I LOVE this time of year & can’t wait to share my Valentine favorites! Today, it’s PINK HIBISCUS PORRIDGE made with steel cut oats, Suncore Foods fuchsia hibiscus super juice powder and coconut yogurt. I topped it with frozen raspberries, coconut flakes, sliced almonds, hemp seeds, rose petals, and a heaping spoonful of maple almond butter! YOU WILL LOVE THIS!
I bought this huge sweet potato this weekend & I made this yummy oatmeal & loaded toasts (posting about those tomorrow). Anyway, I made this with steel-cut oats with half water/half almond milk, sea salt & about 2 TBS Tree Hive Maple Syrup + Honey. When it was almost done I added in 1 cup of mashed sweet potato. I topped with maple almond butter, chia seeds & homemade pecan crumble.
What a great way to start the morning! Topped w/sea salt, a little olive oil, cracked pepper & red pepper flakes made this a fresh & satisfying brekkie! And, the fresh, traditional white toast was perfect! Have a wonderful Saturday, everyone!
Made this savory stove top tomato & egg dish, last week. SHASHUKA is a simple North African dish of eggs cooked in tomato sauce. I made the tomato sauce with cherry tomatoes I had leftover in the fridge & some marinara I froze. Served it with crusty bread & it was oh so satisfying!
What a gorgeous start to a 3-day weekend! I’ve got just what you need to kick it off – – – COCONUT YOGURT w/SLICED BLOOD ORANGES, COCONUT FLAKES, PISTACHIOS, HEMP SEEDS, MINT & ZEST – – – Winter citrus is the best!
My mom, who was from Mettmann, Germany, loved German sugar beet syrup. Before the internet was big for online purchases, we would rice to Austin to purchase a case at a time, from a specialty shop that could get this liquid gold. My mom used to make toast, slathered w/butter & this good stuff! Today, I’m sharing the updated version. I still put butter, but the banana and hemps seeds were a perfect compliment. Ich bin so froh, dass ich @Graschaftenr Zuckersirup online bestellen kann. Es schmeckt wie ein kleines Stück Deutschland.
Good Morning Peeps!!! I made this bowl with steelcut oats + almond milk, sweetened with the dried citrus turbinado sugar from my citrus drying project (a couple of weeks ago.) Topped it with cape gooseberries, raspberries, hemp seeds, cacao nibs, @suncore white dragon fruit chips, and hot, melted @Justin’s maple almond butter. Yummy!
This freezer toast is about the best thing I’ve tasted in a long while! I used some honey wheat bread, Justin’s maple almond butter, Tree Hive maple syrup + honey, crushed pistachios & hemp seeds. It was sooooo good!
YOU ARE GONNA THIS TOAST…But, first a bit about my NEW YEARS RESOLUTION. First, I’m gonna keep eating & drinking what I want, in moderation. I really like my Texas bbq & wine…lots of wine. I do admire those dedicated to a plant based or vegan lifestyle for health or sustainability reasons, etc. I follow many accounts dedicated to this & they push me to be a more creative cook, support sustainability & stop wasting food. I like that & am doing simple things like FREEZING FOOD, I might have otherwise let spoil, NO MORE BOTTLED WATER & USING HEALTHIER INGREDIENTS (turbinado sugar instead of processed sugar, etc.). My NEW YEARS RESOLUTION is to continue these efforts. So, with that in mind I present: FREEZER TOAST W/WHIPPED RICOTTA & APPLE PEAR COMPOTE made with all the apples & pears I received in a Christmas fruit basket. Enjoy! This is some yummy stuff!
2019 is here and so is Baked Anjou Pear Porridge with granola, a bit of Ginger Plum Compote, banana, dragon fruit chips, and a drizzle of syrup. I think red Anjou pears are so beautiful. So, when I saw them at the store I had to get a few – with no plan on what to do with them. Well, after a late night of acting like a 30 something New Year’s reveler, I knew exactly what to do! A hot bowl of porridge sounded just right given we had some really rich food last night ~ tenderloin w/bearnaise, mashed potatoes, salad w/shrimp & a luscious carrot cake. Here is how I made this gorgeous, comforting bowl.
~ I made the Bob’s Red Mill steel cut oats according to package directions using 1% milk, a dash of cinnamon & 2 TBS of turbinado sugar.
~ For the pear, I preheated the oven to 375 degrees and placed 2 TBS coconut oil on a baking sheet. While the oil warmed in the oven, I halved the pear and cored it. I removed the pan with the warmed oil from the oven and sprinkled a bit of cinnamon on the oil. I then placed the cut side of each pear half in the oil, moving it around to be sure they were completed saturated. Lastly, I brushed the top side with coconut oil and cinnamon mixture and baked the pears for 20 minutes.
