You know what my mom and I always say?
We always say — we can’t imagine that we used to eat canned soup and we can’t imagine ever doing it again.
Are you the same way?
Once you go homemade, you can just never go back, I suppose.
This mushroom soup is so, so good. It’s creamy, savory, warm and comforting. It’s great with a side of crusty bread for dipping. It’s satisfying.
You can find the recipe we use here.
Enjoy!
I did it again.
I, again, roasted bananas. And, again, I baked some oatmeal.
Like I told you before, I am ON oatmeal right now. And as much as I love my oats+nut butter+apple combination, baked oats are such a nice change. The roasted bananas? Well I bought a huge bag of ripe bananas. What better way to use them?
This dish is satisfying, comforting and nourishing. You just feel better after eating it. It’s a great start to a day.
I can’t get over the plump raisin and crunchy pecan combination.
The banana flavor is spot on. Roasting bananas makes them taste amazing, and in the oatmeal, adds the perfect sweetness.
Method:
Preheat oven to 400*. Grease a 9-inch baking dish. I brushed mine with melted coconut oil.
Start with:
2 bananas
Cut bananas in half, lengthwise, and place on a baking sheet. Roast in preheated oven for 15 minutes, or until soft and skin is black. Set aside and let cool completely. Reduce oven heat to 375*.
Next:
2 c. oats (I used old fashioned)
1/2 c. chopped pecans
2/3 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon
Mix dry ingredients in a bowl.
Then:
1 egg, lightly beaten
1.5 c. milk (I used almond)
1/3 c. honey
1 tsp. pure maple syrup
2 Tbsp. melted + cooled coconut oil
2 roasted bananas, from above, mashed
Add wet ingredients to a bowl. Mix well. Add wet ingredients to dry ingredients and mix well to combine. Place in greased 9-inch baking dish. Bake for 30-35 minutes, until firm on top and golden around the edges.
*Notes:
-I used 2 Tbsp. melted coconut oil but melted butter would work fine.
-I served mine in bowls, with almond milk and extra cinnamon. So good!
Enjoy!
Greg lives in a great part of Philly. He can take a three minute walk to a station and get on a train that takes him to Center City in 15 minutes. He has a great market that is only a 10 minute walk away. He lives right near two great towns with local shops and restaurants. And, he lives close to several entrances of Wissahickon Park.
Being in the city is great, but it is so nice to have such a close escape. Here are some photos from a walk we took one seasonably warm day in January.
Enjoy!
To me, this is just the perfect snack.
It’s a little salty and a little sweet, a little crunchy and a little chewy. Every bite is different, but every bite is delicious. This snack will fill you up and keep you satisfied.
This isn’t exactly a recipe, just an idea really. And also a reminder of a simple snack. Because sometimes with so much going on, it’s easy to forget about the simple things.
What I used:
Sesame pretzel rings
Raw sunflower seeds
Golden raisins
Dark chocolate chips
Raw almonds
Put a handful of each item in a bowl and mix together.
It’s as simple as that. If you really like one ingredient (chocolate :)), put some more of that one in.
Enjoy!
It’s finally Saturday everyone! Here are four little things that made my week bright.
{This pizza. Made by mom. Doesn’t it look amazing?}
{This kitchen. Because even though it is tiny (and messy) it helps me do what I need to do.}
{This snack. Because it was just right when I ate it.}
{This list. Because it was given to me by such a nice person, for such a good reason.}
I hope that your weekend brings you happiness!