Vegan Breakfasts with MOMA Foods

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I don’t often eat breakfasts – but when I do, I make sure to fuel my body from the get-go; especially if I don’t have a lot of time! Recently, I had the pleasure of receiving two full boxes of MOMA Porridge. I left one of each flavour at home (for when I decide to eat breakfast one day) and immediately took the rest to the office – which is where I tend to eat breakfast a little more often. My expectations weren’t all too high – in the end, I prefer cooking everything up myself if possible and eating as less packaged foods as possible. To my surprise, it tasted much better than expected. The tastes available are as follows: Almond & Caramel, Apple & Cinnamon, and Coconut-Chia! I wanted to try each and every one more than once before writing a small review.

Again, they tasted unexpectedly… well, tasty. I especially like the fact that none of them taste all too sweet – rather, I could imagine that some would want to add some sweetening to it; such as honey. A second point I much appreciate is the good-sized portions of porridge. As mentioned earlier, I don’t really eat breakfast. The times that I did make my own porridge at the office (usually in winter when I need to warm up), however, I usually ended up making much too large portions that either I never finished – or worse, I did finish and felt super full from afterwards. Both wasn’t ideal. I admit that the first time I actually thought the portion was way too small for my hunger (I don’t eat often, but I can eat pretty large portions when I eat!). Yet, I quickly figured that the amount was perfectly portioned and did fill me up. My favourite one is surely the Almond & Caramel, even though it is closely followed by the Apple & Cinnamon one. How about you – any breakfast eaters out there or likewise often starting with lunch? Oh – and last but not least – I actually stopped eating these for breakfast but instead decided it was the perfect afternoon snack for me (usually topped off with some fresh fruit such as different types of berries)!

Vegan, Sugarfree & Glutenfree Waffles

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Sundays are probably my favorite weekdays. Why you ask? Simple – the week is coming to an end, I can sleep in, usually all household cleaning has been done, and I either go for brunch or make my own larger-than-usual breakfast at home! I have changed up my diet quite a bit these past few weeks – going from eating meat every day to eating completely vegan for a month. The idea behind it was to give my body a break from all the animal derived foods and seeing how my body would adjust to such a change of lifestyle. Although I have gone back to eating meat once in a while now since a week or two, I still try to eat plant-based most of the times these days. I believe everything should be done in moderation and as much as I enjoyed the vegan lifestyle I still do enjoy meat too much once in a while to giving it up completely. Perhaps that will change in the future – or not, we shall see. Either way: during my plant-based diet phase, I tried out several new recipes that were – obviously – vegan.

I am a huge fan of sunday-waffles! Previously, I would make waffles with standard recipes – which usually contained either eggs, butter or some other form of animal derived by-product. This time I went for an all vegan recipe and switched a few things up from the normal recipe I would have used earlier.

What you need (for 8 waffles)

1 large, ripe banana
1 tablespoon sunflower oil
150ml warm water
100ml almond milk with slight vanilla flavor (can use plain almond milk)
200g glutenfree flour (I used buckwheat flour)
2 teaspoons baking soda (glutenfree)

What to do

  1. get you waffle iron ready
  2. mash the banana and add it into a large bowl
  3. add all other ingredients and mix everything together until you have a smooth dough
  4. heat up the waffle iron once without any dough
  5. add two tablespoons of dough into each iron set (or however large your waffle iron is)
  6. let it bake the waffle until ready

This recipe is super easy, quickly done and barely needs any ingredients. Note that the waffles are not very sweet. If you do want it a little sweeter, I suggest adding a tablespoon of maple syrup or the like to the dough beforehand.

I topped up my waffles with some fresh blueberry “jam” which I made whilst waiting for my waffles to bake. Here I used ¾ cup of fresh blueberries, 1 tablespoon of agave syrup and 1 tablespoon of chia seeds and mixed everything up.

Et voila – time to enjoy a lovely little breakfast without having the guilt crawl up after indulging!

 

Cloud Bread Breakfast

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Breakfast. Who doesn’t love breakfast’ Now, I am not talking about needing it. I totally have my phases – swinging from not being able to live without my breakfast to not wanting to eat at all before lunch (and living on coffee and hot lemon water before). Since a few weeks now, though, I literally need breakfast again to function. It seems that every time the summer ends and the colder, darker days near, I need my vitamins and protein right after waking up. I usually have a chia-pudding during the week. It’s easy, its prepared and done for me to indulge in when waking up and the preparation the night before takes no more than 5 minutes. I usually add some frozen raspberries into it and flavor it either with cinnamon, vanilla or some cacao. I then quickly cut up another fresh fruit in the morning and am ready to eat – or take my breakfast to the office.

Then come the days where I really want to sit down – enjoy every bite, and probably, just enjoy life. These days usually come around on the weekend; Sundays to be precise. I have now made it my little Sunday ritual to sit down and enjoy every bite or spoon of whatever my breakfast is made up of. Lately I have been making cloud breads and eating them with a mix of fresh avocado spreading, home-made jam (such as this pumpkin-apple-cinnamon one), or simple cream cheese (lactose free) topped with some berries. Seriously, there is probably no combination that does not work with these fluffy little pieces. I might try Nutella next! I haven’t had Nutella in f o r e v e r – and now that I am writing about it, I really am craving it. Damnit!

What I was getting at: the cloud bread. It’s so simple. I know I say the same thing every time, but it really is. It needs 5 ingredients, 10 minutes to prepare, 15 minutes to bake and a split-second to love them.

What you need

3 eggs
3 tablespoons of cream cheese (lactose free, if needed)
1 tablespoon of agave syrup (or honey, if you like)
a hint of cinnamon (around ½ – 1 teaspoon)
½ teaspoon baking powder (gluten free, if needed)

What to do

1) Pre-heat the oven to 150°C
2) Separate the egg whites from the yellow and place them in two different bowls
3) Add the cream cheese, cinnamon, baking powder, and agave syrup to the egg yellow and mix it well
4) Now whip up the egg-white until stiff
5)Once the egg-white is ready, add it to the egg-yellow mixture and carefully mix everything together
6) Using the mixed dough, you want to make around fist-sized circles on the baking sheet (usually 3 tablespoons). Make sure to leave some space between the different “circles” as they will spread a little bit in the oven. The mixture should allow you to make 6-7 cloud-breads – but depending on the size, you might up with more or less.
7) Place the dough into the oven and bake for around 15 minutes – keep an eye on them; they should become fluffy and turn into a golden, slightly brown color.
8) Once done, you can take them out and let them cool off for a couple of minutes

The best part, and one that I really can’t get over yet, is that it is really quite healthy – compared to real “bread”. Not being able to eat gluten I try to stay away from all breads. I know there are several gluten-free breads out there, and there are super many recipes (which I actually want to try out). But because I do need to watch my figure a little bit – to not explode – I do try to keep the empty carb-intake low. I admit it. So this “cloud” bread is perfect. It simply has no carbs and, instead fuels the body with tons of proteins already in the morning. Alright, the Nutella probably won’t be the healthiest option if I try – yet, it could be worse! I am also thinking on making my own chocolate-spread. I always prefer having home-made options. They are usually healthier, surely have no additives that are unknown and often test so much better than the supermarket product. Now, I wish you all a yummy-cloud-breakfast and let me know what you think of it!

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New Whites

Happy Sunday! Remember when I spoke about wanting to change my interior a bit and freshen things up with more white? Well, it happened faster than expected – and I am so happy with the result. I finally got myself a new sofa yesterday, and it completely changed the feeling of the room. It’s much fresher, welcoming, and lighter than before. I loved my old sofa – no doubt – it was a really good one, of great condition, and extremely robust. Yet, it wasn’t white. Most people actually warned me and told me not to get white. The typical “what if it gets dirty?”, “it will be so much work to get it cleaned everytime”, “you won’t be able to eat or drink near it anymore” arguments and questions came down on me daily. Still, I insisted. I did not want to spend too much money on a new sofa and fell in love with this Ikea Ektorp 3-seat one. I picked it up with a friend yesterday morning (after having sold my old one Friday evening) and built the whole thing in less than 2 hours – by myself. It really isn’t hard. I remember 10 years ago, Ikea furniture often turned into an hour-long nightmare. This one was super easy, though, and the covers were put on super fast. What I love about it, is that you can change the covers often, wash them and it doesn’t take long to put them on. You can also buy new ones or choose a different color. Of course, I can’t speak from experience yet, but so far I love it! If you want, I am happy to share my thoughts in a couple of weeks/months, too. By the way – I got asked this several times – the white “&” pillows are one of my newest additions, and can be found in Manor (Zurich) for only CHF 15 each. They also have cases with different letters on them, so do check them out if you’re looking for something modern and fresh.

After spending a night in on my sofa yesterday (I really needed a calm night), I woke up only to have one of my favorite breakfasts on my new couch. I prepared a chia-pudding last night, added rasberries and topped it off with a peach! If you like, I’ll share my recipe with you – it really is a 5-minute act only.

Now I’ll go outside and enjoy the weather a little. It’s lovely sunny in Zurich and I thought I might go walk around a bit and explore nature!
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U.S. National Banana Bread Day

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Happy (U.S.) National Banana Bread Day guys! I seriously did not know that this day existed until, at the beginning of the year, I looked into what national food days there are to place some in my calendar – and I can assure you, there are numerous! But in all honesty, what better excuse does this day offer than baking a lovely banana cake and indulging in a piece or two for breakfast, combined with some fresh avocado spreading and – whilst we’re at the subject – a fresh banana (or any other fruit, really).

Since I am sucker for a good banana cake, I bake one at least once a month. It’s perfect for breakfast or for that afternoon tea or coffee for a snack on the side. Since I make these gluten- and lactose free, it is one of my favourite snacks I’m actually permitted to eat. I’ve previously shared my classic banana bread recipe here and also this delicious variation with chia seeds and berries here. What’s your favourite way to combine this tasteful piece of heaven?

With that, I wish you all a tasteful day! xo

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