Breakfast

The Eternal Breakfast — Autumnal Oatmeal Bake

I call this the eternal breakfast because I don’t see myself getting tired of it anytime soon, and that is mostly because the recipe is flexible enough to change as the seasons and the cravings and palates do.  Yes, it’s the same breakfast oatmeal bake idea I shared not too long ago when we first arrived in Oregon, but this one has been vamped and altered to fit the changing mentality that happens when it gets cold all of the sudden outside.

Now, here’s where I greatly hesitated to share this recipe. It has a bit of pumpkin puree in it. Let me explain. I have a thing, it’s called “anti-sheep-mentality.” That’s the official name I’ve given it. In short (and NOT because I’m better smarter or cooler than anyone out there–because that’s obviously not the case) I can’t bring myself to do anything that seems to be the group mentality movement of the moment. I don’t like to do something just because it’s expected, everyone else loves it, or it’s all the craze. For example: I was obsessed with the idea of putting a feather in my hair two years ago because secretly inside I think I’m a Native American, and then it became the trend and the idea died for me; I used to do my nails all one color except for my thumbs a contrasting one, now it’s the craze and I can no longer bring myself to do it; being fantastically “intimate” on V-day or Birthdays makes me barf because it’s expected; I don’t even like following sidewalks or paths, I usually look for an alternate route that cuts across some obscure different way.  Whatever is selling like hot-cakes and making people go ga-ga at the time, I’ll look the opposite way to make sure I don’t get trapped. My husband tells me I’d be a terrible businesswoman.

Every recipe that has ever existed is being transmogrified into a “pumpkin pie version” of that recipe across blogs and pinterest like the plague, and even though they all sound heavenly to me and I’m as much a fan of pumpkin as the next squash lover, I’ve made a conscious vow to NOT pumpkin-ize this blog so that it blends with the movement.  I ain’t no hater, and it’s not pride — I don’t think — it’s that feeling of being one of crowd that is hard for me to jive with. I wouldn’t feel like it was genuinely my idea.

But the human body senses the seasons changing, and the ground gives us larges gourd-like squash in order to thrive during the winter, and try as I may I will surrender and give in to this one pumpkin spiked meal. It’s not overpowering and it doesn’t taste like pie, but it’s thick and moist, deep and rich the way a pumpkin recipe should be.    And it’ still healthy.

Pears are the other quintessential fruit of the changing seasons, even their variety in color seems to resemble those exactly of the falling leaves. Pairing them together was a no-brainer. As by now I’ve done enough typing for one day, I give you the altered-ego of my “Basic Oatmeal Bake Brekkie” in the form of Pumpkin & Pear Oatmeal Bake.

The Eternal Breakfast — Autumnal Oatmeal Bake
Author: 
Recipe type: Breakfast
 
Notes: * Remember you can add anything you typically like adding to your oatmeal. Your options are practically endless. Fresh fruit of course is best added later on the day of. *The good news: this is very difficult to over-bake. I stepped out of the house for the last batch and the man forgot to remove it from the oven for an extra 20 minutes! It was FINE and tasted all the same. * Try and pour a bit of milk and maple syrup on top of your square the day of.
Ingredients
  • 2 cups oats (best NOT to use instant, old fashioned gives better body)
  • 1 apple, grated
  • 1 pear, grated
  • 1 cup pumpkin puree
  • 1 teaspoon vanilla
  • ½ cups milk of choice (I used the coconut/almond combo)
  • 1-2 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon allspice
  • ⅓ cup pumpkin seeds
  • ⅓ cup sliced almonds
  • ⅓ shredded coconut (unsweetened)
  • 2-3 Tablespoons chia seeds
  • extra water as needed
Instructions
  1. Heat your oven to 350 degrees.
  2. Grease an 8×8 pan — I use coconut oil, smear it around the bottom and edges, it lends to the flavor and keeps it healthy.
  3. In a bowl, grate the apple and pear down to the core. Add the pumpkin puree and mix together. Then in the same bowl add the the oats, vanilla, spices, and all the additions. Hold off on the milk for another step…
  4. Mix together and pour into the 8×8 pan. Level out evenly.
  5. Pour in the milk last once it’s ready in the pan. Watch the level of liquid, add water if needed to bring the liquid just even to the top of the oats mixture. With the thickness of the pumpkin, you may need to help coax the milk into the dish by gently sliding around a butter knife
  6. Pop it in the oven for 30 minutes.
  7. Done is done! Enjoy hot and cold, day after day.

 

 

 

Posted on by Tawny in Breakfast, Dairy Free, Gluten-Free Meals We truly love to hear from you, Please Leave Us a Comment.

Welcome Oregon and My New Lifesaver

Well I’m back. Not that I was greatly missed… Thank you Andrea for picking up the slack while we moved to Oregon, got situated, lost yet another SD card then grudgingly bought another one, got internet back up and running… All the dreary details that come with a big move! So far Oregon has been top notch in my book, but check back with me in a few months when the rain has been incessant for weeks on end. I don’t fear much (besides mannequins and messy eye brows) but forces that would prevent my girls and I from enjoying what the outside has to offer DOES scare me. We usually hit up two parks a day, am and pm runs… So if any of you are from Oregon or an equally rainy climate, please please offer me your life saving techniques for the wet months!

I’ll share with you today my new best friend that was introduced to me the first day here: baked oatmeal squares. You don’t favor oatmeal?! Keep reading because this is nothing like the traditional bowl Click here to Read More

Posted on by Tawny in Breakfast, Gluten-Free Meals We truly love to hear from you, Please Leave Us a Comment.

Power Packed Pops aka Sneaky Kale Popsicles -Kid Approved!

Sneaky Kale Popsicle aka Power Packed Pops

Well, are you curious to what people are cooking up in the great mother land up North? Yep, I’m here in Canada and loving every minute of it. We will be here for the a little while before we make our way to France where we will start our new chapter! Besides reconnecting with my family, I think the best thing about being here so far has been sleeping in a bed! Oh my gosh, I knew it would be better than an air mattress, but my oh my it’s completely glorious. I almost want to recommend sleeping on an air mattress for a couple of months just so you have a new found love and appreciation for your bed.  The first night, we a solid 15 years, the next 13, the next 12, and been averaging 10 hours ever since.    Back home in Hawaii I was sleeping a broken up sleep of 6 or 7 hours.  I have a new philosophy…you spend half of your life in your bed, make it a good experience- invest in a good bed and nice bedroom! Not only do you spend half of your life in your bed but that time effects the time you are out of your bed. Bad bed equals back aches, poor quality of sleep, drowsiness in the day, an unsharp mind etc etc.  Good bed equals a better quality of life- I am convinced! Or maybe I am just getting old and whimpy…what do you think? Click here to Read More

Posted on by Andrea in Breakfast, Dairy Free, Desserts, Snacks and Healthy Treats, Uncategorized, Vegetables We truly love to hear from you, Please Leave Us a Comment.

Corn Bread Uber Healthy – GF

A typical gluten free diet is scarce in breaded goods. Extra effort has to be put into making anything baked/bready, and the insanity of a busy mom’s life doesn’t always allow for extra effort in the kitchen. However, there are some days where I just NEED something filling and bread-like, and usually I want this first thing in the morning to ensure I’ll be full for more than 30 minutes.

This is where I go back to my pioneer ancestry. Cornbread is an easy classic, and it’s an ancient type of bread. The Native Americans taught the pioneers how to meal corn into flour for baking. It used to be more dense and flat, but the core of the recipe is still the same. Never made with any yeast, wheat or gluten of any kind (when following tradition) cornbread has become my newest dearest lover.

Click here to Read More

Posted on by Tawny in Breads, Breakfast, Dairy Free, Gluten-Free Meals We truly love to hear from you, Please Leave Us a Comment.

GF Apple Cake with Brandy Sauce and Versatile Blogger Award!

First of all, Tawny, Thank you for sharing your story.You are such an amazing person. The way you handle life’s bumps is done with such finesse and balance. From an outsider, it looks like you have it all- you are beautiful, you have a wonderful family, friends, your talented and you would never know that your life has anything but perfect in it- it is only because you handle the unexpected so positively, your prospective is so consistently clear and somehow you are so wise! You have seen a few dark days in your life and you have risen above everything and remained such a shining light. You are a wonderful example- I know you so well, and I can truly say you are genuine, and in every category purely amazing! – I admire you to the fullest.You melt my heart and I am so blessed to have you as a friend!! And I mention this on here because this is a girl you want to stick by! She is amazing, and she has so much to offer!

 

Second of all, before we jump into one of my most favorite gluten free, egg free, sugar free cakes in the world… Tawny and I would like to give a big thank you  to Heather from Sunday Morning Banana Pancakes for nominating Tawny and I for the Versatile Blogger Award! Wooohoo! We are stoked and flattered to even be thought of, let alone awarded, so thank you, thank you!

We were asked to share 7 things about ourselves that you guys may not already know so here they are…. Tawny you are up first!

Tawny

I use to compete in Tahitian Dance!

I lived just out side Bordeaux, France for a year to study the Language and his is now my dream destination to live and be!

I spent a summer in the Amazon doing volunteer work building houses.

My favorite drink is a green tea frappe from Starbucks

I love anything adventurous and am down for pretty much anything anytime.

My hair almost touches my butt right now.

I have been made fun of my whole life for unknowingly making up my own words!

           Andrea

I come from a family of 7 kids, and married into a family of 7 boys!

My husband and his family own a mom and pop + 7 boy restaurant on the North Shore, Hawaii- Kahuku Grill.

I drink hot chocolate most every day with cereal on top- a habit I never grew out of I suppose!

My BA is in teaching English as a second language, yet I don’t think I could learn a language my self  shhhhh…

I have taught English in Korea a couple of times, Hawaii, Canada, and Italy.

I am a dreamer, and I constantly look at airline tickets online and look for an excuse to plan a trip!

When I was in Elementary school I use to walk to school on top of the snow banks (in Saskatchewan) in the dead of winter, dreaming about Hawaii, looking at the sun thinking, “wow that is the same sun in Hawaii. And now I live and married here! –I believe in dreams! Click here to Read More

Posted on by Andrea in Breads, Breakfast, Cakes and Cupcakes, Desserts, Gluten-Free Meals, Snacks and Healthy Treats, Spreads and Sauces We truly love to hear from you, Please Leave Us a Comment.

Mini Italian Quiche

Mother’s Day is just around the corner, which gives a good excuse to make these perfect bite size quiches! And if you are the mom that these should be made for… I suggest printing off the recipe and giving it to someone to make it for you– because you deserve it!

I made them for dinner the other night and my husband went crazy over them. He said, “There’s just one problem, I wish there was more!” I only made half the recipe which I guess was a mistake. Click here to Read More

Posted on by Andrea in Back to Basics, Breakfast, Sides We truly love to hear from you, Please Leave Us a Comment.

Happy Mothers Day!

Happy Mother’s Day to every woman out there! Whether you are a mother now or one day will be, every woman out there is a mother to someone- somehow. What a special day to embrace womanhood and reflect on the gift that it is.

On the menu today we  have a heavenly Blueberry Pound cake French Toast Stuffed with Blackberry Cream cheese and Topped with Fresh Whipped Cream, Blackberries, and Shredded Coconut.

Mini Italian Quiche…

and an exotic Croissant Stuffed French Toasted Stuffed with Nutella and Topped with Whipped Cream, Sliced Banana, Shredded Coconut, and Chocolate Shavings!

Click here to Read More

Posted on by Andrea in Breakfast We truly love to hear from you, Please Leave Us a Comment.

Blueberry Pound Cake Stuffed French Toast with Toasted Coconut and Blackberries

Blueberry pound cake stuffed with french toast

This is a heavenly indulgence! The berries, the cream cheese, the toasted coconut and fluffy whipped cream all being brought together by the light blueberry pound cake french toast is an out of this world experience and perfect to make for momma on mothers day!

You can buy pound cake or make your own! It’s up to you! Both ways will turn out insane! If you like something a little more chocolatey check out the Croissant French Toasted Stuffed with Nutella and Topped with Whipped Cream, Sliced Bananas and Toasted Coconut.

Here is the recipe for homemade Blueberry Pound Cake and everything else you will need. Click here to Read More

Posted on by Andrea in Breads, Breakfast We truly love to hear from you, Please Leave Us a Comment.

Croissant French Toast Stuffed with Nutella and Topped with Toasted Coconut and Bananas

I know, it looks a little intimating! Maybe it is because I took a short cut, and bought the croissants and they were the size of my head. Don’t let this fool you! With smaller croissants, this has the ability to morphing into something beautifully delicate! But hey, if you like the ‘go big or go home style’ them this ones for you! This… thing… is a croissant- french toasted and stuffed with nutella and topped with fresh whipped cream,  toasted coconut, sliced bananas and chocolate shavings! This was insane! The texture, the taste, the everything! This is something that is a must try at some point in your life! Click here to Read More

Posted on by Andrea in Breakfast, Desserts We truly love to hear from you, Please Leave Us a Comment.

Crepes: Traditional and Gluten-Free

The question is, can a crepe be gluten-free? I say, of course it can! As long as you understand what needs to happen to your batter to get a good crepe, and with the abundance of alternate flours our there, it’s possible to get a satisfying “paper pancake” without the gluten.  However, not everyone out there is gluten-free and mastering the traditional crepe is a great skill to acquire.  Today I want to share both recipes, I feel it’s best to understand the original to get the alternate versions just right. With a little practice you’ll get the hang of it, and it seems to impress family and guests though it takes little effort!

Crepes are such a staple in France they’ve taken to calling the holiday which celebrates the return of Spring (“La Chandeleur”) as “Crepe day.” On this day if you wish for good fortune all year, toss the first crepe of the batch, usually a dud anyhow, on the top of your kitchen cabinets and leave it there all year!  My dud-crepe is sitting atop a cupboard as we speak gathering a load of dust and good luck for my family. Give it a try, I’m betting you wouldn’t mind an extra push for some fortune yourself… Click here to Read More

Posted on by Tawny in Back to Basics, Breakfast, Desserts, Gluten-Free Meals, Main Dishes We truly love to hear from you, Please Leave Us a Comment.