Here are a few things that were good this week.
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Carrot cake oatmeal
A visit to Bourke Street Bakery…a perfect croissant found in Sydney.
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These big ol’ leaves that I see every day. I kind of love them.
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Tried a new bread from Organic Republic Bakery: Carrot and Pepita – look at all those seeds!
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Sunrise on a morning run. It reminded me of that old saying that still gets thrown around in my family:
Red sky at night, sailor’s delight. Red sky in the morning, sailor’s warning.
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Still working on perfecting my honey-roasting technique. These taste right, but they’re too sticky!
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I loved the colorful cup and saucer – and it matched my book.
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Peanut butter, Nutella and sea salt. A beautiful and dangerous combination.
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And carrot cake oatmeal. Because, why not?
Carrot Cake Oatmeal
(serves 2)
- 1 cup traditional oats
- 1 1/2 cups water
- 1/2 cup coconut milk
- 1 medium carrot, grated
- 1 teaspoon vanilla essence
-1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- pinch of powdered ginger
- 1 tablespoon honey
Toppings:
- raisins
- toasted walnuts or pecans
- toasted coconut flakes
Place oats, water and coconut milk in a medium saucepan – bring to a boil.
Reduce to a simmer and stir in carrots, vanilla, cinnamon, nutmeg, ginger, and honey.
Cook for about 8-10 minutes until all the liquid is absorbed and it’s the consistency is how you like it.
Top with raisins, nuts, and coconut. Serve immediately.
