It’s dangerous to have crunchy, freshly baked granola sitting on the counter within arm’s reach. This is a small batch so exercise your willpower and appease your temptations with just one hot cluster.
Cooking Method: Baking
Why such a large batch? A family of five can eat and enjoy an astonishing amount of granola for breakfast. Plus, what is granola but a perfect breakfast food, garnish, and everyday snack?
An easy, warm, and hearty change from the everyday oatmeal breakfast.
These little round scones are a softer and chewier adaptation of oatcakes, a traditional Scottish hard crackers or biscuits that are served with jam, dip or on their own.
It doesn’t read or look like typical banana bread, but it tastes surprisingly similar to the classic. If your favorite banana bread recipe has walnuts in it, try sprinkling some on top after the bread comes out of the oven.
Crispy-crunchy and a perfect accompaniment to any sit-down breakfast. If you don’t have the time to peel and shred potatoes, get a bag of frozen, pre-shredded hash browns at your local market and skip the first couple steps.
If you’re like me and have a primarily plant-based diet, Thai restaurants are probably near and dear to your heart. Why? Usually if not always, a large part of their menus are vegan! This curry recipe is as close to restaurant taste and quality as I’ve ever tasted. A must try. (Thanks to Sharon Cho for this recipe.)
Portobello mushrooms make a great meat substitute. And they are low in calories, a good source of protein, B vitamins, minerals and have good anti-inflammatory effects.
The soft sweet potato blends with the stiffer garbanzo bean to create a firm, yet tender burger, perfect in a bun or as an entree.