Falling for Summer

Happy Friday, pumpkins!

Wait…no, no, NO!!! Ok, I enjoy fall as much as the next pumpkin-obsessed foodie. I mean, it IS my favorite season, but this summer just went by WAY too fast! The weather here didn’t get too hot, the bugs weren’t that bad, and the summer produce? Well, I just haven’t had my fill yet! I’ve got  a fridge FULL of blueberries, cucumber, and raspberries…and that’s still not stopping me from stuffing ma’ FACE with as many peaches and nectarines as I can find!

But herein lies the real problem. Like I said yesterday, I kinda rocked out in the kitchen last week and now I feel like I’m running out of time to share! Seriously, I can’t be the ONLY food blogger out there who feels the pressure…

Must Post All Meme

So I’m gonna cross my fingers and pray that while a lot of you are already digging into your FIFTH can of pumpkin for the year, that you’ll also be grabbing up some of that discounted summer produce before it’s gone for good!

Because this…

Creamy Coconut Raspberry Oats via Kiss My BroccoliWas TOO good to wait another year for!

Warm coconut raspberry oats topped with cool creamy coconut yogurt sauce, juicy fresh raspberries, and crunchy chia seeds…drooling yet? I know I am! 😀

Creamy Coconut Raspberry Oats

By: Heather @ Kiss My Broccoli

Prep Time: 3 minutes

Cook Time: 2-3 minutes

Keywords: microwave breakfast oats raspberries summer

Ingredients (Serves 1)

  • 1/3 cup rolled oats
  • 3/4 cup water
  • 1/4 cup coconut-flavored yogurt (I used Yoplait Greek)
  • 1 Tablespoon coconut flour
  • 1/4 cup chopped raspberries
  • Toppings: 1 Tablespoon coconut-flavored yogurt thinned with water, raspberries, unsweetened shredded coconut and chia seeds (optional)

Instructions

1. In a microwave-safe bowl, combine oats, water, and yogurt and stir well.
2. Cook on high for 2-3 minutes, stirring halfway through.
3. Stir in coconut flour.
4. Stir in raspberries.
5. Add desired toppings and enjoy!

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Creamy Coconut Raspberry Oats via Kiss My Broccoli

This is one of the THREE recipes I created over the weekend and while delicious down to the last finger-licking swipe of that dish, it’s actually a couple of rungs down on the excitement ladder. I don’t want to bombard you with too much in one post (like I’ve BEEN doing all WEEK) but as for the other TWO?

Well, let’s just say they deserve their own special DAY in the SUN! 😀 

Got it? Ok, ok…here’s a little hint for ya that just happens to be a very #strangebutgood mix of the two. The other day, I took a cold leftover sweet potato and topped it with…

Zucchini Raspberry topped Sweet Potato with Coconut Peanut Butter

A sprinkle of cinnamon, some shredded zucchini, a handful of raspberries, a drizzle of creamy coconut yogurt sauce and a good glob of coconut peanut butter (only relevant in to the mission to clear out my nut butter stash!)

Strange But Good S2TT

While some of you question my sanity for combining all these delicious flavors into ONE, I know you’ll all be excited to see them separately. So I’ll “see” you in TWO days…to celebrate the arrival of fall with a little summer twist FLIP! 😉

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