The recipes today are for those particular times when you’re so lazy (or busy) to get cooking, not feeling in the mood for a take out, but still would like a quick and delicious meal.
Starting with the breakfast, I try my best to always have granola made at hand, to through together for a quick breakfast or if I’m too lazy to cook a proper lunch (as it was today) a few handfuls a perfect to keeping full throughout the day. Furthermore, this week I’ve also discovered banana chips.
Banana chips are nothing more than dried or baked banana slices. They don’t even need any additives to enhance the flavor, because they are already naturally sweet and baking intensifies the sweetness together with overall banana flavor. Banana slices can be brushed with lemon juice before baking to keep their color, but I didn’t bother with this step and they turned out beautifully brown. There’re definitely worth trying, because the only hands on working time is slicing and arranging them, while the oven will do the rest.
I started with one banana only, but if you have enough space in the oven, I’d recommend making from at least a few, trust me when I say, they’ll disappear fast enough.
- 2 tablespoons coconut oil
- 3 cups spelt oats
- 2 cups hazelnuts, chopped
- 2 teaspoons cinnamon
- 4 tablespoons honey
- Banana chips
- 1-2 bananas, thinly sliced
- Heat the oven to 160C/320F and line a tray with baking paper.
- In a large pan heat coconut oil and add the oats.
- Stirring all the time let it cook for 2-3 minutes then add hazelnuts.
- Continue to cook for few minutes then add cinnamon and honey.
- Stir well, to coat everything then pour everything onto a baking tray.
- Bake for 15-20 minutes, till golden brown.
- To make banana chips, preheat the oven to 160F/70C. Arrange banana slices on a baking sheet and bake for 1-2 hours, till it’s to your desired crispiness.
- To serve, a handful of granola per bowl, top with a teaspoon each of cocoa nibs, Goji berries, chia seeds and a good dash of almond milk. Sprinkle with dried bananas to finish up.
When it comes to dinner, for those very lazy times I keep avocados, the emergency food to fix something quick. Avocados alone are packed with enough fibre to fill up the stomach quickly (and with a simple vinaigrette are delicious indeed), but adding something more filling, like pasta, rice or in this case lentils, can turn them into a proper meal and made in minutes.
I read a recipe for smoky lentils in one of my cookbooks some time ago and had a few test runs in making it, mainly by cooking lentils in smoky tea. However, exotic as the idea sounds, the dish always lacked the distinctive smoky flavor, that one could expect from a hearty tomato based sauce, so this time instead of using fancy cooking techniques I’ve simply added smoked paprika and voila it did the job.
This sauce is very easy to make and quantities and be increased to demand, I believe it would go great with grilled or even barbecued meats and vegetables.
On the photography note speaking, shooting these avocados was the shortest photo-shoot, I’ve ever done. Less than a minute into shooting I’ve managed to knock down the reflector straight onto the beauties and photo shoot was over along with pretty looking dinner too. Photography can be a dangerous business for food sometimes… Enjoy!
- ¼ cup Puy lentils
- 1 tablespoon extra virgin olive oil
- 1 small onion, halved and sliced
- 2 garlic cloves, chopped
- pinch of chilli flakes
- ¼ teaspoon sugar
- ½ cup canned tomatoes
- Freshly grounded pepper
- ⅛ teaspoon smoked paprika
- 2 avocados
- 1 tablespoon chopped cilantro
- Add the lentils to 2 -3 cups of boiling water, and cook for about 15 minutes. Then drain.
- While the lentils are cooking, heat the oil and fry the onion till translucent. Add garlic and chilli flakes and cook for another minute.
- Add tomatoes, sugar, smoked paprika and season with salt and pepper, let it all simmer for 5-10 minutes. Taste and adjust the seasoning.
- Add the lentils to tomato sauce, stir and take of the heat.
- Cut the avocados in half, core, arrange on the plate, top with smoky lentils and chopped cilantro.