It’s been a cold winter so far, and the thought of drinking a cold breakfast smoothie before heading out to -20 C before windchill, regardless of how delicious it is, just doesn’t jive. Being the kind of person who needs a fast breakfast that I can either eat at home or at work (sometimes I’m just not awake enough to want to eat at home), I pulled together this instant oatmeal mix that is not only delicious but also nutritious. If like me, you live near a bulk dry goods store, this instant oatmeal mix is also cheap.
Mixing it all together
Posted in Brunch, Vegan
For the whole of Home Made Month and October Unprocessed I’ve been having smoothies for breakfast. The first week was a bit of an adventure for my taste buds. I couldn’t quite get the balance right. Sometimes it was too sour, other times too viscous, or had no taste, even once or twice with a weird taste… well you get the idea. Until one day, at around day 12, inspiration hit, and BAM.
Black Forest cake in a glass.
I wouldn’t mind at all if all my days started like this.
Does one need an excuse to make homemade nutella?
Nothing says autumn like something made with pumpkin and apple. On the first day of the 2014 edition of Home Made Challenge, which coincides with October Unprocessed, in two separate conversations the topic of doughnuts came up. And whenever doughnuts peek into the cluttered confines of my mind they tend to grow roots and stay in my mind until I have satisfied my craving.
Two-bite pumpkin doughnuts filled with homemade applesauce. Totally vegan.
You know those hellish winter Mondays, when you get home after a long day at work and it’s too cold to go out again to get groceries, and you’re really craving an elaborate comfort meal but it’s already way past dinner time?
Today was one of those days, but thanks to quick thinking and Rochon Garden’s CSA vegetable box, we were able to throw together a slapdash winner for dinner.
South meets Mid-East at delicious
I have found the one.
Blueberry chai square
Ironically, having a bunch of new food intolerances has given me a new resolve to cook more. I’m excited to be back in the kitchen again, excited with trying out new ingredients, checking out new recipes. It’s like doing the Home Made Challenge, but less stringent because I always have the option of eating out!
Everybody knows that I have a sweet tooth. I’m not going to let these food intolerances stop me from satisfying my undying love for sweets – I am determined to find and develop desserts that will not knock me out.
Enter, coconut lime blondies.
Coconut lime blondies!