Happy Teachers day! This is a pretty awesome Korean holiday which saw me get some cute wee gifts, a few generous ones (starbucks gift card, score) and some lovely cards. Check out my haul 😀
And check out this little cuties card, his mother put a photo of him inside it and he wrote ‘I love you like the sky.’ Future heart breaker!
Anyway along the lines of my meal planning, I have been getting breakfast ready the night before. As I go running in the morning it is really nice being able to come back and have breakfast sitting in the fridge all ready for me. This week I have been making banana chia seed pudding, and it is heaven in a bowl. I mean seriously, it is pudding for breakfast!
The night before you simply mash up a banana in a bowl, add about a cup of milk and a 2 TB of chia seeds then stir the heck out of it. Adding cinnamon makes it really tasty, adding cocoa powder makes it the shizness. Cover the bowl and place it in a fridge overnight and you should wake up to this.
I give it a good stir and add some chopped nuts and a few cornflakes on the top for crunch. Not only is this really delicious but it is crazy good for you. Bananas are of course a runner go to food, while Chia seeds are backed with potassium and protein. All up this bowl has 8grams of protein which makes it the perfect breakfast for me right now.
And check these out. You can buy iced coffee already made for less then $1 at any convenience store in Korea. I have been getting these Americans and having them over ice in the morning – yum.
As we have a bunch of bananas I also made a kick-ass banana bread the other day. I got this recipe for a friend and am unsure where she found it (just want to make sure I’m not taking credit!) and it is the best banana bread recipe I have ever encountered. As with most of my recipes it can be made vegan if you change the type of milk used.
1 cup of mashed banana
¾ cup of sugar
1 tsp vanilla essence
2 TB canola oil
1/3 cup of soy/regular milk
1 ½ cups of flour
¾ tsp baking soda
Pinch of salt
3 TB cocoa powder
6 TB boiling water
2 TB almond butter (optional)
– Mash banana and add in sugar, essence and oil. Mix it good.
– Slowly mix in flour, baking soda and salt. It is really important not to over mix here, don’t stress about trying to get all the flour to dissolve.
– Divide the mixture into two bowls and get that water boiling.
– Add the cocoa powder and half the water to one bowl of mixture. Stir it all up to make it good at chocolatey.
– Add the rest of the water to the other half of the mixture and stir. You should have two bowls of runny goodness. If using almond butter add 1TB into each bowl. This just gives the bread a little something extra but leaving it out will not affect the recipe.
– Bread pan time. Pour the plain mixture into the bread tin and then follow with the chocolate one. Depending on how you want it to look, give the mixture a good swirl with a knife or just leave it be. Either way it will look pretty when you take it out.
– Bake at around 180 degrees for 30-40 minutes. I say this but all ovens are different and I am currently using a tiny Korean toaster oven. It only took 20 minutes in one of these.
So two banana recipes today. Delicious!