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.

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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!)

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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.

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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

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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.

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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.

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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)

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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

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Raw Coconut Lemon Cheesecake (VGN & GF)

Happy January and Happy 2019! Hope you had a great start to the new year.

Who is (always) in for some yummy raw vegan cheesecake? *hand raised*

I have made this cheesecake recipe both for Christmas and New Years and as it turned out to be a lovely creamy tangy sweet treat, I decided to come here to share it with you.

This is an easy no bake dessert with a date-almonds crust and a lemon-coconut-cashew filling. It is entirely vegan and somewhat allergy-friendly since it contains no gluten or dairy. It is also refined sugar free for those of you who like to go for naturally sweetened desserts. I must say that I do not have the biggest sweet tooth and that is one of the reasons why I love this cheesecake. It has just the perfect balance of sweet sour! Now let’s jump right in! This 11-ingredients no bake cheesecake would make, in my opinion, the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

Ingredients:

Crust:

  • 100g fresh pitted dates
  • 70g toasted almonds
  • 20g shredded coconut

Filling:

  • 200g cashews (soaked in cold water for at least 4 hours)*
  • 200g coconut yogurt
  • 100g agave syrup (or other natural sweetener of your choice)
  • 1 tbsp of lemon zest
  • 1tsp of melted coconut oil
  • 1tsp vanilla extract
  • 50ml lemon juice
  • A pinch of salt
Directions:
  1. Line the bottom of a round cake pan/baking tray with parchment paper.
  2. For the crust, blent all three ingredients in a food processor to a sticky paste. Remove and set aside.
  3. Press the crust mixture with your fingers (you may also use the help of a spoon) into the cake pan/baking tray and compress it until you get an even layer.
  4. Refrigerate for at approximately 1 to 2 hours to firm up (and while you prepare the filling).
  5. Add all the ingredients required for the filling to your (already cleaned) food processor and blend it all until silky and very smooth. If it does not seem like it is together, just add a touch more of lemon juice or even of the coconut yogurt; that should help.
  6. Pour the filling over the prepared crust and freeze it overnight. In  case you do not have that long because you are in a rush, freeze it for 3 hours. Enjoy!!
*Remark: For a softer cheesecake, you can store leftovers in a container in the refrigerator for up to 4-5 days. Alternatively and for a harder cheesecake texture, you can also store it in the freezer up to 1 month.

In my opinion, this 11-ingredients no bake cheesecake would make the perfect sweet treat to have on hand throughout the week for when you crave something sweet or, of course, take along to dinner parties.I personally love how rich, creamy and naturally sweet it tastes. Also, as this recipe does not require an oven, I’d say that it is relatively easy to make as there is not the risk of turning out under- or overcooked!

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(I apologies for not having decent pictures of the cheesecake but I guess I was just way too eager to try it ahah)

 

If you decide to give this recipe a go (which I definitely suggest you to do so haha!), please let me know how it turned out! 🙂
Much Love,
Blissfully Grateful

 

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! 🙂

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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