Happy Memorial Day



Good morning! Outside breakfast smoothie with my bedheads (morgonrufs)! We woke up to a clear blue sky, stayed in bed for a long time since there is no school today, due to the holiday.  So nice! Oliver stayed in pajamas till 11am. Eddie-Bo needs to get dressed as soon he goes up from bed, pajamas are for babies… ok!!

Today’s smoothie is a mix of, milk (normally use almond milk), beet juice, strawberries, pineapple, blueberries, raspberries, the powder from a Juice plus capsule, and a little bit of agave syrup. Yum!! And all organic of course… :)

Happy Memorial Day peeps! We’ll spend the day at a country club, with pool and family fun activities!

A healthy snack


Just bumped into this picture from the summer! A yummy and healthy fröknäcke/seed crisp bread that I bake in Sweden all the time, and for some reason never here in the States. Well, time to change that. Tomorrow! And it’s at least very healthy until I add butter and cheese :)


1 dl sesamfrö
1 dl pumpakärnor 
 dl solroskärnor 

 dl majsmjöl
1/2 dl hela linfrö
1/2 dl olivolja
2 dl kokande vatten

Mixa alla torra ingredienser, förutom flintsaltet, tillsätt oljan och vattnet, låt vila ca 15 min, bred ut på en plåt med bakplåtspapper, smidigast att trycka ut smeten med ett bakplåtspapper över, himla kladdigt annars, på med flingsalt och in i ugnen 150 C i ca 60 minuter! Så gott!!!

Recipe in English:

1/2 cup sesame seeds
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup corn flour
1/4 cup whole flax seeds
1/4 cup olive oil
1 cup hot boiled water
flake salt

Mix all the dry ingredients, except for the salt, add olive oil and water, let it rest for 15 minutes, use a tin plate with a sheet of parchment paper, press out the batter, a good tips is to take another sheet of parchment paper on top while you press out the batter with your hands, very sticky otherwise! Last, add flake salt and put it in the oven 300F for about 60 minutes. Yummy!!

Try it!! Have a wonderful weekend!!
Kram// Xx Cissi



Monday lunch



Crystal glass on a Monday. Why not? (From William Sonama). I use these glasses a lot. I have never understood why nice plates and glasses are only for special occasions. Mom and dad, what do you say about that?! ;)

Italian salad (I don’t have a recipe, but this is what I mixed:)

Arugula (ruccola)
Red onion
Pine nuts
Olive oil, salt & fresh black pepper

Then I mixed lots of pesto with some some sour cream (creme fraiche), salt and fresh black pepper. Yummy!!

Yep, that was today’s lunch. And dinner :)




A soup kind of day


Potatis & Purjolöksoppa

1 st hackad purjolök
6st tärnade potatisar
8 dl vatten
1 st buljongtärning
2 msk finhackad persilja (hade jag ju inte hemma, men så gott ändå!)
1 dl creme fraiche
1 msk smör
salt & peppar
4 ägg

Fräs purjolöken i smöret i en kastrull, häll i vattnet, tillsätt den tärnade potatisen och buljongen, lite salt och peppar, och koka upp. Låt koka på svag värme ca 15min. Stäng av plattan och mixa allt med stavmixer. Blir den för tjock kan du späda med lite vatten. Blanda i persiljan och creme fraichen (jag struntade i det och la på en klick istället, me like) Du kan så klart strunta helt i creme fraichen.
Servera i en skål, lägg i ett kokt ägg, lite svart peppar och flingsalt på toppen. Mums!!

Snabbt och smidig, och det var kvällens middag i vårat hus!

Potato & Leek soup

(4 portions)
1 chopped leek
6 peeled and diced potatoes
3 1/2 cup water
1 cube boullion
2 tablespoon chopped parsley (I didn’t have that at home, super yummy anyway)
1/2 cup sour cream
1 tablespoon butter
salt & black pepper 
4 boiled eggs (boil and peel)

Saute the leek in the butter in a large pot for a few minutes, add water, boullion, salt and black pepper, boil up, lower the heat and let it simmer for about 15minutes (until the potatoes are soft). Turn of the heat and mix with a immersion blender.  If the soup is too thick you can add some water. Add parsley and the sour cream, you can either mix the soup with the sour cream or just add a teaspoon on top of the soup (i like it better that way) or just skip the sour cream.
Serve in a bowl, add a boiled egg, a little sour cream and last some flaked salt and fresh black pepper. Yum!!

Quick and easy lunch or dinner!!

That was today’s dinner in our house!!



Gunilla’s kola


IMG_7493 (1).jpg

No Xmas without this super yummy chocolate fudge! My aunt Gunilla has made these every year for me, and that’s one thing I probably will keep making every year!!

Gunillas kola

100 g smält smör
3dl socker
1dl ljus sirap
2dl grädde
3tsk vaniljsocker

3msk kakao

Blanda allt, koka upp och låt sjuda i ca 30min. Har du en termometer är det 124c som gäller. Annars kulprov, droppa lite kola i ett glas vatten och känn hur konsistensen är. Ska va lagom mjuk :)
Häll upp på en plåt med bakplåtspapper, låt svalna, skär i bitar och sist slå in kolan i bakplåtspapper, eller i år lägger jag dom i små juliga formar.

Gunilla’s chocolate fudge

I use light syrup,  vanilla sugar and cocoa from Sweden. Ikea used to have all that but not anymore. So I can’t promise anything…

1/2 cup (1 stick) meltet butter
1 1/2 cup suger
1/2 cup light syrup
1 cup heavy whipped cream
4 tsp vanilla suger
4 tbsp cocoa powder (dark and bitter)

Mix all the ingredients in a pan and boil up and simmer for about 30 minutes. 255F is the perfect temperature. If you don’t have a thermometer, drip some fudge in a glass of cold water and check if it’s a good soft texture. Put parchment paper in a owen tin pan (is that the right word?!) wait for the fudge to cool down and cut into pieces and wrap each fudge in a piece of parchment paper.


So making fudge is one of the things I’ve been doing today. The Xmas music is playing (like everyday now!) and it’s now time to wrap some gifts and also write a to do list for tomorrow. I’m trying not to stress… easier sad than done!! My brother Victor and Lina are coming into town on Friday, and all the Swedes are joining us on Xmas eve, which is our big dag! Lots of stuff to do, but I really enjoy it all!!

Xx Cissi


Happy Thanksgiving

Right now at our house.




Cornbread – (I made double) but original recipe:
1 stick butter (room temperature)
1 box jiffy corn muffin mix
1 can corn
1 can creamy corn
1 small sour cream

Mix everything, 1hour in the oven 350F. Quick and easy and so good!!

Today is Thanksgiving! I guess you have not missed that if you are American :) We’ve been having a great morning, we’re still in pjs and Johan is making Swedish meatballs and I’m making cornbread. That’s what we’ll bring to the Thanksgiving dinner we are invited to.