But of course, regular ricotta works as well. I love using Kite Hill made from almond milk because the texture and taste are incredible. Fresh sourdough bread? Clearly.Īlso, I will make one last note and say that this recipe works well with dairy-free ricotta as well. So we just put our batch in glass jars in the fridge and I’ve been spreading it on pretty much everything. We didn’t can our jam-we knew we were going to start using it right away. We made this Tangerine Jam recipe from Meike Peters out of her book 365: A Year of Everyday Cooking and Baking.

Who knew jam was so easy to make? (My grandmother-in-law, that’s who).

My husband and I made a fresh batch of this jam a few weeks ago, and it’s by far my favorite thing right now. Now the tangerine jam on our toast is homemade. Needless to say, I’ve been reaching for simple breakfasts that I don’t have to think twice about-like this ricotta toast, which I’ve been eating pretty much every day for a few weeks. It gives me even more of an opportunity to publish stories-both my own and from writers-that are going to change the narrative around nutrition and health. It is definitely a lot of work (like, double the work), but I’m up for the challenge.

It’s been a fun week trying to keep up with my new job, setting new rhythms and whatnot. Why, you ask? Oh, well, you see… I got promoted ! This ricotta toast is a tasty one-perfect for those busy weekday mornings, which I have been in desperate need of this week. But that doesn’t take away from the incredibly simplistic nature of this breakfast. For the sake of actually having a blog, I guess I’ll write a few more words for you.

Kite hill ricotta pancakes