Breakfast to-go

 

Have you ever woken up late? or just didn't have time to eat breakfast before going to work/school? Ending up skipping the breakfast rather than being late?
I am sure you have, just like me :) 
Well.. I have good news for you, with this breakfast to-go you will not need to skip the "most important meal of the day" again: you can just take it with you on the road. Even better news is that it only takes literally 3 minutes to prepare :) You can then assembly it at work or wherever you are, and eat it when you have time. Perfect, isn't it? :)


What will you need:
- 1/2 cups of gluten-free oats
- 1 tbsp chia seeds
- 1 tbsp of hemp seeds
- a handful of a mixture of dried fruits (mulberries, pineapple, goji berries - or whatever berries you have at home)
- 200 ml of millet milk (or any plant-based milk you like)
- 1 banana (optional)  

Method:

1. Place all dry ingredients into a glass, which can be easily sealed (oats, chia and hemp seeds, dried fruits). 
2.  Pour the milk into a smaller glass. I used an old smoothie glass for this:)
3. Pour the milk over the oats once you are ready to eat. Top the oats with the sliced banana. Wait a few minutes until the oats soak up the milk. If you need more liquid, just add a bit of water (warm if you like).  
4. Enjoy this quick and healthy breakfast wherever you go :)

Tempeh bowl

This Tempeh bowl was a result of mix & match of the leftovers from the fridge :) There were some leftover cooked potatoes, some salad, Swiss chard from the garden, and a package of Tempeh. The potatoes needed a bit of refreshment, therefore they were baked in the oven... and for the rest, check out the recipe below :)

What will you need:
Serves 3-4

- 1 package of Tempeh (usually comes in 200 grams)
- 1 kg of potato
- 1 tbsp of Provence herb mix 
- 4-5 Swiss chard leaves
- 1 head of summer salad 
- salt and pepper according to taste
- 1 tbsp coconut oil 
- some olive oil, if you bake the potatoes
- 1 onion
- 1 clove of garlic

Method:

1. Wash and cook the potatoes until soft without removing the skin. I usually eat potatoes only cooked in slightly salted water. The potatoes were from a day before already cooked, so we decided to bake them. For baking, preheat the oven to 200° and lay the potatoes onto a baking paper in a baking pan. Slightly sprinkle with olive oil, add the herb mix evenly distributed, and bake until skin becomes brown and crispy, around 30 minutes (depends on the oven). Add slices of onion, if you like.
2. To prepare the Tempeh, cut it into slim pieces. Preheat 1tbsp of coconut oil in a pan and sauté the Tempeh 2-3 minutes on both sides,  until it becomes golden brown.
3. To prepare the Swiss chard, wash and cut it into 2-3 cm pieces. Together with the garlic add it to a pan with a little bit of water and simmer for a few minutes. 
4. Wash the summer salad and separate the leaves into smaller pieces with your hands.
5. Assemble the dish on your plate by adding a portion of potatoes, Swiss chard, salad and Tempeh. We added a leftover of guacamole, for which I will make a separate recipe :)
   Enjoy :)