tastyhealth tastyhealth

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Susanna Backman  🍰Foodie blog: www.tasty-health.se Marketing Specialist: ✖️Barebells ✖️Nocco ✖️Vitamin Well ✖️Snackbros Tasty Health App👇👇

This face😍❤️🐶
I’m going to miss this little bundle of joy when I’m in Australia over the holidays! Counting down the days now, 6 more days until: ☀️🌴🏞🏜🏝🌏😎
Hit me with your favorite food spots in Sydney, Melbourne, Brisbane and Tasmania😍

Yesterday @barebells arranged a Bake-off at Matstudion @urbandelisveavagen and we had so much fun at this event!😍
Imagine spending 4 hours baking healthy christmas treats, eating amazing food by culinary World Champion @seb.pettersson and playing christmas games together with an amazing group of people!🤩🍫🍰🎂🍬🎅🏻
Baking together is so much fun! Especially when you get to exchange ideas and experiences. I’m super inspired to go home and bake more christmas treats!
Most of the recipes were created there and then so I don’t have any recipes to share but we did chocolate and saffron cupcakes, sticky chocolate brownies, protein truffles, saffron crème brulée....🤤🤤
Seriously, grab a couple of friends and have a healthy baking workshop, it’s so much fun!!🤗😍


A lot of you asked for the recipe for the ”Carrot Oat buns” I posted earlier today😃. I love these oat buns! I used to make them all the time on the weekends a while back and now I always keep a couple of them in the freezer. You can't find a more simple and easy recipe👌 •
🍞For 4 buns:
1 cup old fashioned oats
1/4 cup (1 scoop) unflavored whey (you could sub with any other flour, like rice or buckwheat, a little less than 1/4 cup)
1 tsp baking powder
1/4 tsp salt
1 cup greek yogurt
Optional: 1/4 cup shredded carrot

ℹPut all ingredients in a bowl and mix together with a spoon or with your hands. Divide the dough into 4 and roll each part into balls and place on a baking sheet. Top with seeds like poppy seed or flax.
Bake in the oven at 350F/175C for 15-20 min. Take out and let cool.

✔️Macros for 1 bun: 109 cal, 10 g protein, 13 g carbs, 2 g fat


Now this is what I call a sunday breakfast😍
Carrot oat buns (my recipe), eggs, smoked turkey, cheese, quark/greek yogurt with berries...all my favorites!👌 I need some more inspo for breakfast, what do you guys usually eat for breakfast on weekends?😃

Can we just take a moment to appreciate tonights gorgeous appetizer?! Beet carpaccio😍

Looks complicated but is easy to make:
1. Peel and cook 1 large beet.
2. Slice the (cooled) beet with a mandolin or with a knife. The slices should be thin!
3. Roast pine nuts in a pan and let cool on a plate.
4. Place the beet slices on a plate, top with arugula, pine nuts, parmesan flakes and balsamico!


Almost 3 weeks without training now and I’m getting very annoyed and frustrated at this cold that doesn’t seem to go away.
It’s when you can’t train for a while that you actually realise how good it is for your body and mind! I really need to workout to function properly😄.
How about you, have you managed to stay clear of the flu/colds this winter?❄️☺️

This wednesday it’s only 2 weeks until I leave for Australia for 3 weeks, so I’m trying to squeeze as much of my favorite christmas foods in as possible before I leave😁. I’m in love with everything Gingerbread and the moment and made these Gingerbread squares last night. I used Lingonberries in the frosting but if you can't get hold of lingonberries you can use raspberries or blueberries...🍓

🍰Gingerbread squares with lingonberry frosting🍰
(9 squares)
•1 1/4 cups (140g) oat flour
•1 scoop (20g) vanilla whey
•3 tbsp granulated stevia
•1/2 teaspoon baking powder
•2-3 tsp gingerbread spice mix
•1/2 teaspoon salt
•1/3 cup (60g) almond butter
•1/3 cup unsweetned applesauce
•2 tbsp almond milk
•1 tsp vanilla extract
•1 large egg
•2 egg whites
➡️Lingonberry frosting:
•1/2 cup low fat quark or greek yogurt
•1/4 cup low fat cream cheese
•1 tbsp granulated stevia
•1/4 cup lingonberries (or other berries)

1⃣Preheat oven to 350° F/ 175 C. 2⃣Combine oat flour and next 3 ingredients (through salt), stirring well with a whisk. Combine almond butter and next 5 ingredients (through egg whites), stirring well. Add almond butter mixture to flour mixture; stir until combined.
3⃣Scrape the batter into a 9-inch square metal baking pan lightly coated with cooking spray. Bake for 8-10 minutes, make sure you don't overcook the cake, it will be DRY! Cool in pan on a wire rack
4⃣Mix ingredients for the frosting and smear over the cake, cut into 9 squares.

✔️Macros per square: 135 cal, 8.8 g protein, 13 g carbs, 5.6 g fat

First day at @fitnessfestivalen down and I had such a good time today. Thank you to everyone who stopped by the @snackbrossweden and @barebells booth to say hi!👋 Now off to the @nocco PARTY to get some cardio aka dancing in💃😄🥂

😍I’m so in love with my new kitchen😍.
I renovated my entire apartement last month but the thing I’m most happy with is my kitchen 🤩 I’m so looking forward to all the protein pancakes, muffins, cakes, cookies and new recipes that will be created here😋.
I will post some before and after-pictures of the apartement once everything is completely done😃

TAG a Lussebulle-lover!❤️
Saffron buns or "Lussebullar" as they’re called in Sweden are a huge favorite of mine this time of year. These saffron buns are traditionally served on December 13th, in honor of St.Lucia Day, but honestly, I can eat them year round. I love Lussebullar!😍 I decided to try to make a healthy version last weekend and I have to say that I nailed it! Let me know if you want the recipe in Swedish, I can post it in my story😃.
Ingredients for 10 lussebullar:
🔹1/2 tbsp dry active yeast (or 12,5 g fresh active yeast, 1/4 package)
🔹1/2 tsp salt
🔹0,5 g (1 sachets) saffron
🔹1,5 tbsp honey
🔹1/2 cup + 2 tbsp (100g) almond milk
🔹3 tbsp unsweetened applesauce
🔹1/3 cup/0,75 dl + 2 tbsp (100g) greek yogurt or quark
🔹1 cup/2,5 dl almond flour
🔹1/2 cup/1,25 dl + 2 tbsp (45g) unflavored whey protein powder (can sub for 1/2 cup spelt flour)
🔹1 + 1/4 cup (3dl) buckwheat flour (or spelt/whole wheat/rice flour)
🔹3 tbsp coconut flour
🔹1 egg, beaten (for brushing)

1⃣Stir (dry) yeast, salt and saffron in a large mixing bowl, set aside. Add milk to a medium size sauce pan, then add honey and applesauce and heat until 100F (40°C). Pour the mixture into the mixing bowl with yeast. Add greek yogurt/quark and stir around until dissolved. Add 2/3 of the flour. Stir with a wooden spoon until it is thick enough to knead with your hands. Add more flour until the dough is easy to work with and has formed into a round ball that doesn’t stick to your hands. Cover the bowl with a kitchen cloth and leave to rise in a warm place for about an hour, or until double in size.
2⃣Transfer the dough to a lightly floured surface and knead for a minute, form it into the shape of a baguette. Divide it into 16 equal pieces and, using your hands, roll each piece into a long 1/2-inch ( about 1 cm) thick string. Then roll both ends tight in opposite direction into an S-shaped bun. Place buns, well spaced apart, on 2 baking sheets, cover with a cloth and set aside to rise for about 30 mins. Preheat the oven to 375°F (175°C). Brush the buns with a whisked egg and then place one raisin in each circle. Bake the buns until golden brown on top, about 7-10 min. 🎅🏻

When you can’t decide which protein bar your in the mood for, chop up ALL the flavors and tada: you have a proteinbar buffet😍🙈😁. This is my favorite way of eating protein bars...besides heating them up in the microwave for 10-15 sec until they are all warm and gooey🤤😋. My favorite right now though is definately the Dark Chocolate Mint bar from @barebells 🤩🎅🏻🎄
Do you eat protein bars? When do you usually eat them?😃

My swedish followers, you know what this is right? 😉 This is a "Lussebulle", a sweet saffron bun that most swedes are crazy about this time of year, including me...HUGE fan😁🎅🎄
This was my 4th attempt at creating a healthy version and I think I nailed it!!
The recipe will be poste this week. If you can’t wait until this week, I have plenty of recipes with saffron on my blog 😃

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