The Best Chocolate Chip Cookies (Ever)

Chocolate chip cookies and a bar of chocolate

We often point out how much Mike loves ice cream, but fact of the matter is that he’s a true cookie monster too. And another fact is that if you pair an ice cream lover and cookie monster with someone who’s kind of into sweets but maybe not a total devotee, you’ll quickly have two ice cream lovers and two cookie monsters. That is, if the first one possesses the skills to make fantastic homemade ice cream and bake the most delicious cookies. You all know where this is going. He got me.

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Peanut Butter Chocolate Chunk Granola Bars

Granola bar squares on a wooden table with a knife.

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!

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DIY Oat-based Recovery Drink

Small bottle of chocolate protein drink on a wood cutting board.

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.

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Black Bean Chocolate Truffles

För recept på svenska, klicka här: Chokladtryffel på svarta bönor

Mike often jokes about how I like to sneak in legumes (peas, lentils, beans) into whatever weʼre eating and I shouldnʼt even attempt to claim thatʼs not true. I love legumes and think theyʼre awesome. (I would even go as far as to saying the world would be a better place if people ate more of them, but Iʼll keep that to myself.) Imagine my joy when I realized you can bake with them, too. Weʼve made a bunch of recipes for legume-based sweet treats since then (such as these Black Bean Brownies, Lemon Blondie Bars, Peanut Butter Chocolate Chunk Blondies, Chocolate Dipped Chickpea Peanut Butter Energy Balls), and now itʼs time for a new one.

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Chocolate Chunk Zucchini Bread

För recept på svenska, klicka här: Zucchinibröd med choklad

Yes, yes, we’re going crazy with zucchini recipes here – but hey, the season is actually coming to an end soon! We said bye-bye to a bunch of zucchini plants a few weeks back and started spinach in that spot instead, but have kept a few for an extension to the summer. And while the production rate has dropped significantly compared to July and August, we’re still getting a few fruits every week. This keeps us more than satisfied, and it probably goes without saying that we’re pretty excited for the fall crops to ripen now, after a long summer of endless amounts of crispy cucumbers, said zucchini, chard etc. But before we welcome root veggie galore and go nuts for kale salads again, just one more way of using up the summer squash masses: zucchini bread.

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Strawberry Parfait

För recept på svenska, klicka här: Bärdessert med jordgubbar

The very first dessert I ever made Mike (ending the very first meal I ever cooked him) didn’t look all that different from this one right here. Only back then, we weren’t quite as into eco-friendly cooking and staying local as we are now, so the strawberries were in fact no strawberries at all, but kiwi and mango from someplace far away. But the concept was about the same – layers of fresh fruit and yogurt (mixed with mascarpone that first time – I must have sensed Mike’s love for heavy cream early on) and topped with chopped dark chocolate.

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Vegan Peanut Butter Chocolate Chunk Blondies

För recept på svenska, klicka här: Veganska blondies med jordnötssmör och mörk choklad

We just couldn’t help ourselves – after we got completely hooked on these Black Bean Brownies we made a few months back, we’ve been eager to experiment with white beans in baking. While brownies are delicious, so are blondies – and all the testing in the kitchen eventually paid off. These peanut butter-chocolate blondies are both decadent and filling, and also give you a nice little boost of nutrients – plus, the recipe comes together quickly and doesn’t require a long list of ingredients either. We can’t get enough of these and hope you’ll like them just as much as we do – and hey, we love hearing about the recipes you try from here so let us know what you’ve made (and hopefully liked)! If you’re on Instagram, using #liveslowrunfar is an easy way to share with us what you’ve been cooking up. Otherwise, the comment section is all yours. That’s all!

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Chocolate Dipped Chickpea Peanut Butter Energy Balls

För recept på svenska, scrolla nedåt eller klicka här: Chokladdoppade energibollar med kikärtor och jordnötssmör

Wait, chickpea balls? Seemingly covered in chocolate? Calm down. It’s not as crazy as it might sound. Mike suggested a while back we could try making an energy ball using chickpeas as the main ingredient, his mind obviously thinking of ways to make these types of snacks nutrient dense and perfectly acceptable to munch on whenever. An overall balanced diet usually provides us with all the macro nutrients we need, thus no need for the protein-packed this or protein-packed that even for us mostly plant-based folks, but listen to the micro nutrient bonanza in these balls: heaps and heaps worth of folic acid, vitamins E and K plus B1, B3 and B6, selenium, zinc, iron, phosphorus, calcium, potassium and magnesium.

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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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