Monday, 13 April 2015

Weekday Breakfasts

Good Day Everyone,

Our breakfast eating habits in Japan are somewhat different to Singapore. In Singapore, we would start the day with a fresh juice (e.g. green apple, cucumber, celery, carrot and fresh ginger), however, as our juicer was on it's last legs we didn't bring it with us to Japan, thinking we'd pick up a new one. Once here though, we realised that the voltage is completely different and given that juicers are quite the investment (and electronic items are more expensive in Japan!), we didn't want to buy one which we then couldn't use once we left Japan. Also there's no guarantee that had we brought our juicer it would have worked, given that my hairdryer and GHD straightening irons wont work here. So now we start our day with hot water with fresh lemon juice, ginger and honey. This is a great way of hydrating the body after a nights sleep and, on an empty stomach, it's also a great detox.
I don't know about you, but what we eat for breakfast during the week tends to be quite different to the weekends. During the week, we like to eat something that is nutritious and not too heavy (hubby and I find it difficult to eat much in the mornings as we are not morning people), but just as important, quick and easy to make. On the weekend we take things more leisurely and make something that's a bit more complex and filling as it often ends up being brunch, rather than just breakfast.

If you follow me on Instagram then you will have seen the numerous photos I post of my smoothie bowls and that's what we eat most weekdays. They're very quick and easy to make, and a great way of incorporating fruit into our diet (which is important to me as my hubby isn't much of a fruit eater). We make ours quite thick and then top them with lots of nuts, seeds and even more fruit which is why we eat them out of a bowl. In a blender these take just a few seconds to whiz together. Unfortunately, our blender broke when we left Singapore and we've not replaced it in Japan for the aforementioned reason. Strangely though, our little hand blender does work with the voltage in Japan and so that's what we currently use. It's not ideal as the smoothies are always a little on the chunky side but it'll do for now.
A typical smoothie bowl
Smoothie bowl toppings
When I first started making smoothie bowls I was using regular milk, then I moved on to natural yoghurt, but as I started to reduce my dairy intake (for health reasons) I moved onto almond milk. If I have too much dairy it can aggravate my arthritis but I find it almost impossible to give up cheese or the splash of milk that I have in my daily coffee. So I balance it by eliminating the yoghurt/milk from my smoothies. Also, almond milk adds a nice nutty taste to the smoothies and hubby really likes it. In the past we've also used hemp milk which we like.
A tropical drinking smoothie
Sometimes for a change we'll make drinking smoothies and you can see the fruits we use for that in the video below, as well as our other weekday breakfasts.

If it's a cold wintery day then we will sometimes have porridge topped with, you guessed it, nuts, seeds and fruit ;o) Occasionally I will have a simple fresh fruit salad, although that is a bit of treat given how expensive exotic fruits like mangoes and melons are in Japan!
A warm breakfast on a cold day

Fresh fruit salad
If you're a long time Glistening Sheen follower then you'll know that I love to make my own granola. However, as we don't have a proper oven I've not been able to make that since we moved to Japan. Unlike British people, the Japanese don't tend to use ovens much for their cooking. Hubby and I used to use our oven almost daily in Singapore and I cannot tell you how much I miss having an oven! You can find my granola recipe here if you're interested :o).

I will try to follow this vlog/post with one on our weekend breakfasts so keep an eye out for that in the next few weeks.

What do you like to eat for your weekday breakfast?

Love Sheen xxx
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