Flavor rules – always!
Cool thing about making almond – or any nut – butter on your own is that you can add anything you want to it to make it all yours.
Flavor rules – always!
Cool thing about making almond – or any nut – butter on your own is that you can add anything you want to it to make it all yours.
I’ve always been a big fan of almond butter: great flavor and texture, terrific energy sustainer. Years ago, when my favorite vendor of that almond butter – and many other favorite food products, Trader Joe’s, experienced a recall and then was only able to dole out cases of new almond butter the way Apple doles out new versions of its iPhone, a Trader Joe’s salesman I’d gotten to know asked me quite bluntly, “Do you have a food processor?”
Last post showed how to make the best of a cooking fail as I tried to develop a whole grain pancake recipe that I’d forgotten I’d already developed last year. Memory’s great – when it works.
Here’s how that chewy whole grain pancake turned out last year.
Then, I topped a piece of that pancake with nut butter and a pre-cooked fruit topping along with…
…fresh and dried fruit, and then…
…kefir, ground flaxseed, and a good shot of honey.
Click any picture on this page for a complete step-by-step picture book recipe – and then lay whatever you want on that finished pancake to make it all yours.
Want fuel move your body: prep for a good ride on the bike, run, workout, or to feel fully alive to start your day? Oatmeal’s a great favorite of mine – packed with complex flavorful carbs and fiber, and both those attributes can be well enhanced if you oppose them (i.e. supplement them) with protein or healthy fat.
More about opposing real soon. But first, click the picture above to learn how to cook oatmeal as quickly and easily as possible and that means cooking it in the microwave oven.
It’s all about applied learning and adapting.
First, regarding cycling. Since becoming the Ops Officer at VOmax (performance sportswear) and driving to and from Northampton everyday, I’ve had to adapt to splitting time between rippin’ it on the real road, which I love, and crankin’ it on the “living room bike” (trainer), which no matter how hard I pedal never gets me to the kitchen.
I’m an avid lifelong cyclist dedicated to improving cycling/running safety (breitzwear.com) and enabling people to eat better (gotta-eat.com). All connected, engaging & fun!
I rode the Central Massachusetts Bicycles Battling Cancer ride last June in memory of my dear ‘ol pioneering radiation Read more »
Out for a gorgeous late morning, late fall rip on the bike that featured a good look at one of my favorite cycling sights: Silverwood Organic Farm on Western Rd. in Sherbourne, MA. Sky was cloudy, wind snappy, temp. about 45 – perfect for November – and it all felt great under the Breitz! “Breeze Blaster” windbreaker over layered shirts.
Then home by noon to the full-on flavorful sweet and savory lunch shown below – fresh fruit, Greek yogurt, fresh almond butter, dried fruit, kefir and honey Read more »
Like I mentioned in the last post, I learned a lot about European cycling culture at Eurobike 2017 in Friedrichshafen, Germany last week and also had some terrifically flavorful foods. Regarding cycling culture, the Europeans are way ahead of where we are and continue to improve. Always actively improving: I love it!
Here’s a German example of how downtown driving, cycling, and pedestrian access is put into practice. The car travel lane (not visible in the picture below) is far left. Cars park up to the sidewalk. The left side of the sidewalk is Read more »
Live coverage of Tour de France stage 7 from Troyes to Nuits Saint George in central eastern France is on. Guys will be rippin’ it for more than 125 miles very challenging miles in the saddle – maybe some of it chased by women on horses as shown above during yesterday’s stage 6. Cool!
Last post showed how to combine crepes with a warm summer fruit topping. Great stuff! Here’s what I used to make that fruit topping a few days ago, Read more »