If you saw what I eat for breakfast every day, you would be so bored. Don’t get me wrong, I absolutely love my daily eggs & avocado, but lately I’ve been trying to switch things up just because I think change is good every once in awhile. Especially if that change means another excuse to smother things in peaches.
This one is inspired by all of those beautiful breakfast bowls of oatmeal that I see all over the internet. You know the ones – they’re chock full of colorful fruit and other various superfoods. They’re so pretty that they make me wish I liked oatmeal… so finally I had this idea to make a sweet non-oat quinoa bowl for breakfast.
This base of this recipe is the quinoa that is lightly sweetened by cooking it in almond milk with a few cinnamon sticks. It’s this simple: Almond Breeze + quinoa + whole cinnamon sticks. You could also get creative with your spices. Nutmeg, cardamom, and/or vanilla bean would all be welcome here.
To your spiced quinoa, add whatever seasonal or dried fruits you like. Obviously, peaches are my thing right now, the raspberries are for Jack because they’re his favorite. For crunch, I topped these with toasted almonds and coconut flakes.
I’m going to give you two options of how to serve these bowls because Jack and I both have different preferences. Because I have a thing about mushy food, I like my quinoa bowl best served pilaf style, leaving my quinoa fluffy. (it can be served warm off the stove or at room temp if you’ve made it in advance). Jack prefers his porridge style – hot with plenty of almond milk to soak into the quinoa. So to each their own…
Sweeten the deal by drizzling a little maple syrup on top.
It sounds silly to say, but one thing I love most about traveling is coming home. Suddenly everything I used to take for granted day-to-day is pure luxury – sleeping on my own pillow in my own bed, getting into a shower I can actually fit into without bumping into the sides of the glass, and making breakfast in my own kitchen without having to search for utensils.
We’ve been home for 2 days now, and since then we’ve done about 3 things: lay on the sofa, go out for tacos and stock up on all of my favorite foods. Peaches are still going strong so it seems like the perfect time to share one of my favorite easy summer desserts.
This is a version of my go-to oat crumble – this time it’s made with stone fruits and pecans. I usually make this with coconut oil, but you can use butter or vegan butter – I tend to grab whichever one I happen to have on hand. You really can’t mess this one up.
I realize, you might not want to turn your oven on but the nice thing about peaches (vs. apples, pears, etc), is that they cook pretty fast. If you’re still not convinced – try this version with grilled peaches instead.
Either way, serve it piping hot with extra scoops of ice cream.
Ciao from Italia! At the moment, our life is all about pizza, pasta and tomatoes. It’s amazing but every time I travel, the things I miss most are tacos and mexican-ish food. We made these quesadillas a few weeks ago but I could totally go for one right now!
I often get questions about how to cook eggplant. My favorite and most foolproof method for non-spongy eggplant is to grill it. (If you don’t have an outdoor grill, you can use a grill pan on your stove). I grill mine simply with olive oil, salt and pepper, and a squeeze of lemon or drizzle of balsamic; I then serve it with some arugula or sliced tomatoes.
But I’m in love with this recipe for grilled eggplant quesadillas that comes from my friend Erin (of Naturally Ella)’s new book The Easy Vegetarian Kitchen. The spices are so flavorful and the eggplant bulks up the quesadillas in a meaty-but-not-meaty sort of way.
I know that so many of you are fans of Erin’s as well, so I’m sure lots of you already have her book, but if you don’t, put it on your list. It’s a super handy vegetarian guide to cooking with what you might have available seasonally or on hand. There are 50 base recipes and 3 unique versions of each. So pretty much any vegetarian meal you might want to make, she has a recipe for. Everything is made with whole grains and with fresh seasonal produce in mind.
I modified her quesadilla recipe just a tad. I mixed her spice rub with olive oil and used it as more of a chile sauce to brush onto the eggplant after I grilled it. (This kept my grill pan a little cleaner). I served the remaining sauce on the side of the finished quesadillas… Jack gave this meal two speechless thumbs up. Because that’s how he says “this one is really good” as he stuffs the next quesadilla wedge in his mouth.
It’s national doughnut day, so obviously, I have waffles. The thing about doughnuts is that I like them best when other people make them. Waffles – I like at home, piping hot right off of the waffle maker. (or the next day out of the toaster).
I love being able to decide what goes in my waffles – this time I folded cacao nibs into the batter and topped them strawberries with a little bit of mint. Cacao nibs are like little crunchy pieces of dark chocolate. I like them in here because first, they don’t gunk up my waffle maker and second, I guess they’re a good source of fiber and other sort of superfoodie things. Feel free to sub in chocolate chips if you like.
These are vegan, because I actually like how they get crispier around the edges without any eggs in the batter. I use spelt flour, because that’s what I keep on hand. I like it because it’s not quite as dense as whole wheat flour.
I know many of you don’t have a waffle maker – so I have to tell you about this new one that I just got that I’m pretty excited about. It flips so the top and bottom of your waffle cook evenly, it’s pretty affordable, and best of all, you can store it standing upright! I was always mad at my last waffle maker because it took up an entire shelf, but this one can slide in right next to your cereal box. Ok, sales pitch over. Happy friday and go make waffles!
As I’m putting the finishing touches on our book, (T minus 3 days!) I thought now would be a good time to start making recipes from other peoples’ books…
Last week, I briefly talked about Anna’s book, A Modern Way To Eat. While it’s been out for awhile now, it’s only recently been released in the US and I finally got my hands on a copy. What I love about it is that it’s more than just a book full of recipes (although there are over 200 of them!)… she offers tons of delicious ideas for how to mix flavors and textures together in creative but not-fussy ways.
Last night, I was looking for something quick to make for dinner – the only requirement was that I had to have the ingredients already on hand. This spaghetti with avocado and lemon zest had my name written all over it – I’m a sucker for anything with avocado, yet I’d never thought to put it on pasta before. The only thing I didn’t have was parsley so I used a bit of watercress instead.
My favorite part about the recipe has to be her final instruction: “Scoop the pasta into bowls and eat on your lap.” Done and done.