Honey, what’s for breakfast?

blueberry granola breadfast

Chilly mornings invite breakfasts that warm you from the inside out and satisfy too. This morning, I caught a video presentation of a vegan chef preparing a peach and granola dish and it gave me an idea for breakfast.
Not having any peaches on hand this morning, i decided to use frozen blueberries from my freezer to recreate the dish I had viewed.
The blueberry granola dish was a simple creation but very satisfying. I just added a cup of tea for that extra warmth and called it a wrap.
Fresh blueberries aren’t always available during the colder months and when you can find them the price is usually more extreme, therefore it is acceptable to use a frozen variety that can be kept for longer periods of time in the freezer.

Of the other ingredients, the granola and dried fruits; well, I make my own granola and put it in containers that will keep it fresh. I make a variety of granola, some with dried fruit, some with nuts, some with neither. Granola is a great base for cold or hot cereal, desserts and even quick snacks. Granola can be eaten in a bowl hot or cold, in a dish with yogurt or by the handfuls. Granola when served with nuts and dried fruits add immensely to the nutritional values.

Dried fruits can be purchased or dehydrated in an oven or dehydrator. Once this is accomplished, the dried fruits are placed in air-tight containers away from light and it can last for extended periods of time. Dried fruits have large amounts of concentrated sugars and while they make for a quick sweet treat; these concentrated sugars can be a source of concern for people with diabetes who react to sudden spikes in their glucose levels.

This morning, my quick and very inexpensive Blueberry Granola breakfast gave me the right boost of energy and satisfaction to begin my day.

blueberry granola breadfast


  • 1 cup granola
  • 1 cup frozen blueberries
  • 1/2 water
  • 1 teaspoon raw sugar
  • pinch coriander
  • pinch salt
  • 1 teaspoon corn starch
  • 2 Tablespoons cold water
  • banana
  • raisins / craisins
  • nuts

In sauce pan, add blueberries, salt, coriander, raw sugar and 1/2 cup of water, and bring to a boil. Once blueberries mixture is boiling, mix the cornstarch and cold water to a paste and add to the blueberry mixture, lower heat and continue cooking until the liquid thickens and becomes a blue sauce. Turn off the heat and prepare the dish.

Layer the granola on the bottom of the dish, cut up the banana and place slices around the dish and then pour the blueberry compote unto the granola and bananas slices. Top with dried fruit and nuts of your choice and enjoy.

I hope you will share this with others, and let me know how your dish turned out and if you were encouraged to further improved on this very basic breakfast dish.


Baby, its cold outside… I am cold and hungry…

Winter is slowly approaching with bouts of spring like temperatures of 60- 65 degrees, but we have an idea of what is coming. What’s coming, is not an early spring to usher in our famous “leap year”, no its not going to bring early April showers that bring May flowers… No, it is going to snow, blizzard and freeze for the months that precede April and May.

And your point is, it does that every year (just about)…

Enough of the frigid talk… lets talk about something that we can enjoy when we hunkering  down on inside keeping warm.

I prefer to cook when I am hunkering down. I enjoy making savory meals with lots of spice to warm things up.A large pot of Chicken and Dumplings, a dish of Lasagna or even Eggplant Parmesan comes to mind with; and oh don’t forget a pot of 5-bean chili. I almost forgot the home made pot pie.. When this pie comes out of the oven bubbling over with goodness, I can hardly contain myself. if it weren’t so hot… well you get the idea. These are the kind of meals that are prepared ahead of time and lay awaiting for the chilly weather to send me inside to grab a bowl of a hot and hearty meal, without much fuss but with plenty of enjoyment.

Lately, I have made a habit of making 1-2 loaves of fresh whole wheat bread weekly. This practice has not only kept me from buying the more expensive higher quality store brought breads, but it allows me to include the beneficial nutrition that I know I need without the added oils, sugars and eggs. There is nothing like the smell of bread baking in the oven, or toasted in the mornings for breakfast.

Honey Whole Wheat Bread
Honey Whole Wheat Bread


Sliced and ready for the toaster. Good Morning!

Home Made Loaf Bread – [no Egg or Oil in bread]

  1. Mix in large bowl the following:

1- Cup Whole Wheat flour

2- Tbsp gluten flour (optional) or Bread Flour

1- Package yeast [2-1/4 teaspoon]

½ – 1 tsp salt

2- Tbsp ground Flax

  1. Add

1 1/2 -cup warm water

2- Tbsp honey (sweetener)

¼ – cup oil substitute (coconut milk or 1/2 cup walnuts or pecans with 1 cup of water)

  1. Beat for two full minutes.
  2. **Add additional flour gradually; until able to knead by hand. Continue kneading and adding flour until flour is not sticky.
  3. Shape into loaf.
  4. Place in oiled pan(s)
  5. Let rise for 20 – 30 minutes
  6. Bake at 350 for 45-50 minutes [depending on oven… thump to check for doneness.
  7. Allow to cool before slicing.[cool for 2-3 hours]

**Note: Additional flour needed to complete the kneading process of bread making.