I hope you are well 🙂
As you know we’ve been pretty busy here! Between work and the peque, we hardly have time to sit and relax, cook and go to the gym… maybe it is also because we have been spending some time having aperos in our little buvette… summer is officially upon us 🙂
Good morning dear readers!
What do you have for Christmas breakfast? Over the past few years, after we excitedly go through our stockings filled by Santa- we gather for a hearty breakfast: scrambled eggs with smoked salmon, toast and cinnamon rolls. I love making these, a recipe I’ve adapted from “Cooking Light Five Star Recipes“- I recently made them for a brunch- they literally flew out of the baking pan so fast and onto my friends’ plates that I didn’t get a picture in the pan!
Bonus with this recipe is that your entire house smells divine 🙂
The weather is still mostly beautiful in Barcelona although the temperature is starting to head south and the leaves have begun their slow fade to yellow. Which begs the question… where did summer go? The last few months have just flown by. I can’t believe that Autumn is coming in just a few short weeks.
The fruit aisles are still packed with delicious varieties of peaches and we’ve seen some new seasonal plums (Reine Claude anyone?) grace the stands as well. A couple of weeks ago mango started to appear in every shop that sells produce. I guess that means it’s mango season? I’ve not been a big fan of mango in the past (I blame the mango-chutney-on-everything craze of the early 2000’s) but thought I should give it another try just to be fair. I got my chance the Sunday before last when I was asked to bring dessert to a dinner where thai curry would be the main dish. I knew exactly what to make: mango and coconut milk chia pudding. I’ve been dying to try my hand at making chia pudding for a while. It always looks so pretty and it’s a great vegan whole food plant-based dessert. I figured that mango and coconut milk would make a killer combo as well as complement the flavors of the thai curry (which was absolutely delicious in case you were wondering).
The result was scrumptious and earned high praise from everyone around the table. I should also mention that on top of being healthy and tasty this recipe is incredibly simple to make. What’s not to love?
I wanted to bring something with pumpkin to this week’s Fiesta Friday hosted by the wonderful Novice Gardener!
One of my favorite things to do when we’re in Carlsbad is to make Sunday brunch at home. It all started last year when I bought a waffle iron and promised the Man that I would actually use it! Initially our Sunday brunches looked like this: waffles, fried eggs and cheddar on English muffins, with a heaping side of bacon. Calorie bomb, right? As we’ve become more health conscious the menu has evolved to look more like this: buckwheat waffles, fruit and scrambled eggs.
Last week I thought I’d mix things up a little and try a recipe for vegan pumpkin pancakes from The China Study Cookbook by Leanne Campbell (which is on my Christmas wish list). It was a total success!
This has got to be the most incredible and simple dessert to make. Seriously. I am on the Paleo diet- however I was having friends over for dinner and wanted to have a treat dessert. And I found this recipe from The Paleo Mom – and I’m hooked. And my friends are hooked. I have adapted the recipe- mine uses pecans and omits the coconut.
It all started quite innocently about three weeks ago. I was in the supermarket on Milos and a sumptuous squash caught my eye (hello gorgeous!). I could make something local and seasonal with this I thought. Don’t Greeks make butternut squash pie with filo? Why, yes. Yes, they do. It is delicate, crunchy and beautiful. This would be perfect. I would impress everyone. And, with visions of me effortlessly whipping up the pie like a local, I carefully placed the squash in my shopping cart. How I could I have known what was about to happen?