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Puffed wheat cereal

Awesome breakfast concoction this morning!

I made my own cereal (which I consider a different thing entirely from muesli, because it’s more light and airy) out of a new product I stumbled upon yesterday at the grocery store.

Puffed wheat with blueberries

I was looking all up and down the healthy cereal aisle for a cereal that was low on sugar but had great texture. All of those cereals were too sugary and too expensive though, but I did find this little gem for about $2…

Arrowhead Mills puffed wheat

I used to love cereals like Smack’s growing up, so I thought I could recreate something like that by adding a touch of honey to this Arrowhead Mills puffed wheat.

I bulked it up with some puffed amaranth, toasted buckwheat, raw pumpkin seeds, slivered almonds, and a topping of fresh blueberries. With a drizzle of honey and vanilla almond milk, it really did remind me of those sweet cereals of my childhood, but without all the extra sugar.

Puffed wheat with blueberries 2

Puffed wheat cereal

A healthy cereal for a fraction of the cost of the boxed stuff.

Prep Time: 3 minutes

Total Time: 3 minutes


  • 1/2 cup puffed wheat
  • 2 tbsp. puffed amaranth
  • 1 tbsp. toasted buckwheat
  • sprinkle of slivered almonds
  • sprinkle of raw pumpkin seeds
  • drizzle of honey

Cooking Directions

  1. Combine everything in a bowl, top with your favorite fresh fruit, and serve with your favorite milk or nut milk.

Honey drizzled on blueberry

Just look at that honey drizzle!

This made for a light breakfast, perfect for a warm morning when I don’t want anything too heavy. Now if I could only find a way to make Fruity Pebbles healthy….

What was your favorite cereal as a child?


Nice weather

How’s your weekend going?

Atlanta has been crazy hot for the last two months, hovering around 95 degrees every day and threatening to rain all the time, though it rarely does. The air has been still and thick as peanut butter with all the humidity. Yesterday though, we caught a break. High of 78 with a gentle breeze. Perfect day to get outside!

I had a weird breakfast before we went out. Vanilla orange yogurt with grapes, puffed amaranth, and two crumbled up raw nectarine cookies. This did not work, super strange.

Weird breakfast

And I popped one of these…

Bean cookies

Another strange food item: cookies made with oats, almond butter, honey, and……mashed cannellini beans. I’ve seen some recipes around the web that used beans in baked goods so I thought it was worth a shot, no dice though. I don’t hate them but I don’t love them either, so I’m not gonna put up the recipe.

Anyway, we got out and enjoyed the nice weather while it lasted by walking into downtown Decatur and stopping in Leon’s for a few drinks and what turned into dinner.

I started with a cocktail. This one had rum and allspice and some other liquors I can’t recall. It was delicious and refreshing.

Leon's rum cocktail

And Jeff, who has been on an IPA kick lately, got the Southern Tier Hop Sun.

Leon's Southern Tier Hop Sun

I even liked that one, and I don’t usually care for IPAs. It has a great bready flavor and isn’t too oily or hoppy.

And we can’t go in Leon’s without getting a side order of fries with their amazing garlic aioli. I am a huge mayo hater, but this house-made thick and creamy aioli is just so good!

Leon's fries and garlic aioliLeon's garlic aioli

I forgot to take pictures of the flatbread and zucchini casserole we got as well, those were downed in like 3 minutes flat.

I did manage to snap a shot of this awesome charcuterie plate though before it was demolished. All house-made cured meats, pates, and fruity mustard. One of the best I’ve ever had.

Leon's charcuterie platter

More beer was consumed…

IPA and saison

It was just so lovely out that we didn’t wanna leave. It’s really nice to not have to pay too much attention to how much you’re drinking when you know you’re walking home. :)

What did you get into this weekend?


Recently eaten

I’ve had a streak of really delicious meals lately. Here’s what’s been making my tummy happy over the last few days…

I used some of the baked apples I made recently over a big dollop of Greek Gods fig yogurt. That has got to be the most delicious yogurt I’ve ever tasted. It has real fig puree in it not just a flavoring, so it’s very earthy and thick. With some toasted buckwheat on top, this was a killer combination.

Baked apples and fig yogurt

And I had that same yogurt again today over some strawberries, grapes, and pineapple. I topped it with some puffed amaranth and it was awesome! The grapes tasted especially amazing with the fig yogurt.

Fruit with fig yogurt and amaranth

I washed it down with the last of our keemun tea. This tea has a deep roasted aroma like coffee beans or smoldering wood. Love the reflection in it!

Reflection in keemun tea

And for lunch I had a salad with a side of jackfruit and a sliced orange…

Salad with orange and jackfruit

I rarely enjoy the salads that I make for myself, but this one was fantastic! It was mixed baby lettuces, Trader Joe’s broccoli slaw, sprouts, pumpkin seeds, hemp seeds, avocado, and Annie’s red pepper dressing. Tasted amazing and had great texture.

Salad with hemp seeds and broccoli slaw

I am still so surprised by the flavor of jackfruit with every bite! It is so unusual but totally delicious. I’ve also been eating oranges like they’re going out of style. I’m eating 2 a day sometimes!

Orange and jackfruit

And check out this amazing and easy dinner we had last night…tostadas con huevos!

Tostada con huevos

It was a flour tortilla toasted up in the oven and then topped with vegetarian refried beans, salsa, 2 fried eggs, monterrey jack cheese, and sour cream. Served it up with a sliced avocado.

And it could not be simpler to make…

Tostadas con huevos

A quick and delicious Mexican dish with fresh eggs as the star.

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: 2 servings


  • 2 flour tortillas
  • 4 eggs
  • half a can of vegetarian refried beans
  • salsa of your choice
  • 1/2 cup shredded monterrey jack cheese
  • salt, pepper, and olive oil
  • serve with sour cream and sliced avocado

Cooking Directions

  1. Rub olive oil over both sides of tortillas and season with salt and pepper.
  2. Toast tortillas on both sides under the broiler until barely golden and crisp.
  3. Fry eggs 2 at a time in a non-stick pan and set aside.
  4. Spread refried beans over crisp tortillas, top with eggs, salsa and cheese.
  5. Broil tostadas until cheese is melted and bubbly, careful not to burn the tortillas.
  6. Top with sour cream and serve with sliced avocado if desired.

So much good food lately! I’m on a roll!

What’s the best thing you’ve eaten today?