Recipe
INGREDIENTS:
2 tbsp. pecans
kosher salt
1¼ c. old-fashioned rolled oats
1 red apple, such as McIntosh or Braeburn
2 tsp. brown sugar
Pinch ground cinnamon
DIRECTIONS:
Heat oven to 400°F. Place the pecans on a rimmed baking sheet and roast until fragrant, 6 to 8 minutes; chop.
Bring 2 1⁄2 cups of water to a boil in a medium saucepan. Add a pinch of salt and stir in the oats. Reduce heat and simmer, stirring occasionally, until the oats begin to thicken, 3 to 4 minutes.
Add the apple and cook, stirring occasionally, until the apple is just tender and the oatmeal has thickened, 1 to 2 minutes more.
Sprinkle with the pecans, brown sugar and cinnamon before serving.
4. HONEY LIME QUINOA FRUIT SALAD
Recipe
via www.celebuzz.com
Ingredients:
1 cup uncooked quinoa (I used tricolor)
1½ cup strawberries, sliced
1 cup blackberries
1 cup blueberries
1 mango, diced
Honey Lime Glaze:
¼ cup honey
2 tablespoons lime juice
1 tablespoon chopped basil for garnish
Instructions:
Rinse and prepare the quinoa according to package. Let quinoa cool to room temperature.
In a large bowl, combine quinoa, strawberries, blueberries, and mango.
To make the glaze: In a small bowl combine the honey and lime juice. Drizzle over the fruit salad and toss to coat. Garnish with fresh basil.
Nami♡
