Avo choc bowl

If you haven’t yet been convinced to try an avocado chocolate recipe – I can assure you it’s good, really good.  That lovely ripe avocado you have will blend up wonderfully with some cocoa powder and frozen banana (and a few other bits) and taste absolutely fabulous without any hint that you’re eating avocado and not a pure chocolate pud.

A great excuse to have chocolate pudding for breakfast.

Avo choc bowl

avo choc bowl

  • 1/2 ripe avocado
  • 1 frozen banana
  • 1 tablespoon maple syrup
  • 1 tablespoon yoghurt (or milk of choice – if using milk add a bit at a time to ensure it doesn’t go too runny)
  • Pinch cardamom
  • 1/2-1 tablespoon raw cacao powder (or good quality cocoa powder) – I love chocolate but find that 1/2 a tablespoon is enough for me, you may like a bit more.

Blend everything together in a blender – you may have to wipe down the sides as there isn’t a lot of liquid to blend it quickly and you don’t want it too runny – think mousse consistency.

Sprinkle some grated chocolate to serve – any excuse to add more chocolate.

Ramekin Pear Seed Sensation

For anyone wanting to get more seeds into their diet, this dish is packed with seeds, with a few nuts thrown in. The moisture of the grated pear is soaked up by the chia, linseeds and oats creating a ramekin circle asking for decoration. Really quick to put together and yet looks fab on a plate.  Use any sort of nuts and seeds to decorate your plate, I threw in some coconut flakes and cranberries as well.  Nice on it’s own as well as topped off with yoghurt.  Surprising filling too, my tummy wasn’t rumbling until after 1pm today.

Ramekin Pear Seed Sensation (serves one)

Pear Seed Sprinkle

  • 1 pear grated (with skin on)
  • 1 tablespoon chia seeds
  • 1 tablespoon linseeds (or flax)
  • 1 tablespoon maple syrup
  • 2 tablespoons oats

Mix all of the above together and push into a ramekin dish.  Leave for 30 minutes (or overnight).  The seeds and oats will soak up the moisture and it will come out of the ramekin onto a plate keeping it’s shape.

To sprinkle

  • A mix of sunflower and pumpkin seeds, nuts (I used flaked almonds, pecans, walnuts) and some cranberries and coconut flakes.  Or any combination that you fancy.
  • Lovely with a topping of yoghurt and a bit more maple syrup

Pear seed sprinkle with yog

 

Open sesame overnight oats

I love opening the fridge to find my brekkie looking appetisingly back at me. Today it was some sesame overnight oats and a lovely mix of sesame, tahini, dates, mango, banana and coconut.

This is really quick to put together, just a bit of chopping. You don’t need a blender either as you can easily stir or whisk the milk and tahini together, so not much washing up which is always a good result.

I use tahini a lot in salad dressings and of course humus but it’s fantastic for sweeter, non savoury dishes as well. It’s slightly less sweet than the nut butters and it works brilliantly with coconut and tropical fruits.

Open Sesame overnight oats (serves one)

open sesame

  • 150ml coconut milk
  • 2 teaspoons tahini
  • 2 teaspoons sesame seeds
  • 40g oats
  • 2 teaspoons desiccated coconut
  • 1 medjool date – chopped
  • 1 banana
  • 1/2 mango

Whisk or stir the tahini into the coconut milk, then stir through the sesame seeds and oats.

In a jar or bowl layer up the mango, followed by the oat mixture, then top with sliced banana, chopped date and the desiccated coconut.  Leave overnight.

Caramel Quark

I’ve been trying to eat more protein and thought I’d try some Quark instead of yoghurt – as a low fat source of protein.  Blending it with the maple syrup and date creates a smooth yoghurt like caramel flavoured cream. The addition of chia seeds adds some thickness to the Quark and also a little more protein.  Lovely with a sliced banana and a pretty virtuous brekkie (after a weekend of complete carb loading).

Caramel Quark (serves one)

quirky quark

  • 120g Quark
  • 1 tablespoon maple syrup
  • 1 medjool date (or a couple of smaller ones)
  • 1 tablespoon chia seeds

Blend the Quark, syrup and date – this takes a little longer than my usual milk blending as there isn’t much mixture and the date needs to be blended.

Put the mixture into a bowl and add the chia seeds – leave for 20 minutes or more (or overnight) to let the chia seeds thicken the mixture.

Serve with banana – or any other fruit.

 

Tropical fruit with hot peanut sauce

After the sunshine yesterday it felt like summer was around the corner and I had a craving for a plate of tropical fruit.  Unfortunately this morning is a different story so I needed a bit of warmth alongside the fruit.  I love peanut sauce, you could easily double the portion of sauce here but I was trying to limit the peanut butter damage – I’ve been eating rather a lot of it lately.  This sauce also makes the perfect partner with banana – but again I’ve been eating rather a lot of these lately too.

Tropical fruit with hot peanut sauce (serves one)

Tropical fruit hot peanut sauce

  • 1 kiwi – cut into cubes
  • 1/2 a mango – cut into cubes (and a few slices if you want to make your bowl look pretty)
  • A handful of blueberries
  • 1 tablespoon desiccated coconut
  • 1 tablespoon peanut butter
  • 1 tablespoon maple syrup
  • 2 tablespoons coconut milk

Put the fruit into a bowl and sprinkle the desiccated coconut on top.

To make the sauce – put the peanut butter, maple syrup and milk into a small pan and heat gently until it blends into a thin sauce (around 2 minutes). Pour over and enjoy.

 

 

Triple Ginger & Pear Overnight Oats

More training fuel today with some anti inflammatory ginger, a perfect pre and post running brekkie – the hit of ginger at 6.30am certainly helped to wake me up.  The chia seeds add some protein as well, so a perfect combo.  If you are a big fan of ginger you may want to up the quantities a little, I like mine quite potent, but not overwhelming.  However go easy on the crystalized ginger, you don’t want to ruin a healthy brekkie by too much sugar – although if you’re running I believe it’s not such a sin!

Triple Ginger & Pear overnight oats (serves one)

3-ginger-and-chia-and-pear-overnight-oats

  • 200ml coconut milk
  • A big thumb sized piece of fresh ginger – skin removed
  • 1/2 teaspoon ground ginger
  • 2 lumps of crystalized ginger finely diced
  • 1 pear – grated with skin
  • 1 tablespoon chia seeds
  • 50g Oats

Blend the milk and fresh ginger – taste and add more ginger if you want a stronger ginger milk.  Mix the milk with the oats, ground ginger, crystalized ginger, grated pear and chia seeds.  Leave to soak overnight.

Red Berry & Ginger Roasted Oats

This is a quick nut free non clumping granola. I tried to reduce the amount of oil, so it’s more roasted oats than clumpy chunks, but to me that means a little bit healthier and no one is fighting over the biggest clumps to pick out. It also sprinkles brilliantly over yoghurt or as a cereal with milk.  Good fruit partners are bananas and blueberries.  I may have sprinkled it over ice cream too.

I love fresh ginger, but haven’t been a fan of stem or crystallized ginger in the past and  usually leave it out of recipes. But not wanting to be stuck in my flavour ways I thought I’d give it another go.  I now admit the error of my ways – it is truly the added magic that gives a wonderful twang of flavour.  I shall never leave it out of a recipe again.  However – I do believe it’s all about subtlety  and in this recipe do make sure it is finely diced so you don’t find big chunks of it.

This makes a large kilner jar full – it keeps for a good few days.

Red Berry & Ginger Roasted Oats

red-berry-and-ginger

  • 300g oats
  • 100g sunflower seeds
  • 100g pumpkin seeds
  • 100g sesame seeds
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 130ml Maple syrup
  • 70ml olive oil
  • 1 teaspoon vanilla extract
  • 200g dried cranberries
  • 100g goji berries
  • 50 crystallized ginger finely chopped

Method

Mix the oats, seeds and spices in a bowl.  In another bowl mix the maple syrup, vanilla and olive oil and mix well.  Add this to the oat mixture and mix well to ensure the oats are well coated.

Spread out onto two baking sheets (lined with greaseproof paper).  Bake at 160c/320f/Gas 3 for 20 minutes.  Then give it a stir and cook for a further 20 minutes.  The oats should be looking nicely golden.

Remove from the oven and then mix in the berries and ginger.  Leave to cool.

red-berry-and-ginger3