Category Archives: breakfast

Banana Date Muffins

07 Tuesday Feb 2012

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Food:

Banana Nut Date Muffins- Makes 12

1/4c. each sesame seeds, sunflower seeds, pumpkin seeds and hemp seeds

18 pitted dates, chopped

1 super ripe banana (I took one out of my freezer and let it defrost, it was perfectly super ripe)

1/4c. buttermilk (or any kind of dairy or non-dairy you have)

2 T. coconut oil

2 tsp. vanilla

2 eggs, yolks and whites separated

1/4c. agave nectar

1/4c. pure maple syrup

1c. buckwheat flour

3/4c. almond flour

1/4c. ground chia seeds

1 1/2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/8 tsp. cream of tartar

Direction:

1. Preheat the oven to 350 degrees. Line a 12 muffin cup pan w/ liners- set aside.

2. Place sesame seeds, pumpkin seeds and sunflower seeds in a non stick pan over medium low heat. Toast the seeds until they begin to brown just a bit and become fragrant. Place the toasted seed into a bowl to cool, stir in hemp seed and set aside.

3. In a food processor place dates, banana, buttermilk, coconut oil, vanilla, eggs yolks, agave, maple syrup and 1/2c. water. Turn on and process until mixed well. Scrape down the side and process again to make sure the mixture is well combined.

4. In a separate bowl, mix flours, ground chia seeds, baking powder, baking soda, salt and all BUT 2 T. seeds. Mix the wet mixture into the dry mixture. Mix lightly making sure to not overmix.

5. Clean and dry the food processor. Place the egg whites and cream of tartar in the processor and turn on. Process until mixture resembles a soft marshmallow consistency. Turn off the mixer when you get to this stage.

6. Fold the whipped egg whites into the other mixture- MAKE SURE TO FOLD LIGHTLY AND DON’T OVERMIX.

7. Spoon the batter into the prepared muffin pan and top w/ the remaining seeds. Bake for 25 minutes or until a toothpick inserted into one of the muffins comes out clean. Serve warm or cool.

Nutrition:

Seeds-  With their gold mine of healthy minerals and their niacin and folic-acid contents, seeds are an excellent nutrition package. They are among the better plant sources of iron and zinc. In fact, one ounce of pumpkin seeds contains almost twice as much iron as three ounces of skinless chicken breast. And they provide more fiber per ounce than nuts. They are also good sources of protein. Each seed has its own individual bang for its bite, reasearch each on and be amazed.

Banana- They soothe the stomach and strengthen the lining against acid and ulcers. Has antibiotic activity. Bananas feed the natural acidophilus bacteria of the bowel. They are high in potassium which benefits the muscular system.

Dates- Dates are a good source of fiber, an excellent source of easily digested carbohydrates. Dates are among the most alkaline of foods, and contain a special type of soluble fiber called beta-D- glucan which has been shown to decrease the body’s absorption of cholesterol and slow or delay absorption of glucose in the small intestine, thus helping to keep blood sugar levels even.

Buckwheat flour- Buckwheat’s beneficial effects are due in part to its rich supply of flavonoids, particularly rutin. Flavonoids are phytonutrients that protect against disease by extending the action of vitamin C and acting as antioxidants. Buckwheat’s lipid-lowering activity is largely due to rutin and other flavonoid compounds. These compounds help maintain blood flow, keep platelets from clotting excessively (platelets are compounds in blood that, when triggered, clump together, thus preventing excessive blood loss, and protect LDL from free radical oxidation into potentially harmful cholesterol oxides. All these actions help to protect against heart disease. Is a great alternative for those with a wheat sensitivity. Gluten-free! (Courtesy of World’s Healthiest Foods)

Almond flour- Almond flour, because it is simply ground almonds, offers the same health benefits as eating whole almonds. Gluten- free!

Love:

I love these muffins! I got the idea for these muffins in a past Sunset Magazine, but had to make my own version. I thought these would be a great snack during the week and I was right! Bill-y even likes them! They have great texture, are just sweet enough and travel well in your lunch. Super yummy. Enjoy!

P.S. The best thing I learned during this recipe is that I can use my food processor to whip egg whites! This made my whole weekend! Try it, you won’t believe how amazing. Double usage!

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Raw Oatmeal

15 Sunday Jan 2012

Posted by in breakfast, vegan

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Raw Oatmeal topped w/Walnuts and Pears...don't forget the Chia Seeds

Food:

Raw Oatmeal  I prep 10 containers for the week, 2 per day (Mon-Fri)

Prepped and ready to soak

2 1/2 c. raw buckwheat oats, 1/4c. goes into each container

10 T. sunflower seeds, 1 T. goes into each container

Directions:

1. Each night I take two prepped containers out of the my pantry (this is for Billy and me), remove the lid and cover the oats and the sunflower seeds with water. Place the lid back on the container and let the mixture sit on the counter over night.

2. In the morning drain the water off the oats and seeds for both containers, rinse and drain again. Empty the contents of both containers into a food processor. Add 1/4c. of your favorite milk (I use homemade almond milk, recipe is on the blog), process the mixture until you get the texture of oatmeal. You might need to scrape down the sides and process for just another minute. Set aside.

3. In two bowls add 1/4c-1/2c. of your favorite yogurt (we use Drake Family Farms Goat Yogurt, if you are vegan omit the yogurt or sub non-dairy yogurt). Divide the raw oatmeal mixture between the two bowls w/yogurt.

Toppings:

Pears, 1 between the two of us (the fruit changes seasonally, pears are a winter fruit and they have been on sale-bonus)

1 T. chopped walnuts and 1 T. ground chia seeds, for both bowls

Drizzle of raw agave nectar, or pure maple syrup

Nutrition:

Soaking nuts, seeds and grains allows enzymes, lactobacilli and other helpful organisms to break down and neutralize a large portion of phytic acid in grains. Soaking in warm water also neutralizes enzyme inhibitors, present in all seeds, and encourages the production of numerous beneficial enzymes. The action of these enzymes also increases the amount of many vitamins, especially B vitamins. During the process of soaking and fermenting, gluten and other difficult-to-digest proteins are partially broken down into simpler components that are more readily available for absorption. (Courtesy of Food Matters)

Buckwheat- Buckwheat is a fruit not a grain and is wheat free, it is one of the best plant sources of protein. It is also rich in lysine, one of the amino acids that is lacking in many grains. Buckwheat is an excellent source of magnesium, which helps relax arteries and promote blood circulation.

Love:

My friend Gwen shared this recipe with me years ago, I think it was shared with her by one of our fabulous yoga teachers at the studio where we practice. I love this raw oatmeal because it easy to prep for the week and really easy to throw together in the morning before we get on with our busy day, oh and its healthy and delicious! The fruit changes seasonally so you can switch things up, the other bonus is that the oats, nuts and chia seed can be found in the bulk section of your market- I call that ‘getting the best bang for your bite.’ ENJOY!

X96 and The Radio from Hell Show featuring Creminelli Meats

16 Tuesday Aug 2011

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‎’ASK A SAUSAGE MAKER’ Thursday August 18 @ 8am X96 and The Radio from Hell Show (FM station 96.3 KXRK) will be featuring Cristiano Creminelli of Creminelli Meats for their ‘Ask A’ segment. This is a great way to learn more about one of our local food artisans. I can’t wait! I get to be a guest in the studio that morning along with my food buddy Chantelle Bourdeaux. Hope you tune in.

 This is Enrico w/ Creminelli Fine Meats at the Downtown Farmers Market w/ our friend Christiane a Slow Food Utah buddy.
 This is a pic of a Muffaletta sandwich I made with Creminelli ham.
 Big Bill’s (my father-in-law) famous Eggs Benedict featuring Clifford Farm Eggs and Creminelli ham.
 Remember this sandwich? It is was kept Billy fed the weekend I was really sick. Thanks Creminelli, Beehive Cheese and Crumb Brothers for helping a girl out.
One of the dishes I made for Mother’s Day after the Susan G. Komen Breast Cancer walk, sliced cucumber and Creminelli salami.

Smoothie in a Bowl- Thanks Kath!

10 Friday Jun 2011

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I wish I could take credit for this recipe but it actually came from a blog that I like to follow, ‘Kath Eats Real Food’. She calls this recipe her Dough Boy Smoothie, the name almost threw me off because I was worried about the texture. I made a little modification with mine so it’s a little less thick, VOILA! This is what has been for breakfast this week, probably next week too! Shh… don’t tell Master William, he is missing the Quinoa Breakfast. Enjoy!

-Smoothie in a Bowl- Makes 2 adult servings or 1 adult and 2 kids

In a blender goes:

1 c. raw oats
1 c. milk (I used coconut milk)
2 T. chia seeds
1 banana (I also added about 1/2 c. strawberries)
cinnamon (maybe 1t.)
vanilla (maybe 1t.)
pinch of salt

1. Mix together with a spoon and place blender in the fridge until morning. In the morning pull the blender out and mix slowly and tell increase power, at this point I add 1 more cup of milk (I used Goat Milk Kiefer). Mix until smooth, pour into bowls and top w/ your favorite toppings.

My toppings:

Chopped walnuts
Fresh Strawberries
Coconut Granola (recipe is on the blog)
Coconut Butter

You could use:

Any other nuts you like, pumpkin, sunflower, almonds
Any other fruit, raspberries, blueberries
Your favorite granola
Almond butter

Crepes- Happy Easter

25 Monday Apr 2011

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Billy woke up this morning and wanted something special for breakfast, he didn’t want today to feel just like any other day and since neither set of parents had invited us over for a meal today it was up to me to make is request happen. Billy grew up having crepes every weekend, his mom was nice enough to share the recipe and I’ve been making them ever since. We don’t have them alot but when we do it seems to be a very special time we share, this is one of the best recipes Billy has brought to our relationship. Thanks sweetie.

-Crepes-

1 1/2 c. flour (I use whole wheat pastry flour)
2 c. milk (I use almond milk)
3 eggs, local if you can get them
3 T. butter (I use coconut oil)
1 tsp. vanilla
1 tsp. sugar (I use sucant)
1/2 tsp. salt (I use real salt or Celtic salt)
1/2 tsp. cinnamon
1/4 tsp. nutmeg, fresh grated

1. Use a blender- start with the eggs, crack them into the blender and blend lightly. Next add the milk and mix again.
2. Sift together the flour, sugar, salt, cinnamon and nutmeg together in a bowl. Add half the mixture to the blender with the milk and eggs, mix lightly. Add the rest of flour mixture and mix all together.
3. Add the vanilla and coconut oil, mix together.
4. Let the mixture rest for up to 30 minutes.

-To Cook-

1. Heat a small nonstick skillet over medium heat, melt a little coconut oil in the pan and swirl around.
2. Using a 1/3 measuring cup, ladle the crepe mixture in to the skillet and swirl around to coat the pan. Cook just until the edges start to pull away from the pan, flip for maybe 30 seconds.
3. I place the cooked crepe into a 200 degree oven on a lined parchment cookie sheet while I make the rest.

-Toppings-

*Nutella, Almond Butter
*Chopped Fruit- Strawberries, Mango, Raspberries
*Banana’s India House- 1 c. organic sour cream, 1/4 c. sucant (sugar, agave) stir to combine, when the sugar dissolves add 1-2 chopped bananas. Fold mixture gently together.

Coconut Granola- DIY

28 Monday Mar 2011

Posted by in breakfast, DIY, Snack, vegan

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This is the third attempt to get this recipe on my blog, not sure what the problem is so I’ll just get to the point. The blueprint for this recipe came from a blog I follow called ‘Kath Eats Real Food’, with a few favorite ingredients of my own and another that I love about a friends granola- VIOLA, homemade granola! Enjoy.

-Coconut Granola-
2 c. raw thick rolled oats (there are gluten free ones available)
3/4 c. raw buckwheat groats (these are gluten free, and they are what we use for our raw cereal)
1/4 c. raw macadamia nuts, chopped (these remind us of Hawaii and for some reason I have a surplus of them in the fridge)
1/4 c. sunflower seeds
1/2 c. walnuts, chopped

1/4 c. coconut oil (if its solid, melt gently so it becomes liquid)
1/4 c. brown rice syrup
1/4 tsp. Celtic salt
1/2 tsp. cinnamon
1 tsp. vanilla
1/8 tsp. cayenne (our friend Gwen puts this in hers and we loved it)

3/4 c. raw unsweetened coconut flakes
1/2 c. chopped dried fruit (I used papaya, this also reminds us of Hawaii)

1. Preheat the oven to 300, mix the first five ingredients in a large mixing bowl. Toss together.
2. Mix the next six ingredients in a separate bowl, you may want to whisk to ensure that all the ingredients are well mixed.
3. Pour the wet mixture over the dry mixture and toss all together making sure to coat everything well.
4. Pour mixture into a baking dish (I used my Le Creuset casserole dish because the first batch I used a cookie sheet and the granola got a little toasty) and place on the middle rack in the oven.
5. Bake for 1 hour tossing every 20 minutes.
6. When done baking, take granola out of the oven and toss in the last two remaining ingredients. Toss well and let cool completely, store in jars or containers with a tight fitting lid.

Quinoa- For Breakfast (Cosmo Hippie Chef Alert!)

25 Friday Mar 2011

Posted by in breakfast, quinoa, vegan

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For the last two weeks I have been doing a spring cleaning menu for Billy and I. Since we are trying to transition seasons I wanted to switch up our eating to get us out with the old and in with the new. We usually start our day with a pretty rich antioxidant protein shake and raw cereal, but the new menu has been raw juice (green apples, lemon, ginger, celery) and Quinoa Cereal. It always takes Billy just a few days to get used to something new, but now he loves this recipe. I think it will be our weekly morning cereal for spring and summer, and the cool thing is I will just switch the fruit for whatever is in season. Enjoy!

-Quinoa Cereal- I make a big batch of Quinoa (1c. soaked overnight in water and then cooked) and portion it out for the week, this is a individual serving.
1/2 cooked quinoa (I soak mine overnight, drain and cook. The ratio is 2 parts water to 1 part quinoa, but I go just a little less on the water since it has been soaking overnight.)
1/4 c. fresh organic blueberries
1/4 c. fresh pineapple, chopped
1 tsp. raw pumpkin seeds
1 T. walnuts, chopped
dash of cinnamon and nutmeg (freshly grated)
drizzle of agave or honey
*optional: 1/2 c. organic goat or Greek yogurt (this is how Billy likes it)
1. Scoop the quinoa into a bowl or container and put all the other ingredients on the top, it’s ready to eat.
2. I mentioned that I portion this all out for the week, when I do this it’s just the cooked quinoa and the cinnamon and nutmeg. Then every morning I take two containers out of the fridge and top it with the other ingredients.
Quinoa- Is highly appreciated for it nutritional value, and it’s protein content is very high. Quinoa contains a balanced set of essential amino acids for humans, making it an unusually complete protein source among plant foods. It is a great source of dietary fiber, phosphorous and is high in magnesium and iron. Quinoa is gluten free and easy to digest. Because of all these characteristics, quinoa is being considered a possible crop in NASA’s Controlled Ecological Life Support System for long duration manned spaceflights! (How cool is that?!)
*I obtained this info form Wikipedia

Gingerbread Waffles…Yum-O

09 Tuesday Nov 2010

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I have this box labeled ‘Random and Important’ and in this box contains recipes I love, don’t want to loose and that remind me of the past. I know most of these recipes by the paper, recipe card, or old envelope they are written on, so is the case with this recipe for gingerbread waffles. It’s a small blue piece of lined paper, no instructions and just the ingredients. Funny.

This make me shake my head, and laugh out loud recipe has been in my recipe box for a long time. I have this reaction to this recipe because they remind me our old apartment that we lived in before we bought our house. And about the over the top way we like to eat these waffles (I’ll explain later). They are warm, smell like home, and taste like fall. Topped with banana’s, nuts and a drizzle of warm agave or real maple syrup they are a fun way to mix up what’s for brunch on Sunday.

-Gingerbread Waffles- Makes 12 waffles (can be cut in half, that’s what I do)

3c. flour (I used 3/4c. whole wheat pastry flour, 3/4c. buttermilk waffle mix, 1/2c. wheat germ,1c. cornmeal. I had to get creative okay?!)
4 t. baking soda
2 t. cinnamon
2 t. ground ginger
1/2 t. nutmeg
1/2 t. salt
4 lrg. eggs
1 c. pumpkin puree (I use fresh pumpkin I roasted myself, I had some left over from a pumpkin pie I made the day before. This was a great way to use up the leftovers)
1 1/4 c. milk (I used coconut milk, NOT CANNED)
1/2 c. molasses
butter, or oil of choice (I use earth balance butter, but it just came to me to try coconut oil next time. Great idea!)

1. Mix the dry ingredients in a bowl. (I like to sift my dry ingredients)
2. Mix the wet ingredients in another bowl.
3. Slowly add the dry to the wet a little at a time whisking all the ingredients together as you go. 4. Heat your waffle iron and add a LITTLE butter or oil to the iron. Using a 1/3c. measuring cup ladle the mixture onto the iron, close and let cook until done. Continue with the rest of the batter until gone. Place the cooked waffles in a 200 degree oven to keep warm until you are ready to eat.

-Regular Toppings-
Banana’s, Nuts (walnuts, almonds, pecans), warm Agave or real Maple Syrup

-Naughty Toppings-
Parmigiana Regiano Cheese (Parmesan cheese), Crispy Prosciutto (crisp up in the oven at 400 degrees for 10-15 min turning once while cooking), Banana’s, Nuts, and Agave or Real Maple Syrup. ALL of these go on one waffle, that’s what makes it naughty. I know what your thinking, that all these ingredients together is crazy! But I’ll tell you what it’s a flavor extravaganza for your taste buds. Just try it. ENJOY!

P.S. I think this is a Rachael Ray recipe, hence the Yum-o in the heading.

Brown Rice and Eggs (Cosmo Hippie Chef Alert!)

28 Sunday Mar 2010

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So this yummy warm earthy dish could probably be found in many different places, though I’m sure we would all interrupt it our own unique way. I first had this dish in Playa del Carmen, Mexico on the same trip I found Chiliquiles. My first thought was Brown Rice and Eggs? What could be special about that it’s so simple? My next thought was it’s a complex carbohydrate (the brown rice) and a healthy protein (the eggs) and will probably sustain me for a good part of the day, even if all I was doing that day was laying in the sun (which I was). So I ordered it and who knew something so simple would be so good. I even went back another morning for the same dish, the second time I asked for some sliced tomato’s for a fresh element and DELISH again. Now when I make Chiliquiles I save some of the tomato sauce so I can use it in this dish, we actually had it for breakfast this morning. Enjoy
-Brown Rice and Eggs- Serves 2-4
1 c. brown rice or more depending on the amount of hungry mouths, (I recently have been using wild rice I think it’s fun to switch it up)
2 eggs per person
Earth Balance Butter, or Olive Oil
leftover Chiliquiles sauce
salt and pepper
* sometimes I saute up some Kale and add it as well (I’m always finding places to add veggies)
**optional: Tofutti Sour Cream, avocado, extra hot sauce
1. Cook rice according to directions, (most times I make the rice a day ahead if I know I’m going to make this dish, it just saves time if making it for breakfast.)
2. Warm up leftover Chiliquiles sauce, (P.S. you could totally make the Chiliquiles sauce just for this recipe.)
3. In a saute pan saute the rice with a little butter or oil just until warmed through (if using already cooked rice). I like a little crunch or crispness to the rice. Salt and pepper the rice just a bit, cook for about 5-10 minutes.
4. Scoop the warm sauce into the bottom of the bowl and top with the sauteed rice. Set aside while you cook the eggs.
5. Add a little more butter or oil to the saute pan you used for the rice. Crack the eggs into the pan, I cook mine over easy but you could certainly scramble them if you’d prefer. Top the rice and sauce with the cooked eggs. (Be sure and salt and pepper the eggs while they cook.)
6. Top with any optional ingredients you would like.

Chilaquiles

07 Sunday Mar 2010

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I’m not even sure where to begin about this dish, WE LOVE IT! It’s warm, spicy, comforting, and super delicious. I first had this dish in Playa de Carmen, Mexico this last November, and I’ve been making a version of it ever since. That’s what’s awesome about traveling and trying the traditional dishes, you can bring home a piece of that experience. Chilaquiles is a traditional Mexican dish, typically corn tortillas cut into quarters and fried are the basis of the dish and a green or red salsa is usually poured over the tortillas until they begin to soften. Either eggs or pulled chicken are sometimes mixed in. The dish is topped with cheese and sour cream and maybe served with refried beans. It’s usually eaten for breakfast or brunch, this makes it a popular recipe to use leftover tortillas and salsa. They also believe this dish is a cure for a hangover… you decide.

I will share the way I interpreted the dish but try and make it your own. We thought this dish was special enough for Christmas Eve breakfast with my mom and Big Mike, it was a total hit.

Also my friend Nicole asked me for some Indian cooking tips, and I told her I would post a list of Indian spice that I think would possibly work with this dish. Enjoy!

–Chilaquiles– Serves 2

4 eggs
2 tortillas (I use organic sprouted wheat tortillas, burrito size)
1 jar canned tomatoes, or 32 oz. can crushed tomatoes
1-2 chipotles in adobo sauce (I pour the rest of the can into a Ziploc and toss in the freezer)
half a medium yellow onion, cut into 1/2 inch rounds and cut in halve again
olive oil
salt and pepper

-Toppings-

avocado
tofutti sour cream, or regular sour cream
cheese
hot sauce

1. I start by simmering the jar, or can of tomatoes in medium saucepan over medium heat, when the tomatoes begin to simmer I season with salt and pepper. Chop up the chipotles and toss into simmering tomatoes. Turn down to low and let simmer while you work on the other ingredients. (When using canned tomatoes from the store, if the mixture looses all it liquid add just a little water. You want it to be thickened and reduced, but a little liquid is ideal.)

2. Pre-heat oven to 350 and line a cookie sheet with foil, take to tortillas and cut in half, and then in half again. You’ll have 4 quarters then cut each of those in half and place on cookie sheet. Drizzle with a little olive oil and when oven is ready place in oven and bake for 10-15 minutes. You want them crispy and slightly browned. When done take out of oven and let cook.

3. Next get two bowl ready for serving. Place a frying on medium heat with a little olive oil crack all the eggs and begin to cook, be sure to season with salt and pepper. Cook them to your liking, we like them over easy.

4. Just before the eggs are cooked add the half moon slices of onion into the tomato chipotle mixture and stir in. Then warm then through just a little, when ready spoon about 1/2 c to 2/3 of a cup of the tomato onion mixtuer into each bowl, next top with the eggs.

5. At this point it’s up to you what you want to top your dish with, we like tofutti sour cream and avocado for sure. If we have cheese we add it, if not it’s great without cheese. I place the baked tortilla wedges around the outside of the bowl. (I have a soggy bread and tortilla thing, this ensures that they don’t get to soft before I can get to them.)

Here’s a few Indian spices I think would work if you want to take the dish that direction.
Cinnamon, Cloves, Allspice, Cumin, Nutmeg, Corriander, Tumeric and Dried or Fresh Parsley,
I would start with about 1/4 t. of some of these to start out, remember you can always add more.

P.S. We had this dish for brunch this morning, and maybe for dinner later in the week :), also I use the leftover sauce for another dish that I will share, Brown Rice and Eggs.