I know I just posted another breakfast recipe last week, but what can I say? I love breakfast! It’s definitely the most important meal of the day and today I’ve got a breakfast that’s screams fall and it’s not pumpkin! I love all things pumpkin, but I also love apple everything this time of year, maybe sometimes even more than pumpkin things. These apple cinnamon pancakes are basically everything good in life!
First we start out with fluffy buttermilk pancakes with cinnamon and then we top a stack with a big scoop of warm, buttery apples. Gah! I’m drooling just thinking about it! My plan at first was to add the apples directly to the batter, which you can certainly do if you want. Then I decided I liked the idea of a big pile of tender apples on top instead so I went with an apple topping. I made the pancakes from scratch, but if you want to take a shortcut, you can certainly use your favorite pancake mix and just add cinnamon to it. This is the perfect breakfast to ring in the new season! This recipe serves 4, but it can easily be doubled to feed a bigger group
When it comes to side dishes, I’m of the belief that they should be as simple as possible. But, let’s be honest, sometimes the side dish ends up being the best part of the meal and I’m okay with that too.
This 10-Minute Gnocchi is one of the side dishes. It’s ready in a flash, but it’s so yummy! If you have never tried gnocchi before, it’s basically a pasta-like dumpling made with potatoes! I adore these soft pillows of deliciousness so much and don’t cook with gnocchi nearly enough! Gnocchi can be quite dense and filling though so I kind of prefer eating it as a side dish as opposed to a main dish!
Gnocchi only takes about 2-3 minutes to cook in boiling water. For the sauce, I just threw in a can of crushed tomatoes with some garlic and stirred in a little bit of half and half which added a nice and light bit of creaminess. I also threw in a couple of handfuls of spinach which you can add or leave out if desired. This side dish couldn’t be easier! It can be served with chicken or fish. And really, although I made this as a side dish, I would happily eat this as a really fast dinner too!
Whenever the fall season rolls around, my oatmeal cravings hit big time. There’s nothing better than waking up on a cool morning and sitting down to a warm and comforting bowl of oatmeal to get the day started. Although I don’t necessarily have anything against the pre-made microwave oatmeal packets, homemade oatmeal is the way to go. It’s so simple to make in under 10 minutes and you can control every ingredient that goes in. Making a pumpkin version has been on my to-do list for quite some time and now and I think this might just be my favorite oatmeal recipe yet!
This pumpkin pie oatmeal is everything oatmeal should be. It’s comforting, creamy, and really tastes like pumpkin pie in a bowl of healthy oats. You can customize it pretty easily too using whatever milk you prefer and adjusting the spices and sugar. I used coconut almond milk and it was kind of amazing! I have to admit taking these photos was not easy because both Maddie and I couldn’t stop eating it and Maddie doesn’t even normally like oatmeal! Top it with some chopped walnuts or pecans or even some bananas and blueberries and breakfast is served!
It’s Friday, friends! It’s the perfect day to whip up some delicious brownies for the weekend and today I’ve got a seriously rich and fudgy gluten-free brownie recipe for you! While we are not gluten-free in my house, my younger brother is allergic to wheat. While my family was visiting us last month, my mom and I got a serious chocolate craving. My mom said she had a great gluten-free brownie recipe that she had been making at home and I was down to try a new recipe that we could all enjoy.
I have done some baking with oat flour and have always been pleased with how it turns out in recipes. These brownies are no exception! They are everything a brownie should be – chocolatey and fudgy. You truly won’t even notice that they don’t contain any wheat. We actually made them twice during their visit. One thing to note is to make sure your oat flour is fully ground. The first time, I made the flour myself using oats and didn’t do the most perfect job grinding it fully and it can impact the texture of the brownie.
Aside from the oat flour, the steps in this recipe are not typically how I make brownies, but trust me when I say it all works out! I’d happily eat these gluten-free brownies and they are most certainly comparable to traditional brownie recipes!
This post is sponsored by USA Pulses & Pulse Canada.
You guys, you know what I just realized? I haven’t posted any lentil recipes on this blog! It’s crazy because I love lentils and I’m not sure why it has taken so long to put them to use here! It was perfect timing too because my USA Pulses and Pulse Canada asked me to take the Pulse Pledge and to create a recipe using pulses. What is a pulse you ask? Pulses are dry peas, beans, lentils, and chickpeas! And 2016 has been declared to be the International Year of Pulses!
Pulses are incredibly nutritious as they are packed with fiber, antioxidants, and protein! Lentils are truly amazing, not to mention the fact they are so affordable and versatile too. I opted to make an easy side dish with the lentils and some quinoa – a lentil quinoa pilaf! It only takes about 15-20 minutes to cook and goes with a variety of dishes. It also only cooks in one pan!
I was so pleasantly surprised when I took my first bite. This pilaf has great flavor thanks to the broth. And actually, my extremely picky toddler loved it too! She kept digging a spoon into the pan as I was trying to take these photos. This pilaf would be perfect to serve with chicken or fish.
Happy Friday, friends! Last week, college football started and now it’s time for pro football and I’m going to keep the snacks coming!
Pinwheels are always the perfect appetizer to bring to any party. They are pretty simple to prepare and there’s a lot of flavor possibilities. Unsurprisingly, these southwestern chicken pinwheels are my favorite since you guys already know that I’m obsessed with all things Mexican or southwestern!
This recipe is pretty flexible with the exception of the cream cheese to salsa ratio. For some reason, my mixture looks more white in these photos, but it should be a light pink color. Note that I recommend using a chunkier salsa. If the salsa you have seems more watery, you might consider using less and adding more as you go, otherwise the mixture may be too watery. I love adding sliced green onion, green bell pepper, and jalapeno because I love the fresh crunch and texture they add to these pinwheels. You can also mix in some black beans and/or black olives if desired! Finally, I just used plain flour tortillas, but you could add more color and flavor by using spinach or tomato-flavored tortillas.
While I made these with football in mind, they also have such a pretty look, they are also perfect for showers or other get-togethers where you need a simple appetizer!
Welcome to Eat. Drink. Love.! My name is Stephanie. Here you will find healthy and easy recipes with a few indulgences thrown in for good measure! Why the name Eat. Drink. Love.? Well, I think this is what life is all about!