A fluffy scone filled with sweetened adzuki red beans. It’s the perfect blend between a classic American pastry and the most popular Korean bread filling.
Adzuki Red Bean Scones
breakfast
Chocolate Lactation Biscotti Cookies
A chocolate biscotti recipe full of wholesome ingredients like oat flour, brewer’s yeast, flaxseed, and macadamia nuts. It was created for the nursing mom but can be enjoyed by any and all.
Kabocha Squash, Japanese Pumpkin Scones
A classic scone studded with chunks of kabocha squash also known as Japanese pumpkin. This is the perfect bake for the start of fall.
Blueberry Oatmeal Smoothie with Spinach
In an attempt to eat more fruits and veggies, I’ve been meal prepping smoothies to stash in the freezer. The original intention was to have them up for breakfast, but my husband and I have found that we actually prefer whipping them up after dinner–for some reason eating smoothies with a spoon makes it feel like dessert 😝.
Our current favorite is a smoothie that’s made with blueberries, rolled oats, spinach, banana, greek yogurt, almond milk, and a dash of cinnamon. The rolled oats add body and coziness to the smoothie, while the banana, greek yogurt, and almond milk make it taste like froyo. The best part though is that even though there’s a handful of spinach in there, you can’t taste it at all. Win!
…Cinnamon Oatmeal Muffins
I love the idea of indulgent, chocolate-filled breakfasts, but in reality, I actually prefer foods that are more simple first thing in the morning, especially during the weekdays. These cinnamon oatmeal muffins are flavorful, filling, and full of nutritious ingredients like oats, almonds, and flaxseeds–exactly what I’m looking for in a good breakfast. I eat them plain, with a cup of freshly brewed coffee, but they’re also great with a spoonful of jam or nut butter.
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