You know, I never really understood the whole peanut butter and jelly thing. It just didn’t really seem like two things that would go together. Maybe it had something to do with the fact that being allergic to nuts meant that I had no idea what peanut butter was like. Or because being in England, I had a completely different idea about what jelly was. It took me a while to realise the whole thing was actually about jam! But since making my own free from butter, I’m obsessed with this strange combo!
I don’t think you can beat a big bowl of freshly cooked creamy, hot porridge on a dark winter morning. It warms you up, gets you ready for the cold day ahead and leaves you feeling all warm and cosy. I remember eating porridge every weekend at my grandparent’s house; thick, chunky and piled high with crunchy sugar. I would always pretend that I was Goldilocks stealing someone else’s bowl until I found the perfect one that was just right.
My love for porridge never wavered and it’s still my go to breakfast during autumn and winter. I love experimenting with new flavours and adapting it in every way that I can. But, although I enjoy trying new and different flavours (banana and date is my favourite at the moment) I can’t help thinking back to my childhood favourite. I think that sometimes you need to go back to basics and have it the old traditional way.
If you had to name your most used ingredient, what would it be? For me, it’s oats. I use them all the time and have them in some form or the another pretty much every day. I love using them in little treats like flapjacks and cookies, and in snacks to power me through the day, like my tropical treats or date bites. And I love using them to make a crunchy topping for my crumble for a delicious dessert.
But, in my eyes breakfast is where this ingredient really gets a chance to shine. Whether it’s a big bowl of homemade muesli or granola; which are both guaranteed to keep you full all morning, thanks to the oats slow release energy. Or porridge, who doesn’t love porridge?! I don’t think anything can beat a warm, steaming bowl of oats on a cold winter morning. Or my newest obsession…
I’m a big fan of grab and go breakfasts. Something that you can quickly pick up before you leave the house and eat on the go. My mornings are normally hectic, and I’m running around trying to do so much, that my breakfast is never as good as I’d like it to be. That’s where these cookies fit in. They’re super quick and simple to make.
Why is that when people see something green they automatically think that it’s healthy… and really disgusting?! Ok, I used to be one of them people. Turning my nose up at everything from broccoli to salad, I would even steer clear of green coloured sweets, simply because of their colour! I don’t really understand what the issue is with green things anyway. It seems that as a child you’re naturally functioned to dislike it and refuse to eat it. I think that it’s just been associated with too many gross things in the past. Considering I have green eyes and everything I should be embracing the colour, not running away from it!
It’s only recently that I’ve completely nose-dived. I went from turning my nose up and recoiling in disgust at the sheer sight of something green. To being completely and utterly obsessed with them. They don’t call it green goddess for nothing, right? I have at least one big plate of veggies a day, and there’s a joke that if it’s not green… I won’t eat it. But obviously there’s more to me than a big bowl of veggies. Not a lot more, but a little…
Given my love for all things fresh and delicious, and when you consider the time of year (hello Halloween!). I thought it only made logical sense for my next Rainbow Chia Series experiment to be… Green, of course!