Simple & Delicious Omelette "Tapas"

Omelettes have got to be one of the most beloved dishes of mine. It´s full packed with proteins, takes literally no time to make, and tastes fantastic - especially this one with is inspired by the omelette breakfast I had when I visited South Europe! This together with some avocado, olives, gluten free crackers and tomato puré is a perfect match!

SIMPLE & DELICIPUS OMELETTE "TAPAS"

Serves 1

3 tbsps olive oil

1 egg

1 pinch salt & pepper

some coriander leafs

1/2 avocado

5 olives

some gluten free crackers

1 tsp organic tomato puré

Heat up the oil in a small frying pan. Whisk the egg in a small bowl using a fork, add salt and pepper and pour it into the heated frying pan. Let the omelette cook for about 2 minutes before turning it around and cooking it for the same amount of time on the other side. Slice up an avocado, and place it on a plate together with olives, crackers and tomato puré. Place a coriander leaf on top of the omelette and enjoy!

No-bake energy nut bars

Energy bars are wonderful. They´re so practical to have by hand and they tastes pure deliciousness. All you need to do to make these treats is to basically throw together the simple ingredients and place it in the freezer and voila, you now have the most delicious, sweet and crunchy raw energy bars in the world! Give it a try. You´ll love them!

NO-BAKE ENERGY NYT BARS

Makes 12 bars

1 cup almonds

1/2 cup macadamia nuts

1 cup dates (about 15 dates)

1/3 cup raisins

1/4 cup water

3 tbsps coconut oil, melted

2/3 cup large oats

3 tbsps pumpkin seeds

2 tbsps chia seeds

Pulse the almonds and macadamia nuts in a food processor five times until they are relatively well chopped, but it´s still able to see smaller and larger nut pieces. Add dates, water and coconut oil and mix once again until the mixture binds well. Place the mixture into a large mixing bowl and add the pumpkin seeds, oats and the chia seeds. Give it a good stir. Place a sheet of baking paper onto a rectangular middle-sized tin form and have the mixture on top. Spread it out and place it in the freezer for half an hour. Take it out and cut it into bars. I like to melt a tablespoon of coconut oil and a tablespoon of peanut butter and drizzle that on top, but you can choose any topping you want or just leave it as delicious as it is on itself! You can store the bars in the fridge for up to two weeks.

Baked Thyme & Sweet Potato Chips With Aioli

Sweet potatoes. The classic yet perfect addition to any sort of dish, or even more enjoyed as a simple snack alone. Since the very beginning of my "project-lifestyle changing" period, I totally fell in love with this root vegetable, and probably you have already discovered that. 

When we talk about sweet potatoes with aioli, I´m truly am speechless. I honestly don´t have any words to describe the degree of deliciousness the combination makes! You have got to try it out to believe it!

Baked Thyme & Sweet Potato Chips With Aioli

Serves 4

Baked Sweet Potato Chips

1 large sweet potato

2 tbsos dried fennel seeds

2 tbsps dried thyme

1 generous pinch salt & pepper

1/2 cup neutral vegetable oil

Aioli

3 egg yolks

1 dl neutral vegetable oil

1 tsp salt & pepper

1 tsp dijon mustard

1 garlic clove, squeezed

1/2 a lemon, juiced

Heat the oven to 200°C / 390°F. Cut the sweet potato widthwise and lengthwise. Next cut each of the pieces into smaller pieces that reminds of chips. Have it onto a baking tray. Crush the fennel seeds in a mortel and sprinkle in over she sweet potatoes followed by thyme, salt and pepper. Place it in the oven and let it cook for 20 minutes, giving it a loose stir every five minutes or so.

While waiting on the sweet potatoes, use the time to prepare the aioli. Mix the egg yolks using an electrical mixer for 2 minutes, or until you reach a firmer consistency. Tip: The consistency you have now will be the one you´ll end up with as final result. Have in the garlic, dijon mustard, salt and pepper and mix again. Finally add the lemon juice and pour in the oil a little by little while mixing on low speed. 

Take the sweet potatoes out of the oven, pour the aioli into a nice little bowl and enjoy!

Beetroot Dip

Inspired by the colourful season we´re heading up to, I was inspired to try out a new recipe using beetroot - a wonderful ingredient that not only is designated as one of "the world´s healthiest food", but it has also got this indescribable rich and almost nut-like flavour. One of my definite favourites! For a simple snack, the beetroot dip together with fried potatoes is perfect match!

Beetroot Dip

4 small beetroots

4 tbsps tahini (recipe will come)

6 tbsps extra virgin olive oil

a pinch of salt & pepper

Combine all of the ingredients in a food processor or blender and let it blend for about 2 minutes. Taste with salt and pepper, and add more if that´s needed. 

Green Lunch In The Rush

Thought it would be good to share this great "recipe" with you. It´s the perfect lunch for any person who constantly is in a rush, and need something delicious and healthy to eat. 

I´m a huge fan of this easy peasy meal. All you need to do is to basically throw on some avocado onto a piece of crisp bread (I like the ones from the norwegian brand called Helios, but I´m sure 

you´ll find something similar in you´re country). You could also use a slice of bread, for instance some rye bread. Just splash on some homemade pesto and sprinkle over pumpkin seeds, pepper, and I also like using dried time. Delicious and super healthy in a minute!