Sprouted Fig (The Smoothie Lover)
November 17, 2015
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SUNDE BRUNKAGER

Healthy, gluten free, low carb, low sugar spiced Christmas cookies. Can be made vegan.

Sunde, gluten frie, low carb, lækre brunkager med et minimum af sukker. Kan laves veganske. 

Healthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

Two weeks to December. Two weeks! I can’t wait. I remember when I was little my mom used to make a strip of paper with numbers on as a countdown to December. Everyday I cut off a number all the way to the 1st where I could finally start opening my advent calendar. A count down to a count down.

This year I look almost as much forward to December as I did as a child. Because last Christmas was pretty much ruined by all Danish high school students’ biggest fear – a huge written project monster called SRP.

Der er kun to uger til december! TO UGER! Jeg kan slet ikke få mine hænder ned af bare glæde. Da jeg var mindre, lavede min mor altid en lang papirslip med numre på til mig. Hver dag op til december klippede jeg et nummer af – helt til den første, hvorfra jeg så kunne starte på julekalenderen. En nedtælling til en nedtælling, haha.

I år glæder jeg mig næsten lige så meget, som jeg gjorde som et barn. Sidste jul blev nemlig ødelagt af gymnasieelevernes største frygt – SRP. Men i år er den væk, så nu skal der julehygges.

By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan. By Josefine MeinecheHealthy Christmas cookies - Danish ginger cookies. Gluten free, low carb, vegan.

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September 27, 2015

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

Verdens sundeste salte snack. Fulde af protein, fedtfattige og low carb kikærtechips

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

The blog has had a little face lift. Yay! I know… “Again?” you are probably thinking. But the thing is I am currently in a mood where I want to change a lot of things. Clean up. Declutter. Do you know that feeling? Sometimes I just feel like I’ve gotten too many things around me. Too much to look at. So this week I’ve decluttered my bathroom and my closet and parts of my room. So obviously the blog had to get a make over too. I had to make it simpler – just like my room.

But the makeover is nothing compared to what plans I have for the blog. Because finally, finally, FINALLY I think I’ve found a new name. I seriously want to throw up every time I hear “The Smoothie Lover”. I don’t know what the h*ll I was thinking of when I chose it. Anyway, I might or might not have spend the last two hours trying to figure out how to change the domain but still have the old one, which then redirects over to the new domain. I still haven’t figured it out and I am so tired from reading and reading, so I’ll just keep this post nice and short.

HELP! Does anyone know how to change the domain name without losing all of your links to your blog? Like how to redirect from your old domain to your new. Thank you so much!

Jubiii, bloggen har fået en makeover igen. Jeg ved det… “Nu igen”, tænker du nok. Sagen er at jeg for tiden har brug for at rydde op i alt. Rydde ud. Smide væk. Simplificere. I den her uge har både mit skab (som stadig har for mange ting), mit badeværelse og dele af mit værelse været udsat for den helt store forårsrengøring. Og stadig synes jeg, der er for meget. Så bloggen skulle også have en tur. Mere simpel tak!

Men det her lillle ansigtsløft er kun starten. For endelig, endelig, ENDELIG har jeg fundet et nyt navn til bloggen. Jeg er seriæst ved at brække mig hver gang jeg hører ordene “The Smoothie Lover”. Hvad sytten tænkte jeg lige på, da jeg valgte det? Anyway, jeg er nu ved at finde ud af hvordan man lige skifter domænenavn. Vel og mærke på en sådan måde, at man ikke mister det gamle. Altså sådan at man automatisk bliver dirigeret over på det nye domæne, hvis man indtaster det gamle. Så jeg ikke mister alle mine gamle links. Det er noget så svært. Jeg har nu brugt de sidste to timer på at søge rundt, men helt uden nytte desærre. Så…

HJÆLP! Hvis nogen ved, hvordan man skifter domænenavn uden at miste trafik (altså så man bare bliver dirigeret over på den nye, hvis man klikker på et link, der fører til det gamle domæne), så tager jeg imod enhver form for hjælp med kyshånd. Tak!

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips. The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

These snacks are actually not my invention, but they are so good they deserve to be shared with the world. At home we call them “Mette-snacks” after my lovely aunt Mette. Because it is she who have told me how to make these ingenious healthy, protein packed, low fat, low carb “chips”. (Actually she didn’t invent them either – one of her colleagues did, so shout out to my aunt’s colleague who has made the best savory snack ever). I’ve been wanting to share the recipe (which btw is super simple) for a while (actually a year, but shhh…) and I am so happy to finally introduce you to

The Healthiest Salty Snack in The World

Enjoy!

De her skønne kikærtesnacks er faktisk ikke min opfindelse, men de er så skønne og fortjener virkelig at blive delt med verden. Herhjemme hedder de “Mette-snacks” efter min søde moster, for det er nemlig hende, der har lært mig at lave disse geniale, sunde, protein-pakkede, fedt fattige og kulhydrat fattige “chips”. (Faktisk er det heller ikke hendes opfindelse – en af hendes kollegaer fandt på dem, så shout out til min mosters kollega for at have lavet de mest fantastiske snacks i verden). Jeg har villet dele den her opskrift (som er super simpel) rigtig længe (faktisk et år, men shh…), så jeg er glad for endelig at kunne introducere jer til 

Den sundeste salte snack i verden

Velbekomme!

Chickpea Snacks

Prep Time: 5 minutes

Cook Time: 1 hour, 30 minutes

Yield: 2 cups

The healthiest salty snack in the world. Protein packed, low fat, low carb chickpea chips.

Ingredients

  • 500 g. (approx 2 cups) dried chickpeas*
  • 1 tbsp. olive oil
  • 1 tsp. coarse salt

Instructions

  1. The day before, cover the chickpeas with water and let them soak over night.
  2. Drain and rinse the chickpeas and cook them by boiling them in plenty of water according to the package. Let cool down slightly.
  3. Preheat oven to 160°C / 320°F. Place the chicpeas in a plastic bag. Add the oil and salt to the back, make a knot and mix very well to make sure the oil is evenly contributed.
  4. Place the chickpeas on a baking sheet and bake for 1 1/2 hour stirring from time to time. Check the chickpeas after one hour. Take one chickpea out and place it on the counter to cool down. Then taste for "crispy-ness". They should be completely crispy, but not burned.

Notes

* I haven't tried using canned yet, but I think canned chickpeas work fine too. ** I am going to try using sprouted chickpeas too soon.

http://sproutedfig.com/chickpea-snacks/

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May 20, 2015

A creamy and delicious ice cream made with mascrapone, Greek yoghurt and honey with a hint om mint

Cremet is lavet på mascarpone, græsk yoghurt og honning med et strejf af mynte

Mascarpone Ice Cream with Mint

I’ve got a thing for rooftops.

I know it sounds silly but there is just something calm about the look of a city from the top. One of my biggest dreams is to one day live in a small attic apartment with white sloping walls, old plank floors, white wooden pillars and big windows so I can look out over the rooftops of little Copenhagen.

Until recently my mom worked in the second tallest buildings in central Copenhagen (and sine there aren’t many tall buildings in Copenhagen, this one certainly towers the others with it’s 18 stories). One day she asked me if I wanted to go and take photos from the roof. That was a chance I couldn’t let go to waste. So here are some of the pictures I took with my lovely mother on a sunlit Thursday spring afternoon on the top of Copenhagen.

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Jeg har altså noget med tage.

Det kan lyde sjovt, men der er nu noget roligt og smukt over dem. En af mine helt store drømme er en dag at bo i en lille taglejlighed med hvide skråvægge, plankegulve, træstolper og store vinduer, så jeg kan se ud over tagene i lille København.

Indtil for nylig arbejdede min mor i Codanhus, som er det næsthøjeste hus i det centrale København. Før hun skiftede job, spurgte hun mig, om jeg ville med ind og tage billeder af den skønne by – og selvfølgelig ville jeg da det. Så her er nogle af de billeder, jeg tog på en solbeskinnet forårstorsdag på toppen af København med min mor.

Copenahagen // Josefine MeinecheCopenahagen // Josefine Meineche Copenahagen // Josefine Meineche Copenahagen // Josefine MeinecheMascarpone Ice Cream with Mint Mascarpone Ice Cream with Mint

Coming back down from the sky and home to my little room I loaded the pictures over to my computer right away – rooftops are important, yes they are. Editing them was a complete déjà vu to when I took and edited my pics from Siena (and a lot of other cities come to think of it). My family and I have a habit of scavenging for the tallest places in the cities we go to.

And then – changing the subject completely – my mind decided to jump to all the lovely gelato I got in Siena (because, food…). A specifically delicious one made with mascarpone, which I promised myself to recreate once I got home. So here it is:

A super creamy and decadent mascarpone ice cream with mint.

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Tilbage på jorden og hjemme i min lille værelse uploadede jeg billederne til min computer right away – hallo, tage er vigtige, ja de er så. At redigere dem var totalt deja-vu til de billeder af skønne Siena, jeg tog, da vi var i Toscana. Seriøst, min familie og jeg har det med altid aktivt at lede efter de højeste punkter i de byer, vi besøger.

Og så – bare for at ændre kurs totalt – hoppede min hjerne pludselig til den skønne is jeg fik i lille Siena (fordi min hjerne og mad går hånd i hånd). En specielt lækker en med mascrapone, som jeg havde lovet mig selv at efterligne, når jeg kom hjem. Så her er den.

En super lækker og cremet is med et strejf af mynte.

DSC_0267 DSC_0289Mascarpone Ice Cream with Mint Mascarpone Ice Cream with Mint

Since mascarpone in itself is quite sweet you only have to add a very little sweetener. I used honey because the combination of diary products and honey is simply splendid. The result: One of my fave ever ice creams

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Macarpone er ret sød i sig selv, så man behøver ikke de store mængder sødemiddel her. Jeg brugte en anelse honning, fordi honning og mælkeprodukter bare klikker. Resultatet var en af mine, hands down, bedste is nogensinde.

Mascarpone Ice Cream with Mint // Rooftops

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 3 cups

A creamy and delicious ice cream made with mascrapone, Greek yoghurt and honey with a hint om mint

Ingredients

  • ¾ cup (90 g.) mascarpone
  • 1 cup (240mL / 250 g.) Greek yoghurt
  • 3 tbsp. honey
  • A big handful of fresh mint

Instructions

  1. Make sure your ice cream maker is completely ready*.
  2. In a bowl mix together mascarpone, Greek yoghurt and honey. Plug off the mint leaves (do not add the stems – they are SEJE and not nice to chew on) and chop them very well. Mix into the mascarpone mixture.
  3. Turn in your ice cream maker according to the manufacturers instructions.
  4. The ice cream is best, when it has been left out of the freezer 15 minutes before serving.

Notes

* If you don’t have an ice cream maker, you can make this ice cream by freezing it in a container and stirring very well (or whipping) once every half hour.

http://sproutedfig.com/mascarpone-ice-cream-with-mint-rooftops/

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April 30, 2015

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Squash spaghetti i en cremet fedtfattig valnøddesauce / italiensk / vegansk

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

So I am back home again after five amazing days in lovely Tuscany. I’ve been to Italy quite a lot of times before (my family and I holds an inexplicable love for Italy) and I simply love that country. The nature’s stunning, the people nice, the language beautiful and don’t even get me started on the food (pizza, gelato, ravioli… Mmm…). The nice thing is that the Italians value good food highly so almost no matter what restaurant you choose, you can be sure to get something of good quality.

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Så sidder jeg hjemme igen efter fem fantastiske dage i Toscana. Jeg har efterhånden været i Italien en del gange (min familie og jeg nærer en vis forkærlighed for Norditalien) og jeg elsker simpelthen det land. Naturen er så smuk, folket søde, sproget flot og maden i særklasse – gourmet pizzaer, italiensk is, ravioli… mums… Italienerne går nemlig meget op i mad, og ligegyldig hvor man går hen kan man være sikker på at få mad af god kvalitet. Jeg er fan!

Castiglione della Pescaia

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Tuscany is dotted with old medieval towns. They are all build in stone and are perched on the top of the hills which makes them delightfully imperfect. So cute!

We stayed in one of these lovely cities, Castiglione della Pescaia. This city is mostly used by Italians for when they go on holiday or weekend. So the first three days (Wednesday, Thursday and Friday) it felt like we had the whole town for ourselves. Such a lovely and extraordinary feeling.

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Rundt omkring på bjergtoppene i hele Toscana ligger små, søde middelalder borgbyer. De er alle sammen så søde med deres skæve huse, stejle gader og gamle store mursten – fantastisk dejligt uperfekte. Så sødt!

Vi boede i en af disse byer, Castiglione della Pescaia. Byen er et feriested for italienerne selv, så onsdag, torsdag og fredag var der næsten ingen mennesker. Det var så hyggeligt at rende rundt i de skrå gader og føle, man havde verden for sig selv.

Ita1

My brother – Libaration day in Castiglione della Pescaia

Ita2

Castiglione della Pescaia

Castiglione della Pescaia

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

The first two days we spend in Castiglione (where all the pictures are from ecxept the one of the Pisa Tower), but since we flew to Pisa we had to go see the Pisa Tower one more time. So we had lunch in Pisa where I got the most amazing gnocchi dish with a creamy walnut sauce. It was probably loaded with cream and gnocchi isn’t exactly healthy. But it was sooooo good. So I decided to try and make it myself. This recipe uses zucchini noodles instead (I got a spiralizer for my birthday for the record – yay!) and the sauce is made like you’d make a béchamel sauce, which is insanely creamy. I used skim milk, but this recipe can easily be made vegan by subbing unsweetened almond milk.

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De første to dage brugte vi på at udforske Castiglione (billederne i denne post er derfra, undtagen det af det skæve tårn) efter lige hurtigt at have udforsket Pisa og set det skæve tårn endnu en gang – det skal man næsten når man nu flyver til Pisa. Her spiste vi på en skøn lille restaurant, hvor jeg fik den lækreste gnocchi-ret med valnøddesauce. Det var så skønt og helt sikkert spækket med fløde, og gnocchi er ikke ligefrem det sundeste i verden. Men det var SÅ lækkert – helt sikkert det værd.

I den her opskrift har jeg skiftet gnocchi’erne ud med squash pasta (jeg fik en spiralizer i fødselsdagsgave – jubiii), og saucen er lavet, som man ville starte en bechamel sauce, hvilken er helt utrolig cremet. Jeg brugte minimælk, men du kan sagtens bruge en hvilken som helst usødet nøddemælk, hvis det skal være vegansk eller laktosefrit.

 

Click here for a tutorial on how to make zucchini noodles without a spiralizer

Klik er for at se, hvordan du laver squash spaghetti uden en spiralizer

Zucchini Spaghetti with Walnut Sauce // Italy vol. 1

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

Ingredients

  • 2 tbsp. olive oil
  • 3 tbsp. flour
  • 1 ½ cup milk of choice*
  • ½ cup walnuts
  • Salt and pepper
  • ...
  • 1 zucchini

Instructions

  1. Chop the walnuts finely in a food processor (not until it turns into flour, but fine).
  2. Heat up the olive oil in a small saucepan. Add in the flour and whish very well to make sure no lumps form. Cook for 3 minutes over low heat whisking constantly. The whisking is very important. Other-wise you’ll get big dough lumps.
  3. Pour in the milk a little at a time whisking constantly. When all the milk is added and the sauce is smooth add in the chopped walnuts. Cook over low heat for 5 minutes allowing the sauce to thicken, whisking from time to time again to make sure no lumps form.
  4. Make spaghetti from the zucchini using a spiralizer (if you don’t have a spiralizer, see link above recipe).
  5. Pour the sauce over the zucchini and serve right away.

Notes

* I used skim milk, but you can easily sub with unsweetened almond milk (or other nut milk) to make it vegan

http://sproutedfig.com/zucchini-spaghetti-with-walnut-sauce-italy-vol-1/

Zucchini spaghetti (zoodles) in a skinny creamy walnut sauce / Italian / vegan

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March 29, 2015

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Sund caprese pizza/ fladbrød med bøffelmozzarella, hjemmelavet pesto, basilikum og tomater

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

It is so sad how all good things come to an end. Remember I told you I had made it to the NBO finally (The National Biology Olympiad). Well, during the past three months I’ve been going on multiple biology camps together with the 14 other candidates and it has been nothing less than amazing. Biology is so damn interesting and all the people are so nice. I’ve just returned home from two wonderful days in Aalborg where the actual finally took place. The absolute last run-up to the 26th IBO (International Biology Olympiad). Wow…

Unfortunately I am not one of the four finalists for the international Olympiad, but that’s actually okay. I had absolutely not thought I would be because everybody was so talented. I am just SO SO SO happy to have been a part of this. I am extremely grateful for having had this wonderful experience. I am going to miss the other students and the super interesting camps, but it is with a smile on my face and a warm feeling in my stomach I look back on the last 3 months.

Oh and while I am at it I, have to brag about one of my absolutely best friends Karen (yes, miraculously we both made it to the finally) who is insanely cool and crazy and smart and became one of the four winners who will represent Denmark in IBO this summer – I am so proud of you! You go girl!

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Det er så sørgeligt, hvordan alt godt bliver nødt til at slutte på et tidspunkt. Jeg fortalte tidligere, at jeg havde kvalificeret mig til den sidste finale i NBO (den nationale biologiolympiade). De sidste tre måneder har jeg deltaget i flere forskellige biologicamps sammen med de andre 14 finalister og det har været intet mindre end fantastisk. Biologi er så satans spændende og alle de andre finalister er bare så sæde. Nu er jeg så lige hjemvendt efter endnu 2 fantastiske dage i Aalborg hvor finalen fandt sted. Det aller sidste opløb til det 26. IBO (internationale biologiolympiade). Wow!

Desværre er jeg ikke en af de fire finalister til den internationale, men det er faktisk okay. Det havde jeg på ingen måde regnet med at blive, for der var hårdt konkurrence. Men jeg er så uendelig glad for at have været en del af det her. Så ekstremt glad for at have fået det privilegium at deltage. Så det er med et smil på læben og en varmt følelse i maven, jeg kigger tilbage på de sidste tre måneder.

Og nu jeg er ved det må jeg altså lige blære mig med en af mine absolut bedste veninder (jep, utroligt nok var vi begge i finalen), der er så über sej og klog og vild og blev en af de fire vindere, der skal repræsentere Danmark til IBO til sommer – jeg er så stolt af at kunne kalde dig min veninde!

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Another thing which sadly doesn’t last forever is food. Especially when your teenage little brother likes it. I made this pizza the other day but it was gone before I could say caprese. Usually my brother doesn’t like my healthified food at all (he just wants it the ordinary way – he’s a typical tall slim teenage high school boy in that respect), so I never bother to hide the stuff or write a note saying “please leave something for the chef”. But then he found this pizza and not knowing what was in it he ate the entire thing. And he liked it. A clear proof this pizza doesn’t taste healthy at all.

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En anden ting, der desværre ikke holder evigt er mad. Specielt når ens teenage lillebror kan lide det. Jeg har lavet den her pizza før, men den var væk før jeg kunne sige caprese. Normalt kan min bror ikke fordrage de ting, jeg laver sunde (han er en totalt almindelig, høj, tynd, teenage gymnasiedreng på det punk), så jeg gør aldrig noget for at have maden for mig selv. Men så fandt min bror denne pizza og uvidende om dens sundhedsgrad spiste han den hele. Og kan kunne lide den. Det bedste bevis på at den her pizza på ingen måder smager sundt.

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

The pizza I longingly had been thinking about while I was sitting on a train with a rumbling stomach on my way home from a tough dance practice was gone – but I had made a healthy pizza which even non-healthy-eaters will love.

Enjoy!

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Så den pizza jeg med rumlende mave havde siddet og glædet mig til på hele togturen hjem fra en hård dansetime var væk, men i stedet viste det sig, at jeg havde lavet en sund pizza, end ikke ikke-sund-mads-spisere vil elske.

Håber den smager!

Chickpea Caprese Pizza

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 4 serving

Healthy caprese pizza/ flatbread with buffalo mozzarella, homemade pesto, basil and tomatoes

Ingredients

  • 1 cup (125 g./ 240mL) chickpea flour
  • ¼ tsp. salt
  • ¼ tsp. baking powder
  • 2-4 tbsp. water
  • 3 tbsp. tomato puree
  • 2 big tomatoes or 6 cherry tomatoes
  • 50 g. (one big ball) buffalo mozzarella cheese
  • 2 tbsp. homemade pesto
  • Fresh basil
  • PESTO
  • 1 cup loosely packed fresh basil and oregano
  • ¼ cup almonds
  • Small chunk dry cheese
  • 1/8 tsp. salt
  • ¼ cup olive oil

Instructions

  1. Make the pesto by adding all the ingredients to a food processor and blend until desired texture is achieved.
  2. Preheat oven to 200°C / 390°F
  3. Make the cust by whisking together chickpea flour, salt and baking powder. Stir in first olive oil then water and mix until it becomes a dough. Roll out between two pieces of baking / waxpaper.
  4. Spread out the tomato puree. Cut the tomatoes into preferred size and slice the buffalo mozzarella. Top the pizza with the tomatoes, mozzarella, homemade pesto and fresh basil.
  5. Bake for approx. 15 minutes or until the crust is golden brown and crispy.
http://sproutedfig.com/chickpea-caprese-pizza/

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January 31, 2015

Low carb and gluten free pancakes – perfect for pancake Sunday

low carb og glutenfrie pancekager – lige til pandekage søndag.

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

I posted a picture on Instagram of these super delicious low carb pancakes exactly one week ago with the promise that the recipe would be up ASAP. I fully intended to post the recipe that weekend. I really did. Or the days following. But you know how things very often tend to suddenly get a little crazy and all of a sudden you find yourself running around from event to event with a 117 different thoughts flying in and out of your head, while you feel guilty because of all the work you know you have to make once you get home a little too late in the night. Well, lets just say it has been one of those weeks ;)

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Jeg postede et billede af de her super lækre low carb pandekager på Instagram sidste lørdag med løftet om at opskriften ville komme på bloggen fluks. Jeg havde alle intentioner om at poste den selvsamme weekend. Eller i det mindste i dagene lige efter. Det havde jeg virkelig. Men jeg tror vi alle kender følelsen af, at al ting med et falder sammen og pludselig finder man sig selv løbende rundt fra arrangement til arrangement med 117 ting i hovedet alt imens du har dårlig samvittighed over alle de lektier du ved, du skal hjem og lave sent i aften. Well, lad os bare sige det har været en af de uger ;)

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

There are so many delicious recipes on low carb pancakes and waffles flying around on the internet and I really want to try all of them. Lately I’ve been drooling over these delicious looking pancakes by sweet Stinna and these absolutely gorgeous pancakes by my big idol The Food Club. Unfortunately due to my insanely annoying egg allergy I can’t make any of them, because they all have a ton of egg in them. So I put myself on a mission: To make my own recipe on low carb pancakes.

These pancakes are the outcome of the mission and I am very happy with the result. There is one egg white in one serving of these, but because it is mixed with a lot of other stuff I can still eat almost one entire serving. One serving is 5 small pancakes and guess what? I could eat 4 without getting sick! That must be a record. Yay!

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Der flyver så mange lækre opskrifter på low carb pandekager rundt på nettet, og jeg har sådan lyst til at prøve dem alle sammen. På det sidste har jeg bl.a. kigget på disse lækre pandekager af dygtige Stinna og de her flotte pandekager af mit idol The Food Club. Men det skal ikke være så let nej – jeg kan nemlig desværre ikke spise nogen af de lækre sager på grund af min utroligt irriterende allergi for æg. Der er simpelthen for mange æg i de opskrifter. Så jeg satte mig selv en mission: At lave min egen opskrift.

Disse pandekager er resultatet af missionen, og jeg er virkelig glad for det. Der er en æggehvide i en portion, men fordi der er så meget andet godt i de her pandekager kunne jeg spise næsten en hel portion – 4 ud af 5 små pandekager. Det må være en rekord! Jubii!

Low carb, grain free and gluten free pancakes - perfect for pancake Sunday

I hope you are all having a wonderful weekend!

Jeg håber I alle sammen har en skøn weekend!

Low Carb Pancakes

Yield: 1 serving

Serving Size: 5 small pancakes

Low carb and gluten free pancakes - perfect for pancake Sunday

Ingredients

  • 1 egg white
  • 1/2 tbsp. honey
  • 1/4 cup greek yoghurt
  • 2 tbsp. buckwheat or almond flour
  • 1 tsp. coconut oil or butter

Instructions

  1. Using an electric mixer beat together the egg white and honey until it turns into fluff.
  2. Carefully stir in the yoghurt. Make sure you don't mix too much - otherwise you'll just beat all the air out of the egg white. Then stir in the buckwheat flour.
  3. Melt the coconut oil or butter on a frying pan and place 5 small dollops of batter on the pan. Cook over low heat for approx. 4 minutes - then flip the pancakes and cook for alnother 2 minutes.
  4. Serve right away with fruit and yoghurt.
http://sproutedfig.com/low-carb-pancakes/

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October 26, 2014

Super delicious gluten free gnocchi. Lower in carbs.

Super lækre græskar gnocchi.

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I know this is the most common sentence in the blog world at the moment, but I love pumpkin! There it is – I said it. Pie, oatmeal, soup, smoothies (yes)… There is only one problem: You can’t buy pumpkin puree in Denmark. I’ve been searching and searching and every time I ask an employee in the supermarkets they look at me like I am an alien… “pumpkin WHAT?”. There was only one thing to do: make it myself.

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Jeg ved dette er den mest brugte sætning i blogverdenen for tiden, men jeg elsker græskar. Jep, så har jeg også sagt det. Græskar går i alt; tærte, havregrød, suppe…. Mit eneste problem er, at græskar puré er helt umuligt at opstøve i Danmark. Jeg har ledt og ledt og hver gang jeg spørger en supermarkedsmedarbejder kigger de på mig som om jeg er fra en anden planet… ”græskar hvad?!”. Der var kun en ting at gøre: lave min egen pure.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

I bought the most gorgeous muscat pumpkin for my autumn super food salad when we went to the summerhouse last week. It was huge and I didn’t have the heart to leave the rest of that pretty pumpkin there so I brought it with me home, turned it into puree and I’ve been making all different kinds of pumpkin-stuff since. Oatmeal, my healthy pumpkin pie and these lovely gluten free gnocchi.

 

Here’s a great tutorial on making your own puree.

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Jeg købte det smukkeste muskat de Provence græskar til min super salat, da vi var i sommerhuset i efterårsferie. Det var kæmpe stort og jeg havde ikke hjertet til at efterlade resten af det skønne græskar i sommerhuset. Så jeg tog det med hjem og lavede puré af det. Og lige siden har jeg puttet græskar i alt… Havregrød, min sunde græskartærte og i disse skønne gnocchi.

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

 

On a totally other note… We did a race at the school last Wednesday and I beat my pace-record when it comes to 5K running! I’m so happy. I usually run between 10 and 21km so I’m not that fast on a 5K. But I’m such a competitive person, so when I suddenly was facing all the other 350 seniors I ran like I’d never done before. And I came in as number 8 or 9 of all the girls. Out of at least 150!!! I’m so happy! And I was faster than a lot of the boys – so all that running definitely pays off. I’ll definitely do some more sprints in the future. (For the record I did it in 24 minutes, not amazing but better than most).

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Noget helt andet… I onsdags skulle alle afgangsklasser (STX, HF og IB’er) på mit gymnasium løbe et 5-kilometerløb, og jeg slog min egen fartrekord på 5K. Normalt løber jeg mellem 10 og 21 kilometer, så jeg troede egentlig ikke jeg var mega hurtig, men jeg kom ind som top ti af alle piger (vi er ca. 350 elever i alt – så ca. 150 piger). Jeg er så glad!! Løbet har helt sikkert fået mine øjne op for hurtige korte distancer (selvom jeg nok altid vil være langdistanceløber).

 

Gluten Free Pumpkin Gnocchi w/ low fat cauliflower sage sauce

I served these gnocchis with the same cauliflower and sage sauce as I used for this recipe.

 

Jeg servede disse gncchis med den samme blomskål-salvie-sovs jeg lavede til denne pasta.

Gluten Free Pumpkin Gnocchi

Prep Time: 15 minutes

Cook Time: 7 minutes

Yield: 2-3 serving

Super delicious gluten free gnocchi. Lower in carbs since the potato is subbed with pumpkin and half of the flour is buckwheat flour.

Ingredients

  • 1 cup pumpkin puree
  • 1/3 cup finely grated parmesan, firmly packed
  • 1 egg
  • ½ tsp. coarse salt
  • 3/4 cup (100g.) corn flour (or rice flour)
  • 3/4 cup (100 g.) buckwheat flour

Instructions

  1. In a bowl mix together pumpkin puree, parmesan, egg and salt. Then stir in the flour.
  2. Shape the gnocchi either by rolling them between your hands (this is easier if you wet them from time to time) or my rolling the dough out into “sausages” on a floured surface and then cutting out the gnocchis.
  3. Bring water to a boil in a pot. Add in a bit of salt and then the gnocchis. They are pretty frail, so I dump them into the water one by one using a fork.
  4. When the gnocchis float to the surface (after approx. 7 minutes) they are done. Strain and serve with your favourite pasta sauce.
http://sproutedfig.com/gluten-free-pumpkin-gnocchi/

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September 7, 2013

The calendar says it is autumn. But the weather doesn’t. Which is quite nice actually. I’m looking so much forward to autumn but I won’t say no to another few days of summer ;)

Autumn means berries! The last berries are getting ripe now and I enjoy it with all of my heart. Today when I was walking the dog I came across a bush of blackberries. Big, sweet, shining blackberries hanging on the bush ripen in the last sun. So what did I do? I grabbed a big handful of them and took them with me home to cook something with them.

On of my good friends from ballet had brought some very delicious-looking snacks with seeds, nuts and berries in them for dance. They made me think of my flour-less bread with nuts and seeds, which I made in the spring, and I instantly thought to myself: you got to make something like those!

And so I did. And I was not disappointed. They taste heavenly. I also added some dark chocolate (you know me). Mmm… delicious and healthy. Oh how I love that combination.

It is great being back to ballet. One thing though: I have been running more than I’ve ever done before this summer, which means that getting back to dance isn’t very hard. I just forgot that you use some completely different muscles when you are dancing, than you do when you run. So I just danced like I usually do.

Result? I’ve gotten a pulled muscle.

Nooo… it’s horrible. I’ve never tried that before. And I already hate, hate, hate it. Yesterday I wanted to go for a long run. I’d been looking forward to it the entire day. It would be a perfect way of ending a long school week. But no. My muscle wouldn’t allow me to go running.

So right now I’m waiting for my dad so we can go biking together. That’s nice – I just like running better. And I go mad if don’t get to work out at least every second day.

Well in the meantime while I can’t go running I can do other stuff – such as baking healthy snacks.

I hope you’ll like these. Perfect for on-the-go and high in healthy fats and protein from the eggs.

Seed Snacks

Flour-less, gluten free, healthy, no-carb
12 muffin sized snacks
  • 100 g. almonds
  • 50 g. sunflower seeds
  • 50 g. sesame seeds
  • 50 g. flax seeds
  • 50 g. pumpkin seeds
  • 1 handful of blackberries
  • 50 g. dark chocolate
  • 1tsp. salt
  • 0,5 dl. (1/4 cup) oil (olive or sunflower)
  • 3 eggs
Preheat oven to 200°C / 390° F
Chop the almonds and dark chocolate coarsely.
Mix together almonds, sunflower seeds, sesame seeds, flax seeds, pumpkin seeds, berries, chocolate and salt. Add in the oil and then the eggs. Stir very well.
Using a spoon poor mixture over in a non-stick muffin tin. Bake in the oven for approx. 15 minutes.
Allow to cool.
Store in an airtight container in the fridge for up to a week.
Enjoy!

 

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July 30, 2013

Right now I am the most wonderful place on earth – our summerhouse.

Our big black summerhouse with the red roof and white windows and doors. A big garden. 30 meter to the ocean. And my grandmother lives just 10 minutes away.

It’s impossible for me not to love this place. I have so many childhood memories from this house. It reminds me of warm summer-days, family time, playing with my cousins, vacations and all things nice.

Being back is perfect!

I also think I like this house because it is one of the only places where I can totally relax. At home always feel like I have something I have to do. It’s not like that in the summerhouse. I know I am here because I have vacation. No home works, no cleaning my room and no time schedule. I can do whatever I want whenever I want. Wake up whenever I want (which is usually relatively early since I’m a morning person), eat whenever I want, run whenever I want, blog whenever I want, walk the do whenever I want, read whenever I want, cook whenever I want.

Ahh… lovely!

So the time in the summerhouse I dedicated to what I love the most. You probably already know what I’m going to say, aren’t you? But here it is ;) Running, cooking, crafting, walkning the dog, photograph, blogging, baking and reading. Haha… my favourite activities.

Oh and most important: Being together with my lovely family.

Yesterday I went for a lovely run. First I ran at the beach (phew – it’s though running in sand) and then further down to the town. I have to say that though I love France the weather in Denmark is way better for running (though it’s actually very hot at the moment). Haha

When I came home I made a little post-run snack. I’ve recently read a lot of articles about how important it is to eat something after a workout.

This snack is perfect for a post-workout snack.

Fast, easy, delicious and filled with proteins.

It’s so easy I won’t even call it a recipe.

Just top 4 tbsp. of cottage cheese with half a tablespoon of maplesyrup and a handful of blueberries.

Enjoy!

And have a great summer everyone :D

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