Viewing entries tagged
breakfast

Polenta and Amaranth Porridge

Polenta and Amaranth Porridge

This is a great alternative to porridge oats. Not there is anything wrong with oats, but I am always looking for yummy, nutrient rich ways of diversify my diet and breakfast.

Wonderful and creamy in texture and lovely in taste, it goes well with pretty much anything! This time I decided to top it with desiccated coconut and cocoa nibs! Yum!

Polenta & Amaranth Porridge (1 portion)

  • 20g Polenta
  • 20g Amaranth
  • 20g Spelt
  • vanilla pod or extract to taste
  • 200ml Coconut milk (Almond milk or skimmed milk would work just as well)
  • 250ml water

    Method:
  • Place all ingredients in a pan and cook for about 30-40 minutes depending on thickness preference! Serve with preferred topping and Enjoy !

 

 

Macros per portion prepared with coconut milk:

KCals: 275
P: 8g
F: 6.5g
C: 43g
Fibre: 6.5g

To make things easier in the morning, I've mixed 200g each of polenta, spelt and amaranth in a mason jar. 1 portion = 60g of the already mixed grains.


HLL Homemade Granola

HLL Homemade Granola

I posted this recipe on Facebook in December 2014. I made a whole bunch to give away to family and friends as a Christmas present and it was a

After a few attempts, I finally found a granola formula that works for me... a modified recipe from theroastedroot.net.

It is crunchy and slightly sweet, full of goodness and healthy fats! There will be some protein in the nuts, but I always aim for at least 20g in every meal so I like to add this granola to my favourite Kinetica Vanilla Caramel shake for a yummy protein rich breakfast! But it also goes amazingly well with greek style yogurt!


Ingredients

  • 2 cups raw walnuts
  • 1 cup raw cashews
  • 1 cup raw hazelnuts
  • 1 cup raw pumpkin seeds
  • 1 cup desiccated coconut
  • 1 cup diced dates
  • 1 egg white, lightly beaten
  • 2 tablespoons water
  • 3 tablespoons coconut oil
  • 1/3 cup honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt

Instructions

- Preheat the oven to 150 C° and line a baking sheet (or 2) with parchment paper.

- Add the first 4 ingredients to a blender or food processor and pulse until nuts are chopped in small pieces and NOT into a fine powder. You want so e bigger nut chunks for extra crunch!

- In a large bowl, whisk together the egg white with the water until slightly foam

- Add the coconut oil, honey, vanilla extract, cinnamon and salt to the foamy mixture and whisk together well.

- Mix the dates and desiccated coconut with the chopped nuts and pour it into the wet mixture, mix well.

- Spread the granola mixture evenly on the baking sheet(s) and bake for 40-50 minutes. Stir every 10 minutes to ensure it cooks evenly, but do not stir for the last 10 minutes before you remove the granola from the oven!

- Once golden-brown and crispy, remove from the oven and allow it to sit for 10-20 minutes or until cold. This is when the magic happens so be patient if you want crunchy clusters!

- Once cold, store in air tight container(s).

-Serve with milk, as a crunchy topping to yogurt or with my favourite kinetica protein shake for that extra protein hit!

ENJOY!