BREAKFAST

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.

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.

Chia Pudding!

Jennifer 1 Comment

chia pudding

When the book Born to Run was released in 2009, chia seeds burst onto the scene as a superfood. The book highlights the Tarahumara Indians in Mexico that are naturally superfit ultrarunners with a diet high in chia. Chia seeds are full of calcium, antioxidants, protein, fiber, and are the most concentrated sources of omega 3 fatty acids. Chia seeds are able to absorb up to 12 times their own weight! And when soaked in liquid, they turn into a gelatin. This is perfect for breakfast or a healthy snack and is quite filling. The sweetness comes from bananas, rather than sugar or any sweeteners, so you can really feel good about eating this and sharing with family.

Makes 2-3 servings

2-3 ripe bananas
1 cup almond milk or coconut water
¼ cup chia seeds
½ teaspoon vanilla extract
1/8 teaspoon cinnamon

1. Blend bananas in Vitamix or other powerful blender.
2. In a large bowl, whisk the pureed bananas with almond milk or coconut water until thoroughly combined.
3. Add the chia seeds while whisking in order to prevent clumps.
4. Add vanilla extract and cinnamon and mix well.
5. Cover bowl with plastic wrap and refrigerate for at least 8 hours to set.
6. Enjoy!

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!