When I initially decided to participate in this year’s VeganMoFo and post about food (almost) every day of the month, I knew it would be difficult. I understood that it would take organization and dedication and motivation and all kinds of other qualities that I know I possess.

And yet, here we are. The Month of Food is half over and I’m feeling a bit overwhelmed. Perhaps my grand scheme of photo journaling my eats was too ambitious. Perhaps I haven’t organized my meal planning well enough. Perhaps I’m just not good at forming new habits. I could make a million excuses, but what really matters is that I’m not giving up.

Leftover Whole Wheat Penne with Deconstructed Spinach Pesto and Toasted Hazelnuts

While many MoFo participants are celebrating 12 or 15 or more posts for the month, I’m weighing in at only 7, including this post. That’s more posts than I usually do in half a month, but I’m still disappointed in terms of this project. However, I’m not disappointed in the food I’ve been eating and that realization has led me to one conclusion.

For the remainder of VeganMoFo, I’ll be tweaking my original theme. Rather than photo and post everything I eat — which I realize has been somewhat repetitive and possibly even boring — I will instead highlight just one dish from each day’s meal plan. I might still include some photos of other food but the focus will be on the best dish, the most delicious, the most interesting, or the one most worthy of your attention. I am, after all, doing this for you guys.

The other day, I posted a recipe forBarley Brown Rice Risotto that met with some rave reviews. I even managed to convince one reader (Ashlae of Oh Lady Cakes) to try mushrooms again, even though she doesn’t like them. That, my dears, is why I do this. Thanks to Ashlae for reminding me!

So, without further hesitation, the dish of the day: Hot Cereal with Blueberries, Pistachios and Hazelnuts

I can scarcely call this a recipe, but here’s how I prepared this yummy, hearty breakfast for my lazy, rainy Sunday.

1/2 cupBob’s Red Mill Mighty Tasty Gluten-Free Hot Cereal

1 1/2 cups plus 1 Tbsp water
1/4 tsp salt
2 Tbsp almond milk
2 Tbsp agave nectar
2 Tbsp dried blueberries
2 Tbsp pistachios (roasted, salted, chopped)
handful of hazelnuts, chopped and toasted

Boil water and salt. Add cereal, reduce heat to low, cook covered for 8 minutes, stirring occasionally.
Add almond milk, stir to combine and cook an additional 2 minutes.
Pour cereal into bowl and top with agave, blueberries and nuts.
Nom to your heart’s content.