Med en faglig baggrund inden for ernæring og sundhed og en stor interesse for mad, bevægelse og velvære deler jeg ud af tips og tricks, masser af opskrifter samt undren og egne erfaringer på området. Jeg brænder for økologi, bæredygtighed, madlavning med masser af velvære- og helbredsfordele, at leve minimalistisk, yoga og alsidig bevægelse.
A Million Miles er en blog dedikeret til nem, sund og farverig mad af al slags. Du kan finde opskrifter på alt fra salater, smoothies og juices til sunde burgere, pizzaer og desserter. Kig forbi og bliv inspireret til en sundere, mere farverig hverdag, som er nem at gå til – også for dem der ikke er så erfarne i køkkenet.
Hos Anna-mad finder du alt fra enkle, sunde hverdagsretter til det lidt mere avanceret - for ikke at glemme masser af søde sager og eksperimentering. Anna, der står bag bloggen, har altid haft en stor passion for at lave, spise og tage billeder af mad.
Kig endelig forbi, bliv inspireret og vær en del af Annas mad-eventyr!
I always see recipes that calls for pumpkin spice mix this time a year, but since it isn’t available here in Denmark (at least not anywhere I have been looking) and I always seem to forget bringing some home from the States, then I finally decided to just make my own. I looked around the web for information on the main ingredients and then mixed my very own pumpkin spice mix! It is beyond easy to make and I absolutely love how it turned out – haha I have already made stupid amounts of pumpkin spiced everything! I cannot wait to share some of the recipes with you guys ❤︎
These raw chocolate slices with coconut and almonds are the perfect treat for when you have very little time, but still want to make something super delicious that will impress your guests – or just yourself ;) These yummy slices can be whipped together in no time and you can even make them a couple of days beforehand to save time – I actually think they get even better after a couple of days in the fridge!
While I promise that you cannot taste it, these babies are actually made without refined sugar, flour, butter or any of the conventional baking ingredients (though I definitely enjoy those too!), but instead they contain nutrient rich alternatives for a healthier yet still indulgent tasting treat. I hope you will enjoy these as much as I do! ❤︎
Ingredients – yields 8 slices:
1 cup (equals about 2 1/4 deciliter or 138 grams) almonds
1 cup (equals about 2 1/4 deciliter or 80 grams) shredded coconut
1 cup (equals about 2 1/4 deciliter or 265 grams) pitted dates, packed
1 teaspoon pure vanilla powder
3 tablespoons raw cacao powder
A pinch of fine sea salt
2 tablespoons akacia honey or pure maple sirup
2 tablespoons coconut oil, melted
Raw chocolate frosting:
4 tablespoons coconut oil
4 tablespoons raw cacao powder
2 tablespoons akacia honey or pure maple sirup
Start by adding the almonds to a food processor and pulse until they are chopped – how finely chopped you want them is completely up to you, I personally like to keep some texture and crunch. Then add the shredded coconut, vanilla powder and cacao powder and give it a quick pulse. Add the rest of the ingredients and pulse until you have a sticky and cohesive dough. Line a bread tin with baking paper and add the date mixture, use a spoon (run it under water first so it doesn’t stick) to evenly divide the mixture and to press it in tight. Then whisk together the ingredients for the chocolate frosting and pour it onto the date mixture in the bread tin – if you’d like you can add some extra toppings as well, I added shredded coconut, chopped dark 70% cacao chocolate and finely chopped almonds. Let it set in the fridge for a couple of hours or simply put it in the freezer for 15-30 minutes if you are in a hurry. When it is ready to be served, cut it into thin slices and put any leftovers back into the fridge – it can keep for about a week in an airtight container in the fridge or freezer. Enjoy!
Hi lovelies, are you ready for another recipe roundup? This time it will be all about sweet potato and let me just say that this post contains some of my all time favorites! I make these recipes over and over again, which is how I know that a recipe is a proper success, I mean I have a lot of favorites, but being a food blogger and always having to come up with something new, then it is only the very best ones that gets made over and over again!
Have you guys tried any of these? And do you have a favorite? Please do tell ❤︎
1.) Spicy veggie burgers with sweet potato and kidney beans – find the recipe right here!
2.) Spicy baked and stuffed sweet potatoes – find the recipe right here!
3.) Sweet potato crust mini pizzas – find the recipe right here!
4.) Carrot soup with ginger, sweet potato and green dukkah – find the recipe right here!
5.) Super easy spicy sweet potato & kidney bean stew – dinner wrap style – find the recipe right here!
6.) Spicy sweet potato nachos with vegan cashew sour cream – find the recipe right here!
7.) Spicy (baked) sweet potato fries – find the recipe right here!
8.) Sweet potato veggie patties – find the recipes right here!
Hi lovelies, are you ready for the weekend? ❤︎ If you need a little inspiration for a super easy and filling weekend meal then I can really recommend these baked and stuffed sweet potatoes! I have already shared some photos of these over on snapchat (mokai_giraf) and you were screenshotting them like crazy, so I guess it is about time that I share the recipe ;)
I made these colorful babies quite spontaneously the other day, so I just added the things I had available in my fridge and kinda improvised a bit, but I think they turned out SO good! The only things missing is my favorite cashew sour cream (recipe right here!), but sadly I didn’t have any cashews so I had to do without it.
Find more healthy lunch and dinner recipes right here!
Ingredients – 4 sweet potato boats:
2 medium sized sweet potatoes
1 can of black beans
1/2 can (about 150 grams) of sweet corn
3 tablespoons tomato puree
1/2 red bell pepper
2 handfuls chopped purple cabbage
A handful chopped fresh cilantro – optional
2 1/2 teaspoon ground cumin
1 1/2 paprika
1/3 – 1/2 teaspoon cayenne pepper
Salt + pepper
Cashew sour cream to serve – find the recipe right here!
Start by preheating your oven to 180 c / 360 f degrees. Wash and scrub the sweet potatoes thoroughly and cut them in half. Slice a cross in the middle of them and place them on a baking tray lined with baking paper. Bake them for about an hour at 180 c / 360 f degrees until they are tender and the insides are easy to scoop out. Carefully scoop out about 2/3 of the sweet potato, so it forms a little bowl for the filling. Add the scooped out sweet potato to a bowl and mash it. Add the rest of the ingredients to the bowl and mix everything well. Add the filling to the sweet potato bowls and bake them for another 10-15 minutes. Serve them while warm and with a good scoop of cashew sour cream, so yum!
Note: They keep for a couple of days in the fridge and are easy to warm again in the oven – personally I think they taste just as good the day after!
Two recipes in one day? Yeah I am definitely going a little overboard here, but because I did not blog yesterday as planned (I took the day off and had sushi, lots of kitty cuddles and crazy amounts of candy with one of my best friends instead, haha oopsie!), then I though I would post both recipes today instead. I am really trying to stick with my little blog-schedule these days, I know have neglected the blog quite a bit with all the freelance jobs and deadlines I have had since returning from LA, but I am slowly getting back on track.
The second recipe of the day is for these yummy and indulgent, but still totally healthy dessert bowls! I love making these creamy dessert bowls on those days where I crave a sweet treat, but still want to keep it healthy. It is actually based on some of my chia pudding recipes, but I know a lot of you do not like the texture of those, so this is a super creamy version that does not have any of that chia pudding consistency! The key is to blend the chia pudding with a ripe banana and then you get the loveliest creamy dessert bowls ❤︎
Ingredients – 2 servings:
2 deciliter (equals 0.8 cup) hazelnut milk
3 tablespoons chia seeds
1/2 tablespoon pure vanilla powder
1 1/2 tablespoon raw cacao powder
A couple of drops of liquid stevia
1/2 tablespoon pure maple sirup
1 ripe banana (brown dots)
Add all ingredients – except the banana – to a bowl and stir well. Let the mixture rest in the fridge for a couple of hours until the chia seeds have soaked up the liquid and formed a pudding like consistency – you might need to stir it a couple of times. Then add the mixture to a blender along with the banana and pulse until nice and creamy. Pour the mixture into two bowls and add your toppings of choice – I topped mine with sliced banana, chopped dark chocolate (70% cacao) and peanut butter, so delicious!
Happy hump day lovelies! I cannot believe that I am only just now getting around to sharing this salad with you guys! It has been my absolute favorite salad this summer and my go-to when I have been having guests over – it is always a big hit! I know summer is over, but I wanted to share this yummy colorful salad with you guys anyways, the watermelons are still quite good where I live and I can always use a taste of summer regardless of the season ;) I have a lot of yummy fall salads with more season appropriate produce planned for you guys, but I just had to share this one with you guys first, since it is such a favorite of mine – I hope you’ll love it! ❤︎
Ingredients – 2 servings:
2 chicken breasts
2 cups (equals 4-5 deciliters) chopped watermelon
4 large handfuls mixed greens (I just used a salad mix)
1/2 cucumber, sliced
4-5 tablespoons pinenuts
Feta cheese, crumbled – adjust amounts to your liking
Balsamic reduction (I just used a store-bought one)
I added a couple of cute edible flowers as well, but that is of course not necessary
Just adjust the amounts of everything to your liking, I never measure anything when making this salad, but I tried to make an estimation for you guys :)
Start by toasting the pinenuts on a dry pan on medium to high heat – I like to add a little bit of sea salt as well. Toast the pinenuts until they become dark golden and fragrant, but make sure to stir well or they will get burnt.
When the pinenuts are done set them aside and add a little olive oil to the pan and cook the chicken breasts on medium to high heat – season them with sea salt and pepper. When the chicken breasts are almost done add a bit of the balsamic reduction until the chicken breast is covered in it and give it about a minute more on each side. Make sure not to overcook the chicken, it should be nice and juicy, not dry.
Let the chicken rest on the cutting board for a couple of minutes while you arrange the salad, cucumber, watermelon, pinenuts and feta on the plates. Cut the chicken breasts into slices as pictured and add them to the salad along with a drizzle of balsamic reduction – and the salads are ready to be served, enjoy!
Sponsored. This post is made in collaboration with Sigdal.
I have loved crisp bread since I was a kid and it is still one of my favorites when it comes to a quick and tasty snack, so when I was offered a collaboration with Sigdal, who makes gourmet crisp breads, it did not take me very long to say yes please! I must admit that when it comes to crisp bread, then I usually tend to reach for the same easy and kinda boring toppings (if I even bother to add any). To me it has always been that super easy snack for in-between meals and often on the go, so I have never done much to up my crisp bread topping game, but these Sigdal crisp breads are like a luxury version of crisp breads, so I felt like it would only be appropriate to finally start making a bit more of an effort ;)
The Sigdal crisp breads are thin and super crispy + they are full of flavor so they can even be eaten on their own, which is a big plus in my book as I love to bring a slice or two with me on the go. The crisp breads are based on natural goodness like wholegrains, wholegrain flour and seeds, I tested the one with herbs and sea salt and it contains a whole bunch of my favorites like sunflower seeds, sesame seeds, oats and flaxseeds – you can see all the other kinds right here! The best part is that the crisp breads contain only natural ingredients and no additives, it is definitely my kind of product!
I have experimented with not just one, but two delicious toppings that I think are just perfect for crisp breads – a creamy hummus and a flavorful and protein-rich chickpea curry salad. The hummus works great as both a topping with slices of cucumber and tomatoes, but I also love to break the crisp bread into smaller pieces and then dip it in the hummus along with veggies sticks, so yum! You can find both the recipes below ❤︎
If you would like to give the Sigdal crisp breads a try, then you can find them in Meny, Kiwi, Kvickley, SuperBrugsen and DagliBrugsen.
1 can of chickpeas, drained and rinsed
The juice of 1/2 lemon
1 tablespoon tahini
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 small clove of garlic, minced
A little bit of water
Salt and pepper to taste
Garnish: olive oil, paprika, cilantro
Simply add everything to a foodprocessor and pulse until smooth – add a little water a tablespoon at a time as needed.
Chickpea curry salad
1 can of chickpeas, drained and rinsed
1 avocado, chopped
2 scallions, chopped (adjust amounts to your liking and the size of your scallions)
1 handful unsalted cashews, chopped
4-5 tablespoons hummus (recipe above)
1 teaspoon apple cider vinegar
1 teaspoon curry
1/2 teaspoon turmeric
salt and pepper to taste
Start by adding the chickpeas to a bowl and mash them a little with a fork or a potato masher. Add the rest of the ingredients and stir well until everything is coated in the hummus and the spices. Taste and adjust the spices to your liking if needed. Store in the fridge until serving, enjoy!
Morning lovelies! I wish you an amazing start to what will hopefully be an amazing week! ❤︎
I have decided to start another little blogseries and I hope you will love it, I call it ‘Easy everyday meals’ and it is where I want to share all my go-to beyond easy meals that I usually find too simple, too boring or simply too “ugly”/unphotogenic to share. Those kinds of meals are usually the ones that ends up saving the day when I am stressed, tired and strapped for time, so I thought it was about time that I shared some of them with you! The photos will not be of the highest quality (I will use iphone photos as well) and for some of you they might seem too easy and self-explanatory to be shared, but I am hoping that they bring some inspiration to those of you who, like myself, sometimes struggle with coming up with ideas for easy and healthy meals in your busy everyday life.
First up we have this delicious superfood breakfast bowl, and yes this one is definitely a lot more “pimped out” than some of the other recipes in this series will be, but it takes absolutely no time to put together and you can just use whatever fruit etc, you have available. No exotic fruits or edible flowers are necessary, but my garden and fridge are booming with goodies right now, so I had to take advantage of that right?! ;)
To make this simply mix your favorite yoghurt/skyr/greek yoghurt/coconut yoghurt etc. (I used vanilla skyr) with 1 tablespoon chia seeds and 1 tablespoon hemp seeds. Set it aside to let the seeds soak in the yoghurt while you cut your fruity toppings of choice (I added kiwi, kiwi berries, red and golden raspberries from the garden, figs and passion fruit), add the fruit and whatever goodies you have available in your fridge/counters to the yoghurt bowl. I almost always have some sort of homemade chia jam (takes less than five minutes to make, I added my favorite raspberry chia jam), raw nutella, nut butter, apple sauce, granola, chopped nuts etc. that I can add a little of as well. This is really just one of those super easy chia pudding inspired breakfast meals, where you just add whatever you have available and get a chance to clear out the fridge and your fruit stash a bit – haha pretty much everything will taste good in a breakfast bowl like this, enjoy! ❤︎
Next time I will share one of my go-to super easy dinner “recipes” that saves me every time I have forgotten to buy groceries aka. have been too lazy ;)
Hi lovelies, are you ready for another post in my little ‘Plant Wanties’ series? I am still all plant crazy (haha I might even have ordered a couple of new plants today!) and I do not see myself getting tired of filling my house with all these green beauties anytime soon, so prepare for a couple more of these posts ;) Today it will be all about cacti! Haha they were my favorites for a long time, since they were the only plants I was able to keep alive! I am starting to get a lot better at it though, I still haven’t killed any plants since I moved into the new house, so that’s a new record!
For this post I have collected a bunch of my favorite cacti related items, there’s illustrated prints, ceramic items, wallpapers, notebooks, cacti seeds, teepees + so much more – and of course some actual cactis!
100 grams frozen spinach
100 grams frozen broccoli
1 ripe banana
1/2 teaspoon pure vanilla powder
1 heaping tablespoon peanut butter
A splash of almond milk
Simply add everything to a blender and pulse until smooth, pour it into a bowl and add your toppings of choice. I topped mine with kiwi berries, golden raspberries, kiwi, raspberries, blackberries and sprinkles of freeze-dried raspberry + raw coconut chips, enjoy! ❤︎
Hi lovelies, happy weekend! Are you guys doing anything exciting? I am actually working tomorrow (big surprise!), but it is something quite different from what I am used to (think camera crew, other bloggers etc.), so I am a bit nervous! Hopefully the result will turn out to be amazing though, I can reveal that it is something for the blog, so I will share the result with you guys soon!
Anyways, enough about that for now (haha it makes me nervous just thinking about it!). Today I want to share one of my go-to snack recipes with you guys. I have actually already posted a couple of other versions of these yummy date based granola bars, but they are a stable in my kitchen and one of my absolute favorite snacks, so I thought I would share my current favorite flavor combo with you guys as well. These babies are based on my original 4-ingredient recipe, but with a couple extra added goodies like peanut butter and hemp seeds, so yum!
Ingredients – yields 12 bars:
265 grams (equals 1 cup, packed) pitted dates
2-3 tablespoons peanut butter
100 grams (equals 1 cup) rolled oats
1 1/4 deciliter (equals 1/2 cup) mixed seeds (I used sunflower seeds and hemp seeds)
1 1/4 deciliter (equals 1/2 cup) chopped nuts (I used almonds)
Start by adding the dates to a food processor and pulse until you get a gooey paste. Add the date paste, nuts, seeds and peanut butter to a bowl and mix everything well. Make sure to knead the ingredients together until everything is well mixed and you have a cohesive dough – I just use a spoon to do this.
Line a pan, plastic container or whatever you have available with baking paper or plastic foil for easy removal and add the dough – make sure you press it in real tight and leave it in the freezer for at least an hour to harden. Now, all there is left to do is to cut it into bars of your desired size (I got 12 bars from this) and they’re ready to eat, enjoy!
Note: Store them in an airtight container in the fridge or freezer, they should keep up to two weeks when stored in the fridge or freezer.