Creamy Eggs + Leeks with Baby Hasselback Potatoes

This yummy breakfast was made on a whim and serves one. For when you just need some solo-brunch time.

Feel free to make as much as you like, however! I didn’t use exact measurements and ended up throwing a bunch of things together as I went along. The plump sweet white corn combined with soft cheese, eggs, basil, and sautéed leeks is one hell of a tasty combination. All topped off with the slight saltiness of kalamata olives.

Creamy Eggs + Leeks with Baby Hasselback Potatoes

5-10 small potatoes (I used a combination of red, yellow and purple)

Olive oil

Sea salt

Basil, dried or fresh

Coconut oil

1 colve of garlic, minced

1 leek, chopped

milk

2 eggs

basil, dried or fresh (I used dried)

chopped kalamata olives

Spinach + white corn (fresh or frozen, I used frozen)

freshly grated parmesan cheese

soft cheese (cream cheese, goat, I used laughing cow garlic and herb)

Preheat your oven to 400 degrees. Scrub your potatoes, then slice thinly with a sharp knife just until you reach the bottom (so that all the slices are still connected). Place in a glass baking dish, drizzle with olive oil, sea salt, and basil. Toss lightly to coat and place in the oven while you prepare your eggs. Cook until potatoes are cooked through and the edges begin to brown.

In a small saute pan heat a small spoonful of coconut oil and add the minced garlic. Cook for a minute until brown and fragrant then add the chopped leek. Saute until leek pieces are soft and tender. In a small bowl whisk eggs with the chopped kalamata olives, basil, a pinch of sea salt, a large tbsp of grated parmesan cheese, and a few generous splashes of milk. Add egg mixture to the pan with the garlic and leeks, heat on med-low. Add spinach, white corn, and soft cheese to the pan and slowly scramble until eggs are cooked. Top with extra parmesan cheese and fresh basil. Serve warm with potatoes, preferably with a large glass of orange juice and enjoy the spring sunshine.

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Molten Raspberry Dark Chocolate Mug Cake

Raspberries & dark chocolate = A match made in heaven by the almighty food gods. Is it possible to make this combo any better…? How about hot and bubbly and in the center of your own personal single-serving breakfast mug cake?

I think my AM just got a whole lot sweeter:

Molten. Raspberry. Dark. Chocolate. Mug. Cake.  

Yes, yes… Cake for breakfast. I feel the morning is the best time of day to partake in a meal with a sweet twist. It gives you something to look forward to at night and jump out of bed for in the morning. The greatest thing about this breakfast cake is that you can throw all the ingredients in own large mug {or bowl}, microwave, and shazam! CAKE. You can get creative with the mix-ins and toppings, the possibilities are endless!

~ Molten Raspberry Dark Chocolate Mug Cake ~

*1/4 cup flour (I use 1 tbsp ground flax seed, 2 tbsp almond meal, 1 tbsp brown rice flour)

1 egg

1 tsp melted coconut oil

1 tsp baking powder

1 heaping tsp cocoa powder

1 tsp maple syrup/honey

spoonful of greek yogurt (plain, vanilla, any flavor)

1 tsp pure vanilla extract

pinch of fine sea salt

1/2 heaping tsp ground cinnamon

large spoonful raspberry preserves

piece of good quality dark chocolate (chips will also work)

* I always alternate my flour on this recipe, many times I use a full 1/4 ground flax, sometimes just almond meal and brown rice flour. I tend to like the combination of all three the best.

In a large coffee mug or bowl mix together all the ingredients, except for the raspberry preserves and the chocolate, until well combined. I like to mix in a little of the raspberry preserves into the batter as well. Place the spoonful of raspberry preserves in the center of the cake batter. You can either stick the chocolate piece (or chips) in the center too, pushing them in a bit, or sprinkle around the top. Place in the microwave and cook for about one minute and thirty-seconds. If you don’t feel it is fully cooked put in for another thirty-seconds. The preserves should have sunken in and be bubbly. Top with multiple drizzles of maple syrup or honey and dig in!!!

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Coconut Black Sesame Seed Granola

Spring. Spring. Spring. Spring. Spring.

Sun. Picnics. Granola sprinkled on creamy cold yogurt….

Though in my head I am chanting some sort of spring-song (you know, to supposedly bring on the warm weather) the guy on TV says snow on and off for the next week…My reaction? Bake something that gives off sunshine! This granola is a mix of winter spices like cinnamon and ground ginger but has an island-sweetness from the coconut, a satisfying crunch from the walnuts, and a hint of chocolate from the cocoa powder. And lets not forget about the lovely nuttiness from the black sesame seeds..I have a soft spot for these beauties and tend to sprinkle them on EVERYTHING. Basically this morning treat is a combination of many many things that equal one bright and satisfyingly tasty breakfast. When eaten with yogurt and fruit one has complete permission to pretend not to see the late march snowflakes outside the window.

If you have on hand, add in dried cranberries or any other favorite dried fruits.

Coconut Black Sesame Seed Granola

4 cups old-fashioned rolled oats

1 cup chopped raw walnuts

1/2 cup raw black sesame seeds, add more if you like them as much as I do

1 1/2 tsp cocoa powder

1 tsp sea salt

1 heaping tsp cinnamon

1/2 heaping tsp ground ginger

1/2 cup melted coconut oil

1/3 cup maple syrup, or honey

If you want a sweeter granola you can add an additional 1/4 cup honey, maple syrup, or molasses

1 tsp pure vanilla extract

1/2 cup coconut flakes

desirable add-ins: dried fruits (cranberries) chocolate chips (after granola has cooled)

Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. In a large bowl mix all of the ingredients together until the contents are coated well. Scoop out onto the baking sheet and spread out with a large spoon or your hands. Make sure granola layer is not to thick or it will not bake to a proper crispness. Bake for about an hour stirring every 15-20 minutes. Let cool before transferring to an airtight container.

Eat on its own as a snack, with milk, yogurt, fruit, ice cream…

~ Enjoy! ~

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The Taste of Spring

The first rays of sunshine have touched down in Manhattan. The weather last week may have been cold and snowy and today may be filled with rain and gloom…but you can feel the difference in the air. Spring is on its way and I can already see that picnic in the park in the not so distant future.

Believe it or not but this recipe for lentil ‘meatballs’ with Meyer lemon pesto was my first experience using the tart yet lovely Meyer lemon. Both of these recipes come from the amazing Sprouted Kitchen cook book. The blog has been a top favorite of mine for a very long time and I highly recommend their book (The photography is stunning) and trying out some of their tasty recipes. I used red lentils for they were all I had on hand and the fennel seeds in the ‘meatballs’ pair so perfectly with this warm and sunny pesto.

Cheers to the warm weather, it may not be here yet but it won’t be long ~

Pear, Speculoos, Oat & Lemon Zest Muffins

A Star Muffin.

A tasty combination of awesome in one compact muffin. Are you ready?

This is a time for warmth and comfort. For flavors that and a little heat and zing to your average ho hum day. As January comes to a close Spring begins its slow creep forward from the shadows. Their is a smell of hope in the air..it may be slight..and disappear at times like tonight when the weather drops down below freezing again..but alas it exists. With the combination of cinnamon, pear, lemon and that magical concoction known as speculoos you are sure to jump right out of bed in the morning just to have a bite.

Pear, Speculoos, Oat & Lemon Zest Muffins

makes 10 small muffins or 6 large muffins

1 pear, diced (roughly a cup)

1 large egg

1 flax egg (1 tbsp ground flax + 3 tbsp water)

1/2 cup light brown sugar

3.5 tbsp coconut oil

2 heaping tbsp speculoos spread

1 tsp pure vanilla extract

1/2 cup millet flour

1/4 cup brown rice flour/almond flour mix

1/2 cup oats, plus more for topping

1 tsp baking powder

1/2 tsp baking soda

1/2 heaping tsp ground cinnamon

pinch of sea salt

zest of 1/2 an organic lemon

Preheat your oven to 350 degrees. In a small bowl mix the flax and water and set aside (for 5-10 minutes). In a Large bowl combine the millet, brown rice and almond flours, oats, the baking powder, baking soda, salt, and cinnamon. In a separate bowl whisk the egg, flax egg, vanilla extract, coconut oil (make sure the coconut oil is not solid), light brown sugar, and speculoos spread until fully combined with no lumps. Stir the lemon zest into the wet ingredients last. Add the wet ingredients to the dry and stir, once combined gently stir in the diced pear. Lightly grease a muffin pan or line with parchment paper and fill with batter. Sprinkle muffin tops with extra oats before placing in oven. Bake for 25-35 minutes or until a toothpick inserted into the center of the muffin comes out clean. If you decided to make 6 larger muffins they will need more baking time, at least 30-35 minutes.

~ Enjoy, and as always..stay warm ~

Apple Yogurt Upside-Down Cake

A Morning Worthy of Cake. Apple Cake.

I am back! Shall I do a little dance? I think YES. It has been a busy busy past couple of months, the highlight being a romp through the Scottish highlands and Dublin in December. But it is a new year and I can’t wait to start putting more time in here.

This tasty treat is meant for fall, when the leaves are just starting to turn and the first cool breezes make themselves known…but when you have all the ingredients on hand and the exact number of crisp pink lady apples staring at you from the side of the counter…I say go for it. This is the coldest week I’ve experienced yet in New York (I actually NEED one of those face-sweaters..) and this cake is as delicious in the middle of Winter as it is in Fall. Full of warmth and comfort it is meant to be eaten at any time of day, while sitting on the couch, with thirty quilts, a thick pair of woolen socks and a cup of hot tea.

Apple Yogurt Upside-Down Cake ~ adapted from Small Plates & Sweet Treats

3 pink lady apple

2 tbsp coconut oil

2 tbsp + more honey

2 tsp vanilla extract

3/4 cup brown rice flour + 1 tbsp

1/3 cup almond flour

1/4 cup millet flour + 1 tbsp

1/4 cup tapioca starch

1 tbsp baking powder

1/2 tsp baking soda

1/2 heaping tsp ground cinnamon

1/4 heaping tsp ground ginger

1/4 tsp fine sea salt

3 eggs

1/2 cup packed dark muscovado sugar

1/2 cup whole-milk plain yogurt

1/2 cup olive oil

Preheat the oven to 350 degrees F. Lightly grease a 8 by 8-inch square cake pan (or an 8 by 3-inch round cake pan) and line the bottom with a piece of parchment paper. Core the apples, quarter them, then cut each piece in half once more. Heat the coconut oil, 2 tbsp of honey and vanilla extract in a large saute pan (any soup or sauce pot will work, you may just need to cook the apples for a bit longer) over medium heat. Add the sliced apples and cook for about 10 minutes or until apples are soft but not mushy. Let cool for a few minutes before handling. Arrange the apples on the bottom of the cake pan as tightly as possible and pour any remaining liquid in the pot over the apples.

In a large bowl, whisk together all the flours, baking powder, baking soda, cinnamon, ginger, and salt. In a separate smaller bowl mix the eggs, dark muscovado sugar, honey (I did about 2 tbsp add more for a sweeter cake), olive oil, and yogurt. Pour the wet ingredients into the dry and stir until combined. Pour the batter into the cake pan making sure that it is evenly distributed over the apples. Bake for about 50min-1 hour, or until a toothpick inserted into the middle comes out clean. Let the cake cool for about 15 minutes before carefully flipping. Allow to cool before serving. Keep in the refrigerator for 3 or 4 days or freeze.

Serve warm by itself or with a speckled vanilla bean ice cream.

~ Stay Warm! ~

Rustic Cardamom Cake with Pear and Honey

~ A cake with all the flavors of Fall ~

Simple and rustic, with a moist crumb. Pair it with black speckled vanilla bean ice cream and/or warm stewed pears.

The original recipe for this cake uses apples, so feel free to use any winter fruit you have on hand.

Rustic Cardamom Cake with Pear and Honey 

                                                                                                      inspired by Tartelette

at least 3 regular sized pears

1 cup plain yogurt (full fat)

1/2 cup sugar (I used maple sugar, muscavado would also work nicely)

2 eggs

1/2 cup coconut oil

zest and juice of one organic lemon

2 cups gluten free flour mix (I used a combination of brown rice, buckwheat, almond meal and arrow root)

2 tsp baking powder

1 tsp ground cinnamon

1/2 tsp ground cardamom

Preheat oven to 350 degrees. Grease a nine inch cake pan or line with parchment paper and set aside. In a large bowl mix the yogurt, sugar and eggs until combined and smooth, add the lemon juice and zest and the coconut oil and mix until well combined again. Add the rest of the ingredients and whisk until smooth once more. Pour batter into prepared cake pan and top with thinly sliced pears and an extra dash of cinnamon or brown sugar if desired. Bake for 30-40 minutes until a knife inserted in the center comes out clean. Serve warm and drizzled with honey.

Curry & Lemon Roasted Vegetables with Hummus

Welcome Fall. My first dish of the season not eaten cold. Hearty Veggies with a lemon twang and topped with a creamy goodness. YES. Welcome Fall.

Purple potatoes are a million and one times better then your average yukon gold. Their dark mysterious skin gives way to vibrant tie-dyed insides that not only taste great but up the cool-ness level of your dinner a few notches.

Curry & Lemon Roasted Vegetables with Hummus

{any vegetables you have on hand will work}

I eggplant, halved length-wise & chopped

2 medium sized potatoes, halved & chopped

3-4 large carrots, chopped

2 large leeks, halved length-wise & chopped

1 tsp coconut oil

1/2 tsp red curry paste

juice of 1 lemon

1/4 tsp garlic powder

pinch of cumin

dash of cayenne pepper

salt and freshly ground black pepper

 

Preheat oven to 375 degrees. Place all of the chopped vegetables in a baking dish. In a small bowl whisk together all other ingredients until combined and the curry paste is completely dissolved. Pour the dressing over the vegetables and mix until everything is coated. Sprinkle with additional salt/pepper if desired. Roast for about an hour, until all vegetables are soft and cooked though. Eggplant may get a bit crispy around the edges.

Serve over salad, pasta, rice or as a side dish. I spooned mine over a bed of fresh spinach and topped with a generous spoonful of smokey baba ganoush (hummus is also equally delicious).

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Seared Shishito Peppers with Pink Sea Salt

Years ago when visiting New York  I had a plate of these light and mild peppers as an appetizer. They taste wonderful with a little sprinkling of sea salt and you can never just have one. On a trip to the Union Square Market a few weeks back I stumbled upon a huge basket of these and couldn’t wait to make that tasty dish of years past. So simple to make..they transform any ordinary meal to an extraordinary one. But let’s get back to New York just for a quick second. Have you ever dealt with moving in this city? What a hassle….hence my absence on here….I don’t want to move in Manhattan again for a good long long while…

Seared Shishito Peppers with Pink Sea Salt

A large bag of Shishito peppers

coconut oil (or oil of choice)

sea salt

In a large pan heat a tbsp or so of oil over medium-high heat. The amount of oil depends on the size of the pan, you want the bottom to be well coated. Once the oil is hot drop the peppers in and let them cook for a minute or two per side. Be careful of popping oil. Once they are cooked remove from the pot, pat dry with a paper towel and sprinkle with sea salt. Serve immediatley. Use these lovely peppers as an appetizer or serve with your meal, would pair well with meat and rice.

You could also cook these in the oven, tossed with a little oil before hand.

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Tri-Color Carrot Salad with Asian Vinaigrette

Hot hot hot. And brutally hot. Not to mention humid. August in Manhattan…..Don’t ever come to Manhattan in August, unless you find enjoyment in slowly melting into a puddle. As I live here I can’t escape, my window unit can though. It picked the hottest day last week to say adios, the battery went bonkers and I am writing this to you with an ice-pack on my shoulders and a little black fan at my feet. Apart from the fact that every night I mentally tick another day off the ‘almost fall countdown’ this salad should bring some summer fun to your table. Light, crisp and bursting with flavor it will accompany any simple dinner with grace and be all the rage at a picnic. And did I mention no oven is needed?

Tri-Color Carrot Salad with Asian Vinaigrette

Large bunch of carrots (any color will work, I used purple, orange, yellow and white)

chopped spring (green) onion

2 tbsp sesame oil

4 tsp white wine vinegar

ground ginger, salt, & pepper to taste

juice of 1/2 a lemon

splash of ginger juice (optional) 

1 tsp dijon mustard

Using a vegetable peeler, peel off outer carrot skins (purple carrots are orange once peeled). Peel or ribbon enough carrots to fill a medium sized bowl. Do this by holding the thick end of the carrot and carefully make long strips with your vegetable peeler. Add chopped green onions to the bowl and set aside. Whisk all other ingredients together for the asian vinaigrette. Adjust seasonings if needed, I added a bit more vinegar to mine some may like a bit more mustard so customize as you like. You will have extra dressing left over. Toss the ribboned carrots with the vinaigrette right before serving.

Would be wonderful topped with sprinkles of toasted sesame seeds if you can muster the courage to turn on your toaster oven.

A cool and lovely summer side dish.

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