My 30 (or more!) days challenges

Smoothie – Day 22 – Creamy Berries and Cherries

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It’s virtually impossible to find fresh sour cherries (which I love!) in London, but at least today I managed to get my hands on frozen ones. And what’s the best way to use frozen fruits and berries? Make a smoothie out of them, of course! So here’s what goes into this lovely smoothie:

  • 1/4 cup almond milk
  • 3 tablespoons fromage frais
  • 100 g frozen strawberries
  • 100 g frozen sour cherries
  • 100 g fresh blackberries
  • 100 g fresh blueberries
  • A handful of spinach

And blend it all away!

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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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Breakfast – Day 45

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On weekends I often try to make fancy (more or less!) and hearty breakfasts, as opposed to the quick on-the-go ones that I opt for on weekdays.

So the first thing I do is grate some Sorrento lemon zest, mix it with fromage frais and spread the mixture onto two wholewheat toasts. Then I top the toasts with smoked salmon, 2 soft scrambled eggs (adding some fromage frais to beaten eggs before scrambling) and diced feta cheese, sprinkling everything with fines herbes. The toasts are served with fresh spinach leaves, strawberries and caffè latte.

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