Tag Archives: Vegetarian

Let’s talk about a healthy lunch…

 photo lunchbox2_zps28aec4d9.jpg

 photo lunchbox3_zpsd702cc53.jpg

I want to throw in a word about lunch. I think I did so before on this healthy lunch blogpost, but here it is again. Homemade lunch is fantastic. Don’t get me wrong, I like eating out, in fact i LOVE eating out. But on a day to day basis, when I feel like I need to have all my ducks in a row, eat healthy, follow a healthy pattern, I need to bring in my own lunch to work. It calms me. It’s pure meditation to spend some time making lunch the night before, sometimes the morning before going to work. If you haven’t tried it, DO IT! See the colors come together as you add more ingredients to your salad, or when you taste for seasoning and realise that this shit is great and that you cannot wait to eat it at lunch.

 photo lunchbox_zps3d7dc0b8.jpg

This way I’m finding that I really look forward to lunch, but at the same time, enjoy it even more when I eat. And that calms me as well. Doing this have given me an hour each day where I sit down, enjoy my lunch and feels a bit de-stressed. Not to bad, huh? Of course, with my line of work, there are days where the shit meets the fan, and the high gear kicks in. This means that there are no time for lunch without a side of hard work. These days are horrible for my stress levels. When I come home from work I cannot sleep, even though it’s past midnight, due to the high intensity at work. So you can imagine when I get to experience lunches like these, it’s quite good for the work life balance, that we all are talking about here in London.

Healthy Fast Food Fried Rice

 photo IMG_9632_zpsfe2e7c87.jpg

This is hardly a recipe, but sometimes all you need is a direction. Also, As I have promised about this blog, the recipes are SIMPLE! And for some of the recipes, it will only take you 10 minutes do to, because of this simplicity.

This recipe for Healthy Fast Food Fried Rice is so so easy and a solid go to, if you need it to be fast and healthy (Who does not want to be fast and healthy? Raise of hands. No didn’t think so!). You can even cook the brown rice beforehand and then use the leftovers for this dish. And before you think it’s going to be super blend, remember that brown rice (the healthy rice) has a great taste and will always taste of more (and bette!) than your ordinary white rice. You can use this recipe as a side dish, to both fish and chicken or roasted veggies, if you dont eat meat. You can of course also eat it self standing, like I do (with a big chunk of cashew tomato cheese on it!).

 photo IMG_9630_zpsee62ca3e.jpg

For one big portion to one very hungry person, all you need is…
2 cups of brown rice
2 cups of chopped mushrooms of your own choice
3 stalks of spring onions with the green as well
2 big handfuls of spinach
2 heaping tablespoons of coconut oil for the pan
Salt and peber to taste

Start by sauteing the chopped mushrooms and onions in the coconut oil. When it’s good and juice and soggy add the spinach. Cook until the spinach is soggy as well, then add the rice and stir thoroughly while still cooking. It’s really good if you can hear the rice being fried. Cook for another 5 minutes, then remove from heat and transfer to plates and enjoy.

Thai Pea side1

The 10 minute Thai Pea Side Dish

 photo ThaiPeaside1_zps60d35f15.jpg

 photo thaipeaside2_zpsf3e03dbe.jpg

Sides are underestimated. I always enjoy a good side dish at a restaurant, and I dont think a mains should go without one. So without further ado, I present to you the Perfect Thai Pea side dish. This is both sweet and sour given the combination of fresh ginger, lime juice and coconut oil, and the leftover juice on the pan is purely finger-licking!

For 1 serving you will need:
2 cups of snow peas
1 cup of chopped up sweet red peppers
1 heaping tablespoon coconut oil
1-2 tablespoons lime juice
1 inch of grated fresh ginger
1 tablespoon cashew nuts
2 tablespoons of chopped chive and basil
Optional: 1/2 avocado

This is how you do it:
Melt the coconut in a frying pan and add the peas. Cook them for 2 minutes, then add the chopped red pepper along with the ginger, herbs and cashew nuts. Fry for another 2 minutes, then add the lime juice and stir thoroughly. Transfer immediately to a serving plate to make sure the veggies still have a little bite in them. Serve right away. If you LOVE avocados like myself, add half an advocado to the dish.

squash pie thumbnail

Delicious Crust-Free Courgette Pie

 photo squashpie3_zps0308c660.jpg

 photo squashpie2_zps8ce4779c.jpg

 photo Squashpie1_zps8512d43c.jpg

If you are a Dane like myself and from the 80’s, you will recognize this pie. This pie is fantastic and was a solid component in my childhood. Toasted rye bread (no, not the kind of rye bread you call rye bread. This is real rye bread) all buttered up, before topped up with a slice of this pie, piping hot. Pure heaven. But the recipe we use in my family is neither without gluten, meat or dairy, which is why I set out to create a version suitable for this blog.

On a “plot”-note, courgettes are a true summer crop. This is a crop that can be enjoyed early in the season and a plant that just gives on giving. Pluck the courgettes early when they are about the size of a hand, this way you force the plant to deliver even more delicious courgettes for your pantry.

For 4 persons you will need…
1 big grated onion
400 grams of grated zucchini
100 grams of gluten free flour
1 teaspoon baking powder
½ teaspoon salt
1 pinch of pepper
5 eggs
1/2 cup oil
2 heaping tablespoons of nutritional yeast

This is how you make it…
Whisk the eggs together. Add the nutritional yeast and whisk thoroughly. Add all of the remaining ingredients and stir even more thoroughly. Pour in a round container suitable for the oven. Bake at 175-180 degrees Celsius in 40-45 minutes. Keep an eye on the pie. If the crust seems to blacken, cover the pie with aluminum foil for the remainder of the baking time.