Swirled Raspberry Chia Almond Overnight Oats

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On Wednesdays Tuesdays we wear eat pink (oatmeal)…

IMG_1631For some reason I am always craving food as soon as the clock strikes 5 – especially when I am at my desk at work. I don’t really understand why my body decides that 5 pm is prime time for a nutritious meal, because we generally eat lunch here around 1 and I almost always need have some kind of snack (fruit) 2-3 hours after that… but the body wants what it wants… and it seems to want to eat dinner at 5 right now (I call it dinner as I don’t really eat much after the gym)

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Which is actually quite smart of my body, as I generally try to eat a nutrition-dense snack 1-2 hours before my workout (which is super strenuous most Tuesdays)

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After plenty of experimenting last year, I have learned that I do quite well with the oatmeal/nut butter/fruit combo before an intense cardio session, mainly because it isn’t as voluminous a snack as say bananas and nut butter (Yes, sometimes I need more than 1 banana as it doesn’t really satiate me at all anymore, even with a few hard-boiled eggs on the side).

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Another great thing about oatmeal as a snack is that it slowly releases energy, which really keeps me going during the 2 hours. Sports suppresses my hunger, so the idea of needing to eat during a workout makes me slightly queasy…. as do 2 bananas and nut butter before a workout but I will just have to deal with that today…(I kind of didn’t make oatmeal for today’s snack because I ran out of nut butter at the apartment and hadn’t brought more for my last week here)

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This was my first time experimenting with frozen berries – and it was purely because I had frozen berries to use up in the freezer as I will be moving back to Zürich this weekend! The resulting overnight oats were delicious, so I will definitely be incorporating frozen berries more often… or frozen banana, as I think I might still have some lurking in my freezer (I’ve gone off my protein smoothie habit in Munich as the vegan powders I used to love don’t fill me up enough anymore.. it’s a really weird development but I seem to be craving more whey powder and fish with all the extra sports I’ve been doing, thus haven’t been needing the frozen bananas much!)

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I kinda sorta love the fact that these oats are PINK…don’t you?

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Swirled Raspberry Chia Almond Overnight Oats

(serves 1)

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Ingredients:

  • 2-4 tablespoons rolled oats
  • 2 tablespoons almond butter
  • 1 tablespoon chia seeds
  • 1 tablespoon maple syrup
  • 1 teaspoon vanilla
  • enough almond milk to mix
  • as many frozen raspberries as will fit

Directions:

  1. Place all your ingredients into a container (I used an old nut butter jar – I’ve become a MEGA fan of re-purposing jars) and shake it like crazy. (I added my berries after shaking because they weren’t thawed)
  2. Place in jar overnight
  3. Stir to swirl the oats with the (now melting) raspberries on top
  4. Enjoy!

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With attitude and nail polish, Anoushé xoxo

 

Swirled Cashew and Cocoa Cheesecake Protein Overnight Oats

I’m not sure if you can handle this.

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It tasted like cheesecake. Chocolate cheesecake. *gasp*

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It was just the right amount of sweetness and a whopping 25 g of protein without using protein powder.

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It’s über-healthy, but you wouldn’t think it at all.

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It contains a swirl of my favourite nut butter.

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And most importantly:  It kept me going through my 1.5 h workout (and beyond – really filling!) without weighing me down or making me feel sick during cardio Body Step like my beloved dates and almond butter did.

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O.M.G. #foodporn

…It really was that good.

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This amazing breakfast or snack was inspired by Deryn’s recipe over at Running on Real Food. I absolutely love her inspirational food philosophy and have bookmarked half of her blog already… it’s awesome – she’s awesome – my recipe here is awesome too 😉 (if I dare say so myself)

Swirled Cashew and Cocoa Cheesecake Protein Overnight Oats

(serves 1)

Ingredients

  • 2 tablespoons rolled oats (up to 5 if serving as breakfast)
  • 1 tablespoon chia seeds
  • 100 g low-fat quark (or Greek yoghurt)
  • 1 tablespoon cashew nut butter
  • 1 tablespoon cocoa
  • up to 1 tablespoon maple syrup
  • dash of milk to make it mixable (I used unsweetened almond milk)
  • optional: 1/2 tablespoon cashew nut butter to serve

Directions

  1. Add all the ingredients into a mason jar (or almost empty nut butter jar), except for the extra cashew nut butter, and stir until well mixed
  2. Store your jar overnight in the fridge
  3. Stir in extra cashew nut butter for extra swirls (not an easy task due to cheesecake-like consistency, but totally worth it)
  4. Enjoy 🙂

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Yuuuuuuuuumm!

With attitude and nail polish, Anoushé xoxo

Salted Chocolate Raspberry Brownie Oatmeal

You guys…

Remember that one time I went totally crazy and put avocado in to my smoothie? Well…

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Oops I did it again… only this time I put it into Oatmeal!

Photo on 24-01-14 at 15.52 #2I got the inspiration for this rad oatmeal from none other than the Oatmeal Artist herself. Her version is baked, but that didn’t stop me from using similar ingredients and cooking them in a pot!

Photo on 24-01-14 at 15.51I’ve always loved the combination of nut butter and raspberry. I’ve also always loved chocolate and raspberry. Did you know that when you combine cocoa with almond butter it tastes sort of like a brownie? And then you throw some raspberry jam in there and you get an oatmeal so spectacular that it reminds you of these brownies I made a few years ago for Valentine’s day…

Speaking of which, I might just have to make those again this year and eat the whole pan myself while watching Bridget Jones (#foreveralone)

Photo on 24-01-14 at 15.39 #3Anyhoo, these oats were great! I ate them before going to Barre à Terre and Jazz. That’s right, I went back to dance! It’s been a month since I’ve danced, and a few months since I’ve gone to my favourite studio, but the old me is back! I’ve gone to dance a couple of times since last Friday and am hooked again… sadly however, I’ve been neglecting the gym…

Stay tuned for this weeks Funky Friday where I will be giving a recap 🙂

Salted Chocolate Raspberry Brownie Oatmeal 

(serves 1, inspired by the Oatmeal Artist)

Ingredients

  • 1/2 cup oats
  • 1/3 avocado
  • 1 cup water or milk (or half/half)
  • 1 teaspoon vanilla extract
  • 1 tablespoon almond butter
  • 1 tablespoon cocoa powder
  • 1 tablespoon raspberry jam
  • 1 tablespoon maple syrup to sweeten, if necessary
  1. Bring the milk with vanilla extract to a boil and then add in the oats
  2. Once the milk has settled slightly stir in the almond butter, avocado and cocoa powder
  3. Cook until oatmeal has reached a creamy consistency
  4. Add in the raspberry jam
  5. Enjoy!

With attitude and nail polish, Anoushé xoxo

 

Avocado Protein Smoothie

I ate half an avocado with dinner last night. I never manage to eat a whole one, and the other half always gets left somewhere in the kitchen, slowly withering away, browning slightly on the outside – alone, unwanted, uneaten…

I was feeling sorry for this avocado, all by its lonesome, not being eaten on my high protein day. I saw it at breakfast, while eating my egg white and cottage cheese omelette, I looked over to it while putting away the dishes, and I began to crave it while making myself tea. My heart breaking in two I didn’t know what to do… technically I was trying to follow Pierre Dukan’s diet and just eat pure protein for a full day, but I just couldn’t let the poor half go to waste – so I did what any foodie would do…

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…I put it in a smoothie.

This way my mind remained at ease. I was still able to log a high protein content, but since I was adding fruit into my smoothie I had already broken the “pure protein rule” anyways; adding avocado wouldn’t have changed that so win/win.

IMG_1229I had read about adding avocado into things all over the blogosphere, but hadn’t mustered enough courage to ever try it. The lonely avocado half was a sign that it was meant to be… it was meant to finally happen.. and it was deliciously worth it!

IMG_1230Now that I’ve finally given the “add avocado for creaminess” thing a whirl, and couldn’t even taste it, I’m now ready to add it into things like fudge cake and chocolate mousse.. I’m on a roll 😉

IMG_1231Officially in love 🙂 oh and it’s raw vegan too!

Avocado Protein Smoothie

(serves 1)

Ingredients

  • 1/2 avocado
  • 1/2 frozen banana
  • 1 cup frozen raspberries
  • 1 scoop chocolate protein powder (I used Sun Warrior)
  • 1/2 cup milk of choice
  • dash of cocoa powder

Directions

  1. Put everything into a blender
  2. blend
  3. enjoy!

🙂 With attitude and nail polish, Anoushé xoxo

 

 

 

Chocolate Brownie Protein Smoothie

IMG_1119New Year, New You!

IMG_1115I don’t know about you, but I do not plan on resolving to eat less chocolate in the new year.

IMG_1114I just plan on tweaking my recipes to make them super healthy so that I can eat them every day. Just like with this chocolate brownie smoothie!

IMG_1116Just like my strawberry cheesecake protein smoothie, this smoothie is protein-packed and good for you! Plus, it has raw cocoa powder in it – healthy antioxidants that keep you happy and healthy. 🙂 Chocolate = healthy? yay!

IMG_1117This smoothie tastes a lot like a chunky, chewy, chocolatey, fudgey brownie. So go ahead, make it. NOW! 🙂 It’s a perfectly healthy way to start the new year and it contains loads of good for you fats, fruit and protein!

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Raw Chocolate Brownie Protein Smoothie

(serves 1)

Ingredients

  • 1 scoop Sun Warrior Chocolate Protein Powder
  • 1/2 cup coconut milk
  • 1 tablespoon raw cocoa powder
  • 1 tablespoon ground flaxseeds
  • 1 tablespoon almond butter
  • 1 frozen banana
  • dash of cinnamon
  • dash of soy milk if needed

Directions

  1. Put everything into a food processor
  2. process
  3. enjoy 🙂

With attitude and nail polish, Anoushé xoxo

 

 

 

 

 

Earl Grey Oats Variation

Oatmeal.

IMG_1088Definitely a favourite food. It’s fast and easy to prepare, requires only one pot and is more or less fool-proof (just always keep an eye on the boiling milk!)

IMG_1091Nut Butter. Also a favourite. No wonder I always pair the two.

IMG_1090Cashew nut butter. The absolute favourite of them all. I’ve written about adding it into my oatmeal more than enough times to prove that it is a delicious combination.

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To keep things interesting, I subbed millet flakes for the rolled oats. If I dare say so myself, I believe the Earl Grey Tea + Cashew Nut Butter combo is even more scrumptious this way. 🙂

You can find the recipe here, just swap millet flakes for the oats.

With attitude and nail polish, Anoushé xoxo

 

 

 

“Unwrapped” Vietnamese Spring Rolls

I’ve been on a roll lately with my recipe creating! It’s great, because the more recipes I create, the more yummy food I get to eat 🙂 YAY!

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Maybe it’s being home in my familiar kitchen, being able to work with my favourite foods, or finally having a bit more time, but whatever it is, I’m enjoying it! Almost as much as I’ve been enjoying this Chocolate Peppermint Tea!

IMG_0944For this recipe, I knew I wanted to eat quinoa. I’m not a frequent quinoa maker so the simplest idea I could think of was adding it into a salad. I thought of adding things you would normally find in a “taboulé” type salad, so herbs and lemon juice, but once I got creating, the add-ins for the salad were almost unlimited!

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I ended up eating the salad before my quinoa was finished, but added a bit in with some tofu at the very end. While munching away, the flavours and the dressing I had selected reminded me of my favourite “Vietnamese Summer Rolls” I order whenever I see them on the menu at restaurants. The ingredients are always extremely fresh, full of greens, and flavour, and this resembled exactly that, just minus the rice paper!

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The tofu and quinoa made it a complete, power packed meal – perfect for an afternoon of officially unpacking and preparing for my birthday!

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“Unwrapped” Vietnamese Summer Roll Salad 

(serves 1)

Ingredients:

  • Shredded lettuce
  • 1/4 avocado
  • a few cherry tomatoes
  • chopped basil, mint and coriander
  • (1/2 cup quinoa and 1 cup of tofu; optional)

For the dressing:

  • few tablespoons lemon juice
  • 1 tablespoon sweet chill sauce
  • 1-2 teaspoons miso
  • 1 teaspoon white wine vinegar
  • bit of water
  1. Mix dressing ingredients in a small bowl
  2. assemble salad ingredients in a bowl
  3. mix together
  4. enjoy!

With attitude and nail polish, Anoushé xoxo