Raspberry & white chocolate cake + donuts // Giveaway winner announced


Raspberry & white chocolate cake + donuts // Giveaway winner announced Sponsored. This post is made in collaboration with Bosch.

Evening babes! It is finally time for me to announce the winner of my Bosch giveaway (again, so sorry about the delay) AND for me to share the recipe for this beyond delicious and very pink raspberry & white chocolate cake with raspberry greek yoghurt frosting and raspberry/white chocolate donuts! I made the cake and donut batter + the frosting with my new Bosch kitchen stand mixer and I must say it really makes baking a total breeze. As I have shared before I never really used to care for baking, but I am slowly starting to enjoy it more and with this new kitchen gadget, then I am not only enjoying baking, but it is making everything a whole lot easier! It has multiple attachments, a built in weight, several automatic programmes, a timer and a very powerful engine, seriously I am so impressed! Especially the built in weight is such a neat feature, I love that you can just add and weigh the ingredients directly into the mixing bowl!

I used the stand mixer to make not only this colourful raspberry & white chocolate cake with raspberry greek yoghurt frosting, but also a big batch of healthified baked donuts using the same batter recipe – I love finding multiple uses for recipes!! I served both at a little get together to celebrate that I am finally done with most of the larger projects that have been causing me so much stress lately. Haha as if I really needed an excuse to eat cake ;)

Winner of the giveaway!
Aaaaaand it is finally time to announce the winner of the giveaway! A big congratulations to Ingrid, you have won the Bosch OptiMUM kitchen stand mixer and the Bosch Vivastyle blender! I will send you an email, so I can get your address and get your prizes on their way asap ❤︎

fil-11-04-2017-21-37-06
fil-11-04-2017-21-37-34 fil-11-04-2017-21-37-23 fil-11-04-2017-21-38-15
Raspberry & white chocolate cake + donuts
 – Yields 1 cake/6-8 slices or 8 donuts

2 eggs
1 deciliter (about 0.4 cup) greek yoghurt
1.5 deciliter (about 0.6 cup) buckwheat flour
1 deciliter (0.4 cup) almond flour
1 deciliter (about 0.4 cup) coconut sugar
1 teaspoon pure vanilla powder
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons coconut oil, melted
75 grams white chocolate, chopped
125 grams raspberries

Raspberry & white chocolate cake + donuts // Giveaway winner announced Raspberry & white chocolate cake + donuts // Giveaway winner announcedRaspberry greek yoghurt frosting
150 grams greek yoghurt
150 grams chopped raspberries, fresh or frozen (thawed)
1-2 tablespoons honey or maple sirup
1/2 teaspoon pure vanilla powder
1 tablespoon coconut oil, melted
2-3 tablespoons coconut flour

fil-11-04-2017-21-37-47 fil-11-04-2017-21-37-59 Raspberry & white chocolate cake + donuts // Giveaway winner announced Raspberry & white chocolate cake + donuts // Giveaway winner announcedDirections:
Start by preheating your oven to 175 c / 350 f.

Make the cake or donut batter by simply adding all the ingredients (except the raspberries and chocolate) to a stand mixer or a bowl and mix until you have a thick smooth batter. Gently fold in the chopped raspberries and white chocolate. To make the cake, grease a springform cake tin (the one I used are 20 cm in diameter) with a little coconut oil and pour the batter into the tin. To make the donuts, grease a donut pan (I use this one) with a little coconut oil and add the batter. Bake the cake for about 35-40 minutes, but keep an eye on it, it is done when a tester comes out clean. Bake the donuts for about 15-18 minutes until they are very lightly golden.

Make the frosting by simply adding all ingredients to a stand mixer or a bowl and whisk everything together until you have a thick fluffy frosting. If you do not use a stand mixer with a whisk attachment like I did, then I recommend mashing the raspberries first. Set the frosting aside to set and thicken up while the cake or donuts cool off.

Top the cooled cake or donuts with the frosting and decorate it with raspberries, white chocolate, freeze dried raspberry and edible flowers, enjoy! ❤︎

Raspberry & white chocolate cake + donuts // Giveaway winner announced

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

The BEST caramel dessert smoothie – updated

The BEST caramel dessert smoothie
Hi lovelies! So another 3 weeks have passed without a blog update, I really hoped I would have been able to get back to a more regular posting schedule by now, but sadly that will probably not happen for another two weeks. Everything has been so crazy and I am still so stressed, every time I start to feel better, then it just keeps creeping back and I feel ill all over again. It is going to take me a while to get back on track, but I am slowly getting there. I have chosen to neglect the blog a bit longer, it is more important that I get this stress thing under control, but I am super excited to get back to posting regularly in a few weeks, I have so many ideas and new recipes that I cannot wait to share with you guys! Despite my little blog hiatus, then there will be a new blogpost tomorrow, yep I am FINALLY going to announce the winner of the Bosch giveaway + share the yummiest cake and donut recipe, so stay tuned ❤︎

More about that tomorrow, today I want to share the recipe for these beyond delicious dessert smoothies with you guys, they are one of my absolute favourites and I just cannot recommend them enough! I mean they are just so sweet and delicious with an indulgent caramel flavor that they will satisfy even the strongest of dessert cravings! They might not look like much, but I am telling you – go give them a try! I have shared the recipe before, but only in Danish, so I though I would post it in English as well for my international followers  ❤︎

You can still find the recipe in Danish right here!

 photo dsc_0794.jpgIngredients – 2 servings:
2 ripe bananas, frozen
8-10 dates, pitted
1/2 teaspoon pure vanilla powder
1 tablespoon almond butter
1/2 teaspoon cinnamon
2 decilitre (about 0.8 cup) oatmilk – or whatever kind of milk you prefer

Simply add everything to a blender and pulse until smooth and creamy, pour into two glasses and serve right away! Enjoy ❤︎

 photo dsc_0846.jpg

My biggest giveaway yet: Bosch kitchen machine/stand mixer and blender + mine and my sister’s favorite workout smoothies


fil-20-03-2017-20-06-31fil-20-03-2017-20-07-32 Sponsored. This post is made in collaboration with Bosch.

I have been so excited to share this post with you guys! I have not only had the opportunity to test the new Bosch OptiMUM kitchen machine and Vivastyle blenders these past few weeks, but I also have the opportunity to give both of them to one lucky reader!! :D

I absolutely love testing new kitchen gear, but this time I was actually lucky enough to receive two blenders from the Vivastyle series, so I gave one to my sister and we have been able to test them together and compare notes – even more fun! We have been putting the blenders to the test and we are both huge fans of the ThermoSafe glass that makes it possible to add both frozen and boiling foods to the blender – I have broken more than one blender due to the lack of ThermoSafe glass and let me tell you, it is super messy ;) Another big plus is that the blenders are small and handy making them easy to store away in my cupboards, but it still easily blends frozen fruit, nuts etc. and I absolutely LOVE the to-go cups as well (like the one I made the green smoothie in) that makes it possible to blend the smoothie directly into the cup. It means less things to clean and it makes it super easy to bring your smoothies on the go! The small detachment cup also makes for the perfect little mini chopper when making things like pesto or chopping herbs, onions, nuts etc. – the only negative so far, which is actually also one of the positive features, is the smaller size of the blender, but I would say that it meets the needs of most people.

We have been making smoothies like crazy while testing the blenders and I would like to share two of our favorite recipes with you guys. We are both huge smoothie fans and we both usually have one every single day, so it has been perfect with a small and easy-to-use blender on hand – especially the option to blend directly into to-go cup have been perfect these days, where I have been so busy and haven’t had much time to spend on breakfast or cleaning up. Our favorite smoothie combos pretty much always changes, but since we started working out together last month, then we have each developed two new favorite workout smoothies that we love to drink before and after our workouts. My personal favorite is a green energy smoothie with matcha that I love to drink before working out, it really gives me that extra energy boost and fuel that I need before a big workout. My sister’s favorite is a plant based protein-rich berry superfood smoothie that she usually enjoys after our workouts to rebuild and refuel. You can find the recipes below :)

I still haven’t properly tested the Bosch OptiMUM kitchen machine, it has so many options and uses that I haven’t tried yet, so I will do another post in a couple of weeks where I write more about it and share some of my favorite recipes that made with it. I will say that I am already quite impressed though! It has a built in weight, which is just amazing, I have never seen that before? It makes it so much easier use as you can just add the ingredients directly to the bowl instead of having to weight them in a separately first. It also has a super strong 1500 watt motor, a built in timer and an intelligent SensorControl programme that helps you with the right settings for preparing your dishes. It is by far the fanciest kitchen machine I own and I cannot wait to test it thoroughly, it has so many different options and uses that I still haven’t tried – haha I am not even sure just how much I can use it for, I am such a novice when it comes to kitchen equipment like this!! Let me know if there is anything in particular that you would like me to test, I tend to mostly use my kitchen machine/stand mixer to knead bread, but it has so many options, so I will try my best to be a bit more creative with the recipes in my next post.

How to participate in the giveaway:
Are you ready for this guys?! One lucky reader will win not only the Bosch Optimum kitchen machine, but also a Bosch Vivastyle Blender! All you have to do to participate is to leave a comment on this post (I need to moderate the comments before they are visible, so please only comment once) – it does not get much easier than that! I will announce the winner right here on the blog on the 3rd of April, good luck! ❤︎

fil-20-03-2017-20-32-57fil-20-03-2017-20-07-19
My sisters favorite superfood smoothie
First up we have my sister’s favorite post workout smoothie, it is packed with superfoods and plant based protein! Neither of us ever really measure anything when we make our smoothies, but I have made an estimate to give you guys an idea of the amounts we usually use.

Ingredients:
1 ripe banana
2.5 deciliter (1 cup) frozen raspberries
1 – 2 tablespoons dried goji berries
1/2 – 1 tablespoon chia seeds
1 small handful rolled oats
1 small handful almonds
1 scoop vegan proteinpowder
Oat milk to blend

Simply add everything to a blender and pulse until smooth, enjoy!

fil-20-03-2017-20-06-15 fil-20-03-2017-20-10-32
My go-to green pre-workout smoothie
This is probably my most well used smoothie recipe these days, it is such an easy way to add some extra greens to my diet and it gives me a perfect energy boost before my workouts! Make sure to drink it well in advance though, you do not want to do a workout on a full stomach ;)

Ingredients:
1 very ripe banana
50-75 grams frozen broccoli
50-75 grams frozen spinach
1 tablespoon peanut butter or almond butter
1/2 teaspoon cinnamon
1/2 teaspoon pure vanilla powder
A couple drops of liquid stevia
1 teaspoon matcha powder
Oat milk to blend

Directions:
Simply add everything to a blender and pulse until smooth. Enjoy ❤︎

fil-20-03-2017-20-06-50

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

Update: Working on my first cookbook (!!!), hitting my breaking point and more

fil-20-03-2017-11-35-21
Hi lovelies, I think that it is finally time for a much needed update! I am so sorry that I have gone completely MIA for more than a month now. As I have teased before I have been working on some big and exciting projects and now I am finally ready to share a little bit more about one of them. Some of you had already guessed it, but YES I am working on my very first cook book and I am so happy, proud and excited!

I was contacted almost a year ago about a book deal, but I have been super nervous about the whole thing, so I didn’t want to share anything until it felt a bit more real and we were close to being done – haha I still have to pinch myself to make sure this is really happening! But it really is and we are shooting the first photos for the book later this week, make sure to follow me on snapchat ‘mokai_giraf’ for some behind the scenes photos and videos from the studio! The book will be called ‘Regnbuemad’ (Rainbow food in English) and as you can probably guess from the title it will sadly only be published Danish, but my hope is that it will sell well and then maybe get translated – or maybe we will be able to do an English e-book version, I promise I will keep you updated on the whole thing! The book will feature 100 (!!) healthy, colorful and vegetarian dishes, it will be available in stores and online this summer (I will give you a date asap!) and I just cannot wait for you guys to see what I have been working on, I am so proud! Haha but also super nervous, I really hope you guys will like it! And that someone other than my family and friends will actually buy it ;)

The book along with some other big projects that I have been working on are the reason that the blog and my social media accounts have almost completely abandoned for more than a month now. I have been working crazy hours everyday 7 days a week since January, I haven’t had enough sleep and I have been insanely stressed. I have pretty much permanently had a big knot in my stomach since January and at one point I just hit my breaking point, the stress was just too much and for too long. I felt ill, it affected my memory, my vision was blurry, I cried so easily over the most stupid small stuff and it was just all too much. I knew it was getting to a point where I would have to pull the plug on a lot of the things I was working on or I would not be able to get back from that bad place anytime soon. I decided to hit pause on the blog and social media (things won’t be back to normal until next month) + some of my freelance jobs in order to get my stress levels under control and be able to finish the book. I am still not feeling too well and it just keeps creeping back (I cried like 3 times this weekend because I was feeling overwhelmed + my stomach is killing me), but the book is almost done and I am so happy with everything so far, so it will be worth a couple more weeks of stress and then I am done! Haha as much as I love this project I cannot wait to have some much needed down time!!

I really want you lovelies to know that if you are feeling stressed, then you should do everything possible to take care of yourself and to try and reduce the stress! Stress is not something that should be ignored and endured for longer periods of time, I have sadly learned that the hard way and once you hit that breaking point, then it is not something that is just going to go away. I though I could handle it since I was used to highpressure situations from law school and those excruciating exam periods, but I was very wrong and now I am paying for it. It is affecting me both mentally and physically, but eliminating as many stress factors as possible, eating healthy + getting back into working out regularly (preferably outside) has already helped me a lot. I hope my little cautionary tale will prevent some of you guys from ending up there as well, stress should be taken very seriously.

Make sure to check in again later today lovelies, I have another post ready for you guys and not only do I share mine and my sisters favorite workout smoothies, but also the biggest giveaway that I have ever hosted! I am so excited about this one :D 

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

18 (healthy) Valentine’s Day recipe ideas

12 (healthy) Valentine's Day recipe ideas
1.) Pink chocolate and berry flavored bliss balls – find the recipe right here!

In honor of Valentine’s Day and after getting a couple of requests, I have put together a little Valentines Day recipe post with my most Valentines’ish recipes from the blog. Since I live in a country where we do not really celebrate Valentine’s Day and since I am not exactly the most romantic person in the world (haha being single probably doesn’t help!), then I don’t really have any super cutesy Valentine’s day themed recipes, but I think a lot of these recipes would be perfect to spoil your special someone this Valentine’s. There’s is a little bit of everything – treats, snacks, drinks, breakfast and dinner ideas, I hope you find something you like! Haha I can reveal that there will be a lot of pink ;)

I wish you all an (early) happy Valentine’s Day!! And to my fellow single ladies and gents, let’s just spoil ourselves a little extra on Thuesday, I mean I don’t really need an excuse to eat extra chocolate, but I’ll take it anyways ;)

 photo 5a5a04ae-c77f-4352-a74f-19f7558defb1.jpg
2.) Pink greek yoghurt pancakes – find the recipe right here!

 photo rsz_img_5990.jpg
3.) Strawberry/peanut butter shake – find the recipe right here!

 photo b516377f-c708-40b9-b35e-86fc6f72d1f6.jpg4.) Raw cherry’berry chocolate bars – find the recipe right here!

No-bake chocolate cake with cashew raspberry frosting
5.) No-bake chocolate cake with cashew raspberry frosting – find the recipe right here!

 photo 197c2572-2bcc-47fb-ade2-c22c5ed6ce37.jpg
6.) Pink three layer berry smoothie – find the recipe right here!

 photo 52869177-0faa-4a06-864e-09f3ad09b9ce.jpg
7.) Pink maca bliss balls – find the recipe right here!

 photo 22d7b47d-3549-4982-9030-563be663c2e8.jpg
8.) Raw homemade chocolate – find the recipe right here!

 photo IMG_2963.jpg
9.) Pink homemade sushi – find the details right here and here!

 photo 95d1deda-88d9-4173-ba81-266088b68703.jpg
10.) Pink strawberry shake with a passion fruit swirl – find the recipe right here!

 photo IMG_0906.jpg
11.) Strawberries dipped in homemade raw chocolate – find the recipe right here!

 photo dsc_6406.jpg
12.) Raw cheesecake with coconut and raspberry – find the recipe right here!

fil-22-12-2016-18-23-27
13.) Homemade raspberry lip scrub – perfect for dry and chapped winter lips! – find the recipe right here!

Chocolate bliss balls with tahini
14.) Chocolate bliss balls with tahini – find the recipe right here!

Pink bliss smoothie with pomegranate, raspberry, hemp + more
15.) Pink bliss smoothie with pomegranate, raspberry, hemp + more – find the recipe right here!

Pink bliss mini raw cheesecakes
16.) Pink bliss raw mini cheesecakes – find the recipe right here!

Overnight oats with raspberry cashew cream
17.) Overnight oats with raspberry cashew cream – find the recipe right here!

Raw chocolate slices with raspberry and coconut
18.) Raw chocolate slices with raspberry and coconut – find the recipe right here!

Hosting family dinner – how to properly match food and wine? (w. recipes)

Hosting family dinner – how to properly match food and wine? (w. recipes)Sponsored. This post is made in collaboration with Hardys Wines.

As you have probably realized by now, I am such a foodie and there are few things that I enjoy more than a good meal – maybe except a good meal in good company with some good wine ;) I come from a family who are major foodies and wine lovers (on both sides of the family) and to me there is nothing better than when we get together and enjoy each others company over a good lunch or dinner. While most of my family are very fond of wine and know quite a bit about it, then I must admit that I am still a total wine novice. I only just learned to drink and truly enjoy white wine last year and my palate is still quite new to red wine. I am very eager to learn more about wine though, especially when it comes to matching meals with the right kind of wine, so when I was asked whether I would like to try two of Hardys Wines – the Hardys Stamp Sauvignon Blanc and Hardys Stamp Shiraz – where I would have to match the wines with suitable dishes, then I of course accepted the challenge! From my family I know the importance of good wine and matching it with the right kinds of foods and flavors, but even though I am often the one who cooks, then I usually never choose the wine, so this was an interesting challenge for me.

I invited my sister and two cousins over to my place for a little two course family get-together that I would create around the two wines mentioned above. I always do my grocery shopping online, so I picked up my laptop and looked though the virtual aisles to find inspiration for my dishes. I started with the white wine that I wanted to serve for the first course, based on the tasting notes it is a dry and light-bodied wine with tropical flavors of passion fruit and guava with grassy notes and a crunchy acid finish, which makes the wine ideal to be paired with seafood and chicken dishes. With that and my guests in mind I found the perfect starter, Norwegian lobster tails (jomfruhummerhaler), which is something that we often used to make together, but haven’t had in ages. I wanted to keep the dish quite simple, both to allow the flavors of the Norwegian lobster tails and wine to stand on their own, but also because that is how our parents used to make it.

A little tip – Hardys are having a giveaway over on their Facebook page, where you can win prizes if you comment the best match to the selected wine – make sure to check it out right here!

fil-01-02-2017-21-42-37 fil-01-02-2017-21-38-04
fil-01-02-2017-21-37-30
Starter – Norwegian lobster tails
This dish brings back so many memories of the four of us and our parents enjoying this messy treat in the garden under the summer sun. It is definitely a favorite dish of mine, but when your hear the ingredients, then you will probably understand why I do not eat it very often – here’s a hint, lots and lots of butter ;)

I am very happy with my choice as the starter went down like a treat and so did the white wine, which nicely complemented the fairly simple dish. I really love how the simplicity of the dish allows the lobster tails to stand on their own, so the main focus is on them and the white wine just like I intended. As I am still quite new to drinking wine I never used to enjoy this meal with wine like my family did, but I must say that I am finally starting to understand the importance of matching a dish like this with the right bottle of wine. It truly takes the dish and the flavors to the next level.

To be honest I was actually a bit surprised by just how much we all enjoyed this wine as the four of us usually tend to go for the sweeter wines (haha yep the girlier wines, I am not even ashamed to admit it!) and this is a dry wine, but it was a big hit and there was not a drop left when we were done with the first course. This was definitely a bit of an eyeopener, I think I will have to expand my horizon when it comes to white wines, my palate seems to be changing – or should I say evolving?

Recipe:
The best thing about this dish (apart from being beyond delicious and such a treat!) is that it is incredibly easy to make and doesn’t really require a recipe. Simply add the cut and cleaned Norway lobster tails (jomfruhummerhaler) to an ovenproof dish along with lots of butter (it needs to at least cover the bottom of the tray), salt + pepper and a dash of curry. Add them to a pre-heated oven at 200 c / 400 f and bake them for about 15 minutes until they are tender – make sure to turn them over a couple of times to cover them in the butter.

Serve the lobster tails as they are straight out the oven. I served them with with bread on the side, if you are not affraid of a little butter then you can dip the bread in the butter from the lobster tails, haha I know it probably seems a bit gross, but it tastes absolutely amazing! I served the lobster tails with avocado and lemon slices as well and of course a bottle of Hardys Stamp Sauvignon Blanc.

fil-01-02-2017-21-41-28 fil-01-02-2017-21-41-42 fil-01-02-2017-21-40-12 fil-01-02-2017-21-41-14 fil-01-02-2017-21-37-46My favorite tomato pasta dish – quick, simple and beyond delicious!
For the main course I had to make a dish that would go well with the Hardys Stamp Shiraz, it is a dry medium-bodied red wine with fruit intensity of raspberries and cherries with vanilla oak influence, which nicely pairs with rich tomato based pasta dishes. Haha and I only know that because I did my research, but it sounded cool right? ;) I knew right away that I wanted to serve the wine with my favorite tomato pasta dish, it is one of my go-to’s when I want to make something that is super quick and simple, but still oh so delicious. I actually used a splash of the red wine in the sauce and it just took the flavor to a whole new level! As I mentioned above I am still learning to drink red wine (and so is my sister), so I am a bit like a fish out of water here, but my cousins enjoyed the wine and agreed the it suited the pasta dish nicely + the added wine to the sauce helped the two complement each other perfectly. So all in all I am quite the happy camper, I am still a total novice when it comes to wine (Rome wasn’t built in a single day), but the dinner went perfectly, we had the best time and the girls thoroughly enjoyed both the food and the wine (+ the combinations I had chosen), so it was definitely a success! :)

You can find the recipe for my tomato pasta dish below ❤︎

fil-01-02-2017-21-42-12 fil-01-02-2017-21-41-57Ingredients – 4 small servings:
1 onion, finely chopped
1 clove of garlic, crushed
1 small handful fresh basil, chopped
400 grams of mashed/crushed tomatoes
A splash of red wine – I used Hardys Stamp Shiraz
1-2 tablespoons finely grated parmesan cheese
1/2 – 1 dl (0.2 – 0.4 cup) cream
Sea salt + pepper
250 grams grams fresh pasta
Garnish: grated parmesan cheese and chopped fresh basil or parsley

I served the dish with focaccia bread and a simple green salad as well. You can find the directions below.

Oh and please keep in mind that the servings on this one are quite small since we were already pretty full from the starter + I served both courses with bread on the side. Feel free to double the recipe if you serve it on its own.

fil-01-02-2017-21-44-32 fil-01-02-2017-21-43-16
Directions:
Start by by cooking the chopped onion in a little olive oil in a saucepan on medium heat for about 5 minutes until it is lightly golden. Then add in the crushed garlic and chopped basil. Cook it for another minute or two and then add the tomato and red wine as well. Season it with a little bit of sea salt and pepper and let it simmer for 10 minutes. Add the parmesan cheese and the cream (adjust amounts to your liking) and let it simmer for 5-10 more minutes. Boil the fresh pasta according to the instructions and serve it with the tomato sauce, garnish it with freshly grated parmesan and fresh basil or parsley, a crisp green salad and focaccia bread on the side and last, but not least, a nice bottle of red wine – I of course served it with the Hardys Stamp Shiraz. Enjoy!

fil-01-02-2017-21-39-20
fil-01-02-2017-21-43-02 fil-01-02-2017-21-38-37

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

PB & jelly banana pancakes

PB and jelly banana pancakes PB and jelly banana pancakes When I shared these yummy banana pancakes over on my snapchat I got a surprising amount of screenshots and messages on Instagram asking for the recipe, so I thought I would share it with you guys even though it is actually really very similar to some of my other pancake recipes. I used my favorite banana pancake recipe and then added some extra goodies like hemp seeds and cinnamon + I served it with peanut butter, raspberry chia jam, banana slices and crunchy peanuts – so yum!!

When I first made these I added the peanut butter to the batter (which is why you don’t see it in the photos), but I didn’t feel like I got much bang for the buck flavorwise, so I decided to just serve them with the peanut butter instead of adding it the batter the next I made them and it was definitely much better!

Find more pancake recipes right here!

PB and jelly banana pancakes PB and jelly banana pancakesIngredients – 2 small servings/1 large serving:
1 banana, ripe w. brown dots
2 eggs
2 deciliter (1 cup) rolled oats
1-2 tablespoon hemp seeds – optional
2 tablespoons greek yoghurt or skyr
1/2 teaspoon pure vanilla powder
1/4 teaspoon cinnamon
1/3 teaspoon baking powder
1/3 teaspoon baking soda

For serving:
1 heaping tablespoon peanut butter*
2 tablespoons raspberry chia jam
1/2 banana, sliced
Fresh raspberries – optional
Chopped peanuts – optional

*you can also choose to add it to the batter instead

PB and jelly banana pancakes PB and jelly banana pancakes Directions:
Start by adding all the ingredients to a blender and pulse until smooth. Heat a non-stick pan (I prefer to make them on high heat) and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan and cook the pancake for about a minute or two until little bubbles start forming in the batter, flip it and give it another minute. The cooking time depends on how thick you make your pancakes. I served the pancakes with peanut butter, raspberry chia jam, banana slices, raspberries and a little bit of chopped peanuts, so delicious! Enjoy ❤︎

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

Raw cheesecake with coconut and raspberry


Raw cheesecake with coconut and raspberryI am dreaming of spring, sun and summery desserts these days, so I thought it would be the perfect opportunity to finally translate the recipe for my favorite raw cheesecake with coconut and raspberry to English. It looks so pretty and intricate, but is actually really easy to make and it taste absolutely amazing! Enjoy ❤︎

You can still find the recipe in Danish right here! And make sure to check out more of my favorite raw cheesecake recipes right here!

Raw cheesecake with coconut and raspberry
Crust:
12 dates, pitted
100 grams almonds
1/4 teaspoon sea salt
1/3 teaspoon pure vanilla powder

White + pink layer:
200 grams cashews (unsalted), soaked in water overnight or at least for a couple of hours
The juice of 1/2 lemon
1 deciliter (about 0.4 cup) shredded coconut
1 deciliter (about 0.4 cup) honey
1 teaspoon pure vanilla powder
1/2 can of coconut milk (the thick and creamy part, you can use the rest for smoothies)
2 tablespoons coconut oil, melted
120 grams raspberries (fresh or frozen)

Raw cheesecake with coconut and raspberry
Raw cheesecake with coconut and raspberry
Directions:
Start by soaking the cashews in water for at least 3 hours or even overnight. Make the base by adding all the ingredients to a food processor and pulse until you have a cohesive, sticky mixture. Press down the base mixture in a springform cake tin (mine is about 20 cm. in diameter) lined with baking paper and make sure it is pressed down tight and evenly.

To make the white layer simply add all the ingredients (except the raspberries) to a food processor and pulse until completely smooth, this usually takes a couple of minutes. Pour half of the mixture for the white layer on top of the base and set it aside – if you want the white and pink layer to be completely separated, then place it in the freezer for a while before adding the next layer.

To make the pink layer simply add the raspberries to the food processor with the rest of the white coconut layer and pulse until completely smooth. Pour the pink layer onto of the white layer and place it in the freezer for at least a couple of hours until it is frozen and have firmed up. Take it out of the freezer about 30 minutes before serving and decorate it if you like, I decorated mine with raspberries, passion fruit, raw coconut chips, freeze-dried raspberry and mint, enjoy!

Note: The cake is not supposed to be completely frozen when served, but more like a traditional cheese cake in texture, so you might need to take it out of the fridge more than 30 minutes before serving, depending on how long you have stored it in the freezer for.

Raw cheesecake with coconut and raspberry

Berry smoothie bowl w. basil and hidden greens

Berry smoothie bowl w. basil and hidden greens
This fresh and colorful berry smoothie bowl is a new favorite of mine, it is full of hidden greens, but is still nice and sweet because of the berries + the basil really adds a little something extra! There are both frozen broccoli and spinach in there, but I promise that you cannot taste it – I served it to my mom this morning (without the basil though) and she had no idea that it was full of greens, haha she almost didn’t believe me when I told her ;)

Find more smoothie bowl recipes right here!

Berry smoothie bowl w. basil and hidden greens
Ingredients:
1 cup (2-3 deciliters) mixed frozen berries
1 handful frozen broccoli
1 handful spinach
1 banana, ripe w. brown dots
1 tablespoon hemp seeds
1 date, pitted
1 small handful basil
Oatmilk to blend

Simply add everything to a blender and pulse until smooth, pour into a bowl and add your toppings of choice – I topped mine with homemade granola, banana slices, blueberries and bee pollen ❤︎

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

Buy in bulk and save a lot of time + money! (w. links to webshops) – updated

Buy in bulk and save a lot of time + money! (w. links to webshops)Good evening lovelies! I hope you have all had an amazing weekend? ❤︎

Today I want to share a post with you guys that I have been working on for quite a while, it has taken me forever to find all the products at the best prices without compromising the quality, but I am finally done and I am so excited to share it with you! I have recently started buying my favorite products online since there is not only a lot of time to save doing this (I spend wayyy too much time in different supermarkets and health stores trying to find all my weird hippie products ;)), but also a lot of money – and I mean A LOT! At least compared to the absolutely ridiculous prices in the Danish stores, some of you would be shocked if you for instance saw how much unroasted and unsalted organic cashew nuts cost! So from now on I have decided to buy as much as possible online in bulk to save time and money + to stay clear of all that unnecessary packaging as well.

I have put together a long list with links to the things that I use large quantities of and that I have found to be cheaper to buy online in bulk, I will continue to work on the list as I am sure I have forgotten something and I will update it if I find cheaper/better sellers as well. Almost everything on the list is organic and I tried finding the best prices without compromising the quality of the products. Furthermore I tried to ensure that almost everything are from the same 2-3 sellers, which should help save money on the shipping since you do not have to buy the products from 20+ different sellers and pay for the shipping separately for each of those.

Have I included your personal favorites on the list? Or is there something that I have left out? The list is still a work in progress, so feel free to share your ideas and recommendations – especially if you can recommend some great (European) webshops where you can buy in bulk, I am still learning what the best and most affordable ones are :) I really hope that you find this post useful, enjoy! ❤︎

Note: Some of these products should not be purchased in bulk unless you know you will be able to use it within a reasonable amount of time. Otherwise there is a risk that they will start losing their nutritional value or even go bad and be inedible. The shelf life is usually stated in the product description.

This post contains affiliate links.

Buy in bulk and save a lot of time + money! (w. links to webshops)Nuts
Cashews – buy them right herehere and here!
Almonds – buy them right here and here!
Hazelnuts – buy them right herehere (unroasted and organic) and here (roasted and blanched)
Brazil nuts – buy them right here!
Pecans – buy them right here!

Peanut butter – buy it right here, herehere and here!
Almond butter – buy it right here and here (smooth), here (crunchy) and
her (smooth)
Cashew butter – buy it right here and here!

Almond flour – buy it right here!

Seeds
Chia seeds – buy them right here (black) and here (white)
Hemp seeds – buy it right here!
Pumpkin seeds – buy them right here!
Sunflower seeds – buy them right here (1 kilo) and here (3 kilo)
Quinoa – buy it right herehere and here!

Beans, legumes etc.
Chickpeas – buy them right here!
Black beans – buy them right here!
Red kidney beans – buy them right here!
Butter beans – buy them right here!
Red lentils –  buy them right here!
Green lentils – buy them right here!

Superfood powders
Acai powder – buy it right here!
Wheatgrass powder – buy it right here!
Maca powder – buy it right here!
Baobab powder – buy it right here!
Matcha powder – I normally use this brand (and love it), but they only ship to a few countries, so you can also find it herehere and here!

Dried fruit
Goji berries – buy them right here or here!
Medjool dates – buy it right here!
Dried mulberries – buy them right here!

Miscellaneous
Coconut oil – buy it right here!
Coconut flour – buy it right here!
Desiccated coconut – buy it right here!
Coconut chips – buy it right here!
Coconut sugar – buy it right here!

Buckwheat flour – buy it right here (3 kilo) and here (1 kilo)

Pure vanilla powder – buy it right here!

Raw cacao powder – buy it right here (500 grams) and here (1 kilo).
Cacao butter – buy it right here and here!

Dark chocolate – buy it right here (organic, raw, 73%), here (organic, 67%, bars) and here (organic, 63%, buttons)
Milk chocolate – buy it right here (organic, 39%, buttons)
White chocolate – buy it right here (organic, buttons)

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

Easy everyday food // My go-to super simple breakfast

Easy everyday food // My go-to super simple breakfast Hi lovelies, I am stopping by to share another post in my “Easy everyday food” series, where I share some of my go-to easy meals that I usually find too simple to share here on the blog. It is these kinds of meals that usually ends up saving the day when I am stressed, tired and strapped for time, so I hope you might find some inspiration in them for those kind of days as well ❤︎

First I want to share my easy little morning routine. I always try to start the day with a big glass of water as well as a cup of warm water with lemon juice, lemon slices, ginger slices and a little bit of raw honey. It is the perfect way to start the day as it helps you re-hydrate, which is incredibly important for your health as your body becomes dehydrated while you sleep and dehydration has such a negative impact on your body and health. Drinking water first thing in the morning on an empty stomach also helps flush out toxins and it can furthermore help stimulate bowel movements as well promoting a regular morning toilet visit ;)

I have written much more about lemon water and it’s benefits right here!

Easy everyday food // My go-to super simple breakfast Easy everyday food // My go-to super simple breakfastI have recently become really fond of eating organic brown rice cakes topped with peanut butter, banana slices, a drizzle of raw honey and a pinch of cinnamon, it is so delicious, healthy and super easy to put together when I am in a hurry. Sometimes I have a handfuld of fresh berries or grapes as well on the side, it all depends on what I have in my fridge.

My obsession with this breakfast combo started a while back when I received a package from Urtekram with organic chia rice cakes and organic chia butter spread (as well as a whole bunch of other goodies) – I of course had to try the two products together and I have been hooked ever since! I am especially fond of their peanut butter with chia seeds, it is incredibly flavorful (some peanut butters are a bit meh flavorwise) and you already know how much I love chia seeds in everything ;)

After posting this spread on snapchat some of you have asked me for recommendations on rice cake brands, I don’t really know much about it to be honest, but I really enjoy the ones from Urtekram and Clearspring organic brown rice cakes without added salt as well, they are cheap and quite thin, which is perfect since I am all about the toppings anyways. I usually just go for the organic brands and I prefer the ones without added salt as well. I hope this helps :)

Easy everyday food // My go-to super simple breakfast

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest

My favorite baked bean fries with spicy chili dip

My favorite baked bean fries with spicy chili dipOkay I know what you are thinking – beans and fries should not be in the same sentence! ;) Haha I will admit that I was very skeptical of this combo as well, but I gave it a try and now I am completely obsessed! I have never cared for green beans whatsoever, but these bean fries are seriously SO good! Of course they do not taste completely like regular fries, but they come surprisingly close and I never thought I would say this, but they honestly satisfy my cravings for french fries. They are a must try ❤︎

Make sure to give my spicy sweet potato fries a try as well!

My favorite baked bean fries with spicy chili dip
Bean fries – 2 servings as sides or snacks:
350 grams of frozen green beans
1-2 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 tablespoon nutritional yeast

Spicy chili dip:
1 deciliter (about 0.4 cup) greek yoghurt
2 teaspoons sriracha sauce
2 teaspoons tomato puree
1/2 teaspoon garlic powder
1 teaspoon maple syrup
1/2 teaspoon liquid smoke – I used this one
Sea salt + pepper to taste

My favorite baked bean fries with spicy chili dip My favorite baked bean fries with spicy chili dip
Directions:
Start by preheating your oven to 200 c / 400 f. Add the frozen green beans to a bowl and toss them with the olive oil, sea salt and garlic powder. Pour the beans onto a baking tray lined with parchment paper and bake them for 35-40 minutes until they are nice and crisp – turn them once or twice while baking. While the beans are in the oven you can make the dip by simply adding all the ingredients to a bowl and stirring well. Serve the bean fries straight out the oven sprinkled with the nutritional yeast and with the dip on the side, enjoy!

♥ Follow me on ⋅ Bloglovin' ⋅ Instagram ⋅ Facebook ⋅ Tumblr ⋅ Pinterest