Nourishment Lately 2.1.16

{Brunch with Greg, mom, dad 1.30.16}

Happy Monday, everyone!

How was your weekend? Mine was excellent, spent with Greg, my mom and dad. We ate some great food – tried a new restaurant that we will definitely be returning to, and made an excellent brunch Saturday morning, featuring a couple of the recipes I am sharing below. We visited Gettysburg National Military Park Museum – a great stop for a cold, winter day, played some Disney apples to apples (fun!), hung with Ivy and just relaxed and had a good time. 

Now, here is what has been nourishing us lately!

These homemade whole wheat crackers. Greg and I made these crackers several weeks ago. They were fantastic and so fun to make together! Again, with the homemade bread products, crackers like these, when store bought, have so many ingredients. These were not hard to make, so I could see us doing this any time we need crackers. We followed the recipe exactly and stored them in a sealed plastic container in the fridge and they kept fresh for over a week. 

This lentil, mushroom and sweet potato shepard’s pie. I have never made a vegetarian shepard’s pie until now, but this recipe is definitely being added to our regular dinner rotation. This was the absolute perfect winter meal for me, I would eat it every day if I could! It had all the right flavors and textures and was loaded with so much good stuff. 

The best hummus. Yes, this really was the best hummus we have ever had. Greg said so after his first bite! We ate it with the homemade whole wheat pita bread and that combo was just so right. This recipe does take a bit of work (soaking and cooking dried chickpeas), but it is very much worth it. 

This healthy banana bread. I don’t usually make sweet breads just to have around, but a banana bread with no white sugar and whole wheat flour only is something that I am into. I made this for mom and dad’s visit and then again for a brunch with Greg’s family on Sunday. Every ingredient in this recipe is one that I feel good about and it tastes so good, too. This was approved by all!

This baked steel cut oatmeal. This is another brunch-approved recipe from this weekend. The flavor is classic, it’s timeless. It’s something that I would never get sick of. Just yummy, cinnamon-y oatmeal, but a little more special because it’s steel cut and it’s baked. We made it with no blueberries, but I bet it would be great with, too!

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