As always, thank you to our lovely host Jenn , without whom this little soiree wouldn’t exist! This week so far has been consumed by thoughts of moving far away from family and friends. If you’ve been reading my blog at all, you may recall my mention of a possible job transfer for our family. My husband and I should know the outcome by Monday, but the stress has us both wound tighter than an eight-day clock!
On a lighter note, my daughter is eating more and more solid foods!
Some of which are quite distasteful, I guess….
Hehe…and if you’re tired of pictures of my kids (I would be), here’s our baby boy….
Yes Gus, we know….and thank you.
As the summer comes to a close, so does the ’Summer Staples’ month of WIAW. Not a whole lot changes for me during the summer except dashing from one air-conditioned building to another and partaking of the cool wetness that is the pool, so I don’t have a lot of ‘summer tips’ to offer. I do have some cool food though!
My breakfasts are still consisting of many bowls of overnight oats, with a slight variation…
…I’ve been doing 1/3 cup of oats and 1/3 cup of oat bran in my favorite overnight oats recipe instead of 2/3 cup of oats….anyone ever do this? It makes it nice and fluffy!
More eats include lots-o-pizza including this one (which houses a secret healthy ingredient that’s not cauliflower, but just as good for you!…)
….to be revealed in the very near future….
…and this gem….
…apple goat cheese pizza anyone?
I’ve also been making these overnight oats peach parfaits….
….stop by Monday for this recipe…(hey, I gotta get you guys back here somehow!).
I’m still eating lots of apples with peanut butter!
Lately, though, peanut butter has not been hitting the spot. I know, I know, perish those words! But this is a good thing, because it leads to creativity in the kitchen in the form of this….
Oh yes. Now while I know Nutella knock-offs are not new, this one is a bit unique in that I added some cinnamon and carob! I’ve never actually had Nutella, per se, (striking out left and right here) but I’ve had Justin’s Chocolate Hazelnut Butter, which was as decadent as mousse! Since then, I’ve wanted to recreate it in a way that was a bit healthier.
CINNAMON CAROB NUTELLA
1 1/2 c. hazelnuts
1 T.cocoa powder
1 t. carob powder
1 T. sucanat or coconut sugar, ground into a powder in a coffee grinder
1/4 t. salt
1/2 t. vanilla
1/2 t. cinnamon
4 drops liquid stevia
1 t. grapeseed oil (or another neutral oil)
Set the oven to 370 degrees. Roast the hazelnuts for 8-10 minutes. Remove and cool for at least 30 minutes. Rub the outer skins off of the hazelnuts, and put them into the food processor. Process the nuts until butterized, about 5-10 minutes. Add the remaining ingredients and process until everything is combined and smooth.
Perrrrr-fect on toast, apples, my finger….
If you missed it Monday, check out my single serve Devil’s Food Cakes …..
Vegan, gluten-free, low-fat, low sugar…..and yummy in my tummy!! There’s even a paleo version for you kids who swing that way.
What’s the most unusual pizza combination you’ve ever had?What’s your favorite nut butter?
I love raw almond butter! It goes so well in smoothies, as well as desserts!