Tag: high protein

Categories
Breakfast

Poppy Seed Pancakes

These pancakes were unique and delicious, a good post run meal with the protein from the chickpeas.

Ingredients
🌱1 cup soy milk
🌱1 tbsp apple cider vinegar
🌱1/2 cup apple sauce
🌱2/3 cup chickpea flour, sifted
🌱2/3 cup oat flour or more for even thicker batter and pancakes
🌱1 tbsp baking powder
🌱1/4 cup poppy seeds

  1. Mix the milk and vinegar and allow to rest for 5-10 minutes.
  2. Add the rest, mix well and rest for another 10-15 minutes to thicken.
  3. I used an ice cream scoop for the batter which makes for about 12-13 pancakes.
  4. Don’t forget your favorite syrup. I used molasses. Enjoy!
Categories
Dinner

Black Bean Porridge

I find myself eating a lot of porridge like concoctions, like today’s dinner, because I’m runing low on time and it’s so easy to throw all the good stuff in the pot. It may not look pretty or appealing, but it is both delicious and nutritious.

If anyone is interested in the recipe, here it is. I’ll certainly come back to this post to make it again. It makes about 4 bowls.

Ingredients
🌱1 cup black beans
🌱1/4 cup grain berries
🌱1 head broccoli (~500g)
🌱500g white potatoes, peel included
🌱1 cup soy milk
🌱1 tbsp salt
🌱1 tbsp lovage powder
🌱1/4 tsp white pepper
🌱a handful of roasted walnuts

  1. Soak the beans and grains overnight, then put them in a pressure cooker together with the chopped vegetables.
  2. Add water until you reach 2 cm below everything and cook for 20 minutes.
  3. After they’re done, dump half of the water, add the milk and seasonings and blend everything.
  4. Decorate with the walnuts. Enjoy!
Categories
Breakfast Recipes

5 Ingredients Sweet Potato Bake

Makes 2 servings

Most of my meals are even simpler than this, but I like to get a bit creative with the sweet meal of day. This makes for a delicious meal prep breakfast or a comforting dinner and it only has 5 ingredients! You can even skip the baking part if you’re tight on time.

Ingredients:

  • 2 large sweet potatoes, steamed
  • 2 cups cooked chickpeas
  • 1 big apple, sliced
  • a handful of raisins
  • 1 tbsp cinnamon
  • date syrup/liquid sweetener (optional)

Instructions:

  1. Preheat the oven at 180 C/350 F.
  2. In a bowl, mash the potatoes and chickpeas (the chickpeas can be left whole if desired) and mix in the cinnamon.
  3. Spread the mixture in a baking dish. Arrange the apple slices and raisins on top and sprinkle some cinnamon.
  4. Bake for 20 minutes or until the apple gets soft.
  5. Set aside to cool and top with some liquid sweetener afterwards (optional).
Categories
Breakfast Recipes

Chickpeas and Oats Bake

chickpeas oatmeal
Makes 2 servings.

Look at those creamy baked oats! It makes for a great meal prepped breakfast, just double or triple the ingredients and split them into pack away containers. Me and my husband enjoyed ours outdoors after a nice walk in the forest. They were light and delicious, but also full of protein.

Ingredients:

  • 2 cups cooked chickpeas
  • 1 cup oat flakes
  • 2 bananas
  • 2 tbsp flax meal
  • 1 tsp cinnamon
  • 4 cups water/plant milk (I used water)
  • 2 handfuls of cherries

Instructions:

  1. Preheat the oven at 180 C/350 F.
  2. Mash the chickpeas (optional, I didn’t) for extra creaminess and chop 1.5 bananas.
  3. In a bowl, add the hot water/milk, oats, chickpeas, chopped banana, flax, cinnamon and 3/4 cherries, then mix and set aside to thicken for 10 minutes.
  4. Pour the mixture into one or two baking containers and top with the remaining banana and cherries.
  5. Bake for 15-20 minutes or until the top looks cooked.
  6. Set aside for 30 minutes to cool and thicken even more.

Notes:

  1. Cherries can be substituted with any fruit you have available. I would bake my next batch with frozen raspberries.
  2. You certainly don’t need to bake this. While baking will offer a more beautiful appearance and nicer texture, the microwave or stove top will also suffice when in a hurry.
  3. Experiment with the toppings: nuts and seeds are perfect for a bit of a crunch.

Let’s connect. Tag me on Instagram @movemore.eatmore and use #movemoreeatmore if you’re trying out this recipe.

Categories
Breakfast Recipes

Protein Blueberry Pancakes

pancakes
Makes 2 servings, 3-4 pancakes each at around 15g of protein.

What is it about Sundays that it makes you crave pancakes? I decided to make these thick, nutritious and filling blueberry pancakes last Sunday, the perfect treat after my run.

Ingredients:

  • 1 cup / 80g chickpea flour
  • 1.5 cup / 120g oat flour
  • 1 cup soy milk
  • 1 ripe banana
  • 2 tbsps flax meal
  • 1/2 tsp backing soda
  • 1 tbsp apple cider vinegar
  • 1/2 tsp backing powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 100g / 3oz blueberries

If lazy, put everything in a blender, starting with the liquids and banana, but folding in the blueberries in a bowl later. Otherwise:

  1. In a small bowl, add the backing soda, apple cider vinegar and soy milk in that order and set aside.
  2. In another bowl, add all the dry ingredients and mix well.
  3. Mash the banana and add it to the dry ingredients together with the liquids. Mix well.
  4. Fold in the blueberries.
  5. Heat a pan on medium heat and add 3-4 spoonfuls , quickly spreading the mixture out in a round shape.
  6. Flip the pancake as soon as some bubbles appear because it will brown quickly.
  7. After about 60 seconds, take the pancake out and cover with a kitchen towel until all are done.

Let’s connect. Tag me on Instagram @movemore.eatmore and use #movemoreeatmore if you’re trying out this recipe.