Maca Oatmeal With Raspberry Acai Sauce

So this is the last night in wonderful Berlin, a city that I've fallen completely in love with! We've went to a numerous excellent cafés and restaurants, and I think I've really got to see many of the best parts about Berlin's street life through exactly that – the food! If you want more details and my recommendations on restaurants and cafés to visit if you're in Berlin, just check out my instagram (@greenfoodlilly), and you'll find everything written there! So as it was the last day in Berlin, and we were only about half way through our list on "places to go to in Berlin", we knew that it was going to be quite a hectic day, and so I knew that I had to make an extra energizing breakfast this morning. For situations like these, oatmeal is perfect! It keeps long in the stomach and you'll feel full for many, many hours. As well I added some wonderful and sweet-tasting maca powder, which is a wonderful source of vitamins as well as it actually helps clear up the skin! On top I added some of my favourite berry sauce, which has a perfect balance between sourness and sweetness! In other words, a really pleasuring breakfast!

MACA OATMEAL WITH RASPBERRY ACAI SAUCE

Serves 2

Oatmeal

1 cup large oats

1 cup water

1 tbsp maca powder

Sauce

 cup fresh raspberries

4 tbsp water

2 tsp acai berry powder

different types of nuts

Combine all ingredients for the oatmeal in a saucepan. Heat up and stir constantly for 5 minutes. In a separate little saucepan, add the berries, water and acai powder. Bring up to boil and mash with a fork until the sauce is evenly smooth. Serve up the oatmeal, pour over the sauce and drizzle over some nuts.

Banana and Blueberry Muffins

Being on vacation can be both a real pleasure while leaving behind school work or job, but it can also be a little bit of a struggle. For me myself, I often find it hard to find right places to go and eat because there is a lot of food I simply can't eat! Well, I've sort of found out what kind of restaurants I can go to without any worries (such as Vietnamese restaurants or Asian in general), but when it comes to sweets I'm kind of stuck. It's often very hard – nearly impossible to find cafe's, restaurants or bakeries that make gluten and dairy-free desserts, so I therefore find it so much better to put together a couple of ingredients that they basically sell in whatever city you may be in! I was really lucky to have a complete kitchen in our rented apartment in Berlin, but you'll do fine as long as you have an oven! I've tried to make this recipe suit a typical holiday-lifestyle, where there isn't a lot of fancy whole food shops, and I've therefore have used soy flour when baking these ones. Until now I don't think I've been to a single shop without seeing soy flour placed in the shelves, so I think soy flour is a great option when you've got nothing else by hand. These muffins are so good-tasting, and are perfectly soft and moist in the middle. They have a lovely taste from the sweet banana, and the blueberry juice literally just melts in the mouth just by taking a bite! A lovely sweet treat on a summer day!

BANANA AND BLUEBERRY MUFFINS

Makes 12 muffins

3 ripe bananas

1 cup soy flour

1/2 cup sesame oil

2 organic eggs

1 tsp natron bicarbonate

1/2 cup fresh blueberries

Preheat the oven to 150°C / 300°F, and line 12 muffin moulds on a baking tray. Mash the bananas in a bowl using the back of a fork, and mash until it's got a smooth and even texture. Simply add the rest of the ingredients, give it a good stir and add about 2 tablespoons of batter into each mould. Place in the oven for 20 minutes and enjoy!

Overnight Aqai and Flaxseed Oats

When it comes to breakfast, I feel like nothing can compare with the wonderful feeling of planning out which delicious meal you're going to make the next day. Sometimes I take this little session of planning and imagining which breakfast I want to cook for myself right before I stand up the same morning, while other times I'm quite targeted when it comes to what I imagine I would like to eat. Often, I make breakfast plans in my head for up to a week ahead! That was the case this morning, and I therefore find overnight oats perfect when I find myself in that situation. The feeling of going to bed, knowing that the breakfast is in the fridge, processing and intensifying all the flavours and nutrition inside of them, must be one of the best feelings. This is yet another reason to look forward to wake up!

OVERNIGHT AQAI AND FLAXSEED OATS
Serves 1

1/2 cup oats
2 tsp ground flaxseeds
2 tsp aqai berry powder
1/3 cup coconut water
1/3 cup almond milk

Topping
2 figs, dried or fresh
goji berries
sunflower seeds

Combine all ingredients for the overnight oats in a little bowl, stir and place in the fridge and (obviously) let sit in the fridge over the night or for at least 6 hours to make the oats expand and let the flaxseeds form a sort of gel-like layer outside of them. Once ready to be eaten, take out of the fridge, half the figs, place them on top and drizzle over some goji berries and sunflower seeds.

Crunchy and Fruity Buckwheat and Oat Granola

 Well, dear readers. Summer has finally arrived. Although I honestly haven't got the summer feeling yet, I sort of force myself into trying and understand that "only" sunny, warm summer days and evenings are ahead of me. It's been a long week of rain and cold weather here in Norway, which sadly means that the motivation for going out to the market haven't been at it's best, and the inspiration for creating new recipes haven't been that good either. But once the sunbeams hit my face through the window this wonderful morning, I was craving for something new and exciting, and I thought granola would fit perfect as breakfast to start of this lovely day.

The crunchy buckwheat and oat granola simply speaks for itself. Well, what can I say. The dried cranberries full packed with flavour, brazil nuts and pistachios literally melts in the mouth, leaving you with the after taste of what I think is the most amazing combination of nuts, grains and fruits. Perfect on top of smoothie bowls or yoghurt! 

CRUNCHY AND FRUITY BUCKWHEAT AND OAT GRANOLA

Makes one large jar (750 deciliter)

2 cups oats

1 cup whole buckwheat

1 cup pistachios, roughly chopped

1 cup brazil nuts, roughly chopped

1 pinch salt

6 tbsp honey

6 tbsp canola oil

1 cup dried cranberries

Start with preheating the oven to 150°C / 300°F. Add the dry ingredients, except the cranberries, into a large mixing bowl. Pour over the honey and the canola oil and stir well. Line a baking tray and pour on the mixture. Cook in the oven for 50 minutes, but make sure to give it a stir every 10-15 minutes to ensure that everything gets a lovely golden colour. Take out of the oven and let it sit on the kitchen counter for at least an hour so that the granola gets relatively crispy. Pour into a large jar or container and you have prepared your breakfast for the next month!

Quinoa Pancakes

We all love pancakes. We all love quinoa. We all love dessert for breakfast. I'm having a huge obsession with trying out weird combinations when it comes to food. Sometimes I fail, and sometimes the engagement pays off, and it all tastes lovely. So yesterday I cooked a batch ready of white quinoa. I was planning on using the quinoa for a little something besides when I was planning curry for today...But that didn't happen. Not today at least. I woke up this morning and had an unstoppable craving on pancakes. The bad news was that I was almost running out of buckwheat flour, and so for that reason I followed my heart and made an improvised version of the pancakes that I usually make. But, oh my gosh how delicious these ones turned out! The grainy texture inside of the pancakes is delightful, and surprisingly enough, when cooking the pancakes, it leaves the surface completely crispy - which really is a sensation.

QUINOA PANCAKES

Makes 10 pancakes

2 eggs (If you're vegan this could be replaced with 6 tbsp chia seeds + 1/2 cup water)

1 cup (250g) white cooked quinoa

 3/4 cup buckwheat flour

1/2 cup water

1 cup almond milk / yoghurt

2 tsp cinnamon

2 tsp baking powder

about 2 tbsp coconut oil (for frying)

Whisk the eggs and add quinoa and flour. If you don't know how to cook quinoa, simply boil 1 part quinoa with 3 parts water for 20 minutes, making sure so stir every 5 minutes. Mix in the liquid, cinnamon and baking powder. Place a pan on the stove top, add a little coconut oil and let it heat up. Pour a couple of spoonfuls of batter on the pan, shape it into a circle and let it cook for about a minute on each side. Repeat this step until you have all the pancakes ready. Serve with blueberry jam, nut butter, maple syrup or your own favourite topping and enjoy! What I think tops it all off is shredding on some lemon zest, because it adds a nice touch of bitter- and sourness!

Banana Ice Cream With Wild Berries And Chocolate Sauce

As you who follow me on instagram, you already know that I´m really into those simple effortless bowls of pure goodness - and I would for all reasons allow this bowl of banana ice cream to be called exactly that. I reckon with that if I'd come up with the idea of placing a couple of bananas and other good stuff in a food processor and mix, I would have eaten a countless amount of banana ice cream bowls already, today. Banana ice cream now is the love of my life, and I bet it's going to be yours as well if you try it out!

 BANANA ICE CREAM WITH WILD BERRIES AND CHOCOLATE SAUCE

Serves 2

Ice Cream

2 large bananas, frozen

1 handful wild berries, frozen or fresh

1 tsp cinnamon

1 tsp vanilla extract

Chocolate Sauce

1 tbsp raw cocoa powder

1 tbsp honey

1 tsp water

All you really have to do when making the banana ice cream is putting the ingredients into a food processor and blend for a couple of minutes. Tip: When freezing the bananas, it may be a good tip to peel the banana and roughly cut into pieces before adding into a plastic bag and placing it in the freezer. Combine the ingredients for the chocolate sauce and pour it over before serving.

Chocolate Raspberry Oatmeal

Hi my dearest readers! As you probably already can tell, I am a chocolate addict. I mean, who doesn't love chocolate? The other day I had already bought some fresh raspberries on the local store, and since the perfect match to raspberries obviously is chocolate, I was thinking why not combine those two already perfect ingredients together and make the all-time ultimate porridge? For those who didn't know, in fact chocolate is actually good for you!

 CHOCOLATE RASPBERRY OATMEAL

Serves 1

1/2 cup oats

1/2 cup water

1 tbsp honey

1 tbsp raw cocoa powder

1 tbsp pumpkin seeds

a couple of fresh raspberries

some apple slices

Combine oats, water, honey, raw cocoa and pumpkin seeds in a pot and place it o the stove top. Heat it up to the boiling point while stirring. Pour it over into a bowl and simply top it off with some apple slices, pumpkin seeds and finally the delicious raspberries.

Acai Wild Berry Chia Pudding

I hope you all are having a wonderful and relaxed morning! I surely do, and that is probably because of this breathtaking, fantastic (dessert) breakfast! Not only does it look stunning, but it tastes just as well as it looks and is one of the best health boosts you could get in the morning. Berries are the most clever food to eat to maintain a healthy heart health for the rest of your life and to keep you mentally sharp! Easier said, berries are the optimal food as they are full packed with all sorts of antioxidants, vitamins, fibers and other "more complicated" nutrition! All of these benefits packed inside a delicious tasting breakfast (or by all means dessert) makes the ultimate breakfast!

ACAI WILD BERRY CHIA PUDDING

Serves 1

1 cup almond milk

4 tbsps chia seeds

2 tsps acai berry powder

1/3 cup wild berries

1 mint leaf

Combine almond milk, chia seeds and acai berry powder in a glass or bowl, stir and let it sit overnight in the fridge. Before you eat it, pour over some berries and place a mint leaf on top! 

Whole Buckwheat Banana & Cinnamon Porridge

Hi my dearest readers! So as you already know, I am a HUGE porridge fan. I feel like porridges will always turn out delicious no matter what you throw in, and that also applies this one. But that probably have something to do with the perfect combination of banana and cinnamon in it. You can´t go wrong with that combination. Anyways, I really think this is a breakfast I´m going to make a lot and experiment a lot with in the coming time!

 Whole Buckwheat Banana & Cinnamon Porridge

Serves one

1/2 cup whole buckwheat, soaked overnight

1/2 cup water

2 tsps cinnamon

1 banana, half of it mashed

Drain the whole buckwheats and have them in a pot. Add the water and the rest of the ingredients, but make sure to save the other half of the banana as topping later. Place the pot on the stove top and let it cook on medium heat. It takes about 5 minutes to cook it, but make sure to stir well all the time. 

Top it off with whatever you have by hand, but my favourite is sliced banana, grapes and the beloved peanut butter.

Sweet Potato Pancakes

Oh how I love pancakes. It´s the definitely best way to start off a new day with. I´ve never really tried to make pancakes made out of sweet potatoes, but since I had half a sweet potato left from yesterday´s dinner I thought why not make pancakes out of it! Sweet potatoes are as well full packed with vitamin B6, vitamin C and vitamin D, as well as a lot of iron and magnesium! Not only is it the probably best pancakes I´ve ever eaten, they´re the healthiest too! I absolutely love the sweetness and the gooey inside of the pancakes. Well, the flavour kind of reminds me of pumpkin pie! 

Sweet Potato Pancakes

Makes about 10 pancakes

1/2 big / 1 small sweet potato

1 cup oat milk

1 egg

1 cup spelt flour

1 tsp cinnamon

1 tsp baking powder

1 tbsp coconut oil for frying

Start by discarding the skin off the sweet potato, and cutting it into smaller cubes. Boil the sweet potato for about 15 minutes until they are tender and super soft. Once soft, place it in the blender together with the oat milk and blend. In a bowl, whisk the egg and pour in the sweet potato paste. Add the rest of the ingredients and stir well. Heat up a frying pan and add a little bit of the coconut oil. Shape the batter into circles using a large spoon and let them cook for about a minute on each side. Once you´ve cooked all of the pancakes, serve with whatever you love and enjoy! I made a simple almond and chocolate sauce by mixing together 2 tbsps maple syrup, 1 tbsp coconut oil, 1 tsp almond butter and 1 tsp raw cocoa and placing it in a saucepan allowing it to heat up a bit on the stove top.  

Banana Bread

This must probably be one of my favourite recipes ever. I mean, it´s hard not to totally fall in love with this pure beauty. No milk, gluten or refined sugar is needed, which is probably the best part of it! No matter if you change the recipe a bit to make it suit your taste better, it´s still going to end up with a lovely soft and moist consistency. It´s so east to make and it´s amazingly healthy!

Banana Bread

Makes one big loaf or two smaller

5 large ripe bananas

2 eggs

2/3 cup pecans

2/3 cup walnuts

1 1/3 cup buckwheat flour

1 tsp vanilla extract

1 tsp cinamon

1 tsp baking powder

Start by pre-heating the oven to 200°C / 400°F. Blend the nuts in a food processor until it has become a fine flour. Add this into a larger mixing bowl and with eggs that have already been beaten. Mash the bananas using a fork, and add that plus the rest of the ingredients into the large mixing bowl. Mix everything well together. Prepare the loaf tin(s) by greasing with coconut oil and sprinkling over some buckwheat flour. Pour the batter into the tin(s) and place the banana bread in the oven. Depending on if you made one big or two smaller banana breads, the large one should be in the oven for about 45 minutes. If you chose to make two smaller banana breads, they should be in the oven for about half an hour. Once taken out of the oven, let the banana bread sit for at least half an hour before you cut into it. Enjoy with your favourite spread or as good as it is on it´s own! 

The Ultimate Smoothie Bowl

When we talk about this bowl of pure deliciousness, I honestly don´t know where to start. The lovely creamy and rich flavour and texture of the smoothie together with some bits of silky soft oats is incredible! Like that isn´t enough, as well, the chia seeds makes it even more nutritious! This really is the ultimate bowl of goodness, and is perfect for breakfast or a little meal in between. 

The Ultimate Smoothie Bowl

Serves 1

1 banana

1 1/2 cup almond milk

1 cup frozen mango

1 tsp lucuma powder

4 tbsps rolled oats

1 tbsp chia seeds

1 tsp cinnamon

Simply combine all of the ingredients in a blender and blend. Once smooth, pour it over into a bowl and add whatever you´d like on top. Bananas, dried strawberries, chia seeds and oats are my favourites!

Perfect Nutritional Pancakes

Pancakes is the only thing that makes me happy on a rainy day. It´s incredible how much a couple of pancakes can effect your mood - and especially when these ones actually are good for you! This is the optimal Saturday breakfast as it´s packed full with nutrition, for instance fiber which helps you keep full for a longer period of time and help control an unstabile stomach, it contains protein, which we all know is one of the best thing for anyone who exercises a lot. As well, the spirulina is rich in vitamin K, magnesium, calsium, iron and so on. It´s the ideal superfood in any healthy diet. Chlorella, on the other hand, does wonders when it comes to detoxing. It helps flush out many types of metal, which we all have due to factors like pollution and so on. In other words: this is the perfect healthy pancake!

Perfect Nutritional Pancakes

Makes 3 portions

2 eggs

1 tbsp chia seeds

1 1/2 cup plant based milk

1 cup buckwheat flour

1/2 cup rolled oats

1 tsp spirulina

1 tsp chlorella

1 tsp baking soda

1 tsp vanilla extract

1 banana, mashed
about 1 tbsp coconut oil for frying

Whisk the eggs, and pour in the plant based milk a little by little. Add the rest of the ingredients and mix it together. Heat up a frying pan to middle heat and put in some of the coconut oil. Cook each of the pancakes for 2 minutes on each side or so. Serve with your favourite topping (I like to slather on some almond butter and and put on some sliced banana and other fruits that I have by hand)! Enjoy!

Coconut Oatmeal

As an oatmeal addicted person, I am really trying to variate with every possible kind of oatmeal. Which fruit and berries to use, which nuts or seeds that tastes better or what liquid to use. To me, one of the seriously best and easiest recipe of them all-which I currently have an obsession on-is oatmeal made on coconut water. You´ll be surprised how fantastic it tastes even though it´s only made on the most basic ingredients! 

Coconut Oatmeal

1 portion

(Take in consideration that the size of the cup you use to measure determine 
the size of the oatmeal portion)

1 cup rolled oats

1 cup coconut water

2 tbsps chia seeds

2 tbsps hemp seeds

3 tbsps schredded coconut

1 tiny pinch salt

1/2 banana

3 strawberries

Combine all of the ingredients in a saucepan and let it slightly simmer on medium heat for about five minutes. Pour it into a bowl and slice over some banana and strawberries. You can in addition sprinkle over some shredded coconut and hemp seeds. An amazingly energizing and nutritional breakfast on just five minutes!

Carrot Oatmeal

To me, the obviously best way to start a morning on is with my beloved porridge. There are so many variants of it, and you can literally throw in everything you want. This one, a porridge based on grated carrots and rolled oats, is a must-try for all porridge lovers. 

Carrot Oatmeal

Makes 1 big portion

1 big carrot, grated

1 cup rolled oats

1 tsp ground cinnamon

1 1/3 cup water

Add all of the ingredients into a saucepan and let it cook on low heat for about 15 minutes. This is to make sure that the carrots turn tender. Once it´s done, pour the porridge into a serving bowl, and add the fruits and toppings that you want. I usually like to dash on some ecologic peanut butter for this one, and slice up a banana and have that on top. 

Green Energy Detox Smoothie

This lovely green smoothie really does wonders. It contains loads and loads of iron, vitamin A and C, as well as a good amount of calcium, and healthy fat. It also helps lower the cholesterol. In other words, it´s perfect for breakfast or after any hard exercise. It has a wonderful, creamy consistency, and tastes fantastic too!

Green Energy Detox Smoothie

Makes 1 big portion

1 avocado

1/2 banana

1 small cup coconut water

1 small cup almond milk

the juice of 1/2 a lemon

2 cups spinach leafs

1 tsp chlorella

1 tsp spirulina

Have all of the ingredients into a blender and mix for approximately 30 seconds, until it´s all blended evenly. Enjoy!