Some days are notably better than others, while some are notably worse than others. Last week I had one those “worse than others” days. I am a newlywed with a full-time job that I absolutely adore running operations for a local specialty coffee roasting company (yes, I’m one of those coffee people) while simultaneously being a full-time student at university (UNT in Denton) working toward my business degree where I’m required to maintain a 3.7 or higher GPA throughout my entire educational career, no big deal, no stress. Not only am I super busy, which is something I actually enjoy most of the time, but my commuting is absolutely crazy between work, school and “home”. One of these days I may just let Jesus take the wheel.
As I get older I start to understand more and more the reality of craving certain types of food during specific seasons. Summer is dripping with cool, fresh fruits to quench our appetites while winter arrives and we immediately want that full feeling that comes with warm foods full of whole grains, spices, and more. (soups, pies, gourds, meat, etc.). An epitomical food that fills your homes with the aroma of pure holiday joy is gingerbread. Packed with flavor, bursting with spices and so satisfying. This 100% whole grain loaf will keep you fuller longer and with give the bread a toasty, nutty, wholesome flavor and texture.
Sometimes baking out of necessity leave you with the most surprising of good results. Key word “sometimes”. This time was one of those times. I knew I had some ingredients on hand and needed to use my homemade pumpkin puree so I created this tasty, savory breakfast option for my mornings. I try not to start of my day plummeting into sugar, my and most Americans’ drug of choice. It doesn’t help that I’ve recently watched 3 documentaries back-to-back on the sugar industry and hidden sugars in our food supply. In case you’re wondering, yes, it’s terrifying. This rainy Monday morning was the perfect opportunity to make these happen. Fun fact: the kitchen is my favorite shelter to ride out a storm. Continue reading
I love granola. It’s a perfect carb to carry me through the morning’s first several hours, keeping hunger at bay and me focused on other tasks at hand. But a lot of store bought granolas include heaping amounts of sugars, preservatives and a plethora of oil. I’m not about that life. So one summer morning I decided just to make my own with the ingredients that I had on hand at that exact moment and made a granola I now keep on hand regularly. It is full of healthy fats, low in sugar, whole grains, and omega-3s! A little bit of granola goes a long way. A great addition to yogurt or alone with your favorite milk, kefir or nut milk and even served on top of fresh, warm grain-free pancakes with a light honey drizzle! Also, perfect for topping off sliced bananas.