After a few days of thinking about breakfast from a more global and philosophical perspective, the assignments for Days 4 & 5 were to put your ideas into practice–choose one recipe from the five you chose on Day 3, do your grocery shopping for it, and then actually make it!
I typically go grocery shopping 2-4 times a week, because that helps me manage waste better, so I had already been planning on going yesterday. Since Fridays are my days off, I decided to be slightly ambitious and make TWO of the five recipes I chose: the avocado pudding and the pumpkin granola. I did this mostly because I knew the granola would be a big batch and could be one of the “staples” I generally keep around the house, and I also knew that the avocado pudding recipe called for something crunchy on top, so birds, meet stone.
The upside to cooking so often is that I pretty much know exactly what I have on hand in my kitchen. Every time I get a new recipe, I go down the ingredients list and mentally check off what I already have, including any substitutions I could make, and then add whatever I still need to the Out of Milk app that Mr. Little Fish and I share. For the avocado recipe, all I needed was avocado, as I decided I would use my homemade almond milk instead of dairy milk, and for the granola, all I need to buy was sunflower seeds! It’s one of my small pleasures in life when I already have most of the things on the list!
Because I knew that I would have time this morning, I decided not to prep anything ahead of time, but if this had been a normal weeknight, I would have made the granola before bed. The things I changed in the recipe were that I only used 1 tbsp of honey instead of 2 tbsp maple syrup, because a) I didn’t want to buy maple syrup and b) the pumpkin seeds I used were these praline ones from my Naturebox and so were already sweetened. I also only had unsweetened coconut flakes, as opposed to shredded coconut, so I threw them into the food processor with the other ingredients to pulse. Lastly, I didn’t have pumpkin pie spice so I used 1/4 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger.
I would make this granola again just for the smell of pumpkin pie wafting through my house! Luckily, it tasted as good as it smelled, so I packaged it up in a glass container and now have homemade granola on hand! Also the best part? It’s grain free and nut free (and could be vegan if you used the maple syrup as originally called for!)!
Of course, I did manage to throw some on my avocado pudding before putting it away, and I have to say that this was a very satisfying breakfast! The avocado pudding is apparently a Brazilian-inspired dish, and it does indeed remind me of warm sand and palm trees. The honey added just the right amount of sweet without overwhelming the avocado flavor. Also, I always enjoy a recipe that allows me to use my immersion blender! I am looking forward to making this breakfast again next week (or maybe even this weekend, as I feel like this is sort of thing I could find myself craving!).
How has your breakfast planning been going? Will you be trying anything new this weekend?