Tag Archives: Banana

Sky Rage

The novelty of air travel has completely worn off. I used to enjoy the suspense of waiting on the tarmac to take off, the excitement of leaving the earth and watching other people on the plane. Today, the whole process felt more like torture. This was not helped by the two young children who screamed the entire duration of the flight, the man beside me who hogged the armrest or that everyone around me seemed to have a cold or flu.

Thankfully, I had a good breakfast with me to help brighten my day. Airports aren’t exactly renowned for their healthy food options so I usually bring my own. This breakfast mix looks kind of like pet food but was the perfect portable meal. I prepared the mix last night so all I had to do was grab it out of the fridge as I walked out the door. I used an old cottage cheese container so I could just toss the it in the bin when I was finished, saving on precious baggage space.

This mixture was a mix of Nature’s Path Blueberry Almond Muesli, milk, chia seeds, banana, cinnamon and sultanas. Because it is left over night, the mixture is soft, creamy and very moreish. What made this really special, was the peanut butter and jam on top. Mm! I’d make this again at home even if I didn’t need a breakfast on the go.

Banana Muesli Mobile Breakfast

(serves 1)

Ingredients

  • 1/2C Blueberry Almond Muesli (Any untoasted muesli would work)
  • 1/2C trim milk
  • 1TBSP chia seeds
  • 1/2t cinnamon
  • handful sultanas
  • 1/2 banana, roughly mashed
  • 1/2TBSP peanut butter
  • 1/2TBSP jam

Method

1. Mix all ingredients apart from milk
2. Pour milk over the mixture and stir to combine well
3. Top with a dollop of peanut butter and jam
4. Refrigerate overnight

 

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Mission Accomplished

I am a woman on a mission at the moment. I’m going away tomorrow and I seriously don’t like food going to waste so I’m trying to eat my way through the perishable contents of my fridge. After surveying my fridge this morning I came up with this decadent porridge recipe.

It turned out very sweet and creamy, reminding me of rice pudding. I topped my oats with greek yoghurt, passionfruit curd, toasted coconut and toasted, sliced almonds. I loved how the sweetness of the oat mixture was cut by the yoghurt and the toasted toppings broke the creaminess.

I quite often have toasted nuts on my oats. It sounds like a lot of hassle but doesn’t need to be. Just chop them up and pop them in a small microwaveable dish. Nuke them a minute at a time until they are golden and you can smell them cooking. So simple and delicious.

Creamy Tropical Oats Recipe

(serves 1)

Ingredients

1/3C rolled oats
2/3C light evaporated milk
1/3C water
1/2 banana, sliced
1t chia seeds
1 ring of tinned pineapple, chopped into bite-sized pieces (fresh would be even better)
1/2t coconut essence

1/2TBSP desiccated coconut
1/2TBSP sliced almonds
Greek yoghurt
Passionfruit Curd

Method

1. Heat oats, evaporated milk, water, banana and chia seeds in a saucepan at a moderate temperature.
2. Whisk every few minutes until the mixture is thick and creamy
3. Meanwhile, toast coconut and almonds in the microwave (see above for how to do this)
4. Add pineapple
5. When fruit is heated through, stir through coconut essence
6. Pour into a bowl and top with yoghurt, passionfruit curd, coconut and almonds.

If I make this again I think I would add sultanas in with the oats. You could also substitute the pineapple for mango.

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Banana Buckwheat Breakfast Bake

I promise I didn’t try to alliterate that title! I took ages to decide what I felt like for breakfast this morning. It was too sunny outside for oatmeal and I couldn’t be bothered messing around with pancakes. Then, I remembered a recipe I’d tried a while ago by Ashley from The Edible Perspective for Buckwheat Bakes.

I’ve tried making these before and they are fantastic. You can cook them in one large ramekin or  in individual muffin holes. I prefer to make three individual bakes so you get more of the crunchy outside and can fit more topping on! Their texture is close a muffin’s bit a bit more dense and the buckwheat give it a yummy nutty taste.

If you haven’t tried chia seeds before – give them a go. Their taste is unnoticeable in baked goods and they are a good source of fibre, protein, omega-3, magnesium and potassium.

Ashley’s recipe makes a rather substantial sized meal so I cut the recipe down a little because I didn’t want to be weighed down before the gym. I was also out of buckwheat groats and not worried about making the recipe vegan so used an egg white and cows milk.

There’s no added sugar or fat but you wouldn’t guess it from the taste. If you like things a bit sweeter or were having the bake without toppings, as suggested by Ashley, you could add one or two teaspoons of sugar/honey/maple syrup etc. I didn’t worry about doing this because mine were smothered in Simple Berry Sauce and yoghurt – a great start to the day.

Banana Buckwheat Breakfast Bake Recipe (adapted from The Edible Perspective)

(serves 1)

Ingredients

  • 1/4C buckwheat flour
  • 1TBSP chia seeds
  • 1/4t baking powder
  • 1/2t cinnamon
  • 3T trim milk
  • 1/2t vanilla essence
  • 1/2 ripe banana
  • 1 egg white
  • 1 TBSP plain unsweetened yogurt (vanilla flavoured yoghurt would work fine too)

Method

1. Mix dry ingredients together with a fork
2. Mix wet ingredients (including the banana) until there are only a few clumps. I quite like hitting the odd bit of banana in my bakes so you don’t need to be too fussy.
3. Pour into a greased ramekin or muffin holes.
4. Bake until the breakfast bake bounces back and is golden at the edges.

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My First Green Monster


Angela from Oh She Glows started the Green Monster Movement to spread the word about nutrient and energy packed green smoothies she makes. The smoothies have spinach/kale (which gives them their VERY green colour), banana, milk, ice and pretty much anything else you feel like throwing in like chia seeds, flax seeds, supplement powders, coconut milk etc. Apparently you can’t even taste the green stuff…

Don’t get me wrong, I love the concept of a green monster but the thing I just couldn’t get my head around was that they are GREEN. After some excessive Friday night fruit pie eating, I felt like a healthy kick after my workout this morning and the bag of spinach in the fridge was staring me down so I decided I’d finally try my first Green Monster. I used spinach, banana, oats, vanilla whey powder, milk and yogurt.

The smoothie tasted great! It was sweet and smooth. If you were colour-blind you would have no idea it had veges packed into it! Apparently if you are concerned about your iron intake you can steam the spinach first to make it easier for your body to absorb but I didn’t bother with this.

Mim’s Green Monster Smoothie Recipe

Ingredients

  • 2 generous handfuls of spinach
  • 1/4C trim milk
  • 1/4C unsweetened yogurt
  • 1 very ripe banana
  • 1 scoop protein powder
  • 1/4C rolled oats
  • ice

I didn’t add ice because I was concerned my feeble excuse of a blender wouldn’t cope, but I should’ve definitely either refrigerated or frozen my banana beforehand or added ice because it was a bit warm. I can’t wait to try this smoothie again with different ingredients. I think a peanut butter-banana smoothie may work quite nicely!

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Vanilla, Banana & Blueberry Protein Oats

 

I love oats. I eat them almost every day and there are few things that I enjoy more than relaxing on a weekend morning with a huge bowl of warming oats, a coffee and something to read.

My theory is that if you don’t like porridge then you are cooking it wrong. My way to eat them has to be using Kath’s Whipped Banana Oatmeal method. (Click here for oatmeal porn). It makes the oats sweet and creamy without any added sugar – definitely a good start to the day.
For the bowl of oats pictured I used:

1/3 cup rolled oats
1/2 cup water
1/2 cup trim milk
1/2 cup banana
1/2 tsp vanilla essence
1/3 cup blueberries
1/3 cup lite cottage cheese (optional)
1 egg white (optional)
1/2 scoop vanilla whey protein powder (optional)

You whisk the oats, water and milk together & stir every few minutes until the banana has dissolved and the mixture is thick and creamy. Once cooked, add the vanilla essence and optional extras. Add the blueberries in right at the end too so you don’t get purple porridge!

I’ve added cottage cheese, egg white and protein powder into my mix because I struggle to get enough protein into my diet for someone who does quite a bit of weight training. The protein powder changes the texture slightly (makes it a tiny bit chalky perhaps) but isn’t too noticeable.

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Vanilla Coconut Pancakes with Lemon Delicious Yogurt, Banana & Maple Syrup

I couldn’t let this blog continue without any food pictures so here’s what I made for breakfast this morning. Yes, that is a giant stack of pancakes and yes, I ate them all.

I used Angela’s for Blueberry Vanilla Pancakes recipe but obviously without the blueberries because I didn’t have any. The recipe states that it makes 6 medium pancakes so I halved it. It was probably a bit too much for one person so I’ll probably divide the recipe by 3 next time… … but halving it is just so much easier! The pancakes are layered with bananas, coconut, maple syrup and my new favourite supermarket discovery: Puhoi Valley Lemon Delicious Yogurt. It tastes so naughty – like you have spooned lemon curd through a creamy dessert. I swear I could eat this stuff spooned straight from the tub.

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