Tomato, Corn, and Avocado Salsa

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This tomato, corn, and avocado salsa is delicious on its own or with tortilla chips, and it’s so easy to make!

Tomato, Corn, and Avocado Salsa

1 tomato or 1 cup cherry tomatoes
1 ripe avocado
2 ears corn, raw or cooked
Juice of 1 lime
2 tablespoons olive oil
4 tablespoons chopped cilantro
1 jalapeño or chili (if you want to add heat)
Salt and pepper to taste

Recipe adapted from Bon Appetit

New Nordic Carrot Cake

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As I child I always loved carrot cake, with the cream cheese frosting, cinnamon spiced interior, and cute frosted carrots adorning the top of the cake. I will always love the classic American carrot cake, but it’s quite indulgent, so I’ve been searching for a healthy alternative, which I found in one of my favorite Danish cookbooks Aarstidernes Livretter.

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Thirty minutes north of Copenhagen, is Aarstiderne at Krogerup, an organic farm with accompanying farm boutique where you can buy fresh, seasonal, organic produce. The Farm boutique is a recent addition; Aarstiderne started out delivering weekly fruit and vegetable boxes to your front door. Today they deliver to around 40,000 households in Denmark and 5,000 in Sweden. The weekly boxes come with exciting recipes, which they have compiled into the cookbook Aarstidernes Livretter.

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New Nordic Carrot Cake Recipe

  • 500g carrots, peeled and grated
  • 150g raw sugar
  • 200ml taste free oil (I used sunflower oil)
  • 4 eggs
  • 150g white flour
  • 115g wheat flour
  • 2 teaspoons vanilla sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 100g raisins
  • 50g hazelnuts or walnuts (I used hazelnuts)
  • Preheat oven to 185 celsius/365 fahrenheit
  1. In a medium bowl whisk sugar and oil until combined, then whisk in eggs
  2. To the sugar mixture add vanilla sugar and cinnamon.
  3. In a large bowl combine flour, salt, and baking powder, then whisk in the sugar mixture until smooth.
  4. Gently fold in the carrots (it seems like a lot of carrots but this is what makes the cake so moist) and lastly, fold in the hazelnuts and raisins
  5. Pour the batter into two greased loaf pans and bake for 50-70 minutes, until a toothpick inserted in the center comes out clean

For information about Aarstiderne visit their English blog

Carrot, Cilantro, and Chili Slaw

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I was searching for a salad with a bit Asian flair to go with take away sushi, when I came across a carrot, cilantro, chili slaw from Bon Appetit. The salad takes about 20 minutes to make and it’s absolutely delicious! If you don’t like spicy food you might want to tone down the jalapeño, I used red chili instead of jalapeño.

Carrot, Cilantro, and Chili Slaw
recipe from Bon Appetit

  • 12 ounces carrots (preferably assorted colors), peeled, julienned (about 4 cups)
  • 2 tablespoons vegetable oil or grapeseed oil
  • 1 tablespoon fresh lime juice
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon kosher salt plus more for seasoning
  • 2 jalapeños, stemmed, seeded, minced
  • 1/2 cup (loosely packed) fresh cilantro leaves
  • 3/4 teaspoon ground coriander
  • 2 tablespoons toasted sesame seeds
  • Freshly ground black pepper

Toss carrots, oil, lime juice, sugar, 1/2 tsp. salt, and jalapeños in a large bowl. Let marinate for 15 minutes, tossing occasionally.
Add cilantro, coriander and sesame seeds; toss to evenly incorporate. Season to taste with salt and pepper.

15 minute breakfast: Broiled Grapefruit with Cinnamon Sugar

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Is grapefruit season, and grapefruit is a lovely, healthy, quick breakfast. My mom used to serve it for us in the mornings before school; I remember she had a Pampered Chef grapefruit knife perfect for cutting between the segments (I’ve been searching for one like it but have had no luck).

I stumbled across this recipe for broiled grapefruit with cinnamon sugar. It looks delicious and I can’t wait to try it this morning for breakfast!

Broiled Grapefruit with Cinnamon Sugar

  • Serves two
  • 1 large ruby grapefruit
  • 2 tablespoons cinnamon sugar
  1. Heat the oven to broil. Cut the grapefruit in half across its equator. Use a sharp knife to carefully cut around the inside edge of the grapefruit half. Then make small, deep cuts next to each segment’s membrane, to loosen the fruit from the membrane. (If you have serrated grapefruit spoons, this step is less necessary.)
  2. Sprinkle each half with cinnamon sugar and put in an oven-safe dish, sugar-side up. Broil for 15 minutes, or until the top turns quite brown and caramelized. Let cool for 5 minutes and eat while warm.

Recipe from the Kitchn

smoked salmon salad

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Summer has officially arrived here in Copenhagen Denmark! The sun is shining, the weather is warm and I have started wearing my favorite summer clothes!

With the heat I crave a crisp and refreshing salad (also no need to turn the oven on and heat things up even more!), this smoked salmon salad is so so easy to make and tastes like a gourmet salad from a nice cafe.

Crisp romaine serves as the bed for this salad to which I add cucumber, tomato, avocado, and succulent smoked salmon; the light and healthy yoghurt dill dressing is the perfect compliment to the veggies and salmon.

Yoghurt Dill Dressing

1. 3/4 cup fat free plain yoghurt (I use Irma’s promille yoghurt )

2. Juice from half a lemon

3. 4 tablespoons of dill dressing or 4 tablespoons fresh dill, 1 tablespoon honey and 1/2 teaspoon Dijon mustard

4. Salt and pepper to taste

5. Mix the ingredients in a small bowl and enjoy!

quinoa stuffed bell peppers

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Quinoa, a lovely gluten free grain, has become a staple item in my pantry. If you are unfamiliar with it is time to become acquainted. Quinoa is comparable to rice, but much more nutritious and versatile. The protein content in quinoa is 18% and contains a balanced set of amino acids, and is also high in magnesium and iron.

Cooking quinoa is similar to rice, but it is essential to rinse it before boiling, otherwise it will taste bitter. The ratio of 2 parts water to 1 part quinoa are a good rule of thumb, bring the quinoa to a boil, reduce heat, cover and simmer 15-20 minutes, you will know it’s ready when the quinoa sprouts a little tail.

In the past I was a big meat eater, but since moving to Denmark my diet consists of vegetarian, fish, and occasionally chicken dishes. This recipe for Quinoa Stuffed Bell Peppers is a fantastic vegetarian dish, the bell peppers are thick and meaty, while the quinoa provides a nice crunch.

Quinoa Stuffed Bell Peppers

adapted from Good life eats

2 tablespoon olive oil
1 medium onion, finely chopped
1/2 of a poblano pepper, diced
1 tablespoon ground cumin
2 cloves garlic, minced
1 – 15 oz. cans diced tomatoes, drained, liquid reserved
1 – 15 oz. can black beans, rinsed and drained
3/4 cup quinoa
1 1/2 cups grated carrot
1 1/2 cups grated Pepper Jack cheese, divided
4 large red bell peppers, halved lengthwise, ribs removed

Directions:

Heat oil in saucepan over medium heat. Add onion, celery, and poblano pepper and cook 5 minutes, or until soft. Add cumin and garlic, and sauté 1 minute. Stir in drained tomatoes. Cook 5 minutes, or until most of liquid has evaporated.

Stir in quinoa, carrots, and 1 cup water. Cover, and bring to a boil. Reduce heat to medium-low, and simmer 20 minutes, or until quinoa is tender. Combine quinoa and carrots with black beans, 1 cup of cheese, and the onion mixture from the first step, . Season with salt and pepper, if desired.

Preheat oven to 350°F. Pour liquid from tomatoes in bottom of baking dish.

Fill each bell pepper half with heaping 3/4-cup quinoa mixture, and place in baking dish. Cover with foil, and bake 40 minutes. Uncover, and sprinkle each pepper with 1 tablespoon of remaining cheese. Bake 15 minutes more, or until tops of stuffed peppers are browned. Let stand 5 minutes. Transfer stuffed peppers to serving plates, and drizzle each with pan juices before serving. Serve with fresh avocado, cilantro and creme fraiche or sour cream.

oatmeal breakfast bars

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Thanks to Pinterest, an online pin board community, I have found hundreds of great healthy recipes. Today I made an adapted version for no sugar oat drops, courtesy of Blueberry Girl.

The recipe turned out delicious, but I did make a few minor changes, find the original recipe here.

1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped (I used almonds and hazelnuts)
1 cup dried fruit (I used 1/2 chopped dried figs, and 1/2 raisins)

3 ripe bananas, mashed
1/4 cup flaxseed oil (so good for you!)
1 tablespoon agave nectar
2 teaspoons vanilla extract

Preheat oven to 175 C

1. In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes.

2. Stir in allspice and cinnamon.

3. Add dried fruit and stir until well and evenly mixed.

4. Make sure the dried fruit do not stick together in big batches.

5. In another bowl, combine flaxseed oil, mashed banana, agave and vanilla extract.

6. Pour wet ingredients over dry ingredients and stir until well combined.

In a large square or rectangular baking dish, spread the mixture evenly in the dish and bake for 35 to 40 minutes (if using two smaller pans reduce the time). Turn the mix out of the pan, cut into bars and bake on a cookie sheet for an additional 15 to 25 minutes until the edges are golden brown (the time depends on the size of the bars, bigger bars take longer).

Enjoy a delicious breakfast on the go or healthy snack!