Gröna supertacos

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When I moved to New York, I learned a whole lot about tacos right from the start. The shredded lettuce, canned corn kernels and chopped tomato add ins of my childhood were all of a sudden nowhere to be seen – instead, the most elaborate combinations were served up and a food concept I had felt sort of “meh” about for a while became a new favorite. I recall this one conversation I had with Mike early on, where I sort of “explained” to him that in Sweden, we approach tacos in a much different way. I went on and on about the standard concept of ground beef, the aforementioned vegetables, the taco sauce or salsa, sour cream and shredded cheese – only to have Mike tell me afterwards that that’s how tacos are normally eaten in America too. Little did I know, back then, that I’d only been taken to these contemporary, trendy Mexican food places, where pickled red onions, thinly sliced radishes and habanero relish had just recently risen to the sky as the “new black” of taco toppings.

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Choklad- och pumpamuffins

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This past summer, we made about a gazillion of these Chocolate Zucchini Muffins, using up the zucchinis that had grown waaaayyy too big for “normal” eating. We (obviously) ate a lot of muffins then, preferably when soaking up the sun somewhere, but we could also put many in the freezer for later. We literally just finished the last ones from the summer – which can serve as an indication of exactly how many we actually made – and so, it was time to make new muffins. Because really, isn’t it just unbeatable to have chocolate muffins in the freezer that you can defrost in no time and fend off any blood sugar dips with? It is to us, at least. But with no zucchinis on hand now, during the winter, what to do? Introducing: winter squash. With essentially endless storage possibilities, winter squashes can be used throughout the whole dark and cold season, all the way until the garden is back to former glory. By making a puree using butternut squash, you’ll end up with the most moist, borderline sticky, muffins ever. No dry crumbs here, be sure of it. I was, after all, raised by my mother – a fan of all things sweet and dessert-like, and with a strong preference for stickiness and gooeyness.

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Chocolate Winter Squash Muffins

För recept på svenska, scrolla nedåt eller klicka här: Choklad- och pumpamuffins

This past summer, we made about a gazillion of these Chocolate Zucchini Muffins, using up the zucchinis that had grown waaaayyy too big for “normal” eating. We (obviously) ate a lot of muffins then, preferably when soaking up the sun somewhere, but we could also put many in the freezer for later. We literally just finished the last ones from the summer – which can serve as an indication of exactly how many we actually made – and so, it was time to make new muffins. Because really, isn’t it just unbeatable to have chocolate muffins in the freezer that you can defrost in no time and fend off any blood sugar dips with? It is to us, at least. But with no zucchinis on hand now, during the winter, what to do? Introducing: winter squash. With essentially endless storage possibilities, winter squashes can be used throughout the whole dark and cold season, all the way until the garden is back to former glory. By making a puree using butternut squash, you’ll end up with the most moist, borderline sticky, muffins ever. No dry crumbs here, be sure of it. I was, after all, raised by my mother – a fan of all things sweet and dessert-like, and with a strong preference for stickiness and gooeyness.

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Örtig potatis- och kålrotsgratäng

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We buy potatoes in a 5 kg (10 lbs) bag from the store. It’s the best. We store it our pantry, and can dip in there whenever we feel up for a quick and easy, yet filling, dinner. Boiled or roasted potatoes with veggie patties and a dipping sauce on the side is a hit any day of the week, and we’ve come to like it as the meal we eat the night before a long run. Definitely proudly fueled by potatoes, over here! Eating “regular” potatoes has been an ingrained part of my life since, well, forever – here in Sweden, most people have it at least a few times a week. But with the wave of low carb diets and whatnot that swept in some years ago, potatoes have gotten themselves a bad rap (and an unbelievably unfair such). Sweet potatoes are being adored left and right, thought of as something much “healthier” (oh we’re so sick of that word!) and overall ranked as a wiser dietary choice than regular spuds. Poor regular potatoes! We won’t give in to the potato-discriminators by giving space for a side-by-side comparison, but let’s just get a few things cleared out. Regular potatoes contain a touch more protein than sweet ones, but the latter has a little more fiber. They’re fairly equal as far as caloric value, and they contain a range of vitamins and minerals (although different ones) respectively. If sweet potatoes can be called a “superfood”, then regular potatoes can too – but we’d prefer it if we just eat nourishing food without labeling everything something. Ok?

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Herby Potato and Rutabaga Gratin

För recept på svenska, scrolla nedåt eller klicka här: Örtig potatis- och kålrotsgratäng

We buy potatoes in a 5 kg (10 lbs) bag from the store. It’s the best. We store it our pantry, and can dip in there whenever we feel up for a quick and easy, yet filling, dinner. Boiled or roasted potatoes with veggie patties and a dipping sauce on the side is a hit any day of the week, and we’ve come to like it as the meal we eat the night before a long run. Definitely proudly fueled by potatoes, over here! Eating “regular” potatoes has been an ingrained part of my life since, well, forever – here in Sweden, most people have it at least a few times a week. But with the wave of low carb diets and whatnot that swept in some years ago, potatoes have gotten themselves a bad rap (and an unbelievably unfair such). Sweet potatoes are being adored left and right, thought of as something much “healthier” (oh we’re so sick of that word!) and overall ranked as a wiser dietary choice than regular spuds. Poor regular potatoes! We won’t give in to the potato-discriminators by giving space for a side-by-side comparison, but let’s just get a few things cleared out. Regular potatoes contain a touch more protein than sweet ones, but the latter has a little more fiber. They’re fairly equal as far as caloric value, and they contain a range of vitamins and minerals (although different ones) respectively. If sweet potatoes can be called a “superfood”, then regular potatoes can too – but we’d prefer it if we just eat nourishing food without labeling everything something. Ok?

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Snabblagad bönsallad med crunch

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In all honesty, this wasn’t meant to become a share-worthy recipe. We were making dinner a few weeks ago, and the scene was really a whole mishmash of leftovers, summer veggies pulled from the freezer and some potatoes from the pantry. We were lacking sufficient protein, so I decided to whip up a side salad with beans as the main ingredient, while Mike was managing the rest of the pots and pans. The outcome exceeded our expectations, reminded us of a dish we used to cook often back in New York, and left us if not hungry for more that day, as least interested in making it again. So we did. And then a third time. And after that, we deemed it recipe-worthy, so… here it is.

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Quick and Crunchy White Bean Salad

För recept på svenska, scrolla nedåt eller klicka här: Snabblagad bönsallad med crunch

In all honesty, this wasn’t meant to become a share-worthy recipe. We were making dinner a few weeks ago, and the scene was really a whole mishmash of leftovers, summer veggies pulled from the freezer and some potatoes from the pantry. We were lacking sufficient protein, so I decided to whip up a side salad with beans as the main ingredient, while Mike was managing the rest of the pots and pans. The outcome exceeded our expectations, reminded us of a dish we used to cook often back in New York, and left us if not hungry for more that day, as least interested in making it again. So we did. And then a third time. And after that, we deemed it recipe-worthy, so… here it is.

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Zucchinibiffar

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Ah, the loyal zucchini plant. It relentlessly produces shiny, green fruits at a mind-boggling rate, surprising us with new ones in the morning that we could have sworn weren’t there the night before. Some may run out of things to make with them, but so far, that hasn’t happened to us. There’s nothing better than heating up some of these patties on a chilly winter’s day, reminiscing the summer, and hey – making a giant batch for the freezer on a rainy August afternoon isn’t too bad of an activity. With that said, you don’t have to use 8 lbs/4 kg of zucchinis (our record batch) when you take these on. This recipe yields somewhere around 10-12 patties, and we think you’ll be hard pressed to find any leftovers. If you do, though – know that they do hold up very well in the freezer. As for the cheese, something a little bit aged is preferred, and use whatever onions you have on hand – white, red, yellow, leeks, scallions, it’s your pick. Same goes for the herbs – we’ve tried and tested parsley, dill, basil and oregano and they all offer a quite lovely injection of summer flavors. That’s it – go make these!

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Easy Squash and Nut Bread

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We mentioned a month or so ago that we had been hit by a big storm, which knocked out our power for a week and left 30+ giant trees down just in and around our immediate property. Now, we’re busy cleaning up the mess Alfrida (as she was named) created, which involves a lot of schlepping, pushing, lifting, dragging, moving, hauling and chopping, as well as a decent amount of grunting – but that’s of course just for show. We had a neighbor help us sort out the situation initially, when the scene looked quite treacherous – some trees were fallen but resting on others still (sort of caught halfway), some had roots attached, holding a dangerous amount of tension. And some were simply too wide for our chainsaw to work through, so these trunks we got help sawing up into the 30 cm/1 ft pieces (or round blocks) we’ll eventually chop into firewood. Needless to say, the amount of stuff we have to take care of is… mind-blowing (at least for just two people). In order to not get overwhelmed, we’re tapping into “a little bit at a time”-mode. Yes, we’re all like “Rome wasn’t built in a day” out there, as we’re moving the blocks, one by one, and creating a giant brush pile with all the branches. By glancing at the pile of blocks we’ve currently moved into one and the same place though… we have firewood for 15 years to come.

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Our Running Goals for 2019

After plenty of pondering, head-scratching and thoughts back and forth, we’ve finally decided what races we’ll run this summer. The reasons why the decisions took some time for us to get to are: 1. Peak racing season in Sweden is very concentrated, with many of our bucket list ones happening around the same time. Luxury problem: you can’t do them all but have to pick and choose. 2. We put our names into the OCC draw back in December, which would – if we got in – dictate a good part of the season. Hence, we had to wait until mid-January to find out if we did. Luxury problem: there is none, because we didn’t get in. Not to worry though, because fortunately there are many more years to come! 3. The distance dilemma – right after Ultravasan 90 last August, we were like “let’s never in a million years do this again!”, but an hour later it sounded more like this: “This was the best day of our lives!”. Luxury problem: you need to choose the distance you want to go yourself.

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