5 Healthy Breakfast Recipes

Good Morning from the breakfast table! A long lazy weekend feast or a quickie before you rush out and seize the day. Breakfast really sets you up for the day. I have to admit I’m not a big breakfast eater unless I’m in a hotel or later in the day,¬† so it has to taste good and it has to be nutritious.
With kids in school I’m obsessed with giving them a healthy start as I have no idea what they will be eating during the day.
Below are a few of my favorite breakfast recipes. They work equally well for a long lazy weekend feast as a quick breakfast on the go (with some prep).

My first tip because the kids love it is SPROUTED & DEHYDRATED GRANOLA. Gluten and nut free and vegan. A refreshing start to the day! You’ll find the recipe here (click!)


This Orange Chia Breakfast is so juicy! Recipe here (click)

Strawberry Bircher! Easy to prepp the night before and so summery and filling at the same time! Recipe here (click!)


Who doesn’t love chocolate and raspberries! This is always a hit and no one suspects they are eating avocado ūüėČ Recipe here (click!)

Caramel Flavored and light. A mix of carob, chia and banana. Yum yum!
Recipe here (click!)


For more Breakfast Recipes like vegan raspberry and vanilla yoghurt and coconut porrige with apple go to categories under breakfast here (click!)

What is our favorite breakfast?
XX Lisa


Cooking With Kids: VEGAN BOWL

Time for the third video in our Cooking With Kids series. Today we are making a super delicious, nutritious and easy to make VEGAN BOWL!
It’s been super fun to record these videos with my 10-year-old.
Being the master negotiator from birth he managed to get a really good fee out of it! It’s going to be spent on extra RAM for the laptop and digital outfits and silly dances on Fortnite.


– rice for 4 people we use organic short grain brown rice

– 225 gram smoked tofu

– 2 large carrots

– 1 1/2 cup of sweetcorn

– watercress a handful per person

– tamari to taste

– the greens from the spring onions

 shoyu sauce:

– 1/4 cup tamari

– 2 teaspoons toasted sesame oil

– 1 teaspoon grated ginger

– pinch of chilli flakes

Instructions: Boil the rice. Make the shoyu marinade. Add the cubed tofu. Assemble in a bowl: Rice, carrots, sweetcorn, watercress, tofu and spring onion. Add tamari to taste. Serve

Recipe: Hemp & Kale Hummus

This Hemp and Kale Hummus is so good!
Hope you like it!

– 230 gram cooked chickpeas (about 1/2 cup dry)
– 1/3 cup shelled hemp seeds
– handful of kale (about 30gram)
– fresh coriander (about 10 gram)
– 2 tablespoons tahini
– juice from 1/2 lemon
– 4 tablespoons olive oil
– 1 garlic clove
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– 1 1/2 teaspoon salt

Directions: Put everything in a blender. Boom!


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Beauty Food: Mushrooms Recipe

Mushrooms are a beauty food! But I’m normally not a big fan, and the kids hate them. I only like Marinated Mushroom recipe HERE and the above recipe. If you are old enough to remember the number one bestseller Fit for Life you might be familiar with this recipe ūüôā

So what is so beautifying about mushrooms?
Mushrooms comes with anti-inflammatory action which has been linked to aging and most disease. They help boost immunity which in turn help fight off inflammation. They are also low in calories and at the same time very nutrient dense. Containing 15 vitamins minerals and phytonutrients, including folate and hard to come by Vitamin D and Selenium.¬† Mushrooms can be a good substitute for meat as it has that denser texture that you might miss if you are used to eating meat.¬† It’s really important to only eat organic mushrooms as they absorb and concentrate whatever they grow in.

Mushrooms with Garlic and Lemon
 Р300 gram Mushrooms
– 2-3 Garlic Cloves
– 1 Tablespoon Coconut oil
– 2-3 Tablespoons of Fresh parsley or 1 teaspoon of dried
– Fresh Lemon Juice about 1 Tablespoon
– Salt & Black pepper to taste

Wash and slice the mushrooms. Saute the garlic and mushrooms in the coconut oil until soft. Add salt and pepper to taste. Squeeze some lemon juice in. Add the chopped parsley. Serve.

It literally takes two minutes!
I either serve it as a side dish or on top of pasta made of lentils.

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Vegan Salted Caramel Sauce

I’m not going to lie. This is not a super healthy treat. But it’s so much better for you then the bog standard shop-bought salted caramel sauce.We love it on pancakes as a special treat. Is gorgeous on cake, ice cream or just straight from the jar. Coconut sugar is still sugar so if you are on a strict no sugar diet this is not for you. But if you want something sweet, coconut sugar is a better choice than ordinary white sugar. It contains minerals like iron zinc potassium and some calcium which may offer some health benefit.
Hope you like it!

Vegan Salted Caramel Sauce
– 1 Tin of full fat coconut milk 400ml
– coconut sugar 1/2 Cup
–¬† 1/2¬† teaspoon vanilla powder
–¬† 1/4 teaspoon sea salt


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Recipe: Turnip and Broad Beans with Cumin and Lemon


This weeks veg-box came with a bunch of mini turnips and fat chunky broad beans, there was also a recipe that I changed slightly, as usual ūüôā

Turnips are packed with Vitamin C, Vitamin E and the B Vitamins, It also contains potassium and fiber.
Broad beans are full of  folate (folic acid) vitamin B6, Iron, Copper and manganese.
And because they are grown locally and dispatched pronto to my door, they really are bursting with goodness!

A bunch of mini turnips (cut so they are the same size)
About 13 fresh broad beans, podded
Zest from 1 lemon and some of the juice to taste.
A handful of fresh coriander leaves
1 1/2 teaspoon of ground cumin
1 tablespoon Raw Organic Coconut Oil
Himalayan crystal salt, black pepper
Organic Virgin Olive Oil

Gently boil the cut turnips for about 5 minutes, add the broad beans  and simmer for another 2 minutes.
Drain  and put in cold water.
Now you can peel off the thick skin of the pods if you thick it’s to rough.
Heat up the raw coconut oil in a¬†cast iron pan or other pan (don’t use non-stick), add the turnips and broad beans and gently fried until it’s got a nice colour.
Add the lemon, cumin, salt and pepper, fresh coriander, salt & pepper.
And last drizzle over some top-notch organic olive oil. (Olive oils should not be heated so you get all the health benefits from the oil)

XX Lisa


Super Healthy Chocolate Mousse with Avocado

Avocados are so healthy, they contain fabulous monounsaturated fat that is easily used as energy and keeps you skin looking great!

They are full of health boosting nutrients like vitamin E, K, A, C and the B’s, and contains more potassium than a medium banana.

It’s good for keeping cholesterol levels¬†and blood sugar¬†levels healthy and it has also also anti-inflammatory properties.

Avocados contains the master antioxidant, glutathione, which prevents aging!

I’ve been trying¬†to feed the kids avocados¬†since I started¬†weaning them, but they won’t have any of it!! Until now!!

They of course have no idea this amazing chocolate mousse¬†is based¬†on avocados, so obviously¬†I have to make this pudding when I’m alone in the kitchen.

Avocado Chocolate Mousse Recipe:
2 ripe avocados
1/4 cup coconut nectar (you’ll fin this in health stores)
1 1/2 – 2 tablespoons of cacao powder
juice from 1/2 organge

(put it in the fridge for a few hours before serving )

XX Lisa


Recipe: My Favorite Christmas Treat

is choklad

My absolute favorite home-made christmas treat is the very traditional swedish classic Ischoklad (ie ice-chocolate).

It’s so easy to make you only mix two ingredients: chocolate and coconut oil.
The name refers¬†to the cooling effect you get when you pop this scrumptious treat in your mouth, and it’s because the melting point of the coconut oil and the chocolate are different,

The coconut oil melts at about ten degrees lower than the chocolate.
If you want to increase the effect you can also add some mint to the mixture.
I’m sure you have heard of all the health benefits you get from¬†raw coconut oil so you can eat this delicious treat with a good conscience!

Melt 250 grams of dark or milk chocolate and 125 grams of raw coconut oil in a Bain Marie.
(place ingredients in a bowl, which you place over a pan with boiling water)
Let it melt, stir.
Pour in to molds and place in the fridge until solidified.



Pinto Bean Recipe

pinto beans

I’m still on my mission to try out¬†different types of beans in an effort to get good quality protein without having fish, chicken or meat every day.
This weekend I soaked Pinto Beans for 24 hours and then I cooked them for an hour. (The first 10 minutes boiling and then I let it simmer for another 50 min)

My kids love thin crispy potatoes that I make in the oven. I’ve done a how-to-video HERE but instead of olive oil I used coconut oil to make it a bit healthier.
Anyway, I decided to serve the beans and veg on top of the crispy potatoes to make it a bit mexican..There’s no tomatoes or¬†cheese in this dish since my boys detest both ūüôā

8 potatoes, 1 cup of prepped pinto beans, 2-3 peppers, 1 red onion, garlic, dry basil and cummin, salt, pepper, coconut oil. lime

potatoes: 1.Pre heat the oven to 210¬įC. 2. Cut the potatoes thinly.Boil until al dente. (about a min), drain really well. 3. Heat a large oven dish with coconut oil in the oven. When hot place your sliced potatoes in season and put in the oven for about 45minutes. Turn the potatoes if needed. 4. Season with some Black lava salt or other good quality salt¬†and a knob of butter.
Bean Mix: 1.Fry a finely chopped union and garlic in coconut oil, add basil and cummin to taste. 2. cut the peppers and add to the pan. 3. Add the pinto beans and stir. 4. When the mix is thoroughly heated serve on top of the crispy potatoes. Squirt a few drops of lime on top.

Pinto Beans are not only a good source of protein, they are also packed with other good stuff like soluble fibre, folate, magnesium, potassium and molybdenum to name a few.