Enough of that.
What I have for you today is some seriously good breakfast. So good you can eat and drink these recipes any time of the day.
The Smoothies have a perfect blend of fruit. Thick, refreshing and easy to make.
Serve this crunchy Granola as is, or pour some milk or yogurt over for an energizing start to the day. It is one of the best recipes for granola that I have tried.
1 cup chopped ripe strawberries (about 5 large)
1 cup chopped seeded watermelon
1 cup chopped fresh peach (I used frozen)
1 cup raspberry sorbet
1/4 cup orange juice
1. Place the strawberries, watermelon, peach, sorbet, and orange juice in a blender and purée until smooth and creamy. Add more orange juice if you’d like it a little less thick. Serve immediately in tall glasses with straws.
Recipe from Barefoot Contessa Back To Basics Cookbook
2-1/2 cups old-fashioned oats
3/4 cup chopped walnuts
1/2 cup unsalted sunflower kernels
1/3 cup packed brown sugar
1/4 cup flaked coconut
1/4 cup toasted wheat germ
2 tablespoons sesame seeds
2 tablespoons ground flaxseed
1/3 cup water
2 tablespoons honey
2 tablespoons molasses
1 tablespoon canola oil
3/4 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/3 cup dried cranberries
1/3 cup golden raisins
1/4 cup dried banana chips (I omitted these)
1. In a large bowl, combine the first eight ingredients.
2. In a small saucepan, combine the water, honey, molasses and oil. Heat for 3-4 minutes over medium until heated through. Remove from the heat; stir in the vanilla, salt and cinnamon. Pour over the oat mixture; stir to coat.
3. Transfer to a 15 x 10 x 1 inch baking pan coated with cooking spray. Bake at 350°℉ for 25-30 minutes or until lightly browned, stirring every 10 minutes.
4. Cool completely on a wire rack. Stir in dried fruits. Store in an airtight container.
Yield: 6 cups
Recipe from Taste Of Home Magazine
A current favorite band of mine is Glasgow based Tall Tales, formerly The Social Services.
Easy on the ears. Definitely music to wake up to.