"Ice-cream is exquisite. What a pity it isn't illegal." – Voltaire
If you like grits, this Savory Oatmeal Breakfast Bowl reminds me a heck of a lot like cheesy grits. I’ve been meaning to make a savory version of oatmeal since my oat recipes are saturated with sweet options for either hot oatmeal or cold overnight oats. Since I haven’t posted an oats recipe in a few months, and this one seems worthy to break the hiatus. It’s cheesy, yolky, and just a bit spicy. Plus, it sticks to your ribs and keeps you satisfied all morning long.
You know what I’ve been missing in my life? French Toast. Especially Single Serving Baked French Toast that I can whip up and have ready in less than 30 minutes. You’d never know this version is fully vegan; the bread is perfectly “soaked” in almond milk, vanilla and almond butter. While you don’t miss the eggy-ness of this toast, its cinnamon still makes you think of your childhood dish. Sweetened with bananas and a little agave, you may be tempted to whip up more than just one serving…
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Want a different toast and a clever way to use up that ricotta from lasagna? Here’s Lemon Ricotta Toast. It’s light and satisfying, without being over heavy or filling. I love the bright acidity the lemon juices adds to the creamy ricotta, simply flavors with salt and red pepper flakes. Pumpkin seeds add a delightful crunch, while spinach adds some color and a little extra something-something.
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Happy Valentine’s Day! Here’s a little “dessert” to color your day. My parents and I went to First Watch for brunch whilst in Ohio, after such a favorable outing when we were in Florida last May. My mom ordered the AM Superfood Bowl, which consisted of a coconut milk chia pudding topped with bananas, berries and blackberry perseveres and homemade granola. It was delish — literally dessert for breakfast. I usually make chia pudding with almond milk, but full-fat coconut milk was a welcomed surprise. On a whim, I added a pinch of cardamom and the citrus flavor added some levity and brightness to the dish. Enjoy as a snack, topped with fruit and granola for breakfast or with some chocolate for dessert, Coconut Chia Pudding is just one of those things you’ll enjoy again and again.
I love cinnamon rolls, especially ones that are warm and gooey and right out of the oven. Thanks to Minimalist Baker, here’s an idea for ones that are homemade; they’re lightened up with less butter, use almond milk instead of heavy cream or whole milk and have a little whole wheat flour to round them out. I made these from scratch on Christmas morning and my parents gave them a stamp of approval. With a little patience to let the dough rise, these homemade Cinnamon Rolls are the perfect addition to your brunch arsenal.
Have to close out 2017 with a bang, right? This Thyme Potato Crust Quiche was a winner. Remember my sweet potato crust quiche? Here’s a take on that. I love breakfast potatoes and hash browns for brunch. I’m not sure what it is about the starchy side, but I associate seasoned potatoes with breakfast. I made a potato crust for this eggy dish and added thyme to complement the sharpness of the parmesan and give flavor to the potatoes. For a quiche, it’s really filling from the potatoes, and adding a dash of hot sauce (or ketchup) does juuuust the trick.
I love oatmeal bake. Originally made by my cousin, Betsy, when I visited Chicago, I’ve lightened up the original and made it my own. Last fall, I kept making a pumpkin version. This fall, why not try an apple version? I added apple pie spices, fresh apple chunks and chopped walnuts. Drizzle with maple syrup (which you can’t even tell I added to the pics since it absorbed right in), add a spoonful of vanilla yogurt, and top with raisins and cinnamon sugar, and Apple Walnut Oatmeal Bake will make your kitchen smell heavenly and give your tastebuds a frenzy. Plus, it’s such an easy brunch idea or a meal prep for the week. Happy brunchin’!
This is my second batch of Pumpkin Spice Protein Muffins and they keep getting better. I’ve grabbed two before my first Soul Survivor spin class (it was 60 min) and thank God I did. For being kind of bite-size, they fill you up as a snack or a meal. This morning I had two fresh out of the oven along with some Siggi’s vanilla skyr yogurt. I like the crunch of the pecans and the chewiness from the raisins. The mashed banana and pumpkin make these muffins pretty dense, but in a good way. Pro tip — aka how I enjoy them — serve warm with a cup of cinnamon coffee. Happy weekend!
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Mmmm, Smoked Sweet Potato Shakshuka. Same shakshuka as before as a base, but updated with some delicious sweet potato and smoked paprika for a more savory version. I love shakshuka because it’s so easier to throw together fast and it’s usually with budget-friendly, simple ingredients. If you don’t have fresh tomatoes, use two cans of diced tomatoes instead, which you probably have in your pantry. For a heartier meal, add another egg and/or some bread for dipping. I’m thinking a curried chickpea version may be in the distant future . . .
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Whole Foods has had a figs sale for the last few weeks and it’s been fantastic. (Perhaps “figtastic” is a better choice?) In honor of meal prep Monday, here’s Figs & Pecans Overnight Oats. Overnight oats are some of my meal prep favorites, especially in the summer because it’s just as good cold. It’s also quite easy to throw together and uses summer’s fruit produce: figs, strawberries and rhubarb to natural sweeten your no hassle breakfast.
