Cabbage Nectarine Salad

P1050794

My nectarines were of the perfect ripeness today — succulent but not too soft. I used them to make this simple cabbage salad and it turned out absolutely delicious — sweet and tangy with a hint of mint — a summery transformation of a cool weather vegetable. I used a sweet mulberry vinegar, but I imagine cider or white vinegar will work perfectly with it too.

Cabbages are one of the most nutritious vegetables, but few ever talk about them. They just seem so common place and boring. However, the seeming blandness is why I love them — they are versatile. I have often stir fried them or used them in Chinese pork vegetable dumplings. I have also pickled them or made salads with them.

As you can see here — cabbages are beautiful.

P1050797

Cabbage Nectarine Salad

Ingredients:

1 small head of cabbage, outer leaves removed and shredded (about 6 cups)

2 to 3 nectarines, thinly sliced (about 2 1/2 to 3 cups)

3/4 cup toasted walnuts

2 tablespoons mint leaves, chopped (optional)

Dressing:

1/4 cup extra virgin olive oil

1/4 cup + 2 tablespoons mulberry vinegar

1/2 teaspoon salt

Preparation:

Gently toss together sliced cabbage, sliced nectarine, mint leaves with the dressing. Let sit for 10 minutes for the juice from the nectarine to release into the salad. Add walnut before serving.

P1050799

Sautéed Kale with Whole Wheat Penne + Pastel Mint Boutique Review!

P1030033

You’ve already rolled your eyes as I waxed poetic about the beauty and grace incarnate that is pasta. Pasta is love, pasta is life, and I hope to one day marry pasta in a small courthouse ceremony with a ring of rigatoni around my finger. Disclaimer: this post was written while coming off a pasta high, in case you couldn’t notice. Forgive my incoherency.

Today we made some 100% whole wheat penne with kale. My mother called it a little naughty and a little nice. She was wrong. Pasta is nice too. A little pasta never hurt nobody. No food in itself can cause diabetes or obesity. But if you’re a little carbophobic you can alter the ratio of pasta to kale or substitute some or all of the pasta with spiralized vegetables, spaghetti squash or shirataki. Personally I find the latter absolutely disgusting and reminiscent of vulcanized worms. Shirataki is made out of an indigestible Japanese root called konjac, so it has zero grams of net carbohydrates and is essentially non-nutritive, although it is a relatively good source of fiber. Do what you want to do. Eat your rubber noodles and be sad.

P1030032

Or join the Cult of Carbs and live your life in joy. Your call.

Anyway, this recipe is vegetarian and full of delicious veggies so it’s perfect for Meatless Mondays. It can also be gluten free if you use the subs listed above or use gluten free pasta.

Ingredients:

2 bunches lacinato kale, stemmed
4 oz. (about 1 cup) uncooked 100% whole wheat penne
1/4 cup red bell pepper, sliced
1/2 of a 15 oz. can of white beans, rinsed and drained
1/4 cup + 1 tablespoon shaved parmesan cheese
2 tablespoons pesto sauce
1 tablespoon olive oil
2 cloves garlic, minced
Juice from 1/2 large lemon
Salt & pepper to taste

P1030031

 

Preparation:

Cook the pasta according to package instructions and set aside.

Heat the oil in a pan or wok on medium high. Add the garlic and stir until aromatic. Add the kale and bell pepper and sauté until soft, adding a little water or broth if necessary. Add the beans and give it a few good stir until heated through.

Turn off the stove and add 1/4 cup parmesan, 2 tablespoons pesto sauce, the juice from half a lemon, salt and pepper to taste, mix well.

Dish out and sprinkle the remaining 1 tablespoon parmesan. Serve immediately.

P1030035

I hope you enjoy this recipe! Don’t pigeonhole it into the internet’s list of nasty kale recipes. Honestly I think a lot of people hate kale but pretend to like it since it’s so trendy and has a superfood rep (although the CDC’s Preventing Chronic Disease journal rated vegetables by nutrient density and kale was only #15, probably because it’s more than twice as energy-dense as spinach by mass). A lot of the kale available at supermarkets is really tough and disgusting and inedible especially if you try to make your own raw kale salad. We chose to use kale for this recipe since kale doesn’t cook down as much as spinach so it’s a better foil to the penne. If you hate kale then you can sub some other vegetable, perhaps collard greens, but we recommend trying fresh kale to see how you like it. Some farmers market kale is god-awful but if it’s really fresh then it’s 10/10.

It was shaped like a barn but it was actually quite nice inside.

It was shaped like a barn but it was actually quite nice inside.

Since returning to San Francisco from New England I’ve gotten to appreciate the city more. The autumn isn’t as pleasantly pilgrim-y and I no longer live in a quaint little cottage but at least it isn’t freezing or overrun by squirrels. Also, it’s very hipsterish which a lot of people hate but now I don’t have to turn to Netflix to watch Portlandia. A large hipster population makes for bigger and better artisanal-feeling grocery stores that are even more hardcore than Whole Foods. I’m talking Rainbow Grocery level hipster. For me, there’s nothing more fun than wandering the aisles of a grocery store, even if I don’t end up buying anything. In the dead of winter I used to trek three miles through the ice and snow to ogle at everything in Whole Foods and Stop and Shop, often returning to my dorm empty-handed. I’m starting to realize that that’s kind of weird, but whatever.

I really like cauliflower, ok?

Totally content with my weirdness. I really like cauliflower, ok?

I once dedicated an hour of my life to choosing the best aubergines from the grocery store. Yes, aubergines.

I once dedicated an hour of my life to choosing the best aubergines from the grocery store. Yes, aubergines.

In addition to the cool grocery stores, there are a lot of hipster boutiques and it’s 100% socially acceptable to dress like a hipster in any situation. I don’t really dress like a hipster when I’m not trick-or-treating but many of my friends and family members do pull off the Harry Potter glasses and flannel shirts quite well. It’s great that they have so many options when it comes to buying nice clothes. Pastel Mint Boutique, an online clothing store based in San Francisco, recently sent us a few items to try out and they were great! We received a utility jacket, an infinity scarf, a sundress, and a beanie. My sister and my schoolmates very much enjoyed trying these clothes on. We highly recommend this boutique! If anyone asks, we heard of ‘em first.

P1020988

Pastel Mint utility jacket and dress

IMG_6402.JPG

GLee rocking the infinity scarf, beanie, and utility jacket

P1020979

P1020987

IMG_6426.JPG

Glower sold separately

Glower sold separately

Nutty Citrusy Kumquat Muffins

   P1030017

 I got a call today from a friend whom I haven’t heard from in a long time.  She is very much into astrology, and some years ago she had my astrological chart read by some very renowned astrologist in Shanghai unbeknownst to me.  She shared the findings with me afterwards and I remember one of the things was that I should never wear the color brown.  She meant well, but I told her I didn’t believe in astrology.  Through out the years though, what she said would pop up in my mind whenever I shopped for clothes.  And subconsciously I avoided buying anything that was brown.

Today’s call was about some dissonance between my astrological sign in the Year of Ram.  My friend had my sign read again and was calling to warn me to be extra careful.  Now what do you do with a call like this? 

1369025_121928978000_2

Well, the Chinese remedy everything by eating the right kind of food.  One of the lucky foods that we eat during Luna New Year is Kumquat.  As a matter of fact, any citrus fruit is considered lucky because the word “citrus” sounds like the word “auspicious.” Kumquat is the most auspicious because it sounds like “golden auspicious.”  

   P1030025

Nutty Citrusy Kumquat Muffins

Ingredients:

2 cup 100% whole wheat flour

1/4 cup canola oil

1 cup Kumquat jam (see note)

1/2 teaspoon lemon extract

1 1/2 teaspoon baking soda

1/2 teaspoon salt

2 large eggs

1 cup pecan nuts, coarsely chopped

1 cup nonfat lemon Greek yogurt

1/4 cup xylitol or sugar

The recipe makes about 16 – 18 muffins.

   P1030014

Preparation:

Mix all dry ingredients together.  Add all wet ingredients in the mixed dry ingredients.  Mix well, but don’t over mix.  Leave a little lumpiness in.

Preheat oven at 375, line or grease muffin pan.  Add muffin mix to the cups and bake for 15 to 18 minutes. 

Serve with Greek yogurt and kumquat jam.

 P1030027

Note:

I made the kumquat jam the day before with about 1 pound kumquats, 1 cup xylitol (or sugar), 1 cup water, 1/2 teaspoon lemon extract.  Cut and seed the kumquats and cook with all ingredients for 30 to 40 minutes. 

P1030019

Baked Coconut Yam Fries

P1020723

I caught Audrey listening to Taylor Swift while practicing piano a couple of times.  I also caught her practicing with one hand while snacking with the other a couple of times.  Finally I decided that her playing piano was a futile effort for everyone involved.  Peter and I sat her down a couple of weeks ago and told her that we were letting her off the hook, that it was okay with us if she didn’t play the piano any more.  Unexpectedly, she said she didn’t want to stop.  She insisted on continuing to take lessons.  We told her that it would be her choice to either practice much more conscientiously or to stop entirely.  We told her to think it overnight and let us know her decision the next day.  The next day Audrey solemnly declared that she would practice everyday and with focus, that she wanted to continue piano. 

It’s been about two weeks since her own decision to continue playing the piano and I am hearing a marked improvement in her playing.  Life is full of surprises.

P1020708

P1020728

Baked Coconut Yam Fries

Ingredients:

1 yam (spiralized or sliced)

2 tablespoons extra virgin coconut oil (melted)

1/4 cup unsweetened shaved coconut

1/2 tablespoon xylitol or sugar (optional)

Preparation:

Preheat the oven to 450 degrees.  Coat the spiralized or sliced yam with coconut oil and shaved coconut in a baking pan.  Spread a thin layer of yam in the baking dish. You may need two baking pans for this.  The fries will not be crispy if the layer is too thick.

Bake in the oven for 10-15 minutes and then flip over. Bake for another 10-15 minutes or until browned. 

P1020724

Spiralized Butternut Squash Pasta with Garlicky Kale & White Beans

P1020713

Pasta is good, pasta is great. Pasta is the friend who will always be there for me. Pasta, o beauteous pasta, you make any dish complete. You complete me. Non lasciarmi, mio amato (grazie, Google Translate).

I never want to spend a day without pasta, not even if I’ve already eaten my weight in starch and definitely do not need to further raise my blood sugar. This is when my beloved vegetable spiralizer comes in handy. It can turn just about any vegetable, from zucchini to broccoli stalks, into pasta. That’s right, all the deliciousness of al dente pasta and all the holiness of veggies. Now that’s what I call good wholesome fun.

Big smile at Ristorante La Fattoria in Tavarnelle Val di Pesa, Italy. There was probably some pasta involved.

Big smile at Ristorante La Fattoria in Tavarnelle Val di Pesa, Italy. Pasta!

The first time I heard of spiralizing vegetables was when I was reading about zoodles on SkinnyTaste.com. I then coveted a spiralizer for about a year before Audrey bought me one from Williams Sonoma as a gift using her own money. How sweet!  I have since made my own zoodles on several occasions. They are delicious!

P1020705

P1020710

Spiralizers are very versatile. A vegetable doesn’t need to be vaguely phallic in order to be turned into pasta. Today we had a grand old time spiralizing butternut squash!

Note: if you don’t have a spiralizer, then a mandoline or even a vegetable peeler should work.

P1020722

Butternut Squash Pasta with Garlicky Kale & White Beans

Ingredients:

1 medium butternut squash, peeled and spiralized, noodles trimmed

olive oil cooking spray

1 tablespoon extra virgin olive oil

2 large garlic cloves, minced

¼ teaspoon red pepper flakes (or more, if you like it really spicy)

1 bunch Lacinato kale, stems removed

salt and pepper, to taste

1 cup low sodium chicken broth (or vegetable broth, if vegetarian)

1 can white beans (cannellini, Great Northern), drained, rinsed, patted dry

1 teaspoon oregano flakes

1/3 cup grated parmesan cheese (optional if vegan)

P1020716

Preparation:

Preheat the oven to 400 degrees. Place the butternut squash noodles on a baking sheet and coat with cooking spray. Season with salt and pepper and bake for 10-12 minutes or until al dente. When done, divide noodles into bowls and set aside.

While the butternut squash is cooking, place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, red pepper flakes and kale. Season with salt and pepper and cook for 3-5 minutes, tossing occasionally, or until kale is wilted. You can do this in batches.

Once the kale is cooked, pour the chicken broth into the skillet and add the beans and oregano. Let cook for 5-10 minutes or until liquid is reduced by half.

Remove the skillet from the heat, stir in the parmesan cheese and toss to combine. Divide the kale mixture equally over the bowls of butternut squash noodles. Serve immediately.

P1020717

Recipe modified from Inspiralized

Spaghetti Squash Tots

P1020494

Spaghetti squash is one of our favorite vegetables.  We’ve made salads, cakes and lasagna with it in the past.  Today I improvised simple spaghetti squash tots with what I have in the fridge and pantry, and the girls finished all three trays of them.  I enjoy it very much when I do something by feel.  It’s more fun to line up the spice bottles and just shake my wrist instead of measuring everything precisely.  A dash of this.  A dash of that.  I felt like a witch concocting some wicked delicious magic.  

P1020500

You can eat the tots by themselves or with a little dollop of pesto sauce.

Spaghetti Squash Tots Ingredients:

1 small spaghetti squash

1/2 cup shredded fat free Cheddar cheese (packed, 2 oz)

1/4 cup shaved Parmesan cheese (packed, 1 oz)

1/4 cup oat bran

1 egg + 3 egg whites

1/4 teaspoon salt or to taste

1 shallot (thinly sliced)

1/4 teaspoon Garlic & Herb Seasoning

1/4 teaspoon dry oregano leaves

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

A dash of cayenne pepper

Preparation:

Preheat oven to 350F.

Cut the squash lengthwise in half.  Scoop out and discard seeds.  Microwave each half with 2 tablespoon of water in a container for 8 minutes.  Scoop out the flesh and let cool.

Mix in all the ingredients well.  Spoon the mixture on the baking dish lined with parchment paper.

Bake for 35 minutes or until golden.

P1020530

A note about spaghetti squash: try it! It’s super easy to make since you can just cook it in the microwave. Also, you can eat it just like pasta but it’s got more fiber and less starch! Truly a miracle vegetable.

P1040430

This spaghetti squash was from our nanny’s garden.

Nietzsche and a Vegetable Sauté

P1020286

Now that the holiday vacation is over and the house is quiet, I could take time to reflect upon the important events of last year and give thanks to all the good that has come from the bad.  There was a period of time last year when both Peter and I were stressed out and in crisis mode because our children were going through difficulties in their young lives.  We worried about and feared for them. Peter’s hair turned grey seemingly overnight.

I feel fortunate that we have endured and life is thriving again.  I’m sure our children will face many more challenges in life, but I hope having overcome severe obstacles has made them more tenacious. 

When I was going through a very difficult time in my late 20s, a friend gave me Nietzsche’s The Will To Power as a source of strength and comfort.  I took it off the shelf today and opened it to a passage that my friend had underlined and bookmarked for me a long time ago, “To those human beings who are of any concern to me I wish suffering, desolation, sickness, ill-treatment, indignities — I wish that they should not remain unfamiliar with profound self-contempt, the torture of self-mistrust, the wretchedness of the vanquished: I have no pity for them, because I wish them the only thing that can prove today whether one is worth anything or not — that one endures.”

I’m a mother and I could never wish any suffering upon my children, but I understand the value of all the “bad stuff” that happen to us in life.

I don’t have a New Year resolution, but I do have a New Year Prayer.  I pray for the wellbeing of my loved ones and I pray for courage and strength to endure and triumph in the face of adversity.

P1020289

Vegetable Sauté Ingredients:

8 to 10 oz. green bean

1/2 red bell pepper (sliced)

1/2 yellow bell pepper (sliced)

1 pack of Wildwood Savory Tofu (2 pieces)

1 teaspoon soy sauce

1 tablespoon oyster sauce

1/2 teaspoon sugar

1 to 2 tablespoon canola oil

4 thin slices of ginger

Preparation:

Poach the green beans in boiling water for about 3 to 4 minutes or until tender but not too soft and discard the boiling water. Rinse cold water over the green beans to stop them cooking.  Drain and set aside.

Heat the oil in a wok on high, add the ginger slices and let sizzle.  When the ginger slices are a little browned, add the bell pepper and stir for about 4 minutes.  Add the poached green beans and the tofu and stir for a minute.  Mix in the soy sauce, oyster sauce and sugar.

Serve immediately with rice.

P1020276

As I write, I could almost hear Nietzsche stir in his grave as he is being quoted next to a vegetable stir-fry.  As a matter of fact, the very act of blogging one’s life would be conceived as “the constant fluttering around the single flame of vanity.”  But then again, maybe not.  His New Year resolution for 1882 was to be a yea-sayer and a beautifier of life: “For the New Year—I still live, I still think; I must still live, for I must still think. Sum, ergo cogito: cogito, ergo sum. To-day everyone takes the liberty of expressing his wish and his favorite thought: well, I also mean to tell what I have wished for myself today, and what thought first crossed my mind this year,—a thought which ought to be the basis, the pledge and the sweetening of all my future life! I want more and more to perceive the necessary characters in things as the beautiful:—I shall thus be one of those who beautify things. Amor fati: let that henceforth be my love! I do not want to wage war with the ugly. I do not want to accuse, I do not want even to accuse the accusers.Looking aside, let that be my sole negation! And all in all, to sum up: I wish to be at any time hereafter only a yea-sayer!”

Guest Post: Healthy Raw Raspberry Cheesecake!

IMG_1777
Hi! I’m Kim, a 23-year-old Biochemist from Atlanta, Georgia with a passion for food, fitness, health, and overall happiness. When I am not working, working out, or spending time with friends & family, I spend time sharing my love of healthy food with others! I grew up overweight and ashamed of it. As a young teenager, I began to secretly starve myself in attempts to lose weight. This turned into a very unhealthy relationship with food that lasted over 7 years. At the age of 20, though, something “clicked” and I realized the importance of working out and HEALTHY eating. I finally succeeded in healthy weight loss by throwing myself into the kitchen (& gym!) to learn what truly healthy food is made of; I grew to really enjoy cooking & baking. Every recipe I create is sugar free, nutritious, and fit for a healthy lifestyle. I also have two recipe ebooks available that I have written, full of recipes I personally create and enjoy.
A lot of my recipes are protein-packed desserts, so this recipe is unique in the sense that it does not require protein powder, flour, or a baking step. It is a raw vegan raspberry cheesecake, made with everyday ingredients that are suitable for almost any diet preference one may have. It is comprised of a crust, a raspberry layer, a cheesecake layer, and what I call a “pink” layer; I topped the dish with a cocoa sauce and fresh raspberries. It is absolutely refreshing, while also satisfying to the sweet tooth; it can please anyone. I hope you enjoy!
Processed with VSCOcam with hb1 preset
Raw Raspberry Cheesecake
 
Serves: 8
 
Crust
1/2 cup pitted dates (80 g)
3/4 cup raw almonds
1/4 cup coconut butter
Raspberry Layer
1 cup frozen raspberries
1/4 cup water
1/2 cup fresh raspberries
Cheesecake Layer
2 cups raw cashews (soaked in water)
3/4 cup water
1/2 cup maple syrup (or sugar free syrup as I use, or agave, or honey)
juice from 1/2 lemon (2 TBSP)
2 TBSP coconut butter
1 TBSP vanilla extract
You will need a food processor to make this. First, add the dates and almonds in the processor to make the crust. Process it down until it becomes fine grits, then add the coconut butter. Continue to blend it until it is malleable and thick.
Now, you have two options. You can make 3 mini 4″ cheesecakes or 1 full size cheesecake. I made mini cheesecakes with 4″ springform pans, but this is also a recipe fitting for 1 full-sized springform pan. Spread your crust on the base of the springform, pressing down firmly with the backside of a spoon or knife.
Next, make your raspberry layer by blending frozen raspberries and water. It will be thick like a sorbet. Spread this evenly on top of your crust, (saving approx 1/4 of it for later)! Place the 1/2 cup fresh raspberries on this layer as well.
Next, make the cheesecake layer. You want to strain your soaked cashews first. Then add the remaining ingredients to the food processor and blend it all. I often stop the processor to scrape down the edges, and blend more. Pour this layer on top of your raspberry layer (saving approx 1/4 of it for later)!
Now, place your cheesecake in the freezer! While that’s freezing, combine the remaining 1/4 of both the raspberry and cheesecake layers that you saved earlier. After the cheesecake has frozen for 45-60 minutes, pour the “pink” layer on top! Freeze again for at least 2-3 hours. It is best if you go ahead and let it freeze overnight. Once ready, slice into 8 servings and let it thaw approximately 10 minutes before serving. I also added a cocoa layer on top right before serving, made from unsweetened cocoa powder, water, and stevia. Enjoy!
Processed with VSCOcam with hb1 preset

Nutritional Information for 1 slice: 357 calories; 27 g fat, 27 g carbs (6 g fiber), and 8 g protein

Looking for more?

Guest Post: Lynn Chen

What an honor to be guest posting for Joan!  I’ve often said that Joan’s performance in “The Last Emperor” was my inspiration for becoming a film actor; I’d like to think that my sites “The Actor’s Diet” and “Thick Dumpling Skin” influenced her starting Hungry Empress…

unnamed

…it’s been almost a decade since Joan and I worked together on Saving Face.  Even though we only had a few scenes together, we became a family on set – and that often meant sneaking away to the crafts services table together.  Weight gain was inevitable; our director Alice has joked that she had the snacks moved further and further away from set so her cast wouldn’t mindlessly munch between takes and cause costume issues.

These days it’s important to me to be very conscious of the power food has over my mind, and my body.  In the last 10 years, I’ve overcome eating disorder struggles, and make a daily effort to be kind when I talk about not only about how I look, but how others do, as well.  It can be a challenge to acknowledge that what we eat can change how we feel – mentally and physically – but also learn how to enjoy/celebrate without indulging in guilt/obsessive control.  To learn not to equate fat = bad, skinny = good.  Health is a lot more than a number on a scale (which, by the way, I’ve thrown out since 2006).  The most important thing I’ve learned – after 5 years straight of writing about food daily – is that nobody has it all figured out.  Not chefs, not nutritionists, not food scientists, not even doctors.  So the best diet for you, is literally trusting your own gut.

Lynn Chen
lynnchen.com

Twitter  |  Facebook | Instagram

Guest Post: Healthy Chocolate Peanut Butter Brownies!

Today our mom flew off to Taiwan, so for dinner I’m having steamed cauliflower, brown rice, and a healthy protein “milkshake.” Not exactly what you’d call gourmet. So instead of boring you with all the stuff I’ve been putting together in the microwave, I’d like to introduce you to today’s guest blogger, Kim Hoeltje:

BtuxcYaCcAASx2V

I am 29 years young and live in Pittsburgh Pennsylvania with my husband, two kittens, and one snuggly Puggle.
I love baking. My parents own a cookie bakery so I learned how mix, scoop, and taste test at an early age. I like to experiment with different recipes, make changes, add different ingredients, and just have fun with it. I love using protein powder in place of flour and sugar.
My protein-packed dessert recipes come from my love of sweet treats, healthy alternatives, and kid-friendly taste buds. I am a full-time nanny, fitness enthusiast, and recent lover of food blogging. My focus is creating good for you foods that make you feel good too!
One of my all time favorite recipes is my Chocolate Peanut Butter Brownies!
These may look like they are packed full of sugar, flour, and butter, but they actually contain none of those ingredients!! They are low fat, low carb, and packed full of protein!
IMG_7355
Chocolate Peanut Butter Brownies
  • 1 scoop Chocolate Protein Powder (30g)
  • 2 T PB2 or other powdered peanut butter (14g) (can sub any nut butter)
  • 1/4 cup canned pumpkin (60g)
  • 1/2 cup canned chickpeas or any white bean (130g)
  • 3 T egg substitute (46g)
  • 3 T unsweetened almond milk (46ml)
  • 1/2 t vanilla
  • 1/2 t baking powder
  • 1 T unsweetened cocoa powder
  • sweetener to taste (4 packets)
  1. Drain and rinse beans
  2. Puree beans, pumpkin, egg, milk, and vanilla
  3. Stir in everything else except the peanut butter
  4. If using PB2, add water til you get a peanut butter consistency
  5. Coat 5×7 baking dish with nonstick spray
  6. Pour brownie batter in dish
  7. Swirl peanut butter on top
  8. Bake at 350 for 25 minutes

IMG_7345

You could just eat one or two brownies, but why stop there?! You can have all six for only 315 calories!! Only 5 grams of fat and 34 grams of carbs. They make a great breakfast because they are packed with 37 grams of protein!
 IMG_7357
Brownies for breakfast!? Yes please!
Original recipe link –
Follow me on all your favorite social media sites!