If you’re an avid reader here at KT, you know that guest blogging is something I do very sparsely. But every now and then a cool opportunity arises and it just seems like a good fit.
When Gabby from EyeCandyPopper and I started toying with the idea, it made more and more sense. We’re both big on sustainability and smart food choices, but we bring our passions to the table in different ways.
Since Gabby has a knack for making a lot of delicious low-sugar + dairy-free treats, I thought it would be great to have her bring us a bad ass breakfast — and she did! She even tickled my Canadian side by adding maple 🙂
Hello! It’s so nice to meet you guys! My name is Gabrielle, aka ECP, I’m a certified holistic nutritionist and I blog over at eyecandypopper.com. I was so excited when Dana and I started chatting about guest posting on each other’s blog because I’m a big fan of Killing Thyme. You see, I too am a big promoter of all things sustainable, so we definitely share some common life values and I love that! I believe that eating healthy doesn’t have to be complicated, and it certainly doesn’t have to taste bland and boring!
THIS RECIPE IS SPONSORED BY KING OSCAR | OPINIONS ARE MY OWN
This recipe is all about bringing fabulous things together:
- Sardines and Tapatio® hot sauce, and
- Huevos Rancheros and Fisherman’s Eggs.
I know, I know — I’m excited, too!
If you’ve never had Huevos Rancheros before, or “Ranchers Eggs”, that means you’ve never had the pleasure of sinking your fork into a crispy tortilla topped with silky yokes and warm salsa, and my heart aches for you. The good news is you can create this gem in the comfort of your own home in 30 minutes or less.
Huevos Rancheros is a classic brunch-y dish served on rural Mexican farms, but since brunch has exploded in North America over the last decade, you’ve probably noticed it on the menu at your local trendy brunch joint.
I couldn’t pinpoint an origin for Fisherman’s Eggs — which is a baked mix of sardines, garlic, shallots, and eggs — but if I were to guess… it’s a hearty no-frills breakfast that fishermen fill up on to warm their bellies before hitting the chilly docks.
With that said, this recipe compliments Killing Thyme and the pescetarian diet beautifully; it brings together two important meals that fuel the individuals who put fresh grown veggies and sustainable fish onto our plates.
Despite my current obsession with cherries, this cozy and belly-warming oatmeal lets the almond shine just as bright — if not brighter!
A few years ago, my sister-in-law introduced me to a signature Pittsburgh cookie that immediately turned me into an almond extract-obsessed monster: the Dusquesne Club Macaroon. If you’re from the Pittsburgh area, you’ve probably heard of it; if not, I can only *try* to explain this sweet treat in all of it’s glory.
With a delicately crisp eggshell texture on the outside and a soft and chewy texture within, the Dusquesne Club Macaroon is made up of a metric shit ton of almond paste, powdered sugar, granulated sugar, and eggs. It might sound simple, but the technique behind it is anything but… unless you’re a seasoned baker.
Which I am not.
So I’ve found other ways to indulge in the magical essence of almond paste — like with Blue Bell’s Bride’s Cake ice cream and with Method’s almond-scented hardwood floor cleaner. (Seriously, every time I clean the house it smells like Dusquesne Club Macaroons. It’s the small victories…)
And now, this toothsome oatmeal that is fit for royalty.
I had a completely different post scheduled for today. But then I made these muffins and changed my plan at the last minute in a fit of excitement because these. muffins. are. LIFE.
Nothing beats the smell of blueberries baking on a warm summer morning. Whether you’re incorporating them into pancakes or folding them into muffin batter, there’s something incredibly nostalgic about that warming berry aroma. And I had a strong hankering for that sense of nostalgia, so I decided that this was a great opportunity to make blueberry-filled muffins.
And to break up the army of brown bananas in my freezer.
I’m starting to understand the bowl meal craze. Actually, I shouldn’t say that I’m starting to understand it: I’m fully and completely in it. And it’s not even about the aesthetic or blogging about them (though they are incredibly pretty), but the ease. Oh, the ease.
Because I work from home, I’m a drifter. If I’m not sitting in my office tapping away at my keyboard furiously, then I’m drifting around the kitchen preparing food, setting up for photos, styling, etc. (Or doing laundry, emptying the dishwasher, mopping the floors and all of that other glamorous shit you probably don’t imagine me doing.) Since I don’t take a lunch break and simply eat while I work, a plateful of food that I have to balance over my knee or cut away at with a knife and fork is exactly what I don’t need. I need a vessel that I can carry around with one hand while occasionally spooning into it with the other. Enter bowl meal. They’re are also ideal when eating in the office; I don’t have to worry about dripping anything onto my laptop or messing up my desk.
They seem like just another trend at first glance, but bowl meals have a purpose.