my coach, day 2 - millet porridge & tartines

ok, here we go again. today was a good day. so chilled without running to the grocery store and buying things which you did not want to buy anyways.. the thing I already miss a little bit at the moment is: raw food! I'd actually call me a raw foodie. to cover my cravings ;) I bought some snack cucumbers & carrots at the organic grocery store. 
I also might adapt some recipes and make a raw version out of it. but let me tell you a little bit of what i ate today. 

I used the leftover millet from yesterday and made a porridge out of it (instead of the recommended amaranth). 

millet porridge
+ 1/2 cup (or more, depending on how hungry you are in the morning)
+ 1 cup dairy free milk (I used oat milk)
+ 1-2 teaspoons almond puree (I just got a new one from Soyana - it's brilliant - and gives the porridge a creamy consistency) 
+ 1/2 teaspoon grounded vanilla
+ optional: lemon / lime juice
+ any kind of sugar free sweetener (stevia / honey / maple syrup)
+ fruit of your choice, dried berries / nuts and some more almond pure for the topping
(I got a superfood mix from Mr. Snackins - mmmmh.. goji berries)

mix all the ingredients beside the fruit, you might want to add more of the milk, always depending on how wet you prefer to have your porridge. you can also squeeze half of a lemon and add it to your porridge. (vitamin C) top with fruit and that was it. quick and easy. 

Rosemary roasted grapes, garlic-radish spread on grilled bread
+ 1 slice of sourdough bread (I love love love the one from John Baker around our corner)
+ grapes (as many as you like)
+ pumpkin seed oil
+ rosemary
+ spice of your choice (I used an organic chilli salt)
+ spread: I combined the garlic and radish spread from Soyana

roast the bread with some pumpkin seed oil in a pan. Roast the grapes together with the rosemary and some pumpkin seed oil in the preheated oven (200°) for like 10 minutes. don't forget to stir ones in a while (otherwise the grapes will be blackened) ;) 
put the spread on the toasted bread and top with the roasted grapes and spices. you can also serve some pesto from the day before with it.