Pumpkin Pie Overnight Oats

September 26, 2016 at 1:36 pm (American, Breakfast/Brunch, Dessert, Recipes, Vegan/Vegetarian) (, , , , , , , , , , , , , , )

For fall, I’m swapping out my regular breakfast smoothies for pumpkin pie!  This is a decadent-tasting but completely guilt-free recipe that will let you eat dessert for breakfast and provide a healthy dose of fiber at the same time.  Also a perfect trick to have up your sleeve to use up any leftover pumpkin puree and satisfy that pumpkin spice craving whilst keeping the calorie intake under control 😛

This makes a great base for mixing and matching with your favorite smoothie bowl toppings.  In these photos, I stayed with the pumpkin theme – maple yoghurt, pumpkin seeds, with some pumpkin spice Special K and the last of this week’s Pumpkin Loaf just for fun.




Ingredients (serves 2)

  • 2/3 cup organic pumpkin puree
  • 1 small banana
  • 1 1/3 cup gluten-free rolled oats
  • 1 1/2 cup almond milk or skim milk (coconut milk has too strong a flavor)
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • 2 tbs maple syrup
  • your choice of toppings to serve (e.g. yoghurt, chopped pecans, pumpkin seeds, granola)


  1. Place all smoothie ingredients into a blender and process until smooth.
  2. Divide the mixture between two glasses/jars and refrigerate overnight.
  3. Pull out the glasses/jars in the morning and add your toppings to serve.








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Black Garlic Food Truck: Bernie’s Backyard, Spring TX

September 6, 2016 at 10:48 am (American, Burgers, Travel, USA) (, , , , , , , )

Between Melbourne’s burger fetish and moving the the US, we’ve had some good burgers over the past couple of years, possibly a few too many according to my denim meter.  So given the (one could argue) over-saturation of excellent options, what is it that really distinguishes one from another?

Within the diaspora of burger joints, there is the contingent that markets their fare on the merits of wholesomeness bu,t by and large, the burgers that draw our attention are more likely to be gracing our #foodcoma than #cleaneating feeds.  And at the far end of this spectrum is Black Garlic.  Case in point – the Scorpion.  A 1/2 pound all-beef pattie on a grilled challah bun, piled high with roasted peppers, avocado, smokey bacon, havarti cheese, balsamic and slathered in togarashi aioli.  It’s gloriously composed and manages valiantly to remain so while you chow down.  The challah bun is genius, the lightly sweet, chewy,  enriched pastry a brilliant match for an umami-charged filling.

As all burger connoisseurs will attest to, fries can make or break a burger and Black Garlic has this part of the equation sorted.  Definitely go for the upgrade to chimy fries, tossed in fragrant herb oil, which are worth living with garlic breath for the next few days.


Black Garlic source their organic ingredients from local farms and suppliers, so you can feel good feeding your belly with wholesome stuff and supporting sustainable producers.  The difference this makes to their wares is clearest in the flavor and texture of the hand-ground beef patties, and it’s obviously appreciated, judging from the 45 minute wait at Bernie’s Backyard where we tracked these guys down in Spring, Texas.  Check out their website at http://www.theblackgarlic.com/ for times and locations – just take care driving home afterwards as a Black Garlic meal is well deserving of that #foodcoma hashtag.





Black Garlic At Bernie's Backyard Menu, Reviews, Photos, Location and Info - Zomato


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