Sprouted Fig (The Smoothie Lover)
April 10, 2014

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

I turned 18 yesterday. Say what?! I can’t believe it. I’m practically an adult now. Wow.

I had a wonderful day. Nice and quiet actually. My parents, brother and dog woke me up in the morning (we always wake the birthday child or -parent by singing a birthday song), then I opened the presents from them. I was actually quite surprised I got some, since the present from my parents this year is my drivers license (which is immensely expensive here in Denmark).

School ended early, so I went to Copenhagen to go have luck with my mother. All of my friends were busy yesterday and my mom didn’t have time to get home early, so we had lunch at a little cafe close to her office.

In the afternoon I went for a run and the day ended at Meyer’s Madhus (Meyer’s Food House) with my mother, father and brother. Meyer is a Danish chef, cookbook author and much more. My big food-idol!

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover

If I hadn’t already eaten this entire cake it’d definitely be my birthday cake yesterday ;)

I love cheesecake and when I saw the recipe on clean cheesecake over at Honey & Figs (wonderful blog BTW – if you haven’t already, go check it out) I had to make it. So I told my dad to buy cottage cheese. So he brought 250 grams… Well, the recipe calls for 750, soooo I couldn’t exactly make that one ;)

Instead I used the idea of adding cottage cheese and made my own cheesecake instead. Still healthy and all natural.

Clean cheesecake with vanilla. Recipe. Healthy || The Smoothie Lover





Preheat oven to 180°C/ 360°F

Start by making the crust: Pace oats and almonds in a food processor and blend until it turns into flour. Add in the rice flour and pulse for 5 seconds. Then add in the coconut oil and honey and blend until well mixed. Make the dough stick together by adding in the water.

Spread the dough out into a 8 inch/ 20cm round spring form and bake for 5 minutes.

Now make the filling: Place cottage cheese in a food processor and blend until it becomes smooth. Add in the rest of the ingredients and pulse until combined. Pour into the spring form and bake the cake for approx. 1 hour.

Let cool outside the oven for half an hour. Then cover and transfer to the fridge and let the cake cool completely (about two hours).

Serve chilled.


March 29, 2014

All natural Ricotta Cheesecake || The Smoothie Lover

It is funny to think about how weird you act when you are around your best friends. How you do things you’d never do in front of anyone else. Three of my best friends and I are seriously crazy when we are together. I wonder why we haven’t been put in a mental hospital yet. But not only do we do strange things – we also pretty much don’t give a f*ck about what we look like. Those two things are things you can definitely only do with best friends. Just before I went to Barcelona those 3 girls and I met and had a wonderful night. It had been a very busy week and we were all incredibly tired, so the conversation just before we actually met pretty much went like “girls, I’m incredibly ugly today”, “can I come wearing sweat pants?”, “I really don’t want to get out of my hoodie”, “I don’t wanna come if I have to take off my pajama”, “you have to look at ugly me the entire night”. The great thing is, that nobody cared at all. With best friends you can do anything you want and look the way want. And people won’t judge you at all. I love that!

I baked this cheese cake for that night and it was a big hit. Oh, here’s another thing you can only do with best friends: eat a whole cake without cutting it out. We just took four teaspoons and ate right off the cake dish. And yes, half of us were sick. And no, we didn’t care. I mean, we almost share water bottles anyway ;)

All natural Ricotta Cheese Cake || The Smoothie Lover

A whole cake, you think… Ok, maybe I exaggerated a bit. Just four fifths. That is still a lot. But with this cake it actually almost doesn’t matter. It is made with ricotta cheese which is relatively low in fat (around 12%, which is like light cream cheese – but without the funny ingredients) and high in protein; 7,6 grams per 100 grams. One fourth of the cake is low fat greek yoghurt and the crust is made from wholewheat olive oil based graham crackers and all bran.

Ps. Sorry for the terrible photos…


Ricotta Cheesecake
Prep time
Cook time
Total time
This delicious cheese cake is naturally lower in fat because of the ricotta cheese and yoghurt. You can taste that this is a ricotta cheese cake and not a usual cheese cake, but if you like ricotta, that really doesn't matter.
Serves: 8
  • ½ cup (120mL) grahamcracker crumbs*
  • ½ cup (120 mL) bran cereal**
  • 2 tbsp. organic butter or coconut oil
  • 1 cup (240mL) ricotta cheese
  • ½ cup (120mL) low fat greek yoghurt
  • ½ cup (120mL) honey
  • Beans from one vanilla pod
  • 2 organic eggs
  1. Preheat oven to 180°C /
  2. Start by making the crust: Place graham cracker crumbs and all bran in a food processor and pulse for five seconds. Add in the butter/ coconut oil and pulse to combine. Press the dough out into a 8-inch spring form.
  3. In a bowl mix together ricotta cheese, greek yogurt, honey and vanilla beans. Add in the eggs.
  4. Pour the cheese mixture over the crust and bake for 1 hour.
  5. Allow to cool outside the oven. Then transfer to the fridge and let cool for at least two hours.
  6. Top with any berries you'd like.
* I used some naturally sweetened olive oil based graham crackers
** I used all bran, but since I'm not a big fan of pre made cereals, I'd like to try with oat bran instead.


February 6, 2014

Orange Poppy Seed Yoghurt Cake. Naturally healthy and super delicious | The Smoothie Lover

I definitey have a weekness for creamy foods. Especially when it comes to sweet things. Pudding, chocolate mousse, cheesecake, pumpkin pie, very (as in under baked) brownie, creme brûlée, pannacotta , tiramisu, ice cream… I even like cookie dough way better than any biscuit or cookie. Seriously. It’s pretty weird. I think I like the fact that you don’t have to chew it – haha.

And now there’s a new favourite amongst all the other wonderful creamy things: Yoghurt Cake. This cake (or pie?) is so god damn delicious. Creamy, slightly tangy and… wait for it… super healthy. This is such a great win-win situation. Delicious pie which is healthy. And on top of that it is completely natural: no refined sugars and no funny ingredients. So you can easily eat half a cake without feeling guilty the slightest (I’d have done that if it wasn’t for my god damn “egg-intolerance”, which only allows me to eat half a egg at once…)

Orange Poppy Seed Yoghurt Cake. Naturally healthy and super delicious | The Smoothie LoverOrange Poppy Seed Yoghurt Cake. Naturally healthy and super delicious | The Smoothie Lover

In this recipe in went for the classic: lemon and poppy seed. Turned out we didn’t have any lemons, so I used organic oranges instead. It was SO good. A great new take on lemon poppy seed.


5.0 from 1 reviews
Orange Poppy seed Yoghurt Cake
Prep time
Cook time
Total time
Serves: 8
  • Crust:
  • 1 ¼ cup (300mL) oats
  • ⅛ tsp. salt
  • 1 tbsp. butter-like spread, cold (i actually used organic butter)
  • 1 tbsp. nut butter of choice, cold
  • 1 tbsp. honey
  • ¼ cup hot water
  • Filling:
  • 2 eggs
  • 1 cup (240mL) plain lowfat yoghurt
  • ½ cup (120mL) honey
  • ⅓ cup (80mL) cream cheese
  • 1 tbsp. poppy seeds
  • Zest from half an orange
  1. Preheat oven to 180°C/ 360°F.
  2. In a foodprocessor grind the oats until it turns into flour. Add in salt and cold butter-like spread and pulse until the lumps are no bigger than peas. Then add in the nut butter and honey and bled together. To get the dough to stick together add in the cold water.
  3. Greese a spring pan (I used a 8''/ 20cm). Press out the dough and leave in the fridge while you make the filling.
  4. To make the filing simply beat all the ingredients together. Pour into the crust and bake the cake/ pie for approx. 40 minutes (or until a toothpick comes out completely clean).
  5. Allow to cool for approx. 30 minutes. Then cover and let cool in the fridge for at least 2 hours (if you form is smaller, you might have to let it cool for a little longer).


October 27, 2013

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

The entire blog world is exploding with pumpkin recipes at the moment. The mania always begins around autumn and it doesn’t stop until way into December. And this year I want to join the “pumpkin-party”.

I think adding pumpkin to everything is quite american. That is funny. In America you can get pumpkin everything: Pumpkin-juice, pumpkin-spice-latte, pumpkin-donuts, pumping-triffle, pumpkin-candy… anything! And of course the mandatory pumpkin pie. And oh how I love it.

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

I have to admit something: Until just 5 weeks ago I had never had anything pumpkin but pumpkin soup. Yeah, I know it sounds strange, never having tried pumpkin pie at least. But no. It just isn’t a big thing here in Denmark, unfortunately.

You can’t even buy pumpkin puree in Denmark. I’ve tried to get it everywhere, but no-one knows what it is. So I brought home a lot of it from my trip to the states. My sweet host family bought me some.

When I went to Boston some weeks ago my kind, kind host family asked me if there was anything special I wanted to taste whilst being in America. When they heard I had never had pumpkin pie before they immediately said that I had to try it.

I was not dissapointed. That stuff is amazing!

I love that it is not too sweet and I love all of the spices in it. An amazing pie!

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

Did you realize that pumpkin pie is actually quite healthy compared to other pies?

As my host mom said: “Pumpkin pie is one of the healthiest pies you can have.” And then she added with a smile: “But then again, you don’t eat pie because you want to be healthy.” Haha, I love that quote.

But she’s actually right. Pumpkin pie is almost nothing but pumpkin which is a vegetable (or fruit – I don’t know).

Healthy Pumpkin Pie with a cute fall-ish crust #pumpkin #healthy

I made this pie even healthier by subbing half n’ half or cream with yoghurt and making a healthier, low-fat crust. I also subbed honey for sugar and added less sweetener – and nobody has been able to tell.

And remember – it is almost like eating a big piece of vegetable (:

Happy (almost) Halloween!

5.0 from 1 reviews
Healthy Pumpkin Pie
Prep time
Cook time
Total time
Serves: 8
  • Crust:
  • 200 g. flour
  • ½ tsp. salt
  • 2 tbsp coconut sugar
  • 40 g. cold butter
  • 1 egg
  • 2 tbsp yoghurt
  • Filling:
  • 2 eggs
  • ½ cup honey
  • 1 ½ tsp. cinnamon
  • ½ tsp. ginger
  • A tiny bit of nutmeg
  • ½ tsp ground cloves
  • ½ tsp ground cardamom
  • 1 ½ cup pumkin puree
  • 1 cup lowfat plain yoghurt (preferably greek)
  1. Preheat oven to 200°C / 400°F
  2. Start by preparing the crust:
  3. Mix together the flour, salt and sugar.
  4. Cube the cold butter and crumble it into the flour using your fingers. It should end up resembling grated cheese.
  5. Stir in the egg and yoghurt.
  6. Grease an 8 inch/ 20 cm round pie plate.
  7. Roll out the dough on a floured surface and press it into the pie plate.
  8. Store in the fridge until ready for baking.
  9. Now make the filling:
  10. In you stand mixer (or simply use an ordinary whisk) whisk together egg, honey and spices.
  11. And in pumpkin puree and yoghurt and whisk for 2 minutes in medium speed.
  12. Pour filling into the crust (and make the small leaves if you want to ;) )
  13. Bake for 1 hour or until a tooth pick comes out clean. Check the pie already after 40 minutes - it might already be done by that time.
  14. Allow to cool completely and serve with plain yoghurt (or whipped cream if you prefer).
  15. Enjoy!
Store covered in the fridge for up to 3 days.


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.


And have a great summer everyone :D

February 13, 2013

Yep – brownie with vegetables.

But really this brownie is SO good!

I’m very picky when it comes to chocolate cake slash brownie. If they are not good, I’m not eating it!

And by good I mean very chocolate-y, super spongy and not too sweet. Yeah, it has to one of those which almost stick to the palate.

Ok, maybe not quite, but almost ;-)

The zucchini gives this cake it’s spongy-ness.

And as a great “side-effect”: It’s way healthier than usually brownies.

And low-fat as well

But don’t tell anybody. They won’t guess at all.

Zucchini Bronie
8 pieces

Preheat oven to 170°C / 350°F.
Mix all ingredients except for the zucchini very well in a bowl. It’s quite dry and makes small lumps – that’s totally the meaning :-)
Once well mixed, add the zucchini and mix, mix, mix until well incorporated.
Grease a pan with oil. I use quite a big pan, so the brownies get fairly thin. But you can also use a smaller one. Smear out the batter and put in the oven.
Bake in the oven for approx. 20 minutes (if using a big pan) or until a toothpick comes out clean.
Let the cake cool a bit, serve and enjoy a healthier chocolate-y cake. – YUM!
September 27, 2012

Guess what? On my new school we’re going to have a day called “National Food Day”. You can participate on that day by making a booth with food (and music, clothes etc. but primary food) from your own country. There are a lot of different nationalities from all over the world at the school, which means that there will be tons of different food to try. It’s going to be so nice!

I will represent Sweden. Not that I’m from Sweden or anything, but there were a too many people for Denmark, and I would love to learn something about food from another country. So Sweden it is.

So exited!

I’ve spend some time looking for Swedish dishes to make. I’m not completely sure of what to make yet, but I’ll make a blog post of it when I’ve decided what to make.

Well, back to this post’s topic: Healthy Vegan Avocado Chocolate Pudding!

Wait! Did I just write Avocado? Yes I did. The secret ingredient to this lovely chocolate pudding IS avocado. But you can’t even taste it. This chocolate pudding tastes like noting but chocolate pudding ;-)

There are so many health benefits in avocado. And naturally sweetened with a bit of honey, this is a great and healthy dessert/ snack for when you’re craving chocolate.


What you need
Inspired by this chocolate pudding by WithStyleAndGrace
Serves 1

1 ripe medium-sized avocado
1 tbsp liquid hliquid sweetener (such as maple syrup or agave – or you can use honey, though it’s not vegan (thank you anonymous for pointing that out for me))
4 tbsp cocoa powder
2 tbsp vegan yoghurt or milk (you can use non-vegan as well)

How to do
Place everything in a mini food processor and blend everything together.
That’s it! Enjoy!

August 23, 2012

– A very delicious and sweet light version of vanilla pudding. Healthy and high proteins.

Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover

Last February I made these Shrovetide Buns. Everytime I make them I eat all the custard (you can totally do that – it’s pretty healthy), and I’ve thought about making something with just the custard. Because it is THAT good.

Yep, I’m one of those people, who like the batter better than the cake and the custard better than the buns ;-)
Can’t help it – it’s sooo good.

Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover

Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover

The last two days I’ve been on a intro-camp with my new class from the high school. It was one of those “get-to-know-each-other-camps”. It was SO nice. We made hundreds of different activities where we should help each other and cooperate.

There were activities non-stop, so when we came home today we were all pretty tired ;-) But we had a great trip!
Fortunately we arrived home early, so I had almost the whole day in front me. That meant time for the vanilla pudding.

Usually I’m not a big fan of pudding, but when it comes to vanilla pudding… I’m totally insane. My favourite dessert for sure is Crème Brullée – I love it. I think about making this recipe as crème brylée some day. You know – bake it in the oven and then sprinkle cane sugar on the top and then bake it – yummm… But that’ll be another day.

(Baha, just updated the photos – one and a half year later. And the addition of bruleed sugar (or palm sugar) just made these puddings even better)

Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover Bûléed Skinny Vanilla Pudding (skinny crème brûlée). Refinedsugar free, lowfat and SO tasty || The Smoothie Lover

This pudding is lightened up a lot. I made it almost like the shrovetide buns. With low-fat milk, egg and a minimum of sugar.
I don’t really have a sweet tooth (maybe except for chocolate – really dark chocolate. I love it). Some people would like some more sweetener.

Since it’s raspberry season (hooray!) I added raspberry jam and fresh raspberries :-D LOVE

(NEW! I just updated the pictures in this post. When shooting the new pictures I decided to brûlée the top. It was so delicious. It made the puddings taste like creme brûlée – my all time favourite dessert.)

Skinny Vanilla Pudding
Serves 2

200 ml. (3/4 cup + 2tbsp) low-fat milk
1 egg
1 tbsp. corn starch (I know this isn’t exactly healthy – I’d like to try with a bit of gelatin instead)
1 tbsp. honey
One vanilla pod, beans scrabed (or 1 tsp. vanilla extract)

For serving: 4 tsp. raspberry jam or 2 tbsp. sugar for bruleeing. I know, this is refined sugar, which makes the puddings not-refined-sugar-free. You can use palm sugar instead (but I haven’t tried it yet)

How to do
Place all of the ingredients in a small saucepan. Whisk together until completely smooth.

Bring the mixture to the boil (it shouldn’t boil TOO much). Boil for 1 minute while stirring often (very often) making sure it doesn’t make lumps.
Pour into ramekins and allow to cool in the fridge for minimum an hour.

Serve cold with raspberries or sprinkle sugar on top and brûlée it.


June 11, 2012

Yumm… potato salad. That really reminds me of summer. No side dish is better with barbecue than potato salad, and no food is more summer-like than barbecue (well, maybe except for ice cream & berry smoothies). This lovely potato salad is very easy and very delicious. Made with greek yoghurt (youghut natural will work just fine).

Last Friday I had a little birthday party with my girlfriends from my class (My birthday was on the 9th of April, but I hadn’t celebrated it yet). It was very nice. We made our own barbecue with skewers. I had cute out a lot of meat and vegetables and then, you could design your meal. It was great. I made some nice sign for the food, which said, what there was in the bowl (chicken and pork can be quite hard to tell apart when it is uncooked). Here is a picture of the signs:

“Svinekotelet” means a kind of pork 

I would like to add the signs as a pdf so you could print it, but I don’t know how to add a pdf file :-(

The “DIY-skewers-with-vegetables-and-meat” became a hit. And of course everybody liked the food. But heres a tip, if you are thinking about doing the same:

Let your guests prepare their skewers with meat and vegetables 10 minutes before you eat. They need some time on the barbecue before they’re done. And you won’t like your guests to starve.

What you need
Side dish for 12 persons (who don’t eat that much, if there are men you might have to make some more)

2 cups plain low-fat greek yoghurt (or just plain yoghurt)
A lot of herbs (min. 2 handfuls. Mix all of your favorite herbs – the more, the better)
About 2 tbsp. lemon juice
Salt and pepper to taste

1300 g. (46 oz.) baby potatoes

How to do
Boil the potatoes. They don’t have to be “well done” it’s good when they are just tender – not too much.

Mix the yoghurt, chopped herbs, lemon juice, salt and peber. Add the potatoes and mix well. Garnish with some herbs – e.g. the flowers from the parsley.

Serve cold with grilled meat and a lovely salad. Easy peasy summer dinner.

May 14, 2012

Yumm… I love soups. And really good bread.
Yesterday we went to a confirmation. It was a very nice day with lovely people, a lot of speeches and great food.
Wenn the confirmation was over, there were still about 10 loaves left, so the hosts decided to give some of them away, since they would never be able to eat them all before they would be mouldy.
And I can tell you it’s the best loaf I’ve ever tasted.
So today, I just wanted a delicious soup with that bread for dinner.

I ended up with a lovely creamy (without cream) carrot soup with ginger. So good!
…And easy.
This soup doesn’t need a lot of time to simmer before it is good. It’s very delicious and ready to eat within 30 minutes – including prep. time (if you’re not really bad at peeling carrots ;-) )


What you need
Serves 4 
1 big onion
1 clove garlic
800 g. (28 oz.) carrots
Olive oil
3 cups water
2 bouillon cubes (vegetable flavor)
1 cup low fat sour cream or yoghurt
Salt and pepper for taste
A bit of fresh ginger (can be omitted)
Optional: A bit of chili (I love a bit spicy food)

How to do
Cut the onion into small pieces and sauté together with garlic in olive oil in a pot.
Peel the carrots and cut them into smaller pieces. Add the carrots to the onions a fry for some minutes.
Add boiling water and bouillon cubes and boil till the carrots are tender (this will take about 15 minutes).
Once tender, blend the soup until smooth in a blender. Transfer to the pot again and add the yoghurt. Season with salt, pepper, ginger and chili.
Serve hot with a dollop of yogurt and basil. And don’t forget a good bread. Yum!