May 30, 2014 § Leave a comment
I clearly have a thing for breakfast. Sweet, savory, eggs, pancakes, donuts, coffee. Put it all on a plate, in a bowl, pour it on a cup. At home or out to eat. I feel like I’m writing a children’s story about it. (Has that been written already? If not someone should definitely do that).
In fact, on days I work I typically eat two breakfasts. Two eggs and a banana with peanut butter when I first wake up. Them something carb-y at work a few hours into my shift to tide me over until lunch. Lately my go to has been this super tasty baked oatmeal (based off of this one from epicurious). It feels like a lovely summer oatmeal. It’s got loads of fruit, a little bit of sweet and some nuts for substance. Make it with gluten free oats and it’s gluten free! I also like mine with almond milk so it’s dairy free. Hooray! In the summer when it’s in season you could definitely use fresh raspberries and blueberries, but since I’m cheap right now I’m using frozen. For sweetener I usually use maple syrup, because, breakfast. But feel free to sub agave, brown sugar or honey.
- 2 ripe bananas
- 1.5 cups oatmeal
- 1/2 cup cashews (or chopped almonds, pecans or walnuts)
- 1 tsp cinnamon
- 1/2 tsp baking powder
- 1 pinch of salt
- 1.5 cups almond milk
- 1 egg
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1.5 cups frozen blueberries and raspberries
1) Preheat your oven to 375* F. Grease ax 8×8 or 9×9 inch pan.
2) In a small mixing bowl combine oats, baking powder, salt, nuts, and cinnamon. Set aside. In another bowl whisk together almond milk, egg, maple syrup and vanilla.
3) Slice your bananas and layer along the bottom of greased pan. Sprinkle half of your berries, no need to thaw first, along the bottom as well. Add oat mixture evenly on top of fruit. Next, pour milk mixture over the oats. Sprinkle the rest of the berries on top.
4) Bake for 30 minutes, on until top is set and golden brown. Let cool before serving. Will keep for several days, covered, in the fridge. Enjoy!
May 14, 2014 § Leave a comment
At this point my love for smoothies may be bordering on obsession. I have one every day, often for breakfast. And then I usually end up wanting to make another one later in the afternoon too. They’re just so darn delicious!
Last week after making some coconut rice there was some leftover coconut milk just sitting in my fridge and thus I was inspired to make a tropical smoothie. The coconut milk makes it creamy and adds a great depth of flavor. My based was orange juice and chia seeds. Then added banana, mango and pineapple. If you want to make it healthy you can even add spinach when it’s all said and done. Enjoy!
- 1/2 cup orange juice
- 1 tbsp chia seeds
- 1/4 to 1/3 cup coconut milk
- 1 ripe banana
- 1 cup frozen mango and pineapple
1) Pour orange juice in the blender. Add chia seeds and let sit for several minutes.
2) Add in coconut milk and fruit and blend until smooth. Enjoy!
May 9, 2014 § Leave a comment
That’s my mom. This was on a spontaneous trip my parents took to visit me in Seattle last summer. We both were having great hair days. In honor of her I made some rhubarb ice cream.
You see, my mom loves rhubarb and she taught me to love it as well. And I always think of her when I use it in my cooking. There are a lot of other things that remind me of my mom, like when I pray with one of my patients, when I make a bed with hospital corners, while bread rises or when I read a great book and want to tell her about it. She’s taught me a lot of important life lessons.
Since it’s Mother’s Day weekend it may be a cliche time to wax on about how great my mom is but I believe there is never a bad time to tell someone you love them. So Mom, I love you! I’m glad you’re my mom. Thanks for putting up with my tears over school projects, cooking lots of dinners and teaching me to be a gracious host. Don’t worry, I’ll make this ice cream when we visit in August, just have the rhubarb ready.
The rhubarb and greek yogurt combo is tangy and creamy all at once. I chose to not strain the ice cream to leave in all the delicious rhubarb bits but if you want a smoother version feel free to strain it before you cool it. I’m already dreaming about this again as the perfect compliment to a summer pie. Enjoy!Ingredients
- 2 cups chopped rhubarb
- 1/2 cup sugar
- 1 cup whipping cream
- 1 cup whole milk
- 3 egg yolks
- 1 cup plain greek yogurt ice cream
- pinch of salt
1) Put rhubarb and 1/4 cup of sugar in medium sauce pan and bring to a boil. Let sit over medium heat until sugar is mixed in and rhubarb is starting to break down, about 10 minutes. Add in milk and whipped cream. Let sit just until mixture starts to simmer, or small bubbles appear around the edges.
2) In medium bowl whisk the other 1/4 cup sugar and egg yolks until smooth. Add in 1 cup of cream mixture at a time, whisking constantly to temper the eggs. Return mixture to saucepan and put over medium-low heat. Stir until mixture thickens enough to coat the back of a wooden spoon.
3) Pour mixture into bowl and put in an ice bath. Let sit until completely cool. Can be refrigerated overnight. When mixture is cool, prepare according to ice cream maker directions. Freeze for several hours before serving. Enjoy!
May 1, 2014 § Leave a comment
Spring is here and I am feeling the fever. The fever to be outside, throw a frisbee, eat a ton of fruit while picnicking with friends and just enjoy the green. One of my favorite things to do when the weather gets nice is invite a bunch of friends to a park for a potluck. And sometimes a potluck lunch requires a last minute appetizer. This is the new go-to for that. It’s easy, springy and nutritious. Boom. It’s so easy it barely needs a recipe.
If you want an add on dip sauce just add this greek yogurt dip with herbs. We had leftover and I ate it with veggies all week long. Make these and enjoy!
Ingredients for Wraps
- 1 package good quality deli salami
- 2 cups arugula
Ingredients for dip
- 1 cup whole-fat greek yogurt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried chives
- salt and pepper to taste
1) Wrap a small handful of arugula in a piece of salami and pierce with a toothpick to keep together.
2) For greek yogurt: mix yogurt with all spices. Let sit in refrigerator for at least one hour prior to serving. Serve wraps with dip and enjoy!