breakfast

Banana Bread Mini-Muffins!

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banana bread mini muffins 2-10-19

There was a lot of baking done this weekend and these mini muffins were a hit with baby and hubby. That’s a win in my book, especially because they are only sweetened with bananas 🙂 I also love that these are naturally gluten-free and require ingredients that we always have on hand. So simple and so good! Perfect for breakfast or a snack on the go.

Yield: about 24 mini-muffins

Ingredients:

1 egg
2 tablespoons butter, room temperature
2 medium size bananas, mashed
½ teaspoon vanilla
1 cup rolled oats
1 teaspoon baking powder
¼ teaspoon cinnamon
¼ teaspoon salt

Procedure:

1. Preheat oven to 375 degrees. Grease or line muffin tin pan.
2. In electric mixer, beat together egg and butter until smooth.
3. Add bananas and vanilla. Mix thoroughly.
4. In a separate bowl, combine oats, baking powder, cinnamon, and salt.
5. Add dry ingredients to wet ingredients and mix until combined.
6. Spoon into prepared mini muffin tin pan, about ¾ of the way up.
7. Bake about 15-20 minutes

Peanut Butter Banana Oat Bars!

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peanut butter banana oat bars

Another mom shared this yummy recipe with me and my one year old cannot get enough of these oat bars. I do not add honey, so they are purely sweetened with banana for her. They are great to take on the go and also freeze well. Since there are no preservatives, I recommend storing them in the refrigerator.

Ingredients:

2 cups old-fashioned rolled oats
1 cup whole wheat flour
1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt
½ cup creamy peanut butter
¼ cup honey (optional)
1 teaspoon vanilla
1 large egg
1 cup mashed banana (2-3 bananas)

Procedure:

1. Preheat oven to 350 F. Line an 8-inch baking dish with parchment paper and grease with oil or butter.
2. In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt.
3. In a large bowl, beat together the peanut butter, honey (if using), vanilla, and egg until well combined. Add dry ingredients and mix until just combined. Stir in the bananas.
4. Spread mixture evenly into prepared baking dish. Bake for 20-25 minutes. Cool completely before removing from pan to cut into squares. Store in refrigerator or freeze for later.

Lemon-Ricotta Muffins!

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lemon-ricotta muffins

With leftover fresh ricotta from my pasta recipe earlier this week, I decided to try baking these lemon-ricotta muffins. The turbinado sugar on top forms a nice crunch for contrast. The lemon zest and lemon juice make them perfectly lemony, while the ricotta keeps these muffins nice and moist. Enjoy!

Ingredients:
1 ¾ cups all-purpose flour
¾ cup sugar
2 ½ teaspoons baking powder
¼ teaspoon sea salt
¾ cup whole milk ricotta cheese
½ cup water
¼ cup olive oil
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
1 large egg, lightly beaten
2 tablespoons turbinado/raw sugar

Procedure:

1. Preheat oven to 375 degrees. Place 12 muffin-cup liners in muffin cups.
2. Combine flour, sugar, baking powder, and sea salt in a medium bowl.
3. In another medium bowl, combine the ricotta, water, olive oil, lemon zest, lemon juice, and egg.
4. Make a well in the flour mixture and add ricotta mixture, stirring just until moist.
5. Divide batter evenly among muffin cups and sprinkle each with turbinado sugar.
6. Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes in pan on a wire rack.

Adapted from Cooking Light‘s Tuscan Lemon Muffins recipe

Savory Blue Corn Muffins!

Jennifer 1 Comment

blue corn muffins

One of the major benefits of living in New York City is the food and a restaurant I sorely miss is Bobby Flay’s Mesa Grill, which closed years ago due to a ridiculous rent hike. Somehow it came up in conversation with my parents not too long ago that we used to love going to Mesa Grill for brunch. Upon ordering, they would bring out the best bread basket, filled with a variety of delicious baked goods. There would always be a cinnamon sugar coffee cake, tiny chive biscuits, and blue corn muffins, served with a pepper jam. The blue corn muffins always stood out because of their unique appearance and taste; they were half yellow corn and half blue corn. This recipe is completely blue corn**, but in order to get that striking effect, you could simply do ¾ cup yellow corn and ¾ cup blue corn and halve the other ingredients to mix in two separate bowls. Then when baking, you simply fill the muffin cups with half of each. Either way, they’re delicious and perfect for your next brunch gathering. Enjoy!

Yield: 12 regular muffins

Ingredients:
4 ounces (1 stick) unsalted butter
1/3 cup finely diced onion
2 cloves of garlic, finely chopped
1 cup milk
4 large eggs
1/2 cup finely diced red bell pepper
2 jalapeno peppers, finely diced
1/2 cup fresh or frozen corn, thawed
2 tablespoons finely chopped cilantro leaves (optional)
1 1/2 cups blue cornmeal (can substitute yellow)
1 cup all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar

Procedure:

1. Set a rack in the middle of the oven and preheat to 400 degrees F. Grease or line muffin pan.

2. In a small saucepan, melt the butter. Add the onions and garlic and cook until soft. Allow to cool.

3. In a large mixing bowl, whisk together the milk, eggs, bell pepper, jalapeno, corn and cilantro (if using). Whisk in the cooled butter mixture.

4. In a separate bowl, stir together the cornmeal, flour, baking powder, baking soda, salt and sugar. Mix into the liquid mixture.

5. Divide the batter evenly among the muffin slots and bake for 20 minutes or until set, turning the pan once for even baking. If making mini muffins, bake for 10 minutes or until set.

**Bob’s Red Mill has blue corn meal. This can usually be found at Whole Foods; otherwise a reasonable place to order online from is iHerb.com, which is where I bought mine.

Adapted from Bobby Flay’s Blue Corn Muffins recipe

 

Double Chocolate Banana Bread!

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double-chocolate-banana-bread

My husband really enjoys banana bread and since tomorrow is Valentine’s Day, I decided to bake a double chocolate banana bread for him to bring to the office. This banana bread is basically a luscious chocolate cake that I would easily choose over a brownie and healthier! I’m not sure I can go back to regular banana bread now. This is really a treat!
Ingredients:

3 medium-to-large very ripe bananas (about 1 cup mashed banana)
1/2 cup butter, melted and cooled
3/4 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 teaspoon ground cinnamon
1 cup all-purpose flour
1/2 cup Dutch-process cocoa powder + more for dusting pan
1 cup semisweet or bittersweet chocolate chunks or chips
Procedure:

1. Heat your oven to 350°F. Butter and dust a 9×5-inch loaf pan with cocoa powder.

2. Mash bananas in the bottom of a large bowl. Whisk in melted butter, then brown sugar, egg, and vanilla. Sift baking soda, salt, cinnamon, flour and cocoa powder in a sifter or fine-mesh strainer and add to wet ingredients. Stir dry and wet ingredients with a spoon until just combined. Stir in chocolate chunks or chips.

3. Pour into prepared pan and bake 55 to 65 minutes, until a tester or toothpick inserted into the center of the cake comes out batter-free. Cool in pan for 15 minutes, then run a knife around the edge and invert it out onto a cooling rack. Serve warm or at room temperature.

Note: The banana bread will keep for up to 4 days at room temperature. Keep it wrapped in foil for freshness.

Adapted from Smitten Kitchen‘s recipe

Granola!

Jennifer 5 Comments

granola

One of my friends made this for me a couple of years ago and shared the recipe. It’s been a while since I’ve made it because I would consume the batches way too quickly. This time around I’m trying to exercise some self-control which is not an easy feat. It’s such a simple recipe and can be adjusted to personal tastes as well as what mix-ins you have around the house. Sunflower seeds, diced dried apricots, and pistachios would work really well in this too. This morning, I made a parfait with blackberries and raspberries. For a snack or breakfast, I like to also have it in warm almond milk. It’s really soothing and satisfying 🙂

Ingredients:
2 1/2 cups regular oats (not instant)
1/2 cup roasted coconut chips
1 cup pumpkin seeds
½ cup dried blueberries or cranberries
1 teaspoon cinnamon
1/3 cup coconut oil
1/3 cup honey or agave nectar (vegan)
1 teaspoon vanilla extract

1. Preheat oven to 325 degrees.
2. Line a large sheet tray with parchment paper or a silpat.
3. Combine oats, coconut chips, pumpkin seeds, blueberries or cranberries, and cinnamon in a large bowl.
4. Combine honey or agave, coconut oil, and vanilla extract in a measuring cup.
5. Add oil mixture to oat mixture and combine well.
6. Spread on baking sheet in an uniform layer to allow for even baking.
7. Bake 20-25 minutes, stirring once halfway. Cool completely in pan, allowing the granola to crisp up and form clusters.
8. Store in airtight container.

Socca Flatbread!

Jennifer 2 Comments

socca flatbread

Socca originates from Provence, France and the neighboring region of Liguria, Italy. It is similar to a large pancake, but savory and naturally gluten-free. These can be topped with just about anything and are a great brunch idea. On this particular day, I was making them for breakfast, so I added an egg, ramps, arugula, and roasted tomatoes with a little balsamic drizzle. Be sure to add enough oil to the pan, so that the socca will get crispy. Enjoy!

Ingredients:
2 ¼ cups chickpea flour
2 tablespoons olive oil, plus more for cooking
Salt

1. Whisk together chickpea flour, olive oil, and 2 cups of water. Season with 2 big pinches of salt.
2. Heat an 8-inch nonstick pan over medium-high heat. Add 1-2 tablespoons of olive oil and when hot, add in about ¼ cup of the batter. Cook for 3-5 minutes, or until the bottom is crispy and the top is almost set. Carefully flip the socca and cook for another minute.
3. Transfer to plate and repeat with remaining batter.
4. Add desired toppings and serve.

Chickpea Pancake with Ramps!

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chickpea pancake

It’s ramps season! I’m embarassed to say this is my very first time actually cooking ramps, but they are so delicious. Hence, the excitement over ramps season, which is only a few weeks during the spring. They are very limited in supply, as they grow very slowly, requiring up to four years to flower and reproduce. Ramps have a garlic and onion flavor, reminding me of Chinese chives. Get to your local farmer’s market before they’re gone! They really don’t need much, as they’re full of flavor, and complement the chickpea pancake perfectly. Simply saute the ramps in some olive oil and sprinkle with salt and pepper.

I had been meaning to try this pancake recipe over the last month. It’s supereasy and also very versatile. You can vary the different spices in the batter and/or top it with some whipped greek yogurt and lemon zest. The pancake is also superfilling and packs in 9 grams of protein per piece. This would be a perfect weekend brunch item 🙂

Ingredients:
4 large eggs
1/2 cup water
1/2 cup chickpea flour
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon baking powder
1/4 teaspoon ground spice, such as cumin, sweet paprika, curry powder or garam masala
1 tablespoon olive oil or avocado oil

Procedure
1. Whisk the eggs in a bowl until well blended, then whisk in the water, chickpea flour, salt, pepper, baking powder, and the spice of your choice, until well combined and lump-free. Or to guarantee a lump-free batter, place all ingredients in a blender.

2. Heat the oil in a small nonstick skillet over medium-low heat. Pour in the egg mixture; cook undisturbed for about 5 minutes. Once the underside is set and lightly browned but the top isn’t fully set, carefully flip the omelet. (It helps to use one of those large pancake spatulas).Cook for about 1 minute more; the omelet is done once the second side is set.

3. Cut into quarters and divide between plates. Enjoy!

Cranberry-Pistachio Biscotti!

Jennifer 3 Comments

cranberry-pistachio biscotti

Every year around the holidays, I break out this recipe, which is a favorite of family and friends. I first learned this recipe when I assisted with culinary classes in The New School Culinary Arts program, which were held at The Inn on 23rd St. Grand Marnier enhances the rich dough with an orange essence, which complements the almond extract. The pistachios and cranberries are not just festive, but are full of antioxidants, evident from their bright colors. Hope you’ll enjoy these and share with loved ones over the holidays!

4 ounces (1 stick) butter, melted and cooled
1 cup sugar
2 ounces Grand Marnier
½ teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
3 eggs
2 ¾ cups all-purpose flour
2 teaspoons baking powder
2 cups shelled pistachios
1 cup dried cranberries

Procedure:
1. In a medium bowl, sift together the flour and baking powder. Set aside.
2. In a large bowl, cream the butter and sugar together. Add Grand Marnier, salt, extracts, and eggs, one at a time. Beat until smooth.
3. Add the flour mixture, a third at a time, folding it into the wet ingredients.
4. Fold in the pistachios and cranberries until combined. Cover bowl and chill in refrigerator for about 1 ½ hours.
5. Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper. Form the dough into 2 slightly flattened logs, about 2-3 inches wide. Use the parchment paper to help form the logs, since the dough will be pretty sticky.
6. Bake in the oven for about 30- 35 minutes, until they are golden. Remove from the oven and slide the parchment onto a wire rack to cool.
7. Once the logs are cool, slice them crosswise about ¾ inches thick. Bake again at 350 degrees F for about 15-20 minutes, flipping over once.
8. Cool completely and store in an airtight container.

Sprouted Buckwheat Granola!

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raw granola

Buckwheat is not related to wheat at all, which makes it gluten-free. It is actually a fruit seed and is believed to be easier to digest than grains. The purpose in soaking and sprouting the buckwheat is to neutralize enzyme inhibitors that prevent absorption of nutrients. If you don’t want to sprout and dehydrate buckwheat, you can always buy it already sprouted or even substitute in sprouted quinoa or millet. I really love this recipe because it uses date paste, a whole food, rather than a highly processed sweetener like white sugar or agave nectar. You can feel good about sharing this granola with loved ones.

Sprouted Buckwheat Granola

1 ½ cups sprouted, dehydrated buckwheat*
1 pear, diced and roughly chopped
¼ cup pumpkin seeds
¼ cup sunflower seeds
½ cup raisins or other dried fruit, soaked for 30 minutes and roughly chopped
¾ cup date paste**
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla extract
½ teaspoon cinnamon
pinch ground clove
pinch salt

1. Mix all ingredients by hand in a large bowl, until well combined.
2. Spread onto a dehydrator sheet in ½ inch thick layer, allowing some space between granola pieces.
3. Dehydrate at 115 degrees F for 18-24 hours or until dry.
4. Enjoy!
*Sprouting Buckwheat:
1. Rinse buckwheat several times until water becomes clear
2. Soak in slightly warm water for 20 minutes, to begin sprouting process
3. Transfer to mesh strainer and rinse well again
4. Place strainer over a bowl and cover with a kitchen towel
5. Leave on counter to sprout (1-2 days), rinsing every 8-12 hours.
6. When the buckwheat is sprouted, it should have a tail no longer than the buckwheat groat itself.
7. Rince and spread out the sprouted buckwheat on a mesh dehydrator screen, being careful not to overcrowd the groats.
8. Dehydrate at 115 degrees F until completely dry.

**Date Paste: Process 5-8 soft dates with ¼ – ½ cups of water until a paste is formed.

Matcha Spinach Smoothie!

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matcha spinach smoothie

This morning, I was in a rush to meet friends to go to the beach, so I didn’t have time to cook breakfast. Improvising with what I had in the fridge, I came up with this smoothie which I was really happy to take on the train 🙂 Matcha green tea is rich in catechin polyphenols, which are compounds with high antioxidant activity. The green tea powder has a strong flavor that is mellowed out with the addition of banana, coconut water, and almonds. It also seems like a lot of spinach but you honestly can’t taste it. This yummy smoothie packs in 2 servings of fruit, 2 servings of veggies, and also 10 grams of protein!

Yield: About 3 cups

1 ½ cups coconut water
1 teaspoon matcha green tea powder
1 banana
1/3 cup raw almonds
2 cups fresh baby spinach
ice cubes (optional)

1. Combine all ingredients in powerful blender and blend until smooth. Enjoy!

Overnight Oats with Hemp Milk!

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oatmeal

One of my running friends told me about overnight oats and I hadn’t tried them until now. After doing a long-ish run this morning, I came home knowing that I had this nourishing breakfast waiting for me 🙂 Hemp seeds are a great source of omega-3 fatty acids as well as protein. I really like hemp milk because it is a whole food, unlike almond milk and soy milk, which both need to be strained (losing some of the precious nutrients). Making it at home is so easy and cheaper than buying it at the store, not to mention you’ll be avoiding the preservatives in the manufactured cartons. Enjoy!

Hemp Milk:
¼ cup hemp seeds
1 cup water
1 teaspoon maple syrup or honey

Oatmeal:
1/3 cup rolled oats
1 tablespoon chia seeds
hemp milk

1. In a powerful blender, blend all ingredients for the milk.
2. Place rolled oats and chia seeds in mason jar or small container.
3. Add hemp milk and mix well. Place in fridge overnight.

Matcha Green Tea Latte!

Jennifer 3 Comments

matcha latte

Lately, I’ve been avoiding drinking coffee since it doesn’t seem to agree with my stomach. Although I love the taste of coffee, I’ve been moving towards tea and love this matcha latte! After paying $7 for one at Teavana, I decided to start making them at home 🙂 Matcha green tea has higher levels of antioxidants than spinach and blueberries. One cup of it has the equivalent nutritional and antioxidant value as 10 cups of regular green tea! Since the matcha powder is consumed as compared to regular tea, where the leaves are discarded following brewing, the chlorophyll is said to detox the body and balance pH levels in the blood. Similar to coffee, matcha is high in caffeine, but rather than giving a short intense burst of energy, it gives a more sustained energy. It is also believed to lower blood pressure, improve memory, and reduce stress. Enjoy a soothing cup!

Ingredients:
½ – 1 teaspoon of matcha green tea powder, depending on how strong you prefer
1/3 cup of warm-hot, but not boiling, water
1 cup warm-hot almond milk or soy milk
Optional: 1 teaspoon honey or agave

Instructions
1. Whisk green tea powder and water in a small bowl until the tea is dissolved and top slightly
foams.
2. Stir in sweetener, if using.
3. Add warm milk to the top of the drink, filling the cup.(If you have a milk frother, froth the warm milk first, then pour.) If you don’t have a frother, you could pulse in a blender.

Za’atar Roasted Sweet Potatoes

Jennifer 2 Comments

sweet potato with zaatar

Za’atar is a common spice mix in the mediterranean, typically a combination of toasted sesame seeds, thyme, oregano, marjoram, sumac, and salt. I’ve read that za’atar is to Lebanon what peanut butter is to America. I love to sprinkle it on top of homemade hummus or on warmed pita bread with olive oil. It also complements the sweetness of the sweet potatoes, as in this simple recipe. These sweet potatoes would make a great stand-in for home fries with some eggs! Sweet potatoes are a good source of beta carotene, Vitamin C, and potassium..and they’re delicious! 🙂

Za’atar Roasted Sweet Potatoes

2 pounds sweet potatoes (about 2 medium size), peeled and diced
olive oil
za’atar
sea salt

1. Preheat the oven to 400 degrees.
2. Spread diced sweet potatoes into a single layer on a baking sheet. Drizzle about 1-2 tablespoons of olive oil, enough to lightly coat the sweet potatoes.
3. Sprinkle liberally with za’atar and a pinch of salt, toss again.
4. Bake for about 40-45 minutes until tender and lightly browned.

My favorite green smoothie!

Jennifer 1 Comment

Happy New Year!! This is my go-to breakfast during the week. Not only is it quick to prepare and delicious, but it’s easy to transport to the office in a mason jar. It’s full of superfoods and a great way to start your day!

Bonus: No need for highly-processed protein powder! Pumpkin seeds are high in protein and this smoothie packs 17 grams of protein!

Superfood Smoothie

1 1/2 cups coconut water

1 ripe banana

1/4 cup pumpkin seeds (pepitas)

1 tablespoon chia seeds or flax seeds

1/2-1 teaspoon cinnamon

2 cups curly kale, de-stemmed (about 2-3 large leaves)

Blend all ingredients in Vitamix or other powerful blender. Enjoy!