Banana Cinnamon Chia Oatmeal

Most mornings of the week I'll make my parents breakfast (number one daughter award wha whaaat), and this is my go-to porridge that I create for them. The first time I made this, mum proclaimed it one of, if not the, best porridge she'd ever had. Maybe a slightly big claim, but I was pretty happy with that reaction!

What you need:
(serves two!)

1 cup of oats
1 tablespoon of chia seeds
1 tsp cinnamon
1 ripe banana, chopped into pieces
Pinch of salt
2 big teaspoons of honey (or your liquid sweetener of choice! Or you can omit if you don't have much of a sweet tooth)

Toppings:
(these are just the toppings that we usually have on hand in our house, but feel free to use whatever you fancy)

Frozen mixed berries, defrosted (pop them in the microwave for about 90-120 seconds)
Banana
Buckwheat
Coconut flakes
Granola of your choice - I used @mywholesomekitchen coconut crunch granola in the picture above

What you need to do:

In a small saucepan, cover the oats in water (not too much! You want them with maybe a centimetre of water above them). I often leave the oats to soak in the water for half an hour which makes a noticeable difference on their creaminess.
Add the salt and the banana, turn your stove on, and get cookin'! Once the oats look like they're starting to heat up, add the chia seeds, salt and cinnamon, and mix in well.
Keep stirring regularly until your porridge is looking thick and creamy. Turn off the stove, stir in the honey, and transfer to bowls. Top with all the good stuff, and enjoy.

1 comments

Banana Beetroot 'Ice Cream' Smoothie (Bowl)

Would you just look at the colour of this baby! Serve this up to someone who suffers from the age-old misconception that all healthy food is dull and I think you'll change their minds. Remembering to bake up some beetroot the night before is definitely the hardest part of this breakfast bowl, but it's so worth it every now and then when enthusiasm strikes! In saying that, I have made a banana beet smoothie bowl using grated raw beetroot before, and it turned out wonderfully and a gorgeous bright lighter pink colour (see the final photo on this post). Also, it's totally up to you how much liquid you add to the mix. Depending on how much you add you'll end up with either banana beet ice cream or a banana beet smoothie - both delicious and super beautiful.

What you need:

5 frozen bananas
Half of a small baked beetroot (I cut my beet in half, wrapped it in foil, and baked it at 200 degrees celcius for about 45 minutes)
1 tsp cinnamon
Liquid of choice - water, almond mylk, coconut water etc - in the amount of your choice (for ice cream, just a splash)

What you need to do:

Blend the banana until they start to turn creamy, add in the cinnamon, the beetroot and the liquid, and blend until fully combined! Transfer to your bowl/glass/jar, top with whatever you please, and consume! Easy peasy.

4 comments

Banana Berry Smoothie Bowl

This smoothie bowl is quite the regular on my breakfast menu, and for good reason. It's completely delicious, and of course completely good for you. Are you surprised? Nope, good. I just want all the self-lovin' up in here! It's super easy to make and also super versatile, so feel free to add or subtract anything you please. Sometimes I'll add a big handful of greens into the mix, which is a great way of sneaking in some extra nutrition to your morning!

What you need:

4 frozen bananas (or 2 or 3 or 5 or 6 or however many you please)
1 cup of frozen mixed berries
1 heaped teaspoon of cinnamon
1 teaspoon of maca powder
A splash of almond mylk/water/coconut water

What you need to do:

Blend. It. Up. Real good. That's it! Transfer it into a bowl, and top it with whatever you please. My usual toppings are:

Loving Earth Caramelised Buckinis (activated raw buckwheat)
Coconut flakes
More fruit, such as banana, plum, peach, berries
Cacao nibs
Goji berries
Chia seeds

2 comments

Caramelly banana mango chia breakfast smoothie

During summer, I crave nothing more than fresh fruit smoothies for breakfast. Aside from being a completely delicious and refreshing brekky option, they're incredibly versatile and they pack a serious nutrition punch. I'm constantly playing around with my smoothie ingredients - so many different fruits, different combinations of fruit, coconut water or almond milk, different powders, greens or no greens… I could go on. But I won't. Instead I'll leave you with this morning's creation, which turned out deliciously caramel-like and super-satisfying.

You'll need:

3 frozen bananas
1 mango

Blend these two up together, so they're nice and creamy (it may be tempting to just eat it all like this… I won't blame you)

1 tsp cinnamon
1 tsp maca powder
1 tsp mesquite powder
1 tblsp chia seeds
Coconut water/almond milk/water (entirely up to you, all are delicious)

Add all these tasty, super body-lovin' ingredients and blend it up. Add as much liquid as you want, until you reach your desired consistency - if I'm having a smoothie bowl, I'll use less liquid so it's nice and thick, but otherwise I probably add a cup or so of liquid.

I topped my smoothie with some raw buckwheat groats, which added a tasty crunch, but the possibilities of toppings are also endless (coconut flakes, more chia seeds, berries, cacao nibs… Get experimental!)

Sip away!

1 comments

Banana coconut chia pudding

After a fabulous trip to the Bondi farmer's markets (photos to come!), and the purchase of a bottle of raw almond milk was made (how absolutely adorable is the milk bottle?!), chia pudding was calling out to me. My darling best friend Tess, who lives up at Byron Bay, is staying with me currently and had never had chia pudding before, so breakfast was decided upon. I made up the recipe for this banana coconut chia pudding as I went, hope you love it and eat it as quickly as we did! This serves two, but you can easily half the recipe.

1 and a half cups of almond milk
1 banana
5 tablespoons of chia seeds
4 heaped tablespoons of greek yoghurt
A few handfuls of shredded coconut
1 heaped tspn maca powder
1 heaped teaspoon of cinnamon (if not more... I love my cinnamon)
A big drizzle of honey (optional, but tasty)

Throw all ingredients except the chia seeds into a blender, and go crazy! Then add the chia seeds, and blend again. Pour into two glasses/jars, pop the lids on, and leave in the fridge overnight. To serve, we chucked a few almonds and some coconut flakes on our puddings. Devour!

The raw almond milk we bought was lovingly made by Inside Out Nutritious Goods, a Sydney-based small business specialising in almond milk. Aside from the drop-dead cutest packaging ever, this almond milk is divinely nutritious and the tastiest I've tried. Check out their facebook or their instagram.

(Me with my almond milk! Wahoo!)