Succulent Summer

Wow, where does the time go?  I find it hard to believe that July is nearing its end, but luckily the month has been filled with activity and of course, LOTS of eating.

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

  Have you guessed yet?  Believe it or not, there are two cups of roasted and pureed beets in this chocolate confection!  Even people who hate beets would probably enjoy this cake.  However, a love of chocolate is a prerequisite and since my sweetheart isn't a big fan, I've brought half to work!  Always Order Dessert is a great blog when it comes to making sweet things, plus she talks about other interesting subjects beyond just filling your belly.  If you're in NYC, Alejandra Ramos, (the blog's owner) offers cooking classes- and that's where this recipe comes from.  Click beneath the photo to view the recipe.

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.

  Then Sunday we braved the miserably oppressive heat in Colorado Springs and went downtown to show our support in the Gay Pride Parade and Festival.  Hard to believe it was my FIRST Gay Pride Parade!  It was fun.  Although, things are always more fun when you're with the one you love!

  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

 To make Quinoa Crunch:
 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

  My next post is dedicated to recreating some recipes from a favorite Middle Eastern restaurant in Indianapolis.  I discovered new spices, the fine line between caramelized and burnt, and that I will eat lamb in the most delicious of circumstances.  Stay tuned!