habt ihr das rezept für mein milchreis-joghurt glasdessert getoppt mit selbstgemachten vitalkeksen schon auf meinem blog entdeckt? 😊
das rezept ist unter anderem glutenfrei und vegan! grooooße nachmach-empfehlung 😍
habt einen schönen tag ihr lieben 💕
glutenfree and vegan dessert 😍
Oh sunday, you are by far our favorite day of the week thanks to this incredible in room breakfast. ✨thank you @andretamburrini for sharing your delicious #dcmoments with us ✨
3 weeks ago
At hôtel plaza athénée, mornings are not starting like all the other ones but with a truly unforgettable breakfast. ✨thank you @inthefrow for your #dcmoments
Eggs for breakfast 🍳
я не знаю, сколько можно есть яйца 🤦🏻♀️ пришли пообедать в @cookkareku, и вместо того, чтобы выбрать какой угодно завтрак на обед на свете, я заказываю яичницу 🤷🏻♀️😂 ну в смысле! 🙄
4 days ago
Brunch inspiration by @eatnlondon. herby poached eggs with avocado & chorizo on fresh soughdough, yoghurt & granola bowl and our delicious coffee.
brunch served from 10am to 4pm.
2 days ago
I have so many mason jars, but that also means i have this deliciousness for my breakfast for the week. sweet potato turkey scrambles, recipe will be in the blog this week. 💪🏼
Actually i am not really a big fan of buying lots of exotic fruit anymore - when i started this account i was much more enthusiastic about discovering new types of fruit than i am now. my main motivation in going vegan over three years ago was the protection of our environment - i am trying to minimize my carbon footprint and that includes buying mostly local produce. regularly consuming foods that have been imported from far away countries and going to exotic destinations every few months is not part of a sustainable lifestyle.
most of the fruit displayed in my pictures was either grown in europe or one of my relatives gave it to me as a present - for example the passion fruit my mother bought me and that you can see in this picture.
one of my resolutions for this year is to pay even more attention to the origin and environmental impact of my food 😊
Jet lag strikes again: onion flavored egg focaccia sandwich.
What’s for breakfast/brunch?
porridge/oats & quinoa
(recipe link on bio)
have you added quinoa to your porridge/oatmeal before? i have added quinoa to my rice but not oatmeal. more than likely i am late in the game with this flavor combination. nonetheless, i figured there’s no harm in trying so i added red quinoa to my oatmeal this morning. the combination blew me away as they complimented each other so well. the oatmeal/porridge was soft while the red quinoa added texture and a slight crunch. also, what’s another great thing about adding quinoa? plant-based protein.
My holy grail granola recipe is on the blog! 🙌🏼 this one is made with olive oil and loaded with coconut flakes, dried apricots, and dates along with a mélange of nuts and seeds. rolled oats toasted until golden, with the right amount of crunch and sweetness added to the mixture... i’ve finally perfected my homemade granola recipe after many attempts! it’s the perfect topping for tangy yogurt. #ontheblog