Guest Post: Kabocha “Porridge” is a grain-free breakfast you’ll love!

March Cooking By Color – Orange I’m kind of in love with kabocha squash. I first learned about this hard-skinned squash in culinary school. Since macrobiotics is heavily influenced by Japanese foods we cooked kabocha in a number of different ways. Fried, steamed, pureed in soups, made into desserts, you name it. It’s naturally sweet…

Meatless Monday: Coconut Bliss Granola Parfait
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Meatless Monday: Coconut Bliss Granola Parfait

As Blissful Bites makes it’s way into the world tomorrow I’d like to share one of my favorite recipes from the book, the Coconut Bliss Granola Parfait. I’ve never been keen on buying granola from the store because it’s always full of sugar and oil. So I came up with my own version that is…