This Pad Thai is packed with lots of vegetables, has no refined sugar or artificial anything and comes together in under half an hour. It’ll go on your routine for a great quick, easy, fresh, and nutritious dinner.
Moffles (mochi waffles) are a crispy and chewy treat made with soaked brown rice for maximum nutrition absorption. And these variations take them to a whole new level of the-perfect-salty-crunchy-afternoon-snack.
Moffles (mochi waffles) are crisp and airy with a chewy center. Made with soaked brown rice, they are a great nutritious snack and a fun alternative to other whole grains at any meal.
Happy Happy New Year! I have this really giddy feeling that 2016 is going to be the best year yet. I suppose that it’s always a matter of perspective, so I guess I’m just going to choose it. This IS going to be our best year yet! And in Japanese fashion, what better way to start the year than with some mochi? Never heard of it? Then I’m glad you’re here, because it is time you are introduced.
This actually wasn’t on my schedule for my 12 days of Christmas posts, but I recently posted a photo of them on instagram and got such a great response, I decided to alter my schedule a little bit. And hey, it’s not too late to make some more Christmas treats.
Today’s recipe is one I stumbled upon by accident one morning. I had let my sourdough pancakes rise overnight, and when I opened my fridge in the morning, I discovered that I didn’t have any eggs. I tried to justify running to the store, but I most definitely did not have time for that. So I did a quick search on vegan alternatives to eggs and apparently a lot of people use bananas. I have to admit I was a little skeptical, but I had a few very ripe bananas that needed to be eaten anyway, so I thought it was worth a shot. And wow! These blew my mind. And, if you serve them without butter, they are totally vegan friendly.
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.
Happy Thanksgiving tomorrow! I’m sure by now you’ve all figured out what you’re making for side dishes, desserts, bread, and turkey (or some other option), but I hadn’t thought about appetizers until last night. Maybe I’m the only one that forgets stuff like this. This is our first Thanksgiving in our own home, so it was enough for me to think about the stars of the show. So to be prepared for the pre-feast hangries, I whipped up some of my favorite super healthy, super filling, super tasty crackers and have some cheese ready.
As promised, here is my beginner’s recipe for sourdough bread. It’s gloriously simple, has 4 ingredients (including water and salt, which barely count as ingredients), and has a very impressive result with minimal work. It’s easy enough for a beginner, but beautiful and delicious enough for anyone.
Last time I showed you how to make your pumpkin purée, which will work wonderfully in your usual pumpkin pie, pumpkin cookies, pumpkin cheesecake, pumpkin muffins. But today I’m going to show you a completely different way to use it that is super delicious and also super simple. And completely from scratch.