There’s something enchanting about Mondays—the start of a new week, a fresh slate, and the perfect opportunity to kickstart your day with a delectable breakfast. If you’re looking for a breakfast that combines comfort and indulgence, look no further than our Vanilla Bean Brown Sugar Almond Butter & Mashed Fresh Raspberry Sandwich.

This delightful sandwich is a symphony of flavors and textures, marrying the rich, nutty goodness of almond butter with the bright, tart sweetness of fresh raspberries. The vanilla bean and brown sugar add a touch of warmth and depth to the sandwich, making it a morning treat that’s hard to resist.

Name	Vanilla Bean Brown Sugar Almond Butter & Mashed Fresh Raspberry Sandwich
Cuisine	American
Prep Time	10 minutes
Cooking Time	8 minutes
Total Time	15 minutes (including almond butter preparation)
Servings	2
Yield	1 sandwich per serving

Ingredients

• 2 slices of your favorite bread (whole wheat, multigrain, or gluten-free, depending on your preference)
• 2-3 tablespoons of vanilla bean brown sugar almond butter (store-bought or homemade)
• 1/2 cup of fresh raspberries
• A drizzle of honey (optional, for added sweetness)

• 1 cup of roasted almonds
• 2 tablespoons of brown sugar
• 1/2 vanilla bean pod (or 1 teaspoon of pure vanilla extract)
• A pinch of salt

Instructions

For the Vanilla Bean Brown Sugar Almond Butter:

Start by making the vanilla bean brown sugar almond butter. In a food processor, combine the roasted almonds, brown sugar, and a pinch of salt.

Slice the vanilla bean pod in half lengthwise and scrape out the seeds. Add the vanilla bean seeds (or pure vanilla extract) to the almond mixture in the food processor.

Process the ingredients until you achieve a smooth, creamy almond butter consistency. This may take a few minutes, so be patient.

Once your almond butter is ready, taste it and adjust the sweetness or saltiness to your liking by adding more brown sugar or salt if needed.

For the Sandwich:

Take two slices of your chosen bread and spread a generous layer of the vanilla bean brown sugar almond butter on each slice.

Take your fresh raspberries and gently mash them with a fork in a small bowl. You can leave some raspberry chunks for added texture.

Spoon the mashed raspberries onto one slice of the almond butter-covered bread.

Carefully place the other slice of bread on top, creating a raspberry and almond butter sandwich.

If you’d like a touch of extra sweetness, drizzle a bit of honey over the top slice.

Slice your sandwich in half diagonally, creating two beautiful triangles that are as pleasing to the eyes as they are to the taste buds.

Serve your Vanilla Bean Brown Sugar Almond Butter & Mashed Fresh Raspberry Sandwich with a steaming cup of your favorite coffee or tea, and savor the sweet moments of your Monday morning.

This breakfast sandwich is a delightful way to start your week on a high note. It combines the richness of almond butter with the vibrant burst of fresh raspberries, creating a flavor symphony that’s sure to make your Monday musings a little brighter. Enjoy!

Estimated Nutrition Per Serving

• Calories: 250 kcal
• Protein: 10g
• Carbohydrates: 35g
• Dietary Fiber: 5g
• Sugars: 22g
• Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 10mg
• Sodium: 45mg
• Potassium: 320mg

1. On Saturday morning, John and I finally got around to checking out a little, independently owned doughnut & coffee shop in our new town. Now, I’m actually not a big doughnut person, but this place makes theirs fresh daily and the aroma emanating from the shop is downright heavenly (highlighting the fact that their doughnuts are made in-house). Plus, we had plans to visit the uber-popular Voodoo Doughnut during our stay in Portland, OR… but we didn’t end up making it and I’ve been thinking about fresh doughnuts ever since.

I opted for a glazed blueberry doughnut alongside a small decaf coffee (which I haven’t been drinking with regularity due to a first trimester pregnancy aversion… though the aversion has now thankfully passed, I haven’t yet delved back into the ritual of a morning cup of decaf quite yet).

Now this is the kind of doughnut I’ll indulge in! Moist, soft, studded with fresh blueberries, and double-dipped in a sweet & slightly crunchy glaze, this doughnut tasted heavenly.

Halfway through his chocolate honey glazed and cinnamon doughnuts, the hubs declared that he was “full” and couldn’t finish. Um, what? Pass it over to the pregnant lady, please! I polished off his cinnamon doughnut, which was even better than the blueberry. Less sweet than the glazed, encased in a crisp crust, and dusted with an intense coating of cinnamon, this doughnut was simply divine.

Though it won’t be a weekly tradition, I’m sure we’ll be going back again (and again) to this place!

2. About 15 minutes after finishing our breakfast of champions (cough, cough), I proceeded to take Shelby for a brisk 40 minute walk around the neighborhood, followed by about 30 minutes of vigorously vacuuming the entire house.

I’m guessing this burst of energy (which I haven’t felt since prior to being preggo) came from one of two sources: a) the “decaf” coffee I got from the doughnut shop was in fact caffeinated or b) the sugar rush from the doughnuts kicked in to fuel me through the morning’s activities.

Either way, I welcomed the energy rush with open arms!

3. John and I spent a very brief 24 hours down in CT this weekend; John went to a Mets game with his dad and I saw a fantastic film with my mother- and sister-in-law.

Beasts of the Southern Wild follows a community of fiercely independent Louisiana bayou residents before, during, and after the devastation wrecked by Hurricane Katrina. Beautiful acting, (especially considering that the “actors” were actually local residents auditioned and chosen by the director), effective cinematography, and an emotionally charged script combined to create a one-of-a-kind film that I became completely absorbed in.

Highly recommended!

4. A classic childhood lunchtime favorite (PB&J) gets reinvented with my Back Burner post this week. Check out my Vanilla Bean Brown Sugar Almond Butter & Mashed Fresh Raspberry Sandwich!

Are you looking for a scrumptious and healthy breakfast option that’s not only delicious but also incredibly easy to prepare? Look no further! This Cherry Almond Overnight Oats Parfait is the perfect choice. Packed with the goodness of cherries, almonds, and creamy oats, this parfait is not only a treat for your taste buds but also a nutritious way to start your day.

Name:	Cherry Almond Overnight Oats Parfait
Cuisine	American
Prep Time	15 minutes
Cooking Time	10 minutes (for compote)
Total Time:	Approximately 8 hours (including overnight refrigeration)
Servings	2 servings (adjust as needed)
Yield	2 parfaits

Ingredients

• 1 cup fresh or frozen cherries, pitted and halved
• 2 tablespoons honey or maple syrup
• 1/4 cup water
• 1/2 teaspoon vanilla extract

• 1 cup rolled oats
• 1 cup almond milk (or your preferred milk)
• 2 tablespoons honey or maple syrup
• 1/2 teaspoon almond extract
• 1/4 cup sliced almonds
• 1/4 teaspoon salt

• Greek yogurt (or non-dairy yogurt if preferred)
• Fresh cherries, pitted and halved
• Additional sliced almonds for garnish

Instructions

Prepare the Cherry Almond Compote:

In a saucepan, combine the cherries, honey (or maple syrup), water, and vanilla extract.

Cook over medium heat, stirring occasionally, until the cherries soften and the mixture thickens, about 10 minutes.

Remove from heat and let it cool. You can refrigerate it for a faster cooling process.

Make the Overnight Oats:

In a bowl, combine rolled oats, almond milk, honey (or maple syrup), almond extract, sliced almonds, and salt.

Mix well, cover the bowl, and refrigerate overnight. This allows the oats to absorb the liquid and become creamy.

Assemble the Parfait:

In serving glasses or jars, start by layering a spoonful of the overnight oats.

Add a layer of Greek yogurt on top of the oats.

Spoon a layer of the cherry almond compote over the yogurt.

Repeat these layers until the glass is filled, ending with a dollop of yogurt on top.

Garnish with fresh cherries and a sprinkle of sliced almonds.

Enjoy Your Cherry Almond Overnight Oats Parfait!

Grab a long spoon and dig into the layers of creamy oats, tart cherry compote, and rich yogurt.

The combination of sweet and tart flavors with a hint of almond will surely tantalize your taste buds.

This parfait not only tastes amazing but is also a great source of fiber, antioxidants, and essential nutrients to kickstart your day.

Start your mornings right with this Cherry Almond Overnight Oats Parfait. It’s a delightful way to enjoy a wholesome and flavorful breakfast. Plus, it’s perfect for meal prep – make a batch in advance, and you’ll have a nutritious breakfast ready to go all week. So, don’t wait any longer; treat yourself to this scrumptious and nutritious parfait and conquer the day ahead with energy and vitality!

Estimated Nutrition Per Serving

• Calories: 310 kcal
• Protein: 11g
• Carbohydrates: 45g
• Dietary Fiber: 6g
• Sugars: 22g
• Fat: 10g
• Saturated Fat: 1g
• Cholesterol: 4mg
• Sodium: 88mg
• Potassium: 355mg
• Vitamin C: 6mg
• Calcium: 202mg
• Iron: 2mg

So we’re in agreement that cherry & almond is a fantastic flavor combination, right? I’ll assume that you’re enthusiastically nodding your head “yes” and that you want to hear more about this overnight oats parfait.

It has been way too long since I last made one of these beautiful-to-look-at and delicious-to-eat breakfast parfaits. True, they do take some forethought to put together the night before as well as some time to assemble in the morning, but let me assure you that they are well worth it!

This one in particular.

I combined chewy rolled oats with sweet-tart cherry juice, juicy fresh cherries, creamy Greek yogurt, and a touch of almond extract; the mixture of which chilled overnight in the fridge.

Now these cherry almond overnight oats are awesome all on their own, but when layered with cherry banana soft serve and topped with crunchy toasted sliced almonds, they are taken to a whole other level.

The purplish pink hue alone makes me want to take a nose-dive into the parfait!

Not only does this breakfast parfait look like dessert, it tastes like it as well.

And we all know how I feel about dessert for breakfast ;).

Cherry Almond Overnight Oats Parfait

by Lauren Zembron

Prep Time: 10 minutes

Cook Time: 0 minutes

Keywords: breakfast vegetarian almonds cherries greek yogurt oatmeal summer

Ingredients (1 serving)

Instructions

Muffins, with their soft, moist centers and irresistible aroma, are a delightful treat that appeals to both the young and the young at heart. Today, we bring you a mouthwatering recipe for Blueberry & Apricot Yogurt Muffins that will have your taste buds dancing with joy. These muffins combine the sweet-tartness of blueberries and the sunny warmth of apricots, all wrapped in the creamy embrace of yogurt. Without further ado, let’s embark on a culinary adventure and bake up a batch of these heavenly muffins.

Name	Blueberry & Apricot Yogurt Muffins
Cuisine	Baking
Prep Time	15 minutes
Cooking Time	20 minutes
Total Time	35 minutes
Servings	12
Yield	12 muffins

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup plain yogurt
• 1 cup blueberries (fresh or frozen)
• ½ cup dried apricots, chopped

Instructions

Preheat the Oven:

Preheat your oven to 350°F (180°C) and line a muffin tin with paper liners or grease them lightly.

Sift and Mix Dry Ingredients:

In a mixing bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This ensures a uniform distribution of the leavening agents and a consistent rise in your muffins.

Cream Butter and Sugar:

In another large bowl, cream the softened butter and granulated sugar together until light and fluffy. You can use an electric mixer or do this by hand with a wooden spoon.

Add Eggs and Vanilla:

Beat in the eggs, one at a time, and add the vanilla extract. Continue to mix until the batter is smooth.

Alternate Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, alternating with the yogurt. Begin and end with the dry ingredients, and mix until just combined. Be careful not to overmix; a few lumps are okay.

These muffins are not only scrumptious but also provide a dose of vitamin C from the blueberries, fiber from the apricots, and probiotics from the yogurt. They are perfect for breakfast, a snack, or even as a dessert. Share them with your family and friends, or savor them all by yourself — either way, they are sure to become a household favorite. Happy baking!

Estimated Nutrition Per Serving

• Calories: 210 kcal
• Total Fat: 9g
• Saturated Fat: 5g
• Trans Fat: 8g
• Cholesterol: 50mg
• Sodium: 240mg
• Total Carbohydrates: 29g
• Dietary Fiber: 1g
• Sugars: 17g
• Protein: 3g

Blueberry muffins are one of the few baked goods that my husband will actually willingly reach for if we have them on hand, so I recently baked up a batch for him to dip into before his daily early morning commute. A couple of fresh apricots were looking lonely on the counter as I mixed up the batter, so I tossed those in as well.

Two of summer’s produce staples – blueberries and apricots – go beautifully together, and make these yogurt muffins perfect for breakfast-on-the-go (or as part of a leisurely brunch when lightly toasted and paired with eggs and fruit).

The main source of moisture in these soft & cakey muffins is Greek yogurt, which is obviously a healthier alternative to loads of butter, though a bit of neutral-flavored oil is added to ensure a delicate crumb.

While on the topic of texture, I never cease to be impressed with how fluffy baked goods can turn out when using whole wheat pastry flour! It’s true that I’ve become used to baked goods and desserts made with this soft 100% whole wheat flour, but I still think that you could easily fool any white flour-loving person by subbing in whole wheat pastry flour. It’s my go-to flour for all types of baking, and I urge you to try it if you haven’t already!

The urge to bake struck me on a particularly hot & humid morning last weekend for some reason, and now that we’re nearing autumn, the baking bug is biting me even harder.

What to bake next?!

Blueberry & Apricot Yogurt Muffins

t, 0.8 grams saturated fat, 3.1 grams fiber, 12.8 grams sugars, 4.8 grams protein

Are you ready to embark on a culinary adventure that will tantalize your taste buds and leave your guests in awe? Look no further than Blog Bites X, a dish that combines the best of international flavors into a single, unforgettable bite. In this recipe article, we’ll guide you through the steps to create this mouthwatering masterpiece in the comfort of your own kitchen.

Name	Blog Bites X
Cuisine	Fusion
Prep Time	20 minutes
Cooking Time	15 minutes
Total Time	20 minutes
Servings	4 servings
Yield	Approximately 32 pieces of sushi

Ingredients

• 1 cup of cooked sushi rice
• 4 ounces of fresh Atlantic salmon, thinly sliced
• 1 ripe avocado, thinly sliced
• 1 small cucumber, julienned
• 1/4 cup of pickled ginger
• 2 tablespoons of toasted sesame seeds
• 2 sheets of nori seaweed
• Soy sauce for dipping
• Wasabi paste (optional)

Instructions

Prepare Your Workspace:

Gather all your ingredients and place them within reach. You’ll need a bamboo sushi rolling mat and a sharp knife for this recipe.

Roll the Sushi:

Lay a sheet of plastic wrap on top of your bamboo sushi rolling mat.

Place one sheet of nori seaweed on the plastic wrap, shiny side down.

Wet your hands to prevent the rice from sticking, and then spread half of the cooked sushi rice evenly over the nori, leaving about half an inch of nori uncovered at the top.

Sprinkle toasted sesame seeds over the rice.

Flip the nori sheet over so the rice is facing down on the plastic wrap.

Arrange thinly sliced salmon, avocado, and cucumber on the nori sheet.

Roll the nori sheet tightly, using the bamboo mat to shape it into a compact cylinder.

Repeat the process for the second nori sheet.

Slice and Serve:

Use a sharp knife to slice each sushi roll into bite-sized pieces.

Arrange the Blog Bites X on a plate, and garnish with pickled ginger.

Serve with soy sauce and wasabi paste on the side for dipping.

Enjoy the Fusion Feast:

Now, it’s time to savor the fruits of your labor. Blog Bites X offers a delightful combination of textures and flavors. The creaminess of the avocado, the freshness of the cucumber, and the richness of the salmon complement each other perfectly. The pickled ginger adds a tangy kick, while the sesame seeds provide a satisfying crunch.

Whether you’re impressing guests at a dinner party or simply indulging in a culinary adventure on your own, Blog Bites X is the recipe to elevate your dining experience. So, grab your ingredients, roll up your sleeves, and embark on a journey of flavor that transcends borders.

Estimated Nutrition per Serving

Calories: 290

Total Fat: 14g

Cholesterol: 25mg

Sodium: 370mg

Total Carbohydrates: 30g

Dietary Fiber: 4g

Sugars: 2g

Protein: 15g

Vitamin D: 1%

Calcium: 2%

Iron: 6%

Potassium: 6%

Well here we are at the tenth installment of my Blog Bites series! I have been making many recipes from other blogs this summer, (while we’re not traveling, which was the case nearly every week in July), but haven’t been very diligent about documenting all of them.

Here is a small round-up of what I did happen to capture with my camera:

I enjoyed this Triple Berry Kale Salad with Fresh Strawberry Vinaigrette – courtesy of Jessica at How Sweet It Is – on a beautifully sunny day out on our deck.

I used baby kale, which does not need to be massaged into submission like its tough cousin. I think I actually prefer the chewy texture of regular kale, but the tender baby variety works in a pinch.

The combination of fresh summer flavors in this salad was delightful!

Just this past weekend I made Blackened Salmon Tacos with with Corn Salsa from Cooking Classy (I omitted the cilantro lime ranch and just used Greek yogurt to top the tacos after taking the pics).

I have the most difficult time finding taco-sized flour tortillas, so I opted for Middle Eastern flatbreads from Trader Joe’s instead. They’re super thick and doughy, and made for a nice substitute.

The tacos were tasty, though I think I’ll omit the flour next time and just use the spice rub on the salmon.

I’d been meaning to bake a loaf of this Avocado Zucchini Bread with Olive Oil from Cooking on the Weekends‘ Valentina for some time, and the perfect cool summer morning presented itself a couple of weeks ago.

Now don’t be scared… I could taste neither the avocado nor the olive oil in this bread. What these ingredients do add is wonderful moisture from the healthy fats inherent in each.

I subbed in whole wheat pastry for the all-purpose, added in a couple handfuls of chocolate chips for good measure, and poured the entire batch of batter into one 9 x 5 loaf pan (baked for approximately 40-45 minutes); the resulting bread was incredibly delicious!

Sayonara butter and vegetable oil. This is now my go-to zucchini bread recipe.

Aaaaand last but absolutely not least, we have these Chicken Avocado BLT Sandwiches from the always-creative Kerstin of Cake, Batter, and Bowl.

Tender pecan-crusted baked chicken, creamy mashed avocado, crunchy bacon, crisp lettuce, juicy tomato, and soft whole wheat rolls are the makings of a fantastic dinner (or lunch)! John and I both really enjoyed these CABLTs, and I know you will too =).