A delicious breakfast I have been enjoying these past couple days is some homemade biscuits or fry bread. It’s super easy to make, takes about 10 or 15 minutes from start to finish and it’s delicious!
This amount of ingredients makes 5 medium sized biscuits.
2 cups flour
1 tbsp. baking powder
1/2 tsp. salt
1/4 cup shortening or partly melted butter
1/2 cup warm water
Mix the dry ingredients first, then slowly add in the water and shortening until you get something like this
Next get a skillet and add some olive oil and place whatever sized dough you would like in the skillet
After a few minutes flip your biscuits. It should be golden brown on the cooked side
Once the biscuits look good to eat add whatever toppings you would like.
This morning my mother and I topped our biscuits with butter, homemade rhubarb jam and peanut butter.
Another one of my all time favorite breakfasts and especially perfect for fall, a pumpkin banana smoothie! Even if you are not a huge fan of pumpkin you should give it a try, the pumpkin flavor is not to overwhelming, its the perfect balance! Yummmm
I usually try to put a few healthy additives in my smoothie to make it more nutritional, but the only required ingredients are the pumpkin, banana, milk, and honey. You can also change the amount of food you use depending on how much you want. The amounts I listed make a large smoothie, which I usually substitute for a whole meal and it super filling.
I use my nutribullet to make my smoothie, so I usually drink my smoothie from the blender cup provided, but you can add it in another cup to make it a little more presentable, or to save some for later. 🙂
- half a can of 100% pumpkin puree
- 2 bananas
- 2 cups of almond milk
- 1 tbsp of honey
- 1 tbsp of shredded coconut
- 2 tbsp of chia seeds
- 1 tbsp of flax seeds
- 1/2 tsp of maca powder
- handful of ice
Enjoy and let me know how it tasted!
Made Susan Sampson’s delicious rhubarb crisp with a slight twist.
4 cups rhubarb, cut and prepared
1 cup granulated sugar
2 cups strawberries
1/4 cup all-purpose flour
3/4 cup packed brown sugar
- (prep) Cut up 4 cups of the rhubarb into small rectangles and soak overnight in 1 cup of sugar
- The next day add 2 cups of strawberries and let them soak for a couple hours
- Mix together the rhubarb/strawberry, sugar, cinnamon and flour.
- Scoop the mixture into a baking pan
- Mix the flour, oats and sugar. Add butter and mix. Place over rhubarb mix
- Bake for around 30 minutes (or until golden brown) in a preheated oven at 375F
This was the perfect ending to our family picnic today. Pairing this with some vanilla ice cream would be magical!
I hope you enjoy and let me know if you end up recreating this recipe!