A new week has arrived – let’s see what surprises bring with it!
October is closer, and I’m still deciding if I’m going to enroll on some races. There are some many options, but I don’t know what to choose. Have you ever been in the same situation? 🙂
I suppose that I’ll enroll on two of them, and I’d like to decide it this week since the next week I’ll be out for vacation. (Next stop –> Rome! – I’ll write about it soon – keep tuned!)
Changing the subject, this morning I changed my breakfast. I wanted to try something new, and here’s the result: a perfect, awesome and lovely chia & oats pudding!! (well, i know – picture is horrible but not the taste!)
What I can say – absolutely delicious! The texture is amazing and I loved the taste. I did it with oat drink and a teaspoon of cinnamon. Refrigerate it overnight and in the morning I just added berries and pumpkin seeds. Easy, right? I’ll do this breakfast more times. It’s a very healthy and nutritious option.
Do you know what chia can do for you?
- Chia helps to build your endurance.
- Chia helps to build your muscles and tissues.
- Chia seed is also a rich source of calcium as it contains the important mineral boron, which acts as catalyst for the absorption and utilization of the calcium by the body.
- Chia is high in dietary fibre to lessen blood sugar swings.
- Chia is a source of high quality protein which helps to reduce your appetite.
- Chia has no cholesterol. This is different than fish meat, oil, & meal which contain significant amounts
- Chia is rich in omega-3 fatty acids, and specifically ‘Alpha-linolenic acid’ (ALA), which researchers believe is particularly beneficial for protecting against heart and vessel disease, and for lowering cholesterol and triglyceride levels. Also important for respiration of vital organs – which the body cannot manufacture.
- Chia contains natural antioxidants, vitamins and minerals, to supply your body with the nutrients that protect you against free radicals, that can cause cancer, heart disease, and many age-related illnesses.
- Once digested, Chia forms a barrier between carbohydrates and enzymes that break them down, so slows the conversion of carbohydrates into sugar – An obvious benefits for diabetics.
- Chia is also good for the skin, hair, and the brain
Do you like chia seeds? What’s your version of chia pudding?
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Tomorrow I’ll run a 7K race as a prep for the next week 10K race. I’m very excited since it will be the first race of my running season. 🙂 I have been training during the summer and I hope to see some improvements tomorrow. Keep connected, I will update my feeling about it after the race.
Well, today I was thinking what I could eat for dinner and I had no idea. But, I remembered that I had a chickpea flour bag and I thought: why not? So, I went quickly to the kitchen and this has been the result.
Chickpea and Veggie Patty
- 4 tbsp of chickpea flour
- 60 gr of chopped broccoli
- 60 gr of chopped cauliflower
- 1 tsp of turmeric
- 1 tsp of baking soda
- A pinch of salt
- A pinch of black pepper
- In a bowl, mix all the following ingredients: chickpea flour, turmeric, baking soda and salt. Whisk well.
- Add water and whisk to combine into a smooth lump-free batter. Add the veggies and black pepper and mix to combine.
- Drop the mix on a greased hot pan (not too much oil). Press and spread to even out. Cook on medium heat for 6-7 minutes.
- Flip and cook for another 5-6 minutes. Serve hot with salad of choice, mushroom gravy, roasted veggies and more.
And here you are the macros of the recipe:
For the full piece:
- 351 Kcal
- 51 gr of Carbs
- 6 gr of Fat
- 22 gr of Protein
For 1 serving (half piece):
- 171 Kcal
- 25 gr of Carbs
- 3 gr of Fat
- 11 of Protein
If you try this recipe, don’t hesitate to share it with me!
Wish me luck for tomorrow’s race!
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Today I want to share with my first vegan protein pancake. The recipe is from Fitfoodmarket and I’m very pleased of discovering this website. The girl who runs the website is from Spain and she is very active and motivational.
I was thinking on how to “veganize” this recipe and finally I tried it. And, here’s the result!
Vegan Protein Pancakes
- 8 tsp of no-egg (Orgran)
- 50g oat flour
- 1 tablespoon cinnamon
- 1/2 scoop of vanilla-flavoured protein powder
- 1 tsp rice syrup
Mix all the ingredients well. Meanwhile, heat the pan with a little oil (only a few drops). Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you’re using the correct amount of batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it’s tinged gold as it should be. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate.
With this recipe you can cook 3/4 pancakes, and the nutritional information is:
- KCal: 328 cal.
- Carbs: 39g.
- Fat: 4g.
- Protein: 17g.
Remember that you can see all my intakes on Instagram and Myfitnesspal.
Have a nice day!!
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Some weeks ago I wanted to create or try a recipe for a vegan protein waffle. Until now, I hadn’t found any recipe that convince me. But, finally, while I was reading the MileHighHealthy blog, I found THE recipe.
I finally decided to try this recipe and it’s delicious. My own recipe actually has 30 gr of protein (6gr for every piece of 35gr). I’m gonna add the nutrition values with the recipe.
VEGAN PROTEIN WAFFLES
- 60 gr of oat flour
- 1 scoop protein powder (I’ve used Vanilla-flavoured aptonia protein powder)
- 1 tsp baking powder
- Pinch of cinnamon
- 1/2 cup almond milk plus more as needed
First of all, mix dry ingredientes together and then add milk, blending well. You can you more than 1/2 cup almond milk if you need to create a smoother consistency (I did)
Heat your waffle iron and cook as usual.
That’s all! In less of five minutes you have my waffles ready!
The resulting waffle weighs 170g (394kcal) but I prefer to cut it into 5 parts in order to divide the intake and get a lighter breakfast.
The nutritional values are the following:
For the entire piece (170gr):
- Calories: 394 kcal
- Carbs: 50 gr
- Fat: 8 gr
- Protein: 30 gr
And for the small piece (35gr)
- Calories: 81 gr
- Carbs: 10 gr
- Fat: 2 gr
- Protein: 6 gr
In the future, I’ll try a cleaner version of this recipe.
Do you have the perfect recipe for vegan protein waffles? Share it with me! 🙂
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Today, I wanna share with you a raw, healthy and delicious recipe!. Are you ready?? 🙂 It’s very, very easy to do! This healthy dish is a perfect lunch or side to any dinner.
I bought this cauliflower (and the broccoli) a few days earlier and I was waiting the perfect moment to prepare this dish… When is the perfect moment? Today! I usually eat very late on Friday, and I need to “cook” something very, very fast and this dish is perfect!
Well, here you are the recipe!
RAW CAULIFLOWER & BROCCOLI COUS COUS
- 1 carrot, shredded
- 1 tomato, chopped
- ¼ cup pumpkin seeds (optional)
- ¼ cup finely chopped parsley
- the juice of 1/2 lemon
- ¾ tsp salt (optional)
- ½ tsp black pepper (optional)
- 1 tbsp oil olive
- In a food processor (or chop by hand) process the broccoli (no stems) until fine. Add into large bowl.
- Now process the cauliflower (no stems) until fine and add into bowl.
- Cut the carrots, (as you like) and add to the bowl. Chop the tomato and the parsley, too.
- Stir in the rest of the ingredients and stir until well combined.
It’s easy, isn’t it? If you try this recipe, don’t hesitate to share it! I would like to know yours!
Soon, I’m going to post the recipe of the raw strawberry cream pie that I shared with you in my last post. Keep an eye on the next updates!
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Today, I want to share with a new recipe. It’s very easy, quick and healthy. It’s a low calorie recipe – I am a huge advocate for healthy and quick recipes.
I have some carrots in the fridge and already starting to get bad. What can I do with carrots? Eureka! A creamy purée. A healthy starter for my meals.
- Carrots, cut into 1 cm.
- Linseed oil, or other vegetable oil
- 1 teaspoon ginger powder
- ¼ teaspoon salt
- 1 tablespoon nutritional yeast
Put a small saucepan with water to boil. Boil carrots until tender. Drain and let cool.
Put carrots in a blender or food processor and add remaining ingredients and beat until it is a creamy, scraping the sides of the food processor to be integrated as much as you need everything right. Add water if it’s necessary.
Test and adjust salt and other spices.
Here, I have served with fried onions.
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