Banana pancakes with blueberries and lemon

Banana pancakes with blueberries and lemonWhen I have a little extra time one of my favorite things to make for breakfast are banana pancakes, they are so tasty – almost like dessert, but still healthy – and super filling! I have already posted a whole bunch of pancake recipes before (find them here!), but in my opinion you can never really have too many pancakes recipes ;) I usually like to keep my pancakes quite plain and simple (kinda boring I know) and then spice them up with lots of toppings instead, but I felt adventurous and added some extra flavors to this batch ;) I absolutely love how well the flavors from the blueberries and lemon go together + how the lemon perfectly adds a little zing to the pancakes! I couldn’t help myself, so I went all in with the toppings as well, I mean the toppings are really what it is all about right?! ;) I served the pancakes with a fresh blueberry creme with a hint of lemon, banana slices, fresh blueberries and chopped dark chocolate, so yum!

I have posted this recipe before, but only in Danish, so I thought it was about time that I shared it in English as well. You can still find the recipe in Danish right here!

Banana pancakes with blueberries and lemonIngredients – 2 large servings:
2 bananas, ripe w. brown dots
4 eggs
2 1/2 deciliter (about 1 cup) rolled oats
1/2 teaspoon pure vanilla powder
1/3 teaspoon baking powder
1/2 teaspoon baking soda
Finely grated zest from 1/2 organic lemon
2 tablespoons lemon juice
1 deciliter (about 0.4 cup) blueberries, both fresh or frozen are fine

A little coconut oil to cook the pancakes in (if needed)

Blueberry cream:
1 deciliter (0.4 cup) frozen blueberries
2 deciliter (0.8 cup) skyr naturel or greek yoghurt
½ teaspoon pure vanilla powder
4 tablespoons lemon juice
Finely grated zest from 1/2 organic lemon
Your preferred sweetener to taste – I used a mix of liquid stevia and a little bit of honey

I served the pancakes with banana slices, fresh blueberries and chopped dark 70% chocolate as well.

Banana pancakes with blueberries and lemonDirections:
Simply add all the ingredients (except the blueberries) to a blender and pulse until smooth. Gently fold in the blueberries and set aside the pancake batter to thicken for 10 minutes. While you wait you can make the blueberry cream by simply adding all ingredients to a blender and pulse until smooth.

When the pancake batter is ready heat a non-stick pan – I prefer to make them on high heat – and add a little coconut oil if needed. When the pan is hot pour a circle of the pancake batter onto it, I used about 3 tablespoons per pancake. Cook the pancake for about a minute or two until it is golden brown on the underside – flip it – and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes. I served the pancakes with lots of blueberry cream, banana slices and chopped dark chocolate, so good! Enjoy

Colorful lunch platter with sourdough bread and veggies

Colorful lunch platter with sourdough bread and veggies
Hi lovelies! I just wanted to stop by with a little lunch inspiration. I made this super colorful lunch platter the other day, it was so delicious, filling and healthy + the best part is that it only took me 5 minutes to put it together! I have listed the ingredients below, enjoy ❤︎

Toasted sourdough bread with homemade basil pesto, field lettuce, chopped pistachios, bee pollen and sea salt + pepper

Toasted sourdough bread with avocado, chopped watermelon radish, lemon juice and sea salt + pepper

I served it with lots of veggies on the side – carrot, yellow bell pepper, cucumber, tomatoes and watermelon radish ❤︎

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Raw chocolate with matcha and raspberry

Raw chocolate with matcha and raspberry As you have probably noticed I absolutely LOVE raspberries, matcha and raw chocolate and I have made so many recipes with each of them already, so I think it is about time that I finally combined the three into one delicious recipe! I am so happy with how this super vibrant raw chocolate turned out and I cannot wait to experiment with more recipes with the matcha/raw chocolate combo. The chocolate is a bit milder than the usual raw chocolate I make and I love how the dried raspberry adds some extra freshness to the mix!

Find more recipes with raw chocolate right here!

Raw chocolate with matcha and raspberryIngredients:
120 grams cacao butter
2 tablespoons coconut oil
2-3 tablespoons maple syrup
1/2 teaspoon pure vanilla powder
1 teaspoon matcha

1 handfuld freeze dried raspberries

Raw chocolate with matcha and raspberry
Directions:
On very low heat, place the cacao butter and coconut oil in a bowl over a pan of hot water and melt it slowly. It is important to remember that all utensils must be dry or the chocolate will separate. Once melted, add the vanilla powder and matcha and mix everything well – I’ve found that using a metal whisk gives the best result. Add the maple syrup, taste the chocolate mixture, and add more syrup if you prefer a sweeter taste. Pour the chocolate into a mould or plastic container, add the raspberries and place it in the freezer to set – I usually leave it in there for an hour just to be sure. Enjoy!

Note: Store the chocolate in the fridge, it might melt a bit if you store it at room temperature. 

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Spicy cheezy popcorn

Spicy cheezy popcorn Hi lovelies! I am finally able to share another recipe with you guys! As I have mentioned before, I have so much going on right now (I am so happy and excited, but also a bit of a stressed and nervous wreck), which makes it hard to keep up with the blog, but whenever I have a little extra time, then I promise that I will do my best to update the blog.

Some of you have been asking about my  January Challenge, it is still going strong, I have had two slip-ups so far, but I strive for improvement and not perfection, so I am not beating myself up. The first slip up was that I ate the fries that came as a side when I was out for lunch with a friend (I mean, saying no to fries?! haha, not gonna happen!) and the second slip-up was that I completely forgot to work out the other day. I usually work out in the morning, but I wasn’t feeling well so I decided to do it later in the day and ended up completely forgetting all about it. I am loving the challenge so far though and I think it is going well, I have been drastically upping my intake of green, veggies and legumes (I already ate enough fruit), I have cut out the processed foods and I am slowly getting into a sustainable healthy routine.

To help me stay on track and to fight those annoying cravings I have been experimenting with a lot of new healthified snacks and treats. Healthy doesn’t have to be boring, but it does sometimes require a little more creativity than the store-bought and pre-made unhealthy snacks and treats. One of my newest creations are these spicy cheezy popcorn made with lots of spices and nutritional yeast for that yummy cheesy flavor. Haha as soon as my January Challenge is over I will have to give these a try with a nice big g&t on the side ;)

Make sure to try my candy popcorn and dark chocolate/peanut butter drizzled popcorn as well!

Spicy cheezy popcornPopcorn:
0.5 deciliter (about 0.2 cup) corn kernels
1 tablespoon olive oil

Toppings:
1 tablespoon olive oil
2 tablespoons nutritional yeast
1/2 teaspoon chili powder
1/2 teaspoon ground turmeric
1/2 teaspoon sweet paprika
1/2 teaspoon ground cumin
1/3 teaspoon garlic powder
1 teaspoon sea salt

Spicy cheezy popcorn Spicy cheezy popcornDirections:
Start by melting the coconut oil in a large pot on high heat. When the coconut oil is melted and the pot is hot, then you can add the corn kernels as well, top it with the lid and wait for the corn to start popping. Once the kernels starts popping make sure to vigorously shake the pot back and forth over the stove to ensure that you are not burning any kernels, this will allow the already popped kernels to float to the top. Continue to do this until all kernels have popped. Take the pot off the heat and quickly drizzle the popcorn with the olive oil, stir to coat the popcorn in the oil and then add the nutritional yeast and spices as well. Make sure to stir well to make sure the popcorn is properly coated. Pour the popcorn into a bowl and top it with the spices and nutritional yeast that have fallen to the bottom of the pot. Enjoy!

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Spicy stuffed peppers – delicious, healthy and plant based!

Baked and stuffed peppers - delicious, healthy and vegan!
Hi lovelies. I am sorry about the lack of posts lately, I once again have way too much on my plate. I am working on my biggest project yet and it is taking up most of my time, I cannot wait to share it with you guys! I am so happy and excited ❤︎

Anyways, I want to share these colorful and beyond delicious baked bell peppers with you guys, it is one of my go-to’s for a super easy and healthy meal. I have shared it on the blog before, but never in English so I think it is about time ;) I love making a big batch of these, so I have lunch/dinner sorted for a couple of days + they work perfectly as a side as well. The original recipe is completely plant based, but sometimes I love to top them with a little shredded mozzarella and cheddar as well and give them a couple of extra minutes in the oven, so yum!

You can find the recipe in Danish right here!

Baked and stuffed peppers - delicious, healthy and vegan! Ingredients – 5 small stuffed bell peppers:
5 small bell peppers
2 deciliters (equals about 0.8 cup) uncooked quinoa
1 vegetable bouillon cube
1 can (250 grams) of kidney beans, drained and rinsed
1 small can (140 grams) of sweet corn
6 cherry tomatoes, chopped
1 small red onion, finely chopped
1-2 cloves of garlic, crushed
6 tablespoons spicy salsa
½ teaspoon ground chili
2 teaspoons ground cumin
1 teaspoon sweet paprika
Sea salt + pepper

For serving: guacamole or avocado, salsa and a little bit of shredded cheese (optional)

Baked and stuffed peppers - delicious, healthy and vegan! Baked and stuffed peppers - delicious, healthy and vegan!Directions:
Start by pre-heating your oven to 175 c / 350 f and then boil the quinoa according to package instructions – add the vegetable bouillon cube to the water. While the quinoa cooks you can prep the filling – add the chopped onion, crushed garlic, spicy salsa, tomatoes, kidney beans, corn and spices to a bowl and mix well. Add the cooked quinoa as well and mix everything together. Cut the bell peppers in half and remove the seeds. Add the filling to the bell peppers, place them in an ovenproof dish and bake them in the oven for about an hour at 175 c / 350 f until the bell peppers are soft and tender. If you like you can add a little bit of shredded cheese at the end, bake it for a couple of minutes until the cheese melts and serve the bell peppers right away. I like to serve them with guacamole or avocado and extra salsa, enjoy!

Baked and stuffed peppers - delicious, healthy and vegan!

Homemade face mask with bentonite clay – deep cleansing and detoxing!

Homemade face mask with bentonite clay - deep cleansing and detoxing!Another part of my January Challenge is that I want to get better at taking care of my skin. I have a lot of expensive serums, moisturizers etc. but I am horrible at actually taking the time to properly care for my skin. It has to end now though, I am getting older and it is very slowly start to show on my face, I am still in my twenties so it is probably only really noticeable to myself, but I really want to get into a good skincare routine before it is too late. And yes, I am completely vain when it comes to these things, I am terrified of growing older and for the signs of aging to start setting in. Leading a healthy lifestyle and taking good care of my skin will hopefully mean that I will age well or at least be in good health, which is of course the most important thing.

One of the things that I want to get better at is to use face masks once or twice a week. I especially love to experiment with homemade face mask as they are super easy to make, you can completely customize them and they are a lot cheaper than the store-bought ones. One of my favorites are this deep cleansing one made with bentonite clay based on a recipe by Wellness Mama.

Benotonite clay has so many amazing benefits and I cannot recommend it enough – it helps draw out toxins, it heals and regenerates skin tissue, it helps prevent breakouts and blackheads as it unclogs and shrink pores, it is an amazing natural exfoliator, which means that it can help reduce the appearance of scars + help even out your skin tone – and last, but not least, it leaves your face soft and glowing! Sounds pretty amazing right?! Definitely a must try! ❤︎

Find more of my homemade beauty recipes right here!

Homemade face mask with bentonite clay - deep cleansing and detoxing! Homemade face mask with bentonite clay - deep cleansing and detoxing!
Ingredients:
1 teaspoon bentonite clay*
1 teaspoon raw honey
A couple drops of almond or jojoba oil
1/2 teaspoon chamomile flowers, preferably powdered (simply blend it)
Warm water to mix – about 1 teaspoon

*it is important that you do not let the clay come in contact with metal as it will reduce the effectiveness. I used a wooden spoon and a ceramic bowl.

Based on this lovely recipe by Wellness Mama

Homemade face mask with bentonite clay - deep cleansing and detoxing! Homemade face mask with bentonite clay - deep cleansing and detoxing! Directions:
Simply mix everything well until it forms a thick paste, add water one teaspoon at a time until it have reached your preferred thickness – experiment with it, personally I prefer to keep it quite thick and only add one teaspoon. Apply the paste to your face and leave it on until it has hardened, this usually takes 10-15 minutes. Wash the mask off with hot water (I like to use a cloth as well), pat your skin dry and add your favorite moisturizer ❤︎

Note: It is completely normal that your face is pink for 10-15 minutes afterwards as the clay increases blood flow to your face.

Homemade face mask with bentonite clay - deep cleansing and detoxing! Homemade face mask with bentonite clay - deep cleansing and detoxing!

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Berry boost smoothie with ginger and hidden greens

Hi lovelies! First off, I just want to say that I am so happy to see that a lot of you are inspired by my little January challenge, I don’t remember the last time I saw so many screenshots over on my Snapchat (mokai_giraf) + I have already received a bunch of message from people who wants to join the challenge! I promise I will share as much as possible about my meals, supplements (like the spiraling tablets I shared over on snapchat) + favorite superfoods and exercises, but I am struggling a little with finding the time, so please bear with me. I promise to get everything online as soon as possible.

Anyways, what I want to share with you today is the recipe for this beyond delicious berry boost smoothie with ginger and hidden greens – this baby is definitely a new favorite of mine! As you have probably noticed I am quite fond of my berry smoothies and this one is really not that different, but since I am doing an all healthy January, then I will try to pack in some extra greens where possible and one very easy way to do so is to add spinach to my smoothies. You cannot see that it is in there and you cannot taste it either, so it is the perfect way to add some more greens to your diet without really making any huge changes to your favorite berry smoothies. I have recently become obsessed with adding ginger to my smoothies as well, the flavor is quite strong, which I absolutely LOVE, but make sure to adjust the amounts to your liking ❤︎

Berry boost smoothie with ginger and hidden greensIngredients
:
1 cup mixed frozen berries
1 large handful spinach
1 banana
A thumb of ginger
1 tablespoon shelled hemp seeds
Oat milk to blend

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

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January challenge – detox, reset and rewire!

TrackHappy New Year lovelies!! I hope that 2017 will bring you all the love, joy and fulfillment imaginable ❤︎

2017 has already been off to a quite great start for me – at least health wise and professionally. I got up quite early and went for a run/powerwalk with my little sister, got a lot of work done on a big and super exciting project that I am working on (will share more soon) + I started on my ‘January: detox, reset and rewire’ challenge.

I promised that I would share what my challenge is all about and it is quite simple really, for the past few months I have been really stressed, I have been sick multiple times and I have travelled a lot, which have all contributed to me getting completely out of balance and I have been using it as an excuse to eat unhealthy and not take properly care of myself. I have always been fond of the 80/20 principle, meaning that I usually eat healthy 80% of the time and allow myself to indulge a bit 20% of the time. I have never been strict and I have never banned anything from my diet (nope not candy, soda, junk foods etc. either), but lately I have been eating way too many unhealthy, sugary and processed foods, so for the entire month of January I am committed to eating 100% healthy. Eating 100% healthy means something completely different from one person to another, but to me it means that I will be eating high quality unprocessed food (organic when possible) made from scratch – things like refined white sugar, white flour etc. are completely banned this month. I will stick to mainly eating veggies, fruit, legumes, nuts, whole grains and I will keep animal products to a minimum – the exceptions are that I will probably have some eggs, greek yoghurt and maybe a little feta cheese in my salads if it all gets too boring ;)

I will also get moving and exercise every single day this month. It might sound extreme, but I do not mean that I will go crazy in the gym everyday, some days it will simply mean a quick powerwalk while other days I will turn up the intensity and do some serious cardio or strength training. Unfortunately I have both back and knee problems, so I will start out slowly in order not to hurt myself – the whole point of this is to make my health better, not worse ;) It is all about listening to your body and not overdo it. It is quite tempting to do so (I mean, we would all like quick results), but it will more than likely end up backfiring and you might even end up in a worse place than where you started, so if you want to join me promise to be careful and take it easy in the beginning!

The reason for doing this challenge is simply to help me get back on track with my healthy eating, but also to get back in shape – a much needed kickstarter! It is not about losing weight, but about taking better care of myself both physically and mentally, I have been stressed and sick too often last year and it ends now! It might be a bit of a myth, but it is said that it takes 21 days to break or create a new habit and for me personally it actually really seems to work when I do these kinds of detoxes and challenges (this time it will be 31 days though!), it is the perfect way to reset your whole system and to rewire your brain to get back into healthy living with nourishing food and exercise.

Maybe some of you guys will join me? ❤︎

Make sure to follow me on Snapchat ‘mokai_giraf’ where I will share some of my meals and workouts + tips and tricks during the challenge. I will write a blogpostpost asap with my tips and tricks to get back on track as well + I will make sure to do a post about the whole thing when the challenge is over. Wish me luck!

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Blueberry/acai breakfast smoothie parfait

billede-11-12-2016-02-40-30
Ingredients:
1/2 cup frozen blueberries
1 tablespoon acai powder
1 banana
1/2 teaspoon pure vanilla powder
Almond milk to blend

Toppings: peanut butter, skyr or greek yoghurt, homemade granola and fresh berries

Simply add all the ingredients to a blender and pulse until smooth. Pour the smoothie into a jar or glass, add the toppings and serve right away, enjoy!

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Chocolate truffles with avocado + final Christmas giveaway winner

Chocolate truffles with avocadoMerry Christmas (and Hanukkah) lovelies! I hope you are all having an amazing holiday surrounded by your loved ones and lots of delicious food ❤︎ I have been trying to stay offline for a couple of days to just enjoy my Christmas holiday and the company of my family, but I wanted to stop by and wish you all a merry Christmas + announce the final giveaway winner AND share the recipe for these beyond delicious chocolate truffles! It was previously only available in Danish, so I though it was about time I made it available in English as well – I mean, it sure would be the perfect Christmas holiday project ;)

These beyond delicious (and beyond easy to make) chocolate truffles are one of the best combinations of chocolate and avocado that I have ever tried! Even though the combination of cacao/chocolate and avocado are quite common in the health food community, it is sadly still seen as a very odd paring to many, which is such a shame because they really go perfectly together! The avocado makes the chocolate truffles so fudgy and perfect in texture – they basically melt in your mouth! I really wish I still had some left, sharing pictures of drool-worthy creations that I have already eaten long ago are the worst! Haha I guess I will just have to make another batch soon ;)

Oh and before I forget, the winner of my 4th and final Christmas giveaway is Johanne! I will send you an email right away ❤︎

You can find the recipe in Danish right here!

Chocolate truffles with avocado
Ingredients:
1 ripe avocado
100 grams dark chocolate (I used one with 70 % cacao), melted
1 tablespoon coconut oil
2 tablespoons cacao powder
2 tablespoons honey
1/2 teaspoon pure vanilla powder
1/6 teaspoon sea salt

Chocolate truffles with avocadoDirections:
Start by mashing the avocado until it is completely smooth (you can do this with a fork, but I personally prefer to blend it so there is no clumps or texture left). Add the mashed avocado to a bowl along with the rest of the ingredients and mix well. Refrigerate the mixture for about 30 minutes until it is firm enough to handle. Roll the mixture into 18 little dessert balls, top them with a little chopped chocolate if you’d like and store them in an airtight container in the fridge until serving, enjoy!

Note: They keep for 3-4 days in the fridge.

Homemade raspberry lip scrub – perfect for dry and chapped winter lips!

fil-22-12-2016-18-23-27
Hi lovelies! I am just stopping by to share a final (and beyond easy) idea for a homemade gift, I know it is super last minute, but this homemade lip scrub takes less than 5 minutes to make and it can be made with ingredients that most of you have in you cupboards. The scrub is perfect for dry and chapped winter lips and it is so yummy as well – haha yes you can even eat it if you’d like ;) The sugar gently exfoliates and the honey softens and moisturizes – it is such a simple, but perfect combo of natural ingredients.

You can find more ideas for homemade gifts right here + make sure to participate in my 4th and final Christmas giveaway right here!

fil-22-12-2016-18-29-00fil-22-12-2016-18-30-30Ingredients – yields 1 small jar:
5 tablespoons sugar
1/4 – 1/2 tablespoon raspberry dust*
2 tablespoons honey

*you can use a store-bought kind or simply blend dried or freeze-dried raspberries. It can easily be subbed for other berry powders or be entirely left out. If left out, you can add a little bit of food coloring instead to make it more festive.

fil-22-12-2016-17-27-57
fil-22-12-2016-18-31-11
Directions:
Simply mix everything together – I usually add the honey a little a time until I reach the perfect texture, it should be a very thick mixture or else it won’t work as well as a scrub. Pour into an airtight jar and it is ready to be used – or gifted! Enjoy ❤︎

fil-22-12-2016-18-29-59

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Homemade herb salt – perfect for gifting!

Homemade herb salt - perfect for gifting! Homemade herb salt - perfect for gifting!
As promised I want to share another of my little DIY projects in the homemade foodie gift category – this herb salt is incredibly easy to make, so pretty and incredibly fragrant and flavorful! I cannot take any credit for this idea as I have seen it on so many blogs (make sure to check out Linda Lomelino’s homemade gifts, she is amazing!), but I just had to make my own version as well. I chose to keep it super simple and just use what I already had in my cupboards, but you can get creative and add garlic, grated lemon peel etc. as well – it might need to be dried in the oven if you use “wet” ingredients though.

I know this is super last minute, but it takes no time to make and I am thinking that many of you already have the ingredients available – you can always stick to only using one kind of fresh herbs and then supplement with some dry ones.

You can find more ideas for homemade gifts right here + make sure to participate in my 4th and final Christmas giveaway right here!

Homemade herb salt - perfect for gifting!
Homemade herb salt - perfect for gifting!

Ingredients – yields 4 small jars:
1 cup sea salt flakes
1 cup fresh herbs – I used a mix of basil, thyme, rosemary and oregano

Homemade herb salt - perfect for gifting!
Directions:
Simply add the herbs to a food processor and pulse until they are finely chopped, then add the salt and pulse until everything is well mixed. Pour the herb salt onto a pan lined with baking paper and set it aside to dry overnight. Pour the herb salt into little jars and it is ready to be used – or gifted ❤︎

Homemade herb salt - perfect for gifting! Homemade herb salt - perfect for gifting!

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