Food & Drinks

BREAKFASTS FOR WHEN YOU'RE TIRED OF THAT SANDWICH

Breakfast is really my favorite moment of the day. So I could easily eat a bowl of yogurt with fresh blueberries, some homemade granola, and a pinch of cinnamon three times a day. Or pancakes made from almond flour with a spread of nut butter and some coconut flakes. Not just sweet, you know. A pot of spicy shakshuka with a slice of sourdough or a omelet with perfectly ripe avocado and warm smoked salmon also goes down just fine. As long as I don't have to eat the sandwich with chocolate spread or aged cheese, I find everything tasty. Are you also a bit tired of your sandwich, but still want to start the day nicely? You can prepare these breakfasts the night before so you can just grab one from the fridge in the morning. And if you're smart, you make extra, so you have something sweet for a few days. Dive into the kitchen and thank me later.

1. Chia pudding with lemon cream

CHIA

  • a bowl of raspberries (save some raspberries for garnish)
  • 4 tbsp chia seeds
  • 200 ml almond milk
  • 1 tsp vanilla extract

CREAM 

  • a handful of raw cashews (soaked in water for at least five hours)
  • a handful of coconut flakes (plus a little extra for garnish)
  • 4 tbsp coconut milk
  • splash of maple syrup
  • zest of half a lemon
  • juice of half a lemon
  1. Put all the ingredients for the chia pudding in a bowl and let it sit for at least one night.
  2. Put all the ingredients for the cashew cream in the blender and mix until you get a soft, creamy mass.
  3. Divide the chia pudding the next day into two bowls.
  4. Place a few raspberries on each bowl.
  5. Top with a layer of lemon cream and some extra coconut flakes.

2. Strawberry, mint, and cucumber smoothie

  • 400 grams of strawberries
  • 1/2 ripe avocado
  • 1/2 cucumber
  • 1/2 can of coconut milk
  • 12 almonds (soaked in water)
  • 4 fresh mint leaves
  1. Put all the ingredients in a blender and mix until you get a creamy smoothie.
  2. Divide the smoothie into two glasses.
  3. This tastes best in a sunny spot in your garden or on the balcony.

3. Quinoa muesli bars

  • 2 overripe bananas
  • 250 grams of quinoa (soaked in water for at least one night)
  • 2 tbsp chia seeds
  • 100 grams of coconut flakes
  • 40 grams of coconut flour or 100 grams of oat flour
  • 60 grams of butter or (olive/coconut) oil for a vegan option
  • a splash of almond milk
  • 40 grams of sesame seeds
  • 1 tbsp cinnamon
  • 1 tbsp vanilla/extract
  • pinch of salt
  • 2 tbsp maple syrup
  • a handful of cranberries
  • a handful of chopped nuts
  1. Let the quinoa soak in quite a bit of water overnight, along with 1/2 teaspoon of salt.
  2. Preheat the oven to 180 degrees.
  3. Grease a baking dish with some butter (I use a cake pan).
  4. Puree the bananas in a blender, melt the butter, and put all the ingredients (except the cranberries and nuts) in a large bowl.
  5. Finally, add the chopped pecans and the cranberries.
  6. Press the mixture into the baking dish and make sure the dough is evenly thick everywhere.
  7. Bake the bars for 45 minutes until golden brown.
  8. Let the bars cool in the dish, remove them completely from the dish, and cut into equal bars.