For me, spring begins with cherry blossoms, when streets and parks are awash in pink fluffiness – that is when I know spring has arrived.
I’ve seen a handful of cherry blossoms in my neighbourhood and we’ve been basking in some spring-like weather these past couple of days, all clear and exciting signs that we’re moving into wonderful weather.
A few nights ago a friend went down to the beach wrapped in a giant blanket to have dinner and catch the sunset.
I’ve promised myself I’d do more of that when it gets warmer – I want to watch the sunrise with breakfast and eat dinner in view of the setting sun.
Except the rain came back yesterday and it almost felt like spring had deserted us even before it begun, so we had a little bit of spring for breakfast – yogurt and cereal.
This simple breakfast of cereal and yogurt is convenient for lazy rainy days – a colourful cereal that looks decidedly spring-like, made with corn flour, coloured and flavoured with vegetable juice.
The cereal, some cheery oranges, almond milk and cultured coconut milk yogurt and it almost feels like spring again.
I love the stillness of weekend mornings, especially under winter’s calm grey skies when it’s so quiet and so peaceful, and the world is still for a moment.
I had quiet and tranquil mornings this weekend, a nice pace from the high of the holidays, and in keeping with the practice of daily breakfasts, I had puffed cereal both mornings.
I’ve accepted that breakfast doesn’t always have to be elaborate or made from scratch, and here’s where breakfast cereal comes in handy.
We do a lot of puffed grains, usually rice, millet, amaranth or quinoa, I like that it has one ingredient, wholesome and come with no added sugar or preservatives.
Of course, I liven up my puffed cereal with nuts, fruits, sometimes candy, giving it that special quirky touch.
My favourite are the millet puffs, we buy them by the bag full and go through them pretty quick too, it has a crunchy nutty sweetness that I can’t get enough of.
I love it with peanuts and warm almond milk lightly sweetened with maple syrup, and sometimes I even throw in some gummies for good measure!
We spent a quiet Mother’s Day at home, a typical Sunday, really.
We made breakfast; baked multigrain cereal with chocolate chips, and stayed in bed all day reading.
Breakfast tasted like dessert…
My mom made us promise we wouldn’t make a fuss this Mother’s Day.
Last year we made her brunch, days before this Mother’s Day she’d been humming ‘It Is Well With My Soul’.
Contentment… a trait I wish I could learn from my mom.
The simple joy of sharing breakfast and nourishment with loved ones.
This is my new favourite way to make hot cereal; toasted and then baked in individual-sized cups.
A combination of oats, rye, barley and wheat toasted for a few minutes before baking in almond milk, applesauce, and coconut oil with a handful of chocolate chips thrown in for good measure.
Toasted & baked Multi Grain Cereal
(Adapted from Chocolate-Covered Katie)
- Â½ cup multi grain cereal (or oats)
- 2 tablespoon turbinado sugar (or as desired)
- Â¼ cup unsweetened applesauce (or Â½ a banana)
- Â¼ cup almond milk (or milk or other nut milk)
- 1 tablespoon coconut oil (or butter)
- Â¼ teaspoon vanilla extract
- salt to taste
- Â¼ teaspoon cinnamon
- Handful of chocolate chips (dark, milk, white etc)
- Preheat oven to 300 degrees F.
- Layer multigrain cereal on a baking sheet
- Bake for up to 20 mins until toasted and fragrant
- Remove from oven, set aside, and turn oven up to 350 degrees F.
- Combine cereal, sugar, applesauce and milk in a small ramekin or ovenproof mug
- Add coconut oil, vanilla extract, salt cinnamon and mix well
- Toss in a handful of chocolate chips, mix again and top with more chocolate chips
- Bake for 20 – 30 minutes until firm
Summer is wedding season, and here’s a genius idea for wedding favours.
Over here in the Pacific Northwest where everyone loves a good granola, you really can’t go wrong with that.
To celebrate their special day and union, A&J created a wedding cereal using their favourite ingredients.
And what a yummy cereal it was!