Meat-free Chilli Con Carne with a touch of fall season


As many of you might have noticed, I'm trying my very best to change my diet to a more plant-based way of living. I slowly start to cut out meat and include more veggies. It is a lot of fun to experiment with the veggies and try to use different ingredients as substitute for meat.


Fall is as well the mushroom season in Norway, I grow up with hunting mushrooms every fall. In Oslo, or in the countryside with my family. 
The Norwegian woods are full of chanterelles right now. If you haven't tried it before, it is a good idea to fry some in a pan with some butter and salt, to see if you like it before adding it to your dish. 



For some reason, I have been craving chili con carne lately. Some hot, a bit spicy food is my favorite when it starts to get cooler out. Lighting up some candles on the table and a little glass of red wine is perfect for this season. 
This recipe was something I just made up while I was looking over what leftovers I had in the fridge and added one special, seasonal ingredient I will get back to later.


What you need for 4 people or 2 super hungry ones

1 package of meatish/ or tofu (400gr)
1/2 chili
3 cloves of garlic
1 large onion
olive oil
parmesan cheese
Kidney beans 
2 large carrots - can skip
2 cans of chopped tomatoes
pinch of salt
3 large tbs of honey or ketchup (for the sweetener)
2 handfuls of chanterelle  
(other kind of mushroom or skip mushrooms)
Nachos 
Sour cream 

What you do

Start with heating a pan, add some oil and the chopped onion, garlic and chili and the tofu or meatish. As everything gets golden, add the chanterelles and some salt. Then add the cans of tomatoes, the kidney beans, and the chopped carrots. I used a spirelli to get the carrots chopped in a spaghetti way. 
Cook it all together on low heat for 5-10 min. 



Serve the meat-free Chilli con Carne with heated nachos, sour cream, and parmesan cheese. I like to crisp the nachos over the plate, YUM!
I hope you like it and get inspires to try some meat-free days too.



All best, Eline S

Vegan superfood brownie -4 ingredients only

Hey you all. 


I hope your September is going well so far. I have been stuck with visa papers and dialog with my lawyer the last week, and in between I'm cleaning up my closet because we are just moving. Whenever I have some time off, I go to the gym or out in the woods to get some fresh air. It is really lovely out now, and I'm especially excited about the mushroom season. Love picking mushrooms and cook dinner out of it. I will try to prepare a mushroom soup recipe for you this month, stay tuned!



Lately, I have been trying to challenge myself to eat more vegan, mainly because of the nature and everything going with the rainforest, but also because all science shows that eating more greens and less meat is better for our health. So far I haven't cut meat out complete, but I'm trying my best every day to find substantives for meat and dairy. Starting with cutting meat, and will try to follow with chicken. One step at the time. I honestly feel like its a lot easier to do this in the states, or actually anywhere else than Norway. Ever Sweden has better Vegan options in products than Norway. 



I have been craving chocolate and brownie lately, probably because it gets colder out and I feel like eating something cozy. I wanted to try to make a healthier brownie verson, more like an everyday dessert. I also tried to make it as easy and less complicated not with a bunch of ingredients. I did a few mistakes and tried a few times to add and take away some ingredients. This was the result I got most happy with. 


This dessert is perfect after a Sunday dinner, with some vanilla ice cream and berries, or just a piece after your workout with a cup of coffee. You can cut the left overs into pieces and refrigerate it, and serve next time you are having a guest over. 



What you need 


12 Dates 

1 Box of kidney beans 

1 Toppes tbs oil, I used cocosa (coconut oil)

3 Tbs cacao powder

Baking paper

Salt


What you do. 


Start with heating the oven to 175 degrees celcius. 

Remove the stones from all the dates and cut them into smaller pieces. 

Drain the Kidney beans and add everything to a blender or a food processor. 

At the end add 1 dl of water and a pinch of salt. 

Mix all together until the texture is smooth. 


Have the mixture over in prepared tin. I used a baking paper so I had less to clean up. 
Bake in the oven for 20 min, but this does always depend on your oven. A little trick to test if the brownie is done: Stick a toothpick or a knife in the center-right around the time your recipe says it should be done. If it comes out clean, it's done. If there are any traces of uncooked batter, let it continue baking for another few minutes and repeat the process until the toothpick comes out clean. 

The baking time also depends on how you prefer your brownie. I like mine super soft! 



Why this cake is good for you 


This cake is full of nutrition. Kidney beans are also a great source of several vitamins and minerals, they contain iron which is something a lot of us girls need to include more in our diet, because of the loss of blood during our period. Cacao is a great source of antioxidants- Antioxidants are thought to be effective in helping to prevent cancer. So yes for more chocolate in our diet, just remember to try finding the chocolates with less sugar, or try my homemade chocolate recipe. Dates do also contain a small amount of iron, they are high in fiber (which is good for our digestive system) and they have a natural sweetener witch makes them perfect for natural way of baking. Dates are also to be helpful for lowering inflammatory markers such as interleukin 6 (IL-6), in the brain.



Just remember not to tell your boyfriend or guests of the secret ingredient (beans), before they have tried the cake.. A lot of people get super skeptic when things are too healthy, haha. I kind of get it, but give it a try! At least this cake was accepted by my family and boyfriend. I hope you like it! 


Almost Friday, yey! I wish you all a great weekend.

X, Eline S


Reklame, @revolve - Wearing - Blouse - Majorelle (Revolve) - Shorts - Zimmermann (Revolve)- Hair clips - Accessorize - Necklace Vintage

Super easy sides for the BBQ din-din


I wish the bbq season was all year around. Everyone gets together and bring all kind of different goodies to throw on the grill. It feels like almost everything tastes better grilled. I'm obsessed with Norwegian hot dogs, probably because they remind me of childhood and summer. I always try to add some healthy sides to my plate, creativity has no limits in the game of BBQing! Who doesn't love colorful, pretty plates? Here are some super easy sides that will impress your guests for the next get together. These sides work perfectly with any grilled from the grill. 


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Tomato Mozarella salad - with a summer touch

-This super easy salad only contains 4 ingredients only

1 pack with Strawberries - preferably Norwegian ones
2 packs of mini tomatoes
1 large mozarella cheese/ burrata cheese
1 handful of fresh balsamic vinegar
pinch of sea salt


Cut all the ingredients into smaller pieces and mix together. The cheese makes the salad kinda creamy, so you don’t need to add lots of extra oil. I prefer this salad with some sea salt and an aged balsamic vinegar.

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Grilled filled peppers

4 large peppers
3 cloves of garlic
tomatoes
basil

Cut each pepper in two pieces, and remove the seeds from the inside

Chop the garlic pieces, some mini tomatoes, and some basil and add it to the peppers. I usually use aluminum foil to avoid making a mess with food getting stuck to the grill. In the end, add some olive oil and some sea salt. 

Leave on the grill until the peppers are golden and ready to dig in. 




I hope you like it.


Best, Eline S

Chocolate mousse -Protein style

NYC was sunny for a second, but then it was raining the entire weekend, including Monday and Tuesday. Kinda cosy too, especially when the weekend plans was babysitting, cinema and cooking with the kiddos.


My girlfriend and I also found a new awesome serie on Netflix. We almost finished it over the weekend. ¨Dead to me¨, you should check it out. A bit creepy, funny and also romantic. Something your boyfriend might like too! Reminds a little of ¨Big little lies¨, for those who have seen it, wich is another good serie I highly recommend.


This chocolate mousse have been a favorite of mine for years. Its a perfect little healthy treat or a post workout meal, to fuel up on.
Its really simple to put together. just for yourself, or for you and your bestie. <3 It is a good treat to keep in the fridge for the next day too!



What you need

Organic cottage cheese
Yoghurt - I use Kite Hill (plain almond yoghurt)
Some vanilla extract
Stevia, honey or other sweetner
Raw 100% cacao
sea salt


Topping

Seeds
Berries
Cinnamon


What you do

Mix together 2 topped tbs cottage cheese and 3 topped tbs yoghurt in a bowl. (The creamier yoghurt you use, the creamier the mousse will get)
Add 2 tbs cacao powder, a pinch of sea salt and some drops of vanilla extract. (If you are not a big fan of the cottage cheese taste, you can always do one more tbs of yoghurt and one tbs less of the cottage cheese or skip the cottage cheese completely).


At the end add stevia or other sweetener, taste a little in between to get it as sweet as you prefer. Everyone have different taste, I personally like a strong taste of cacao, and prefer the bitterness.


Mix well together. If you don’t like the texture of the cottage cheese and want to get rid of the bumps, you can use a hand mixer or a blender.
Personally, I don’t mind the bumps.


Have the mixture over in two small bowls or one big one. I love to heat up some raspberries as topping, with some pumpkin, chia seeds, sunflower seeds and cinnamon. Keep in mind that this is not a proper chocolate mousse, because its protein based and without butter and eggs. This mousse will be much more compact and not fluffy like a normal mousse. Its a high protein, low carb treat that fills up and helps to get rid of cravings.


Hope you like it and get inspired to try something new to fuel up on.


Have a great rest of the week you all! and happy 17th of May to all Norwegians!


All best, Eline S

Chocolate bliss!

Hey alle sammen !

Jeg elsker å trene og er opptatt av å holde kroppen så sunn, sterk og frisk som overhode mulig. Med mye reising, overtid og jetlag er det ekstra lett å bli syk. Da hjelper det med en sunn og sterk kropp.
For min del merker jeg stor forskjell på humør og energinivå, avhengig av hva jeg spiser.

I ungdomsårene spiste jeg mye pizza, kebab og Mc Donalds. På den tiden slet jeg også med mye hodepine, slapphet og sykdom. Etter at jeg begynte å jobbe som modell, ble jeg mer bevisst på hva jeg puttet i munnen og har etter hvert opparbeidet meg mye kunnskap om kosthold og trening. Planlegging av måltider er viktig for å sikre et sunt matinntak gjennom en hel dag og jeg har gjennom de siste årene  fått en god samling favorittoppskrifter jeg gjerne deler her.

En av dem er denne sjokolade smoothien. Den har vært min desiderte favoritt den siste tiden i NY. Inspirasjonen til denne smoothien kommer fra Sør Afrika, Cape Town, der jeg bodde og jobbet for noen år siden. Smoothien er perfekt som en liten frokost før trening, som et mellom måltid, eller som restitusjonsmat etter trening. Jeg lager den ofte dagen før,  sånn at jeg kan drikke den på vei til jobb eller trening.


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Chocolate bliss:

4 dl mandel melk, eller annen melk
1/2 banan, gjerne frossen.
1 kaffe shot, kan sløyfes
1,5 scoop vanilje protein pulver, eller –sjokolade protein. Jeg bruker Bodylab sin 100% whey – vanilla milkshake
1 ss 100% kakao pulver
litt isbiter
kanel

Kjør alt sammen i en blender. Topp smoothien med et par ss ristede solsikke kjerner for å få litt crunch.

Tips: Jeg fryser ned umodne bananer, umodne bananer har mindre stivelse og tar lenger tid for kroppen å forbrenne.

Håper det smaker!


Hey everyone!

I love to exercise and keep the body as healthy and strong as possible. With lots of traveling, overtime and jet lag its easy to get sick. Then it helps with a healthy and strong body. For my part, I notice a big difference on my mood and energy, depending on what I eat.

During the high school and collage I ate a lot of pizza, kebab and Mc Donalds. At that time, I also suffered from headaches, sleepiness and illness. After I started working as a model, I became more aware of what I put into my body and eventually gained me a lot of knowledge about diet and exercise. Planning meals is important to ensure healthy food intake throughout a day and over the last few years I have received a good collection of favorite recipes I like to share here.

One of them is this chocolate smoothie. It has been my favorite lately in NY. The inspiration for this smoothien comes from South Africa, Cape Town, where I lived and worked a few years ago. This smoothie is perfect as a small breakfast before exercise, like an intermediate meal, or as a restitution food after exercise. I often make it the day before, so I can drink it on my way to work or training.

Chocolate bliss

3 cups almond milk, or other milk
1/2 banana, preferably frozen.
1 coffee shot, can be looped
1.5 scoop vanilla protein powder, or – chocolate protein. I use Bodylab’s 100% whey – vanilla milkshake
1 tbs 100% cocoa powder
some ice cubes
cinnamon

Run everything in a blender. Top the smoothie with some rosted sunflower seeds to get some crunch.
Tip: I freeze green bananas, green bananas have slow carbs and takes longer for the body to burn then yellow ones. Enjoy the food. Xx – Eline

Paleo Pizza

Godt nyttår alle sammen!

2018 er i gang, et nytt år med blanke ark og nye muligheter. Mange snakker om sommerkroppen, men jeg vil heller fokusere på helårskroppen og rutiner man kan holde seg til gjennom hele året. Gode vaner i hverdagen! Krampetrening, eller slanking er ikke sunt for hverken kropp, eller sinn.
Jeg prøver å holde en god balanse i kosten ved å lage det meste fra bunnen og prøver å planlegge måltider. Det er selvsagt ikke alltid like lett med uforutsigbare dager og innimellom lange reisedager.

I året som kommer vil jeg dele en del av mine oppskrifter her med dere. Mange vil sikkert tenke at det er dyrt å bruke ekstra penger på spesialmat, men produktene jeg kommer til å anbefale er drøye i bruk og holder lenge. Når det kommer til mat ser jeg på det som en fremtidig investering i helsen.

Pizza er en slager hos mange. Jeg har eksperimentert lenge på hvordan jeg kan lage en sunnere og mer næringsrik pizza. Pizzabunn på sesammel har blitt en favoritt hos meg, og resten av jentegjengen digger den også. Håper den faller i smak hos dere. Den er perfekt for fredagskvelden.

pizza.jpg

Bunnen:

2,5 dl sesammel – kjøpes på sunnkosten eller iherb.com 
1 ss fiberhusk – kjøpes på sunnkosten eller iherb.no
1 ts johannesbrødkjernemel – sunnkosten eller iherb.no
1 egg
2 ts bakepulver
2 ss olivenolje
1-1,5 dl vann

Bland alt sammen og 1-1,5 dl vann. Smør bunnen ut på bakepapir og stek på 200 gr i 10-15 min midt i ovnen. Steketiden avhenger litt av ovnen.

Kjøles deretter ned på rist og valgfri topping legges på. Mine favoritt toppings er sjamponjong, rødløk, paprika og salami. Tilbake inn i ovnen igjen og stekes til osten er gylden.

Håper det smaker!

English//

The Crust

2.5 dl sesame flour - I bought mine at iherb.com
1 tablespoon psyllium husk- iherb.com
1 teaspoonful of xanthan gum- iherb.com or Whole Foods
1 egg
2 ts bakingpowder
2 tbs olive oil
1-1.5 dl water

Mix everything and 1-1.5 dl water. Lubricate the bottom on baking paper and fry at 200 degrees for 10-15 min in the middle of the oven. The cooking time depends a little on the oven. Then cool down on grate and optional topping is applied. My favorite toppings are mushrooms, red onions, peppers and salami.
Back into the oven again and rost until the cheese is golden.
Enjoy the carb free pizza!

-

Delish Protein Pancakes!

Når det er kaldt ute, frister det mer med noe varmt enn kaldt til frokost. Vinteren i Norge er mørk og kald, og om morgenen er det tøft å komme seg opp. Man føler jo at det er midt på natten kl 08 fordi det er så mørkt ute.  Selv foretrekker jeg i alle fall å starte dagen med noe som gir kroppen litt varme. Jeg er et utpreget vanemenneske, og spiser gjerne det samme til frokost i flere uker før jeg blir lei.

pannekaker.jpg

I det siste har det gått i protein-pannekaker. Når man ikke bruker hvetemel i pannekakene, eller vaflene, er det vanskeligere å få dem til å henge sammen. Jeg har derfor eksperimentert meg frem til en oppskrift jeg er veldig fornøyd med, og også fått godkjennelse fra flere familiemedlemmer som vanligvis boikotter alt som er sunt.

Disse pannekakene kan du spise hver dag med god samvittighet. De er perfekte til frokost, før trening, i matpakken, eller på skogstur. De kan enkelt lages dagen før og legges i sølvpapir over natten, og smaker like godt dagen etterpå.

2 egg
1/2 ts bakepulver
2 ss sukrin, eller annen søtning som stevia eller honning
1/2 ts kardemomme
1 ts fiberhusk
1 toppet ss mandelmel
1 toppet ss proteinpulver, jeg bruker bodylab sin vanilla whey protein
1-1,5 dl mandelmelk, sojamelk, havremelk eller annen melk
1 stor ss rømme, eller mager kesam
1 klype salt

Jeg kjøper som regel fiberhusk og mandelmel på iherb.com, dere kan bruke min kode rabatt kode: GRW708

Start med å blande egg, melk og søtning sammen, ha deretter i resten av ingrediensene.
La røren svelle i 5 minutter før du begynner stekingen.
Stek pannekakene i litt kokosolje eller smør. Jeg bruker Bodylab sin kokosolje-spray, den passer perfekt til dette.
Denne oppskriften gir 4 middels store pannekaker. Jeg dobler ofte oppskriften å setter halvparten ferdig stekte i kjørleskapet.

Topp pannekakene med din favoritt-topping. Jeg elsker å tine frosne bringebær eller bruke bodylab sitt sjokoladepålegg, protinella.

Bon apetit!

Håper dere alle har en super uke så langt, snart helg allerede! Jeg har ligget syk de siste dagene, men endelig på bedringens vei. Nå er jeg klar for avreise til varmere strøk, jobber i Spania de neste 4 dagene. Snakkes snart.:)


// English

Hi all!

When it’s cold outside, it’s more tempting with something hot than cold for breakfast. The winter in Norway is dark and cold, and in the morning it is tough to get up. One feels that it’s midnight at 08 o’clock because it’s so dark outside. In any case, I prefer to start the day with something that gives the body a little warmth. I’m a distinguished person, and I would like to eat the same for breakfast for several weeks before I get bored.

In the past, it has gone into protein pancakes. When you do not use flour in the pancakes, or the waffles, it is harder to make them hang together. I have therefore experimented with a recipe I am very pleased with, and also received approval from several family members who usually boycott all that is healthy.
You can eat these pancakes every day with a good conscience. They are perfect for lunch before training, in the packed lunch or on a forest trip. They can be easily made the day before and put in silver paper overnight and tastes the same day afterwards.

2 eggs
1/2 teaspoon baking powder
2 tablespoons sukrin, or other sweetening like stevia or honey
1/2 teaspoon cinnamon
1 teaspoon Xanthan Gum – Whole Foods or Iherb.com
1 topped such as almond flour
1 topped such protein powder or coconut flour. I use bodylab’s vanilla whey protein
1-1.5 dl almond milk, soy milk, oat milk or other milk
1 big tbs coconut yoghurt or greek yoghurt
1 pinch of salt

I usually buy fiber husk and almond flour on iherb.com, you can use my code discount code: GRW708

Start by mixing egg, milk and sweeten together, then have the rest of the ingredients.
Let the batter swell for 5 minutes before starting the frying.
Stir the pancakes in a little coconut oil or butter. I use Bodylab’s coconut oil spray, it fits perfectly with this.
This recipe provides 4 medium pancakes. I often double the recipe to put half cooked in the fridge.

Top pancakes with your favorite topping. I love to thaw frozen raspberries or use bodylab’s chocolate toppings, protinella.

Bon Apetit.

X, Eline S

Skin booster smoothie

Siste uken i Norge før jeg dro tilbake til USA slet jeg med å bli frisk. Influensa sitter godt i kroppen. Spesielt hvis du ikke lar kroppen hvile ordentlig og setter deg på et fly.

Denne smoothien smaker nydelig, og er en av mine favoritter i vinterkulden. Den nydelig rødfargen rødbeten gir, gjør den ekstra fristende. Rødbeter har en rekke helsefordeler, som er ekstra nyttige for kroppen og immunforsvaret nå i vinterhalvåret. Forskning viser at den er rensende og har et høyt innhold av jern, som er noe de fleste kvinner har for lite av. I tillegg viser det seg at rødbeten er beskyttende mot kreft.

Denne smoothien gir to porsjoner:

100 g kokt rødhet
1 liten banan, gjerne frossen
3-4 dl mandelmelk, havremel, cashewmelk
80 g bringebær
1 ss 100% acai fra bodylab.no – kan sløyfes
1 cm ingefærrot – kan sløyfes
litt isbiter
solsikkekjerner, eller kokosflak

smoothie.jpg

Mix alt sammen i en blender, se an om du trenger litt ekstra væske. Det avhenger av hvordan du liker konsistensen på smoothien.
Topp med litt solsikkekjerner, kokosflak eller andre frø for litt crunsh.

Jeg håper denne smoothien kan holde dere friske, og ønsker god bedring til de som ligger syke der hjemme.
Jeg begynner så smått å komme meg ut av jetlagen i USA, og ser frem til ny uke med spennende møter her i Miami.

X, Eline:)


//English

Last week in Norway before Im returning back to the United States, I’m getting better. The flu seem to be stuck in my body. Especially because I did not let the body rest properly and went on an airplane.

This smoothien tastes beautiful and is one of my favorites in the winter cold. The beautiful reddish colour the beetroot gives, makes it extra tempting. Red beets have a number of health benefits, which are extra useful for the body and the immune system now in the winter months. Research shows that it is cleansing and has a high content of iron, which is what most women have too little of. In addition, it appears that beetroot is protective against cancer!

This smoothien gives two servings.

100 g ready boiled beetroot
1 small banana, preferably frozen
3-4 dl almond milk, oat milk or cashew milk
80 g raspberries
1 tablespoon 100% acai, I use the one from from bodylab.no
1 cm of ginger root
little ice cubes
sunflower seeds, or coconut flakes on top

Mix everything in a blender, see if you need some extra fluid. It depends on how you like the consistency of the smoothie.
Top with some sunflower seeds, coconut flakes or other seeds for a little crunsh.

I hope this smoothien can keep you healthy and want good recovery for those who are ill at home.
I’m starting to get out of the jet lag in the United States, looking forward to a new week of exciting meetings here in Miami.

X, Eline

Easter breakfast - Cloud eggs

Har du hørt om «Cloud Eggs»? Hvis svaret er nei, så vet du det ihvertfall etter å ha lest dette.«Cloud Eggs» er den nye it-frokosten blant lavkarbo elskerne.

«Cloud Eggs» består kun av 3 ingredienser :

3 Eggehviter
2 eggeplommer
30 gr parmesan ost


Slik gjør du:

1, Sett ovnen på 225 grader, og kle deretter et stekebrett med bakepapir.
Skill 3 eggehviter fra plommene og ha i en bolle. Legg 2 av plommene kjørlig i en liten skål.

2, Rasp 30 gram parmesan ost.

3, Pisk eggehvitene helt stive, og vend forsiktig inn parmesan-osten som står ferdig revet. Det er viktig at du vender osten så forsiktig inn som mulig for å ikke miste konsistensen til eggehviten. Den skal være så fluffy og fast som mulig.

4, Bruk en spiseskje, og fordel eggehvite massen i 2 boller på bakeplate, lag en fordypning i begge bollene.

5. Stek eggehvitene i ovnen i 5 minutter.

6, Legg eggeplommene i fordypningen av «skyen», og stek videre i et par minutter.

Husk at steketiden avhenger av ovnen.

Skyene kan serveres alene, med avokado, eller over en ristet brødskive.
Håper det smaker.

God påske. <3

Xx, Eline S


// English

Have you heard of «Cloud Eggs»? If the answer is no, you will know at least after reading this.
«Cloud Eggs» is the new IT breakfast among the low-carb lovers.

«Cloud Eggs» consists only of 3 ingredients:

3 egg whites
2 egg yolks
30 gr parmesan cheese

This is what you do:

1, Set the oven to 225 degrees, then dress a baking tray with baking paper.
Divide 3 egg whites from the plums and have a bowl. Place 2 of the plums in a small bowl.

2, Rasp 30 grams of parmesan cheese.

3, Whip the egg whites completely rigid and gently turn into the parmesan cheese that is ready to be torn. It is important that you turn the cheese as carefully as possible to avoid losing the fluffy consistency of the egg white. It should be as fluffy and fixed as possible.

4, Use a tablespoon, and advantage the egg white mass in 2 bowls on the baking sheet, make a recess in both balls.

5. Fry the egg whites in the oven for 5 minutes.

6, Lay the egg yolks in the recess of the «cloud» and cook for a couple of minutes.

Remember that the cooking time depends on the oven.

The clouds can be served alone, with avocado, or over a toast.
Hope you like it as much as I do.

Happy Easter. <3

Xx, Eline S

A bowl of happiness!

Mange Spør meg hva jeg spiser og hva jeg har i kjøleskapet. Så jeg kommer til å bli flinkere til å dele #foodbyeline fremover.

Jeg elsker å lage mat, men i en stressende hverdag og med mange reisedager uten kjøkken, blir det enkleste ofte det beste. Jeg trener mye, både styrke og kondisjon, så prøver alltid å få i meg nok proteiner for å beholde muskelmasse.

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Jeg elsker å lage store deilige salat-bowls til lunsj, eller middag.
Jeg prøver å alltid ha disse ingrediensene i kjøleskapet, men vær kreativ og bruk dine egne favoritt-toppings.

Mine favoritt-toppings;

Spinat
linser
bønner
kikerter
avokado
tomat
artisjokk
paprika, grønn eller rød
rødbeter
Cottage cheese
egg
agurk
solsikkefrø
gresskarkjerner
parmesan

Med disse ingrediensene kan jeg variere med forskjellig type salater, eller har alt i én. Litt avhenge av hvor sulten jeg er, eller hvor mye tid jeg har. I det siste har jeg brukt mye cottage cheese som proteinkilde i salaten, men egg, tofu, fisk eller kylling kan også brukes.

Jeg digger å lage min egen lille cottage cheese-blanding til salaten.
Til den trenger du:
1/2 boks cottage cheese, 1 ss salsa, 1 ss parmesan, salt, pepper. Bland sammen og ha over salaten.

Som dressing bruker jeg som regel balsamico, og til slutt drysser jeg litt ristede solsikkefrø eller gresskarkjerner over. Dette gir salaten litt crunch.

Tips: Mitt hemmelige våpen på kjøkkenet er saksen. Det høres sikkert rart ut, men når du kutter opp salat, er det mye lettere å bare legge salaten i bollen og bruke saksen til å ¨choppe¨ salaten i mindre biter. Dette er selvsagt en smakssak, men jeg liker at salaten ikke har for store biter.

Denne salaten er glutenfri og har et høyt innhold av protein, mye fiber og gode fettkilder som er perfekt for deg som trener. Bruk fantasien, og prøv deg frem med dine egne favorittgrønnsaker, eller test ut om du liker min.

X, Eline


//English

During summer its nicer with light dinners, especially with the heat now these days, it’s more tempting with salads or light food from the sea. I’m not a huge fan of prawns, I have tried to like it for many years, but honestly I have given up. Shrimp on the other hand, I love! It may be about the way it is prepared. Lots of garlic and chilli, yum yes, please! The only thing that takes time with this dish is that the shrimp must be thawed, unless you buy it fresh.

This is what you need for 2 servings:

400 gr shrimp
5-6 cloves of garlic
1 chili
1 large cauliflower
olive oil
butter
1 squash
parmesan cheese
lime
cilantro
Salt and pepper

Marinate the scampi with 2 tablespoons olive oil, salt, pepper, 1 chopped chilli, slightly grated lime and 4 cloves of garlic. I like loads of garlic, so 2 cloves is enough for those who don’t like too strong garlic taste. Put the shrimp in the refrigerator and let it marinate, the longer the better. If you don’t have time, it’s ok to skip this process, then you just put the shrimp directly in the frying pan with some oil, garlic and chili.

Cut the cauliflower into smaller pieces, boil water and put the cauliflower in when its boiling hot. Boil the cauliflower until it is soft.

Pour out the water and leave the cauliflower in the bowl with a lid on to keep it warm.

Stir the shrimp on relatively high temperature for about 3-4 minutes, do not cook it!

Turn down the heat and add the squash. I use a tool called spirelli, but if you do not have this you can use an grater. Do not cook the squash, just heat it up with the shrimp. Leave the shrimp and the squash under a lid until the rest of the dinner is ready.

Back to the cauliflower. Sprinkle 2 cloves of garlic, 1 tablespoon of butter or oil and 50 grams of grated parmesan cheese. Run the cauliflower in a food processor until it is smooth and fine. Finally add salt and pepper.

Top the dish with some cilantro and fresh lime juice.

Hope you like it!
#foodbyeline

Grilled Scampi w Parmesan/Califlower mash

Om sommeren er det deilig med lette middager, spesielt med varmen nå i sommer frister det mer med salater og lett mat fra havet. Jeg er ikke spesielt fan av reker, har prøvd å like det i mange år, men egentlig gitt opp. 

Scampi derimot, elsker jeg!. Det handler kanskje om måten det er tilbredt på.. Masse hvitløk og chilli, mmm.. Ja, takk! Det eneste som tar tid med dette måltidet er scampien som må tines, med mindre man kjøper den fersk.

Dette trenger du for 2 pers ;

400 gr Scampi
5-6 Fedd hvitløk
1 Chilli
1 Stor blomkål
Olivenolje
Smør
1 Squash
Parmesan ost
Lime
Koriander
Salt og pepper

Mariner scampien med 2 ss olivenolje, salt, pepper, 1 finhakket chilli, litt revet limeskall og 4 fedd hvitløk. Jeg liker masse hvitløk, så kan hende 2 fedd holder for de som ikke liker for sterk hvitløk smak. Sett scampien i kjørleskapet og la den marinere, jo lenger jo bedre. Hvis du har dårlig tid, er det heller ikke krise om du ikke rekker denne prosessen, da kan du ha scampien direkte i stekepannen med litt olje, hvitløk og chilli. 

Skjær opp blomkålen i litt mindre biter, sett på en kjele med vann og ha oppi blomkålen når vannet koker. Kok blomkålen til den er myk.

Hell av vannet og la blomkålen ligge og holde seg varm i kjelen.

Stek scampien på relativt høy varme i 3-4 minutter, den skal ikke kokes! 

Skru ned varmen og ha oppi squashen. Jeg bruker et redskap som heter spirelli, men hvis du ikke har dette kan du bruke en osteriver. Squashen skal ikke stekes, bare varmes litt sammen med scampien. La scampien og squashen holdes varm under ett lokk til resten av middagen er klar. 

Tilbake til blomkålen. Ha oppi 2 fedd hvitløk, 1 ss smør eller olje og 50 gr raspet parmesan ost. Kjør blomkålen i en food prosessor eller med en stavmikser til den er jevn og fin pure. Tilsett til slutt salt og pepper.

Topp retten med litt koriander og fersk limejuice.

Håper det smaker!
#foodbyeline


//English

During summer its nicer with light dinners, especially with the heat now these days, it’s more tempting with salads or light food from the sea. I’m not a huge fan of prawns, I have tried to like it for many years, but honestly I have given up. Shrimp on the other hand, I love! It may be about the way it is prepared. Lots of garlic and chilli, yum yes, please! The only thing that takes time with this dish is that the shrimp must be thawed, unless you buy it fresh.

This is what you need for 2 servings:

400 gr shrimp
5-6 cloves of garlic
1 chili
1 large cauliflower
olive oil
butter
1 squash
parmesan cheese
lime
cilantro
Salt and pepper

Marinate the scampi with 2 tablespoons olive oil, salt, pepper, 1 chopped chilli, slightly grated lime and 4 cloves of garlic. I like loads of garlic, so 2 cloves is enough for those who don’t like too strong garlic taste. Put the shrimp in the refrigerator and let it marinate, the longer the better. If you don’t have time, it’s ok to skip this process, then you just put the shrimp directly in the frying pan with some oil, garlic and chili.

Cut the cauliflower into smaller pieces, boil water and put the cauliflower in when its boiling hot. Boil the cauliflower until it is soft.

Pour out the water and leave the cauliflower in the bowl with a lid on to keep it warm.

Stir the shrimp on relatively high temperature for about 3-4 minutes, do not cook it!

Turn down the heat and add the squash. I use a tool called spirelli, but if you do not have this you can use an grater. Do not cook the squash, just heat it up with the shrimp. Leave the shrimp and the squash under a lid until the rest of the dinner is ready.

Back to the cauliflower. Sprinkle 2 cloves of garlic, 1 tablespoon of butter or oil and 50 grams of grated parmesan cheese. Run the cauliflower in a food processor until it is smooth and fine. Finally add salt and pepper.

Top the dish with some cilantro and fresh lime juice.

Hope you like it!
#foodbyeline