Exploring new superfood spots in Minnesota

It's only my second week in Minnesota, but It feels like I have been here for a month already. I have been doing so many things and met so many people in such a short period. I had honestly thought Minnesota was a small and kind of boring place to live, but it is not! The city feels big, and there are so many things to do.



I have been spending hours after hours in home goods, target, RH and such to organize for the house. I do enjoy it, even tho if it is a lot of work.
People here are so helpful and genuine every time I ask someone for help. I also got a car now, which I was pretty nervous about at first. I have been in the states for 3 years now, but I always avoiding driving. I felt like I had to challenge myself when we moved here. Minnesota is not like NYC with a subway right outside your door. Being able to drive gives me much more freedom.



One of the girls from the Wild team is from Finland. She and her husband live close to us, so we have been spending a lot of time together in the last few days. It's always something special about the Scandinavian culture and how you bond with each other. She shows me all the cute spots, I'm adding some pictures under from our lunch at ¨Crisp and Greens¨ in Minnesota yesterday. 
The place is super cute and with all kind of options, also for the vegans! I did a green bowl yesterday, with chickpeas, carrots, tuna, feta, avocado, spinach and some super tasty ginger dressing. I do recommend this place, super clean and and the service was great too! Also an option to be seated outside, (like we did) when the weather is good.


Hope you all have had a good week and is as excited as I am about the weekend. I am going to a concert today, which Im really looking forward to! Tomorrow it is the Wilds first home game, here in Minnesota. I am super excited to be there and see Mats on the ice again, lets hope for a win!
Minnesota has been warm and nice the last few days, but the rain just started. Rumors told me it will snow this weekend. Gotta get prepared for some cold winter months, even tho I'm pretty used to cold weather. 


Best, Eline S.

Reklame// Wearing: Revolve - Top - Lovers & Friends - Skirt - Lovers & Friends - Jacket - JG Couture - Necklaces - Vintage and market in Soho Nyc - Hair jewelry - Accessorize

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

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

Selfmade Oven Rosted Chicken

I sommer har jeg kost meg på kjøkkenet og eksperimentert mye. Jeg elsker ovnsbakte retter. Spesielt i en travel hverdag er det perfekt med mat som gjør seg selv i oven, imens du vasker, rydder eller jobber med andre ting! Her kan du slenge dine favoritt grønnsaker i en ildfast form med litt olivenolje og havsalt, eller bare det du har i grønnsaksskuffen. Bruk fantasien!

For to personer:

400 gram Kylling – som jeg toppet med litt pesto og Serrano skinke
4 store sopp, som jeg fylte med deilig jalapeno-ost.
1 stor rødløk som jeg finhakket
Et par fedd hvitløk (for smakens skyld)
1 hel squash
noen mini tomater
1 hel paprika

Alle ovner har forskjellig steketid, men jeg liker å steke på 175 grader midt i ovnen. Det er alltid lurt å ta ut kyllingen og sjekke om den er gjennomstekt. Ved siden av er det superdigg med kokt ris, eller quinoa med soyasaus! Denne retten er super lett i magen i sommervarmen, også perfekt med noe varmt i kroppen på en kald høstværs dag etter for eksempel en skogstur.

Mmmm, Yummy in my tummy. Håper det smaker!


// English

This summer I have been having lots of fun in the kitchen and experimenting a lot. I love oven baked dishes. Especially on a busy day, it’s perfect with food that makes itself. Here you can throw your favorite vegetables in the oven with a little olive oil and sea salt, or use whatever veggies you may have left in your fridge! Use your imagination!

 

For two people: 

400 grams of chicken – topped with pesto and Serrano ham
4 mushrooms, which I filled with delicious jalapeño cheese
1 big red onion – chopped
2 whole cloves of garlic (just for the taste)
1 whole squash
a few mini tomatoes
1 whole bell pepper

 

All ovens have different cooking times, but I like to cook at 175 degrees celsius in the middle of the oven. It is always important to double check if the chicken is cooked or not. This dish is perfect accompanied by rice or quinoa with some soy sauce. It is also super easy for your digestion in the summer heat and perfect as dinner after a long hike in the woods in crispy autumn weather.

Mmmm, Yummy in my tummy. Hope you enjoy it!