Category Archives: Breakfast

Chickpea pancakes

Todays lunch… 


So! I’ve started to cook after a recipe! But I changed it a little bit, since I didn’t have all the ingredients. I don’t have garlic powder and onion powder. I have garlic and I have onions. So I chopped some of that and added to the batter together with mushrooms. Also chopped. Why do two things when you can do one only! 

The main ingredients here are chickpea flour and nutritional yeast. I wasn’t too keen on the taste at first, because of the yeast, but soon I got used to it. Maybe thanks to the mango lime chutney. ūüėČ But I’ll make these again. Absolutely! ūüĎć

I ate two of them for lunch, the smaller ones, and got so full I was satisfied for several hours. I like that kind of food, that keeps me satisfied for a long time. Think I’ll have the left-over for breakfast tomorrow. With a banana.

The original recipe I found on Forks over Knives, the app. Or on: https://www.forksoverknives.com/recipes/chickpea-omelet/#gs.4NitHR0

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Apple Compote

Not only for Christmas…

I fancied something different for afternoon tea today, instead of a cake. Not that this treat is difficult to make. Not at all!

You need this for two servings:

2 medium sized apples – preferable those crisp, juicy, a bit tart apples.
Peel them and cut into about half an inch big pieces. (1 to 2 cm) Make some smaller and some a little bigger. Put the pieces in a pan and add water till just above the apple level.

A handfull of dried plums Рwithout stones!
Cut them in small pieces and blend with the apple.

Add a big tablespoon of honey, about a teaspoon of grained cinnamon, a pinch of grained clove (optional), a dash of fresh lemon juice and some zest of orange and lemon.

Cook¬†until the apple pieces are almost done. Taste it to a balance between the sweetness, the tartness and the spices.¬†Then take the pan off¬†the heat and add while stiring, a tablespoon of potato starch blended in half a cup of water (about 1 dl). Very quickly the fruit-mix will thicken and you don’t have to pour all of the starch mix in the pan, if you think it’s thick enough without.

I served myself this wintery treat luke warm with some roasted pumpkin seeds and ice cold coconut cream.

P.S! DON’T use wheat flour in this to thicken it!
Maize starch might do, but with the potato starch you get a clear jello-ish look of¬†the compote. I don’t know what it would¬†look like if you use tapioca as thickener. We usually don’t use that in Sweden.

compote1

(First posted dec 23, 2014)


Chocolate waffles

A filling, satisfying, delicious breakfast. A treat for a cloudy day or a happy occasion
I bought myself a waffle iron at the spring-market at church this Saturday, and since then I have been experimenting.

The first I did, was to use at as a toaster. Had some bread lying around that could need a bit of crispiness.
Then it was waffles.

These ones I had yesterday for breakfast. Chocolate-waffles.

  • The flour: about one third each of chickpea-, coconut- and rice-. ¬†Maybe a little more rice flour. For my 2 waffles – roughly 1 decilitre altogether.
  • About half a tablespoon of psyllium seeds and chia seeds – each.
  • About 1/4 teaspoon of sugar and some lemon juice – to help the 1/4 teaspoon of¬†baking powder.
  • And some oil. Not too much – not too little! It mustn’t be greasy, and it mustn’t be dry. I guess… about 1 – 2¬†tablespoons.
  • And then of course cocoa powder and a hint of salt. And the more you like cocoa the more you add. I had 2 BIG tablespoons in my waffles.
  • Water! Or any other liquid of your choice. Almond milk is another suggestion.

Coconut flour takes quite a lot of liquid, and so does psyllium seeds. I used about 1,5 decilitre of water. The batter should be thick byt yet somewhat runny.
This gave me 2 waffles. A bit small… but quite enough.

And to this I had chia seeds soaked in coconut milk and some vanilla and a dash of lemon juice; some strawberries; a couple of cubes of mango; and a small banana. Couldn’t resist some extra coconut milk on top of it all.

And today I had the same – but with cinnamon instead of cocoa.
It was so delicious I could almost die!!!! And I was comfortably full for several hours!

IMG_6933


Chia pudding with strawberries

Almost like a fruit yoghurt Рthough better! Way better! (No diaries in it Рand no gluten.)

Better both in taste and nutritional values, and with no added chemical substances or any unnecessary sugar.

Chia seeds doesn’t taste anything at all in themselves, therefore you can do almost anything with them. When baking bread, in smoothies, as puddings – only your¬†imagination can stop you from how to eat them.

They are high in Omega 3, fibres, protein, calcium, vitamins and much more, in fact they contain 5 times more calcium than milk, 8 times more Omega 3 than salmon, and 7 times more vitamin C than oranges .
AND they help keeping you satisfied for a long time.

I like to have chia seeds as my breakfast or in a afternoon smoothie. Either as here – a larger serving with some berries or fruit – or a smaller serving together with my morning-smoothie. Somedays I have difficulties how to chose between the opportunities.

Today with strawberries and coconut chips

1 serving

  • 1 – 2 tablespoons of chia seeds
  • 1 – 2 dl liquid of some sort. Almond milk is perfect, I mostly have half-half water and creamy coconut milk. Any kind of milk or liquid¬†will¬†do – juice! Even plain water.
  • Some vanilla (optional)

Stir a couple of times and then put the bowl in the fridge.

I mostly prepare this before I go to bed in the evening, so I just have to take the bowl out of the fridge the next morning when I’m due for breakfast.¬†But it doesn’t take that long to soak! I have never clocked exactly how long, but I estimate that half an hour is near the truth.

And in the morning I just add the chosen ingredients and enjoy my breakfast. A couple of days ago I had small cut pieces of plums and the last walnuts.
I sometimes season it with cinnamon or ginger or cardamon, add some lemon juice or sprinkle some honey on the top.

So far I haven’t tried any kind chocolate/cocoa, but that’s a very interesting idea…

Chia-breakfast

Here are some facts!

Chia Seeds Deliver a Massive Amount of Nutrients With Very Few Calories

1 ounce (28 grams) serving of chia seeds contains:

  • Fiber:¬†11 grams.
  • Protein:¬†4 grams.
  • Fat:¬†9 grams (5 of which are Omega-3s).
  • Calcium:¬†18% of the RDA.
  • Manganese:¬†30% of the RDA.
  • Magnesium:¬†30% of the RDA.
  • Phosphorus:¬†27% of the RDA.
  • They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.
And more….
  • Chia Seeds Are Loaded With Antioxidants
  • Almost All The Carbs in Them Are Fiber
  • Chia Seeds Are High in Quality Protein
  • Chia Seeds Are High in Omega-3 Fatty Acids
  • Chia Seeds May Improve Certain Blood Markers, Which Should Lower The Risk of Heart Disease and Type 2 Diabetes
  • They Are High in Many Important Bone Nutrients,¬†such¬†as¬†calcium, phosphorus, magnesium and protein.
  • Chia Seeds Can Cause Major Improvements in Type 2 Diabetics
  • Chia Seeds Are Easy to Incorporate Into Your Diet
Chia seeds are among the few trendy ‚Äúsuperfoods‚ÄĚ that are actually worthy of that term.

These facts from: AuthorotyNutrition – read more….

Read also about it in Huffington Post

I also found a site with recipes called White Chia Seeds¬†and this picture comes from that site. Looks delicious, doesn’t it!?

In this image taken on March 5, 2012, chia seeds take on a tapioca-like consistency when soaked in a liquid such as almond milk and result in a thick pudding deliciously spiked with a bit of cinnamon as shown here in Concord, N.H. (AP Photo/Matthew Mead)

In this image taken on March 5, 2012, chia seeds take on a tapioca-like consistency when soaked in a liquid such as almond milk and result in a thick pudding deliciously spiked with a bit of cinnamon as shown here in Concord, N.H. (AP Photo/Matthew Mead)