grapefruit + ginger breakfast bowl 

may 25th, 2016

homesweet-breakfast

It's been a long, long time since I shared on this space. The past few months have had their fair share of speed bumps, and they've pushed me to simplify and take some time for myself. For me, that meant time spent with family and friends, cooking and sharing nourishing, comforting foods, and reducing time spent on the computer and on social media. It was the right move for me to make at the time, but I've missed this space a whole lot!

Now that the craziness of the past few months is subsiding, I'm slowly getting back into routines that I had put on the back burner. Although part of me wishes I were sharing a fancy pants recipe with you all today, it just wouldn't be reflective of what's been going on in my kitchen lately. There have been lots of trips to the Boston Public Market for fresh pasta and produce, many nights have been taco night, and breakfast bowls have been big. Mother nature is keeping us on our toes over here in Boston this spring, and these bright and nourishing bowls can easily be changed up to accommodate whatever weather is thrown our way. I love that, and I love simple, fun, and quick, especially when it comes to breakfast (I'm never swimming in time weekday mornings.) 

I understand that May isn't exactly citrus season, but it's been so darn cold some days, and then so hot the next, that I just need some vibrancy and zing in my meals that'll give me that little pep in my step while we wait for summer to settle in. This breakfast bowl can be enjoyed hot or cold, and can totally be customized to your liking. This one is just sweet enough without being overwhelmingly so, and I love that I can toss it all into a jar and take it to work with me when I'm tight on time (hello Mondays.) The ruby red grapefruit will wake you right up, the oats will keep you satisfied, and the ginger syrup will make your heart happy, guaranteed. 

Being back on this space feels so good, and I can't wait to get back to posting regularly! Thanks for following along and sharing Home Sweet with me. :)

grapefruit + ginger breakfast bowl 

serves 2

ingredients - 

  • 1 cup rolled oats 
  • 2 cups unsweetened almond milk
  • 1/2 ruby red grapefruit, segmented 
  • greek yogurt, I used Sophia's Greek Yogurt - incredible stuff
  • walnuts, halves/pieces 
  • coconut flakes, unsweetened 
  • 1 Tbsp chia seeds 

ginger syrup - 

  • 1 cup sugar, organic 
  • 1 cup water
  • 3/4 - 1 cup fresh ginger, peeled and thinly sliced

This meal is a quick and simple one. 

In a separate saucepan, bring sugar and water to a boil over medium-high heat, stirring constantly to dissolve sugar. Add sliced ginger and heat until the mixture simmers. Remove the saucepan from heat, and allow to sit and cool for 30 minutes. Use a sieve to strain the syrup into a jar. Set aside. *This recipe will make more than enough, so you'll have some leftovers to enjoy at a later date!

While your ginger syrup cools, bring your almond milk to a boil. Once reached, add rolled oats and chia seeds, and immediately reduce heat to medium. Cover and allow them to simmer for around 5 minutes. *Do not stir - doing so may lead to weaker and soggier oats! 

Remove from heat once cooked, add a splash more almond milk if desired, and transfer to your breakfast bowl. Now comes the fun part :). Add a big dollop of greek yogurt, wedges of ruby grapefruit, a handful of walnuts, a big pinch of coconut flakes, and top it all off with a drizzle of fresh ginger syrup. 

Happy breakfasting!

pumpkin spice & walnut granola 

october 9th, 2015

homesweet-pumpkin

Lately, I've been desperately trying to slow down the hours, days, and weeks. It's my favorite time of year (much like everyone else in New England) and I'm savoring these crisp and sunny days before the winter air settles in. It can be easy to let this time of year pass you by in the city. You see trees with scarlet and gold leaves here and there, but the colors don't overwhelm you the way they do in the mountains.

This past weekend I zipped up to my old stomping grounds in Vermont, and boy, do I miss it there. I moved to Burlington when I was eighteen, and quickly fell in love with its mountains and its people. Vermont felt like home right away. My first fall there was basically my first fall, ever. I remember walking down to Lake Champlain, looking out to the Adirondacks and thinking that their slopes and ridges looked like they were on fire. The colors burned so bright they blazed, and it took my breath away year after year. Still does. From September to November I was determined to spend as much time as I possibly could outside. There were sunrise and sunset hikes on Camel's Hump, weekends in the apple orchards, pumpkin picking, and long solo runs along the lake. Though the air grew cooler and the days shorter, I always found myself feeling indescribably warm this time of year. A combination of beautiful views, good company, and the sweet and spicy scents often floating from the kitchen made for happy memories in one of my happy places. 

So, this granola. While it can't take me back in time, it sure does bring back a whole lot of happy memories with it's warming, nutty, and spicy flavors. It's cozy and inviting and makes both your heart and belly feel full. I like to make big batches of it to sprinkle on yogurt, add to oatmeal, and to snack on morning, noon, and night. I hope you enjoy this simple recipe as much as I do :).

pumpkin walnut granola

ingredients - 

  • 3 cups rolled oats 
  • 1 1/3 cups raw walnuts, halved or chopped
  • 1/3 cup raw pepitas
  • 1 Tbsp flax seeds 
  • 2 dashes of sea salt
  • 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice 
  • 1/4 cup refined coconut oil, melted
  • 1/3 cup pumpkin puree
  • 1/3 cup honey

Preheat oven to 325 degrees.

In a large bowl, combine oats, flax seeds, walnuts, pepitas, spices, and salt.

In a small pan, melt the refined coconut oil and then whisk in pumpkin puree and honey. Mix well until the contents are evenly combined. Add to the dry ingredients and mix with a wooden spoon or spatula until all dry ingredients are coated. 

Spread half of the mixture evenly on a baking sheet. Place in the oven for 7 minutes, stir contents around a bit, rotate, and place in the oven for another 7 or so minutes. *Keep an eye on it! It can go from crispy to burnt to a crisp quite quickly (speaking from experience.) 

Once golden brown, remove your granola from the oven and let it cool. Enjoy warm over yogurt, with a splash of milk, or store in an airtight container to enjoy at a later time. 

Let me know how your pumpkin granola turns out by tagging #HSrecipes on instagram, and be sure to follow me @homesweet_mary. Happy baking!