Category Archives: Breakfast

Vegan Buckwheat Pancakes (gluten free)


I am doing a Vegan Month this month and I am now trying to find alternatives to my otherwise standing egg lunches. I love salads, but eating just salads makes me super cold, and after reading a lot about my dosha type (ayurveda) I also realize that cold salads probably isn’t the best diet for me. I am totally aware that buckwheat is also considered a cooling food in Ayurveda, and maybe not recommended for a vata-body type. But I also know that buckwheat can be grounding for a hyper vata-mind.

Anyhow, I love buckwheat and feel good when I’m eating it in moderation – so I will keep doing that. I also happened to have a new bag of raw groats in my cabinet and decided to make some blueberry pancakes for lunch.

I kinda just grab whatever I found at home but since they turned out amazing, I at least wanted to share the approximate recipe.

1/2 cup buckwheat groats (or flour)
1/4 cup coconut flour
1 flax egg*
1 tsp baking powder
2 TBS maple syrup
1 tsp vanilla extract
1 cup almond milk

1. Grind buckwheat groats in blender (I usually use our coffee grinder) or use buckwheat flour. Combine it with coconut flour and baking powder in a big bowl.
2. Add rest of ingredients and whisk the batter until smooth.
3. Mix in fresh blueberries. Note: If you use frozen blueberries I think it might be better to add batter to skillet first and then top with the berries to prevent bleeding.
4. Cook in coconut oil. This mix made 6 pancakes for me.

* Flax Egg – Grind 1 TBS flax seeds into flour (again, I use the coffee grinder) and add 3 TBS water. Let stand for a couple of minutes. Note: Do not buy pre-grounded flax seeds. Flax seed oils are extremely unstable and will loose their health beneficial effects almost immediately after grinding.


Oatmeal boosted with Quinoa


Are you getting tired of your regular morning oatmeal? Try this comforting version of it. The Quinoa adds a crunchy texture, and the vanilla, cinnamon and cardamom makes it soothing and delicious. It takes a little bit of time to cook (15-20 min), but make a double batch and save the other serving to the next morning. Just reheat it with a little bit of your choice of milk.

Oatmeal boosted with Quinoa

1/4 cup Oats¹

1/4 cup Quinoa²

1 cup Almond Milk³

1 teaspoon Vanilla powder

1 pinch Cinnamon

1 pinch Cardamom

Optional: Add dried fruits/berries (tips: try goji berries). Makes it even more delicious!

Cook on low-to-medium heat. Occasionally stir.
Serve with your favorite oatmeal topping (cacao nibs, nuts, fruit, berries, jam, etc).

Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.



¹ I usually use steel-cut oats, but you can use the kind you prefer (rolled, old-fashion etc) – just try to avoid using Instant Oats (especially with this recipe since the Quinoa takes so much longer than Instant Oats to cook). The Instant Oats are pre-cooked and dehydrated which make them quick to cook but less nutritious. They are for sure handy when you’re in a rush, or don’t have a stove to cook on (we usually takes them on our camping trips), but watch out for a lot of additives of both preservatives, sugar and salt.

² You can of course use the kind of Quinoa you like the best, just remember to rinse the seeds in water first to remove the toxic bitter coating (called saponin).

³ Any kind of milk would work.

Mushroom Spinach Tofu Scramble


First of all, I know it is an ongoing huge discussion about tofu and other soy products. Is it healthy or not? I will not take that discussion right now (mostly because I’m writing this in the morning after one of my night shifts) but, I personally don’t eat tofu a lot. Every now and then yes, but not every day or even every week. Soy beans are very often genetically modified (GMO), and since we don’t know how these products are effecting our health, I would recommend to try to buy organic and verified non-GMO tofu if you can. That said, I also think that tofu and other soy products are excellent alternatives to meat.

Anyhow, everyone who knows me, knows that I love eggs. I could probably eat a dozen of eggs every week, but I figured I better find an alternative before I turn into a chicken myself. And Tofu Scramble is for sure a good alternative.

How to make a Tofu Scramble in less than 5 min:

Use Firm or Extra-firm Tofu. Crumble it with your fingers into small pieces. If you have time you can soak the tofu in some marinade but I usually just toss it into a frying pan with some mushrooms, onions, garlic and spinach (you can of course add any kind of veggies, for example bell peppers, asparagus, tomatoes etc). Add salt, pepper, turmeric and maybe some hot chili sauce/soy sauce (use the spices you like). Then add a splash of almond milk (any kind of milk would work) and if you like 1-2 tablespoons Nutritional Yeast. Stir until dry. Serve and enjoy!

If you wanna read a little bit about health benefits of Turmeric - take a peak here.

Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.


Chia Pudding


Chia seeds | Berries | Agave | Almond Milk


First of all, I’m currently working night shift (sooo bad for your health!), and I eat breakfasts on all kinds of different hours. I try to have kind of a routine – trying hard not to mess my body completely up – where I don’t eat between midnight and 6am. After my 3-days cleansing (more about that another time), I realized that most of my night time eating is comfort eating where I think I’m hungry but mostly I’m just bored or thirsty (or just wanna get out of my claustrophobic patient room). Nowadays, I drink plenty of water instead and it seems to work most of the times.

Anyhow, Chia Seed Pudding is one of my favorite breakfasts, especially when I’m planning to go for an easy run afterwards. On my working days, I usually prepare it when I come home from work in the morning. I let it swell in the refrigerator while I’m getting a couple of hours of sleep, and then it’s ready when I’m waking up again. Time saving solutions are my best friends!

Chia Pudding
One serving

2 tbl Chia Seeds
Berries of your choice
A dash of Agave (optional)
1 cup Almond Milk

Mix well and let it swell overnight, or at least for 1 hr.

I usually use blueberries, and sometimes raspberries, but you can of course use whichever berry you prefer. And you can use either fresh or frozen berries. I also usually eat it with a sliced banana on top, and sometimes I add nuts, raisins or dried fruit as well. Cinnamon is also really good on top. If you wanna make a delicious Chocolate Pudding (who wouldn’t?), just add a scoop of Raw Cacao Powder, and BAM!, you have a pudding not only packed with fibers, antioxidants and healthy fats, but also iron, calcium, magnesium and other important minerals. Win-win!

Until next time: Listen to Your Body, and Stay Strong!
And connect with me on Twitter, Facebook and Instagram.