Scrambled eggs with lots of greens

I realised I need to post more of my weekly recipes, which are easy to make and taste delicious. Scrambled eggs is one of them, its the fastest food ever, you can make. If you are ravenously hungry this is the food to choose but I would still suggest to take 5 deep breaths (while you start your preparations ;o) and also fix some veggies or/and salad around it. Its perfect for breakfast, lunch or dinner!

My breakfast preparations took about 15 min, here is what should be done:


  • Head of broccoli (if you have one at home)
  • Avocado
  • Tomato
  • Cucumber
  • Salad/ruccola/spinach
  • 2 eggs (per person)
  • dill and parsley or any fresh herbs you have at home
  • butter, olive oil, coconut oil (no worries if you don’t have them all)
  • salt, pepper and chilli if you like it spicy


Put the pot with the water just in the bottom on the stove, put the lid on and bring it to boil. Cut of the big broccoli stem, then break or cut the rest into the florets, wash it and put into the boiling water out the lid on and steam. If you have a steamer, us it, this is just an easy way to steam broccoli or cauliflower. It takes about 5-7 min. You can use the kettle to boil up the water and add to the pot, it will speed up the boiling process.

While your broccoli is getting ready prepare the salad. Either on your plate or in the bowl depending how many of you will be eating. Any type of salad, cucumber, tomato and avocado or whatever you have at home.

Now its time to prepare the eggs, take an empty glass jar with the lid. Take 2 eggs per person, add fresh herbs, salt, pepper and chilli. Put the lid on and give it a shake.


By now your broccoli is ready (might be also over cooked, so keep an eye on it) swap the pot with a pan, add coconut oil and wait it to heat up. Till then pure the reminding water away from the broccoli and add a junk of butter for the nice flavour.  

Before pouring the eggs on the hot pan make sure everything else is ready, as soon you pour the egg mix on the pan its magically ready in 15-20 seconds and its nice to eat it when its warm.

Serve and enjoy.

PS! Occasionally I also add some salmon or have a piece of the nutty bread with it.


Cauliflower crust pizza with walnut pesto

Visited an Italian resonant with some friends few weeks ago, offering gluten and dairy free pizza and pasta, I had a gluten free veggie pizza and it was OK. I haven’t had a pizza in the restaurant for ages, so it felt excited ;o)

I’m no really in the favour of gluten free processed products, I rather advocate for naturally gluten free food, minimally processed, but here and then, why not.

Label “gluten free” has become trendy but it does not automatically mean its good and healthy for you. What matters instead is how and by whom it was created and what’s in the product, what have they replaced the gluten with? what do they use instead?!

To make the long story short, the visit to the pizza place inspired me to serve my family and friends the home made versions of the pizza, naturally gluten free :o). Making the pizza doug with cauliflower is also a clever way to increase the veggies in your diet.

 I have also made the crust with courgette and buckwheat (recipe will come soon).  Have not experimented with broccoli yet, probably because I still love eating it steamed with pinch of salt and butter :o)

The crust

1 medium size cauliflower head, cut into pieces

3 eggs

1 dl ground almonds (you can do it before adding rest of the ingredients to the food processor)

2-3 tsp. oregano, parsley, or any Italian seasoning

1 tsp of sea salt or Himalayan salt 


Heat the oven to 200 Celsius. Put everything in the food possessor and process until you get a dough like substance. You might need to scrape the walls occasionally.

Spread it evenly on the oven tray covered with the baking paper and bake in the oven for a bout 30 min or until its golden brown.

The topping

Walnut pesto (can be prepared in advance)


Cherry tomatoes, cut into halves or smaller

Steamed broccoli

Salmon and serrano ham


Spread the pesto on the crust, add ruccola, tomatoes, broccoli florets, serrano ham on the half of the pizza and cold smoked salmon on the other half.

Walnut pesto (can be prepared in advance)

1,5 dl walnuts

2,5 dl of fully packed basil leaves (feel free to use more)

2 garlic gloves

2 tsp of lemon juice

0,5 tsp of sea salt or Himalayan salt

0,5 dl of extra virgin olive oil

Put everything into the food processor and process until you are satisfied with the consistence, you need to scrape the walls occasionally.

Serve and enjoy! 


Crisp seed-bread

Beautiful picture by Triin Raa

Makes about 1 baking tray


1,5 dl linseeds, soaked in 2,5-3 dl water for about 30-60 min

3 dl sunflower seeds

salt/pepper and/or herbs, spices of your liking


Mix the seeds together using your hand (or spoon but it feels nice to touch the food with the hand :o) cover the baking tray with the baking paper and spread the mixture evenly, leave it about 0,5 cm thick. Use the knife to draw the lines, vertically and horizontally, it will make it easier to brake to even pieces when its ready. Bake in the oven, 175 Celsius, for about 35-40 min. Enjoy with some organic butter and the soup.

Variations: I love chilli flakes and like to add it to the bred, I have also used tamari instead of salt and pepper, and what ever herbs or spices have inspired me on the day of making the bread. For the “sweet” version add cinnamon, vanilla or any other spices of your liking, be brave, experiment. Its fun!  :o)

You can also use other seeds like sesame or pumpkin seeds. When using pumpkin seeds increase the amount of linseeds as they are what keep the bred together and pumpkin seeds are bit bigger than sunflower seeds.  Try 2 dl of linseeds and 3 dl of pumpkinseeds.

Like I did today, with cinnamon and vanilla!


Dill flavoured creamy cauliflower soup

This is one of my favourite soups. Its smooth, filling and has lots of flavour. Believe me, dill with cauliflower … match made in heaven! :o)

I like to make extra so I can freeze it, specially  during the winter season. There are always days when you come home from work uninspired to cook, its late, your hungry and want food immediately! Its nice to have something in the freezer so you can prepare  quickly a tasty, healthy and nutritious dinner.

Cauliflower is nutrient rich veggie, including plenty of vitamins, minerals, antioxidants, and other phytochemicals. Its also a good source of dietary fibre. World Wide Web has a lot of information about the health benefits of cauliflower, so I’m not gonna repeat it. If you want more details just dive in but you can also just include it into your weekly shopping list and start eating it regularly. It will do you a lot of good. :o) The soup is delicious to have with the nutty bread or the crisp seed bread.


1-2 tbsp. of coconut oil or ghee

1 onion chopped into small pieces

2-3 clove of garlic, chopped into small pieces

2-3 stalks of celery, cut in to pieces (optional)

1 medium head of the cauliflower, cut into florets or even smaller pieces to diminish the cooking time

2-3 tbsp. chopped dill, frozen or fresh

1 tsp of sea or Himalaya salt

2 dl coconut milk (optional)

butter (optional)


chilli flakes if you like it spicy


Heat the oil on the pan and add the onion, sauté for few minutes on the medium heat, then add the garlic, continue an other minute or two and add water. Next the celery and cauliflower florets will go in, add some more water till the cauliflower is covered. Add salt and dill and simmer for about 15-20 min or until the cauliflower is cooked. In the end add the coconut milk and put it into the blender to puree. You can also use the stick blender but to get the silky creamy texture I suggest to use the the high speed blender. I have Magimix with a soup making function. Works wonders!

Add more salt and dill of your liking. Same goes for water, depending how thick you want your soup to be. Add a bitt of butter when serving, garnish with some chilly flakes, if you like it spicy. Feel free to add any fresh herbs you might have at home. Serve with the nutty bred or crisp seed bread.