This morning I woke up at 5:30. I can’t decide whether that’s a good thing or not. So I went for a 30 minute run, showered, started breakfast (these delightful pancakes), and watered the garden. The problem was that when I woke up, I could hardly open my eyes. Six hours of sleep does that to you. Not drinking coffee wasn’t an option. But as soon after I got out of the shower, I felt so good that I decided to make gluten free buttermilk pancakes for my family.
So I guess it turned out to be a great morning. The highlight: these pancakes. Unbelievably tender, fluffy, moist—everything I needed to be convinced that this recipe was a keeper. But even more than that, it was really easy to make.
Our 2014 garden has grown by leaps and bounds. Many of the plants have surprised me by how much they’ve grown, and others have let me down completely. For example, we can grow carrots, berries, peppers, tomatoes, okra, herbs, snow peas, squash and zucchini pretty well for where we live and when we planted them.
However, we aren’t doing a great job with beans, parsnips, swiss chard, potatoes, onions, cucumbers, grapes, or celery this year. Talk about a bummer. Maybe we planted them too early (or too late!), it’s been too hot, or we haven’t watered enough—whatever the reason I’m pretty disappointed. I hope we’ll have better luck next year, though.
Lavender is one of my favorite essential oils, next to lemon and peppermint. It’s one of the oils that I reach for on a daily basis. At times though, I find myself asking the question “Why?”. Why are essential oils good for me? Why are they a better alternative to modern medicine? You may find yourself in the same boat if you’re just starting out with essential oils. Luckily, my good friend DaNelle from Weed ‘em and Reap has a Free Online Essential Oils Class that is super helpful and a great way to learn the Why’s of essential oils. I really suggest checking that out because I have found it to be such a useful resource.
Around this time of year, my garden is beginning to produce large amounts of vegetables, herbs, and berries. While our squash, tomatoes, and cucumbers are only beginning to ripen, our blueberries are ready to be picked and eaten. So when I found a recipe for lemon blueberry yogurt loaf, I knew I had to make it. Lemon and blueberries are a match made in heaven.
You are really going to love this simple, easy-to-make lemon blueberry yogurt loaf. The bold summer flavors of lemon and blueberry combine in this moist and tender loaf to create a breakfast, snack, or dessert that everyone will love. This loaf would also work beautifully at a tea party with your friends or daughters.
Read more at The Humbled Homemaker
My morning routine goes a little something like this: Wake up, get dressed, head outside, garden while it’s only 70 degrees, go inside, make breakfast, eat, clean up after breakfast. While we’re out there weeding the garden, pruning the tomatoes, and picking berries, our stomachs are empty and in dire need of food. Sure a berry or two slips in here and there, but for the most part we yearn for breakfast. It makes me wonder how some people can just skip breakfast. Yesterday, I really wanted to use the Gluten Free 1-to-1 Baking Flour I received from the kind people of Bob’s Red Mill to make breakfast with so I whipped up a basic muffin batter, added some chocolate chips, and made the BEST gluten free chocolate chip muffins ever. You can thank me later.