Savoury porridge. Are you feeling disgusted or intrigued? Either way, just for me, please give it a go. You might surprise yourself.
In this porridge bowl we have mushroom, asparagus, salt, black and white pepper, and two runny-yolked eggs. This combination meaning that you have a lovely, balanced breakfast containing low GI carbohydrates in the oats (they digest more slowly, meaning they don’t spike blood sugar and keep you fuller for longer), a source of protein and healthy fats in the eggs, and one of your ‘5 a Day’ in the asparagus and mushrooms- as well as plenty of vitamins and minerals, which the fat in the egg yolk is going to help the body absorb. This is one super-charged breakfast bowl, and a great alternative if you want to change it up a bit from fruit and nut butter on your porridge. My biggest tip with this dish is not to skip the seasoning: white pepper is amazing with eggs, and the salt and pepper combo is going to give the oats some oomph (they smell great when they’re cooking).
I happened to love this combination of salt and pepper oats, eggs, and veggies- but I’m interested to hear what you think, so let me know in the comments below if you decide to try this. Lets get started…
First things first: Hello! Its been a while hasn’t it? This is the first recipe I’ve posted in what seems like forever, but since my final EVER university essays are nearly complete, I can start recipe developing again. Beginning with this recipe for a breakfast trifle/overnight oats hybrid…
About two days ago I was sent some lucuma powder from Seven Hills Wholefoods (I’ve been calling it lumaca for about two years now- I clearly don’t read things properly), and told that it’s apparently popular in ice cream in South America, and it also has a custard-like flavour. I was sold on custard-like. However, I have found that if you just straight-up use lucuma, it tastes nothing like custard. You have to add vanilla. Once I figured that out, a breakfast trifle was inevitable. We have a cheat’s apple and raspberry compote (takes five minutes, literally), a “custard” overnight oats layer, and then a layer of Greek yoghurt mixed with maple syrup, dusted in cocoa powder and topped with raspberries. Looks like a dessert, but you can eat it for breakfast. Eat real trifle for breakfast if you’re into that kind of thing, but I took the time to type this, and these are more likely to keep you going until lunch, so at least give it a try. This recipe is one of your ‘5 a day’, the Greek yoghurt provides some protein, the oats provide some slow release carbohydrates, and it tastes like something worth getting out of bed for. Continue reading
I tend to go through phases with breakfasts. The porridge phase (okay, that one never ends), the pancake phase, the eggs on toast phase, the shredded wheat phase…and the overnight oats phase. This is one of my favourite variations on overnight oats. You’ll find plenty of recipes for them under the food section of the blog, though the combination of sweet pear, bitter dark chocolate (we’re using cacao, though if you really like things much sweeter you can either add maple syrup, or use a cocoa powder / hot chocolate mix instead), and juicy, sharp raspberries is amazing. Any overnight oats recipe is ideal for mornings when you know you’ll be in a rush, and short on time to make something. Continue reading
It’s nearly Pancake Day!! Even if I don’t go out for pancakes (a LOT of cafés and restaurants seem to do Pancake Day up here in Newcastle), or even if I don’t actually get around to making Pancakes on Shrove Tuesday (Tuesdays are busy days for me), I always HAVE to have pancakes at some point on the run up to this day. However, I find pancakes don’t usually fill me up for long, and so I wanted to create a recipe that was healthy, filling, simple, inexpensive, and delicious. Because lets face it, those “pancakes” that are just egg and banana are pretty damn gross. These though, are fluffy, soft, and definitely pancakes.
We’ve added in another few ingredients than banana and egg here- including some blended up oats for low GI energy release and “fluffiness”, vanilla for sweetness, almond milk for creaminess, cinnamon to balance blood sugar and add some warmth, and – of course- some “Nutella”. Though I’m actually using Jim Jam’s healthier alternative, of a hazelnut- chocolate spread. Seriously, I prefer this to Nutella. It’s still got a rich cocoa – hazelnut flavour, but it isn’t as sickly. However, I wouldn’t say no to a bit of the original either if it was kicking around in my flat, so don’t feel you have to go out of your way to get hold of this.
Let’s get cracking…
Ingredients (makes 6 small pancakes, or 3 large, which is one serving):
- 1/2 cup oats
- 1 banana (a RIPE one- which is when they begin to get a few brown spots on them at the very least)
- Cinnamon, to taste
- 1/2tsp vanilla
- Pinch of salt
- 1/4 cup unsweetened almond milk
- 1 egg
- 1tsp baking powder
- 1 heaped tbsp Jim Jam’s Hazelnut Chocolate spread , or Nutella (or, you know, abandon measuring this- it is Pancake Day…)
- Into a blender or food processor place all but the Nutella and half of the banana. Blend until a batter forms
- Bring a pan sprayed with cooking oil up to a medium-high heat, and then dollop the mixture in to create your pancakes, flipping each pancake over and cooking the other side once small bubbles appear on the surface facing you.
- Repeat until all of the mixture has been used.
- Take the remaining banana and slice into chunks. Stack your pancakes with Nutella and banana slices while they’re still hot, and then dig in…
Since my last no-bake PB & J Flapjacks were such a success (recipe right here) -and I need some cheap and easy portable snacks now I’m back at uni- this weekend just gone I decided to try out a new flavour combination. And I think I like this better than the original.
Slightly sweet, crunchy almond butter and tart blackcurrant jam actually make for a winning combination. These bars are super-easy to make in very little time, and then you can leave them in the fridge to set and do the rest of the work for you. They come out with plenty of flavour, and a wonderful, decadently chewy texture- whilst still holding their own shape. Wrap them up and take them out with you, or serve with ice cream for a fast and delicious dessert… Continue reading
There shall be no prizes for guessing my favourite breakfast, having looked through this blog. Obviously, it has to be porridge. However, I tend to stick to the same formula of pear, nut butter, berries- because it’s easy, quick, and like a reflex action on a busy morning. Today though, after seeing the café in the gym I’m using while visiting home put banana and chocolate chips on porridge, I stepped it up a notch.
This is by no means a really complex or ground-breaking recipe, just a quick post on a combination of porridge toppers you may want to try out…
- 1/2 cup porridge oats, combined in a small pan with 1/2 cup freshly boiled water, a pinch of cinnamon, and 1/2 cup unsweetened almond milk
- 1 super-ripe banana, sliced
- 1 handful frozen raspberries
- 1tbsp almond butter
- 1 small handful dark chocolate chips, or chocolate of choice (I used two of the Discover mini gianduiotto, chopped up into pieces- they taste like Nutella and worked great here)
- Heat all of the ingredients that you’ve already placed into the pan, stirring, until the porridge thickens to the consistency of your liking. Empty into a bowl.
- Top with the chocolate chips immediately so that they begin to melt, then add on the rest of the toppings.
- Voila! You’re all done…
Sometimes (admit it) we all want something chocolatey, or at least a little more indulgent, for breakfast. Breakfast being my favourite meal of the day, I like to stretch what I can class as “breakfast food”. Today, I have a recipe for you that could be dessert, it tastes that rich and creamy- think of a bittersweet chocolate mousse (though if you want a super-fast chocolate mousse recipe, check out this chocolate-orange one: http://ecstaticallyem.blogspot.co.uk/2015/04/cheats-chocolate-orange-mousse.html). There’s also the upside of it being slightly better for you than dessert, and I can guarantee it will keep you fuller for longer. It’s packed with oats and chia seeds for fibre, and the yoghurt provides some protein. If you choose to top with the additional 1/3cup of raspberries you’ll also be getting in one of your 5 a day.
Although this recipe is completely suitable for vegetarians, it’s also great if you’re vegan or allergic to dairy, and have almond or soya yoghurt to hand; I have used both of these yoghurts in overnight oats before, and though I can’t vouch for them in this particular recipe, they always seem to work well.
Final thought: if you’re making brunch for a loved one, this is perfect. Especially if you go to the effort of presenting it as I have above. Teacups make everything look beautiful.
- 1/2 cup oats
- 1/4 cup yoghurt
- 1/4 cup almond milk
- 1 heaped tbsp cacao or cocoa
- 2 heaped tsp chia seeds (if not using don’t worry, simply reduce the milk by 1tbsp)
- 1/3 cup frozen raspberries
- OPTIONAL: 1-2tsp liquid sweetener, such as maple syrup or agave (this will make the mix looser though); cacao nibs or chocolate chips to decorate; more raspberries to top the oats- around another 1/3 cup.
- In a large mixing bowl combine the oats, yoghurt, almond milk, and chia seeds. Beat together until well combined. Now add the cacao or cocoa powder, and stir this in- again, ensure that this is well combined, with no lumps of powder lurking about. Now would be the point to add that optional liquid sweetener!
- Take your 1/3 cup raspberries, and fold them in. Crush them slightly, so that small pieces become distributed throughout.
- Empty everything into a small bowl, or Tupperware container, and place into the fridge overnight. In the morning lift it out: top with more raspberries, and a few cacao nibs or chocolate chips…