Tag Archives: Breakfast

Easy to make clean, diary- and gluten-free breakfast pancakes

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Wow, pancakes, huh? First an ice cream recipe and now one for pancakes? You can hardly tell I’m still pregnant…

Yeah, that is right. Still no baby. Very uncomfortable, but no baby. I have put myself on “house-arrest”, meaning I’m very very reluctant to leave the home premises. I totally dislike it. I’d rather snuggle up with Netflix, my duvet and something cold, as in if-there-is-no-ice-cubes-in-this-drink-I-will-shoot-someone-cold. It’s not fun putting yourself on house arrest. I wish I had the urge to go explore and wander in the lovely summer weather, but no. Let’s see when I need to calm a screaming baby, I might have the urge to get out again. Fingers crossed.

Please note, for my vegan readers, that this recipe is not vegan. I have put some eggs in it. Even though I eat less and less animal protein, eggs are often my drug of choice, whenever I do.

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Again I have tried to make this recipe real simple, and it is! Only 5 ingredients and all you do is blitz them together in a blender before heating up the frying pan.

All you need is:
1 cup of gluten-free oats
1 cup of nut milk of your choice
2 eggs, preferably the ones you by from a local farmer or at your farmers market so you are sure the lovely chicks have eaten some grass and enjoyed the sun
2 tablespoons agave syrup, or syrup of your choice
Pinch of salt

You also need some coconut oil for the pan.

Blitz all ingredients in a blender and heat up the pan. When the pan is warm place a pea sized coconut oil on it let it melt and pour just nearly under half a cup of batter in the pan. Then you immediately turn the heat on minimum, and keep and eye out not to burn the pancake. Each side should be baking for about 3 minutes. Trial and error here, folks! See what suits you the best with the batter and heat combo, but you should be able to get 6-8 pancakes out of this – pancake style, not crepes style. Continue with the same coconut oil and batter procedure until you have no batter left.

Needless to say, but please… Eat immediately when all the pancakes are done!

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Raspberry & Watermelon Chia Pudding

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I’ve had a bumpy ride with chia. When it first came out and all the hype went into the stratosphere I had a couple of pre-made chia puddings trials. To be completely honest, the texture put me off immediately, due to it’s rather similar resemblance too… Yes, you guessed correctly! Anyways, just like I did with vine, coffee and beer, I kept on consuming this weird substance, and finally it kinda stuck, without a gross association. Now being summer, I though I’d experiment with some of the summer fruit favorites: raspberries and watermelon, because this combo is just amazing!

So, a week ago I made this chia pudding out of my all-time favorite raspberry smoothie recipe. You can find the smoothie recipe here, or keep reading to get the chia recipe below. Once I made this chia pudding I kept it in a tight mason jar in the fridge and used it for breakfast with soy yoghurt, fresh fruit and so many more breakfast combinations. It was only until yesterday I used it all up after a cold dip in the sea.

No, you don’t have to go swim in the nearest lake or by the nearest sea to enjoy this afterwards, but it’s totally advisable!

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You can make this pudding the night before, as both the chia seeds will need overnight softening as well as the nuts for the yoghurt. All you need for a big batch that would last you 4 big servings is:

For the chia pudding:
1/2 cup of frozen raspberries
1/4 of a small watermelon, diced
The juice of 1 lemon
6 tablespoons chia seeds

For the yoghurt layers:
1/2 almonds, soaked overnight
1/2 cashews, soaked overnight
8 big dates, pitted
2 teaspoons cinnamon
1 1/2 cup of water
1 tablespoon coconut nectar syrup, or other syrup of your choosing

The night before, leave the nuts to soften in cold water and put the bowl in the fridge.

Blend the raspberries with the lemon and watermelon. Pour the chia seeds into the liquid and stir well. Leave it to soften overnight in a tight container.

The morning after, start by blending all the ingredients for the yoghurt layers. Drain the overnight nuts and wash them in cold water before blending them with the remaining ingredients. Add more water if the mixture gets too dry. Your blender should be able to make sure the mixture allows to become a thick creamy texture, with all bits properly blended together.

Layer the chia seed pudding from the fridge with the yoghurt, top with fresh fruit and cocoa nibs and serve!

A bit about acid refluxes, water retention and my go to pregnancy smoothie

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I have now been awake for 3 hours. It’s the middle of the night and I cannot sleep. I did sleep, from 9 pm to midnight, but then hereafter… Nothing. And it does not help that I’m suffering from severe acid refluxes, water retention in my feet and hands, which makes them swollen, hot and very itchy, and a sore arm, due to a whopping cough vaccine from this morning. Despite all of this, I haven’t experienced a lot of pregnancy related symptoms, so I actually think that I have been spared a lot of pain compared to other much braver women out there than myself. However, there is still 50 days or so until I will pop, so everything can change. Pregnancy is surely a day-by-day situation, and not two days are the same.

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I started getting severe acid refluxes quite early on, but the water retention have sneaked up on me, and it was only a week ago I discovered that my ankles looks really fat at the end of the day. I did the Google search on something with fat ankles, water retention and pregnancy, and found a list of foods, which should be good to drive the water away. I’ve basically brought them together in this smoothie, which is full of fiber so also good for the stomach, good for minimizing the acid refluxes and the water retention. Win win win! It’s almost a meal in itself, so make sure to apply more coconut water, or just regular water, to get the smoothie thinner, and less smoothie like.

All you need for 2 servings:

2 small broccoli bouquets, taking from the bigger head of broccoli
5 cm organic cucumber. if the cucumber is not organic, peel the skin off before blending.
1 small handful of fresh spinach
20 1 x 1 cm pineappel chunks
5 – 6 sprigs of fresh parsley (spinach is quite water repellant so don’t leave this vital ingredient out now that you are trying to dismiss some water from your sore feet and hands!)
2 teaspoons of agave syrup
1 1/2 cups of coconut water

Blitz all ingredients together in a powerful blender and serve immediately!

Turmeric Curried Veg ‘n Egg

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On the contrary to the story my blog is telling, with a wide range of vegan recipes, I’m not 100 percent vegan. However, I rarely eat meat, and if I do, it’s primarily fish and eggs. I will eat some eggs and a piece of fish maybe once every two weeks and it feels so good to cut the meat consumption down. Ever since we did, we have been spending less on grocery shopping and the only poultry and dark meat we buy (for my man because he’s still a meat lover) we buy organic at our local farmers market.

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But this weekend we have just left, I felt the need for some eggs. Also, I indulged on the most amazing rainbow chard leaves plus a couple of cavolo nero kale leaves. Looks stunning when they are all cut to pieces and slightly sauteed. And the best part? I could have swore that I smelled some rhubarb when cutting the red chard leaves. So you kind a get a hint of Indian Summer when you prepare this dish.

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It’s really very easy, all you need for one serving is…
2 leaves of different colored Swiss chard leaves
2 cavolo nero kale leaves
3 tablespoons sweet corn
2 teaspoon coconut oil for the pan
1/2 teaspoon of turmeric
1 or 2 eggs
Salt and pepper to taste

Cut all of the kale and chard leaves in thin slices, ready to be sauteed. Melt the coconut oil in a pan and add the kale and the chard. Slightly sauté in a couple of minutes, then add turmeric, salt and pepper. Move the veggies to one side of the pan and add the eggs to the other side. Fry the eggs over low heat until they are done. If you like it, make sure that the egg yolk is still “runny”. I like then half runny half baked, so they can still drizzle over my veggies when I cut them. Serve the turmeric curried kale and chard on your favourite plate and place the eggs on top. Savory breakfast is served.

Raw Overnight Oats with Chai & Chia

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This is a super energizing breakfast bowl of raw overnight oats, perfect as a post-training meal, or a full on breakkie before a long day of activities. I’m planning on loading up on this breakfast and plenty of green juice when I’m going sea kayaking in the end of September. Can’t wait! This recipe is also good for those of you (myself included) that have difficulties getting a hardcore chia pudding down on its own.

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The steady hearty seasoning from the orange juice, cinnamon, ginger and vanilla and the super energizing filling foods like oats, bananas and cocoa chips make for a good comforting breakfast. It will take around 20 minutes to prepare the night before – don’t you just love the night before preparations, which allows us to sleep in and hit the snooze button a gazillion times? I certainly do…

For 2 servings you will need (or in the case you are extremely hungry, 1 serving)…
Juice from 1 orange
1 tablespoon agave syrup (or brown rice syrup or coconut nectar)
1 banana
1/2 cup almond milk
2 tablespoons vanilla essence
1/2 teaspoon cinnamon
1 teaspoon ground ginger
2 teaspoons chia seeds
2 tablespoons of pecans

You will need additionally 2 oranges and 1/2 cup of almond milk, alongside cocoa nibs for the topping once you serve the porridge.

Start by blending the bananas with 1/2 cup of almond milk, the juice from 1 orange, agave syrup, cinnamon and ginger to make the “banana/milk creme” the oats will soak in overnight. Chop the pecan nuts roughly. Add pecans, oats and chia seeds to the juice and stir together, making sure that all the dry ingredients are tossed together and coated in the creme. Leave it to sit overnight in the fridge.

In the morning take out the porridge divide the portions in two. the Porridge should be really sticky by now. Slice two oranges and remove the white skin, so you are left with only the orange “meat”. Pour one tablespoon of porridge in the bottom of a glass bowl and then add a layer of orange meat then add another tablespoon full of porridge. Top up the porridge with the remaining of the orange meat, before pouring the 1/2 cup of cold almond milk over the porridge. Drizzle with cocoa nibs in the end.

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Drink with your favorite tea. Mine is Teapigs’ Liquor ice & Peppermint, which I occasionally are asked to import to my brother when I’m going home to visit Denmark. This tea is absolutely amazing, I practically never drink anything else!