Category Archives: Baking

Moist Blueberry Banana Mug Cake and Raspberry Mango Smoothie

It’s been a minute since i posted something, been very busy and focusing on other parts of my life 🙂 I saw a picture on insta gram this morning of a mug cake with blueberries. No recipe attatched to it. But it made me go OMG i want this for breakfast today. So I made this super moist blueberry banana mug cake. WOW sooooooooo good. Yummy yummy yummy. I have tried different recipes and they have always ended up dry, but this one is ooey gooey 😀 For breakfast it was a little too sweet for me, my blood sugars spiked hahaha. So note to self next time I will leave out the sweetners.

I am still doing my dmotiv8tor challenge, yesterday I completed week 8. I am a little behind because I have been sick on and off. But I am determined to finish it, it will just take a few weeks longer then planned 🙂 I am so sore from yesterdays workout 🙂 I did day 5 legs and day 6 back before I went to work. So today will be a rest day.

Svenska längre ner

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So to the good stuff my breakfast 😀

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 Moist Blueberry Banana Paleo Mug Cake 

2014-03-31 11.03.13

Recipe:

  • 1/2 banana (mashed)
  • 1 tbs date syrup or any sweetner of your choice
  • 1 tsp coconut oil melted
  • 1 egg
  • 2 tbs almond flour
  • 1 tbs buckwheat flour
  • 1/2 tsp baking powder
  • 1/4 tsp real vanilla powder
  • 1/4 cup blueberry i used frozen

Blend all wet ingredients then add the dry ingredients. Blend well finally add the blueberries. Use a microvave safe cup. Heat for 2-3 minutes.

Raspberry Mango Smoothie

2014-03-31 11.02.23

Recipe:

  • 1 cup equal parts raspberry and mango
  • 2 tbs coconut Milk
  • 1/2 cup water
  • 1 tsp crushed flaxs eeds
  • 1 tsp chia seeds

Blend in a mixer and enjoy!

Swedish

Det har varit ett tag sedan jag skrev något, varit väldigt upptagen och fokusera på andra delar av mitt liv 🙂 Jag såg en bild på Insta Gram i morse av en muggkaka med blåbär. Inget recept fanns till den. Men det fick mig att gå OMG jag vill ha det här till frukost idag. Så jag gjorde en super saftig blåbär banan muggkaka. WOW sooooooooo goood. Yummy yummy yummy. Jag har provat olika recept och de har alltid blivigt torra, men den här är ooey gooey 😀 Till frukost det var lite för söt för mig, mitt blodsocker steg ganska mycket hahaha. Så nästa gång kommer jag inte använda sötningsmedel.

Jag gör fortfarande min dmotiv8tor utmaning, igår jag avslutade vecka 8. Jag ligger lite efter eftersom jag har varit sjuk till och från. Men jag är fast besluten att avsluta denna utmaning, det kommer bara ta några veckor längre än planerat 🙂 Jag har träningsvärk från gårdagens träning 🙂 Jag gjorde dag 5 ben och dag 6 rygg innan jag gick till jobbet. Så idag blir en vilodag.

Saftig Blåbär Banan Paleo Muggkaka

2014-03-31 11.03.20

Recept:

  • 1/2 banan (mosad)
  • 1 msk datum sirap eller någon sweetner valfri
  • 1 tsk kokosolja smält
  • 1 ägg
  • 2 msk mandelmjöl
  • 1 msk bovetemjöl
  • 1/2 tsk bakpulver
  • 1/4 tsk äkta vanilj pulver
  • 1/2 dl blåbär jag använde frysta

Blanda alla våta ingredienser tillsätt sedan de torra ingredienserna. Blanda väl sen lägg i blåbären. Använd en mikrovåg säker mugg. Värme i 2-3 minuter.

Hallon Mango smoothie

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Recept:

  • 1 kopp lika delar hallon och mango
  • 2 msk kokosmjölk
  • 1 dl vatten
  • 1 tsk krossade linfrön
  • 1 tsk chia frön

Blanda i en mixer och njut!

Sweet and Savory Brunch

Wow this brunch was soooo delicious!!!! Had the perfect balance of sweetness and savory flavors that blended well together. Wish I had made more hahaha. People ask me how I find my recepies that I don’t create myself. A lot of times when I can’t figure out what to eat I search on google for recepies and inspirations. I always put PALEO infront of the search term to find paleo recepies. E.i. paleo breakfast or paleo chicken etc. I always find a lot of options to look through.

This morning I searched for paleo brunch and I found these two different recepies that looked so great I wanted to try them out. The first one was Strawberry Shortcake recepie and the second was Perfect Scrambled Eggs recepie where I found the Gordon Ramsey video. Easy to follow 🙂

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Recipe:  

Strawberry Shortcake minus the strawberries since I didn’t have any 🙂

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  • 16 ounces fresh strawberries (I used blackberries and blueberries)
  • 1-2 teaspoon honey (optional)
  • 2 cups blanched almond flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3 tablespoons cold grass-fed butter or coconut oil
  • 2 large eggs
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract (I used 1/4 tsp since i used organic vanilla bean powder)
  1. Defrost berries and mix in a bowl together with honey.
  2. Preheat oven to 350°F (175°C).
  3. Line a sheet pan with some parchment paper or use silicone cupcake molds.
  4. In a large bowl, combine the almond flour, baking soda, and cinnamon. Using a fork or knife, cut the butter into the almond flour to form and mix, so that you’ve formed some small beads of the butter in the dough.
  5. In a separate bowl, whisk together the eggs, honey, and vanilla. Stir the wet ingredients into the dry.
  6. Using a spoon or measuring cup, drop the dough onto the sheet pan into 8 evenly sized cakes, leaving room in between each cake.
  7. Bake for 15–20 minutes until golden brown.
  8. Allow cakes to cool, then slice horizontally, and spoon some of the strawberry or berry mixture into the middle, and some extra on the side.

 

Perfect Scrambled Eggs

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  • 3 eggs
  • Some butter or coconut oil
  • Salt and pepper
  • 2 large mushrooms
  • 2 handfull of spinach
  • 1 tomato
  1. Prior to placing the saucepan on the stove, crack the eggs into the saucepan and add the coconut oil to the saucepan as well.
  2. Place the saucepan on medium heat and start stirring so that the eggs get broken up.
  3. Keep stirring without stopping.
  4. Move the saucepan off the heat when you start to see some of the egg sticking a bit to the bottom of the saucepan. Keep stirring off the heat for about 10 seconds and then put it back onto the heat for another 20-30 seconds, but always keep stirring.
  5. Do this three or four times until you see that the mixture becomes more solid (but don’t wait until it’s actually solid!).
  6. Once the eggs have solidified a bit, take the pot off the heat permanently.
  7. Lastly, season with salt and pepper.
  8. Sautee the muschroom, spinach and tomato.

 

GGGGAAAAAAAAAHHHHHHHHHHHHHHHHHHHHH TOO EXCITED Going to LA today!

Hiiiiiiiiiiiiiiiiiiii

I’m super excited I woke up at 4 this morning to get ready to head out to the airport. So here I am its about 6.30 waiting for my flight that leaves in 1 hour. So nice to leave Stockholm, it’s starting to get cold here now 😦 I’m sooooo looking forward to seeing my friends. It’s been 1 1/2 since I last visited. Last time I went as soon as I stepped off the plane I felt like I was home. Lets see if I will have the same familiar feeling this time around.

So yesterday I was supposed to have posted the sweet potato bread I made. But i got super busy running errands and packing. Packing for 4 weeks takes time and thought. I found the recepie on http://emmaspaleo.com/2013/09/17/sweet-potato-bread/. And it was super yummy and moist and delicious. A fantastic paleo bread. Thank you Emma!

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Not the best picture.

Recipe

  • 4 eggs
  • 0.6 cup coconut flour
  • 1/4 cup almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp psyllium husk 
  • 2 nypor pink salt
  • 1 tbs cinnamon
  • 1 1/4 cup mashed baked sweet potato, without skin
  • 1/4 cup coconut oil

Method

  1. Preheat oven to 350 degrees.
  2. Cut the sweet potatoes in half and place them with the open surface down on a lined baking sheet. Make some marks with a fork in each potato.
  3. Bake for 20-30 min or till they are softish.
  4. Let cool and pull away the skin, mash a few potatoes with a fork so you get 1 1/4 cup.
  5. Mix the dry ingredients in a big bowl.
  6. Whisk the eggs in another bowl till fluffy, then whisk down the sweet potato mash and coconut oil.
  7. Stir down the dry ingredients slowly till everything is well combined.
  8. Pour over the mixture into a lined bread pan.
  9. Let it bake in the oven for about 30-40 min or till the bread has a goldish surface and is dry inside.

Svenska

Jag är super exhalterad jag vaknade klockan 4 i morse för att göra mig redo att åka till flygplatsen. Nu är klockan cirka 6,30 väntar på mitt flyg som avgår om 1 timme. Så skönt att lämna Stockholm, det börjar bli kallt här nu : ( Jag ser verkligen fram emot att träffa mina vänner. Det va ca 1 1/2 år sedan jag senast besökte LA. Senaste gången jag landade och så fort jag klev av planet kändes det som om jag var hemma. Låt oss se om jag kommer att ha samma välbekanta känsla denna gången

Så igår jag skulle ha lagt upp sötpotatis bröd jag gjorde. Men jag fick va upptagen med att springa ärenden och packa. Att packa för 4 veckor tar tid och tanke. Jag hittade receptet på http://emmaspaleo.com/2013/09/17/sweet-potato-bread/. Och det var super smaskigt och och utsökt. Ett fantastisk paleo bröd. Tack Emma!

Receptet

  • 4 ägg
  • 1.5 dl kokosmjöl,
  • 0.5 dl mandelmjöl
  • 1 tsk bikarbonat
  • 1 tsk bakpulver
  • 1 tsk fiberhusk
  • 2 nypor havssalt
  • 1 msk kanel
  • 3 dl mosad sötpotatis (1-2 medel stora ca)
  • 0.5 dl kallpressad kokosolja

Gör så här

  1. Sätt ugnen på 175 grader
  2. Dela sötpotatisarna i mitten på längden och lägg med skärsidan nedåt i en form
  3. Stick hål med en gaffel några gånger så att skinnet inte spricker
  4. Baka sötpotatisarna under ca 20-30 min,
  5. Låt svalna och dra bort skinnet, mosa sedan med en gaffel
  6. Blanda de torra ingredienserna noga i en stor skål
  7. Vispa upp äggen med en ballongvisp och vispa ner sötpotatisen och kokosoljan
  8. Rör ner de torra ingredienserna försiktigt tills allt har blandats
  9. Ta en brödform och klä med bakplåtspapper
  10. Häll över smeten i formen och sätt in i ugnen på 175 grader ca 30-40 min eller tills brödet har en fin yta! Lite olika från ugn till ugn, kan ta kortare tid också.