Hello and happy Sunday!
Today I’m sharing another smoothie bowl. My go-to smoothie is my all-time favorite blueberry smoothie, but I do love a good green smoothie every now and then. Getting in some greens while enjoying a sweet bowl of deliciousness AND getting a protein boost sounds like a pretty good win-win situation to me.
The inspiration behind this green smoothie is the “Super Detox Protein” by Iswari, which consists of: rice protein, pea protein, hemp protein, spirulina, chlorella and matcha – 100% organic ingredients. As part of a collaboration with Iswari Switzerland, you can get 5% off any orders from Iswari Suisse with the discount code “blueberrysmiles” (disclaimer: I earn a small commission on such orders).
Incredibly simple, this combination of fruity sweetness and refreshing “greenness” is especially irresistible on a hot day. What I love about the Iswari mix is that it’s zingy from the matcha, but doesn’t taste “too green”, especially combined with sweet, ripe mango. If you can’t get your hands on this product, you can also replace it with your own proteins and green powders/matcha.
- 200g frozen mango cubes
- 35g Super Detox Protein (or your own blend)
- 1 tbsp rice mylk
- Desired toppings – I used almond butter, fresh raspberries and granola
Blend the mango and rice mylk (if your blender tends to struggle with frozen ingredients you may need to let the mango defrost a bit and/or add more liquid) and stir in the protein blend. Pour into a bowl and enjoy with the toppings of your choice – I love adding nut butter, fresh berries and granola.
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 😉
Makes: 9 small bars
- 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].
- 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).
- 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.
- 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 😉
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!
- 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
- Mash the banana and combine with all the other ingredients.
- 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).
- 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 😉 ).
- 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!