For 2 portions I used:
2 tbsp chia seeds
1 overripe banana (if your banana isn’t overripe, you may need to sweeten it a bit)
2 tsp organic cocoa powder
topping: chopped strawberries and sliced almonds
The plan for tonight is to eat this while watching the Titanic
Whatever your plans are for tonight, I hope you have fun!
Yesterday I tried to make flourless (and sugarfree) pancakes for the first time ever and I was thrilled with them. They’re quick and easy to make and they’re healthy. It doesn’t get much better than that!
I posted this photo on Instagram yesterday and got asked for the recipe by several people so here it is.
Serves: 2 (you’ll have 12 very small pancakes)Ingredients:
2 overripe bananas
1/2 cup oats of your choice
a pinch of salt
a pinch of baking powder
I fried them in coconut oil but you can of course use any oil you like.
For the topping:
1 1/2 tbsp chia seeds
milk of your choice (I used hazelnut)
1 tsp chocolate peanut butter
fruit of your choice (I used 1 pear and a handful of raspberries)
Then I topped them with some home-made yoghurt and some blueberries and raspberries
I also added some home-made yoghurt and berries to make them even better.
And as ever, if you have a recipe for pancakes I should definitely know about, please send it my way!
I used my day off yesterday to do some cooking and baking. I enjoy both a lot when I have time for it. I wanted to make something fresh and healthy for today’s breakfast and I decided to go with a recipe for a spinach roll I’d read a couple of days ago. It was a delight to make and it’s equally as delightful to eat. The filling is soft cream cheese with garlic, chives and smoked salmon. Perfect brunch food.
This is our version of hot cross buns. We make them huge and without the glaze but other than that it’s the same thing. It’s my favourite thing to eat at Easter.
I hope you’re having a great Easter weekend. And if you’ve got any Easter recipes I should absolutely try, please send a link my way!
Breakfasts are my passion. It’s my favourite meal of the day and I’m always on a hunt for more breakfast ideas. Lately I’ve been doing my best to make my breakfasts not only healthy and nutritious but also good-looking. Instagram and Pinterest are full of inspiration and I’m always trying to learn and improve. So let’s have a look at some of the things I’ve been eating in the morning lately.
This is today’s brunch.
This is guacamole, eggs, radishes and thyme on rye bread, home-made Linzer biscuits and Earl Grey from Fortnums (my favourite).
Bacon, egg and toast cups with veggies.
Home-made yoghurt with raspberries, blueberries and walnuts and a raspberry croissant.
I get up very early on weekdays. But lately when I know that I will have at least 45 minutes between teaching my first and second class of the day, I postpone my breakfast till then. It’s not ideal because I’m usually hungry in the morning but some of my students tend to come a bit early for their lessons and it often happens that they cut my breakfast short. When I eat later, I usually eat a healthier and more balanced meal and I have time to enjoy it in peace and quiet so it’s a win-win. Here are some of my weekdays breakfasts:
Chestnut porridge with a banana and a handful of walnuts.
Rye red velvet muffin with home-made yoghurt and walnuts.
Rice porridge with raspberries, blueberries and walnuts.
Rice porridge with warm apples, cinnamon and honey.
What are some of your favourite breakfast recipes? Share and inspire me!