Baked Potatoes 3 Ways

Three baked potatoes on a plate

I’m not sure if you’ll agree here, but baked potatoes as a concept feels a little dated. It was something we had in our family a lot in the 90’s, but I sense it’s a dish that has fallen off the radar a bit since. As the potato lovers as we are though, we can’t have it that way. It’s a brilliant dish, when you think of it. You pop a few holes in the actual potatoes, place them in the oven for about an hour to care for themselves, and in the meantime, you whip up some toppings. Most likely, you’ll even have time to squeeze something else in there too. And then it’s time to eat, and it’ll be filling, delicious and nutritious all at the same time.

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Perfect Weeknight Pasta with Green Peas and Dino Kale

Pasta with green peas and dino kale in a bowl

A couple of quick, simple pasta dishes up one’s sleeve and almost any weeknight can be saved. This might be the quickest and simplest one yet in our repertoire, and one of the yummiest at that.

Frozen green peas is a staple in our household, and primarily so during the colder half of the year. They’re grown in Sweden, cost practically nothing and can really boost any meal by bringing protein, fiber, vitamins and minerals to the game. To us, it’s the perfect thing to have a couple of bags of in the freezer.

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Simple and Creamy Green Pea Soup

För recept på svenska, klicka här: Snabb och krämig grön ärtsoppa

This soup would most likely win the award for cheapest, most climate friendly meal ever – and it’s not lacking nutrients either. To top it all off, it also comes together in 20 min, start to finish, making it a weeknight savior extraordinaire. Green peas are great to have on hand in the freezer all throughout the winter for us – besides being versatile in dishes, they’re also very good as a stand alone vegetable side. A quick, filling meal we tend to turn to when time is limited (but hunger is real) is boiled potatoes, green peas and some sort of bean/veggie patty from the freezer. Some sort of dipping sauce added to the mix and we’re satisfied! This soup is a little more sophisticated looking than that, but in the end – the ingredients are about the same. Slow carbohydrates, protein and a whole range of micro nutrients make this a nutritious bowl for sure – and with a slice of bread with hummus on the side, it’s as complete as can be. And yummy. Enjoy!

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Bean Dip 3 Ways

För recept på svenska, scrolla nedåt eller klicka här: 3 varianter på bönröra

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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Winter “Spring” Risotto

Hey, what’s this business about? Well, it’s a risotto that oozes spring (well, at least a little) while only relying on ingredients perfectly available this time of the year (a.k.a. winter). Having a bag of frozen green peas on hand can be a gold mine when time is limited, when vegetables are lacking on the plate or when you feel a little sick and tired of cabbage and root veggies (it happens to us too). They cook in literally no time at all, pack tons of nutrients, cost close to nothing, love growing in Sweden/places where it’s cold… it’s a winner any day of the week. When added to a risotto, they even feel quite fancy and sophisticated. Personally, we feel like peas don’t have nearly as good of reputation as they should – but we’re here to change that.

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Wheat Berry “Fried Rice”

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.

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