Breakfast, Cookies

Almond Butter Oatmeal cookies

A 5 ingredient wonder ! This is cookie is rich and moist and guilt-free ! So here goes !

Mix the following in a bowl:

1 cup quick-cooking oats

1/4 honey

1/4 crunchy almond butter (use smooth if you like)

2 eggs

2 tsp of ground cinnamon

Drop batter to form cookies, I made 5 large cookies for breakfast, you could get a dozen small cookies.

Bake at 350F for 20-25 minutes.

Enjoy with coffee or a cold glass of  milk !

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Breakfast, Brunch

Raspberry Coconut Cereal Bake

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Yet another gluten-free, dairy-free breakfast dish that is delicious hot or cold–perfect or those busy summer mornings when you need a good start to your day.

Ingredients:

3 cups rice cereal

1 cup unsweetened coconut flakes

1/4 cup honey

2 eggs

2 egg whites

3/4 cup almond milk

1tsp vanilla extract.

1/4 cup frozen raspberries, crumbled

non-stick cooking spray.

Method:

Preheat oven to 350F.

Spray a baking dish with non-stick cooking spray.

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Spread cereal on the bottom layer and drizzle with  half the honey.

Sprinkle the coconut over the cereal and the remaining honey.

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Mix eggs, egg white and almond milk with a 1tsp of vanilla and pour over cereal mixture.

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Crumble frozen (not thawed) berries over the top.

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Bake for 20-25mins till the eggs set.

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Serve warm or cold.

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Breakfast, Brunch

Blackberry Almond Breakfast Custard

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Another delicious breakfast recipe ! Perfect warm or cold and a healthy yet decadent looking change from that boring bowl of oatmeal

Ingredients:

1/2 cup liquid eggs

1/2 cup almond milk

1 pint blackberries

2/3 cup of slivered almonds

1/4 cup honey

1Tbsp of coconut sugar

Method:

Blend honey, milk and eggs in a blender

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Spray a 9″pie plate with non-stick cooking spray and pour in the custard

arrange the blackberries all around the plate, so that each slice gets 2-3 berries

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top with almonds and coconut sugar

bake for 40-45mins in 350F oven till the top is golden and the custard has set.

enjoy warm or cold.

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Breakfast, Brunch, Lunch

Frittata of Ham, Mushrooms and Roasted Red Peppers

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Happy New Year ! With the holidays behind us, I am sure we all trying to eat a little better–however, our fridge is probably still full of leftovers.  Ham and eggs are sure to found in the fridge or positively on sale at the market.  With help a jar of store bought marinated mushrooms and peppers you can whip up this super healthy, speedy meal suitable for breakfast, brunch or lunch.

Ingredients:

16 oz of liquid egg whites

1 jar of marinated mushrooms and roasted red peppers

1 ham steak, cubed

1/2 tbsp of dried parsley

1 tsp of olive oil

salt and pepper to taste

Method:

Preheat oven to 350F

Saute the cubed ham steak in oil till brown in a oven proof skillet

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Add the jar of peppers and mushrooms and sauté till most of the liquid is drained.

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Add the eggs, parsley, salt and pepper and finish the dish by baking in the oven, for 25-30 mins or till the eggs are set.

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Serve hot or room temperature !

 

Brunch, Lunch, Quick Dinner

Spinach and Roasted Red Pepper Hash

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So I am back to my regular routine of working in the lab.  Which means, I need to start making lunches and dinners ahead of time.  This recipe a healthy take on a classic hash….no potatoes, no oil, no bacon–but packed with flavor ! Here goes !

Ingredients:

1, 16oz bag of frozen chopped spinach

1 jar of roasted red peppers ( choose your own size based on how much peppers your want)

6 eggs

1/2 tsp of nutmeg

1 tsp of crushed red pepper

salt and pepper to taste.

Method:

Preheat oven to 350F

Sauté spinach, sliced peppers and seasonings till everything has wilted.

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Crack the eggs directly into the pan and transfer then pan to the oven.

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Bake for 10-15mins till the eggs set.  This also based on personal preference.  Some people like their yolks runny and some like them set.  So adjust your back time according.

Serve family style–for brunch, lunch or dinner.  Crusty bread and a light fruit salad would complete the meal !

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French, Italian, Lunch, Salad

Nicoise goes Italian

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Recently I met up with a dear friend of mine who happens to be from Italy.  Of all the things that she gave me were  two cans of really good italian tuna packed in good olive oil.  I looked through my pantry and some ingredients called for a traditional French Nicoise salad, but then some of the others screamed Italian, so this is what I can up with.  Barely no cooking involved, just a combination of good ingredients and super healthy.  Should you choose to be a purist I am attaching a link to Julia Child’s Salade Nicoise recipe.

http://abcnews.go.com/GMA/recipe/julia-childs-salade-nicoise-8255829

For my rendition you will need:

Hard boiled eggs

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Flash steamed green beans (I would go for fresh beans, even though I used canned beans)

Artichoke hearts

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Sundried tomatoes

Good Tuna packed in good Olive oil.  You could also get adventurous and poach tuna fillets in olive oil and then flake them.

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capers

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salt and pepper for seasoning.

Now assemble according to your taste.

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Breakfast, Pastry, Treats

Doughnut Muffins

This is a super quick recipie that you can whip up even on the busiest weekday mornings.  The muffins are buttery, moist and rich and where originally made in a shop in Rockport, Maine.  I got the recipie from “The New Boston Globe Cookbook”.

Ingredients:

2 cups of flour

1/2 cup sugar

1 Tbsp ( yes Tbsp) of baking powder

1/2 tsp of salt

1 egg

3/4 cup vegetable oil

3/4 cup buttermilk

1/4 cup sour cream ( I used greek yogurt)

Method:

Preheat oven to 375F

In a bowl whisk together all the dry ingrdients and set aside

In a separate bowl, whick together egg, sugar, buttermilk, oil and yogurt ( or sour cream).

Now, mix the dry and the wet ingredients together with a wooden spoon.

Divide the batter among 12 muffin cups and bake for 20mins.

Sprinkle a mixture of cinnamon and sugar on the muffin tops as soon as they come out of the oven.

Cool in the muffin tin for 5 mins and then take them out.

Serve warm with a cup of coffee ! They do tast like doughnuts !!! No more drive through breakfasts !

Breakfast, Treats

Baked Custards

This a take on a microwave pudding my mother would make.  I am lactose intolerant in  weird way.  I can have single slice of pizza and be fine, but slice to would kill me.  Yogurt is ok, only if I a stick a single serving cup ice cream is a sugar bowl of death for me.  However, milk cooked down in custards and puddings never bothered me and once my mother figured that out she would always make this pudding ! It was her super quick way to get me to ‘drink my milk’.  I took the basic recipe and instead of microwaving the mixture I bake it in ramekins and store it in the fridge–it makes breakfast for the week-cold with a drizzle of maple syrup or a dollop of fruit preserves is a perfect protein packed breakfast.  This is also a good go to for an after dinner sweet treat.  Enjoy !

Ingredients:

10 eggs

1 cup Almond milk

1/4 cup sugar ( This will not make it sweet, just enough to add a little flavor to the eggs)

A dash vanilla extract and nutmeg

Method:

This is the simplest recipe ever.  Preheat the oven to 350 and wait till the oven is ready.

Get your ramekins ready.  I only own 5 ramekins which is perfect for the 5 days of the week !  Arrange them in a 9×13 baking pan.

Blend all the ingredients thoroughly and immediately transfer to the ramekins, filling them up to the top.

 

Fill the 9×13 pan with warm water, about half way up the ramekins.

Top with some more nutmeg ( or other warm baking spices) and bake for 30 min or till custard set in the center.

Cool and enjoy !