I’m just popping in quickly to give you a recipe for the end of summer – because the end of summer is all about fresh peaches!
For this recipe, I’ve grilled peaches on the BBQ. Have you ever grilled fruit before?! It is divine. The peaches get soft and melty and the sugars caramelize slightly, leaving pretty grill marks.
Toast. It’s super trendy, isn’t it?
But there’s honestly nothing better than a slice of golden, crispy, toast slathered with your topping of choice. The bread is just the vehicle for all kinds of tasty toppings, amiright?! I am a BIG toast fan.
The great thing about toast is that it’s super versatile and simple to make. Today I whipped up a quick breakfast of Roasted Cherry and Goat Cheese Toast.
My two favourite breakfast foods to keep stocked in the house at all times:
- Homemade granola
- Muffins stashed in my freezer
Homemade granola is SO NECESSARY to have on hand. Sprinkle it on your yogurt! Douse it with milk, like a healthy cereal! Eat it by the handfuls and handfuls for snacks because you can’t resist! (Just me?!)
You’re in luck because homemade granola is also SO SIMPLE to make. There was a time when I used to eat yogurt and granola every day for breakfast, and I was ploughing through bags of store-bought granola. Those bags of granola from the grocery store are not cheap, and are full of added sugars and preservatives that your body can do without!
Once you try making your own granola (and I turn you into a granola snob!), there’s no going back to those store-bought bags!
Morning Glory Baked Oatmeal is a glorious way to start any day, combining the chewy texture of carrots with the wonderful flavors of apple, raisins, coconut, walnuts, and spices.
You know those moments that are cemented in your brains, where you can remember exactly everything about the moment – how you felt, what you smelled, what you tasted, what you saw? Those distinct, snapshot moments that become somehow pivotal in your life?
One of those moments for me was eating a Morning Glory muffin. I was in LA, for the first time, alone and all by myself. It was early morning, and I had a coffee in one hand, a bite of Morning Glory muffin in my other hand, a rental car with a sun roof, the sunshine and the salty breeze blowing through my hair, and the steering wheel on my knee.
I drove along the Pacific Highway, north to Malibu, the ocean stretched out around me, in all its brilliant blues, with the road dipping and curving lazily along the coast. In that moment, I felt pure freedom and undiluted giddiness. There was nothing in the world but me and that road.
It was truly a glorious moment.
For many years, J and I have subscribed to a CSA box from a local farm. Each week throughout the summer we’ve received delicious fresh veggies – always a surprise, and always so fun to find recipes to use them.
This summer, we decided not to subscribe to our beloved CSA box, since we will be on honeymoon for a good chunk of the summer. We decided to put more effort into our rooftop veggie garden, and created a serious planting schedule that would keep us in constant supply of lettuce and salad greens, carrots, beets, snap peas, etc. It’s been working great! Although I do miss the vegetable surprises that keep my meal planning on its toes!
The one thing that I always wished our CSA box had was fruit. So this summer, when I found a fruit ordering service that delivered stone fruits from the Okanagan region, I was thrilled! (Thanks sis-in-law!) I signed up in a heartbeat.
Which leads me to the reason as to why I found myself buried in 10 lbs of apricots. Happily buried, I might add. 😉
We’ve been eating apricots with our oatmeal, apricot crisp, apricot galettes, apricot muffins – and then, to finish off the box of apricots (and to make way for my next delivery of 10 lbs of nectarines!), I decided to make jam. But not any old apricot jam – Apricot Lavender Jam.
This Creamy Scrambled Egg Breakfast Sandwich combines many of my favourite things:
– Croissants: Secretly, I think I should have been born in France. I love croissants, baguettes, wine… – so French, right?! 😉 Give me a straight-up flaky, buttery, croissant and I will be the happiest girl alive. It’s on my bucket list to bake perfect croissants one day. Unfortunately I have not reached that day yet.
– Eggs: If I could only eat one food for life, it would be eggs. They are so versatile! They are so yummy! And the Creamy Scrambled Eggs I’m using here are the recipe that changed my life. (I’m serious.)
– Avocado: Who doesn’t love avocado? What more needs to be said? I am single-handedly keeping the California avocado growers in business.
These Gluten-Free Lemon Blueberry Ricotta Muffins have pockets of bursty sweet blueberries enclosed in a moist, lemony fresh muffin.
Do you know one of my favourite things about summer? THE FRUIT.
I have a summer fruit addiction. I could consume my weight in fruit every day. My happiest moment this past week was finding a company who will ship me fresh stone fruits from the Okanagan (best fruit growing region out here on the west coast) straight to my door – today I received 10lbs of apricots! Mmmmm… now to decide what to do with them all.
I also just bought a giant box of blueberries from the market last weekend and have been devouring them all week – truly, there are only a handful left. I knew I had to whip up some blueberry muffins – because there’s nothing better than pockets of bursty sweet blueberries enclosed in a moist, lemony fresh muffin.