Autumn. It has really started now. You know it for sure, when there’s no sun in the morning. Just gray mist flowing above the city. And rain. Gray, misty, humid. And calm. No kids runing around and playing on the street. Nothing exciting, noting worth getting up actually. I could easily stay in my bed for the rest of the day. With a good book and a cup of tea, listening to the rain touching the ground…
But I have to get up… First thing: coffee. Second thing: breakfast. I always take time for my breakfast. And coffee. It’s a ritual and the most important meal of the day. It starts the engine so it really has to be something good for the body and the soul (I mean for my eyes).
In the morning your body needs energy. Lots of it. So eating fruit in the morning is the right way to start the day. Fresh figs. They’ve been collecting the sun rays all the summer to rejoice with their sweetness in the fall.
There are bananas and there are frozen bananas. I’ve been going mad for banana ice-ceream this summer. It’s basically just mixing frozen bananas in food processor until they turn into a smooth and creamy ice-cream. With a spoon of peanut butter and coconut you’ve got yourself a pure sugar free magic! But that’s for some other time…
And last but not the least, with this rainy and much colder days ahead, you need to boost your body and prepare it for the winter. A spoon of bee pollen a day makes miracles. And brings the sunshine to your day!
Be good people and start your day the right way!
Chia pudding with coconut and frozen banana
- 500 ml plain yogurt
- 2 frozen bananas
- 4 Tbsp ground coconut
- ½ vanilla pod
- 8 Tbsp chia seeds
- handful of frozen raspberries
- 2 figs
- 2 tsp bee pollen
- Finely grind coconut using a coffee grinder.
- Mix yogurt, vanilla, chia seeds and coconut. Let sit overnight in the fridge.
- Peel bananas and let freeze overnigh in the freezer.
- Next day, mix bananas and chia yogurt by using a food processor, blender or hand mixer.
- Divide in glasses, sprinkle with frozen raspberries, fresh figs and bee pollen.
It’s been a while since I’ve posted anything. There’s been just so much going on lately. I finished my blog project I’ve been working on – I’ll let you know all about it very soon 🙂 And it felt great! After stressing about deadlines and everything, the satisfaction of finishing on time and turning in my work was priceless. That actually gave me the energy to started working on my Master’s a bit more seriously. So yes, that’s what’s been keeping me away from my computer… And there was another crazy thing going on in March… Ljubljana Sweet Swing Festival. I’ve been dancing for years, but haven’t been really that active recently. It reminded me how I love dancing, going to festivals and meeting new people. With all this on my mind, I realised the time has come to finish what I’ve started and move on!
Also, I went off gluten and lactose for a while. It’s been just a little cleanse before the Easter hits me… Well, I’m guilty. I just can’t resist those sweets and Easter bread…
So the first thing I did was to change my breakfast routine. Instead of fruit, rolled oats and yoghurt I had pancakes or smoothies and other things (that I will hopefully post in the next days). I replaced cereals with seeds, nuts, coconut flakes, bee pollen and cocoa nibs. And instead of cow’s milk I used plant based milk. Not bad at all.
That actually sounds very easy and delicious, which it was. But being a diabetic, I know what it means if you have restrains in your life. My condition is not that easy, but I’m grateful that I don’t have any severe allergy to gluten or lactose. So a brief pause won’t do any harm. But life without cheese? Or bread? No. I could go crazy with all this new food trends I see lately. But I won’t. I love trying out new things, but I always say to myself: be smart and don’t limit yourself if there’s no need to. Life offers great things, so take take them with a big spoon!
Cashew, coconut and banana smoothie bowl
- 1 very ripe banana
- 1 handful cashew
- 3 tsp maca powder
- 2 tsp lucuma powder
- 2 Tbsp coconut flour
- 3 Tbsp coconut flakes
- 100 – 150 ml water
- 150 ml coconut milk
- 1 tsp cocoa nibs
- 1 tsp hemps seeds
- 1 tsp bee pollen
- strawberries, raspberries or bluberries
Mix all the ingredients in a blender. Add more or less water depending on thickness you prefer. Garnish with fruits and seeds.