Breakfasts

eighty six

Breakfast Granola Bowl

As I’ve mentioned before, breakfast foods are my favorite foods. Regardless of the time of day, I will always want breakfast. It’s just a thing. One of my new favorite breakfasts is a big fruit and granola bowl! It’s crunchy and sweet and has just a little spicy bite from the ginger. I very much recommend this to the standard cereal/oatmeal breakfast. It can easily be made beforehand (minus the fruit, obviously) and stored in a mason jar, ready to be grabbed for all breakfast-on-the-go needs!

Granola (serves 1)

– 1 cup granola (use whatever floats your boat!)

– 1/4 cup oats

– 3 tbsp. ground flaxseed

– 3 tbsp. dried coconut

– 3 tbsp. almonds

– 3 tbsp. chopped pecans

– 3 tbsp. hazelnuts

– 1/4 cup dried cherries and cranberries

– 2 tsp. chopped candied ginger

– 1/2 green apple, chopped

– other chopped fruit like bananas, strawberries, grapes, etc!

Combine all ingredients, then add yogurt or milk. Enjoy!

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Breakfasts, Desserts, Snacks

seventy two

Smitten Kitchen Granola

Granola is so rad. I find it super intriguing when something essentially has the same ingredients but nearly always tastes different, depending on where you find it. Haven’t you noticed that about granola, that no two are alike? It’s like they’re snowflakes or something (idk I’m tired). If you’re ever looking for a good one and you also happen to live near the Pioneer Valley, one of my favorite granolas can be found at Hungry Ghost Bread in Northampton, MA. I recently became the proud owner of the Smitten Kitchen Cookbook (late, I know..) and it is BEAUTIFUL. The writer of Smitten Kitchen, (a wonderful food blog if there ever was one) Deb Perelman, is on of my idols. She took the humble food blog and made it into a real business. She clearly is also a genius, because I don’t know how it’s humanly possible for one lady to create so many unbelievable recipes. She must be a sorceress. A food-specific-sorceress. Anywho, I wanted to make a quick recipe the other afternoon, so thus came the granola. I took a little creative license and tweaked the recipe a bit, but the bones and muscles of this one are all Deb’s (let’s say I added the fat. Like, for the sake of the body metaphor. Cause this is granola, obviously there’s not that much real fat in it. Lol food jokes. Okay sry I’ll stop). Enjoy! Looking for another granola recipe, this time in bar form? Try my Everything-Inside-Your-Cabinet Granola Bars!

Granola

– 3 cups old-fashioned rolled oats

– 1 cup unsweetened shredded coconut

– 1 cup walnuts, roughly chopped

– 1/8 cup ground flaxseed

– 2 tbsp. olive oil

– 1/2 tsp. kosher salt

– 1/2 tsp. ground cinnamon

– 1/2-2/3 cup maple syrup

– 1 egg white

– 1 cup dried cranberries (or any other dried fruit)

– 1/2 cup dried cherries (or any other dried fruit)

Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper. Combine all ingredients except for egg white and dried fruit. Toss to combine. Whisk the egg white until frothy and stir into the granola mixture, but don’t go crazy mixing it in completely- the pockets of egg white make that great granola-y cluster effect! Spread mixture onto baking sheet in a single layer. Bake 45-55 minutes, stopping halfway through to turn over sections of the granola, being careful not to break it up too much. When the granola is golden brown and dry to touch, transfer the pan to a cooling wrack. Once it’s completely cool, break up into any sized pieces your heart desires and add the dried fruit. (Keeps at room temperature in an airtight container for 2 weeks, longer in the freezer if you wanna make a bunch and save it for winter.) Note: if you can’t tell from the million pictures I took of this batch, I hadn’t figured out the egg white trick, so this granola is not clustery. But it was still delicious, so don’t fret if this happens to you!
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Breakfasts

forty nine

Savory Brunch Plate

I love brunch. Sweet or savory, it’s my favorite meal of the day (regardless of whether I’m actually eating it at breakfast time or making pancake batter at 10 pm). I count down the days til I can go out for brunch (2 more to go, wooooOooOo) and I try not to spend a lot during the week so I can really dole out the cash come Sunday morning. One of my favorite things about brunch is the way everyone makes amazing tasting greens: kale, spinach, chard, broccoli, I am almost positive these brunch chefs are meeting in underground kitchens to create ways to make these kinda icky veggies taste INCREDIBLE. I want to know all their secrets. I would do unspeakable things to find out what they’re doing (even though the answer is probably just “butter” I’m still curious).

I decided to make my own little brunch plate, messing with greens as best as I could. I’d never had chard before! Tell me what you think? I’d love to know if anyone has their own special veggie brunch recipe to share..

Brunch Plate

– one or two eggs
– 1 bunch green chard (I used red and it was still too bitter for me, green is more like an intense spinach)
– 1 white onion, roughly chopped
– 1/2 tsp garlic powder
– 2 tsp butter
– 2+ tbsp olive oil
– 1 tbsp lemon juice
– large pieces of baguette
– pesto

Wash and dry the chard well. Cut out the stems and roughly chop the leaves. Melt the butter and oil in a pan, then add the onions and garlic. Cook until onions begin to caramelize. Add the lemon juice and chard, cook until it wilts. Add salt and pepper to taste. Fry the eggs however you like (I’m a fan of over easy) and toast the baguette. Arrange everything on the plate with a big scoop of pesto. MmmmMmmMmmmM.

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Breakfasts, Desserts, Snacks

thirty three

Everything-Inside-Your-Cabinet Granola Bars

Hey, who remembers when I made my first post and said one of my goals on this blog was to make healthy recipes? Anyone? Hands?

Considering the fact that I’m fairly certain at least 86% of the stuff I post here is either cake and/or chocolatesugardessert-related (mmmmm health), I’m fairly certain that goal went out the window along with “I will finish all my work before drinking wine” and “eight hours of sleep a night is perfectly achievable”. Well we can rest easy now, as I’m adding another healthy recipe to the bunch! These little bars are like eating loaded oatmeal cookies, but you can have them for BREAKFAST. Who’s excited??! Besides me, if you couldn’t tell from the excessive capitalization and punctuation..

I dubbed these the “everything inside your cabinet” bar because you really can use basically anything. Cashews, pistachios, dried apricot, candied ginger- knock yourself out! However, once you add mini-marshmallows, caramel, chocolate chips, and the like (now I’m considering a second batch) I’m very sorry, but you may want to go ahead and crumble it over ice cream, ’cause that is just no longer a granola bar. Come to think of it, that actually really does sound delish. To the kitchen! (#help?)

Bars

– 3/4 cup honey

– 3/4 cup canola oil

– 2 tbsp mollasses

– 3 cups rolled oats (don’t use instant, otherwise you’ll just have nutty oatmeal..)

– 1/4 cup sunflower seeds

– 3/4 cup pumpkin seeds

– 1/4 cup chopped pecans

– 3/4 cup sliced almonds

– 1 cup ground flaxseed or wheat bran

– 2/3 cup dried cranberries or raisins (or both! live a little!)

– 1 tsp cinnamon

Preheat the oven to 375 degrees and line a shallow rimmed baking sheet (if you want crunchy bars) OR a 9×13 inch glass baking pan (if you want chewy bars) with parchment paper. Mix oil, honey, and mollasses together in a saucepan and bring to a boil. Remove from heat and let cool slightly. Mix the rest of the ingredients together in a large bowl. Pour the liquid over the dry and combine well (use your hands if you want to get into the granola spirit, otherwise a flat wooden spoon works just fine). Pour and press the mixture into your desired pan and bake for 12-15 minutes or until your desired texture. Let cool completely and then cut into squares or crumble into yogurt! (Heads up, if you’re making chewy bars, stick the whole tray in the fridge for a few hours after it’s cooled to help the bars bind together further before cutting them!)

(sorry I don’t have any pics of them in bar form…..I have hungry people living around me)

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Just a little mollasses shot for anyone interested in my superb photo takin’ abilities..

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aaaaand the now obligatory Instagram

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Breakfasts, Desserts, Snacks

two

Broiled Grapefruit

My first official recipe is a quick one: it’ll take ten minutes at most, maybe five if you’re really speedy. In the 50s, broiled grapefruit was a breakfast staple, but fruit covered in sugar and garnished with a maraschino cherry isn’t exactly the healthiest option. So for this recipe I used Agave nectar instead of brown sugar. This makes for the easiest breakfast, snack, or even dessert!

– 1 large grapefruit

– drizzle of Agave nectar

– sprinkle of raw sugar (optional)

Preheat oven to broil (500 degrees F). Slice grapefruit in half and place on a metal baking sheet. Drizzle Agave nectar over the fruit and if using, the raw sugar. Place in oven and bake for 3-4 minutes.

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