whole grain Archives | Page 26 of 46

Let me start off by saying it is officially fall here! It was about 50 degrees when I got up to go to the market this morning and it only warmed up to about 65. I think it will even get down into the upper 40s here tonight (gasp!). It seems that a large pot of veggie chili or soup is in order as well as a good fire in my much neglected fireplace. Oh how I love this season.Speaking of chili and soup, I seem to have fallen into a pattern of requiring something bread-y to enjoy with them. For chili I typically go the corn muffin route, but for soups, I tend to be boring and toast up a couple of slices of bread. I remembered this post from Edible Perspective and thought it would be the perfect accompaniment to my roasted tomato and coconut milk soup. It was damn delicious with the soup, but it’s really versatile and can be used in a myriad of ways. I’ve included some ideas for how to enjoy these skillet flatbreads below the recipe.

I decided to use a combination of basil and mint in these to complement the soup, but feel free to use whatever you have available, whether they are dried or fresh. I’m betting a rosemary, thyme, and lemon zest combo would be particularly delicious.

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It’s officially fall! It couldn’t have been a more fitting day yesterday for the equinox and official “first” day of autumn. A cool front blew through causing the temperature to dip into the 50s. It’s so funny when we get cool fronts in Texas because even the slightest drop in temperatures prompts everyone to get out their coats and scarves. I can’t decide if this is because our bodies aren’t used to cold weather or if we are just so desperate to wear our favorite cold weather gear that has to remain packed away for most of the year. I think for me it’s a matter of reeeeeeally wanting to wear boots, sweaters, and scarves again.

As I went for a run the other morning, I realized this sort of weather is so inspiring and energizing. I felt like I was bounding down the trail instead of schlepping down it. When I got home I got way into brainstorming mode and started making lists. Among those lists was a lengthy one with ideas for this here blog so hopefully there won’t be a shortage of tasty bites this season.

Since both pumpkins and apples are quintessential fall flavors (and decorations!), they’re both combined here with a bit of spice for a really delicious, healthy, and comforting breakfast (or lunch!). I love eating oatmeal for breakfast once the weather cools down because it is hearty, filling, and the perfect backdrop for endless experimentation. This version tastes a bit like a cross between pumpkin pie and apple pie. I would be lying if I said I didn’t practically inhale this because it was so delicious 🙂
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Herbed Millet Flatbread

Pumpkin Steel Cut Oats with Maple Cinnamon Apples