Posts filed under ‘Breakfast’
Today is the first day back to work after our holiday and that requires the breakfast of champions and holiday spirit. Enter: smoothie with raspberries and blueberries, raspberry oolong tea and a soft-boiled egg, garnished with yesterday’s newspaper and a couple of minutes of downtime. The raspberry/blueberry combo is just equal instant summer feeling to me, I think it’s perhaps my favourite smoothie if I had to choose one. What’s yours? It is now 10 past 7 am and I’m off to work. Have a good one!
I’m back in the kitchen after some months where work has gotten the better of me. And the kitchen has been neglected… Of course I’ve been cooking, but nothing exciting – and I miss it!
It’s Sunday morning, and I wanted to treat my husband and I with some Sunday-Morning-Muffins. Since it’s officially Autumn in Denmark, I wanted something spicy yet indulgent, so it was absolutely perfect when I found a recipe for Cinnamon Toast Muffins on the Eat, Live, Run blog. I adapted the recipe a bit, so here we go on my Autumn Cinnamon Muffins. They are currently still in the oven, overflowing the house with a delicious scent of cinnamon and vanilla. But as I am absolutely sure that they will be good, I’ll give you the recipe already.
Makes 11 cupcake sized muffins
1 ½ cup of all-purpose flour
0.75 cups of whole rye flour
0.75 cups of organic cane sugar
½ tsp of cinnamon
½ tsp of cardamom
½ tsp of nutmeg
A pinch of vanilla powder
1 ½ tsp of baking powder
0.75 cups of organic 1.5% milk
1/3 cup of neutral vegetable oil (I believe that coconut oil would also be amazing!)
1 organic egg
4 tbsp organic butter
½ cup organic cane sugar
1 tsp cinnamon
Pre-heat the oven to 190 degrees Celsius. Mix dry ingredients in one bowl and wet in another. Combine the two, stirring until mixed well. Scoop the batter into a muffin pan or cupcake tins – I use silicone forms. Bake for around 20 minutes, or until a knife inserted in a muffin comes out clean.
For the topping, heat the butter and mix in sugar and cinnamon. Dip each muffin top in the mixture, and leave to cool slightly. The topping will crisp up.
1 cup = 2.5 dl
Enjoy, preferably with a nice cup of tea and someone you love by your side. I will be serving mine to my husband in bed very soon, with a steaming cup of his favourite french-press coffee. As my camera have been stolen, I cannot show any pictures just yet…
I had the most amazing breakfast this morning! Or actually second breakfast, as I started out with a small spinach smoothie at 7.30, and got hungry at 11.30 again 🙂
My Oat Sundae!
I made oatmeal from oats, water, banana and vanilla powder and filled up the bowl with yummy toppings! Raspberries, blueberries, hazelnut butter, walnuts and raw cacao nibs. It was fantastic! The soft, warm and sweet oatmeal with slightly tart berries and crunchy nuts and nibs… Mmmmmm, like an warm ice cream sundae…
I just found this blog called simply breakfast where Jen posts pictures of her breakfast, and I think you should check it out! It’s really inspiring, and especially when you’re like me, who tend to eat the same things over and over again.
Do you vary your breakfast much?
I had these for breakfast the other day, but they’re also great for lunch or dinner – whenever you feel like having them.
They’re romaine lettuce leaves used as wraps. I love eating wraps, but I don’t like the amount of bread one often eats when making regular wraps, so when I heard about using romaine leaves instead of bread I got really excited! You can stuff them with pretty much everything. I had them with meatballs and bell peppers, chicken and hummus, egg salad, tuna salad – you name it!
The ones on the picture have boiled chicken, guacamole (made from 1 avocado, lemon juice from ½ lemon and a bit of onion) and grilled aubergine. Yum! With a side of blueberries for dessert.
I’m having some trouble with my right leg right at the hip joint, after a 10.2 km run saturday, so I’m taking it slow these days. It hurts, but I can walk and it seems to be getting better upon walking slowly, so today I’m going to take a nice walk instead of running. I tried doing some crunches last night, but that hurts, so no Jillan Michaels for me today!
I’m a huge fan of smoothies, and have one for breakfast almost every day! However I do tend to get bored with just having the regular strawberry/banana mix, so I try to spice it up and make it a bit more fun seen from a culinary perspective. Sometimes I have fruit smoothies, sometimes they’re a combination of fruit and spinach – and yes it does taste good, even though it sounds weird 🙂
Yesterday, my morning smoothie was a combination of mixed berries and liquorice. Yes you saw that right, liquorice! I know it sounds weird, but don’t knock it until you try it.
200 g of assorted berries (strawberries, raspberries, blueberries, blackberries)
150 ml water
Pinch of pure vanilla powder
A bit of lemon zest
1 tsp or more of liquorice powder (not the strong, sugary kind, but the old-fashioned from liquorice roots)
Blend and enjoy 🙂
Do you like smoothies? And do you have them on a regular basis?
Today I decided that I wasn’t in the mood for smoothie or vegetables, but not for something warm either. I searched my cupboards and ended up with this bowl!
It had banana, gojiberries, frozen blueberries, chopped almonds, raw chocolate nibs and topped with a bit of hazelnut butter (my current favourite).
I topped it with homemade vanilla almond milk and went outside in the sun to eat – yummy!