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Lunch today at the Village Wayside Bar & Grille in Asheville, NC! I got the beef brisket~ their fries tasted like the fries from Buns…which are okay. Taste great when fresh but after they’ve cooled down..meh. Cole slaw didn’t taste like anything. Little sister got…darn I’ve forgotten. But it is a pita sandwich. And sweet potato tater tots. Love sweet potatoes.

redefiningfood:

Healthifying pies for breakfast (again): Creamy Vegan Pumpkin Pie Oatmeal

It all began with some delicious looking steamed pumpkin in the fridge, which happened to appear at the same time as a huge craving for warm oatmeal. And thus was born what is perhaps my favourite breakfast recipe so far (and therefore, of all time) - a delicious, warm breakfast bowl that tastes unexpected yet familiar thanks to some ace seasoning. Make this a fall staple (or a summer staple, or a winter staple, or a year round staple…) that just takes some good steamed pumpkin, and the rest is super easy! 
Mash a steamed pumpkin (you don’t have to include the skin of the pumpkin, although if it’s really soft and you like the taste feel free to mash it in) 
Cook oatmeal in almond milk to a creamy consistency (I use a ratio of 3/4 cup of almond milk to 40g of oatmeal) on a medium to low heat, and add the mashed pumpkin once the oatmeal is cooked and stir for 2-3 minutes. 
Then, add a pinch (by which I mean slightly less than half a teaspoon, if you’re using the 40g ratio but of course this can vary depending on the portion size) of Cinnamon, Cardamom and Herbs de Provence seasoning (Oregano or Italian seasoning is a perfectly fine substitute).
Then, add raisins and crushed toasted walnuts, and serve with a nice dollop of soy yogurt (if vegan) or greek yogurt (if not) and enjoy!

redefiningfood:

Healthifying pies for breakfast (again): Creamy Vegan Pumpkin Pie Oatmeal

It all began with some delicious looking steamed pumpkin in the fridge, which happened to appear at the same time as a huge craving for warm oatmeal. And thus was born what is perhaps my favourite breakfast recipe so far (and therefore, of all time) - a delicious, warm breakfast bowl that tastes unexpected yet familiar thanks to some ace seasoning. Make this a fall staple (or a summer staple, or a winter staple, or a year round staple…) that just takes some good steamed pumpkin, and the rest is super easy! 

  1. Mash a steamed pumpkin (you don’t have to include the skin of the pumpkin, although if it’s really soft and you like the taste feel free to mash it in) 
  2. Cook oatmeal in almond milk to a creamy consistency (I use a ratio of 3/4 cup of almond milk to 40g of oatmeal) on a medium to low heat, and add the mashed pumpkin once the oatmeal is cooked and stir for 2-3 minutes. 
  3. Then, add a pinch (by which I mean slightly less than half a teaspoon, if you’re using the 40g ratio but of course this can vary depending on the portion size) of Cinnamon, Cardamom and Herbs de Provence seasoning (Oregano or Italian seasoning is a perfectly fine substitute).
  4. Then, add raisins and crushed toasted walnuts, and serve with a nice dollop of soy yogurt (if vegan) or greek yogurt (if not) and enjoy!

(via beautifulpicturesofhealthyfood)

floraliris:

Baked carrot cake oatmeal with banana and homemade peanut butter 🙏

floraliris:

Baked carrot cake oatmeal with banana and homemade peanut butter 🙏

(via sunnystrong)

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food52:

TGIF and TG for these recipes to make this weekend.

Read more: 8 Food Blog Links We Love on Food52

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