Hot chocolate 'power' pudding.... power for body and mind!

Ok, so I reeled you in with the title of this post...chocolate! That'll make anyone glance twice ;-)

Don't worry I will give you a chocolate fix, but first a little post-training debrief and review of the foodie variety!

As many of you now (I promise this is the last time I talk about it to any degree!) I completed Tough Mudder last weekend and so therefore in the month or so leading up the event my meals and snacks had been more carefully thought out than usual, with higher protein and hydrating foods featuring more heavily, also higher on the complex carbs in the few days prior. I have a backlog of recipes to share so the posts over the coming weeks will showcase some of these- great for the active and non-active people alike since good hydration is great for summer recipes and my protein focussed meals and snacks were based around whole foods and not protein supplements, equally important for everybody following a predominantly plant based lifestyle. Saying that, I do have some protein cookie coming tomorrow that utilise protein powders- but that's all :-)

To keep it brief and not bore or overwhelm you, here is a little overview summary of my food profile for last week in the final run up to the event. Obviously this was a balance of food that worked well for me but every body is different, for example I know I don't react well to high quantities of dried fruits and nuts (bloat inducing) so beans and quinoa took centre stage. Many of the recipes quoted below (and shown in the montage) will feature over the next few days.

Typical Daily Food Dairy (approximated for the entire week)

Food:

• Green Smoothie upon waking- between 6-9am

• Quinoa oatmeal power bowl (similar to below but typically without choc)- between 9am-11am

• Protein cookies (tomorrow's post) after workouts, or choc protein mousse plus banana- whatever time during the day

• Quinoa salad/veg bowl, or lentil chilli soup with quinoa. Typically I made a large batch and had some for lunch/snack and then the rest for dinner. Depending on if/when I was working out that day depended on whether I had the larger portion for lunch or for dinner. 

• Tropical chia pudding prior to workouts of as dessert/snack. I made a enough to last me a couple of days and grabbed a spoonful whenever I fancied it. (I also ate this approx. 1 hour prior to the event happening- totally fuelled me up- quickly digested carbs and mega hydrating!)

Drinks:

I made up a litre of the watermelon coconut cooler which lasted me a couple of days at a time.  I also drank a lot of green tea (tropical green tea as I can't get my taste buds around the plain stuff) I drank 2-3 mugs a day, this was instead of the usual mint tea I drink. I also drank at least another 2 ltrs plain filtered water. In total a minimum of 3 ltrs fluids. I don't drink coffee or regular tea anyway so that didn't come into the equation for me.

I found the balance worked really well to hydrate and sustain me without bloating me out as a lot of seeds/nuts tend to.

So, now i'd like to hear from you- what are your favourite 'fit foods', and ways you find best hydrate and sustain you?

Oh yes, I promised you a recipe!  

Here you go...as ever a super versatile, breakfast, brunch, snack...whatever (omit the choc and add other flavours if you feel choc is a bit much for an everyday breakfast ;-)  This totally set me up for the day. Fitness, motivation, endurance and focus is as much built in the mind as it is in the body... I promise this 'power' bowl will kick both into touch!

Recipe: Hot choc power pudding:

Serves 2 

Ingredients:

2 cups cooked quinoa (I have precooked portions in the freezer at all times for speed)
2 cups non-dairy milk of choice
2 tbs peanut butter (or other- hazlenut butter is fab!!)
4 tbs chia seeds
a few drops vanilla stevia to taste (or maple syrup)
2 tsp maca powder
2 tbs raw cacao or carob (note carob is slightly sweeter)
2 tsp cinnamon
Toppings of choice (I used a handful of goji berries and mixed red/black currants plus extra chia)

Note: you could sub some of the quinoa with part oats.

Method:

Prepare the quinoa if uncooked.

Add the quinoa, milk, nut butter, chia and sweetener to a pan and simmer on the stove for a few minutes until well mixed and warmed through. Turn off the heat and add the remaining ingredients, stir to mix well.

Spoon into bowls and add the toppings of choice. Eat immediately or chill half for eating later!

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Tropical pineapple and coconut baked oatmeal

It’s like a holiday in a bowl....tropical paradise by the spoonful!

I love my baked oatmeal and I have been experimenting with different flavour combinations recently. This is one of my favourites and it definitely has the’ dessert factor’, in much the same way as this apple and blueberry pie did.

Use large flakes or coconut curls instead of desiccated coconut for the best appearance and texture. The pineapple is so sweet you barely need any additional sweetener but I added a touch of coconut sugar for good measure... just follow your taste buds. For extra indulgence use coconut milk as your ‘milk’ of choice. 

This is definitely one of those ‘mix it up and throw it in the oven’ bakes...healthy, foolproof’ and it simply tastes divine. I ate this as breakfast (with the help of my mum)...but it's totally desert worthy and once against ridiculously healthy in the desert stakes! No excuses...just make it now!

If it’s not hot and sunny where you are quite yet....this will transport you back to your holiday’s with one simple bite!

Do you want more bresert recipes?...sure, no problem...here they are!

Recipe: Tropical pineapple and coconut baked oatmeal

Serves 2

Ingredients:

½ cup oats

1 tbs ground flax

Pinch salt

1 tsp coconut sugar (or other sweetener of choice- optional)

2/3 cup fresh pineapple chunks (or 1 tin)

¼ cup chunky coconut flakes/curls

¾ cup non dairy milk of choice (I used almond but coconut milk would be great!)

1 tsp vanilla extract (or rum flavouring)

Note: for a more ‘grown up’ dessert you could try add some rum for part of the milk content- I haven’t tried this!

Method:

Mix all ingredients together in a medium bowl, adding the pineapple and coconut last, sprinkle a few of the coconut flakes over the top surface.

Spoon evenly into a medium pie dish- approx 20cm diameter (the mixture should be approx 2cm deep)

Bake at 180C for approx 30 mins until the top is golden.

Oooh get a little cheeky...cheeky! :-)

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Apple and blueberry 'birthday' baked oatmeal (or Mother's Day breakfast!)

I hadn't been planning to post today... My big birthday was going to be a nice chilled out morning followed by a trip out this afternoon. Relaxing...what's that!?!

It ended up being a brief trip to the gym, followed by this amazing breakfast (a last minute idea), a few presents to open, a this blog post write up.... and then my trip out, all because I couldn't contain the excitement of this breakfast and quite a few of you on Facebook saw the picture, got curious and wanted the recipe (I don't blame you!!)  This would make the most amazing Mother' Day brunch for those of you in parts of the world that have Mother's Day this weekend- hence why I wanted to post it for you!!

Saying that I did have an hour or so spent 'pottering' about the house, and my pottering took the form of looking through old photo albums and smiling over childhood photos.  Gosh has 30 years reqally gone by...!

This one in particular tickles me.... already behind the camera!  I also seem to have spent a of of time in my underwear?!  I made a little montage for you. I think actually come across as a lovely 'quiet and calm' child....ha ha that's not quite the story my mum would tell you :-)

The recipe is right below. I'm not going to go on and on describing how to make it, how to tastes, ways to vary it etc etc. Quite simple because it tastes amazing (think breakfast brunch or dessert!), it's ridiculously simple and also because....I wanna go out!  Byeeeeeee

P.s I will have more birthday related foodie things to come...just ran out of time this week with my business launch!!

Recipe: Apple and blueberry 'birthday' baked oatmeal

Serves 2 (or 3)

Ingredients

2/3 cup oats

tiny pinch salt

1 1/4 cup apple juice

1 apple- grated

1 tbs chia/flax seed

1/2 tsp mixed spice or cinnamon

large handful frozen blueberries (I haven't tried with fresh so I am not sure of cooking times)

small handful of pumpkin seeds (or other seeds/nuts as preferred)

Method

Mix everything together reserving most of the blueberries and pumpkin seeds to add on the top last. Spoon into a medium oven dish and add the blueberries pumkin seeds. Sprinkle with exra sugar if you like, but this was seriously sweet enough for me (I would even serve it as desert) just from the fruit and fruit juice.

Bake at 180C for approx. 25 mins until the topping is golden. Serve immediately.  

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

Stuffed pancake stack!

With Pancake Day just around the corner next Tuesday, I wanted to bring you a pancake recipe ahead of time. See, I am actually getting organised this year!!  (I also have an amazing Valentines themed post lined up for Saturday...so keep your eyes peeled!)

Most people usually think of sweet filled pancakes and I am no exception, however this time I wanted to put a twist on things and create a simple savoury recipe. The concept is based on a savoury version of these fruity oatmeal blinis and I remember thinking to myself at the time that they would work perfectly as a base for a savoury filling...so here we are.

To speed things up even more you could make the blinis ahead of time and freeze them if not using the same day. Simply defrost and reheat in the oven for a few minutes. (It tried this and it works well). The instructions below may seem lengthy but I promise you won't spend more than 10-15 mins tops from start to finish.

The filing is my current favourite dip/spread, which will keep in the fridge for 2 to 3 days but it's best served fresh when possible. I served it warm this time round...yum! You may remember the dip was first seen here adorning my Christmas trees! Add a few extra roasted veggies or salad leaves as per your preference to create a pretty plate. 

Just remember to stack ‘em high!

Recipe: Stuffed pancake stack

Serves 2 (8 blinis plus filling­)

Ingredients

Oatmeal blinis:

100g ground oats

¼ tsp bicarbonate soda

150ml soy milk (or other dairy free milk)

1tsp ground chia or flax

Approx. ½ tsp seasoning as desired

Approx. 50ml water to thin batter as needed

Green pea and bean dip:

1 cup frozen peas (thawed)
1/2 cup cooked white beans (canned or pre-cooked)
1 garlic clove- crushed
a squeeze of fresh lemon juice
1 shallot (or 1/4 white onion)
1 tbs fresh herbs (I used parsley)
salt and pepper to taste

Handful of rocket or spinach

Sliced roasted or sun dried tomatoes

Sliced roasted or caramelised onions

Method

Prepare the onions and tomatoes as desired- I roasted mine for 5 minutes or so whilst I prepared the blinis.

To make the pea filling, add all ingredients to a blender and whizz together until desired texture is reached (I left mine a little chunky). To serve hot, you can either heat the beans and peas prior to blending or heat the blended product in the microwave for a couple of minutes (I did it that way as I also had a bit left over that I wanted to chill in the fridge without heating.)

Meanwhile, to prepare the blinis, blend together all ingredients (other than water) until very smooth. Add as much water as necessary to create a thick but easily pourable batter.

Spoon heaped tablespoons of the mixture onto a hot frying pan and fry for a minute or so on each side until golden.

Serve the blinis immediately layered up with the pea filling and onions, leaves and tomatoes. Make a big stack!

For further guidance on making gluten free choices please see this post.
For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

DAY TEN: Carrot cake baked oatmeal

The weekend before last, the morning before I was due to go on holiday…the very morning I had so much to do I told myself there was no way I would go into the kitchen and make a thing! I did venture into the kitchen, I just couldn't resist.

You see, a little idea had crept up on me, an idea that simply screamed ‘brunch’ and since I was hungry and the idea was simple I ended up in the kitchen whipping up a quick and simple baked oatmeal dish- carrot cake style. The perfect healthy filling mid-morning brunch, perfectly double portion sized so I saved the rest for the following morning for a hassle free breakfast before my flight. It was just as yummy served cold straight from the fridge! 

I’d come across various recipes for baked oatmeal in the past, not least from two of my favourite blogs Chocolate Covered Katie and Oh She Glows, but I’d never made a baked oatmeal dish of my own before. I’m often an impatient kinda girl when it comes to my breakfast so bowls of oats and two minute breakfast cookies are my usual style. But this was worth the short wait and the bonus of a ready-made breakfast the following morning... oh yeah!

You could sweeten this up with a little more agave or a pinch of stevia if you preferred, I wanted a very lightly sweetened breakfast snack so for me this was perfect. Add some choc chunks and a little more indulgence and you could also have yourself a dessert!

My oven dish was slightly too small (note the dribbles down the sides), so I packed the remaining mixture into a silicone muffin pan hence the muffin in the photos. You make all the mixture the into muffins if you fancied. I reckon this mix would make between 4 and 6 muffins depending on size of the pans.

Recipe: Carrot cake baked oatmeal

Ingredients

2 carrots grated

1 tbs chia/flax seed

1 cup soy milk (or other vegan milk)

1 tsp cinnamon

½ tsp nutmeg or ginger

½ cup oats

2 tbs chopped pecans or walnuts

2 tbs dried cranberries (or raisins)

2 tbs desiccated coconut

1 tbs coconut sugar/rapadura/agave

Topping- sprinkling of desiccated coconut and coconut sugar

Method

Mix all ingredients together until well coated  and spoon into a greased oven dish*. Press down and smooth the top before sprinkling with a little extra desiccated coconut and coconut sugar (or other unrefined granulated sugar as desired).

Bake at 180C for approx. 20 mins until the topping is golden. Serve immediately.  This also tastes good cold the next day!

*my oven dish was approx. 20x10cm in size and I had a little mixture left over that wouldn’t fit in so I filled a silicone muffin case as well.

What Vegan MOFO means to me.

For further guidance on making gluten free choices please see this post.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.

I'm taking part....Vegan MOFO 2012!

October marks the beginning of Vegan MOFO 2012.

This year I will be taking part in the action…for the first time. Excited, apprehensive, nervous…maybe a little?  Well I don’t want to disappoint now do I!

Having a little browse on the PPK Mofo forum it seems that many people get down with themed posts for the month. I liked the sound of that idea, a change from the norm giving the challenge an individual twist. 

But what should my theme be?

Then it came to me…Oats!!

You know how much I love my oats and how versatile and healthful they can be…well what better way to celebrate with a whole month of oatyliciousness.

Oats are cheap, healthy, versatile and they are the perfect comfort food for all times of day…perfect for the chilly weather slowly creeping upon us.  Check out my Recipage here for oat based recipes to date.

So here we have the grand plan:

Sunday: “Summary Sunday…what’s going down in MOFO land?” a collection of inspiring links.

Monday: ”Mantra for Monday” following the theme of my usual ‘mantras’ but with a vegan twist.

Tuesday: recipes with an oaty theme

Wednesday: recipes with an oatytheme

Thursday: recipes with an oaty theme

Friday: recipes with an oaty theme

Saturday: “Surprise me Saturday” going freestyle with a non-oat based recipe that taken my fancy.

I figured I’d throw in Saturday as a freestyle day for other recipes that have taken my fancy through the week…as even I might go insane with that many oats…!

So the challenge is set. Roll On MOFO!!  Annoyingly I am actually away on holiday for the first week on October, so I'm busy prepping my posts to be scheduled for next week...I will do my best to find an internet cafe and check in as often as I can next week! After that you will have my full attention.

super sized oatmeal breakfast bowl...oh yeah!!
(ok this was actually a breakfast/lunch in one combo)

A brief side note to put you on the picture. As regular readers will know, whilst I do not have a gluten intolerance myself, the recipes on the blog are typically wheat free or gluten free as I believe that we could all do with less wheat in our day to day diets.  I appreciate that for those with serious gluten intolerances, oats as also a no no due to gluten cross contamination. However there are brands of GF oats available that I understand most people can handle, so I hope that you can all join in with me and get some oaty inspiration along the way to carry you through into these chilly winter months to come. For further guidance on making gluten free choices please see this post.

Coconut oatmeal cookies

It’s crazy to think that with my love of oats I have not yet attempted a full on oatmeal cookie!

Well all that has now changed!

A few days ago, some of you may have seen this picture pop up on my newly created Instagram account (subtle hint: come follow me here!!)

These cookies are soft and chewy and rich and buttery…they taste like a regular soft and buttery sugary oat cookie yet without all the naughtiness. The inclusion of coconut, in the form of coconut sugar and coconut flakes (along with coconut oil although you can’t taste that!) gives these cookies a deep caramelly richness and a crazy cool chewy bite. The touch molasses further intensifies the depth of flavour but that is entirely optional.

I initially made a small batch of these cookies as a test. The recipe below makes about 8 medium cookies but you could easily double it up to make a more ‘normal’ sized batch. I also kept it plain and simple here so the oats could take centre stage, but you could add raisins or choc chunks if you wish. Next time I make these I may also sub half of the oats for quinoa flakes to see how that changes the texture. I also fancy a peanut butter version subbing the coconut oil…Mmmmm.

  

Recipe: Coconut oatmeal cookies

Makes approx. 8 cookies

Ingredients

1 cup oats

½ cup buckwheat flour

3 tbs tapioca flour

3tbs coconut sugar (plus pinch stevia- optional)

1 tbs agave

1 tsp molasses (optional for richness)

½ tsp baking soda

½ tsp cinnamon

½ tsp mixed spice or nutmeg

1 tsp vanilla extract

2tbs coconut oil- melted

1 tbs ground chia and 3 tbs water/soy milk

3tbs desiccated coconut

¼ cup raisins/choc chinks- optional

Method

In a large bowl, mix together the dry ingredients. Add wet ingredients and mix well with spoon. Add choc chunks/raisins last (if using).

On a parchment lines baking sheet roughly roll cookie dough into apricot sozed balls and press flat with fingers.

Bake in a preheated oven at 180C for 10 mins until lightly golden. Cool on baking sheet, then store in air-tight container once fully cool.

For tips and info on recipe measurement conversions, ingredients, substitutions and the methods behind how I do things.... check out my 'baking tips' tab at the top of the page.