healthy eating my way (allergy friendly)

Summer time and vegan grilling season!


So summer has definitely come. For how long, we don’t know. We just have to appreciate the good weather while it lasts. The west coast is known for having over 300 rain days a year. It’s us and Seattle 🙂

The family has been going to the beach ( either the lake, or the ocean) almost every day. And it’s been a blast. No longer is it a quick 2 -3 minute swim like back in January, now its more like a 20 -30 minute swim. The water holds about 18 celcius degrees  in the ocean ( 65 F).

On an other note: I’ve decided that Sunday is the blogging day. So I’ll post something every Sunday. Next week I am going to Svalbard, and will be home late, so the post will be late. But it will be there.


Sunday is a chill day, relaxing with the family. Most days! Today we’ve been finishing a bunch of projects around the house.

We decided to have a bbq due to the weather, everyone els eats their stuff, and I make my own stuff. Works well.

Decided on portobello mushrooms, salad, rice and potato salad. The potato salad is what you are getting today. At least one of the versions that I make, there is so many ways to do it:



1/2 lb (226 gr) red or yellow potatoes. (Yellow can tend to get a tad soft).

1/2 cup ( around 1 dl) of plant-based may

1 clove of garlic

1/2 tsp Herbamare salt ( or what ever herb salt you desire)

1/4 tsp pepper ( or to taste)

1 tbsp chopped leeks

1 tbsp plant-based cream  for cooking( I used Oatly matfløte)



1. Add potatoes to a large saucepan and cover with room temperature water. Bring to a boil over high heat. Then reduce to medium-high heat so the water is at a low boil. Cook for 15-20 minutes or until tender and a knife easily slides in and out. Then drain and set on a cutting board or counter to cool slightly.

2.Chop up the potatoes, and add everything. Stir, and set cool for a while.

Be good, be great, be the greatest version of you!


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