Summer potato salad

Jeg er på mormors sommersted med lille Noah, mamma og Billy (mammas labradoodle). Det regner, men solen titter frem innimellom. Den ene dagen satt vi i ullgensere med kakao foran peisen, og den neste lå vi ute i badetøy. Norsk sommer <3 Tenkte jeg skulle dele dagens lunsj siden vi begge ble sykt fornøyde med den haha.

// I’m at our summer cabin with my new puppy, mom and moms dog Billy (who is 10x the size of the puppy) 🐶. I’ll show more of him later. It’s sunny and rainy and everything at once, and I love making lighter and more fresh food in the summer! So I thought I would share today’s lunch recipe as we both couldn’t stop eating even though we thought we had made enough for lunch and dinner at once.


Summer salad

For the dressing:

  • Honey/maple syrup

  • Salt

  • Pepper

  • 1/2 orange

  • Mustard

For the salad:

  • 4 potatoes

  • 2 onions

  • 1 pack of snow peas (sukkererter)

  • 1/2 avocado

  • Cherry tomatoes

  • Sweet pepper (søt paprika)

  • Sundries tomatoes

  • 2 carrots

  • 2 apples (preferably organic)

Kok potetene i 20 minutter. Ha i løk etter 10 minutter, så den får kokt i 10 min. Kutt tomater, paprika, avokado, eple og soltørket tomat. Rasp gulrøttene. Når potet og løk er ferdig, del dem opp og ha alt i en stor bolle. Lag en dressing av honning/lønnesirup, salt, pepper og juicen av en halv appelsin. Ha i litt sennep hvis du er fan!

// Boil the potatoes for 20 minutes. Add sliced onion after 10 minutes and let them boil for 10. Chop the tomatoes, pepper, avocado and sundries tomatoes. Grate the carrots. Once the potatoes and onions are finished, cut the potatoes and toss everything into a bowl. Add honey/maple syrup, salt, pepper and squeeze half the orange to taste. Add some mustard if you like. Enjoy 🌼

Cauliflower rice and chili carrot sticks with hummus

This combination makes a perfect light lunch or dinner, and it doesn't take too much time to make. While the carrots are frying in the oven, the rest of the meal can be prepared, and everything will be done and warm to serve at the same time. During the summer it usually feels nice to enjoy some lighter meals that don't call for a nap afterwards since there is a lot going on. Also, it's good to be able to make a dinner with only a few, cheap ingredients that you can get in any type of store.Cauliflower rice and carrot fries with hummus (2 people):

  • 2 large (organic) carrots
  • 1 cauliflower
  • 1 zucchini/courgette/squash
  • Hummus (here made with lemon oil and fresh basil)
  • Chili oil & lemon oil (the best is from Oliviers & Co)
  • Himalaya salt, pepper, paprika

Carrot sticks and hummus:Preheat the oven to 200 degrees. Slice the carrots in thin pieces. Spread them out on a baking tray and drizzle with chili oil, salt and pepper. Bake them in the oven for about 20 minutes on the hot air function. In the meantime, make the yummi hummus. Hummus is easy to spice up in different ways, and this one was a combination of lemon oil and basil which was really tasty in combination with the carrot sticks.Cauliflower rice with zucchini:Slice the zucchini into small squares. Wok them in some good olive oil or coconut oil and sprinkle with paprika, salt and pepper. For the cauliflower rice, wash and divide the cauliflower into smaller pieces before you put it into the food processor and run it until it resembles a rice texture. Afterwards, bring it to a pan and add some water and spices of your choice. Mix it all together into a lovely dish and enjoy your meal!The carrot sticks can definitely also be enjoyed as a snack on it's own with any type of dip - for example our tasty baba ganoush?

Simple quinoa summer bowl

This light, tasty bowl of goodness is just a 10 minute prep away, and is really easy to make. All you need is quinoa, broccoli, avocado, pine nuts (optional), cherry tomatoes, good olive oil and some herbs. It's the perfect dish to just throw together if you are in a rush, for example in between work and work out in the middle of the week.Simple quinoa summer bowl (2 portions):

  • 1 avocado
  • 1 dl quinoa
  • 1/4 broccoli
  • 10 cherry tomatoes
  • Pine nuts (optional)
  • Fresh basil (preferably organic)
  • Salt, pepper and sweet paprika spice

Cook the quinoa with the double amount of water until it's boiling. Then, let it simmer until all the water is absorbed. Spice up the taste with a squeeze of lemon, fresh basil and spices. While it's simmering, cut the broccoli in small pieces and wok it until it's nice and tender. Slice the avocado and tomatoes. Lightly wok the pine nuts in a pan (no oil needed) until they get a nice tan. Bring it all together in a delicious dish and serve it with homemade guacamole. Celebrate that the summer has arrived with light, fresh, easy, yummy food!