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Peanut Butter Oatmeal with Dates and Banana

July 21, 2016

This creamy, homemade peanut butter oatmeal is naturally sweetened with banana and dates and topped with crunchy chopped peanuts. 

Peanut Butter Oatmeal with Dates and Banana Recipe | Fake Food Free

I have a problem with oatmeal. It’s not oatmeal’s fault at all. No, this is an — it’s not you, it’s me situation. 

Oatmeal is part of my normal breakfast cycle. Meaning, we have an on-again, off-again type of relationship. I crave it and eat it almost everyday for weeks. Then I get tired of it and need a break. 

Well, we are on-again. So that problem I have has reared its ugly head. 

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Almond, Zucchini and Ginger Scones

June 6, 2016

These candied ginger scones are made with almond and spelt flours.  Fresh lemon zest brightens the flavor for summer and zucchini keeps each bite soft and tender. 

Almond, Zucchini and Ginger Scones Recipe | Fake Food Free

I promise I won’t spend all summer talking about the heat. But I also won’t fool myself into thinking this is going to be easy. 100 degree temps June through about October is going to take some getting used to.

Even more so because I am not a summer person. Summer has always been my least favorite season of the year. I’m all about fall. I even love the cold temps of winter, although I’m glad that I now get to drive to the snow versus having it come to me. 

Despite my cool weather preferences, the one thing summer has never done is kept me from baking. I still gladly fire up the oven. That’s what the air conditioner is for, right?

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Roasted Strawberry and Oat Breakfast Bowl

April 26, 2016
Roasted Strawberry and Oat Breakfast Bowl | Fake Food Free

You have no idea how much restraint I’ve been exercising lately. I have held off for as long as I possibly can. I can no longer avoid posting about strawberries!

You see, the season began here about 3 weeks ago. Out of respect for those of you with a lingering winter, I avoided posting about them for as long as I could. I mean, I hate to brag and wave around posts about freshly picked, juicy, sweet strawberries. And about the fact that we have a strawberry patch with a farm stand on just about every corner in town. The kind that allows me to swing in at any point during the week to get baskets of berries like these that were picked that very morning. 

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Maple Peanut Overnight Oatmeal

March 9, 2016
Maple Peanut Overnight Oats Recipe | Fake Food Free

I think we have discussed overnight oatmeal before. Despite it becoming trendy around here, it really isn’t anything new. It’s basically muesli and that’s been around a very long time in other parts of the world. 

But while our muesli may not be new, it is definitely delicious. People have come up with some seriously tasty combinations. 

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Pomegranate Lemon Cake

December 23, 2015

Pomegranate Lemon Cake Recipe | Fake Food Free

I have really been missing the big lemon tree that was in the backyard of our rental house in the Bay Area. I took for granted how easy it was to walk out and grab a few almost any time of year.

Our potted Meyer lemon tree made the move and it’s still hanging on, but it didn’t produce any lemons this year.

I was running the other day and I noticed that towards the end of the public running path, a large lemon tree hangs over a backyard fence. I’d been eyeing it for weeks and a few days ago I finally got the courage to grab a few.

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Pear and Peanut Butter Yogurt Parfait

November 5, 2015

Pear and Peanut Butter Yogurt Parfait Recipe | Fake Food Free | A delicious grain-free breakfast with no added sugar!  
Half the time I’m very much – YAY breakfast! The other half of the time I’m – bleh, breakfast.

I know. Shame on me. When I was working as a health educator, there is no telling how many times a version of the words, “eat breakfast,” came out of my mouth. But truth be told, some days I wake up excited for it, and other days I’ll pass and go straight to lunch. 

I think it has to do with being inspired. Or uninspired, as the case may be.

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30 Minute Potato Breakfast Bowls

April 16, 2015

These Potato Breakfast Bowls are loaded with hearty red potatoes, scrambled eggs and sausage. The best part is that you can have them on the table in 30 minutes. This is my entry for the Potato Lovers Club Speedy Spud Challenge blogger recipe contest. This post was sponsored by the U.S. Potato Board. 
30 Minute Potato Breakfast Bowls | Fake Food Free

I’m not what you would call a quick cook. I’m the first to admit that I lack swiftness in the kitchen. 

It’s not that I have loads of time to kill or that I dislike quick recipes, I just have a very short attention span. When I’m cooking for myself, I only get about 5 minutes in before I catch something out of the corner of my eye and my head jerks quickly to the right. 


It often goes something like this. I’m chopping the onion. Oh, is that an episode of Gilmore Girls on T.V.? I need to turn the volume up. Then I open the sliding glass door to let out a whining pug so she can go fake potty and come back in to beg for her free treat. 

Then I get back to the onion. I open the fridge for something. Oh, I really need to throw that out. Oh man, I forgot to empty the dishwasher. 

You get the idea. A recipe might say it takes 20 minutes to make, but it’s not going to take me 20 minutes. 

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Roasted Pepper and Arugula Scrambled Eggs

October 31, 2014

This single serving breakfast recipe combines roasted peppers and arugula for scrambled eggs that are simple, but special. Roasted Pepper and Arugula Scrambled Eggs | Fake Food Free


I often get asked – how do you find ideas for recipes? 

Like most people, I find inspiration just about everywhere. Sometimes I get an idea, make a list and ponder it for a while. Other times, I stand in front of the fridge, trying to figure out what to have for breakfast. I grab a few ingredients, mix them together and it tastes so good that I think maybe someone else who is trying to eat protein-rich breakfasts might enjoy it. 

This is one of those recipes.

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Salmon and Spinach Cakes with Fried Eggs Recipe

August 12, 2014

Salmon and Spinach Cakes with Fried Eggs |

Protein for breakfast.

Of all the improvements we’ve made to our eating habits over the past year or so, this has been the best one by far.

I wasn’t a complete stranger to a high protein morning meal. I’d have eggs on occasion, or a shake with nut meal, but it wasn’t until we started focusing on eating a lot of protein first thing that I realized how much I relied on carbohydrates for breakfast.

Now, this isn’t necessarily a bad thing. I still work in yogurt with fruit and oatmeal, especially when we are training for a race, but these carb focused breakfasts seemed to be making me crave something sweet every morning.

Once we made the switch, things changed pretty drastically.

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Jamaican Peanut Porridge Recipe from Vegan Beans from Around the World

May 23, 2014
Sharing about cookbooks is one of my favorite aspects of food blogging. I love posting about the books I find interesting and supporting the art and the authors. I have a long list to post about over the next few weeks, but I still want to make sure I share plenty of my own recipes. I’ve decided that Fridays will be cookbook review day throughout the summer. So if you have a love of cookbooks be sure to swing back by for plenty of new ideas and recipes. 

Jamaican Peanut Porridge Recipe from Vegan Beans from Around the World | Fake Food Free


Even after several trips to Jamaica, I have never heard of peanut porridge. I know this because if I had ever encountered anything similar I would have written about it several times by now. 
Thank goodness for the cookbook, Vegan Beans from Around the World by Kelsey Kinser. Without it, I may have never been introduced to this rich and creamy warm breakfast.


Peanut porridge in a bean cookbook? Yep. Because they are legumes, of course. In fact, this handy cookbook is full of bean dishes that go way beyond a slow cooker full of soup or stew. Chickpea Fries, Lebanese Spiced Lentil Pilaf and Korean Red Bean Soup are a few examples. 
You know I’m food photo crazy when it comes to cookbooks, but this is one book that inspired me even without them. It reminded me of several basic recipes I should return to, while also giving me an array of brand new ideas. 
What caught my attention about this porridge goes beyond how much I love Jamaica and the foods from there. It combines so many of my favorite ingredients. The cooking technique is interesting as well. You combine freshly ground peanuts and finely ground oats with other ingredients to form a batter which you then then pour into boiling water to cook. 

Jamaican Peanut Porridge Recipe from Vegan Beans from Around the World | Fake Food Free


It is similar to a peanut oatmeal, but the flavors are deeper and more complex. Another bonus is no sugar. The coconut sweetens it just slightly, but not enough to take over the rich flavor of the peanuts and nutmeg. 
Just a note, the recipe says this serves 1 to 2. When compared to my normal servings of oatmeal this would be about 3 servings for me, so plan on large portions or having a little extra for leftovers. 

Jamaican Peanut Porridge

© 2014 Kelsey Kinser. Reprinted with permission from Ulysses Press. 
From the book:
Peanuts are common in a lot of African cuisine, and they made their way over to the Caribbean due to this. For an American unfamiliar with this type of dish, it’s a wonder to stumble across. If you like peanut butter, you’ll like this porridge. It’s basically peanut butter–flavored oatmeal served hot for breakfast. It’s high in protein and a yummy way to start your day the Jamaican way. You will need peanuts for this; peanut butter just doesn’t work the same.

Serves 1 to 2

1 cup oatmeal (quick cooking is fine; instant is not)
1 cup shelled raw peanuts
1⁄2 teaspoon salt
1 tablespoon flour
1⁄8 teaspoon fresh grated mace or nutmeg
1 tablespoon cornmeal
1⁄2 teaspoon vanilla extract
3⁄4 cup coconut milk
water as needed

In a food processor, grind the oatmeal into a powder. Set aside. In the same food processor, grind the peanuts until they are almost a smooth peanut butter.

In a small pot, bring 1 cup of water to a boil with the salt.

While the water is coming to a boil, mix together the flour, powdered oatmeal, peanuts, mace or nutmeg, and cornmeal into a medium-sized bowl.

Using a spatula, stir in water (not the boiling water) until a loose, liquid paste is formed, which will take about 1 cup of water or so. This paste should be wet enough to be able to be poured.

Pour this paste into the boiling water. Stir until no lumps remain.

Reduce heat and cover partially, cooking on medium heat for about 15 minutes, stirring occasionally to prevent the bottom from sticking to the pot and burning.

Remove the lid and add the vanilla and the coconut milk. Cook on medium-high heat until the porridge no longer has a taste of raw flour and is the consistency you prefer, at least another couple of minutes. Serve.

Jamaican Peanut Porridge Recipe from Vegan Beans from Around the World | Fake Food Free


Disclosure: This book was sent to me for review purposes. I was not required to write about it and received no compensation for doing so. 

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