My wallpaper


ppsnow-wallpaper (1)

Edit by me

Photograph source here  –  Glitter picture here

I’m a sucker for the winter holidays. I absolutely love the decorating, the baking and the coziness. I’m already super excited, and can’t wait to start. So, I made this wallpaper and I’ve been using it on my laptop since the middle of November. Ironically early – I know. Now that its almost December here I don’t feel that crazy sharing it with you. If you want this wallpaper, right click on the picture and save it! I’m sorry I don’t know of a better way for you to download it.. This will have to do for now!

*If anyone here on WordPress knows how to add a download link to a blog post, please tell me how!*

Happy December!

Helene Christine


Vegan kale chips

All recipes, Snacks


Kale is incredibly good for you. For instance, kale has more iron than beef, more calcium than milk and more vitamin C than oranges. It detoxifies, aids your immune system and alkalizes your body. The list.goes.on. Learn more about kale here!



Because kale can be a bit boring and dry on its own, I like to use it in smoothies or as chips. The chips will absorb the taste of whatever spice you season it with, so it’s suitable for everyone! Once they’re done they go feathery light and ridiculously crispy. I recommend a try!




Kale (norwegian: grønn kål)
Oil (ca 1 tbsp)
Spices (for example: nutritional yeast, salt, pepper, cayenne, paprika, garlic, cumin, oregano)

Wash, cut and remove the stems of the kale. Cover it in oil. Adding too much will make them soggy, but too little won’t do good either. Try to find a good balance. Place on a lined baking tray, never on top of each other, and bake on 150 degrees C for about 25 minutes. Flip them half way through for a better outcome.
IMPORTANT: For flawless kale chips I always follow this guide. It’s really easy to burn kale chips, so it’ll will make a huge difference.

Good luck!
Helene Christine

Add some crunch

All recipes, Food


Hahaha, laughing at this lame post title. My humor might be a bit affected by the happy rush I’m experiencing at the moment. I just made the best chocolate smoothie ever! I’m in love. I guess It’s kind of terrible of me to share that now, heh.. Enough chocolate talk. I’ll be posting the recipe tomorrow!


I’m actually writing to share a tiny tip. Most americans are super used to this little wonder fruit, but I feel like a lot of Norwegians aren’t. Pomegranate! Not only does it make any meal a lot better looking, it adds crunch and tastes amazing. I am always looking for ways to add some crunchiness and punch to my my smoothies, fruit bowls or porridges. This is an all-time favorite.

TIP: Oh! You might be wondering why I have my pomegranate in a bowl of water? I do this to feel it the best way possible. Cut the fruit in half or quarters, lower them into the water and turn it inside out, until all the seeds are detached. The white “skin” will float to the surface, and the seeds will sink. Now, simply fish out the white bits, pour off the water and collect your seeds! Pomegranate wasn’t named randomly. If you try getting the seeds out without lowering it in water, the juice tends to splash everywhere. Soo, until you’ve gotten used to this drill, I recommend the water trick.IMG_5848

Add pomegranate to your cure soggy, boring oat meal


Or add it to smoothies to add some texture!

The recipe for this delicious green breakfast is coming soon! My post about exciting oatmeal you’ll find here.


Helene Christine


All recipes, Food


Who doesn’t love breakfast? I certainly do. Most of my mornings start out with either oatmeal or a smoothie, but that doesn’t mean I always eat the same. I’m also not a huge fan of plain oatmeal, or porridge. You don’t have to love porridge to love oatmeal! 


Here’s what I do.. I fill a cup with frozen berries, cover it with oat-, almond- or soy milk and add at least a handful of gluten free oats. I heat it up, and cover it with goodies!

The base:

– Gluten free, organic oats

– Oat, almond or soy milk

– Berries (I prefer a mix of blueberries, raspberries, blackberries and currants. I buy these in a huuge bag that I keep in the freezer)


– Hemp seeds

– Chia seeds

– More oats

– Bee pollen (non vegan)

– Cinnamon

– Granola (I used this one in the pictures)

– Coconut shreds, unsweetened

– Spirulina, acai or baobab powder (I used spirulina in the picture because of it’s amazing health benefits)

– Banana

– Almond butter

If you want it to be sweeter, add some maple syrup!


Another breakfast recommendation: grapefruit! I cut it in half, then slice the pulp into eight pieces, by following the white lines, before detaching it from the peel. Then I easily eat it with a fork! For some reason I find it less bitter when I eat it this way. Add a large glass of water to this meal and it’s a perfect breakfast.


Have a great morning!

Helene Christine

Bean stuffed peppers

All recipes, Food


Dinner tip: Bean stuffed peppers.

Stuff them with anything! Quinoa (or rice, if you’re not a quinoa fan) fits really well. So does veggies, and of beans are a classic. Boil the grains, fry the veggies and beans, spoon it into the peppers on a lined baking tray and bake!

Serves 2

Bakes on 375 degrees F for 45 minutes

You might want to add some water to the inside of the peppers to get a moist, rather than dry, result. The peppers in the pictures were something I simply threw together with ingredients I happened to have available in a hungry moment. A really awesome recipe (using quinoa) you’ll find here.


Helene Christine

Vegan, gluten free cookies

All recipes, Food

IMG_5673 IMG_5675IMG_5867 IMG_5910Ingredients:

2 bananas, organic

ca 1 ½ cup gluten free oats

maple syrup, organic

3+ tbsp almond or buckwheat flour (optional)

My favorite toppings:

Apples and cinnamon

Dark chocolate and coconut shreds

Warm raspberries


  • preheat the oven to 375 degrees F
  • Mash the bananas
  • Blend in the oats until you’re happy with the consistency, then add as much maple syrup as you want.
  • If you want the cookies to be more filling, add flour until you see the dough firm up a bit.
  • Spoon onto a baking tray. If you’re using apples, place them on top of the cookies.
  • bake for ca 15 minutes.
  • Drizzle with some more maple syrup and serve. If you’re using chocolate, cinnamon or coconut flakes, add that now.


vegan ♥ gluten free ♥ free from refined sugar ♥ fat free ♥ plant based

Helene Christine

Vegan, gluten free bliss balls

All recipes, Food

ppIMG_5633 2pIMG_5637 pIMG_5631 pIMG_5629


Total cooking time: 15 minutes

Base ingredients:

1 cup gluten free oats

1/2 cup flax seeds (or ground flax seeds)

1 tbsp chia seeds (or ground chia seeds)

1/2 almond butter

1/3 cup shredded coconut, unsweetened

1/4 maple syrup, organic

1/2 tbs vanilla extract, organic


  • Mix everything together. I like using a blender for this, but a bowl and a spoon does just fine.
  • Form into balls. Size doesn’t matter at all – it’s up to you.

Optional add-ons:

Dark chocolate chunks

Dried cranberries

Spirulina powder

Maca powder

..whatever you want!

Simple right?

You can mix around with the recipe as you please. If you’re missing some of the ingredients – no problem. When your sweet tooth kicks in, these treats will only take you a few minutes to whip together!

Tip: when you’re feeling extra needy for something sweet, try dipping them in dark (or even homemade) chocolate.

This recipe is:

vegan ♥ gluten free ♥ free of refined sugar ♥ (can be) organic ♥ plant based


Helene Christine




I’ve been trying to limit how much salt I eat for a long time, and always reached for the crystalized sea salt when cooking. But some time ago I started to wonder – is there really that much of a difference between crystalize sea salt and “normal”, ground table salt? I wanted to know – what is actually the healthiest kind of salt? Well I did some reading, and the good guy here seems to be pink himalayan sea salt. This salt has a much higher content of good minerals, which also gives it it’s nice color.

Himalaya salt is also less processed. A lot of normal table is made in a lab – not by nature.
pIMG_5563I really recommend switching to the pink himalayan sea salt! Making the switch barely takes any effort. Buy a big bag and keep it in a large container like this one and you won’t have to go to the store for a long time.

Want to learn more? Continue your research!


Helene Christine

Eating seasonal



These days it’s perfectly common to eat the same fruits and vegetables all year – no matter which season. To increase the odds of getting organic, real produce, a simple tip to follow is to eat seasonal. Organic veggies aren’t just free of pesticides and toxins, but so much more nutritious. pIMG_5604Another tip –

Look up what fruits and vegetables are in season, make a list and keep it in your kitchen. Eating seasonal shouldn’t be a rule or a handicap, but something to keep in mind. It might give you some inspiration to try something new!


Photography by me

Helene Christine