Must Try: Manuka Honey



Most weeks seem to pass at the speed of light, but this week has gone by as slow as molasses in January…in Finland. (Really slow, people!)

The beginning of this week, Chris and I both had a bit of a sore throat. After purchasing throat lozenges that did nothing except turn my tongue numb, I decided we needed to try something different. I wasn’t going to fuss with anything else from the pharmacy and instead I took to the internets, in search of a homeopathic remedy. My search brought me to the conclusion of good old fashioned hot tea, lemon and honey.

However, the honey was not so old fashioned–Manuka Honey was most highly recommended. Produced in New Zealand, Manuka honey has the most naturally occurring hydrogen peroxide levels and antibacterial components. (For higher potency, look for the word “Active” or an “UMF” of 10+) It has been used to treat eczema, stomach ulcers, gastrointestinal problems, can be applied to minor cuts and burns, acne scars and can help soothe sore throats and colds. Pretty SWEET, right? Ha…nerd alert. Anyways, our sore throats are gone and we are as good as new around here and so ready for the weekend.

C has two games the next couple of nights–in Helsinki tonight and home Saturday! Also, we are getting excited because my parents and my NEWLY ENGAGED sister are coming to visit us here in Tampere! I haven’t seem my Mom since she was here in October and hard to believe, but I haven’t seen my Dad or my sister since August.


Ps. We woke up to a huge drop in the temperature and I had to take a screen shot on my phone to document it. Thankfully, it’s supposed to warm up quite a bit for our company this week.



Have a great weekend, all! xo






Protein Pancakes


We LOVE oatmeal around here! It’s what we eat for breakfast 99% of the time, and I think I speak for both Chris and myself when I say we could never get sick of it. However, when we feel like something indulgent for breakfast, we ALWAYS make pancakes–Protein Pancakes, to be exact. They are so simple and yet something about them always feels special!



Gluten Free Protein Pancakes


Makes about 15—4” cakes




1 cup uncooked old fashioned oats*

1 6 oz container plain 0% greek yogurt*

3 egg whites

3 Tbsp ground flax seeds**

½C water**

1 scoop vanilla protein powder* (optional—cakes taste great without this as well)

½ Tbsp cinnamon

1/4 tsp each, baking powder* & baking soda

pinch of salt


*Side note: If making GF cakes, be sure to check your ingredients. I use certified GF oats, Fage greek yogurt, GF protein powder and Clabber Girl brand baking powder.


**Flax egg: 1 Tbsp flax: 3 Tbsp water (This recipe I used: 3 Tbsp ground flax seed+1/2 C water.) Combine ground flax and water in separate bowl, allow to sit and thicken for 5 minutes, and then add to mixture.




Combine all ingredients together in a blender & mix until smooth. Transfer to a bowl and let sit for 5 minutes to thicken. (Using ¼ C measuring cup to measure/pour batter) Cook on a hot griddle or waffle iron. Top with syrup, berries, powdered sugar, or whatever your favorite topping and serve HOT!



Pancakes are always such a treat, especially on lazy Sunday mornings. What makes these cakes even better is that they are full of protein and fiber and keep you full and happy long after they are eaten!!




Crunchy Roasted Lentils


I’ve mentioned before that finding certain things at the grocery stores (yes, stores–plural) around here are pretty hit or miss. For example, up until the end of last week, the stores had been out of ground turkey and ground chicken for a solid THREE WEEKS. That’s a long time no matter what the case, but especially for me because I don’t eat red meat or pork. Not having those options really limits our meal variety. However, I do enjoy getting creative and trying new things when I cook, and I’ve found that here in Finland, I’ve really gotten good at taking what limited ingredients I can usually find and make them in a new and different way.

I was pretty pumped to find this recipe for Crunchy Roasted Lentils*. I’ve made lentils in the past, but it’s been a while, and of course this was an ingredient I knew I could find, and this new way of preparing them had me sold. At the time, I was looking for something to dress up a shrimp salad and these crunchy little babies were the ticket! Plus–whatever I had leftover made a savory and delicious little snack.

*Side note: As mentioned in the recipe, I also cooked my lentils with a piece of kombu.


I sure hope living in Finland is improving my creative cooking skills…

Hauskaa Torstai!

(Have a good Thursday)





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