Ricotta for Breakfast

Oh boy. How do I even begin to tell you this story. Picture this: it’s a beautiful Saturday morning, the sun is shining and I’ve apparently woken up very early (8 a.m. early.) As I sit in my bed debating what to have for breakfast, I get this wonderful idea to make my own ricotta cheese. It shouldn’t be too hard, I think to myself. All you really need is milk and vinegar or lemon juice. (All three of which I own.) I wish someone had stopped me right then and there. It was hard. In fact, I even burned the first batch and now have to figure out how to remove a thick layer of burnt milk from my pan. Second batch wasn’t so successful either, but I won’t bore you with the details. I ended up giving up, throwing everything out, and going to buy some ricotta from Target. FYI, it was now like 10 a.m. and I was beyond starving. 


Riccotta for Breakfast

  • 1 Maple syrup roasted orange (see below)
  • Honey 
  • Granola (I’ll give you my homemade recipe one day 😉)
  • 3 Spoonfuls of ricotta
  • Blueberries 
  • Pistachios 
  1. Scoop the ricotta into a small bowl, add fruit and pistachios. 
  2. Drizzle honey and sprinkle some salt (mainly on top of the ricotta.)
  3. Enjoyy!

Maple Syrup Roasted Oranges

  • 1 Navel orange
  • Maple syrup 
  • Cinnamon 
  • Vanilla extract
  1. Peel the orange with your hands or a knife and remove the membranes. 
  2. Toss the slices in a bowl. 
  3. Add maple syrup, cinnamon and vanilla estract and mix it all in. 
  4. Line a sheet with parchment paper and place is slice on top. 
  5. Insert into a pre-heated 400 degree oven. 
  6. Roast for around 15 minutes, flipping the orange slices halfway through. 

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