Do you love eggs in the morning? Me too! But how often do you find yourself wishing eggs were easier to make? Sure, you’ve scrambled and poached them, but I’ve got a recipe for cooking eggs that’s faster, requires less hands-on time and isn’t messy! What is is?! Why, Simple Baked Eggs with Spinach and Salsa!
I like toast, I really do. Why do I love it? Because it’s the perfect platform for so many other nourishing foods. And when I’m encouraging people to try new foods (such as beans), I love to incorporate something familiar. Enter toast.
I have a new love and his name is cardamom. No, he is not an eccentric Italian painter (but what a cool name for an eccentric Italian painter, right?), he is a spice. And he is simply magical in this Cardamom Apple Cinnamon Oatmeal.
In celebration of our Fertility Friday series, I made muffins! And not just any muffins, but Whole Grain Banana Nut Muffins! Why the celebration you ask? Because infertility is tough and sometimes, you just need a celebration (distraction) and a muffin.
Shame on Me!
Who starts a blog post like that? Oh, I do! Why? Because I’m feeling a little bit like a slacker dietitian, because…well…because I’ve NEVER made overnight oats. Nope, never have. I know, crazy, right? Overnight oats are everywhere and everyone claims they’re awesome. They always look tasty, but I’ve never tried them. When I heard that this month’s Recipe Redux theme was to try a fellow Redux-er’s recipe, I knew I had to try Amber’s Blueberry-Walnut Overnight Oats as my overnight oats “guinea pig.”
There’s something so incredibly delicious about Mexican hot chocolate. If you’ve never had it, you must try it. At first all you taste is delicious, creamy chocolate and then, something special happens – a kick of heat. Oh yeah. It’s unexpectedly tasty and leaves you wanting another sip. That hot chocolate is great, but when it’s summer, I’m not in the mood for hot beverages. How else, then, could I celebrate those flavors? Well, through yogurt, of course – with this Mexican Hot Chocolate Yogurt with Berries.
What? Another quick bread recipe? Oh yes, yes it is.
You know why? It’s because my family loves a good snack, so I’m always looking for new ways to nourish them. Since pumpkin season is officially over, I’ve moved on to bananas.
Like pumpkin, bananas are incredibly versatile and add great moisture, interest and natural sweetness to baked goods. I love them for that and for the nutritional goodies they supply.
Bored with your breakfast?
Well, so are my friends over at the Recipe Redux. Hence, the theme of this month’s challenge to break out of “breakfast boredom.” Uh oh, so you’re telling me my sprouted whole grain toast with peanut butter and jam that I have every. single. day. is boring? Perhaps, but I love it.
Yes, they are my favorite breakfast food. I grew up eating a certain brand of frozen waffles and always felt like they were such a treat whenever they showed up on my plate in the morning.
Surprise! It’s Recipe Redux time.
This month’s theme was to find a cookbook and “Redux” the recipe on page 54 or page 154. “Alrighty then…let’s see how this goes”, I thought to myself as I eagerly reached for Jackie Newgent’s new cookbook, The All Natural Diabetes Cookbook (the night before my “Redux” was due)! “Please Jackie, please let page 54 hold a recipe that I have most of the ingredients for…and let it be a breakfast dish!” I breathed a huge sigh of relief as I turned to page 54, because there, on that beautiful page was not only a good recipe, but a GREAT recipe! Her Homemade Granola-Raspberry Parfaits! If she would’ve been here, I would’ve given her a huge hug. Success!
