Raw ‘Oats’


This is currently my favorite breakfast recipe.  And I’m really into breakfast.

I’ve seen some different versions of it online, but this is the one I like best.  It’s quick and easy, my two favorite recipe adjectives.  It tastes really fresh, and has everything my breakfast needs – protein, healthy fats, fiber, you get the idea.  I’ve tried it with different kinds of apples.  I prefer Granny Smith, but I like things a little on the sour side. In fact, I like my food to be just shy of pucker inducing.  Also, I have a Grandma Smith…which now that I think about it is entirely unrelated.  

Anyway.  I soak the date in hot water for about 10 minutes before adding it to the blender.  I don’t have a super fancy blender, so this method helps a lot with the date dispersion.  You could use any kind of nuts you have lying around.  I’ve done a walnut/almond combination that was just divine!  This recipe makes 2 servings, one of which I occasionally find myself eating later the same day.  It’s just too good, y’all.  

1 Apple, chopped

1/4 c Pecans 

1/4 c Coconut Flakes (unsweetened)

1 Date, softened

Pinch of Cinnamon

Pinch of Salt

2 Tbsp Hemp Seeds

1 Tbsp Chia Seeds

Juice of 1/2 Lime

Once the date has softened, throw all your delicious ingredients into the blender.  I would advise adding the lime juice after you’ve tasted the finished product.  You may or may not need it, depending on the apple and your taste preference.  Blend until all ingredients are chopped into small pieces.  Be careful not to blend too much or you’ll have an unappetizing paste on your hands.  You want it to be about the consistency of oatmeal.  

What’s your favorite breakfast recipe right now?

Stir Fry with Thai Peanut Sauce


Stir fry is in regular rotation at my house.  I cook it about once a week.  It’s quick, versatile, and it’s an easy way to use up any vegetables I have that might be on the verge of expiring.   I was getting kind of bored with my sauce options, however, so I decided to try out a peanut sauce.  And sister, I never looked back.  This sauce turned out so tasty, I want to eat it on everything.  It tastes so much more complicated than it really is!  I like that.  Give me less work and more flavor!

I used peanut butter, but you could substitute a nut butter of your choosing.  I know some people have turned their backs on the peanut, being a lowly legume instead of an official member of the nut family.  Me, I’m more of a live and let live type of gal.  My peanut butter and almond butter live side by side in the pantry.  And anyway, the peanuts add such a satisfying crunch to this dish!  It’s like a little obstacle course for your mouth.  If you don’t have or aren’t interested in the Bragg Amino Acids, you can use plain old Soy Sauce.  It just doesn’t have the same ring to it.

I sliced the grass-fed steak first, while it was still frozen.  Are you using this trick? It makes cutting meat so much easier! Then I gave it a chance to thaw while I was doing my thing.  Doing my thing in this case meant walking around my neighborhood, trying in vain to convince daughter #2 to make her grand debut.  Have I mentioned I’m sick of being pregnant?  Come out now, baby.  I have stir fry for you to enjoy.

Anyway.  Back to dinner.  I like to get all my players ready before I warm up the wok.  In this particular instance, that mean chopping the carrots, white onion, celery and broccoli.  Once everything was chopped and ready, I started on the sauce.

This sauce has a little kick to it, but not much.  I like things very, very spicy so if I wasn’t cooking for the wee one I would have turned it up a notch.  Or maybe three notches.  You can add a little more chili sauce and pepper flakes if that’s your thing too.

Start warming up the wok when you start the sauce.  In a separate pan, sauté the garlic and ginger in the coconut oil for a few minutes, then add the peanut butter and water.  After a minute or two it will start getting smooth. The wok should be warmed up by now, so add your cooking oil to it.  You can use whatever oil you prefer, it just needs a high smoke point.  Once the wok is hot, add the vegetables and meat.  I added some snow peas and peanuts too.  You’ll be stirring the wok and the sauce simultaneously, but I think you’re up for it.  Neither needs constant attention.  Once the sauce has a smooth consistency, add the lemon juice, chili sauce, amino acids, fish sauce and pepper flakes.  You’ll want to stir occasionally as it thickens, which should only take a few minutes.  Once the sauce is ready, you can add it to the stir fry.  The vegetables and meat don’t take long to cook, you’ll probably want the vegetables to be a little on the crunchy side (unless you’re into soggy vegetables).  Stir that thing up and you’re ready for business!

Sauce Ingredients

2 tsp. Coconut Oil

1 clove minced Garlic

1/2 Tbsp minced Ginger

3/4 c Hot Water

1/4 c Peanut Butter

Juice of 1/2 Lemon

2 Tbsp Chili Sauce

1 Tbsp Bragg Amino Acids

1/2 Tbsp Fish Sauce

1 tsp Pepper Flakes

I’m all about getting the best tasting dish for the least amount of work.  What about you?  What’s the easiest and best tasting meal you make?

Fluffy Almond Butter Pancakes


I feel like I’ve been searching  for this recipe my whole life.

Maybe that’s an overstatement.  Maybe the ‘hunger of ten grizzly bears’ stage that is the third trimester is clouding my brain.  But I want a cake for breakfast! Not some, but the whole thing!  I will settle for pancakes, but it’s going to take a lot of them.

Lately I’ve tried a lot of variations of the 1 egg/1 banana pancake recipe.  The taste is pretty good, but they always end up on the heavy side and take waaaaay too long to cook.  Who has that kind of patience?  I need my breakfast now!

So I turned to Apple Cider Vinegar, that magic elixir.  The vinegar and baking soda combination make these as fluffy as regular pancakes.  They taste downright normal.  Go on, try to fool your family!

This recipe makes about 6 good sized pancakes and is open to new relationships.  I think it could get along well with nuts, fruit or chocolate chips.  (I added coconut flakes to mine.)


1 c Almond Butter

2 Bananas

2 Eggs

1/2 tsp Baking Powder

1/2 tsp Baking Soda

1 1/2 tsp Vanilla

1 tsp Apple Cider Vinegar

2 Tbsp Flax Seed

Dash of Cinnamon

Blend all ingredients in a food processor/blender.  Pour into a greased skillet, flip when bubbles start to form.  Enjoy with reckless abandon.