Breakfast ideas

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Spice Crusted Tomato Flavored Sweet Potato Cubes

Hellooooo! I am posting two recipes today -a double whammy. Yesterday was supposed to be the day for this post, but the Troll and I were helping my folks plant SEVENTY SEVEN trees!! By the time we got home I was too exhausted to do anything except make this for supper. Needless to say we ate supper at 10 o clock – but it was worth the wait.

The other recipe I am posting today is Cleansing & Slimming Iron Rich Green Smoothy. I am really excited about that green smoothie – it is super good and packed with nutrients and benefits. So if you like savory green smoothies…. Go check it out: ).

But for now it is time for some nommy sweet potato cubes.

Crusty Sweet Potato Cubes

I have to admit… personally I am not a massive fan of sweet potatoes.

However I know that sweet potatoes are very good for you and should make their way onto the menu on a regular basis. So. I decided to make a hearty breakfast recipe with sweet potatoes.

You can of course eat this for lunch, or make it as a side for supper. For lunch I would side the sweet potatoes and egg with a green salad. For supper I would simply leave off the egg, and pair it with something like fish and vegetables. The cubes can also make a nice addition to a buddha bowl style meal.

For spicing I decided to go with plain old allspice. And it’s a good combo. For me this recipe is the perfect way to jazz up sweet potatoes. The allspice work very well with the sweet flavors, and the roasting just brings it all together.

Spice Crusted Sweet Potato Cubes

The Health Benefits of Allspice

Before I leave you with the recipe, I just want to quickly mention the health benefits of allspice. I used to think that allspice was a synthetic form of flavoring, similar to Aromat! Only recently did I become aware that it was a natural spice, called ‘Allspice’ because it smells and tastes like a combination of pepper, cinnamon, cloves and nutmeg.

Allspice is beneficial for:

Aiding overall digestion.
Reducing bloating.
Reducing flatulence.
Easing of constipation or diarrhea.
Elimination of pathogens.

Allspice is also contains high amounts of A, vitamin B6, riboflavin, niacin, and vitamin C.

And lastly a study has shown that allspice shows signs of being a potent cancer fighting agent.

How to Cook the Sweet Potatoes Quickly

This recipe is only takes 15-20 minutes. Similar to an English breakfast.

What I do to speed things up, is I cube the sweet potatoes, and steam them on high on the stove top. Once they are completely cooked, I then transfer them to a baking sheet, oil and spice, and pop into the oven to toast them and give them that crusty baked taste.

If you have time, then you can also simply roast the cubes. But I love this method, not only does it save cooking time, but also energy, because you do not have to use the oven for as long.

I usually do my roasted potatoes like this as well. It is just so much quicker, and I do not have to have the oven blazing away for an hour.

Anyways, if this is your type of recipe – sweet and spicy : ) – I hope you make it! xxx

Spice Crusted Sweet Potato Cubes

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Ingredients

1 large sweet potato
1/2 cup water
50 gram tomato paste
5 tablespoons allspice
1 tablespoon allspice
Salt and pepper to salt

Instructions

Wash and cube sweet potato.
Set to steam with 1/2 cup water.
Once the sweet potato is almost cooke, remove from the heat and drain off any excess water.
Add tomato paste, allspice, olive oil and salt a pepper and toss while still in the pot.
Once combined spoon onto a baking sheet.
Place baking sheet under a medium heat grill.
Remove and toss cubes every few minutes until they have browned sufficiently.
Remove from oven and serve!

Pin to save this recipe : )

September 29, 2017 0 comment

Breakfast ideas Gluten Free Smoothies

Beet Colored Overnight Oats Smoothie Bowl

written by Daniela Klein

Howdy guys! It’s the weekend… Which somehow seems the perfect time to post this barbie doll pink smoothie bowl : D.

You are probably thinking ….. overnight oats smoothie bowl – she has gone trend mad! It’s either overnight oats, or it is a smoothie bowl. But both???

Here’s my reason for this combo.

Overnight oats is a super way to maximise the nutritional availability of raw oats. And while it is healthy, I find that even overnight oats can still retain the tang that raw oats has. What I have found is that if you blend the raw oats into a thick smoothie consistency, then the overnight sit takes away more of this bitterness! Hooray!

And what’s with the beetroot? Well, I LOVE the color it makes, and it is nutritious! It feels like a good way to start off a change-over-season morning, with some blood boosting beet power.

You can use either raw beets or cooked. I used cooked. Raw beetroots can sometimes cause one’s throat to feel irritated, a sensation I hate! However if you have some young and tender beets, then these might be fine to use raw.

Beet Overnight Oats Smoothie Bowl Recipe

Beet Colored Overnight Oats Smoothie Bowl

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Serves: 1 Prep Time: 10 minutes Cooking Time: 12 hours

Ingredients

1/2 - 1 a medium sized beet (depending on your love of beetroot)
1 cup raw oats
pinch salt
1 tablespoon honey or maple syrup
1/2 cup orange juice (optional - you can replace this with milk or even warm water)
1 cup yoghurt or kefir

Instructions

Blend all ingredients together.
Place in a bowl or jar and cover.
Leave to sit overnight.
Sprinkle with toppings of choice.

Beet Colored Overnight Oats Smoothie Bowl

April 22, 2017 2 comments

Breakfast ideas Cakes Cookies and Treats Gluten Free

Gluten Free Poppy Seed Breakfast Cake

written by Daniela Klein

The other day my Mom was telling me about being a young computer programmer, before she met my dad (and became a pirate). She was living in a small German coastal town in Namibia called Swakopmund, in a little house on ‘Rue de Alie’ by the beach, earning more than she quite knew how to spend. A thing that she loved to do on her days off was to go to a place called Cafe Tref, and order a slice of their famous poppy seed cake, or in German, Mohnkuchen.

While she was telling me all this – I started to get really amped to recreate that poppy seed cake for her. Like a blast from the past on a plate!

So, with a bit of googling and whatsapping to Oma I concocted a recipe. And after a few re-bakes and adjustments – I got exactly what I wanted.

A poppy seed cake literally jam packed full of poppy seeds, with a good texture, and not overly sweet. Yummy!

My Mom was in poppy cake heaven – and I think I just found a new favorite cake recipe. There are so many things to love about it!

Poppy Seed Breakfast Cake Recipe

What I Love About This Poppy Seed Cake

Awesomely, this poppy seed cake is naturally gluten free, paleo, low carb, high in protein and can count as a superfood recipe!

Poppy seeds are pretty packed with nutrition and contain a hefty whack of minerals, fibre and protein. What gets me super excited is that they have lots of zinc – which is great for your skin. So with bite I think to myself that I am feeding my skin!

If you are following a gluten free or low carb eating plan, then this recipe ticks those boxes without your even needing to think about it.

I called it a breakfast cake – because it’s the kind of cake I can easily eat at 11 in the morning with some coffee. That’s the method my folks, Nick and I used to polish off my testers… But you can honestly eat this cake at any point. Top with cream or some sauce, and you can serve if for dessert. As well as stuffing one’s face with it at all other intervals or course.

Gluten Free Poppy Seed Breakfast Cake

Another reason for the breakfast cake name is that I used a cup of oat flour. Oat flour has a fancy ring to it – but you can easily take some normal oats, and turn it into flour if you have a food processor, high power blender or an electric coffee grinder.

In addition I have brought down the sugar quantity to make this into a cake which can stand as a breakfast substitute.

Lastly, on a technical note, I used a pretty detachable ring pan for a baking pan, as it gives that lovely old fashioned feeling! You can use any kind of pan – it does not need to be patterned! – but one where the sides are detachable is great for easy extraction once baked. I hate breaking cakes when trying to take them out of a pan!

Poppy Seed Breakfast Cake Recipe

Poppy Seed Breakfast Cake

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Prep Time: 20minutes Cooking Time: 40 minutes

Ingredients

1 1/2 cups poppy seeds
1/2 cup butter (room temperature works best)
1 cup oat flour (or oats)
5 separated eggs
3/4 cup milk (you can also use water)
1/2 cup sugar
2 teaspoons vanilla essence
Pinch of salt

Instructions

Making the Oat Flour

As I said above, if you do not have any oat flour – you can easily turn some oats into oat flour if you have a food processor, good blender or electric coffee grinder.

Take a cup of oats and process it in one of the above appliances until it forms a smooth powder.
Check to see if it has made a cup of flour. If not, do a little more to make up the shortfall.

Making the Cake

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Combine the poppy seeds and the milk (or water). Using a stick blender, process them for 5 minutes. This will break up the poppy seeds a little and result in a nice texture in your cake. You can also use a coffee grinder for this – just be careful that you do not turn them into a powder, and then leave out the liquid from the maceration process.
Add the oat flour to the poppy seed mix, stirring to incorporate.
Place the butter in a large bowl and beat.
While the beater is running add the egg yolks one by one. Continue beating for 2 minutes after adding the last yolk.
Add the sugar and continue to beat for another few minutes.
Clean your beaters with hot water and soap. Give them a rough dry.
Place the egg whites and pinch of salt into a medium sized bowl.
Beat these until the they form soft peaks.
To combine all ingredients, fold in a quarter of the stiff egg whites into the yolks/butter/ sugar mix. (This divided combining helps with the texture)
Fold in the remaining whites.
Lastly fold in the ground poppy seeds/oat flour mix and the vanilla essence.
Scrape the batter into a greased baking pan. I like to use a pan where I can detach the sides, as the cake is apt to break when dropped out of an inverted pan.
Bake for 35-40 minutes, or until a inserted knife or toothpick comes out mainly clean.
Allow to cool for 15 minutes, and then remove from the pan and leave to cool further on a wire wrack.

Serve plain, spread with honey, or topped with cream or another topping or your choice.

Notes

As mentioned earlier, this is a semi sweet cake. If you wanted a sweeter version - then you can either up the sugar quantity (it will not adversely affect texture), or top with honey, syrup, jam etc after baking or per serving.

Gluten Free Poppy Seed Cake Recipe

April 21, 2017 0 comment

Breakfast ideas

Spinach & Salmon Toast with Soft Cheese

written by Daniela Klein

Breakfast is sometimes a problem for me. I was brought up on the ‘fit for life’ regime – which to a child simply means only being allowed to eat fresh fruit for breakfast.

As an adult I often find myself getting cravings for savory things in the morning. So I sorta swing between these two extremes.

Then there is this other zone – where my contraceptive pill side effect induced nausea (is there anybody else out there who has this problem??? It’s driving me crazy, and seems to be getting worse!). And this zone seems to have taken over again, to the point where I wander around the kitchen and nibble on corners of things for a few minutes, until I give up in nauseated despair. Terrible!

Anyways, what I really want to say is that this toast combo is the bomb, and I actually ate much more than corners of it! I was so impressed that I decided to photograph my toast inspo, and post it.

I used a beautiful fluffy brown seed bread for my toast. I buttered it generously, added a layer of soft cheese and topped with a generous amount of spinach, and three pretty strips of salmon.

Nom nom nom nom nom nom nom

-the simultaneously nauseous and famished girl gives inner thanks to the wonders of toast

Spinach and Salmon on Toast

Spinach & Salmon Toast with Soft Cheese

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Serves: 1 Prep Time: 6 minutes

Ingredients

Bread of your choice
Soft cheese of your choice
Butter
Handful of baby spinach
Smoked salmon strips

Instructions

Toast your toast.
Butter and spread on cheese.
Top generously with baby spinach.
Add a few strips of smoked salmon.
Eat immediately before anyone else makes moves on your gorgeous toast! : P

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Salmon and Spinach Toast Recipe

April 12, 2017 4 comments

Breakfast ideas Cookies and Treats Vegan

Tangy Tamarillo Mousse

written by Daniela Klein

This mousse. Is so good!

I am tempted to just not say another word – because the quicker you make this mousse and eat it the better for everyone concerned.

But! I think some background info is in order.

What Are Tamarillos?

First up – tamarillos are a drop shaped fruit with a red skin – prevalent in the southern hemisphere. They grow practically wild, and bear buckets upon buckets full of fruit every season.

The skin is pretty bitter, and many people get put off of them by biting into the fruit whole. Don’t do this. It is the insides you are after.

How to make Tamarillo Mousse

How to Use Tamarillos?

Usually we eat the tamarillos from the farm just as they are. For breakfast!

But there are so many – I felt that it was my absolute duty to come up for a recipe which would really utilise their tangy flavor. First up I did a smoothie bowl. YUM! Creamy, tangy, tart, sweat… I will post it soon – but I just had to get this mousse recipe to you immediately, no delays.

Usually people make tamarillo jams, chutneys and preserves and use them in sweet and sour flavored meat dishes. But none of these were rocking my boat.

So after the smoothie success I did some mental scheming, and came up with this what you see here. Just go and make it. If you can get your hands on some tamarillos – just do it.

xxx

Tangy Tamarillo Mousse

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Serves: 2 Prep Time: 10 mintues Cooking Time: 45 minutes

Ingredients

30 tamarillos
5 heaped tablespoons coconut oil
4 teaspoons honey or maple syrup

Instructions

Halve the tamarillos.
Squeeze out the centres into a bowl.
Add the coconut oil and honey.
Blend all ingredients together well. I used my trusty blender stick. You will probably be left with some remains of pips. These you can sieve out if desired.
Once you have finished blending and sieving, spoon or pour into ramekins.
Refrigerate for about 45 minutes or until set.

Serving suggestions:
To jazz up these mousse ramekins, you could serve them as a dessert with whipped cream. Or enjoy plain as a breakfast treat! : )

Notes

You can adjust the the honey quantity up or down depending on your taste. I preferred it on the tart side, but if you are a sweet tooth, then a little extra honey will merely act to heighten the flavor and sweetness.

How to make Tamarillo Mousse

April 12, 2017 0 comment