My 30 (or more!) days challenges

Breakfast – Day 56

ruflag

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.

11925734_745441215583722_528945402_n

Advertisements
Leave a comment »

Breakfast – Day 53

ruflag

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!

IMG_20150820_074436

Leave a comment »

Breakfast – Day 46

ruflag

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.

IMG_20150712_094441

Leave a comment »

Breakfast – Day 42

ruflag

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.

IMG_20150706_070605

Leave a comment »

Breakfast – Day 8

ruflag

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!

IMG_20150302_081653

 

Leave a comment »