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Pumpkin spice latte oatmeal

I know it’s Sunday and I should be posting a pancake recipe to my ‘Short-stack Sunday’ series, but my new pancake recipe didn’t exactly turn out as planned. It’s all about trial and error…this time was definitely the latter. But I mean it comes with the territory of making recipes; like my mom says “they can’t all be winners.” And I can’t possibly be upset about my failed pancake attempt with weather like this.

Today feels like the first real day of Fall. HOORAY! If it could stay like this all through winter I would be one happy camper.
Too bad it actually gets cold. It is absolutely gorgeous outside. Crisp, cool air. Clear blue skies as far as the eye can see. Birds chirping. Light breeze blowing. Sun shining. Today’s weather is the kind of day I define as a ‘perfect weather’ day. I just want to lay in the grass (like that meadow from Twilight…yeah, I went there) all day long and do absolutely nothing.

With this weather comes my resurgence of pumpkin cravings.
I. need. pumpkin. now.
Pumpkin and fall go hand in hand, of course. Obviously a lot of other people agree because I went to the grocery store yesterday and there was pumpkin everywhere. Literally every direction I looked. It was insane…I was in heaven.

This morning I walked onto my balcony, to water my little herb plants, and felt that magnificent fall weather. I knew at that moment that it was time to break out the pumpkin and create a delicious breakfast for this delicious day. Good thing I always have huge 48 ounce cans of pumpkin tucked away.

Introducing the stupendous Pumpkin spice latte oatmeal.
Pumpkin + Coffee + Oatmeal = a mind-blowingly delicious breakfast

It’s definitely at the top of my ‘Favorite breakfast’ list…I have a lot of lists.

Pumpkin spice latte oatmeal.
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Scrum-dalium-ptious carrot-y cake-ish oatmeal

Oh, breakfast. It’s one of my favorite meals of the day. Probably due, in part, to the fact that I usually eat dessert. Crazy, you say? Preposterous? Well, no actually.

I’ve learned that if I eat dessert for breakfast I am:
#1 In a great mood. [I would much rather eat a Chocolate raspberry filled lava cake-oatmeal (coming soon) then a piece of toast.]
#2 I don’t crave sugar later in the day.
#3 I actually eat more fruits/vegetables. Dessert + fruits/vegetables = best breakfast ever. You’ll understand as blog time goes on.

Don’t get me wrong. Some mornings, I just feel like a piece of toast with peanut butter on it, or a big bowl of plain cereal and almond milk. buuuuut..usually I crave dessert. Rise and shine.
You may be thinking that I am crazy and that I must get up super early to get my breakfast together. On the contrary my good readers, I make sure it is fast, simple, and (of course) the outcome is so worth the minuscule amount of time it actually takes to make (which you would have spent making your toast and such, anyway.)

Enter: One of my favorite desserts..breakfasts..foods, of all time. I may consider this a food group all its own. Carrot cake!
When I think about carrot cake, I think about homey, cozy, dense, super moist, delicious cake. And a carrot piped on top, in icing, of course.

I’ve been in love with carrot cake for as long as I can remember. I will always remember eating carrot cake with my grandma on her birthdays. I never seemed to eat carrot cake any other time, so I guess I associate it with her. Hence, the cozy/homey feelings, probably. ❤

Sometimes, I just get into a carrot cake mood and I, reasonably, want it for breakfast. So I invented a carrot cake oatmeal to indulge myself while retaining my healthful persona.

carrot cake oatmeal
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Asian BBQ Meatballs

This recipe blossomed from my mom outwardly wondering what we were going to have for dinner. I told her that I would make dinner, so she could just relax a little. [She certainly doesn’t have many chances to do that!] I started thinking what I could make that would make my whole family happy (not all are as taste-adventurous as yours truly)..
We had ground chicken in the fridge and my recipe-creator gears started whirring in my head, attempting to create something unique and relatively simple to make.
You may be thinking..meatballs..unique? Not very. BUT I put a bit of a twist on these little round shaped balls of meat. I created an ‘Asian BBQ’ sauce to top them and give them a bit of a kick.
I don’t actually know if this would be considered Asian, but that was my inspiration for the flavor palate. They were easier to make than I thought!
The whole family loved it and said it was definitely a keeper. I know it’s just my family and they would never shun me for a bad recipe, but I always get nervous to see how they like something I created. It’s a thought-baby you want everyone to think is cute. Weird comparison.
After dinner, my mom started naming all of these things she’d like to put the sauce on…I think that means she liked it a little bit.
There aren’t very many ingredients and they are most likely all ingredients you have on hand. It’s perfect for a quick throw together meal for those I-have-to-run-to-rehearsal, or I’m-too-tired kind of night. Enjoy your chels-ified Asian BBQ Meatballs.

Asian BBQ meatballs chopsticks
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Homemade Taco Seasoning

Everybody loves tacos, right?
You can pile loads of toppings on that taco meat and either eat them in a crunchy shell or a soft tortilla (or both).. Most of the time my tacos are a little too piled and I end up eating them as crunchy shell nachos or with a knife and a fork. It would probably be much easier if I just put the tortilla on the side and ate my taco like a burrito bowl, but I digress.

Making taco meat is so easy, you just cook the meat in the pan, add pre-made taco seasoning and water then let it finish cooking. DONE.
Have you ever taken a second to look on the back of that taco seasoning bottle to find out what you are pouring all over your meat? No?
I did and I was baffled that it could be more than just the normal spices I have in my spice drawer. They put things like caramel coloring, corn meal (most likely GMO), sugar (what?), and some put dairy based powders in there.
Well, that just won’t do for me. So I decided to make my own and it’s so simple. You can make a huge batch, pour it in a spice bottle, and then you’re set for a good long while.
Now you can crunch down on that taco like nobody’s business! Success 🙂
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Almond rosemary crackers

Ever feel completely overwhelmed? No? It must just be me then..
I felt especially overwhelmed when I was told I might have a food sensitivity to gluten.
WHAT?!?
I eat bread every day of my life! For my sandwiches, for toast, crackers, muffins, pasta, pancakes, cereal, chips, cookies…as you can see, I eat a lot of gluten. I could see my life spiraling down into nothingness, my only sustenance consisting of bland meals of who knows what. However, there are so many gluten-free flours that it wasn’t hard at all..thank goodness.

close up almond rosemary
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My very first blog post! And a gluten-free pancake recipe:)

Well hello there all you friends, recipe enthusiasts, food blog lovers, or just bored internet explorers! I personally welcome you to my very first post as a food blogger.
So I will just come right out and say it. I am a hopeless pancake addict. I have not found a pancake I didn’t absolutely love, as of yet. I make pancakes almost every single week, at least once a week. I decided to try a very different recipe than my usual types and, my oh my, was it delicious!
Somehow, without any egg, they held together AND tasted slightly sweet without the tiniest pinch of sugar. Impossible you say? NO!
Granted they are not sky high fluffy, but I actually really like that about these pancakes. It makes them the perfect platform for pouring scrumptious toppings on top.

coconutriceflour1
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