Anneka Björkeson@annekaeats

〰️ Designer in Boston, MA
〰️ Simple + wholesome eats
〰️ Local + seasonal ingredients
〰️ @annekabjorkeson

http://annekaeats.com/

I'm impressed with the lunch selection at my office everyday, but today's offerings were out of this world. 🤯
While I was on vacation they added a 'Mezze Bar' to the cafeteria, so I decided to make a little Mezze toast for #toasttuesday with all the different spreads, veggies and legumes. 🙃
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👉🏻 Multigrain bread with whipped eggplant spread, marinated tomato & cucumber, mint yogurt, chickpeas and black olives with pickled cauliflower and cucumbers on the side.


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It been a week full of kanelbullar, croissant au chocolat & bread with cheese 🙃
We have had the most wonderful adventure with friends, family and good eats! ✨
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Now back to Boston, work and routine (which I am oddly craving) 🤷🏻‍♀️
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The recipe for these kanelbullar (Swedish cinnamon buns) is on my blog! Just search for ‘kanelbullar’ ♥️


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We arrived in🇨🇭Zürich🇨🇭yesterday! Ate Swiss pancakes, walked all day, and did a little shopping since our suitcases are lost!
Today I'm dreaming of this green smoothie I made a few months ago, so I'll be on the hunt for a good smoothie shop here in Zurich! Any recommendations?! ✨♥️
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This smoothie from the archives:
½ frozen banana
a huge handful of baby spinach
½ cup frozen strawberries
½ cup frozen mango
1 tsp freshly grated ginger
1¼ cup oat milk
½ cup yogurt


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Last day out in the archipelago & soaking up every second of it 😌
Lunch bowls are filled with greens, carrots, sauteed wild swedish mushrooms, falafel, roasted potato wedges, radishes, sun-dried tomatoes and sprouts all drizzle with balsamic vinegar. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Happy Thursday folks ♥️


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A day of walking around Södermalm, drinking oat mylk cappuccinos & eating falafel at @flfl_levantine_kitchen 🙃✨✌🏻 No complaints here ♥️


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Sweet and savory sweet potato toasts after a long morning bike ride ✨
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Large sweet potato, sliced and roasted in olive oil, salt and pepper for 2 hours at 320 degrees.
Topped with:
1. Greek yogurt with strawberries and pepitas
2. Avocado and sprouts
3. Greek yogurt, bananas, nut butter and coconut flakes
4. Pesto, soft boiled eggs, sprouts


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Wild blueberries, toasted coconut flakes and Greek yogurt on toasted fruit and nut bread 🙃
Now we're about to get on the boat and do some island hopping before lunch ✌🏻⛵️


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Mushroom, asparagus and sun-dried tomato egg bake for a little family gathering 😋✨
These wild Swedish mushrooms were insanely delicious. Actually, everything tastes so delicious and fresh here... Vacation is treating me well 🙃
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Deets👇🏻
8 oz mushrooms
1 bunch of asparagus - cut into 2 inch peices
2 cloves garlic-minced
Olive oil, salt and pepper for cooking
12 eggs
1/4 cup milk of choice
1 cup shredded gouda
1/2 sun-dried tomatoes
1/4 cup chopped green onions
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Sautee the mushrooms, asparagus and garlic in olive oil, salt and pepper until fragrant and set aside.
Blend the eggs, milk and salt and pepper to taste for 30 seconds.
In a lined baking dish, lay out half of the asparagus, mushrooms and sun-dried tomatoes at the bottoms of the dish. Pour the egg mixture into the dish, then add in the gouda. Stir the cheese in with the eggs, then evenly distribute the rest of the mushrooms, asparagus and sun-dried on top of the egg mixture. Sprinkle with green onion.
Bake at 350 degrees for about 30 minutes or until the eggs have set. Sprinkle with salt and serve!


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Wolk up in the archipelago 😌 ... my happy place ♥️
Having a super slow morning with a bowl of wild berries, peanut butter, chia pudding and @oatly oat yogurt ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Soaking up the sun and living slow this week ✌🏻


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This lazy girl pizza salad is for when you want something healthy yet satisfying, but don't really feel like cooking 🤷🏻‍♀️👌🏻
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Deets 👇🏻
1 personal size frozen pizza (I used the vegan pizza from Whole Foods)
Spinach
Sprouts
Pickled Onions
Radish Sliced
Green Goddess Dressing ( from Trader Joes)
Sesame Seeds
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Cook the pizza according to box instructions. Toss all of the salad ingredients together. Then simply pile the salad onto the cooked pizza!


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It's pretty slim picking in my kitchen, since I'm trying to use everything in the fridge before leaving town!
This PB&B toast is NOT disappoint 😍 And the added crunch from the granola topping is a must! 😛

Almond butter, banana, homemade granola and cinnamon of toasted Ezekiel bread from @foodforlifebaking


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Raw marble chewy freezer cookies ✌🏻😛 Made with nut butter, chickpeas, dates and a few other whole foods!
Love having these in the freezer for a sweet treat or a lazy breakfast if I'm running super late ✨
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Recipe👇🏻
Cookie-
1 can chickpeas - rinsed
1 cup almond butter
¼ cup maple syrup
6 dates
½ tsp vanilla extract
a pinch of sea salt
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Chocolate-
1 can chickpeas - rinsed
1 cup almond butter
¼ cup maple syrup
6 dates
½ tsp vanilla extract
a pinch of sea salt
2 tbsp cocoa powder
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Start by making the cookie dough. In a food processor or high speed blender, add the chickpeas, almond butter, honey, dates, vanilla and sea salt. Blend until smooth (you'll have to pulse it & scrape the edges a few times to get everything blended) Transfer the mixture to a sheet of parchment paper.
Follow the same process for the chocolate dough. In the same food processor or blender (no need to clean it out), blend the the chickpeas, almond butter, honey, dates, vanilla, sea salt and cocoa until smooth. Transfer this mixture to the same piece of parchment paper as the cookie dough. Using a spatula or a wooden spoon fold the two mixtures together until they start to swirl, then roll it out until it's about 1/2 inch thick. Punch out the cookies using an cookie cutter. Freeze them on the baking sheet so that they don't just freeze into one big lump. Once frozen, transfer them to a containe!
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Let them thaw for 1-2 minutes before eating!


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