7 fav breakfast options

I've had a slight obsession with breakfast lately and sometimes I wish I could just eat breakfast 5 times a day. But I try to resist the temptation (not always successfully) and eat something other than this deliciousness too :p

So this post is dedicated to my lovely friend, who also loves breakfast and has been on my case for not posting on my blog for too long ;) She's a fellow blogger as well, who is way better at posting than me :P Check out her blog on whatsashawears.com!

So here are 7 of my favourite breakfast options, yuuuum

1. Smoothies

Strawberry, banana and oat rice milk smoothie

Strawberry smoothie with amaranth puffs

Winter delight - mandarine and perisimon smoothie

Winter smoothie in xmas colours

2. Smoothie bowls

Green smoothie bowl with red grapefruit and granola

Very berry smotthie bowl

3. Baked oatmeal

Baked banana oatmeal with homemade forest fruit jam 

4. Eggs. Poached, scrambled, boiled,.. 

Soft boiled egg with chilly flakes

Scrambled eggs and avocado

5. Millet porridge

Cooked millet with strawberries on the side

Chocolate porridge with cocoa nibs and raspberries

Berry millet 

Coconut, almond and blueberry millet

6. Breakfast poached egg and veggie toast

Breakfast 'burger'

7. Pancakes

Coconut and strawberry buckwheat pancakes

Gluten free banana pancakes with raspberries, pistacios and homemade chocolate sauce

Raw and vegan raspberry 'cheesecake'

 Last week my sister and her family came home for a visit from Germany. Yaaaay <3 I get super excited and giddy when the come for a visit, because I miss them so much when they're gone. My big sis' is defenitely the one I would turn to for everything and anything, she is the best friend I could ask for. And Kristjan, her husband, is the most amazing big brother. So thanks guys, for everything <3 And then, to make things just a little harder, they have the most beautiful, happy, smart  baby girl, named Lorelai, who is just amazing in every way.

   And as it happens, her birthday fell on easter weekend ths year, which means we could celebrate it together. Kristjans birthday was just two weeks before, so they decided to throw a small get-together for friends. 

So, this weekend, when they celebrated their birthdays, I decided to make a delicious raw 'cheesecake' cake for them, to show them how awesome I think they are.

crust

1/2 cup dates
1/2 cup walnuts
pinch of  salt

filling

2 cups cashews (soaked overnight)
juice of 1-2 medium lemons - add slowly, to taste
1 vanilla bean
1 c. raspberries
agave syrup - add slowly and to taste
1/3 c. coconut oil

• Soak the cashews overnight or for a few hours at least.
• Blend all the crust ingredients togetker inthe food processor untill there are no big pieces left and they bing together on their own.
• Press the mixture into the bottom of a cake pan.
• Mix together coconut oil and agave syrup - you can heat this up a little so the coconut oil melts.
• Mix in the lemon juice, vanilla seeds and cashews and blend blend blend, until you get a smooth mixture.
• Pour half of the mixture over the crust and put in the fridge or freezer for about half an hour, just to help it set - this is just so you get nicer layers and if you don't have the time, you can skip this step :D
• Add the raspberries to the remaining cashew mixture and blend until the mixture in fully combined -  I like it when there are little raspberry chunks here and there, so I didn't blend it that well :D
• Place the cake in the fridge overnight or until solid. If you want to speed this up a little, you can put it in the freezer for a while.

And that's the whole science behind this amazing vegan and raw raspberry 'cheesecake'. <3 

My sister <3 

Gluten and dairy free pancakes

Hey there, lovelies :*

I've been eating prety much the same thing for breakfast for awhile...But today, I woke up with a huge craving for pancakes. I haven't had pancakes for at least 4 months, since I was told to avoid gluten and lactose by my phisician.

But today, I woke up determined that I wasn't going to let my food intolerance steal the joy of eating pancakes for breakfast. So I made up this recipe and they were so deicious, that I had to share it with you asap :D

This recipe makes 2 pancakes, each comes in at about 220kcal.

Ingredients:

• 100ml rice milk
• 2 tbs buckwheat flour
• 3 tbs coconut flour
• 1 medium egg
• 1 small apple - shreded or chopped
• about a shot of sparkling mineral water 

Sparkling water- add this last, you can chance the amount to get the batter consistency you want. I would not recomend it being too thin, because you want your pancake to stay nice and thick. The sparkling mineral water will add some air to the batter, making your pancakes fluffier 

Mix all the ingedients together and pour half of the batter onto a preheated slightly oiled pan - I use coconut oil. Bake until bubles form on top of the pancake, then flip and bake on the other side until it's nice and golden brown.

Repeat with the other half of the batter.

Voila and bon apetit :D

Sunday motivation

A little motivation for the coming week. 

Baked buckwheat with veggies

How about a nice piece of baked buckwheat and veggies with your fish? Or with your steak, if that floats your boat...How about just a platefull of this deliciousness all on it's own? That's what I did, and let me tell you- nothing wqas missing :D
I had quite a day today, I've been up since 5am and it's now 10.30pm. It's been a long day, so please forgive me for making this post short. But I did promise you a recipe, and one has to keep their promises. So here it is.

What you'll need:

• 1 medium onion

• 1 clove garlic

• 2 cups of soaked buckwheat

• 2 cups mixed vegetables - I used cauliflower, broccoli, caroots and spinach

• ½ medium zucchini

• 3-4 eggs - I used 1 whole egg and 3 egg whites

• coconut oil 

• spices - turmeric, cayenne pepper, sweet pepper, salt

What to do:

• Heat the coconut oil in a pan. Once it's hot add the chopped onions and garlic. Saute untill soft.
• Cut the vegetables into small pieces and add them to the pan
• Once the veggies have softened, add the soaked buckwheat. Stir together and remove from heat
• In a seperate bowl mix together the eggs and the spices.
• Scoop the buckwheat into your bakingbowl and pour over the egg mixture
• Slice the zucchini and arrange the slices on top of the buckwheat
• Put into the oven: 150* for about 20min - check it once in a while, because every oven is different :P

The dish is delicious served hot or cold. It can also be reheated :D 

Bon Apetit

Valentine's day smoothie

So, here it is. Valentine's day. A long awaited day for some and a dreaded one for others, but whatever your  feelings about it are, you're stuck with it. There are red hearts in the store windows and whatever you do you can't escape it. So why not embrace it?

How about a nice breakfast smoothie for your significant other? Or you can make this creamy, fluffy, healthy smoothie as a snack after a romantic stroll? If you're single- make this for yourself and treat your taste buds to a delicious adventure and your body to a healthy dose of vitamins and the benefits of the green tea!

 Ingredients for 2.

• 1 banana
• 10 fresh strawberries (you can use frozen, but the end result won't be as fluffy)
• 1/2 tsp cinnamon
• 100-150 ml green tea (chilled)

Throw everything together in a blender and mix thoroughly. 

If you are a fitness enthusiast and you decided to squeeze in a workout on Valentine's day - mix in 2 tbs of Hemp Protein Powder per person and your tired muscles will be happy too :)

Pumpkin soup

Okay…so…how do I say this…um….I’m pretty sure I made THE BEST pumpkin soup ever seen by mankind. No offense to anyone who thinks they make the best one…but you don’t. I do. And luckily for you I’m here to share my wisdom. Here’s the first secret - It’s soooo easy and fast. And the second - It’s soooo healthy 

Here’s what you’ll need

- 1 hokaido pumpkin

- 1 large onion

- 1-3 cloves of garlic - depending on your taste

- about 2-3 cups of vegetable stock

- 2dcl coconut milk - I used the light version, but the normal one is great too 

- 2 cups spinach leaves of a couple of cubes if you have frozen spinach

- pepper, turmeric, chilli

- coconut oil - just a little to saute the onions and garlic

1. Add a couple of tbs of coconut oil to a pre-heated pan. Add the onion and garlic- finely chopped. Cook until the onion turns soft and kinda see-through..Be careful not to let them turn brown.

2. Add the pumpkin - this needs to be peeled, de-seeded and cut into pieces. Cook for a few minutes, but take care not to burn the onions.

3. Add the vegetable stock, stir, bring to a boil and cover. Now you’ve got a couple of minutes to yourself. Wait for about 10min or until the pieces of pumpkin are soft- try with a fork. This time may vary depending on how big you cut you pumpkin. 

4. Add the coconut milk and wait for the soup to boil.

5. Remove from heat and blend untill smooth. 

6. Add the spinach leaves and stir together. Now if you add fresh spinach you don’t need to bring the soup back to a boil, although you can if you wish to do so, But the heat from the soup will cause the leaves to wilt really fast. If you add frozen spinach, I suggest you bring the soup back to a boil, and keep it boiling until the spinach is comletely defrosted. 

7. Now you’re basically done. Add pepper and turmeric. Salt if you wish too - but be careful, because the stock is usually salty enough. You can add even more seasoning, but I’m embarrassed so say this is all that I had…in my excuse- it’s a new apartment, so I haven’t gotten around to buying evrything yet.

8. Plate the soup. Make a coconut milk swirl and sprinkle with chilli flakes for some heat and a beautiful visual effect :D

Viola, bon apetit <3