A week of Breakfasts – II (“lockdown” version)

Hi my dear ones,

I am quite excited to share another week of breakfasts with you as I haven’t written a food-related blog post in quite a long time.

I like having routines that make me feel good and eating breakfast in the morning is certainly one that I love having. The only day where I actually do not eat breakfast is on Sundays and that is simply because I allow myself to wake up when my body tells me to (i.e. no setting alarm) and because practicing yoga is the very first thing I do.

Because breakfast kicks-start my metabolism, I like to be as intentional as I can with it. It really makes a difference in my day and in how I feel when I make the deliberate effort to check in with myself in the morning and ask: “What does my body truly feels like eating?”. Sadly, this is something that is not always possible if I need to commute to work as I was doing before this “lockdown” period. I live in Amsterdam, which is a 30-minute train journey away, and I always prefer to eat once I got to the office. As I am an early bird, I am one of the first ones arriving, which means that I can have a peaceful sit-down breakfast on my own.

Given the global pandemic situation I have now been working from home for just over three months and this really took my breakfasts to the next level! With my home office all set up, I no longer need to prepare my breakfasts in the night before. I get to wake up, do my morning pages, do 1 hour of work or do yoga and then go with the foods my body craves. This has not only resulted in being able to eat in a more intuitive and varied way but also in getting more creativity with my breakfasts! 🙂

I hope that by sharing this post, I can give you some inspiration to try something new and add variety to your morning breakfasts.

For the record, these meal ideas are not necessarily just for breakfast, you can also make them as a snack or even dessert. I know that eating breakfast is not for everybody and that is completely fine. You do you.

 

Monday

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A big cup of fennel tea to support my digestion and homemade heart-shaped chickpeas waffles topped with caramel syrup (0% fat and sugard version just to give them a caramel taste), cinnamon and almond butter.

 

Tuesday

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Gluten free oats soaked in unsweetneed soya yoghurt topped with high protein muesli, fresh strawberries and almond butter.

Wednesday

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Bowl of oat cheerios (less than 5% sugar edition from Nestle because I am really not a fan of sugar breakfast cereal)

Thursday

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Steamed japanese sweet potato topped with almond yoghurt from @Abbotkinney’s , stewed blueberries and raspberries, hemp seeds and almond butter.

Friday

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Stove top carrot cake oatmeal topped with a hint of vanilla aroma and topped with hemp seeds and almond butter.

Saturday

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Bowl of unsweetned yoghurt topped with stewed blueberries and raspberries, steamed orage sweet potato chunks, hemp seeds, high protein muesli and almond butter.

 

Yes, as you may have noticed, almond butter is my most recent food obsession! I know its been around for ages but I used to be very loyal to my dark tahini, ok? haha Anyways, I hope this post has inspired you to switch up your breakfast game or to just try some new snack/dessert ideas! 

Now, tell me, what have you been eating for breakfast lately? Do you eat breakfast regularly? Do you feel better when you do? Would you fancy any of these foods for breakfast/snack or dessert? 🙂 Drop your thoughts in the comments. Everyone is different, so I’d love to hear what you think.

Much love,

Blissfully Grateful

Savoury chickpea waffle (VGN & GF)

SOOOO guys I finally bought myself a waffle iron!! I have wanted to buy one ever since my mom bought one. This is because I got to see how great it is to have some freshly made waffles for breakfast. Plus, it also reminds me of the lovely breakfasts in family we have in our balcony or garden every time I go back home for the holidays.

This is my most recently acquired kitchen appliance and I am over the moon with it! It is seriously such a breakfast/lunch/dinner game-changer!! It comes so in handy when I am having a crazy week with overtime and everything else we all deal with. In busy days, I surely prefer speed and convenience over anything else.

The recipe of the savoury waffles I am sharing with you today is something really easy that you can throw together in literally 5 minutes. All you need to have on hand are 6 real simple ingredients. I use chickpeas flour in place of regular refined flour for an extra punch of protein and because I personally love its taste. However, for a gluten free version, you can also use quinoa, buckwheat or even rice flour instead. Ok, enough of waffling around (pun obviously intended because I am that funny)! Here is the recipe:

 

Savoury chickpea waffles (makes two)

Ingredients:

  • 40 gr chickpeas flour
  • 5 gr psyllium husk
  • 4 Tbsp water
  • A splash of unsweetened almond milk (or any other plant-based milk of your choice)**
  • 1 tsp baking soda
  • 1 tsp baking powder
** I always eye ball it but I probably use around 30ml

Directions:

  • While you are heating your waffle iron, combine all dry ingredients together in one bowl.
  • Add in the wet ingredients (water and milk) and stir them together/combine them
  • Let waffle batter sit for 10 minutes.
  • Scoop a few heaping spoonfuls of mixture into waffle iron and let it cook until it stops steaming and the light turns on. I actually leave for another minute or so because I like my waffles golden brown.
  • Repeat with remaining batter.
  • Transfer waffles to a plate, serve optional add-ins and enjoy!

Note: I never use cooking spray or oil because my waffle iron has non-stick plates. However, please bear in mind that you might have to use some oil in your batter or cooking spray in your iron in case this is not the case with the waffle maker you use.

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I love to pair my crispy waffles with tofu scramble (you can find my recipe here: Tofu Scramble) but you can top them with whatever you like. I have also topped my waffles with some smashed avocado, sautéed mushrooms, capsicum and scallions and they tasted great.

Wish you all a great week ahead xx

Much Love,

Blissfully Grateful