Nutrition

Breakfast Featured Recipes

Smoothie bowl

Smoothie bowls are as delicious as they sound and the ultimate go-to brekkie. They are healthy, filling, easy to make and super pretty!

The best part about smoothie bowls is that you can create pretty much any combo of flavours that you want and then top it with your favorite fruits and other crunchy things like muesli, nuts and seeds.

Ingredients
1 banana (frozen if possible)
1.5 dl frozen berries (blueberries/raspberries)

1.5 dl Oatly Havregurt
Topping of choice 

Instructions
To make the smoothie, blend the ingredients until you get a smooth and creamy consistency. Then top with topping of your choice. Chopped fruit, more berries, seeds, a dash of peanut butter etc. True morning delight.


By: Morgane Oléron / Photo cred 

Recipes Smoothies/Juices

Fresh spring vibes

Spring has finally arrived in our city and we have started enjoying long days outdoors, weather it’s with a good book in the garden or going for a run in the park. And what better than to fuel on a fresh smoothie?

We have added some pineapple to this smoothie, giving it a spring (and summer vibe), in addition to oatmeal to make it more filling. Best enjoyed cold.

Ingredients (serves two)
2 dl frozen pineapple
2 handfuls of spinach
1 dl oatmeal
1 small banana
Almond milk (as much as you need to get the consistency you want)

Instructions
Mix everything in a blender and enjoy!


By: Henriette Danielsen / Photo cred

Baking Recipes Snacks

Two-in-one snack edtition

From no-bake energy bites to healthy mini peanut butter pies! 

These healthy no-bake energy bites, packed with superfood, are the perfect healthy snack to enjoy anytime of the day. Top them with a delicious vegan peanut butter mousse and you can turn them into some yummy and healthy mini peanut butter pies.

For the energy bites:

Ingredients (makes 8)
1 cup old-fashioned oats
½ cup unsweetened shredded coconut
½ cup ground flax seed
1 tbsp chia seeds
½ cup peanut butter (or almond butter)
⅓ cup honey (or agave, or maple syrup)
½ cup mini chocolate chips
1 tsp vanilla extract

Instructions
Stir all the ingredients together in a medium bowl until thoroughly mixed. If too gooey, add some more oatmeal, if too dry, add some water. Cover and let chill in the refrigerator for half an hour. Once chilled, shape into patties, using a stainless-steel measurement cup (¼ cup size), or simply roll into small balls if easier. Store in an airtight container and keep refrigerated for up to 1 week.

For the vegan peanut butter mousse:

Ingredients
1 can full-fat coconut milk
4 tbsp natural creamy peanut butter
2 tbsp maple syrup

Instructions
Chill coconut milk overnight. When ready to use, remove the lid and scoop out the solid cream from the top into a chilled bowl (reserve the liquid part for a smoothie recipe for example). Using a mixer, beat until creamed together, about one minute. Add peanut butter and maple syrup, and stir until well combined. Transfer into a piping bag and pipe onto each energy bite. Chill for at least one hour before serving. Reserve leftovers in a covered container in the fridge. Will keep for up to 1 week.


By: Delphine Fortin,  Author and food blogger behind Del’s Cooking Twist

Recipes Smoothies/Juices

Easy green

Green smoothies can for some taste a little “to healthy”, since they´re often not so sweet. So, we experimented a little in the kitchen and came up with something very green, yet sweet and fresh.

Ingredients
1 small avocado
1/2 cup frozen mango
2 handful fresh spinach
A dash of agave nectar (or honey)
Unsweetened almond milk

Instructions
Through all the ingredients in a blender and blend until smooth. How much almond milk to use depends on how thick or think you want you smoothie.

A perfect way to start your day!


By: Henriette Danielsen / Photo cred

Nutrition Smoothies/Juices

Filling smoothie on the go

Smoothie is the perfect grab-and-go food, and by simply adding some oats and almonds it will keep you satisfied longer.

Fun facts: All nuts have heart-healthy fats, but almonds contain the most fiber per serving, which can keep you fuller longer.

Ingredients
2 bananas
1 cup oats
1 handful of almonds
1 tsp. peanut butter
1-2 cups almond milk (depends on how thick/thin you want your smoothie)

Instructions
Add all the ingredients in a mixer and blend until you get a smoothie consistency. Pour into a bottle and enjoy on the go.


By: Henriette Danielsen / Photo cred

Nutrition Smoothies/Juices

Pink power

Whenever you need a colorful uplifter! 

On the go, quickly need a snack or just feeling lazy? Here’s your saviour; a pink power smoothie! Healthy snacks don’t have to be complicated. Let’s do this!

Ingredients
1 banana
1 dl frozen raspberries
2 dl soyghurt (sugarfree)
A splash of oatmilk

Instructions
Simply mix it all together, serve in a gorgeous jar or just turn the blender up side down and chug it all down if you’re feeling lazy (happens at my place a whole lot). Enjoy!


By: Nutritionist Clara Mo

Dinner Nutrition

Creamy tofu pasta with homemade ajvar & fresh basil

This is a favorite at our place and it would be a crime not to share the recipe! Make a huge batch and enjoy it for days or make it as a fresh and delicious dinner for two.

Ingredients (serves 2)
150 g Whole grain pasta
150-200 g Tofu

4 Red peppers
1 Zucchini
1 Red onion
1,5 tbs Apple cider vinegar
1 tbs Canola oil
Salt, pepper, oregano & fresh basil

Instructions
Cut the onion into pieces and the red pepper into 5 big pieces each and get rid of the core. Remove a tiny amount of the soft part in the middle of the Zucchini and then cut the rest of it into cubes (as shown in the picture). Put the onion, the red pepper and the zucchini on a baking sheet and make sure the inner parts of the red pepper are pointing downwards. Put it all into the oven at 200 degrees until the veggies turns soft.

Meanwhile, cut the tofu into cubes and fry in a pan until golden brown and start cooking your pasta.

When the veggies are finished baking, take it out and start removing the shell of the red peppers. Put the soft inner parts in a blender along with half amount of the zucchini and onion. Add apple cider vinegar, oil, salt, pepper, oregano and basil and mix until smooth. PS! The taste of the pasta sauce (ajvar) should of course be tasty but a bit more salty and flavorful compared to if you would eat it as it is. When mixing the sauce with the pasta the flavors will be diluted.

Blend your homemade sauce into the cooked pasta and add the rest of the pieces from the onion and zucchini as well as fresh basil to the dish. A strong recommendation from me is to serve the dish with green pesto and some sprinkles of salt if needed. Enjoy!


By: Clara Mo

Baking Nutrition

Mid-week delight

There’s nothing better than the smell of fresh muffins baking in the oven. These muffins are made with whole wheat flour, and are dairy- and egg-free.

With only 10 minutes needed to prep, and about 18 minutes of baking, these vegan almond-blueberry muffins will be ready to devour in no time.

Ingredients
1 ½ cup whole wheat flour
¼ cup brown sugar
½ cup white sugar
½ tsp. salt
2 tsp. baking powder
 cup coconut oil
1 cup applesauce
½ cup almond milk
½ cup old-fashioned oats
1 cup almond slices
1 cup blueberries (can be frozen or fresh)

Instructions
Preheat the oven to 400*F and grease your muffin pan. Combine all the dry ingredients, then add the wet ingredients. Fold in blueberries. Pour batter into muffin cups, I filled mine to about ¾ full. Bake for 17-18 minutes and then they’re ready to be enjoyed!


By: Samantha Thayer

Drinks Nutrition

The perfect chocolate milkshake

Chocolate milkshake; I bet I got your attention now, didn’t I?

Being a chocolate lover as I am milkshake is a favorite drink of mine. However, it often leaves me with a stomach ache, so this healthier option is my lifesaver. Maybe it can be yours too?

Ingredients (serves 2)
4 big dates
1 avocado
2 tbsp. raw cacao
3-4 dl almond milk

Instructions
Mix all the ingredients until you get a smooth consistency. We recommend you to add a good dose of almond milk to make it a bit thinner, but find what suits you best. Serve in a high glass with a glass straw.


By: Henriette Danielsen / Photo- and recipe cred: Nina Isabell Abrahamsen

Baking Nutrition

Easy Vegan Banana Bread

Today we’ve got a quick, easy banana bread recipe that is dairy and egg free to share with you.

This bread is great as a dessert, breakfast, or afternoon snack. Feel free to add crushed walnuts or sliced bananas as a topping if you prefer.

Ingredients
3 large mashed bananas
2 tbsp. ground flaxseed
1/3 cup rice milk (or almond milk)
1/3 cup coconut oil (melted)
2 tbsp. maple syrup
2 tsp pure vanilla extract
1/4 cup plus 2 tbsp. cane sugar
1/2 cup oats
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. fine sea salt
1 1/2 cups flour (almond flour is a great choice)

Instructions
Preheat the oven to 350°F (170°C). Lightly spray a 9×5-inch loaf pan with oil and set aside. Mix wet ingredients until well combined and then add dry ingredients to wet ingredients and combine. Pour into loaf pan and place into oven.  Bake for 45 minutes until light golden brown on top. Let cool for 30 minutes before serving. Enjoy!


By: Samantha Thayer / Photo cred