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food

Food Nutrition

Q&A #2 with Clara

We are excited to post our second Q&A with Clara Mo.

Clara is a certified Nutritionist behind the brand Blissfullyliving, and once a month she answers questions our and her readers have about food and everything related to it in a vlog. Read more about the concept here. 

This month Clara talks about how to get started with a healthy lifestyle, digs into the question about how a vegan lifestyle may or may not be harmful to infants and food that is good for someone struggling with a sensitive stomach.

Any questions for Clara? Make sure to leave a comment for the next round in the comment field below or send us an email.


By: Henriette Danielsen

Breakfast Recipes

In the kitchen with Del

September is here and I want to inspire you to set up a new and healthy habits for fall.

Morning is my favorite time of the day and I believe that a good and healthy morning routine is a great start to your day: you feel refreshed and embrace the day in a good mood with a smile on your face.

Let me show you my personal morning routine in a short video with two easy recipes that won’t take you more than 10 minutes to prepare. Take a look at the video below and to get the full recipes, click here.


By: Delphine Fortin,  Author and food blogger behind Del’s Cooking Twist. Find original recipe here / Video originally shared on God Morgon

Food Nutrition

Ask Clara

Here at Best of You we love to eat. We try to maintain a healthy-ish routine most of the time, but we enjoy the occasional (or sometimes daily) ice cream and/or pastry. But with such a passion for food (well, eating food) also comes a lot of questions.

Questions that tend to pop up are; How to eat healthy? What works and what doesn´t? How much of the different foods do our body need? Of course we have seeked answers from our beloved friend Google, but there is nothing more confusing and frustrating than trying to follow nutritional advice from Google. All those different answers and people debating back and forth makes our head spin. And then we realized; we have our very own expert in our team!

Clara is our awesome and bubbly nutritionist. She is passionate about what she does and she loves to help. As we were asking her random nutrition questions the other day, we thought there are probably many people out there wondering the same things, checking the food labels and feeling a bit helpless, not knowing who to turn to. We realized how lucky we were to have her  around and that others should also be able to just “ask Clara” too.

That is how we came up with our new concept: Each month you guys will be able to “ask Clara” whatever you feel like regarding nutrition. We will select questions from you guys and she will answer them through a vlog post. You will have until the 10th of each month to ask your questions. It can be anything related to food, eating habits, vitamins and nutrients, new and old trends, juicing, eating and working out, veganism. Everything you can think off (no questions are too stupid, we promise).

So, shoot! Leave your questions in the comment field below or email us at contact@bestofyou.se


By Morgane Oléron

Food Nutrition

Nature’s candy

I have never been big on candy. I love cakes and chocolate, but candy I managed to stay away from really easily. I much prefer nature’s candy: the berries. 

And among them, blueberries are high on my list. Not only do they taste delicious by themselves or in pretty much any kind of smoothie, breakfast or dessert recipe, but they have tons of great properties.

Being full of antioxidants (substances that inhibits oxidation and removes potentially damaging agents in a living organism such as the gallic acid), blueberries have a reputation to help “fight” aging, boost your brain, improve your digestion (thank you fibers!), are good for your skin and heart and even help fight some types of cancer.

I think all this information about blueberries that my mom used to tell me when I was younger got stuck in my head. Especially the part about blueberries being good for the sight. Being the four-eyed that I am, I must have focused more on the raspberries growing up though. Oops.

More recently I read that the Royal Air Force was known to consume a lot of blueberries during World War two which allegedly improved their night vision. It´s said the pigment (anthocyanin) contained in the berry and providing the blue/purple colour is helping  to improve sight.

While writing this I noticed the deeper you research the more your read about the pro and cons and discover ongoing debates on whether this and that is true or not. But honestly even if only half of these facts turn out to be true,  I would much rather keep eating summer’s candy. And if it all is just a placebo effect, it’s one delicious one!

So now that summer is around the corner and berries are appearing everywhere whether you go and pick them yourself or you buy them at your local supermarket, do not hesitate to grab a box or two! They are delicious as a treat by themselves, in fruit salads, to top a cake or ice cream, but also in pies or even better if you ask me, in smoothies. 


By: Morgane Oléron

 

Body Food

How food can boost your workout

How we fuel our bodies before and after a workout are important to not only perform well during exercise, but to recover well after pushing its’ limits.

But knowing the right foods to pick for a pre and post workout snack can be a little confusing. Not only do we have to think about what foods to fuel our bodies with, but we have to consider when as well.

Pre-Workout
Don’t be afraid of eating carbs. Carbohydrates act as fuel for your body to keep it going. It’s recommended to eat your pre-workout snack 1 to 3 hours before your workout. Try snacking on some granola, an apple with peanut butter, a banana, or a handful of nuts with raisins. The protein in the snacks will help prepare the right amino acids for your muscles in order for them to function their best.

Post-Workout
It’s important to get both carbohydrates and protein after your workout. It’s recommended to get nutrition within 15 minutes of completing an intense workout routine. Some post-workout snacks to consider are a smoothie, chocolate milk, or a turkey and veggie wrap.

To wrap things up, we know that protein and carbohydrates are both essential macronutrients we need to fuel our bodies and recover well.

What we put into our bodies can make or break a workout and how you feel afterwards.

Honor your body and the hard work you’ve put in to making it the best it can be, and fuel it with nourishing foods. And remember, the food we talk about in this post is snacks, make sure to add some proper meals too.


By: Samantha Thayer / Photo cred 

Stories

A career twist

What started as a side project turned out to be a full time business for Del, the talented cook behind Del’s cooking twist. We had the pleasure of getting to know her a little better and talk about how she turned her hobby into a career. 
By: Morgane Oléron Photo: Ania Smelskaya & Private

First off, tell us a little about you!
I’m Del, a true food lover and the blogger behind Del’s cooking twist. I’m also a published author, recipe developer, food stylist and photographer. I grab a whisk as I would grab a pen, and the kitchen is of course my favorite room: I work, create and eat there, and I could even sleep there.

Looking at your blog you seem to be inspired by a lot of different places. Where are you from originally?
I’m French, but have spent several years in Sweden before I recently moved to Chicago. However, I feel that I belong to all the places I have lived in. When I’m asked where my heart is, I picture my kitchen at home. Wherever home is, I need my kitchen. And my laptop too. No food blogger can exist without a laptop.

Why did you decide on Chicago?
I moved to Chicago to follow my other half (yes, love!) but I already knew from early on that I at some point would move from Sweden to the US. So I developed my American twist alongside my Swedish and my French one. Chicago is an incredible city for a foodie, where various cuisines of the world co-exist and sometimes meet, to create fusion food.

We know where you are now and what you do, but how did you get here? What made you start a blog?
During my first year working in marketing I was extremely enthusiastic and my creativity bloomed. However, since I couldn’t implement all my ideas for the company, I decided to start my own food blog. That’s how Del’s cooking twist was born back in 2013. In the beginning, it was just for fun, and I didn’t have a clear idea of what blogging really meant. I started sharing my recipes randomly, once a week, taking pictures the way I thought looked good (with the artificial light of the kitchen above the dish). A lot has changed since then, and now, after nearly four years into this project I can say that the blog has been by far the best school I have ever attended. The rules of blogging are constantly evolving, so you need to be curious, proactive, and push your boundaries to explore new ways of working. It’s hard, challenging and very demanding, but also very fulfilling.

What did you study?
I went to La Sorbonne, a university in Paris, France, where I got a Master’s degree in International Affairs and European Studies. After that, I naturally moved abroad – to Sweden – and started working in the same field, within international public policies to be exact, at the French Embassy in Stockholm.

What made you change paths?
A combination of circumstances led me to stay in Sweden longer than I had originally expected (I fell in love with the country AND with the one who would later become my husband!). As my contract came to an end and my Swedish skills weren’t perfect yet, I broadened my field and looked for new opportunities. I ended up working within marketing for a food company (and later on in digital marketing) for a leading French brand. This is when I understood that my interest in food had always mattered to me and was more than just a hobby.

A question many of us with side projects have: When did you decide food was going to be a full-time job and not just a hobby anymore?
I was spending most of my free time blogging or thinking about new recipes I would develop. It was like an obsession – my brain was continuously creating new recipes. Also, professionally I was hungry for more and my job was clearly not fulfilling enough. I felt it was the right moment to give my blog a go and attempt to make a living of it. I loved the idea, but also felt somewhat unsure altogether. Was I being too daring? Also, my friends and family were skeptical: “Seriously? Is blogging really a job?!!”. I must admit I was overly sensitive to what others thought at that time. And even today it’s sometimes hard for me to say: “I’m a full-time food blogger, and yes it’s a real job”.

What or whom inspired you?
I was following other bloggers back then, some of whom had made their own passion into a full-time career. My first thought was that they were far better than I was and as such, it would be impossible for me to reach the same level etc., until I reconsidered and decided to strive for success, trying to find my own path within the blogging world.

How did you learn everything you know?
I am completely self-taught; my mom was not interested in cooking whatsoever. But I love eating and I have always been curious about food and tasting different cuisines which eventually inspired me to create new dishes. I read dozens of recipes daily, taste many others, and craft my own ones once.

Are you happy with your decision even though it was a scary one?
I’m a perfectionist, so I’m half happy with my decision because there is so much more I could develop. But the day only has 24 hours, so my wish for the future is that I could one day develop my business enough to hire someone to help me. (Well, Best of You can totally volunteer as bowl and spoon lickers)!

How does a day behind the scenes look like?
No day looks the same: my agenda is constantly in flux. I generally try to spend one or two days a week developing recipes in the kitchen, and spend the remaining days writing the recipes, developing the marketing aspects, and doing other food-related activities on the side, working as a food author or teaching cooking/baking classes.

What tips do you have for others who wish to follow their passion?
Your life begins the day you realise you only have one. Live your dream, and do not worry, great things take time.

That’s it for now guys! Hope you enjoyed the appetiser and we’ll be back next week for the plat de résistance as we are teaming up with Del in Chicago for some fun in the kitchen, so stay tuned! In the meantime, check out Del’s cooking twist for more inspiration and check out her free e-book with mouthwatering dishes that are both delicious and healthy!


Name: Delphine Fortin
Age: 33
Lives: Chicago, US
Favorite food: I definitely have a soft spot for sweets and can really recommend some of the best doughnut bakeries in Chicago, such as Doughnut Vault or Firecakes.

For more inspiration on Del and her delicious recipes take a look at her blog or follow her on Instagram.

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

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

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

Nutrition Snacks

Chocolate banana peanut butter bites

We can’t seem to get enough of easy and yummy chocolate recipes and this time we want to introduce you toooo… drum roll please! Chocolate banana peanut butter bites!

Yes, your mouth is supposed to water right now and yes, you should head by the store on your way home later today. Because this is a weekend snack you don’t want to miss.

Ingredients
Banana
Peanut butter
Dark chocolate

Instructions
Slice the banana and spread some peanut butter between two slices. Then melt the dark chocolate over a water bath and dip the banana and peanut butter bites in the chocolate. When you’re ready, put the bites in the freezer for about 20-30 minutes. Take out right before you serve, since they melt quickly.


By: Henriette Danielsen / Photo cred