Spinach salad with a dairy free cesar dressing

So so yummy!

I love a colorful and messy salad when mixed with so many yummy flavors! It’s really simple to make, you only need to be good on planning and being effective. How you wonder, well I’ll help you with that. Cause in the morning you will prepare your cesar inspired dressing by putting the cashews in a bowl of water. Then at lunch time or before your dinner, your cashews have been soaked and are ready to become a creamy dressing. Also, you can do this process while you have your veggies in the oven and clean your kitchen or do other duties in the meantime. Time efficiency and preparation right? Then here is the first step on doing this and making yourself a rainbow salad, the recipe!

Ingredients

• Broccoli

• Cauliflower

• Beetroot

• Red onion

• Carrots

• Avocado

• Spinach salad

• Helios glutenfree pasta

• Helios lemon pepper

For the dressing. 80 g cashews, 1 garlic glove, juice from half a lemon, 1 tbs capers or you can skip the ingredient. Depending on your preference of consistency, add 4 tbs of water or olive oil if you like it thinner, though i recommend having it thick and creamy!

Instructions

1. Warm up your oven on 220 degrees and bake your chopped veggies; broccoli, cauliflower, beetroot, red onion and carrots for about 20-25 minutes. Before you put them on a baking tray with parchment paper, sprinkle some oil, pepper and salt.

2. In a pot with boiling water, cook your pasta for about 8-11 minutes.

3. To make the dairy free cesar dressing, have all the ingredients in a food processor. Since you have soaked your cashews for at least 4 hours, (that’s how you’ll achieve the creaminess as they have softened) leave out the water they have been in and rinse.

4. Now, mix all together in a bowl your spinach salad, baked veggies, cooked pasta and fold in the dressing! Have some cut avocado for healthy fat and the helios Leon pepper will be the perfect finishing touch!

I hope you enjoy the rainbow colored salad as much as I do. Being glutenfree and dairyfree it will help you to lower your inflammation, and with lots of good fiber and healthy fats in it it will help out your digestive system.

Here are the products from Helios I used, click on the links below!

https://www.helios.no/produkter/krydder/helios-sitronpepper/

https://www.helios.no/produkter/pasta-ris-og-gryn/helios-glutenfri-pasta-fusilli/

With love & care, Melanie x

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Red curry noodle soup

Thai inspired dish that is plant based and gluten-free!

When it’s cold and grey outside, it’s nice to warm your body and soul with a delicious soup. And moreover, when it’s Thai inspired reminding you of the tropics and warmer places! It’s truly an escape and the perfect solution when it’s difficult to travel abroad these days.

Make yours and get into the Thai spirit at home!

Ingredients

• 2 portobello mushrooms

• 1/2 onion

• 2 garlic gloves

• Shredded ginger

• 2 tbs red curry paste

• 2 tbs Helios peanut butter

• 2 tbs tamari soy sauce

• 200 dl boiled water with 1/2 vegetable broth

• 250 ml Helios coconut milk

• Broccoli

• Rice noodles

• Lemon juice, coriander, salt, pepper & chili flakse to taste

Instructions

1. Prepare the rice noodles in a boiling pot for 8 minutes.

2. Then in another pot fry the cut portobello mushrooms with some coconut oil and sauté until golden brown.

3. Add the chopped garlic, onion and shredded ginger, and sauté for about 3 minutes.

4. Add the red curry paste, tamari and peanut butter. Stir and cook to enhance the flavor to work together. Then let the cooking cool off a bit with the vegetable broth. After pour in the coconut milk and let it simmer together with the broccoli petals.

5. Squeeze some lemon juice and flavor it with Helios chili flakes to your liking.

6. In a bowl, have your cooked rice noodles together with the soup and top it off with some coriander and enjoy!

Click on the links below to check out their products to make this recipe.

https://www.helios.no/produkter/glass-og-hermetikk/helios-kokosmelk/

https://www.helios.no/produkter/palegg/helios-peanottsmor-fint-usalt/

With love & care, Melanie x

Tasty spaghetti

Avocado coriander pesto, rucola, pine nuts, zucchini & mushrooms

I love when you can just cook spontaneously and creatively out of what you’ve got left of ingredients in the kitchen. And so this happened, a tasty spaghetti I didn’t think of making before getting my hands on it. More so, I enjoy cooking when you don’t know how it will turn out and you just need to stay present in the process of making it. Luckily, the end result turned out to be a nice surprise full of flavors in harmony together. We all know how wrong it can go, and that’s not the right timing for it when you are hungry. Anyways, that was not the case and I can happily share this recipe with you!

It’s gluten-free, plant based and healthy. Quick to make when hungry and don’t know what to cook, this is certainly the right dish for you.

Ingredients

• Glutenfree spaghetti

• Mushrooms

• Zucchini

• Avocado

• Pine nuts

• Ruccula

• Garlic

• Chili flakes & oregano

• Lemon juice

• Olive oil

• Coriander

• Nutritional yeast

• Salt & pepper to taste

Instructions

1. In the oven on 220 degrees, have your sliced zucchini on a baking sheet with oregano and oil. Bake until they are golden brown and soft, around 20-30 minutes.

2. Boil water in a pot before adding your spaghetti. Cook around 8-11 minutes as it’s gluten-free unless you want it al dente!

3. In a pan, add some oil and fry your cut mushrooms until they are soft and well cooked. Ps: save the saucy juiciness left in the pan from cooking these mushrooms. This enhance the flavor to your dish in the end.

4. In a food processor, add half an avocado, a handful of coriander, one garlic glove, around 3 tablespoons olive oil, 1 teaspoon nutritional yeast, juice of half a lemon, taste to salt and pepper, and blend well!

5. In a bowl, add rucola salad, your gluten-free spaghetti, the avocado and coriander sauce, the oven baked zucchini, the mushrooms, then pour the sauce from the pan for extra flavor and mix it all together! For a finishing touch toss some roasted pine nuts and give it a punch with chili flakes.

Voila, enjoy and swirl your tasty spaghetti into your mouth.

With love & care, Melanie x

Delicious green smoothie bowl

A huge boosting effect to your day!

You know when you get into something and can’t get fed up on it, you’re like obsessed with it? Well, that’s the case with me and smoothie bowls at the moment. I adore the idea that you can combine them with so many different varieties and be so creative! Also the idea of blending in superfoods and have it as toppings too, makes it simply the most awesome breakfast to have. I guess at this point you get me why. The one of many varieties is the green smoothie bowls like above. This one has lots of healthy greens in it, superfoods like chlorella, spirulina, hemp seeds and cacao nibs. A huge boost effect to your day! Tempting right, both in flavor and to be the most energetic you? Well, what are we waiting for then, let’s make a boosting breakfast to start out your day best way possible!

Ingredients

• Half an avocado

• 1 fist size frozen spinach

• 2 handful frozen mango, banana and pineapple mix (If you don’t find this mix in store, choose one of the fruits instead)

• 2 tbs coconut yoghurt

• 1 tsp chlorella superfoods powder from super.nature

• 1 tsp power matcha from yoursuper. Click on the link and it will direct you to this product: https://www.yoursuperfoods.eu/products/organic-power-matcha-mix

• 1/2 dl almond milk or any other dairy free kind

• For topping, use superfoods like hemp seeds and cacao nibs from super.nature

Blend all ingredients in a smoothie blender and enjoy!

Here are the super.nature products and my favorite superfoods toppings!

https://www.super-nature.no/chlorella

https://www.super-nature.no/hampfr

https://www.super-nature.no/kakaonibs

Facts about these superfoods

Chlorella is a multivitamin, rich on vitamin A, K, B1, B2, B3 and B6. It offers lots of good nutrients which contributes to a healthy immune system and supports the body’s internal processes.

Hemp seeds are rich on magnesium, vitamin E, fiber, protein and omega-3. Oh, and these seeds are super sustainable!

Cacao nibs are raw and unprocessed. They contain lots of good nutrients like magnesium, protein and fiber. Now, say goodbye to feeling guilt about chocolate since cacao is a health enhancer!

With love & care, Melanie x

Best gluten-free pancakes there is!

You cannot believe they are actually gluten-free!

I often stumble upon the fact that gluten-free foods doesn’t taste the same. However, these pancakes are a game changer! I know that gluten can cause inflammation and challenge your gut bacteria, but still I crave for it. Now that’s past when you can’t tell these are even made gluten-free. I couldn’t be more happy about this discovery, it will change your world like it did for me! Cheers to keeping our gut bacteria and inflammation levels in check aka good health overall.

Convinced? Yet more convinced when you try them? Let’s get to it and make these delicious pancakes then!

Ingredients

• 1 egg (I recommend organic and cage free)

• 1 banana

• 4 tbs buckwheat flour

• 2 tbs cocosa coconut flour

• 50 ml almond milk

• 1 tbs apple cider vinegar

• 1 ts baking powder

• 1 ts cinnamon & if you like 1/4 cardamom

Instructions

1. In a bowl mash the banana with a fork and whisk together with the egg. Add the rest of the ingredients and whisk/stir until no lumps.

2. In a pan on medium heat, add a teaspoon of virgin coconut oil from “cocosa” before cooking the pancakes. The batter yields for 4-5 pancakes. I ate them all without a problem.. (not sure if that should have been mentioned, although it’s not a shocker when they are ridiculously good hehe). Still I have a feeling you’ll have no problem eating everything up too:)

Here is their website in Norwegian for more information about their products http://www.midsona.no/cocosa . You can easily find them at the supermarket or wholefoods stores.

Ps: They taste amazing with maple sirup and raspberries on top!

With love & care, Melanie x

Matcha smoothie bowl

The more toppings, the better!

I absolutely love matcha and I love smoothie bowl, so what better way than concluding them together? It got healthy greens in it like spinach, but with the sweetness of mango and banana, balancing it out. Oh, and let us not forget the superfood mix “Power matcha” by yoursuper. This is my absolute favorite from them. Get yours at http://www.yoursuper.eu and use my code MELANIESTOKKE for a 15% discount!

Ingredients

Handful frozen spinach

Handful frozen mangoes

1 frozen banana

4 pieces of broccoli

1 tsp power matcha by yoursuper foods

2 tbs of vanilla yoghurt

1 or 2 dl oat or almond milk depending how thick you like it

Squeeze some lemon juice and if you want it sweeter add maple syrup to taste or one medjool date.

Instructions

Blend all ingredients together in a smoothie blender. E

Enjoy it with your favorite toppings, the more the better I say! I had my homemade grain free granola on top, with cacao nibs, coconut chips and pieces of dates!

Oh and for more flavor and color.. Passionfruit and pomegranate really made the difference.

With love & care, Melanie x

Pumpkin mellow yellow oat bars

Let’s get into some snack bar goodness. Aaand feel the autumn vibes by the aroma and flavors it gives with credit from a beautiful superfood mix by yoursuperfoods. These are gluten free, dairy free and refined sugar free, only doing you good! I often recognize when the hunger hits and you want to find a healthy snack around the corner, that it’s not easy to stay strong and you give in when all you can find is a sugary bar or you decide to starve yourself until you get home. No option is recommended.. That is why I’ve got you covered with these healthy snacks on the go when feeling hungry! Make them ahead and have one ready in a box in your bag when the need for a bar is there.

Say goodbye to unhealthy and sugary snacks, and say hello to healthy homemade fall inspired bars:)

Ingredients

• 1,5 cup gluten free oats
• 1 cup almond flour (or any other kind if you don’t have it)
• 1 cup dairy free milk (I used oat milk)
• 1,5 cup pumpkin purée *
• 3 tbs maple syrup or honey
• 1/4 cup melted coconut oil
• 1 egg (if vegan make flax meal egg)
• 2 tbs chia seeds
• 1 tsp mellow yellow superfood mix
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions

1. *How to make pumpkin purée. Peel off the skin from the pumpkin and cut it into squares. Put the oven on 220 degrees and bake them on a baking tray for about 30-40 minutes. Cool them on a board before having it in a food processor. Blend well so it’s smooth without lumps! Tip for pumpkin purée left over is to have it as soup or baked oatmeal and pumpkin pie as examples.
2. Add milk, pumpkin purée, maple syrup/honey, melted coconut oil and egg to a bowl and then whisk to combine.
3. Add the rest; oats, almond flour, chia seeds, yoursuper yellow mellow mix, baking powder, baking soda and salt, then stir to combine.
4. Pour batter into prepared baking pan.
5. Bake for 35 to 40 minutes in the oven for 180 degrees.
6. Cool them before slicing into bars and then store in the refrigerator.

The bars are gooey and tasting even better the day after, so have the patience to wait if you can! A tip is to make them the evening before and leave the bars in the fridge overnight.

To get yoursuperfoods mix to make these pumpkin mellow yellow oat bars, use my code MELANIESTOKKE for a 15% off!

Hope these healthy bars will set an end to your hunger strikes and keep you fueled throughout the day.

With love & care, Melanie x

Porridge & chia pudding blend – best of both worlds

So lately I have had a thing for mixing my porridge with chia pudding, and the mix is the best of both worlds! Why, have either one of them when you can have both in one? Therefore I decided this is the way to rock your breakfast. It’s time saving, easy to make and tastes delicious. I don’t need to write more to convince you right?

Ingredients:

• Oats
• Oat milk (dairy free, I have noticed that oat milk makes the magic of creaminess!)
• Coconut milk (make sure to find one without additives and preservatives)
• Chia seeds
• Almonds, berries and cacao nibs as toppings

Instructions:

1. First make your chia pudding. You will need to make this the day before, as it becomes chia pudding over night! In a glass, add 2 generous tbs of chia seeds and after pour in 200 ml of coconut milk. Then mix together with a spoon and leave it in the fridge.
2. Then when the morning has arrived and breakfast is up, boil together 1,5 dl oats with 2 dl oat milk in a pot on medium heat. Make sure to stir occasionally so that you achieve the creaminess! This is key for your oat milk to work its magic! Why it’s on medium heat is for the oats to be well cooked. After 5-10 minutes it should be done, and what I love is that it’s the method is quick, the porridge is not so hot that it will burn at your tongue and you need to wait patiently for it to cool down hehe.
3. All you need to do left is, have the porridge in a bowl, blend in the chia pudding you’ve made by overnight, and add your favorite toppings like almonds, berries, cacao nibs and honey like I did here on the picture above.
4. Enjoy your breakfast with the best of both worlds!

This breakfast bowl is gluten free (make sure the oats are gluten free certified), vegan (except the honey, you can have maple sirup if you are vegan), it is dairy free for those who can’t tolerate milk, it got plenty of fiber ensuring you a stable blood sugar level from the oats, got healthy fats from coconut milk and almonds, and has proteins from chia seeds. But let us not forget the wonders of the berries and cacao nibs giving you an energy boost. Now that is what I call a breakfast glory bowl!

To make time to enjoy your breakfast, means that you nourish yourself and your well being in mind, body and spirit. I therefore congratulate you for making this effort to take action on taking care of yourself. I hope this breakfast bowl inspiration makes a difference on your life.

With love & care, Melanie x

Easy peasy tomato pasta

Feeling uninspired, too tired or making other excuses? What you are sure of is you want to make something quick, tasty yet healthy. But what you can only think of might be throwing a frozen pizza in the oven.. Can I be right? Well, I will save you from making that move and inspire you to do the contrary. Here is a really simple dish that will only take some minutes of your time.

Ingredients

• Portobello mushroom

• Tomato sauce in a jar or can

• Pasta being either glutenfree or of durum wheat/whole wheat which are healthier options for you

• To taste, salt & pepper, capers & basil if you have and like that

Instructions

1. In a pot, boil hot water and cook your pasta for about 8-11 minutes.

2. With a heated pan, add 1 tsp of coconut oil and have your chopped portobello mushrooms. Sauté them so they become juicy! In the same pan pour in the tomato sauce and heat it up. This cooking process will take you about 10 minutes, so get on with it while your pasta is cooking;) Extra points if you add spices like oregano btw! Your body and tastebuds will thank you for it.

3. With your cooked pasta set, mix it together in the pan with the mushrooms and tomato sauce. A tip is to use some of the starchy cooking water since it will emulsify the pasta sauce. So don’t drain all the pasta in a colander over the sink! Fold the pasta and 1-3 tbs of the starchy cooking water depending on the thickness of how you like your pasta sauce to be. Cook for about 3-5 minutes on medium high heat.

Voila, get yourself ready to dig in and top it off with some capers and basil for extra flavor.

I hope you found inspiration to avoid the temptation of a frozen pizza and chose the healthier option I offered to you.

It’s far more tasty and rewarding, I promise.

With love & care, Melanie x

Açaí smoothie bowl

So delicious!

Even though it’s not summer anymore, I can’t get enough of this smoothie bowl. The richness of flavor, the thickness achieved making it creamy and like ice cream, oh and let’s not forget all the nutrients it got too! Loaded with antioxidants, healthy fat and giving you a vitamin C boost!

What I also love is that you don’t need to spend a lot of money on frozen açaí berries. That you’ll get from only one tsp of “Forever Beautiful” from yoursuper! This super mix blend contains 6 powerful ingredients; açaí, maca, acerola, maqui, blueberries and chia seeds.

Get your 15% discount by using my code MELANIESTOKKE when you purchase at their website https://yoursuper.eu/products/forever-beautiful-mix to have this superfood blend to make this açaí smoothie bowl:)

Let’s get to the recipe, shall we!

Ingredients:

• 1 tsp forever beautiful @yoursuper

• 100g frozen blueberries

• 2 frozen bananas

• 100 ml coconut milk

Instructions:

1. Blend all ingredients until smooth.

2. Check out if you need more or less milk according to your preference of thickness.

3. Add your favorite toppings! Mine are almond butter, cacao nibs, here I’ve made grain free granola and coconut chips.

Enjoy!

This recipe is vegan, plant based, gluten-free and refined sugar free. A great idea to make for breakfast. I hope you will see the benefits of eating this meal as it will give you glowing skin, boost your immune system with vitamins and antioxidants, and which nourish your wellbeing.

With love and care, Melanie x