A week of vegan breakfasts.

Breakfasts make me happy and they have always had. Whenever I have my beloved ones over, I like to surprise and treat them with a beautiful and delicious morning breakfast. After all, one of the best things in life is to eat food we enjoy with with people we enjoy. ♥

We all know how important it is to have a well-rounded and varied diet that includes foods from each of the main food groups (protein, fats, carbohydrates, fruits and vegetables). This is because different foods provide different types and amounts of key nutrients. Nevertheless, I must say that, I unconsciously neglected this for quite some time. I got way too comfortable eating the same foods over and over again and did not even realise how “limited” my diet become. Anyway, I got a wake up call last Summer and said to myself “enough of this. I am a huge breakfast person and as such I should be more creative with the foods I eat first thing in the morning.” I am so happy with the decision of switching up my breakfast game. I have been loving it and it is so freeing to finally make use of all the goodies I have kept in my kitchen pantry for way too long. Plus, by allowing myself to have different things for breakfast, I have noticed these positive things happening:

  • I feel like I am now able to listen to my body more and eat with greater intention and pleasure. I wake up, tune in and ask myself: “What do I feel like eating today?”. I think about all the possible yummy breakfast combos I can have and go for the one that appeals my body the most; the one my body craves the most. Food cravings are just our bodies communicating what they truly need and ignoring them should never be an option.
  • I wake up more excited and looking forward to my first meal of the day.
  • I feel more energised and overall upbeat after having it.

Here is an entire week of breakfasts..and, trust me, I was able to whip up all of them in a matter of minutes.

thumbnail_Image-3.jpg

Gluten free sorghum cereal from @Nutribex (details about it on this blog post Breakfast Cereals: Current Addictions) soaked in unsweetened almond milk and topped with fresh raspberries, coconut yoghurt from @kokodairyfree and a spoon of dark tahini (my current seed butter addiction!)

file5.jpeg

Oat waffle topped with dried red fruits, a dash of organic cinnamon and a spoon of dark tahini. For the waffle recipe I used gluten free oats, unsweetened almond milk, psyllium husk, baking soda and water. Even though the picture only shows one waffle, the recipe makes actually two. I’d say that the texture and consistency of the waffles need improvement but the taste is on point. Now that I finally got myself a waffles machine, I will be experimenting some new recipes (both sweet and savoury) and I can assure you that if they turn out tasty, you will be seeing them here soon.

file7.jpeg

Toasted Breton dark whole grain bread with vegan butter from @alpro. This bread was baked and bought at my favourite organic local store and it is just one of the best that I have ever eaten. I kid you not. It is so wholesome and rich in flavour. There are no nasty ingredients added, only grains that have so many amazing benefits for our health, such as quinoa, buckwheat and amaranth

file3.jpeg

Chocolate chia porridge topped with cinnamon and passionfruit. I have made it using gluten free free oats, chia seeds, unsweetened almond milk (it makes it so creamy) and vegan pea and brown rice protein with chocolate hazelnut flavour from @goldnutrition.

file4-2-1.jpeg

Sweet potato breakfast bowl with unsweetened soya yoghurt, toasted soya flakes, organic whole grain wheats filled with raisins from @wkellog_uk ,and a spoon of dark tahini.

file-2.jpeg

Organic and gluten free oat crispbreads from @jardinbio. I topped one of the crispbreads with coconut yoghurt from @kokodairyfree and strawbs , another one with smashed avocado, lemon juice, cracked pepper and arugula and the other two with dark tahini and strawbs. I ate 4 in total but one of them did not fit on the wood cutting board … I mean we do love photos of aesthetically pleasing food, don’t we? haha)

thumbnail_file-1.jpg

Mini oat pancakes topped with coconut-based raspberry yoghurt from @abbotkinney’s, fresh raspberries and a spoon of dark tahini. This recipe is exactly the same as the one of the waffles.

*Remark: The mug you see in some of the pictures has my usual decaf cappuccino with unsweetened soya milk, unsweetened soya almond milk, organic decaf coffee, maca powder and cinnamon! Love it.

 

I hope this post has somehow inspired to get a bit more creative and switch things up at breakfast time! Because – and hey listen this carefully – you should never ever settle for a boring breakfast!

Breakfast should be an enough good reason to make you want jump out of your bed every morning! 🙂

*Brief disclaimer: I am not sponsored by any of the brands I mentioned. Like always, I am just sharing what I enjoy. Plus, it might be useful to share the brands of the foods for those who might wonder 🙂

 

Much Love,

Blissfully Grateful

Advertisements

Pumpkin microwave cake (VGN & GF)

As a breakfast lover, I oftentimes find myself searching for new breakfast ideas in blog posts, Instagram and Pinterest. These platforms always make me feel inspired to try new recipes. Having a yummy and nutritious breakfast is definitely my best morning hack to jumps start the day!

I came up with this microwave cake recipe as an attempt of keeping things simple and easy for myself in busy mornings.

As this cake is meant to be baked in the microwave, it takes literally less than 5 minutes. So easy and quick!

Ingredients:

  • 2 Tbsp of coconut flour
  • 1 Tbsp of oat flour
  • 2 Tbsp of pumpkin puree
  • 2 Tbsp of unsweetned soya milk (or any other plant-based milk)
  • 1/2 tsp of baking powder
  • 1/3 tsp of baking soda
  • 1 tsp of vanilla extract
  • Cinnamon to taste

Directions:

  1. Add all ingredients to a bowl or mug that is microwave-safe. Use a spoon to stir together until combined. The batter might seem lumpy at first but keep stirring until it is totally smooth and lump-free.
  2. Microwave for about 1 minute and 30 seconds
  3. Once the cake is out of the microwave you can add just your favourite toppings! I used peanut butter and goji seeds but you can add anything you want. ENJOY! 🙂

img_0196-e1524413783158.jpg

If you fancy the idea of having a moist, healthy and tasty cake for breakfast that takes no time to bake, then you should give this recipe a try! If you do, please let me know how you liked it 🙂

Much Love,

Blissfully Grateful

 

 

Breakfast Cereals: Current Addictions

Heya there,

Today I am here to share with you my favourite three breakfast cereals at the moment. I am a self-proclaimed breakfast lover and most of the times I opt for breakfasts that are grain-based as I find them more filling and energising!

A bowl of breakfast cereals is always a great, easy and convenient choice for busy mornings. Contrary to what many say, they can be seen as a complete and healthy breakfast or snack option due to their essential minerals and vitamins.

From my standpoint, if we want a nutritious breakfast that includes cereals we just need to know how to pick them wisely. There is a pretty wide spectrum of choices and I always try to go for the ones that are the least processed and that contain little quantities or whenever possible no oil or sugar at all. I also give preference to the ones that are organic, fair trade and/or gluten free (the latter is due to my digestive issues).

Wholegrain Sorghum Cereal from Nutribrex (GF)

The first time I heard and got to try this breakfast cereal was at my sister’s place in the UK. I was lucky enough to have the opportunity of trying it as I happened to to be visiting her shortly after she bought it at a vegan food fair in London.

For those of you who don’t know, Weetabix cereals are basically these rectangle-shaped wholegrain high in fiber biscuits. They are very low in sugar and fat and I like them best when soaked in plant-based milk (e.g. coconut milk) or yoghurt or even crushed and thrown in a yummy smoothie bowl.

As a Weetabix lover who tends to follow a diet that is mainly gluten free, finding out that there is an alternative to this breakfast cereal that is equally tasty (if not even more?) and without containing any gluten made me soooo happy! Plus, when it comes to the nutritional values of these two breakfast cereals, I find Nutribrex a slightly more interesting option. I am leaving their ingredients below so you can check it yourselves:

Weetabix ingredients:

  • Wholegrain Wheat (95%), Malted Barley Extract, Sugar, Salt and Vitamins (Niacin B3, Iron, Riboflavin B2, Thiamin B1, Folic Acid)

Nutribrex ingredients:

  • Wholegrain Sorghum (96%), Golden Syrup, Salt, Vitamins (Niacinb B3, Riboflavin B2, Thiamin B1, Folic Acid)

image1-2.jpeg

 

You can easily find Nutribrex in any supermarket in the UK but, sadly, they are not sold overseas. However, you can order it from the company’s website.

Muesli from Rude Health

From my shopping experience, it is not an easy task to find muesli that is both oil and sugar free. Even when the muesli does not contain refined sugar, it usually contains syrup, such as rice, agave or corn syrup. I am not saying that just because they have syrups you should absolutely avoid them at all costs because they are not a good option for breakfast. Please do not get me wrong because that is not what I am saying at all. All I am saying is that, based on my personal preferences and taste, I would rather have a breakfast that contains nutrient-packed alternatives to refined sugar or syrups, such as dried fruit for instance.  That being said, the main reason that led me to buy this organic muesli was its combination of 23 ingredients that are all natural, non-GMO and delicious. As the brand says, including so many ingredients in their muesli recipe makes every spoonful taste different.  You can find all the ingredients listed below:

Ingredients: Oats, Rye Flakes, Raisins, Sultanas, Barley Flakes, Apricots, Almonds, Brazil Nuts, Dates, Golden Linseeds, Pumpkin Seeds, Sunflower Seeds, Cranberries, Quinoa, Apple, Buckwheat Flakes, Goji Berries, Hazelnuts, Puffed Rice, Blueberries, Poppy Seeds, Linseeds, Cinnamon.

image1.jpeg

 

So, as you can see this muesli has it all – good carbs, protein and good healthy fats -which makes it a wholesome grain-based breakfast option. Plus, I love its crunchiness and natural sweetness!

Even though this muesli is quite a light grain-based option because it does not contain any wheat, the only thing I’d change in it would be making it completely gluten free. This way, a greater number of people could actually indulge in its yumminess.

Ahh.. and if I could change its price, I’d too haha. I find it relatively pricey but still worth buying. As I love it so much, its price just forces me to be always on the lookout for deals! 🙂

Now, off to my third favourite breakfast:

Muesli puffed rice and milled from Lima (GF)

I love the combination of good carbs used in this muesli: puffed rice and milled and cornflakes! YUMS. The sweetness of this muesli also comes from natural ingredients like raisins, dates and dried apples. Plus, every single ingredient is organically grown.

Ingredients: Raisins, sunflower seeds, cornflakes, puffed rice, puffed millet, hazelnuts, dates, dried apples.

Thus, this muesli is just another grain-based breakfast rich in good nutrition due to the essential minerals, vitamins and dietary fibres it contains.

 

8cI5piLVeXXq8CORecEAWhat about you guys? What is your opinion about breakfast cereals?  Are you familiar with any of these three products? Would love to hear your thoughts! 🙂

 

Much Love

Blissfully Grateful