Hi you lovely ones. An amazing Friday to you. Hope you have had a good week, and that you have had time for some fun activities.

Hope you will take time to just remind yourself on how wonderful you are, tap yourself on the shoulder and be proved of all you have achieved. Every day we meet challenges more or less, and I believe it is not how the day has been that determines our feelings, but how we take our day.

Wishing you a fab start on your weekend, and hope you tap yourself on the shoulder and think of all you actually did well this week.


It is detox week, and you find the meny when you click on the Continue link below. I have also put my favorite Hazelnut cake on todays menu.

The cake actually look like a mess, but it tastes just delicious, and is so easy to make.


Fridays meny:

Hazelnut cake

Breaksfast: Strawberry oat smoothie

Lunch; Pancakes

Dinner; Cauliflower pizza

Supper; Baked peppers

Click on the Continue link to get to the recipe.

Hazelnut cake:


Hazelnut cake For 6 Prep.time: 60 min        Cook time: 30 min  180C

135g Hazelnuts

70g almond flour

14g dry yeast

10 dates, remove the stones

60g almond milk

Chocolate sauce:

75g 85% chocolate

Blueberry sauce:

50g frozen blueberries

50g dates, remove the stones

2 cup of coconut milk




1. Start by making the Hazelnut cake. Put the hazelnuts and the dates in the food processor and blend well. Add the other ingredients and mix well. Remember that the liquid has to be lukewarm. Leave for 30 min.

2. I have used a cake tin 20 cm diameter. Remember to have some coconut oil in the cake tin before adding the mixture.

3. Put in the center of the oven for about 30 min. I like that it is not cooked all the way through.

4. Now you are ready to make the blueberry sauce. Put the blueberries and the dates in the food processor and blend well. Add the coconut milk and blend smooth.

5. Melt the chocolate.

6. Enjoy!






100g fresh strawberries                    

1 banana                                                

1 tbsp oatmeal                                    

1 tbsp hazelnut, crushed               

1/2 tsp almond butter                       

1 tbsp goji berries                               

1 tbsp sesame seeds                       

1/2 tbsp chia seeds                            

2 date, remember to remove the stones


Put all in the blender and blend well. Decorate with your favorite food accessories.





1 tablespoon coconut flour

2 eggs

1 teaspoon backing soda

3 dl rice flour

1 tablespoon cocosa

1 1/2 dl coconut milk

2 tablespoons agave sirup

1 teaspoon cardamom


Fry in cocosa on low heat. Enjoy.




Cauliflower Pizza with tomato sauce For 2 Prep.time: 20 min

Cook time: 10 min 200C



100g durum floor

½ cauliflower

2 cloves garlic from glass with chili oil

3 tbsp chili oil

11g dry yeast

1 tbsp oregano

2 tbsp olive oil

Salt & pepper


Pizza sauce:

150g tomato puree

1 tbsp oregano

2 cloves garlic from glass with chili oil

2 tsp chili oil

10 salted cashew nuts

2 tbsp olive oil



1.     Start by putting the cauliflower in the food processor and blend well.

2.     Add the other ingredients belonging to the pizza bottom and stir well.

3.     I made two small pizzas, you can also make one large. Place the pizza on greaseproof paper on a baking tray.

4.     To make the pizza sauce you first put the garlic and cashew nuts in the food processor and blend well, then you simply put all the ingredients in a bowl and stir well.

5.     Add a layer on top of the pizza and save the rest as topping.

6.     Decorate your pizza with what you prefer. I like to add some olive oil on top of the pizza.

7.     Cook for 10 min in the center of the oven at 200C

8.     You find the link on how to make the cashew nut sauce on the recipe site for the pizza. Enjoy!




Stuffed Peppers                                      For 4                                  Prep.time: 20 min


4 big paprika       

Chickpea Hummus:          

190g chickpeas                                                                          

11/2 tbsp chili & garlic oil                                                           Method:

1 tsp Tahini

3 cloves garlic

1 tsp cumin

1 tsp turmeric

2 tbsp olive oil

Salt & pepper

Tomato purée:

2 tbsp tomato purée

2 cloves garlic

1 tbsp olive oil

1 tsp chili & garlic oil

  Start by cutting the top of the paprika and take out the seeds.

The next to do is to put all the ingredients to the Hummus in a food processor and blend well. Put in a bowl.

Now you are ready to make the purée. Put all the ingredients in the food processor and blend just to you get a nice mixture. I like to have some chunks in it. Put in a bowl.

To make the tomato mixture you simply chop the ingredients like you want and blend them together.

I have filled the paprika in layers. First layer; hummus. Second; tomato purée and last; the tomato mixture. You do like you prefer. It tastes very good with soy sauce.  


1 tsp chili flakes

1 handful walnuts

Tomato mixture:

  • handful chopped spring onion
  • medium size yellow tomatoes

2 medium size

¼ yellow paprika

1 handful walnuts

6 green olives

¼ cucumber

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes:

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>