Breakfast Quinoa with Mango Rhubarb Compote

P1070231_lzn-1Summer is coming: Fruit, freedom and sunshine!!! But right now it’s raining – ugh! The whole time we have been stuck inside with exams the weather has been great, now we are finally done and yup, it’s going down. Okay, end of the negativity, because I have a really fast, easy and summery-breakfast to share with you guys.

Quinoa is maybe not a typical student food (because expensive), but it was on sale the other day so I thought I might try it. While being at the gym the other day I read this comment in a paper – a woman complaining about someone saying quinoa was their ‘guilty pleasure’, because obviously, how could that be? Well, this is the answer. With all the tender fruitiness, soft sweetness and bursting flavor, this feels like a treat and a healthy meal at once. The sweetness of the mango balances out the sourness of the rhubarb (no pulling faces here because you just got shocked with the immense sourness of rhubarb, I promise) and the vanilla flavor gives it an extra boost. Quinoa is extra light so you don’t feel bloated after eating (good for the bikini shape, huh?). And besides that, it is so easy to make.

P1070229_lznWash your Quinoa and bring it to cook with twice the amount of water in a pot (mine cooked for 20 minutes). Then, simply cut the mango into cubes (they don’t even have to be evenly sliced), wash, peel and cut the rhubarb. Melt some butter in a second pot, add the fruits, some water and vanilla and let simmer on medium heat until the fruit are tender (check a piece of rhubarb after 10 minutes). Your compote is done, now you just need to wait for the quinoa.
When that one is done, mix it all together (some extra yoghurt, maybe?) and enjoy your plate of summer.
What’s your guilty pleasure?P1070237_lzn

With love from the student kitchen,
Johanna

Breakfast Quinoa with Mango Rhubarb Compote

  • Servings: 1
  • Print

This is what you need:
100g Quinoa, uncooked
200 ml water
2 teaspoons butter
1 stick rhubarb
½ mango
¼ vanilla pod (expensive) or 1 teaspoon vanilla infused sugar
2 tablespoons water

And this is how we do it:
1. Wash the Quinoa and set to cook on high heat with the water (it’s best to cover the pot with a lid so that it will cook faster. Don’t forget to stir in between). Cooking time is 20 minutes.
2. Cut your mango into dice.
3. Wash and peel the rhubarb. Cut it lengthwise in half and then across into small cubes.
4. In a second pot, melt the butter. Add the mango, rhubarb and vanilla /vanilla sugar and water .Cook on medium heat for 10 minutes, checking in-between if the rhubarb is tender. Don’t forget to stir, otherwise it will burn.
5. When the compote is done, remove it from the stove and wait for the Quinoa. When that one is done as well, mix with your compote (and maybe some yoghurt) and enjoy warm.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks! 

Advertisements

Spinach Tomato Omlette

P1060979_lznI love spinach. People say that kids hate it (the colour, the flavor, I get it), but I’ve always loved it. My mom makes it simple with butter and some garlic (which is the best) while my grandma completely cooks it down (which a lot of people hate strongly dislike, but I guess that’s just how she learned it and I like it too, so not complaining).
The problem with buying a package of spinach here is that it comes in HUGE packs. Like 500g packs. And while spinach wilts down quite fast to nothing, I do tend to live off such a package for a few days (in many varieties).

Thus, voila, an easy but tasty spinach and tomato omelette, ready to be on your plate in 10 minutes maximum.Eat this for breakfast to ensure you’ve already gotten some of your 5 a day or as a quick and easy summer lunch. Adding in some grated emmental cheese won’t hurt either.P1060972_lzn
First, slice your cherry tomatoes in halves/quarters and heat them up with a little butter, then add in your spinach, wait till it wilts down (if there is too much excess moisture you might want to spill that into the sink!).
P1060974_lznIt might look like a lot, but it will wilt down quickly. Then pour the egg mixture over it and let it set for a few minutes (you can check with the spatula underneath if it’s done enough to flip, but usually you need to wait till the top is almost set).
Flip it, let brown on the other side for a minute or two and tadaa, you are done. Fast, wasn’t it?
P1060977_lzn
Do you consider omelette a breakfast or dinner food?

With love from the student kitchen,
Johanna

Spinach Tomato Omlette

  • Servings: 1
  • Print

This is what you need
2 eggs, preferably organic
2 handfuls of spinach, washed and drained off excess water
8 cherry tomatoes
salt
pepper
a bit of butter/oil for frying (although I prefer the butter taste)

And this is how we do it
1. Quarter the tomatoes. On medium high heat, fry them with the oil in the pan for 3 minutes
2. Add in the spinach, stir with a spatula so it doesn’t burn while it wilts down
3. Crack the two eggs into an extra bowl, whisk them with a fork. Season with a pinch of salt and a sprinkle of pepper
4. Your veggies in the pan should be done. Try moving them to the center into a heap, then flatten out the heap a little to spread it out again.
5. Cover the veggies with the egg. The egg might run a little bit away from the veggies but you can scrape them back a little with the spatula. Let cook until they have set, checking occasionally with the spatula if you can lift them from underneath (should take about 3-4 minutes).
6. Once the egg is set, flip the whole thing over with the spatula. Let fry on the other side for 1-2 more minutes.
7. Transfer onto a plate and enjoy hot.

Just in case you might not be able to finish, it will keep covered in the fridge for a day. But try to avoid this in any case because re-heated scrambled egg is just, let’s say, not so great.

Carrot cake oatmeal

P1060489_lznA little kids dream: Carrot cake for breakfast. Heavenly cinnamon smell paired with moist cake and sugary taste…and then mom forcing us to eat a good and healthy breakfast and we secretly thought: “and when I grow up, I’ll eat cake for breakfast every day”.
Now we’re all (somehow) grown up and old enough to decide what we eat for ourselves, but somehow a cake doesn’t last me that well through a morning of class (surprise, surprise, Mom 1 Johanna 0). Still, we can dream, right? Or just make our morningly oatmeal taste like cake. Continue reading

Lifehack #2: Don’t store apples with banana

Title764563370
Have you wondered why your bananas turn brown so fast in your fruit bowl or cupboard? If there are any apples nearby, this is the answer. I don’t deny that apples and bananas can be good friends. They’re awesome together in smoothies, cakes, breakfast, fruit salad… just not in the cupboard. Apples emit ethylene which is a gas that makes fruit (in this case bananas) ripe faster (why didn’t they teach us this in high school chemistry?).End nerd rant.

So, if you don’t want your bananas  to turn mushy-brown during the next days, don’t store them with apples. It’s that simple.  Or make banana bread at the end of the week (another excuse to eat cake, because otherwise these bananas would go bad, right?
And in case your bananas are not ripe enough – just leave them with some apples in a paper bag on the counter (preferably two days or until they have the desired ripeness). This will speed up the ripening process quite a bit.
Sometimes baking is rocket science. But just a little bit and getting it is pretty helpful, isn’t it?

Easy peasy healthy student breakfast

Title85261425Here in the netherlands (and probably anywhere else as well) it is just sooooo easy: you go into the supermarket, buy a package of ontbijtkoeken (dutch “breakfast cakes” that are basically a slice of awesomely spiced sweet bread) and eat them for breakfast. BUT… they’re not exactly healthy and vitamin-packed (which is what we’re aiming for, especially in exam times, to keep the brain working) and I am always still hungry after eating one. Additionally, each one of them is wrapped in plastic individually (which I personally am not very fond of).
Many of my friends say they do not have time in the mornings to make themselves a proper breakfast (“I am not gonna cook oats in the morning if I have a class at 10 am!”) or are too lazy in the evenings (so overnight oats is not an option either), so here is an easy-peasy vitamin-rich breakfast that will keep you busy students full till lunch (and it only takes 8 minutes to make maximum, I promise!!!) Continue reading