Chia pudding, chiagrøt, smoothie chia pudding, smoothie chia grøt

Basic recipes for chia puddings

Another chia pudding post from me in just a short time, but what can I say I love chia seeds and use them quite often. This is why, chia seeds are mini powerbombs filled with more calcium than milk, more antioxidants than blueberries and more Omega-3 than Salmon, google it if you do not believe me 🙂

The texture of these pudding can be similar to a tapioca pudding, gelatinous. For some this can take a little getting used to and for other like me who are used to tapioca “dis is da bomb”. These seeds are so versatile and are a great protein-packed addition to many recipes because of their ability to thicken and gel. Best of all you can cook with them too.

Chia pudding, recipe, chiapudding,, multicolored chia pudding, dessert, breakfast, snack, treat.
Mango and strawberry yoghurt chia pudding

Chia seed pudding is a simple and delicious way to easily get the benefits of chia seeds. It takes minutes to prepare and fill  up on proteins and nutrients. Fill small mason jars, old baby food jars or even squeeze pouches to have on-the-go breakfast, snack or everyday dessert option.

There is no hocus pocus to make chia pudding. You need a gelling agent, a liquid of some kind, you need seeds and you need flavouring and maybe sweetener. You need a few minutes to prepare and then a little patiens, the seeds need a few hours to gel. The best thing is to make the pudding before you go to bed and enjoy it in the morning. If you do not want the little gelled pearls, you can blend the mixture in a blender.

Chiapuddin, chia pudding, healthy,, dessert, treat, snack, breakfast
Chiapudding made with almond milk, sweetened with agave syrup

Here are some basic recipes, and what you do with it is up to you.

Ingredients for milk based:

2 cups coconut milk (homemade or natural), soy milk, regular milk
1/2 cup Chia Seeds
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

Omega 3 bomb, chiapudding, treats, recipe, breakfast, snack, dessert,, chia seeds, healthy
Made with coconut and chocolatemilk from Alpro

Ratio forsmoothie based:

2 cups Smoothie
1/4 -1/2 cup Chia Seeds, depending on the thickness of your smoothie

Chia pudding, smoothie pudding, recipe, Fruit chia pudding
Made with three different smoothies and topped with oatmeal yoghurt pudding

Ingredients for yoghurt based

2 cups yoghurt, plain or flavoured
1/4 cup Chia Seeds

If you are using plain yoghurt
1/2 teaspoon vanilla extract or other flavouring
dessired amount of sweetener  natural or artificial.

Chiapudding, chia pudding, healthy, breakfast, dessert, snack, treats, quick and easy, yummy,
Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats

Blueberry and strawberry yoghurt chia pudding topped with vanilla yoghurt overnight oats


For Blended/Smooth Version:  Place all ingredients in blender and blend on high for 1-2 minutes until completely smooth.
For Whole Chia Seed Version:

Blend all ingredients except chia seeds in a blender until smooth (including any added flavors, fruits or chocolate). Whisk in chia seeds.
Pour mixture into a jar or glass container and place in the refrigerator for at least 4 hours or overnight to gel. I prefer to make this at the evening before I go to bed to have it ready for a fast breakfast the next day. It is also great to make in the morning for a delicious pre-made dessert after dinner.

Topp the pudding with desired fruit and toppings.


Chiapudding, chia seeds,, breakfast, dessert, snack, healtht,




Healtier Easter treats

Help yourself to health conscious treats this Easter, marzipan made with only two ingredients, raw almonds and dates. Covered in dark chocolate and some fancy decoration, these little balls of goodness will brighten your day. You can actually indulge in these goodies throughout the year.

The inspiration for these round goodnesses were these energy squares I made a few years ago, recipe in Norwegian HERE. Marzipan as many know is made of almonds, egg white, sugar / glucose and often added a little cognac, sherry or another nice liqueur for flavour. The main ingredients are almonds that needs a binder and sweetener, when I made energy squares I used dates to keep everything together so I thought why not use them to make a healthier marzipan. This is a simple idea and I am not claiming it to be mine.

To get the most out of the ingredients, I did not to blanch the almonds. The date are already dark in color, so you will not notice it when the two are mixed together, pluss you get added health benefits with the skin on.


I used:

100 g whole almonds

100-150 g ground/grated almonds

200 g of dates (remember to remove stones)

200 g dark chocolate

Desired edible decoration, I have used gold leaf, rosebud tea and foil with chocolate print..

Rough chop the whole almonds in a food processor. Add the dates and half of the ground almonds and continue to mince the ingredients. When everything starts to come together, add the rest of the ground almonds little by little until you get a nice and pliable dough, see image above.

The amount for the ingredients is just a guideline, the dates and almonds you might use may have a different moisture content than the ones I used this time.

Marzipan, dates and almonds

Roll the almond and date mixture into balls of the desired size.

Melt the chocolate in a double boiler and temperate th chocolate before use for best results. The chocolate will harden faster and get back its snap back.

Healthy treats

Dip the balls in chocolate and add some decoration for flare.

healthy treats, marzipan made with almonds and dates


Yummy healthy treats

Refreshing Icetea

Ice tea

I got inspired to make iced tea after my little trip to Flanders last week, most of the restaurants and cafés served iced tea.

Iced tea is a grateful and cheap drink to make, you can make buckets of eat for a low cost. You need some tea bags and maybe a few other ingredients to garnish or to enhance the flavour, but most important of all loads of ice.

Continue reading “Refreshing Icetea”


Skin hydrater, apple pie in a glass

Skin hydrater

Hydrate your skin with The Hot ‘n’ Spicy

It may not look like the best drink in the world, but this is like apple pie in a glass and it is perfect for those who like to look after their skin. Apples are one of the finest health promoters available and this little gem will help flush your body of any nasties, keep your skin hydrated and plus added benefits from the cinnamon. Click HERE to read about the what good cinnamon does for you.

For this recipe you need a juicer

3 apples
1/2 tsp ground cinnamon
Refreshing apple and cinnamon juice
In my family we enjoy cut apples sprinkled with cinnamon as a snack.

Healthy treats and juices with a slow juicer

Post contains link to test product

I have been making a few healthy juices and frozen treats while testing a Panasonic Slow Juicer MJ-L500. This little wonder of a machine can prepare  juices and frozen treats from fruits and vegetables, while preserving valuable enzymes and nutrients.

Nice cream

MiniMe and I have been drinking immune boosters and body cleansers, plus making frozen treats this past week.


In the past I have been making nice cream in a blender and I have to confess that with a blender it is a bit inconvenient, you have to push down the frozen fruit all the time and the blades get stuck quite often. Another thing that is a minus with a blender is that it takes to long and the fruit melts.Nice cream recipe

This machine is fast working and grinds everything to a pulp in a blink of a moment. 500 g of frozen cut fruit and berries turns into a yummy treat in less than 2 minutes maybe 3.

We made two different nice creams, a vegan ice cream that is sugar free and lactose free. One with frozen pineapple, papaya and mango. The machine crushes everything so you make use of all the goodness in the fruit, no waist.

Continue reading “Healthy treats and juices with a slow juicer”

Delicious homemade tomato soup with sauteed colorful veggies

Homemade soups are often easier to make than instant soups and best of all you really know what is put in it.

Tomato based dishes in one the family’s favorites or maybe it is just mine;) This soup can take 15 minutes to make or a few hours, depending on how sweet you want the soup, that being said, the depth of the soups flavour also depends on what kind of tomatoes you use. As I always say that a recipe is a guide line for flavour, it is your choice of ingredients that decides the outcome. So next time you cook, think about the ingredients you use.

Yields: 4     Cooking time: 15 minutes      Prep time: 10-15 minutes

500 g flavourful tomatoes
1 chopped large onion or equal amount of shalots
3 cloves of chopped garlic
2 tbsp Olive oil
1 liter water
1 tomato paste
2 tbsp salt reduced Fond/concentrated stock
Handful of fresh basil
1 tsp paprika powder
1,5 dl cream
salt and pepper to taste

1 cup of chopped green bellpepper
1 cup chopped/sliced carrots
1cup chopped/shredded red cabbage
Salt and pepper

Start by prepping your ingredients by chopping the vegetables and keeping everything else ready.

In a pot, sauté onion and garlic in olive oil.

As soon as the onions are nice and shiny add the chopped tomatoes and cook until the tomatoes star to break down. Add the water, tomato paste, fond/concentrated stock, paprika powder and basil.

Bring this to a boil and use an immersion blender and blend everything to a smooth soup. Let the soup simmer for 10-15 minutes. The last five minutes, if you have some meatballs or ham add the amount you want in the soup.

Salt and pepper the soup to taste and if the soup isn’t sweet enough you can add a bit of sugar or let it simmer longer.

While the soup simmer, sauté the chopped bell peppers, carrots and cabbage, you want the veggies cooked, but still crunchy.

Plate your soup and garnish with te vegetables and some extra basil leaves.

Enjoy this with some nice bread.


Gammelost, the Viking umami and healt bomb

Viking umami

Doesn’t this look like scrumptious and moist cake crumbs?  But it is not cake, and yes it is considered moist by some and for being scrumptious, that is a matter of opinion. This is a loved and hated, very pungent Norwegian cheese called Gamalost, Old cheese in English which has roots back to the viking era.

Contrary to the name this cheese only takes a few weeks to produce, and it was once a staple of the Norwegian diet. Like many traditional Norwegian foods, such as flat bread, dry salted meats and stockfish Gamalost could be stored for long periods without refrigeration, hence the name old cheese


Last week I was invited to a cheese event by Feelgood. They presented Norway’s longest cheese buffet at Restaurant Louise in Oslo, a 10 meter table decked with lovely cheese made by small-scale producers in Norway. As you can see in the picture above, there were many different kinds of cheese and many of them familiar to cheese lovers.20160421_163048

I have lived in this country for more or less 44 years and never tried this cheese. This cheese is so pungent and foul smelling in my opinion and only old people ate it. Now that I am getting older myself, I have decided to do something about that.

Gamalost is a fresh cheese product made from skimmed milk, almost like cottage cheese and was traditionally produced at a Seter, a small mountain farmstead used for summer grazing. In the old days almost every farmer produced this cheese, but today as far as I know, it is only produced at Vik in Sogn og Fjordane in Norway, at one of Norways largest commercial cheese producers Tine Meierier. Through their daughter company OsteCompagniet they keep some of the old dairy traditions alive.

In todays production the mold Mucor mucedo is rubbed on the freshly pressed cheese, but back when it was made during the summer pasture it was quite different. The freshly made cheese curd was wrapped in cheese cloth, pressed into molds and  then placed on wooden shelves at the mountain dwelling to ripen, and therefore the Gamalost of the earlier days was unique from farm to farm, depending on the mold it naturally caught. It is said that some of the earlier cheeses even contained penicillin.


The cheese has received international attention, partly because it is extra lean with 1% fat, 50% protein and low in sodium. The flavor is distinctive and robust, crisp and aromatic. According to OsteCompagniets spokesperson, French cheese experts has said that this cheese is pure umami.

There are even health benefits to eating this cheese.Newer studies show that the Gamalost contains high amounts of vitamin K2 and peptides. As we know peptides has a blood pressure lowering effect and vitamin K2 is good for our bones and heart, and is proven to be a cancer inhibitor. The best way to eat this cheese is with a lot of butter, studies show that vitamin K ingested with fat is easily absorbed into our bloodstream. It is said that the cheese is popular among athletes as an after exercise snack, low in fat, high in protein and full of healthy goodness.

Gammal ost
Gamalost with cherry preserves with anise

As mentioned earlier, I had untill this event never tasted this cheese, just smelled it. I have not been a big cheese consumer, but I have learnt to appreciate a good cheese or two over the years, and at this event I did not think that the aroma

 was as terrible as I remember it. In good spirits and with a big dose of courage, I finally tried this cheese. The girl in front of me giggled from my facial expression and I felt like Tom Hanks in the movie Big when he tried caviar for the first time. I did not have a napkin at hand, but I had a glass of beer which I used to jug down the morsel of Gamalost that I had just popped in my mouth. I can tell you that I did not convince the giggler to try the cheese

The cheese is just too much umami for my taste at the moment, but maybe in 40 years or so it will be a little different, or maybe after 24 more tries. They say that to teach a child to like a flavour, they need to taste it 25 times.

Zucchini and lobster salad

I try to live healthy but I am a sucker for sweets and snacks.

Once in a while I see the light and make something healthy like this dish. While eating this I think to myself, this is so yummy why don’t I do this more often.

As I said I try to be healthier sincce I am diabetic and sometimes I substitute some og the pasta when I make lasagna with thin slices og zucchini.

I saw a picture on instagram by @chicujenta wher she made raw  zucchini spagetthi with a raw sauce.

I had zucchini and lobster in the fridge and thought i would make a salad almost like a papayasalad.

For 4 small lunches or 2 dinners you need

1-2 zucchini, chredded with a mandolin

2 cooked lobster

1/2 onion finly chopped

2 cloves garlig, crushed

2 tbs olive oil

16 oz ripe and peeled tomatoes or canned

1 cup white wine

1 ts chopped fresh parsley

1 ts chopped fresh oregano

salt and pepper

Lemon and parsley to garnish

Sauté the onions and the garlig in olive oil on medium heat, when the onions start to sweat add the tomatoes an wine.

Let it cook until the tomatoes ar so soft you can crush them with a spoon, add the herbs and salt and pepper to taste.

For this salad you do not want to cook the tomatosauce for too long, you want a little tartness that goes nicely with the lobster.

Put everything together on plates and enjoy:)

Håper det smaker 🙂

Healthy green smoothie

Have you ever had trouble getting your young ones to eat enough vegetables?

I have and my solution is to hide the veggies in their smoothies. I have tried many different combinations with different results, but this smoothie is the one that has been the most successful. The kiwi and the banana camuflages broccoli and spinac quite well. So even if my youngest one only want to eat carbs and proteins it does not really matter as long as she drinks this smoothie with her meal.

Smoothie enough for two glasses

1 banana

2 kiwi

Broccoli equal the amount of 1 banana

Spinach equalthe amount of 1 kiwi

1 cup almond milk

As you can see there is a lot of vegetables in this smootie.

Put everything in a blender and blend to a smooth mixture, then pour it in to glasses and decorate with some colorful straws.


Fruit roll ups


I have not been able to find fruit roll ups in Norway, so when ever we are traveling I stack up on these sweets.

One day I was surfing on the net I came across this Norwegian blogger Fleksitarianerliv and she showed how to make fruit roll ups. Hers look alot nicer, mine are to thin, but they tasted good and you can see from my youngest smile she likes it. Next time I’ll make them a little thiker.
When I read her blog, I thought this was a good idea, but the problem was I do not have a dehydretor or an oven that run as low as 140 degrees Farenheit, bummer:(
Yesterday I was looking at this drawer that we put in when we remodeled the kitchen, I was a little irritated “why did we put that in, we never use it” I said to my husband “don’t look at me” was the ansver I got back.
If you are wondering what it is, it is a drawer to heat up plates and sausers befor serving, silly right.
Then I got this brilliant idea that I could use it as a dehydrateor.
I put a baking rack in the drawer so when I put my tray in with the pure it will not come in direct contact with the heat.
Then I did this
I soaked
6 dried apricots 
drained and put them in a blender with
14 oz. berries( used 7 oz strawberries and 7 oz blueberries)
1 banana
 blended to a smooth pure and added
2 tbs chia seeds
I then poured it on a tray with bakingpaper and let it dry for about 1 hour on 140 degrees F, and turned it down to about 104 F. for the rest time between 7 to 10 hours.
after an hour it got a little darker because of the blueberries.
When it is finnished it is a little leathery and you can peel it fairly easy from the baking paper, cut it in to strips and store in an air tight container.