Foodbuzz

Breakfast

Peanut Butter Pancakes and Recipe Contest!

 

Tuesday, January 17th, 2012

nutty about yogurt

Peanut Butter & Co. peanut butter and Stonyfield yogurt are two products that often appear on my breakfast table, so when these companies asked me to participate in their Nutty About Yogurt Recipe Contest, it only took me a second to say YES!  Things got more challenging from there though, because what to make?!  Peanut butter and yogurt go together so well – in smoothies, oatmeal, baked goods, bread pudding to name a few – that it took me awhile to finally settle on Peanut Butter Pancakes with Chocolate Yogurt Cream.  I’m glad I did though, because these babies are so good!

Now, only you can help me win this contest!!!

Please vote for my pancakes here! 

Simply by voting you’ll be entered to win one of 5 prize packs from Stonyfield and Peanut Butter Co, valued at $100 each!  And, the first 20,000 voters will receive $1.00 off coupons from both companies!

You can view the entire pancake recipe here, but here’s a little more detail to whet your appetite…

nutty about yogurt

The pancakes are fluffy, nutty, and protein packed thanks to the addition of both yogurt and peanut butter.  So they don’t just taste good – they also fill you up with healthy energy that lasts throughout a busy morning.

nutty about yogurt

And to top them off?  A large dollop of creamy, smooth Chocolate Yogurt Cream (which by the way, makes a fabulous fruit dip if you are lucky enough to have any leftover).

nutty about yogurt

Made with 2 of my favorite foods + a little heavy cream (a splurge, yes, but worth it this time!)

nutty about yogurt

Thank you so much for supporting me in this contest!  You are the best readers a blogger could ask for!

Cranberry Lemon Scones

 

Sunday, December 25th, 2011

easy scone recipe

If you’re into sweet rather than savory breakfasts on Christmas morning, make these scones.  Just a few pulses in the food processor and a quick baking time will let you get back to enjoying the holiday in a flash.  You can easily alter this recipe to include whatever ingredients you have.  Some suggestions: dried cherries with orange zest, almonds with raisins, or chopped dried apricots with walnuts.  Merry Christmas!

Cranberry Lemon Scones

Ingredients

2 1/2 cups all purpose flour

1 Tbsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1 stick cold butter, cut into small pieces

1/2 cup sugar

Zest of 1 lemon

1 cup (not packed) dried cranberries

1/2 cup cold buttermilk

Turbinado (the coarse kind) sugar for sprinkling

Instructions

Preheat oven to 375.  Place flour, baking powder, salt, lemon zest and cinnamon in the food processor and pulse a few times to combine.  Add cold butter pieces and pulse until the “dough” looks course, then pour in the buttermilk and cranberries and pulse again until you have a mixture like this:

easy scone recipe

Empty the contents of the food processor onto a parchment-lined baking sheet and use your hands to form into a 1-inch thick disc, then cut into wedges:

easy scone recipe

(Don’t over-handle the dough, otherwise your hands will partially melt the cold butter and your scones won’t be flaky).

Rub the whole disc with a little buttermilk then sprinkle generously with turbinado sugar.  Separate the wedges and place them a couple inches apart from each other on the sheet, then bake for 15-20 minutes, turning pan halfway through.  Let cool a few minutes before digging in.

Optional:  Mix some lemon juice with powdered sugar to make a lemon “glaze.”  (Start with 1 Tbsp lemon juice and 1/4 cup powdered sugar.  Add more or less of each ingredient until you have a mixture that looks “drizzle-able”).  Drizzle this over the scones before serving.

cranberry scones

Warning: a very hungry and enthusiastic crowd may be standing by while you make these!

cranberry scones

Christmas Breakfast Strata

 

Thursday, December 22nd, 2011

strata

There isn’t much talk of breakfast on Christmas morning; I guess most people focus on the dinner.  But we have to eat something as we dive into stockings and unwrap presents…and preferably not just candy canes…or a regular old bowl of oatmeal.

For us, the solution is strata.  Strata is essentially bread pudding, only with savory flavors — cheese, meat, herbs, veggies, etc — instead of sweet.  This cheesy, hearty dish is special enough for a holiday, but fast and easy to make, so you won’t miss out on the festivities.  There are a lot of variations of this dish, and you can add any sauteed veggies or some browned sausage if you like, but this is the simplest version:

breakfast strata

Whisk 2 cups milk (whole or 2%), 5 eggs, 1/2 tsp salt, 1/2 tsp pepper, and the juice of half a lemon.  Cut a baguette or Ciabatta bread into cubes (about 12 oz, or 6 cups) and place into a greased baking dish (I rub it with a buttered paper towel).  Chop about 2 cups of arugula (or basil, parsley, spinach) and sprinkle over the bread.  Pour the egg mixture on top of the bread and press down so the bread starts to soak up the egg.  Let sit for at least 15 minutes then use your hands to gently stir the mixture again (the bread should be soaked — if there are dry pieces still and the liquid is all soaked up, add another beaten egg.  If the mixture seems too wet, press in a few more bread cubes before baking).  Then cover with grated Parmesan cheese (about 1/2 cup) and some shreds or slices of sharp cheddar cheese (about 1/2 cup)

strata

and bake at 350 until the top is browned and the center is no longer liquidy, about 35-40 minutes.  Let cool for 5-10 minutes then serve with a side of fresh fruit, sausage, or both.

breakfast strata

Yum!

breakfast strata

Spice Up Your Oatmeal

 

Sunday, December 18th, 2011

oatmeal

Some people love oatmeal for breakfast.  I am not one of them.  Every once in awhile I’ll make oatmeal on a cold morning thinking I might really enjoy it…and then I don’t.  But I’m determined to keep trying, since this hot, wholesome cereal is such a nutritious and filling way to start the day.  So lately, I’ve been experimenting with different ways to make oatmeal more exciting.  My favorite so far has been “Tropical Oatmeal,” made with the following…

Rolled Oats

Light Coconut Milk

Chopped Banana

Shredded Coconut

Chopped Honey Roasted Almonds

Golden Raisins

Cinnamon

To make, simply add 1 cup water boiling water to 1/2 cup rolled oats along with a pinch of cinnamon.  Let it sit for about 5 minutes, then stir in some chopped banana, raisins, coconut, and top with a hefty drizzle of coconut milk and smaller drizzle of honey.  Sprinkle with chopped nuts, and for even more tropical flavor – top off with chopped mango or pineapple chunks.  Now this I can get used to!

oatmeal

Pumpkin Yogurt with Granola

 

Saturday, November 12th, 2011

canned pumpkin recipes

When regular old breakfast items get old, the addition of even one new ingredient can reignite their spark!  I love yogurt with fruit and granola in the mornings, and in the fall, it’s fun to turn this breakfast into a pumpkin-pie-like treat.  All you have to do it stir some smooth canned pumpkin along with a pinch of pumpkin pie spice and a drizzle of sweetener (honey, agave, maple syrup) into plain yogurt, and you have a new version of an old staple.  Yet another reason to love canned pumpkin!

canned pumpkin recipes

canned pumpkin recipes

Cinnamon Raisin French Toast

 

Sunday, November 6th, 2011

healthy french toast

Weekend mornings mean a debate in my house.  Tyler loves going out to brunch (and the bigger the omelet/stack of pancakes, the better), whereas I like to eat my regular weekday breakfasts (toast, cereal, yogurt with granola, etc).  We used to alternate these routines, but now that we have little Lucy, eating out is a lot more work even for Tyler.  So our new compromise is that I make a healthier version of whatever brunch food Tyler’s craving while he entertains Lucy.  Problem solved.

Many times, Tyler’s request in French toast.  I love making it because it’s fast, can be made sweet or savory, and involves using up aging pieces of bread.  This is our favorite version to make.

healthy french toast

After dipping the bread in the custard mixture, you just fry it up in a small amount of butter,

healthy french toast

then top it with chopped fruit or berries, maple syrup, and if you have some around — a dollop of whipped cream.

healthy french toast

(Want to burn the calories in your whipped cream off fast?  Whip it by hand with a whisk!  Arm = sore).

Even if you just eat it plain, like I prefer, you’ll love this French toast!

healthy french toast

Blueberry Hemp Smoothie

 

Thursday, September 29th, 2011

hemp recipes

This smoothie marked my inaugural use of hemp seeds.  I wasn’t sure what to do with hemp or whether I would like it, but I found that the seeds added a nice texture and nutty flavor to my smoothie.  They also made a smoothie more of a filling meal because of their fat, protein, and fiber content.

Remember that smoothies need to be viewed as a meal or hearty snack rather than a drink.  As long as you don’t drink smoothies down like water and keep the portion size reasonable, these thick fruity treats make a healthy and delicious breakfast, lunch, or snack.  This Blueberry Hemp Smoothie is especially nutty and creamy because of the seeds and almond butter…mmmm.

If you read yesterday’s post and thought “What on earth would I ever do with hemp seeds?” this recipe is for you. Enjoy!

Blueberry Hemp Smoothie

Print This Recipe

Number of Servings: 2

    Ingredients

  • 1 tablespoon Almond Butter
  • 1 ½ cups Blueberries, frozen
  • 1 cup Vanilla Soymilk
  • ½ cup Plain lowfat yogurt
  • 1 cup Ice cubes
  • 1 Bananas, fresh or frozen
  • ¼ cup Hemp seeds

    Directions

  • 1 Blend all ingredients.

    Combine soymilk, yogurt, almond butter, and hemp in a blender. Add frozen fruit (break banana into chunks) and ice cubes and pulse until smoothie is thick and smooth. Add more ice cubes if you like a thicker smoothie.

Print This Shopping List

  • No Department

    • 1 cup Ice cubes

  • Dairy Alternatives

    • 1 cup Vanilla Soymilk

  • Fruit

    • 1 ½ cups Blueberries

  • Pantry

    • 1 tablespoon Almond Butter

  • dairy

    • ½ cup Plain lowfat yogurt

  • nuts and seeds

    • ¼ cup Hemp seeds

  • produce

    • 1 Bananas

hemp recipes

Guilt Free French Toast

 

Sunday, September 11th, 2011

french toast recipe

Restaurant French toast is a heavy way to start your day.  You can bet it’s been made with a dense or buttery bread, whole milk or cream, eggs, sugar, and fried in a generous amount of butter or oil…then topped with syrup and more butter.  Yikes!  Here’s a way to enjoy this weekend breakfast treat without downing so many calories.  This recipe still offers the key components, but will leave you feeling ready to take on the day (as opposed to ready to fall onto the couch).  For more color and flavor, top it off with whatever chopped fruit happens to be in season.

Healthy French Toast

Print This Recipe

Number of Servings: 2

    Ingredients

  • 1 cup 1% Milk
  • 2 whole Large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 tablespoon Sugar
  • 1 pinch Kosher salt
  • 4 pieces 100% Whole Grain Bread
  • 2 teaspoons Butter
  • 2 tablespoons Maple Syrup
  • 1 cup Blueberries

    Directions

  • 1 Make custard.

    In a shallow bowl or large rimmed plate, whisk together the milk, eggs, vanilla, salt, and sugar. Preheat a griddle or large skillet over medium-low heat.

  • 2 Dip bread and cook.

    Place one piece of bread in the custard and turn several times until bread is lightly soaked. Add butter to the skillet then place the bread in the pan too. Repeat with remaining slices of bread. Cook the French toast for 3-4 minutes per side, checking the bottom periodically to make sure it doesn't burn.

  • 3 Plate and serve.

    Place two pieces of French toast on each plate. Top with 1 Tbsp maple syrup and 1/2 cup berries or chopped fruit of your choice. Enjoy!

Print This Shopping List

  • No Department

    • 2 teaspoons Butter

  • Baking

    • 1 tablespoon Sugar
    • 1 teaspoon Vanilla Extract

  • Condiments

    • 2 tablespoons Maple Syrup

  • Dairy

    • 1 cup 1% Milk
    • 2 whole Large Eggs

  • Fruit

    • 1 cup Blueberries

  • Grains

    • 4 pieces 100% Whole Grain Bread

  • Pantry

    • 1 pinch Kosher salt

french toast recipe

Today is the 10 year anniversary of September 11th.  My heart and best thoughts go to the families of those who perished in the attacks, as well as to every family who has lost a loved one in the decade-long war we’ve been fighting ever since.  May peace soon prevail.

Easy Sunday Brunch

 

Sunday, August 21st, 2011

image

We had plans for brunch guests this morning, but it was too hot to cook so we wanted to keep things easy. My mom and I made a trip to the farmer’s market so we could whip up a fruit platter and a simple spread of fresh  bagels with assorted toppings. It was easy, delicious, and everyone was happy!

image

image

image

p.s. Please excuse my pictures and formatting today — I’m learning (slowly) how to blog from my new phone!

Weekend Blueberry Muffins

 

Saturday, August 20th, 2011

healthy blueberry muffins

Nothing starts your weekend off on the right foot like waking up to warm blueberry muffins, especially if they’re a healthy version that won’t undo your week of good eating habits.  These can be made with frozen blueberries in the winter, but this time of year, go for fresh.  And feel free to use different berries or chopped in-season fruit if you’d like (just don’t add more than 1.5 total cups of fruit or your muffins might be mushy).  Enjoy!

Healthy Blueberry Muffins

Print This Recipe

Number of Servings: 12

    Ingredients

  • 1 cup All Purpose Flour
  • 1 cup White Whole Wheat Flour
  • 2 teaspoons Baking Soda
  • 1 teaspoon Kosher salt
  • ¼ cup Canola Oil
  • ½ cup Orange Juice
  • 1 cup Blueberries, fresh or frozen
  • ½ cup Plain Nonfat Yogurt
  • 2 whole Large Eggs
  • 2 teaspoons Vanilla Extract
  • ½ cup Sugar

    Directions

  • 1 Preheat oven.

    Preheat oven to 375. Grease a nonstick muffin pan with cooking spray or a little oil and set aside.

  • 2 Mix dry ingredients.

    Stir together dry ingredients in a medium bowl and set aside.

  • 3 Blend all ingredients.

    In a separate large mixing bowl, whisk together the oil, sugar, eggs, vanilla, yogurt, and orange juice. Stir in 1/3 of the dry ingredients at a time until everything is incorporated. Gently fold in the blueberries (if using frozen, toss the blueberries in 1 Tbsp flour before adding).

  • 4 Bake.

    Using an ice scream scoop or measuring cup, place an even amount of batter in each greased muffin cup. Sprinkle a tiny bit of sugar on top of each muffin, then place in oven and bake for 18-22 minutes or until a toothpick inserted into a muffin comes out clean. Let cool for 5 minutes in the pan, then remove muffins to a cooling rack. Enjoy warm!

Print This Shopping List

  • Baking

    • 1 cup All Purpose Flour
    • 2 teaspoons Baking Soda
    • ½ cup Sugar
    • 2 teaspoons Vanilla Extract
    • 1 cup White Whole Wheat Flour

  • Beverages

    • ½ cup Orange Juice

  • Dairy

    • 2 whole Large Eggs
    • ½ cup Plain Nonfat Yogurt

  • Fruit

    • 1 cup Blueberries

  • Oils

    • ¼ cup Canola Oil

  • Pantry

    • 1 teaspoon Kosher salt

healthy blueberry muffins

healthy blueberry muffins

Breakfast on the Run

 

Wednesday, August 17th, 2011

easy breakfast ideas

Grabbing a granola bar as you run out the door in the morning is better than skipping breakfast, but it probably won’t satisfy you for long nor fuel you up for a busy day.  Try this 3-minute breakfast pita pocket instead.  Simply beat 2 eggs with a splash of water in a microwaveable mug, then microwave for about 2 minutes or until fluffy.  Stuff into a whole wheat pita with some shredded cheese and salsa and you’re good to go.  A high protein, high fiber, and most importantly tasty, breakfast on the run.

Banana Split Smoothie

 

Saturday, July 23rd, 2011

banana split smoothie

This may sound like an indulgence, but it’s actually a healthy snack that will also satisfy your sweet tooth.  Someone posted this on Twitter the other day and it looked so good I immediately made it.  I added some chopped nuts on top since I was having it for lunch and wanted it to be more substantial.

If you’re suffering in one of these widespread heat waves, this is the perfect way to cool off!

Banana Split Smoothie

Makes 2 Servings

Ingredients:

  • ½ cup pineapple (fresh, frozen, or canned in juice)
  • ½ cup of strawberries (fresh or frozen)
  • 1 ripe banana, sliced
  • 1 container of Greek-style yogurt, fat-free or low-fat (8oz)
  • ½ cup fat-free milk
  • 1 tablespoon chocolate sauce
  • 1 cup ice (or more to taste)

Place all ingredients in a blender and mix well.

Variations:

  • Non-Dairy Option: use soymilk and soy yogurt.

Thanks to Rebecca Scritchfield for the recipe!

Mexican Breakfast For Dinner

 

Wednesday, June 29th, 2011

breakfast for dinner

Here’s yet another way to use your leftover potatoes in a quick & tasty meal — Breakfast for Dinner!  Not only is “Brinner” a refreshing change of pace, but it’s an appealing way to offer a balanced meal (protein + veggies) to your family members who may not always be health-focused.

I used grilled potatoes here, since I had some from the previous night’s dinner, and since they kind of resemble “breakfast potatoes,” but you could also serve this meal with toast, rice, or any leftover cooked grain.  Here’s how I assembled it…

First, saute whatever veggies you have available.  I had some kale and an onion, so those went into a skillet with a little oil and later, the beans:

breakfast for dinner menu

I warmed the potatoes in the same skillet and added them to the plated veggie mixture:

breakfast for dinner menu

I used the same skillet to fry up a couple of eggs, then added those to the pile:

breakfast for dinner

And finally, topped our dinner off with a few thin slices of cheddar cheese, some chopped tomatoes, and a spoonful of salsa:

breakfast for dinner menu

Delicious!

Super Strawberry Smoothie

 

Monday, June 6th, 2011

 

smoothie healthy recipe

June is one of the best months for sweet, juicy strawberries.  They’re perfect for snacking on or using in salads, but I also love blending them into cool, creamy smoothies like this one.  The berries are so sweet you don’t need any sweetener in this, just the fruit.  To make your smoothie a full meal, add some chopped nuts or a scoop of granola on top.

Very Strawberry Smoothie

Print This Recipe

Number of Servings: 0

    Ingredients

  • 2 cups Organic Strawberries
  • 1 cup Vanilla Soymilk
  • 1 cup Plain Nonfat Greek Yogurt
  • 1 cup Ice cubes
  • 1 whole Bananas, frozen
  • 1 cup Mango, frozen chunks

    Directions

  • 1 Blend all ingredients.

    Add all ingredients except ice cubes to a blender. Blend until smooth. Add a few ice cubes at a time until desired consistency is reached. Pour into a large cup and enjoy!

Print This Shopping List

  • No Department

    • 1 cup Ice cubes
    • 1 cup Mango

  • Dairy

    • 1 cup Plain Nonfat Greek Yogurt

  • Dairy Alternatives

    • 1 cup Vanilla Soymilk

  • Fruit

    • 2 cups Organic Strawberries

  • produce

    • 1 whole Bananas

Love smoothies?  Here are a bunch more easy, healthy recipes!

smoothie healthy recipe

Guest Post: Easy Rhubarb Applesauce

 

Thursday, April 14th, 2011

rhubarb recipe

HOT PINK CELERY??!!

Nope, it’s rhubarb!  Ever heard of it?  My guess is yes, but you may be unsure of what to do with it. In a minute I’ll show you a quick and delicious way to eat rhubarb.  But first, let’s do a quick introduction.  I’m Kari, a friend of Amelia’s and also a private chef here in Los Angeles.  I love fresh, seasonal produce and consider myself somewhat obsessed with going to the farmers’ market.  Even if you don’t have a farmers’ market near you, you can find this “hot pink celery” at your local grocery store.  Heck, you might have even picked it up and wondered what to do with it!  So now that we’ve gotten to know each other a bit, let’s talk about how easy it is tweak something simple and ordinary like applesauce and turn it into a spring treat.

Drumroll please….Introducing Apple Rhubarb Sauce!

rhubarb recipe

Making your own applesauce is seriously simple and takes as much time as it takes to cut an apple.  Adding rhubarb to that is just as easy, and the rhubarb adds a floral note to the finished product, not to mention colors it a lovely shade of pink that is sure to feel like a special afternoon treat, a lunchbox surprise, or a way to dress up plain old oatmeal.  My favorite way to enjoy it is to mix it with plain Greek yogurt for breakfast.  That is, if it lasts until breakfast…when I tested this recipe, I taste-tested so often that there wasn’t much left for the next morning.  Oops.  Guess I’ll be making this again.  Soon.

What you need to make this pretty pink treat:

★  8 apples (I used Pink Lady apples but your favorite tart apple will work just fine)

★  1 lb rhubarb (try to choose skinnier stalks if possible, the pinker the better!)

★  3 cups of apple juice (100% real apple juice, no junk added)

That’s it!  Just 3 ingredients.  The Rhubarb is sour but the apple juice naturally sweetens this sauce.  If you like a sweeter rhubarb sauce, you can always add sugar or honey to your liking.  Taste it before you sweeten though, because you may enjoy it’s not-to-sweet flavor more than you thought.

What you do:

★ Peel and core your apples and cut them up — don’t worry about size or shape.  Throw them into your favorite pasta pot.  Wash the rhubarb and cut into small pieces, again, disregarding the need for uniformity.  Pour the apple juice over, put the lid on, and cook over medium heat for about 30-40 minutes until your apples are falling apart and the rhubarb is soft.  Mash with a potato masher or wooden spoon to break into small pieces.

★ You can call it quits at this point if you like.  Chunks of apple and rhubarb mixed all together…this is what we call yummy and rustic.

★ If you want it to be thicker, continue to simmer for 10-15 more minutes but leave the top off of the pot.

★ And if you or others in your household are finicky about texture, you can whirl the mixture in your blender or food processor to make a smooth and creamy sauce.  Voila!  Delish.  Healthy.  Seasonal.  And it sounds gourmet even though you and I know it was a breeze to make.  I hope you love this rhubarb sauce as much as I do!

Thanks for inviting me to share this recipe, Amelia :)

Banana Yogurt Bread

 

Monday, March 21st, 2011

healthy banana breadThis moist banana loaf, invented by my friend Shelley, is kind of like a cross between cake and bread pudding.  It’s not-too-sweet and tangy flavor are perfect when you’re craving a warm baked good but don’t want to indulge in a real decadent dessert.  Delicious served warm, with another dollop of Greek yogurt and a drizzle of honey on top.

Note: This loaf offers a different consistency than traditional banana bread.  If you’re looking for the texture and flavor of regular banana bread, try this healthy recipe instead.

Banana Yogurt Bread

Print This Recipe

Number of Servings: 0

    Ingredients

  • ¼ cup Canola Oil
  • 1 cup Plain Nonfat Greek Yogurt
  • 1 Large Eggs, beaten
  • 2 teaspoons Vanilla Extract
  • ½ cup Sugar
  • 3 whole Bananas, medium sized, very ripe
  • 1 ½ cups All Purpose Flour
  • 2 teaspoons Baking Soda
  • ½ teaspoon Kosher salt

    Directions

  • 1 Mix wet ingredients.

    Preheat oven to 350 degrees. Mash bananas with a fork or masher in a large mixing bowl. Add oil, egg, sugar, and vanilla and whisk until combined.

  • 2 Combine dry ingredients.

    In a separate bowl, whisk together dry ingredients, then slowly add them to the wet and stir until just combined.

  • 3 Bake and cool.

    Pour batter into a greased loaf pan and bake for 45-50 minutes. Bread may not look quite done in the middle, but take it out anyway. Let cool completely in the pan, then remove and slice.

Print This Shopping List

  • Baking

    • 1 ½ cups All Purpose Flour
    • 2 teaspoons Baking Soda
    • ½ cup Sugar
    • 2 teaspoons Vanilla Extract

  • Dairy

    • 1 Large Eggs
    • 1 cup Plain Nonfat Greek Yogurt

  • Oils

    • ¼ cup Canola Oil

  • Pantry

    • ½ teaspoon Kosher salt

  • produce

    • 3 whole Bananas

Healthy Double Chocolate Muffins

 

Sunday, March 13th, 2011

chocolate muffin recipeSometimes I wake up craving something sweet, but don’t want to indulge in something that will make me feel like I swallowed a bowling ball for breakfast.  These muffins are the perfect solution: they’re chocolaty and moist, yet light and not-too-sweet.  Add any kind of berries, dried fruit, or nuts for some extra pizazz.

Double Chocolate Muffins

Print This Recipe

Number of Servings: 12

    Ingredients

  • 1/3 cup Canola Oil
  • 2 Large Eggs
  • 2 teaspoons Vanilla Extract
  • ½ cup Sugar
  • 1 tablespoon Instant coffee granules
  • 1 cup Organic Strawberries, chopped
  • 2 cups Whole Wheat Pastry Flour
  • ½ teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 cup Lowfat Buttermilk
  • 1 teaspoon Kosher salt
  • ¼ cup cocoa powder, good quality
  • ½ cup Mini chocolate chips

    Directions

  • 1 Mix wet ingredients.

    Preheat oven to 375 degrees. Line a muffin tin with muffin cups and spray with nonstick cooking spray. In a large bowl, whisk together eggs, oil, sugar, vanilla, and instant coffee.

  • 2 Mix dry ingredients.

    In a separate bowl, mix together flour, cocoa powder, baking powder and soda, and salt. Mix half of the dry ingredients into the wet, then stir in half the buttermilk. Do this again with remaining ingredients and stir until just combined (don't over-stir). Gently fold in chopped berries and chocolate chips.

  • 3 Bake muffins.

    Pour equal amount of batter into each of the 12 muffin cups and bake for 18-20 minutes or until a toothpick comes out clean when inserted into a muffin. Let cool in the pan for 2-3 minutes then remove muffins to a cooling rack. Serve warm with a dollop of Greek yogurt and honey, or with a little butter.

Print This Shopping List

  • Baking

    • ½ teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • ½ cup Sugar
    • 2 teaspoons Vanilla Extract
    • 2 cups Whole Wheat Pastry Flour
    • ¼ cup cocoa powder

  • Coffee

    • 1 tablespoon Instant coffee granules

  • Dairy

    • 2 Large Eggs
    • 1 cup Lowfat Buttermilk

  • Fruit

    • 1 cup Organic Strawberries

  • Oils

    • 1/3 cup Canola Oil

  • Pantry

    • 1 teaspoon Kosher salt

  • baking

    • ½ cup Mini chocolate chips

chocolate muffin recipe

Need a cool beverage to accompany your muffins?  Try this homemade blended coffee.

Breakfast for Dinner

 

Wednesday, February 16th, 2011

breakfast for dinnerWhen I’m short on dinner ingredients, we often have breakfast for dinner.  It’s easy, quick, and usually ends up being our favorite dinner of the week.  Last night’s was especially good since I had just received a box of delicious sustainably farmed meats from Applegate Farms which included their new turkey breakfast sausage:

applegate farmsNormally I would steer clear of frozen, pre-cooked breakfast sausage, because until now the only product options were conventional brands made from factory farmed meat and tons of additives (grody).  But Applegate’s version is made from sustainably raised free-range turkeys, and the ingredients are simple: turkey, sugar, salt, spices — that’s it.  But wait, it get’s even better: you can use their online Promise Tracker to find the exact farmer who raised your meat!  So cool.

After heating up the sausages in a skillet, I fried a couple of eggs in olive oil,

applegate farmsand grilled a few baby yellow potatoes that were on the brink of going bad (to grill potatoes, just poke them with a fork and microwave for 2-3 minutes, then slice and place in a grill pan with olive oil, salt, and pepper).

breakfast for dinnerI also sauteed the remainder of a big bag of Southern Greens

breakfast for dinnerwith a few sliced mushrooms and green onions, just to make sure our meal included a big dose of veggies.  Then it was time to eat!

breakfast for dinnerYum!

Crispy Corn Pancakes

 

Sunday, January 9th, 2011

corn pancakesI had these fantastic blue and yellow corn pancakes at A Voutre Sante yesterday with my friend Willow.  Luckily, they’re super easy to make at home on a lazy weekend morning, so you don’t have to live in LA to sink your teeth into these babies.  Here’s the recipe I often make at home.

Corncakes

Print This Recipe

Number of Servings: 4

    Ingredients

  • 1 ½ cups Whole Wheat Pastry Flour
  • 2 teaspoons Baking Powder
  • 1 tablespoon Sugar
  • 1 teaspoon Kosher salt
  • 1 cup Cornmeal, fine or medium ground
  • 2 tablespoons Canola Oil
  • ½ cup Frozen Corn Kernels, thawed
  • 2 Large Eggs
  • 1 cup Lowfat Buttermilk
  • 2 tablespoons Unsalted Butter

    Directions

  • 1 Combine dry ingredients.

    Mix together dry ingredients in a medium bowl and set aside.

  • 2 Combine wet ingredients.

    Whisk together buttermilk, eggs, and oil. Pour dry ingredients and corn kernels into the wet and whisk together until smooth, adding room temperature water (1/4-1/2 cup) until desired consistency is reached. Batter should be runnier than regular pancake batter, but thick enough to hold together when it hits the griddle.

  • 3 Cook pancakes.

    Heat a griddle over medium heat for a few minutes. Lightly butter the griddle, then pour large spoonfuls of batter on griddle to form pancakes. Cook until bubbles appear in the batter, about 3 min, then flip and cook an additional minute. Keep warm in a low oven (175 degrees) until ready to serve the whole batch.

  • 4 Serve.

    Serve pancakes with maple syrup, fruit compote, preserves, and/or sliced bananas or berries. OPTIONAL: Add bananas or blueberries to the batter before cooking pancakes along with 1/2 tsp cinnamon.

Print This Shopping List

  • Baking

    • 2 teaspoons Baking Powder
    • 1 tablespoon Sugar
    • 1 ½ cups Whole Wheat Pastry Flour

  • Dairy

    • 2 Large Eggs
    • 1 cup Lowfat Buttermilk
    • 2 tablespoons Unsalted Butter

  • Oils

    • 2 tablespoons Canola Oil

  • Pantry

    • 1 teaspoon Kosher salt

  • Vegetables

    • ½ cup Frozen Corn Kernels

  • baking

    • 1 cup Cornmeal

Pumpkin Muffins on Christmas Morning

 

Friday, December 24th, 2010

pumpkin muffinsWhen you wake up on Christmas morning wanting to fill your belly with something other than candy canes, whip up these pumpkin muffins.  They’ll fill your house with sweet holiday smells, and start your day off healthfully and deliciously.

Pumpkin Muffins

Print This Recipe

Number of Servings: 14

    Ingredients

  • ¼ cup Canola Oil
  • 1 cup Canned Pumpkin
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
  • ¾ cups Light Brown Sugar
  • 2 teaspoons Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • 2 cups All Purpose Flour
  • 1 cup Wheat Bran
  • 1 teaspoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 cup Lowfat Buttermilk
  • 1 teaspoon Kosher salt
  • 2 tbsp Rolled Oats

    Directions

  • 1 Mix wet ingredients.

    Preheat oven to 400. In a large bowl, whisk together pumpkin, brown sugar (leave 2 Tbsp of the sugar aside for the topping), oil, vanilla, and eggs until smooth.

  • 2 Mix dry ingredients.

    In a separate bowl, sift or whisk together the flour, wheat bran (available in the bulk bins of the grocery store), baking soda and powder, spices (leaving aside 1/2 tsp cinnamon for the topping), and salt. After combining, add half the dry ingredients to the wet, then add half the buttermilk. Repeat until dry ingredients and buttermilk are mixed in (mix until just combined; don't over-stir).

  • 3 Make topping.

    In a small bowl, mix together the oats, remaining 2 tbsp brown sugar, and 1/2 tsp cinnamon. Place paper muffin cups in a muffin tin. Spray cups and top of muffin tin with nonstick cooking spray. Using an ice cream scoop or measuring cup, scoop enough batter into each up so the cups are almost full. Sprinkle a little of the oat-sugar mixture on top of each muffin.

  • 4 Bake.

    Bake muffins for 18-22 minutes or until a toothpick comes out clean when you poke one of the muffins. Let cool for 5 minutes in the muffin tin, then remove muffins to a cooling rack and cool another 10 minutes before digging in.

Print This Shopping List

  • Baking

    • 2 cups All Purpose Flour
    • 1 teaspoon Baking Powder
    • 1 teaspoon Baking Soda
    • ¾ cups Light Brown Sugar
    • 1 teaspoon Vanilla Extract
    • 1 cup Wheat Bran

  • Cereal

    • 2 tbsp Rolled Oats

  • Dairy

    • 2 Large Eggs
    • 1 cup Lowfat Buttermilk

  • Oils

    • ¼ cup Canola Oil

  • Pantry

    • 1 teaspoon Kosher salt

  • Spices

    • 2 teaspoons Cinnamon
    • ¼ teaspoon Ground Nutmeg

  • Vegetables

    • 1 cup Canned Pumpkin

Mom’s Snacking Granola

 

Monday, December 20th, 2010

homemade granola recipeNeed some last minute Christmas gifts?  Make this enormous batch of my mom’s granola (fair warning: it’s addictive and hard to keep from snacking as you’re baking!) and package it up in bags or mason jars to give to the food-lovers in your life.  No real cooking or baking skills required — anyone can make this.  It’s also a great favor for your holiday party guests — just put it in little bags with a ribbon and store in a basket by the door for people to grab on their way out.  Just make sure to keep a few handfuls for yourself!homemade granola recipe

Mom's Snacking Granola

Print This Recipe

Number of Servings: 35

    Ingredients

  • ½ teaspoon Cinnamon
  • ½ teaspoon Ground Nutmeg
  • 1 ½ cup Walnuts, rough chopped
  • 1 cup Toasted Slivered Almonds
  • 7 cups Rolled Oats
  • 2 cups Flaked coconut
  • 2 cups Puffed Rice Cereal
  • 1 ½ cups Canola Oil
  • 1 ½ cups Honey
  • 1 cup Corn Syrup (light)
  • 2 cups Golden Raisins
  • 1 ½ cups Dried cranberries

    Directions

  • 1 Mix dry ingredients.

    Preheat oven to 325. In a large bowl, combine oats, coconut, puffed rice (can use Puffed millet or Rice Krispies), and nuts.

  • 2 Warm the wet ingredients

    Pour oil, honey, and corn syrup into a microwave-safe bowl or large Pyrex measuring cup. Microwave until warm enough to pour (20-30 seconds) then pour over dry ingredients and stir until everything is evenly coated.

  • 3 Bake.

    Bake granola in a large roasting pan at 325 for 45 minutes to 1 hour, stirring every 10-15 minutes. Granola is done when it's golden brown.

  • 4 Cool.

    Remove granola from oven and spread out on 2 large cookie sheets. Stir in cranberries and golden raisins and allow to cool to room temperature. Pack into little bags or mason jars to give as gifts, or store in airtight containers until ready to eat. Note: this recipe makes A LOT of granola!

Print This Shopping List

  • Cereal

    • 7 cups Rolled Oats

  • Condiments

    • 1 ½ cups Honey

  • Dried Fruit

    • 2 cups Golden Raisins

  • Fruit

    • 1 ½ cups Dried cranberries

  • Nuts

    • 1 cup Toasted Slivered Almonds
    • 1 ½ cup Walnuts

  • Oils

    • 1 ½ cups Canola Oil

  • Spices

    • ½ teaspoon Cinnamon
    • ½ teaspoon Ground Nutmeg

  • baking

    • 1 cup Corn Syrup (light)
    • 2 cups Flaked coconut

  • cereal

    • 2 cups Puffed Rice Cereal

Baked Apples

 

Wednesday, November 3rd, 2010

baked apples

Yet another way to use fall’s best apples!  Serve these with a dollop of vanilla ice cream and a drizzle of caramel sauce for dessert, or a big scoop of plain nonfat Greek yogurt with a sprinkle of granola for breakfast.

Baked Apples

Baked Apples

Print This Recipe

Number of Servings: 4

    Ingredients

  • 4 whole Apple, Cut in half and cored
  • 1 teaspoon Cinnamon
  • 1 tablespoon Light Brown Sugar
  • 1 pinch Kosher salt
  • 1 tablespoon Unsalted Butter

    Directions

  • 1 Cut apples in half and remove core.

  • 2 Preheat oven to 350 degrees

  • 3 Place apples in baking dish

    Arrange apples face up in a baking dish.

  • 4 Sprinkle each apple with cinnamon, sugar, and pinch of salt

    Sprinkle each apple with cinnamon and sugar and a pinch of salt.

  • 5 Add tiny cube of butter to center of each apple

  • 6 Bake at 350.

    Bake apples for ~45 minutes or until apples are soft and wrinkly.

Print This Shopping List

  • Baking

    • 1 tablespoon Light Brown Sugar

  • Dairy

    • 1 tablespoon Unsalted Butter

  • Fruit

    • 4 whole Apple

  • Pantry

    • 1 pinch Kosher salt

  • Spices

    • 1 teaspoon Cinnamon

4 apples (any kind), cut in half and cored

1 tsp cinnamon

2 Tbsp brown sugar

1 Tbsp butter

pinch of salt

Preheat oven to 350.  Arrange apple halves face-up in a baking dish.  Sprinkle each apple with a little of the cinnamon, sugar, and salt, then place a little cube of the butter in the middle of each one.  Bake for about 45 minutes, or until apples are soft and wrinkly.  Eat for breakfast, dessert, or a snack.

Spaghetti Pie

 

Friday, June 25th, 2010

baked spaghetti pie

We’re leaving town next week for a month, which for me translates into: No more going to the grocery store, and I have 6 days left to use up every last morsel of food in the house. While this might sound like a nightmare to many, to me it sounds FUN.  I love turning (what looks like) nothing into something.  It’s when I do my best work.  The added challenge this time around is that I just had dental surgery, so everything I make has to be soft-ish.  Even more fun.

Last night, I made Spaghetti Pie…aka turned a wrinkly lemon, 1/2 bag frozen spinach, and 1/2 box of spaghetti noodles into “dinner.”  It was so good I had it again for breakfast this morning.

Spaghetti Pie

3 Tbsp olive oil

4 eggs

1 cup low-fat milk

juice of 1 lemon

1/2 (or a little more) of a 16-oz bag of frozen spinach

1/2 box spaghetti noodles

salt & pepper

1/2 cup grated Parmesan cheese

Handful of fresh chopped Italian Parsley (optional)

Cook noodles according to package directions, then drain and set aside.  Heat a generous drizzle of olive oil (use garlic or herb oil if you have it) in a large nonstick skillet over medium heat.  Add noodles to pan and let cook 3 min.  Meanwhile, whisk eggs, milk, lemon juice, spinach, cheese, and parsley together in a large bowl along with a large pinch of salt & small pinch of pepper.  Pour egg mixture into pan with noodles and let cook over medium-low heat until the edges brown and the top edges begin to solidify (I put a lid on it to let the eggs steam a little).  The bottom of the pie should look like this before you flip it:

spagetti pie

Then, carefully place a dinner plate on top of the skillet and flip the whole thing out onto the plate.  Add remaining oil to the pan, then slide the pie back into the pan with the uncooked side down.  Let cook an additional 5-ish minutes, then using the same method, flip back onto a dinner plate.  Let cool a few minutes then slice into wedges and serve with another sprinkle of Parmesan cheese.

spagetti pie

Father’s Day Brunch Ideas

 

Wednesday, June 16th, 2010

easy brunch ideas

Father’s Day calls for some major leisure time with Dad.  A delicious, no-stress brunch is a great start to the day.  Here are some easy food & beverage ideas:

Beverages

  1. Bloody mary bar: tomato juice, vodka, worcestshire sauce, Tabasco, limes, olives, celery, horseradish, ice, cups.
  2. Mimosas: pitcher of OJ (or fruit puree…below I have mango puree with fresh mint) + champagne.
  3. Coffee bar: fresh brewed coffee, warmed milk or cream, flavored syrups, cinnamon, cocoa powder.
  4. Smoothie bar: fresh juices, milk, ice, frozen fruit, yogurt + a blender.

Eats

  1. Egg-stuffed bread: This amazing breakfast item can be served warm or at room temperature, and is even great leftover, just heat in the toaster oven.  See recipe below photos.
  2. Pancakes: Heat up the griddle and whip up a few batches, then keep warm in the oven on low (200) until ready to serve.  Bonus: you can also use the griddle for bacon.
  3. Yogurt & Granola: Buy a couple flavors of granola and serve alongside yogurt with fresh fruit so people can make their own parfaits.  If you’re feeling ambitious, make your own Maple Pecan granola.
  4. Frittata: Great served warm or at room temperature (which is key, because you don’t want to be slaving over omelets on a hot stove while your guests are relaxing).  Try this Chard & Salami Frittata from Bon Appetit.
  5. Muffins or quick bread.  My favorite muffins to serve are Raspberry Corn Muffins, as they’re a nice change of pace and a crowd-pleaser, as is my banana bread.
  6. Caprese Salad: Layer thick slices of tomatoes, fresh mozzarella, and plenty of basil leaves and drizzle with olive oil, then sprinkle with salt & pepper.
  7. Big Fruit Platter: Pile 3-4 types of ripe & colorful fruit on a platter and let guests nibble away. (Stick to 3-4 kinds so it looks clean and pretty even after it starts to be eaten).

Egg-filled Bread

More…

Smoothie Mania

 

Wednesday, April 28th, 2010

smoothie healthy recipesI loooove smoothies.  Thick, creamy, frozen ones.  They’re kind of like eating ice cream, only with fewer calories and more nutrients.  Below are some of my favorite smoothie recipes, but first, a few smoothie-making tips:

  • Good places to find cheap frozen fruit: Trader Joe’s, Whole Foods, Costco.  Or freeze your own.
  • Use milk or milk substitutes as the liquid instead of juice, to keep your smoothies high in calcium and lower in sugar.
  • Use plain yogurt instead of flavored, to limit sugar.
  • Put the liquid & yogurt in the blender first, fresh fruit in second, and the frozen fruits in last, so your blender blends more easily.
  • If you’re blender struggles, use the “pulse” button, or stop it and shake the carafe around a little to loosen things up.  (Don’t stick a spoon in there, you’ll end up with injury or a big mess).
  • Think of a smoothie as a meal or part of a meal, not just a drink.  Smoothies are only nutritious if they’re not adding excess calories to your diet.

For all of the following smoothie recipes, simply blend the listed ingredients (put soft stuff in first) until you reach desired consistency.  These amounts are approximate.  No need to measure, just experiment to see what you like.

Peach Mango Smoothie

1/2 cup plain nonfat yogurt

1/2 cup unsweetened almond milk

1/2 cup frozen peach slices (about 1/2 a large peach)

1/2 cup frozen mango cubes

splash of Amaretto (unless this is is for a kid)

a few toasted sliced almonds on top for garnish & crunch

More…

Breakfast Quinoa

 

Tuesday, April 13th, 2010

This is reminiscent of oatmeal…but with more of a crunch.  A nice change of pace from regular old breakfasts, and with quinoa’s high protein & fiber content, you’ll feel satisfied until lunch.

More…

Raspberry Corn Muffins

 

Thursday, January 14th, 2010


A tasty twist on an old staple.  With real corn kernels & fresh raspberries — they’re not only healthier, but such a treat!

1 1/2 cups cornmeal

1 cup whole wheat pastry flour (or white whole wheat flour)

2 tsp baking powder

1 tsp baking soda

1 tsp Kosher salt (or 1/2 tsp table or sea salt)

1/4 cup canola oil

2 eggs (or 1 egg + 2 egg whites)

1/2 cup sugar

1 tsp vanilla

1 cup low-fat buttermilk

1 cup frozen corn kernels (not thawed)

1 cup fresh or frozen raspberries (not thawed)

Preheat oven to 375.  Line a 12-cup muffin tin with paper muffin cups and spray with nonstick cooking spray.  Whisk together oil, sugar, eggs, and vanilla.  In a separate bowl, combine cornmeal, flour, baking powder and soda, and salt.  Add about a third of the dry ingredients to the wet, then pour in some buttermilk, and continue alternating until the buttermilk is gone and there’s just a little bit of the flour mixture left.  Toss corn and raspberries with the remaining flour (this is so they don’t sink to the bottom of the muffin cups), then add to the batter and gently fold in.  Scoop batter into the muffin cups, (sprinkle each filled cup with a little more sugar if desired–this creates a yummy crust) and bake for about 22 minutes or until a toothpick comes out clean.  Cool on a cooling rack, then enjoy!

Maple Pecan Granola

 

Tuesday, October 13th, 2009


Maple Pecan Granola

1/4 cup canola oil

1/4 cup light corn syrup

1/4 cup maple syrup

1 tsp cinnamon

¼ tsp nutmeg

1/2 tsp maple extract

4 cups rolled oats

1 cup shredded coconut flakes

2 cups Rice Krispies

1 cup chopped pecans

1 cup raisins

1 cup dried cranberries, or chopped dried fruit of choice

Preheat oven to 300 degrees. In a large bowl, mix together first 8 ingredients (through almond extract). Add oats, coconut, cereal, and nuts and toss together so dry ingredients are evenly coated. Spread out onto a large cookie sheet (sprayed lightly with non-stick spray), and bake for 20 minutes. Remove from oven and toss/mix granola around with a spatula. Return to oven for an additional 15 minutes, or until granola looks golden brown and toasted (may need an extra 5-10 minutes). Let cool for a few minutes, then add dried fruit and toss together. Let cool completely before putting granola in a bag or airtight container to store. May be stored up to 2 weeks in the cupboard, or a month in the refrigerator/freezer. Serve with low-fat Greek yogurt, over fruit, or sprinkled on ice cream for dessert.

Summertime snack

 

Friday, June 5th, 2009

When it’s hot out and you need a hearty breakfast or an afternoon snack to last you until dinner, try my new favorite smoothie, adapted from a Martha Stewart recipe I saw on TV. So delicious!

Banana Oatmeal Smoothie

1/2 cup soymilk, plain or vanilla
1/2 cup plain nonfat yogurt
1 frozen banana, broken into a few chunks
1/4 cup rolled oats, or uncooked oat bran
A squirt of honey
A few drops of vanilla extract
ice cubes

In a blender, combine milk, yogurt, oats, honey, and vanilla. Then add banana and some ice cubes and blend until smooth. Add more or less ice cubes, depending on the consistency you desire. Enjoy! (Serves 1).