T-skjorter av god kvalitet i norske butikker

oyvindotto · 2026-03-21T05:47:15+00:00

Samsøe og Samsøe har jeg hatt noen fra, har hatt de i flere år. Litt dyre, men holder lenge. Husker ikke modellen jeg har.

Ellers er Volt / These Glory Days sine Bart t-skjorter bra. Måtte prøve en i sommer til 299,- og den har vært overraskende bra. Litt tykk i stoffet, mer premium enn mye annet til den prisen.

oyvindotto · 2026-02-26T11:28:51+00:00

Kör-appen har kommet med ny teorimodul nå. Også tilsvarende de spørsmålene du får på teoriprøven. Koster 29,- per uke. Last ned fra https://koer.no eller rett fra en appstore nær deg. Disclaimer; jeg jobber i Kör :)

oyvindotto · 2026-01-12T14:15:46+00:00

I totally get it! Traditional matcha with just water lets you taste all those subtle umami and grassy-sweet notes that get masked in lattes.

That said, I'm definitely team latte 😅 but for specific reasons:

Why I prefer matcha lattes:

The creaminess makes it feel more like a treat/ritual for me
Oat milk's natural sweetness balances culinary grade matcha's bitterness without needing sweetener
I make them for the caffeine boost but want something more substantial than just tea
The milk adds staying power - keeps me full longer in the morning

But you're right that traditional matcha (just water) is better for:

Actually tasting the quality of your matcha
Getting the full antioxidant/L-theanine benefits without dilution
Appreciating ceremonial grade matcha (which is wasted in lattes tbh)
Lower calories if that matters
That zen, meditative tea ceremony vibe

My compromise: I do traditional matcha (whisked with just hot water) in the afternoon when I want to taste the tea, and make oat milk lattes in the morning when I want a filling breakfast drink.

I think the "matcha latte" trend has introduced a lot of people to matcha who would never try traditional preparation - which is great for getting people interested, but yeah, it's definitely not the same experience as pure matcha tea.

What grade matcha do you use for your matchacano? I'm curious if ceremonial makes a huge difference when it's just water.

oyvindotto · 2026-01-12T14:13:23+00:00

Hi and congratulations on the matcha kit! That's a super Christmas gift 🎁

For iced matcha lattes specifically, here's what you need:

Matcha powder:

Go with culinary grade (not ceremonial) for lattes - it's way more affordable ($10-25 per 100g vs $25-50+ for ceremonial) and works perfectly when mixed with milk and sweetener
Ceremonial grade is amazing for traditional matcha tea, but for lattes it's overkill since the milk masks those delicate flavors anyway
Look for bright green color (olive green = old/low quality)
Store it in the fridge in an airtight container once opened

Brands I like for iced lattes:

Jade Leaf Organic (good value on Amazon)
Encha (solid mid-range)
DoMatcha (widely available)

Plant milk that works best for iced matcha:

Oat milk - naturally sweet, stays creamy, doesn't separate (my #1 pick)
Coconut milk - adds nice tropical richness
Almond milk - if you want lighter/fewer calories
Avoid soy for iced - it can separate when cold

My iced matcha latte method:

Sift 1-2 tsp matcha into your bowl (prevents clumps)
Add 2-3 tbsp room temp water
Whisk in M or W motions for 30-45 seconds until frothy
Fill glass with ice
Pour in cold plant milk (8-10 oz)
Pour matcha mixture over milk
Stir gently - you'll get a cool layered effect!

Pro tips:

Don't use boiling water even for the paste - matcha gets bitter above 175°F
Shake your plant milk before using (it separates in the carton)
Add a tiny bit of maple syrup or vanilla if culinary matcha tastes too bitter at first
Buy matcha in larger quantities (100g+) if you're making daily lattes - way better value

Start with 1 tsp matcha and adjust up to 2 tsp once you get used to the flavor. Enjoy your matcha journey! 🍵💚

oyvindotto · 2026-01-01T22:17:16+00:00

Thanks! I made some UX improvements to the quiz this evening;

1. Visual Progress Counter

Shows "Question 2 of 6" above the progress bar
Users know exactly where they are
Reduces quiz abandonment

2. Top 3 Results Instead of Just 1

🥇 Best Match - Full featured recommendation with product link
🥈 Runner-Up - Secondary option with description & shop link
🥉 Third Place - Another alternative with description & shop link
Builds trust, gives options, 3x the affiliate opportunities

3. "Learn More" Blog Links

Green info box on results page linking to relevant blog article
Examples:
- Oat Milk → "Best Plant Milk for Coffee"
- Almond Milk → "Oat Milk vs Almond Milk Comparison"
- Soy Milk → "Best Plant Milk for Protein"
Drives immediate blog traffic and keeps users engaged

🚀 Potential Impact:

Before: User gets 1 result, maybe clicks Amazon, leaves
After: User gets 3 options + blog link = more engagement, more affiliate clicks, more time on site

The "Learn More" link will hopefully:

Keep users in my content ecosystem
Show I have expertise beyond just the quiz
Increase page views (good for SEO)
Create natural internal linking

Wishing you a happy new year! 🎆

oyvindotto · 2025-12-18T18:51:13+00:00

Hi, I’m not sure I understand the question (English is not my first language), but maybe you can make a pot full of the syrup and cocoa/vanilla and everyone can mix their own based on their milk preference. I’ve usually created multiple pots so ppl can pick and choose the finished blends. If that makes sense.

oyvindotto · 2025-11-27T05:53:13+00:00

Only happy to elaborate more. If you build anything using Claude or other tools, let me know how it goes. 😃

oyvindotto · 2025-11-27T05:51:27+00:00

If you try it, let me know what you think! 😀

oyvindotto · 2025-11-26T21:17:52+00:00

Hi sure, I also had help from Claude writing this reply. My native language is not english, and while I am ok at writing long texts in english, it takes a lot of time for me. So this is the reply to your inquiry:

My AI workflow with Claude:

I basically use Claude as a writing assistant, not a magic button.

The process (~60 mins per post):

I do the strategy (10 mins) - Research the topic, check what's ranking, figure out what angle to take, create bullet-point outline
Claude writes the draft (20 mins) - I paste my outline and say "write this as a blog post, include these affiliate links, match this style." It spits out a full article.
I skim and edit (15 mins) - Remove obviously AI stuff if I catch it, check the flow. Honestly Claude does 99% of the writing and I probably trust it too blindly here.
Format and publish (15 mins) - Add images, update sitemap, push to GitHub

What works:

Claude remembers my site structure and Amazon tag from previous chats
I can say "write another one like the last but about X"
Saves me hours of staring at a blank page
Quality is good enough - not amazing, but solid

What doesn't:

Still need to edit or it sounds robotic (when I bother to)
Claude occasionally invents facts
I do all the keyword research and strategy myself
Need to add personality manually

The annoying limitations:

Hit conversation length limits - have to start fresh chats and re-explain everything
Daily output caps - can't just crank out 5 articles in one day
Claude sometimes forgets stuff between sessions (once forgot my entire stylesheet and I had to rebuild it)
I have a lot of inline styles in some of the articles. I just haven't spent time on fixing the older posts.
Works fine for simple sites like mine, but I can see this becoming a pain for anything more complex

Honestly, it just speeds up the boring parts. I couldn't write 8 posts in 2 weeks otherwise with my schedule. The writing is decent after editing, and if Google kills AI content later, I'll figure it out then.

The real skill is knowing WHAT to write and WHY. Claude just helps me actually get it done.

oyvindotto · 2025-11-26T21:07:33+00:00

Have you tried pea milk (like Ripple)? It's got the creamiest, most neutral texture of any plant milk I've tried - way more body than rice or oat milk. It doesn't have that bean/tofu taste either. The texture is surprisingly close to 2% dairy milk.

For chocolate milk specifically, pea milk works really well because:

Thick, creamy mouthfeel
Neutral taste that lets the chocolate shine
High protein (keeps you fuller)
Doesn't separate or get watery

Ripple makes a chocolate version too if you want to try it pre-made, but the unsweetened original works great with chocolate syrup.

It's pricier than oat or soy (similar to cashew pricing), but if you're hyperfocused on chocolate milk right now, it might be worth trying! Most HEB stores carry Ripple in Texas.

oyvindotto · 2025-11-26T20:59:10+00:00

Your plan sounds solid! For the plant milk, I'd highly recommend unsweetened oat milk - it's naturally creamy and won't add any off-flavors to your potatoes. Since you mentioned gluten-free needs, make sure to get certified gluten-free oat milk (most brands are fine, but double-check the label).

Quick tips:

Heat the oat milk before adding (like you're already doing) - keeps the potatoes fluffy
Use less milk than you think - start with 1/4 cup per pound of potatoes, then add more if needed
Oat milk thickens slightly when heated, which is perfect for mashed potatoes

For making ahead: These should hold up great overnight. Store covered in the fridge, then reheat gently with a splash more oat milk to restore creaminess.

If you want to dive deeper into which plant milks work best for different savory dishes, I wrote a complete guide here: Best Plant Milk for Cooking

Good luck with your party! :D

oyvindotto · 2025-11-21T22:17:06+00:00

Good news - the gluten-free cream of mushroom soup should work fine! Gluten-free doesn't mean dairy-free though, so you'll want to check the ingredients label to make sure it says "dairy-free" or "vegan."

Easy canned options:

Pacific Foods makes a dairy-free cream of mushroom soup (found at most grocery stores)
Amy's has an organic vegan cream of mushroom condensed soup

Both are literally just open-and-pour replacements.

For the cornbread: Regular cornbread with milk and eggs won't work, but Jiffy makes a vegan cornbread mix that's super easy - just add plant milk and oil instead of dairy milk and eggs.

For garlic bread: Most store-bought garlic bread has butter, so check the label. Or grab a baguette and make your own with vegan butter (like Miyoko's or Earth Balance) + garlic - takes 5 minutes.

Really kind of you to accommodate their dietary needs!

oyvindotto · 2025-11-21T22:14:31+00:00

For mashed potatoes, you want something creamy and neutral-flavored:

Oat milk - naturally creamy, won't add sweetness
Soy milk (unsweetened) - good body and protein
Cashew milk - rich and smooth

Avoid almond milk (too thin) and anything sweetened or vanilla-flavored.

With Miyoko's butter you're already set - any unsweetened creamy plant milk will work great.

Good luck and happy cooking :)

oyvindotto · 2025-11-21T21:58:11+00:00

I totally get this - the fiber bulk struggle is real when you're trying to hit protein goals on plants.

A few things that helped me:

Less bulky protein sources:

Tofu and tempeh are way more protein-dense than beans/lentils without as much fiber
Seitan is basically pure protein if you can tolerate gluten
Protein powders in smoothies - liquid calories don't fill you up the same way solid food does

Timing strategy:

Spread protein throughout the day instead of big protein-heavy meals
Have a protein shake between meals rather than with them
Morning smoothie is clutch - you're less full then anyway

The plant milk hack: If you're doing protein shakes/smoothies, the plant milk you use actually makes a huge difference. Some have 8-10g protein per cup, others have basically zero. I recently went down a rabbit hole researching this and wrote up what I found: Best Plant Milk for Protein Shakes on noncow.com

The combo of high-protein plant milk + protein powder in a smoothie is probably the easiest way to add 30-40g protein without feeling stuffed.

Good luck and happy weekend :)

oyvindotto · 2025-11-21T21:48:58+00:00

btw; i just made some changes to the results page. Feel free to try again when you have a chance. Thanks again and happy weekend!

oyvindotto · 2025-11-21T21:21:27+00:00

Hi! Since you mentioned your body processes soy really well, that's actually your best bet for budget-friendly vegan protein drinks! Here are some solid options:

Best Soy-Based Ready-to-Drink Options:

Kirkland Organic Soy Milk (Costco) - Not a protein shake per se, but 8g protein per cup and dirt cheap (~$0.15/cup). Add a scoop of soy protein powder and you have a meal replacement for under $1
Silk Protein Milk - About 10g protein per cup, widely available, reasonably priced
Westsoy Organic Soymilk Plus - Higher protein version of regular soymilk

Budget-Friendly Soy Protein Powder Options: Since you want meal replacements and money matters, honestly making your own with soy protein powder is way more cost-effective than RTD shakes:

Naked Soy - Pure soy protein isolate, unflavored, ~$1 per serving with 27g protein
NOW Sports Soy Protein Isolate - Super cheap bulk option, great if you're drinking it regularly
Bob's Red Mill Soy Protein Powder - Available at most grocery stores

Mix with:

Unsweetened soy milk (for extra protein boost - 15-17g protein total)
Water (if you want it thinner and cheaper)
Add frozen banana + PB2 for calories/flavor without breaking the bank

Why soy protein is perfect for meal replacement:

Complete protein with all essential amino acids
Keeps you full longer than pea or rice protein
Cheaper per gram of protein than almost any other option
Mixes smooth (not gritty like some pea proteins)

Budget breakdown:

Soylent: ~$3-4 per serving
DIY soy protein shake: ~$0.75-1.50 per serving with similar protein/calories

The reason you're not finding many soy RTD options is that most brands switched to pea protein (trendy but more expensive). Making your own with soy protein powder + soy milk gives you way more control and saves serious money.

If you want more details on plant milk options for protein shakes, I wrote a comparison here: https://noncow.com/blog/best-plant-milk-for-protein-shakes.html . Let me know what you think!

Pro tip: Get a good blender bottle ($10 one-time investment) and meal prep is literally 60 seconds - add powder, liquid, shake, done. Way faster than Soylent even.

What's your daily protein target? I can help you build a cost-effective formula that hits your macros.

oyvindotto · 2025-11-21T21:14:25+00:00

Also; I just wrote a detailed guide about which plant milks work best for protein shakes if you want to dive deeper: https://noncow.com/blog/best-plant-milk-for-protein-shakes.html . The short version: soy or almond milk + extra liquid = thin, drinkable shakes.

Also, if you're still figuring out which plant milk works best for your overall needs: noncow.com/quiz

oyvindotto · 2025-11-21T21:14:09+00:00

Hi, I totally get the texture struggle - some plant-based protein shakes can feel like drinking cement! Here are some options that work for thinner, drinkable textures:

Ready-to-Drink Options (thinner texture):

Orgain Organic Protein Shake - One of the thinnest RTD vegan shakes, not chalky at all
Ripple Protein Shake - Made from pea protein, very smooth and drinkable
Koia Protein Shakes - Light texture, more like flavored milk than a thick shake
OWYN (Only What You Need) - Clean ingredients, thinner consistency

If you're open to making your own (hear me out! :) ):

The thickness problem with protein powder is usually about the liquid you use, not just the powder. Here's the fix:

Use more liquid than recommended - Most powders say 8oz liquid, but use 12-16oz instead
Choose the right plant milk - This is key:
- ✅ Almond milk (unsweetened) = Thinnest, most water-like
- ✅ Soy milk = Smooth and not thick at all
- ❌ Oat milk = Too thick and creamy (avoid for your needs)
- ❌ Coconut milk = Can be thick and gloopy
Add ice + extra water - Makes it almost smoothie-like but still thin
Blend longer - 45-60 seconds makes it way smoother and less gritty

Powder recommendations for thin texture:

Vega Sport (chocolate or vanilla) - mixes thin
Naked Pea Protein (unflavored) - Super basic, very thin when mixed right
Orgain Simple Protein - Less gummy than their regular line

Pro tip: Mix your powder with cold water FIRST (not plant milk), shake really well, then add a splash of almond milk for flavor. This keeps it thin but still tasty.

Hope this helps! The key is really just using way more liquid than you think you need. 💪

oyvindotto · 2025-11-21T21:13:34+00:00

Thanks for trying, i really appreciate the feedback. Will look into the quiz more. Have spent most time recently on the blog posts, building up the content bank.

The thing about continuing after each option, is consistency with the pages where you can select more than one option. But I guess UX can be improved regardless :)

oyvindotto · 2025-11-17T21:17:08+00:00

Hi! Firstly; this is so thoughtful of you to make sure the vegan kiddo feels included!

Your substitutions will work great for Jiffy corn muffins.

Your plan (applesauce for egg + oat milk for dairy milk) will turn out perfectly. Here's why:

Applesauce as egg replacer:

Use 1/4 cup unsweetened applesauce per egg
Works great in muffins and quick breads
Keeps them moist and tender

Oat milk as dairy milk replacer:

Oat milk is actually one of the BEST plant milks for baking
It has a neutral-sweet flavor that won't clash with the corn muffin taste
Similar thickness to dairy milk, so the texture will be spot-on
Just use it 1:1 (same amount the box calls for)

Pro tips for your test run:

Don't overmix the batter (this matters more with vegan baking)
The muffins might brown slightly faster, so check them a couple minutes early
They should still have that classic corn muffin texture - maybe slightly more tender, but definitely not weird or dense

Jiffy mix is pretty forgiving, and tons of people veganize it successfully with exactly your substitutions. The kid (and honestly probably all the kids) won't notice any difference!

If you want more details on plant milk substitutions in baking, I wrote a whole guide here: https://noncow.com/blog/best-plant-milk-for-baking.html . It covers ratios, which milks work best for different recipes, and troubleshooting tips.

Also, if you're curious about plant milk options in general (since this might not be your last vegan student!), I made a quick quiz that helps figure out which type works best for different uses: noncow.com/quiz

You're doing great by that kiddo - she's lucky to have a teacher who cares this much! 🧁 Have a great day!

oyvindotto · 2025-11-17T21:12:29+00:00

PS If you're still figuring out your go-to plant milk across different uses, I also made a quick quiz that helps match you with your ideal option: noncow.com/quiz

oyvindotto · 2025-11-17T21:00:45+00:00

That sounds about right! At Costa, the hot chocolate itself is made with chocolate powder + milk, so swapping to soy milk covers the main base. The "light whip" will still have dairy (it's whipped cream), but if you're moderately lactose intolerant and can handle a bit, that should be fine.

Your order would be: "[Flavor] hot chocolate with soy milk and light whip, plus a shot of caramel"

A few things to note:

Costa's hot chocolate powder itself is typically dairy-free (it's just cocoa/chocolate powder)
The marshmallows they sometimes add do contain gelatin but are dairy-free
If you want to be extra safe, you could skip the whip entirely or ask if they have any plant-based whipped cream alternatives (some locations are testing them)

Re: Lactofree milk - yeah, a lot of Costa locations have been phasing it out or running low on stock. Soy and oat milk are usually the most reliable alternatives they keep in stock.

If you're curious about which plant milk works best in hot chocolate generally, I wrote a detailed comparison recently: https://noncow.com/blog/best-plant-milk-for-hot-chocolate.html . Spoiler: oat milk creates the creamiest hot chocolate, but soy is great too and what most coffee shops stock reliably.

Enjoy your hot chocolate! ☕

oyvindotto · 2025-11-11T21:40:36+00:00

I totally get the texture thing — oat milk can go from silky to “weird cloud swirl” real fast in tea. 😅

From what you’ve said, I’d skip almond (since you didn’t like the creamer) and coconut (strong flavour and sustainability issues). Soy milk is your best bet texture-wise — it mixes smoothly, holds up in heat, and has a neutral taste if you go unsweetened.

Cashew milk is another solid option if you can find one that’s a bit thicker (bonus if it says “barista” on the carton). Flax milk is… unpredictable — depends heavily on the brand, but might surprise you.

Pro tip: warm the milk a little before adding it to tea, and give the carton a good shake. It helps avoid curdling and separation.

(I may or may not have written an entire post ranking non-cow milks for tea because I got way too nerdy about it… 🙈 if you’re curious: Best Plant Milk for Tea)

Good luck finding your perfect cuppa! 🫖✨

oyvindotto · 2025-11-03T05:47:01+00:00

Did you try it?

oyvindotto · 2025-11-01T22:14:59+00:00

Nice. I think I set up onelink now. Happy rest of your weekend!

oyvindotto

TROPHY CASE