We’re into our hearty breakfasts around here. What’s the saying? Eat breakfast like a king, lunch like a queen, and dinner like a pauper? We do pretty well on the first two, though generally we eat dinner like kings again. I guess we like our crowns.
Breakfast, though, that’s a biggie. Especially now that the little one is in the mix – just from pure instinct, breakfast is her largest meal of the day.
Breakfast is also nice for our mixed-diet family because it’s generally pretty easy to please both the vegetarian and the meat-eater. Oatmeal and other hot cereals, for one, make for a plenty rib-sticking breakfast but it wouldn’t occur to most meat-eaters to put meat in theirs (unless you do savory oatmeal, which I think is something I really need to try). My guy is plenty happy with a couple token slices of bacon alongside egg dishes and a couple slices of toast, and frankly, Morningstar veggie sausages are so, so good if I really want to go there myself.
Today, though, it’s about the oatmeal. This utterly creamy mango coconut oatmeal is lightly sweet, super hearty, and reminds us of vacation. Oh, and it’s vegan! Simmering the steel-cut oats in coconut milk is what makes it extra creamy.
This oatmeal is just luxurious tasting enough to feel like dessert. I’d say that’s just about the perfect breakfast – royalty or not.
It’s unseasonably warm in Seattle right now, and everyone is giddy in the way that only rain-soaked, desperate-for-sun Seattleites get giddy when the first few really nice days of the year finally roll around. The rain will return until summer really starts in July, but for now, everyone’s got their classic convertibles and motorcycles on the road, they’re sunning themselves in the grass at parks, they’re swimming in the frigid Puget Sound (!), and they’re happily chatting one other up in grocery stores with a fervor not seen in a long, long time.
Where has skillet lasagna been all my life?
Oh. It’s been right there, all along? If only I’d opened my eyes? Well, I guess I have to admit that sounds about right. I spend my time being blissfully oblivious a little more often than I should.
But thankfully, I’m oblivious-no-more when it comes to skillet lasagna. Only blissful.
I love pancakes. A little too much, probably. They’re easy, my toddler will eat them, they lend themselves to all kinds of delicious fruity mix-ins, and, when you’re really going for it, you can soak them with rich butter and sinfully-sweet pure maple syrup.
Oh, but hey! These have bananas. So these fluffy banana pancakes are totally healthy.
I’ve had this recipe up my sleeve for a little while now, so I’m super excited to finally share it.
Homemade granola has been a favorite thing of mine for ages, but I’d never really ventured into making homemade granola bars until I started whipping up these bad boys. Why, oh why did I wait so long? Rhetorical question – I’m not really sure. But I am definitely happy I finally started.
We like lots of homemade sauces, dips, and dressings around here. They tend to taste so much better than store-bought, and we know exactly what goes into them. Plus, they’re super budget-friendly. So it’s pretty much a win all around.