Pumpkin Oatmeal with Sunflower Seed Butter, and Chocolate Covered Strawberry Oatmeal.

While this first image does not appear to be the most appetizing thing, let me assure you that it's lack of color has nothing to do with a lack of taste. The Pumpkin Oatmeal with Sunflower Seed Butter was delicious. I replaced the stevia originally called for with sugar, but otherwise stuck pretty close to the recipe. Also, the sunflower seed butter may not look like what you'd normally see in stores, because I made it. Furthermore, I made it without a recipe, simply grinding a handful of sunflower seeds and mixing them with a pinch of both sugar and salt. I then added peanut oil until I reached my desired consistency and voilá! (Ok, I know that adding peanut oil to sunflower seeds completely misses the point of using sunflower seed butter instead of peanut butter. However, it was either that or canola oil, which, while it did make more sense to use the canola, I avoid using it whenever possible, and so used the peanut. I'm not allergic so it didn't matter! :) Make it as you wish, with whichever oil you deem best.) I found that this tasted best when the sunflower seed butter was stirred into the rest of the oatmeal. Enjoy!

While the Chocolate Covered Strawberry Oatmeal didn't turn out nearly as chocolately as I thought it would, it was really the perfect balance for breakfast. Sugar was used, again, and I couldn't find good strawberries at the market, and so used frozen, which I thawed overnight in the fridge first. In addition to this all, I ran out of vanilla while making this, so I was short by half the amount. I have since replenished my supplies and look forward to Apple Crumble Oatmeal on the morrow!

Banana Flax Oatmeal with Pecans.

Mmm. Oatmeal.
Ok, this isn't something I'd usually say. I do like oatmeal, but only on the occasional, 'can't think of anything else to have for breakfast' day. Besides this, I'm not accustomed to having a regular breakfast time, and often breakfast becomes brunch, or is simply missed. As I said previously, one of my resolutions this year is to actually eat breakfast on a daily basis. To cement this as a habit in my life, I've begun the 30 Day Oatmeal Challenge, found on the Live Well 360° Blog.
As my family and I were at dear friend s' home for New Year's, overnight, I am beginning my challenge today. (Though I did have breakfast there! MMM...cinnamon rolls!)
I changed all stevia references in the original recipe to sugar, and added a bit of extra flaxseed meal, on account of my grinding too much.  I also was out of walnuts, and so used pecans, but other than that, it's not really too different from the original. Delicious!

30 Day Oatmeal Challenge.

The New Year swiftly approaches, and with it, the dreaded new year's resolution. This year, my resolution is simple: to eat healthier and get moving. As part of this resolution, I include the clause that I will *try* to eat breakfast each day. To launch into this new resolution, I've discovered this 30 day oatmeal challenge, which I will begin on January 1st. (Or possibly January 2nd? Party plans may inhibit the first day...we'll see.) In any case, I invite you to rediscover the joys of oatmeal and join me in this challenge. See you in the new year!

Thank you to the Live Well 360° blog for the inspiration!

Old-Time Applesauce.

I made this for breakfast when my in-laws were in town for a visit.  Chris made pancakes, and we ate it both as a topping for pancakes and separately as applesauce.  Mmmm.  This recipe comes from my 1930's cookbook. My apologies for the images being a little fuzzy.  I was too excited to try this to focus well! 

Ingredients:

1/3 c. brown sugar

1/2 T. flour

1/3 c. water

2 apples, sliced

Directions:

Mix brown sugar, flour and water in sauce pan.  Add apples, and cook till it bubbles.  Serve hot.

So simple! It will look as though there is not enough sauce for the apples, but never fear!  The apples will cook down and help to make their own sauce.  Stir occasionally and you'll be fine.  Enjoy!

Butter-Sugar Crepes.

Hubby and I made this recipe for brunch. It would have been for breakfast, but I forgot about the 1/2 hour chill time. Oh well. They were delicious! We topped them with whipped cream and enjoyed them while watching The Office.

P.S. This recipe came from the new software I mentioned yesterday. It's like having a whole new cookbook!

Butter-Sugar Crepes

Ingredients

7 tablespoons unsalted butter, melted and cooled, divided
1 cup whole milk
1 cup all-purpose flour
2 large eggs
6 tablespoons sugar, divided

Directions

Reserve 1 tablespoon melted butter for brushing skillet.

Blend milk, flour, eggs, 2 tablespoons sugar, 2 tablespoons butter, and 1/4 teaspoon salt in a blender until smooth, then chill, covered, 30 minutes.

Lightly brush a 10-inch nonstick skillet with some of reserved butter and heat over medium heat until hot. Pour in 1/4 cup batter, immediately tilting and rotating skillet to coat bottom, and cook crêpe, turning once, until just set and golden, about 1 minute total. Transfer to a plate. Make 7 more crêpes, stacking them.

Brush each crêpe with 1 teaspoon butter and sprinkle with 1 teaspoon sugar, then fold twice to form a triangle.

Heat 2 teaspoons each of butter and sugar with a pinch of salt in skillet until sugar has dissolved, then cook 4 crêpes, turning once, until golden brown. Repeat with remaining butter, sugar, and crêpes.