Bell pepper salad

We got like 2 kg of wonderful red bell peppers with a vegetable delivery a while ago. Organically grown of course, hopefully loaded with vitamins and fibers. The color or taste indicated that at least! Lately we have started to focus more on getting enough quality fibers in our daily meals to serve all the gut bacterias, I’ll come back to that in another post.

I looked for some inspiration of what to pair with the bell pepper and found out that the combination of dill and red onion would be really nice. It turned out fantastic, find the recipe below and make one yourself!

Saturday lunch with raw bell pepper salad.

Bell pepper w. dill salad

Ingredients used:

  • Red bell peppers
  • Red onion
  • Artichokes
  • Dill, dried or fresh
  • Salt & pepper
  • White wine vinegar
  • Olive oil
Ingredients used in bell pepper salad with dill, onion and artichokes.

How to:

Chop all the vegetables in suitable sizes. Add in a bowl and add salt, pepper and dill. Sprinkle some white vinegar on top and cover with olive oil. For best result, let it rest for a couple of hours before eating to let the vinegar soften the onion and blend all the flavors nicely.

Lovely color of the raw bell pepper salad.

I cheated slightly on the resting part though, but it was delicious anyway! The artichokes gives such a nice earthy flavor to the more sour onion and fresh bell pepper.

For this Saturday lunch a while ago we had the salad together with a spinach and tomato frittata topped with pecorino cheese and some fried mushrooms and saurkraut. A satisfying weekend lunch.

Happy paleo,

Cecilia & Magnus


Point cabbage pizza salad

The secret to get that really fresh and vibrant feeling of your pizza salad is to use real vinegar in it and oregano. Apart from that, the other ingredients can be altered. This time we used point cabbage instead of white cabbage and also added some raw bell pepper in to add some extra fibers and vitamins.

Homemade pizza salad in a bowl.

Pizza salad

Ingredients used:

  • 1 cabbage head
  • 1 Tbsp 24% vinegar
  • 1 Tbsp water
  • 2 Tbsp mild olive oil
  • Dried oregano
  • Salt & pepper
Ingredients for pizza salad.

How to:

  1. Mix the vinegar, water and olive oil with the seasoning in a bowl.
  2. Shave the cabbage finely and chop the bell pepper. Add to the bowl with vinegar.
  3. Toss well and leave for a while, preferably over night.


We had the pizza salad for lunch with a “spinach cake”. It was supposed to be a frittata but we had ran out of eggs apparently, having only two left. But that worked as well, by whipping the eggs with some water before covering the spinach and than topped it with a lot of grated pecorino.

“Spinach cake” with eggs and pecorino.

It is very convenient to use frozen, chopped spinach since it really is fast food and can easily be kept in the freezer at all times. Very handy. Just de-frost it in the frying pan before adding the eggs.

A simple paleo lunch.

Avocado and some leftover chicken was served to the pizza sallad and spinach cake as well.

Happy cooking,

Cecilia & Magnus

Fritata and salad topped w. Pecorino cheese

It wasn’t too long ago that we made fritata (as we were informed is the proper name, rather than omelette), but after getting a new delivery from Årstiderna with Pecorino cheese and olive oil it was time again anyways.

Fritata w. tomatoes topped with Pecorino cheese.

We made a really simple one this time. Just the eggs, water and grate cheese, mix it and pour it into the cast iron pan and then placed thin slices of tomato on top. To get the fritata well done without burning it we use to cover the pan with a lid.

The simple ingredients for the fritata. Eggs, tomatoes, pepper and cheese for topping. The eggs were of course mixed with some water before ending up in the pan.

For the last few minutes we put the grated cheese on top of the fritata and returned it to the stove with the lid on.

The final, good-looking result.

We had also go a fresh delivery of vegetables and avocado from Årstiderna this same day, so we enjoyed the fritata with fresh vegetables. Both the bell pepper, cucumber and the tomatoes were some of the freshest vegetables I have ever tasted, even compared to the farmers’ market vegetables that we got during our year in Dublin. The vegetables were amazingly crispy and so filled with flavours. It is definitely not the last time we buy vegetables from Årstiderna simply because of that reason. It was obvious that they had not stored the vegetables for a week in a distribution center before sending them us. They were maybe not freshly harvested, but close enough. Not even our groceries from FRAM are as fresh as these.

A perfect simple dinner plate. Fresh salad with pecorino topped fritata.

I also want to take the opportunity to brag a bit about the fritata, it was by far the best one I have ever accomplished. Perfect texture all throughout without being burnt or getting stuck in the bottom of the pan. Wonder if that will ever happen again…

Happy cooking,

Cecilia & Magnus

Vegetables as pre-dish

Salad to me is really not a dish, if someone tries to serve me salad as a meal I get quite annoyed. It’s just not possible to feel full or satisfied after a salad. Agree? However, it is perfectly fine to eat either before, with or after a meal!

This time we had it before dinner while waiting for the food to cook.
IMG_1389This salad was based with raw savoy cabbage, paprika and tomatoes topped with some feta cheese and avocado.

1. Chop the veggies.

2. Put in a bowl with vinegar, olive oil, salt and pepper. This time we used a combination of apple cider vinegar and elder blossom vinegar.

3. Plate and top with some pretty avocado roses to make it more interesting.

I believe it is important to eat some raw vegetables every now and than to get some of the vitamins that gets destroyed by heat. And don’t forget, it’s indeed very tasty as well.

Enjoy while waiting for your food to cook.

/Cecilia & Magnus

Slow cooked fast food

It surely takes a lot of time to cook food everyday, which is why we rarely spend a lot of time prepping or cooking each meal. Maybe it’s hard to believe then that slow cooked food is our speciality… But think about it, slow cooked meals often requires the least amount of time spent in the kitchen! It’s rough and forgiving.

Our Schlemmertopf pot is therefore frequently used, we just take what’s available in our fridge and let the oven work for a couple of hours. Lifting the Schlemmertopf top off after a few hours is amazing every time. The food always turns out lovely!

This time a whole chicken (of course free-range and organic), some fennel bulbs, a piece of left over bell pepper, onions, crushed tomatoes and a jar of our own bone broth went into the pot with a small amount of water.

The ingredients for a successful Schlemmertopf dish.

It almost didn’t fit, but it looks tasty! Right? Some salt and pepper on top. The chicken is at the bottom with all the veggies on top.

Before the magic happens in the oven.

200°C and a few hours later, dinner is served!

Schlemmertopf dish served with some green salad.

Amazing and healthy cooking doesn’t have to be complicated or time consuming at all!

What did we do with our time while waiting for this do be cooked then..? Well, having a bottle of Champagne with friends. But that’s just us… You could of course use your waiting time to whatever you want! 😉

Happy paleo slow cooking,

Cecilia & Magnus