Tag Archives: breakfast

Peanut Butter Banana Smoothie

6 Nov

I love peanut butter, do you? Peanut butter works well in so many different flavour combinations, peanut butter and chocolate, peanut butter and white chocolate, peanut butter and oreos, peanut butter and jelly, peanut butter and pretzels, peanut butter and banana, as you can see, I could go on all day with this, so I’ll stop there. If you’re a big peanut butter lover like I am, give this smoothie a try.

Peanut Butter Banana Smoothie

Peanut Butter Banana Smoothie

1/2 banana

1 cup milk

1/2 tblsp chia seeds

1 tsp sweetener

1 tblsp peanut butter

Blend all the ingredients together and enjoy. This is a great snack to keep you going in between meals or bulk it up with some oats and protein powder for a fulfilling meal.

peanut butter smoothie

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Overnight Oats

28 Oct

I’m not sure many of you have heard of this before, but it is a must try. I have been obsessed with it since the first time I made it a few weeks ago and have it for breakfast nearly everyday. It’s easy and delicious and especially good for summer, since it involves no cooking. Yes, you read right ‘no cooking’!!! Try the basic recipe below, I’ll be putting up some variations in the coming weeks.

Overnight oats

Basic overnight oats

1/3 cup rolled oats

1/2 cup milk

1/2 tblsp chia seeds*

1-2 tsp honey or other sweetener (adjust to your sweetness tastes)

*chia seeds can be found in health food shops, it is an ancient seed that’s full of protein and omega 3 and 6, it also helps you stay fuller for longer

Mix all the ingredients in a bowl and put it in the fridge overnight. Top with yoghurt, fresh fruit or nuts and enjoy! This recipe is that simple, the oats soak up all the liquid and are soft and perfect in the morning. Be warned though, it doesn’t look like much, but it can be really filling. Overnight oats, a breakfast 12 hours in the making.

Homemade Muesli

6 Jun

Ingredients

3 cups instant/rolled oats
1 cup shredded/desiccated coconut
1/2 cup mixed seeds
1 cup chopped nuts
1/4 cup syrup (honey, agave, maple)
1/2 cup liquid (milk, or fruit juice)
1/4 cup butter or oil

Other optional extras
Sultanas, currents or craisins (I say optional because I don’t like chewy bits in my muesli, but it’s probably the way most people have it)
Diced dried fruit

Method

Mix all the dry ingredients, chia and sesame seeds were my choice for the seed mix as you can see in the picture below. This was taken before I added the nuts, I used almonds, macadamias and cashews.

Add in syrup , liquid and oil/butter, I prefer butter, I rub it in and it creates chunky crunchy bits. Give the muesli a good mix. Spread the muesli evenly in a tray and put it in the oven. Bake until golden, usually around 20 minutes on 180°C, or until golden. If adding dried fruits, add them in after you’ve toasted the muesli. Stores in airtight container for a 2-3 weeks.

Try it with blue berries and yogurt!

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