Salmon cakes with mushrooms

This is A very light version of salmon; the cakes are very light and theu do not taste oily, different but still very good and healthy!

You need:

500 gr Salmon
1 cup mushrooms
1 spoon dill
1teaspoon salt
1 teaspoon Locust bean gum

Iceberg lettuce
½ cucumber
1 cup low fat yoghurt
1 teaspoon Agave
1 teaspoon white wine vinegar

1. Pulse the mushrooms and have it in a bowl. Pulse the salmon and combine with mushrooms, dill, salt, and locust bean gum. Make medium sized salmon cakes, it helps to use tablespoon and water. Place the salmon cakes in steamer and steam for 15 minutes.

2. Slice the cucumber in thin pieces, combine with yoghurt, vinegar and agave. Serve the salmon cakes with the cucumber and salad.

Baked potatoes

Getting potato crazy in the kitchen!! This dish can be a snack or a side dish. They are very crispy!!

You need:

Extra Virgin Olive Oil

1. Preheat the oven on 220 degrees C. Peel the potatoes, cut them in thin slices. On a baking plate have baking sheet with some olive oil on it, have the potatoes over. Bake the potatoes for 30 minutes.

Add salt, thyme and butter before serving!

Salmon with portobello



We Norwegians love our salmon, we can´t get enough of it! We have various ways of preparing the salmon, this is one of them, the Portobello mushrooms with feta was improvising from my side.. I was feeling for cheese and mushrooms so here we have Portobello with feta cheese! It taste fantastic and a bit of lemon gives some freshness to the dish.

You need:

Portobello Mushrooms
1 cup buckwheat
50 grams feta cheese
Sesame seeds
Extra Virgin Olive Oil

1. Preheat the oven to 220 degrees c. On the baking sheet have salmon with sesame seeds on top and Portobello mushrooms, have some Extra Virgin Olive Oil on the mushrooms. Let it bake totally for 30 minutes. Do not have the salmon and the mushrooms on the same baking sheet, have it separately.
2. Have 1 cup of buckwheat and 2 cups water and one some salt in stockpot and bring it to a boil, let it simmer for 15 minutes.
3. Take out the Portobello mushrooms after 20 minute. Combine herbs, buckwheat and feta cheese together, set on top of the mushrooms and set buck to the oven for 10 more minutes.


Cauliflower soup

You need.

1 cauliflower
1 kg potatoes
1 spoon dill
1 spoon marjoram
Few slices of salted ham
1 cup of milk
3 table spoons butter

1. Preheat the oven to 220 degrees c. Wash the cauliflower, peel the potatoes, diced the vegetables and have in a stockpot. Cover with water (not too much water) and bring it to a boil, add the marjoram and let it simmer for 25 minutes.

2. Slice the ham in pieces and have on a baking sheet and let it bake for 30 minutes, it should be crispy!

3. When the vegetables are fork – tender, add milk and butter puree until smooth. Let it simmer few more minutes before serving. Add the ham on top and enjoy!

Oven baked sweet potato fries with herbs

You need:

Sweet potatoes
Herbs; thyme, rosemary
Extra Virgin Olive Oil

Law fat yoghurt
Dried herbs: garlic, tomato, rosemary, and thyme

Preheat the oven on 230 degrees C. Peel and slice the potatoes, combine with oil and herbs in a bowl, place the potatoes on a baking sheet on a pan and bake for 20 minutes, until the edges are brown. In a bowl combine yoghurt and herbs and enjoy!

Baked cabbage

You need for 2:

1 little cabbage
1 cup buckwheat
2 eggs
3 spoons low fat milk
50 g feta cheese
125 g mozzarella
1 cup mushrooms of your choice
Few slices of salted ham
Extra Virgin Olive Oil

Set the oven on 200 degrees C. / approx. 430 degrees F. Cut cabbage in big slices, combine with buckwheat in a stockpot add enough water to cover it all, add a pinch of salt, bring it to a boil and let it simmer on a lower heat for about 15 minutes. When it is tender, drain off the water and place it in a baking pan (small sized ), remember to have some Extra Virgin Olive Oil in first. In a bowl whisk together 2 eggs, milk, feta cheese and herbs, have this over the cabbage and buckwheat. Place sliced mushrooms on top, then the mozzarella and sliced ham. Set in the oven and let it bake for 20 minutes.

Cranberry dessert

Full of nutrition, vitamins, just the good stuff! The recepie is for 4 small desserts or 2 bigger ones.


You need:

Full of nutrition, vitamins, just the good stuff! The recipe is for 4 small desserts or 2 bigger ones. You need:

For the “crust”:

1. 0,5 Cup walnuts

2. 0,5 cup almonds

3. 4 table spoons of Agave

4. 1 tea spoon of Extra Virgin Coconut Oil

For the yoghurt cream:

▪   1 cup of Low fat yoghurt

▪   pinch of stevia

▪   1 tea spoon Locust Bean Gum

For topping:

▪   Cranberries

▪   Agave

1. Pulse the walnuts and almonds in a food processor until finely chopped, move to a bowl and add the rest of the ingredients and combine everything together. Spread the dough into a pancake and divide in four or two portions.

Combine yoghurt with stevia and Locust Bean Gum and place it on the crust followed by cranberries and agave

Vegetable soup

This soup is simple, light and suitable for vegans and vegetarians and very easy to make.

You need:

  • Carrots
  • Potatoes
  • Parsnip
  • Parsley
  • Parsley root

Chop in small bites and let it simmer for approximately 30 minutes and add

  • 3 table spoons of Extra Virgin olive oil

before serving add

  • Soy sauce for taste
  • Sour cream


Baked Dorado with avocado salad.



Dorado is lovely white fish perfect for any use!

You need for two:

1. 2 Dorado

2. Olive oil

3. Thyme

Have olive oil and thyme on the fish and some inside as well, bake in the oven for approx. 30 minutes on middle heat.

Avocado salad:

▪   1 avocado

▪   1 cup yoghurt

Herbs of your choice, use fresh or dried herbs, this time I had dried herbs: sun dried tomatoes, basil, garlic, and oregano


Saithe fillets.

Blend all the dry ingredients together and turn the fillets first in the seeds and herbs, then in the egg and then back in the herbs again. Fry in a pan in olive oil, fresh salad with feta cheese is excellent beside it! Enjoy!

Saithe/Coalfish served with salad.


  • Sunflower seeds
  • sesame seeds
  • 1 egg
  • salt
  • dried herbs of your choice

A lot in just one tea spoon!

High in antioxidants, a powerful formula of 22 nutritionally concentrated foods to help maintain energy levels and deal with the stresses of modern life. This blend contains a full spectrum of organic extracts from 3 fruits, 4 vegetables, 6 herbs and spices, 3 seaweeds, 2 freshwater plants, 2 grass juices and flower pollens!  It taste actually good when blended with apple juice but if you are little reluctant you can blend it in a smoothie of your choice!

100% organic and ethically sourced and suitable for vegetarians.


Beetroot juice fresh freeze dried (14%), bilberries fresh freeze dried (8%), wheat grass juice fresh cold dried , barley grass juice fresh cold dried, amla fruit, amla fruit juice fresh freeze dried 30:1, acerola fruit 18:1, spirulina, chlorella, Seagreens® arctic fresh seaweed blend, turmeric root, flower pollen, fennel seed, broccoli sprouts fresh freeze dried (4%), peppermint leaf, ginger root, licorice root, green tea leaf, aloe vera juice 200:1. Vegetable cellulose capsule.