I get the feeling September is the new January. There’s a big wave of excitement surrounding the end of the chaos of the summer holidays and the kiddos getting back to school. The glorious opportunity for routine and normality is inspiring a lot of people to make some New Years style resolutions and I’m totally on for all that.
Full of fiber, gluten free and a lovely hit of tangy raspberry against the natural sweetness of coconut sugar, these are super tasty and they also freeze well so they’re great to include in the batch cook and pop into lunch boxes.
Does anyone really have a healthy relationship with caffeine? That first cup of coffee is literally my sole reason for getting out of bed in the morning, but for the rest of the day, every coffee that follows, is just a sad attempt to chase that first blissful cup.
This is my go to Yogi tea spice arsenal…
Is everyone ready for #pancaketuesday 🙋🏻♀️🙋🏻♀️🙋🏻♀️ As a Canadian it’s inconceivable that you would only have pancakes once a year but I definitely appreciate a whole day devoted to them, we are big fans in our house 🥞 💛 This is my go to recipe when I’m not going GF, DF and SF 👇🏼👇🏼👇🏼 Ingredients • 2 cups all purpose flour• 2 tsp baking powder • 1 tsp baking soda• 2 eggs lightly beaten• 3 cups buttermilk • 2 tblsp melted butter plus 1 more to grease the pan… Method Combine the wet ingredients together and the dry ingredients together and then gently fold the wet into the dry (don’t over mix!!!! lumps are good) heat your frying pan to sizzling hot, pour a ladle full in the middle of the pan and let fry until bubbles form on top, flip and cook for another min or 2…serve hot with butter, maple syrup (essential) berries and yogurt are also amazing.
I had a few sticks of Rhubarb in my veg box this week, not enough to make a crumble but just enough for something…so I decided to make a compoté to jazz up a bowl of porridge on a lazy Sunday morning.