Pappardelle with salsiccia, asparagus and mozzarella


There is nothing like a good pasta dish, and if you make sure to buy good quality ingredients, even the most simple pasta dish can end up and be the best meal you had all week. This is also fast food, meaning that you can make it in 20 minutes, so it’s perfect for those evenings when you come home tired and just want easy and delicious comfort food.

Ingredients for two persons:

250 pappardelle pasta (I buy it fresh, it tastes amazing)

200-gram salsiccia (get it at you butcher or at some of the really good supermarkets)

300-gram asparagus, remember to trim the ends.

1 fresh mozzarella (Buffalo Mozzarella is the best)

3 tbs. roasted pine nuts

A handful grated parmesan cheese

2 spring onion

2 garlic cloves

1 tbs. cooking oil

Dried chili flakes

Salt and pepper


Get the pasta water boiling.

Chop the garlic and spring onion, heat some oil on a sauté pan and throw on the garlic, spring onion and salsiccia. Add salt, pepper and chili flakes.

Set the pasta to cook (if its fresh pasta, it should only be about 3 minutes)

Pour the asparagus on the sauté pan.

When the pasta is done mix it with the rest of the ingredients in the sauté pan. Add the pine nuts, parmesan and mozzarella.

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Shanghai Noodles


Shanghai Noodles

I kind of have a soft spot for Chinese food, actually for all kinds of Asian food, and one of the best things about this dish is that it has very few ingredients and you can have it ready on the table within 20 minutes. Another great thing is that it’s healthy and low calorie, my version of it only contains 112 calories per. 100 gram.

Ingredients for 4 persons:

For the Chicken marinade:

2 tbs. Soyasauce

2 tbs. Oister sauce

1 tbs. Shaoxing Wine

1 tsp. Sugar

For the rest of the dish:

3 tbs. Grated ginger

3 chopped garlic cloves

5 spring onion

300 gram white cabbage, sliced finely on a mandolin iron or a very sharp knife.

300 gram chicken breast

205 gram Noodles, boiled al dente


2 dl chicken broth

1 tbs. cornstarch

4 tbs. Soya

4 tbs. Hoisin

1 tbs. Shaoxing Wine

1 tsp. Sugar

1 tbs. Sesame Oil


Mix together the chicken and marinade ingredients and set aside for 30 minutes.

Prepare the other ingredients.

Mix the other marinade.

Heath up some sesame oil in the wok in a wok and stir fry the marinated chicken.

Add ginger and garlic.

Add the noodles and pour over the marinade.

Add the cabbage and only give it one more minute.

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Sweet Potato Salad with Pomegranate and Feta


This salad is a perfect winter salad, and it is so healthy and yet filling and delicious, with lots and lots of sweet potato and pomegranate. I had it with small little Greek meatballs and tzatziki, yum perfect winter food.


5 sweet potatoes, cut into cubes

1 tbs. oil

5 tbs. roasted pumpkin seeds

150 gram feta cheese

seeds from one pomegranate





Drizzle the pomegranate cubes with olive oil and salt and pepper and bake them in the oven at 200 degrees in 30-40 minutes.

When they are done you just mix the cubes in a bowl with the rest of the ingredient, voila there you have the easiest and most delicious winter salad.


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Butternut squash Risotto with panchetta, goat cheese and walnuts


This risotto is like an explosion of flavor, it’s so delicious. Perfect for the fall weather, where you just want to curl up with some lovely comfort food, but even though it is comfort food, it doesn’t mean that it’s unhealthy, because I actually manage to make this one relatively low calorie (122 calories per 100 gram) to the delight of the readers who are missing some of the more healthy recipes lately, yes I know recently there has been a few cake and pizza recipes, but sometimes it’s nice not to care about calories 😉

Ingredients for four persons:

250 risotto rice

1 liter chicken or vegetable broth

100 gram pancetta

1 Butternut squash

2 deciliter white wine

150 gram goat cheese

30 gram of chopped walnuts

25 gram parmesan cheese

Fresh thyme

1 tbs. cooking oil

3 garlic cloves

1 leek

Salt & Pepper


First you prep your ingredients: Chop garlic and leek very fine, peel the butternut squash and cut it in to small cubes, fry the pancetta crispy on a pan. Boil a liter of water and add a broth cube.

Heat up the oil on a sauté pan and add the leek and garlic, afterwards you add the risotto rice and stir a little, then you add the butternut squash and stir a little more.

Now you add the white wine and let it simmer a little.

Slowly you add the broth, one deciliter at the time, until there is no more.

Stir in the rest of the ingredients and let it simmer 2 more minutes.



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Indian Paneer – new recipe on the blog


So there has been really quiet around the blog, it’s because I have been traveling…. a lot 🙂 I been in Thailand, London and in France twice the past weeks, and I am going to Italy very soon, so I have not had any time to update the blog or the app until now, but luckily it’s one of my favorite recipes, paneer in a korma curry. Unfortunately I never calculated the calories in this one, but it is not unhealthy at all even though it is real comfort food, you’re going to love it, and don’t worry about making the paneer, it’s the easiest most delicious thing ever.

How to make the paneer:


1. 1 liter of milk.

2. 2 tbs. of vinegar or lemon juice

Step wise method:

1: Warm up the milk and bring it to boil. Whip it a little so that the film does not form makes a film on the surface.

2. When the milk is rising/foaming, add the juice or vinegar.

3. When milk curdles, turn off the heath and pour it on to a cotton/muslin cloth and tie it with a tight knot.

4. When all the water is drained from the paneer shape it into a block ,and place the cloth under heavy weight for at least 45-50 minutes.

5. cut paneer into any shape you want.

Method and ingerdients for the curry:


20 gram of cashew nuts

20 gram of almonds

1 onion

1 tbs. oil

3 garlic cloves

3 tbs. grated ginger

1 tsp. cardamom

1 tsp. turmeric

1 tsp. cayenne

1 tsp. cloves

1 eggplant

250 ml low fat cream


1.Boil onions, cashews, almonds,  ginger and garlic in 5 dl water for 15 minutes.

2. Strain it, and save the water in another bowl.

3. Blend all the cooked ingredients, with some of the water you boiled it in, until you have a paste.

4. Cook the spices in a pan in the oil.

5. Add the paste.

6. Add the cream, al little more of the strained water, cardamom and crushed saffron.

7. Stir in the panner cubes and serve with rice, naan bread and coriander.


There are more recipes to come very soon – both here on the blog but also on the app

Have a beautiful day everybody



Every week i post recipes, travelling tips and exercise tips on Instagram, Facebook and Pinterest, so make sure to follow me there 🙂IMG_4807-red




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