Happy Wednesday beauiefuls from cold, snowy (at least it still was a few days ago) Germany. I think I have not told you yet, but tomorrow I am flying to Istanbul for a 6 day vacation with my aunt. I CANNOT WAIT! I’ll be happy to share a lot of pictures and eats from my trip with you guys, but that means we have to get through a mass of pictures I took this week and a recipe today. Initially I wanted to make two posts out of this, but my time schedule is overwhelming this week and I decided to save the time a second post would take for packing!
To get some order in here, lets start with breakfast.Protein Pancakes had a comeback and I noticed two things: I can throw them together without using a recipe already. Just take some of the usual ingredients – mashed banana, protein powder, egg, cinnamon, salt – and never forget the baking powder or they will turn out rubbery (I just added some to the dough after baking the first one).
Sadly my last piece of perfect bread was consumed this week. As soon as I am back from Istanbul I will make another batch. It freezes so easily and tastes amazing toasted and dipped in a runny egg. And you can never get wrong with some yogurt, blueberries and Brazil nuts as a side.
Moving on to lunch:
I also discovered something else this week: I am in love with breakfast bacon. Oh my, I cannot believe that I omitted this delicacy for years!!! I am still not a huge fan of hearty foods for breakfast, so this two were more like early lunches after smaller sized breakfasts, when I wasn’t that hungry in the morning.
Savory oats anyone? The plate above was cooked in milk + water and a little salt, I added grated zucchini, cherry tomatoes, goat cheese and some pepper and topped it off with 3 slices of darkly fried bacon (I like it best when it gets crunchy).
I also packed a number of lunchboxes for university. Usually I try to bring some cut up fruits and vegetables. I like to add some almonds to the mix, since they do a great job filling me up when I am all snacky. And hidden in the tinfoil was my dinner: an English muffin with pulled chicken, as I presented in my last WIAW.
Plus, I also took pictures of dinners this week:
Salmon soup (which sounded far better than it was – ewwwh, not recommendable this one), leftover roasted chicken and spinach chips (made with some olive oil and sea salt).
And another great dish with spinach: Salad with chickpeas, quinoa, apple, craisins, sunflower seeds and some smoked salmon.
Aside from the canteen meals it has been a delicious week!
And since I am travelling all day tomorrow, I thought that it would be a good idea to bring some food and avoid paying a lot of money on airport snacks (I will have a stopover in Paris and spend 3 hours at the airport). I decided to make some
Banana Bread Protein Bars
After researching on a few recipes, I simply decided to create my own with the ingredients I had at hand. And, what can I say, I am so happy with the result that I immediately knew I had to share it with all of you!
yields 12 pieces
- 2 bananas
- 2 eggs
- 2 tbsps coconut milk (or other milk of choice)
- 1 tbsp honey
- 1 tbsp coconut oil (melted, or other oil of choice)
- 1/4 cup coconut flour
- 1/4 cup almond flour
- 2 scoops (42 gr) of vanilla protein powder
- 1/2 tsp cinnamon, 1/2 tsp vanilla
- 1/2 tsp baking powder, 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsps chocolate chips (or crushed nuts)
topping: 1 tbsp peanut butter, 1 tbsp craisins, 1 tsp brown sugar
Preheat the oven to 375 F (190°C).
Mix the dry ingredients (from coconut flour to salt) in a bowl and set aside. Mash up the bananas, swirl in the eggs, add milk, honey, oil and mix. Combine wet and dry ingredients, you can add more milk at this point if you think the dough is a little to hard to mix. Fold in the chocolate chips or some nuts. Take a 8x8inch (20x20cm) baking pan, I used a brownie pan, and lay it out with baking paper. Fill in the dough and spread it evenly with the backside of a spoon.
Bake the bars for 20 minutes and check if a toothpick comes out clean.
Finally take them out of the pan (which should be easy if you used baking paper), spread with a thin layer of nut butter and sprinkle cut up craisins and brown sugar on top. You might want to press the craisins down a little so that they will stick better.Sadly after passing half of the bars to my boyfriend and having some for snacks over the last 3 days, there are only two left for my flight…
Are you taking food with you on flights? What food would you recommend? Somebody visited Istanbul before?