Browsing Tag

breakfast

Breakfast Recipes

Beetroot and ginger granola

This vibrant pink-colored beetroot and ginger granola is loaded with superfoods and will definitely bring some flavour to your morning.

Ingredients
1 medium beetroot (200g)
2 cups (160g) gluten-free oats
½ cup (85g) raw buckwheat
½ cup (60g) sunflower seeds
½ cup (60g) pumpkin seeds
½ cup (70g) raw unpeeled almonds 
½ cup (40g) coconut chips
¼ cup (40g) chia seeds
¼ cup (45g) fresh pitted dates, diced
1 small ginger, grated
2 tbsp. virgin coconut oil
½ cup (120g) unsweetened apple sauce
3 tsp grounded cinnamon 

Instructions
Preheat the oven to 400 F (200 C). Wrap the whole beet in tin foil (with the skin) and place it in the oven for about 1 hour. In the meantime, put the almonds into a food processor and crush for 2-3 pulses until they are broken into pieces (not too small). Place into a large bowl with all the dry ingredients except the cinnamon. Add the fresh pitted dates diced into very small pieces. Stir until combined.

After an hour or so, take the beet out of the oven. Peel it and puree it into a strong blender or food-processor until you get a smooth texture. Add some water if needed. In a small saucepan, melt the coconut oil. Add the beet puree, the unsweetened apple sauce, the freshly grated ginger, the ground cinnamon and ginger. Stir well until combined. Pour the beet mix over the dry ingredients and stir well. The mixture should be covered evenly and it should be slightly sticky.

Heat the oven to 340 F (170 C). Line a baking tray with parchment paper or silpat. Pour your granola mix into the prepared baking tray and bake for about 40 minutes, stirring well every 10 minutes, so the outer edges do not get burned. Remove from the oven and let cool for about 20 minutes. Store in an air-tight container for about two weeks.


By: Delphine Fortin,  Author and food blogger behind Del’s Cooking Twist

Breakfast Featured Recipes

Smoothie bowl

Smoothie bowls are as delicious as they sound and the ultimate go-to brekkie. They are healthy, filling, easy to make and super pretty!

The best part about smoothie bowls is that you can create pretty much any combo of flavours that you want and then top it with your favorite fruits and other crunchy things like muesli, nuts and seeds.

Ingredients
1 banana (frozen if possible)
1.5 dl frozen berries (blueberries/raspberries)

1.5 dl Oatly Havregurt
Topping of choice 

Instructions
To make the smoothie, blend the ingredients until you get a smooth and creamy consistency. Then top with topping of your choice. Chopped fruit, more berries, seeds, a dash of peanut butter etc. True morning delight.


By: Morgane Oléron / Photo cred 

Guest Posts

Why is breakfast so important?

“Breakfast is the most important meal of the day”, or so the saying goes. For years scientists and specialists have debated how much truth there actually is in this particular mantra, and there is a wide variety of opinions out there. Some claim that they seem to function just fine without ever eating breakfast, and there are even certain diets out there that suggest skipping breakfast altogether.

So while even experts disagree on this, I want to share some facts about breakfast that I’ve come across in the past, as well as some of my own personal experience that shows that skipping breakfast is really not a good idea. So, without further ado, let’s get started!

Higher risk of heart disease
One of the biggest reasons why you should really never skip breakfast is the fact that it can potentially contribute to heart problems. A recent study conducted by the American Heart Association brought to light some pretty disturbing facts regarding this issue.

During the study, researchers examined and analyzed a substantial amount of questionnaire and medical data about men aged from 45 to 82, and from the data they concluded that those in this age group who skipped breakfast were at a 27 percent higher risk of heart disease, compared to those who ate their breakfast regularly. So, breakfast is really something that you should incorporate into your everyday routine, if you want to keep a healthy heart. It’s really a small price to pay for good cardiovascular health.

Less energy
If you tend to feel groggy and tired during the first few hours of the morning to the point that you’re simply unproductive, it could be due to the fact that you didn’t have breakfast that morning. Think about it this way; while you sleep, your body still consumes energy (albeit less than when you’re awake) because all your bodily processes that require energy are still happening – you’re breathing, digesting food, your heart is still pumping blood into your cardiovascular system, and so on.

By the time you wake up, you’ll likely not have eaten anything in the last 8 to 10 hours, and all the food that you had yesterday has long since been digested. Therefore, your body is ready for more and needs more nutrients from which it can get the energy you need to get yourself up and about and functioning properly. If you deny it this energy, you’re going to feel like you didn’t get enough sleep, and therefore have to fill up on unhealthy caffeinated drinks, which is never a good idea.

Impaired brain activity
Your brain takes up only 2% of your bodyweight, but it takes up a whopping 20% of your total energy, and that energy needs to be replenished when it’s depleted. Therefore, just like your body, your mind can also suffer from malnutrition and this can lead to decreased productivity, especially if you haven’t gotten enough sleep the previous night.

Furthermore, there are a million electrical and chemical reactions going on in the brain every second, and these reactions require certain nutrients that you have to get from food. Primarily, the brain requires glucose, which is the simplest and most commonly used form of energy that your body utilizes on a regular basis. Without getting fresh glucose from a healthy, balanced breakfast, your brain will be forced to improvise and break down proteins and fats in order to get glucose, which is not a very efficient process and can lead to impaired cognitive function.

So, give breakfast a try. It doesn’t need to be time consuming and your body will thank you for it. In need of some inspiration take a look at our recipes, here and here.


This post is contributed by Theresa Brawner, a 28-year-old fitness instructor from Boston, MA. When she isn’t helping new moms get back in shape, you can find her in the kitchen, working on new recipes.

Nutrition Smoothies/Juices

Pink power

Whenever you need a colorful uplifter! 

On the go, quickly need a snack or just feeling lazy? Here’s your saviour; a pink power smoothie! Healthy snacks don’t have to be complicated. Let’s do this!

Ingredients
1 banana
1 dl frozen raspberries
2 dl soyghurt (sugarfree)
A splash of oatmilk

Instructions
Simply mix it all together, serve in a gorgeous jar or just turn the blender up side down and chug it all down if you’re feeling lazy (happens at my place a whole lot). Enjoy!


By: Nutritionist Clara Mo

Breakfast Nutrition

Colorful oatmeal

We’re huge fans of colorful food, like smoothies and acai bowls. However, during the colder months it can be nice to get some warm food into our freezing bodies.

This oatmeal is a perfect way to start the day, but can as easily be made for lunch or in the evening as well. Maybe after a workout or simply when hunger strikes. Just don’t forget the blueberries; it’s what gives it the lovely color.

Ingredients (serves 2)
2 dl oatmeal
4 dl water
1 dl frozen blueberries
1 banana
Superfood (like goji berries and mulberries)

Instructions
Mix the oatmeal, frozen blueberries and water and bring to boil very slowly, and don’t forget to stir. After about 2-3 minutes it’s done. Top with the banana and superfood and you’re ready.


By: Henriette Danielsen

Breakfast Featured Nutrition

A delicious way to use your ripe bananas

Do you ever wonder what to do with all your overripe bananas? Why not make a delicious banana-chia pudding with a taste of coconut?

Overripe bananas provide you with the possibility of many great recipes! We’re talking nice cream, cookies, waffles and chia pudding – yummy! They’re truly a blessing, not a curse!

Ingredients
3 tsp. chia seeds (we used these from Holistic Sweden)
1 tsp. agave syrup (or honey)
1 cup coconut cream
2 ripe bananas (one for topping)
Coconut flakes for topping

Instructions
Blend the coconut cream (if you don’t have cream, use only the thick part from a can), banana and agave syrup. Transfer the mixture to a glass bowl or large jar and stir in the chia seeds until well combined. Put in the fridge for about 2 hours (preferably overnight). When you’re ready to enjoy this yumminess give it a stir and add the coconut flakes and some more banana on top.


By: Henriette Danielsen / Photo cred 

General

Oopsie

Some say that breakfast is the most important meal of the day, others can’t even think of food when they wake up. This little roll/pankcake is the light gluten free alternative that works for most people. It’s super easy to make and has a great name, let us introduce you to the oopsie roll.

Ingridients for 6 oopsie rolls
Butter
3 large free range eggs
100 grams full fat cream cheese (lactose free if you suffer from IBS)
½ tsp of salt

Instructions
Preheat oven to 150 degrees C (300F). Line a baking sheet with non stick parchment paper or add a bit of fat on a regular parchment paper.Separate the eggs, making sure no yolk gets into the whites and placing the whites in a clean bowl. Using a clean electric whisk, whip the egg whites until stiff. In a separate bowl, use the same whisk to whisk together the yolks, cream cheese and salt, until smooth.
Using a spatula, carefully fold the egg whites into the cream cheese mixture, working in batches. Work by placing a mound of egg whites on top of the yolk mixture, then gently fold the yolk mixture from under and over the egg whites, rotating the bowl, again and again until completely mixed together. Spoon 6 large mounds of the mixture onto the prepared baking sheet. Gently press with a spatula on the top of each mound to flatten just slightly. Bake 30-40 minutes, until golden-brown. Eat with butter, cheese or topping of your choice.


By: Victoria Thoors

Nutrition Smoothies/Juices

Grab and go!

Some mornings we rush to get out the door and finding time for breakfast can seem impossible. No worries, we got the recipe for the perfect grab and go brekkie!

Tips: Prep the smoothie before you go to bed and keep it the fridge.

Ingredients
2 bananas
4 dl frozen blueberries
4 tsp almonds
2 dl Greek or Turkish yoghurt
2 dl oat milk
Fresh blueberries for topping 

Instructions
Mix everything in and top with fresh blueberries. Serve cold.


By: Henriette Danielsen / Recipe inspiration: Det Nye Magazine / Photo cred 

Breakfast

Toast with a twist

A new and healthy trend has emerged in social media that has caught our attention; the sweet potato toast! It sounds a bit weird, we know, but give it a try! It’s super tasty.

Sweet potatoes are a full of vitamin A and C, in addition to calcium, potassium, iron and fiber. These orange-fleshed potatoes are also a good source of beta-carotene.

Ingredients
1-2 sweet potatoes
Almond butter
1-2 bananas
Lemon zest
Salt & pepper

Instructions
Slice the sweet potato into pices (about the same size as a toast) and toast them. You will need to toast them two or three times to cook through. It should be slightly brown, but not to mushy. Give it some time, finding the technique. Add whatever you like as topping. We got inspired to try almond butter with banana and avocado with a little salt, pepper and lemon zest by littlebitsof.com

Let us know if you try it and what you think of it in the comment field below!


By: Henriette Danielsen / Photo cred: littlebitsof.com