CHOCOLATE OVERNIGHT OATS [RECIPE]

AHHH yes, I’m back again with yet ANOTHER breakfast recipe. I have been going through my blog over the last couple of days and have realised that breakfast recipes are TOTALLY my thing, as I tend to post a ton of these! So with that being said, I think it’s only fair to share my chocolatey morning oats discovery with you, topped with banana, strawberries, blackberries and blueberries with a dollop of peanut butter and dark chocolate chips – YUMMY!

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OATS (enough for 1 serving of oats)

  • ½ cup raw rolled oats
  • ¾ cup almond milk/milk (I used Almond Breeze)
  • 2 tbsp chia seeds
  • 1 tsp cocoa powder
  • a squeeze of agave nectar (for sweetness)
  • ½ tsp vanilla essence

TOPPINGS (OPTIONAL)

  • 1 banana
  • a handful of blueberries
  • a handful of blackberries
  • 2 strawberries
  • a few almonds
  • 1 tsp peanut butter (I used Wholefoods peanut butter)
  • 1 tsp dark chocolate chips

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OATS:

To prepare this delicious brekkie, your oats will need to be made the night before and left in the fridge overnight to set. Add all of your oats ingredients listed above, mix and pour into a bowl, glass, mug or whichever display jar tickles your pickle for the morning of devouring. I know, it can be a tad stressful to decide how a beautiful breakfast should be served, but once a decision has arisen, pop into the fridge and let your oats stand overnight. Fresh toppings to be added in the morning.

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Although, sometimes, one might prefer to add toppings the night before. This makes it easier to add a lid onto your jar of oats and allows for a quick grab out the fridge and off to work at whichever ungodly hour escaping needs to occur– yip, this happens to the best of us!  This way, you can feel more human eating breakfast when the sun comes up – WINNING!

TOPPINGS:

Add the toppings from the list above (cut your banana and strawberries into slithers) and plonk on top of your set oats, in the morning, or evening –  whichever floats your boat.

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Serve with your cup of morning coffee at home or the office and enjoy!

Happy breakfasting!

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Until next time,

Mycaila-Jade

xxx

CHOCOLATE CHIP PEANUT BUTTER COOKIES [SUGAR FREE]

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Are you ready for a “healthier” take on the ever so loved and oh so classical peanut butter cookies? Well my friends, you’ve come to the right place! Today I will be sharing one of my secret homemade recipes which will HOPEFULLY have you going as nutty as I do when I indulge in such treats.

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One of my favourite things about this recipe is that it’s sugar free which is always a winner in my books and can  make a fabulous  snack not only for yourself, but for the kids too!  Alright, shall we get started?

INGREDIENTS: (enough to make about 12 cookies)

  • 1 happy chicken egg
  • 58g raw rolled oats
  • 1 tsp baking soda
  • 4 tbsp agave nectar
  • 1 tsp cinnamon (optional)
  • 4 tbsp peanut butter
  • ½ cup dark chocolate chips

WHAT TO DO:

Combine all dry ingredients and mix together.

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Next, add your happy chicken egg and agave nectar and mix together until combined.

I hope you have your arms prepared for the next bit because it requires some voluntary elbow grease. Yip, I bet you never thought that peanut butter cookies would cause some arm cardio! Add the peanut butter & chocolate chips and fold into the rest of the mixture until all is combined. Just a little FYI – this took me a while, but I found that a fork worked better than a spoon.

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Time to give your arms a break and set the mixture in the fridge to chill for 30 min.

Preheat your oven to 180 degrees Celsius about 15 minutes before taking your mixture out of the fridge and line a baking tray with baking paper.

Scoop a cherry tomato sized amount of cookie dough out of your bowl, roll into a ball, and press down with a fork or spoon on the tray. Repeat this until your mixture is finished and pop in the oven to be baked for 12 minutes. The mixture will change to a golden brown colour when ready. Place your golden brown cookies on a rack to cool. Leave the biscuits in for a few extra minutes if you are wanting a good crunch.

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TOP SECRET: While your cookies are cooling down, stick a few chocolate chips on the tops for decoration.

Serve and enjoy with a cup of tea! YUMMMMMY!!

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Until next time

Mycaila-Jade

xxx

Protein Peanut Butter and Coconut Flapjacks

Hello Hungry Harriets!!

If the word “peanut butter” doesn’t quite make your Inner Jill Jive, or get you feeling a tad bit like a Frantic Franny with a burst of excitement, then I’m afraid we can’t be friends. However, if the word “coconut” makes you feel all warm and fuzzy inside with the possibility of an unexpected drool, then I MIGHT reconsider.  Before making any life changing decisions about a possible friendship, try out my new Peanut butter & Coconut flapjacks and let me know what you think.

These happen to be filled with protein and are a healthy treat, in moderation, of course!

What you’ll need: (enough to make 4 flapjacks)

  • 2 happy chicken eggs
  • 2 tablespoons of coconut flour
  • 1 ½ tablespoons of peanut butter
  • 1 scoop of protein/whey powder ( I used Evox Lean Pro Powder in Vanilla)
  • ¼ Cup of coconut cream (optional)
  • 1/3 cup cold water
  • A dash of almond milk
  • ½ a banana
  • A handful of frozen berries
  • 1 tablespoon of coconut oil for cooking
  • A squeeze of honey
  • A good attitude
  • 1 large and in charge smile, of course
Is it even possible to have a bad day with a delicious breakfast like this?

Is it even possible to have a bad day with a delicious breakfast like this?

Cooking steps:

Alrighty, time for the fun part! Let the adventures begin…

Crack your 2 happy chicken eggs into a bowl and mix until looking yellow and mellow. After that, add your coconut flour, whey powder and mix until smooth. Add your peanut butter (such a beautiful moment!) and mix like a Vigorous Vivienne until all lumps and bumps have disappeared.

The mixture should be looking quite thick at this stage. This will be the part where you’ll add your almond milk and water to the mixture.

Heat your frying pan with a tablespoon of coconut oil. Being the QUEEN of burning everything and anything possible, my one tip would be to keep the heat on a semi low/medium setting to avoid all possible disappointment of burnt flappers.

Scoop your mixture into the pan, as you would with normal flapjacks and cook until firm. Once firm, flip your jacks onto the other side until cooked.

Plate your cooked flappers and add your ½ banana to the top (cut into slices) with a drizzle of honey and your handful of berries.  Looking good?

It's a peanut butter and coconut kinda thing!!

It’s a peanut butter and coconut kinda thing!!

Whisk your coconut cream and dollop over your flapjacks for an extra bit of tastiness.

Enjoy your Fabulous Flipping Flappers with your morning coffee and have a dandy day!

Breakfast flappers and coffee posing for pictures! The level of enthusiasm though!

Breakfast flappers and coffee posing for pictures! The level of enthusiasm though!

Mycaila- Jade

xxx