My 30 (or more!) days challenges

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 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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Smoothie – Day 28 – Cottage Cheese and Fruits

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Here is a great and simple protein-packed smoothie without the necessity to add artificially synthesised protein powders. Just blend the following in a blender:

  • Half cup 0% fat milk
  • 3 tablespoons cottage cheese
  • A handful of raspberries
  • 1 sour plum
  • 1/2 peach

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Breakfast – Day 48

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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.

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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 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 37

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When I moved in to my current flat, I was a bit disappointed that it didn’t have a balcony, but it wasn’t an issue, as, I thought, the London weather wouldn’t allow me to use the balcony too much anyway!

Today the weather is absolutely splendid, and I realised that I could actually create a mock balcony if I open my three bay windows. And I’m indulging in an unbelievably huge breakfast: croissant, pain au chocolat, muesli with blueberries, assorted fruits, hard-boiled egg, yoghurt, jam, Nutella, orange juice, coffee – I definitely feel as if I’m at a luxury resort! Life is good 🙂 IMG_8801

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Breakfast – Day 32

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I still have to consume my pot of clotted cream, and the most traditional English way of doing so is having cream tea, or basically tea and scones with cream and berry jam. All normal people do it in the afternoon, but I am going to have my scones for breakfast.

I am not going to lie saying that I’m baking the scones myself – I am not, just got some all butter sultana scones at the supermarket.

Apparently, in Cornwall the jam is spread on the scone first, with a dollop of clotted cream on top of it. In Devon it is done the other way round. I am trying both ways, and I can’t tell which one I like better, both are great! And of course, I am taking my tea with milk!

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