My 30 (or more!) days challenges

Breakfast – Day 51

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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!

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Breakfast – Day 43

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Those who follow healthy eating blogs and Instagram pages have probably been seeing a lot of açaí bowls lately, which are apparently the new breakfast trend. I didn’t pay too much attention to them first, but then did a little research and decided to give it a try too.

So what is an açaí bowl? Basically, it is a thick smoothie made of açaí berry puree with various toppings. Due to the numerous health benefits of açaí berries, these smoothies have gained a huge popularity.

It’s not really possible to find açaí berries outside Brazil, the best thing you can get at the best whole foods supermarkets or online is a frozen berry puree pack. I wasn’t lucky enough to get one at Whole Foods – they had run out of stock – so I got some freeze-dried açaí berry powder, which I guess is not bad either.

To make the smoothie I mix half cup almond milk, a frozen banana, 10 frozen strawberries, 10 frozen raspberries, a tablespoon of açaí berry powder and a sachet of Fruitein Açaí shake in the blender. Then I pour it into a bowl and top it with various fruits and berries and chia seeds. The topping possibilities are endless by the way, people often add granola, muesli, nuts, seeds, shredded coconut, bee pollen, etc., etc.

The smoothie bowl tastes great, it’s almost like having ice cream for breakfast, which is great on a summer day!

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Breakfast – Day 42

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More overnight oats today! I found this recipe called Nutella Overnight Oats and was really excited to try. Only I made some  modifications to it, the first of which was that I used another hazelnut-chocolate spread instead of Nutella. I got this one from my trip to Italy, from the Venchi chocolate shop – and it is way better than Nutella: it has more hazelnuts, less sugar and olive oil instead of palm oil, even though it is not significantly lower in calories (they had a ligher version, but it had sweetener instead of sugar, and for some reason I am very cautious about sweeteners)!

So the night before I mixed half cup oats, half cup milk, a tablespoon of oatbran, a tablespoon of chia seeds, a tablespoon of hazelnut butter and two tablespoons of the Venchi spread. This morning I added some roasted hazelnuts and also some chopped strawberries, as I prefer having my oats with fruits or berries. It turns out amazing: the taste is so rich, creamy and nutty, more like an indulging dessert than a breakfast. Continuing to experiment with my lovely coffee machine, I am having an Americano coffee with the oats.

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Breakfast – Day 41

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I haven’t had overnight oats for a long while now, and I’ve missed it a bit, so today’s breakfast is Black Forest overnight oats. Very simple to make, as usual – yesterday evening I mixed half cup porridge oats with half cup almond milk, a tablespoon of cocoa powder, a tablespoon of oatbran, a tablespoon of chia seeds and a tablespoon of honey and left the mixture in the fridge.

This morning I only had to stir in a cup of chopped black sweet cherries and add some chunks of Lindt Excellence Dark Cherry Intense chocolate. The oats are accompanied with a cup of cappuccino – I just bought a coffee machine and am extremely happy about this!

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Breakfast – Day 33

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My latest obsession is matcha green tea powder which I got from a Japanese supermarket, so I’m making everything with it! Given that I’ve been interested to try a chia pudding for a while now, I decided to combine!

So the evening before I blend half cup almond milk with half teaspoon honey and 1/4 teaspoon matcha powder and add 3 tablespoons chia seeds to the mixture. I let the seeds soak for about 15 mins, stirring them every 2-3 mins. It’s quite fascinating to see how the mixture obtains a jelly-like texture as the chia seeds absorb more and more liquid! Then I leave the pudding in the fridge overnight.

In the morning I add some plain yoghurt, pineapple chunks and another pinch of matcha on top of everything, and it’s ready!

Green Tea Chia Pudding

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Smoothies – Day 8 – Tropical Fruity

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I got myself 2 packs of Bioglan Superfoods Supergreens powder, and today I want to try the one with tropical flavour, so I am making a smoothie with tropical fruits. Of course, the powder is optional, the smoothie is going to taste great even without it!

Here is what I use:

  • Half cup coconut water
  • 2 teaspoons Bioglan Superfoods Supergreens 81 Vital Ingredients Powder with tropical flavour
  • One small banana
  • A quarter of a small watermelon
  • 75g strawberries
  • 75g blueberries
  • One small mango fruit
  • Half green Granny Smith apple
  • 2 teaspoons chia seeds

The powder does give my smoothie a great taste, but also a rather nasty colour…

Tropical Fruity

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Breakfast – Day 14

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Overnight oats again today! But the recipe is slightly different. Once again I mix up 1/2 cup of rolled oats with a tablespoon of flaxseed and chia seeds each, add 2/3 cup of coconut milk and a teaspoon of honey, but this time also in go some raspberries, a mashed banana and a tablespoon of unsweeted cocoa powder.

In the morning the oats are topped with fresh raspberries and blackberries and are ready to eat!

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Breakfast – Day 11

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Here is my new discovery – overnight oats. It’s really great on a weekday, when you don’t have a lot of time in the morning.

It’s very easy to make as well – the night before I just take half a cup of rolled oats (not quick oats though!), add a tablespoon of chia seeds (this is a must – it gives my oats a proper texture) and a tablespoon of ground flaxseed and mix all the dry ingredients well in a jar before adding the liquids: 2/3 cup of coconut milk (anything else can be used instead – cow milk, almond milk, soy milk, yoghurt, fruit juice) and a teaspoon of honey. I mix everything up, add a pinch of cinnamon and put the jar into the fridge.

The only thing left to be done in the morning is making the banana & mango cream: basically mixing 1/3 cup of plain yoghurt with a banana and some mango chunks in a blender. I then try to put the cream and the oats in layers, which apparently doesn’t work extremely well. By the way, needless to say, the oats can be topped with absolutely anything you wish: fruits, berries, nuts, granola, chocolate – you name it!

I totally loved this one, it tasted heavenly!

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Breakfast – Day 8

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Today I’m having a very simple, but tasty and filling breakfast – oatmeal porridge cooked in coconut milk, topped with chopped walnuts, raspberries and blueberries and sprinkled with chia seeds!

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