Homemade pumpkin spice mix

Homemade pumpkin spice mix 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 ❤︎

Homemade pumpkin spice mix DSC_0460Ingredients:
2 tablespoons cinnamon
1 tablespoon ground ginger
1 teaspoon ground nutmeg
1 teaspoon ground cloves
½ teaspoon cardamom

Directions:
Simply mix the spices together, adjust the amounts of each to your liking if needed and store in an airtight jar. Enjoy!

Homemade pumpkin spice mix
Homemade pumpkin spice mix

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Raw chocolate slices with coconut and almonds

Raw chocolate slices with coconut and almonds 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!  ❤︎

You can find more chocolate recipes right here!

Raw chocolate slices with coconut and almonds Raw chocolate slices with coconut and almondsIngredients – 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

Raw chocolate slices with coconut and almonds Raw chocolate slices with coconut and almondsDirections:
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!

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My 8 favorite sweet potato recipes

My 8 favorite sweet potato recipes
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 ❤︎

Spicy veggie burgers with sweet potato and kidney beans1.) Spicy veggie burgers with sweet potato and kidney beans – find the recipe right here!

Baked and stuffed spicy sweet potatoes2.) Spicy baked and stuffed sweet potatoes – find the recipe right here!

Sweet potato crust mini pizzas - updated3.) Sweet potato crust mini pizzas – find the recipe right here!

 photo IMG_1010.jpg4.) Carrot soup with ginger, sweet potato and green dukkah – find the recipe right here!

 photo img_8885.jpg5.) Super easy spicy sweet potato & kidney bean stew – dinner wrap style – find the recipe right here!

 photo d5964d9d-463a-479e-9f7a-346bf634893d.jpg6.) Spicy sweet potato nachos with vegan cashew sour cream – find the recipe right here!

Spicy (baked) sweet potato fries - updated version7.) Spicy (baked) sweet potato fries –  find the recipe right here!

 photo dsc_3073.jpg8.) Sweet potato veggie patties – find the recipes right here!

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Pink bliss smoothie with pomegranate, raspberry, hemp + more

Pink bliss smoothie with pomegranate, raspberry, hemp + more
Ingredients:
1 banana, ripe with brown dots
1 deciliter (equals 0.4 cup) pomegranate seeds
2 deciliter (equals 0.8 cup) frozen raspberries
1 tablespoon shelled hempseeds
Milk to blend – I used oat milk

Simply add everything to a blender and pulse until smooth – serve right away, enjoy! ❤︎

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Spicy baked and stuffed sweet potatoes

Baked and stuffed spicy sweet potatoes

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!

Baked and stuffed spicy sweet potatoes Baked and stuffed spicy sweet potatoes

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
3-4 scallions
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!

Baked and stuffed spicy sweet potatoes Baked and stuffed spicy sweet potatoes Baked and stuffed spicy sweet potatoesDirections:
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!

Baked and stuffed spicy sweet potatoes

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Creamy dessert bowls with hazelnut, chocolate and banana

Creamy dessert bowls with hazelnut, chocolate and banana
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 ❤︎

Find more dessert inspiration right here!

Creamy dessert bowls with hazelnut, chocolate and banana

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)

Creamy dessert bowls with hazelnut, chocolate and banana Creamy dessert bowls with hazelnut, chocolate and banana

Directions:
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!

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My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more

My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more 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! ❤︎

You can find more salad recipes right here!

My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more
My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more
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 :)

My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more
My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more
Directions:
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!

My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more My favorite summery salad with watermelon, juicy balsamic glazed chicken, feta cheese and much more

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Crisp bread with hummus and chickpea curry salad

Crisp bread with hummus and chickpea curry saladSponsored. 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.

DSC_9907
DSC_9882Hummus
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.

DSC_9853DSC_9848 DSC_9905Chickpea 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!

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Easy everyday food // Superfood breakfast bowl

Fil 19-09-2016 09.07.51
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 ;)

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Plant Wanties // All things cacti

Cacti coverHi 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!

Make sure to check out my posts on air plants and succulents as well ❤︎

This post contains affiliate links.

Cactus0Cactis: Echinocactus grusonii – right hereEuphorbia trigona – right hereEuphorbia Ingens – right here! “Mickey Mouse” cactus – right here!

CactiIllustrated cacti prints – get them right here: 1. // 2. // 3.

Cacti.Handmade cacti trinkets – Miniature cactus set of 5 right here! Catus ring holder right here! Cactus holders right here! Cactus ring holder with jewelry dish right here!

cactus1Handmade cacti vases – right here, here, here, here and here!

Cacti2Cacti seeds – right here, here, here, here, here and here!

Cactus3Iphone case – right here! Teepee with cacti print – right here! Cacti wash tape right here!

Cactus5Cacti felt banner – right here! Cactus ‘Stay Sharp’ print – right here! Cacti coasters – right here!

Cactus6Watercolor cactus wallpaper – right here! Self-adhesive removable cactus wallpaper – right here! Cactus art print set – right here!

Cactus7Cactus gel pens – right here! Cactus pocket journal set – right here! Cactus temporary tattoos – right here!

Catus8Cactus art prints – right here, here and here!

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Green bliss peanut butter smoothie bowl

Green bliss peanut butter smoothie bowlIngredients:
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! ❤︎

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No-bake granola bars with dates and peanut butter

No-bake granola bars with dates and peanut butter

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!

Find more healthy snack recipes right here!

No-bake granola bars with dates and peanut butterIngredients – 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)

No-bake granola bars with dates and peanut butter No-bake granola bars with dates and peanut butter
Directions
:
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.

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