I love slow mornings just as much as productive ones. I love being spontaneous as much and I love routine. I love new creations as much I love go-to’s. The other morning I tried my hand at mixing some flavors together and embracing the unknown of how it would turn out. This is 100% Eric’s forte more than mine. That being said, after the first bite I think I gave him a run for his money. 😉
In a small pan, melt the butter on medium heat. Add three fourths of the green onions. Stir until they are slightly browned. Add the egg over the green onions in the pan. Toast the Ezekiel bread. Once it is toasted, spread the Vegenaise onto the toast, followed by the avocado. Use a fork to slightly press the avocado into the toast. Place the cooked egg and green onions on top of the toast. Place one tablespoon of ketchup onto the egg and sprinkle the remaining uncooked green onions on top. I use a forked to eat it and savor every bite!
Right as I got into soup, sweaters, and socks… it hits almost 80 degrees. It’s November and in our neck of the woods that is not exactly common. But for a girl who dreams of 90 degree days, pools, and sunshine… this is the life. One day I crave a salad and the next I want to cuddle up next to a fire and eat soup. I needed to find a happy medium food that would settle all this moody weather… and let me tell you, I think I may have hit the jackpot. I am completely guilty of eating this almost all day long with no shame. My logic is if I have it with milk for breakfast, then with yogurt for lunch, and then graze on it by the handful all by itself an hour later, then it is acceptable. Wishful thinking? It’s addictive in the best way possible. The great this is…it’s a guilty pleasure you don’t have to feel guilty about.
1/2 cup shredded coconut
3 cups rolled oats
3/4 cup ground flax
3/4 cup slivered almonds
1 cup walnuts
1 5 o.z package crasins or raisins
1 1/2 cup natural, raw honey
3/4 cup coconut oil
1 1/2 tbsp cinnamon
What to do:
Preheat oven to 325 degrees. Mix all dry ingredients together in a large bowl. Bring honey, coconut oil, and cinnamon to a boil in a small saucepan and remove from heat. Immediately, pour the wet mixture over the dry ingredients and mix thoroughly. Spread mixture on a greased baking sheet. (I lightly rubbed the baking sheet with butter). You can also use parchment paper for a much easier clean up! Bake in oven for about 30 minutes. Stir every five minutes so the bottom doesn’t burn.