Category — Breakfast Recipes

These guava pancakes don’t use any milk. It isn’t that I was trying to come up with a recipe without it, it’s just that we had run out of milk and I’m never in the mood to go to the store before breakfast.

So with an absence of milk, I looked around the fridge for something to replace it and found one last container of guava flavored Yoplait yogurt.

INGREDIENTS (Makes about 6 pancakes)
1/2 cup whole wheat flour
1/4 cup all purpose flour
1 tablespoon sugar
1 tsp baking powder
2 eggs
6 oz cup of guava yogurt
1/4 cup water

I really liked these pancakes. The guava flavor came through much more than in the guava muffins I made a while back with the Meadow Gold brand guava yogurt.

If you have guava flavored Yoplait yogurt in your area and enjoy food made with whole wheat, consider giving these a try!

Sitting at our breakfast table in some hotel in Europe, our friends from Australia asked if we were going to eat the kiwi fruit that was in the fruit basket in the middle of our table. We quickly said no. It was a weird sort of reflex answer.

In Hawaii, we had never bought kiwi fruit, ever. I must’ve had a small taste of it somewhere along the line but it just didn’t seem like a fruit that we eat.

Anyway, our friend quickly picked up the kiwi, peeled it and started to enjoy this very juicy looking fruit. With every bite I wondered why I was so quick to say no to it.

Well ever since then I’ve wanted to try it myself. So when I saw it on sale at the market the other day, I finally decided to get some. Immediately, I remembered why I was so hesitant about kiwis. I was standing there looking at these rows of kiwis not knowing what made a good, ripe kiwi.

Also, there were two stacks and I had no idea what the difference was. One stack was a little bigger and the skin was I guess you could say…prettier. So I bought a couple of those.

I brought it home, cut it open and found…

Hmm, not green like I remember. Turns out these kiwis that I bought were something called Gold Kiwifruit. I gave it a taste…very nice. Like a cross between mango and pineapple.

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After making those Pumpkin Cinnamon Nut Rolls the other day, I still had about half a can of pumpkin leftover. That was just the perfect amount for these pumpkin pancakes.
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This summer we’ve finally had time to catch up on all the things we’ve been meaning to do for the last half year or so. And one of those things has been cleaning. Since we were in Japan during the typical spring cleaning time, that (unfortunately) was on our to do list for the summer.

One benefit of cleaning the house is that you occasionally find things that you’ve all but forgotten about. For me it was a can of pumpkin that was hidden away in a box near the kitchen.

If I recall correctly, my mom gave this to us back in November and I guess somehow it never made it into the cupboard! Needless to say, seeing the orange can of pumpkin set me in the mood for some kind of pumpkin treat this week.

Here is the recipe for something I’ll call Pumpkin Cinnamon Nut Rolls…
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The house has never been so clean…probably since we moved in years ago. We’ve been doing a lot of cleaning (and more importantly throwing away) this month.

One good thing that has come out of this is that I’m finding ingredients tucked away in the cupboards that I’ve forgotten about.

In this recipe I’m trying out some matcha powder that I picked up at Shirokiya a while ago.
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I’ve had some extra strawberries hanging out in the fridge since the time I made the Strawberry Guava Bread Pudding this past weekend. The other day I went to grab one to snack on after work and found that they were frozen! I guess I must have left them on the wrong shelf or right next to the cool air vent.

So the mission yesterday was to come up with a way to use up these last (now frozen) strawberries. I was going to do a guava bread french toast with strawberry sauce…but decided on cornbread muffins instead.
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Akamai Foods is a local company that has been steadily increasing their number of followers since they began selling their oatcakes at the Kapiolani Community College Farmer’s Market in 2003. I was first introduced to their products when I tried one of their readymade oatcakes at my parents’ house last month. At first glance I thought it would be too health food-ish for me. I was thinking, oatcakes with flaxseed…I guess I’ll try it.
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