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Sweet & warm toppings coat spinach or shreds of dark leafy greens with a generous sprinkle of toasted hazelnuts.
Grapefruit halves are fairly common at breakfast buffets and brunches, but a light sprinkle of the sugar-spice mixture makes grapefruit pleasantly extraordinary. Next, they are lovely broiled until lightly caramelized or just room temperature. Serve any extra spiced sugar at the table or triple the mixture to have it on hand throughout the week.
Fresh turmeric, ginger and baby fine shreds of carrots become a creamy yogurt sauce that makes leftover chicken crave worthy when you need a lunch on the go. If you don’t have a microplane, a blender could be used, in this case double the ingredients to have enough dressing. Simply increase the serving size as needed. The carrot tops are easy to skip, if you don’t have any.
Baking brown rice leaves you with a fluffy product that needs little attention. I love the flavor addition of carrots, but you certainly could leave them out. I use broth for a bit more flavor, but water is a reasonable substitute.
It’s carrot coffee cake! It’s oatmeal! No… it’s Baked Carrot Cake Oatmeal! Imagine carrot cake flavors in a healthy baked oatmeal with a lovely cream cheese spread. Feel free to toss in your favorite carrot cake additions including: pineapple, coconut, orange zest, raisins- oh my. Assemble this the night before for an easy breakfast the next day.
