Because everyone should turn their favorite dessert into breakfast every once in a while. The first time I ever heard the words, “bananas foster” was when I was going to the quick shop in college to get a sugar laden slushy type drink with my roomate. She was a true G.R.I.T.S. (yep, a Girl Raised In The South)
Let’s just go and grab some appetizers for lunch, said my girlfriend as we were deciding on how to celebrate her birthday during our limited window of woman-hood, not mommy-hood. Yes, you know that tiny window during the day when the babies are at mothers morning out and you can relax your shoulders and be a woman once again.
Oh, were just having oats for breakfast this morning. Or as my Calvin (grandpa) used to call them, rolled oats. In an effort to satisfy the overwhelming majority of sweet and savory food lovers in my house I created Salted Caramel Oats. Quick and easy breakfast and even better late night snack.
This smoothie is a twist on one of my favorites. Lately, I have been mixing up my usual smoothie routine and adding new flavors like cinnamon, dates and pecans. Also, I am slowly cutting chocolate out of my diet.
Coconut Coated Pineapple Pancakes. If you like piña coladas…but, really everyone was saying it taste like a piña colada, a virgin piña colada. The “grown ups” ate them as pictured and the children ate them topped with coconut nicecream. No sugars and no maple syrup needed. Although they can be served for breakfast or any meal of the day we prefer them for our after dinner dessert.
Simple salads with fresh, local ingredients have always been a favorite of mine. Often times it happens to be that I’m dining at a fresh Farm to Table restaurant or hitting up a Farmer’s Market on Saturday morning and will order salad for my entrée, simply because I know how fresh it will be.
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