Swirled Cashew and Cocoa Cheesecake Protein Overnight Oats

I’m not sure if you can handle this.



It tasted like cheesecake. Chocolate cheesecake. *gasp*


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


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


It contains a swirl of my favourite nut butter.


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.


O.M.G. #foodporn

…It really was that good.


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)


  • 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


  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 🙂



With attitude and nail polish, Anoushé xoxo

Super Smoothie

IMG_0461I unpacked my food processor yesterday. Ever since, things have been well… processing


IMG_0447I’ve been wanting to have a protein smoothie here for a while. I’ve missed my breakfasts at home…

IMG_0454I used dark chocolate hemp protein from Manitoba Harvest and added a Chobani Blueberry Power Flip to it, for the dreaminess of the yoghurt and the hemp, chia, walnut topping.

IMG_0446It was good, but not as amazing as what I made back home. A sign I’m missing home? Definitely…

IMG_0461One good thing about this smoothie was the actual processor. I’ve never had one that you can just turn on and it starts to churn by itself without needing to stand there and push a button. Loved it! I was able to do other things like wash dishes, clean up my room, and make tea, all while breakfast was being made! 🙂



  • 1 cup frozen strawberries
  • 1/2 frozen banana
  • 2 tablespoons cocoa powder
  • 1 serving Dark Chocolate Protein Powder
  • 2 tablespoons ground Flaxseeds
  • a little bit of your milk of choice
  • the yoghurt part of a Chobani Flip


  1. place all the ingredients in a blender/processor and process until done
  2. top with crunch part of Flip
  3. Enjoy!

Mhmmmmm 🙂

With attitude and nail polish, Anoushé xoxox






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….


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



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


  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!


With attitude and nail polish, Anoushé xoxo