Welcome to the brand new Year. Another fresh beginning! Sure to be the start of something wonderful.

Do the sunrise appear different today? Was your day just a little brighter? I bet you looked good.

I actually woke up, threw my sun glasses on, and put my hair inside a messy ponytail. I exercised and it sensed extraordinary. I chowed down on veggie mix fry for lunch then came home and produced a pineapple upside down gingerbread pumpkin cake. I listened to Florence and the device and danced such as a mad girl while mixing it all together. Significantly caramelized pineapple, pumpkin and gingerbread. Let’s be actual… that wedding cake could make anyone fall in like.

I served it warm, topped it with real whip cream and gave it to special someone. At least I hope they felt special, because damn that wedding cake was incredible.

Severe though. Can we say goodbye to the things that don’t matter? Aidos to individuals who don’t treat us correct and hello to some newfound appreciation for those who do?

Discover a way to make time unforgettable. Opportunities are always in the future waiting for the right moment. So let’s not make any promises or big resolutions with deadlines. Let’s simply try to live a bit better than the this past year.

Let’s attempt to patient. Good stuff come to those who wait.

Let’s try to take it day by day. Don’t get as well busy to smile.

Let’s find our passion too! What makes your heart beat loud and apparent?

And for heaven’s sake… Can try we eat a little better?

Anything is possible. Especially when you might have Coconut Brown Rice Pudding for breakfast.

It’s got those whole grains. I’m all over that! Walnuts, raisins, cinnamon, along with a bit of brown sugar make it perfectly acceptable to enjoy rice for breakfast.

Plus, in the event that you haven’t tried coconut dairy yet, now is your possibility. It’s just creamy goodness.

Coconut Brown Rice Pudding

2 cups water

1/2 cup raisins (optional)

1/2 teaspoon surface cinnamon

2 teaspoons vanilla extract

1/4 cup toasted almonds

Place the drinking water, salt, and cinnamon stick in a moderate pot and bring to a boil. Reduce to low and add brownish grain; cover and simmer about 30 minutes. Add 3/4 cup coconut milk, stir, and cover again for another 15-20 minutes or the water is nearly all absorbed.

Add more vanilla, cinnamon and dark brown sugar. Flip the raisins in to the into the rice, and add remaining 3/4 cup of coconut dairy. Stir occasionally for approximately 10 even more mintues or until raisins commence to plump. Serve warm immediately.

Top each offering with about 2 teaspoons toasted almonds.

Serves 4

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