angiepants [one pocket at a time]

Apricot Pistachio Granola

I can’t believe I went through a pound of Pistachios (and hulled them all!) in 1 week.

The contrast of colors this granola batch has is just a delightful as the crunch and sweetness it brings to the tastebuds.

Cardmom Maple Olive Oil Granola

This batch definitely paid off for the time it takes to hull almost 2 cups of pistachios.

(I used dried strawberries instead of cherries because they were cheaper at the market.  This is the story for most of my food shopping-bargain hunting.)

‘Everyday’ Granola

AKA: This will go by so fast you might just have to make a new batch everyday…

I could live in this.  Honestly, live deep within the cranberries and aside the oat clusters.

Granola is protein filled and will keep you satisfied, but it gets lots of false high claims of ‘healthy!’ when there’s also lots of sugar and it can be carb heavy.

But, I can go through a box of granola in 1 week or so.  It’s one thing I allow myself to eat in high doses and could never downgrade.

Lately I’m staring to make things that could normally be bought at the grocery store…screw pre-made and restaurants when I actually enjoy and take pride in making my own ‘brand’.

Zucchini Bread Pancakes (Smitten Kitchen)

“Repeat with remaining batter. Serve warm. Repeat next weekend.”

I will repeat these over, then over and over again.

Circus Waffle Maker- Whenever the circus comes around for brunch, I love it.

Oh the colors.

Theres just something wonderfully rustic about eggs, toast and a dash of seasonings in a pan.

thedailywhat:

Kickass Comestibles of the Day: Donna @ Apron Strings has a special place in her culinary cardiovascular system for cracking eggs into veggies. Back in December she experimented with eggs in avocado slices, and last week she gave Onion Ring Sunny-side Up Eggs a shot.

She says:

This is a great version of the eggs in veggie ring molds – sauteed onions are so delicious, and give a nice tang to the eggs. And they are, of course, beautiful on a plate!

If you’re feeling egg-venturous (sorry), you can follow Donna’s instructions here and make your own.

[neatorama.]

Egged Avocado

So, this link is broken.  But here’s how I made it work:

1. Preheat oven to about 475.  Spray a iron skillet or oven safe pan of your choice.
2. Half 1 Avocado, take out the pit, and cut out (spoon out) a larger hole.  Otherwise, the egg won’t fit!
3. Sprinkle avocado with seasonings of your choice (mine were black pepper and red pepper flakes)
4. Crack egg and drop into avocado.  Top with more seasonings
5. Cook in oven until egg whites are 90% cooked, then broil the top until desired.

my-quarterlifecrisis:

whiskeybentandhellbound:

haygirlhay:

Banana Bread Oatmeal

Made this last night and it. is. AWESOME.

I was so sad when Quaker stopped making the banana bread oatmeal. I must try this.

Feed 8 for the price of $3.67!

I made this while home for all of ‘1 1/2 days’ and my father asked “Why do you have to go back to school?”

nutritionista:

noturavergeprep:

(via Eggs in Avocado Slices for a Festive Holiday Breakfast « Apron Strings)

Pretty much the only thing you’ll ever need to eat again.

 No Way.

nutropolitan:

Ultimate PB Pancake

Buttermilk pancakes stacked with raspberry jam in between and a Smooth Operator peanut butter sauce drizzled over the top.

Conceived By Lee Zalben
Photography By Theresa Raffetto
Food Styling By Matt Vohr

 This is genius.

This will be either breakfast or lunch for me and my brother (dependant on when he wakes up).