A Simple Snack - Greek Yogurt with Muesli, Banana, and Blueberries

Sometimes, I get hungry but don’t feel like preparing a full meal. I just want something simple, delicious, and satisfying. That’s when I turn to my go-to snack: Greek yogurt with muesli, banana, and blueberries. It’s effortless to make, and tastes absolutely heavenly!

Ingredients:

Greek yogurt (plain or lightly sweetened)

Your favorite muesli

A handful of fresh blueberries

One ripe banana, sliced

A sprinkle of cinnamon (the magic touch!)

How to Prepare:

Scoop a generous portion of Greek yogurt into a bowl. Add a handful of muesli for that perfect crunch.

Toss in fresh blueberries for a burst of sweetness and antioxidants. Slice a ripe banana and mix it in. 

Finish it off by sprinkling some cinnamon on top—this step is a game-changer!

Whenever I need a quick pick-me-up, this snack never fails me. I also have it as breakfast. It’s always a perfect choice. 

Enjoy!

 

A Summer of Delicious and Quick Breakfasts

This summer has been full of beautiful mornings, and with it, I’ve enjoyed a variety of quick and tasty breakfasts to fuel busy days filled with kids' activities and life’s adventures. I’ve always believed that breakfast sets the tone for the day, and for me, a good breakfast always includes something simple yet satisfying, paired with a big, comforting cup of tea. Here’s a little recap of the breakfast assortment that made my summer mornings so enjoyable.

1. Healthy Brown Bread with Sunny-Side-Up Eggs

One of my go-to breakfast options has been a hearty slice of brown bread topped with a perfectly cooked sunny-side-up egg. The richness of the yolk contrasts beautifully with the nutty flavor of the bread, giving me a nourishing and energizing start to the day. It’s quick to make, full of protein, and perfect for mornings when I need something wholesome but don’t have time to spend in the kitchen.

2. Lingongrova Bread with Boiled Chopped Eggs

Another favorite was lingongrova bread—a traditional dark bread with a hint of sweetness—topped with chopped boiled eggs. This is such a classic Swedish combo that I love. The tangy sweetness of the lingonberries in the bread paired with the creamy, soft-boiled eggs creates a delicious balance. It’s a healthy, fiber-rich breakfast that kept me going for hours.

3. Swedish White Sandwich Bun with Cheese and Cucumber

Nothing says simple and classic like a Swedish sandwich bun topped with cheese and fresh cucumber slices. The soft, white bread is light and fluffy, and paired with the mild flavor of the cheese and the crispness of cucumber, it’s refreshing and light. This was my go-to breakfast for days when I wanted something easy and fresh, and it always left me satisfied without feeling too full.

4. Oats Porridge (Havregrynsgröt) with Lingonberry Jam

For a more traditional Swedish breakfast, I often enjoyed havregrynsgröt (oats porridge) topped with lingonberry jam. This was one of my absolute favorites because it’s both filling and comforting. The creamy oats, warmed on the stove, with a spoonful of tart lingonberry jam on top, create a delightful mix of textures and flavors. It’s perfect for those cooler summer mornings when I needed something warm and nourishing to kick-start the day.

5. Croissants Filled with Tomato and Cheese

When I felt like indulging in something a little more special, I reached for croissants filled with tomato and cheese. The buttery, flaky pastry combined with the juicy sweetness of fresh tomatoes and creamy cheese made for a breakfast that felt like a real treat. Even though it’s a bit richer, it’s still quick to throw together and made summer mornings feel a little more luxurious.

A Cup of Tea to Start It All

No matter which breakfast I chose, one thing was constant—a big cup of tea. I always start my mornings with tea, and it’s my little moment of calm before the whirlwind of the day begins. Whether it’s black, green, or a herbal blend, it’s the perfect companion to all of these breakfasts, adding a sense of warmth and relaxation to each meal.

With a summer full of kids’ activities, errands, and time spent outdoors, these breakfasts helped keep me fueled and energized. I love how easy each option is to prepare, making them perfect for busy mornings.

 Breakfast doesn’t have to be complicated to be good. It’s all about finding what works for you—something quick, delicious, and that fits into the flow of your day. For me, these simple yet varied meals, paired with a cup of tea, were the perfect way to start each summer morning.

 Enjoy!

Bagila Bil Dihin – A Beloved Breakfast Tradition

 There's something special about the breakfast Bagila Bil Dihin, a dish that brings families together around the table. It’s a hearty, flavorful meal made with broad beans, fried eggs, and soaked bread that creates the perfect start to any day. Whenever we visit my mother-in-law, this dish is always a highlight of our family gatherings. Her version of Bagila Bil Dihin has become a favorite,  and I’m excited to share this simple yet delicious recipe with you.

This is a classic vegetarian Iraqi breakfast and consists of cut-up chunks of bread soaked in broad beans, and the broth from the beans. It is topped with a fried egg. The combination of soft bread, tender broad beans, and the richness of a fried egg on top makes it both comforting and satisfying.

Ingredients:

2 cups dried broad beans (or canned, for convenience)

1 tsp baking soda (if using dried beans)

1 tsp salt

4 large eggs

4-6 pieces of Iraqi bread (or any flatbread)

2 tbsp olive oil (or butter)

1 tsp cumin powder and 2 cloves of minced garlic

Fresh parsley, chopped (for garnish)

1 lemon, cut into wedges

Salt and pepper to taste

Method: 

1. If using dried broad beans, soak them overnight in water with baking soda. The next day, drain and rinse the beans. In a large pot, cover the beans with water, add salt, and bring to a boil. Reduce the heat and let the beans simmer for about 45 minutes or until tender.

2. If using canned broad beans, simply heat them in a pot with a little water and a pinch of salt.

3. Cut the bread into large chunks and set it aside. Traditionally, Iraqi samoon or tanoor bread is used, but any flatbread will work. The bread chunks should be bite-sized but large enough to hold up when soaked in the broth.

4. This step can be skipped: In a small pan, heat olive oil (or butter) over medium heat. Add the minced garlic and cumin powder, and sauté for 1-2 minutes until fragrant. Pour this mixture into the pot with the beans and stir well.

5. In a separate frying pan, fry the eggs to your liking. Traditionally, the eggs are cooked sunny-side up, with a runny yolk that blends beautifully with the rest of the dish.

6. To serve, spoon the bread and beans into bowls, making sure to include some of the flavorful broth. Place a fried egg on top of each portion, season with salt and pepper, and sprinkle with fresh parsley for garnish. Serve with lemon wedges on the side for a zesty finish.

Optional Additions:

For an extra touch of flavor, you can drizzle a bit of olive oil or a sprinkle of paprika over the top. Some families also enjoy adding a spoonful of yogurt or labneh on the side for creaminess.

A Breakfast Rich in Tradition

Bagila Bil Dihin is more than just a meal – it’s a reminder of togetherness, comfort, and tradition. Whether enjoyed during a family gathering or as a simple breakfast at home, this dish brings amazing  flavors to the table. It's incredibly satisfying, packed with protein, and the perfect balance of soft bread, rich beans, and the warmth of a fried egg.

For those who love plant-based dishes, this recipe is typically vegetarian, making it ideal for both meat-eaters and vegetarians alike.

Enjoy!

Bake Your Own Lingongrova Bread – Perfect for Snacks and School Lunchboxes

Lingongrova bread holds a special place in Swedish hearts, as well as for my kids. It's no wonder that it's a popular choice for both snacks and school break sandwiches. The sweet and tangy flavor of lingonberries combined with the rich and hearty character of whole-grain bread makes it a favorite for both kids and adults. I received a fantastic recipe from a colleague, and since my children love this bread (and we go through many loaves each week), I thought I’d share it with you. It’s simple to bake and perfect to freeze, so you always have fresh bread on hand.

 

Lingongrova is a classic dark bread rooted in the Swedish tradition of using whole grains and natural ingredients. Lingonberries, a common Nordic fruit, have long been a staple in Swedish cuisine because of their high nutritional value and long shelf life. The combination of fiber-rich whole-grain flours and the tangy sweetness of lingonberries makes lingongrova bread both healthy and delicious. This bread is not just tasty – it's also a way to pass on a piece of our Swedish culinary heritage to the next generation.

Ingredients:

 3 dl coarse rye flour

3 dl all-purpose flour

2 dl rolled oats

1 ½ tsp baking powder

1 ½ tsp baking soda

1 tsp salt

2 dl mix of seed: sunflower seeds, poppy seeds, flaxseeds, pumpkin seeds or any other seed of your choice 

3 ½ dl buttermilk or plain yogurt

2 eggs

1 dl lingonberry jam

1 dl light syrup

Additional liquid, such as milk, if needed

Method: 

1. In a medium bowl, mix together the dry ingredients: rye flour, all-purpose flour, oats, baking powder, baking soda, salt, and sunflower seeds.

2. In a large bowl, whisk together the wet ingredients: buttermilk (or yogurt), eggs, lingonberry jam, and light syrup.

3. Gradually stir the dry ingredients into the wet ingredients, mixing well. The batter should be sticky but not too wet. If it's too dry and resembles dough rather than batter, add a little more liquid, such as milk.

4. Pour the batter into a greased 2-liter bread tin. Bake in the lower part of the oven at 175°C for about 1 hour, or until the bread is dry in the middle. Use a thermometer to check that the internal temperature reaches 90°C (194°F).

5. Let the bread cool on a wire rack before slicing.

Enjoy your hearty, homemade rye and lingonberry bread—perfect for a wholesome snack, breakfast or packed into a school lunchbox! My favorite is to enjoy it with butter and cheese.

 Enjoy!

Greek Yogurt Parfait with Fresh Blueberries and Muesli

Looking for a quick and yummy breakfast? Try a Greek yogurt parfait. It's creamy, crunchy, and bursting with fresh blueberries. And guess what? It’s not just for breakfast – it’s a perfect snack on the go too! 

Ingredients:

 Greek yogurt

Fresh blueberries

ground cinnamon 

Muesli (you can buy it or make your own)

Method:

Spoon some Greek yogurt into a glass or bowl. It’s thick and creamy, perfect for our parfait base. Sprinkle muesli on top of the yogurt. It adds crunch and fiber to keep you full. Add a handful of fresh blueberries. They’re sweet, juicy, and packed with goodness. Sprinkle a bit of cinnamon over the blueberries for a warm, cozy flavor. 

If you want it sweeter, drizzle a bit of honey or maple syrup.

Grab a spoon and enjoy!

Why It's Great On-the-Go:

This parfait isn’t just tasty – it’s super handy too! Make it in a jar, or yogurt cup like this one from Rusta, and you’ve got a healthy snack ready whenever you need it. Perfect for busy days – grab it on your way out the door. Plus, you can mix it up with your favorite toppings like almonds or chia seeds.

 Enjoy!

Egg and avoccado sandwich

My current favourite breakfast is a boiled egg served on a toasted bread with avocado spread. I simply sprinkle  it with paprika powder and black pepper for an extra kick of flavour. It's absolutely delicious!

Mediterranean style omelette with vegetables and fried aubergine

In our family, breakfasts are usually simple affairs, but occasionally we indulge in a more substantial meal that includes frying, with eggs being a particular favorite. Recently, my husband made a delicious omelette stuffed with mushrooms, tomatoes, and paprika, served alongside golden-fried slices of aubergine. It was a flavorful and fulfilling meal.

 

Ingredients:

- 4 eggs

- 1 small onion

- A handful of cherry tomatoes

- A few mushrooms

- Half an aubergine, sliced into rounds

- Half a bell pepper

- Oil for frying

- Seasonings to taste: paprika, curry powder, Tuscan spice mix, garlic powder, dried oregano

Method:

1. Start by sautéing the chopped tomatoes, mushrooms, and bell peppers in a few tablespoons of oil until they become soft and golden. Next, stir in four eggs, mixing thoroughly. Add the seasoning ingredients and continue to stir until the eggs are fully scrambled. Set this aside.

2. Cut the eggplant into round slices and season with salt and pepper according to your preference. Fry them over high heat until they are thoroughly cooked and have a golden color.

3. For serving, place the scrambled egg mixture on a round plate and arrange the fried eggplant slices on top in a circular pattern. Serve this dish with a freshly baked baguette and a cup of hot tea for a delightful meal suitable for any time of day.

Enjoy!

Toddler Lunch and Snack Ideas

Having a toddler in the house that loves his food has made me thinking of various meals that I can offer without it getting to repetitive . I try to to make new meals almost everyday so that he can enjoy something new and tasty everyday. I feel that by giving him new flavours everyday it has made him less fuzzy and open for new ideas and tastes. So here follows different meal ideas of what I give him.

Lentil and sweet potato mash. Boil them together and season with mustard seed, ground ginger, garlic, coriander and cumin. 

Oven baked french fries and fish fingers 

Orzo pasta mixed with a pasta sauce, topped with grated cheddar cheese.  Pasta sauce is made on a mix of marinara sauce mixed with fried minced meat and vegetable. 

Mini star pasta mixed with a minced meat pasta sauce. Sauce is made by cooking a pasta sauce with carrots, onions, various vegetable and minced meat and then processed to a smooth puree. 

Lentil stew with rice. The stew is cooked by boiling the lentils until soft. Seasoned with mustard seed, paprika powder, mild curry powder, coriander, cumin and dried parsley. Salt and pepper. Process the stew until it is smooth. Add a handful of uncooked rice and a friend medium onion and let it simmer until thick. 

                           

Snack: chopped strawberries and blueberries. Try to give these before they are out of season.

Snack: boiled egg

                            

Toast sandwich with avocado spread and a chopped egg, seasoned with paprika powder

                               

Enjoy!

Breakfast ideas

One of my favorite meals of the day, has to be the breakfast. Especially when you are not in a rush, taking a long and lovely breakfast is a great way to start out your day full on energy. Being from Sweden, we have many different and healthy choices for breakfast, compared to an English breakfast. But to cheat once in a while and indulge in a decadent English breakfast plate is just want you want.

But, usually I would opt for a more healthy choice and make something that is not time consuming in the mornings. In Sweden, we love our porridge. It is quite easy to make and cheap, not to mention what a great stomach filler it is. The good thing with porridge is that is a slow burner and will make you feel full for a long time. This is how we do it in Sweden: 

Ingredients:

1,5 dl oats

2,5 dl water

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

pinch of salt

1/2 tbsp butter

milk for serving

sugar

Method: Mix oats, water, cardamom, salt, butter and cinnamon in a small saucepan on medium heat and stir it once in a while. After only a few minutes you should have the required consistency of the porridge, which is thick and creamy. Serve it with a little milk in a deep bowl and sprinkle over more cinnamon and little sugar. To make it healthy add shaved apple or other fresh fruit such as berries as a nutritious topping.

My next breakfast idea is an open faced egg sandwich. Take 2 whole grain slices of bread or any other more healthy bread and toast them. Add a thin layer of butter and low fat cheese. Top it with a sliced boiled egg on each bread. To keep it more healthy do not add another slice of bread on top of the eggs. This way, the  filling to bread ratio is higher which makes it tastier and have a less dry consistency. Serve with your favorite cup of tea.

 My last idea, is a very simple open faced sandwich which is basically a slice of whole grain bread with a spread of butter, slice of cheese and slices of paprika. Preferably a yellow or red paprika, which have a sweeter taste than the green one. But you can certainly add more veggies on your sandwich, such as slices of cucumber and tomatoes. This will definitely keep your full for a longer period.

Enjoy!