Frokostsalat med quinoa

Fruity, nutty Quinoa

Dette er en frokost-rett jeg har laget i flere år. Den er proppfull av gode næringsstoffer kroppen trenger, og smaker helt fantastisk. Jeg varierer med forskjellige frukt og nøtter, men dette er en av favorittene. Som alltid bruker jeg økologiske råvarer så langt det er mulig. Spesielt viktig er det når man bruker skallet av sitron og appelsin.

  • Quinoa, kokt og avkjølt
  • 1 appelsin, skallet av ca halvparten, kjøttet delt i biter, og saften av restene skviset ut. Her går ingenting til spille:)
  • 1 sitron, skallet + saften av hele
  • mandler, grovt hakket
  • pecannøtter, grovt hakket
  • druer, delt i to
  • 1 mango i terninger
  • hampfrø
  • mynteblader, kuttet

Bland alt og spis med en gang, eller la det stå å trekke litt. Dette er også en god og enkel lunchrett, eller et sunt mellommåltid

Fruity, nutty Quinoa

Fruity, nutty Quinoa

God påske!


Sweet beets with salty feta and a crunch

Great company for a lovely piece of organic chicken

I bought a bunch of lovely fresh beets yesterday, and wanted to use them today. I came up with this side-dish, or ‘warm salad’ if you like. It was quite delicious with lots of different tastes and textures, and the best thing about it: both my kids now love beetroot 🙂

Beets, feta, chicken passion_for_limeIngredients:

  • Boilded red quinoa
  • beets, cut into chunks, baked in an oven with olive oil, salt and pepper on 180’C until tender and sweet
  • feta cheese
  • pistachios
  • lots of chopped flat-leaf parsley (I forgot to mix it in before I took this picture).


  • olive oil
  • good quality balsamic vinegar
  • a few drops of honey, maple- or agave sirup
  • salt and pepper

The dressing should be thick, sweet and salty.

Mix everything together and serve with chicken, or by itself as a vegetarian lunch or dinner.



Sweet summery salad

Sweet strawberries, ripe peaches, tasty cheese, crunchy pumpkin seeds and lovely leavesSweet summery salad

Sweet summery saladThis is what I made for lunch today.. The Norwegian strawberries are dreamy this time of year, and I try to find new ways to serve these little wonders. If I had a creamy goats cheese, or even feta cheese, I would probably use that, but all I had was a mature ‘Primadonna’ cheese (tastes almost like Parmesan), and it worked well.


  • strawberries
  • peaches
  • A mix of salad leaves
  • toasted pumpkin seeds
  • cheese; goats-, feta-, or a mature tasty hard cheese
  • a good peppery extra virgin olive oil
  • a nice aged balsamico, or a sweet fig balsamico
  • Maldon salt and black pepper

Rinse, cut and mix.

I served the salad with organic crisp bread and some nice homemade hummus. Perfect!

Salad, crisp bread and hummusEnjoy!


Baked cod with a hint of Scandinavia

Easy baked cod with the fresh taste of scandinavian  summer.

cod in creme fraicheIngredients:

Set the oven on 200*C

In an ovenproof baking tin, put:

  • fillets of cod, cut into serving sized pieces (this recipe is for four people approx.)

In a frying pan:

  • 1 clove of garlic, chopped
  • 1 onion, chopped
  • olive oil

fry on medium heat until translucent


  • a glass of dry white wine

Reduce until a few table spoons of liquid


  • about 300 g of Creme Fraiche
  • 1-2 dl hot water (it should be the consistency of thick cream)
  • Chopped dill
  • Chopped chives
  • grated lemon zest
  • a pinch of sugar
  • salt and pepper

Pour over the fish and put i the pre-heated oven for 20-25 minutes (check after 15 minutes. If it falls apart- it’s ready!). Squeeze some lemon juice over the fish just before serving.

Today, I served it with a raw-food salad;

  • romaine salad
  • radish
  • zucchini
  • stick celery
  • carrot
  • pumpkin seeds (toasted if you wish- it tastes better, but is not ‘raw food’;-))
  • a squeeze of lemon and som olive oil
  • salt and pepper

Norwegian cod



Ugly Start(er)

Apples, manchego, nectarines, dates, walnuts.

Great as a starter, or for lunch with some bread on the side.

This salad doesn’t look very exciting. My husband admitted he was a bit skeptical before tasting it, but the soft satisfying Manchego cheese and the crisp apples, really work. Next time I will add some rucola for its peppery taste (and color), and add a teaspoon or two of walnut oil.

apples and manchego passion_for_lime

You need:

  • Manchego cheese, in pieces
  • crisp apples, sliced
  • nectarine or peach, sliced
  • dates, sliced
  • walnuts, lightly toasted
  • lemon juice
  • olive oil
  • salt + pepper


  • 1-2 tsp walnut oil
  • rucola

Mix and taste until you get the right mix of sweet, salty, lemony, peppery, soft an crispy.



Mad for mango & avocado salad

Salad with mango, avocado and coriander

Today, we were having good friends over for dinner. The sun was shining and we were having a barbecue. I felt like having avocado, and I felt like having mango. I also wanted a green salad. So I decided to mix it all up. I wasn’t sure it would work, but it did! A fresh fruity filling salad. Perfect for barbecues. We had fillets of pork, but I will also try it with scampi.

passion for lime_ mango and avocado salad

  • Lots of avocados, in big chunks
  • one big mango, in big chunks
  • salad leaves (baby spinach, rucola, beet root leaves etc)
  • lots of coriander, coarsely chopped
  • lime juice
  • mango vinagre (or use a sweet white balsamico or equivalent)
  • a good extra virgin olive oil
  • pinch of chili pepper or cayenne
  • Maldon salt and pepper

Barbecued fillet of pork, mango and avocado salad, potato wedges and home made aioli

passion for lime_ mango and avocado salad

passion for lime_ mango and avocado salad

This is the mango condiment I use. Bought from one of my favourite shops: Oliviers & co.

olivier mango passion for lime



Warm salad with spinach and lentils

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
  • garlic
  • carrot
  • 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
  • spinach
  • 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.

warm lentil salad

Today, served with grilled chicken, but is just as good on it’s own, or with fish or good bread.



Another healthy salad

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.


Mix together:

  • 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

All in the mix

And serveMix it up salad



Sunshine Salad

Today, the sun was shining and we got the first taste of summer! That calls for a salad! I wanted something nice and fresh, to go with a robust oven-baked chicken. This is what I came up with, and ‘Sunshine salad’ was the name I gave it. sunshine-salad_passionforlime


  • Rucola and a mix of baby salad leafs
  • yellow bell peppers, sliced
  • orange, each segmented and cut in half
  • pistachios, shelled
  • parmesan, shaved
  • olive oil and lemon juice, or lemon flavored olive oil
  • Maldon salt and pepper

Mix it all up and serve


This is how it looks served with the main course. A plate full of sunshine, great tastes and textures.

You can find the recipe for the main course on the blog. Oven baked Chicken with mustard veggies


Lentil salad with capers

I am absolutely in love with lentils! I use them in salads, soups, as a side dish, as a main course, as often as I can. This salad I eat for lunch or as a side dish.


Lentil salad:

  • 5 dl Puy lentils, boil for 15-20 mins. Check after 15 mins. They must be ‘al dente’. Rinse to stop cooking process, but keep warm
  • 1 red onion, diced
  • 2,5 dl dried, cranberries, currants, yellow raisins, a mix or one of them, chopped
  • 0,5-1 dl good quality capers, chopped if large

If you stop here, and mix in the dressing, it will keep in the fridge for a few days. The rest you mix in just before serving.

  • flat leaf parsley
  • rucola or other salad types
  • sprouts, cress


  • Walnuts, chopped
  • seeds or nuts
  • Goats- or blue cheese
  • Fresh coreander or basil
  • Crispy seasonal veggies
  • A crispy apple, cut in small pieces


  • 1/3 cup good quality extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. Colemans mustard
  • 2 tsp. Maldon salt
  • 2 tsp. pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • ½ tsp ground cardamom
  • 1/4 tsp. cayenne pepper
  • ¼ tsp. ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • ¼ tsp. ground cinnamon

passion_for _lime



Try to use the best quality ingredients you can find. These capers are lovely!




Source: This recipe was inspired by one of my favourite bloggers: Sarah Britton