Cinnamon Apple Granola

This granola is one of my oldest and most loved recipes. Even before veganism found its way into my life, I loved to have a crunchy and sweet granola for breakfast. But I never trusted the expensive, ready made & plastic-wrapped stuff. So I came up with my own, healthy version, when I was about 16 years old.

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Earth Day Smoothie Bowl

Better than any Unicorn drink you could ever imagen: The magical Earth Day Smoothie Bowl, straight from a baby blue fairy tale!

A sparkly pink drink sold by a huge coffeeshop chain, has been making baristas cry for a couple of days now. A barista in Colorado, published a video rant on Twitter about the drink, saying that it is terribly difficult to make and very messy. “Please don’t get it!” he said in the video. “I have unicorn crap all in my hair and on my nose. I have never been so stressed out in my entire life.”

The most magical ingredient of the expansive pink frapuccino though? A shitload of refined sugar. 59 g to be exact. That is 15 teaspoons ladies and gentleman. 15. I am just going to let that number sit.

Not to mention, that the frap is not vegan. Though it could be made without cream and milk. But think twice. Do you really want a drink made from your barista’s tears??? We all know that this drink exists only to be instagramed. So, I took it in my hands to come up with a much healthier, cheaper and homemade version – that is equally pretty to look at and totally instagramable!

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Vanilla Blueberry Oatmeal

A very berrylicious and (heart) warming breakfast idea

I am an oatmeal lover and nothing could ever change that! Oatmeal or porridge as the English fellas like to say, is every healthy foodie´s best friend. I love to add fresh fruits and sometimes even veggies (ever tried carrot cake oats?!).

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Vegan Bircher Muesli

Some things last forever and so does my love for oatmeal. It took me I while to realize that the famous bircher muesli, which has been around forever, was doing the trick way before one of those Instagramers had the idea to start uploading pics with the hashtag #overnightoats. But that is exactly what bircher is, right? An old friend from kindergarten days, whom we didn’t know to value back then.

I regret my foolish behavior a lot. But kids are kids and they can be cruel. In order to make up for my mistakes, here comes my veganized version of a traditional breakfast from the alps:

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Vegan Style 5 Minute Pancakes

How to Make Perfect Pancakes – In Only 5 Minutes

Peeps, if you follow me for a while you will know that there is this one thing that I try again and again and it  still fails approx. 4 out of 5 times. Maybe you feel the same about this, maybe you think I am crazy:

But hell, I love pancakes and yes it is worth the pain! 😉

I tried for months to respect the pancake Sunday tradition, but man, I honestly suck (pardon the language) at making pancakes. The length of my list of excuses (it must be the pan, this was the wrong wheat, the temperature was too low,…) is only beaten by the number of recipes that I tried. Continue reading “Vegan Style 5 Minute Pancakes”

Superfood Breakfast – The Perfect Homemade Açai Bowl

TREAT YOURSELF WITH AN ENERGIZING BOWL OF PURPLE BLISS

I don’t want to lie to you. So first things first: There is no real açai outside of Brazil. Before you waste any more money on mediocre to disastrous wanna-be-açai, let me tell you how you can make your own! You will be astonished how easy it actually is, once you know the trick!

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Pink Panther Smoothie Bowl

It all starts with frozen bananas and raspberries, blended with peanut butter and Maca, the superfood of the Incas. Over the centuries Maca has been called “magic, the food of the gods, a natural Viagra, and a miracle drug” for a reason…

What a powerful pink fairytale!pink-panther-1024x768

This is my fanciest morning routine I want to say! Easy and re-hydrating after a long night of sleep (or dance or …?!) – The perfect way to kick-start your day!

All you need is 5 ingredients, 1 blender, and 10 minutes.

Let’s serve this baby up and get snacking, shall we?

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Pink Panther Smoothie Bowl

Prep time
10 mins
Total time
10 mins

Decadent but healthy 5-ingredient pink smoothie with frozen banana, raspberries, maca powder, and peanut butter!

Creamy, rich, so satisfying.

Author: Jen May
Recipe type: Dessert, Breakfast, Beverage
Cuisine: Vegan, Gluten Free
Serves: 1-2

Ingredients

Smoothie

1 cup apple juice or plant milk

1 medium-large frozen banana

1/2 cup of raspberries

1/2 tsp Maca

1 tbsp peanut butter

Toppings : 1 just ripe banana, peeled and sliced lengthwise, berries, ripe cherries, shredded unsweetened coconut, chiaseeds, cacao nibs

Instructions

  1. Add frozen banana, Maca, peanut butter, and juice or plant milk to blender and blend on low until thick and creamy, scraping down sides as needed. You are looking for a soft serve consistency.
  2. Add a bit more liquid if necessary and blend once more until thick and creamy and well blended.
  3. Taste and adjust flavor as needed, adding more peanut butter for nuttiness, and salt for flavor balance, or Maca powder for more intense  flavor.
  4. Give smoothie into a pretty bowl and top with desired toppings, such as banana, berries, cherries, shredded coconut, and cacao nibs.
  5. Best when fresh, but can be covered and frozen up to 2 days. Let thaw before enjoying.

 Did you know?

When adding Maca to theirs smoothies most people feel their mood and energy level lift almost instantly. Mac is considered to have a relaxing effect on the heart, rather than a tension creating effect like caffeine. High doses can also increase fertility in men and women. Maca can also cause more frequent menstruation in some women.

Find out more about the supposed health benefits out Maca here.

Chunky Coconut Granola

To be honest with you, I am an incurable coconut addict. Whether we are talking sweet or savory, dried, as oil, water, milk or puree – coconut is always a good idea!

Maybe it is my Caribbean roots, I am not sure. But one thing is certain: It is an official love affair, since always and forever.

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No wonder that I came up with the idea for this coconutty granola, short after I discovered how easy and pleasing it was to make granola myself.

Long time had I given up on Müsli, as the German fellas like to call it. Regular, store bought granola´s sugar content just terrified me, was always quite lame in taste and the price for organic granola overall repulsive.

This homemade granola carries a triple dose of coconut: Puree, oil and coconut chips. The combination gives an amazing coconut flavor without being overly dominant.

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My coconut granola is also naturally sweetened with agave syrup, and rounded up with an addition of dried apricot.

This recipe is not only super yummy, it’s also simple.

I has only just 7 ingredients and takes roughly 30 minutes to prepare.

This granola is:

Chunky
Crunchy
Coconutty
Naturally sweet
Nourishing
& Delicious

It makes the perfect breakfast or snack in between meals.

I love to have mine with soy milk or yogurt, add banana slices and other fruits on hand or just eat it right out off the jar!

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Chunky Coconut Granola

And now its time to make your own!

Prep time
10 mins
time
20 mins
Total time
30 min

Super crunchy and naturally sweetened coconut granola with dried apricot and flaxseed! Just 7 ingredients and perfect for a healthy breakfast or snack attacks.

Author: Jen May
Recipe type: Breakfast
Cuisine: Vegan
Serves: 4 cups

Ingredients

– 1 1/2 cups rolled oats
– 1/2 cup coconut puree
– 3 Tbsp coconut oil
– 1/3 cup agave syrup
– 1/2 cup coconut flakes
– 1/4 cup dried fruit (I use sliced apricot)
– 2 Tbsp flaxseed
– a pinch of salt

Instructions

  1. Preheat oven to 350 degrees F (180 C).
  2. In a large bowl mix oats, dried coconut, flaxseeds and salt – stir to  combine.
  3. To a small saucepan, add coconut oil, agave syrup and coconut puree. Warm over medium heat for 2-3 minutes, whisking frequently until the two are totally combined and there is no visible separation.
  4. Immediately pour over the dry ingredients and stir to combine until all oats until thoroughly coated. Arrange on a large baking sheet and spread into an even layer.
  5. Bake for 10 minutes, then remove from oven and turn the pan around so the other end goes into the oven first (so it bakes evenly).
  6. To keep this granola chunky, don’t stir during baking, or right after. This will help it form together and create “chunks”, so handle as little as possible!
  7. Bake 8-10 minutes more, watching carefully as to not let it burn. You’ll know it’s done when the granola is golden brown and very fragrant.
  8. Let cool completely before enjoying. Add dried fruit to the pan while the granola is cooling (optional). Break into clumps.
  9. Store in a sealed bag or container at room temperature for 2 weeks, or in the freezer for up to 1 month.

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Got a sweet tooth and wanna go all in?! Then add coconut sugar! That makes for an awesome coconut four-some.

You may or may not add chopped almonds, cashews or pecans to the mix. All work well and make the granola even chunkier!

Tip: Remember to add dries fruits only after baking. It burns easily, as I had to learn the hard way 😉

If you try this recipe, let me know and leave a comment. I would love to see your creations on Instagram! Make sure you use the hashtag #vegannomadlife so I can see your creation! Enjoy!