Fall seems to be about pumpkin this and pumpkin that and although I love pumpkin and squash in general, sweet potato holds a special place in my foodie heart.
If you haven’t read my breakfast stuffed sweet potato recipe, you should. This is what resulted from the leftover sweet potato and the need for a snack before lunch. I don’t experiment too much in the kitchen because it usually ends up burned or bland…
Recently I have found myself on the search for new breakfast ideas. Especially ones low in carbs, because I can eat carbs all day long but I prefer to time them after my workouts around noon. However, when I do eat carb for breakfast they must be from a good source. Sweet potatoes are a fit girl’s best friend. Packed with vitamins, iron and fiber the sweetness they do contain is natural and won’t spike your blood sugar. Those are my kind of carbs.
Breakfast is not my strong suit. In the past, I would have much rather slept in and skip into lunch than get up at a reasonable hour and eat breakfast.
The health and weight loss benefits of eating a good breakfast outweighed my laziness: more energy, increased metabolism, more balanced sugar levels, lower cholesterol, better memory… I could go on and on. So now I get up and put something in my belly. Every day. No excuses.
Now, I have a problem with creativity in the kitchen especially in the morning hours. So I have a few morning staples that I rotate and change up so I don’t get bored of eating the same thing all the time.
My most versatile recipe is breakfast oats. I use instant oatmeal but rolled oats are truly best for you since they have no additives. If you aren’t a fan of oatmeal texture, give ‘Coach’s Oats’ a try… They’re steel cut and toasted so they have a much better texture and more flavor than standard oatmeal.
I cook my oats in water to save calories for the stuff I put on top. I don’t sweeten with actual sugar most of the time, but I’ll use organic coconut sugar here and there. Continue reading “Breakfast and Oats”
Last week’s CSA included a strange looking melon I had never seen before. It one of the things I love about the CSA program, getting to know new foods. This melon, I’ve come to find out, was a Galia melon. Its taste is like a cross between a cantaloupe and a honeydew… very sweet! I cut up the melon and ended up with a very large bowl of fruit. After a few days I realized we weren’t going to finish it all so I did what I do with all my fruit in order to preserve it: stuck it in the freezer. Then I came up with a quick and easy smoothie recipe that I can continue to make during the week.
Melon Smoothie Recipe
1 cup frozen melon
1 cup almond milk
1/2 cup plain Greek yogurt
1 tbsp Agave nectar (to taste)
A dash of cinnamon
Combine all ingredients in a high speed blender, enjoy!
I kept it pretty simple this week, my only add on was some organic Italian Pork Sausage. It goes goes great in a baked ziti type recipe I’ve been cooking here and there.
Everything else is business as usual:
Seasonal Stone fruit (plums!)
I was getting a little overwhelmed with how many green beans I had accumulated. My baby is too small to eat vegetable purée and my daughter goes back and for between liking them. I came up with a quick and easy way to make them and I honestly couldn’t stop eating them.
Shake or Smoothie? I don’t know what the difference is and if anyone is willing to shed some light on it for me, please do. I really really love my chocolate breakfast shake but I started switching it up with this berry version here and there. I love eating oatmeal in the morning so incorporating it into a breakfast smoothie is a no brainer for me. I was surprised how well berry and oatmeal taste together.
If you could just smell the basil… It’s amazing! I’m making some homemade pasta sauce with it tonight. My husband will be lucky if there are any nectarines left when he gets home. Those radishes make me think of carne asada, ooh with some roasted corn. Okay, I need to stop before my mouth starts watering. Continue reading “CSA Tuesday: What’s in the box? 7/17”