My daily breakfast routine II - Overnight Chia Oats

Hello Lovelies,

Definitly another of my alltime favorites: Overnight Chia Oats. I like it during summer when I want something refreshing and cold for breakfast or on busy days when I can just grab it out of the fridge and eat it inmediatly or take it to university. Like oatmeal, the recipe is simple and you can prepare it easily the evenig before. The oats and the chia seeds need to soak a little bit, so it's the best - like the name says - to let it soak overnight.

You can vary the spices and the different ingredients: You can use any milk you like (I really love hazelnut milk, has somebody tried it yet?) and add spices like cinnamon, cloves or vanilla. And maybe on top some banana? Or apple, or maybe blueberries? Oh and don't forget some nuts - maybe almonds? Or do you prefer pumpkin seeds? ;)

Like I said you can change the recipe daily to find out "your perfect one". But to help you, here's my basic recipe:

5 Taplespoons of Oats
2 Teaspoons of chia seed
1/2 cup milk of your choice

Optional:

Cinnamon, Vanilla, Cacao
Honey, stevia or sweetener of your choice
Fruits
Nuts and seeds

Mix the oats, the chia seeds and the milk (and optional the spices or the sweetener) together and stir it again after 10 minutes. Then just put it into the fridge, go to bed, dream about your delicious, healthy breakfast, get up, cut some fruits, add it to your overnight-chia oats and enjoy!

My daily breakfast routine - Oatmeal

Hello lovelies,

who is following me on Instagram already knows that I`m kind of breakfast addict. I could eat breakfast every time - for lunch, for dinner, for a midnight snack... - So you realize, I love breakfast right?
So it's time to share my favorite breakfast recipes with you. Most of them are super easy (maybe not even worth mentioning) but I thought it would be cool to have an overview?! So here is the first part:

1. Oatmeal

It´s the perfect way to start the day. And it's so variable: You can add all kind of fruits and spices; chocolate or vanilla or just throw everything together ;) What's your favorite kind of oatmeal? Some of my favorites are: Apple-Cinnamon, Chocolate-Banana, Banana- Peanut Butter, Raspberry-Vanilla, Strawberry-Vanilla etc.

I prepare my oatmeal with water, but you can also use milk (cow, almond, soy) or coconut water.

Ingredients:

Oats (gluten free if desired)

Water

Spices (cinnamon)

Sweetener (agave syrup, honey, stevia etc.)

Fruits (everything!) 

Directions: 

Combine oats (around 1/2 cup) with 1 cup of water (or milk etc.) in small saucepan and bring to boil. Reduce the heat and let it simmer until almost the whole water is absorbed. Add spices (like cinnamon) and sweetener if you like (agave syrup or honey). 

Pour the oatmeal in a bowl and top with fruits/nuts/seeds/chocolate/peanut butter. That's it. Super simple! And perfect for a cold winter morning!

If your a little morning grouch or if you don't have the time to "cook" stay tuned for my next part: Overnight Oats! Easily prepared in the evening!

Healthy Oatmeal Chocolate Cookie Bars

Hello everyone,


I's official: It's fall. I love the colorful leaves, the pumpkins, the soft warm light and the cups of hot chocolate. What I definitely don't like are the foggy, rainy days... But I found a way to make me feel better on those days: I'll put on my comfy sweater, turn on the radio and spend my days in the kitchen baking some sweet treats.

This weekend I tried something new, inspired by the georgous Tieghan from Half Baked Harvest, I made some Oatmeal Chocolate Cookie Bars. And it's definitely worth a try!

Ingredients:

2,5 cups oats

2 cups whole wheat flour

1 cup brown sugar

1 tsp baking soda

1 cup coconut oil

2 eggs

1 cup chocolate

Cinnamon/Vanilla

Directions:

Preheat the oven to 175 C° degrees. Line a baking dish with baking paper. Add the oats to your stand mixer and blend them for a few seconds.

In a large bowl  combine the oatmeal, the whole wheat flour, brown sugar, baking soda, melted coconut oil, eggs and vanilla or cinnamon and beat until the dough holds together. Add about 1 cup of chocolate chunks (or more if you like)

Fill the cookie dough in the baking dish. Sprinkle some more chocolate to the top. 

Bake for about 20-25 minutes. Then let them cool for about 30 minutes.

Enjoy!

Raw Vegan Raspberry Cheesecake

 Hello my lovelies,

I did it! I made my first raw vegan "cheesecake"! Aaaand I can tell you it turned out great! To be honest, it doesn't taste like a "real" cheesecake, but maybe even better ;) I was inspired by the beautiful Lena and her Instagram account pureveganfood. Actually a few month ago I've never heard about the "Raw Lifestyle", but by discovering super good Instagram accounts, I learned a lot about the benefits of this way of eating. For me it would be hard to eat only raw, but I think it's good to integrate it sometimes in the normal meal plan.

So...back to my cheesecake: All you need is a good blender, good fruits and good nuts. It's super easy to make and perfect for a summer day, because you need to freeze it for a while, so it´s super refreshing.
You can add any fruit you want, I made two layers: One with more raspberries, the other with less, but you can add whatever you want (maybe Mango or Passion fruit?)

Ingredients:

For the crust:

1,5 cups almonds
1 cup figs (soakes for at least 3 hours)
1/2 cup shredded coconut
1tbsp coconut oil

Cheesecake:

4 cups cashews (soaked for at least 3 hours)
3 frozen bananas
8 dates (soaked for at least 3 hours)
2 cups raspberries
1 lemon juiced
Sweetener if necessary (stevia, agave etc.)

Directions:

Add the almonds to your blender and pulse them a few times, then add all other ingredients for the crust. Blend well until everything is well combined. Press the mixture in a form.
Then just blend all the ingredients for the filling (be careful, don't overheat your blender!) and add a sweetener of your choice, if it's not sweet enough. Now just pour the filling over the crust and put in the freezer for at least 3 hours.
Top with fresh fruits and enjoy <3

P.S. If you try the recipe, let me know how you liked it!

Chocolate Zucchini Cake

Hey my lovelies,

I´ve got a problem - or rather my grandma has one: She has tons of zucchini in her garden. Her solution: Give it to me. My solution: Make Chocolate Zucchini Cake! Well - I have to eat like one cake per day to use all off them - doesn´t matter ;)
But let´s get serious: This cake is delicious! The zucchini makes it so moist and fluffy. And you don´t taste it - so perfect! Just try it out (even my grandma likes it - so no excuses!)

Ingredients:

1 1/2 cups raw cane sugar
1 cup coconut oil
2 cups grated zucchinis (2-3 whole zucchinis)
2 cups whole wheat flour
1 cup ground almonds (or hazelnuts)
1 package baking powder
3 eggs
1 tsp cinnamon
4 tbsp cocoa powder (or more if you like)

Directions:

Preheat the oven to 180 C°. Grease your cake pan with coconut oil.
Whisk together eggs, sugar, oil and cinnamon. Fold in the grated zucchini.
Combine flour, baking powder, ground almonds and cacao powder in a different bowl.
Now combine everything. Bake it for 60 minutes.
Simple, isn´t it?! If you like you can cover the cake with dark chocolate <3

Enjoy! Yours, Sarah

Sweet braided yeast bread with carrots and cinnamon

Hallo everybody,

not much to say: This was delicious! Try it out - Tell me that it was awesome ;)
You can also make a vegan version, just use margarine instead of butter and a flax egg (1 tsp flax meal + 3 tsp water)

Here comes the recipe:

Ingredients:

2 carrots
150 ml milk of your choice
40 gr butter or margarine
2 tsp Coconut Oil
1 Package dry yeast
50 gr brown sugar
1 egg yolk (or a "flaxseed egg")
420 gr flour
1 tsp corn starch

3 tsp soft butter (or margarine)
5 tsp cinnamon
5 tsp brown sugar

Instructions:

Peel the carrots and cut them into little pieces. Bring water to boil and cook the carrots until they´re very soft. Remove them from water, let them cool down und puree them.

Heat the milk with the butter in a pan until the butter is melted. Remove it from heating and add the oil. Let it cool down until it´s lukewarm. 

Sprinkle it with the yeast and wait for 5 minutes.

Combine the sugar, the egg yolk and 250gr of the flour, the carrot puree with the "yeast milk". Combine it well, then add the rest of the flour and the corn starch. Knead together for at least 5 to 10 minutes until it´s smooth and elastic.

Place the dough in a greased bowl, cover with tea towel and leave 60 - 90 minutes to rise.

Afterwards punch the dough down and knead it well, roll it out in a square form. Butter the dough and sprinkle with sugar and cinnamon. Roll the dough up. Now cut the "dough roll" in the middle and braid the two ends. Leave for rising another 30 minutes.

Preheat the oven and bake at 175C° for 30 minutes.

Enjoy <3

P.S. This recipe was inspired by the beautiful Jeanny from Zucker, Zimt, Liebe

Carrot and sweet potato soup with ginger and coconut milk

Hey my lovelies,

what´s your favorite comfort food? Soup is definitely one of mine. It´s warming and perfect for rainy and cold days. And another great thing about soup is, that you can always use the freshest produce available in season. You can experiment with the ingredients and give every soup a little twist. That´s what I did with my carrot soup. Now it´s full of healthy ingredients and spices. So here´s my recipe:

Ingredients:

500 gr carrots, peeled and cubed
1 sweet potato, peeled and cubed
1 medium onion, chopped
4 tbsp fresh ginger, chopped
2 tbsp lemon grass paste
1 chili, chopped
4 cups vegetable broth
1 cup coconut milk
coconut oil
Juice of 1 orange

Curry
Salt
Cayenne Pepper

Instructions:

In a big stockpot, add the coconut oil and onions and cook until the onions soften. Add some curry powder, the carrots and the sweet potato. Cook for about 5 minutes.
Then add the vegetable stock, the fresh ginger and half of the coconut milk. Bring to simmer and cook for 20 minutes (or until the carrots and sweet potato are tender).
After this time add the spices (chili, salt, pepper, lemon grass paste) and the juice of 1 fresh orange. Then puree everything well (If you don´t have an immersion blender you can add the soup to your blender and puree it there).
Add the rest of the coconut milk and some water is the soup is too thick. Add more spices to taste.

I used half of my sweet potato as "topping". You just need to put the peeled and chopped potato, mixed with coconut oil, salt and curry to your oven and bake it until it´s crispy (200 C° for about 20 minutes)

Enjoy <3