What Have I Been Up To Lately?

Well certainly not much of this…

Way to go Jess, WAY TO GO

But a whole lot of this…

Sweet & Spicy Glazed Salmon Sandwiches 

Eat, Live, Run

French Macarons with Almond Buttercream


My Favorite Version of Overnight Oats

Recipe Below

Creamy Rotelle with Basil Yogurt & Mozzarella

Ancient Grains for Modern Meals

My Favorite Baked French Fries

Garlic, Rosemary, Kosher Salt, Pepper & Olive Oil

Farro Soup

Super Natural Every Day

Honey & Rose Water Tapioca

Another from Super Natural Every Day

Yes, one more from Super Natural Every Day

Lemon-Zested Bulgur Wheat (my version below)

My Favorite Overnight Oats

  • 1/2 cup vanilla soy milk
  • 1/3 cup oats
  • 1/3 cup unsweetened applesauce
  • scoop of chia seeds
  • pinch of cinnamon
  • 1 tablespoon sunflower butter
  • banana slices

Mix the milk, oats, applesauce, chia seeds and cinnamon altogether. Keep in the fridge overnight. Add sunflower butter and banana slices and enjoy!

Lemon-Zested Bulgur Wheat

Adapted from Super Natural Every Day

  • 1 cup light coconut milk
  • 3/4 cup water
  • 1 cup fine or medium bulgur
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons poppy seeds
  • grated zest of 1 lemon
  • 1 1/2 tablespoons honey
  • 1/3 cup chopped raw almonds
  • vanilla soy or almond milk (or your favorite milk)
  1. In a medium saucepan, bring the coconut milk, 3/4 cup water and salt to a simmer. Stir in the bulgur and bring mixture to a boil. Turn down the heat and simmer the mixture for 5 to 20 minutes until the bulgur is creamy, but still retains some texture.
  2. Take off heat and stir in poppy seeds, lemon zest, honey and chopped almonds.
  3. If you want to eat this for breakfast for the week like I do, add your favorite milk to an individual serving and warm up in the microwave.



Easy Peasy Pasta Dinner

Need a super quick delicious pasta dish? This is my go to…Pasta with Arugula & Prosciutto from Gourmet .

A little arugula, a little prosciutto, parmesan, lemon zest and olive oil DONE.

Apparently I’m going backwards today since I started this post with dinner. You already know what I had for lunch, so let’s talk about breakfast.

Last night I decided let’s try another recipe from my favorite, Ancient Grains for Modern Meals, this time for breakfast. Have you ever thought of roasting grapes? No?

Me neither. But this recipe calls for red grapes mixed with a little olive oil and some honey and then broiling. They are actually rather delicious. Who knew? Had the slight taste of raisin, without being, a total raisin (I like raisins, but not always my favorite).

You can totally make this the night before and just microwave away in the morning when you are ready to eat. You can even lighten it up like I did below.

Creamy Farro with Honey-Roasted Grapes

Adapted from Ancient Grains for Modern Meals

  • 2 cups water
  • 1 cup farro
  • 1 teaspoon anise seeds (or fennel seeds if you forget to buy the anise seeds)
  • 1 cinnamon stick
  • 3 cups seedless red grapes
  • 1 teaspoon extra virgin olive oil
  • 3 tablespoons honey
  • 1/2 cup vanilla soy milk
  • 1/2 teaspoon vanilla extract

1. Mix together water, farro, anise seeds and the cinnamon stick and bring to a boil. Decrease heat and simmer until the farro is tender, but slight chewy, 25 minutes. Remove the cinnamon stick, drain any remaining liquid, and return to the saucepan.

2. Meanwhile, prepare the roasted grapes. Preheat the broiler. Spread the grapes on a large rimmed baking sheet. Add in the olive oil and 2 tablespoons of the honey and mix until combined. Broil until the grapes just start to shrivel and release some juices. Set aside.

3. To the farro mixture, add soy milk and vanilla extract and bring to a boil over medium heat. Heat for another few minutes and then stir in remaining tablespoon of honey. Mix together with the roasted grapes and heat altogether.

4. If making the night before, simply mix altogether, keep in the fridge and reheat in the microwave the next day. Delicious and filling!