I tend to jump to conclusions. I decide whether or not I may like a recipe before I even try it, so I’ve probably missed out on a lot of really amazing things. On the bright side, I usually love the dishes I make and rarely have one that bombs! My friend gave me this recipe for baked oatmeal, and it sat in my recipe file forever. She’s the same one who made me try the baked brie that I knew I’d hate (I didn’t) and the pumpkin chocolate chip cookies that are my obsession in the fall. So after I finally tried this recipe, I realized I really need to trust her judgement and make everything she recommends — immediately! Continue reading
I know it’s not fall. But for me, pumpkin is not limited to a few months a year. Plus, today is drizzling and cloudy and rainy so it feels like fall. Pumpkin steel cut oats it is!
Start by toasting steel cut oats in the dry pan. I usually use medium heat and keep stirring them until they are fragrant and starting to brown. This makes it takes richer and more nutty. Continue reading
One of the things that’s really important to me is making traditions for my kids as they grow up. Because we are from Michigan, it’s also important that my traditions are portable. Going to a certain place each year may work well for some families, but we never know where we will be from year to year. There needs to be a thread that runs through each special occasion so my family feels stability amidst lots of packing, driving and unpacking. This tradition of Easter morning resurrection rolls can be made wherever we are. I love the symbolism with these sweet breakfast treats. Each night before Easter, I pull the Rhodes rolls out of the freezer and put them into a greased cupcake pan. I cover it with plastic wrap and pop it in the fridge to defrost overnight. In the morning, the kids help put the marshmallow inside the roll, but when they come out of the oven they are empty! It’s miraculous, and the kids are always amazed. It gives us the perfect opportunity to talk to them about the even more miraculous resurrection of Jesus Christ and his empty tomb!
After the breakfast recipe I posted the other day, I felt like had to redeem myself! This is not even really a recipe, so I can’t call it that. It’s more like a breakfast idea. I eat this multiple times a week and absolutely love it! My kids eat it, too, but they really love it on a tortilla with a bit of greek yogurt and salsa. I don’t need the extra carbs so I eat it in a bowl. Continue reading
Last night I looked through my fruit and found a ton of apples that were past the pretty stage. They were downright wrinkly and I knew not one person in my family would touch them! But under that wrinkly skin was a perfectly good apple. So I peeled them all, chopped them into chunks and threw them in the fridge to use later. This morning I decided to use the first batch on apple oatmeal and came up with this recipe. Continue reading
My family doesn’t eat a lot of boxed cereal. It’s not because we don’t love it. Actually it’s just the opposite! Every morning we have cereal, they eat two bowls…and my husband loves it!! Therein lies the problem. He’s diabetic and carb laden milk on top of processed carbohydrate cereal is a sugar bomb. So in order to not tempt him, we keep it out of our house. Plus, I feel like my kids easily make it through until lunch without snacks when we eat something with complex carbohydrates or protein. Continue reading
I didn’t mean for it to be zucchini-palooza on my blog, but judging from the produce coming out of my garden, this is what I’m cooking! I am guessing others are overrun with this amazingly versatile veggie, too! So here’s a great way to add some extra nutrition to breakfast in a way that everyone will eat! Continue reading
I love those belgian waffles you get at the free hotel breakfasts. I finally bought the belgian waffle iron, but my waffle recipe was seriously lacking. I’ve tried so many and just had not yet hit upon one I loved. In addition to that, I really prefer to use white wheat flour to bump up the nutritional value, but it usually makes baked goods taste more dense. For a “once in a while treat” like waffles, I will just use plain old white flour. But I really wanted to move toward fully embracing wheat all the time. I had buttermilk in my fridge and just like my whole wheat pancake recipe, store bought buttermilk makes everything yummier and fluffier, even when using wheat flour. So my Pinterest search began. I hit upon this recipe and I’m hooked! It was light, it was fluffy, and even with my addition of wheat flour, it was not dense, it was not wheaty (thanks to the white wheat and buttermilk). It’s my new favorite! Here’s my adapted recipe.