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The perfect late morning breakfast? Banana-cinnamon french toast and a BIG cup of coffee. Mmmm.

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If I had ONE wish right now…it would be to have all the world’s freshest and most delicious ingredients at my fingertips for cooking.

If that were the case, I’d snap my fingers right now for some mushrooms, bell peppers, coconut milk, yellow curry, jasmine rice, tofu and jumbo shrimp…and I’d be on my way back to my apartment to cook up the perfect lunch. If only it were that easy.

Thank you, Pinterest, for inspiring me.

Scrambled tofu with peas, onions and curry.

S’mores cupcake for breakfast? Yes, please.

One delicious, ooey gooey, marshmallow-licious cupcake from the one and only CUPCAKE in St. Paul accompanied by an out-of-this world honey-vanilla latte is the perfect way to start the day.

What could make it any better?

Oh, that’s right, good company. There’s nothing like a decadent “breakfast” with a good girlfriend! I think making this a weekly occurence would increase my serotonin levels and decrease my stress level by something like 50%.

…and I’ll just amp up the hot yoga by one class a week 🙂

For the first time, I tried making pumpkin oats. On my computer is the photo I went by…picture perfect, huh?

Ingredients

  • 1/3 cup old-fashioned oats
  • 2/3 cup water
  • 1/4 cup canned pumpkin
  • 1/4 teaspoon ground cinnamon
  • drizzle of honey
  • dollop of natural creamy peanut butter

How-To

  1. In a microwave safe bowl, stir the oats and water together.
  2. Microwave for 1 1/2 – 2 minutes.
  3. Stir in the pumpkin and cinnamon.
  4. Top with honey and peanut butter.

Servings: 1

Original recipe from:

http://chocolateandcarrots.com/2011/10/pumpkin-oats

Wild-caught salmon, seared scallops served with balsamic vinegar, steamed spinach, and mashed potatoes.

And….my first eggs benedict from scratch! Hollandaise sauce – I am no longer afraid of you 🙂

 

Salad with spinach, baby mixed greens, raw broccoli, sunflower seeds, dried cranberries, golden raisins, and ginger mandarin dressing.

Grapes and hot Jasmine tea.

Holy Land red pepper hummus with fresh red pepper slices on whole wheat pita.

Cottage cheese and blackberries.

Dill havarti, brie, and cranberry-chipotle cheddar on toasted baguettes.

I love my food life.

Apples Baked with Cinnamon and Brown Sugar served on Yogurt

This morning I woke up early determined to make a special breakfast. I had decided last night that I wanted to make something seasonal, and I thought of cinnamon and apples. I also love to bake, so whenever I see recipes that combine breakfast with baking, I am temped to try them out. As I browsed through my extensive virtual recipe collection, I stopped and hovered my cursor over two different recipes: Baked Peanut Butter and Apple Oatmeal, and Baked Apples on Greek Yogurt. I finally decided on Greek yogurt over oatmeal, and pulled out my little pad of paper to make a grocery list. I made sure to add Greek Gods honey flavored yogurt, and I also tacked on some other items – steel-cut oats, canned pumpkin, dark brown sugar…you know, ingredients for all of those other baked breakfasts/desserts I still have to try out 🙂

So I got up at 7:30 this morning, recipe in hand, and got to work in the kitchen. I prepared the apple mixture in a baking pan and got it in the oven right away so I would have time to run off to the grocery store after they were done (and before my 10 am haircut appointment). The apples filled the house with a sweet, cinnamon smell and were done right on schedule, so I covered the pan in tinfoil and made a quick trip to the grocery store. I even made it back in time to photograph my finished product and sit down to eat with my family!

Everyone loved the Greek yogurt, and we topped our half-full bowls of yogurt with the hot, baked apples. Then we added a handful of granola and a drizzle of honey. It was even better than I expected – definitely a recipe to remember!

I also still have baked apples left over, so I want to find a creative use for them…or just heat them up and eat them with a scoop of vanilla ice cream like apple crisp…yummm.

I originally found this idea on Foodgawker, but I ended up modifying the recipe a bit. Here is the original and my own modified version.

 

Original recipe:

4-6 apples, peeled and cut into cubes

1 cinnamon stick
1/2 vanilla bean
2 tablespoons coconut oil
1 tablespoon brown sugar

Preheat oven to 425°F.

Combine all ingredients in an oven-safe pan. Roast apples for about 50-60 minutes, stirring every 15 minutes until apples are golden brown around the edges. Serve with vanilla ice cream, oatmeal or yogurt and granola.

Total time: 60-70 minutes 
Yield: 2 cups

Source:  http://www.wishfulchef.com/2011/10/roasted-apples/

My modified recipe:

6 Honeycrisp apples, peeled and cut into cubes

1 tablespoon ground cinnamon
1/2 teaspoon vanilla extract
2 tablespoons melted butter
2 tablespoons brown sugar

Preheat oven to 425°F.

Combine all ingredients in an oven-safe pan. Roast apples for about 50-60 minutes, stirring every 15 minutes or so until apples are golden brown around the edges. Serve with Greek yogurt and granola.

Total time: 60-70 minutes 
Yield: 2 cups

My very favorite Greek yogurt is Greek Gods Honey flavored yogurt – I like it so much that I drove  over to Kowalski’s to buy it after doing all of my other grocery shopping at Cub (Cub doesn’t carry the Greek Gods brand).

I also have a favorite granola (a new favorite, thanks to my grandma!) It is Great Harvest‘s granola that is cooked without oil. As you can see from the label, the only ingredients are rolled oats, almonds, sunflower seeds, raisins, honey, molasses, and cinnamon. They sell it in big 2 lb bags, which are very affordable (around $5.00) and last a long time.

 

I hope you all enjoyed this recipe, there will be more to come. Until next time!

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