Morning! There’s signs of spring and I’m loving it! Friday I took the day off, in the morning I had a sleep in and then made me and my boyfriend pancakes before he headed off to uni and I headed off to York to meet one of my favourite friends from school for a catch up. We went out for lunch (baked eggs with kale, sun dried tomatoes, parmesan and pine nuts) and then wondered round York hunting for stuff for Mother’s Day and Easter. Then I hopped on a train home and had a chilled one in, catching up on TV. Saturday we had a chilled morning and then In the afternoon, as the sun was shining, me and my Mum went on a walk round Derbyshire. Was so nice to be back out and walking again and getting some fresh air. That evening was chilled, we stayed in and watched Saturday night TV. Sunday morning I tidied round and then went to go meet one of my best friends for a cuppa and a catch up and then my Dad picked me up and we went on another walk round one of my favourite places (stanage edge) that evening we just chilled watched suits and chilled with my cat.
Monday was back to work, the morning was all things admin and in the afternoon I experimented with new product ranges as well as planning things for the upcoming events I’ve got. That will pretty much be my whole week I think!
So today I’m sharing a super nourishing and gorgeous porridge bowl. Cinnamon spiced creamy vanilla protein oats topped with ripe and perfect banana, raspberry chia jam, tahini date caramel, honey cashew butter, coconut flakes and poppy seeds. It looks incredible and tastes incredible too.
Ingredients – serves one
50g rolled porridge oats
1 scoop whey vanilla protein powder
1 tsp cinnamon
50g frozen raspberries and 1 tsp chia seeds
15g medjool dates, 1 tsp black tahini and water
1 tsp cashew butter and 0.5 tsp honey
1 banana, sliced
2 tbsp coconut flakes
0.5 tsp poppy seeds
Topping prep –
Microwave the raspberries until compote and soft and then stir through the chia.
Mash the dates in a bowl, stir through the tahini and a little water to help loosen.
Stir together the cashew butter and honey until combined.
Pour the porridge ingredients into a small pan and stir over a low heat until thickened.
Pour into a bowl, arrange the sliced banana down one side of the bowl. Pour the jam over the other and dollop the caramel and cashew butter alongside.
Scatter the coconut in the gaps and decorate with the poppy seeds.