A Breakfast Favourite

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I’ve recently discovered a craze that’s – granted – been going on for a while already, but I’ve never been one to pride myself on being particularlyhip with the hip. At least not when it comes to the latest instagrammable food trend.
But, I recently tried out the overnight oats thing, and I think this trend might turn into a favourite breakfast item of mine.
According to the Internet there’s about a million ways to make these. The idea is to layer oats with a ‘wet’ item of your choice – apparently anything goes, as long as you make them 50/50 – half oats, half milk, yoghurt, etc. and then layer the two base ingredients in a bowl or glass (for instagrammable results, nothing less than a jar will do though, remember that!)
I personally really like almond milk with the oats. I make them in the evening after dinner, and put the mixture in the fridge overnight. In the morning it’s all ready to go – just add honey, nuts, fruits, banana, peanut butter, or anything else you fancy. Pretty easy, healthy, and nice! I’ll be trying out coconut milk next I think, with a dash of honey and a few almonds – bet that’ll be pretty nice!
It’s also good for you – oats are full of fibre, which helps lower cholesterol, they contain unique oat antioxidants which reduce risk of cardiovascular disease, prevent heart failure,  enhance immune responses to infection, and  stabilises blood sugar – keeping you fuller for longer, which ain’t bad either. You can read much more about the benefits here.
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New Breakfast Favourite

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I’ve recently discovered a craze that’s – granted – been going on for a while already, but I’ve never been one to pride myself on being particularly hip with the hip. At least not when it comes to the latest instagrammable food trend.

 

But, I recently tried out the overnight oats thing, and I think this trend might turn into a favourite breakfast item of mine.

 

According to the Internet there’s about a million ways to make these. The idea is to layer oats with a ‘wet’ item of your choice – apparently anything goes, as long as you make them 50/50 – half oats, half milk, yoghurt, etc. and then layer the two base ingredients in a bowl or glass (for instagrammable results, nothing less than a jar will do though, remember that!)

 

I personally really like almond milk with the oats. I make them in the evening after dinner, and put the mixture in the fridge overnight. In the morning it’s all ready to go – just add honey, nuts, fruits, banana, peanut butter, or anything else you fancy. Pretty easy, healthy, and nice! I’ll be trying out coconut milk next I think, with a dash of honey and a few almonds – bet that’ll be pretty nice!

 

It’s also good for you – oats are full of fibre, which helps lower cholesterol, they contain unique oat antioxidants which reduce risk of cardiovascular disease, prevent heart failure,  enhance immune responses to infection, and  stabilises blood sugar – keeping you fuller for longer, which ain’t bad either. You can read much more about the benefits here.

 

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The ultimate winter pick-me-up

Since it’s January and the most popular month for implementing healthier lifestyles, here’s an easy one for you. It doesn’t take much commitment, is over in about 2 seconds, and makes you feel healthy. What’s not to like? 

Lemon/Ginger shot:

You need:

4 organic lemons (you don’t want any of the nasty stuff – definitely get organic ones)

200g of fresh ginger

2 tablespoons of honey

2 litres of water

Chop the lemon and gingers into chunks, and and combine everything in a pan. Bring to boil, and then let the whole thing simmer for 45min-an hour. And voila! Take a shot of this every day, first thing in the morning, and I promise you’ll feel more awake than any coffee could ever make you. According to Deliciously Ella, the ginger is soothing for the digestive system, and the lemon is great for the immune system and for alkalising – It’ll definitely give you a boost! And, because you get to take this in a shot glass you’ll feel like a bit of a badass from the start of the day. It’s win-win really. 

(apologies for the not so inspiring images – Not easy in a winter-dark kitchen)

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Thursday Cravings: Grapefruit

I love pink grapefruit! I used to eat them all the time when I was a child, and have recently rediscovered them. How amazing is grapefruit? (Sorry, my excitement for a fruit might be a bit over the top). And, this is clearly also one of the healthier cravings one can have, so it’s a win on all accounts.

I’ve also recently read that grapefruits are one of the very few foods that contains less calories than the body uses to digest them, resulting in what’s called a ‘negative calorie count’. This is clearly not the main reason why I eat them, but it is quite fascinating I think. They are good for other reasons too, like supporting healthy skin, and helping to battle many diseases, as well as containing lots of antioxidants. Eating half of a grapefruit per day will meet 64% of your vitamin C needs, 28% of vitamin A, 2% of calcium and 2% of magnesium. (Source). So I mean, this is sort of a super fruit.

On top of all of this, they are also very pretty – At least to me. The colour and texture is amazing.

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All images taken by me – Please do not use without permission

A healthy weekend

Blending vegetables is rather popular right now, and this weekend I’ve blended loads. With fruits and seeds. I have baked some leafs too, and pretended they were crisps.

But to be fair, it was actually pretty delicious (I’m still making up my mind about the baed kale crisps, but they weren’t bad), so I thought I’d share.

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The first one I made contained one green apple, a handful of blueberries, a handful of raspberries, a handful of frozen spinach, a handful of left kale, the juice of half a lemon, a slice of fresh pineapple, and chia seeds. It didn’t come out quite a smooth as I was hoping, but the taste was still delicious.

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The second one I made Saturday morning. I used one banana, a handful of blueberries and a handful of raspberries, mixed with a splash of soy milk and loads of ice. A nice smooth way to start a day. But definitely make sure it’s ice-cold, so it’s not too heavy.

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The baked leafs. Also known as kale crisps. In my first attempt they became completely black, but the second attempt turned out alright. I used around a handful of leafy kale, washed them and put them in a bowl with about 2 tablespoons of extra virgin olive oil, a sprinkle of turmeric, salt, pepper and cayenne pepper. I think you can pretty much use any spices that you wish. I baked them for around 10-15 minutes, until crispy but still green (There’s a fine line between ‘perfect’ and ‘black’). In hindsight, I would have used less cayenne pepper, as they were a tad spicy – On the other hand they did seem to clear my head of the cold I’ve been struggling to get rid of for ages.

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Why chickpeas is the coolest food ever

Chickpeas. Boring, small bean-like round things, you might think. But they are so much more. I’m recently finding myself loving those little things more and more.

Firstly, they are pretty healthy. According to this site they are high in protein, can lower cholesterol, keeps you full for longer, and can be used pretty much for everything. What’s not to love?

Almost every day at uni the past week my lunch have consisted of this simple, but awesome, chickpea salad. And it is really very filling – much more than an expensive sandwich from a shop.

You need;

1 can of chickpeas

about 1/3 of a cucumber

8-10 cherry tomatoes (or normal tomatoes)

Feta cheese (amount depends on taste i guess… And how healthy you want it to be).

Chop cucumber and tomatoes finely, add cubes of feta, season with salt and pepper and perhaps any other spice that you like – I personally think a bit of turmeric (which is also very good for you) fits in quite well. And voila! Lunch! Couldn’t be easier, and it is really very tasty. 

Another use i’ve recently tried out, is making them into a healthy snack. It was a complete experiement, but turned out rather well. Even my boyfriend liked them despite being quite the crisp/peanut lover, so success!

You need;

1 can of chickpeas

2 table spoons of extra virgin olive oil

1/2 table spoon of pepper

1/2 table spoon of salt

1 table spoon of sugar

1 table spoon of hot chili powder (if you’re brave)

Mix it all together and bake on the highest level for 20-25 minutes. I’m sure this would work with some other combination of spices too.

They are hot, but not overwhelmingly. Can definitely recommend you to try this as an alternative to nuts and crisps. I’ll be making them again, that’s for sure.

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