QUINOA with PLUMS & SPICES topped with CHIA JAM

It has been cold for a week now and I started craving more warm food. Moreover, I woke up today feeling not very well. So the time for nutritious and warming up breakfast arrived!

QUINOA with PLUMS & SPICES topped with CHIA JAM / Makes 1 portion

INGREDIENTS:

• 4 plums
• 1 TBS extra virgin coconut oil
• about 6 cloves (I smashed their tops before adding them)
• 1 TBS ground cinnamon
• 1/2 TBS ground cardamon
• 2 cups cooked quinoa
• 2 TBS maple syrup or coconut sugar
• prepared earlier chia jam (recipe here without berries)

METHOD:

Wash and cut in medium size pieces plums. heat the pan with coconut oil, add plums and all spices and saute for about 10 minutes. then add quinoa and after next 5 minutes transfer to bowl, top with chia jam and enjoy!

in Polish:

SKŁADNIKI:

• 4 duże śliwki
• ok. 6 goździków (przed dodaniem rozgniatam palcami ich główki?)
• 1 łyżka cynamonu
• 1/2 łyżki kardamonu
• 2 szklanki ugotowanej komosy ryżowej
• 2 łyżki cukru kokosowego lub syropu klonowego
• przygotowany wcześniej dżem z chia ziarenek (opcjonalnie)

WYKONANIE:

Śliwki umyć i pokroić na średniej wielkości kawałki. Rozgrzać olej kokosowy na patelni, dodać śliwki, przyprawy i dusić pod przykryciem około 10 minut. Następnie dodać komosę i po 5 minutach śniadanie jest gotowe!

GLUTEN FREE MUFFINS with TOASTED PECANS & HAZELNUTS

These are one of the best muffins I have ever made. I am not going to lie that I am baking them every other day now ;)

GLUTEN FREE MUFFINS w/TOASTED PECANS & HAZELNUTS /Makes 6-9

INGREDIENTS:

• 2 & 1/4 cups almond flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1 egg
• 2 TBS cashew nut butter (any nut better will work)
• 1/4 cup almond milk (any nut milk will work)
• 1/4 cup melted coconut oil
• 1 tsp ground cinnamon
• 2 TBS of Organic Millet Amazake - Sweet Grains Dessert (or any other sweetener)

• handful of toasted pecans
• handful of toasted hazelnuts
• cocoa nibs or chia seeds, or both

METHOD:

Preheat the oven to 190C. Prepare muffin tray.

Mix well all ingredients in a large bowl. Scoop the batter into the prepared muffin pan and sprinkle with cacao nibs or chia seeds. Bake for about 20-25 minutes or until a toothpick inserted comes out clean.

When ready, take out from the oven and set aside for 5 minutes. The take out each muffin and leave to cool on a wire rack.

in Polish


BEZGLUTENOWE MUFINKI z PRAŻONYMI ORZECHAMI PEKAN i LASKOWYMI


SKŁADNIKI:

• 2 i 1/4 szklanki mąki migdałowej (albo drobno mielonych migdałów)
• 1/4 łyżeczki proszku do pieczenia
• 1/4 łyżeczki sody
• 1 jajko
• 2 łyżki masła orzechowego (jakiegokolwiek)
• 1/4 szklanki mleka migdałowego (lub innego roślinnego)
• 1/4 szklanki rozstopionego oleju kokosowego
• 1 łyżeczka cynamonu
• 2 łyżki musu jabłkowego lub syropu klonowego
• garść prażonych orzechów pekan
• garść prażonych orzechów laskowych
• chia ziarenka lub wiórki z kakaowca (lub oba)

WYKONANIE:


Rozgrzać piekarnik do 190 ° C. Przygotować blachę na mufinki wykładając ją papierowymi foremkami.

Dobrze wymieszać wszystkie składniki w dużej misce. Nabierać ciasto do przygotowanej wcześniej blachy i posypać wiórkami z kakaowca lub nasionami chia.

Piec około 20-25 minut, albo aż wykałaczka włożona w środek mufiny będzie sucha.

Upieczone wyjąć z piekarnika i odstawić na 5 minut. Wyjąć każdą mufinkę i pozostawić do ostygnięcia na kratce.

CHIA PUDDING with BLACKBERRIES

Living without desserts is very difficult for me. However, I have already noticed how better I feel when not eating sweet things. At the same time, it does not stop me from dreaming about cakes, pancakes with maple syrup and blueberries etc.

Nowadays that is my version of dessert.

CHIA PUDDING with BLACKBERRIES


INGREDIENTS:

• 3 TBS chia seeds
• 1 cup GMO free soy milk
• handful of blackberries

METHOD:

Pour soy milk into medium glass jar, add chia seeds and stir. After 10 minutes stir again, as well as after next 10 mins. Place the lid and refrigerate overnight.  

Transfer to nice glass serving dish. Wash blackberries and add them to chia mixture.

Enjoy!

LEMON CHIA & BLACKBERRY CHIA MUFFINS

These muffins are grain flours free and with no sugar. When making these small treats, I would suggest to add some maple syrup, honey or agave nectar... but I am eating sugar free now so I will do that another time.

I made two versions of those. First one with lemon zest, the second one with blackberries.

*

**

*LEMON CHIA or **BLACKBERRY CHIA MUFFINS 
/ Original recipe comes from here /


INGREDIENTS:

• 2 cups almond meal
• 1/2 tsp baking soda
• 1/2  tsp pink salt
• 1 TBS chia seeds
• 2 beaten eggs
• zest of 1 lemon*
• 1/2 cup of melted coconut oil
• 1/2 cup water
• 1 cup blackberries**

* first version

** second version with blackberries

METHOD:

Preheat the oven to 175 C and prepare 6 muffins moulds.

Mix all dry ingredients in one bowl and all wet in another one. Then transfer wet ingredients to dry and mix well.

Pour the batter into moulds and fill in 3/4 of the way full. Bake for about 30 mins or until golden brown.

Store in airtight container. 

*

/ Zulus tasting muffins... /

/ Yummy... Zulus loves almonds :) /

SHAKE SHAKE SHAKE

SHAKE SHAKE SHAKE

INGREDIENTS:

• 3 tsp chia seeds soaked overnight in 1 cup raw almond milk
• 1 cup blueberries
• 2  TBS bee pollen
• cinnamon
• cardamon
• 1 tsp agave syrup

METHOD:

First soaked chia seeds in raw almond milk and leave overnight in the fridge.

In the morning blend all ingredients despite of bee pollen. Then pour to the glass and sprinkle with bee pollen.

Enjoy!

CHIA PUDDING

It so easy and quick breakfast or dessert option. Also, you can take it to work and have healthy snack. You can make your own mix putting your favourite seeds, nuts, fruits etc. It is soooooo... good!

CHIA PUDDING / Makes 1 portion


INGREDIENTS:

• 1/4 cup chia seeds
• 1/2 cup raw almond milk
• 1 TBS cinnamon
• some goji berries
• some coconut flakes
• stevia or maple syrup 
• pinch of sea salt
• fresh blueberries

METHOD:

Place all ingredients despite of blueberries in medium jar and stir well. Place in the fridge overnight. In the morning add fresh fruits and enjoy!

AVOCADO & RASPBERRY SOFT SERVE

AVOCADO & RASPBERRY SOFT SERVE / Makes 2 portions


INGREDIENTS:

• 1 ripe avocado
• 1 & 1/2 cups frozen raspberries
• 1 & 1/2 cups almond milk
• 1 TBS raw almond butter
• 1 TBS raw coconut oil
• 1 TBS agave syrup
• 2 tsp hemp powder
• 1 tsp chlorella
• 1 TBS chia seeds

METHOD:

Blend all ingredients despite of chia seeds. Transfer to 2 small bowls or jars, sprinkle with chia seeds and enjoy :)

VEGAN SPELT BANANA LOAF with CHIA SEEDS & LEMON

That is one of the best banana bread I have ever eaten. It is moist and it is not very sweet. I think you should try this one. You can also add some raw chocolate nibs or raw cacao nuts and I am sure it will be amazing ;)

VEGAN SPELT BANANA LOAF with CHIA SEEDS & LEMON
// Recipe adapted from here //


INGREDIENTS:

• 3 ripe bananas
• 1 & 1/2 cup spelt wholegrain flour
• 1/2 cup walnuts & pecans
• 1/4 tsp baking soda
• 1 tsp baking powder
• pinch of sea salt
• 1/3 cup coconut palm sugar
• 2 TBS vanilla sugar
• 1 TBS cinnamon
• 2 TBS chia seeds
• 1/2 cup nut milk (any)
• 1/2 cup extra virgin coconut oil
• lemon zest

METHOD:

Preheat oven to 175C. Line loaf tin with baking paper and set aside.

Place all dry ingredients in a large bowl and mix well. Then mashed bananas and together with milk, coconut oil and lemon zest add to the bowl. Mix well and transfer to the tin. 

Bake until cake tester inserted into the cake comes out clean, about 40 minutes. Take out form the oven and leave to cool. Keep in the fridge.