Recipes, Sweet

Berry Smoothie and Muesli

This bowl is perfect to wake up, freshen up, and power up properly with summer heat right around the corner.

My favorite part is that it takes around 10 min to prepare AND will boost your body with lots of essential nutriments and vitamins in one go!

You can have this with milk, or with the Berry smoothie.

For more information on why I choose to have this almost every morning, check the nutrition facts at the bottom of this page!

Let me know if you try it, tweak it, hate it or love it in the comments below!


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Ingredients (1 bowl):

Muesli:

  • 1 tbsp of peeled and sliced almonds
  • 1 to 2 tbsps of Oat flakes/Rolled Oats – depending on how you like your muesli
  • 1 to 2 tbsps raw almonds cut in half
  • 1.5 tbsps crushed walnuts – no need to grind, just crush in your hand to get smaller pieces
  • 1 heaped tsp Cinnamon

Berry Smoothie:

  • 2 tbsps Oat flakes
  • 1/2 tbsp Flax Seeds
  • Around 8 to 10 medium and frozen blueberries
  • 4  frozen strawberries.
  • 1/2 to 3/4 cup of plant milk. Check instructions.
  • 3-4 regular Ice cubes (optional)

Tip: if you don’t have time to freeze the fruits, you can place them as is, but you will need to add more ice. 


Preparation

Muesli:

  1. Place the ingredients in a pan
  2. Roast on medium to high heat, stirring every once in a while.

Roasting time depends on what you like; I like them close to burnt, but you might want to stop roasting as soon as they start browning. Taste a peeled almond, and see if this is how you like it. On High, I keep them around 3 min. On medium, they can take up to 5min.

Berry Smoothie:

  1. Grind the oats with the flax seeds very very well. Try and do this in a food processor rather than the smoothie maker.
  2. Add oat and flax seed mix, fruits, milk, and ice to smoothie maker. Start with half a cup of milk.
  3. Blend
  4.  If the fruits/ice aren’t blending well enough, you might need to add some more milk.

👩‍🍳Serving 👩‍🍳

Top your smoothie with the roasted muesli. Sprinkle Coconut powder and dark chocolate shreds! The chocolate will melt on top of the nuts and it will just taste heavenly.

Serve and eat immediately, otherwise the ice will melt and it won’t hold the nuts anymore.


🤓 Student Scheduling 🤓

Prepare a jar of the Muesli ahead; all you’ll need to do every morning is roast the mix for 5 min on high heat, then top with chocolate and desiccated coconut.

🌻 Vegan Boosts 🌻

I like to use Oat milk here to maximize the nutrition from oats, and get even more protein and iron. This is perfect before a workout.

For a lighter mix, go for Soy milk.

🇱🇧 Lebanese Shoppers 🇱🇧

Berries aren’t very cheap at the moment.

You can make your porridge without blueberries; get creative! If you like bananas for example, you can have a banana/strawberry mix.

You can also experiment with kiwis, spinach, orange, grapes, peach etc.

Just mix and match, and see what comes out of it!

🧘🏻‍♀️ Fitness and the P-word🧘🏻‍♀️

Here is just a glimpse at the list of nutrients you get in this mix:

Almonds:
Protein, Calcium, Vitamin E, Potassium, Vitamin B2 (Riboflavin)

Oats:
Protein, Fiber, Iron, Vitamin B6

Flax seeds:
Flax seeds are part of my morning ritual. I have at least a tablespoon every morning.
Fiber, Magnesium, Calcium.

Walnuts:
Iron, Omega-3, Calcium

Blueberries:
Vitamin C, K, and antioxidants

Strawberries:
Vitamin C, Fiber, Potassium, anti-inflammatory benefits

Cinnamon:
Loaded with antioxidants, Cinnamon plays a big role in my diet. It has shown to prevent diabetes and cancer. It is also known to treat virus infections, and is sometimes used to treat infertility.

Cinnamon, Turmeric, Cumin, Paprika, and Garlic: I have one or two of these every single day.


🐄🐔No animal was hurt preparing this dish, stay safe, stay home, and let’s survive this one recipe at a time!

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Recipes, Sweet

Meghli

Day 10 of quarantine, and I’m feeling incredibly Homesick.

This is a recipe that I cannot take credit for! I didn’t make it up; any Lebanese household will give you the same one (or a slightly different one).

Meghli is made when a baby is born in the family; I recently realized that Caraway was used to increase breast milk flow, which might be why we started making Meghli in the first place?

Let me know if you try it, tweak it, hate it or love it in the comments below!


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🍁 Ingredients (8 servings) 🍁

  • 1 cup of rice powder 
  • 8 cups of water
  • 1/2 to 1 tbsp Caraway (powder) – according to taste, people do it very differently here; the ratio of caraway to cinnamon can be 1 tbsp:1 tsp, or even 1/2 tsp:1 tbsp. Only you can decide according to taste after you start boiling. Start with 1/2 tbsp of Caraway and 1 tbsp of Cinnamon, and see from there. 
  • 1 tbsp Cinnamon
  • 1.5 cups of Granulated Sugar 

🌱 Preparation🌱

  1. Combine all ingredients in a pot with the (still room temperature) water, and let it soak for around 30 min.
  2. Keep the water in and bring to a boil, while stirring continuously. Once it starts boiling, reduce to low heat and keep stirring.
  3. Make sure the mixture is homogeneous as it thickens.
  4. Once the desired consistency is reached, turn off heat.You can test whether or not it’s ready by dropping half a tsp of the mixture on a (room temperature) plate, and slightly tilting the plate; see the extent to which the liquid holds/falls.

👩‍🍳Serving 👩‍🍳

  • Serve mixture in bowls and let it cool.
  • Once cool, place in fridge.

The garnish is made of soaked (and raw) walnuts, pine nuts, pistachio, almonds, raisins optional, and some coconut powder.
Start by covering the area with coconut powder and then add the pealed nuts!


Stay safe, stay home, and let’s survive this one recipe at a time!

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Recipes, Sweet

Oat Bran Pancakes

Day two of quarantine, and I need a smart way to use the oat milk I found, and leave some room in my tiny fridge, while keeping something fulfilling, light, and fluffy in my freezer.

This was the result;

Meet my Oat Bran Pancakes!

Let me know if you try it, tweak it, hate it or love it in the comments below!


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🍁 Ingredients (20-25 Pancakes) 🍁

  • 2 cups all-purpose flour
  • 1 cup Oat Bran
  • 3 cups Plant Milk
  • 2 tsps Baking Powder
  • 3 tbsps Vegetable Oil
  • 2 tbsps Apple Cider Vinegar (ACV)
  • 3 tsps vanilla extract
  • Sweetener to taste (I used 7 tbsps of sugar since I wasn’t going to add anything sweet to it later like syrup)

🌱 Preparation🌱

  1. Combine wet ingredients in a bowl and let rest for 7-10 min.
  2. In a mixing bowl, sift flower, then add all dry ingredients and whisk them together.
  3. Heat up your pan with some oil.
  4. Make an upside-down volcano in the dry ingredient’s mixing bowl, add wet ingredients, and mix well until homogeneous.

👩‍🍳The Cooking step 👩‍🍳

You want to fill in around a quarter of your ladle, and let the mixture fall in the middle of the pan. Once all holes are completely open on the surface of your pancake, you can flip it. Taste that first one and see if you need to add any sweetener/salt.

Serve with berries, caramelized apples, dry coconut, nuts, maple syrup etc.


🌻 Vegan Boosts 🌻

Explore the option of making a vegan egg with seeds, instead of using the ACV/Milk mix. I still haven’t tried this for pancakes, only for crepes.

🇱🇧 Lebanese Shoppers 🇱🇧

You shouldn’t have any trouble finding the ingredients for this one. All supermarkets sell what need.

🧘🏻‍♀️ Fitness and the P-word🧘🏻‍♀️

When in touch with my inner yogi, I replace 1 tbsp of flour with 1 tbsp of Vegan Protein Powder (or more).

💸 Going Green all the way to the Wallet? 💸

The vanilla extract is not a must. You can also replace Olive Oil with Sunflower Oil, which is usually cheaper.

I enjoy mine with desiccated coconut and Red Berries, but if you’re on a tighter budget, making some cinnamon apple chunks/paste works really well too!


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Sweet

Amaretto Galette Frangipane

I don’t know about you, but as a kid, the Epiphany was my favorite day of the year!
The little baker in me loved this day for the traditional “Galette des Rois”, filled with bitter almond and fluff pastry goodness.

Finding a Vegan version of it drove me crazy back home. So I went online, read a couple Vegan recipes for it, and added my little touch with Amaretto and Pecan Nuts!

If you’re feeling creative, you can replace the pecan nuts with walnuts or any other crunch you’d like in your batter.

(I owe a lot of credit to this Recipe, on which I based most of what’s written below)

Let me know if you try it, tweak it, hate it or love it in the comments below!


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🍁 Ingredients (≈31 cm/12.2 inch diameter puff pastry/≈12 slices) 🍁

  • 2 rolls of square or round puff pastry (they’re usually vegan, double check by reading the composition)
  • 200 g/7 oz of sugar (vegan)
  • 250 g/8.8 oz Almond powder (or homemade grounded almonds)
  • 8 g/0.3 / 1 packet / of Vanilla Sugar
    ⚠️ If you can’t find it in stores, it’s the equivalent of 1 tbsp of sugar with 1/2 a tsp of vanilla extract
  • 40 g/1.4 ox of starch
  • 3 tbsp of Vegetable Oil
  • 200 ml/6.75 oz of almond/soy cooking cream (it’s usually one regular box found in stores)
  • 3-4 tbsp of Amaretto
  • 25 g/0.9 of Pecan Nuts
  • 1 “charm” to hide in the cake
  • Melted Vegetable Butter (optional) to brush on the surface

🌱 Preparation 🌱

  1. Warm up the oven to 200C/392F.
  2. Grind Pecan Nuts.
  3. Roll out 1 sheet of puff pastry on a baking sheet, and poke its surface with a fork
  4. In a bowl, combine Sugar, Vanilla Sugar, and Oil. Mix well.
  5. In a separate container, combine starch and plant cooking cream. Stir well.
  6. Once homogeneous, add the starch and cream mixture to the first bowl and mix well.
  7. Add Amaretto.
  8. Add Almond powder, and grounded Pecan nuts. Whisk until well combined.

👩‍🍳The Baking step 👩‍🍳photo_2020-01-14_14-55-22

Place your batter in the middle of the rolled pastry, and spread. Leave out around 1cm/0.3 inch of the border. Hide the charm inside the batter (I always forget). Brush the border of the sheet with remaining cooking cream/plant milk. Cover with the second puff pastry sheet. Close the edges, and decorate the surface with a knife as you wish!

If you have some plant milk/plant cream aside, melt some vegetable butter, mix them together, and brush the surface for a golden effect!

Place your Galette in the heated oven on a baking sheet. Bake for 25-30min.


🤓 Student Scheduling 🤓

You’ll be surprised how fast this one will be done. The preparation barely takes 10-15 minutes, and is perfect for a busy student schedule. The only inconvenience would be shopping for its ingredients, which aren’t found easily.

🇱🇧Lebanese Shoppers 🇱🇧

No trouble here. I easily found all the ingredients !
In case you have trouble finding almond powder, you can buy regular almonds and grind them yourself.

💸 Going Green all the way to the Wallet? 💸

The only advice I could give here would be to compare how much it would cost to grind your own almonds vs. buying almond powder. You can also compare almond cooking cream prices vs. soy cooking cream. Also, you can lose the amaretto and go for almond extract and/or cancel out the nuts; you would then be following this Recipe.

🐄🐔No animal was hurt preparing this dish, وكل ثورة وانتو بخير ✊

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Sweet

Dark Chocolate Biscoff Moelleux

This one will go great with your morning coffee, and will give a big hug to your taste buds; it’s soft, warm, and sweet.

The cake base is definitely inspired by different recipes I had used before online; I tried to combine what I learned from each one of them and came up with this!

If you’re feeling adventurous, experiment with different fillings (Biscoff, Jam, fruit bits, nuts…). I was quite disappointed that the Biscoff in mine had disappeared on the inside. The taste remained though, and it turned out great! If you’re really intent on seeing the golden line make it all the way through, try and use whole biscuits instead of grounded ones.

Let me know if you try it, tweak it, hate it or love it in the comments below!

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🍁 Ingredients (9-inch/23-cm pan) 🍁

Dry Ingredients:

  • 2 cups of all-purpose flour 
  • 1 cup granulated sugar (vegan)
  • 2 tsps of baking powder
  • 1 tsp of baking soda 
  • A pinch of salt
  • 90-100 g of Biscoff biscuits 

Wet Ingredients:

  • 1 cup of Plant Milk 
  • 1 tbsp of Apple Cider Vinegar 
  • 1/2 cup of unsweetened Applesauce
  • 1/4 cup of vegetable oil
  • 1 tsp vanilla extract 
  • 150 g of dark, vegan, chocolate cooking bars 
  • Vegetable Butter (for the pan) 
  • warm water (according to consistency desired)

🌱 Preparation 🌱

  1. Warm up the oven to 176C/150F.
  2. Butter up your pan!
  3. Grind the Biscoff Biscuits until completely granulated, set aside.
  4. Combine the plant milk and the ACV, stir lightly, set aside.
  5. Melt the chocolate in a bowl, set aside.
  6. Combine all dry ingredients in a big bowl and whisk to homogenize.
  7. Shape the mixture into a reverse volcano in your bowl 🌋 (my favorite part).
  8. Add the applesauce to the tip of your volcano and start whisking.
  9. Once the paste is too solid to whisk, start gradually pouring the milk/AVC mixture.
  10. Once homogeneous, add vanilla extract and Oil.
  11. Add the now liquid chocolate to your mixture. Whisk well.
  12. According to how “moelleux” you want your cake, add 0 to 1/4 cup of warm water.

👩‍🍳The Cooking step 👩‍🍳

Once satisfied with the consistency, pour half of your batter in a 9-inch, greased pan. Scatter most of the grinded Biscoff over the entire surface, then add the remaining amount of batter. Sprinkle some more Biscoff on top, and place in the oven for 35-40 min.

If you insert a toothpick, keep in mind that it shouldn’t reach complete dryness; just enough to make sure everything cooked. Let your cake cool off for around 20 min before serving.


🤓 Student Scheduling 🤓

I never time myself while cooking, but I gotta say, this one is an easy and fast one since all ingredients are just up and ready to use.

You can reward yourself for the studying done during the baking step with golden sweetness !

🌻 Vegan Boosts 🌻

For an extra Zinc and Omega-3 boost, you could use one flax egg instead of the applesauce. The texture of the cake might turn out more stiff.  

🇱🇧Lebanese Shoppers 🇱🇧

You might have some trouble finding unsweetened applesauce. Try the big supermarkets that usually import European products; applesauce is very popular in colder countries. I found my jar at a German supplier store in Metro Megastore (Jounieh)

If you can’t find any:
1. Make your own Applesauce! (Highly recommended, and budget friendly!)
2. Replace the applesauce with any other egg substitute: flax egg, 1/4 cup of mashed banana (recommended) etc.

🧘🏻‍♀️ Fitness and the P-word🧘🏻‍♀️

Just enjoy some fat, sweetness, and color every once in a while!

(if you don’t want to though, you can always experiment using some plant protein powder within the dry ingredients, use stevia sugar instead of granulated, or turn this into a regular, biscoff-free chocolate cake). 

💸 Going Green all the way to the Wallet? 💸

A great tip would be to make your own applesauce: all you need is apples, cinnamon, and water!
You can also flour your pan instead of greasing it with vegetable butter, let go of the vanilla extract, use cocoa powder instead of actual dark chocolate tablets, or even turn this into a regular, biscoff-free, chocolate cake.

🐄🐔No animal was hurt preparing this dish, وكل ثورة وانتو بخير ✊

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