Tag Archives: recipe

Saturday Mornings and Making Breakfast Bites

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Hello Y’all! It’s been a minute. I hope you are doing well in your corner of the world. We live in uncertain times, so I hope you are safe and healthy. Winter weather is making its last hurrah in North Texas, so at this point, we are all in between closet swaps because you never know what the weather is going to be. Planting season is upon us, so to all my gardeners out here, feel free to share what you will be planting this year.

Natural is Way Better

So today’s post is all about making healthy breakfast options that are great for your budget and packed with nutrients to support your body and weight-loss goals. Natural foods or food made at home are not only healthier for you, but you have control of the calories, you know what’s in it, and the amount of additives is reduced to literally zero. One thing I have changed is to eliminate or reduce my use of white flour and incorporate more natural or simpler carbs into my diet. So I swapped out white flour and incorporated simpler carbs like yams, sweet potatoes, rice, and corn, and I will let you know in a couple of months.

For easy-to-make breakfast bites, I’m opting for fruit options, homemade yoghurt parfaits (Yes, I said homemade), and baked goods with ingredients I can count on both hands. I was rummaging through my pantry and opted to make GF Banana Oatmeal muffins with a twist. The prep takes about 30 minutes, while this bakes for another 30 minutes in a 350 F oven.

Ingredients: 3 Bananas (blended), 2 Eggs, 2 Carrots (medium sized, grated), GF Oatmeal (3-4 cups ‘eyeballed’), Milk (1.5 Cups), Monkfruit Sweetner (Sugar works as well of any sweetner of choice), Oil (2 Tbsps), Walnuts (1/4 Cup), Cranberries (1/4 Cup), Baking Powder (2 Tbsp’s).

This made me 12 muffins, which I initially did not think to include in a post. They have literally disappeared since I baked them, so unfortunately, I have fewer photos to share.

Folks, until I come your way again, I want to thank you for reading, following, and reaching out. Do like, comment, and share.

Periwinkle Starr

Its Fall! Let the Baking Begin.

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Hello Y’all! All the way from North Texas. I hope this post finds you well in your corner of the world. Summer is gone and Fall is here. Where has 2024 gone? My neighbor put out a pumpkin at their front door and I just thought to myself, we are getting closer to Thanksgiving. But it’s been a busy Summer as usual and coordinating my schedule has been likened to herding cats so I apologize for not being as consistent as I would have liked. Today is Sunday and I was up early trimming back the vines from my sweet potato plants. I recently learned that the leaves are edible and a great source of antioxidants so, I have decided to try a sauté style recipe and see if it’s worth the hype. This Summer was mild compared to last year and I am so grateful for it. If you live in Texas, you know that there’s a huuuge (huge) difference between 94 degrees and 115 degrees. It’s expected to drop even lower beginning tomorrow and I cannot wait to begin layering.

I was craving bread and decided to bake a loaf of gluten-free sweet bread that’s made with five ingredients: 2 tbsp active yeast, 2 tbsp sugar, about a half cup of water, 2 tbsp olive oil, 2 cups GF flour, and 1 small pack of raisins.

Prepping.

Heat about 2/3 cup of water and pour it into a mixing bowl. Ensure it is medium temperature. Add sugar, stir, then add the yeast and let it sit for about 10 minutes. Add the flour and mix with a spatula. Please keep in mind that GF flour doesn’t have the same consistency as regular flour so kneading in this case isn’t required. Using a perforated cover, cover the bowl and let it sit in a dark place for about 30 minutes.

After it has risen considerably, add the raisins and mix. Cover and let it sit until it rises the second time. Spray your loaf tin and get ready to bake. Turn on your oven to 350-325 F and bake. GF bread doesn’t rise like regular bread so constant checks ensure that it bakes just right. Serve with jam or butter and enjoy!

Folks, its Fall season and as the weather cools down, I look forward to trying new recipes that are scrumptious and great for my waistline. Until I come your way again, be safe, upbeat and positive. I remain,

Periwinkle Starr