Not I. đ But if you do, I have a recipe for you to try!
As you know, Iâm a sucker for thyme. I basically took my Pumpkin, Apple, & Cranberry Oatmeal and made it ~super classy~ by adding thyme. (This recipe does not include apples, but you could obviously add that if you want.)
Many readers have suggested using persimmon in oatmeal. However, I was completely overwhelmed at the idea. How would I possibly create a recipe using a fruit I had barely even heard of, and had definitely never tried?
One day, Allison brought a persimmon into work. Seeing her eat her first persimmonâthe deep look of curiosity on her face as she sliced through and bit into its tangerine-colored fleshâmade me want to try one as well.
Tomorrow, November 23rd, is National Espresso Day in the United States. As I type this, Iâm sitting in my favorite <3 coffee shop, sipping espresso made for me by âmy boys.â
This shop has a small staff, but each of them knows my order by heart. These particular boys work every Saturday morning, so I see them frequently. When I walk in the door, they say, âDouble shot espresso for here?â And then they remember to give me my 15% teacher discount without me having to say anything or show my teacher ID. And then they play a wonderful playlist consisting of ample doses of John Mayer, the Script, and all my favorites. I love my boys. Continue reading
I recently bought some fresh cranberries from the Union Square Greenmarket (seriously, is there anything that place doesnât have?).
I never liked ginger that much until I had it in my green juice (kale + cucumber + lemon + ginger). After experiencing it in its fresh form, I was massively disappointed when I started using ground ginger in my oatmeal and other meals at home. It just didnât have the same effect. It wasnât that I had âlearnedâ to love ginger; it was that I simply preferred it fresh, not dried and ground.
When I found this ginger juice at a small grocery store in Williamsburg, I knew it was what I needed. Itâs like having access to fresh ginger at a momentâs notice. I donât like buying actual ginger (or fresh herbs) because itâs always way more than I need, and I either have to frantically stuff it in everything, or watch it rot in my fridge. đ This little bottle was perfect.
Have I talked about Happy Herbivore on here before? *searches* Yep, it looks like I have. I adore Happy Herbivore. I stopped buying cookbooks a couple years ago because I want to have a mobile lifestyle, and lugging around a library was not going to work out. Owning cookbooks when you can find a recipe for nearly everything you want online for free is alsoâŚjust unnecessary, right?
However, I gladly own the first two Happy Herbivore cookbooks (and did not mind lugging them when I moved back in June). Lindsayâs recipes are so easy, quick, and functional. They are âeverydayâ mealsâŚnothing that I need to motivate myself to make. I make something from one of her cookbooks at least once a week (typically the mac and cheese, haha). Continue reading
Dear school lunches,
I have a problem with you. You force dairy product on your students. You teach students that vegetables are gray and soggy. You act like pizza once a week is a normal way of life. You condone Pop Tarts as a suitable breakfast.
But occasionally, you have your perks. If it werenât for you, I never would have had a churro. Of course, I later learned that those soggy cold churros you gave us were not even remotely close to the pure pleasure of an authentic, crisp churro, but exposure is everything. Continue reading
Comment below! How do you use PB2 in or with your oatmeal?
Because pumpkin makes everything better.
 Because pancakes make the mornings feel special.
Because pancakes made with oat flour keep the tummy happy.
Because vegans deserve pancakes, too.
Because you donât have to eat dairy to eat white chocolate. đ
What you'll need:
How to make it:
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