i made you a cookie, but I ate it
Since I’ve started to travel for work I haven’t been in my kitchen much. My awesome routine where everything had it’s place and time including work, school, gym and keeping up with tastearoo got discombobulated. I’m still trying to figure out my new routine so please bare with me. On Fridays I’m home and today I felt like baking something. I made this little treat and it didn’t take long at all, I added some protein powder to compensate for the carbs from the oats and the chocolate chips but feel free to leave it out if you’ll like. Also, it was a good excuse to use my cast iron dish :)
Welcome D.A.T. Chef!
Hello everyone! So, exciting changes on tastearoo! I’ve partnered up with a college friend to provide you guys with a little diversity in recipe ideas. I’m super excited about this, Clarel aka D.A.T. Chef will be posting his own creations on tastearoo, so you can expect something from him twice a month. This is his first recipe post and doesn’t it look amazing? I’m definitely trying this! Ok, Take it away…
Morning or Anytime Snack
I am a breakfast-and-anytime-snack type of guy which led me to dream (yes, I dream about food and recipes from time to time, that’s what real foodies do) about this multi-layer french toast recipe. In my dream there were three things that kept going through my head; breakfast, snack, and lasagna (which I interpreted as something with different layers of flavors). After writing down the recipe I had dreamt about, I challenged myself to come up with a healthier alternative that’s just as flavorful. This led to the “no carb” version of this multi-layer french toast recipe. So with that said I’m sharing my delicious dreams with you and hope that you will enjoy it.
let’s call it a comeback
The recipe for these little guys has just 6 ingredients and since it uses almond flour it’s gluten-free. Almond flour is my flour of choice for low carb baking. Coconut flour is also another good option but I always have trouble getting the right mixture of ingredients so it’s not too dense or flaky. Another great thing about both of these flours is that it’s also gluten-free! The first time I tried making these I used a homemade pomegranate “jelly” but it pretty much all melted into a big mess so I guess you call this my comeback.
breakfast in a cup
I bought wonton wrappers a few weeks ago to make crab rangoon. If you follow me on instagram (if you don’t, you should!) then you probably saw them but I didn’t use all the wonton wrappers. I saw a few online sources that use them to make small cups. So I did just that but added eggs to make a yummy breakfast. There is a little bit of coordination needed since you’ll have a few different things cooking. The final product is basically the assembly of all of its parts. It was pretty darn delicious, so no regrets here.
versatility is the name of the game
I’ve started to really love quinoa, it’s just so versatile. I may be behind the curve here but I just recently had breakfast quinoa for the first time and it was so delicious. It’s basically eating it like oatmeal; add milk, protein powder (I always add protein powder to my oatmeal) and any other fixings you want and microwave it for a few minutes. There’s also so many other things you can do with it; have it on the side, add it to your salad, make quinoa patties, or even have it for breakfast… and that’s exactly what I did!