#Vegan-ISH — #Vegetarian-ISH — #Carnivor-ISH — #Spoonie
These scones are buttery, light, and perfect to include with your weekend breakfast spread. I add surprisingly little sugar to the dough, so most of their sweetness comes from what I consider to be the best frozen
blueberries on the market today.
Do you end up with uneaten apples & bananas when the weekend comes around? Ugh, me too. Try making these lightly sweetened oat bran muffins with cinnamon sauteed apples on top. These large muffins come in just over 200 calories each, with 6g of fiber and 5g of protein. See my make ahead note to learn how to make them last all week.
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This loaf has a truly unique flavor and texture. The polenta gives it a coarseness and chew that is surprisingly pleasant, while not being gritty thanks to the whole wheat pastry flour. The fragrant and sweet maple syrup is cut by chunks of salty, smokey bacon. With 7g of protein, breakfast is served!
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My usual answer to not wasting mushy, sweet, but blackened bananas is to freeze them for smoothies through out the next week. But sometimes I get a hankering to be a little more creative. So my solution was to preserve these 5 “past their prime” bananas in a way he would get to enjoy them as well.
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These bright green, onion-ey/garlicky (not words, I know), fragrant vegetables add a creative and different flavor to many dishes. Swap them out when using white onions and you’ll get a much more subtle aromatic effect, while adding a gorgeous color.
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He Does X Ray, I Do Food 