3 varianter på bönröra

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Bean dips. Bean spreads. Hummuses. Staples of our fridge. Easiest things to make and best hanger-rescues there are. I could just keep going: they are cheap, packed with nutrients, easy to adapt based on season. Yesterday, we finished an entire tub as a mid-morning snack (actually, it was the butternut squash version you’ll see below that we dug into – it might very well be our favorite bean spread ever). Best afternoon-pick-me-up is a slice of bread, a thick layer of bean spread and a crispy vegetable on top. If we’re feeling fancy, we’ll go all in with a sprinkle of sesame seeds as well. Ah, the small things in life. Throw in some spring sun, which would mean snacking takes place while sitting on our deck, and we couldn’t ask for more! Appreciating those glorious moments in the day-to-day is key to contentment, we think. Taking the time to stop for a second, take in your surroundings, look up from the screens, notice the weather and the seasonal changes… to us, those are all crucial aspects of a life in harmony. And apparently, bean spreads can be a great help along the way!

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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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Butternut Squash with Curried Chickpeas

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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!

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Black Bean, Butternut Squash and Kale Enchiladas

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Ah, Mexican food. Tacos, burritos, enchiladas – flavorful fillings, soft tortilla breads, endless variations. What’s not to like? (Maybe those overly greasy concoctions, I guess). Whenever we make enchiladas at home, we ask ourselves why we don’t do it more often. It’s the perfect meal all those days when your training load is heavy and you need to seriously reload – it packs both lots of protein and carbohydrates and will send you to bed feeling comfortably filled up and ready for the next day’s session(s). With both butternut squash, black beans, kale and walnuts in the filling, each enchilada also holds plenty of vitamins and minerals, and you can choose whichever type of tortilla bread suits your fancy.

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Pumpkin Bundt Cake

Pumpkin

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Ah, pumpkin season! It always sneaks up on you – one day you’re sitting in a reclined chair, soaking up the last few rays of sun as the leaves are slowly starting to turn yellow, and then boom – temperatures drop to right around freezing, trees stand naked all around and dinners have quickly transformed from cooling salads and grill nights to hearty bowls of stews and soups. Somewhere in there, berry crumbles and ice creams are waving goodbye and retreating back, only to be giving way for apple pies and… pumpkin everything. To be honest though, we’re no pumpkin pie fans. I think the consistency is our problem – yes, it can be smooth and decadent and not too wobbly at all, but we just… don’t like it all that much. This sure isn’t the time to present such opinions, I understand that. But hear me out, will you? 

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