Whenever you think that you have so many left over veggies in the fridge that you’ll have to throw away something, don’t do it – and make this quiche instead! This crustless quiche is awesome, healthy, tasty – and gluten, dairy, and guilt free! No matter which veggies you add, the key is to use good organic goat or sheep cheese to let it all come together nicely. Mushrooms help with getting that soft smooth texture. The herbs you choose determine the feeling the quiche will give to those indulging in it: basil and oregano are zesty and refreshing, thyme and sage give a summery Tuscan feeling,  paprika and turmeric give the…
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Healthy Lasagna
This healthy lasagna tastes yummy but actually contains lots more vegetables than you would guess! Garfield would have eaten it up in a flash – and so will your kids! 🙂 This is also a dairy free lasagna recipe, making this lasagna way less caloric and way healthier than your regular alternative. Ingredients Serves 4. Prep time: 60 minutes. Beef, organic, minced, 300g White onions, 2 medium ones, diced Carrots, organic, 2 medium ones, cut in thin slices Celery, 5 stalks, cut in thin slices Tomatoes, 4 pieces, diced Tomato sauce, organic, 200ml Garlic, 2 cloves, finely chopped Red pesto, 4 tbsp Lasagna pasta sheets (store bought or homemade) Cheese…
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Red Cabbage & Zucchini with Fried Potatoes and Salmon
Leftover veggies in the fridge lead to this ultimately satisfying combination! Try it out when in the mood for a light, vegetable-based meal. You can easily replace the salmon with chicken, if that is what you prefer. You’ll need (all preferably organic) – for 3 persons (or 2 + lunch leftovers for next day) – olive oil for frying – 1 white onion – 1 medium size red cabbage, outer leaves removed – 1 zucchini – 1kg potatoes – 300g wild salmon (fresh or defrosted) – 1 or 2 cloves of garlic (to your liking), crushed/cut in small pieces Recipe 1. Peel potato if not organic. Slice potatoes and place…
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Baked Wild Salmon with Steamed Broccoli & Buttered Carrot
Perfectly blue-zone friendly meal. Make it, enjoy it, savor it. It will leave you feeling nourished and your belly fully satisfied. Filled with vegetables, while not feeling like a lifeless salad. Print Recipe Baked Wild Salmon with Steamed Broccoli & Buttered Carrot Course Main Dish Prep Time 20 minutes Servings Ingredients 2 large carrots no need to peel if organic1 broccoli2 pieces wild salmon fresh or frozen, 200-300g3 tbsp cooking oil or ghee Course Main Dish Prep Time 20 minutes Servings Ingredients 2 large carrots no need to peel if organic1 broccoli2 pieces wild salmon fresh or frozen, 200-300g3 tbsp cooking oil or ghee Instructions STEAM BROCCOLI for 10 minutes…
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Homemade Herbal Tea
A warm cup of tea can help you recover from a rough day, relax on the couch or even power up and keep writing that long paper/thesis/blog post that you just wanna finish real bad. Thyme Buying fresh thyme at your local farmers market costs next to nothing, but you can also grow your own indoors or on your (small) garden. Using a stalk of fresh thyme and a cup of boiling water results in aromatic tea that is healing for the throat. If you’ve got a cold, try thyme tea with a spoonful of honey, and see the wonderful results. Ginger If you enjoy a slightly spicy punch, try…
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Pumpkin Soup
This soup is so amazingly simple! Especially now that pumpkins are widely available and cheap you can make this soup every week, or make big batches and freeze it up to two months, for quick healthy comforting winter dinners. If you are planning on freezing the soup, don’t add the double cream before freezing but add it when you are warming up the soup after defrosting. You’ll need Serves 4. Prep time: 10 minutes. Cooking time: 30 minutes. 1 tablespoon olive oil 2 medium onions, diced 2 teaspoons turmeric powder 1 medium pumpkin, peeled, pitted and diced 1 – 1,5 L vegetable stock optional: 100ml double cream (nice for the…
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Heartwarming Romano beans Balkan soup
This is a soup that my mom always made me eat when I was younger because it was healthy. It’s that kind of soup you don’t like when you are young and start to crave when you are older. It is a great autumn dish. Not to mention it’s low calorie, low-fat and very nutritious. Plus, there is literally nothing unhealthy about it. Recipe for 4 200g (2 large handfuls) Romano beans, washed and cut in few 5cm (about an inch) long pieces 2 large carrots, cut in 0.5cm slices 2 large potatoes, cut in bite size pieces 2 onions, diced 4 cloves of garlic, finely chopped 2tbsp flour 1 tomato…
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Broccoli Omelette
I recently posted about the benefits of broccoli as well as tomatoes (especially during summer). I buy organic eggs, and believe they are a good source of protein and other nutrients. And – I just had this for brunch! It was delicious; I truly recommend it for you, or your loved ones! Recipe for 1 (if you are making for 2, just repeat the process twice) one tablespoon of olive oil (we will be frying on low heat) a handfull of (organic) broccoli florets, cut or snapped by hand into small pieces 3 eggs, scrambled 1 (organic) tomato (optional, but very tasty!) Salt ‘n’ peppa Turn the stove on low…
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Tortellini with Fresh Tomatoes & Garlic Salsa
This is a quick dinner recipe with fresh tortellini from the supermarket. All you will need (for 1) is: – 3 tomatoes – 1 onion – 1 garlic clove – wholegrain spelt bread for dipping 1. Cut the onion and fry on olive oil for 5 minutes, on medium heat. 2. Cube the tomatoes, mince the garlic and add both to the onion. Fry for another 3-5 minutes (depending on how saucy & garlicky you want it). 3. Season as desired, with pepper and basil, for example. Pour over your tortellini (prepare according to instructions on the pack) and serve with a slice of spelt bread! Benefits of this meal…
