OK, so I’m typically a huge advocate of eating seasonally, and these Sweet Potato Pancakes don’t exactly scream summertime. However, sweet potatoes are sold year-round in most places now, which is a true blessing for me because I eat them practically every day. Plus, I’m far too impatient to wait until the cold-weather seasons to enjoy this delicious dish!
I’ve been on a bit of a dessert kick lately. It seems I just can’t get enough sweet treats, and I’ve been whipping up goodies to curb my cravings like mad over the past few weeks. However, I don’t like anything overly sweet. Instead, desserts with a balance of sweet and salty or a bit of spice make me absolutely weak in the knees….
…Which is precisely why I can’t get enough of these cookies. I first whipped up these Oatmeal Raisin Cookies right before Mother’s Day as a treat for my amazing mom. Like me, my mom has an overwhelming sweet tooth–I think it’s safe to say that I inherited it from her. But, my mom has also been trying to eat healthier lately, so I figured I might help her out by making a yummy dessert that she can enjoy guilt-free. Little did I know how much I would fall in love with them!
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Despite the random cold front that moved through Dallas a couple of days ago, it’s been wonderfully warm and spring-like here lately. I just love this time of year! Right now everything is nice and green, my basil is growing like crazy (yay!), and I’m craving cold, fresh food like nobody’s business.
A couple of days ago I decided to make one of my favorite warm-weather desserts: Raw Lemon Coconut Bars. It wasn’t until I started searching for the recipe on the blog (yep, I have to visit my own blog often because I’m always forgetting recipes) that I realized I never actually posted the recipe. So since I couldn’t possibly let this one slip through the cracks–and because it only takes about 10 minutes to throw this recipe together–I gathered my ingredients, jotted down the recipe, and (im)patiently waited while the bars set in the freezer. I’m terrible at waiting.
First off, I’m excited to announce that I’ve finally created an Almonds & Avocados Facebook page!! You can check it out here. In addition to blog posts, I’ll be sharing a bunch more on the page!
Now on to this stunning Blackberry Super Smoothie…
I’ve got so much fruit right now it’s ridiculous. My fridge is crammed full, both of my large fruit bowls are overflowing, and there’s a bevy of gigantic melons and a box of mandarin oranges cluttering up my countertops. But I’ve never been so happy about a lack of space in my kitchen before! Fortunately, my hubby and my stepson are as crazy about fruit as I am.
Unfortunately, we’ve all been feeling pretty crummy lately. I refuse to say that dreaded four-letter word that starts with ‘s’–no, not that one, the other one (rhymes with ‘pick’)–but the wheezing, coughing, and nose-blowing going on at our house right now seems to be more than just allergies. So, to help us heal, I thought I would put all of that fruit to good use and make up a yummy, antioxidant-packed super smoothie!
Breakfast is without a doubt my favorite meal of the day. In fact, I love it so much that I often eat breakfast-type foods for lunch and dinner, too.
There are some mornings–especially now that it’s spring–when all I want for breakfast is a big bowl of fresh seasonal fruit. Other mornings I crave homemade fruit and veggie smoothies. But on those days when I feel like indulging or I need something more substantial, I’ll have pancakes, porridge, or a beautiful bowl of my favorite Raw Buckwheat Cereal.
