I know it’s not really “Fall” anymore but I’m obsessed with these cider cocktails. Bourbon, whiskey, and hard cider? Together?? Sounds like an accident waiting to happen. I’m down.
Or, you know, just take your booze at breakfast. Maybe add some sugary treats on top? It’s totally fine, I promise. Oatmeal is a health food and absorbs all the sugar. Fact.
I know eggnog is one of those love-it-or-hate-it things…but please. You must try this. ‘Nog on its own…I get it. Baked into oatmeal? Mind blown. Something about the warmth, the heartiness, the creaminess, the delicate spiciness…I’m dead.
AND. You won’t feel like you ate a brick (yet) because Califa Farms has a phenomenal almond milk ‘nog that’s egg free, dairy free, and vegan–yet somehow manages to be thick, luscious, and actually tastes good. And it’s only got 50 calories per serving…as opposed to approximately one billion in a cup of real eggnog. I don’t know what kind of voodoo magic this is, but I like it.
Eggnog Oatmeal (Dairy Free & Vegan)
2 c Califa Farms Holiday Nog
1 c oats
Dash bourbon (or dark rum)
White chocolate chips
In a small saucepan, heat the Nog over medium heat until it bubbles at the edges.
Add the oats, stirring well.
Cook for 3-5 mins or until oats are thickened to desired consistency.
Add the bourbon.
Pour into serving bowls.
Top with some white chocolate and butterscotch chips. Allow to get all lovely and melty.
The slow cooker rice casserole is my new go-to meal option. Seriously, changed my life…not only is it just insanely easy, but it’s the best way I’ve come up with like, ever, to use up my random assortments of leftovers. I have yet to find anything that doesn’t marry up with rice.
What’s even better is the texture is nothing short of, well, stuffing. And if you’re a stuffing hoarder like me this is pretty much the best thing since Stove Top.
I could eat nothing but stuffing for the rest of my life and be totally happy. It’s the epitome of carby, sweet, savory, salty, warm, comforting goodness. But this casserole? It’s like I transported through time to the Thanksgiving table. And it’s about a thousand times easier to make. And yes, I know stuffing is super easy to make anyway. Think about that one…
I wish there was a way to take a picture of this that didn’t make it look like a pile of something nasty because it’s so effing good I can’t even stand it. I mean, it’s a literal mash up of a million things so I honestly don’t know what to do unless I dressed up the dish with a sash and crown and just called it America’s Sweetheart. Maybe that would get the point across? Maybe I just need more sleep.
This recipe is extremely customizeable…note how pretty much every ingredient has something else that could fill in. Honestly, feel free to use whatever you’ve got on hand. The basic formula that works the best for me is just 2 cups of dry rice, 4 cups of liquid (like stock) and a can (1 1/2 cups) of coconut milk to add some richness. On top of it all…anything goes. So go nuts! (Add nuts!!)
Yeah, I know. I’m going crazzzzy with all this chia pudding.
But seriously, what was wrong with me? This is the perfect breakfast. Just mix it all up, toss in the fridge. Boom. Nice cool breakfast option for hella hot days all nice and ready after I stumble out of bed.
So this recipe also has sort of a secret ingredient. I use it in pretty much everything. Probably the greatest grocery discovery I ever made.
Apple pie spice is sorta like pumpkin pie spice but much, much lighter. Maybe because apple pie is a much more summery dessert? I’m freaking out over Fresh Market’s blend, though…it’s got a few extra ingredients that others generally don’t, like lemon peel and fenugreek. Baller.
Mocha Cappuccino Chia Pudding
2/3 c almond milk
1/2 c brewed coffee
1 T coconut oil
1 T cacao powder
1 t apple pie spice
1 t vanilla
1/4 c chia seeds
sweetener of choice (I don’t use any)
cacao nibs, for topping
Here’s the trick to getting this stuff to gel without clumping–mix the coffee and almond milk together and pop int he microwave for just a minute or so, to warm it up.
Add the remaining ingredients, mixing well.
Transfer to whatever bowls or containers you’d like.
I have been long averse to jumping on the chia pudding bandwagon. Maybe I had a bad experience? I feel like I probably did, since I couldn’t even hear the word “chia” without thinking of gritty, gelatinous goop.
Well, you guys, when you’re moving and your AC goes out (along with power in half the building) because the ampage in your new house simply cannot handle running the washer and dryer at the same time, you start looking for breakfast options that are, you know, cold. Never mind how the heck I ended up with a baggie of chia seeds in the fridge, but there they were, and gosh darn it if this mess didn’t come out spectacularly. I even ate it out of a little mason jar, since apparently that’s what cultured grown-ups do. Does it count if it was my complementary margarita glass from Joe’s Crab Shack?
Overnight Bulletproof Chia Pudding
1 c hot coffee
1/2 c almond milk
1 T coconut oil
1 T grass fed butter or ghee (can also be another T of coconut oil)
1 T unsweetened cocoa powder
1 t cinnamon
1/2 mashed banana (optional)
1/4 c chia seeds
In a blender, combine all ingredients except the chia seeds.
Add the chia seeds to a mason jar or bowl.
Pour the bulletproof coffee mixture over the chia seeds.
We finally got all our stuff out of the Baltimore house yesterday—one thing I realized I miss from the Army was the fact that whenever you had to move, some moving company would just magically show up and four hours later, all your stuff was gone. Whether it would make it to where you needed to go was another story but considering we aren’t even taking possession of the new place for a month, I’m not thinking that far ahead. Either way. Moving yourself is awful. Righteously awful.
Fun fact…there is a Law of the Unviverse that states that no matter how hard you try, you will never—NEVER—fit all of your household goods inside your POD, despite more trips to Goodwill than I care to count and a pile of trash bags in the back alley I’m pretty sure could shield the place from a nuclear war. So, that was my weekend.
I know baking is probably the last thing anyone wants to do in the middle of the summer, except it’s the first thing I want to do every second of every day of the year so I’m posting this anyway. Y’all know I’ve been on my Vegan kick lately and I recently extended said Vegan kick into the realm of baked goods. I did try to make a Paleo/Vegan bread a while back (I’m still racking my brain for a way to make that happen) but for now I’m settling for this lovely creation.
It’s seriously delicious, not to mention versatile. Dudes, I made French Toast and sandwiches and toast with butter and jam and PBJ andandand they all held up. The pain with GF baked goods of any kind is that they can really be dry and crumbly, and doubly so when you have to eliminate eggs and dairy from the mix. I don’t know what it is about this specific combo of ingredients but it works beautifully. I had to experiment a little—it took me one miserable failure and two not-so-miserable-but-still-imperfect attempts to figure out the magic behind it and here is what I found/the ONE change I made…
When she says mix the ingredients until “just combined,” seriously, yo…do NOT overmix. Mix up all your dry ingredients REALLY well before you add the wet stud and mix by hand slowly and carefully until it comes together. Overmixing will produce a nasty sinkhole.
Only let it rise 30 minutes. I know it says 30-45 but too long and a) it might overflow and/or b) it’ll sink whilst baking.
I added a tablespoon of psyllium husk powder. I swear by this stuff.
Does not freeze well. I unthawed a loaf I had frozen fresh and it turned to sand.
Let the loaf cool either upside down or on its side. I know some folks think this is an Old Wive’s Tale, but it makes me feel better. So there.