RSS Feed

Tag Archives: Breakfast

I’ve moved!

Posted on


Hello Friends and Neighbors!  Can you hear me?  Is anyone still out there? 

I know.  I know.  I’ve been AWOL for some time now.  I really don’t have a good excuse.  Just, you know, got busy with work, went to Disney, the holidays, went to Disney again, work, went to Boston, planted my garden and a ton of pots and plants, and just plain ran out of time. 

BUT I have to confess that I have been cheating on you a little bit.  However, I still feel the need to chronicle my culinary adventures. . . SO I started an instagram account.  You can find me by searching for my user:  allaboutmycharmedlife  If I was fancy I would post the link for you 🙂  I also post under #eatwell and #savor 



Hope to see you soon 🙂


Pumpkin Spice Granola

Posted on

I think this might be my first pumpkin recipe of the season.


Try to contain your excitement.


I know a lot of people say that they can’t eat yogurt without granola.  For me, it’s the other way around.  Of course I can eat a handful solo, but then what else do you do with it?  In fact, I was going to take a picture on top of the yogurt, but really the granola is what’s important here.


I think I went overboard on the flaxseeds.  You can tell if you look really close.

Mix together the following:

2 cups rolled oats

1/2 cup slivered almonds

1/3 cup pumpkin seeds

1/4 cup flaxseeds

2 TB coconut

1/3 cup pumpkin puree

1/2 cup maple syrup

1 tsp vanilla

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ginger

2 TB vegetable oil

1 tsp sea salt.

Spread it out on a baking sheet and bake at 325 for 15 minutes, give it a stir, and bake for 15 more.  I actually shut the oven off and left it in there until cooled.  Then mix in 1/3 cup of dried cranberries and 1/3 cup of dried cherries.  Then stock up on the yogurt.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

Raspberry-Oat Muffins

Posted on

Do not be alarmed.  That white blob is Raspberry Cream Spread, which is ricotta and Greek yogurt with a little honey and all-fruit spread.


No big secret here.  It’s the old applesauce trick.


And you can use frozen raspberries.


I do love an opportunity to use special paper liners.

Candice Kumai/Pretty Delicious

Eat Well and Savor.

Gone Bananas Chocolate Oatmeal

Posted on

Isn’t interesting how the most simple things are the most amazing?


I highly recommend natural peanut butter.  CK suggested it, but I read right past it; so this one is my beloved honey roast Peter Pan.  The next three days (and into eternity) I used (and will use in futuro) the natural version.  I also used Ghiradelli Midnight Reverie.  I couldn’t resist the name.

Don’t forget the moderation:  one serving is half of a banana, one square of chocolate, two teaspoons of peanut butter, 3/4 teaspoon of brown sugar.  Oh, and 1/2 cup of oatmeal cooked to your liking.  The magic number is 335 calories!

In case my opinion isn’t clear:  this was a perfect fall breakfast that I will be repeating many times until next spring.

Candice Kumai/Cook Yourself Sexy

Eat Well and Savor.

Macerated Fresh Peaches

Posted on

Over Homemade Muesli.


I’m sorry to interrupt your regularly scheduled programming with a special announcement:  This blog is going on a diet.

I really hate to use the word diet, because it implies deprivation and boring meals.  Au contraire.  I never go hungry.  In fact, I usually eat more on a diet.  Hello, snacking on fruit three times a day.    However, this means that unless the cookbook has calorie counts, it ain’t happening.  Depressing, I know.  That means good-bye Giada, Brian Boitano, and Joy the Baker, et al.  Never fear, these strict guidelines will only be adhered to until my vacation in November.

At the moment, though, I need constant vigilance.   Fortunately, I am already a fan of Candice Kumai.  This recipe is from her new book, Cook Yourself Sexy.   I couldn’t resist the menus and the fact that CK steers clear of processed ingredients and focuses on food with benefits.

Two things CK recommends we will not be doing:  giving up coffee and switching to almond milk.   I think the first needs no explanation.  As for the almond milk, I’ve got nothing against it.  I actually used to use soy milk on my cereal for years because it was only one WW point instead of two.  I just don’t feel the need.

Before you get started you should know that’ I’ve lost four pounds in four days.

On with the show.


You’ve gotta love a recipe that you can make in a Ziploc bag.    And you’re welcome.  I took a picture of every layer of this mix and decided not to post them.   So you’ll allow me one more of the mix.  Thanks.


The peaches are macerated in elderflower liqueur.  No complaints here.  But it did make me wonder if I could eat them at work and then drive home.


Even though I am a fan of the fact that variety is the spice of life, for the next two months it’s going to be all CK all the time.  At least that’s the plan.

Full disclosure:  I bought a book called Cheese Obsession yesterday.   Yes, it’s filled with cheese recipes.   Stay tuned.

Eat Well and Savor.

Banana Doughnuts

Posted on

With Banana Frosting.  And they’re gluten-free.  Well, at least the flour was gluten-free.  I’m no expert in the field, though.


This recipe is actually baked.   I need to use these pans more often.


The instructions say to fill them three-quarters full.  Of course I disobeyed.   Why does the recipe make so much if you don’t need it?


Don’t panic.


I’m sure you can find someone to eat the holes.


One other thing:  I suspect that the fact that these aren’t fried might be negated by the fact that there’s shortening in the frosting.

Eat Well and Savor.

Hazelnut Biscotti

Posted on

is that the saddest looking little pile of biscotti you’ve ever seen?


I was actually pretty excited to make this.  Who doesn’t love a little crunch with the afternoon coffee?  And these are from the recipe in Bob Greene’s The Best Life Diet.  That’s right.  They’re only 83 calories each.  Oh, wait a minute.  I should say If you follow the recipe they will be.  The instructions say to cut them into 1/2-inch think slices and they will make 16.  My version only made 8, and they pretty much fell apart because they were too small.  That’s okay, though.  I don’t mind a 166-calorie snack.

I’ll tell you what I do mind:  getting the skin off of hazelnuts.

Eat Well and Savor.