Zizi's Adventures - Real Food, Real Stories

Superfood Breakfast: Oatmeal With Rice Milk And Roasted Almonds

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After 25 days our sugar-free and vegan diet challenge ended. Making a sugar-free diet can be a tough job and you would find that it is not as easy as you had expected. Over time, we are so used to having sugars as a part of our daily nutrition that it is almost impossible to remove the sugars instantly and get on a sugar-free diet.Thanks to the challenge I decided to have one or two sugar-free days a week in my life. This is just a small step to change one of my habits.

Do you want to see what was the first sweet thing we drank and ate?

This…

and this…

We enjoyed every little crumb of this croissant. It was so good. We had this yum breakfast at Bagatellini Café (MOM Park shopping center, Budapest) after visiting the organic farmers market.

Bagatellini Café, developed by the Villa Bagatelle team with the help of star chef Viktor Segal. They have created a café and bakery where everything is of the finest quality and prepared with natural or organic ingredients. The quality of their coffee is guaranteed by Viennese café master Daniel Moser. The Bagatellini food selection ranges from mouth-watering sandwiches and hand-made baked goods to gourmet salads, soups and fresh, organic French fries. They have even installed a small bakery to allow them to make the finest hand-made, natural and fresh baked goods right there on the premises, seven days a week and throughout the day.

Are you still here? If yes, a few words about the breakfast. It’s sugar-free, vegan, nutritious and easy to make. You can even make it during the week.

The natural rice milk tastes a bit sweet but if you want to make it a bit sweeter you can add one or two teaspoons of honey.

Roasted almonds are my favorite new snack. I love it. They make a great snack or appetizer. You also get the benefit of them curbing your hunger and containing plenty of nutrients. Roasted almonds are best enjoyed right after they are cooled.

Oatmeal with Rice Milk and Roasted Almonds

Ingredients (serves 2)

– 10 tablespoons oatmeal
– 400 ml unsweetened rice milk
– 1 small handful almond
– cinnamon
– clementine

Method

Roast the almonds in a dry non-stick pan for 6-8 minutes. Set aside to cool, then chop them roughly. In a pan heat the rice milk for 3-4 minutes (just to get a little bit warm). Divide the oatmeal in small bowls, pour over the warm rice milk, sprinkle with cinnamon and the toasted almonds. Serve with clementine.

Superfood Breakfast: Sugar-Free Cinnamon Granola

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Here is another superfood, sugar-free breakfast. I learnt the recipe from Maria. During this sugar-free (no fruits, no desserts, no chocolates, no honey, no agave/maple/rice syrup, etc.), vegan  challenge I got so much inspiration from her recipes. I can be a very sweet-tooth person so to be honest… sometimes I feel I’m craving just a piece of chocolate.

This granola is a new favourite of mine. I’ve never made it before – I always bought at the stores – but I realized it’s easy and quick to make and you can choose all the ingredients you want to mix.

Sugar-free Cinnamon Granola

Ingredients (serves 2)

– 70 g walnut
– 30 g cashew
– 30 g almond
– 70 g coconut flakes
– 20 g chia seeds (you can substitute it with flax seeds or sesame seeds)
– 20 g coconut oil
– 1 teaspoon cinnamon

Method

Preheat the oven to 120C (248F) and line a baking tray with parchment paper.

In a bowl mix together all the ingredients and spread the mixture evenly on to the baking tray. Bake for 10-15 minutes until golden brown (half time turn everything around with a wooden spoon). Let it cool before serve it with almond/oat/rice milk or yoghurt. If you want to make it a bit sweeter add 1-2 teaspoon honey to it.

Superfood Breakfast: Pumpkin Almond Milk Smoothie With Cinnamon

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Superfood is the one which has high concentrations of essential nutrients with proven health benefits. This smoothie is healthy, creamy, tasty and nutritious. It is made from homemade pumpkin purée with love.
Pumpkin has many health benefits, as it is a good source of vitamins (A, beta-carotene, B2, B5, C) and minerals (calcium, magnesium, potassium). Almond milk contains no cholesterol or lactose. The nut’s soft texture, mild flavour, and light colouring (when skinned) make for an efficient analog to dairy, and a soy-free choice for lactose intolerant people and vegans. Almonds are a rich source of vitamin E. About 20% of raw almond is high quality protein, a third of which are essential amino acids. They are also rich in dietary fiber, B vitamins, essential minerals and monounsaturated fat, one of the two fats which potentially may lower LDL cholesterol. Typical of nuts and seeds, almonds also contain phytosterols, associated with cholesterol-lowering properties. Potential health benefits, which have not been scientifically validated, include improved complexion and possibly a lower risk of cancer.
I usually start my day with a glass of lukewarm water with freshly squeezed lemon juice (1/2 lemon per person). It flushes the kidneys and the liver and alkalizes the blood. Then I have a mug of herbal tea (milfoil, chamomile, field horsetail, etc.). Half an hour later I have my green or fruit or vegetable smoothie. At work I drink lots of water and I usually have an apple. That’s all I have until lunch and I feel fresh and full of energy.
What do you have for breakfast?

Note: Thank you for everyone who voted for me The Kitchn Homie Awards contest (Best Healthy Cooking Blog). My blog got 45 of your votes (!!!) that was enough for the 14th place. I’m extremly happy! Thank you for everyone!
Pumpkin Almond Milk Smoothie with Cinnamon
Ingredients (serves 2)
– 500 ml almond milk (unsweetened)
– 12 teaspoon pumpkin purée (unsweetened)
– 2 teaspoon cinnamon
Method
Place all ingredients in a blender and process until smooth. If you find it too thick, add more almond milk. Pour into prepared glasses.

Shakshuka

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I was inspired by Nicole’s recipe, she calls this baked eggs. I rarely eat eggs but the moment I saw Nicole’s photos I knew I was going to make it. A fellow Hungarian food blogger told me that this meal is called shakshuka. 
Shakshuka is believed to have Algerian and Tunisian origins. It is a staple of Tunisian, Egyptian, Libyan, Algerian, and Moroccan cuisines, and is also popular in Israel. The eggs are poached in a sauce of tomatoes, onions, herbs and spices. You can add vegetables, cheese to it like I did. Be brave and add anything to the meal you would like. It’s great for a lazy weekend breakfast or for a light lunch during the week. We ate it with garlic toast but you can serve it with cooked rice, millet, bulgur wheat or quinoa.

Shakshuka

Ingredients (serves 2)

– 1 can tomato
– 2 organic eggs
– 1 mozzarella (ball)
– 1 small zucchini, cubed
– 2 cloves garlic, chopped
– fresh thyme
– 1 teaspoon chili flakes
– salt, pepper
– olive oil

Method

Preheat the oven to 170C (350F). Tear mozzarella into small strips.

In a baking dish add the can of tomatoes, mashed the tomatoes with a fork, then season with salt and pepper. Add the cubed zucchini, garlic and mozzarella. Crack the eggs on top of the sauce and season with the thyme and chili flakes. Sprinkle 2 teaspoons olive oil on top. Bake for 20-25 minutes at 170C (350F) until the eggs are cooked and the mozzarella melted.

Bluberry Smoothie with Coconut Water

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This smoothie is from the summer… when we had all the different kind of berries at the markets. To make it a bit special I added coconut water to it instead of water. You can use almond milk or oat milk if you like. The result was a thick, fresh, sweet juice. A very simple but tasteful one.
I know I will miss summer juices during fall and winter. Now we have apple, green (banana, apple, spinach, water) or citrus (orange, lemon, grapefruit, honey, water) smoothies for breakfast. 

Bluberry Smoothie with Coconut Water

Ingredients (serves 2)
– 2 cups (300 g) blueberries
– 1/2 ripe banana
– 250 ml coconut water
Method
Place all ingredients in a blender and process until smooth. If you find it too thick, add more water. Pour into prepared glasses, add some ice cubes (optional) and drink your liquid breakfast!