Let's start with dessert. Possibly my favorite part of being an adult is that you can eat courses in any way you choose, and sometimes you want dessert first!
You may remember a previous post where I made a chocolate bundt cake, but didn't really get to eat it because we were in the midst of a cleanse. This one I can assure you I've eaten plenty of! It's moist, rich, chocolatey, and has a secret ingredient...
|Beet Chocolate Bundt Cake with Truffle Ganache Glaze|
|T. Rex hitching a ride.|
The past couple of weekends have been especially fun. First, we rode to the top of Pikes Peak on the motorcycle. This was rather monumental for me, as it was the first time I had been to the top since moving to Colorado Springs. People told me there was a donut shop at the top but I thought they were playing a joke on me...
|It wasn't a joke!|
This past weekend, we joined our dear friends in celebrating the 15th Annual Festival in the Clouds in Alma, Colorado. We attended last year, and the cooler climate and breathtaking surroundings made it a must this year as well. The dogs went along and were perfect angels! Of course.
Enjoy these wonderful summer breakfast recipes! They are great for making use of the velvety sweet fruits that are best enjoyed in the warmer seasons.
Better than oatmeal, because it's the marriage of oatmeal and coconut refrigerated and soaked in water overnight. Then heated up and thickened with almond milk, you add something special to this breakfast cereal by caramelizing nectarines in maple syrup.
|Coconut Breakfast Pudding with Sauteed Nectarines|
|Quinoa Crunch with Berries, Greek Yogurt, and Honey|
Preheat oven to 375 degrees.
Toss 1 cup of uncooked, rinsed, drained quinoa with:
1 TB agave syrup
1 TB neutral oil (I used coconut, but you can use canola,safflower, etc.)
Spread the quinoa mixture on a baking sheet and toast until golden brown, about 10-15 minutes. Stir occasionally.
Use as a topping for yogurt, ice cream, anything!
|Southern Indiana Daisies|