Nowadays there are many recipes out there for green pea guacamole, and that’s awesome. It’s delicious and about one hundred times better for the world than regular guacamole, due to the questionable eco and humanitarian footprint of avocados (you could read more about that here, if you’re interested: How to Make Your Vegan Diet More Sustainable). But the thing with green pea guacamole is that it inevitably tastes like… green peas. Now, we love green peas and eat them in one way or another several times a week, so it’s not that, but… sometimes one just needs some guacamole.Read more
Simpler, cheaper and now even vegan friendly – here’s an updated version of our original Granola Bars recipe. Granola bars fall into that category of money saving tips related to making things yourself vs. buying already made – purchasing prepackaged bars gets expensive quickly. Here, the ingredients for the whole batch cost about as much as one store-bought bar. That’s a good deal, wouldn’t you say? We love having some of these in the freezer for impromptu adventures or quick snacks when blood sugar levels are on the decline, and suggest you give the recipe a go. Super simple to make, very yummy to eat. Good luck!Read more
Do you have dishes you just whipped up randomly one day that then became staples of your cooking repertoire? We have a few, and most of them are results of wanting to finish off a bunch of opened containers of various things in the fridge.
Creamy lentils, as we call them, would fit perfectly into that category. Lack of time and inspiration to cook often make us reach for lentils, as these need no soaking and are quick to prepare. Add to that some leftover creme fraiche asking to be taken care of and some staple flavorings, and this dish had come about. Lentils are typically used in “wet” contexts – either soups, stews or sauces – and can’t really be enjoyed by themselves. Beans are a little more versatile in that sense. But this way, when you make it a creamy concoction, the lentil part of the plate is really quite yummy and doesn’t feel one bit dry or boring. No necessary evil vibes whatsoever.Read more
Remember how we’ve set out to bake all of our own bread in 2020? Well – so far, so good! We’re a third (!) into the new year and haven’t even been the slightest bit tempted to buy any soft bread when at the store (crisp bread is “allowed” though).
The key has of course been to always stay one step ahead and have some in the freezer all the time, which in turn also means always keeping bread baking ingredients around the house. We even reorganized our kitchen cabinets so as to give all the different flours the space they deserve – now we have an entire shelf dedicated to those bags only!Read more
Can you even make a galette with carrots? Of course you can! Carrots make up one of our primary vegetable staples during the colder half of the year, and we turn to them almost daily for different applications.
We developed this recipe for our Easter Buffet, in hopes it would inspire to choose the in season produce over for example asparagus. Because the truth is, we’re still some weeks away from when the (locally grown) spring produce starts to arrive, and we better do Mother Earth the favor of staying away from veggies flown in from the other side of the world.Read more
Happy Easter, everyone! The 2020 edition looks a lot different for many of us, due to the current COVID-19 situation in the world, but we believe celebrations should still be allowed – or at least adapted versions. Small gatherings of just the family you live with count too! We already live our lives in a semi-isolated kind of fashion, with few interactions with people on a daily basis, but stick even more to ourselves this year. Much of that is because of pregnancy and the upcoming trip to the labor ward, when we all want to be as healthy as we possibly can be.Read more
To us, flatbread equals the perfect lunch or on-the-go sandwich bread. Filling options are endless, the rolls are extremely packing-friendly and they typically hold you over for a good while afterwards (extra plus when you’re out cross-country skiing or hiking).
And for those who have never taken to baking their own – the level of satisfaction when seeing the stack of perfectly imperfect rounds grow next to the hot pan is sky high. Yes, the process takes a little while as you need to cook them individually on the stove, but we think it’s almost meditative. How often do we find ourselves with such a calming, harmonious activity as flipping flatbread? Making sure no stress is involved and setting aside an appropriate amount of time are keys to it turning out that way of course, and that’s something we’re slowly learning. What’s up with us humans and always trying to speed things up? Why do we always think we’re in such a rush?Read more
For those of you who have followed us for a while, you know that we’re borderline nuts when it comes to stocking up on berries in the freezer for the winter. This past summer, it’s possible we took it to a whole new level (it was an awesome blueberry year around here).Read more
Training and nutrition go hand in hand, there’s no doubt about that. And once you’ve started racking up the hours and gone beyond a “normal” exercising routine, it’s definitely worth thinking about timing your nutrition intake a bit, as this does indeed have an effect on both development and performance. Going crazy and obsessing over microscopic details is seldom a recipe for success, however, so approach this sensibly.Read more
In Sweden, we have one week off from school around late February, and this particular break is referred to as “Sports break”. Needless to say, it’s a break where everyone typically takes to the outdoors and goes skiing, ice skating etc.
My own sport breaks meant a loaded car, half a backpack full of tapes (my brother and I had a large collection to listen to during the ride) and everyone’s eyes set on a week up north. When finally there, we’d normally spend half the week downhill skiing and half the week cross-country skiing, and for breakfast, we were allowed to have as much store-bought, sweetened granola as we wanted. Dinners were wonderfully simple and widely popular among us kids – fish fingers and mashed potatoes, meatballs and pasta, and pancakes right, left and center. No prestige, no expectations. Instead, we popped into the local grocery store in colorful ski jackets and blushed cheeks every late afternoon to pick up whatever felt quick and easy after a full day outside.Read more