Remember way back in the day when blogs were new and everyone did “Follow Friday?” I’m thinking of bringing that back because sometimes I’m just so excited about what other talented folks are doing. Yes, I do realize that today Saturday… but regardless, here’s a list of things I’ve loved and drooled over this week. And P.S, if you need one darn simple way to enjoy peaches, scroll down for this pictured Peach Affogato.
This luscious Pecan Roasted Beet Dip with Sage makes me so excited for fall… mmm, sage.
These colorful tortillas! So creative!
Craving cozy Black Beans & Rice ever since I saw this post go up.
I follow exactly 1 YouTube channel and it’s called Hot For Food – you have to check out this video of Lauren’s clever Vegan Back to School Bento Boxes. I love how she uses the leftovers from one recipe to make the next.
I’m a guest judge for this Boos Cutting Board Photo Contest. They make the best cutting boards!
I’m getting totally excited for hot soup season, but I’m still enamored by this idea of Cold Summer Ramen.
For a good dose of wanderlust, scroll through Laura’s gorgeous photos in her Kyoto Travel Guide. Makes me want to jump on a plane to Japan!
And in non-food news, these corgis on a waterslide made my week 🙂
- 2 large ripe peaches, pitted and sliced (optional: grill them*)
- 4 scoops of ice cream (non-dairy, if desired)
- ¼ cup rolled oats
- ¼ cup walnuts
- drizzle of coconut oil (~1/2 tsp)
- drizzle of maple syrup (~1/2 tsp)
- pinch of cinnamon
- pinch of sea salt
- Bake the granola at 325°F for 10 minutes or until toasted.
- Assemble each affogato in a short glass with peach slices, a scoop of ice cream, and a drizzle of cold brew coffee. Top with a sprinkle of the granola crumble. Serves 4
- Preheat the oven to 325°F and line a small baking sheet with parchment paper. On the baking sheet, toss together the oats, walnuts, coconut oil, maple syrup, cinnamon and salt. Spread the mixture into a flat layer and bake for 10 minutes, or until toasted.