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Frida

@frida_redknapp

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Mamma to 5
Health & wellness advocate 🇸🇪🇬🇧
Founder of @froodworld
[email protected]

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Because who doesn’t love a quick, feel-good dinner with just a few ingredients needed, that everyone actually eats? 🇸🇪 Swedish meatballs are a staple in our house, though we keep it fun with veggie and chicken versions too! by @frida_redknapp

🇮🇹 ♥️ 🍝 🍕 🍨 🏖️ 🍋 by @frida_redknapp

Simple, healthy & delicious ! Grilled salmon served with shredded warm broccoli salad & parmesan crusted avocado wedges. YUM!
2ppl
INGRIDIENTS
•2 x 200g pieces of salmon fillets 🐠
•1 small head broccoli (rinsed)🥦
•2 small ripe avocados 🥑
•3 tbsp pine nuts
•1/2 cup of grated parmesan 🧀
•Kosher salt
•Black pepper
•1/2 tsp chili 🌶️ flakes
•1/2 cup Olive oil (high quality) 🫒
HOW TO MAKE
-Preheat the oven on the grill setting to 200 degrees.
-Place the salmon fillets in an ovenproof dish and sprinkle them with salt and some pepper. Then drizzle olive oil on both sides.
-Cook in the top part of the oven for 5min to get a nice crust then move into the lower part for another 5-7min ,depending how well cooked you want your salmon.
-Coarsley grate the broccoli. Place in an ovenproof dish.
-Mix 4tbsp of olive oil with 1/2 tsp of salt, black pepper and chili flakes. Pour over the broccoli and toss it around.
-Sprinkle all the pine nuts on top of the broccoli.
-Place the dish in the top part of the oven for 7-8min until the broccoli reached a slightly crispy texture. Keep a close eye as it burns easily.
-Cut the avocados into wedges.
Place them in an air fryer. Toss them in oil and generously cover them in parmesan cheese.
-Air fry them for 10min on 180 degrees ,or until they’ve reached a golden colour. KEEP an eye, you don’t burn them as it really affects the taste.
*Can also be grilled in the oven if you don’t have an air fryer at home.
Dish on to two plates and tuck in!
Enjoy 😊 by @frida_redknapp

Family, friends, work and everything in between
🍁🍂🐶🕸️🎃 ❤️ by @frida_redknapp

🇸🇪 Frida’s Steamed Cod with Cauliflower & Swede Mash, Parmesan & Toasted Almonds

Whenever I want to feel closer to home, I turn to simple, comforting food. This is my take on Swedish home cooking. Wholesome ingredients, lovely flavours and nothing complicated. Just how I like it!

Serves 3–4 | Approx. 30 minutes

Ingredients

For the cod:

• 3–4 cod fillets
• Flaky sea salt & black pepper
• A splash of water

For the mash:

• ½ cauliflower, chopped
• ½ swede, peeled and diced
• 2–3 tbsp crème fraîche (or 1–2 tbsp extra virgin olive oil for dairy-free)
• Salt & pepper

To finish:

• Handful of flaked almonds
• Freshly grated Parmesan (optional)
• Fresh parsley, chopped
• Zest of 1 lemon
• Extra virgin olive oil

Method

1. Lightly cure the cod: Sprinkle the cod fillets with flaky sea salt and leave to rest at room temperature for approximately 15 minutes while you prepare the mash. This lightly cures the fish, helping to firm up its texture and enhance the flavour. Gently pat the cod dry with kitchen paper before steaming.
2. Make the mash: Peel and chop the swede and cauliflower. Cover with water and boil for 15–20 minutes until tender. Drain thoroughly and blend until smooth. Stir in the crème fraîche (or olive oil) and season to taste.
3. Steam the cod: Place the cod in a pan with a splash of water, cover and gently steam for 7–10 minutes, depending on thickness, until cooked through and flaky. Season with black pepper.
4. Toast the almonds: Lightly toast in a dry frying pan until golden.
5. Serve: Spoon the creamy mash onto plates, top with the cod, grated Parmesan, toasted almonds, parsley and lemon zest. Finish with a lovely drizzle of extra virgin olive oil.

For a dairy-free version, simply use olive oil instead of crème fraîche and leave off the Parmesan.

Simple, wholesome and so delicious!

#dinner #swedish #recipe #homecooking by @frida_redknapp

Frida’s 🇸🇪 Swedish style oat & cardamom protein pancakes
With warm cinnamon clementines

Makes 4 pancakes · Approximately 7-8g protein per pancake.

Ingredients

• 4 eggs
• 4 tbsp rolled oats
• 2 tbsp Greek yoghurt
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• A pinch of salt
• 2 tbsp extra virgin olive oil
• A splash of milk of your choice
• 1 tbsp milled flaxseed (optional—it absorbs moisture, so you may need a little extra milk)
• A little butter or olive oil, for frying

For the warm cinnamon clementines

• 2–3 clementines, peeled and separated into segments
• A splash of water
• A little maple syrup or coconut sugar, to taste
• A pinch of cinnamon
• A small knob of butter (optional)

Method

1. Place the eggs, oats, Greek yoghurt, cardamom, cinnamon, salt, olive oil and optional flaxseed in a bowl with a splash of milk. Mix well, or use a hand blender for a smoother batter.
2. Leave to rest for a few minutes. If the batter becomes too thick, add a little more milk until it pours easily.
3. Heat a little butter or olive oil in a non-stick frying pan over a low to medium heat. Use a quarter of the batter for each pancake.
4. Cook gently for a few minutes on each side, until golden and just cooked through. Repeat with the remaining batter.
5. Meanwhile, place the clementines in a small saucepan with a splash of water, coconut sugar, cinnamon and the optional butter. Cook gently until softened and juicy, adding a little more water if needed.
6. Serve the pancakes with a spoonful of Greek yoghurt and the warm cinnamon clementines.

Also lovely with: cinnamon-stewed apples and Greek yoghurt.

#protein #pancake #breakfast #swedish #frukost by @frida_redknapp

I’m not training for a season. I’m training to be strong for life 💪🏼!

Consistency over perfection, always ✨

Outfit:
Goodmove @marksandspencer
Gym:
@boxcleverldn by @frida_redknapp

Welcoming HELLO! into her stunning home for an exclusive new photoshoot, model and entrepreneur Frida Redknapp is glowing ✨ Inside, she opens up about embracing her forties, balancing life with a big family and developing her business. She also shares the secret to her happy five-year marriage to husband Jamie, revealing: “He’s one of my best friends.” ❤️

Tap the link in our bio to see all the gorgeous photos from our shoot and read the full interview!

Photographer: @tom__jamieson
Stylist: @lauraseco.stylist
Hair: @elinabalint
Make-up: @toribmakeup
Editor: @hello_mag_ed_jessica.
Shoot Producer: @beckypix1
Interview: @sophjhamilton by @frida_redknapp

🎃 A little autumn baking! My take on a classic pumpkin pie, made with real pumpkin, protein-rich cottage cheese, warming spices and a wholesome oat, pumpkin seed and spelt crust. Naturally sweetened with maple syrup or honey, and absolutely delicious!

Ingredients

For the crust:

* 100g rolled oats
* 50g pumpkin seeds
* 50g wholemeal spelt flour (or flour of your choice)
* 50g melted butter
* 2 tbsp maple syrup or honey
* Pinch of salt
* 1–2 tbsp cold water, if needed

For the pumpkin filling:

* 350g pumpkin purée (homemade or store-bought)
* 250g cottage cheese, blended until smooth
* 3 large eggs
* 60–80ml maple syrup or honey
* optional-60ml extra virgin olive oil
* 1 tsp vanilla extract
* ¾ tsp ground cinnamon
* ½ tsp ground ginger
* ¼ tsp ground allspice
* Pinch of nutmeg

Method

1. Preheat the oven to 175°C fan.
2. Add the rolled oats and pumpkin seeds to a blender and blitz until they resemble a coarse flour.
3. Transfer to a bowl and mix with the spelt flour, melted butter, maple syrup or honey and salt. Add a little cold water if needed to bring the dough together.
4. Press the mixture firmly into the base and sides of a greased 23cm pie tin. Pre-bake for 10–12 minutes until lightly golden.
5. For the filling, blend the cottage cheese until completely smooth. Add the pumpkin purée, eggs, maple syrup or honey, olive oil, vanilla and spices. Blend until silky and creamy.
6. Pour the filling into the prepared crust and reduce the oven temperature to 160°C fan.
7. Bake for approximately 40–50 minutes, or until the edges are set and the centre has a slight wobble. If needed, bake a little longer.
8. Leave to cool completely, then refrigerate for at least 2 hours before slicing.
Serve on it’s own or with 1 tbsp of creme fraiche or greek yogurt.

Tips: You can use homemade pumpkin purée or shop-bought. If making your own, roast the pumpkin until tender, then blend until smooth. Make sure the purée isn’t too watery.

For a gluten-free alternative, use certified gluten-free oats and a gluten-free flour blend instead of spelt flour.

Enjoy! 🍂🤎 by @frida_redknapp

A few of my favourite @marksandspencerfood finds ✨ by @frida_redknapp

A little bit of this, a little bit of that ✨🩷 by @frida_redknapp

A little autumn baking 🍂

Butternut squash & cardamom muffins, packed with wholesome ingredients, protein and fibre from Greek yoghurt, almond flour, oats and chia seeds, and finished with the most delicious crunchy pecan Tosca topping! 🤎

Beautifully moist, full of warming autumn flavours and so delicious!

Ingredients (makes 9-10 muffins)

For the muffins:

• 200g raw butternut squash, finely grated
• 100g almond flour (ground almonds)
• 100g oat flour
• 150g greek yoghurt
• 2 eggs
• 50ml maple syrup
• 40g melted butter or extra virgin olive oil
• 2 tbsp chia seeds
• 2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground cardamom
• 1 tsp vanilla extract
• Pinch of sea salt

For the pecan tosca topping:

• 70g pecans, roughly chopped
• 25g butter (or 20ml extra virgin olive oil)
• 2 tbsp maple syrup
• 1 tbsp milk (dairy or non dairy)
• 1 tbsp almond flour
• Pinch of sea salt

Method:

1. Preheat the oven to 175°C fan and line a muffin tin.
2. Whisk together the eggs, Greek yoghurt, maple syrup, melted butter or olive oil and vanilla.
3. Stir in the grated butternut squash, followed by the almond flour, oat flour, chia seeds, baking powder, cinnamon, cardamom and salt.
4. Divide the mixture between 12 muffin cases and bake for 17–20 minutes.
5. Meanwhile, gently heat all the Tosca topping ingredients in a small saucepan until glossy.
6. Spoon the topping over the muffins and return to the oven for another 7–10 minutes, until golden and cooked through.

Allow to cool slightly and enjoy 😋

Approximate nutrition per muffin:

• Protein: 6–7g
• Fibre: 3–4g

Save this one for your next autumn bake! 🍁 by @frida_redknapp