The last few years I have tried to eat as much fish as possible and cut down on meats. The reason being my body prefers it. I believe there is no such thing as “one diet fits all”, hence I think it’s important to listen to your body and adjust your diet accordingly. Since I began eating what feels right for my body I have experienced such a change in mood, skin, energy and overall well-being. Rather than NOT eat certain foods, I try to prioritise eating the kind of foods I know makes me feel good, and then snack on the less good foods after. Just so we’re clear, I too eat unhealthy at times. This summer I’ve pigged my way through at least two of my mum’s cheese cakes. Thank God we don’t live in the same country.
I often get asked what a typical day for me looks like, diet-wise. And it goes something like this:
- Breakfast: Banana, and what ever other fruit and berries I have. Or smoothie. Followed by scrambled eggs with tomatoes and chili. Coconut water.
- Lunch: A dish with fish, preferably raw accompanied by lots of vegetables.
- Snack: Nuts or fruit
- Dinner: A repeat of lunch – fish dish with vegetables.
- Snack: Guacamole and salsa, or nuts and dates, or you know.. mum’s cheese cake.
> Check out the “FOOD”-section to see some of my favourite fish dishes.
Todays fish dish is a truly delicious one, and very quick and easy to make. It’s crunchy and creamy, sour and sweet – and packed with flavours!
Per tray you will need:
- 1 mini taco tray or similar
- 2 spoons of guacamole (recipe below)
- A bit of red onion
- Some chunks of fresh raw sushi grade salmon
- A few bits of mango
- 1/3 chili
- A sprinkle of crispy fried onion
- 4-5 leaves of coriander
- 1 lime boat
- 1 Avocado
- 1-2 cloves of garlic, finely chopped
- 1 chili, finely chopped
- 1 very thin slice of red onions, finely chopped
- 1 handful of coriander, roughly chopped
- Juice of 1/3 lime
- Salt and pepper
Fun fact: Did you know the avocado is technically a fruit, more specifically a single-seeded berry? If you are looking to speed up the ripening process of the avocado you want to place it in a bag with bananas. Bananas release a naturally occurring plant hormone which help your little fellas ripen more speedily.
I hope you like it! Feel free to swap or add ingredients – make it your own! Let me know if you discover something truly amazing! X
Anyone seen ‘The Notebook’? If you couldn’t relate to the pain of dementia before seeing this movie, it definitely gives you a different perspective after. Researchers have found that eating fish may boost blood flow to the brain which could stave off dementia later in life. If we should further believe what researchers say, unheated food is more nutritious because heat kills certain nutrients. When buying fish to use in raw recipes like sashimi, sushi, carpaccio or like in this case tartar, it’s incredibly important you make sure the fish is really fresh and of sushi grade! Although the recipe is similar to my previous ones (why change something that works so well, right?) I have added a new twist but any of the ingredients can be swapped for whatever veggies or fruit you like. It just happens that this particular combination tickles my fancy.
For the tuna tartar you’ll need:
- Red chili
- 1/2 Lemon
- 1/2 Lime
For the Nobu salsa you need:
- 10g jalapeño chilli
- 100g red or white onion
- 1 tablespoon plus 1 teaspoon olive oil
- 4 tablespoons lemon juice
- salt to taste
You’ll also need taco shells or tortillas (gluten free preferably) and/or rice wraps.
The actual cooking part of this is easy – finely chop all the ingredients for the tartar and mix in a bowl. In a separate bowl or jug, mix all the ingredients for the salsa.
Twist 1: Pile it on tortilla chips or tacos with a bit of salsa on top
Twist 2: Pop a rice wrap in hot water and shake off the excess water once soft. Wrap it around the tartar mixture with salsa on top. Yum!
Hope you enjoy! xx
Consider yourself warned, this is a surprisingly delicious salad and it’s highly addictive, even to people whom aren’t obsessed with mango like yours truly. It’s packed with nutrients and heavenly flavours. It would probably do best as a light lunch or a starter.
- Baby spinach
- 1/2 Avocado
- 1 stalk Celery
- 1/4 Cucumber
- 1/2 Mango
- 1/2 red Chili
- Juice of 1/2 Lemon
- A drizzle of roasted black sesame seeds (not optional, you need it!)
Proceed like this:
Start by roughly chopping salad and spinach. Finely chop the rest of the ingredients and place on top. You can obviously chop your ingredients however you prefer, but personally I think the salad tastes much better if finely chopped as the ingredients mix better. Squeeze out the juice of half a lemon and drizzle toasted black sesame seeds on top. Seriously, you don’t want to leave out the sesame seeds.
I’m not trying to make my own recipe sound better than it is or anything, but it’s hands down a seriously delicious salad, it’s so good I couldn’t even wait for the photos to be finished before I pounced like Linus does when he’s served roast beef.
Benefits of spinach and avocado are well known to most of us, and I bet you know you can eat as much celery you like and actually lose weight while doing so. And who hasn’t heard about the alkaline benefits of lemon? And let’s not forget how chili can boost fat burn and release endorphins, we all know that shizzle. Mango however is not mentioned as much. I’m a massive fan of mango. I’ll have mango for breakfast, lunch and dinner – I can’t get enough of it and neither can Linus. We eat mango together all the time. I praise myself lucky as I would be the size of a whale had mango not been so healthy. In fact, mango brings a number of health benefits:
- Prevents Cancer
- Lowers Cholesterol
- Clears the skin
- Provides good eyesight through A-vitamins
- Alkalizes the whole body
- Helps in diabetes
- Improves sex drive
- Improves digestion
- Remedy for heat stroke
- Boosts the immune system
So, all in all this little salad whipped up in less than 5 minutes not only tastes divine but is seriously good for your body too ♥
Hope you’re having a great day! xx
[sixcol_one]Portions: 2[/sixcol_one] [sixcol_one]Difficulty: Easy[/sixcol_one] [sixcol_one]Time: 30 min[/sixcol_one] [sixcol_one]Gluten Free[/sixcol_one] [sixcol_one]Dairy Free[/sixcol_one] [sixcol_one_last]Low Carb[/sixcol_one_last]
Salmon Burger ingredients:
- 2 Salmon filets, about 250g in total.
- Juice and zest of half an orange
- 1 egg, beaten
- 1 tbsp chopped fresh coriander
- 2 tbsp almond meal/flour
- 1/2 tsp salt and pepper
1. Mix all the ingredients thoroughly in a bowl using your hands and shape into little balls.
2. Cook on medium heat for about 7 minutes on each side.
Whilst the yummy burgers are in the pan, you can prepare the spicy mango salsa.
Spicy mango salsa:
- 1 tbsp rice vinegar
- 1 tbsp extra virgin olive oil
- 1/4 of a red onion, finely chopped
- juice of a lime
- 2 red chilis, finely chopped
- A handful of mango, finely chopped (I used frozen ones for the ease of it)
1. Mix all the ingredients.
If you want something on the side I recommend homemade guacamole, healthy and delicious! I always make extra and keep it in a little plastic container in the fridge – great as snacks in the evening.
- Red onion
- Lemon juice
- Red chilis
- Salt and pepper
[/list]1. Mush the avocado and chop the other ingredients and mix them all together, et voila, you have guacamole :) Great for both dinners and tortilla snacks.
Place the juicy salmon burger on a bed of crispy salad leaves and top the burger with your vibrant spicy mango salsa. Add the guacamole to the side with other vegetables you of your liking, and enjoy! :D
That was fairly easy wasn’t it? ;) Healthy, quick and easy to make, and most importantly, incredibly delicious :)
I will easily admit that I don’t know the first thing about how to cook a swordfish, and so if I was alone I would never even think of buying it. Luckily mummy knows best (as with most things). Watching her in the kitchen is better than any cooking show on tv, I learn so much! She made it seem so easy, and not many ingredients are needed, it’s more about how you cook it.
♥ Himalayan salt (or normal, Himlayan is just better for you)
1. Rub your swordfish with the salt and pepper, and turn your oven to 200 degrees (about 400 fahrenheit).
2. Transfer it to a pan and fry it on medium heat untill it’s slightly brown (about 3 minutes). Squeeze a boat of garlic and rub it on top before you transfer it to the oven for 5 minutes.
3. Mix parlsey and butter and add it on the top together with a slice of lemon – et voila! That’s how to cook a swordfish.
All you need now is a nice bottle of wine and some delicious fresh vegetables on the side. We chose a tomato onion salad drizzled with salt, pepper and olive oil, as well as a small bowl of olives because they were amazing. Instead of heavy carbs we whipped up a guacamole made of avocado, red onion, tomato, garlic, salt, pepper and lime juice.
I realise buns are a very Scandinavian thing but I honestly believe it’s all due to the recipe. I have tried both English and French versions and they are not nearly as tasty so I thought I’d share a Scandi bun recipe with you!
♥ 1 kg flour
♥ 6 dl milk
♥ 150 g sugar
♥ 3 tsp salt
♥ 3 tsp cardamom
♥ 1 sachet dry yeast or 50g fresh yeast
♥ 1 egg, room tempered
♥ 150 g butter, room tempered and in dices
1. Mix all the dry ingredients and the egg in a bowl.
2. Heat the milk until luke warm (about 30 C).
3. Add the milk little by little (use a slow speed if you’re using a torture machine of some kind).
4. Now add the butter little by little whilst still keeping it on a slow speed. It will take a while for the butter to absorb so just let it be for 5 minutes.
5. Leave the dough in a warm place for an hour, or until double size.
6. Heat the oven to 240 C (we’ll adjust this down to 180 later, it’s just to compensate for when we open the door to put in the buns).
7. Roll the dough into buns and leave them for yet another 30 minutes before you lower the temperature of the oven to 180 C and pop them in for 15-20 minutes.
If you want you can make cinnamon rolls as well, just leave some of the dough and use a rolling-pin to stretch the dough. Add butter, sugar and cinnamon and roll into a sausage, and divide into little cute rolls.)
Even though I’m not fully converted yet, I try to eat as much raw food as I can as I feel my body is much happier with it. This dish, salmon tartare, has actually been a favourite of mine since before I got my mind on the Raw Diet so of course I want to share this with you as it really is the easiest dish in the world, it takes no time and it’s super healthy for you.
♥ Skinless and boneless salmon fillets, as fresh as possible (I used Salmalaks from Meny in Norway).
♥ Red bell pepper
♥ Red Chili (optional)
♥ Salt & pepper
♥ Soy Sauce
♥ Melon (or mango)
♥ Lemon (or lime)
1. Start by cutting the salmon into small dices.
2. Chop up the vegetables you want to include and combine it with the salmon. I had red bell pepper, onion, chili and avocado in the fridge so I used that, but you can use almost anything. I also quite like a hint of something sweet together with the spicy chili so I tossed in a few bits of melon as well. Mango works just as well, if not better.
3. Squeeze a bit of lemon over the mixture.
4. Add a pinch of salt & pepper.
5. Pour in a squirt of soy sauce..
6. … and BLEND – tadaaaaa, that’s all folks :)
I hope you like it :D
To be healthy, but still eat tasty food can be difficult. And if you’re anything like me you’d rather not make anything that takes more than 30 minutes, or 20 minutes if we’re being completely honest. One of my favourite dishes is wok because it can easily be varied with different spices, vegetables, meats etc. Today I’m making indian chicken wok :)
- 400 gr chicken filéts
- Vegetables of the season
- Chili (optional)
- Chicken Tikka Masala spice
- Chicken broth (buljong)
1. Chop and season chicken, and fry on medium-high heat. When the chicken is turning golden in colour, you turn the heat down to medium-low. The Tikka spice gives the chicken such a beautiful yellow colour :D
2. While the chicken is being fried pour your vegetables into the wok and season with salt and pepper. I like to also throw in some chicken broth to the mix as it makes a nice sauce.
3. Once chicken is properly golden and nice, you throw them into the wok with the vegetables and let it all simmer for a few minutes untill the sauce thickens. Taste to see if any additional spicing is needed, and voilá – ready!! :)
Healthy, tasty, quick and easy :)
What’s your favourite wok? Any other healthy, tasty, quick and easy favourites?