de-constructed cheesecake

Phew! 2 purely twins workouts and cleaning of the house ( having friends over) down and I am finally here to talk to you guys about my favourite subject! Food!
I am still in a day-dreamy haze over my breakfast, because it was simply. that. good.
I call it the deconstructed cheesecake:

However all you can see is the nutty granola on top :)
Underneath is a silky smooth and soft vanilla cheesecakey ice cream (can be easily vegan)
It's super healthy, (taste can be very deceiving) full of fibre and chock full of protein to keep you full until next week!
De-constructed breakfast cheesecake:
Ingredients:
For the cheesecake ice cream:
1 chopped, frozen banana
1 scoop vanilla protein powder
3 large spoons of greek yoghurt (simply omit this if you are vegan- to get the cheesecakey taste add in 1 tablespoon nutritional yeast)

For the nutty granola topping: (which would usually be the base:)
3/4 cup muesli
1 teaspoon chia seeds
1 large tablespoon of nut butter (today I chose peanut butter)
1/3 cup milk of choice (I used oat milk)
I also added in a bit of chopped dried fig (optional)

Method:
1. Preheat oven to 180 degrees celsius (350 F) and line a tray with baking paper
2. Place the nut buttere and milk in a small bowl and microwave for 30 seconds, (more or less depending on strength of microwave) until it's melted and you can mix together:

3. Rub into muesli and chia seeds until combined, then place on tray to bake for 15 minutes:

4. Meanwhile make the cheesecake ice cream by placing all of the ingredients in a large food processor and whazzing until smooth and soft-servey (you may need to stop a few times to scrape down the sides)

5. Pour into bowl/mug/jar and place in freezer until required:

6. Once the granola is ready and golden brown,

remove from oven and place on another plate to cool for 5 mins (It's so hard to wait- but you do have a bit of this leftover... no wasting going on here!)

7. Remove ice cream from freezer and top with granola:
Sprinkle sprinkle:

8. Enjoy! I know you will!

 Just like eating an upside down cheesecake :)

 Nom

You all know that pretty pictures do lie sometimes- the only way to truly enjoy this dessert breakfast is to moosh:

Nom nom nom!
Coming up tomorrow? A how-to on home-made coconut butter (it's so simple I feel silly doing a how-to!
Have a fab Monday friends!

What a way to start the day :)

I'm happy. Tummy's happy. Yep, you guessed it.. I've just eaten breakfast :)
It was a good breakfast:

On the left is a frozen pineapple and watermelon sorbet. It was good. The mug was better!

That was a crispy, cinnamon, pumpkin granola with a warm home made coconut milk drizzled over the top.
Why was the sorbet there? I'm not sure. I like sorbet- enough said :)
Ingredients:
Granola:
90g muesli (mine was fruity, seedy, nutty muesli with some wholegrain cheerios)
108g pumpkin puree (I steamed up a bunch of pumpkin and then mashed it and measured it at the end)
dash of cinnamon (1/2 teaspoon)
1 teaspoon nut butter
Coconut milk: (Super simple!)
1 tablespoon coconut butter
3/4 cup milk (I used oat milk)

Method:
1. Preheat oven to 180 degrees celsius. Line a small tray with baking paper
2.If you're using fresh pumpkin, chop and steam/boil until soft (20 mins) - then weigh
3. Place muesli in a bowl with cinnamon
4. Once pumpkin is done stir in nut butter until combined

5. Stir in to muesli

 6. Spread out onto baking tray

7. Bake for 15 mins

8. Place on paper towel

You could make your sorbet if you wanted now, (only if you want a brain freeze) you just put 109g frozen watermelon in a food processor with 86g frozen pineapple and whaz until smooth (scraping down sides occasionally)

9. Place coconut butter and milk in a small bowl and microwave for about 1 min, then stir to combine

10. Layer on half the granola into a bowl/ mug

 11. Add half of the milk

12. Place the remaining granola on top and the remaining milk

ENJOY!

Sooo good:

 It just warms your soul! :)
Have a fabulous Saturday!
:D

WIAW #82 Strange Cereal Habits

Hidy-ho friendly friends! Happy Wednesday to you all!!
I hope your week has been chugging along nicely and can you believe it's Wednesday already!

Anywho, Wednesdays are about sharing glorious full days of eats, drooling over other people's glorious full days of eats and linking up WIAW style! All thanks to the wonderful Peas and Crayons for creating this weekly link-up :)

Breakfast: 7:15am
Brekky this morning brought me back to my childhood...
When I was little I used to love Nutrigrain (Iron Man Cereal!!) However I did not like Nutrigrain when it got soggy- ie. placed in milk. So my oh-so-clever solution was to pour my bowl of Nutrigrain, pour a seperate glass of milk and enjoy the two separately... together?

I still got the taste of cereal and milk, however with the added benefit of an always dry, always crunchy piece of cereal!

So, how does this relate to this morning's brekky? Well I did it again! A little more Steph 2 Chef style though this time:

 A super thick and creamy green mango smoothie with a side of freshly baked, warm peanut butter granola, eaten separately because I wanted to enjoy the fudgey crunch of the granola and the challenging slurping through a straw of the super thick, creamy smoothie!

 You can find the recipe for the peanut butter granola here and the smoothie was a simple blend of frozen banana, frozen mango, kale, spinach, greek yoghurt and frozen zucchini with a touch of water to get it all moving.

 This breakfast did not dissapoint, however it's not to say I'm moving on from my beloved smoothie bowls :D

 Nope, just taking a break...

 And having a little too much fun with the thickness of my smoothie and it's resulting capabilities:

 :P
Lunch: 12:30pm
So recently the hangry monster has been visiting my belly, so lunches have been a little earlier and involving a few snacks while I create it (think nomin on a carrot whilst cooking up other veg).

 Today wano different. Come 12 o'clock and I was ready for food!
Enter high fiber spaghetti with grilled eggplant, capsicum, tomatoes, mushrooms and pumpkin with steamed spinach and garlic tofu:

 A few blobs of hommus were also stirred in afterwards fro good measure :)

 And for some reason I still wasn't entirely satisfied after that bowl of deliciousness so I had a small square of dark chocolate to round out lunch.

Snack: 4:00pm
At around 4 I noticed my stomach started to sing grumble again, so I chopped up some fruit!

 Hello perfectly ripe rockmelon and pink lady apple. Gte into my belly!

 Perfect pick-me-up to carry me through to dinner.

Dinner: 6:45pm
I was quite hungry again come dinner (seriously guys, I'm telling you! I'm gonna blame it on the increase in muscles I've started getting from my blogilates videos and fitness challenges :) so I roasted up some sweet potato, parsnip, beetroot, swede, baby carrots and brussels sprouts in coconut oil for 45 mins.

 To the roasted veg I added some broad beans, corn and mixed four beans:

 Quite tasty if I do say so myself!

 To round out the day and keep my stomach quiet throughout the night I had a cup of soy milk.

All in all a very tasty and nutritious day filled with a lot of good eats!!

Aaaaand that's what I ate!

Your turn:
What did you eat this fine Wednesday?
Are you a fan of soggy cereal? My brother is. He actually pours his milk into his cereal and then goes and takes a shower so it's a soggy cereal gloop. I can't even imagine eating it!
What do you nom on when you can't keep the hunger bug at bay? I kind of try and make myself snack on veg, but sometimes it's just not what the body wants. Soy milk, seems to be pretty good at quieting the monster though!

That's it from me today folks. I hope you have a loevely rest of your day and week. Do something you love doing that you haven't done in a while and tell someone you love them- everyone needs to hear that once in a while! Oh and... EAT SOMETHING DELICIOUS! Bye for now!! :D