It was a quite spontaneous trip we had to Akureyri. Our friend had a small gig there and it was also his bday so we decided to join and celebrate a little.

We stayed at a very beautiful place, we had an apartment with an amazing view over the city and they also had this cute bath tub at the terrace and I just needed to try it out!

We had time to visit Jarðböðin in Mývatn, it’s basically the same as ‘Blue lagoon’ but much smaller and of course not that ‘commercial’. I liked it very much as they had this gorgeous view from the lagoon. Unfortunately we were a bit unlucky.. When we arrived at Mývatn it was super windy and the lagoon wasn’t that warm (?) So we were actually freezing haha. But we found one spot that was warm so we kept us there all the time haha…

For dinner we went to a restaurant called Rub23. It’s a Icelandic restaurant with a touch of Asian I would say. They have sushi that I liked a lot, but the steak we had was just OK, nothing special but good. After the dinner we went out for some drinks at some bar and then went back to the apartment.

Akureyri is a very small and cute town in the north of Iceland. Would love to come back to stay there for a weekend and explore some more.

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

By Devin Del Santo

“If I had a flower for every time I thought of you…I could walk through my garden forever.”

One more story with Devin Del Santo. Can’t get enough of these photos, they are so beautiful and so peaceful.

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

I’ve been away 1 month in the US, came home this Wednesday. Always nice to come home and meet my boys but I miss LA and NY so much already, but luckily I’ll be back very soon again.

After a lot of unhealthy food and no diet at all I could finally start to cook and do some healthy food. And as soon as I came here I just felt… urrggghh this weather haha. The fall has arrived and what would suit better then a warm soup.

YOU NEED:

1 liter of water
2 1/2 stock cube, veggie
1 sweet potato, (about 300g)
4-5 carrots
1 onion
1 red chili, without the seeds (take 1/2 if you are sensitive for spicy food) 
1 tablespoon olive oil
1 teaspoon grated ginger
1 1/2 dl coconut milk
1 dl orange juice
salt + black pepper + garlic powder + coriander flakes
creme fraiche, sunflower and pumpkin seeds for serving.

DO THIS:

1. Peel the sweet potatoes, carrots and onions. Cut into pieces. Chop the chili.
2. Heat the oil and fry the onion for a few minutes in a pan without adding colour. Add the chili, ginger, sweet potatoes and the carrots.
3. Fry everything together and season with salt, pepper, garlic powder and coriander flakes.
4. Pour the water and add the stock cubes.
5. Cook the soup until the vegetables are soft, about 15 minutes.
6. Pour the coconut milk and the juice into the soup.
7. Mix the soup to a creamy consistency. Best is to use a stick blender.
8. Season it more if needed.

Serve it with a spoon of creme fraiche, drizzle some olive oil and add some coriander flakes and the seeds. I also bought this delicious bread at ‘Coocoo’s Nest’ here in Reykjavik. Perfect to dip in the soup. :)

ENJOY!!

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

-Ride with me to unknown places- 

This amazing shoot took place in a beautiful house in Malibu, California. I have so many nice stories from this shooting day. Here is some of the pictures from our first story we did, and more will come.

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

Don’t miss out my interview with ‘Reykjavik Fashion & Design’ magazine where you can see pictures of my home in Iceland. :) I also share one of my favorite recipes and more.

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

[vimeo 182873737 w=640 h=360]

So things have been changed. I’m heading back to LA and so happy about that and excited! But at the moment I’m still in NYC. I have a flight ‘on hold’ to LA today evening but I might fly tomorrow instead. I probably have one thing here in NY tomorrow morning, But I’ll get that confirmed later today. I know it’s a bit complicated, things change a lot haha.

Welcome to my exciting life at the moment. And I love it.

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

Sorry for a bad update here on the blog.. It’s been a lot to do and I haven’t been at the apartment so much, mostly running around.

But I will blog more soon and tell you about all these exciting news that has happened during this trip.

Now I need to take a shower, need to get fresh for another shoot…

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

Tomorrow, or for you Icelandic folks it will be today evening I will take over @TRENDNETIS snapchat! So don’t forget to add and you will get to follow me in L.A for two days. :)

Over all I’m having such a great time here, I’m with my agent and two fellow models. It’s been quite busy, I’ve been shooting a lot and also meeting people. And yesterday I went with a friend to a birthday party, and then we ended up at 1OAK. Was a long night as we went to a friends afterparty as well. I’ve really felt it today – you can imagine…

Tomorrow I have another shoot again, and hopefully my morning will be a bit fresher than today.

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

Bye Iceland, again haha. I’m heading to LA now and I’m gonna be there to 8th of September and then I’m flying to NYC and staying there for a week. Can’t wait to get back there and meet friends and feel the warm breeze haha. I have a quite full schedule while I’m there with shootings and meetings, so it’s gonna be hectic weeks and I’m very excited!

I’m also going to take over the @TRENDNETIS snap some days, so don’t miss out on that! I’m gonna update you when it will be. You can also add me on Snapchat @jenniferbergp

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

This pasta dish is perfect if you don’t have so much time and just want to do a simple dinner and a really good one as well. It’s so tasteful and you only need a few ingredients. You have too try this. Everything is just cooked in one pot, and only takes max 15 min with the preparation.

YOU NEED: 

400 g of spaghetti
400g cherry tomatoes, split in half
1 bunch fresh onion, red or yellow, thinly sliced
3 cloves garlic, thinly sliced
1.2 l of water
about 2 cubes chicken broth (or veggie broth)
75 g Parmesan cheese, grated
2 tablespoons butter
2 pots basil

DO THIS:

Arrange everything in a pot except the parmesan, butter and basilica. Add the water, bring to a boil and place the pan on medium heat for about 10 minutes (until the pasta is cooked al dente). When the pasta has absorbed the most of the water. Turn of the heat. Add the basilica together with the butter, toss around. Serve immediately with grated parmesan. Enjoy the simplicity!

As I have a guy who eats a lot ;) and really wants to have some kind of protein in his meal, I also added fried salmon. But that is not necessary in this pasta dish, because it’s super good just as it is.

When you are frying salmon in the frying pan, heat up oil or butter in a frying pan until the butter is properly hot. Salt and pepper the salmon and roast it with the skin side down. Turn the salmon when it looses from the pan, remove the pan from the heat and let the salmon rest for a few minutes. The fried skin is so good when it’s crispy, delicious to eat!! Yummy.

Love
xx
Jennifer

INSTAGRAM: Jenniferbergp & Cookitwithjen

Pasta recipe from Filip Poon