To make it even more interesting I added blueberries. I could have added some walnuts since I had them in the cabinet, but I wanted more chocolate and soft chewiness in each bite.
These pancakes are whole wheat. Now, don’t let that scare you off, if you’ve never made whole wheat pancakes. It doesn’t take away from the taste, in fact, I think it makes it better. I love cooking with whole wheat flour. The texture really works in this too.
Do you need a break from the cold? An escape to a happy place, maybe a bit tropical?
Sometimes, that happy place involves coconut. Actually, I think all happy places should have an option for coconut.
I found Chobani coconut yogurt at the store the other day. I thought… hmm… this could work in a great smoothie or yogurt parfait. Then, I realized, I’ve never made a blackberry parfait and voila, here it is. I made it fancy, too, so I could share one with my sweetie.
I used graham crackers for the crumbly layers, but you can use oatmeal or other cereal, if you prefer.
Coconut Yogurt Parfait with Strawberry and Blackberry Compote
He’s doing better and better each day. He finished his second round of chemo a week ago and the doctors are now watching his white blood cell counts and waiting for them to go back up to a normal level. With leukemia, you have to kill off pretty much every blood cell; the cancerous ones AND the good ones. That’s the way the chemo works for my dad’s particular leukemia (AML subtype: M2). Once the counts are up, he can go home. Obviously, he’s getting very antsy being stuck in one place for more than a month. Half of my last posts I write from the hospital room while he’s sleeping. Please send prayers out to him. Here’s to hoping cancer’s butt is kicked!
Now, onto some yummy food…
Walking through the grocery store last night I spotted the half-off day-old bread rack. Jackpot! I love a good sale. On the rack was a small loaf of sliced Italian bread. One of my favorite things to do with semi-stale bread is to make crostinis. And breakfast crostinis are simply scintilating.
For this tasty treat I used whatever ingredients I had at home. Lately, it’s been easier to cook with the bare essentials since half of my week is spent driving back and forth to the hospital to see dad, on top of work and spending time with the boyfriend. I haven’t even looked at my laundry basket yet – yikes!
A quick look in the fridge turned up an almost-too-ripe beefsteak tomato, some garlic cloves, a bag of spring leaf veggies, mushrooms, and part skim ricotta cheese. Okay.. hold the phone… skim ricotta? Ewwww… I must have grabbed this without reading the whole label. I almost NEVER buy skim anything — I figure dairy products were meant to be tasty with that delicious extra fat and if I want to be fit, I’ll just eat that great stuff in moderation and excersize. Skim = blech! Okay… done ranting.
Cheese, Tomato, Mushroom and Garlic Crostinis Topped with Poached Egg
1 handful small baby bella or other small mushrooms, sliced
1 loaf of bread, sliced (I used Italian, but french baguettes work great as does any type of small loaf)
1/2 cup olive oil
1 teaspoon egg
2 tablespoons ricotta cheese
Preheat oven to 300 degrees F
Layout sliced bread on a cookie baking sheet, laying each piece flat and next to each other. You may need more than one cookie sheet depending on how many crostinis you want to make.
Drizzle about 1/2 teaspoon of olive oil on each slice. It's okay if some of it ends up sliding off the bread onto the pan.
Spread ricotta cheese on each slice.
Sprinkle other ingredients (cheese, mushrooms, garlic, tomatoes) on each slice.
Put pan in oven and bake for 10 minute or until cheese is bubbling and edges of bread are golden brown. Enjoy!
This recipe serves one. If you want more egg-topped crostinis, just add more eggs. Also, you can wing it with the ingredients. I just used what I had on hand. Things like sauteed onions or grilled brocoli or kale are also wonderful on crostinis. Have fun!