old WIAWs months later. Sometimes you realize you haven't eaten a favorite food in a while.It's fun to photograph some eats and then look back at
Like chocolate blueberry potato pancakes!
Latkes will never be the same again.
You realize that you go through snacking phases.
Like sharing freezer snacks (these are from Farm Rich ) with a sister or friend.
I had the Jalapeno Poppers (spiccccyyyy!) and my sister had the Philly Cheese Steaks.
But she totally stole a Jalapeno Popper.
It's okay, because I didn't share any of my Ratatouille with her.
Really Easy Ratatouille (Vegan)
* 1 Tbsp. oil (I used olive)* 1/4 onion (or 1/2 small onion), diced* 1 small clove of garlic, chopped* 1 tomato, diced* 3 collard greens leaves, chopped* 1/2 can mushrooms* dash of cumin* dash of ground paprika* shake of parsley* salt and pepper, to taste
1) Heat olive oil in a sauce pan over medium heat.
2) Add onion and garlic, saute for a few minutes until the onion starts to become translucent.
3) Add diced tomato and collard greens. Saute for a few more minutes (five-ish), stirring regularly.
4) Add mushrooms and spices, cover and cook for two to three more minutes.
I really like eating this Really Easy Ratatouille with something crunchy. like the healthy Simply Sweeet Potato tortilla chips from Way Better Snacks .
The Simply Sweeet Potato Chips are gluten-free and pair perfectly with Really Easy Ratatouille.
Speaking of gluten-free, I've finally gotten around to trying something from Rudi's Organic Bakery , the bread brand famous for its gluten-free goodies.
Ironically, what I tried is not gluten-free.
I love, love, love hearty english muffins (whether it's Thomas 100% whole wheat or Food for Life sprouted) so I decided to try Rudi's Organic Multigrain English Muffins with Flax .
How would their nooks and crannies compare?
The english muffins come frozen (I got them at Whole Foods) in a six-pack.
Each english muffin has 2g of dietary fiber (8% of the RDI, pretty standard for a whole grain bread product) and a variety of whole grains, including cracked wheat, cracked rye, cracked barley, cracked corn, steel cut oats, and millet.
These english muffins are healthy and they are a good source of whole grains, but I'd like to see them as a 100% whole grain version (or at least with whole grains as the first ingredient). The first ingredient after water is organic wheat flour, not organic whole wheat flour. Other than that, I can't really complain about these nutritionally.
So on to taste and texture.
I liked them best toasted, so that they get just a little crunchy on the outside and soft and warm on the inside. They have a nice crumb, with those delightful nooks and crannies that soak up half-melted spreads so well, and are a delicious breakfast option.
There's no artificial or odd taste in these, as can be the case with some more preservative-laden packaged bread products, so they're just as delicious with just butter as they are with butter and jam or with peanut butter and honey.