Warm salad with spinach and lentils
Today, I had a fridge full of half-eaten vegetables. I am not great with left-overs, so I’m on a mission to be better at using up food that I have in the fridge instead of always shopping for more. This is what I had in my fridge today, but you can use whatever you have in yours. I would always use lentils, spinach and chili, apart from that- knock yourself out! 😉
Chop finely and fry quickly in a pan:
- red onion
- zucchini (squash) – put half in the pan now, save the other half for later
- yellow pepper
Add to the pan just before serving:
- cherry tomatoes, halved
- lentils, cooked and rinsed
- the other half of the zucchini, finely chopped
Fry for a few seconds- until the spinach has just wilted. The zucchini should be crunchy!
- Soy sauce
- a little bit of Mango Chutney
- lime juice
- coriander, chopped
- salt and pepper
Mix, taste and pour over the salad.
Today, served with grilled chicken, but is just as good on it’s own, or with fish or good bread.
Sashimi for dinner with a healthy crunchy salad full of raw vegetables on the side. Makes us all feel light and fresh!
- baby leaves
- chopped coriander
- fennel (fennikel)
- spring onion
- sesame seeds, toasted lightly
Grate all the ingredients on a mandolin, and cut the ones that aren’t fit to be grated.
Parboil the beans (forvell) and rinse in cold water. Yes, I know this means the salad isn’t all together RAW, but I wanted to adde these beans -they are SO good and healthy, but needs a quick boil.
Mix alle the salad ingredients well.
- sesame oil
- ginger, grated
- soy sauce
Mix toghether until you have a tasty, pungent, sweet and sour dressing.
- salmon- sashimi quality. I almost always use SALMA, the great Norwegian salmon 🙂
Mix the dressing and the salad ingredients and serve with the sashimi. I didn’t feel like rice today, but sometimes I make som warm Jasmine rice to go with the cold fresh fish and vegetables.
Serve with soy sauce, or left-over dressing to dip the sashimi in.
This is my version of the much loved and much baked crispbread. I make a batch about once a week. My husband eats it for breakfast (this is the only way I get him to eat breakfast), and it’s great before/after a work-out or a as a healthy snack. I sometimes serve it to guests with tapenade, pate, cheeses etc.
I use organic ingredients when available. I alter between crushed and whole flax seeds (linfrø).
Spread on two baking sheets, and in the oven it goes. Now wait for the lovely smell…
And this is how we do it:
- 3,5 dl wholemeal rye (sammalt rug)
- 3,5 dl rolled oats (lettkokt havregryn)
- 1,5 dl sesame seeds (sesamfrø)
- 1 dl sunflower seeds (solsikkefrø)
- 1 dl pumpkin seeds (gresskarkjerner)
- 1 dl flax seeds (linfrø)
- 1 dl oat bran (havrekli)
- 1 dl walnuts, chopped (I crush them in a mortar. Much faster! ;-))
- 1 ts salt
- 2 ts Agave sirup or honey
- 7 dl lukewarm water
Mix the dry ingredients well, then mix in the water with the sirup. Divide onto two baking sheets lined with baking paper. In the oven (varmluft) 150’C , first for 10 minutes, then make squares with a pizza cutter. Put back in the oven, for 1 hour and 20 mins. Open the oven door now and then to get the moisture out. Let them cool down completely on a wire rack. I store them in a glass container, but not with a close fitted lid- that will make then soft. Sometimes I just put at tea towel on top.
With cottage cheese and sprouts…. Or with cheese and paté.
All in the mix
This is a super-healthy mix of pulses, grains, seeds, raw vegetables, chicken etc. I had some chicken and oven baked tomatoes left-over from yesterdays dinner, and decided to use it in a salad.
- Pulses; a mix of cooked chickpeas, white beans, brown beans, barlotti beans- whatever you have
- guacamole, with extra cayenne pepper/chili, and lime, for extra taste
- feta cheese, crumbled
- Quinoa, ready boiled and drained
- celery stick, chopped finely
- spring onion, chopped finely
- chicken, in small pieces
- tomatos, I used both fresh and oven baked
- pumpkin seeds, toasted in a dry pan for a few minutes
- olive oil
- Maldon salt and pepper
Mix it all together
Dette er en sunn og mettende salat som jeg er veldig glad i. Den har tyggemotstand fra villris, crunch fra pistasjenøtter, og sødme fra myke tørkede tranebær. Lag gjerne en stor porsjon for denne er like god dagen etter i matpakken, til middag eller lunch.
2 store eller 4 små porsjoner
- 1,5 dl villris, helst bløtlagt over natten hvis du har tid.
- 2 kyllingbryst
- en stor håndfull flatblapersille, grovt hakket
- en liten håndfull tørkede tranebær
- en liten håndfull pistasjenøtter
- 2 vårløk, finhakket
- en god extra virgin olivenolje
- Maldonsalt og nykvernet pepper
Kok opp 1,5 liter kyllingkraft og legg kyllinbryst i det kokende vannet. Skru varmen ned til medium-lav så den ligger rett under kokepunktet, og la kyllingen posjeres i ca 12 minutter. Hell av kraften og avkjøl i 15-20 minutter.
Kok villrisen til den er ferdigkokt. Den skal koke litt kortere enn anvist på pakken om du har hatt tid til å la den ligge i bløt, så følg med og test underveis. Hell av kokevannet og bland litt olivenolje, salt og pepper med en gang du har helt av kokevannet og rør godt. Villrisen vil trekke til seg den gode smaken mens det avkjøles litt.
Skjær kyllingen i små terninger. Bland alle ingrediensene og smak godt til med olivenolje Maldonsalt og pepper.