One of the reasons that Australia is such a great place to live is the pumpkin culture. I don’t think I’ve ever been to a restaurant or coffee shop without a pumpkin salad option (other one is beetroot). It is all-year everyday vegetable – unlike in Europe where pumpkins are available for autumn only. Just saying, missing out… So this is me justifying my new spring favorite breakfast – pumpkin pie overnight oats (just kidding an hour will do)!
This is not only the most delicious thing ever but also now my everyday saver. I make a batch of this and have it a t work after my run or barre class (hence the ugly photos). Most convenient thing ever! I used to make oatmeal and have it with banana and PB – but as spring is coming this is more fresh but still as filling and delicious and creamy. Nothing like some slimy overnight chia puddings, yuk.
Btw, if you want to go crazy – add some sultanas and chopped walnuts as well as a small crated carrot – and you got yourself pumpkin pie – carrot cake hybrid oats.
Pumpkin Pie Overnight Oats
½ – 1 C butternut or kent pumpkin
1/3 C oats
1t tbs chia
¼ C oat mylk
(1 tbs vanilla protein)
½ tsp nutmeg
½ tsp gingerbread spice
½ tsp cinnamon
½ tsp turmeric
- Dry roast or steam pumpkin (25-30 minutes in 200 C will do for a half pumpkin as a whole – with peel on). Let cool and chop to pieces. You can do this when ever and use the pumpkin later (one should always have roasted pumpkin in fridge to add to salads, pasta sauces, pizza toppings, smoothie bowls or sandwiches).
- Blend pumpkin, banana and oat mylk until smooth (also the pumpkin peel, it’s good for you).
- Add rest of the ingredients in blender and pulse to mix everything.
- Potentially add a dash of more mylk if too sticky.
- Put in a container and let sit in fridge for at least an hour.
- Eat with vanilla coconut yogurt.
I have been down with a flu for past three days, which sucks. See below my go for a flu healing smoothie bowl.
Immunity Booster Smoothie bowl
1-2 tsp of fresh minced ginger
1/2-1 tsp of fresh minced turmeric
2/3 C frozen cauliflower
1/2 frozen banana
2/3 C steamed pumpkin (cooled)
1 C almond mylk
2 tsp baobab
1 scoop vanilla protein powder
3 drops of orange essential oil
1. Blend everything. Add essential oil at the end and blend more.
This is for you if you love Nutella, Ferrero Rocher, and Kinder Bueno. And coffee. Enjoy. Perfect way to start a slow weekend morning.
If you are not having an easter chocolate bender like we are at the moment, you can also use a tablespoon of cacao powder or spoonful of cacao nibs instead of melted chocolate. Or you can leave it out altogether, just hazelnuts, banana, and coffee are a divine combination.
Hazelnut Mocca Smoothie Bowl (for two)
3-4 frozen bananas
1/3 C almond mylk
double shot of espresso (or strong coffee)
1/3 C hazelnuts
1 tsp of vanilla beans (or extract)
20 g of dark chocolate (70% cacao)
- Roast hazelnuts fro 10-15 mins in 200 C. Let cool. (I roast these earlier and keep in a jar if I feel like this smoothie etc. They just taste richer after roasting). No oil needed.
- Make espresso and let it cool in the fridge.
- Blend 2/3 bananas and hazelnuts with almond mylk and coffee. Add remaining bananas and vanilla. Blend.
- Melt the chocolate on top of boiling water. use a spatula to pour the melted chocolate into a blender. Blend.
- Enjoy in a bowl topped with some crushed hazelnuts and more chocolate or berries.
//EDIT: I healthified the recipe for weekday mornings. I tried it today and it was still amazing. See below:
Healthified Hazelnut Mocca Smoothie Bowl (for one)
1.5 -2 frozen bananas
splash of almond mylk/any plant based milk
shot of espresso (or strong coffee)
1/4 C hazelnuts
1 heaped tbs of vanilla protein powder
See below a yummy recipe that I have healthified to be a perfect breakfast. Again there is a few fancier ingredients involved but if you like liquorice ice cream (like any Finnish kid) this one is for you!
Liquorice Smoothie Bowl
1.5-2 frozen bananas
1/3 C coconut water/water/almond mylk
1 tbs almond butter
1-2 dried figs
Handful of spinach (optional)
1-2 spirulina tablets (optional)
1 tbs of vegan vanilla protein powder
2 tsp of liquorice root powder
- Blend spinach with the liquid.
- Add bananas and chopped figs few at the time and keep blending.
- Add rest of the ingredients.
- Top with granola and berries (especially rasberries and blueberries go well).
TIP: If you need more protein top your bowl with seeds and nuts. This is, however, quite filling with almond butter and protein powder. Also, spirulina curves sweet cravings and is good to have with all the fructose in the bowl. However, if you prefer less fruit use avocado or zucchini instead of some banana.
I whipped up this smoothie bowl last Saturday for lunch and I loved it so much I had it for breakfast twice this week. Trust me, it’s not your typical mixed berry and banana smoothie which you grew old back in 2009. Cranberries together with the sweetness of baobab and creaminess of almonds make it such a treat!
Cranberry Baobab Bowl
1/2-1 C frozen cranberries
1 frozen banana
1 small frozen plum (or any other frozen fruit)
1 tbs almond butter
1/2 orange (optional)
2 tsp baobab powder
1 tbs vegan vanilla protein powder (optional)
1/3 C almond mylk
1/2 tsp natural vanilla
2 ice cubes
- Start blending with liquids and cranberries and the non-frozen ingredients.
- Add banana.
- Add ice cubes at the end and blend until smooth.
- Top with your favourite stuff. I used fig, caramelized buckwheat, and sea buckthorn powder.
This is a perfect lady boost for your day. Red plums are high in natural estrogen which is something that I currently have to focus on eating. I always add flaxseeds or silken tofu to my smoothie as well to increase my daily estrogen intake. Almonds are a great source of estrogen too. I know that many people are opposite to me and have to avoid, for example, soy products, but even though you would not suffer from any hormonal dysfunction this amount of estrogen does not harm you.
Additionally, cranberries are very good for women’s body if you have a tendency to suffer from UTI or kidney infections, as they clean your kidneys and bladder being highly acidic. Baobab improves collagen creation (oh hello there!) and boosts immune system and energy levels.
This is just one of those treats that make you feel amazing.
Camping food. Always a bit of a challenge. No fridge, no oven, in our case not even proper BBQ, just a gas heater. Breakfast is my favorite meal of the day and there is no way you see me eating a dry toast with vegemite or a bowl of cereal on a slow weekend morning.
On our most recent camping trip, I prepared my favorite Finnish winter warmer, the pimped up porridge! There are as many versions as there are days in a year. This one was filling and just enough sweet and crunchy and warming as a hug. It works well on cool winter mornings as well as on Autumn days camping on the ocean side. And most importantly, it is foolproof to make on the campsite.
Porridge (for two)
3/4 C oats
3 tbs of chia seeds
1 C of water
1 tsp cinnamon
1/2 tsp of cardamom
pinch of salt
1/4 C almond mylk
- Premake the dry mixture of oats, salt, cinnamon, cardamom and chia seeds. Store in a jar.
- In the campsite warm water in a pot. Add dry mix. Let cook for 5 minutes.
- Chop banana and apple. Add the fruit to the pot (save few pieces to garnish)
- Add a splash of almond mylk to the porridge. Let cook for another few minutes until plating it to bowls.
- Top the bowls with all the berries and fruit and a massive spoonful of almond butter (don’t opt it out!)
- Sprinkle pumpkin seeds and buckwheat on top.
- Enjoy with steaming mug of stovetop coffee.
So easy and yummy and affordable everyday brekky too! Oats are so good for you, they are gentle for tummy and as slow wholemeal carbs they give you just the right energy to start the day. They actually help with sleep too so this could be a light dinner too! Talking about cheap superfood.
I could write a few more camping recipes here, they are usually no-brainers, simple and wholesome. We often bring a selection of antipasto style food like dips, olives, nice bread and vegetables for lunch munchies and for nighttime I cook something warm. This time it was brown rice pasta with broccoli and homemade Spanish tomato sauce on the first night and Mushroom burgers on the second night. Everything just tastes so much better when it’s cooked outdoors!
Let me introduce you the most delicious way to love your liver with some raw beetroot and get a good handful of greens in straight in the morning or like I did – for lunch. This tastes like dreams! Cherry topped dreams. Perfect for a day like mine, when you need to sit down, reduce your stress levels, boost your immunity and avoid those mid-week blues.
Love Your Liver & Cherry Up- Smoothie Bowl (for one)
Big handful of spinach (optional)
Handful of frozen cherries
1 tsp of almond butter
1 tsp of natural vanilla extract
1/3-1/2 cup almond mylk
2 soaked prunes
Blend. Top with whatever you wish, I went with bee pollen and granola.
This was ridiculously delicious and creamy and so so so good for you. It is packed with fiber, beet detoxifies your liver, banana is full of potassium, almond butter is packed with those good fats. Oh, and cherries are delicious. This make a great dessert or nighttime snack too since both banana and cherries help with good night sleep!
There is nothing new about smoothie bowls, but I like to mix it up every now and then with new ingredients. Also, I have recently got a bit bored of banana as an essential for smoothie bowls and have added other frozen veggies/fruits (zucchini, pear…) instead, as well as used soaked chia and nuts. More to come. But seriously do yourself a favor and make this. If cherries are not in season (or in frozen food aisle like here in Australia) use rasberries or cranberries.