I love good ‘ol comfort food, one of my favorites is Mexican rice with shredded cheese on top, black beans and avocado. Btw there’s two thing that can ruin this dish, and that is an unripe or over ripe avocado, seriously it’s like a game of Russian Roulette with avocados but today I got lucky and it was just right 🤗
I have been meal prepping which has been successful the past 2 weeks, but one thing I forgot to incorporate was snacks! How could I forget?! as a junk food lover I usually opt for a mini size candy bar or a small prepackaged fruit pie but even those aren’t the healthiest. Today I was craving something sweet and there was no candy bars or fruit pies to suffice my sugar craving.
During my last grocery run I brought whole wheat rice cakes as a healthy snack but no matter what flavor they are, it just taste too plain so I threw on some fruit, peanut butter and ground cinnamon for flavor and it tasted just fine! I should’ve added some flax seeds and cacao nibs for the added fiber and antioxidants.
This mornings rainy weather called for pancakes whilst listening to doo-wop music in the background. I usually make buttermilk pancakes but during our recent grocery run I picked up Kodiak Cakes peanut butter crunch mix. I improvised todays breakfast which turned out to be better than I thought and I’m glad Marcin liked them 😊
These pancakes are topped with strawberries, cacao nibs,peanut butter, syrup and Reese’s peanut butter crunch cereal (you can substitute for vegan cereal)
If you googled “honey roasted carrots” right now I’m sure numerous recipes will pop up on the search engine and that’s exactly what happened to me and I felt a bit overwhelmed as to which one will taste better. Keep in mind as I mentioned in previous food posts I like easy, simple recipes and this recipe is no different. These oven roasted agave carrots can be eaten as a appetizer, snack or side dish.
So after an hour of research I found the basic ingredient is to add any damn thing you want! Seriously, some people like a sweetness or spice to it….as for me, I like both. Here is my version:
Ingredients [1 serving]:
6 Whole carrots (washed and clip the tops)
1tsp Butter (earth balance)
1tsp Coconut oil
Pinch of Salt
Pinch of Pepper
2tsp Agave nectar
*Fresh Rosemary for garnish
Preheat oven to 400 degrees. Wash and clip the tops of the carrots. Line cooking sheet with parchment paper. Apply a generous coat of coconut oil on carrots and melt the butter (15 sec.) and drizzle onto the carrots or use a glazing brush. Then use a pinch of salt and pepper and add the agave nectar. Cook for 25 minutes *you can either add the fresh rosemary to cook or after for garnish.
If you tried this recipe or tweaked it to your own liking feel free to leave your feed back, I would love to hear from you 🙂
Pour rolled oats and almond milk along with pomegranate seeds,chia and flax seeds, mix together. Close container and store in the fridge. Eat either cold or heat up in the microwave, Add cocoa nibs and blackberries on top.
You can choose to use any other milk you prefer and fruit for topping. If you like your oatmeal with more of a soupy consistency you can add more milk.