Tag: Health

Autumn chicken chorizo and mixed bean stew

Autumn chicken chorizo and mixed bean stew

Autumn is here… dum dum dum dam Shorter days, layered clothes, pumpkin colours and food consumed with a spoon. What is not to like about this season? When the weather changes so does my food-mood. I enjoy simmer dishes, and anything that has a slight […]

Greenie Breakfast Bowl with Homemade Granola

Greenie Breakfast Bowl with Homemade Granola

Greenie = Veggies = Good Vegetables are hard in include in your breakfast, right? I have always found it tough. This past weekend I decided to try a green breakfast bowl, and to include spinach and zucchini. In smoothies I have tried to include broccoli […]

Salad with Green Beans and Chickpeas

Salad with Green Beans and Chickpeas

Spring is upon us, and this means longer days, sunshine, and fresh salad for dinner. During spring and summer I get an urge to eat the colours of the rainbow. In reality we try to live by this during all seasons (read here) at home, but it it easier in the “bright” half of the year. Additionally, eating all the colours will help you keep a good balance of vitamins and minerals.

600 g of vegetables every day ladies!

Other than salad being delicious it helps us eat the recommended 600 g of greens every day. In Denmark the average female eats only around 400 g, and men eat even less (source: FitLiving). Adding salad to your dinner will help you incorporate this health-recommendation in your daily routine. Also, many people seem to think that the “greens” are boring for dinner, but add some dressing and feta cheese and it is far from it.

The Goodies:

  • 200 g fresh green beans
  • 1/2 can of feta (150 g)
  • 1/2 can of chickpeas (drained and rinsed)
  • A big handful of sunflower seeds
  • 1/2 red onion
  • 5-10 cherry tomates
  • 1/2 avocado
  • 1 handful parsley
  • 3 tbsp olive oil
  • 1/2 lemon squeezed (the juice)
  • Salt, peber, cumin
  • Extra: Strawberries

The How:

  1. Lay the fresh green beans in boiling water for a few minutes
  2. Roast the sunflower seeds on a pan (dry roast)
  3. Chop all veggies and fruit in desired sizes
  4. Drain chickpeas and feta
  5. Mix in a bowl
  6. To make the dressing combine olive oil, lemon juice, salt, peber, and cumin
  7. Spread over the salad and mix
  8. Top with parsley

This amount of salad was enough for 2 people for 1 dinner side. You can serve this salad with almost any meat, or without any at all. We had this with fish cakes (salmon), and it was delicious. Altogether, I can only recommend this side-dish. If you are feeling immensely cheeky you could serve it with a cold glass of white wine… It is spring/summer after all is it not?

Anyway, I hope you try this out and like it. If you have any tips or tricks on filling salads fill me in. We are on a salad kick at home, and we are trying to not make them the usual boring ones.


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Creamy and Filling Hokkaido Soup

Creamy and Filling Hokkaido Soup

In my previous post I mentioned that I was excited about sharing my hokkaido soup recipe. It is honestly a really simple soup that fills and warms you up (plus it is cheap!). Nicolai is usually not too excited about soup as it is hard […]