Archive for the ‘Uncategorized’ Category

Toddler good inspiration

August 21, 2016

Red lentils with sweet Dijon mustard

Dill pickled cucumber

Daikon cucumber feta salad

Hot grilled vegetables  

Sweet herring salad

Green smoothie delux

August 21, 2016

Here is a super food mix of anything.

The peel from one apple (pectin prebiotic)

4 parsley stalks (vitamin C and minerals)

1 large kale leaf (fiber prebiotics etc)

1/2 a really green frozen banana (resistant starch prebiotic)

1 dl water

1 dl almond milk

1 raw egg

1 tsp whey isolate 

Mix in my nutribullet!

This came out quite yummy actually. Will try coconut pulp next time.


Banana strawberry coconut smoothie 

March 13, 2016

my 8 month old kid love this on


Baby banana bread for limited carb BLW!

March 12, 2016

2 egg yolks

2/3 mashed banana

1-2 Tbsp buckwheat flour (or less)

A dash of cinnamon (preferably Ceylon, real cinnamon)

25 grams butter

Melt the butter in a small pot. 

Whip together remaining ingredients and add to the pot with butter. Take off heat and mix vigorously with a spatula (heat resistant) so it merges with the butter!

Cook for 5 minutes on moderate heat until solid and cooked through. Serve!

Perfect for Baby led weaning or as snack to bring on trips etc.



February 21, 2016

here is a batch of really nice homemade mayonnaise made in 5 minutes flat. 


You need one roughly 0,5L glass jar, an immersion blender and below ingredients at room temperature.

2 raw eggs (organic…)

200g meted butter (I use Kerry Gold ;))

2 dl rapeseed oil (replace as much as you want with olive/avocado oil if you don’t mind the taste)

1 Tbsp sweet mustard

The juice from 1/2-1 lemons

Some herbs the Provence


White pepper

Stevia drops (like 10)

I also added a pinch/”knife edge” of cayenne pepper, curry powder (and chicken stock)

Add everything to the jar, stick down the blender into the yolk at the bottom. Blend for 20 seconds then slowly pull it up so it all gets mixed in.

Due to the butter this will thicken significantly when refrigerated so I also add in some almond milk, roughly 1-2 dl maybe and stirr vigorously.

Note to self on poached eggs

February 19, 2016

I just poached an egg and that went pretty well. I’ve previously heard J Oliver talk about this. Most important is that the eggs should be FRESH. That’s key to success in this. I boiled a bunch of water, added lots of salt and then just let the water simmer while I stirred once so the water slowly started turning in a circle in the pot, just in time for when I cracked the egg into the middle of the “swirl”. The water should not move fast at all, then the effect is the opposite and the egg is mixed out in the water. The slow movement rather helps the egg white hold together and kind of fold over itself.. Let simmer for 3 minutes roughly. Enjoy!!


Cauliflower bone marrow soup

January 31, 2016

3-4 pieces bone marrow from beef with some meat on.

Slow cook together with water, garlic, red onion, some carrot, bay leaf, parsnip and maybe some herbs for a good many hours.

Add 1 large cauliflower head to a pot, lightly chopped, potentially fry it a little and cook in the bone marrow stock together with a splash of cream (0,5-1 dl), garlic powder, garlic, 1/2 Tsp curry powder, 3-4 drops stevia, 1 Tbsp vinegar, salt, white pepper, musk nut, parsley, herbs de provence. Mix with an immersion blender and add a little chopped red onion and dried mushrooms.

“Asian sauce” I want to make

January 17, 2016

Asiatisk sås (Anna-Stinas)
Picked ginger (100g)
3 lime
1 Tbsp fisk sauce
1 Tbsp soy sauce
1 Tbsp sesame oil
1/2 shredded chilli

Ginger bread cookie mudcake

December 15, 2015

4 eggs
sweetener corresp. to 1.5 dl suger
150 g butter
2dl whole almonds (or 120g /2.5dl almond flour)
1 Tbsp ginger bread cookie spice
2 Tbsp organic cacao powder
1 tsp vanilla powder

200°C oven. Beat eggs with sweetener until really fluffy. Melt the butter. Peal and grind almonds if you are using whole almonds otherwise use almond flour. Mix the dry ingredients and blend into the batter mixing vigorously. Pour batter into a baking tray (cover the bottom with baking paper). Bake for 10-12 minutes. The cake should be fairly sticky still when baked. Let the cook off for a few hour in the fridge to settle properly. Serve with cream….

Original recipe found on this great Swedish blog

Swedish ginger bread cookie spice:
4 parts ground cinnamon
3 parts ground clove
3 pieces ground cardamom
4 parts ground dry ginger

Cookie dough apple cake

December 13, 2015

Here is a DELICIOUS low carb apple cake, which I found on the swedish sight It’s basically like apple flavoured cookie dough, and low carb (except for the one apple).

Cake batter
2 eggs
1.5 dl xylitol (“birch trea sugar”)
100g butter
1 dl cream
2 Tsp baking powder
0.5 tsp vanilla powder
1 Tbsp psyllium seed husk (more if not finely ground)
1 dl coconut flour
1 dl almond flour
1 apple (grated)

Bottom part
3 tsp cinnamon
2 tsp ginger (powder)
50g butter
3 Tbsp Sukrin Gold (or 4 Tbsp Xylitol)
1 sliced apple (or more if you don’t mind the carbs)

  1. Turn on oven on 200°C (or 175°C hot air oven)
  2. Beat eggs with the sweetener until fluffy. Add melted butter and cream and whisk in remaining ingredients.
  3. Melt butter with spices and sweetener and add in the sliced apples. Pour into the baking tray/cake mold. Spread the cake better on top and bake for 20-25 minutes, until baked through but still soft and sticky.
  4. Flip up on a nice plate and serve with whipped cream!

In Swedish..