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 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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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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