On mornings when I have more time and am a bit hungrier, I like to make myself a breakfast apple crisp…
…made with fresh apples, oats, coconut oil, and a touch of coconut sugar. This actually makes a great dessert too. I usually add a few splashes of rice milk when it’s done baking to make it a bit more cereal-like. 🙂
I’ve been enjoying my allergy-friendly caramel cups for snacks this week. Carob is such a great alternative to chocolate because it has a natural sweetness that doesn’t even need but a few drops of stevia to make it taste delicious, and the date caramel filling needs no sugar either, so these make a great guilt-free treat!
I haven’t been much in the mood for my usual salads lately, and I had some leftover quinoa in the fridge, so I sautéed it with some onion, garlic, coriander, cumin, turmeric, and a handful of frozen peas. This was really delicious and filling.
There’s a master recipe going around the web that calls for one cup of liquid sweetener (a bit too much for me) so I’ve been experimenting with the sweetener/liquid ratios and came up with a recipe that only uses one-half that amount. I use stevia to make up for the lost sweetness, and the results are stupendous. I have not been able to keep my hands off these!
I love rice and beans, so I gave the combo a Mexican twist adding in onion, garlic, green pepper, tomatoes, oregano, cumin, and paprika. At the end of cooking, I added in some fresh cilantro and yogurt cheese, which melted throughout.
I was pretty full by the end of dinner, so I just munched on a few more marshmallows. I can’t stop!
What delicious food are you eating this week?
Shared with: What I Ate Wednesday