Baked pasta casserole with ham, cauliflower, squash, and cheese… you could almost call it a healthier version of mac ‘n’ cheese. Crispy on top, soft and creamy inside, and just packed with great flavor and delicious ingredients. I used whole grain pasta and mixed it with the ham and vegetables, along with a blend of … Read more
Delightful one-dish meal right here; baked pasta with chicken, vegetables, and Mornay sauce. At the same time indulgent and comfort food-like, yet rich in vegetables. These one-dish meals are great for clearing out leftovers – just use what you have. In this one, besides chicken, I’ve used broccoli, cauliflower, tomatoes, and spinach – all wrapped … Read more
Creamy and flavorful soup, made entirely of vegetables – perhaps something for these chilly days? The soup is made from tomatoes and bell peppers, which are seasoned and then roasted in the oven before being blended into a creamy soup, balanced with a splash of cream. When you roast the vegetables, you bring out a … Read more
Gratin is a wonderful and easy dinner with ample room for variation and the possibility to use up vegetables and possibly meat. Gratin is essentially just meat and vegetables covered with a milk sauce with added eggs and optionally bechamel/cheese sauce. In this version, I have omitted the cheese for a slightly healthier option, but … Read more
The month of January often means healthier eating and plenty of nutritious foods for many. A great way to get a proper vitamin boost is with delicious smoothies in all sorts of varieties. This wonderful concoction includes spinach, mango, kiwi, ginger, and a bit of lime – plenty of good things that together provide a … Read more
Pasta bake is an absolutely fantastic dish, which is easy and quick and brilliant for clearing out the fridge. I like to make it on Sundays, as I can use up leftover meat and vegetables from the week and thereby clear out before a new week and a new meal plan begins. This version turned … Read more
The French base that can be used for sauces, soups, and stews. Here I have Gorm Wisweh’s version, which is used in his Sauce Espagnole (one of the 5 French mother sauces). The French essential base that can be used for sauces, soups, and stews. Here, I have Gorm Wisweh’s version, used in his Sauce … Read more
Cabbage is one of the healthiest vegetables you can eat, but it can sometimes be challenging to find new ways to serve this nutritious vegetable. Try making chips from kale leaves; it’s super easy, and it’s both healthy and low-fat! Serve the delicious, crispy kale chips with a dip of mayonnaise and crème fraîche, crumble … Read more
We eat a lot of vegetarian and fish dishes at home, and semi-dried tomatoes are a really good way to get umami. They are also a great accompaniment to tapas and charcuterie! When cherry tomatoes are on sale, it’s the perfect time to buy them – this way they can last a long time! Super … Read more
Now I’ve seen so many people on Instagram making Dalgona coffee, and it looks insanely delicious. People fill a glass almost completely with cold milk, and then a thick layer of coffee foam is added on top. I really wanted to try it, but I eat plant-based, so I couldn’t use milk. There are different … Read more