More than just a sweet treat, a short stack of these will load you up with protein, vitamin A, folate, magnesium, vitamin E and more. I liked them enough to make them THREE times in two days.
Breakfast, lunch or dinner, this recipe is sure to put some sizzle back into your menu rotation.
Layered with ripe berries,cinnamon sprinkled peaches, or ripe figs in the fall, this faintly sweet custard makes it’s way to our breakfast table every season of the year. Yes, it’s that healthy!
Moist and sweet with hints of cinnamon, nutmeg and vanilla. Ready to bake in less than 10 minutes!
A Saturday morning tradition ♥
Spiced with cinnamon, cloves and ginger, this pumpkin custard is the fall edition of our beloved sweet marrow custard with vanilla bean, a deeply nourishing staple in our home.
In addition to tasting fantastic, these jams also make the most amazing homemade gifts.
These little bursts of indigo-flavored joy are all wrapped up in moist, cakey goodness topped with crunchy, crumbly bits.
This is one of our favorite Saturday brunch recipes. It takes a little while to make, but it is oh-so-worth it.
This simple, baked porridge not only is the focus on calorie-dense foods, but also on lactogenic foods – that is foods and herbs thought to promote a high supply of breastmilk.
If you’re looking for a healthier alternative to store-bought cereal, then this recipe is for you!
Pumpkin! What a great ﬂavor to celebrate shorter days, falling leaves, and crisp, chilly weather. This delicious recipe is perfect for busy mornings too.