Cheesy kale chips

Cheesy kale chips

Kale chips, a super-snack! Easy to make with only a few ingredients, all that is required is big scoop of patience...

Cheesy kale chips
Cheesy kale chips
Cheesy kale chips


  • 6-8 big kale leafs

  • 1 cup cashews

  • 1/3 cup water

  • 2 tbsp nutritional yeast

  • 1 tsp salt

  • 1/4 tsp bell pepper spice

  • pinch chili flakes


  1. Wash and dry your greens

  2. Remove the stem and tear the leaves into smaller pieces. How big you want the kale chips is up to you. I like them quite big

  3. Place the dry greens on an oven tray.

  4. Mix all ingredients for the cheese dressing by blending cashew nuts, water, nutrients and spices in a blender or food processor. If you are using a food processor, you will need to blend for a longer time than if you’re using a blender. You may also need to add some extra tablespoons of water

  5. When the dressing is blended into a smooth cream, pour it over the greens and massage it (with clean hands). Be sure to cover the whole kale leafs with dressing

  6. Then dehydrate the kale chips on 140°F (60-70°C) for at least 8-9 hours. Be sure to keep the oven door open so that there is an even flow of air in the oven. You can use a butter knife or any other wooden kitchenware to keep the oven door slightly open. (If you use a dehydrator, you can put it on 42 degrees for 10 hours.) Make sure the chips are completely dry before removing them.

Cheesy kale chips
Cheesy kale chips
Cheesy kale chips

Tuscan chickpea flatbread

Tuscan chickpea flatbread

Socca, Farinata or Cecina? This chickpea flatbread seems to have as many names as origins.

Anyway, it's extremely delicious and really easy to make! It's thin, crispy and made of only water and chickpea flour. You can eat it just as it is or top it with sun dried tomatoes and olives!

Tuscan chickpea flatbread

The brilliant thing with this bread is that it is naturally gluten-free and completely vegan! If you want to make a double batch and make it a bit thicker, then it will be more like an oven pancake texture wise. Personally, I love to make it really thin and crispy!

Socca recipe


Time: 45 min. Yields: 8 pieces. Use: 26 cm pan or 10 inch pan

  • 1 cup chickpea flour
  • 1 cup water
  • 1/2 tsp salt
  • 1 tbsp olive oil (plus 1-2 tbsp in the pan)
  • pinch of dried rosemary, oregano or chili flakes (optional)


  1. Turn the oven 230 °C or 450°F.
  2. Mix all ingredients in a bowl, stir thoroughly. Let the batter rest for 30 minutes.
  3. Put the (empty) pan in the oven for 5 minutes.
  4. Take out the pan and pour the batter in to the pan. Let it bake in the upper part of the oven for approximately: 7-10 minutes. (Put on the grill function on the oven for the last 2 minutes if you want it extra crisp on top .)

Really make sure you let the batter rest for 30 minutes. It's crucial because it takes some time for the flour to absorb the water properly.

Socca is great to eat entirely on its own, but you can also flavor/garnish it with marinated olives or thyme. If you want to eat it more like a light dinner, you can eat some socca slices with a simple green salad and ice-cold kombucha. Yummy right?!

Tuscan chickpea flatbread

One last tip, do not forget to open a window or turn on the oven fan on maximum speed when you do this, we´re trying to imitate something that is usually cooked in a smoky street kitchen, so be aware of the thick socca clouds!! :P

Vegan GF cinnamon + raisin cookies


Soft, chewy and without refined sugar! These cinnamon, raisin, oatmeal cookies are vegan and gluten-free, as always...

This is a quick and super easy recipe that you can whip up from ingredients that you probably already have at home. These cinnamon and raisin cookies will make a perfect snack for your kids as well as for you if you're trying to eat a little bit less sugar. I made them this Friday afternoon and really loved how I could snack on them all through the weekend without feeling the big blood sugar spikes that I usually get when I eat candy or other desserts. <3



  • 5 fresh dates mashed or blended into a paste
  • 3 tbsp almond butter
  • 1/4 cup coconut oil
  • 2 cups oats
  • 1/4 cup oat milk
  • 1/2 cup raisins
  • 3 tbsp coconut sugar
  • 1 tsp vanilla
  • 1,5 tsp cinnamon


  1. Preheat oven to 300°F. Line a large baking sheet with parchment paper.
  2. Add all ingredients except the raisins to a large mixing bowl. Stir with a wooden spoon or by hand until well combined. Add the raisins whole at the very end. Scoop dough into balls and place on the prepared baking sheet, flatten the balls slightly with the palm of your hand. This dough will make approximately 12 cookies per batch.
  3. Bake until firm to the touch and light brown on the bottom, about 15-18 minutes. Transfer to a wire rack to cool completely. Enjoy!

Chocolate Fat-Balls


I try to always have some Fat-balls stored in the fridge and freezer because this is the best everyday snack you can ever imagine!

Fat-balls!! Every one that follows Lee from America knows about them already. And if not, they're pretty much superyummy balls that are high in fat + protein and low in sugar. I love chocolate so I had to create a CHOCOLATE fat-ball recipe! I try to always have some Fat-balls stored in the fridge and freezer because this is the best everyday snack you can ever imagine!



  • 2 tbsp almond butter
  • 1 tbsp peanut butter
  • 1/4 cup coconut shreds
  • 2 tbsp raw cacao
  • 10 Brazil nuts
  • 1/4 cup sunflower seeds
  • 1/4 cup hemp seeds
  • 1 tsp coconut palm sugar (optional)
  • pinch salt
  • 3 dates
  • 3 tbsp coconut oil


  1. Start by combining all of the ingredients into a food processor. 
  2. Process for 1 minute until a crumbly dough has formed.
  3. Next, add some extra coconut oil if needed. Process for an additional 1 minute until well processed.
  4. Fill a bowl with coconut flakes. (I have colored mine with natural coloring such as spirulina, and pitaya powder. Just for fun, this is completely optional.)
  5. Roll mixture into balls. Roll in coconut to coat.
  6. Store in an air tight container for up to 3 months in your freezer. Or about 1 week in your fridge. Best enjoyed slightly thawed. 

This recipe makes about 10 balls and each ball is around 170 kcal. Each ball has around 4,5 g of protein. 15,5 g of fat and 2,5 g of fiber! :) There's also a very good and healthy amount of zinc, iron and magnesium in these balls!


Enjoy! <3

The yummiest seed crackers ever

These gluten free crackers are extremely delicious and slightly addictive, you might not ever have to buy crackers again!

The yummiest seed crackers ever

When I'm creating recipes I can tell pretty fast if a recipe will become a staple item or not... This is definitely one of them. Before even posting this I've made several batches, wrapping them up and giving them away as gifts to friends and family. This is just like granola, hummus or peanut butter, you should have a big batch ready made in you pantry at all time!



  • 1,5 cup flax seeds
  • 1,5 cup pumpkin seeds
  • 1 cup sunflower seeds
  • 1 cup sesame seeds
  • 3,5 cups boiling hot water
  • 1/4 cup coconut oil
  • 2 cup corn flour
  • 1 tsp salt + some to sprinkle before baking


  1. Heat oven to 200°C. Place all the ingredients in a large bowl, pour the boiling hot water last and mix to combine. Leave for 15 minutes for flax seeds to soften and bind everything together.
  2. Spread the mixture onto a parchment paper lined tray using a large spatula. Use another parchment paper on top to spread out the mixture thin. No higher than 5 mm. Score the mixture by pressing a sharp knife down to create lines. This will make it easier to break into evenly sized crackers after cooking.
  3. Sprinkle with some flaky sea salt. Bake for 25-30 minutes. (watch the crackers carefully the last 5 minutes, they can burn quickly. Especially if you have an uneven oven.)
  4. Remove to a rack to cool then store in an airtight container.
The yummiest seed crackers ever
The yummiest seed crackers ever

When it comes to health and diet, one simple piece of advice is more relevant to ALL people than anything else: Eat more fiber! People are so concerned about proteins when in fact, fiber is something that most people are deficient in while protein is the exact opposite. 

Fiber is a carbohydrate found in plant foods like fruits, vegetables, nuts, seeds and whole grains. Unlike other carbs, it isn’t digested by your body so it passes quickly through your system without causing your blood sugar to rise.

These crackers are great for balanced blood sugar levels and contain both sources of protein, zinc and good fats.

The yummiest seed crackers ever

I'm very sure that once you try this recipe you will appreciate it as much as I do! The great thing about these crackers is that you can get a fair share of flax seeds, pumpkin seeds, sunflower seeds and sesame seeds without even thinking about it!

Pumpkin Fat Balls

A fat ball is basically like any other raw ball but jam packed with good fats and with a little less dates...

Pumpkin Fat Balls

This recipe is pretty much copy/pasted from one of my Instagram food heroes right now, @leefromamerica! I made some small changes to her original recipe and I also made my balls with freshly baked butternut pumpkin instead of store bought pumpkin puree. I also doubled the amount of pumpkin just because I love pumpkin so much! Pumpkin for me is a pretty recent discovery... Haha! I know, crazy! But now that I've fallen in love with pumpkin there's no turning back. Plus, you know that this is the month of "pumpkin spiced everything" right? :P

The ingredient list for this seemingly simple recipe is long AF! (as Lee would've said) Haha, but don't let that stop you. You can change all the nuts and seeds for different kinds that you've got at home and at least a third of the recipe list is just spices, so no need to panic. :)

Pumpkin Fat Balls

If you choose to make this recipe with the home cooked butternut pumpkin instead of the puree, just cut the pumpkin in half and roast it in the oven for 45 minutes on 200°C open side facing down. I just coated the open sides with some coconut oil and a pinch of salt, but it's completely optional. 

Pumpkin Fat Balls

Pumpkin Fat Ball

Makes around 15 balls


  • 1 cup unsweetened coconut shreds
  • 2/3 cup butternut pumpkin (unsweetened pumpkin puree works just as fine)
  • 2-3 pitted dates
  • 1/2 cup raw cashews
  • 1/3 cup almonds
  • 1/4 cup raw pumpkin seeds
  • 1/4 cup raw unsalted sunflower seeds
  • 1 tbsp almond butter
  • 1 tbsp ground chia seed
  • 1" fresh organic ginger, peeled and grated
  • 2 tsp cinnamon
  • 1 tsp cardamom
  • 1/4 tsp sea salt
  • 1/4 tsp vanilla extract
  • 1 tsp coconut sugar (optional)
  • 1/8 tsp all spice
  • 1/8 tsp nutmeg
  • 2 tbsp non dairy milk
  • 1/3 cup raw coconut butter


  1. Start by combining all of the dry ingredients (this means all ingredients except the milk, nut butter and coconut butter) into a food processor. 
  2. Process the dry ingredients for 1 minute until a crumbly dough has formed.
  3. Add your coconut butter, almond butter and plant milk. 
  4. Process for another minute until well combined.
  5. Freeze the dough for 10-20 minutes, then roll into balls and lay flat on parchment paper and freeze for a few more hours or until hard.
  6. Store in the freezer in an air tight container for up to 3 months. Best enjoyed slightly thawed. 
Pumpkin Fat Balls

Hope you enjoy this recipe as much as do! I will make another batch of these delicious balls tonight and pack my freezer full. I love having healthy snacks ready...

Have a lovely week, guys. <3