Tag Archives: Olive oil

Whole30 Day 5 finished! Ate so yummy today

I slept in today it was much needed 🙂 When I woke up at 10.25 I saw a text message from my lovely friend Henny. She wanted to meet for lunch at 11ish, since I needed to eat I thought it was a great idea to go and catch up over a meal. Jumped in the shower, got dressed and headed out. You can’t tell but she is pregnant with only 8 weeks to go before a new baby princess is born. After the nice brunch I went home and cooked food to take with me to work.

Svenska nedan 😀

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Day 5 foods. This was super duper delish!!!!

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  • Brunch – Big salad (green lettuce, spinach, cucumber, tomato, carrot, broccoli, red bellpepper, artichoke, mushrooms, sundried tomato, chicken, egg with olive oil and lemon juice)
  • Late Lunch – Shrimp mushroom coconut Zucchini linguine
  • Dinner – Oven baked salmon on a spinach, carrot, avocado bead, topped with sunflower and crushed flax seeds.
  • Evening Snack – Avocado, banana, raspberry, blackberry, blueberry, almond, walnut, coconut chips, cacao nibs, coconut milk (the hard part) and dusted with cinnamon

I wanted some fish today and decided to look for inspiration on line, and I found this recipe found here. This was very tasty, can’t wait to eat some more tomorrow.

Lemon Dill Salmon

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Recipe:

  • Salmon
  • zest of one lemon (about a tablespoon)
  • 2 tablespoons ghee
  • 1 tablespoon chopped, fresh dill
  • 1 lemon (for the zest)
  • salt and pepper

Instructions

  1. Preheat oven to 400 degrees F.
  2. Oil (or ghee) the bottom of a baking dish.
  3. Rinse the salmon and pat dry with paper towels. Sprinkle with salt and pepper and place in the prepared dish.
  4. Mix together the ghee (room temperature), lemon zest and dill.
  5. Place about half the mixture on top of the seasoned salmon. You can spread the lemon dill mixture or leave it in dollops like this.

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Enjoy!

Swedish 

Jag tog sovmorgon i dag det var vĂ€l behövligt 🙂 NĂ€r jag vaknade vid 10.25 sĂ„g jag ett sms frĂ„n min underbara vĂ€n Henny. Hon ville mötas över en lunch vid 11ish, eftersom jag behövde Ă€ta jag tyckte det var en bra idĂ© att gĂ„ och chatta över en mĂ„ltid. Hoppade i duschen, klĂ€dde och stack ivĂ€g. Du kan inte se men hon Ă€r gravid med bara 8 veckor kvar innan en ny liten prinsessa föds. Efter den trevlig brunch Ă„kte jag hem och lagade mat att ta med mig till jobbet.

Dag 5’s mĂ„ltider. Detta var super duper delish!!

  • Brunch – Stor sallad (grön sallad, spenat, gurka, tomat, morot, broccoli, röd paprika, kronĂ€rtskocka, champinjoner, soltorkade tomater, kyckling, Ă€gg med olivolja och citronsaft).
  • Sen lunch – rĂ€kor svamp kokos zucchini linguine.
  • Middag – Ugnsbakad lax pĂ„ en sallad av spenat, morot, avokado pĂ€rla, toppad med solrosfrön och krossade linfrön.
  • KvĂ€lls Snack – Avokado, banan, hallon, björnbĂ€r, blĂ„bĂ€r, mandel, valnöt, kokos chips, kokos mjölk (den hĂ„rda delen), kakao nibs och pudrad med kanel.

Jag ville ha lite fisk i dag och beslutade att leta efter inspiration pÄ nÀtet, och jag hittade detta recept hittas hÀr. Det var mycket gott, lÀngtar tills imorgon sÄ jag kan Àta mera.

Citron Dill Lax

Recept:

  • lax
  • zest av en citron (ungefĂ€r en matsked)
  • 2 matskedar smörolja
  • 1 msk hackad, fĂ€rsk dill
  • 1 citron (för zest)
  • salt och peppar

Instruktioner

  1. VĂ€rm ugnen till 400 grader F.
  2. Olja (eller ghee) i botten av en ugnsform.
  3. Skölj laxen och klappa torrt med hushÄllspapper. Strö över salt och peppar och lÀgg i den beredda skÄlen.
  4. Blanda ghee (rumstemperatur), citronskal och dill.
  5. Placera ungefÀr hÀlften av blandningen pÄ toppen av den rutinerade laxen. Du kan sprida citron dill blandningen eller lÀmna den i dollops som denna.
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Kale Chips

I love kale and we can only get it during this time of the year in Sweden, from end of october to beginning of january. So I eat lots of it while I can 🙂 I love it raw in sallads, in smoothies and of course it is delicious as chips….

För Svenska kolla lĂ€ngre ner 😀

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I found this recipe online last year around this time, and I forgot how yummy it is http://jeanetteshealthyliving.com/2012/11/sesame-garlic-kale-chips-recipe.html… I have tried a few different types of store bought kale and I don’t like them. Don’t know why they taste completely different. I omitted nutritional yeast.

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Ingredients

  • 1 bunch curly kale, stems and veins removed with a sharp knife (about 13 cups of leaves)
  • 1/4 cup raw sesame seeds, ground in a coffee grinder or mortar and pestle
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 3 tablespoons olive oil

Directions

  1. Preheat oven to 300 degrees
  2. Wash and spin dry kale leaves in a salad spinner. Remove kale leaves and place in a single layer on a cloth or paper towel. Gently blot any excess water from the leaves. Let air dry until no more moisture remains on the leaves (about 30-45 minutes). I don’t have the patience to wait so I patted them dry with paper towel 🙂
  3. Place kale leaves in a large bowl and toss well with remaining ingredients, making sure each leaf is seasoned.
  4. Transfer kale leaves to 2-3 cookie sheets (depending on the size) lined with parchment paper, making sure kale leaves are in a single layer.
  5. Bake for 5 minutes. Turn leaves over. Bake another 5 minutes. Some leaves will turn dry and crunchy faster than others; remove the ones that are done, then return cookie sheet to over and continue to bake another 2-4 minutes, checking every few minutes, turning the leaves over, and removing the ones that are done. Be careful as kale leaves burn easily.

There are a few tricks to making baked Kale Chips:

  1. Make sure all the hard veins and stems are removed from the kale leaves
  2. Make sure all the leaves are coated with the seasoning and some oil
  3. Turn the leaves over halfway through the total baking time to ensure proper crisping
  4. Remove the crunchy pieces as they bake and continue flipping the pieces to get them to crisp up properly

Swedish

Jag Ă€lskar grönkĂ„l och vi kan bara fĂ„ tag pĂ„ det under denna tid pĂ„ Ă„ret i Sverige, frĂ„n slutet av oktober till början av januari. SĂ„ jag Ă€ter massor av det medan jag kan 🙂 Jag Ă€lskar den rĂ„ i sallader, i smoothies och naturligtvis Ă€r det lĂ€ckra som chips ….

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Jag hittade detta recept pĂ„ nĂ€tet förra Ă„ret runt denna tid, och jag har glömt hur smaskiga det Ă€r http://jeanetteshealthyliving.com/2012/11/sesame-garlic-kale-chips-recipe.html … Jag har provat att köpa nĂ„gra olika mĂ€rken av grönkĂ„l och jag tycker inte om dem. Vet inte varför de smakar helt annorlunda. Jag utelĂ€mnade nĂ€rings jĂ€st frĂ„n receptet.

Ingredienser

1 knippa GrönkÄl, skÀr bort stjÀlkar och vener bort med en vass kniv (ca 13 koppar löv)
1/4 dl rÄa sesamfrön, mals i en kaffekvarn eller mortel och stöt
1 tsk vitlökspulver
1 tsk lökpulver
1 tsk salt
3 msk olivolja

Gör sÄ hÀr

  1. VĂ€rm ugnen till 175 grader
  2. TvĂ€tta och snurra torra grönkĂ„l löv i en sallad spinner . Ta grönkĂ„l blad och placera i ett enda lager pĂ„ en trasa eller pappershandduk . Försiktigt klappa överflödigt vatten frĂ„n bladen . LĂ„t lufttorka tills ingen mer fukt kvar pĂ„ bladen ( ca 30-45 minuter ) . Jag hade inte tĂ„lamod att vĂ€nta sĂ„ jag klappade dem torra med hushĂ„llspapper 🙂
  3. Placera grönkÄls bitarna i en stor skÄl och blanda vÀl med övriga ingredienser , se till att varje blad Àr kryddat .
  4. Överför grönkĂ„l löv till 2-3  plĂ„tar ( beroende pĂ„ storlek ) klĂ€dd med bakplĂ„tspapper och se grönkĂ„l bladen Ă€r i separerade i ett enda lager.
  5. Baka under 5 minuter. VÀnd bladen och grÀdda ytterligare 5 minuter . Vissa löv blir torrt och krispigt snabbare Àn andra , ta bort de som görs , sedan tillbaka cookie blad till över och fortsÀtta att grÀdda ytterligare 2-4 minuter , kolla med nÄgra minuters mellanrum , vÀnda bladen över , och ta bort de som Àr gjort . Var försiktig som grönkÄl löv brÀnns lÀtt.

Det finns nÄgra knep för att göra bakade Kale Chips :

  1. Se till att alla hÄrda vener och stjÀlkar tas bort frÄn grönkÄls bladen
  2. Se till att alla bladen masseras in med krydda och olje blandningen.
  3. VÀnd bladen över halva den totala grÀddningstiden för att fÄ bÀsta krispighet.
  4. Ta bort de knapriga bitar som Àr klara och fortsÀtta vÀnda bitarna för att fÄ dem klara.

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Salmon Burger with Sweet Potato Hash Bun

I have had a tiering week so I haven’t posted the food I created this week. I have cooked some good meals and I will put them up soon 🙂 I love food and my new journey it has taken me on. I love creating it is in my genes. So this is a new avenue that I am exploring and I’m loving it 😀

Today I decided I wanted to have salmon for dinner and I was bored with how I have made it latley. So I searched for recipies in google using ‘paleo salmon’ and this fantastic recipe from PaleOMG came up. Salmon BLT & Avocado in a Sweet Potato Noodle Bun. I made my own version of the bun because I don’t have a spiralizer, so i just shredded the sweet potato. I also only used 1 egg. I also left out some other things so for the original recipe go to http://paleomg.com/salmon-blt-avocado-in-a-sweet-potato-noodle-bun/

OMG for sure..Wohooo this was sooooooo good!!!!!! Thank you Juli at http://paleomg.com/ for being such a great foodie inspiration. You have so many awesome recipies, I love it!!!!

Salmon Burger with Sweet Potato Hash Bun

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Recipe:

Ingredients
For the Sweet Potato Hash Buns
  • 1 large sweet potato, peeled and shredded
  • 2 tsp garlic powder
  • salt and pepper, to taste
  • 1.5 tbsp olive oil
  • 1 large egg
For the rest
  • 1.5 oz salmon (or more, if you prefer)
  • salt and pepper, to taste
  • 1/2 lemon juice
  • 1 avocado
  • 1 garlic clove
  • 1 tbsp olive oil
  • 1 slice of tomato
  • 1 large pieces of kale
Instructions
  1. Place a large skillet over medium heat and add in œ tbsp of the olive oil. Put in the shredded sweet potato and season with garlic powder, salt and pepper. Cook for about 5-7 minutes or until softened. The shredded sweet potato will turn bright orange when they are cooked.
  2. Place the shredded sweet potato in a bowl and crack over the eggs. Stir to combine thoroughly and coat all of the noodles.
  3. On a cutting borad creat 2 circular buns and press down and let sit for a while
  4. Make the avocado mush in a mixer. Place in the avocado, garlic clove, lemon guice, salt and olive oil in the mixer and blend.
  5. Place a large skillet over medium heat and add in the last of the olive oil. Very carefully use a spachela to lift up the hash and place in the skillet. Cook (without moving) the noodle bun for about 5 minutes and then flip over and cook an additional 2-3 minutes or until all noodles are compact. There will be a slight char on both sides.
  6. While the bun is cooking, season your salmon with the lime, salt and pepper. Place the salmon in a skillet or on a grill. Cook for about 4-5 minutes or until it is no longer pink in the center. Set aside when done.
  7. Place one bun on the bottom. Then, the tomato. Then place on the piece of salmon.Then, the kale. Finally, spread the avocado mash on the bottom of the top bun and place it on top of the kale. Secure with a toothpick before eating.
  8. Dig in!!!

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