Last week, the bf and I went to Koblenz, Germany for 5 days or so. We went to visit my boyfriend’s God father and took the opportunity to tourist around since it was our first time there.
The view of Rudesheim
Koblenz is a small town located between the beautiful River Rhine and The Moselle . It is one of Germany’s oldest most historic towns with lots of things to see and do! We got ill eating too much ice cream from the best ice cream parlours in town, we hiked up to fairytale castles, and explored the small scenic towns surrounding the upper-middle Rhine area.
Getting muddy hiking up to Burg Eltz
To be honest, I always imagined Germany to be somewhere I wouldn’t like: masculine, cold, and hardcore bdsm-y. I apologise if that was rude, but I was wrong – everybody was really warm and friendly and everything looked like it was out of a fantasy movie. Castles and little ginger-bread like houses dotted the winding river.
Originally, I was a huge fan of german food and the first few days we were there and we stuffed ourselves silly with sausages, schnitzel, apple strudel and all sorts of goodies. We went on a bit of a sausage and ice cream bender and of course, I got sick! Not sure if it was food poisoning or overeating (I got excited okay) but I must admit that now I’m almost put off by German food! Too much of a good thing is bad thing, for sure.
Yesterday morning we decided to walk through the park to South Kensington to grab a bite to eat at Muriel’s Kitchen and check out the local farmer’s market. It wasn’t anything special (I miss the huge farmer’s markets in San Francisco – food truck galore!!) but we managed to pick up our staple farm fresh organic eggs, some veggies and some raw milk. After that we headed to Muriel’s! This place is always packed – especially on saturday afternoons. We still decided to brave the cold and wait in line outside since we were in the area. Muriel’s Kitchen has recently been one of our favourite choices for restaurants in South Kensington if we’re looking for for a delicious, hearty, and relatively healthy meal.There are lots of healthy choices for salads and sides to share. The first time we went there, I wasn’t to impressed, but my bf on the other hand, loved it! The interior was charming and had a cozy feel so I didn’t mind going back and giving it another try and I’m glad I did!
Protein pancakes are one of my favorite things to have for breakkie since I absolutely love pancakes but I can’t justify stuffing myself full of sugary carbs first thing in the morning. I came up this recipe when I was craving carrot cake (it was easter!) for breakfast so I decided to make healthy carrot cake protein pancakes and they tasted amazing! Yes, I said HEALTHY pancakes. …Now I can have pancakes for breakfast every morning 🙂
Btw, DON’T try to replace the whey protein powder with another type of protein powder. I tried to substitute it with soy protein powder one morning and ended up with a ball of dough instead of batter. Trust me, don’t do it!!
Typically, my favorite powder to use is optimum nutrition’s whey powder in vanilla flavour but I can’t seem to find it in the UK so let me know if you have some good suggestions!
Carrot Cake Protein Pancakes Recipe
For the protein pancakes:
- 1/2 of a Banana, mashed (preferably ripe)
- 1 egg or 1/4 cup egg whites
- 2 tbsp milk / almond milk
- 1 scoop vanilla / flavourless whey protein powder
- 2 tbsp ground flax seeds
- cinnamon powder to taste
- ground nutmeg to taste
- 1/2 tsp baking powder
- 1/4 – 1/2 cup grated carrots
- 1/4 cup crushed walnuts or pecans (optional)
- 1/4 cup raisins (optional)
For the easy cream cheese frosting:
- 1/4 cup greek yogurt
- 1 tbsp real maple syrup
- 1/2 tsp pure vanilla extract
For the Protein Pancakes:
- Mash up half a banana, put it in a bowl and crack in an egg and 2 tablespoons of milk – mix well
- Add in a scoop of whey protein powder and mix very well until any lumps have disappeared
- Sprinkle a little bit of cinnamon and nutmeg to taste, as well as two tablespoons of ground flax seed and mix well.
- Add in the carrots, raisins and walnuts or pecans and stir in. (if you want, you can plump up the raisins in some warm water 5 mins before adding them into the mixture)
- Add in 1/2 tsp of baking powder and mix well
- warm up skillet or frying pan on a medium heat and add some oil or butter (I use extra virgin coconut oil)
- pour 1/4 cup of batter onto the skillet and flip as soon as little bubbles appear on the surface or when the other side is golden brown. These pancakes cook a lot faster than regular pancakes so you will want to check that they haven’t browned too much before flipping!
- Stack on a plate and serve warm, topped with real maple syrup or with really easy “cream cheese frosting” – takes 30 seconds and requires no whipping!! Do it!!
For the Cream Cheese Frosting:
- Place greek yogurt and vanilla extract in a microwavable bowl
- Add maple syrup to taste, mix well and microwave for 30 seconds or until warm.
For more breakfast recipes check out my 10 healthy breakfast ideas and if you want some more protein pancake ideas skinnymom has some great recipes.
These puff pastry tarts are so simple and convenient, you can literally throw on any toppings you have on hand, or in my case, leftovers!! This recipe calls for frozen puff pastry (I use dorset organic puff pastry), you can make your own if you want, but then it wouldn’t be so quick and easy anymore would it?!