BREAKFAST

Apricot and orange granola

Have you ever tried to make granola at home? I can assure you that it is addictive! Why? Well, first because we can combine any ingredient and secondly because we can regulate the amount of sugar and fat added, getting a healthier product than many of those bought (I also add some protein in powder as it helps to maintain the level of satiety).

Everyone likes it! With fruit, milk, yogurt, or simply as a snack! It lasts a long time and is so very convenient!

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TIME: 120 min

INGREDIENTS:
350g Oat flakes
80g Dried Apricots
50g Walnuts
25g Sunflower Seeds
25g Sesame Seeds
2 tbsp Coconut oil
2 tbsp grated coconut
Zest and juice of 1 orange
3 tbsp of Protein powder
2 tbsp Brown sugar
2 tbsp of Honey

PREPARATION:
Preheat the oven to 125 ° C.
In a pan put the coconut oil, sugar, honey, juice and zest of the orange. Let the oil melt and set aside.
In a bowl place the remaining ingredients: the oat flakes, diced apricots, walnuts and seeds. Pour the liquid ingredients over the dry and stir with a spoon to get everything involved.
Place the granola in a baking tray lined with parchment paper, and bake for about 60-80 minutes, stirring every 20 minutes and remove when it is well golden.
Allow to cool completely before storing in a jar.

This recipe uses products of My Protein

Oat and Flaxseed Pancakes

Our food choises aren’t always easy! There are temptations everywhere, and the fact that lunch hours tend to be short, and at dinner we are already so tired that we don’t always make the best choices.

For some years I try to make balanced meals, and choose organic products with nutritional quality. Also the week’s meals are planned and prepared in order to facilitate the day-to-day and to ensure that we consume almost always homemade food. Of course none of this makes sense without a healthy lifestyle, combined with exercise. Especially at this stage of pregnancy, it becomes mandatory to make responsible choices.

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Precisely for all these factors, I didn’t hesitate to meet My Protein products and incorporate them into our meals. Not only for athletes, but for all those who like me seek healthy food choices but also delicious, the biggest brand in the UK for sports nutrition, offers different products: from more specific ranges to products well known for it’s benefits. This is the case of flax seeds (in powder) extremely rich in soluble and insoluble fiber and fatty acids (especially omega-3). It contributes to the reduction of cholesterol, and moreover doesn’t contain sugar, soy or milk . You can incorporate it easily into bread, smoothies, yogurts, match with fruit, or in my case on pancakes, which besides being delicious, work very well frozen, ensuring a healthy breakfast, accessible at any time.

Moreover I also used coconut oil: from an organic origin, it’s the most healthy dietary oil, and may be used as a direct substitute for other cooking oils, since it’s extremely stable at high temperature.

SERVES: 4
TIME: 30min

INGREDIENTS:
50g Oat Flakes
150 g Wheat Flour
20g Flax seed powder
1 tsp Yeast Powder
1 coffe spoon of cinnamon
300ml milk
100g of Honey
1 egg
1/2 coffe spoon of fine salt
1 tbsp coconut oil

PREPARATION:
For your convenience you can have all the dry ingredients combined and stored in a jar, and when preparing the pancakes, just add the milk and egg.
In a bowl combine the dry ingredients and the liquid ingredients in another. Mix both and set aside. If you wait too long you may need to add a little more milk to the mixture to get the ideal consistency.
In a frying pan place the coconut oil and let it melt. Add it the dough, mix again and now you already have your pan greased .
Place spoonfuls of the dough in the pan, and cook for 40 seconds on each side, or until well browned.
Serve with honey and fruits.

 

This recipe uses products of My Protein

Cocoa Pancakes with Strawberry Coulis

This is the perfect recipe to surprise that special someone, or for those sad winter mornings, or simply because you feel like it. Or because next Sunday is Mother’s Day!

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And in this first year that the day becomes so special to me, I dedicate this recipe to all women who love their children no matter what, who always find a smile for them even in the most difficult days, who have to have two jobs, who wake up early to be able to do everything , and even when nothing goes well, can still be good mothers!

Happy Mother’s Day!

Recipe adapted from here
SERVES: 4
TIME: 25min

INGREDIENTS:

Pancakes
250g plain flour
3 tbsp cocoa powder;
1 Egg
2 tsp baking powder
100g sugar
3 tbsp melted Butter
1 tsp Vanilla Extract
350ml milk
Salt
Margarine

Strawberry Coulis
250g Strawberry
2 c.s. White Sugar

PREPARATION:

Coulis:
In a pan put the sliced ​​strawberries and the sugar. Let it boil for 4 minutes. Mash in the blender and set aside (preferably to cool off completely).

Pancakes:
In a bowl place the liquid ingredients: the melted butter, milk, vanilla and the egg. Mix and set aside.
In another bowl combine the dry ingredients and gradually add the liquid mix, stirring with a spoon to get an uniform mixture.
Heat a frying pan and grease with some margarine only when necessary.
Place spoonfuls of the preparation, and cook for 1 minute on each side (for a tablespoon at a time).
Serve with the coulis, grated dark chocolate and / or powdered sugar.

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Sunflower Seeds and Oregano Crackers

I’m addicted to healthy stuff! Every meal I try to eat a great portion of vegetables and always opt for darker bread. Of course I still love a candy, or a more hearty dinner where we don’t think about what we are eating.
Nevertheless I think life is too short to waste it in the the doctor, and most of all, we are what we eat.

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However there is still that prejudice, that usually what is healthy has less flavor … not necessarily. And this recipe is precisely the proof! These crackers are all good: sunflower seeds, olive oil, honey and whole wheat flour. And no hype … just the right proportion of each, and we have a healthy and satisfying snack.

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Original recipe here.

SERVES: 4
TIME: 45 MIN

INGREDIENTS:
16 tbsp Sunflower seeds
1 cup of Whole Wheat flour
2 tbsp of Honey
3 tbsp of Olive Oil
120ml Warm Water
1 tsp Baking Powder
Oregano and salt to sprinkle

PREPARATION:
Preheat the oven to 170ºC.
In a food processor place the sunflower seeds and grind them, but leave some texture.
Add the flour, honey, baking powder, olive oil and warm water and mix for a few seconds just to get an uniform dough.
In a silicone mat (between 2 sheets of parchment paper you won’t achieve the same result), place half of the dough. Arrange the parchment paper over it and with a rolling pin extend it to a thickness of 3 mm (approximately).
With a knife mark the place where you want the crackers to split. Remove the paper, sprinkle with fine salt and oregano.
Bake for 10 minutes.
Remove them and let them cool.
Repeat in order tospend the rest of the dough.
Store them in a sealed flask.

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http://www.noleftovers.pt/coroa-de-arandos-sultanas-e-vinho-do-porto/

Cranberries, Raisins and Port Wine Crown

And it’s 2015! I will avoid the clichés of making statements and those typical promises at the beginning of the year, because I am sincerely happy that 2014 is over! Not because it was a bad year but it wasn’t good either … I can only wish you a Happy New Year with everything good and a heart full of happiness!

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Now more interesting things … after Christmas we come back to simpler flavours. I don’t like the traditional Portuguese King Cake, mainly because of the candied fruit. Not that I don’t like them, I just find them too big and plentiful. This year I decided to make a crown of dried fruits and port wine, which not only looks great, but also tastes beautifully! An excellent alternative to the traditional King Cake.
A slice of cake and a cup of warm tea! Oh happiness!

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TIME: 120min
SERVES: 6

INGREDIENTS:

Dough:
1 kg of wheat flour
200 ml of warm milk
250g Sugar
1 package of dehydrated yeast
250g melted margarine
2 egg yolks + 4 eggs
2 tbsp Cinnamon Powder

Filling:
1/3 wine glass of port
2 cups of assorted nuts and dried fruit: walnuts, raisins, cranberries and almonds.
2 tbsp of softened margarine
2 tbsp of Yellow Sugar
Powdered Sugar for dusting

Melt the butter.
Dissolve the baking powder in the milk with the sugar.
Add the eggs and the egg yolks.
In a bowl add the flour and cinnamon, and make a hole in the middle.
In the center pour the eggs, milk and butter as well as the fruits and nuts.
Start mixing and when you obtain an uniform dough, place it on a lightly floured surface and knead for a good 10 minutes. Let it grow until it doubles in size.
After this time, lay the dough on a floured surface and extend it like a rectangle.
In a bowl mix the ingredients of the filling and put it over the dough.
Wrap it like a carpet and cut into 2 parts (in the longitudinal direction, but let one end uncutted). Wrap both cutted parts over each other and close the circle.
Transfer to a baking sheet with parchment paper and let rise for about 30 minutes.
Place the crown into a preheated oven at 180 ° C for 40 to 60 minutes (make the stick test).
Sprinkle with powdered sugar after cooling.

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Lemon Cookies

Lately the cold days make me want oven recipes and sweets … many many sweets! I feel like a bear accumulating energy for the coming spring. I don’t bake cookies very often (it requires a dose of patience that I naturally don’t have), but this time I told myself I wanted to do something like this!

Kettle on,  fireplace rady … and we’re ready for a perfect evening!

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SERVES: 4
TIME: 45min

INGREDIENTS:
2 eggs
Zest of 1 lemon
300g plain flour
1 tbsp of ground cinnamon
100g of melted butter
150g Sugar
1 egg for brushing

100g Sugar (powder)
Lemon Juice
Sugar for dusting

PREPARATION:
Preheat the oven to 180ºC.
In a bowl beat the eggs with the sugar. Add the melted butter, lemon zest and cinnamon.
In another bowl place the flour and add the liquid mixture. Mix and knead until an uniform dough ready to be worked. You may need to add more flour.
Set aside for 30 minutes.
In a sprinkled with flour surface, roll out the dough to 1 cm, and cut it in the format you want. Do not forget that any format you choose should allow a cavity to take the lemon icing.
Bake until golden brown (about 15 minutes).
Remove and let cool them completely.
In a bowl place the powdered sugar and add a few drops of lemon juice, stirring until the desired consistency. Pour it in the wells and allow to dry before storing the cookies in a sealed flask. Dust with the icing sugar (optional).

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