Please do yourself a favour and try theese babies out – they are the bomb !!
And they are glutenfree – yaay! 🙂 Great as a snack or for breakfast
Recipe (7-8 buns):
2 ripe banana
130 gram glutenfree oats
90 gram raisins
25 gram sunflower seeds
20 gram flax seeds
2 tsp bakingpowder
To do:
Turn oats into flour (in foodprocessor)
Mash the bananas with a fork and mix with the rest of the ingredients
Bake at 200 degress for 15-20 min. (keep an eye on them)
Enjoy ! 🙂
Theese are really some of my favorite healthy cookies
I don’t have any measurements since I just mix everything together until I think the consistency is good.
Recipe (8 cookies):
2 ripe bananas
Oats
Shredded coconut
Chopped almonds
Dash of cinnamon (approx. 1 tsp)
I just add oats/coconut until the “dough” have the right consistency
and then add chopped almonds and cinnamon (desired amounts)
Add the dought on a baking tray (covered with baking sheet) with a spoon in the desired sizes
Bake at 200 degrees for 35-40 min.
They taste even better with peanutbutter on top or in between two 😉
This was my dinner tonight after a great workout/practice for the instructor examine, that’s coming up pretty soon (Yes I’m nervous!!)
It’s stuffed chicken breast, steamed broccoli and a rustic salad.
YUM!
Recipe:
Chicken breast
Cream cheese (I used light Pikant from Buko)
Carrot
Kale (white)
2 Orange
½ apple
Chopped hazelnuts (desired amount)
Broccoli
To do:
Cut a “pocket” in the chicken breast and fill in the cream cheese and “lock” it with a toothstick
Bake at 200 degrees for 25 min.
Grate carrots (desired amount) and cut the kale into small pieces
Cut the apple and 1 orange into small tubes
Mix everything and press the juice from the other orange over the salad
Cook the broccoli in boiling water for 3-4 min. (approximately)
Enjoy 🙂
I love lasagna in every way – with meet, vegetables, salmon etc.
This one is low carb and deeeelicious !!
Recipe (4 pers.):
1 hokkaido pumpkin
½ cauliflower”head”
½ broccoli
500 ml. mornay sauce (I used Karolines Køkken 4% fat)
1 back of frozen spinach
1 back shredded cheese (low fat)
½ liter vegetable boullion (1 tube)
To do:
Boil the hokkaido with the vegetable boullion for 10-15 min. medium heat
Save some of the water when cooked!!
Blend the pumpkin and add some of the water until you have a smooth consistency
Defrost spinach and excess water
Cut the cauliflower and broccoli into “slices”
In a ovenproof dish you add layers of everything until you don’t have anymore
Remember to add cheese between the layers too, and top with the rest of the cheese
I season with salt/peber between the layers
Bake at 200 degress for app. 35-40 min. (depending on your oven – keep an eye on it!)
Enjoy 🙂
I love egg salat, but the one you buy at the supermarket is filled with fat, sugar etc.
So I’ve tried to make my own without any bad things.
Recipe:
Approximately 50 gram skyr/quark (mix with water until the consistency get’s “thinner”)
1-1½ tsp curry
salt/peber to taste
1-1½ agave sirup (since the skyr/quark can be a little bitter)
2-3 tbsp fresh or dried dill
4 hardboiled eggs
Mix everything together (except the eggs) and taste if it has the desired taste for you.
Chop the eggs into small tubes and add to the mixture
Store in fridge for an hour or so before serving.
Enjoy 🙂