Regaining Focus over a Sea Salt Coffee Date | Cerritos

at fusion tea bar

Photo credit: little sweet boy with Lizzy's phone

Happy Saturday, guys!  Anyone else looking forward to Fall?  I personally can't wait to start wearing more Fall appropriate clothes and eat my heart out in all things pumpkin and spice.  Although I have to admit that for the very first time ever summer wasn't so bad for me.  Maybe it's starting to grow on me even(crossing fingers)!  And maybe...just maybe...flowy dresses and sleeveless tops aren't so annoying anymore.  There was a time when I used to think that dresses and tank tops were the demons of fashion, but now I figure that you can do so much with those clothing items like layering.  Plus, it's kind of nice not to die wearing a cardigan in 80F weather.  Anyway, I was actually going somewhere with this. 

Oh yes.  This summer has been special in that I've gotten to witness the beginning of toddler years.  And let me tell you, those toddler years are filled with fun and adorable moments as well as busyness everywhere you go.  Yesterday I met up with my amazing, most golden hearted friend, Elizabeth (lizzy) and I could not for the life of me sit down for even a minute.  Selah was as sweet as pie and didn't cry one bit, but she wanted to explore every crack and corner of our meet-up spot--Fusion Tea Bar in Cerritos.  So Lizzy and I were more or less yelling at each other from at least 5 feet away throughout most of the conversation.  Hah!  C'est la vie of a momma. ;) 

sea salt iced coffee at fusion tea bar

She ordered their Peach Please tea with bits of fruit, while I surprised myself with a sea salt iced coffee.  I was so tempted to order black coffee since that's my option pretty much 100% of the time, but the combo of sweet and salty sounded so amazing at the time I couldn't resist.  This was my second time around sipping on that stuff (1st time at 85 Degree Bakery) and this was even better than I remember!  Must. Make. This. At. Home.

Good drinks aside, I had such a blessed time with Lizzy.  Naturally.  There is never a shortage of deep conversations with this girl, and hearing testimony after testimony of what God is doing in hers and others' lives helps me step out of my own bubble and look at the big picture.  I realize that lately my sight has been zooming in on priorities that perhaps God doesn't want me to focus on, and a simple coffee date with a sister in Christ changed all that.  I mean, how can listening to testimonies of mission trips to Russia, India, and communist countries not redirect my focus?  And that's the thing I love about God and godly community.  He never stops trying to regain our attention in places we're lacking and He often uses the fellowship of like minded people to accomplish that.  I think that's so beautiful and empowering because I know that when I'm blinded in my ways, I never truly am left alone. 

bowl of brown rice and taco meat | quick healthy meal

When Selah and I got back from Cerritos, she went down for her nap which allowed a good amount of time to throw this super simple dinner together.  I just reheated frozen leftover brown rice and cooked taco meat with onion, garlic, seasoning, and a tsp of Worcestershire sauce.  (I still can't say that word right, can you?)  Healthy and simple meals like this have been lifesavers for our family.

Perhaps I should do a post on some meal ideas in the near future.  What do you think? Yay, nay?

Have a great weekend and let's talk soon!

What are some easy and fast meals you tend to fall back on?

Ever tried sea salt coffee?

What are some ways that help you step back and see the "big picture"?

Baked Millet with Lychee and Yogurt Lemon Cream

Baked millet with lychee and lemon yogurt cream | by Fit for the Soul
Baked millet with lychee and lemon yogurt cream | by Fit for the Soul

Breakfast, breakfast...Is there anything more scrumptious than breakfast?  Oh wait, there is.  That would be dessert, but I'm beginning to think that breakfast can be its cousin, or more like a healthified knock-off, if you will, because of its extremely versatile and sweet nature.  I know that many people actually prefer savoury flavors in the morning hours, but our household does best with sweet.  Greg loves his breakfast extremely sweet though, which isn't normally my thing because I need that wholesome, healthy nutritional profile in order to keep my stomach satisfied and happy through the day.  In case you're curious to know sometimes our kitchen conversation goes something like this:

Greg:  "Oh no no, my french toast needs more maple syrup than that. It's because we're on rations, isn't it?"

Me:  "Uhhh no?  More like, I'm a nice human being and I care about your health?  *smiles sweetly* You know you're going to sugar crash within the next hour."

Greg:  " and your 1 TBSP  of creamer. 

Me:  "B--but! Look at how white your coffee is already.  I think 1 TBSP is plenty."

Greg:  "Here.  Let me see that creamer." *dumps into perfectly brewed coffee*

Okay so that's just the gist of it!  Thankfully we don't bicker to that extent.  Honest! It's more or less like that every now and then but these are certainly some of the differences we've come to find and compromise on.  Yes, we've learned to compromise on breakfast!  And this baked millet dish is an example of how far you can go when you compromise on little things.  It is inspired by the amazingly talented Marta of What Should I Eat for Breakfast Today, and although I took some of the main ingredients into this dish I also substituted the berries for lychee, as well as some of the flavors.  Although Marta used uncooked millet to bake this beauty up, I wanted a softer and fluffier consistency and thus, cooked the millet in water ahead of time.  

Now keep in mind that lychee is one of the most mild fruits out there, though its delicate taste shouldn't be confused with blandness.  Nope, lychee is actually very flavorful on its own, but when added to other ingredients it tends to quiet down a bit and doesn't overpower the rest of the dish--which is what we want here.  Since lychee is so reminiscent of Asian desserts (aka boba, or bubble tea to you east coast folk), I decided to pair it with ground ginger and a zesty yogurt to drizzle on top.  This baked breakfast is mildly sweet yet satisfying like dessert!  Only healthier, of course. :)

Baked millet with lychee and lemon yogurt cream | by Fit for the Soul

Baked Millet with Lychee and Lemon Yogurt Cream

Adapted from this recipe

Makes 6 servings or slices

Ingredients for baked millet

2 C raw millet

4 C water

2 large eggs

1 C milk (or almond milk)

1/4 C honey

1 C peeled and chopped lychee (about 10 lychees)

1/4 tsp salt

1/2 tsp vanilla extract

1 tsp ground ginger

1/4 tsp lemon zest (skin of about 1/3 of the lemon)

1 C mixed nuts (raising optional)

Ingredients for lemon yogurt cream

1/2 C greek yogurt

1 TBSP honey

1/2 tsp lemon juice

4 chopped lychees


First preheat your oven to 375.  Grab a medium pot and on medium heat, boil and simmer the millet in 4 C of water by occasionally stirring for about 15-18 minutes or millet has soaked up the water.  Set aside to cool while you peel and chop the lychees. 

Transfer the cooked millet to a large bowl and whisk the eggs in until well incorporated.  Then add milk, honey,  lychee pieces, salt, vanilla, ginger, and lemon zest.  Top with mixed nuts and raisins. Stir thoroughly and bake for about 55-60 minutes.  Let cool on a rack.

In a small bowl (or wash the last bowl you used) mix yogurt, honey, lemon juice, and lychees.  Cut the baked millet and drizzle with yogurt cream before you serve. 

What are some of your favorite breakfast foods?

-I love sweet breakfast like oats, healthy french toast, protein pancakes, but I would never say no to smoked salmon and cream cheese!

In what ways do your eating preferences differ from others around you?

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