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Okay, so I’m not promising that I’m back in full swing 100% yet because my food aversions are so awkward at the moment it’s really hard to nail down when I’m going to be able to cook something that won’t make me turn 50 shades of green, but as of right now I’m not feeling like a rotting zombie so I’m going to take full advantage of that fact.
Currently, the little bambino wants *nothing* to do with meat. So much so, I ordered a veggie sub for the first time in my life today. SO WEIRD! Y’all know how much I love me some steak and chicken and bacon, but right now I don’t even want to smell the stuff.
Oh, and don’t even get me started on chocolate.
Carbs have become the bread to my butter, the pumpkin to my pie, and the salt to my shaker. All I want are bagels and breads and biscuits and beer.
Clearly, I’ll have to wait another 6 months or so before I can sip on the beer, but it’ll all be worth it because Sam Adam’s Octoberfest will be flowing freely right when this little bun decides to pop out the oven.
Until then, I will curb my cravings with soft and thick breakfast bread that is full of chia seeds and a sweet hint of citrusy clementine. Each time I made a test batch of this recipe, the entire loaf was gone before it even cooled to the touch let alone reaching the next morning to actually eat for breakfast.
This recipe is also super easy and would be perfect for a Mother’s Day brunch, weekend picnic, afternoon snack, midnight meal, quick fix or a haggard hangover cure. Drizzle it with a simple glaze, spoon on your favorite preserves, or eat it straight out the oven.
Just try not to burn your tongue which I seem to do every.single.time.
Getting to know you…
Did you have weird food aversions?
What is your favorite carb?
What is your favorite kind of bread?