Category Archives: recipes

quinoa breakfast bowls

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Don’t worry, I’m not going to turn into a proselytizing health blogger — two weeks of clean eating does not an expert make — but after the great response from yesterday’s Hungry for Change post I thought I would share my nutritious favorites now and then.

Starting with a simple breakfast that helped me overcome my morning chicken biscuit dependence.

I first stumbled upon quinoa breakfast bowls on Pinterest (of course I did) and thought, “who the heck eats quinoa for breakfast?

Schooled: Quinoa is a gluten-free whole grain that packs a lot of protein. It’s also a great source of fiber, iron and magnesium; so it’s a perfect way to jumpstart your day.

To save precious time in the morning, I cook a big batch of quinoa at the beginning of the week. I divide it up into Ziplock containers, and store them in the fridge so they’re easy to grab before running out the door. I take a minute to toss in whatever fixin’s I want for the day, and hit the road.

Pretend you’re at Coldstone and whip that quinoa bowl into a nutritious breakfast sundae with any (or all) of these healthy mix-ins:

  • organic honey
  • sliced almonds
  • coconut flakes
  • cacao nibs
  • ground flax
  • fresh fruit and berries
  • Greek yogurt
  • cinnamon
  • a dash of raw sugar
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sunday comfort food: banana oat pancakes

bananaoatpancakes

I love pancakes of every persuasion. These simple banana oat pancakes can be mixed in the blender, which means less time for cleanup and more time for post-brunch naps.

You’ll Need:

  • 2 cups oat flour
  • 1 1/4 cups milk
  • 1 large ripe banana
  • 1/2 teaspoon ground cinnamon
  • 1 heaping tablespoon honey
  • 1/4 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 1 large egg

Place all ingredients, except the egg, in the base of a blender and blend until smooth. Then add the egg and pulse a few times until well blended.

Heat a small amount of coconut oil or butter in a griddle or large saute pan over medium heat. Pour prepared batter into the heated pan. When the batter starts to form bubbles on top, carefully flip the pancake and cook the other side for 2-3 minutes.

Stack ‘em high, and serve ‘em up with real maple syrup and fresh fruit.

Bacon never hurts, either.

Adapted from Mountain Mama Cook’s Banana-Oat Blender Pancakes

An artsy evening and artsy cocktails with Noble!

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Every great soiree needs a great cocktail!

At last night’s Downtown Art Walk, we served up an Italian twist on the classic mimosa, made with chilled Noble 100% Pure Blood Orange Juice and prosecco. Noble juices are artisan-crafted right in our hometown, so it was the perfect addition to the local-art-themed event!

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More than 50 guests came through the shop to meet Anne, my dear friend of more than 8 years and the DIY maven behind Wobisobi. You can check out more photos from the event on her recap post!

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Doak got spiffed up for the party. He spent the entire night schmoozing with guests and getting loved on.

It’s tough to be Doak.

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Cheers to the weekend!

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* Post sponsored by Noble. Noble’s all-natural juices are artisan-crafted by a fourth-generation family business in our hometown in central Florida, and packaged in sustainable plant based bottles. Thank you for supporting our sponsors! 

please pass the cranberry sauce.

After this Thanksgiving, I’m adding canned cranberry sauce to the list of Things I Shall Not Buy Because They’re Too Durned Easy to Make From Scratch. {Also on the list: whipped cream.}

fresh cranberries

When I volunteered to bring the cranberry sauce to family dinner, I planned on making a version of my grandmother’s Cranberry Congealed Salad (it’s a southern thing; check out Paula Deen’s recipe if you have no idea what a congealed salad is). During my pre-Turkey-Day grocery trip, I saw fresh cranberries on BOGO so I grabbed a couple of bags with no clue what I’d do with them. About halfway through prepping for the original plan, I realized I hadn’t given myself enough time to let the gelatin set. With a quick Google search, I found this super simple recipe for homemade cranberry sauce and switched gears. Impulse-purchased fresh produce to the rescue!

homemade cranberry sauce homemade cranberry sauce

All it takes is a 12-oz bag of fresh or frozen cranberries, a cup of sugar, a cup of water, and about 12 minutes.

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As the cranberries cook, they burst like “tiny ticking time bombs,” as C exclaimed as a rogue berry popped him while he stood over the stove. Watch out, they spit. {Aladdin reference, anyone?}

homemade cranberry sauce

This was way yummier than anything I’ve had from a can, and is now officially one of my go-to quick and easy side dishes for the holidays.

What did you guys whip up for Thanksgiving dinner? I love a good recipe swap…