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Greens for breakfast? Guess that’s a topic of widely differing opinions. Most of the health-bloggers out there will know that dark leafy greens are great for your health and incorporating them in your diet as often as possible is beneficial for sporty performance and outward appearance.

So what if you are not in the mood for a green juice or smoothie, or simply need something more filling (like me in the next few weeks, due to hours spend studying in the library where snacking is strictly forbidden – so my meals need to get bigger and fill me a bit longer then usual) in the morning?

Put your greens in your porridge!

Green Mango Porridge

  • cup of fresh spinach leaves
  • 1/3 cup frozen mango-chunks
  • 1/3 cup oat groats
  • 1/2 tsp chia seeds (or ground flax seed)
  • 1/2 cup non-dairy milk
  • 1 tbsp coconut flakes

Start by putting the groats, seeds and milk into a small pot and cook until the porridge gets the desired consistency. While the good stuff is simmering, you can already place your spinach and the frozen mango in your food processor and mix until you get a pretty homogeneous mass. Incorporate hot and cold, stir well, fill in your favorit cereal-bowl and garnish with the coconut flakes. Breakfast is done.

Wednesday I finished my last Banana Bread Bar and since I live in Germany and we don’t get Larabars (or Nakd. Bars) here, I decided to start creating my own tastes and structures:

Brazil Fruit Fusion

  • 1/2 cup (pressed) mixed dried fruits
  • 4 big brazil nuts
  • 1/4 cup oats
  • 1 heaped tbsp puffed amaranth

First let the nuts soak in water for about an hour. Then rinse them and place with the oats in a food processor. Pulse until you got a medium fine powder and place in a bowl. Next pulse the mixed dried fruits until you get a thick, sticky paste. Add it to the nutty oat-floar, also put the amaranth into the bowl and now start stiring with a spoon, incorporating everything properly. This might take a while and you might want to use your hands as help (I love getting my hands dirty baking πŸ™‚ ). Finally put the mass on a small plate, roll it out into a rectangle – the ingredients are just enough for five pieces, so keep that in mind – and cover it with kitchen foil before placing for some hours or overnight in the fridge. After getting them out you can cut them easily and wrap into nice little candys, which are best stored back in your fridge.

That’s it for today. No big sport news – 10K will be on sunday *flutter* and I am already working on a recipe which might become a new favorite of mine… I just give you a blink on today’s little cup of joy and promise there is more to come: