I rarely make smoothies. I’ve just never been that into them. I’m confident this has to do with the fact that I simply don’t like the name smoothie. We’ve talked about this before, right? It’s kind of how some people dislike the word foodie (which I’m okay with, by the way).
So if I do make something that resembles a smoothie, it’s called a breakfast shake. On occasion, a breakfast shake is just the thing I want first thing in the morning. This is especially true when I have some killer ingredients to use in them.
This creamy, homemade peanut butter oatmeal is naturally sweetened with banana and dates and topped with crunchy chopped peanuts.
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.
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.
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?
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.
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.
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.
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.
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.
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.
This single serving breakfast recipe combines roasted peppers and arugula for scrambled eggs that are simple, but special.
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.
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.