Pink Hibiscus Porridge

Pink Hibiscus Porridge

BREAKFAST

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!

Sweet Potato Porridge w/ Bananas, Pecan Crumble & Maple Almond Butter

Sweet Potato Porridge w/ Bananas, Pecan Crumble & Maple Almond Butter

BREAKFAST

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.

Nine Grain Toast w/German Sugar Beet Syrup, Bananas & Hemp Seeds

Nine Grain Toast w/German Sugar Beet Syrup, Bananas & Hemp Seeds

BREAKFAST

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.

Freezer Toast w/Whipped Ricotta & Apple Pear Compote

Freezer Toast w/Whipped Ricotta & Apple Pear Compote

BREAKFAST

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!

Baked Anjou Pear Porridge

Baked Anjou Pear Porridge

BREAKFAST

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.

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