Category Archives: Breakfast

Recipe ReDux Banana Pancakes

I don’t know about you, but literally every time I make pancakes, I start singing (either out loud or in my head…but usually out loud) Jack Johnson’s Banana Pancakes. It just makes me feel all cozy and delicious. So when I found out that this month’s Recipe ReDux theme was to “Grab a Book and Cook,” I grabbed a few books to look up recipes. It turns out that one page 201 of Mark Bittman’s How to Cook Everything Vegetarian there it was – a pancake recipe. I just knew I had to make banana pancakes.

This recipe replaces Mark Bittman’s eggs with, you guessed it, bananas. The result is a mildly sweet, very fluffy pancake that is the perfect vehicle for your favorite pancake toppings. You can dress this recipe up or down. Feel free to sub in whole wheat flour to make it heartier, or you can add chocolate chips to bring out all the dessert-y goodness of pancakes. However you slice it, these make the perfect breakfast for your rainy weekend mornings.

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Side note, this cookbook is a massive one that is chock full of vegetarian recipes and includes multiple variations of many of them. My sister gave this to me as a present a number of years ago and it has been a staple in my kitchen ever since. It’s amazing how great of a resource it is. I would definitely recommend it!

What cookbooks are you into right now?

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The Recipe ReDux: Peanut Butter Banana Muffins

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This month’s Recipe ReDux theme is “Creative Quick Breads.” My immediate reaction to that was “Ok….what’s a quick bread?” Times like this it’s obvious that I have zero culinary background. As I soon learned, quick breads are breads (and cakes, muffins, cookies, brownies, etc) that are leavened without yeast. I grew up on cornbread almost every weekend, love making banana bread, and definitely have a soft spot in my heart for both muffins and pancakes. Turns out, all of these things are considered quick breads. I love quick breads!

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I also love the combination of bananas and peanut butter. I’ve never been a fan of jelly or jam (something about that sticky, super sweetness just really turns me off), but I sure did grow up eating peanut butter banana sandwiches. Lately I’ve been on a powdered peanut butter kick and really wanted to play around with it. If you’ve never heard of it, powdered peanut butter is basically pressed and dehydrated peanuts. The great part about it is that you get all the peanut butter flavor (and protein!) with almost none of the fat. I highly recommend trying it out if you haven’t already. As with regular peanut butter, I look for brands where the only ingredient is peanuts. Some brands have added sugar, so I try to stay away from those.

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Anyway, I decided to make some muffins using my favorite flavor combo. Why? Because holiday season is coming up, and when we’re prepping the big meals for days on end, who wants to think about making breakfast in the morning? These muffins can be made waaaay ahead of time and frozen. Either take them out the night before to thaw in the fridge, or give them a quick zap in the microwave for instant satisfaction. Make these now, and your holiday guests can wake up in the morning to hearty, delicious muffins that took you almost no effort at all.

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I decided to add both chia seeds and walnuts to my muffins because I love to load up my breakfasts and I prefer a little crunch in my baked goods. Both of these are totally optional, or you can replace them with your favorite nuts or seeds.

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What’s your favorite quick bread?

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Avocado Toast 3 ways

 Guys, I think I have a problem. My avocado obsession has taken a whole new turn. Living in NYC, I’ve gotten really spoiled by the fruit and vegetable vendors on the streets. I mean, where else can you get 4 pomegranates for $5? Or 3 avocados for $4? These being two of my all time favorite foods, I’ve been buying them a lot lately, since I cannot resist that kind of deal.
As a result, I’ve been eating avocado toast pretty much every day. Now I know I’ve posted a recipe for avocado toast before, but this time I want to break it down for you. We’re going to start simple, then get fancy, then pack a powerful punch. These toasts are great for snacks, easy meals, or if you’re just feeling fancy.

My classic avocado toast is simple and delicious. Smash avocado on bread, squeeze lemon juice, sprinkle salt, and dig in! But since I’ve also been noshing on pomegranates lately (see above), I decided to incorporate those into my toasts. Add a little feta for a salty bite and the result is something that feels luxurious but takes almost no time to assemble. Finally, for days when I need a heartier meal, I like smashing my avocado with chickpeas to add some protein. Usually I leave it alone, but sometimes I’ll go all out and add toppings to make it a full blown sandwich.

 

 

Whatever way you dress up avocado toast, you really can’t go wrong. How do you like your avocado toast?

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Savory Yogurt with Balsamic Tomatoes

 

 

 

 

 

 

 

 

 

 

 


I always used the think of yogurt as a sweet food.  Maybe it’s because all the flavored versions are sweet and full of fruit.  Maybe it’s because I used to associate sweet with breakfast, and yogurt was always a breakfast food in my mind.


Whatever the reason, I recently realized that my all-time favorite breakfast is not only savory, but it also features something distinctly yogurt-like.  You see, there is a special place in my heart for the classic Israeli breakfast of chopped salad, labneh sprinkled with zaatar, and a little bread to lap it all up. Labneh is a thick spread that I’ve heard compared to both yogurt and cheese.  Really, it’s something in between.

 

 

 

 

 

 

 

 

 

 

 

The point is, I was recently inspired by my love of the savory labneh to look at yogurt in a whole different way. Yogurt is a great, easy snack, packed with good stuff. Greek yogurt is even better with a large wallop of protein thrown in there. While the fruit flavored ones are a fantastic snack, I also love the plain yogurt and how tangy it is. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


For the last few weeks, plain Greek yogurt and crackers has been a go-to breakfast or snack for me. I love the way plain, tangy yogurt pairs with sweet tomatoes. Everything is always improved with a little balsamic vinegar, in my opinion, but you can feel free to keep the tomatoes plain. I tend to buy Chobani since they’re the most widely available, but any brand will work. Whatever brand you use, I highly encourage trying a savory twist on yogurt. You might even find a new favorite breakfast combo.

 

 

 

 

 

 

 

 

 

 

 

What’s your favorite way to eat yogurt?
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Hazelnut Pumpkin Bread

I received free samples from Cumberland Packing Corp., maker of Monk Fruit In The Raw. By posting this recipe I am entering a recipe contest sponsored by Cumberland Packing Corp. and am eligible to win prizes associated with the contest. I was not compensated for my time.

On a particularly dreary and rainy day last week, I decided to treat myself to a day of cooking and baking (yes, this is what I consider a treat).  I was planning on making banana bread because what could possibly make a rainy morning better than freshly baked banana bread and a hot cup of coffee?  Somehow, I managed to not have any bananas (whaaaaaaat?!?!).  But I did have pumpkin puree.  So much pumpkin puree.  So instead, I opted for pumpkin bread.

Let me just take a moment here to discuss pumpkin with you.  I love all things pumpkin.  Pumpkin pie, pumpkin spice lattes, pumpkin muffins – if it has pumpkin in it, I am a happy girl.  I eat pumpkin things all year round.  I stock up on cans of pumpkin puree every fall and pray that they will last me through the spring and summer until the next September when they finally appear on the shelves again.  I just can’t get enough pumpkin.

Pumpkin bread happens to be one of my favorites, but I’d never actually made it before, so this was an experiment to begin with.  Then I decided to use my sample of Monk Fruit in the Raw for a Recipe ReDux contest.  Monk Fruit in the Raw is a no calorie sweetener made from monk fruit, which is a fruit that is (weirdly) naturally calorie free.  I probably should have used it on a recipe I was already used to, but I ignored the basic rules of good baking and went on with the experiment.  The result was a pumpkin bread full of spices and crunch and lower in calories, but it’s also totally delicious

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