Zizi's Adventures - Real Food, Real Stories

  • Home
  • About
  • Recipes
  • Contact
  • Press
  • Inspiration
  • Vegetarian and Vegan Dinners

Search Results for: label/sugar free

February Challenge: Going Sugar-Free For A Month

February 1, 2013 by Zizi

I. and I decided to do a sugar-free month again in February like last year. Our sugar consumption is always out of control at the end of the year (Christmas, New Year’s Eve), and needs to be directly addressed.

I can tell you: going sugar-free is quiet a challenge but I love it. This means no bittersweet chocolate bites every evening after dinner, no sweet pastries, no cakes, no sweet Valentine desserts. I don’t feel we will renounce of the mentioned sweets, we will find new savors and enjoy them.

Let’s see our strict rules…

We don’t eat/drink:
– sugar (powder, cane, coconut flower, palm, etc.)
– honey
– agave/maple/rice syrup
– any kind of food that contains the above mentioned sweeteners
– coffee, black tea, cocoa, alcohol

We eat/drink:
– fresh fruits (apple, lemon, grapefruit, orange, mandarin, kiwi, banana)
– dried fruits occasionally (dates, apricot, plum, etc.)
– sugar-free jam or any kind of cake that is sweeten with banana, orange, beetroot, carrot or apple
– lots of water, herbal tea, freshly squeezed vegetable or fruit juices

Trying to avoid:
– dairy
– egg
– baked anything fro all-purpose flour

Trying to eat more:
– raw vegetables, fruits
– nuts: almond, walnut, hazelnut, sunflower seed, cashew, etc.
– grains: millet, buckwheat, bulgur, brown rice, quinoa, pearl barley
– beans, lentils
– tofu

Have you tried going sugar-free for a while? How did you manage? Was it successful?

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: vegan Tagged With: challenge, conscious eating, raw, sugar free

Superfood Breakfast: Vegan Spicy Pumpkin Oatmeal

November 6, 2012 by Zizi

Do you remember superfood breakfasts? I started these posts in February when I. (my boyfriend) and I did a sugar free diet month (thanks for the inspiration for Sarah Wilson). Now that the weather is cold and murky again I feel that only fruit is not enough for breakfast anymore. I need nutritious, hearty breakfasts that give energy for my body. So superfood breakfasts are back!

Porridge is a dish made by boiling oats (whole-grain, rolled, crushed, or steel cut) or other cereal meals in water, milk (also non-dairy milk), or both. Daily consumption of a bowl of oatmeal can lower blood cholesterol, because of its soluble fibre content. Oat also has a warming effect so it’s ideal to eat it during cold months.

I always make oatmeal with non-dairy milk. I mostly use oat- or ricemilk – they have a slightly sweet taste even if they’re unsweetened! You can also substitute soymilk, or almond milk for milk. You won’t even be able to tell the difference in most recipes, including breads, muffins, cakes, cookies, puddings and other creamy desserts.

I added pumpkin purée to this meal that’s why its colour looks bright yellow. With a bit of maple syrup and spices it is one of the best comfort food breakfast during winter time. It is a small bowl of harmony in terms of its colour and taste.

Suggestion: I always make my homemade pumpkin purée because in Hungary canned ones are not sold. Autumn and winter time I usually bake a small batch of pumpkin every Friday evening for the weekend and next week. It is a good trick when time is short and days are long. Pumpkin purée can be kept in the fridge for 4 or 5 days.

Vegan Spicy Pumpkin Oatmeal

Ingredients (serves 2)

– 60 g rolled oats
– 110 g pumpkin purée
– 350 ml oatmilk
– 2-3 tablespoons maple syrup (you can substitute with agave, rice syrup or honey)
– 1/2 teaspoon cinnamon
– a pinch of grated nutmeg
– a pinch of grated clove
– small handful of walnut

Method

Roast the walnuts in a dry pan for 6-8 minutes then set aside.

In a small pan over medium heat start cooking rolled oats with the oatmilk. When milk is almost absorbed and oats are fluffy, add pumpkin purée, maple syrup and the spices. If you find it too thick, add more milk, a little at a time. Stir gently and serve it in small bowls. Sprinkle the top with the roasted walnuts.

Share this:

  • Facebook
  • Twitter
  • Reddit
  • Pinterest
  • Print

Filed Under: vegan Tagged With: breakfast, butternut squash, conscious eating, superfood breakfast, walnut

Hello!

Social Media

Search the Blog

New post? Get instant notification!

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Recent Posts

  • Vegan Walnut Coffee Cake
  • Key Largo – The Florida Keys
  • Vegan Green Vanilla Protein Smoothie
  • Raw Vegan Orange Date Truffles
  • Beet-Potato Two Colored Gnocchi

Archives

You can also find me here

Blog Lovin
Foodgawker
Tastespotting
Honest Cooking
The Hungarian Girl
The Travel Belles
Visit Budapest

Featured by

Follow my Facebook page!

Follow my Facebook page!

Instagram

Minden jog védve © 2021 · Zizi kalandjai szerző Nagy Zita · Built on the Genesis Framework · Powered by WordPress