Blueberry Hemp Snack Bars. April 29, 2012 at 11:57 am I am learning a lot about myself, not to mention how to “deal with” and manage people from running our yogurt store and starting a new business. Healthy Breakfast Bread Custard. Healthy, warm, filling...creamy, sweet, delicious. protein, calcium and fiber that tastes like dessert for breakfast... or is it breakfast for dessert?... You can serve this as a guilt-free dessert on a sunday evening. then..reheat for a quick healthy breakfast treat throughout the week with vanilla greek yogurt and fresh berries. straight out of the oven, it's soft and custardy. add a few extra mini chips or shave some dark chocolate on before serving to make it look like more of a dessert. on it's own it's fabulous, but you could dress it up a bit... top with lite whipped cream, a slight drizzle of chocolate syrup or sugar free maple syrup...add some toasted almonds or pecans for a little texture?...
8 - 10 slices whole wheat bread cut in 1 inch cubes (stale or slightly toasted) (Vegan) Blueberry “Muffin Top” « Welcome To Nutritiously Sweet! I love blueberry muffins.
I’m obsessed with chocolate but for some reason my favorite muffin has never been a chocolate chip or double chocolate one. I always went for the blueberry muffins. Second favorite? Banana-nut muffins. Having all these food allergies have made me crave breakfast more and more. One of my favorite vegan bloggers is Katie from Chocolate Covered Katie.
Maple Peanut Butter “Muffin Top” « Welcome To Nutritiously Sweet! Happy 200th post to me, Nutritiously Sweet!
I’ve been thinking for the past couple of days what could be the 200th post? I wanted it to be something simple, delicious and of course nutritiously sweet! You saw my post before of the coconut almond oatmeal cake that was inspired by Chocolate Covered Katie. This recipe one is a bit inspired by her oatmeal cake, but I wanted something that was going to be done quicker.
Especially for those lazy days, where we don’t have too much time. I think you can even mix everything the night before and leave it in the fridge and heat in the morning. I also wanted something to resemble the gluten-free “peanut butter” muffins. Thus, I made the Maple “Peanut Butter” Muffin Top. I decide to include the nutrition info for this “muffin top.” Feel free to play around with the ingredients. Ingredients (Makes Two): 1/2 Cup of Rolled Oats (Not Instant)* 3 Tbsp of Almond Milk* 1 Tbsp Natural Peanut Butter* 1/4 tsp of Baking Powder 1 Packet of Stevia* Apple Pecan Instant Buckwheat Bake. As soon as I saw this recipe on Natural Noshing, I immediately knew what I was going to have for dinner that night.
That bake looked so unbelievably good, I just couldn’t wait for the day to be over so that I could get busy and make my own little bowl of happiness. However, there was one tiny little obstacle standing between me and that delicious bake. You see, the thing is I just can’t bring myself to get the oven going just to bake such a small, tiny single item. Must be something I learned from my parents: do not waste energy. Hmpft. Vanilla strawberry & vanilla peach risotto. I don't know about you, but i love vanilla. it's warm and comforting. and perfectly sweet. i also love a good risotto - so why not put them together??
***Vote for this sweet risotto here in this week’s Holiday Recipe Exchange! Click on the link, scroll down to #34 and click "vote"! That's it! Especially when i saw the holiday recipe exchange posted on Good Life Eats and my baking addiction and this week's challenge: vanilla! And this week's prize? I tried two versions of fruit + vanilla combinations and both are winners. the first is pretty simple. a whole vanilla bean, milk, and homemade strawberry jam. the perfect blend of sweet fruit and vanilla. and if you're a fan of savory risotto, you'll be a fan of the sweet stuff too. if you aren't so lucky (or is it crazy?!)
What better way to start off a weekend of fall cleaning and housework?! Vanilla strawberry risotto30 minutes, makes about 1 1/2 cups. Instant Chocolate Cherry Buckwheat Bake. A cake that’s healthy AND quick enough to make so you can enjoy it warm for breakfast?
That’s exactly what this Cherry Chocolate Instant Bake is all about! There was a time in my life when I would eat instant bakes for breakfast almost every morning… they were by far my favorite thing to eat, especially right after a workout, topped with a super generous serving of what I like to call “Mock Vanilla Custard“, for an added boost of protein! Nowadays, I much prefer to eat eggs and sweet potatoes for breakfast… but when sweet cherries come in season, I can’t ever resist having this particular instant bake, at least once or twice! For seriously, this has got to be one of the most decadent breakfasts I have ever eaten. Eating this feels just like eating some super indulgent, warm, devilishly rich chocolate-y dessert. Quick bake revisited. First things first.
I’m a liar! I was not officially done posting about San Francisco, as stated yesterday. Here are a few straggler photos. A completely random “salad” from Mijita, at the Ferry Building. While I could have done without the cilantro, the rest of this dish was outstanding. We were a little confused as to how many tacos was in 1 order, and unfortunately there was only 1. Raw Buckwheat Breakfast Porridge. Saturday night, Eric and I were on our nightly walk and we passed by our neighbours sitting outside enjoying a pitcher of Sangria.
They invited us over for a drink and we couldn’t think of a reason not to join in on the fun! Drinks led to more drinks, hours flew by, conversation flowed, and we found ourselves home long past midnight with a wonderful evening behind us. Anxiety tends to make me over-analyze everything…what if this happens, what if I say this, what if…but I realized when I do things spontaneously, I don’t have time for all that crap to go through my mind. I barely had any anxiety which is unusual for me when getting to know new people. There was something magical about doing something on the spur of the moment.