2014 has been a very good year for foodyear. Foodies from 137 countries have stopped by to find inspiration for weekday dinners and sweet treats. That is pretty cool and I thank you all! So I have made a decision. Foodyear has outgrown and has now moved to a brand new domain:

Be sure to update your bookmarks and stop by for many more irresistible recipes for all those busy weekdays.

Let’s continue to eat goodFOODallYEAR! See you there…

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Rice krispie power bars

Baobab rice krispies

It’s a new year, a new beginning and a time to reflect upon your life. Do you have plans or dreams for 2015? And what are you going to do about it… This is the time to start your game plan to be sure that your goals and dreams are within reach!

THINK BIG. If your goal seems to be up there among the stars, then break it down into smaller steps. Just like shedding those holiday pounds. Keep your focus (I’m talking to myself here!). One pound at a time – and always celebrate when you reach next level (but not with chocolate – I’ll buy something pretty for the new slimmer me).

So this treat is for the kids lunchbox. It is packed with good stuff like coconut, cocoa nibs and baobab powder, which has a mildly sweet, yet slightly tangy  flavor and is supposedly packed with nutrients.

Rice krispie power bars 

  • 3 cups / 7.5 dl rice krispies
  • 1/2 cup / 1.25 dl shredded coconut, unsweetened
  • 1/4 cup / 60 ml cocoa nibs
  • 1/4 cup / 60 ml acacia honey
  • 1/4 cup / 60 ml cane sugar
  • 1 tbsp coconut oil
  • 1 tbsp baobab powder
  • Dash of vanilla extract


  1. Coat a 9 x 13 inch baking pan with parchment paper.
  2. Mix rice krispies, shredded coconut and cocoa nibs in a bowl and set aside.
  3. In a small pot add honey, sugar and coconut oil. Bring to a boil over medium heat and let simmer until the sugar has melted.
  4. Stir in baobab powder and vanilla extract and pour over  the rice krispies.
  5. Combine everything well, there should be no dry spots.
  6. Pour into the prepared baking pan and press down firmly. I use an extra parchment paper to press down, it gets sticky using your hands.
  7. Cool in the fridge for 30 minutes. Then cut into bites and store at room temperature.


You may replace cocoa nibs and baobab powder with dried fruits and nuts. It’s a great afternoon snack for both kids and grown-ups.

If you like the super anti-oxidant cocoa nibs, you may also like this recipe.

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Holiday treats (konfekt)

Classic marzipan

Happy holidays to you wherever you are and however you celebrate – and thank you for stopping by!

Mouse      Present

There are many ways to celebrate (or not). My family and I celebrate christmas on the 24th here in the cold north. We used to have a real tree with real candles burning in the living room, but we brought home a more politically and environmentally correct tree, when we relocated from California three years ago – it has a plug, pine cones and 200 little light bulbs.

Taco     Bird

We open presents after the holiday dinner, which according to old traditions begin with a creamy rice porridge drizzled with cinnamon sugar and a dot of melting butter – hidden in one of the bowls is a blanched almond – whoever finds the nut, gets a special present. The main course is always slow-roasted duck stuffed with apples and prunes, small sugar-browned potatoes, boiled potatoes, duck sauce and red cabbage slaw with fresh oranges and toasted almonds, which is less traditional.

Rose     Poop

Cookies and treats are served on platters after dinner. The main attraction in our home are the goodies the kids produce, while waiting for the day to pass. I set out marzipan, gianduja, sprinkles, chocolates, almonds etc. and they let their creativity flow. Every year we see new creations. This is my favorite holiday tradition.

Stay tuned – next up baobab treats…


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Barleyotto with butternut squash

Barleyotto recipeA simple meal before the big christmas dinner tomorrow. Barleyotto with butternut squash, red onions and toasted almonds for crunch. I didn’t measure anything, so here are just a few guidelines. Happy holidays!

If you make too much pearl barley, then cool it in the frige and make this tasty and filling barleyotto breakfast.

  • Pearl barley
  • Butternut squash
  • Red onion
  • Garlic
  • Toasted almonds
  • Heavy cream
  • White vinegar
  • Olive oil
  1. Boil pearl barley according to instructions.
  2. Cut and slice butternut squash, red onion and garlic. Cook on a pan with olive oil until tender.
  3. Toss the butternut squash and red onions with the cooked barley and add a splash of whipped cream and a dash of vinegar. Stir while heating briefly in a pot.
  4. Season, sprinkle with coarsely chopped almonds and serve.
  5. If you must have meat, then serve with sliced chicken.

Coming up soon rice krispie bars with baobab powder – a new (to me) powerful super food.



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Fig cookie bars with walnuts

Fig walnut bars

I had some dried figs sitting around in a jar. They didn’t really tempt me at all. So since I am very much against wasting food, I made these cookie bars. I figured that with all the figs, walnuts and oatmeal, it was okay to go a little crazy on the sugar content. It was the end of a looong day, you see.


  • 8 large dried figs, stemmed and chopped
  • 1/3 cup/ 80 ml brown sugar
  • 1/3 cup / 80 ml walnuts, chopped
  • 1/3 cup / 80 ml water
  • 1/4 tsp ground cinnamon
  1. Put all the ingredients in a pot. Bring to a boil and let simmer until it thickens. About 5-7 minutes. Set aside.

Crust & top

  • 4 oz /110 gr  butter, room temperature
  • 1/3 cup / 80 ml brown sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1 cup / 2 1/2 dl rolled oats
  • 1 cup / 2 1/2 dl all purpose flour
  1. Preheat the oven to 375F/190C.
  2. Cream butter and sugar.
  3. Stir in the rest of the ingredients and combine until there are no dry spots.
  4. Press 2/3 of the dough into a cake pan (app size 10″ x 7,5″ / 25 cm x 18 cm).
  5. Spread the fig filling on top and crumble the remaining 1/3 of the dough on top.
  6. Bake for about 25 minutes or until the top is golden. Let cool before cutting.
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Roasted root vegetables with butternut squash

Fall is in the air – and it is time to add squash and pumpkin to your food. So simple, so colorful and so seasonal. Not to mention super good for you. An all time fall favorite.

  • Potatoes
  • Butternut squash (or other eg. hokkaido pumpkin)
  • Walnuts, coarsely chopped
  • Goat cheese, crumbled
  • Parsley, chopped
  • Olive oil
  1. Preheat the oven to 400F/200C
  2. Peel and cut the vegetables into bite size pieces.
  3. Put in an oven proof dish, toss with a little olive oil and bake for 45-50 min.
  4. When baked sprinkle with walnuts, goat cheese and parsley. Season with salt & pepper.
  5. I like to drizzle just a bit of akacia honey on top.


Add other root vegetables eg parsnips, turnips, sweet potatoes. Try another herb.

Posted in Salads & sides, Veggies only | Tagged , , , , , , , | 3 Comments

Sesame beef noodle salad

Sesame beef noodles

I have been neglecting my blog a bit lately with good reason. But things are about to change for the better… next month my life as a full-time working mother of 3 cool kids –  with a hungry husband and a blog to attend to besides everything else that family life entails – well, that life will be a little easier. Because by next month, I will have completed my master’s in communication. One more month of discipline, before I can devote more time to composing dinners likes this one: quick, simple  and full of flavor.

Sesame beef noodle salad

  •  1 pound / 450 gr ground beef
  • 1 tbsp sesame oil
  • 1 tbsp soy sauce
  • 1 inch / 2.5 cm fresh ginger
  • 2 cloves of garlic
  • 2 tbsps black sesame seeds
  • 400 gr rice noodles
  • 1 small head of iceberg lettuce
  • 1 small English cucumber
  • A handful of fresh cilantro

Topping: soy sauce and salted peanuts

  1. Heat sesame oil in a wok or skillet and fry the ginger and garlic until fragrant. Then add the ground beef and fry over high heat until brown. Break up the meat as it cooks.
  2. Meanwhile finely slice the iceberg lettuce and cut the cucumbers.
  3. Add 1 tbsp soy sauce and sesame seeds to the meat when browned.
  4. Cook the rice noodles according to instructions.
  5. Let each person assemble their own salad to their liking and dress with soy-sauce and salted peanuts.
Posted in Asian inspiration, Dinners in 30 min or less | Tagged , , , , | Leave a comment

Roasted hazelnut chocolate bites

Chocolate hazelnut bites

A few things that are good to know. Don’t skip roasting the hazelnuts. Roasting is where the magic happens. The magic that brings out the flavors of gianduja. Use Medjool dates, if you have a choice, because they are moist and sweet. You can dip the bites in dark chocolate. You can also roll them in coconut, cocoa powder or chopped roasted nuts. They contain no sugar. They are good for you. They are addictive.

Roasted hazelnut chocolate bites

  • 1 cup / 2,5 dl  roasted hazelnuts
  • 1 cup / 2,5 dl (200 gr) pitted dates
  • 2 tbsps cocoa powder, unsweetened
  • 1 tbsp coconut oil
  • 1/2 tsp vanilla extract
  • Dash of salt
  • 100 gr 70 % dark chocolate, optional
  • 2 tsps freeze dried raspberries, optional
  1. Roast the hazelnuts on a pan over medium heat until they smell delicious. Use your nose. It takes a few minutes.
  2. Rub off  as much as the peel as you can by putting the nuts in a cloth. It’s a bit messy and won’t be perfect. Just rub off what you can.
  3. Transfer the nuts to a food processor with the cocoa powder. Pulse till fine and set a side in a bowl.
  4. Now put the dates in the food processor with coconut oil, vanilla extract and salt, then pulse until it becomes thick and smooth.
  5. Put everything in the bowl and combine well.
  6. Roll into balls and cool in the fridge.
  7. Eat now or dip in melted chocolate sprinkled with freeze dried raspberries.

Yields 25

Kids love them too!

Healthy gianduja bites

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Cabbage with salted peanuts

Cone cabbage with peanuts

Numerous variations of pointed cabbage or white cabbage with some kind of crunch and fresh herbs has been my preferred side for the past many months. Still is actually. The recipe is so versatile that all you need are these simple suggestions for crunch and fillers and you can take it in any direction you like.

  1. Finely slice the cabbage of your choice.
  2. Add any or all of the following sliced, shredded or cut: cucumber, zucchini, fennel or lettuce such as iceberg or romaine.
  3. Time to add some crunch. Whatever you choose – be sure to roast the nuts or seeds first: salted peanuts, pumpkin seeds, sunflower seeds, pine nuts, sesame seeds, chopped walnuts or almonds.
  4. Finish with a fresh kick from either parsley, basil, chives, mint, dill or cilantro.
  5. The dressing is inspired by the Mediterranean cuisine and consists of extra virgin olive oil, lemon zest and lemon juice. Sprinkle with flaky salt and give it all a good stir before serving.

Tonight I used pointed cabbage, cucumber, mint and salted roasted peanuts. Less is more with dressing in this salad. Try adding grilled chicken breast and feta cheese for a complete meal.  Have fun and enjoy!

You might also like this fresh fennel chicken salad

Next up healthy roasted hazelnut chocolate bites.







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Paper-thin cinnamon crackers

Cinnamon crackers

These are great for your afternoon tea or coffee. Around 3 pm I am overwhelmed by chocolate cravings. It’s a bothersome daily recurrence. If I have some of these cinnamon crackers nearby, I am usually able to resist my urge to reach for the chocolate, which I shouldn’t be hiding in my cabinet. Spread with a good salted butter, the chocolate is definitely left untouched.

I am currently experimenting with a low carb high fat (lchf) diet. Not too strict. However, I have noticed that cutting down on refined carbs increases my level of energy and helps me control my sweet cravings. Anyway, this recipe uses neither flour nor sugar.

  •  1 cup / 2 1/2 dl mixed seeds such as sunflower, sesame, pumpkin and flax seeds
  • 2 tbsps coconut flour
  • 2 tbsps psyllium husk powder
  • 1 3/4 oz / 50 gr melted butter
  • 1 cup / 2 1/2 dl boiling water
  • 1 tbsp ground cinnamon
  • 1/4 tsp salt
  • 1 tsp sukrin, optional


  1. Preheat the oven to 300F/150C.
  2. Add all seeds to a foodprocessor and pulse until the consistency resembles coarse flour.
  3. Transfer to a bowl and stir in the melted btter, boiling water, cinnamon, salt and sukrin, if using. Stir to combine.
  4. Place the dough on a sheet of parchment paper and cover with another sheet of parchment paper.
  5. Grab a rolling pin and roll out the dough to preferred flatness.
  6. Bake for about an hour, then remove from the oven and cut or break into crackers.
  7. Transfer the crackers to a wire rack and return to the oven for about 15-20 minutes to dry out completely.
  8. Cool on a wire rack and store in an air-tight container at room temperature.



Posted in Breads & crackers, Sweets | Tagged , , , , | 1 Comment