Recipe

Recent eats

Hey.

Here are some recent eats:

Pumpkin waffles

Quiche. Eggs + milk + basil + salt & pepper + red onion + green pepper + zucchini + feta.

Cucumbers from my garden and a random squash from my uncle. I think it’s called a starfish squash? No idea. It was good roasted though… nice & sweet!

Corn bread. Pretty much my favorite thing ever.

Avocado. It was only 99 cents! Has anyone had the avocado from Subway? It’s really good!

Overnight oats in a jar. I never thought I would hop onto this bandwagon, but it’s pretty tasty!

Chocolate Reese’s Pieces cookies. Recipe to come soon 😀

Sunflower milk. So creamy.

Beef & vegetable bowls. Recipe also to come soon.

*

Bible verse of the day:*

My next post will probably be an update on my tummy troubles. Bleh.

Now I’ll end with a happy picture…Lily 🙂

Strawberry Rhubarb Crisp

Strawberry Rhubarb Crisp

Ingredients:
1lb strawberries, quartered
1lb rhubarb stalks (4 or 5), cut into 1/2 inch pieces
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup agave nectar (other options: sugar, maple syrup, honey)
1 cup quick oats
1/2 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted (other options: coconut oil, canola oil)

Directions:
1. Heat oven to 375* and combine strawberries and rhubarb in a baking dish.
2. Add agave nectar, lemon juice, and cornstarch. Stir until fruit is coated.
3. Mix the remaining ingredients in a medium bowl and spread over the fruit.
4. Bake for 40 minutes; until the fruit is bubbling and the topping is golden brown. Enjoy!