All posts filed under: recipes

Multigrain Banana Nut Waffles

Waffles and pancakes are my weekend breakfast weakness, y’all. They aren’t exactly celebrated for their nutritional value; most are filled with sugar, fat, and empty calories. Delicious, but let’s be honest: not an ideal way to start the day. We recently bought a $30 belgian waffle iron so I could experiment with healthy — while still yummy — alternatives to my beloved diner pancakes. I’ve already used it about a dozen times! Sunday morning, I made a batch of banana nut waffles with my favorite multigrain mix. These nutritious waffles are sweetened with honey, and have a sneaky serving of ground flaxseed for fiber, omega-3, and cholesterol-lowering ‘good’ fat. Half of this recipe is plenty for C and me, but I like to make extra waffles to freeze for quick pop-in-the-toaster breakfasts during the week. These are extra-good with a thin spread of natural peanut butter or almond butter when they’re hot out of the iron. I warm a tablespoon or two of real maple syrup in a ceramic ramekin in the microwave for 20-30 seconds, and serve it on the side for dipping. They were …

Pumpkin Flax Chocolate Chip Muffins

This morning, I dropped my coffee pot on the kitchen floor. It rolled around on its side by my feet, and for a sleepy hopeful second I thought, ‘whew, it survived!’ Then it cracked into two pieces. Happy Monday! My stockpile of frozen coffee cubes saved the day, along with the healthy pumpkin flax chocolate chip muffins I baked last night. Pumpkin packs some impressive health benefits. These pumpkin muffins are a frankenstein concoction I adapted from several recipes around the web. They’re made with oat flour — I make my own by blending old fashioned rolled oats in my Magic Bullet until they’re a flour consistency — and lightly sweetened with brown sugar and semi-sweet mini chocolate chips. They’re packed with fiber, vitamins, and omega-3 (the ‘good’ fat) making them perfect for a grab-and-go breakfast with fruit and coffee.

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Crockpot Chicken Soup For the Soul (Or a Cold)

Every year around this time, my immune system kicks into overdrive for its annual throw-down with my summer allergies. It usually begins with a week of an itchy sore throat, followed by several days of head congestion and general misery, then right before I decide how much Kleenex stock I’d like to purchase, it’s over and I forget all about it until the next August. I’m on day seven of The Mold-Spore and Ragweed Battle of 2015, and can currently only breathe from one nostril. Which is super fun and not at all disorienting! Ugh. I made it through last week with help from a lot of hot tea and honey, and daily trips to the Thai restaurant near the flower shop for steaming bowls of takeout chicken noodle soup with red chili sauce. Give me all the scalding liquids when my throat hurts, please and thank you. I thought I’d try my hand at homemade pho over the weekend, but even the ‘simple’ version seemed daunting. So I went to the grocery store for some basic ingredients, …

quinoa breakfast bowls

Don’t worry, I’m not going to turn into a proselytizing health blogger — two weeks of clean eating does not an expert make — but after the great response from yesterday’s Hungry for Change post I thought I would share my nutritious favorites now and then. Starting with a simple breakfast that helped me overcome my morning chicken biscuit dependence. I first stumbled upon quinoa breakfast bowls on Pinterest (of course I did) and thought, “who the heck eats quinoa for breakfast?” Schooled: Quinoa is a gluten-free whole grain that packs a lot of protein. It’s also a great source of fiber, iron and magnesium; so it’s a perfect way to jumpstart your day. To save precious time in the morning, I cook a big batch of quinoa at the beginning of the week. I divide it up into Ziplock containers, and store them in the fridge so they’re easy to grab before running out the door. I take a minute to toss in whatever fixin’s I want for the day, and hit the road. …

sunday comfort food: banana oat pancakes

I love pancakes of every persuasion. These simple banana oat pancakes can be mixed in the blender, which means less time for cleanup and more time for post-brunch naps. You’ll Need: 2 cups oat flour 1 1/4 cups milk 1 large ripe banana 1/2 teaspoon ground cinnamon 1 heaping tablespoon honey 1/4 teaspoon salt 1 teaspoon pure vanilla extract 1 1/2 teaspoons baking powder 1 large egg Place all ingredients, except the egg, in the base of a blender and blend until smooth. Then add the egg and pulse a few times until well blended. Heat a small amount of coconut oil or butter in a griddle or large saute pan over medium heat. Pour prepared batter into the heated pan. When the batter starts to form bubbles on top, carefully flip the pancake and cook the other side for 2-3 minutes. Stack ’em high, and serve ’em up with real maple syrup and fresh fruit. Bacon never hurts, either. Adapted from Mountain Mama Cook’s Banana-Oat Blender Pancakes. 

An artsy evening and artsy cocktails with Noble!

Every great soiree needs a great cocktail! At last night’s Downtown Art Walk, we served up an Italian twist on the classic mimosa, made with chilled Noble 100% Pure Blood Orange Juice and prosecco. Noble juices are artisan-crafted right in our hometown, so it was the perfect addition to the local-art-themed event! More than 50 guests came through the shop to meet Anne, my dear friend of more than 8 years and the DIY maven behind Wobisobi. You can check out more photos from the event on her recap post! Doak got spiffed up for the party. He spent the entire night schmoozing with guests and getting loved on. It’s tough to be Doak. Cheers to the weekend! * Post sponsored by Noble. Noble’s all-natural juices are artisan-crafted by a fourth-generation family business in our hometown in central Florida, and packaged in sustainable plant based bottles. Thank you for supporting our sponsors!