Category Archives: Breakfast

Apple Cinnamon Rice Cooker Steel Cut Oats

Apple Cinnamon Rice Cooker Steel Cut Oats

Happy Wednesday everyone!  Yes, I realize its Wednesday and that usually means What I Ate Wednesday but I forgot to take photos of my dinner yesterday and I figured rather than showing you a half assed day of eats, I’d focus on my breakfast and the yumminess that were these oats.  If you’re still interested in reading about my eats, I’ll share my lunch & snack pics down below.

Apple Cinnamon Rice Cooker Steel Cut OatsThe weather is getting a little chilly out there so I’m finding myself craving things like a hot bowl of oatmeal or soup.  Its been ages since I’ve done this and to be honest I almost forgot about it but I pulled out the trusty old rice cooker so I could have a hot bowl of oats waiting for me in the morning.  I think I posted a recipe ages ago, but in case you weren’t with me then, this is how it works.  Apple Cinnamon Rice Cooker Steel Cut Oats

If you have a rice cooker sitting in your cabinets, its time to dust that thing off and put it to daily use.  Basically you throw 1 part steel cut oats and 2.5 parts water into a rice cooker, select the porridge setting, set the timer to the time you want it to be done in the morning, start it and then walk. away.  Or you can be extra stealthy and throw in things like diced apples and cinnamon and you’ll wake up to the smell of fall exploding in your nostrils.   Word is, you can do this the exact same way in a slow cooker, I’m just old now and I go to bed at 9:00 so I’m worried that over 9 hours of cooking would create a burnt mess since mine tends to run hot.

Apple Cinnamon Rice Cooker Steel Cut Oats

I like to keep the ingredients I put in the rice cooker pretty simple, I haven’t tried putting a sweetener in yet because I’m afraid it would crust up and make it harder to clean. Its easy to dress it with those things after its done cooking so keep the first step simple, then you can get fancy.  For mine, I added a swirl of maple syrup, more pieces of cut up fresh apple, flax seed, chia seeds and a splash of almond milk.  I’m thinking I may try to get adventurous soon and make a bowl of savory oats, have any of you tried that? What’s your favorite combination.  Its such a great meal, its cozy, healthy and super filling, oh and did I mention easy peasy?

lunch

Speaking of savory… here is my lunch from yesterday.  I went out to dinner with a friend on Monday night and I ordered a buffalo chicken flatbread that I barely ate any of after I filled up on the appetizer so it made a delicious lunch along with a side salad.

snacks

For an afternoon snack I had some carrots and hummus along with some TJ’s nacho tortilla chips.

For dinner (not pictured), I cooked up some steak, sautéed zucchini and Alexia Roasted Smart Classics Fries.

 

WHAT MAKES ME HAPPY:

Cleaning out!

This weekend, Tom and I started the process of emptying out some of our unneeded stuff to make way for the boys on the way.  BTW – if you’re looking to get rid of stuff fast, post it for free on Craigslist! People go bat shit crazy over free stuff, doesn’t matter what it is.  Within 3 hours on Sunday we had people come to get an ikea coffee table, an old TV, a DVD player, a rug, a framed pic of a map, a snowboard, bindings, a little fountain and a broken office chair.  I realize we could have made some money if we had more patience but we just wanted to clean house and get things out of there as soon as possible.  It feels so good to have all this extra space right now.  I know it won’t last for long, the baby hand-me-downs are already filling up our spare bedroom but for the meantime, it feels good to get rid of some old stuff and make way for the new!

Apple Cinnamon Rice Cooker Steel Cut Oats

Serves 3-4
Misc Pre-preparable, Serve Hot

Ingredients

  • 2.5 cups water
  • 1 cup steel cut oats
  • 1/2 Large apple (diced)
  • sprinkle cinnamon
  • sprinkle ground nutmeg

Directions

1. Place ingredients in the rice cooker
2. Set on the porridge setting and then hit the "Cooking" button to start immediately, or set the timer to the desired time you would like them to be done. It will take around an hour for it to cook.
3. Serve with the other half of the apple pieces, sweetener like maple syrup or brown sugar and any other desired toppings.

 

 

Chocolate Flax Almond Butter

Chocolate Flax Almond Butter

I am SO happy to be reunited with almond butter!  I feel like it’s a long-lost friend that I haven’t seen in forever but we were able to pick up right where we left off last :).  Sometimes I take short cuts by buying things pre-made but almond butter is one of the few things that I have to make myself.  Whenever I buy it in the store, it is never the right consistency, it’s always hard and somewhat chunky and doesn’t work great for dipping fruit into or smoothing onto a piece of toast.

Chocolate Flax Almond Butter

I’ve been bad about making it lately so as a result I have been in an almond butter drought! But it could last no longer! I decided to make a big deal about its return and make it extra healthy with some flax and extra delicious with some chocolate.  Holy yum!

Chocolate Flax Almond Butter

Making your own almond butter is seriously easy, I made this batch today quickly on my lunch break.  If you have a good food processor and some almonds, get an empty jar and a spoon ready because its time to make some!  For this variation, I tossed some raw, unroasted almonds in a little maple syrup & ground flax seed.  Then I roasted them for 15 minutes, let them cool slightly and then threw it in the food processor to let the magic happen.

Chocolate Flax Almond Butter

Rich, creamy and DELICIOUS!

Chocolate Flax Almond Butter

For a snack this afternoon I dipped some pretzels into the chocolate almond butter.  Um. Yah. That was freaking amazing. It was like a decadent chocolate covered pretzel with just the right amount of salty and sweet.

Enjoy!

WHAT MAKES ME HAPPY:

A freshly made bed.

FreshlyMadeBed

Yes. Just Yes.

Chocolate Flax Almond Butter

Ingredients

  • 2.5 cups raw unroasted almonds
  • 2 tablespoons ground flax seed
  • 1 tablespoon real maple syrup
  • 1 tablespoon cocoa powder
  • 3 tablespoons dark chocolate chips
  • 1 pinch salt

Directions

1. Preheat oven to 350 F.
2. Toss almonds, flax seed & maple syrup together in a bowl until evenly coated. Spread almonds in a single layer on a parchment lined baking sheet.
3. Roast for 15 minutes. Remove from the oven and let cool for 5-10 minutes.
4. Empty into a food processor and blend until smooth and creamy. You will need to scrape the sides off occasionally so it mixes evenly. It will take around 8-10 minutes to get the right consistency.

Apricot Mango Protein Smoothie

Apricot Mango Protein Smoothie

I’ve finally gotten back into smoothie mode with the warmer weather that is upon us.  I’ve have my fair share of green smoothies so I’ve been trying to switch it up a little with some different flavors.  I got duped by the Whole Foods pint box display again, they are SO good at making me buy things I don’t need!  Something about seeing the apricots in that cute little cardboard pint box makes me want to buy them, I don’t know what it is!  Anyways, I’m glad they did because those little babies are tasty.  Buying fresh apricots can be a coin toss like peaches, sometimes they’re awesome and sometimes they’re…well, not awesome.  These were nice and sweet and had a great texture.

Apricot Mango Protein Smoothie

I like to add 1-2 dates to my smoothies, it adds the perfect amount of sweetness.  If you don’t have dates or don’t want your smoothie sweet you can omit the date.

Apricot Mango Protein Smoothie

Apricot Mango Protein Smoothie

Hope you all have a fantastic long weekend full of grilling, sun and laughs!

 

WHAT MAKES ME HAPPY:

Experiencing rare moments in nature…

SunsetRain

On Sunday evening I was driving to grab some food and I saw the most gorgeous site.  The sun was setting and at the same time a rain cloud broke out, it looked as though the sky was on fire.  It was so incredible that I pulled over and snapped this photo.  There was NO filter applied to this photo, this is seriously what it looked like.  It was so amazing that every car was pulling over to watch, I felt lucky to have witnessed this little moment in time. Talk about A Sunshiny Day!

Apricot Mango Protein Smoothie

Serves 2-3
Misc Serve Cold

Ingredients

  • 1 mango (peeled & cut)
  • 2 fresh apricots (pitted)
  • 1 1/2 cup almond milk
  • 1 frozen banana
  • 1 scoop vanilla protein powder
  • 1 Large medjool date

Directions

1. Blend everything together in a blender until smooth & creamy.

 

 

Asparagus, Mushroom & Sweet Potato Hash

Asparagus Mushroom & Sweet Potato Hash

Sorry for the lack of recipe generation lately.  I don’t know what it is but it seems as though every week is crazier than the last.  Less time for thinking, planning and photography and more throwing stuff in a pan and then shoving it in my mouth.  I figured I’d stop in, say hello and show you the type of meals we’ve been eating lately.  This was one I cooked up last week when Tom was away for a few days.

AsparagusMushroomHash2

Hash is definitely my go-to meal when I have no idea what to make.  You can use pretty much anything and it usually involves an egg on top so you can count me in.

A few weeks ago I discovered a mixture at Trader Joe’s that consisted of cleaned chopped asparagus, red onion and mushrooms.  Holy crap, I love it!  Its perfect for breakfast, lunch or dinner.  This time I cooked it up with some cauliflower, roasted sweet potatoes and tossed it in some leftover roasted red pepper artichoke dip.  It was like heaven on a plate.  I need to make that dip more often just so I can use it in this.  If you don’t have a delicious dip laying around, just seasoning with some salt, pepper and garlic would do the trick.

Asparagus Mushroom and Sweet Potato Hash

Let’s hope next week slows down a bit so I can get back to sharing fun recipes with you on a daily basis!

Hope you guys have a great weekend!  Happy eating 🙂

 

 

Coconut Pomegranate Overnight Oats

Coconut Pomegranate Overnight Oats

If you had a stressful Monday like I did, it might be time to whip out a pomegranate and get out some of that built-up aggression.  If you don’t know what I’m talking about then you don’t know the secret trick to getting those beautiful little arils out of a pomegranate.  My dad taught me how to do it one day after he learned it from Martha Stewart (sorry, the secret is out Dad, you learned something from Martha).

Anyways, if you don’t know already, just cut the pomegranate in half, hold it over a big bowl and SLAM the back of the pomegranate with a large spoon.  The seeds will pop out and land in the bowl.  You may have to pick over it a little bit to get out some white pieces but it is WAY easier than any other method out there.  After I learned this, it was like this huge door was opened in the world of pomegranate possibilities.  Like pomegranate overnight oats. Yum.

Coconut Pomegranate Overnight Oats

How did I forget about overnight oats?  What is wrong with me?  They are SO good!  I usually make them with strawberries and blueberries but the pomegranate was such a great new flavor, plus you get all that antioxidant power in there!  It takes a little bit of planning to make this the night before but it will be well worth it when you stumble towards the refrigerator with your eyes half-open in the morning and see that beautiful bowl of oats waiting to be dug in into.

Coconut Pomegranate Overnight Oats

I added a little coconut extract in here but it would still be good if you don’t have any on hand.  I’m just a little bit of a coconut freak so I try to put everything coconut I can find in everything I eat.  I was just saving these photos and realized that my coconut obsession might be a little out of control, I probably have more coconut recipes than anything else. Oh well – let’s just hope you like it too, otherwise you might want to go hang out somewhere else.

Coconut Pomegranate Overnight Oats

I used goat’s milk yogurt in mine but you can use whatever you prefer, greek works well too.  Try to buy the plain variety if at all possible, I like to add a little maple syrup to sweeten it up but I like to control how much sugar I’m having.  Some of the flavored varieties have something like 25 grams of sugar which is totally unnecessary.

Enjoy!

WHAT MAKES ME HAPPY:

The January Thaw!

Ocean

Granted, it has not been helping the ski conditions but I’ve loved having my afternoon walks with Oto back.  I know it won’t last long but we’re enjoying it while it does!

Coconut Pomegranate Overnight Oats

Serves 1
Allergy Milk
Dietary Vegetarian
Misc Pre-preparable, Serve Cold

Ingredients

  • 1 cup plain yogurt
  • 1/4 cup rolled oats
  • 1 tablespoon chia seeds
  • drizzle maple syrup
  • 1/2 teaspoon coconut or vanilla extract
  • 1 tablespoon shredded unsweetened coconut
  • 2 tablespoons pomegranate arils
  • 2 tablespoons almond or coconut milk

Directions

1. Stir all of the ingredients together in a bowl until combined well.
2. Place in the refrigerator overnight to enjoy in the morning.

 

 

 

Egg Nog Pumpkin Latte Smoothie

Egg Nog Pumpkin Latte Smoothie

Hey you! Yah you! Would you like to enjoy everything that is delicious & amazing about the holiday season in one single sip?  You don’t even need to chew it, just slurp the goodness right down.  Egg nog AND pumpkin AND coffee. Um, hello, welcome to heaven. It’s like drinking pure Christmas.

Egg Nog Pumpkin Latte Smoothie

I finally gave in to the temptation to buy some egg nog at the store this weekend.  I usually limit myself to just a few small cups every year because its so rich.  I was totally in need of a little pick-me-up yesterday afternoon so I threw together this smoothie with pumpkin purée, egg nog and coffee.  It was so incredibly indulgent & delicious!

Egg Nog Pumpkin Latte Smoothie

You can use whatever your favorite brand of egg nog is, I bought Organic Valley.  Back when I worked at a cocktail company we were coming out with an egg nog cocktail mixer one year and we did a blind taste test with a bunch of competitive egg nog brands.  I was blown away by the difference between them, there were definitely some complete duds in the mix.  I don’t remember which ones were bad but I think the winner of our test was Hood.  I’m always tempted to do my own little taste tests to try out different brands of products.  Its hard to tell the difference unless you are tasting them all at the same time.

Egg Nog Pumpkin Latte Smoothie

If you’re looking to be healthier but you’re still jonesing for some egg nog, try making my almond milk egg nog recipe. OR you could just buy some of the almond milk egg nog they sell at Whole Foods.  I haven’t taken a look at the ingredient list yet but I’m assuming its a little healthier than its creamy dreamy cousin.

Egg Nog Pumpkin Latte Smoothie

By the way, on a completely non egg-nog related topic, I’m watching The Voice right now and I’m rooting so hard for Caroline!  Her voice is so incredible, I want to buy her record right now! Who are you guys getting behind this season?  Tessanne is pretty incredible too.

Happy Egg Nog Season!

 

WHAT MAKES ME HAPPY:

Playing with shadows 🙂

Shadows

It reminds me of the little shadow puppet shows my parents used to perform for us when we were kids 🙂  I took this picture with them when they were visiting this weekend.  There is this gorgeous area in our town that is the highest point of the island.  Its a huge field with cliffs down the ocean on 3 sides and panoramic views of the atlantic and boston skyline.  I went back here with a friend for a walk yesterday and we said it was so serene it felt like we should be wearing white dresses and twirling through to fields while singing.  How did I get so lucky to live in such a beautiful place??

Egg Nog Pumpkin Latte Smoothie

Ingredients

  • 1 cup ice
  • 3/4 cups egg nog
  • 8oz coffee (cooled)
  • 3 Medium pitted dates
  • 1/4 cup pumpkin purée
  • sprinkle nutmeg
  • sprinkle cinnamon

Directions

1. Blend ingredients using a high-powered blender until smooth & creamy. Garnish with a little extra cinnamon.

 

Buffalo Cauliflower Fritatta

Buffalo Cauliflower Fritatta

Happy Friday!  I can’t believe how fast the weeks have been flying by, I swear I was just writing last Friday’s post.  Not only is it Friday but it’s a Friday before a long weekend, yipeee!  What are you guys up to? Any fun plans??

Let’s talk fritatta shall we?  Somehow I ended up with 3 dozen eggs in the fridge after I bought a dozen and then my aunt and uncle cleaned out their fridge in Newport.  What better way to use up a bunch of eggs than a fritatta?  This one takes a little bit longer than your normal fritatta because you have to roast the cauliflower first but its definitely worth it.  I had a hard time not eating all of the roasted cauliflower before I put it it in the fritatta, it was SO GOOD!

Buffalo Cauliflower Fritatta

One of our favorite side dishes to make is buffalo mashed cauliflower.  It all started with the buffalo mashed potatoes I made last year.  They were so good that I knew I was going to need to find a healthier version so we could have it more often.  Insert cauliflower.  I’m pretty much in-love with cauliflower, its so versatile and delicious and you can do a million different things with it.  What’s even better?  The farmers have been carrying huge heads of cauliflower at the Farmer’s Market lately so I can get my weekly fix fresh from the market.

Buffalo Cauliflower Fritatta

Buffalo Cauliflower Fritatta

I’ve pretty much eaten it for every meal since I made it, I think it might be time to take a break tonight.  I have some spicy chocolate chili cooking in the slow cooker right now and I think I’m actually drooling it smells so good.  I hope to share the recipe for that one with you next week!

Buffalo Cauliflower Fritatta

Have a great long weekend everyone!!

 

WHAT MAKES ME HAPPY:

Crunching through fall leaves.

leaves

We took a hike in NH last weekend and it hadn’t rained in a while so we were walking through the woods in piles of crunchy leaves and beautiful red and orange leaves floating down from the trees.  Fall is so beautiful!!

Buffalo Cauliflower Fritatta

Serves 6
Prep time 10 minutes
Cook time 1 hour
Total time 1 hour, 10 minutes
Dietary Vegetarian
Meal type Breakfast, Main Dish
Misc Pre-preparable, Serve Hot

Ingredients

  • 1 Medium head of cauliflower (washed & chopped)
  • 1 tablespoon olive oil
  • 8 Large eggs
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dried parsley
  • 2 tablespoons frank's red hot
  • 1/2 Medium onion (diced)
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup crumbled blue cheese

Directions

1. Preheat oven to 400 F. Toss the cauliflower with 1 Tablespoon olive oil and season with salt and pepper. Arrange in a single layer on a baking sheet and roast for 25-30 minutes
2. Heat 1 Tablespoon olive oil in a cast iron skillet over medium high heat. Add the onions and cook for 8-10 minutes stirring often.
3. Meanwhile whisk the eggs, milk, salt, garlic powder, parsley, 1 T buffalo sauce and shredded cheese in a medium bowl.
4. When cauliflower is done, reduce the oven temperature to 375 F.
5. Add half of the egg mixture to the skillet, then add the roasted cauliflower and top with the remainder of the egg mixture. Top with the remaining buffalo sauce and crumbled blue cheese. Continue to cook for 3-4 minutes and then move the pan to the oven.
6. Bake for about 20 minutes and then broil 2-4 minutes until top is firm and cheese is bubbly.

 

 

 

Greens, Eggs and…

CollardGreensAndEgg

…no ham.  But that IS a great book and if you want to add ham to this, you totally could and I’m sure it would be delicious.  I had this for lunch yesterday because we didn’t have any leftovers and I had an entire bunch of collard greens in the fridge I had to use up.  I love sautéing greens because you can literally eat an entire head in one sitting without even realizing it.  In this case I ate half a head of collard greens, I’m saving the rest for a delicious omelette today.

Collard Greens with Egg Nest

I realize we’re not reinventing the wheel here but I figured I’d share it as an easy lunch or paleo breakfast idea.  Its super easy, super healthy and super delicious.

Collard Greens with Egg Nest

Simply sauté the collard greens in olive oil until they are nice and wilted.  You could obviously use kale or swiss chard or any other dark leafy greens.  Then season it with salt, garlic powder and LITTLE cayenne pepper, I used some of that whoop ass seasoning I got.  Make a little hole for the egg to cook in the middle and crack the egg into the center of the greens.  Cook the egg a little more by placing under the broiler for a few minutes or putting a top on the pan.  I finished it off with a little parmesan cheese and it was delicious!  I couldn’t believe how filling it was for such a healthy meal, I’ll be coming back to this one again.

Collard Greens with Egg Nest

Ok, so I have some questions for you people who work out at night.  I usually work out in the morning but this week I’ve been working out mostly at night.  I love how much stronger I feel in the evening and how much more energy I have for the work out but I’ve run into a few issues.  Number one – what do you eat and when?  I obviously don’t want to eat a big dinner before I work out but then when I’m done I’m not all that hungry and its late and I don’t feel like cooking.  What’s a girl to do?  Issue number two is getting to bed.  I usually pass out the second my head hits the pillow (which totally pisses my husband off since he has troubles sleeping sometimes).  BUT, when I workout in the evening I’m all energized and I find myself lying awake in bed for an hour or two before I can get to sleep.  Maybe I need to start adding a little sleepy time tea to the bedtime routine on these nights? Let me know if you guys know of any tricks to make this work!

Happy Friday, eat those greens!!

 

WHAT MAKES ME HAPPY:

Being tourists in your own city.

Boston

It’s so easy to get caught up in everyday life that you forget to enjoy the beautiful place that you live.  Last weekend Tom & I drove into Boston and walked around with zero agenda.  We discovered some cute little shops and walked along the beautiful seaport. We heard an amazing 12-year-old girl playing the piano on one of the public pianos that was installed for the installation.  And we even got our picture taken in true tourist style.  Sorry guys – no fanny packs here (although the thought crossed my mind).

 

 

 

 

Mini Blueberry Scones with Lemon Cream Cheese Frosting

Blueberry Scones with Lemon Cream Cheese Frosting

Guess what?  In the month of June I attended TWO tea parties.  Yes, that’s right, one, two. TEA PARTIES!  How fancy am I?  In reality they are the only two tea parties I’ve ever been to (after the age of 10), but STILL, impressive right?  And no, I don’t live in England.

Blueberry Scones with Lemon Cream Cheese Frosting

They were SO much fun that my mind has been stuck in tea party world since then.  I totally wish that I had thought of this recipe before the tea parties because they would have been absolutely perfect!  Not only are they dainty and cute and delicious, but you can make them in under an hour – baking, cooling and frosting included!  I think that tea parties are such a cute idea for a wedding or baby shower.  You can make all sorts of delicious finger foods and give everyone a reason to wear cute dresses and fancy hats.

Blueberry Scones with Lemon Cream Cheese Frosting

So if you don’t know this already, my real job (when I’m not frolicking in the kitchen) is graphic design.  I work with a bunch of awesome food & beverage companies (how appropriate, right??).  My only requirements for the brands I work on is that they must be delicious.  I just wouldn’t feel right promoting a product that I wouldn’t actually purchase myself.  One of the amazing brands I work with is Immaculate Baking Company and everything they make is ridiculously delicious.  Their cookies are melt-in-your-mouth-oh-my-gosh-yummy, I LOVE the Gluten Free Chocolate Chunk.  They’re definitely in the “treat” category but they really care about what they put in their products (no bleached flour, no preservatives, no bad oils) PLUS most of their products are NON-GMO Project Verified.  So if you’re going to indulge, this is the way to do it!

Blueberry Scones with Lemon Cream Cheese Frosting

OK, let’s get started on how to make these.  Simply pop open the container and you will find 8 already formed scones.  Using the palm of your hand, flatten them to about half their normal thickness.

Blueberry Scones with Lemon Cream Cheese Frosting

Then, using a sharp knife, cut them into thirds.

Blueberry Scones with Lemon Cream Cheese Frosting

Then place them on an ungreased baking sheet and bake for 15-20 minutes.

Blueberry Scones with Lemon Cream Cheese Frosting

They will rise and become all golden brown.  Simply cut each scone in half and spread with frosting.

Blueberry Scones with Lemon Cream Cheese Frosting

I used the blueberry scones for this but you could play around with their other scone flavors.  You could use the cinnamon chip scones with cinnamon or chocolate frosting, or maybe the cranberry orange scones with orange frosting? Yum! Can’t wait to experiment more.

One quick note – I was going to make the lemon cream cheese frosting with some fresh lemon zest but when I went to go get the lemon I realized that I had used it in my water during the week, whoops!  SO, I had to improvise a little bit and I used a packet of True Lemon.  It turned out great so I’m going to use that in the recipe, but if you can’t find it, I’m sure it would be absolutely delicious with a little fresh lemon juice & zest.  You can find True Lemon near the sugar in the supermarket.

Enjoy!

(note: These are all my own opinions, I was not compensated in any way for publishing this post. I may be biased because I love the brand but trust me, they really are delicious!)

 

WHAT MAKES ME HAPPY:

Baking!

I try to stay away from eating lots of sugary things, but I totally love baking.  Its kind of like meditation for me, just as cooking is.  Fortunately my husband works in an office full of people MORE than willing to take them off our hands.  I always have to make sure I do my baking on a day he’s going into the office.  They can NOT be laying around the house or else I WILL eat them.

Mini Blueberry Scones with Lemon Cream Cheese Frosting

Allergy Egg, Milk
Meal type Breakfast, Dessert, Snack

Ingredients

  • 1 can Immaculate Baking Blueberry Scones
  • 8oz Light Cream Cheese (room temperature)
  • 1 teaspoon Vanilla Extract
  • 4 tablespoons Butter (room temperature)
  • 1 cup Confectioners Sugar
  • 1 packet True Lemon

Directions

1. Preheat oven to 350 F. Open the package according to the instructions. Using the palm of your hand, flatten each scone to about half the original thickness. Using a sharp knife, cut each circle into thirds. Place on an ungreased cookie sheet.
2. Bake for 10-15 minutes or until puffed up & lightly browned. Remove from the oven an transfer to a rack to cool.
3. In a mixer, beat together cream cheese, butter, vanilla, sugar & true lemon until smooth & creamy (2-3 minutes).
4. Cut each scone in half. Using a small knife, spread frosting on the bottom of the scone and then replace the top half. Keep refrigerated if not enjoying immediately.

 

 

Strawberry Rhubarb Breakfast Cookies

Strawberry Rhubarb Breakfast Cookies

I picked up some rhubarb at the Farmer’s Market last weekend and I was trying SO hard to come up with a way to use it that didn’t involve strawberries.  But then I opened up the fridge and found them practically making out with each other so I just gave in.  Strawberries & rhubarb go together like cookies and milk, like peanut butter & jelly, like the moon and the stars.  If it ain’t broke, don’t fix it, right?  SO, strawberries and rhubarb it is…

Strawberry Rhubarb Breakfast Cookies

I’m calling these breakfast cookies because they aren’t your normal cookie texture.  I made them healthier and roasted the strawberries and rhubarb to bring out their flavors so the texture is a little more like a moist bread, which makes them TOTALLY acceptable to eat for breakfast.  These would be fantastic to serve at a brunch.

Strawberry Rhubarb Breakfast Cookies

Can we just gush for a second about how gorgeous these strawberries are?  I seriously wait ALL year for Strawberry season to get my hands on these perfectly sweet juicy berries.

StrawberryRhubarbCookies4

I’m really hoping that we have some time to go strawberry picking this weekend.  I love having WAY too many berries so that I’m forced to make strawberry everything.  Strawberry smoothies, strawberry salads, strawberry jam, strawberry face!

Strawberry Rhubarb Breakfast Cookies

Hope you have fun eating cookies for breakfast!! I know I did 🙂

 

WHAT MAKES ME HAPPY:

Watching the sunset.

sunset

I know I’ve probably used this one before but I’m using it again.  We were driving home the other night and saw the most GORGEOUS sunset so when we got home we ran down to the end of the street and just caught it as it was dipping below the horizon.  We get our fair share of beautiful sunsets here but you know it’s a nice one when half the neighborhood comes out to watch it.  This one was a STUNNER!

Roasted Strawberry Rhubarb Breakfast Cookies

Allergy Egg
Meal type Breakfast, Dessert

Ingredients

  • 2 cups fresh strawberries (sliced)
  • 2 Large stalks of rhubarb (sliced)
  • 2 tablespoons maple syrup
  • 1 cup coconut flour
  • 1 cup rolled oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/4 cup packed brown sugar
  • 2 tablespoons shredded coconut
  • 2 Medium ripe bananas
  • 1/4 cup coconut oil (melted)
  • 2 Large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 cup almond milk

Directions

1. Preheat oven to 400 F.
2. Toss the strawberries & rhubarb in the maple syrup and spread into a single layer on a baking sheet lined with tin foil. Roast for 20 minutes until soft & juicy. Let cool for 5-10 minutes.
3. Meanwhile, mix all of the dry ingredients together in a medium bowl and set aside.
4. In a mixing bowl mix the bananas and coconut oil until smooth & creamy. Add the eggs, vanilla & almond milk and combine. Finally, add the dry mixture and mix until just combined and then stir in the roasted strawberry rhubarb mixture.
5. Drop small spoonfuls of batter onto greased cookie sheets. Flatten gently so they aren't too thick. Bake at 350 F 20-25 minutes until nicely browned.