This is one of my favorite smoothies. I am not a huge smoothie drinker but when I am in the mood a variation of this smoothie is usually what I make. This smoothie is more of a meal in a cup than a snack so it is perfect for breakfast.
After I made home made granola a few months ago I was in the mood to try it again, this time with quinoa. Why quinoa? Because like my fashion sense – I am 5 years behind on trends that is why. Plus I had some quinoa hanging around the pantry. Here I used dates, sunflower, and pumpkin seeds; but you can use whatever dried fruit, seeds, or nuts you like.
After yesterday’s disaster I was hoping today would be a better day. Breakfast seemed promising as it was a baked grain and fruit concoction. It did take some foresight though as the millet needs to soak overnight and the baking takes nearly one hour so I wanted to bake it the night before.
This apple tart is super simple to make and sometimes simple is better. Instead of making tart dough I used a frozen sheet of puff pastry (you will notice a theme with this I love frozen puff pastry). But of course you could make your own or use pie crust. You only need a few ingredients: puff pastry, lemon, sugar, apples, butter, and jelly/jam. I made this with ingredients I had on hand when I saw a few apples staring at me day after day in the fridge.
My daughter has been asking to make blueberry muffins for a while now and
after a week of relentless begging like an attentive mother I obliged. I love how she loves to bake with me although she did lose interest halfway through. But to be honest, I was kind of relieved because for every minute a 2 year old and a 5 year old “help” you bake you need to clean an additional 5.
My mother makes delicious muffins at her restaurant but in all honesty they are really muffin shaped cakes. She uses a cake batter and I think most commercial muffins do the same. But not these. These are not low-sugar but they are definitely not cake so less guilt eating them for breakfast!