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.
So, I realize I’m several years late to the party here, but I’ve finally discovered yoga.
It’s, like, a trip to the spa for a massage. Except you do it yourself, it’s cheaper, and you feel even better afterwards. I’m taking very beginner level classes – no impossible pose attempts in front of depressing mirrors and no hot-yoga blackout episodes, not that I’d know anything about either of those things – and I’m practically giddy over how much I’m enjoying it. “Grace” and “flexible” are about the last two words one would ever use to describe me, but if I keep this up, maybe I’ll get a little closer. So far, it certainly makes me feel great.
I’ve been making these carrot fries for my toddler for awhile now. They’re the perfect way to serve up carrots to little ones because they can grab them with their chubby little paws and gnaw away at the soft, tasty bits.
They’re fun for dipping, too, which toddlers loooove. My little gal has just figured out that she loves carrot fries dipped in hummus … though for some reason she tries to feed her forehead before her mouth and so she has a lovely pile of hummus all over her head by the time all is said and done, but hey. My kid is eating carrots and hummus, so I’m happy.
We all know a great pizza must have a perfect crust. Chewy with a few crispy bits here and there; delicious flavor all its own.
But an amazing “pie” is just as much about the pizza sauce, too.
Tofu can be off-putting, or tofu can be delicious. It’s one of those neato foods that takes on whatever flavor – and often texture – you want it to, for better or for worse. Usually, thankfully, for the better.
So I think it’s kind of funny when people flat-out declare they hate tofu. Except, you know, they haven’t even tried it – in any shape or form.