I’ve been loving this quick and easy go-to breakfast lately which I can batch-make on a Sunday evening so I’m set for the week. I’m going rogue with this recipe and not putting measurements on. Shock horror! Will you give it a go?
I’m excited to be able to introduce another guest recipe creator to The Flourishing Pantry this week, in the form of lawyer turned Nutritional Therapist Katie Shore. As I’m not a peanut lover I’m delighted Katie is sharing with us something for you peanut fans out there! But first, a little about Katie and her approach to wellness…
I have a lot of dried fruit leftover from Christmas. I made homemade Christmas puddings and my cupboards are now overflowing with figs, raisins, dates and apricots. We all know I have had a complicated relationship with dried fruit in the past. So I wanted to embrace this 'banned' substance on the blog and include it in a recipe, and it's a good one.
We've probably all heard now about the trend for sweet potato toast which I am pleased to say I've never tried. I'm sort of hoping that's going to die as a trend for 2017 and become sooooooo last season... So instead of turning it into toast, this recipe is embracing the sweet potato for all its filling potential in a breakfast with a difference.
I'm so excited to be able to introduce you all to Marialena from blog My Nutri Calendar who is bringing us a guest recipe this week. In order for you to get to know her a little better I've asked her some questions about her blog and journey. After we're done, Marialena is serving us up oat tarts for breakfast with some Greek Yoghurt from her home country.
I'm always looking for new breakfast inspiration and first came across baked oats thanks for two lovely Irish ladies - Ciara from The Irish Balance and Super Healthy Steph. They did a collaboration showcasing baked oats, billing it as "cake for breakfast" so naturally I was interested! I'm building on that great inspiration and going with my own baked oats Flourishing Pantry style with sweetness from a fruity source.
Inspired as ever by my explorations online and on social media shakshuka has been appearing on my feeds for months, but I needed a nice free Bank Holiday weekend to give me the time to try it.... and wow, I'm glad I did.