Ok, this is the last of my bread in this series, I promise. But really, you need to try them. These sourdough whole wheat cranberry rolls are good. The base of the filling is cream cheese and homemade cranberry sauce, with dried cranberries sprinkled all over. Then once it’s all done, you top it with orange cream cheese frosting. Even my non-cranberry-fan husband loved them.
Cinnamon Swirl Bread. I mean, really, do I have to explain any further? It’s rich and sweet and gooey. And my version has no refined sugar, so you can feel a little less guilt about that second slice.
Today I’m going to show you a beautifully simple breakfast you can throw together any day of the week. These aren’t your standard fluffy pancakes. These are denser and eggier, to the point of being kind of custardy. And with the addition of the tangy green apples and caramely coconut palm sugar over the top, I can’t think of anyone who would turn them down.
So to go along with yesterday’s post, here’s another great easy breakfast idea. It’s not quite as quick in the morning as muesli, perhaps, but it does come together quickly for a hot breakfast, and with a couple of slices of bread, you can make a killer breakfast sandwich if you want. If you don’t already know what a frittata is, you’re in for a treat. It’s basically an omelet without the fussy rolling or flipping. I realize that the ingredients aren’t exactly seasonal, but leeks and mushrooms together make one of my favorite vegetable combinations. It’s irresistibly earthy, and the leeks are just the right amount of mild and sweet oniony-ness so as to not overpower the mushrooms. The parsley brightens everything up, and come on, cheddar. All held together by custardy eggs.
Breakfast is my least favorite meal of the day. Well, I guess that’s not exactly true. It’s my least favorite meal to prepare. I hate that panicked feeling when I wake up and wonder what in the world I’m going to feed my family. I feel like the options are either time consuming or unhealthy, and neither work for me. Am I the only one that feels this way? This is why Bircher Muesli is my life-saver. But, I realize we can’t do the same ol’ thing every single morning, so today I’m going to give you a pleasant, seasonal variation.
I have a sweet-tooth of a husband who loves his pancakes, waffles, French toast and German pancakes, but I’m not a big sweet breakfast girl and therefore rarely make them. So on occasion, my sweetheart gets up in the morning before me, lets me sleep in (bless him for that), and makes a massive batch of (really spectacularly delicious, and that’s saying a lot coming from me) good old fashioned white pancakes and he and the kids load them with butter and syrup and I feel groggy after one or two. So I’ve been stewing. There’s gotta be a better way. I needed to learn to make a healthy pancake that was actually healthy.
My mom, like many moms, went through a lot of health-food phases, and one that I liked was her Bircher Muesli phase. It was basically this bagged, untoasted cereal blend full of oats, nuts, and some dried fruit, and she would soak it overnight in milk and yogurt. It had an awesome creamy, thick, kind of … for lack of a better word … slimy (did I really just use “slimy” as a positive adjective?!) texture to it, and I loved it. But that phase eventually ended, and I kind of forgot about it. Until about a year or two ago, actually. I had just come across the word “phytic acid” and started my own mom-health-food phase where my nutrition world was thrown upside down, I panicked, rampaged through my pantry and fridge and threw stuff away, cried to my husband that I was slowly killing our children, and curled up in the fetal position in the middle of my kitchen.