[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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Lemon Mint + Pineapple Kale Salad

I canโ€™t get enough kale salad. In all seriousness, I think I might be able to actually FEEL it doing my body good. I still never get tired of my favorite kale slaw, but my repertoire seemed like it could use something a little more seasonal for summertime. This salad definitely fits the bill: all seasonal produce and so refreshing! It’s like if a pineapple mojito was a salad… not the worst way to eat a bowl of greens, right? Continue reading “Lemon Mint + Pineapple Kale Salad”

Morning Glory Muffins

So, I started working at a new job last week. A really dreamy job. The kind of job that makes all the years of college and grad school feel worthwhile, like life is finally coming together, and it just feels so good to be there! Over the weekend I channeled my excitement and set out to charm my new co-workers the best way I know: with baked goods. The thing is, most of my co-workers are dietitians… so I really had to bring my “A” game!

I wasn’t really familiar with Morning Glory muffins until recently, but I like the idea of a really busy treat loaded with a variety of healthy ingredients to keep things interesting. There are a million variations for add-ins; you could really use whatever nuts and dried fruit you have in the pantry, but I thought the traditional carrot shreds would be complimented nicely by dates, pecans and coconut. Some recipes include grated apple, which sounds good too, but I decided to replace it with crushed pineapple to further play on the carrot-cake flavors.

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