Tag Archives: Bake

Whole30 day 3-5 done whohooo :D a new brekfast recipe up!

Helloooo 😀 The Whole30 is going great and I feel good. I’ve had some busy 3 days with work, friends and having fun. Went to pick blueberries on friday with my friend. We got these berry pickers which made it a lot easier to pick the blueberries. However we didn’t like the surprise of spiders, ticks and some other creepy crawly things that came with it hahaha. We will go out again next week to get some more blueberries before the season is over.

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I also changed gyms yesterday, or I quit my old on friday and signed up at a new gym yesterday. A lot of my friends go to this new gym so now I will join them. I think it will help me and motivate me to go to the gym more often, also we can push each other too.

So on thursday I tried a new breakfast and it was very good. I had it for breakfast for 3 days it was that good. I could probably eat it for a few more days. But I decided to not do that it might get boring then hehehe


Day 3 food

  • Breakfast: Blueberry coconut omelette

  • Lunch: Oven baked ground beef filled belle peppers with a salad
  • Dinner: Pork tenderloin with a salad
  • Snack: Banana with almond butter and cactus fruit ( dragon fruit) topped with nuts and shredded coconut.

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Day 4 food

  • Breakfast: Blueberry coconut omelette
  • Lunch: Carrot/ turnip/ rutabaga/ leek soup
  • Dinner: The yummy burger I had on wednesday Portobello mint burger
  • Snack: Banana with almond butter

Day 5 food

  • Breakfast: Blueberry coconut omelette
  • Oven baked ground beef filled belle peppers with a salad
  • Dinner: Blueberry coconut omelette 😀 and turkey sandwich meat
  • Snack: Banana with almond butter

Blueberry coconut omelette


  • 3 eggs
  • 1/4 cup coconut milk
  • 1 tbsp cinnamon
  • 1/4 tsp cardamom
  • 2 tbsp unsweetened shredded coconut
  • Coconut oil for cooking

Mix together and put coconut oil in the pan. Put on medium to high heat and pour in the mixture, let cook for 3-4 minutes before adding the blueberries. Then cook for another 7-10 minutes. I flipp mine over and cook on the top side too because I don’t like it to bee too gooey. I also used 2 small egg pans instead of a large pan.


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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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.




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.


  • 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


  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.


Jag Àr super exhalterad jag vaknade klockan 4 i morse för att göra mig redo att Äka till flygplatsen. Nu Àr klockan cirka 6,30 vÀntar pÄ mitt flyg som avgÄr om 1 timme. SÄ skönt att lÀmna Stockholm, det börjar bli kallt hÀr nu : ( Jag ser verkligen fram emot att trÀffa mina vÀnner. Det va ca 1 1/2 Är sedan jag senast besökte LA. Senaste gÄngen jag landade och sÄ fort jag klev av planet kÀndes det som om jag var hemma. LÄt oss se om jag kommer att ha samma vÀlbekanta kÀnsla denna gÄngen

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


  • 4 Ă€gg
  • 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 sÄ hÀr

  1. SÀtt ugnen pÄ 175 grader
  2. Dela sötpotatisarna i mitten pÄ lÀngden och lÀgg med skÀrsidan nedÄt i en form
  3. Stick hÄl med en gaffel nÄgra gÄnger sÄ att skinnet inte spricker
  4. Baka sötpotatisarna under ca 20-30 min,
  5. LĂ„t svalna och dra bort skinnet, mosa sedan med en gaffel
  6. Blanda de torra ingredienserna noga i en stor skÄl
  7. Vispa upp Àggen 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 klÀ med bakplÄtspapper
  10. HÀll över smeten i formen och sÀtt in i ugnen pÄ 175 grader ca 30-40 min eller tills brödet har en fin yta! Lite olika frÄn ugn till ugn, kan ta kortare tid ocksÄ.