Category: Breakfast

Skin deep with Nordic superfoods

Skin deep with Nordic superfoods

A lot of times it’s easy to forget about the Nordic superfoods. Up in the big north, we are spoilt with clean air, forests and food that grows wild and is free. Nordic superfoods contain high levels of vitamins, minerals and antioxidants. One can call them nature’s gift to us since they naturally promote health and clearer skin.

The lines between beauty, health and wellness are blurred these days to the point one can almost say it’s the same. To be beautiful is to be healthy, and to be healthy is to be beautiful. Nordic superfoods have a lot to offer in this department.


Blueberries grow wild in our forests and are full of more antioxidants and flavonoids than the more commonly known acai. These super berries, especially those you can find growing wild are true Nordic superfoods.

However, they are more than just a colourful and delicious addition to your breakfast or snack. These little blue gems protect against cell-damaging free radicals. When you feed your skin with blueberries, you rejuvenate your skin and protect it against ageing.


Most people in Scandinavia grow up with lingonberry juice and lingonberry jam, served to accompany almost any main dish. However, the lingonberry is so much more than that. Its qualities give this berry a well-deserved spot on the Nordic superfood list.

The berries are high in plant polyphenols and contain antioxidants, vitamins, potassium, calcium and magnesium.

Packed with properties that are good for your skin. It is known to have anti-ageing effects and ability to increase a natural glow by giving the skin moisture. Which is needed in Norden, where the climate can get quite harsh at times. Especially winter time.

Sea Buckthorn

Sea Buckthorn grows wild in abundance in Scandinavia. For a lot of people, it’s mostly known as a sidekick to fried camembert, a dessert wildly favoured during the early 21st century.  Even though tasty as the sidekick, the sea buckthorn stands well alone as one the Nordic superfoods.

These orange berries contain high levels of vitamin C as well as high amounts of protein, fibre, antioxidants and minerals. This is good news for your skin. It helps reduce redness and inflammation, protect skin cells from pollutions in the air. This, in turn, keeps the skin looking firm and youthful. And who doesn’t like a healthy glow?

Birch trees

Ever heard of birch sap? Birch sap is one of those Nordic superfoods that are trending right now, and for good reasons. These properties have been used in the Nordics for centuries. It’s becoming more commonly known these days as it has restorative and detoxifying benefits.

During the spring, birch trees produce a thick syrup-like liquid, birch sap. This is rich in minerals, vitamins, proteins and amino acids. And how is it right for your skin then?  It energises the skin, adds hydration to it, and protect skin cells. It is known to help with acne and eczema too.

Natural skin

What you eat has a significant impact on your skin. What you put on your skin is as important as what you feed it with. Natural skin care products are always the better way to go. To help your skin the best possible way True North cosmetics will help you to restore your skin the natural way. With its clean ingredients and well-developed formula, this skin cream goes skin deep.


Stress is a massive no-no for your skin. Not only does it make your skin to break out, but it can also cause you to make poor food choices and usually feeling tired. De-stressing is an incredible way to give yourself a break.

To get you started the best possible way – try this Nordic superfoods porridge.

Nordic Superfoods in a bowl
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins

What happens when you combine Nordic superfoods and make them into breakfast? You have a breakfast bowl filled with fuel. 

Servings: 2 people
Calories: 161 kcal
  • 200 gr rolled oats
  • 450 ml oat milk
  • 1 pinch of salt
  • 2 tbsp blueberries can be frozen
  • 1 tbsp lingonberry powder
  • 1 tbsp honey
  • 1 handful raspberries can be frozen
  1. Bring the oat milk and salt to a boil.

  2. Add the rolled oats and reduce the heat. Let it simmer for 5-6 minutes, or until thick. 

  3. Mix with blueberries, lingonberry powder and honey.

Top with raspberries and enjoy!

    Best Easter waffles recipe – Easter starts here

    Best Easter waffles recipe – Easter starts here

    Easter Waffles, is there a better way to start celebrating Easter? I think not! This specific recipe is an Easter waffle filled with Scandinavian flavours. And very typical toppings on the Easter dinner table.

    I love Easter, and I love waffles. The combination is Easter waffles. It’s a perfect way to celebrate spring and all the Scandinavian flavours in one little bite.

    This time of year it’s exciting to put all the freshly awoken flavours on the table. In Sweden cured Salmon is a must on any Easter table. There is also dill, eggs and West botnia cheese and brussels sprouts. Now, while the sprouts can be bitter if you fry them in some oil, it compliments the flavour of the cured salmon matured cheese.

    Think of this Easter waffle as a perfect taste combination of Swedish Easter traditions. Served on a perfectly crunchy waffle with greens and creamy matured cheese. There you have it, Easter waffles.

    Ester Waffles with cured salmon
    Prep Time
    10 mins
    Cook Time
    20 mins
    Total Time
    30 mins

    Perfectly delicious Easter waffles with traditional Scandinavian toppings. 

    Course: Breakfast, Main Course, Snack
    Cuisine: Scandinavian
    Servings: 10 people
    Calories: 248 kcal
    400 ml flour
      1 tsp baking powder
        1/2 tsp salt
          300 ml milk
            200 ml whipping cream
              2 eggs
                100 ml rapeseed oil
                  25 gr baby spinach
                    100 gr grated cheese (matured)
                        100 cured salmon
                          4-5 eggs
                            5 brussels sprouts
                              2 tbs fresh dill
                                1. Boil the eggs. 

                                2. Mix all of the dry ingredients in a bowl.

                                3. Pour in the milk and whisk until smooth, add the whipping cream and whisk some more.

                                4. Mix the eggs with the batter, one at a time and whisk. (if you want to omit the eggs, now is the time to mash the bananas and mix them with the batter.)

                                5. Lastly, mix in the oil, chopped spinach and grated cheese. 

                                6. Heat the waffle iron and brush it with a little oil, so the waffles don't stick to the iron.

                                7. Pour about 100 ml of batter for each waffle into the waffle iron.

                                8. Bake the waffles for about 5-7 min. (Mine has a green lamp that will turn on when they are ready.)

                                9. Fry the brussels sprouts while baking the waffles. 

                                Need some waffles for dessert? Then I have the one for you. 

                                Please share the love by sharing this recipe with your friends and family <3


                                Hot Cast Iron Skillet Herbed Bread with parmesan cheese

                                Hot Cast Iron Skillet Herbed Bread with parmesan cheese

                                This is a sponsored post

                                I have always loved the idea of cast iron skillet bread. It looks very beautiful and I also love the idea of tasteful bread baking by itself in the oven. While I can do other things. Well almost by itself.

                                Perfect savoury bread

                                However, this cast iron skillet bread is as simple as it is tasty. And this bread looks wonderfully delicious in this cast iron skillet in Volcanic from Le Creuset. It’s the perfect size for our family of seven. (yikes)

                                We also eat a lot of bread during the weekend. Except for coffee, there’s not a smell I love more than freshly made bread. I’m usually the first one to wake up in the mornings and while I make my coffee I make different kinds of bread for everyone. Except for this cast iron skillet herbed bread with parmesan, another favourite of mine is the brioche.

                                Scandinavian toppings

                                Really the herbs and the parmesan takes this cast iron skillet bread to another level. It gives the bread a fuller taste and it pairs perfectly with piquant cheese, such as a blue cheese. Or why not try avocado and salmon a very typical Swedish breakfast topping.


                                Cast iron skillet herb bread with parmesan
                                Prep Time
                                10 mins
                                Cook Time
                                1 hr
                                1 hr
                                Total Time
                                1 hr 10 mins

                                Perfect bread for any day of the week. 

                                Course: Breakfast
                                Cuisine: Scandinavian
                                Servings: 7 people
                                • 600 gr cold water
                                • 15 gr fresh yeast
                                • 150 gr durum wheat flour
                                • 600 gr wheat flour
                                • 100 gr almond flour
                                • 3 tsp salt
                                • 3 tsp dried oregano
                                • 3 tsp dried thyme
                                • 1 tsp flaked chilli
                                • 100 gr parmesan cheese grated
                                • 5-6 tbsp olive oil
                                1. Mix all the dry ingredients in a mixing bowl.

                                  Mix lukewarm water with the yeast and mix it with the dry ingredients.

                                  Knead for about 10 minutes.

                                  Cover the bowl with plastic and let it rest for an hour. Important that the dough gets to rest at room temperature and nowhere near a draft.

                                  Set oven to 250 degrees Celsius and "bake" the cast iron skillet until 250 degrees. With the lid on.

                                  Take out the cast iron skillet and cover the bottom with olive oil and put in the dough, cover with the lid. Bake for 40 minutes at 250 degrees. 

                                  Take the lid off and bake for an additional 20 minutes. 

                                  Let the bread cool before you take it out of the cast iron skillet.

                                Belgian Waffles – The Scandinavian way

                                Belgian Waffles – The Scandinavian way

                                Belgian Waffles, oh how I love thee. When I was a kid, Belgian Waffles were something you would get on festivals and fairs. Waffles in Sweden are typically heart shaped, thin and crisp. I used to dream about Belgian Waffles with Nutella. Thick, delicious Belgian Waffles. I didn’t get to eat a lot of them as you can hear. Therefore, I got myself a Belgian waffle iron.

                                A quick snack

                                However on school breaks, like we have in Sweden right now, my mum used to make Swedish Waffles. It’s simple, quick and I don’t know anyone who doesn’t like waffles. She would make a huge stack of them. I would hang out with my friends during these breaks and of course, they would want waffles too.

                                In February we have something called sports break. A lot of families will go skiing or do something outdoorsy. And when you are out all day this is a such a great midday snack. Since they are not sweet on their own you can also top it with cheese and sour cream.

                                Belgian Waffles for Breakfast and Brunch

                                Personally, I love Belgian Waffles as a breakfast treat. Or as a brunch treat. In fact in Swedish coffee shops where they serve brunch on Sundays. Will very often serve you a mug filled with waffle batter. Later when you are ready to bake your waffle. You’ll stand in a little queue (we love our queues in Sweden.) to bake it.

                                Belgian Waffles - the Scandinavian way

                                Crisp, fuller tasting waffles served with whipped cream and homemade raspberry jam.

                                Course: Breakfast, Snack
                                Cuisine: Scandinavian
                                Servings: 10 pieces
                                • 400 ml flour
                                • 1 tsp baking powder if you omit eggs, add 2 more tbsp
                                • 1/2 tsp salt
                                • 300 ml milk
                                • 200 ml whipping cream
                                • 2 eggs to omit eggs, replace with two bananas
                                • 100 ml rapeseed oil suitable for cooking
                                • 150 ml whipped cream
                                • 100 ml raspberry jam
                                1. Mix all of the dry ingredients in a bowl.

                                  Pour in the milk and whisk until smooth, add the whipping cream and whisk some more. 

                                  Mix the eggs with the batter, one at a time and whisk. (if you want to omit the eggs, now is the time to mash the bananas and mix them with the batter.)

                                  Lastly, mix in the oil.

                                  Heat the waffle iron and brush it with a little oil, so the waffles don't stick to the iron. 

                                  Pour about 100 ml of batter for each waffle into the waffle iron. 

                                  Bake the waffles for about 5-7 min. (Mine has a green lamp that will turn on when they are ready.)

                                Of course, you can use a “normal” waffle iron too to make these Belgian Waffles. Just use a little less batter for each waffle and they will be a little thinner. 

                                Healthy breakfast to kickstart your morning

                                healthy breakfast

                                What is healthy breakfast? I know that a lot of people have made it their New Year’s resolution to lead healthier lifestyles. I also know that keeping that promise can be difficult. A healthier you is a happier you. What I mean by that is that is that you have decide for yourself what a healthy life is. What do you like eating?

                                I like a healthy breakfast. Healthy breakfast to me is a balanced start of the day. I want to fuel my body with what gives me energy and lasts until lunch. Because if I don’t that’s when I make really unhealthy choices. Like a little chocolate bar or a little candy to keep my energy levels up. Then I’ll crash a little later. Now, this is of course not doing my body any favours in any area.

                                This will affect my mood more than anything else. You know the t-shirt, “I’m sorry for what I said when I was hungry.” That’s me! I’m not a nice person when I’m hungry.

                                I started to cut some dairy products out of my life during this past year. One reason is that I really love the Swedish company Oatly and their products. Since I tried their barista “milk” I can’t drink anything else. Another is that my stomach feels a lot more balanced since cutting out some dairy products.

                                I know I should eat healthy breakfast every day, however, I’m also not that hungry in the morning. Because I have the luxury of working at home I can eat a little later. I also know that this is not the case for a lot of people. Therefore all of these recipes are created with that in mind. You can easily prepare it the night before and then to take with you in the morning. Wherever you need to go in the morning.

                                Of course, you can use dairy products if you like.

                                Today I’m sharing three of my favourite recipes to make your mornings easier and healthier.

                                Tip: Put fruits and nuts in a different container and assemble it at work.

                                Bircher - overnight oats

                                9th January 2018
                                : 1
                                : 5 min
                                : 8 hr
                                : Easy

                                Easy and healthy overnight oats.


                                • 120 gr unsweetened almond milk
                                • 15-20 gr shaved coconut flakes
                                • 3 tbs peanut butter
                                • 65 gr gluten-free oats (or normal ones if you don't have an allergy)
                                • 50 gr raspberries/strawberries/bananas/blueberries
                                • Step 1 Put the oats and coconut flakes in a jar and pour almond milk over.
                                • Step 2 Add peanut butter och stir gently. (The peanut butter will be a bit lumpy, but that part of the deliciousness.)
                                • Step 3 Put the lid on and let it rest in the fridge for about 8 hours. Top with a banana and berries of your choice. (you can use frozen berries.)

                                Greek-inspired oat yoghurt with honey

                                9th January 2018
                                : 1
                                : 5 min
                                : 5 min
                                : Easy

                                Deliciousness in a jar.


                                • 120 gr of oat-based yoghurt
                                • 35 gr cashew nuts, preferably salty
                                • 15 gr raspberry
                                • 15 gr blueberries
                                • 2 tbs honey
                                • Step 1 Pour yoghurt in a jar and top it with nuts, berries and honey.

                                Chia pudding with spirulina

                                9th January 2018
                                : 1
                                : 5 min
                                : Easy

                                Chia seed pudding with healthy spirulina.


                                • 4 tbs chia seeds
                                • 1 tsp vanilla
                                • 10-12 tbs coconut milk
                                • half a frozen banana
                                • 30 gr frozen blackberries
                                • 2 tsp spirulina powder
                                • 2 tbsp almond milk
                                • handful raspberries
                                • Step 1 Pour the coconut milk into a glass container and add the chia seeds, spirulina and vanilla. Blend it and put the lid on and place it in the fridge for about 8 hours.
                                • Step 2 Mix the frozen bananas, blackberries and the almond milk in a blender.
                                • Step 3 You should now have a thick creamy ice cream like topping. Put it in the freezer until the next morning.
                                • Step 4 Add it to the chia pudding and top it with blackberries.

                                Want some more breakfast inspiration? Perhaps an apple overnight bircher is the answer? Or if you have more time, why not spirulina pancakes?

                                Plättar – thin Swedish pancakes

                                Plättar – thin Swedish pancakes

                                Plättar are thin Swedish pancakes and is Scandinavian equivalent to the American pancakes. However, in Sweden, it’s a popular afternoon snack as well. We call it Mellanmål, literally translated, in between meals. As a kid I loved them. But we didn’t have a skillet used for that purpose. Which means I had to eat them whenever I was at a Swedish friend’s house. Since plättar, thin Swedish pancakes are indeed a very Scandinavian thing.

                                However, now I have one from Le Creuset, which I adore. It’s brilliant.

                                I usually make them either for breakfast or served after I make an artichoke soup. And I’m yet to find a kid who doesn’t love them as much as I do.

                                They are absolutely best served with freshly whipped cream and homemade strawberry jam. I strongly encourage you to give them a go!


                                7th December 2017
                                : Makes about 30 plättar
                                : 15 min
                                : 30 min
                                : 45 min
                                : Easy

                                Delicious fluffy thin Swedish pancakes, perfect for breakfast and as afternoon snacks.


                                • 600 gr full-fat milk or plant-based milk
                                • 180 gr flour
                                • 2 eggs
                                • 0,5 tsp flaked salt
                                • 2 tsp vanilla powder
                                • 40 gr melted butter plus additional for frying
                                • Step 1 Melt the butter.
                                • Step 2 Mix flour, salt and vanilla in a mixing bowl.
                                • Step 3 Add half of the milk and whisk quickly.
                                • Step 4 Add the egg and the rest of the milk. Make sure there are no lumps.
                                • Step 5 Add the melted butter and whisk it together.
                                • Step 6 Leave it to rest for about 5-10 minutes.
                                • Step 7 Make sure that your skillet is well heated, otherwise, it’s going to stick and you won’t be able to flip them.
                                • Step 8 Add the batter to each pocket in the skillet and fry them for about 2 minutes on each side.
                                • Step 9 Serve with strawberry jam and whipped cream!

                                Swedish pancakes for breakfast

                                Swedish pancakes for breakfast

                                Now, what’s so different about Swedish pancakes you might wonder? Well, first of all, there’s no sugar in the pancake batter at all. Secondly, they are a little bit thicker than the French crêpe. Like most Swedish foods they speak for themselves. No fuss, no muss, it’s what you serve, simple and enjoyable.

                                Well, because this is me, there’s no such thing as simple. I love colours, textures and flavours! So to this simple, but yet pleasant pancake, I added Nutella, cashews, banana, raspberries and shredded coconut. The colouring comes from beetroot extract, but you can use food colouring. Or even spirulina powder for a green pancake.

                                However, to tell you the truth, my kids prefer pancakes plain and simple with strawberry jam, which is how we normally eat pancakes in Sweden.

                                There’s are a few tricks to make really good pancakes. First of all, it’s to make sure that you follow the proportions in the recipe. Secondly, your pancake skillet has to be really hot. A lot of times when pancakes break in the skillet, it’s because it hasn’t been warm enough.

                                The Swedish pancake recipe is a part of Gram’s weekend bag. You can find the rest of the recipes here. And if you want to read more about Gram’s weekend bag and order your own perhaps, you can find it here.

                                Swedish pancakes for breakfast

                                20th October 2017
                                : 2-4
                                : 10 min
                                : 20 min
                                : 30 min
                                : Medium

                                Fluffy Swedish pancakes to makes any day great!


                                • 150 gr (2 ½ dl) flour
                                • ½ tsp salt
                                • 600 gr (6 dl) mjölk
                                • 3 eggs
                                • 3 tbs butter
                                • Step 1 Start by melting the butter.
                                • Step 2 Mix all the dry ingredients in a mixing bowl and add half of the milk.
                                • Step 3 Whisk together, and add 1 egg at a time.
                                • Step 4 Add the rest of the milk and melted butter.
                                • Step 5 Let it rest for 5 minutes.
                                • Step 6 Heat up the pancake skillet and add a little butter, bake them for about 1-1,5 min on each side.


                                Overnight bircher with apples

                                Overnight bircher with apples

                                The overnight bircher with apples is not as new as one might think. It was invited by the Swiss doctor Bircher, who tried to get his institutionalized patients to eat more raw fruit. He was convinced that he had been cured of jaundice as a child by eating raw apples. Now, whether this is the case or not, this recipe has certainly made a come back after almost a 100 years. Bercher’s original recipe suggests condensed milk, which by today’s standards wouldn’t be considered healthy. So I have made some changes to it. As apple season is still going strong, overnight bircher with apples is a must! I do hope you enjoy it!

                                Overnight bircher with apples

                                13th October 2017
                                : 2
                                : 5 min


                                • 300 gr (3 dl) oats
                                • 3 gr (3 dl) milk of your choice - I prefer almond milk for this
                                • 3 tbs maple syrup
                                • 2-3 tsp ground cinnamon
                                • 4 apple rings
                                • 25 gr (1/2 dl) chopped apples - dried
                                • pinch of salt
                                • a handful of almonds
                                • 1 fig (optional)
                                • Step 1 Put all the dry ingredients in a container and cover it with the milk of your choice.
                                • Step 2 Put the lid on the container, put the mixture in the fridge and leave it overnight.
                                • Step 3 Serve topped with cinnamon and figs (or fruits of your choice)



                                Prickly pear smoothie bowl

                                Prickly pear smoothie bowl

                                Prickly pear smoothie bowl, have you tried it? If not, you really should. These beautiful little creations are not only gorgeous, but delicious. Such as prickly pear smoothie bowl.

                                I got a few questions about prickly pears, when I posted on Instagram. Just like the cactus, prickly pears have little hairs on them, that can stick you. Although they are easily removed with a damp cloth. Prickly pears are ripe when they are yellow, dark pink or orange. It’s sweet, like a hybrid between watermelon and yellow kiwi. As you understand it’s a wonderful addition to your breakfast table. Like a prickly pear smoothie bowl.

                                I also made jam from it, and it’s a perfect companion to any cheese platter. But for the prickly pear smoothie bowl, hollow out the fruit pulp and put in the freezer.

                                Prickly pear smoothie bowl

                                6th October 2017
                                : 2
                                : 5 min
                                : 10 min
                                : 15 min
                                : Easy

                                Perfect smoothie bowl with homemade granola for breakfast.


                                • 100 gr frozen prickly pear
                                • 6 tbs coconut milk
                                • 30 gr frozen blueberries (save some for topping)
                                • 1 tbsp coconut flakes
                                • 50 gr granola
                                • Step 1 Mix the frozen prickly pear, coconut milk and frozen blueberries until smooth.
                                • Step 2 Pour into a bowl and top with granola, coconut flakes and frozen blueberries.


                                American spirulina oat pancakes

                                American spirulina oat pancakes

                                American spirulina oat pancakes, how do you like the sound of that? I have been a big fan of spirulina for a long time, way before it even got trendy. I like that it’s healthy and I adore the beautiful colour. This green and blue superfood is an alga, and just as little as one tablespoon a day can have major health benefits for you. You can read more about here.

                                Spirulina has been called the most nutritious food on the planet. So you can understand why I wanted to introduce it to my kids. Now my kids love sushi, but peel of the Noori, because they simply can’t eat seaweed. Selling algae for breakfast proved a little bit challenging. So what’s a mama to do? American spirulina oat pancakes, of course! This proved very popular.

                                They were even amazed by the beautiful gree blueish colour. The flavour doesn’t come through. Especially if you add toppings to your pancakes. Of course, if you don’t mind the spirulina flavour, add a little more than the recipe says and it will come through. If you want more of a rich pancake, this does the trick. Either way, try it, you won’t be disappointed.

                                American spirulina oat pancakes

                                18th September 2017
                                : 10 pancakes
                                : 25 min


                                • 200 gr flour
                                • 65 gr oats
                                • 2 tsp baking powder
                                • 1/2 tsp salt
                                • 1 tbsp honey
                                • 1 tsp vanilla powder
                                • 2 tsp spirulina powder
                                • 2 eggs
                                • 150 gr milk or oat milk
                                • 30 gr butter or coconut oil
                                • 100 gr maple syrup (toppings)
                                • 50 gr blueberries
                                • 50 gr sliced bananas
                                • 50 gr peanut butter
                                • 100 gr whipped cream or coconut cream
                                • Step 1 Combine all the dry ingredients.
                                • Step 2 Add the milk and whisk in one egg at a time.
                                • Step 3 Add honey.
                                • Step 4 Melt the butter or coconut oil add to batter and whisk quickly.
                                • Step 5 Let it sit for 10-15 min, the batter works better.
                                • Step 6 Heat up pancake pan.
                                • Step 7 Use about 85 gr batter for each pancake and bake in pan for no longer than 2M on each side.
                                • Step 8 Serve with maple syrup, blueberries, bananas, peanut butter and whipped cream!