My 30 (or more!) days challenges

Breakfast – Day 56

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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.

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Breakfast – Day 55

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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!

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Breakfast – Day 53

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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!

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Breakfast – Day 50

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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.

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Smoothie – Day 23 – Sour Cherry Chocolate

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I think sour cherry + chocolate combination is one of the best ever! So still having a pack of frozen sour cherries, I just couldn’t help making this one. It’s quite simple and doesn’t require a lot of ingredients, here is what you need:

  • Half cup milk of choice (I used almond milk)
  • One medium banana, fresh or frozen
  • Half cup frozen sour cherries
  • One tablespoon cocoa powder
  • Two teaspoons Bioglan Superfoods Supergreens Cacao Boost powder (optional)
  • One teaspoon vanilla extract

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Breakfast – Day 46

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Mug cake is another thing I wanted to try for a long time. And, given that I still have my jar of the Venchi chocolate-hazelnut spread (remember, that’s a better version of Nutella!) and that everyone loves Nutella, I started googling recipes for Nutella mug cakes. Here I found the one that I liked – but I’m making a couple of modifications to it.

So, in a big mug I mix an egg, 4 tablespoons of flour (I use coconut flour), half teaspoon baking powder (I’m adding it because my coconut flour is not self-raising), 3 tablespoons cocoa powder, 3 tablespoons milk, 3 tablespoons olive oil and 3 tablespoons Venchi spread. The recipe calls for 4 tablespoons sugar, but since I don’t have a very sweet tooth, I don’t add any – the sugar in the Venchi spread should be enough for me. What I do add, though, is some halved roasted hazelnuts. Then I microwave the mug at full power for 2 minutes (checking every 30 seconds, the cake is ready just when it’s no longer sticky) – the recipe says it could take anything from 1.5 to 3 minutes.

And finally I top my cake with fromage frais (because I don’t have any cream and also because it’s a bit healthier!) and some chocolate syrup and make myself a cup of espresso.

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Smoothie – Day 20 – Black Forest

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When I was still very new to smoothies, I used to add banana to each one of them. They just felt more natural with bananas! For some reason I haven’t been using bananas much in my smoothies, so it’s time to correct this awful mistake. Today’s smoothie is inspired by the famous Black Forest cake and is made of:

  • Half cup milk of choice (I used almond)
  • One banana
  • One cup pitted sweet black cherries
  • One tablespoon cocoa powder
  • Two teaspoons Bioglan Superfoods Supergreens Cacao Boost powder (optional)

I have to say, the smoothie has an amazing taste, it’s definitely one of the best ones I’ve made lately!

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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 35

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My today’s breakfast is a monobreakfast, because it’s made of bananas only . That simple! First I put one banana in the blender with a little bit of water, then I pour the mixture over four more bananas, chopped. And that’s it. As a finishing touch I sprinkle some cinnamon, cocoa powder and matcha green tea powder on my banana breakfast.

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Smoothies – Day 14 – Mint Chocolate

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I think I might have dreamt about After Eight chocolates, because I literally woke up craving them this morning. Clearly, I didn’t have them at home, that is why I decided to fix up a smoothie that would taste similar. Which it did! Here’s what I used:

  • Half cup mint infusion
  • Half cup almond milk
  • One banana
  • One scoop chocolate-flavoured whey protein powder
  • Two teaspons Bioglan Superfoods Supergreens Cacao Boost powder (optional)
  • 1.5 teaspoons cocoa powder
  • One teaspoon peppermint extract

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