We are planning to build a tiny house on our back yard, I will have it as a studio but we are preparing for kitchen and toilet so that we can live there later. Both me and my husband are artists, which can be financially difficult sometimes, we both have other part-time jobs that we enjoy, but we think that when our children move in a few years (3-4years maybe 😄) we will move out to the tiny house. Our house has 5 rooms and a large living room so we think we will have the living room as a studio and build a door to the rest of the house, and rent rooms to students. Then we may not have to keep our other jobs. Live cheap and get some extra income. The most important thing for us is that we want free time to work with what we want. What do I want to do then?
Lunch & Dinner
I’ve started exercise with a PT, It feels amazing 😄 During the past year, I’ve been exercising extremely little because I have a frozen shoulder. But if I’m honest, I’ve not been exercising so much for the last 30 years. 🤤 So it’s time to start now. In 2016 I did a little try but then my shoulder started to hurt. Have tried to get started excercising a few more times over the years but never hade the pleasure and routine. Have worked much to improve my health for the past 2 years, changed diet dropped nearly 20 kg and reached my goal weight and has meditated and exercised mindfulness. But now it’s time to take the excercising to a new level. My PT Emelie sets the bar at just the right degree to challenge my balance, strength and pain and makes me feel good 😄
Is color on food important to you?
Color is an important ingredient in my eating. I look a lot at my food and I am very happy when it’s strong and beautiful colors 💚 So color is very important to me, but also taste and nutrition the food has. I like to eat organic vegetables growing abow earth as much as possible, because I want as stable blood sugar as possible. Of vegetables I eat a lot of cabbage both because it is useful, cheap and local farmed. Fat I eat most coconutoil, avocado and olives and what protein i eat it has changed the last time. For the past 16 years I have eaten beans and fish, a year ago I started eating organic chicken and a month ago organic meat, maybe you wonder why? I have been very tired for the last 2 1/2 years, thought that I was little burned out after a long period of work I had and it has probably been true, but 1 1/2 years ago I had a test of my tyroid and TSH value is hight and I have low metabolism. I have been struggling and thinking that I will fix it with meditation, dietary supplements and diet. But did not get any improvement. Have read a lot and come to the conclusion that I want to try to eat meat. The thyroid needs to work optimally, has also had a lot of iron deficiency. So since 1 month back, I eat a little grass fed beef and drink bone broth , feeling a bit stronger. We will see what it does with my health. In January, I eat AIP diet (Autoimmune paleo) to reduce inflammation in the body.
Today I ate meatballs made from meat from green farms that have gras fed organic meat to the pink cauliflower and our homemade sauerkraut that is very good, sauerkraut made from red cabbage I think it. is better, think it’s the color that makes it 🙌
You might wonder how to make a world record soup and how the idea is born to this odd world record.
I stood and looked into our fridge, saw that we have a lot of cruciferous vegetables in different varieties, time to make a healthy soup was my thought. I started to count how many sorts of cruciferous vegetables we have. Wow I think this will be a world record soup 😀😅😂. Calling my dear man who is in the store and asking him to look for some other sort of cruciferous vegetables ( he found 2 more) it should be a record, it’s important to go all in.
Well how many sorts from cruciferous vegetables do you think I have in the soup?
I am curious, how many do you think?
The answer is below. Have a nice day 🙌😘
Lunch today was soup with artichokes and trumpet chanterelles, I made the soup the first time two weeks ago. Last time we sat outside in the sun and ate but today it was colder so we ate indoors. The first time I cooked the soup, it was one of those days when I had no inspiration for cooking and took what was in the fridge, but the soup was so good.
Dinner for my love ❤️ He loves cabbage and kale so there was a lot of cabbage and kale on the plate. It’s always fun to cook dinner to Kimmo he loves both me and my food very much ❤️ 😄 He is happy for my new Instagram account because now we eat even more healthy, more varied and more beautiful food than before. But it is also more job but he gladly helps me. He made a good photo studio for me, sometimes we eat cold food, because it takes some time to take photos , and he helps me in the kitchen a lot. I want to celebrate the world’s best man with his favourite vegetable cabbage it became cauliflower, red cabbage and kale for dinner and this dish he gave 10/10 in taste and appearance. Of course, the pink mash got nice points 💕
The dinner is mashed beetroot and cauliflower with chicken-filled portabello mushroom. Kale and red cabbage salad also made a dressing with apple cider vinegar.
And at the moment we are in Stockholm, we are going to a lecture at the Paleo Institute on nutrition and health tonight, getting more inspiration for a lifestyle we both know is right for us. Lovely to live with someone sharing the same interest and we share the passion for the art, too.
White, white beautiful landscape. The branches of the tree has white snow on it, which looks beautiful when the sun shines. Today we took a walk in the sun’s rays, and it felt dangerous when the ice on the ground makes it slippery. I have my boring inflammation in my shoulder so it is a bit scary to go when it’s ice, but I make it without falling. We live so beautiful near the town but still in the countryside. Made today cabbage dolma, I made it of a fine savoy cabbage. On photos you see my cabbage dolma, but realized when I had begun to eat that I forgot the cauliflower mash on the stove. So the mash is not in the photo.
I love Indian food, have begun to make variants without the white rice.I change the rice to cauliflower that does not raise your blood sugar as white rice does. Here is a variant of Biriani which I think is very good, it contains very many good anti-inflammatory spices. Biriani together with an avocado sauce that has the healthy natural fat and together with a bean burger and a salad you get a nutritious meal that does not raise your blood sugar. Good for the whole body.
Ratatouille I often cook as a stew, it’s good to eat as a side dish with a lot of different foods. Here is a variation that is also beautiful to look at, nice to put on the table if you have guests or just beautiful in everyday life. If you want you can also cook my recipe as a stew. You can also just cook the tomato sauce is good as it is along with some healthy pasta made of cabbage or squash.