Smoothie with soy milk, half a banana, some spinach, 1/4 of an avocado and celery.
In a fancy Kriek Lindemans glass (not optional, it has to be a beer glass).
In a mug combine 4 T of oatbran, a sprinkle of salt and a sprinkle of baking powder. Add 2 T of plain yoghurt and 2 T of coconut milk. Stir to combine.
Add an egg(white) and whisk until smooth.
Add ins: chopped almonds and chocolate chips.
Microwave on medium high for 2 to 3 minutes.
I topped mine with some more coconut milk but in order to make an extra fierce breakfast you can also top it with a coconut-peanut butter glaze: microwave one T of peanut butter until melted and whisk in 1 T of coconut milk, smother this on top of the muffin and sprinkle with some grated coconut, simple as that.
This breakfast will make you as fierce as a Mona-kitten chasing a scrunchie!
The sis had her wisdom teeth removed yesterday, I almost fainted, lovely day indeed.But hey, at least we found out Regina Spektor will be performing at Werchter the day we will be going, so that made everything all right again!
Breakfast today was cakelike and it was tropical tasting, an ideal boost for a day of studying, reading mandatory articles and going for a quick run.
‘Tropical Microwave Muffin’
makes one big or two small ones
- 6 T of oatbran
- 4 T of soy milk
- half a container of yoghurt (I used a peach flavoured kind)
- 1 egg
- 1 T of grated coconut
- a handful of almonds,slivered
- a pinch of baking powder and a pinch of salt
Whisk everything together, pour in a big mug or divide over two smaller mugs. Microwave on medium heat for 2 to 3 minutes.
The ultimate solution for all your chocolate cake cravings, even when you don’t have an oven at your disposal:
- 4 T of oat bran
- 2 T of cocoa
- 2 T of Greek yoghurt
- 1/4 of a banana, mashed
- 4 t maple syrup (or any other sweetener to taste)
- 1 egg
- handful of pecans
- 20 gr of very dark chocolate (about 2 small squares)
Melt one chocolate square (10gr). In a bowl combine the oat bran and the cocoa, mashed 1/4 of a banana and add this as well with 2 T of Greek yoghurt, an egg and 4 t of maple syrup. Chop up the pecans and the other chocolate square. Add the melted chocolate to the bowl with the other ingredients and mix well, stir in the pecans and the chocolate chips. Pour the mixture into one big mug or two smaller ones.
Microwave on high for about 2.5 to 3 minutes. Done and done!
A quick, healthy and extremely tempting substitute for chocolate cake, just for you!
It has been a chocolate overload these last weeks!
I have ‘unconsciously’ promoted chocolate to become the star component of my breakfasts (I blame it on all the Sinterklaas candy of course, can’t let that chocolate go to waste ;)).
So starting yesterday, I’ve been trying to stay away from the chocolate and I must admit I’m having a hard time doing so…
I sleepwalked through the entire day and didn’t feel remotely human until I was standing in down dog at my yoga class. First I thought I was just tired or getting a cold but later that evening it hit home:
It’s called sugar withdrawal, honey!
To combat my fatigue I’ve been relying on some of my other favourite foods:
Peanut Butter Crumpets!
Lunch today was packed with vitamins to boost my energy levels and make me forget I ever even craved sugar!
‘Microwaved Sweet Potato’
Sweet potato is a super easy and energy boosting lunch.
You can prepare them in the oven of course, but when I’m pressed for time I just pop them in the microwave: wash and dry the potato, pick some holes in it with a fork or a toothpick and wrap a paper towel around it. Microwave on high for 3 to 5 minutes (depending on its size).
When done just slice it open in the middle and add a dollop of Greek yoghurt, hummus or your favourite nut butter.
This is what my new favourite salad looks like: mixed greens, khaki, cottage cheese and dried berries on top. Some avocado would make it even more sublime.
Posted in food, recipe
Tagged breakfast, chocolate, crumpets, food, greek yoghurt, lunch, microwave, peanut butter, salad, sweet potato