[Instant Pot] Carrot Cake Steel-Cut Oats

This winter, I found a new favorite cheerful make-ahead weekday breakfast. This golden bowl features whole-grain steel cut oats with no refined sugars, instead sweetened and enriched with lots of carrot (2/3 cup freshly grated root per serving), fresh ginger, warm spices, raisins, juicy pineapple tidbits, and flakes of toasted coconut. 

Top as you please with even more nuts and fruits, and a swirl of your favorite creamy dairy or nut milk. Then revel in the moment of cozy glory you achieved. Then tomorrow morning, reheat and repeat. 

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Healing Honey Tonic

How sweet it is, having a supply of beautiful fresh-from-the-hive honey in my pantry. I’ve been enamored with the stuff, gleefully drizzling it over any suitable food that crosses my path (usually Greek yogurt, but I have to say the culinary highlight so far has been its role in an extra special birthday-breakfast baked good that I definitely need to share with you soon).

As much as I’ve enjoyed eating the honey, the real treat has been digging into its sweet science. I was curious just how much researchers have been able to observe about honey’s composition, biochemistry, and dietary effects. So I dove deep, into a literature review so obsessive that it gave me nostalgia for my grad school days. If you’re a hopeless nutrition nerd like me, please enjoy my honey reading list:

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