oven and bake at 190 ° C for about 15-20 minutes.

Refreshing chicken soup

This is one of my favorite recipes.  I always make this soup when someone in the family has a cold or is feeling a little sick. This soup is really refreshing and cleansing.  I usually double the recipe to have enough to heat up the next day.

2 Tbsp. coconut oil
4 chicken breasts, boneless & skinless, cut in small pieces (2 cm)
3 cm leek, finely chopped
1 red pepper, seeded and diced
3 garlic cloves, crushed
1/2 chili red, seeded and dices (I usually use few seeds for extra taste)
1 cm fresh ginger, grated
3 Tbsp. tomato paste (organic or homemade)
2 cans coconut milk
salt and pepper to taste

In a large saucepan over medium heat, melt coconut oil.  Add chicken pieces and cook until browned.  Add vegetables and soften them for about 2 minuets.  Add tomato paste and coconut milk. Salt and pepper to taste. Allow the soup to simmer for 15 minutes at low heat.