One of my most popular recipes to date is my recipe for Banana Bread Oat Pancakes. I still constantly receive emails and comments from people telling me how much they love them, and I can’t tell you how happy those messages make me!
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!
What happens when you combine two of the most deliciously decadent breakfast foods?
Answer: You get the mother of all dessert-like breakfasts!!
If you’re like me, you probably read the title of this post and thought, “carrot and cantaloupe?” I know it sounds like a very odd combination, but you’re just going to have to trust me on this one.
The inspiration for this Cantaloupe Carrot Smoothie came from a similar juice I had recently. When I saw the ingredients I thought, “that sounds so odd…I have to try it!!” I just love trying weird flavor combinations. I used to play it extremely safe and would only eat “logical” food pairings or things that sounded “normal.” How limiting! I’ve finally come to realize that some of the best flavor combinations spring from joining unexpected ingredients. No, they’re not always winners–almond butter and mint, anyone? (don’t ask)–but by being a bit more experimental, you might come across something you really love!
Whenever I go on trips–no matter how short they may be–I always bring food along with me. In fact, I’ve been known to pack more food than actual luggage. I just like to be prepared and to know that I have options, especially when I’m going somewhere new and unfamiliar. Yes, I probably look like a crazy bag lady, but at least I’m a happy crazy bag lady.
So when my hubby and I drove to my friend’s wedding in a quaint Louisiana town last weekend, I knew I had to make up something special that could serve as breakfast, a snack, or a healthy late night treat (or all of the above). After rummaging through my fridge and spotting the fresh strawberries and rhubarb I had stored away, I knew exactly what I wanted to make: Strawberry Rhubarb Muffins.