Healthy Meat Sauce with Pineapple

Another “real dish” recipe! Got a request to post this on my blog since I had some pictures on my snapchat (Sweden92) when eating it. Supereasy to make and healthy!

Meat Sauce with Pineapple (4 portions)

  • 800 g minced meat
  • 2 onions
  • 3 garlic cloves
  • 2 large carrots (shredded)
  • 1 can crushed tomatoes
  • 1 tablespoon tomato paste (or sugar free ketchup)
  • 1 tablespoon soy sauce
  • 1 can of canned pineapple (cut in pieces) + the juice in the can
  • 1 tablespoon organic broth powder 
  • herb salt
  • black pepper
  • some leaves of fresh basil
  • coconut oil for the pan

-> Start by cutting the onion and fry in coconut oil in a pan. Take of the heat. Then add the minced meat until light brown. Then press the garlic cloves and add the rest of the ingredients. Let boil for 5-10 minutes on medium heat.

Serve with zucchini noodles and broccoli. A delicious and healthy meal ready on just a few minutes! The pineapple and juice adds the sweetness so don’t miss out on the pineapple!

First dinner outside on the balcony this spring 😊

Saffron Chia-Pudding

One of the best things with Christmas, saffron? It can be used in so many different ways, in baking, food recipes, desserts, breakfasts, bread and more! Here is one of my favorites:

Saffron Chia-Pudding (1 portion) 

 -> Put all the ingredients except the zucchini in a jar with a lid. Stir well until all the chia-seeds are covered. Put in the fridge over night, or at least for 2-3 hours. Tak out in the morning and add the shredded zucchini (also squeeze out the water). If you prefer a warm breakfast you can heat it up on the stove real quick or in the microwave for 1-2 minutes. Add your desired toppings. 

My favorite toppings for this chia-pudding is oranges, Sharon fruit, nutbutter, gojiberries, blueberries and mulberries. 

This chia-pudding is paleo-friendly, which also means free from gluten, dairy and added sugar. 

Want to read more about the Baobab powder? It’s a real superfood and you can find more information HERE. 

Gingerbread Almond butter

Had to try this Christmas inspired recipe for nut butter. Almond butter with gingerbread flavor, how good doesn’t that sound? And YES it ended up delicious!

Gingerbread Almond Butter (1 jar) 

  • 350g natural almonds
  • 2 tablespoons gingerbread spice
  • 3 tablespoons water

-> Start with boiling up a pot of water and add the almonds for 1-2 minutes. Pour out the water and take the peel off the almonds. Turn the oven on 200 degrees Celsius. Spread out the almonds on baking paper on a baking tray. Roast them in the oven for about 12 minutes. Take out and let cool down. Add the almonds, the gingerbread spice and the water to a mixer and mix until it becomes a dough. For me it took probably more than 7-8 minutes. Had to stop mixing a few times to take some dough off the edges of the mixer to continue. When it is done and looks like a dough/butter, pour it over to a jar with a lid. I keep mine in the fridge to be sure it stays fresh!

This almond butter is the perfect topping on bread, crackers, oatmeal, to eat with sliced fruit, to add to desserts or just eat as it is! DELICIOUS!

It is also 100% paleo-friendly, which also means free from gluten, dairy and added sugar. 

Chocolate Coconut Fudge

It’s time to start the Christmas baking, which I love! This is the first ever healthy fudge recipe I have tried and experimented with. Finally it became successful! Easy and quick to make with not too many ingredients.

Chocolate Coconut Fudge (1 batch)

-> Start by mixing the almonds in a mixer until it becomes a flour. Then add the salt and coconut oil. Mix until smooth. Add the rest of the ingredients and mix until it becomes a dough. Flatten out on a tray covered with baking paper and place in the fridge until it is hard. Take out and cut in pieces. If you’d like you can melt some dark chocolate as a top layer for a more luxury taste.

This chocolate coconut fudge is 100% free from gluten, dairy and added sugar! 

Chocolate Coconut Protein Raw Balls

A new recipe for high protein raw balls with a flavor of chocolate and coconut.

Chocolate Coconut Protein Raw balls (about 8 medium sized)

-> Put all the ingredients in a mixer and mix until it becomes a dough. Roll into 8 medium-sized balls. Roll in the coconut flakes and then put in the fridge for about 15-20 minutes before eating.

These raw balls are high protein, free from gluten and added sugar. Can also easily be dairy free depending on the protein powder you use (it also works well to exclude the protein powder). 

Vanilla Protein Granola

Homemade gluten free protein granola with vanilla flavor, on top of a large bowl of quark mixed with stevia drops vanilla flavor from Fitnessbutiken is my every day favorite meal! 

Vanilla Protein Granola (1batch)

  • 6 dl gluten free oats
  • 1 dl sunflower seeds
  • 1 dl pumpkin seeds 
  • 1/2 dl flax seeds
  • 1 dl sesame seeds
  • 1 dl coconut flakes 
  • 1 dl almonds
  • 1 dl cashews
  • 1 dl walnuts 
  • 1 scoop vanilla protein powder Dxbnutrition from Fitnessbutiken 
  • 3 tablespoons melted coconut oil
  • 6 tablespoons raw honey
  • 1 1/2 dl hot water 

-> Turn on the oven on 200 degrees Celsius. Mix everything in a large bowl and pour over to a baking tray covered with baking paper. Put in the oven for 15 minutes. Stir well and leave for 10-15 more minutes. Keep an eye on the granola so it doesn’t burn. Take out from the oven and let cool down before adding it on your quark/yoghurt. ENJOY!

This granola is 100% free from gluten and added sugar. 

Homemade Vanilla Granola (made in pan)

The homemade granola I make weekly (it’s my biggest addition!) I make in the oven. Today I tried to make a similar one but in a pan on the stove instead. It gives it a little different texture but it still tasted really good and it went much quicker to make!

Homemade Vanilla Granola (made in pan) 

-> Start to heat up a pan on medium-high, add the coconut oil. When it is melted add the nuts and let them become light brown. Then add the rest of the ingredients and maybe turn down the heat slightly. Stir well so nothing gets burned. When it is all light brown and dry turn of the heat and let cool down before eating.

I enjoy my granola on top of smoothies, yoghurt, quark, with milk, on oatmeal, on pancakes, on fruit salads and more. Just be creative!


This amazing granola is 100% free from gluten, dairy and sugar!