Big salad topped with a teriyaki, chili and ginger fried chicken. Served with an avocado and coriander crema.

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My cooking is 9 out of 10 times spontaneous in the sense that I make something of what I have or come up with something as I go along. This is a result from our lazy Saturday lunch for just me and my husband when our two boys did not join us for lunch. Those rare occasions when we eat alone I often use fresh coriander and avocado, since it is not up among their favorite things to eat ; )  This is a more filling salad of course since I´m using chicken and you can vary with any kind of lettuce/vegetables you like.  A few hours before you want to enjoy the salad just place your chicken in the marinade.

  • 700 gram of chicken file sliced in pieces (I marinated a whole package but used half of the amount in my salad – it’s always great with leftovers ; )

Chicken marinade

  • 2 tbs olive oil
  • 4 tbs coconut aminos teriyaki sauce (or for a non paleo version use regular teriyaki)
  • 1 tbs honey (optional)
  • 1 tbs grated ginger
  • juice from 1/2 lemon and zest
  • one red chili – seeds removed – sliced in fine pieces
  • 2 cloves of garlic, minced
  • 1 teaspoon of ground lemon grass (optional)

Marinate the chicken for a few hours and thereafter fry it on a higher temperature in olive oil and coconut oil. Season with pepper and sea salt. Top it over your salad (you might want to save some of the chicken for later) and serve with the avocado and coriander crema.


Avocado and coriander crema

  • One large avocado
  • 1 pot of fresh coriander
  • 1 tbs of lemon juice
  • 1 cup of (home made) mayonnaise
  • season with salt and pepper if you want

Mix all ingredients with a hand mixer or use a small blender.

As veggies I used:

  • romaine lettuce
  • tomatoes
  • avocado
  • chili
  • coriander
  • carrots
  • red bell pepper
  • kalamata olives
  • fresh coriander

Yet, you can naturally go ahead and use a mix of the vegetables you have in your fridge.

My kind of fall soup with mushroom and chantarelle

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Today I feel it is a soup kind of day. It is a true October day with magic colors framing the world outside of my kitchen window. This soup will be ready in half an hour. It is pretty thick in its consistency as I like a mushroom/chantarelle soup and a fine sherry in this soup makes my taste buds sing a bit louder ; ) If you want to keep this soup as a vegetarian or vegan alternative you just go ahead and leave out the “chips” and serve with caramelized walnuts. If not the serrano/bresaola chips adds a nice crunch and saltiness.


MUSHROOM AND CHANTARELLE SOUP WITH BRESAOLA CHIPS
Serves 3-4 (smaller portions)

  • 2 tbs of coconut oil
  • 2 tbs of olive oil
  • 1000 g mixed mushrooms and chantarelles sliced in pieces
  • 2 big cloves of garlic, minced
  • white pepper
  • organic herb salt
  • 2 carrots cut in small fine pieces
  • cayenne pepper (taste as you go along)
  • 4 tbs fine sherry
  • 2 tbs (organic) tomato puree
  • 4 tbs coconut aminos (or tamari)
  • 1 cup homemade chicken stock or water (2,5 dl)
  • 1 cup rich coconut milk (2,5 dl)

Topping
Oven roasted Bresaola or Serrano ham.
Two handfulls of walnuts gently roasted and thereafter add some coconut oil and maple syrup and a dash of salt and continue frying until golden and let cool. You will have some wonderful crispy and caramelized walnuts.
Fresh herbs as garnish

Sauté garlic and mushrooms/chantarelles in coconut oil and olive oil. Season with herb salt and white pepper. Move over to a pot suitable for making a soup. Add all remaining ingredients and let come to a boiling point and then simmer under a lid for approx. 15 min.

Meanwhile roast your serrano or bresaola chips placed on a baking paper in the oven on 200 degrees C for approx. 10 min. Prepare your walnuts according to the description further up.

When your soup is ready just quickly, for a few seconds, mix your soup with a hand mixer. I like to have bigger pieces with a bit of mixed creaminess. But this is all for you to decide. If you find the soup too thick add more stock/water. Season with more salt or pepper to your preference.

Enjoy!

Coffee and honey flavored coconut panna cotta and fall images

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What is nicer than a warm and sunny fall day.

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Right after taking up the boat I stayed a bit longer taking some pictures.

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My five year old takes a break and day dream for a while.

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It is totally impossible to pass a tree of apples when they look this inviting ; )

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Wittered but still pretty.

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I am in love with fall and next year I will fall all over in love with fall. And that is how my love story goes ; ) There is some kind of peacefulness over fall as we slowly see the nature going into its winter state. This past weekend we had friends over for dinner and my son love a panna cotta for dessert and that was the wish for dessert. Instead of creme I used really rich thick coconut milk.


Coconut panna cotta flavored with honey and coffee
Serves 6-8

  • 4 (grass feed) gelatin leaves or use gelatin powder (for a vegetarian or vegan option use agar flakes)
  • 2.4 cup rich coconut milk
  • 5 tbs honey (or for a non paleo version use agave, maple syrup, coconut sugar etc.)
  • 2 tbs instant coffee
  • 1,5 vanilla bean pod – scrape out all seeds

Place the gelatin in cold water for 5-10 min. Let the coconut milk come to a boiling point, turn of the stove, and add all other ingredients including the gelatin leaves (first squeeze out all extra water). Stir until it all is mixed well and the gelatin fully dissolved. Pour up in small serving cups/glasses and let sit in the fridge for approx. 5 hours or over night. Top with for instance fresh figs and dark chocolate.

My favorite breakfast banana cake with figs and pecan nuts

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Right outside of my house. I love this view and this is what I look at from my bathroom window while brushing my teeth every day : )

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Where we swim and have fun in the summer time. This place is just pretty all year around. 

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This is a breakfast banana cake that is inspired by my banana bread.  It has become one of my absolute favorite weekend and weekday breakfasts too if there are any leftovers ; ). This banana cake gives you a little bit of a dessert feeling but with all good ingredients. ; )

I made this the other week when cooking live on our local radio station P4 Kronoberg. I am so glad to have the opportunity to cook on the radio. To start with it is soooo much fun. I am so happy that there is an interest for natural food and they are the greatest team on the radio.

When I cook at the radio and I want to show people that natural food is really tasty and a great way of eating. I have to keep in mind that it is a broad audience and of course not everyone is open for my way of cooking the “paleo way” and might think the concept sounds really foreign. Yet, it is better not talking in terms of paleo or make it complicated. Just present my way of cooking and the food inviting and show how full of flavors and good food can be that is grain and dairy free. I also want to show that this way of cooking does not have to be time consuming or complicated.

This is a cake that demands pretty much five minutes of preparation and then the oven do the rest ; )


BREAKFAST BANANA BREAD

Here is the recipe and I hope you will enjoy it just as much as I do.

Serves approx. 3
I use a size smaller (approx. 23 cm) teflon frying pan suitable for the oven.

  • ½ tbs of coconut oil to grease the frying pan
  • 3 large bananas mashed with a fork
  • 5 (organic) large eggs
  • 0,4 cup of rich coconut milk or cream (1 dl)
  • 0,6 cup coconut flour (1,5 dl)
  • 0,5 cup almond flour (1 dl)
  • ½ teaspoon each of ground ginger, cinnamon, cardamom and turmeric
  • 1 heaped teaspoon baking powder (ca 1,5 tsk)
  • ½ teaspoon natural bourbon vanilla powder
    topping:
  • 3-4 sliced fresh figs
  • 1-2 handful of pecan nuts
  • honey (optional)
  • cacao nibs (optional)
  • hazelnuts (optional)

Put your oven on 175 degrees C or 347 degrees F. Grease your pan with the coconut oil.  I use a Teflon pan that is a bit smaller – approx. 23-25 cm. Whip together the egg and the mashed bananas with a fork. Add all remaining ingredients and mix well with a spoon. Pour up in your pan. Sprinkle the pecan nuts all over and gently press down the sliced fresh figs just a tiny little bit. I personally do not require any honey but I have also used some honey drizzled on top and of course this gives a really sweet and lovely taste. The figs will get a bit caramelized from the honey. Bake for 20-25 minutes. Let cool a bit but served best when still a bit warm. It´s really nice to serve some whipped coconut cream (you can add a bit of natural sweetness to the coconut cream if you want).

Chanterelle and chicken pan in a pink pepper wine sauce topped with red currants and fresh herbs

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A quick weekday dinner if you enjoy chicken and chantarelles (and it is also all about the sauce and seasoning too of course : ). I invited my Mom over for this super quick dish the other day and she volunteered as a hand model here ; ). We enjoyed this dish with oven roasted parsnip.

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Chantarelle and chicken pan in a pink pepper wine sauce topped with redcurrants and fresh herbs

  • 300 gram of chanterelles (but go ahead and use more if you have plenty of chanterelles)
  • 2 tbs avocado oil (or olive oil)
  • sea salt and white pepper

 

  • 1 kg chicken fillet – each sliced in four – five longer pieces
  • fry in avocado oil/olive oil
  • season with sea salt and fresh ground white pepper

 

  • 1 finely chopped clove of garlic
  • 1-2 teaspoons whole pink pepper
  • 1 teaspoon Dijon
  • 1,5 tbs tamari
  • 3 tbs rosé wine (or use white wine/sherry/cognac)
  • 1 cup rich coconut milk
  • 1 teaspoon fresh thyme

 

  •  one small handful of fresh chopped chives
  • chopped spring onion (use as much as you like)
  • fresh thyme
  • ½ cup of fresh red currants

 

 Instructions

Heat your oven to 200 degrees C.

Use an oven proofed frying pan and first fry the chanterelles in avocado oil – season with salt and white pepper. Place your chanterelles at side on a plate. Add more avocado oil to the pan (make sure not to hand wash your pan since there are nice flavors from the fried chantarelles you want to keep for the chicken) and fry the chicken very quickly just for them to get a bit of color. Turn of the heat. Add all remaining ingredients and place the pan in the oven. Bake for approx. 20 min or until the dish reach a bit of a golden color. Note, do not overcook the chicken so it turns out really dry. Once the chicken comes out from the oven add chives, spring onion, thyme and red currants. It´s nice to serve this dish with oven roasted parsnip.

Farmers market at Gårdsby

Today I participated at a small farmers market on the country side close to where I live. I love a genuine small scaled farmers market where people come together to buy organic or locally produced products. The market offered vegetables/fruit/berries, cheese, meat, fish, egg, ice cream, bread and hand crafted products. Kids could ride on a hay wagon and participate in a “chicken race”. Or you just paid a visit and enjoyed a bite to eat. I was selling my cooking book with focus on natural food with the title: “Natural health and joyful cooking with Paelo” (only available in Swedish).  It was a terrific late August day with hot temperatures and the sun shining all day. Here I gathered some pictures from the day. I was so fond of my sweet “neighbors” who sold the most wonderful vegetables and I could not help but sharing a picture of them as well (Gårdsboden – gardsbod.se). Don´t they look really sweet. Thanks to Familyfood (familyfood.se) who let me be a part of this great farmers day as well.

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I made a great frittata from some of the products that I purchased today. It turned out so good that I will save this one as a recipe for my next cooking book. : )