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!

 

Sunday is a Salad Night

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Happy Sunday guys! The week has passed enormously fast, once again. Luckily, the weather has been incredible this weekend and, since I my studies only start next week again, I’ve been out and about the whole day. I started my Saturday morning with a relaxed two-hour brunch and some great conversations at Café des Amis here in Zurich. It was the first time I went, thanks to the introduction of a friend, and I must say it surely is lovely. Due to the good weather the place was full however, and we sat inside instead. Though the food was good (and my friends food looked amazing), they were a little inflexible with regards to my allergies. Is it such a big deal to make scrambled eggs fresh without any lactose (milk)? Nevertheless, my two fried eggs and avocado were good!

After a swim-workout at the Hallenbad (swimming pool in Zurich) I met up with a friend in the afternoon, strolled through the city, sat in the sun over some drinks and went for sushi afterwards. He introduced me to Sora Sushi, right at the main train station (Hauptbahnhof), where they have all-you-can-eat specials on the weekend. Trust me when I say I really did eat all I could – rolling out of the place satisfied! The best part here was, that it not only was delicious, but there was no limitation on the amounts of sashimi you could order. If you know me, I really like sushi (Maki especially), though love sashimi! An elderly couple next to us most likely hated us for a short amount of time, though, as we took all the salmon sashimi off the conveyor belt one time: :’) We did give them the next rounds, though!

With all the eating yesterday, today will be rather light. I love making a quick salad in the evenings, which doesn’t leave you feeling like you are rolling-around yet still fills you enough until its time for bed. Speaking off, I will try to eat a little earlier today and will walk off to the kitchen soon. How did you spend your weekend? xo

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Quinoa Berry Porridge

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Happy Sunday loves! Another week has passed and I was able to tick-off everything I had on my to-do list until today – time to make one for the upcoming week. I’ve got a few lunch dates coming up this week with friends that I used to go to school with – cannot wait! Since knowing myself, and knowing that one of these dates might be switched to becoming a dinner and drinks event, I need to make sure that everything else is rightly scheduled and done in time.

With another weekend having passed, I wanted to share one of my new favourites in regards to breakfast. I love, love, love porridge – with them good old oats – and now started making it with quinoa. I always saw quinoa as a great grain for lunch or dinner, though never would have thought of eating it for breakfast/brunch. Here I am, and I could eat it daily. The principle method is easy – just as cooking quinoa (or rice) you can place ½ cup of quinoa, 1 cup of frozen berries and 1 cup of liquid in a pot – heat up the stove and let it sizzle on medium heat until no more liquids are left. I chose to say liquid as you can honestly make it with water (lowest kalorie form), milk (lactose free or not – as you wish and can eat) or nut milk. I’ve tried it in all ways, though usually go back to mixing ½ cup of almond milk with ½ cup of water. If you want to have your quinoa porridge a little sweeter and not so “nutty” in taste, you can add 1 tablespoon of agave syrup (or 1-2 tbs of sugar) and voila – you’ve got a perfect serving size (for one) to keep you full for hours.

With that, I wish you a lovely continuing Sunday! xo

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Breakfast made with Love

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Good morning loves! How cute is this toast? I recently saw a similar bread photo on Pinterest and decided to re-create my own little toast for breakfast. Now that I can finally eat again (after the tonsil surgery), I try to enjoy weekend breakfasts even more – you know it’s my favorite meal of the day. Really though, it usually turns out to be a brunch. This weekend I served a heart-toast, one with avoado and my new favorite morning drink; a matcha latte. I don’t know how I missed out on this matcha the whole of last year – I swear I had tried it earlier but really must have messed it up (or so my memories tell me).

I think this little breakfast is also the perfect surprise for a loved one – be it the partner, family members, best friends, or anyone dear. And speaking of loved ones, I think it’s a great little surprise for the upcoming Valentines Day – and it takes no effort at all. Of course it would make sense to make sure the loved one likes toast. And egg – but you get the idea I’m after. Speaking of Valentines – I hear so many opinions and have had so many debates. Numerous couples ignore the day because its “just like any other” – but (usually the girls) complain they didnt get anything. Some fully work it like their lives depend on it (does it, really?) and others, well they hate it because they aint in a relationship (or so I assume, usually). With February right around the corner, and thus Valentines, I have had this conversation over and over in my friends-circle. I came to the conclusion that I do like the day – I like having those little life excuses to give a little extra portion of love, but I don’t think people should reduce it to that day in the year. Nor make it the most special love-day of the year – because really – I feel blessed daily to have my loved ones around me (or reachable via phone). And with loved ones I include everyone dear to me – my closest friends, relationships and family members. With so much negativity going on in this world, I wish everyone would celebrate Valentines day – just imagine a day of peace and love. Without wanting to sound like a hippie.

Either way – I’m off to starting a super busy week (which I will throw out there in parts via snapchat – @stylephantom). Have a lovely Monday! xo

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Baked Egg in Avocado

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Good morning! It’s monday again – it always goes so quick! I hope you all enjoyed the weekend, I had a fabulous time. Two of my friends visited Zurich and surprised me with their visit. It was great seeing them again – reminded me though, that I really need to find time again to fly over to Hamburg to visit the rest of my lovelies. I would say I’ll just quickly book, but I have so many things coming up in the next weeks and especially a lot on the weekends. Maybe I’ll find a weekend later in February for a spontaneous flight.

Yesterday, it being my favorite lazy day: Sunday, I enjoyed the free-time to make a rather big breakfast again. I am the biggest avocado lover, as some of you might already know. In the past weeks I’ve baked my egg quite often in the half of an avocado. It’s super delicious and I love the avocado warm almost more than cold right now! Together with this protein packed two-ingredient piece, I had a banana, an apple and some almonds. I enjoy breakfasts so much and I absolutely love decorating the food I eat. I’m not even sure how this started, but I can’t cook and just “throw” something onto the plate. It always has to look semi-“pretty” for me to enjoy it. Is it just me or does the food taste almost even better, when placed all pretty? It’s probably me just being weird there!

For all those interested in trying the baked egg in an avocado: all you need is an egg and, avocado! (Big surprise I know haha) Depending on the size of the avocado it’s important scoop a little more of the flesh out – otherwise the eggwhite will not fit. For this rather small avocado I scooped out about 2 teaspoons before adding the raw egg into it. The oven should be pre-heated to 220°C (celsius degrees). Once the oven is hot, place the avocado in it for about 15 minutes. Although the top looks slighty “dry”, the inside was still soft – just perfect. Add some pepper and salt and voila, there you have the perfect add-on to a great breakfast.

Small hint: the avocado easily falls to the side and for you to avoid spilling the raw egg all over, I used a small bowl that can be put into the oven. I placed the avocado into the bowl before adding the egg, to make sure it stays in place. Bon appetit! xo

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