Little is more luxurious than serving scrambled eggs for breakfast, am I right? But what if you switch out the eggs with tofu?
Having heard so much about this twist, I of course had to give it a try! And Sarah´s recipe at makingthymeforhealth was definitely a hit! Whether you’re vegan, vegetarian or simply just interested in trying to eat more plant-based, give it a try.
Fun fact: The turmeric gives it a light yellow color that resembles scrambled eggs!
14 ounces soft tofu
1,5 teaspoons oil
1 small red bell pepper, stemmed, seeded, and finely chopped
1 minced shallot
A pinch of salt
A pinch of turmeric
A pinch of pepper
2 tablespoons finely chopped fresh basil
Cover a baking sheet with paper towels and crumble the tofu into small pieces on top. Let drain for about 20 minutes, before gently pressing with paper towels. In a large skillet, warm the oil over medium heat. Add the bell pepper and shallot and cook until softened. Stir in the crumbled tofu with salt, turmeric, and pepper. Cook until hot, about 3-5 minutes. Add fresh basil then serve warm.
By: Henriette Danielsen / Photo and recipe cred: makingthymeforhealth.com
There is nothing better then to start the weekend off with a delicious brekkie, right? And even better if it is vegan, right? Yes, we thought so!
It is time to spice up the weekend brekkie, so we roamed the Internet for some inspiration and OMG did we hit jackpot when we came across wallflowerkitchen.com and her delicious vegan french toast! A must this weekend if you want that little extra.
2 tbsp. chickpea flour
1 tsp. cinnamon
½ tsp. mixed spice or pumpkin pie spice mix
120 ml unsweetened almond milk
1 tsp. vanilla extract
1 tbsp. vegan butter or oil
4 thick slices of soft bread
A pinch of salt
Fruit (fresh or frozen)
Start by wishking the chickpea flour, spices, almond milk, vanilla and salt together. Then gently heat the butter, while gently dipping a sliece of bread into the mixture, coating it well on each side. Place in the pan and fry on medium heat for about a minutes on each side, until golden brown. When ready, place it on a plate and serve with slices of fruit, syrup and yoghurt. Enjoy!
By: Henriette Danielsen / Photo and recipe cred: wallflowerkitchen.com
Busy days gives us less time in the kitchen. Nevertheless, brekkie needs to be eaten and preferably it should be both delicious and nutritious!
Our go-to brekkie and all-time favorite is inspired by non-other than food blogger Deliciously Ella! This overnight oats-recipe will give you more time in the morning and keep you full until lunch! Delicious to eat at home or on the run.
1 cup oats
1 1/2 cups of almond milk
2 tablespoons of peanut butter
2 tablespoons of maple or agave syrup
1 tablespoon of chia seeds
Handful of raisins
Place all the ingredients in a big bowl or a jar and stir well. Place in the fridge overnight. Top with some chopped nuts, a dash of yoghurt and some extra peanut butter if you can´t get enough! A little tip is to add some banana too, really gives it that extra yummy taste! Enjoy
By: Henriette Danielsen / Recipe inspiration and photo cred: Deliciously Ella
What better way to start your day than with a little chocolate? We got your attention now didn’t we? Make your breakfast dreams come true with these yummy vegan chocolate pancakes.
We have fallen completely in love with Happy Health Blog, and Natalie, the talented powerwoman behind the blog was kind enough to let us share the recipe to these fluffy and delicious pancakes. And lets just say: if you thought you knew how to make awesome pancakes, you never made these. Perfect for weekends or whenever you want to surprise a loved one with a yummy brekkie.
Ingredients (about 10-15 pancakes)
3/4 cup gluten-free oat flour
1/2 cup brown rice flour
1/4 cup buckwheat flour
1/4 potato starch
2 tbsp tapioca flour
1/3 cup cocoa powder
2 tsp baking powder
A pinch of sea salt
1 ripe banana
1 1/2 tbsp melted coconut oil + some more for cooking
1 tsp vanilla extract
1 1/4 cup non-dairy milk
Toss all ingredients in a blender, blend until well combined. Over medium heat, pour 1/4 cup of pancake batter on a well-oiled pan. I use unscented coconut oil. When bubbles start to form on the surface of the pancake, flip and cook it for a minute on the other side. Garnish with berries and vegan Nutella. Enjoy!
By: Henriette Danielsen / Photo and recipe cred: Happy Health Blog
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
This vibrant pink-colored beetroot and ginger granola is loaded with superfoods and will definitely bring some flavour to your morning.
1 medium beetroot (200g)
2 cups (160g) gluten-free oats
½ cup (85g) raw buckwheat
½ cup (60g) sunflower seeds
½ cup (60g) pumpkin seeds
½ cup (70g) raw unpeeled almonds
½ cup (40g) coconut chips
¼ cup (40g) chia seeds
¼ cup (45g) fresh pitted dates, diced
1 small ginger, grated
2 tbsp. virgin coconut oil
½ cup (120g) unsweetened apple sauce
3 tsp grounded cinnamon
Preheat the oven to 400 F (200 C). Wrap the whole beet in tin foil (with the skin) and place it in the oven for about 1 hour. In the meantime, put the almonds into a food processor and crush for 2-3 pulses until they are broken into pieces (not too small). Place into a large bowl with all the dry ingredients except the cinnamon. Add the fresh pitted dates diced into very small pieces. Stir until combined.
After an hour or so, take the beet out of the oven. Peel it and puree it into a strong blender or food-processor until you get a smooth texture. Add some water if needed. In a small saucepan, melt the coconut oil. Add the beet puree, the unsweetened apple sauce, the freshly grated ginger, the ground cinnamon and ginger. Stir well until combined. Pour the beet mix over the dry ingredients and stir well. The mixture should be covered evenly and it should be slightly sticky.
Heat the oven to 340 F (170 C). Line a baking tray with parchment paper or silpat. Pour your granola mix into the prepared baking tray and bake for about 40 minutes, stirring well every 10 minutes, so the outer edges do not get burned. Remove from the oven and let cool for about 20 minutes. Store in an air-tight container for about two weeks.
By: Delphine Fortin, Author and food blogger behind Del’s Cooking Twist. Find original recipe here!
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.
1 banana (frozen if possible)
1.5 dl frozen berries (blueberries/raspberries)
1.5 dl Oatly Havregurt
Topping of choice
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
We’re huge fans of colorful food, like smoothies and acai bowls. However, during the colder months it can be nice to get some warm food into our freezing bodies.
This oatmeal is a perfect way to start the day, but can as easily be made for lunch or in the evening as well. Maybe after a workout or simply when hunger strikes. Just don’t forget the blueberries; it’s what gives it the lovely color.
Ingredients (serves 2)
2 dl oatmeal
4 dl water
1 dl frozen blueberries
Superfood (like goji berries and mulberries)
Mix the oatmeal, frozen blueberries and water and bring to boil very slowly, and don’t forget to stir. After about 2-3 minutes it’s done. Top with the banana and superfood and you’re ready.
By: Henriette Danielsen
Do you ever wonder what to do with all your overripe bananas? Why not make a delicious banana-chia pudding with a taste of coconut?
Overripe bananas provide you with the possibility of many great recipes! We’re talking nice cream, cookies, waffles and chia pudding – yummy! They’re truly a blessing, not a curse!
3 tsp. chia seeds (we used these from Holistic Sweden)
1 tsp. agave syrup (or honey)
1 cup coconut cream
2 ripe bananas (one for topping)
Coconut flakes for topping
Blend the coconut cream (if you don’t have cream, use only the thick part from a can), banana and agave syrup. Transfer the mixture to a glass bowl or large jar and stir in the chia seeds until well combined. Put in the fridge for about 2 hours (preferably overnight). When you’re ready to enjoy this yumminess give it a stir and add the coconut flakes and some more banana on top.
By: Henriette Danielsen / Photo cred
Tired of your old, sweaty cheese sandwich? Pimp up your brekkie with the crunchy powerfood: carrot! Available all year around and packed with nutrients.
Fun fact: The orange colored carrots we know today were introduced in the late 16thcentury.
Dark bread or toast
Salad for topping
Simply smear crème cheese on a slice of bread and top with created carrots and salad. Serve with a big cup of coffee or other beverage you might prefer.
By: Henriette Danielsen