Scandinavian crispbread
Makes 8-12 pieces


  • 0.5 dl flaxseed
  • 0.5 dl sesame seeds
  • 0.5 dl pumpkin seeds
  • 0.5 dl sunflower seeds
  • 0.5 dl olive oil
  • 2 dl boiled water
  • 2 dl rice or corn flour (I used rice flower)
  • Sea salt



  1. Heat the oven to 150C/fan 130C/gas 2 and put the kettle on
  2. Add all the different seeds in a bowl and mix it with the olive oil
  3. Add the water and the flour and (carefully!) mix it all up until you have a well-mixed “dough”
  4. Put non-stick baking paper on a big tray and press out the dough so it covers the entire tray but isn’t thicker than around 5mm (the thinner the crispier!). You might have to  use 2 baking trays depending on the size.
  5. Mark out the individual slices, scatter some sea salt over the dough and then bake for 60 minutes.
  6. Take the tray(s) out and let it all chill before breaking it up into slices.

This is so easy to make and you can mix things up by adding different seeds or nuts or seasoning!

Butternut squash and quinoa salad
Serves 2-3


  • 1 medium butternut squash
  • olive oil for roasting
  • pinch dried basil
  • 200g ready-to-eat quinoa
  • 1 vegetable stock pot
  • 100g feta cheese
  • 1 small carrot, grated (around 50g)
  • 50g garden peas
  • 50g pitted black olives
  • ½ small onion



  1. Heat the oven to 200C/fan 180C/gas 6. Halve the butternut squash, scoop out the seeds and score the flesh with a sharp knife.
  2. Arrange the two halves on a baking tray, drizzle with a little olive oil, season with freshly ground black pepper and sea salt, sprinkle with dried basil and cook for 50-60 minutes.
  3. Cook the quinoa according to the directions on the package, but instead of cooking it in plain water use the vegetable stock pot.
  4. Whilst the quinoa is cooking, mix the rest of the salad ingredients in a big bowl.
  5. When the butternut squash is done, take the tray out of the oven and carefully cut up the squash up into even chunks.
  6. Stir in the chunks and the ready quinoa with the other ingredients in the salad bowl and serve!

So yummy and filling – packed with goodness! Feel free to add peppers, dried tomatoes, garlic and even some meat into the mix! We didn’t as I am allergic to peppers & tomato but Im sure it would taste amazing!

Chicken stock

I realise that the picture might not sell this to you as it’s not a very appetising one BUT if you want full control over what goes into your system, especially during autumn/winter when you tend to eat a lot more soups and stews, I can wholeheartedly recommend making homemade chicken stock instead of buying it in store.

It is super easy to make and can be used for so many various things (soups, stews, sauces, gravy etc)!


  • 1-1.5kg chicken (doesn’t matter if it’s the same parts or one whole that you chop up, just makes sure it has BONES and skin as that gives it the flavour!)
  • 1 big yellow onion
  • A bit of olive oil (not too much as the skin will give off oils)
  • Fresh herbs (I use a mix of thyme, rosemary and sometimes parsley)
  • Some roughly chopped carrots (optional – adds nice colour and sweetness but not really needed!)
  • Some roughly chopped parsnips (optional – adds sweetness but not really needed!)
  • Salt & pepper (and chilli flakes if you want it a bit spicey)



  1. Finely chop up the onion and add to a big pot
  2. Add the oil, salt & pepper and chicken to the pot (and the chopped root veg + chilli if you’re using them)
  3. On medium heat, fry everything until the onion is more or less see-through
  4. Add enough water so that it goes two fingers worth over the top of the chicken (so put two fingers together, tilt to the side and thats how much the water should go over the chicken
  5. Add the fresh herbs (as much as you want really…) and cover the pot
  6. Cook for AT LEAST 60-80 minutes on low heat
  7. Once some of the water has boiled off, have a taste and either take it off the stove or continue cooking (up to your preferences)
  8. Take out EVERYTHING that’s in the stock (leftovers can make it go bad much quicker) and if you’re worried about the amount of oil/fat – simply cool it down and take off the “hardened fat” off the top before using the stock for anything.

Now I personally don’t like wasting food, so I usually take the chicken that has been boiled to pieces and use it in salads or broths.

Check out some of the other recipes if you would like to do the same!