Waffle sandwich bread – rosemary and garlic!

English Version :

What are you having for lunch? I just had a camembert, tomato and watercress waffle sandwich ( with garlic and rosemary )! Delish 

For the waffle bread :
1 cup of oats
1 cup of wholemeal flour
1/2 cup of protein powder ( or just flour)
1/2 cup of pumpkin seeds
1 teaspoon of baking soda
1 pinch of salt
2.5 cups of water

Fry 1 big clove of garlic with 1 tablespoon of dry rosemary and olive oil. Mix this with all the above ingredients. Place into waffle maker for 10 to 15 minutes. Serve with your favourite sandwich fillers! Makes 4 closed sandwiches or 8 open. I believe you can do it as a pancake, but it will require patience, it has to be done slowly and without flipping it too much in a slow heat.

Versão Portuguesa:

O que vão comer hoje ao almoçco? Eu fiz uma sandwich- waffle ( com alho e rosmaninho) de tomate camembert e agrião! Delicioso )

Para o Pão-Waffle:
1 taça de aveia
1 taça de farinha integral
1/2 taça de proteina em pò ( ou farinha integral)
1/2 taça de sementes de cabaça
1 colher de chà de bicabornato de soda
1 pitada de sal
2.5 taças de agua

Frite 1 dente de alho picado com uma colher de rosmaninho em azeite. Quando feito misture com todos os ingredientes, deve ficar com uma massa liquida, mas não demasiado. Coloque na maquina de fazer waffles e espere entre 10 a 15 minutos. Sirva com os recheios de que gosta mais!Faz 4 sandwiches fechadas ou 8 abertas. Se quiser fazer como crepe tambem pode, mas tem que ser em lume brando e com bastante paciencia para não patir.

 

I didn’t know I much I missed the gym, until I started again! Today went for a yoga class and fell amazing, full of energy, have another class tonight, yay! Need to go to swim too, as this new gym that I joined has a good pool, haven’t done that since high school 😮  Do you swim? Do you prefer it to classes? Have a lovely end of the week, and keep healthy xx

Vegan Mushroom Risotto

This week I just have one day off so I’m having a lazy stay at home day to try to rest as much as possible ( and the weather is not nice, it’s june after all!!)

So for our lunch today I decided to do some funghi risotto, it’s easy and very tasty but it does take awhile to cook, but totally worth it 🙂

Ingredients : I’m sure you know most of the ingredients, just to let you know that the dry mushrooms are called oyster, we buy them in asian grocery shops, and in the jar is homemade chili oil.

Soak the dry mushrooms for 5 minutes and keep the water.

Start frying onion garlic bay leaves and olive oil,when soft add the mushrooms,that have been previously chopped.

Let it fry for awhile until the mushrooms become softer, add the rice and let it fry a bit and squeeze some lemon juice ( you can use white wine or beer).

Add the mushroom water and let the rice absorb it. Mix some vegetable stock with water and put it into the rice slowly always allowing the rice to absorb the liquid before adding some more.

My ratio is usually per each cup of rice 2 cups of water, but risotto needs more water.

When the rice is cooked but still has a bite, take it from the hob and serve immediately.

Use whatever garments you prefer, I chose parsley and vine tomatoes.

Have a lovely day! I’m going to rest some more before going to the gym  for some bums tums and thighs, and watch a film with my other half in the evening.

How do you keep motivated ? What inspires you not to give up the gym?