These days at home have us reaching for the snack drawer a little more than usual. Add a pregnant hungry belly to that equation and yes, we’ll admit that sometimes we need to slow it down. The amount of crackers that get eaten in this house is slightly out of control and I was kinda yearning for something a little more interesting and fulfilling than our plain crackers. But think again, what’s better than a crunchy cracker by itself or topped with yummy extra’s? I’ve decided to step up my cracker game and make some myself…and oh, it couldn’t be more fun and easy! So today it’s time for these crispy rye crackers loaded with good for you seeds and spicy pepper. Your cracker snacking will never be the same again. Promise.
Sometimes all we need is a comforting plate of food. And sometimes we also need it to be quick & uncomplicated! As a mom and wife, some of my best hacks for daily life are a good handful of recipes that are just that: simple & satisfying. The other day I happened to create one of those dishes and I knew I wanted to share it with you. A delicious hearty aubergine stew with sweet plums in tomato sauce and a simple side of couscous and green salad. It’s healthy, ready in about 25 minutes and just heart warming whatever the season!
There was a time in my college years, quite some years ago, where our quarterly student meetings were accompanied by a choice of a sweet treat – there was banana bread, brownies or muffins to choose from. I remember these muffins, they were ENORMOUS and I would always skip the chocolate, banana or lemon poppy flavours in favour of blueberry. Blueberry muffins, yum.
Times have changed quite a bit and healthy home baking has taken over in place of those not-so-good-for-you processed ‘treats’. My love for blueberry muffins hasn’t changed one bit though! I still long for these every so often – warm from the oven with lots of blueberries for little bursts of berry bliss…
Saturday morning. Waking up isn’t my favourite part of the day (thank you dark winter days), but this morning I’m nearly leaping out of bed and making my way downstairs. I’m pretty excited about the cinnamon rolls in the fridge that I prepped the previous night! My oven gets to do all the work while I take my time to wake up. The smell of cinnamon starts filling our home. I’m brewing some delicious coffee while the rest of the house wakes up. Breakfast is served! This is what Saturday morning dreams are made of.
Okay, truth be told: it’s not this perfect in real life. But it’s pretty close to it! And that’s mostly got to do with the fact that my 1,5 year old won’t sleep in that long anymore. The rest is pretty much accurate.
Oh September. All of a sudden you were here! You came with crisp, hazy mornings and the smell of autumn. And even though I’m still longing for some late summer days, I’m looking forward to this new season. It has to be one of the best seasons of the year really.
Today I’m sharing a recipe that is perfect for this time of the year – it takes the most delicious summer fruits and puts them on top of a warming rice pudding that has a hint of nutmeg. It’s like it says ‘bye summer, hello autumn’. YUM in a bowl really.