Good morning my sweets! It’s been getting nippy around the inn recently and I’ve

Good morning my sweets! It’s been getting nippy around the inn recently and I’ve been more than cranky when forced to leave the comforts of my little nest. Lets just say whoever wakes me up usually gets a lovely pillow to the head… or a shoe… whichever I can grab first. Ehem. Anyway, in order to instill myself with motivation and pursue new and exciting adventures (Because, lets admit, the life of an avid gamer is just exhausting! Think of all the energy my poor little thumbs use!) I’ve been religiously concocting wholesome breakfasts fit for a champion.Now, I know you are probably thinking, “Ohhhh yeaaah! Bring on the bacon!” While I’d love to say yes to you, my cholesterol is saying oh dear god no! So we’ll keep it simple, but filling none the less.Want the Full Recipe? Click “Read More”! Nothing could be healthier and heartier than this: cinnamon oats, yogurt with assorted nuts, a boiled egg topped with a Swedish inspired larrupin sauce, an apple, and a whole cup of English breakfast tea? Oats with CinnamonIngredients:¼ cup Rolled Oats½ - ¾ cup of water (depending on how fast you are cooking it)1 tbs flax1 tsp of honey1 handful of raisins¼ tsp of cinnamon¼ cup of milkPreparation:1. Add the oats and water to a sauce pan and turn the burner to med/high heat. Once the water begins to boil, reduce heat and cover with a lid.2. When the oats thicken, take them off the burner and mix in flax, honey, raisins, cinnamon, and milk. Feel free to substitute any other ingredients,  or simply leave them out. Egg with Swedish Inspired Larrupin SauceIngredients:1 boiled egg-sauce-1 part mustard1 part veganaise (or regular mayo if you must, yucko!)1 part dill weed1 part apple cider vinegarsalt and pepper to taste Preparation:1. Cut the boiled egg in half. Prepare the sauce mixture; by adding more vinegar, you can make it tangier; by adding more veganaise you can make it sweeter; and by adding more mustard you can make it spicier. Put desired amount on top of egg once it is cooled. I trust you don’t need me explaining the preparation of an apple. Nor do you need to know how to scoop yogurt or steep tea… but if you do… i suppose you could ask? Bon appetite darlings. - The Lady of the Hearth -- source link

More pics about