#healthy breakfast

Pumpkin apple pancakes with maple syrup and cinnamon

Recipe (8 pancakes) :

- 100g hokkaido pumpkin

- 75g spelt flour

- 1 tsp baking powder

- 1 tbsp maple syrup

- 1 tsp vanilla paste (optional)

- 75ml oat milk

- 50ml sparkling mineral water

- 1 big apple

Cut pumpkin into pieces and cook for 10 minutes. Drain and let cool a bit.

Meanwhile combine flour and baking powder in a bowl.

Purée the pumpkin together with maple syrup and vanilla paste and add it to the flour. Add oat milk and water and whisk until smooth.

Cut apple into slices and remove the core.

Heat some coconut oil in a pan over medium-high heat. Add 2 tablespoon portions of the batter to the pan and put 1 apple slice onto each pancake, press down a little. Cook for 1 minute on each side.

(as previously mentioned, creativity isn’t my strength at the moment)

This morning I woke up to a winter wonderland, and, since I don’t start work until 1, I got to enjoy the quiet calm the accompanies the an overnight snowfall. Dallasites (or those who have to be at work at a normal hour) have complained and groaned because it’s spring break yada yada yada, but I could not be more enchanted. Looking out my window in the morning to see snow is not something you get used to quickly after growing up in socal. 

No morning could be more perfect for pumpkin spice oatmeal.

INGREDIENTS

½ cup rolled oats

¾ cup water

1 heaping tbsp pumpkin puree

1-2 tsp splenda brown sugar blend

1 tsp cinnamon

1 dash pumpkin pie spice

¼ cup vanilla almond milk

DIRECTIONS

Bring water to a boil and add oats. Reduce heat and cook about 5 minutes, stirring occasionally until most of the water is absorbed. Add pumpkin, brown sugar, cinnamon, and pumpkin spices and stir until incorporated. Transfer to a bowl and pour almond milk on top. 

There is nothing more Texan that breakfast tacos, nothing at all. Every time I am in Austin it is a ritual to walk to Jo’s (not from the house, but from blocks away where I found parking), seek out breakfast tacos, scarf them down, and then, you know, do all the other Austiny things. 

Sometimes, though, and I hate to admit it, when I buy breakfast tacos, they are soggy and have been sitting in tin foil probably a short while but I’d venture to say since the weekend before… You never know EXACTLY what is sitting under that heat lamp. 

Luckily, my fiance can whip up a breakfast taco in no time. And with a hot cup of coffee or a glass of orange juice, there is no better way to start the day.

INGREDIENTS

flour tortillas, warmed | eggs, scrambled | freshly diced white onion and tomato | freshly chopped cilantro | freshly sliced avocado | green salsa

• warm tortillas in the microwave or on the stove
• scramble eggs over low heat until cooked but still soft
• top tacos with mixture of onions, tomatoes, and cilantro and sliced avocado