Good morning!
Today I’m writing
to you while listening to Grace VanderWaal, the little teen that appeared on America's Got Talent with a ukelele and a song by herself that left the world very impressed. I didn't know until yesterday that she actually got to make a full album and she released one of her newest songs just four days ago. What a girl!
Anyway, today it’s
about morning habits and one of the most important and not just for
dancers is... Breakfast!
I would consider it
the most important meal of the day as it’s the one that gives me
the power to go into my ballet class full but not uncomfortably full.
I used to be one of the girls who hated breakfast for the reason that
sometimes I felt that it could get me really bloated and unnecessarly
full but actually, it’s all about balancing the portion size and
what you put into your breakfast that actually work for you!
Personally,
depending on the season I crave different breakfasts but I’ll share
with you today one of my late favourites that I think it just fits
perfectly the rising spring time: Carrot Cake Porridge.
I got inspired by a
recipe I found on Pinterest (I’ll leave the link at the end of this
post) but I would say that I make it a bit my way, specially on the
toppings.
Ingredients
(for 1 portion)
For the porridge
- 1/3 cup of oats
(you can choose the variety you like the most but whole grain
works very well in here)
- 1/2 a carrot
grated(or less if it’s too big)
- 1 tbsp flax seeds
- 1 tsp vanilla
extract
- 2 tsp cinnamon
- 1 tsp freshly
grated nutmeg
- A pinch of freshly
ground pepper
- A drizzle of Agave
syrup or honey (depending on how sweet you like it you can add more)
- 1/3 cup of Oat
milk (you can use whatever milk you want, but I had some leftover
from another recipe and I found out that this milk makes it the
creamiest!)
For toppings
- Walnuts
- A dollop of Yogurt
(I love coconut yogurt, but you can choose whatever flavor you want
as long as it’s a not very dense yogurt like Skym or Greek yogurt)
- Goji Berries
- 1/2 banana sliced
- Some granola (I
use store bought but of course it would be best if you could make it)
- Pumpkin seeds
Preparation
1.- In a small pot
put all ingredients except the milk and mix them up a bit.
2.- Add the milk and
bring it to the stove to a high heat (just because usually I don't have so much time to let them cook slowly, but of course, the slower the
better as the different flavours will meet each other better) and stir the mix constantly until a creamy consistency forms.
3.- Pour the mixture into the
bowl and add the toppings
4.- Enjoy!
As you see it’s
one of the easiest recipes in the world and it’s a very comforting
and fullfilling breakfast that at least I really enjoy and digest
well before class. Of course, when more sunny days come it will be
time for nice smoothie bowls, chia-seed pudding, overnight oats and
fresh avo-toasts, but for the moment here in Germany it’s still
chilly and some warm, cozy breakfasts are always very welcome.
Specially if you accompany these with nice coffees or teas.
I hope you enjoyed
this very simple yet yummy recipe and I hope you give it a try
sometime! If you would like me to share more recipes just leave a
comment below and I’ll gladly start sharing more culinary
adventures.
I wish you a lovely
day and I’ll see you tomorrow!
Love,
Muriel
Link for the
Pinterest recipe: https://pin.it/ol3edkcdico2mo
0 Comments