Sourdough Multi-Grain Bread #BreadBakers

I used my Kitchen Aid to make the dough for this delicious bread.  You can also use the stretch and fold method if you prefer.  This bread is great for sandwiches, but we ate it all toasted and schmeared with butter and jam for breakfast.  YUM.....

It's time for Bread Bakers.......

Magical Avocado Paratha #BreadBakers

My friend Radha of Magical Ingredients shared 26 Paratha recipes with us last year during our Alphabet Challenge.  This Avocado Paratha is adapted from one of her recipes.  

The Bread Bakers are baking up Indian Breads today.....

Asparagus Farro #SundayFunday

 Crisp, tender asparagus mixed with hearty, nutty farro is a delicious side dish or vegan main course. 

The Sunday Funday Bloggers are excited to welcome in Asparagus season.....

F is for Farro

This colorful, nutritious, and tasty bowl is a perfect Lenten meal.  It is meatless yet hearty and filling with fiber from the Farro, protein from the beans, and vitamins and antioxidants from the vegetables.

F is for Farro........

Banana Oat Pancakes #BreadBakers

These pancakes are made with oats in place of flour.  The batter incorporates banana and maple syrup for a touch of sweetness.

The Bread Bakers are using Ancient Grains in their recipes today.......

Orange and Pear Muffins for the 5th Day of Christmas #MuffinMonday

Start the year with a healthier, delicious muffin filled with fiber to keep you full longer.  Your family won't guess that you are concentrating on nutrition in the New Year.

It's Muffin Monday.......

Puffed Millet Granola and a Book Review of The Hike #SundayFunday

Puffed Millet combined with honey, almonds, coconut, dried cranberries and freeze dried marshmallows make a perfect breakfast mixed in with your yogurt or a perfect carry along snack for your next hike.

The Sunday Funday Bloggers are sharing Millet recipes today.......

Protein Packed Muffins #MuffinMonday

These muffins are made with white whole wheat flour, natural peanut butter, yogurt and banana, making them a little healthier and nutritious.

It's Muffin Monday.......

Beet Bread #BreadBakers

This gorgeous bread tastes just as good as it looks.  It is perfect with a bowl of soup or for use when making a sandwich.  

Welcome to Bread Bakers......

Chickpea Chocolate Chip Cookies #WholeGrainsWeek

These cookies are super delicious and gluten free made with nutritious, whole grain, chickpea flour.  Your kids will never know that you snuck in extra fiber and protein into their lunchbox.  

This is the final day of Whole Grains Week.........

Couscous with Summer Squash, Mint and Pistachios #WholeGrainsWeek

Light and Lemony this couscous salad is full of zucchini, summer squash, mint and pistachios.  A perfect accompaniment to grilled chicken and served at room temperature accommodating those last cookouts of the year.

We are still celebrating Whole Grains Week.......

Stuffed Acorn Squash #WholeGrainsWeek

It is harvest season and the perfect time to enjoy the first winter squash varieties.  One of my favorite is acorn squash.  This delicious dish makes a hearty main course.  Perfect for the first day of our Whole Grains celebration.

Easy Peasy Whole Wheat Dinner Rolls #BreadBakers

These dinner rolls made of 100% white whole wheat flour require no kneading. They are simple, rustic, hearty and delicious.

Welcome to Bread Bakers.........

Healthy(ish) Blueberry Muffins #MuffinMonday

Delicious, tender muffins made with whole wheat flour and oatmeal and chock full of blueberries will be breakfast you can feel good about serving up to your family.

It's time for Muffin Monday........................

Tassajara Bread #CooktheBooks

This rustic loaf of bread is made using the Tassajara method made famous by Edward Brown in 1969. The recipe is easy, concise and delicious explaining it's popularity for over 50 years.

I learned of this recipe while reading "Hippie Food: How Back-to-the-Landers, Longhairs, and Revolutionaries Changed the Way We Eat" by Jonathon Kaufman.

Carrot Cake Oatmeal in an Instant Pot #FoodieExtravaganza

Welcome to the 2018 edition of Foodie Extravaganza, a fun group where we celebrate National Food Holidays each month.

Our host this month is Kathy of A Spoonful of Thyme.  Kathy asked us to get back to basics and make a recipe containing oatmeal to kick off this New Year.  We celebrate Oatmeal all month long each January.  We find our food holidays at The Nibble where you will find that January is also National Bread Machine Baking Month, National Candy Month and National Prune Breakfast month among others.

It is a fun group and if you would like to join us you can learn how at our Facebook Page.

I found this great recipe using Steel Cut Oats in an Instant Pot from Taste of Home.  It is not only healthy, delicious and nutritious but it will help all of you who were lucky enough to receive an Instant Pot from Santa last week.  This would be a great first recipe in your new toy appliance.

I adapted the recipe slightly, using fresh pineapple instead of canned.  I had to dirty my food processor to shred the carrots anyway so I just pulsed the pineapple a few times to crush it and then added it to the pot. I also was out of pumpkin pie spice so I added a bit of ginger and cloves instead.

I only made half of the original recipe as there were only 2 of us and a toddler.  The recipe I am sharing will generously serve 4 adults.

I know that many of us resolve, each January, to start taking better care of ourselves and our families.  This oatmeal, packed with veggies, fruit, spices and whole grains is the perfect breakfast to kick off the New Year.  Even if, like I, you sprinkle some brown sugar on top when eating.

Carrot Cake Oatmeal
adapted from Taste of Home, author Debbie Kain

2 1/4 c. water

10  oz. pineapple, crushed with juices retained

1 c. shredded carrots

1/2 c. steel cut oats

1/2 c. raisins

1 t. cinnamon

1/4 t. ginger

1/8 t. ground cloves

Place all ingredients into the Instant Pot.  Lock the lid and confirm vent is closed.  Select manual setting, adjust to high pressure and set the time to 10 minutes.  

When finished cooking, allow pressure to naturally release for 10 minutes before using the quick release method to expel any remaining steam.  Print Recipe

More Oatmeal Recipes

• Basic Overnight Oats With Add Ins by Sneha's Recipe
• Carrot Cake Oatmeal by A Day in the Life on the Farm
• Chicken with Oatmeal Stuffing and Whisky Sauce by Caroline's Cooking
• Crunchy Granola by A Spoonful of Thyme
• No Bake Peanut Butter Chocolate Chip Oat Bars by Family Around the Table
• Oatmeal Blueberry Bread by Karen's Kitchen Stories
• Quick Weekday Oatmeal for One by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Savory Oatmeal Bowl with Spicy Chimichurri by Culinary Adventures with Camilla

Phase 1 Friendly Buckwheat Pancakes with Fresh Peach Puree for #FoodieExtravaganza

Happy Wednesday and Happy Foodie Extravaganza Day.  Foodie Extravaganza is a monthly occurrence in which we take turns hosting and choosing a food to celebrate that is honored by a holiday during the month.  We find our choices at The Nibble. This month I want to thank Caroline of Caroline's Cooking for hosting but especially for choosing Pancakes.

National Pancake day is September 26th so you will be ready to celebrate with tons of delicous recipes that we are sharing with you today.  September is also National Breakfast month and National Whole Grain Month.  So Pancakes are the perfect choice and, if you have kids, is the perfect breakfast with which to send them to school, ready to start their day.

I don't have any children left at home but this was still a perfect choice for me.  Monday I began Round 2 of an eating plan called The Healthy Metabolism Diet.  This eating plan lasts 28 days and each week is divided into three phases.  Phase 1 that spans Monday and Tuesday each week requires you too eat lots of fruit and whole grains.  I started the plan off right on Monday morning with these hearty Buckwheat Pancakes smothered in Fresh Peach Puree and topped with Fresh Peach Slices.

This recipe makes 6 pancakes.  If you have leftover peach puree, as I did, refrigerate it for use in a smoothie for your snack during the day.  I am posting the recipe underneath which you will find all the other recipes posted to celebrate National Pancake Day.


Phase 1 Friendly Buckwheat Pancakes 
slightly adapted from The Fast Metabolism Diet Cookbook

1 c. buckwheat flour
1 t. cinnamon
1 egg white, beaten
1 c. rice milk
1 t. vanilla
1 t. agave nectar

For the Peach Puree

2 peaches, quartered
1 t. agave nectar
1/2 c. water

In small bowl combine the flour, cinnamon, egg white, rice milk, vanilla and agave just until combined.  Let rest for 5 minutes.  Preheat a griddle to 375* .  Pour pancake batter onto griddle making 6 pancakes (about 3 T. each) and cook until bottom is browned and top is starting to dry.  Flip and cook until other side is browned.

Cut one of the peach quarters into slices.  Place the remaining peaches, agave and water into a food processor or blender and puree until desired consistency.  Pour into a saucepan and heat through while pancakes are cooking.

Top each serving of pancakes with the puree and garnish with fresh peach slices.

More pancake ideas for this month's Foodie Extravaganza 

• Blueberry Oatmeal Pancakes by Cooking With Carlee
• Buckwheat Pancakes by A Day in the Life on the Farm
• Caramel Apple Pancakes by The Freshman Cook
• Caramelized Banana Topped Pancakes by cookinandcraftin
• Chocolate Chip Peanut Butter Pancakes by Sew You Think You Can Cook
• Churro Pancakes by Cookaholic Wife
• Corn Panki / Corn Pancakes by Sneha's Recipe
• Heath Bar and Banana Pancakes by Our Good Life
• Masala dosa by Caroline's Cooking
• Panqueques con Dulce de Leche (Argentinian Dulce de Leche Crepes) by Tara's Multicultural Table 
• Peaches and Cream Crepes by Fearlessly Creative Mammas
• Peanut Butter and Jelly Pancakes by Making Miracles
• Silver Dollar Chocolate Chip Pancakes by Hardly A Goddess
• Spring Onion Pancakes with Spicy Dipping Sauce by Food Lust People Love

If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.