Waffles are a treat. Back when I lived in Brussels, I used to take the metro every morning and salivate at the smell of melted chocolate when crossing the town center. Truly there is no chocolate like Belgian chocolate. I have lived for years in Switzerland after that and believe me, there is just no comparison.
Back then i was young and wild and when things got out of hand on Saturday night, Sunday walks in the grand place usually finished with a hot, chocolate covered waffle in my hands and a chat with a friend.
It has been years since I ever craved a waffle, but I got given a waffle maker due to my instagram account (happy days!) so I have developed a little recipe to make waffles and absolutely ok thing to have without a shadow of a doubt.
Healthy and legere…
Ingredients (makes 4)
85 gr. wholegrain flour
20 gr. coconut sugar/sucralose (for diabetics)
10 gr. coconut oil or butter, melted
Simply whisk all the ingredients together, heat up your waffle maker and pour in the centre of the mould when it’s hot. Mine is not electric so I turn it around half way through cooking.
Be mindful not to have the hob at too high of a temperature of the waffles will burn on the outside and be uncooked inside (experience talking!!). They take about 6 minutes, 3 on each side.
You can eat with fresh fruits like these ones or with home made healthy nutella, that I will show you very soon 😉
There is no more to add to the discussion whether you should have breakfast or not. Clearly you should, but there are those of us who simply are not hungry in the morning. I say us because I am one of those, it takes me a little while after waking up to feel like having some food. My better half though… is another story all together. If I want to procrastinate in bed on a weekend morning, I better bring to bed a cereal bar to throw to the lion, otherwise I know there will be no peace until there are eggs on toast on the table.
This fancy fancy breakfast is in reality no more than a glorious mix of fat free Greek yogurt, almond butter, and a pinch of sweetener. I have half a banana with mine, and I sprinkle it with toasted sliced almonds too. Totally diet appropriate and delicious. Full of protein, and so yummy it will taste like dessert.
The best part of this is that it can be made in advance and kept in the fridge for days, so if you are slow on the morning hunger, you can grab and go and enjoy just a little later. Remember, it should be eaten within more or less an hour of waking up… for lazy ones, 90 minutes. Having a sufficient amount of calories in the morning, lowers the risk of heart disease (my cousin who is a doctor told me this the other day) so it’s just another reason to have a lighter dinner.
To make more festive, this one in particular is embellished with salted caramel sauce made with butter or vegan butter, and caramel made of coconut sugar.
In a pan, heat up 1/2 cup of water and 1/2 cup coconut sugar, let boil and reduce. Turn off the heat and add a pinch of salt, then mix well and add 1/4 cup of butter and dissolve. You can keep this in a jar in the fridge and reheat when you want to use it. It will be good for a couple of weeks, and it can also be frozen. Use sparingly and enjoy!
I am in the middle of a move and in my very personal box and bureaucracy hell, I have no time for cooking pots. It sucks and I hope I will get some time to get back in the kitchen soon but in the meantime, I am sharing with you a picture of some of my creations for instagram. I rarely share them here because then can hardly be called recipes, but I love the challenge of making gorgeous smoothies and colourful parfaits that are both healthy and beautiful. Knowing how many people don’t like fruit and veggies, I am on a mission to make them look irresistible.
These is greek yogurt plain, with blueberries and with more blueberries to achieve the different colours.
So wish me luck, and I will be with you shortly!
Not all strawberries are created equal. Nowadays they always look big red and gorgeous but they don’t always taste as they should. The best way to know if the strawberries are flavourful is to smell them! If they smell potently like they should, then you are on to something good.
Even so, if you want to make your strawberries shine and take them to a whole new level, or simply save some that weren’t all that good to start with, all you have to do is “confit” them.
The problem with Strawberries & Cream is generally that the cream is incredibly high in saturated fat and well, it isn’t something to eat everyday in all honesty. The good news is that I found a great substitute that is super creamy and sweet but has a lot less fat than the original recipe.
For the Strawberry confit:
500 gr fresh strawberries
1 lemon ( the juice)
1 tsp. sucralose (or your sweetener of choice)
For the “cream”
340 gr. Fat free Greek Yogurt
50 gr. Mascarpone cheese
Chop the strawberries in very small pieces and place them in a bowl. Squeeze the juice of one lemon, and the sweetener and heat them up in the microwave for 30 seconds. Take them out, whisk them with a fork to mix in the juices and then heat them up another 30 seconds. Leave them out to cool down and then keep them in the fridge.
To make the cream, whisk the yogurt and the mascarpone together and split into 3 to 4 portions depending if you want it as dessert, snack or light breakfast. This is a high protein non added sugar recipe so feel free to give it to the kids, awesome way to eat more fruit!
There are very few things that beat the sweetness of a ripe mango. When I was little and globalisation wasn’t yet a thing, we only got local fruit and veg in my region. I am from the north of Spain, so that means a really good assortment of citrus, berries, melons and watermelons, and pretty much anything that grows in my sunny land.
However things like mangoes, passion fruits and avocados where completely unknown, we didn’t even know how they looked like!
My dad on the other hand had to travel to exotic destinations for work and he brought some of those things for us to try when I was about 6 or 7. I remember that the first time I tried a Mango, I thought it tasted like “pine tree”. I was very creative describing flavours but i didn’t have any other reference. Let’s just say I wasn’t a big fan at the time. Nowadays it’s one of my favourite fruits and I get very protective of a good ripe mango I have been keeping for a special moment.
These pictures are 3 different settings with 3 different light situations for the same parfait. The breakfast is made of a layer of home made granola, greek yogurt, raspberry coulis and Mango.
To make the raspberry coulis you have to boil 1 cup of frozen raspberries with 1/2 cup of water with the juice of 1/2 a lemon and some sweetener, I used sucralose in this case. Let simmer for 10 minutes and then use a ricer to remove the seeds. You can keep it in the fridge for up to 10 days and use as sauce for cheese, yogurts, cakes etc.
Lots of protein in this recipe, good sugars (very good pre or post workout) and fibre from the granola and the fruit.
About the photography, I just wanted to show you how much can a setting and the light change the look of a dish! Which one is your favourite??
Travelling means I am away from my kitchen so I haven’t been able to cook much at all, however before I left I made this very special cocobowl and I kept it for a rainy day.
Coconuts are an excellent for many reasons, everything about them is usable, you can eat the flesh and it’s filling and delicious, you can drink the water, full of electrolytes, use the oil to cook or in your skin or hair for hydration of nutrition and when there is nothing else to eat, you can use the shells to makes bowls or bikini tops (lol).
As a final giveaway, the coconut provides us with coconut flour which is absolutely fabulous to substitute regular flour with way more fibre than the regular wheat one and very low in carbs.
I (place big heart here) coconuts.
Peace & Love!
So this is the short inspiration post of the week since I am travelling the world. Cacao oats and coconut milk, almond butter, banana and toasted sliced almonds and coconut shavings.
Just because is quite pretty.
Just wanted to share a picture with you, this is a blue smoothie, tinted with blue matcha and made of vanilla protein, frozen banana, blueberries and dragon fruit.
There is something about blue food… we are love a bit of quirky! Happy end of the week.
On an evolution of one of my favourite smoothies, I have created a new breakfast that is super easy, very healthy and can be prepared in advanced.
Preparing breakfast in advance is the best way to control your diet and start the day how it should, with a protein rich breakfast, high in fibre to keep you fuller for longer. It is not difficult, and you can change the flavour rather easily.
Last week I posted a chocolate one, today a Vanilla Matcha one and I will keep posting variations and different recipes you can use to get your diet under control.
Ingredientes (per person)
30 gr Oat Bran
1/2 vanilla protein powder
250 ml unsweetened coconut milk
1 tsp matcha green tea
1 tsp Maca Powder (optional)
In a blender, mix the milk, the protein and the matcha until it is smooth. When mixed, heat up and add the oat bran, when is hot, turn it off and distribute in ramekin dishes or any container for the fridge. Serve with a small array of fruit to decorate.
This provides 17 gr. of Carbs, 5 Fat, 15 gr Protein and 195 calories.
Happy Valentine’s day!
Breakfast is a wonderful part of the day but sometimes is difficult to stick to healthy habits when one is half sleep with a toddler at his or her feet or simply rushing out the door to go to work or do the daily chores.
For me, the key to this is planning. I normally cook my breakfasts of Sunday for the entire week and leave them in the fridge all cute and ready to go.
In this case, I have created this scrumptious chocolate pot high in fibre, filling, super high in protein and low in fat, carbs and calories. It is also sugar free and gluten free, what a winner!
So simple to make as well!
Ingredients (per portion):
30 gr. Oat bran coarse texture
200 ml. unsweetened coconut milk
100 ml. coffee
1 tbsp pure unsweetened cocoa
1/2 scoop chocolate protein powder
Simply heat up the milk, add the coffee and mix in the cocoa and the protein powder. When there are no more lumps, add the oat bran and turn the heat off. Serve in pots and add some granola as decoration at serving time if you wish.
This will give you if the recipe is followed precisely around 210 calories, 16 carbs, 8 Fat, 15 Protein.