Y’ALL…it’s been a hot minute! January is a huge “new year, new me”/”new diet”/”new lifestyle” crazy time for Registered Dietitianss and being in the retail industry where everyone has to eat my life has literally been NUTS! Sorry for being MIA since January 1. Changes are still being made, with some “falling off the bandwagon” and hoping back on usually through the end of March, but I digress, that’s a whole other blog post that we’re not going to get into here. On top of that, this COVID-19 pandemic *eyeroll* is another food frenzy. Please be safe, healthy, and stop buying 100 times what your usual grocery list is and mayyyybeeeeeee just buy 25% more to spread the wealth evenly amongst your community. *I’m looking at you Mr/Ms 5 packages of toiler paper, 10 cartons of eggs, 15 bags of pasta, and 20 packages of beans*. While we’re on the topic of quarantine I’ve felt the urge to place more time in the kitchen because, what else does one do? So far, I’ve made bread and pizza dough from scratch, and a HUGE Saturday breakfast like my mom use to when I was a kid. I stuck with the staples: pancakes, bacon, eggs, coffee and got a little boujee with it by experimenting with a “syrup” recipe and maaaaannnn did it pay off. Its legit perfection paired with Ambitious Kitchen’s 5-Ingredient Almond Flour Pancake. This is a small batch recipe to keep things simple and to get you to try something outside your wheelhouse. Enjoy my friends!

INGREDIENTS

• 1/4 c. Honey
• 1/4 c. Muddled Blueberries (fresh, frozen, or canned)
• 1/8 c. Water
• 1 T. Dried Lavender 

DIRECTIONS

1. Put all ingredients in a pot on medium heat
2. Bring to a boil for 3 minutes
3. Bring to a simmer for 10 minutes
4. Turn burner off and let reduction stand for 10 minutes.
5. Test with spoon for desired thickness. If it’s too “runny”, bring to a simmer for an additional 5-10 minutes at a time.
6. Strain out blueberry skins and lavender flowers