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

Thinking out Loud Thursday

1. FINALLY I have figured out an (albeit excruciatingly time-consuming) way to upload my longish party videos from the 2 nights in Ibiza that were monumentally worth documenting. Now that’s a sentence. WOW. But I digress.. you wanted Steve Aoki and Calvin Harris – not me and my random babbling…But Thursdays are for random babbling and out-loud thinking, so, well, uhm… I give you both 😉

This was CREAM at Amnesia (Calvin Harris)

I have too many videos. I filmed the whole night. Yup. And you wanna know why I stood there with my phone in the air waving it like I just don’t care?  (Sidenote: I very much did care…). Well there were sooooooooo many people there, my friend and I could barely move! It was terrible… I couldn’t dance. I was devastated. At least all the videos enabled a rocking dance session away at home…#notthesame

 

And here is Steve Aoki (by the way I keep on wanting to write Aoiki. Annoying!) Both parties were fantastic and our clubs at home are nothing in comparison. I did feel slightly less “safe” at the big club Amnesia, but mainly because it was full of drugged up drunks and you never know what they might decide to do… I generally stay away from clubs with that reputation in Zürich, but in Ibiza you can’t avoid it everywhere. I ended up not indulging in cocktails to make sure I could safely enjoy my evening (my parents should be proud ;))

2. Can we take a minute to talk about the weather? One minute it is warm, the next it starts to rain, and then it gets so hot I want to stick my head out of a moving vehicle on the highway to cool myself down. Very frustrating.. especially since this weekend should be full of parties that are meant to be held outside (but more on that next week 😉 )

3. You know how I was on a roll, and didn’t purchase any new things for a while? Well I caved… IMG_1417 I needed eye make-up remover for back home in Zürich, as I had run out of my favourite, and while I was there I picked up some chapsticks for good measure. I have gone so long without, I am so happy to have my favourite colour back in my life 🙂

4.  This napkin is from my favourite bar in Zürich IMG_1930 Dante makes the BEST amaretto sour. The first time I went there was for my best friend’s birthday, and I asked the waiter to surprise me. He mixed up an amaretto sour WITH almond oil, and it is now the only thing I will ever drink there. Oh and, the waiters are super cute! They wear bow ties and could easily be models. My best friend may or may not have pushed me into the one I wanted to inconspicuously flirt with…(I was so embarrassed by it, that I for once in my life could not utter a single word – yup, fail!) IMG_1931 5.   Can we talk about my new favourite snack for a minute? IMG_1407Medjool dates smothered in homemade almond butter are seriously my new go to EVERYTHING. Pre-workout snack when I am not too hungry? Have a few. Need a dessert? Have a few. Don’t know what you want for breakfast? Have a few. IMG_1415 I even have a stash at the office… you know for those times you really need a date, but can’t seem to get asked out on one. (Pun intended 😉 they are a wiser choice than ice cream as comfort food and go well with Sex and the City reruns. )

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6. I got in trouble at Body Pump last week. IMG_1933 I was building up my warm-up weight of 8.5 kg when the trainer said that if I started that heavy, I would need to go up to 20 kg for my squats, which lasts 5 + minutes. Errrrrrrm, no – not gonna happen. I know I want to start CrossFit, and you squat heavy there, but you don’t squat in a cardio-ish way like in Body Pump, i.e. so much more doable with heavier weights. So, lesson learned: I now warm up with 4.5 kg

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7. I have 2 new favourite songs that I am listening to on repeat:

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I love Ed Sheeran. I adore his entire new album – cannot wait to see him in concert!!

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Klangkarussel – always awesome

8. Check out my new screen saver at work

IMG_1441I got it here, and LOVE looking at it every morning when I start up my computer. Thank you Catherine, for the beautiful wallpaper 🙂

9.  I’ve got a new favourite pre-workout snack, and the recipe will be coming your way veeeeeeery soon. For now, here is a picture to drool over:

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I’ve actually also got a post-workout recipe to share with you soon too!

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Do you sense a pattern? 😉

10. Hope you all had as fabulous a Thursday as I had. I went to my favourite Les Mills Bodystep class and had so much energy from my snack that I was jumping for joy 🙂 I’m also finally seeing some results in terms of fitness and strength, so stay tuned to find out more about my pursuit of health and eternal happiness!

Thank you Amanda for hosting!

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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

 

Peanut Butter Oatmeal Fail and Earl Grey Oats Win

A few months ago I shared with you some of my favourite overnight oats recipes. My two most loved ones were Peanut Butter Oats and Earl Grey Oats. I tried recreating them here with steel-cut oats, but failed miserably as the soaking period is longer than for quick oats and I ended up needing to chew much more than was enjoyable. Not letting my disappointment get to me, I decided to get up early instead and cook up some oatmeal in the morning.

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My first breakfast oatmeal attempt were my Fudge Oats, and I fell in love with the fluffy yet creaminess that the steel-cut oats attained. That being said, you can imagine how excited I was for my next steel-cut-oat experience!

IMG_0635In the form of Peanut Butter Oats.

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IMG_0651The texture was good, but I should not have added PB 2 to the mix at the end, as it gave off a weird artificial aftertaste.

IMG_0649The texture and creaminess were great though, so I decided to eat half before dance and doctor the rest up later before going to the gym.

This “doctoring up” came in the form of almond butter with chia seeds, cocoa powder and more chocolate chips.

IMG_0652The result: brownie batter oats without the nasty after taste! Absolute win.

IMG_0655It became very sticky due to the added almond butter and also super chocolatey with the cocoa. Needless to say, I enjoyed every last bite and did not crave any unhealthy cookies or cake afterwards!

IMG_0667My next attempt at a stove-top version of my overnight oats was more successful than the PB2 drama as I stayed as close to my original recipe as possible, with only the slightest tweak: a tablespoon of honey drizzled on top.

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IMG_0768These earl grey oats were perfect. I was surprised that steeping the tea bag in the boiling coconut milk actually worked! It was scrumptiously delicious!

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With attitude and nail polish, Anoushé xoxo

 

 

 

 

 

 

 

Homemade Everything!

You GUYS!

I’ve been SO busy today.

No, not with dancing..nor with beauty product shopping. A little with dog walking, and eating..plenty of that.

As mentioned a couple of times, I am a nut butter freak. Addicted. Obsessed. I eat it with a spoon, out of the jar, in bed. Daily. Multiple times. Multiple spoons.

Yes, it is definitely allowed to be noted that I have more than one problem. So concealers and nail polish aside, just bring on the nut butter – and loads of it.

As mentioned here, I am obsessed with in love with the nut butter on the right:

Nut butter craze

Nut butter craze

However, I am NOT in love with the price…

I’ve been bookmarking/pinning/drooling over homemade nut butters these past couple of weeks. It just seems so easy: nuts, and add-ins, dump all in a processor and blend blend blend until it’s butter! This simplicity is not all that attracted me; the price is frugality-worthy too! You just need to invest in the ingredients, and voilà! Nut Butter Time.

Last week I tested the waters with Macadamia nut butter. Leaving it to turn into something unreconizable in the fridge, I was obviously not impressed with the results… But after my shopping bag looked like this:

Buying nuts

Buying nuts

…I had to give it another shot. Which I did. Today. Did I mention I was busy?

So as I’ve read in a couple of nut butter making posts, I knew it was going to take FOREVER to turn nuts into magical butter. IMG_0079

So I set off blending, expecting only the worst, gruelling next hours. Alas, it took a while… with a bit of processor overheating in between.. Many posts that I read prior to this homemade test run mentioned that certain food processors might not work as well as others. Instantly I assumed this was the case with mine and did not await an extreeeeamly creamy, runny butter to evolve out of todays creation. And it didn’t. But I’ve never liked the runny kind anyways; so win-win!

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In admiration of my absolute favourite nut butter I added a few shavings of tonka bean in to the mix. Can you believe I found tonka beans in Zurich?! I just happened upon a jar of them yesterday and could not wait to use them!

Here is some info for you on the tonka .

Hours later: BAMMM!

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Homemade Almond Tonka Bean Nut Butter! 🙂

Ingredients:

  • 1 packet white almonds
  • tiny shaving of a tonka bean
  • half a teaspoon vanilla pod (ground)
  • pinch of salt

Directions:

  1. Place everything in a processor and BLEND until smooth.

Note: 

Do not add any oil, even if it is not blending. It will. Give it time.

Also, if you can’t find any tonka bean, add a little more vanilla as the flavours are similar!

Enjoy!

With attitude and nail polish, Anoushé xoxo

 

 

 

Macadamia Nut Butter

The nut butter craze continues. And after successfully polishing off yet another jar of nutty goodness within 3 short days, I have begun to see my problem. Nut butter, without all the additives and palm oil, is not cheap. My craze is a pricey one, that could easily be budgeted lower….

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By making my own!

And I’m not talking about peanut or almond butter. No, I am talking about the more decadent butters with added cocoa named ‘creams’. So smooth, so melt-in-your-mouth delish that they are worth every penny; until you don’t have that penny to spend 😉

Nut butter craze

Nut butter craze

Over the years I’ve warmed up to many different variations of these creams. The organic store only ever sold one made with almonds, but it wasn’t vegan. That affair was very short-lived. New butters popped up on the market, with a cashew, macadamia or even a hazelnut base; all had to be tested, all are passionately loved, with my current favorite being a mixture of almond, vanilla and tonka bean. Divine!

Recently though, I realized they are not very clean-eating. Organic, yes, but still full of palm oil and dark brown sugar…

I haven’t given up on my bought almond tonka cream yet (I can’t find a tonka bean anywhere…), but the others I am trying to replace with a more budget friendly home-made variety.

Buying nuts

Buying nuts

Basing my recipe on the one I found on 84th and 3rd, I decided to try to make a macadamia cocoa butter without using any oil. The macadamia flavor in my homemade nut butter is quite profound and powerful, and wasn’t quite the same as the slightly unhealthy version I bought at the store, but the butter is still a good, healthy alternative for when you don’t feel like the usual almond or peanut!

Macadamia Cocoa Butter

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Ingredients

  • 1 cup macadamia nuts
  • 1 tablespoon cocoa powder
  • 1 tablespoon coconut flakes (unsweetened)

Directions

  1. Place ingredients in a blender and blend for a long time until smooth

Be patient! It takes a long time to create nut butter. Do not be tempted into adding oil!

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With attitude and nail polish, Anoushé xoxo