Lentil Bolognese

För recept på svenska, scrolla nedåt!

Calling it “bolognese” is… well, not the most accurate description if you would ask the bolognese puritans out there. It definitely doesn’t contain any meat. It doesn’t really taste like bolognese, either (but I honestly can’t even remember what it does taste like? It’s been 19 years now!). But. This is a tomato-based, spaghetti loving, sauce-y, delicious concoction, after all, so what else to call it? It seems like old news by now, but this is yet another dish we LOVE to make a giant batch of, and then eat for leftovers as well as put in the freezer for more dire times. For example, we made a big batch for the ski trip we’re currently on. Ah, what could trump a whole day cross country skiing in the mountains, followed by some sauna time and then a big bowl of spaghetti lentil bolognese? Not much, in our opinion.

Read more

Granola Bars

För recept på svenska, scrolla nedåt!

Making your own energy bars is a MUST if you’re on a tight budget. Store-bought ones are expensive, and making your own is as easy as it is cheap. We started making our own in 2016, when we had decided we were going to quit our jobs and move to Sweden. We were looking to save up as much money as we possibly could, and our little apartment quickly turned into a DIY studio as a result of that. Granola, yogurt, packed lunches… we had a whole operation going on.

Read more

Winter Minestrone

För recept på svenska, scrolla nedåt!

The best thing about minestrone is that you can whip it up with things you most likely have at home already. Some kind of pasta, some kind of lentil or bean, random vegetables and a few tetras or cans of crushed tomatoes – that’s it. The heartiness of minestrone makes it one of our cold season favorites. We tend to make it more stew-like than soup-like, and filling enough to not need bread on the side (even though bread is always a good idea). Using both green lentils and cannellini beans ups the protein content nicely, so even hungry athletes can trust this meal to do the trick. All in all, it’s a winner any day of the week.

Read more

Intentions for 2019

I might have mentioned at some point that I’m a daydreamer extraordinaire – and always have been. I can still remember this one recurring daydream I used to have as a little girl, that would pop into my head the times I walked home from school in the rain. Holding my umbrella, I envisioned how there would be a button to press on the umbrella handle, and how – once I pushed the button – the umbrella would shoot up in the air, and underneath it, there would be a giant sort of ‘net sack’, full of pillows and blankets, where I could sit and be cozy, all the while I’d be flying through the air. And thanks to the umbrella, I wouldn’t even get wet! My point isn’t so much that I drifted off into imaginary worlds as a child, because most of us did, but that daydreaming has been a big thing for me my whole life. And more importantly, as I’ve gotten older, I’ve come to treat my daydreams as my number one place for my visions – no longer a place of childish fantasies, I have my daydreams be what I want to become, reach, accomplish, do, witness, make come true and all of that. I find infinite strength in allowing my mind to paint the picture of, for example, scoring a book deal one day. Or winning a big race. Or becoming completely self-sustaining. I have (finally) left flying net sacks behind and moved on to their perfectly possible yet (somewhat) far-fetched goals that fill me with endless motivation, inspiration, drive and eagerness to work hard. Not hard as in all-consuming, stress-filled work, but work… my way. Our way. And how does this relate to what I want my/our 2019 to hold, you might wonder? Well, because my daydreams are what I want, essentially – so the answer is right in there.

Read more

Wheat Berry “Fried Rice”

För recept på svenska, scrolla nedåt!

If it wasn’t for the fact that “fast food” has the world’s worst connotation, I’d go ahead and call this top-notch vegetarian fast food for athletes (and others too, of course). It packs in protein, slow carbohydrates, vegetables, plenty of flavor AND comes together in literally 20 min, start to finish. We often have this for lunch, in order to be ready to go for an afternoon run a few hours later. This time of year, we often crave something warming for lunch, while summertime often sees a sandwich, wrap or salad bowl come midday. Traditionally, it’s obviously made with rice, and while rice is delicious and all, we tend to opt out whenever we can, in favor for more eco-friendly alternatives. Swapping rice for wheat or oat berries is an excellent way to reduce your carbon footprint, which we of course try to do as much as we possibly can. Carrots and peas are among the superstars when it comes to food and emissions – primarily field grown and lovers of the Nordic climate, these are staples almost all year round at our house.

Read more

Morning Ginger Shot

För recept på svenska, scrolla nedåt!

We’re a few days into the new year today, and us humans usually use this time to feel guilty for what didn’t happen last year and shame ourselves into promising we’ll adhere to a whole set of new ‘healthy’ habits this new year. Whether this sounds familiar to you or not, I want everyone to go into 2019 with a little more love and compassion – towards themselves, towards each other, towards this planet. Easier said than done, I know. And while I tend to stay away from typical ‘resolutions’, I do enjoy and find it useful to set intentions for the new year. I like to sit down and ponder what I want the coming year to hold – for me personally as well as on a more global scale. I find that dreams come true at a much higher rate if you verbalize them and put them in writing than if they’re just floating around in your head. What about you?

Read more

Butternut Squash with Curried Chickpeas

För recept på svenska, scrolla nedåt!

It happened again – the phenomenon where Mike disappears into the kitchen without really saying much, and then delicious food appears as if out of the blue. In all honesty though, this was the first time the end product was a savory dish and not something sweet (or a bread). He’s got his priorities straight, my husband!

Read more

2018 Training Recap

It’s been a wondrous year, 2018. Looking back at our training and racing efforts these past 12 months, we can’t be anything but pleased (even though it’s easy to focus on what didn’t go as planned). This year was really the first year we started taking things seriously, and while we’re still lightyears behind many people out there, it’s very satisfying to see that things have moved in the right direction. That, among other things, will propel us into the next year full of motivation and belief in further improvement. The purpose of this post is really just that of sharing details, insights, highs and lows regarding our 2018 training year, so – here we go. Let’s start from the beginning:

Read more

Warm Lentil Parsnip Salad

För recept på svenska, scrolla nedåt!

As I’m typing this, it’s well below 0ºC (32ºF) outside and the ground is covered by snow. It’s 3pm… and the sun has already set. In other words, it’s (late) December. Salads might, therefore, seem a little off at first glance. But not this one. No, this unassuming yet perfect little winter salad has a lot of things going for it – seasonal vegetables, hearty lentils, flavorful dressing… and served warm or at room temperature, it feels just as grounding and nourishing as a bowl of soup. Nutritionally, it’s a bomb. Kale – as we all know by now – packs a wide range of micronutrients (and eaten raw, as in this recipe, it’s even better), and the heaping amount of lentils per serving guarantees plenty of both slow carbohydrates and protein. Parsnips bring – besides great flavor and texture – high levels of both potassium and folic acid, and the walnuts get us a quite the chunk of good fats (walnuts are a great source of omega 3), more protein, phosphorus, magnesium and zinc (among other goodies).

Read more

A Garden Year in Review

When I set out to write this post, my outline looked something like this: ok Sophia, just summarize what we did, how it went and what we have in mind for next year. Well, that didn’t quite work out. Turns out I could type up a whole novel on growing kale alone (it’s unclear who would want to read it – think of this more as an indication of my garden enthusiasm), so it’s taken a good portion of self-control (and – ehm – Mike telling me to stop) to get this post ready for publishing. I might have to write a little series instead, because there are just so many things I want to share! Above all, I think, I want to spread the word on exactly how small of a space you can have and still get a decent harvest. On how gratifying and self-fulfilling growing your own food can be. On how easy (some) vegetables are to get going. And how much good you’ll do for this world if you dare sticking your fingers into some dirt and watch the magic happen. This recap will take you from us setting up the garden in August 2017 and planting our first seeds in April 2018 all the way to harvesting snow-covered kale for dinner just this past evening. 2018 has been the best year of my life, in many ways – and in all honesty, I have a little group of plants to thank for a lot of it. And I know Mike agrees with me, even though he thought I turned into a crazy plant lady for a few months there. I hope you’re curled up on the couch, enjoying some precious days off work or school, with a tea cup or piece of chocolate within an arm’s reach. Happy reading!

Read more