Jenny Bolle(@jennybolle) 인스타그램 상세 프로필 분석: 팔로워 917,953, 참여율 4.57%

My great-aunts Norwegian vegetable soup that her parents made for many many years!!🍲 a national treasure, both the soup and her🥰 #soupseason Ingredients: 2 tbsp olive oil 1 yellow onion 1 leek 4 garlic cloves 4 carrots 1 sweet potato 4 celery stalks 4 cups water 2 veggies cubes (2 tbsp powdered vegetable broth powder) 1 tsp turmeric 1 tsp chili flakes 3 stalks rosemary fresh 4 bay leaves 400g canned rinsed lentils 1 tsp Salt & pepper to taste Instructions: 1. Saute leek & onion for 2 min. 2. Add garlic, carrot, celery. 3. When the veggies are soft, add water spices, herbs and veggie broth cubes. 4. Let simmer for 10-15 minutes. 5. Add canned lentils the last 5 minutes. 6. Enjoy with bread!

Sometimes you just need to eat an entire cucumber 🥒 Shaken Cucumber salad Ingredients: 1 Cucumber, thinly sliced 1 tbsp Sesame oil 1 Garlic clove, grated 1 tbsp Chili oil 1 tbsp Sesame seeds 2 tbsp Soy sauce 2 tbsp Rice vinegar

Crunchy Creamy Thai Noodle Salad 🤤🤤 Full recipe below 👇🏼 Ingredients (4-5 servings) 200g rice noodles 100g green kale 0,5 red cabbage 3 carrots 1 yellow bell pepper 1 red bell pepper 4 stalks green onion 1 cup (2,5 dl) Fresh coriander 0,5 cup (120 ml) peanuts Lime to serve Tofu: 600g extra firm tofu 1 tbsp sriracha 4 tbsp soy sauce Dressing: 6 tbsp maple syrup or honey 3 tbsp sesame oil 1 tbsp sriracha 4 tbsp chopped fresh ginger 3 garlic cloves Juice from 1 orange 5 tbsp peanut butter 3 limes juiced 6 tbsp soy sauce Instructions: 1. Start by chopping your extra firm tofu into cubes. Add the tofu to a bowl and season with soy sauce and sriracha. 2. Bake your tofu on 200c until golden brown, approximately 30 minutes. 3. Chop up the rest of the ingredients for the salad. 4. Massage the kale in some lime juice and sesame oil. 5. Cook your noodle according to package instructions. 6. Make the dressing by adding all ingredients to a blender and blend until smooth. 7. Assemble your salad and pour half of the dressing over your salad. Save the rest for serving. 8. Enjoy!

💭💕 8 mental shifts that rewired my brain a little bit this year

What I eat In A Day🧚‍♀️ Everyday looks different, just for inspo. I love watching these myself. What has completely changed my dinner game is just throwing everything I crave and love into a nourish bowl. In this bowl alone there are 11 different plants. My lunch was 9 different plants, and my brakfast 6. Plant score of the day is: 26 plants💫🌻 Supplements: GLYCINE from @solarayvitamins Helps calm the nervous system, and I usually take it in the evening for better sleep. MAGNESIUM GLYCINATE from @solaraynorge This form is easy for the body to absorb. Good for muscles, nervous system, and sleep quality. PROBIOTIC CAPSULES FROM @seed :For gut health. A good gut flora affects so much, from digestion to mood. VITAMIN D from @vidiplus We get very little sun in Norway for large parts of the year, so this is one of the few I take all year round. NAC from @solaraynorge Supports the liver and acts as an antioxidant. I take it for general detox support and immune function.​​​​​​​​​​​​​​​​ BITTERS from @quicksilverscientific I take this before meals to support digestion. It helps kickstart stomach acid and enzymes, so your body breaks down food more easily.

Building a new life 💭 + Apartment tour

You are get so addicted to this.. Sorry! My crispy pita filled with spicy mashed lemon jalapeño chickpea spread. It’s high protein and keeps you full for hours. Write «pitas» 🥙 below and I’ll send you the recipe asap!💕

Strawberry Matcha Latte???? Why have I never thought of this? What’s next? Mango🥭? Or cherry?🍒 Ingredients 1/4 cup cold water 1 cup milk of choice 1 tsp ceremonial grade matcha (I use @matchakari ) Ice cubes Homemade strawberry jam: 2 cups frozen strawberries 🍓 (heat in microwave for 5 minutes) 2 tbsp chia seeds 2-4 tbsp maple syrup or date syrup Use a fork and mash it down until it forms a jam.

Leave a «yes yes» and I’ll sendt it to you🌸🩷

Name your brain with me 🧠💭🩷 Tinted SPF: @colorescience @coloresciencenorway_official Bronzer: @benefitnordics Hoola Brow gel with tint: @benefitnordics brow wax no3 Highlighter: @camillapihl Blush + lips: @coloresciencenorway_official berry spf color balm Mascara: @cliniquenordic Eye liner: @essence_cosmetics black fever

A summary of thoughts that made my 32nd birthday a lil bit better💭 It’s not linear🧘‍♀️🐩

I just made my new carbon steel pan non-stick 🧘‍♀️and here’s exactly how I did it. First, I washed it with hot water to remove the factory protective coating. Then I dried it completely. Any moisture left on the pan can cause rust. So never let it sit in your sink or countertop wet. For oil, I used sunflower oil. It handles high heat really well, which is exactly what you need to make it non-stick. The heat bakes the oil into the metal, filling in all the tiny pores in the pan and creating a hard protective layer. I applied a thin layer oil and heated the pan to medium-high (6) for 10 minutes. Then I let it cool completely before adding another thin coat and doing 8 more minutes. Two things to remember: always add more oil if the pan looks dry during heating, and never apply thick layers thin layers build a much stronger seasoning than one heavy coat. I’ll do one more round before my first real cook. After that, every time I use it, the non-stick coating just gets better! Carbon Steel vs. Stainless Steel? What to choose? 🥇Carbon Steel: Great non-stick abilities once prepped. Excellent for high-heat cooking and wok. Superior for eggs, pancakes etc. once the surface matures. And gets better over time. Ideal for oven-to-stovetop cooking! 🍳 Stainless Steel: Handles acidic foods like tomatoes and wine sauces without reacting. Virtually maintenance-free and dishwasher safe. Harder to make non-stick, takes longer to heat up. I got mine from @ikeanorge