Healthy Vegan Pancakes

Hello and happy Sunday!

I’ve had a wonderful weekend filled with workouts and lots of good food with friends, enjoying the gorgeously golden autumnal weather here in Zurich. It’s a beautiful time of year and I’m feeling very mindful and satisfied with enjoying the little things, like the yellow and orange leaves on the ground, the smell of chestnuts in the air and lighting candles in my apartment while catching up with friends or cooking my Sunday meal prep.

One thing that is always part of a good weekend, if you ask me, is some soul-satisfying brunch food. And while my go-to is usually a smoothie bowl, I also have a never-ending love affair with  pancakes… They remind me of childhood and taste super indulgent, while actually being really nourishing (well, these ones at least 🙂 ). They’re also very quick to whip together and only take a few minutes to cook – perfect for when you’re hungry after a weekend workout or just in the mood for something comforting.

Easy to vary, this is the basic recipe I use when making pancakes for myself. You could sub some of the flour for cacao powder, add some nut butter or play around with different spices. I’ve also made turmeric pancakes as well as a saffron version once – you just can’t go wrong!

Serves: 1 hungry individual

Ingredients:

  • 80g flour (such as wholemeal spelt or buckwheat)
  • 3/4 large, ripe banana
  • ca. 110 ml plant mylk (I like oat or rice)
  • 1 tbsp ground flax-/chia seeds
  • 1 tsp baking powder
  • pinch of salt
  • ground vanilla bean
  • pinch of cinnamon
  • oil for cooking (e.g. coconut oil)
  • optional: a little bit of sweetener, like rice/date/maple syrup

Serve with:

  • the rest of the banana, sliced
  • nut butter (I like almond for pancakes)
  • fresh or frozen fruit
  • maple syrup
  • hemp seeds

Method:

  1. Mash the banana and stir together with the flax/chia seeds and mylk.
  2. Stir together the dry ingredients (flour, baking powder, salt, ground vanilla & cinnamon), before combining with the banana mix.
  3. Heat some oil in a non-stick pan and cook the pancakes on medium-high heat for ca. 1-2 minutes on each side.
  4. Serve as desired and enjoy!

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Healthy Chocolate Mousse Bowl

Hello and happy Sunday!

Sometimes all you crave is something rich and chocolatey – whether for dessert or, like me yesterday, for breakfast. That’s why I created this creamy concoction out of wholesome fully plant-based ingredients. The banana, sweet potato and dates are a nutritious source of carbs (lots of fiber, vitamins and minerals), the avocado and flaxseeds provide healthy fats and the cacao is chockfull of antioxidants. This powerhouse combo is also super filling and should keep you satiated for quite a while.

You could also serve this up after dinner in little glass jars for a smaller portion of goodness.

Ingredients (serves 1 or 2, depending on whether or not you’re sharing 😉 )

Chocolate Mousse

  • 1 ripe banana
  • ca. 80g sweet potato (cubed, cooked)*
  • 1/2 ripe avocado
  • 2 large, soft dates
  • 2 tbsp cacao powder
  • 1 tbsp flaxseeds

* I used frozen sweet potato for a more smoothie bowl-like vibe, but do whatever is more preferable / practical.

Toppings:

  • Granola – I used the Original from Nuts & Friends, a new brand of homemade. organic granola from Zurich, which I kindly got sent to try and absolutely loved! It only uses ‘honest’ ingredients (by that I mean ingredients you would use if making it in your own kitchen yourself) and has an amazingly warm and subtly sweet flavour, enhanced by the added vanilla and cinnamon. There are also two more flavours (the Basic and the Kokos) to check out.
  • Fresh strawberries, or other berries
  • Nut butter, I used cashew butter but peanut or almond would work well too

Instructions

  1. Blend together the banana, sweet potato, avocado, dates and flaxseeds.
  2. Stir in the cacao powder and do the taste test – if you prefer it sweeter you can add more dates or some maple syrup.
  3. Serve with delicious toppings – the granola adds a great contrasting crunch and the strawberries a burst of fruity freshness.

IMG_8653Enjoy!

P.S. Let me know if you try this and feel free to tag me on Instagram (@blueberrysmiles22) if you’re sharing it there – would love your feedback 🙂

Simple Smoothie Bowls: Mango Spinach & Cherry Blueberry

Hello and happy Sunday!

My love of smoothie bowls knows no bounds, especially during summer time. There is nothing more refreshing, nourishing and satisfying to me than a vibrant smoothie bowl with an array of gorgeous toppings. The fact that they’re so easy to whip up and don’t require any ingredients you can’t keep stored, makes them such a great breakfast, snack or even lazy weekday dinner.

There is no exact recipe I follow, but as I’ve received some questions I decided to share two variations of my super basic, standard smoothie recipe.

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Cherry & Blueberry Smoothie Bowl

Blend:

  • 1 large banana (or 1.5 smaller ones)*
  • 1 cup (ca. 120g) of frozen cherries & frozen blueberries
  • 1 tbsp flax and/or chia seeds

Mango & Spinach Smoothie Bowl

Blend:

  • 1 large banana (or 1.5 smaller ones)*
  • ca. 1/2 cup (or ca. 100g) frozen mango
  • 1 tbsp flax and/or chia seeds
  • ca. 1/2 cup frozen spinach (or more for extra greenness)

For both versions:

*I like using unfrozen bananas along with my frozen fruit. If I’m looking for a more ‘nice cream’-like texture I’ll use frozen (sliced) banana.

Toppings:

  • fresh, frozen or dried fruit – add sliced banana, fresh raspberries, kiwi cubes, goji berries, dried mulberries, passionfruit or whatever you have around or are craving
  • nut butter – this is a MUST in my eyes; whether peanut, almond or cashew butter, the nutty creaminess is a great complement to the silky smooth fruity-ness and the healthy fats in the nut butter allow your body to absorb the fat-soluble nutrients in the smoothie
  • granola – this adds a wonderful crunch and is a way to add some whole grains to your meal (I like to look out for wholesome ones with as little sweetener as possible, or make my own when I have time)
  • nuts & seeds – great for more crunch and nutrition; my favourite are hemp seeds; I’ve also found that pistachios go really well with cherry smoothies

Notes:

  • If you prefer a runnier texture or your blender is struggling, add 1-2 tbsp plant-based milk, such as rice or oat milk.
  • For an extra creamy smoothie bowl add 1/2 an avocado to the blender!
  • These are an ideal base for playing around with – e.g. you can also add some frozen spinach to your cherry blueberry smoothie (you won’t be able to taste it), you can add ‘superfoods’ such as maca or protein powders and use a bit of/ more liquid depending on your texture preference. For extra protein you can also add some sneaky silken tofu 😉
  • If you want your smoothie to go (e.g. at work), bring the smoothie and the toppings separately and assemble just before eating. You can also blend the nut butter into the smoothie to avoid bringing that along.

Enjoy!

 

Maca, Peanut & Salted Date Quinoa Granola Crumbs

Hello and happy Sunday!

It’s been a while since my last post, so I’m happy to finally be back with another recipe 🙂 Most of September I was on holiday in Indonesia (there will be some blog posts with lots of great vegan recommendations coming!) and somehow I just didn’t have any time or energy to dedicate to my blog or food photography.

But never mind that now, let’s talk about these crunchy, deliciously sweet & salty, nourishing, comforting and super speedy Maca, Peanut & Salted Date Quinoa Granola Crumbs. A serious mouthful. What is it exactly? Not chunky enough for granola, yet still kind of clumpy, I wasn’t quite sure what to call this mix (“grumps” came to mind, but didn’t have quite the appeal I was going for), so I settled for “granola crumbs”. They can be sprinkled on top of smoothie bowls or fresh fruit or eaten on their own with mylk, for a satisfying (and seriously addictive!) snack.

As to the flavors: Maca – a root native to South America that can be bought in powdered form in health food stores – is one of my favorite “superfoods”. Its taste is subtle yet powerful (it often lingers after I eat it in my smoothies), mildly earthy but in a wonderfully sweet sense and it’s said to be “adaptogenic” (i.e. able to help the body deal with stressors and stabilize internal processes in a healthy way). It was also used by the Incas in Peru as a source of energy, nourishment and healing. I personally also find it to have a very “happy” flavor, if that makes any sense 🙂

In this recipe I’ve paired the maca with dates for sweetness, adding a bit of salt to evoke a salted caramel-like aroma, as well as my beloved peanut butter, as I find maca and peanuts are best friends. Here goes:

Ingredients:

  • 100g fine oats
  • 20g puffed quinoa
  • 2 tbsp ground flaxseeds
  • 2 tbsp maca powder *
  • a good pinch or two of salt
  • 100g soft dates, mashed
  • 2 1/2 tbsp “clumpy” peanut butter (if yours is runny, you may need less)
  • optional: 1/2 tsp ground vanilla bean

 

Method:

  • Mix together the oats, puffed quinoa, ground flaxseeds, maca powder, salt (and vanilla, if using).
  • Add the dates (mine are so soft I can simply squish them by hand) and peanut butter and combine the mixture by hand.
  • Heat in the preheated oven at 160°C (fan) until golden. Note: keep an eye on the oven – it only took me about 6 minutes, and one of the first batches almost burned!
  • Remove from the oven, leave to cool before storing in an airtight container (ideally in the fridge) or sprinkling on top of your smoothies.

Enjoy!

xoxo

 

* The maca I used is from Iswari Suisse , who I have been collaborating with for several months and whose products I love.

Nourishing Breakfast Waffles

Hello and happy Monday!

I’m back with another recipe, and this time we’re not firing up the grill but heating up the oven to prepare some delicious baked waffles. (Alternatively, feel free to try these with a traditional waffle-iron). I recently bought some silicone waffle molds and love how much easier it is to make waffles in the oven. You can make them all in one go and can pop the molds into the dishwasher to reduce clean- up 😉

I love these waffles for weekend breakfast, especially pre- or post-workout, as they’re not only tasty but also super nourishing and packed with good-for-you ingredients such as banana, dates, buckwheat flour and this nutty ground chia and flax seed mixture from Iswari. I created this recipe as part of a collaboration with Iswari Suisse – if you order anything from Iswari Suisse, you can get 5% off with the discount code “blueberrysmiles”. (Disclaimer: I earn a small commission on such orders).

Ok, enough talk, let’s get to the recipe!

Nourishing Breakfast Waffles

Makes: 6 medium waffles

Ingredients:

  • 1 ripe banana, mashed
  • 50g soft and sweet dates
  • 1 tbsp maple syrup
  • 1/2 cup + 1 tbsp rice mylk
  • 1 tsbp Omega 3 Mix (ground flax- and chia seeds)
  • 160g buckwheat flour
  • 1/2 tbsp baking powder
  • 1 pinch salt
  • 1 tablespoon lucuma powder (optional)
  • 1/2 tsp vanilla extract
  • 4 heaped tbsp aquafaba (save the chickpea water from the tin and beat until it reaches a consistency close to beaten egg whites)
  • coconut oil for greasing
  • Recommended toppings: berries, banana, nut butter and maple syrup
  • Variations: substitute some of the buckwheat flour (or the lucuma powder) with matcha or acai powder, for example, to switch things up!

Method:

  1. Combine all the ingredients, gently folding in the aqua faba at the end.
  2. Grease the moulds with some coconut oil and divide the batter equally.
  3. Bake in an oven preheated to 180°C until golden brown and firm (this will depend on the oven – for me it takes around 15-20 minutes).
  4. Serve with your favorite toppings.

Enjoy!

xoxo

Sweet Potato Nice Cream

Hello and happy Sunday!

One of my favorite things for staying cool in this hot weather is a serving of delicious, smooth and creamy, refreshing nice cream. I love how a frozen banana is pretty much all you need for a cooling and naturally sweet treat – but I also love experimenting with different flavors and fun ingredients.

Yesterday, for a post-workout meal I added some frozen sweet potato to my blender and ended up with a super satisfying, dessert-like concoction that left me with a big smile on my face. You can blend frozen sweet potato, frozen banana and cacao for a very simple version (with dates or maple syrup for extra sweetness), but below I’ll share with you exactly what I used.

I love the deep flavor the raw cacao powder gives this as well as the hint of fruity sweetness from the lucuma – the two powders complement each other perfectly and add extra goodness and nutrition to this already nutritious treat.*

Ingredients:

  • 150g sweet potato (cooked and frozen)
  • 1 ripe, frozen banana (mine was 130g)
  • 1.5 tbsp cacao powder
  • 1 tbsp lucuma powder
  • 1/2 tbsp carob powder
  • ca. 1 tbsp rice mylk
  • optional: 1 tbsp maple syrup / 1-2 dates (for more sweetness)
  • optional: 1 tbsp pea protein
  • Toppings: berries, chocolate sauce, nut butter such as peanut or almond butter, jam

*I use “superfoods” from Iswari, because I love the taste and quality. You can get 5% off orders from Iswari Suisse with the discount code “blueberrysmiles” (Disclaimer: I earn a small commission on such orders). 

Method:

  1. Blend the frozen sweet potato and banana (and dates, if using), adding the mylk. (Depending on how powerful your blender is, you might have to let the frozen ingredients defrost a bit).
  2. Stir in all the other ingredients.
  3. Enjoy as is or with your desired toppings.

Variation

To make this more of a mousse, simply use a non-frozen banana and/or non-frozen sweet potato [as in the photo below]. For extra creaminess, stir in some nut butter 😉

I hope you enjoy!

xoxo

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Ultimate Banana Bread by Nourishing Amy

Hello and happy Sunday!

Today’s recipe is from my wonderful friend Amy from Nourishing Amy (@nourishing.amy) and I’m so happy to share it with you, because it’s epic.

There are arguably some recipes that we all should have in our repertoire and one of these is banana bread. We all need a good banana bread recipe for cold winter evenings and a cup of tea, just as much as for summer brunch outside, served with fresh fruit, and for that any-time-of-year moment when we realize those bananas just need to be eaten.

I’ve made this recipe several times and particularly enjoy making it before a trip (nothing better than a chocolate chip version of this moreish loaf on the train or plane 😉 ). It’s super simple, not requiring any outlandish ingredients or a special trip to the grocery store, and can easily be whipped up. It’s also a really great one to play around with – adding chocolate chips, peanut butter, fresh raspberries or all together, depending on what mood you’re in. I’ve also seen Amy do this recipe in muffin version, which always looks incredibly irresistible!

Without further ado, let’s get baking!

Nourishing Amy’s Ultimate Banana Bread

Ingredients:

WET

  • 3 large bananas (the riper the better)
  • 1 tsp vanilla extract
  • 2 tbsp chia seeds (ground flaxseeds will work too)
  • 1/3 cup plant-based milk [I use rice, while Amy loves oat and almond]
  • 2 tbsp olive oil or coconut oil, melted
  • 2 tbsp maple syrup, or coconut honey

DRY

  • 1/4 cup coconut sugar [I’ve also used raw cane sugar]
  • 1 tbsp baking powder
  • 1 tbsp bicarbonate of soda
  • 1 tsp cinnamon
  • pinch of salt
  • 1 1/2 cups spelt flour*

Optional: sliced banana for topping, ½ cup walnuts, dried fruits, chocolate chips etc. 
Optional: 1 tsp maca, lucuma

* I’ve also tried this with buckwheat flour, which worked really well too. Apparently plain flour also works well, although Amy doesn’t recommend wholemeal flour, as it was a bit too dry.

Method:

  1. Preheat oven to 160Fan/180°C. line a loaf tin with baking parchment.
  2. Mash the banana well in a large mixing bowl until smooth. Add all the wet ingredients and stir until combined.
  3. Leave for 5-10 minutes, then add in the dry ingredients together and mix until fully incorporated.
  4. Add in ½ cup optional extras, if using. The mix will be very thick and seem ‘dry’ but this is perfect.
  5. Pour into loaf tin lined with baking paper, smooth over the top. Add sliced banana on top, if using.
  6. Bake for 30-40 mins, ovens vary, until the top is browning nicely and an inserted skewer comes out clean. Keep checking the cake very 5 mins if it’s not done and add some foil to cover if it is getting too dark on top.
  7. Leave to cool on a wire rack. After 10 mins, remove from the tin and peel away the parchment. Allow to cool fully before storing in an airtight container for up to 5 days. It freezes well in slices too.

To serve, eat as is, or slather on some peanut butter, chocolate and raspberry chia jam, as I like to do 😉

Hope you enjoy and don’t forget to check out Nourishing Amy for more plant-based goodness, wonderful recipes and lots of feel-good vibes!

xoxo

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Banana Breakfast Bars

Hello and happy Saturday evening!

It’s my first weekend in my new place and of course I couldn’t wait to test out my new oven 😉

As part of an ongoing collaboration with health food company Iswari (if you’re not in Switzerland, check them out here) I’ve been trying some more tasty products, one of which inspired me to make these delicious and nutritious breakfast bars.

The “Super Oats Banana Bliss” (Gekeimter Hafer Banane & Kakao in German) is made up of gluten-free raw sprouted oats, ground buckwheat, powdered lucuma, banana powder, ground almonds, cacao beans, activated buckwheat and blackberries and is such a tasty mix! I love that it’s only made from wholesome ingredients and is packed with so much flavor and nutrition. You can also add liquid to it and create an instant porridge.

Variation: If you can’t get your hands on this product, the recipe should also work with the same amount of dry ingredients, such as a mix of ground and whole oats, buckwheat flour, ground almonds, lucuma etc, but may not have quite the same depth of flavor. I’ll probably experiment with this when I run out (which is bound to happen very soon), so I’ll keep you updated 😉

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Makes: 9 small bars

Ingredients:

  • 200 g Super Oats Banana Bliss* (/for non-Swiss residents: see here)
  • 1 ripe banana, mashed
  • 100 g soft dates, mashed or blended
  • 2 tbsp maple syrup
  • 1 heaped tbsp tahini
  • generous pinch of cinnamon

* If you’re thinking of ordering this and live in Switzerland you can get 5% off (as well as on any other Iswari products) with the discount code “blueberrysmiles”. [I get a small commission on any orders placed with this code. I only promote brands and products that I genuinely love and would recommend to friends]. 

Method:

  1. Mix all the ingredients together (if your dates are soft enough, you can just mash them in, meaning you only need to use one bowl).
  2. Spread the mixture into a loaf tin lined with baking paper (it won’t fill the whole one, but that’s fine as the mixture is firm) and bake in an oven preheated to 180 °C for ca. 15 minutes. Depending on the thickness, the oven time may vary – you’re looking for the bake to spring back when you touch it.
  3. Leave to cool for a bit before removing from the tin and cutting into bars.

Tip: they’re even better with some tahini slathered on top 😉

Enjoy!

xoxo

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Buddha Mug Cake

Hello and happy Monday evening!

I’m back to share a new recipe with you that I’ve come up with as part of a collaboration with the health food company Iswari (if you don’t live in Switzerland, check out their international page instead). I only recently found out about them, but immediately fell in love with their product range, and was only too happy to try some of their goodies.

This weekend I got myself acquainted with their “Buddha’s Awakening Morning Protein“, made of 100% organic milled buckwheat, rice protein, banana powder, tiger nut flour, milled flaxseed, carob and activated buckwheat, and boy was I in for an awakening! As much as I liked the sound of the ingredients, I wasn’t prepared for how much I would love the taste of this nutritious combination.

It’s hard to describe, but the banana, tiger nut and carob give this mix such a wonderful, naturally sweet and also warm and slightly exotic yet incredibly comforting flavor. I decided to make the ultimate comforting treat out of this, by turning it into a mug cake. This is a super easy recipe for a protein-rich breakfast, post-workout snack or afternoon treat. I hope you enjoy!

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Ingredients:

  • 1 medium-sized ripe banana
  • 5 tbsp “Buddha’s Awakening Morning Protein
  • 1 tsp baking powder
  • 3.5 tbsp unsweetened rice milk (or almond/oat etc.)
  • 1 tbsp smooth, slightly runny peanut butter

Method:

  1. Mash the banana and combine with all the other ingredients.
  2. Pour the batter into a cup. The trick here is not to overfill, as this baby will rise! For me this makes enough for about 1 small coffee cup and 1 small espresso cup, or simply one larger cup. The important thing is that the cake has space to rise above the rim (without overflowing and resulting in a funny mushroom shape).
  3. Cook in the microwave at high heat for ca. 1.5 to 2 minutes (times may vary depending on your microwave and your preferences – I like to have mine a little bit under-baked, so that it’s nice and gooey inside 😉 ).
  4. Optional: add yummy toppings – I’ve been having mine with dark chocolate (I loved this lucuma vanilla chocolate, also by Iswari) and more peanut butter, but berries or jam will work well too.

 

Happy Mug Cake Making!

Celine

xoxo

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Guest Recipe: Vegan Banana Coconut French Toast by Bianca Zapatka

Hello and happy Sunday evening!

It’s time to share with you another guest recipe – one that I can’t believe I’ve lived this long without: Vegan French Toast! This is something I didn’t think I would be eating after going plant-based, and it completely slipped off my foodie radar. Until, that is, I discovered Bianca Zapatka’s blog full of beautiful, mouthwatering recipes – including an irresistibly simple and incredibly delicious version of French Toast, using ingredients you probably have on hand.

I’ve made it twice this past week and it’s made me so happy both times 🙂 I’ve had it topped with sliced banana, berries/ chia jam, a drizzle of peanut butter and some maple syrup (this was more for decoration purposes, as the toast is perfectly sweet enough without it). Definitely give it a go, and don’t forget to tag @fitness_bianca if you share your toast on instagram 😉

Ingredients:

  • 2 slices toast (I used wholewheat)
  • 1/2 ripe banana (you can slice the other half for decoration) 
  • 75 ml plant-based milk (I used unsweetened rice milk)
  • coconut oil for frying
  • Optional: vanilla, cinnamon, desiccated coconut
  • Ideas for toppings: berries, sirup, granola

Note: I also added 1 tsp of ground flaxseed (for extra nutrition) and 1 tsp lucuma (for extra sweetness), both are completely optional however.

Method:

  1. Mash banana in a deep plate. Add milk, (vanilla and cinnamon) and stir. (This is also where I added the ground flaxseeds and lucuma). 
  2. Spread coconut flakes on a baking paper. (The recipe also works without coconut).  I omitted them, but if you’re a coconut lover, go for it! 😉 
  3. Heat up coconut oil in a pan.
  4. Dip the toasts into the “banana milk” mixture and coat with coconut flakes.
  5. Fry for about 3-4 minutes from each side on medium heat until lightly brown.
  6. Place your french toasts on a plate and drizzle with agave syrup. Serve with berries, granola, remaining coconut flakes or other toppings as desired and enjoy!

 

Happy French Toasting!

xoxo