So summer is in full swing at my house! If you’ve been reading my blog for a while you know that I used to teach special education, so this whole working thru the summer thing is new to me! I keep feeling like I’m on summer break and not keeping up with my blog!
Any ways, enjoy this healthfied version of cream of wheat!
I find myself making cream of wheat quite regularly for my children, and then I eat way too much of it!
So I figured out a why to make it much lower in calories yet still decadent and delicious! Don’t forget the vanilla extract! It’s key!
Bring the almond milk to just a simmer over medium high heat, and then slowly whisk in the ground wheat. Stir constantly until thickened, about 5 mins. Remove from heat and add vanilla and stevia. Pour into bowls and top with berries.
Preheat oven to 350 degrees. Move oven racks so tops of loaf pans are in the middle of the oven. Spray 2 loaf pans with non stick spray and set aside.
In a medium bowl cream together the butter and sugar until fluffy. Mix in bananas, buttermilk., eggs, and vanilla. Stir in soda and salt, and then mix in the flours. Divide evenly between the two loaf pans.
Bake for 1 hour or until a toothpick inserted in the middle comes out clean.
Let cool in pans for 10 mins and then remove from pans and cool on wire rack.
My four year old (four and half if you ask him) only eats orange chicken (it has to be the frozen kind from Trader Joe’s), sprinkle donuts, chocolate milk, and cream of wheat (maple brown sugar please). Well, I’ve tried my hand at homemade orange chicken (it was gross and too much work), I would rather buy the donuts, so that left trying to make cream of wheat from scratch.
Can you even do that??? Yup, and it is super easy too.
First things first. You need coarse ground wheat. Which, lucky me, my grandma has a wheat grinder! Plus, tons of wheat in her food storage. Double score!
Hello there! Sorry for the radio silence last week. I got a freelance job through eBay writing some guides for them. You can check them out here. Be sure to like them or comment on them so I can do some more!
Anywho, I missed this little blog of mine and you guys of course!
My summer garden is in full swing, which means I have summer squash coming out of my ears. What is a good way to use it up?
Roast it off. I roast big batches of vegetables and then eat them all week!
For this batch I used yellow squash, carrots, onions, and asparagus. I just used whatever I had in my fridge.
Drizzle with a little extra virgin olive oil and some salt and pepper and you are golden.
Any combination of vegetables of your choosing, I used yellow squash, onion, carrots, and asparagus
Extra virgin olive oil
Salt and pepper
Preheat oven to 450 degrees.
Cut up your vegetable to bite size. The smaller they are the faster they cook.
Drizzle with a little oil and sprinkle on some salt and pepper. Toss with your hands so everything is coated. Roast for about 20 minutes, but the time will depends a lot on how big you cut your vegetables. They will be fork tender and be starting to brown a little bit.
One last blueberry recipe coming at you this week using up the rest of my blueberries from Gourmet Trading! Seriously guys, if you ever see them in your local grocery store (I’ve even seen them at Trader Joe’s!) be sure to pick up a couple of pints or twenty. They are that good.
Have you ever tried roasted blueberries or any berry for that matter? It takes them to a whole other level.
I sprinkled mine with some lemon sugar before roasting them off.