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Valentine’s Day is coming. Whether you are celebrating with someone or single; love should be celebrated every day of the year and you should be too! Check out this list of 10 extra special, irresistible and healthy breakfast recipes to enjoy in bed.
Having breakfast in bed is one of those small luxuries in life that we should be enjoying more. Sadly though, thanks to the hustle and bustle of everyday life we usually only do this on special occasions like Valentine’s. Enjoy these recipes on February 14th or on any day that you need a little extra self-love and relaxation.
Chocolate the ingredient of love
Did you know that phenylethylamine is a natural hormone in our brain that causes feelings of euphoria, well-being, and joy? Not only does this happen when we fall in love but when we eat chocolate! Good excuse, right?!
Enjoying cocoa also emits endorphins and serotonin which as we know help lower stress levels and make us feel good.
Plus, cocoa contains tryptophan- a hormone that increases serotonin levels and acts as an aphrodisiac.
These are just some of the reasons why chocolate is one of the top gift choices on Valentine’s Day and why I’ve chosen it as a key ingredient in my list of breakfast-in-bed recipes.
The little things: the key to a successful breakfast
Happiness is in the small details so don’t forget about the presentation. Here are 5 tips that never fail:
- Tray: use a tray with legs to make it more steady on the bed.
- Dishes: this is the moment to take out your best dishes and relish them!
- Flowers: a small bouquet of flowers or a single flower placed nicely in a vase is a must!
- Newspaper or magazine: choose your partner’s favorite reading material (or yours) to give this gift a personalized touch.
- Romantic note: last but definitely not least, leave a little romantic note next to the dish to go that extra mile.
10 Recipes for Breakfast In Bed And 4 Super Drinks To Go With Them:
Gluten-Free French Toast
Ingredients
- 2 eggs
- 100 ml of almond milk
- 1 tsp cinnamon
- Cocoa and Hazelnut Cream (to taste)
- 4 slices gluten-free bread slices
Instructions
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Mix the egg, cinnamon and milk in a bowl. Beat well so that it is a homogeneous mixture.
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Cut the bread into thick slices (about 2cm thick) and soak them in the previous mixture for a couple of minutes.
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Put a little butter in the pan on medium heat and flip the toast back and forth for a minute or until golden brown.
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Remove the toast and spread the Cocoa and Hazelnut Cream.
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Finally, stack the toast, cut them in half and get ready to enjoy!
Notes
Chef's tip: add a topping! Perhaps you can drizzle some syrup or jam on top, or if you prefer a more refreshing option, some fruit such as blueberries, strawberries or kiwi pieces.
Doriyakis
Ingredients
- 4 Eggs
- 50 gr Butter
- 35 gr Honey
- 160 gr Vanilla Oats
- 30 gr Almond Flour
- 5 gr Dry Yeast
- 10 ml Water
- Cocoa and Hazelnut Cream
- Cream Cheese
Instructions
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Mix the eggs, honey and butter together in a bowl until everything is blended well.
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Add the sifted oatmeal, Almond flour and dry yeast (or baking powder) and stir until it is smooth and free of any lumps.
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Let the dough sit in the refrigerator for 15 minutes. Then add the water and mix again.
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Grab a spatula, add a little butter to your non-stick frying pan and slowly pour in the mixture to make your “pancake”.
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Lastly, spread the Cocoa and Hazelnut Cream or cream cheese between the two pancakes making a kind of sandwich.
Fondant Donuts
Ingredients
- 2 eggs
- 1 small tangerine
- 2-3 ripe bananas
- 65 gr tapioca flour
- 1 handful crushed almonds
- 1 tbsp Crema de Almendras Natruly
- 1 tsp baking soda
- 1 punch baking soda
- cinnamon
For the coating :
- 6 ounces Chocolicius Orange and ginger
- 1 tsp coconut oil
Instructions
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Preheat the oven to 200º C.
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Mix the eggs, tangerine, bananas, flour, almond spread, baking powder, baking soda, and cinnamon together in a bowl. Beat everything very well until you get a uniform texture.
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Add in the chopped almonds and stir the mixture with a spoon so that they are combined well. Make sure to spread them evenly throughout the dough.
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Pour the mixture into the molds and bake in the oven for approximately 20 minutes.
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While the doughnuts are baking, prepare your topping by melting the chocolate with the oil on the stove or in the microwave for two minutes, be careful not to burn it.
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Remove the doughnuts and dip them in the melted chocolat.
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Place them in the refrigerator to cool.
Notes
Chef's tip: You can decorate them with fruit and sliced almonds.
Choco Coulant
Ingredients
- 2 very ripe Bananas
- 45 gr Almond Flour
- 40 gr Chocolate-Flavored Oats
- 80 gr Date Paste
- 2 eggs
- 5 gr Yeast / Baking soda
- 40 gr Cocoa Powder
- 40 gr Butter
- 4 onzas Milk Chocolicius
Topping:
- 60 ml canned Coconut Milk
- 40 gr Dark Chocolicius
- Cocoa Powder
Instructions
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Smash the bananas with a fork.
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Mix in the eggs, date paste, and butter together. Stir very well until everything is mixed together perfectly.
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Add in the oats, almond flour, cocoa, and baking powder. Mix until a smooth dough is formed.
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Grease the molds with a little butter. Fill them with the mixture a third of the way full. Add an ounce of Chocolicius Milk Chocolate and then fill them with more mixture almost to the top.
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Place in the oven, which has been preheated to 180ºC for 15 minutes.
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Remove them from the oven and let cool until they can be easily removed from the mold.
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For the topping, heat the coconut milk with the chocolate in the microwave and stir until you get a smooth chocolate cream
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Pour the batter over the Lava Cake and sprinkle it with some Cocoa powder for a nice final touch.
Chocolate Protein Pudding
Ingredients
- 2 Tbsp Soluble Cocoa
- 2 Tbsp Vegan Chocolate Protein
- 1 Tbsp Hazelnut Cream
- 3/4 cup milk
- 3 Tbsp honey
- 3 sheets gelatin
Toppings
- Cacao & Nuts
- cream cheese
- chopped hazelnuts
Instructions
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Heat the gelatine sheets with a little milk for a few minutes.
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Mix all the pudding ingredients together, then add the gelatine sheets and beat everything together well.
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Garnish with toppings.
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You can eat it right away or stick it in the fridge for 30 minutes for a creamier texture.
Cookies fáciles con 3 ingredientes
Ingredients
- 3 plátanos muy maduros
- 50 gr copos de avena
- 3 cdas avena en polvo de Chocolate
- canela en polvo
Para la cobertura
- 1/2 tableta Chocolicius Negro
- 1 cda aceite de coco
- sal en escamas
Instructions
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Precalentar el horno.
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Pelar, cortar y aplastar con un tenedor el plátano en un bol hasta que quede como una papilla.
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Añadir canela al gusto.
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Mezclar con los dos tipos de avena.
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Con las manos, hacer la forma de las galletas e irlas poniendo sobre un papel vegetal en la bandeja del horno.
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Hornear durante 20-25 minutos.
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Mientras se hornean las galletas, poner en un bol el aceite de coco y el chocolate. Fundir hasta que quede totalmente derretido.
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Sacar las galletas y dejarlas enfriar.
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Cuando estén frías mojar las galletas en el chocolate, echar unas escamas de sal por encima y meter en la nevera un rato para que se endurezca la cobertura.
Notes
Estas galletas aguantan perfectamente 3-5 días si las metes en un frasco de cristal bien hermético.
Crumble de manzana
Ingredients
- 2-3 manzanas
- 1/2 limón grande (en zumo)
- 4 puñados Granola de Arándanos
- 2 cdas Avena de Vainilla
- 2 cdas aceite de coco (o mantequilla)
Instructions
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Precalentar el horno a 180ºC.
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Lavar y cortar las manzanas en trozos medianos (no muy pequeños).
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Poner la manzana en una bandeja de horno. Añadir el zumo de limón por encima para potenciar el sabor de la fruta y mezclar bien.
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En un bol aparte, mezclar la granola, el aceite de coco y la avena hasta crear una masa arenosa.
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Echar el crumble encima de la fruta y hornear durante unos 20-30 minutos o hasta que el crumble esté dorado.
Carrot Cake sin gluten
Ingredients
- 1/2 taza harina de avena de vainilla
- 1 + 1/2 taza harina de almendra
- 1 cdita sal
- 1 cdita levadura
- 1/2 cdita bicarbonato de sodio
- 1 cdita cardamomo en polvo
- 1 cdita canela en polvo
- 1 cdita jengibre en polvo
- 4 huevos
- 1/2 taza azúcar de coco
- 1/4 taza sirope de arce
- 4 zanahorias medianas ralladas
- 1/2 taza aceite de coco
- 1/2 taza coco rallado
- 1 puñado nueces muy picadas
- Granola de Cacao y Quinoa
Para el Frosting
- yogur griego orgánico sin endulzar
- queso fresco
Instructions
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Encender el horno a 200ºC y preparar un molde redondo de unos 24 cm. de diámetro.
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Mezclar en un bol las harinas con la sal, la levadura, el bicarbonato de sodio y las especias.
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En otro bol batir bien los huevos con el azúcar.
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Añadir el sirope de arce, las zanahorias ralladas, el coco rallado, las nueces picadas y el aceite.
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Unir el contenido de ambos bols hasta que esté todo bien integrado.
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Hornear unos 35-40 minutos o hasta que esté hecho. Dejar enfriar.
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Batir el yogur con el queso un poco.
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Cuando el bizcocho haya enfriado untar con la crema y decorar con la granola y algunos trozos de zanahoria.
Cinnamon Rolls
Ingredients
- 160 gr butter
- 240 gr Vanilla Oats
- 120 gr Tapioca Starch
- 140 gr Buckwheat Flour
- 15 gr of organic yeast
- 1 egg
- 120 gr of honey or agave syrup
- 120 ml of water or warm milk
- Vanilla extract
- Cinnamon
- Cocoa Powder
- 1 tsp salt
- Chocolicius Black
Instructions
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Activate the dry yeast with the warm milk and a tablespoon of honey. Stir and let stand about 10 minutes or until it starts to bubble.
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Put the rest of the ingredients in a bowl and add the activated yeast. With your hands or a silicone spatula, knead for about 5 minutes until all the ingredients have come together well.
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Make a ball with the dough and leave it to rise in a bowl for about an hour.
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Once this time has passed, work the dough a little on the table. Use a little more oat and give it a rectangular shape with the rolling pin.
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Brush the entire surface with the butter generously, and spread the cinnamon and a piece of melted Dark Chocolicius.
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Roll up the dough and cut into portions about 2cm thick.
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Put each roll on the baking tray and cover with film for another hour.
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Brush a beaten egg on top.
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Preheat the oven to 180ºC and bake for about 20 minutes or until lightly browned.
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Let it cool and decorate on top with a little Powdered Cocoa and more cinnamon.
Fresas bañadas en chocolate
Ingredients
- 1/2 taza manteca de cacao
- 1/2 taza aceite de coco
- 1/2 taza cacao en polvo
- 1/4 taza edulcorante que prefiráis
- 500 gr fresas
- sal gruesa (opcional)
Variante con chocolate tradicional
- 1 tableta chocolate de calidad de más del 85% de cacao
- 1/4 taza aceite de coco extra virgen
Instructions
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Derretir la manteca de cacao y el aceite de coco en una cazuela a fuego bajo. Incorporar el cacao y disolver muy bien. Añadir el edulcorante de vuestra preferencia y disolver muy bien.
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Dejar reposar el chocolate antes de cubrir las fresas o estará demasiado líquido.
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Si utilizáis chocolate tradicional, derretirlo con el aceite de coco a baño de maría para que no se queme. Dejarlo reposar lejos del fuego unos minutos antes de cubrir las fresas.
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Prepara una bandeja para hornear con papel encerado o papel transparente en el fondo.
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Lava bien las fresas sin quitarles las hojas.
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Coloca el chocolate en un envase hondo para poder sumergir las fresas. Con la mano o con un palillo sumergir las fresas en el chocolate dejando un pequeño borde sin cubrir. Colocar en la bandeja preparada con papel film y, una vez que hayáis terminado con todas, meterlas en la nevera para que se endurezca el chocolate.
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Si lo deseáis podéis rociar sal gruesa después de cubrir las fresas con el chocolate y antes de meterlas a la nevera.
Bulletproof Coffee
Ingredients
- 1 taza café caliente
- 1/2 cda aceite de coco
- 1/2 cda mantequilla orgánica
- 1/2 cdita canela en polvo
- 1/2 cdita cardamomo en polvo
- 1 cda cacao soluble
- 1/2 cda crema de avellanas
Instructions
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Simplemente pon los ingredientes en el vaso de la batidora y bate hasta que quede una textura cremosa.
Chocolate a la taza sin culpa
Ingredients
- 1/2 tableta chocolate Chocolicius Frambuesa y Nibs de Cacao
- 1/2 taza leche o bebida vegetal
- 1 cda aceite de coco
- 1/2 taza cacao soluble
- 1/4 taza endulzante (dátiles, sirope, miel...) (opcional)
Instructions
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Cortar la tableta de chocolate en trozos.
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Colocar una olla con agua hirviendo, a fuego medio bajo sería lo más recomendable. Encima de esta olla (haced un baño maría) colocar otro recipiente – sin que el fondo de éste toque el agua hirviendo -. En este recipiente añadir la leche, el aceite de coco y la tableta de chocolate en trozos.
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Una vez que esté derretida la mezcla, añadir el cacao en polvo y disolver.
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Retirar el chocolate del baño de maría e incorporar el endulzante en el caso de que sea de tu gusto. Batir bien.
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Dejarlo reposar un poco para que espese un poquito.
Notes
Toque final para personalizar tu chocolate: Te propongo varias opciones porque soy incapaz de decidirme por una 😉
- puedes echarle un chorrito de extracto de vainilla.
- rallar por encima alguna especia caliente del tipo canela, nuez moscada, jengibre.
- añadir ralladura de naranja a la mezcla cuando estés haciendo el baño maría.
- verter un chorrito de café.
Golden Milk
Ingredients
- 50 gr grated or powdered turmeric
- 1/2 tsp ground black pepper
- 30 ml water
- 1/2 tbsp coconut oil
- syrup or honey (to taste)
- milk or vegetable drink (to taste)
Optional toppings:
- Cinnamon
- Soluble Cocoa (Hot Chocolate)
- Flax, chia, hemp seeds ...
- Oatmeal powder
- Granola
Instructions
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Mix the turmeric with the pepper very well, so that the curcumin is released.
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Bring the water to a boil in a pot. Add it little by little together with the turmeric and the pepper until it forms a paste.
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Add the coconut oil, and syrup or honey (to taste) and stir well with the help of a few rods.
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Transfer the mixture to a glass jar and store in the refrigerator for a maximum of 2 weeks. This paste is also used to season other dishes. And it also holds up well for a week or 10 days in the fridge.
Golden Milk
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In a saucepan, heat the milk (substitute for oatmeal, almond ...).
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Pour a teaspoon of turmeric paste into the cup.
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Dissolve the paste well in the hot milk and if you want, add a touch of cinnamon or cocoa. I have used Natruly Soluble Cocoa (Hot Chocolate).
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It is time to add the toppings you want: seeds, granola, oats ...
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And it’s ready! Serve the "Golden Milk" in a couple of cups and enjoy all its flavor and magnificent properties.
Smoothie de zanahoria, naranja y cúrcuma
Ingredients
- 1/2 zanahoria
- 2 naranjas
- 1/2 cdita cúrcuma
- Azúcar de coco o sirope de arce (opcional)
Instructions
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Pela la zanahoria y la naranja. ¿Sabías que los aromas de la zanahoria ayudan a estimular el apetito? Es curioso.
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Añade la zanahoria y la naranja a la batidora. Recuerda que primero tienes que cortarlos en trozos.
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Incorpora la cúrcuma y el azúcar de coco, y bate. La cúrcuma además de ser usada para aromatizar, también se utiliza como planta medicinal, ya que tiene potentes propiedades antiinflamatorias y antioxidantes. No pongas más de la cuenta porque si no sabrá demasiado.
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Procésalo todo hasta que esté bien batido y no veáis ningún trozo más grande.
