My 30 (or more!) days challenges

Breakfast – Day 56

ruflag

I don’t make a lot of breakfast posts these days, as my breakfasts have become somewhat routine. But today I made something very special, which turned out absolutely delicious – so I definitely have to share this! These, my friends, are pumpkin and blueberry protein pancakes.

This is how I make the pancakes: I mix 3 tablespoons Greek yoghurt, 3 tablespoons coconut milk, 1 scoop vanilla-flavoured protein powder, 3 tablespoons pumpkin puree (I made it beforehand, baking a small pumpkin and blending the flesh), 1 egg, 2 tablespoons quinoa flour, 1 tablespoon coconut flour, 1/4 teaspoon baking powder and 1/2 teaspoon pumpkin pie spice (or a mixture of ground cinnamon, ginger, nutmeg, cloves and allspice) in the blender. Then I take a handful of blueberries, cut them into halves and mix into the batter. Finally I cook the pancakes on a pre-heated pan, buttered with coconut oil.

In the meantime I make the sauce in the blender, using 2 tablespoons coconut milk, 1 tablespoon peanut butter, 1 tablespoon cocoa powder and 1 tablespoon dulce de leche.

My pancakes are served with the sauce, some figs and pecans and a cup of unsweetened cappuccino.

11925734_745441215583722_528945402_n

Advertisements
Leave a comment »

Breakfast – Day 55

ruflag

I am getting more and more addicted to bowl cakes, since they are so simple to make and so delicious. And of course I am trying to keep mine as healthy as possible. So, ladies and gentlemen, welcome the middle-melting chocolate protein bowl cake!

As usual, I start with buttering a bowl with coconut oil, and then mix the following in that bowl: 3 tablespoons Greek yoghurt, 3 tablespoons coconut milk, 1 egg, 1 scoop vanilla protein powder, 1 tablespoon coconut flour, 1 tablespoon quinoa flour, 1 tablespoon cocoa powder, 1/4 teaspoon baking powder. Then I sink two squares of 90% dark chocolate into the mixture and put it in the microwave. My cake takes 5-6 minutes in total (in 1-minute increments).

Then I take the cake out of the bowl. The molten chocolate has come out on the surface, and I mix it with a teaspoon of dulce de leche and spread this mixture over the surface. Some fruits and berries (namely figs, raspberries and blueberries) and a cup of cappuccino accompany my bowl cake, which turned out delicious – and quite beautiful finally!

IMG_20150905_134219

Leave a comment »

Breakfast – Day 54

ruflag

Ok, I have to start with a confession here: I can’t cook buckwheat. I tried to make some for lunch yesterday, and I miserably failed: while I should have brought it to a boil and then left to simmer for 10 minutes under a lid, I continued cooking it at full power without a lid, which naturally resulted in the thing being overcooked.

But never mind, I thought, it would make a great porridge for the next morning. Which it did! I added coconut milk and a bit of stevia to the buckwheat and cooked it a little more, and here I am having it with chopped dates, blueberries, figs, cocoa nibs and a cup of black coffee!

IMG_20150904_074904

Leave a comment »

Breakfast – Day 53

ruflag

Today’s breakfast doesn’t look extremely beautiful in the picture, yet it’s one of the most delicious breakfasts ever! What it essentially is, is protein bowl cake with tart cherries in chocolate-banana sauce.

For the cake I grease a bowl with olive oil and mix in it 2 tablespoons yogurt, 3 tablespoons full-fat milk, 1 scoop vanilla-flavoured whey protein, 1 tablespoon coconut flour, 1 egg, 1/4 teaspoon baking powder, 1 tablespoon chopped walnuts, 1 tablespoon raisins and 1.5 squares chopped 99% cocoa Lindt Excellence chocolate. Then I microwave the bowl in 4 45-second increments, and in the meantime I make the sauce, simply by mixing 3 tablespoons milk with a banana and a tablespoon of cocoa powder in the blender.

Finally I serve the bowl cake with a dollop of heavy cream and mix some pitted sour cherries with the sauce to serve them on the side. Tastes heavenly!

IMG_20150820_074436

Leave a comment »

Breakfast – Day 52

ruflag

I know, I know, this is already my third breakfast post featuring English afternoon tea elements: scones, clotted cream and jam. But this time I’ve progressed even further – I made all of them myself from scratch!

I’ve already mentioned how to make the strawberry jam here – and I’m sticking to the same recipe, it always turns out good: fresh and a little bit tart, just as I like it.

The clotted cream takes the longest to make, so I’ll put it before the scones. In fact I had to start the day before yesterday! So what I basically did was take some high-fat cream (mine was 33% and pasteurised, although unpasteurised would have been preferable – but it’s too hard to find, so pasturised is ok too, just make sure it is not ultra-pasteurised), pour it in a shallow baking dish, making sure that the cream layer is between 1 and 3 inches high and put it into the oven at 80 degrees Celsius for the whole night (it usually takes 8-12 hours to clot, check for the lumpy yellow crust which has to form on top of the cream). Once it was ready, I took it out, careful not to break the yellow crust, cooled it down for 15 minutes and put it away in the fridge for another 8 hours – this is a must, as that’s when the clotting process finishes. And finally I just skimmed the thick layer of clotted cream from the surface, leaving some liquid buttermilk behind.

No need to throw away the buttermilk as it is to be used for the scones! It is now finally their turn, and I am making them right this morning, as they are best fresh and warm. So to make about 10 scones, I mix 250 g sieved plain flour with 45 g sugar and 12 g baking powder, then I rub in 75 g cold diced butter until the mixture resembles breadcrumbs. Next I add an egg, 70 ml buttermilk (or plain milk would do too) and 30 g sultanas and make soft sticky dough (I’m not working it too much, otherwise the scones would turn too dense and hard), which I then roll flat until it’s one inch thick and cut out circles using a standard water glass, as I don’t have a cutter (the key here is not to twist the glass or the cutter, but rather just press it). And finally I put my scones on a baking tray lined with baking parchment, brush them on the top with a mixture of egg beaten with a tablespoon of milk (make sure it’s only the top and not the sides, otherwise the egg mixture would prevent the scones from rising) and bake them in the preheated oven at 220 degrees Celsius for 12-14 minutes.

IMG_20150816_114645

Leave a comment »

Breakfast – Day 51

ruflag

Chilled breakfasts are always a preference in summer, especially when it’s hot. So last night I quite felt like having a chia pudding this morning. So I made some very easy preparations: soaked six tablespoons of chia seeds in a cup of skimmed milk and also blended four tablespoons plain yoghurt with some sour cherries and raspberries, and put everything in the fridge separately.

In the morning I just distribute the pudding and the yogurt cream into two servings and enjoy the dessert-like breakfast!

IMG_20150807_074540

Leave a comment »

Breakfast – Day 50

ruflag

If I want to have cake for breakfast, I prefer it to be healthy, just as my today’s protein bowl cake is. It is quick and easy to make as well, unlike your usual cake.

I simply take a small bowl, grease it with coconut oil (so that the cake easily comes out later) and mix in it 2 tablespoons coconut flour, 1 tablespoon vanilla-flavoured whey protein, 2 tablespoons plain yoghurt, 2 tablespoons almond milk, 1 egg, 1/4 teaspoon baking powder and 1 teaspoon vanilla extract. Then I microwave the bowl in one minute increments (3 minutes in total). In the meantime, I prepare the sauce, mixing 2 tablespoons plain yoghurt with 1 tablespoon peanut butter and 1 teaspoon unsweetened cocoa powder. By the way, all the amounts given are for 1 person, so just double them if you are serving 2.

The bowl cake makes a great breakfast together with some fresh berries and unsweetened cappuccino.

IMG_20150722_073221

Leave a comment »

Breakfast – Day 49

ruflag

Another thing that all healthy eating and fitness bloggers post all the time is protein pancakes. I’ve been quite reluctant to make them myself, as even though I really like all kinds of pancakes, I thought it would be a bit of a hassle.

But somehow finally I got convinced that I should try those out! Especially that the recipes didn’t seem extremely complicated. To make this stack of pancakes, I just blend 1/3 cup ground oats, 2 tablespoons almond milk, 1/4 cup plain yoghurt, 2 tablespoons coconut flour, 1 scoop whey protein with vanilla flavour, 1 egg, half small banana, one teaspoon vanilla extract and half teaspoon cinnamon and cooked the pancakes over medium-high heat, about 2 minutes on each side. I was really worried that the pancakes would get an ugly shape, but it turns out that pouring the batter from a cup, holding it low above the pan, really helps to make them nice and round!

I’m having the pancakes with peanut butter and banana, and also some orange chunks and a cup of americano.

IMG_20150718_094027

Leave a comment »

Breakfast – Day 48

ruflag

I quite like porridges, especially topped with nice stuff of all kinds, but the problem I have with them is that they don’t keep me full for long. In fact, I get extremely hungry in just about 1.5-2 hours after having them.

Today I decided to make oatbran porridge, as oatbran is said to be very filling, compared to rolled oats or oatmeal. So I just cook 1/4 cup oatbran in a cup of water, adding some cinnamon and vanilla extract and then top the porridge with fresh raspberries, a knob of butter and a drizzle of honey.

My drink this morning is green tea latte, to make which I mix 1.5 teaspoons of matcha powder with 3 tablespoons of boiling hot water until smooth, add some hot milk and top with frothed milk and a sprinkle of matcha powder. I am taking my latte unsweetened.

UPD: I had my breakfast at about 7:15 this morning, it is now almost 10am, and I am already feeling quite hungry, even though not completely starving yet, like I would after having regular oats.

IMG_20150716_071851

Leave a comment »

Breakfast – Day 47

ruflag

I am continuing to exploit the endless possibilities of Nutella breakfasts and making them with my Venchi chocolate-hazelnut spread instead!

Today I am making wholewheat French toast roll-ups. First I take four slices of wholewheat toast bread, cut the crusts off and flatten out the slices with a rolling pin. Then I spread some Venchi on one side of each slice, top with chopped strawberries, roll the toasts up, dip them in a beaten egg mixed with come cinnamon and finally fry them on a pan until golden brown. Et voilà, the French toasts are ready to be served with a cup of cappuccino!

IMG_20150713_071322

Leave a comment »