Light & Healthy Breakfast Smoothie Recipes

Hey there, lovelies! How are you?

I always forget how much fun smoothies are during the winter, so i think it's time to bring these back - even though it's still far from summer!

So here are 2 simple, very light smoothie recipes, that will easily keep you full until the next meal. Plus, they're incredibly tasty!

 Banana-Cinammon 

 

Ingredients:

•  1 frozen Banana
• half a cup of low-fat yoghurt
• half a cup of low-fat milk
• half a cup of oatmeal
• honey
• cinammon

(of course you can exchange the milk and yoghurt for whatever products you usually use, I think it would taste great with almond milk! Same goes for the honey.)

Well I don't really have to tell you how to make a smoothie, do I? Just remember to cut your Banana into pieces before you freeze it, that makes the blending easier.

To make it taste more fresh I often add a few mint leaves to the mixture, but you can try out whatever you want!

Banana- Raspberry

Ingredients:

• 1 Banana
• 1 cup of frozen raspberries
• half a cup ofl ow-fat milk
• half a cup of water
• honey

I like to mix water and milk here, just to make it lighter, it also gives it an amazingly soft texture!

Also, I'd recommend fresh raspberries, but in the middle of winter it's a bit hard to find them.

Little Tip: If you want to keep your smoothie cool for a longer time, just add some frozen raspberries, they act like ice cubes and are delicious in the smoothie!

What's your favourite smoothie, that you would recommend me?

See you soon, have a fantastic weekend everyone!

Jill x

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Easiest Home-Made Hummus Ever & Eggplant Sandwich

Hummus has always been something I've associated with the country my parents are from: Israel. Only in recent years I've seen it pop up everywhere and so it was finally time to have a go at it myself.

I'm not going to lie: my hummus tastes nothin like store-bought hummus, but it's delicious in it's own way and that's what counts, right?

Ingredients:

for the hummus

• 500g chickpeas (either canned or not, we'll get to that later)
•  1 1/2 lemons
• olive oil
• rosemary & basil (they grow on my balcony, but just take anything you think will taste good)
• salt & pepper

for the sandwich

• 1 eggplant
• 1 tomato
•  toast
• salad
• salt

 Just remember there are no rules! Add any herbs you want, throw in some paprika or a whole bunch of lemons, whatever tastes best for you!

 If you got canned chickpeas you can skip this step. Personally I prefer the dry ones, since they're cheaper (and where I live chickpeas can get quite expensive).

If you're lucky there are instructions on the package, but if not, then here I am to help out. It's quite a long process though, so if you plan to eat hummus for dinner, it's best to just start with the first step in the morning, before you head out.

1. Take as many chickpeas as you like and put them in cold water for about 8 hrs. The ratio should be 3 cups of water for every cup of chickpeas.

2. Once they've soaked up most of the water, let them cook for 2-3 hrs on low temperatur until they're smooth.

3. I didn't have a hand-held blender and I really recommend getting one for this, but I had to opt for the normal blender... And don't fill it as much as in the picture, you won't get any results that way, whoops. Blend it up and add olive oil if you feel it's getting stuck to often.

I wasn't very patient so I didn't really get it smooth, but tell me if you managed to!

4. Add the rest of your ingredients and voilá: Hummus!

 Now let's go to the Sandwich part, which I kindly borrowed from one of my friends, who's an absolute genius at cooking!

1. Cut up your eggplant into thin slices and sprinkle salt all over it to get rid of the bitterness.

 2. Roast them in a pan.

3. Cut up the tomato and the salad and put all of that on a toast. Well done, you!

This meal is both healthy and SO tasty, I really recommend you try it out, tell me if you do!

What's your favourite healthy meal? I'm always collecting new recipes <3

See you soon,

Jill x

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Carrot Cake | Let's Bake!

I usually associate Carrot Cake with the winter, but this one is just so light and incredibly fluffy, plus adding lemon makes it very fresh as well, that it is absolutely perfect for summer!

Why not give it a try?

Well to be fair we had too many carrots in the house and I had never made a Carrot Cake before, so I thought, why not?

I've tried to convert the ingredients into the U.S. system as well, so I hope I didn't make any mistakes :3

Ingredients:

375g/13oz flour

250g/9oz sugar

350g/12.5oz grated carrots

200g/7oz ground hazelnuts/almonds (whatever you prefer, i went half/half)

4 eggs

250g/9oz melted butter (cold)

1 package/4tsp baking powder

2 lemons

a little bit of salt

cinammon, if you want

for the icing:

a bit of lemon juice

icing sugar

Mix the flour, sugar, salt and hazelnuts/almonds well.

Wash and grate your carrots, just know that if you don't have a machine for that it'll take you a loooong time! (As it did for me, but I don't mind :3)

Add the carrots and mix again.

Then grate the zest of the lemons and extract the juice. Add both.

Seperate the egg whites and yolks and stir the yolks and the melted butter into the mixture. (If you want you can add cinnamon as well, I did without)

Whisk the egg whites until they form a foam and fold it into your mix.

Don't forget to grease your cake tin!

Then put it in the oven at 180°C/350°F for max. an hour, 40 min should be completely fine though. Just make the toothpick check :3

Now for the Icing part:

Squeeze the juice of half a lemon and add icing sugar until you're satisfied with the consistency of your Icing.

Put it on the cake, DONE!!

Tell me if you liked this kind of post, because I love baking/cooking and I'd love to share some more recipes! Also if you decide to make this cake, I'd love to know!