The green Padrón peppers (pimientos de Padrón) originate from Padrón in Galicia, Spain, but the popular peppers are also grown at other places in Spain and in several other countries around the world. Padrón peppers have a rather mild, slightly bitter taste, which becomes smooth and a little sweet when sauteed. Though watch out, because for some reason, some Padrón peppers are very hot, and there is no way to tell, before biting it. I am one of those that thinks it makes them even more fun to eat:)

The sauteed peppers are a wonderful snack, sprinkled with salt flakes and nothing else, but they are also delicious with a little bit of lemon or lime and soy sauce. Good as a beer snack or as part of a tapas table, but also delicious as a side dish.

How to make Blistered Padrón Peppers

Ingredients

1 tablespoon good olive oil

Salt flakes

Padrón peppers or other small green peppers that are not too hot, such as Japanese shisito peppers.

Directions:

Heat the olive oil in a pan and fry the peppers over medium-high heat. The first time I made the peppers, I overcooked them, and they became soft and sloppy. I know some people prefer them that way, but to me they are better when cooked al dente, so 3-4 minutes on the hot frying pan should be enough.   

When the peppers start getting brown blisters, you need to pay attention, because then they are almost done.

Place the peppers in a bowl or on a tray, sprinkle with salt (and lemon juice and soy sauce if you wish) and serve immediately.

I always wake up hungry, so I want my breakfast to be easy and quick to make. Here are three of my favorite breakfast recipes:

Smoothie Bowls

During the summer last year, I have been experimenting with different kinds of smoothie bowls. I started out with some rather miserable attempts, that looked more like berry soup. Finding the right balance between too much liquid, and not enough liquid to get my budget brand blender to blend, was a struggle. For me, the key to smoothie bowl success was sliced frozen bananas, which gives the smoothie some texture without clogging up the blender. I use one frozen banana per bowl together with frozen acai mix for the purple bowls or pitaya mix for the pink bowls. The bananas have to be frozen, or you will get smoothie soup. If you use frozen smoothie mix you might need to add a little bit of coconut water to get the blending started. Top with fresh berries, coconut and other things that make the bowl look pretty:)

Chia Pudding

My first attempt to make chia pudding was a couple of years back, and it was a big failure. With only two ingredients, you probably wonder how it’s possible to mess it up? Well try adding quinoa instead of chia…

My second attempt turned out so much better, and if you just check that you are adding the right seeds, this is probably the most foolproof recipe you will find. All you need is chia seeds, coconut milk, and maybe a touch of vanilla + a nice topping that you like (my favorite is passion fruit).

My chia pudding recipe >>

Oatmeal with Almond Milk

Old-school oatmeal is filling and delicious. My recipe is with almond milk, but you can also use regular milk if you prefer. It doesn’t take more than 10 minutes to make, and it will keep you full for a long time. Perfect for those days, when you’re so busy, lunch might not happen.

My Oatmeal Recipe >>

I often find it hard to drink enough water during the day, but after I have started making infused water, it is much easier to stay hydrated. I usually prepare a bottle of water in the morning, and then I do a refill in the afternoon, just adding more water to the ingredients in the bottle.

How much water you need to drink during the day to stay hydrated depends on individual factors such as how active you are and how much fluid you get through your diet, but for me, around 2 liters is usually sufficient. To avoid infusing pesticide residues and other nasty stuff, it is important that you only use organic produce in your infused water. If you do not have organic fruit and vegetables at hand, remove the rind/skin.

While there is no doubt that staying hydrated comes with multiple benefits for your health, the detoxing properties of infused water have been questioned, since the actual intake of the ingredients added is too small to matter. There is thus no point in overthinking what you put in your infused water, and if you think ginger tastes like soap, don’t add it just because it is supposed to be healthy and detoxing. Instead, add whatever you like and have readily available, and see the infused water as a nice way to make water drinking tastier and more exciting.

Want some inspiration? Here are some of my favorite recipes:

Advertisement for my company Fair Fashionista and Spread-mmms

I first had these warm goat cheese toasts at a friend’s place, and I was immediately hooked. It’s such a great snack, and you only need 4 ingredients and 10 minutes to make it. A perfect nibble along with pre-dinner drinks, at the tapas table, or served together with a creamy tomato soup.

I prefer to make the toasts with sour dough baguette, but any regular baguette would do too. The Spread-mmms tapenade has a nice kick that goes well with the sharp goat cheese flavor, but you can use any olive tapenade of your liking.

Ingredients

1 baguette

2 tablespoons olive tapenade

1 small log of goat cheese with rind (You need enough to cut 12 discs, 0.5 inch thick)

Olive oil

Directions

Preheat the oven to 425°F.

Cut the baguette into 12 slices about ½ inch thick.

Pour a bit of olive oil on a plate and dip each side of the sliced bread in the oil.

Place the olive-soaked bread slices on a baking sheet.

Cut the goat cheese log into 12 discs about ½ inch thick.

Place the cheese on top of the bread slices

Bake for 4-5 minutes and keep an eye on the toasts all the time, as they are easy to burn. When the bread is slightly golden, and the cheese turns soft and start melting the toasts are ready.

Top with olive tapenade and serve hot. You can also add the tapenade before baking. I’ve tried both options, and I like the flavor better, when added afterwards.