I make a lot of granola. Like a lot, a lot. My husband eats a bowlful every morning with yogurt. Me, I just eat it by the handful. I’ve tried yogurt, I’ve tried milk and eating it like a cereal, even topped with bourbon peaches. But for whatever reason, I’ve never craved granola in the morning. It’s more of an after-the-gym or late night snack for me.
It really is true, that when you can’t have something, that’s when you want it most. That’s me and pancakes. I’ve never been a huge sweet breakfast fan. I know I’ve written in the past about my weekly Saturday pancake breakfasts growing up, which resulted in boycotting pancakes for years. Then, when I finally had the ability to stomach them again, I found I didn’t really need them. Savory eggs with bacon and potatoes became my breakfast of choice. For years I would occasionally order pancakes at brunch–the menu description just sounded so tempting–eat a bit and be done. Too much sweet.
For this month’s Secret Recipe Club I was paired with Stephanie from Dessert Before Dinner. I find a bit cruel to be assigned to two sweet blogs (last week it was Annie’s Noms) just before and in the middle of my first Whole30. A true test of strength indeed! But none the less, as soon as I could again eat real foods, I couldn’t wait to indulge with one of Stephanie’s recipes.
This month I had the privilege of being assigned to Annie’s Noms for my Secret Recipe Club assignment. Just clicking through to the site is a sugar high. Annie’s site is full of delectable baked goods of all sorts. My own personal fantasy world. Except for the fact that I recently went gluten-free…and was about to embark on my first Whole30. So in this case, my own personal hell.
I’ve literally been obsessed with coconut lately. I really don’t know what started the trend, but these days I just can’t get enough. Coconut milk smoothies in the morning, rich, coconut tapioca for snacking, creamy curries for dinner and coconut macaroons for dessert.