Sentences with phrase «muesli so»

I love muesli so much, but always forget about adding it into my breakfast rotation:) Love the photographs Ashlae!

How can you improve The Ultimate Muesli — a muesli so complex and satisfying it's known as the breakfast that eats other breakfasts for breakfast?

I missed Bircher Muesli so much since I am gluten intolerant but the Porridge is is wonderful and as good as Bircher Muesli.

Not exact matches

Traditionally, you soak Bircher Muesli overnight but to save time we've finely milled the oats, so all you need to do is add some milk and they'll be ready in just 60 seconds.

I love hot porridge too but bircher muesli is definitely worth a go I really love it, it's so quick and simple too!

I love overnight oats and traditional bircher muesli, but I'm rarely organised enough to get them prepped the night before, so this is the ideal solution for me, and hopefully for you too!

Ella never said that this was a Swiss bircher muesli recipe so she can feel free to add whatever she likes whether it is the same as the original or not.

We looked at so many different ideas, some of which we took to the next stage and others which didn't make it past initial discussions, before we settled on the three that we took to market: our original granola, our nutty granola and our bircher muesli.

You've really got me into this eating style, and I'm waiting for your book to arrive so I can make more recipes I did try your cinnamon pecan muesli, and I didn't exactly love it, but I was just wondering if it took your taste buds a while to adjust to the new taste of this lifestyle?

I really love fresh fruit, so depending on what is in season, I have a bowl of fruit with some yoghurt or maybe some homemade bircher muesli

This muesli recipe (LOVE macadamia nuts) is fabulous; and I'm so excited for your upcoming ebook!

This muesli, not so surprisingly, was inspired by one of my recent trips to Australia.

So, this past year I came up with this simple and easy Homemade Superfood Raw Muesli and now I keep it on hand all the time.

so we had some hazelnuts we blended in the vitamix with filtered water to the point the vitamix got warm and filtered out the fiber with a clean handkerchief (in hindsight i could of not filtered it but i like the filtered nut milk with coffee) and mixed together, but it all lacked fiber, so we used muesli (the perfect ingredient) to bulk up the mixture and used brown sugar to sweeten with all the other ingredients (i know the s word but i'm eating with a non-plant based eater).

The muesli has brown rice crisps, pumpkin and sunflower seeds, and coconut, so it adds a nice texture, plus sweetness from raisins and dried cranberries.

This muesli is so quick to make as the oats are milled into a fine flour, so you don't have to soak them over night like normal bircher!

I didn't think Bite Bakery & Cafe would have any vegan options, but it just so happens that they had my favorite breakfast of our whole trip: Muesli!

So after posting my simple breakfast muesli, I thought I'd share with you my equation for the perfect muesli blend.

I use this Ceylon Cinnamon in so many things — smoothies, cakes, bliss balls, casseroles, muesli.

so I had a go at re-creating a muesli loaf similar to the one I found whilst I was on holiday with my family last week.

So let's talk muesli.

But this muesli is briefly toasted, so it's actually similar to granola (though with far less oil, and with very little added sweetener).

It's been so snowy and cold this winter: if I can't be on the beach, I am going to fantasize about being on the beach, and the ingredients in this muesli help a lot.

So this recipe is my solution to that problem that I created last year and is still one of my favorites for whipping up when I want a sprinkle of something similar to muesli or granola to use on top of smoothies or to put in a bowl with a little almond or soy milk as a quick snack.

Also known as «overnight oats», bircher muesli is sometimes found on posh hotel breakfast buffets, so it has a vaguely indulgent quality about it too.

So, I was looking for a healthier breakfast, and my thoughts turned to bircher muesli.

@David: I'm sure you got the sweetness level right, I just meant I don't like to eat muesli with * any * added sugar (saving the calories for cakes) so regretfully will have to let this one pass.

Meanwhile for authentic Swiss - style muesli, the kind we used to call «Swiss breakfast» at school, I have a very good recipe here, so you see, quite different — but equally delicious.

Oh, one more thing — bircher muesli is traditionally prepared the night before so the oats have time to absorb the liquid.

So many commercial mueslis are sweetened and just not very tasty.

As the weather has warmed up again, colder breakfasts have started to appeal once more so I have been creating different flavours of chia pudding, bircher muesli and smoothie bowls!

So here it is again, this time stirred into muesli, giving the muesli that sweet aniseed flavour, great for the morning since fennel is great for digestion.

So while it might just disappear in a bowl of milk, it adds a sweet and healthful crunch to homemade bircher muesli (as pictured here) or a bowl of plain yogurt, and would be great on top of one of those fancy green smoothie bowls.

This delicious muesli features spices and a variety of dried fruits — cranberries, apples, currants, and dates all add sweetness and flavor, so added sugar isn't necessary to make this a tasty morning treat.

His muesli - habit can quickly get out of control so we generally try to make our own or we add our favourite nuts, seeds and fruit to a store - bought muesli combination of flakes, oats, buckwheat and rice puffs.

I don't like milk, unless it's in my coffee or combined with ice cream to make a shake so I always eat my muesli with a dollop of Greek yoghurt and whatever fruit is around whether it be fresh, stewed or canned.

Personally I like keeping some kind of cereal at hand and making my own muesli I know exactly what goes inside it and making your own is so simple and will save you quite a bit of cashitos.

So almost instantly I hopped on my bike and pedaled to three separate grocery stores in search of the aforementioned muesli.

I've always been a granola type of chick yeah loads of fat so maybe I should be chomping down muesli instead if I'm ever going to reach my lean slim goal.

I love muesli, and this one is so different from the ones I make.

-LSB-...] and tart, Bircher Muesli uses yoghurt to thicken the oats and goes so well with berries, check out Happyhearted Kitchen for the -LSB-...]

I love making bircher muesli for breakfast because it's very tasty and so easy to pull together, but I find that making a large batch isn't always convenient.

So I set out to create a recipe for single - serve bircher muesli pots.

It is so filled with love and friendship and delicious looking muesli!

Absolutely fallen in love with bircher muesli for breakfast lately so feel like I should branch out to other forms of oats but don't have a slow cooker... what do you think the best way of making something similar without one would be?

Kate Carnell: Well, except that your own muesli would potentially be very high in sugar, because you would have put a lot of dried fruit in it, and it would be very high in fat, because you would have put a whole lot of nuts and fruit into it, and you might have actually put a bit of honey into it, so you might have some sugar.

Muesli's fiber - filled oats keep you full for longer, and the rhubarb - rosemary combo satisfies your sweet tooth, so you're less likely to reach for the processed jelly doughnuts lurking in the office kitchen.

As I'm usually trying to cram food into my face as fast as possible in the mornings (firstly, I am hungrayyy, secondly I've only got about 10 minutes to make and eat my breakfast and coffee during the week), I go for yogurt and muesli (an addiction I've stuck to for pretty much 75 % of my mornings for a year, so far).

Muesli bars are so pricey in the shops and I find most of them too cardboard like for my taste.

:: been enjoying the simplicity and yumminess of Heidi Swanson's (of 101 Cookbooks) new book Super Natural Everyday so much that I haven't even gotten past the breakfast chapter (so far, her spinach strata and muesli are big hits «round here).