All posts tagged: lunch

Healthy pancakes, yeah!

Another favourite in cyber space, which has totally become both a hit and a favourite in the household here. We´ve had a lot of visitors the past year since we moved up to Sweden. With us now living quite a way away from the supermarket it means our guests have kind of had to eat whatever this gluten allergic nutritionist whips up for herself every morning. Thank G – or thank Cyberspace – for these pancakes is the word I have gotten from basically all of them this past winter ;-).So I guess it is time to share my own pimped version of what was initially called the “2 ingredient pancake” :-), with thanks to all our dear friends who keep popping by with SAS and SJ; Ingredients (per person); 1 banana 2 eggs cinnamon baking soda (if you´d like, leaving it out is fine too and does not affect the taste) 1 tbsp buckwheat flakes or kernels 1 tbspn oat flakes 1 teaspoon each of all superfood berries and seeds you have in the …

Salmon, on a bed of asparagus

It does not get a lot easier than this! Make a small portion for an entrée, or a larger portion for a main course. Filled to the brim with heart healthy Omega 3 fats, stacked with fibres, B vitamins, anti oxidants,quick, easy to make and yummy to taste all all words suited for this dish. Let´s get on with it! Ingredients for 4 people (entrée size); 600 gr of smoked or gravad salmon, in thin slices 300 gr fresh, green asparagus 75 gr parmesan cheese – if you are lactose intolerant , leave the parmesan out and substitute with roasted pine nuts fresh dill coarse black pepper lemon Allow the asparagus to boil in lightly salted water for about 3-4 minutes. Drape the salmon over the asparagus, squeeze a few drops of fresh lemon juice atop, add some freshly grated parmesan or roasted pine nuts, dress with the dill and black pepper. Enjoy!

Pumpkin Soup with ginger and leek

Yes it is January, and yes, Halloween is very far away. But, we still have pumpking lying around in the veggiebowl and it´s still good. So if you are in the same situation as us, don´t let it sit around much longer – try this easy, yummy, slightly spicy and of course very healthy soup! The reciepe is for 2 people. Ingredients 1 small pumpkin 2 cloves of fresh garlic, finely chopped a piece of fresh ginger, about thumbsize soy or oat milk or cream vegetable bouillon salt ´n pepper honey 1 thin leek, sliced in tiny little rings Here we go; Clean the pumpkin, slice it in half and remove the seeds. Cut the pumpkin in slices, peeling it as well if you´d like (it´s not necessary if you have given it a good scrub). Then you take the slices and cut these into small pieces. Peel and grate the ginger. Put the pumpkin, the ginger, the finely chopped garlic, bouillon and a pinch of salt in the pan. Add the soy or oat …

Green beans marinated in tahini

This recipe is surprisingly yummy I must say. When I first came across it I thought ;” how can something so easy to cook really be good? “ Well, less than 10 minutes later I had to laugh out loud at myself as it was yummylicious! Hubby and I had this side dish with grilled tuna the first time, and today I had it with marinated spicy tofu from the supermarket. You can have it with any of your favorite protein , and it is a great dish for on buffets as well as it is just as yummy cold as slightly warm. Aside from being totally delish, green beans are filled with fibre, folate, Vitamin K as well as carotenoids – giving us endurance, loads of anti oxidants and a well working intestinal flora, and who doesn´t want to feel great, have luminous skin and enough number 2´s daily!?! Tahini, next to the olive oil in this recipe, supplies us with heart healthy fats and is filling as well. Add the garlic to that …

Quick, yummy and easy lunch or dinner omelette

Here is a really fast, easy, yummy and healthy omelette – one of my fav fast lunches even though I guess it is orignially more of a dinner dish. Being Swedish I love having cooked lunches and just can´t handle or enjoy the fast and cold lunches that are always eaten here in The Netherlands (sandwich country when it comes to lunch 🙂 ). This omelette does not take a lot longer that what it takes to create one of the sandwiches the Dutch loves and it is so much more nutritious and filling. I hope you enjoy it , whether for breakfast, lunch or dinner or all of the above :-)! The recipe is for 2 portions. Ingredients; – 4 eggs – 2 egg whites – 1 yellow onion – ½ zucchini / courgette – 1 red capsicum – 150 g champions – 1 teaspoon oil – 2 tomatoes – 40 g cheese 10 % fat, if you are lactose intolerant you can use goat cheese – 2 dl boiled or canned kidney beans …

Grilled and marinated veggies

Here´s another one of my favorite side dishes. While great for on the BBQ, you can also use your indoor grill if you have one or the oven grill. This recipe does have a few extra steps, which makes it easier to use the BBQ or the indoor grill but with patience of course the oven grill is fine too! For the vegans and vegetarians among us, just leave the sardines out. You can make plenty of this dish and keep it in the fridge to serve with any type of protein you are cooking for lunch, dinner or bring it on that picnic, boat ride, cross country skiing outing, ballon ride, day on the beach, hike up to the top of the mountain, you name it…. This recipe is for 4 portions. Ingredients: 1 aubergine 1 squash 1 red capsicum 1 yellow capsicum 2 red onions 1 dl calamata olives 2 tbsnps capers 1 tin of sardines Ingredients for the dressing: 2 tbspns fresh basil, chopped 1 tbspn fresh thyme, chopped 0,5 dl balsamic …

Beet Soup

Last week we got a bag of smaller beets from the ecological farmer´s store as part of the weekly 8 euro veggie pack we pick up every Thursday. There were also some carrots in that pack and the rest we always have at home, so as I arrived home last night in the pouring rain after having biked back from teaching Tuesday evening yoga class l was so happy to smell warm soup boiling in the kitchen. As usual when Wouter cooks , it was yummy! Here is the recipe: 6 “regular size” beets 2 carrots 1 red onion 2 garlic cloves 1 celery stalk some fresh ginger Around 1 liter of vegetable stock Just peel and chop it all up, bring the stock to the boil and add all the veggies. Let it simmer for about 35-40 minutes, until all the veggies have gone tender. Add it to the blender – and hold the lid down, I didn´t and we had a very red kitchen in 0,003 seconds – and blend till it´s soft. …

Salad with melon and black beans

Last night hubbie and I made this salad, after a recipe from the BBQ editon of the Swedish tabloid Expressen from the spring of 2012. The only thing is that when I sent him off to the do the groceries there were no black beans, so he brought back kidney beans. There were also no water melons in the store, so we used a Galia melon. Plus the sugar snaps were sold out as well and we used flat green beans instead. Which basically means that what we cooked last night was not really this recipe below… So, why don´t you try either version or even create your own and let us know what you think or share your version in a guest blog!? Anyway, here is the “original” recipe, for 4 persons: 1 can of black beans 1 red onion 100 grams sugar snapes 0,5 dl olive oil the juice from 1 lime 1 tbspn liquid honey sea salt freshly ground pepper 1 liter of diced water melon 2 tbspn chopped fresh mint 2 …

Fast, yummy and healthy lunch lentil soup

Ok, I know it is summer and at least here in The Netherlands it is hot,hot, hot and real summer today. And who would want to eat lentil soup then? I guess, rather have a lentil salad today eh…! Well, next week it will rain again and then you will be happy I have already shared one of my favorite fast lunch recipes from the health guru´s Fredrik Paulun, Martin Brunnberg and Kristina Andersson with you! So here we go: 2 portions 120 g red lentils 6-10 dl water 1 laurier leaf 800 g crushed tomatoes ( 2 jars ) 120 g red onion (1 large one) Vegetable fond 2 tbspn paprika spice 2 tspn potassium salt 4 crushed or chopped garlic cloves 4 tspn olive oil 2 boiled eggs Boil the lentils in the water with the laurier leaf for 15 minutes. Add the tomatoes, chopped onion and a bit of fond. Let it boil for an additional 10 minutes. Add the remaining spices, garlic and the oil. Serve with a boiled egg. Source: …

Antioxidant packed sunshine salad, with yummy dressing

A great and extremely nutritious salad, great as a side dish next to your protein and/or bbq and also perfect as a full meal for lunch or even dinner for the vegetarians out there. A small serving could also serve as an entrée! You can even make a triple or larger batch and keep it in the fridge to savour for days to come. Feel free to swap the chick peas for other beans or lentils as well! And why not experiment with different superfood berries like gojji, inca or mulberries instead of or next to the cranberries? Sunshine Salad 2 dl pearl dinkel, spelt, buckwheat or any colour quinoa 2 parsnips 1 carrot 1 paprika 0, 5 zucchini Coconut oil 400 g chickpeas boiled or out of a tin Saffron 1 dl dried cranberries A few twigs of flat leaf parsley 0, 5 pomegranate Boil the dinkel,spelt, buckwheat or quinoa accordingly. Roughly grate the parsnips, carrot and zucchini and slice the paprika in smaller pieces. Heat up a frying pan or a wok and …