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Earlier this week I was filming for a healthy cooking show. My daughter, Ísabella, was also a guest on the show and made a kid-friendly vegan desert at the end. I made two healthy dishes - a crunchy crisp bread served with zesty homemade hummus, and a delicious stuffed red pepper. All three of these dishes are easy to prepare and the recipes can be found at the bottom of this blog.

I often make the crisp bread in our household and like to have it on hand for snacks. It's really easy to make and doesn't take long either, and the best part is that it is super healthy. My version is gluten-free, as that works best for me, but of course it can be made either way. I like to put some homemade hummus on top making a great combination for a healthy snack or even a luncheon contribution.

I would have to say my so-called speciality in the kitchen, and what I enjoy the most, is making healthy, light dishes that don't take too much time to make. This is something I have developed over the years, especially since I stopped eating meat.

Take, for example, the healthy and delicious stuffed red pepper dish. It's really easy to prepare, vegetarian, and high in protein.  And healthy!  I like to have short grain organic brown rice cooked ahead of time, and portioned in freezer bags in my freezer which I just take out ahead of time as needed.

Enjoy all three of my recipes in the links at the bottom of this blog.

Lindas crunchy crispbread:
1 dl. linseeds
1 dl. sunflower seeds
1 dl. sesame seeds
1 dl. pumpkinseeds
1 dl. coarse oatmeal
3 1/2 dl. buckwheat flour (gluten free) or spelt (non gluten free)
2 tsp. salt
1 1/4 dl. olive oil
2 dl. water (warm)

Put all material into a big bowl and mix with a wooden spoon. Half of the dough is put evenly on a piece of baking paper on a pan. Recipe enough for 2 pans. Bake at 200°C/350-400 F for about 20 minutes.  When bread is baked, cut down into smaller sizes.
Enjoy!

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Hrökkbrauð Lindu:
1 dl. hörfræ
1 dl. sólblómafræ
1 dl. sesamfræ
1 dl. graskersfræ
1 dl. gróft haframjöl
3 1/2 dl. bókhveitimjöl (gluten laust) eða speltmjöl.
2 tsk. salt
1 1/4 dl. olífuolía
2 dl. vatn (heitt)
Aðferð:
Allt hráefni sett í skál og hrært saman með sleif. Helmingur af degi settur á bökunarpappír og dreift með sleikju jafnt yfir blaðið/bökunarplötu. Uppskriftin dugir á tvær plötur. Bakist á 200 °C í um 20 mínútur.
(Ef degið er of þunnt, er gott að láta það standa í skálinni um stund meðan fræin drekka í sig vökvann).  Þegar brauðið er bakað er það skorið niður í litlar sneiðar.
Njótið!


Recipe-Delicious red bell pepper

Recipe-Hummus

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