Green Protein Smoothie

Had a great weekend in Stockholm with my family. Some shopping, lots of good food, the musical Jersey Boys and of course hotel breakfast! Feeling ready for a new week and to welcome the Christmas month tomorrow! Started this day with a power breakfast! A green smoothie, kiwi and 5 slices of my homemade paleo pumpkin and gingerbread-spice bread with cashew-butter on top!

Green Protein Smoothie (1 high glass)

  • 3 dl coconut milk
  • 1 banana
  • 1 tablespoon Chlorella powder from Alivefoods 
  • 1 scoop Vanilla protein powder from Holistic
  • a small piece fresh ginger

-> Just mix everything in a blender and enjoy!

  
The whole breakfast is paleo-friendly!

Pumpkin GingerBread-Spice Bread (paleo)

Skipped my workout yesterday afternoon and had a little Christmas baking session instead. Listen to Christmas music and just taking it easy! I made this amazing paleo bread and also 2 trays of homemade musli with ginger-spice/vanilla flavor!

Pumpkin Ginger-spice Bread

  • 7 dl butternut pumpkin, shredded
  • 4 eggs
  • 2 dl coconut flour
  • 0.5 dl coconut oil, melted
  • 1 tablespoon gingerbread-spice
  • 1 tablespoon baking powder
  • 1 tablespoon juice from a lemon
  • pumpkin seeds as toppings

-> Turn the oven on 175 degrees C. Peel and shred the pumpkin. Mix the pumpkin, eggs, coconut oil, and lemon. In a separate bowl mix the dry ingredients. Then mix together the who parts and pour over to a bread baking-dish covered with baking paper. Put in the oven for 1.5 hours. ENJOY with almond butter on top! DELICIOUS!

   

 This bread AND oatmeal are both 100% paleo-friendly! Search for “oatless oatmeal” to find the recipe. 

Peanut-butter Parfait

If you want a little more luxury feeling for your breakfast, but still something that goes quick and is easy to make you have to try this peanut-butter parfait. It is made of 3 layers + toppings and one of the layers I prepared the night before and then it only takes about 5 minutes to get it ready to eat in the morning!

Peanut-butter Parfait (one high glass)

Layer 1: chia-pudding

  • 1 dl gluten free oats
  • 2 tablespoons chia-seeds from Alivefoods
  • 1/2 scoop protein powder Peanut Cookie flavor from MyProtein
  • 3-5 Flavdrops Peanut-butter flavor from MyProtein 
  • 1 tablespoon coconut flakes
  • 2.5 dl almond milk

-> Mix everything in a jar with a lid and put in the fridge over night.

Layer 2: banana-peanutbutter cream

  • 1 banana
  • 2-3 tablespoons peanut-butter from MyProtein
  • 1 tablespoon hot water

-> Mash the banana in a bowl and add the peanut-butter and water and stir well. I put it in the microwave for a few seconds to make the peanut-butter more smooth and easier to blend with the rest, it depends a little on what type of peanut-butter you use.

Layer 3:

  • blueberries (or berries of your choice)

Toppings:

  • 2 tablespoons crunchy peanut-butter from MyProtein
  • 2 tablespoons natural peanuts, chopped
  • a piece of dried ginger from Kinabutik

-> In the morning prepare the banana-peanutbutter cream, then alternate the layers in a high glass and finish off with the toppings. ENJOY! YOu can eat it either cold or heat it up in the microwave to eat it warm!

   

 This breakfast parfait is gluten free, dairy free, and free from added sugar! It could fit just as well as a snack or dessert as a breakfast! 

Pasta sauce with chicken, spinach & sun-dried tomatoes

Had a dinner date last night with Ida and I made us one of my favorite dishes. It is one of very few favorite dishes from my mum which I also succeed to make just as good as her, usually with other dishes it never tastes as good as hers, even if I follow the same recipe!

After the dinner we walked to the cinema to watch “En underbar jävla jul”, it was a really Christmas feel good movie, absolutely worth to watch 🙂

Chicken with spinach and sun-dried tomatoes (2-3 portions)

  • 3 chicken fillets
  • 3 garlic gloves
  •  250 g fresh or frozen spinach
  • 8-10 sun-dried tomatoes
  • 2.5 dl soy cream
  • 1.5 dl almond milk
  • black pepper
  • herb salt
  • some coconut oil for the pan

-> Start by putting the pasta of your choice, or the quinoa to boil (we ate quinoa to this dish yesterday). Then prepare all the cutting, cut the chicken in pieces, chop the garlic cloves, cut the tomatoes and squeeze out the water from the defrosted spinach and chop a little. Put some coconut oil to a heated pan, add the chicken and fry until white. Then add the rest of the ingredients and let boil together for 5-10 minutes for best taste! Serve with the pasta/quinoa!

   

 This meal is 100% gluten free, dairy free, and free from added sugar!

Beef + Onion Pie (paleo)

I must start with saying that adding cinnamon in dishes is delicious! I haven’t really had it in any dishes more than oatmeal, pancakes and baking treats, but today I tried it in my meat sauce I made for a pie and it was absolutely a hit!

I don’t know the exact amount of everything here I just used my feeling, so the measurements are me guessing how much I used 🙂

Beef and Onion Pie (paleo) 

Crust:

  • 2 dl almond flour
  • 1/2 dl coconut flour
  • 50 g coconut oil
  • 1 tablespoon psyllium husk
  • a sprinkle of herb salt
  • 1 egg
  • 1/2 dl hot water

Filling:

  • beef (probably about 500g)
  • 1 onion
  • 3 garlic cloves
  • 1 red onion
  • 3 mushrooms
  • 1 big carrot, shredded
  • 1 can diced tomatoes
  • 2 tablespoons tomato pure
  • black pepper, salt, chili powder, and a lot of cinnamon

Topping:

  • 1 egg
  • 1 dl almond milk

-> Start by mixing all the dry ingredients for the crust. Add the coconut oil (room temperature) and mix with your hands until it becomes more like a dough. Add the rest of the ingredients and mix. Put some coconut oil along the bottom and sides of a pie-dish. Press out the dough in a thin layer. But in the fridge for 30 minutes. Turn on the oven on 175 degrees C.

While the crust is in the fridge start with the filling. Chop the onions and fry in coconut oil on medium-high heat in a pan. When it starts to get see through, take them off. Add instead the beef and fry until light brown, then add back the onions, chopped mushrooms, the shredded carrot, diced tomatoes, tomato pure and the spices. Let boil together for a few minutes.

Take out the crust and put in the oven for 10 minutes. When it is done, add the filling. Mix together the egg and milk for the topping and pour over for a even layer. Put in the oven for about 20-30 minutes. Take out and serve with a fresh salad!

I got some meat sauce over (didn’t fit in the pie crust), which is perfect for some other lunch boxes together with pasta, steamed veggies or something to keep the variation.

 

  
 This pie is 100% paleo, gluten free, dairy free, and free from added sugar! 

Pumpkin Pancakes 

First time ever I ate pumpkin today, haha. I saw a small pumpkin at the grocery store and just felt like I had to buy it to try it out, since I’ve seen so many recipes including pumpkin lately.

I used half of it to make these pumpkin pancakes, super easy and tasted really good! But to be honest, I thought it would taste a little more pumpkin. Trying to come up with what I should try to make with the other half. Any ideas? 

Pumpkin Pancakes (one portion)

  • Half butternut pumpkin
  • 2 eggs
  • 1 tablespoon psyllium husk
  • Some cinnamon 
  • Coconut oil for the pan

-> Start by cutting the pumpkin in smaller pieces. Put in a pot and fill up with water. Bring to boil and boil until soft (about 10 minutes, it depends on how big pieces you make). Drain the water and mash the pumpkin in a bowl. Add the rest of the ingredients. Add some coconut oil in a heated pan and fry the pancakes. It ended up being 4 medium-sized pancakes for me. 

My toppings today was more cinnamon, cottage cheese and fresh mango. I also had a small salad on the side. 

  
These pancakes are 100% paleo, gluten free, dairy free and free from added sugar. How do you make your pumpkin pancakes? 🙂 


Peanut-butter Chia-Oatmeal

If you want the preparation for your breakfast to go fast in the morning, this is the perfect breakfast choice. It is not only easy and quick to prepare it is also one of my favorite breakfasts!

Peanut-butter Chia-pudding (1 person)

  • 2 dl milk (this time I used soy-milk, my favorite is to use coconut milk)
  • 3.5 tablespoons chia seeds
  • 1 tablespoon maca powder from Alivefoods
  • a sprinkle of cinnamon
  • 1/2 zucchini, shredded
  • a lot of peanut-butter of your choice.

-> Prepare the chia-pudding the night before. Add milk, chia-seeds, maca powder and cinnamon in a jar and mix until all the chia-seeds are covered. Put a lid on and keep in the fridge over night. In the morning, take out the chia-pudding and stir. Add the shredded zucchini and a great amount of peanut-butter, stir until everything is mixed well. I like to eat my breakfast warm so I poured it over to a big bowl and put in the microwave for 1-2 minutes. Take out and ENJOY with some good toppings.

My toppings today was more of my homemade peanut-butter, mixed frozen berries, gojiberries, and mulberries. 

 This is a gluten free and dairy free breakfast, which is also free from added sugar. If you want this breakfast to be 100% paleo, switch out the peanut-butter to almond- or cashew-butter.