Category Archives: Breakfast

Chocolate Teff Pudding

I’ve been working on my finals for school for the past two weeks and I don’t even remember the last time I went food shopping; so upon completion of my last presentation today, I arrived home with virtually nothing to eat. As I rummaged through the remaining bags of rice, beans, and assorted grains I located a bag of Bob’s Red Mill teff (a nutrient dense Ethiopian grain), and scanned the back for instructions to find something called “Teff Pudding”. Coincidentally, there was exactly 1/2 C of grain left in the bag, so I got to work amending this recipe with my limited kitchen resources, and here’s what I came up with. My version turned out absurdly delicious, and I find it really hard to believe this is made out of whole grains and zero butter. It serves about 2. I’d like to try it with almond or peppermint extract next time, because its super chocolatey!

INGREDIENTS:
1/2 C Teff Grain
2 T Water
1/4 C Sugar
1/8 -1/4 C milk
2 tsp Vanilla
3 T Cocoa

DIRECTIONS:
On a stovetop combine Teff and water. Cook on low heat for 15 minutes (or according to instructions on the package). When water is absorbed and the teff becomes porridge-y, remove from heat and add 1/8 C milk, cocoa, sugar, and vanilla. Stir thoroughly – if you have trouble stirring because the pudding is still too thick, then add a little more milk over low heat until you reach a smooth pudding consistency. Scoop into bowls and serve warm!

Peanut Butter Fruit Smoothie

This is my favorite basic standby breakfast smoothie – and its ridiculously filling.  I use crunchy peanut butter because the little peanut chunks give the smoothie a delicious peanut-y texture.  Substituting dairy for almond milk will make the drink fluffier.  My roommate recently taught me the Cuban method for creating a super-fluffy smoothie by adding trigo (puffed wheat) – It’s awesome if you are looking to experiment with smoothie ideas.  Boris (my quaker parrot) loves it too!

This recipe serves 2, and makes about 16 oz.  It stores pretty well in the fridge for a couple of hours, too – but I probably wouldn’t push it past a day.

INGREDIENTS:
1 orange, peeled and sectioned
1 ripe banana, peeled
3/4 C frozen blueberries (or any frozen fruit)
4 T flax meal
4 T crunchy peanut butter (or your choice of nut butter)
1/2-3/4 C almond milk

DIRECTIONS:
Toss everything except milk into food processor and turn on; through the feeder tube, slowly add 1/2 C almond milk, or more, until smoothie reaches desired consistency.  Pour into two cups, and serve.


This recipe serves 2, and makes about 16 oz.  It stores pretty well in the fridge for a couple of hours, too – but I probably wouldn’t push it past a day.

Avocado on Toast

Avocado on toast is supremely satisfying (and filling) and can be eaten for any meal, although my favorite time of day to eat it is for breakfast.  Sometimes I add a fried egg underneath the avo if I know I’ll be having a late lunch.  A squeeze of lime on top is also nice if you have it on hand.  Try it on Buttery Beer Bread–you won’t be sorry!

INGREDIENTS:
1/2 ripe avocado
1 slice bread
olive oil, to grill bread
sea salt, to taste
fresh lime juice, to taste

DIRECTIONS:
Heat a small amount of olive oil in a frying pan.   Add bread to pan, and toast in the oil until both sides reach a golden-brown consistency.

Remove bread from pan and place on plate.  Scoop avocado onto to fresh toast and sea salt to taste!  Add a little lime juice to enhance the sweetness.

Slow Cooker Apple Pie Oatmeal

I have eaten oatmeal with brown sugar, cinnamon, and fresh apple slices 5 days a week for the past 6 years of my life–I love it–but I was also looking for a more unique approach to the meal.  Often times I stir in peanut butter, flax seeds, chocolate chips, walnuts, fig jam–whatever, really; oatmeal is so versatile, and it pairs amazingly well with a fresh cup of coffe in the morning.  Wrap a spoonful in some fresh Crepes and dust with powdered sugar for a brunch-y style home-cooked meal.

INGREDIENTS:
2 Granny Smith Apples
4-6 T brown sugar, to taste
1 tsp cinnamon
3 C water (plus 1/2 C extra if you prefer a less chunky oatmeal texture)
1 1/2 C rolled oats
1 T butter (omit for vegan recipe)

DIRECTIONS:
Chop apples to desired size.  You can use an apple slicer to begin the process, but I like to chop my apples a bit finer than the thickness the corer provides.

Spray crock pot with non-stick cooking spray.  Add apples, 4 T brown sugar, cinnamon, butter, and water.  Stir.  Cook on high for 1 hour.  Apples will be soft on the outside, but still crisp on the inside


Add rolled oats.  Stir.  I love thick oatmeal, but here is where you can add an additional 1/2 C of water if you find the texture too thick.  Taste and adjust cinnamon and sugar to your liking.  Replace lid and continue cooking on high for 1 hr.

When finished, mix should begin to clump together and have a sticky consistency.  Apples should be soft, and a little mushy.

Serve with milk or soymilk.  Wrap a spoonful in some fresh Crepes and dust with powdered sugar or a honey drizzle for a brunch-y style home-cooked meal.

You can store this in the fridge for a few days and simply reheat in a saucepan (or microwave) with a splash of milk.  I find the taste is even more pronounced the next day when reheated.

This recipe was adapted from the wonderful Kalyn’s Kitchen, however I amended it a bit because I’m not a big fan of Splenda.  I also wanted to add a more buttery flavor so as to mimic apple pie.  

Crepes with Parmesan Scrambled Eggs

You can stuff anything into a crepe–sweet or savory–and it will be a new experience each time.  Some of my favorite fillings are nutella with banannas and raspberries; crockpot apple pie oatmeal; and marinated peppers, mushrooms, and onions.  Here’s a nice brunch-y recipe that pairs great with a spicy bloody mary.  If you don’t want to make the parmesan sauce, garlic hummus is an awesome substitute!

PREPARATION ORDER:
1- Prepare crepe batter, and set aside for 20-30 minutes
2- Prepare parmesan sauce
3- Prepare scrambled eggs in a bowl, but do not cook until crepes are almost finished
4- Make crepes.  Keep warm on a plate covered with foil, or in a stove warmer on very low heat
5- Cook scrambled eggs when crepes are almost finished
6- Fill crepes with eggs, drizzle with sauce, wrap, & eat!

CREPES (Ingredients & Method):
1/2 C all-purpose flour
3/4 C milk
2 eggs
1T butter (melted)
1/3 tsp salt

In a food processor, mix eggs for about 10 seconds.  Add milk and butter, and mix 10 additional seconds.  Add flour and salt.  Mix again for 10-15 seconds.  The batter should be considerably runnier than a pancake mixture, but should also maintain a slight thickness.  If its still too thin add additional flour 1 T at a time until desired texture is reached.  See video below for an example of my own ideal crepe batter consistency.  Let batter sit 20-30 minutes while you prepare the sauce and eggs.

When cooking crepes, heat a no-stick skillet over medium-low heat.  Remove the skillet from heat and coat the pan with a small layer of vegetable oil (I use a pastry brush).  Scoop 1/4 C of the crepe mixture into the skillet and use your wrist to distribute the batter evenly around the circumference of the pan.  Return to stovetop.  When edges begin to brown (after about 1-2 mins), use you fingers and the tip of a cereal spoon to flip crepe.  Cook for an additional minute.  Remove from heat, store on a plate covered with foil, or in a warmer.  Repeat until batter is gone.  This recipe should make about 4 thin crepes.

PARMESAN SAUCE (Ingredients & Method):
1/2-3/4 C milk
1/4 C cheese (shredded)
1 T butter
1T flour

In a small saucepan, melt butter.  Stir in flour.  Add 1/2 C milk and stir until sauce thickens–this will happen as the mixture boils for a few seconds, but it is important to continue stirring during the process so the sauce does not burn.  After sauce thickens, add cheese and stir until melted.  This will be a pretty thick sauce, so if you’d like to thin it out, add extra milk 1 T at a time until sauce reaches desired consistency.

SCRAMBLED EGG FILLING (Ingredients & Method):
4 eggs
1 tsp garlic
1/4 C shelled edamame (thawed if stored frozen)
1/4 C shredded carrots
1/8 C shredded parmesan cheese
1 T mixed Italian herbs
4 T water

Beat eggs in mixing bowl with 4 T water.  Add garlic, edamame, carrots, parmesan, and herbs.  Beat until thoroughly distributed.  Scramble over medium heat in no-stick skillet to your preferred consistency.

Assemble by spreading 1/4 of the egg mix in the center of one crepe.  Drizzle parmesan sauce over top and roll crepe into a tube shape, shown below.

You can fold your crepes simply by placing your filling in the center and then rolling them up, as in the picture at the top of this post; or place your filling on one half of the crepe, flap the other side over the top to form a half, circle, and then fold again to form a triangle.

Drizzle the remaining parmesan sauce on top & enjoy with a fresh bloody mary or some apple slices!

Crepes

You can stuff anything into a crepe–sweet or savory–and it will be a new experience each time.  Some of my favorite fillings are nutella with banannas and raspberries; crockpot apple pie oatmeal; and marinated peppers, mushrooms, and onions.  They also go great with a scrambled egg filling of your choice, accompanied by a nice spicy bloody mary.  

If you’ve never made crepes before, the batter will be considerably runnier than a pancake or waffle batter, and the crepes themselves will be no more than 1/4 inch thick when baked.  If you have a 12″ no-stick skillet, try folding them the traditional triangular method.  I have a smaller skillet, so I roll mine, just like the picture above.

INGREDIENTS:
1/2 C all-purpose flour
3/4 C milk
2 eggs
1T butter (melted)
1/3 tsp salt

DIRECTIONS:
In a food processor, mix eggs for about 10 seconds.  Add milk and butter, and mix 10 additional seconds.  Add flour and salt.  Mix again for 10-15 seconds.  The batter should be considerably runnier than a pancake mixture, but should also maintain a slight thickness.  If its still too thin add additional flour 1 T at a time until desired texture is reached.  See video below for an example of my own ideal crepe batter consistency.  Let batter sit 20-30 minutes while you prepare the sauce and eggs.


When cooking crepes, heat a no-stick skillet over medium-low heat.  Remove the skillet from heat and coat the pan with a small layer of vegetable oil (I use a pastry brush).  Scoop 1/4 C of the crepe mixture into the skillet and use your wrist to distribute the batter evenly around the circumference of the pan.  Return to stovetop.  When edges begin to brown (after about 1-2 mins), use you fingers and the tip of a cereal spoon to flip the crepe.  Cook for an additional minute.  Remove from heat, and store on a plate covered with foil, or in a warmer.  Repeat until batter is gone.  This recipe should make approximately 4 thin crepes.

You can fold your crepes simply by placing your filling in the center and then rolling them up, as in the picture at the top of this post; or place your filling on one half of the crepe, flap the other side over the top to form a half, circle, and then fold again to form a triangle.

You can fill these guys with anything under the sun: scrambled eggs and spinach; peanut butter and chocolate chips; or strawberries and creme fraiche.  Sprinkle a little powdered sugar on top for the sweet ones.

Grandma Sally’s Granola

My Grandma Sally always had like a 2-gallon barrel of this stuff on hand for my grandfather (who’s name, incidentally, was Linus!), and my mom has mimicked the recipe for as many years as I can remember because my dad likes it so much.  I make it occasionally because it’s excellent in yogurt, and even better on top of ice cream.  Its primary function is as a cereal, though.  If you bake it for about 10 minutes, its really easy to mold into granola bars before it cools completely (although, I prefer to make granola “rods” so I don’t have to shape the bars into squares) and wrap in wax paper for a snack during class or work.  Just pack the mix tightly as you shape.

I’ve been experimenting with the recipe using spices (cinnamon, cloves), different types of fruit (dried bananas, figs), grains (quinoa) and seeds, etc…but I’m not quite ‘there’ yet.  The photos for this image include sesame seeds*, which add a nice nutty flavor.  

DRY INGREDIENTS:
6 C old fashioned oats
1 C Fiber One (my mom has altered the recipe by using Kashi GoLean Cereal)
1 C wheat germ (I prefer the taste of honey crunch style in this recipe)
1 C sunflower nuts
1-2 C walnuts or almonds, chopped
1/4 C sesame seeds (optional)*
1 C dried fruit (raisins, chopped dates, bananas, etc.)

SAUCE INGREDIENTS:
1 C canola oil
1 C honey
1 C brown sugar
2-3 tsp vanilla extract

DIRECTIONS:
Preheat oven to 325 F.

Mix together dry ingredients (except fruit) in large pan or bowl.

In a saucepan over medium heat, bring canola oil, honey, and brown sugar to a boil for 10 seconds.  Remove from heat.  Add vanilla, and stir thoroughly.

Pour the freshly boiled sauce over the dry mix.  Mix thoroughly with a big spoon.  There should be plenty of sauce to make the mix completely sticky.  Spread mixture onto a large lightly greased cookie sheet (12″ x 18″ x 2″ -ish in size).

Bake 10 minutes if you like soft granola, or 15-20 minutes if you prefer a crispier granola–be sure to monitor and stir periodically for crunchy granola, as it could become overdone very quickly.

Add dried fruit (like raisins, chopped dates, or dried apples) as granola is cooling.  Store in a cool airtight container, like an old gallon ice cream bucket or a nice tupperware bowl/lid combo.  I’m not sure how long this stuff keeps, but I do know that my mom makes GIANT batches of this stuff that lasts for a month or so, and it always tastes fresh.