Even if you love being in the kitchen, don’t you sometimes just want a break?… Not from baking cookies!… Never from baking cookies… But from the dinner grind?… Sure there’s the option of eating out, but for those of us on a budget (isn’t that everybody?), that can get expensive. For me, the more practical (and honestly, preferred) answer is leftovers. I love leftovers, and in my opinion there’s no better leftovers than a casserole.
The first time I tasted matcha was at a Korean restaurant. The manager brought complimentary dishes of ice cream to our table. It was green, which was surprising and made us a little hesitant, so I asked what flavour it was. “Green Tea!”, he replied. None of us had ever heard of green tea ice cream before and quietly joked if it was one that should have even been made. Regardless, we gave it a try, and (at least for me) it was love at first bite!
As much as I’m all about breaking down barriers, and ditching eggs and dairy, I also keep a watchful eye on desserts of the past. Can the two be combined? I believe they can… I collect old cook books (and am lucky enough to have a couple that are 70+ years old), and look to the recipes of our amazing grandmother’s and great-grandmother’s for inspiration.
So Dave asked me if I would make him some sort of snack for pre-workouts and to refuel him through his day at work (sometimes his job alone is a workout). He was sure to specify, that he’d like for it to be healthy, have no added sugar, and (of course) taste like a cookie… Uh-Ya… No problem
We stopped buying breakfast cereal a long time ago. Sure it’s convenient to just grab a bag along with your groceries, but it’s also so expensive for what you’re getting. And the truth is, making your own is ridiculously easy.