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!
I’m really, very lucky when it comes to food.
I am surrounded by people who are great cooks and bakers. My grandma and both of her daughters — my mom and my aunt — are masters in the kitchen. There is never a lack of delicious food at family gatherings because of them.
With Greg, I am even lucky. His mom and his sisters share a love of food, cooking and baking, too, and they make so many amazing things.
This recipe is from Greg’s mom. She made it two Thanksgivings ago and also a couple of times since. I am so in love with this dish, I just had to get the recipe.
I have always loved sweet potatoes. My grandma makes the best sweet potatoes — simply cubed, cooked and then sauteed in a little butter and brown sugar. So good. They have always been a favorite of mine.
And I’ll be honest. I’ve always been afraid of sweet potato casserole. I just love the taste of sweet potatoes so much, that, I’m afraid a lot of extras (marshmallows) will conceal the taste. And, something else you should know, I don’t love the word casserole.
But this — this slightly sweet, creamy, smooth dish is just so good. The topping is slightly crunchy and adds just the perfect flavor and texture to the sweet potatoes — which still taste like sweet potatoes.
I could have this dish with every meal for the rest of my life and be a happy girl.
I hope you enjoy it as much as I do. Thank you to Greg’s mom for such a delicious recipe!
Method:
Preheat oven to 350*. Grease a 9-inch baking dish or 12 ramekins, as shown in photos.
Start with:
4 c. cooked sweet potatoes
1/3 c. sugar
2 eggs
3 Tbsp. butter, softened
2/3 c. milk
1 tsp. vanilla extract
Place ingredients in a bowl. Mix with a handheld electric mixer until smooth. Spoon mixture into baking dish or ramekins.
Next:
2/3 c. brown sugar
1 c. oats (I used old fashioned)
1/3 c. flour
1/2 c. butter, cubed
Combine ingredients in a bowl and, using the back of a fork or a pastry blender, mix the ingredients until “crumby.” Spoon crumb topping onto sweet potato mixture, either in a baking dish or ramekins.
If using a 9-inch baking dish, bake for 45 minutes in a preheated oven. For the ramekins, bake for 25 minutes, or until golden brown on top.
Enjoy!
Do you love jam?
I do. I’m in love with jam. And jelly. And marmalade. And preserves. Any thick fruity substance spread over any bread product = love.
And, I love any flavor. Strawberry, raspberry, marionberry, apricot, orange, pineapple. You name it, I love it.
Except mint jelly. Actually, I never tried mint jelly. I don’t think I’d like it though. I’d try, but I just don’t think so.
When I was younger, I would spend the night at my grandparents for a week or a weekend at a time. Every single night, like clockwork, my gram and I would have toasted bread with butter and jelly. And let me tell you, my grandparents never had a shortage of jam and jelly to choose from. And they still don’t! Maybe that is where my love came from. I have good memories with jam.
Now, this jam. This jam is delicious! It is not overly sweet, it tastes just as it should. Like real blueberries.
And chia seeds. These are new to me. But I’m loving them.
I hope you enjoy this as much as I do. Four simple ingredients, that’s it!
You can find the recipe here — Oh She Glows
Thank you, Oh She Glows, for the great recipe!
Enjoy!
For the longest time, I was not an oatmeal lover.
I just couldn’t do it. Nothing sounded more bland to me than a bowl of oats cooked in water. Even topped with some fruit, it just didn’t do it for me.
Lately, I’ve been all about the oats. Cooked in some almond milk and topped with nut butter, honey and a chopped apple. Yes, please.
But now?
Now, I have a problem.
I am absolutely OBSESSED with this stuff.
The soft oats, the plump raisins, the crunchy pecans in a warm pool of almond milk? With a sprinkling of cinnamon? I can’t even.
I quickly devoured that entire bowl right after the photos were taken. I already had a bowl of oatmeal for breakfast. Two bowls of oats in two hours? Oops.
Looks like I’ll be making this every week. That’s not such a bad problem, right?
I’m so excited to share this with you!
Method
Preheat oven to 375*.
Start with:
2 c. oats (I used old fashioned)
1/2 c. chopped pecans
1/2 c. golden raisins
1/3 c. brown sugar
1 tsp. baking powder
1/2 tsp. cinnamon
Mix dry ingredients in a bowl.
Next:
1 1/2 c. milk (I used almond milk)
1/2 c. pureed pumpkin
1 egg, lightly beaten
1/4 c. applesauce
1/4 c. honey
1/2 tsp. vanilla extract
2 Tbsp. melted butter
Mix wet ingredients. Then, add to dry ingredients. Mix together until just combined. Place in a baking dish and bake for 20-25 minutes.
*I served mine in a bowl with almond milk and extra cinnamon. So good!
Enjoy!
Adapted from Mint.