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Posted on May 22, 2015 | 2 comments

Breakfast Sushi

Breakfast Sushi

When your family is on an elimination diet, it can be a real struggle (and that’s putting it nicely) to find foods they A) Can Eat, and B) Want To Eat. Those are generally mutually exclusive, especially with children. And husbands. And selves (oh, carne asada fries, I miss you so). This was a breakfast collaboration between my sushi-loving kid and me this morning. You can make it all yourself, or let the kiddos rip up the seaweed themselves and have at it. Do-It-Yourself food of any kind wins with kids. And husbands. And selves (less work for me!). Prepare this at your breakfast bar – call it a sushi bar – and it will be even more fun!   These are the ingredients. Nori, Lox, and Avocados. There’s your tri-cultural language lesson for the day. [Imagine a picture of an English cucumber here. This is a wonderful suggestion from my sous chef, age 6, who loves cut sushi rolls and thought this would add an authentic touch. It would also...

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Posted on May 15, 2013 | 0 comments

Hot Chai Cereal

Hot Chai Cereal

This is a sweet, spiced hot cereal. It is reminiscent of a dessert but with the addition of chia seeds and hemp seeds it becomes a powerfully nutritious breakfast. The swirl of maple syrup and pinch of salt salt round out the flavors without tasting mapley or salty.     If you don’t happen to have mulling spices lying around, or given to you as a holiday gift as we gratefully were, you can substitute allspice, cloves, and cinnamon. Buckwheat groats are a gluten free source of insoluble fiber, minerals and B vitamins. They can be found in the bulk aisle, or in a Bob’s Red Mill bag on the cereal aisle. You could substitute steel cut oats. Chia and hemp are becoming very common, either in bags at the grocery store (even Costco!), or online. For the kids, I omitted the brown sugar, and used whole milk rather than cream. They scarfed it up, not realizing their deprivation. I allowed myself those indulgent toppings and it was transformed from a breakfast cereal...

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Posted on Apr 26, 2013 | 0 comments

Not Exactly Gluten Free Waffles with Blueberry Syrup

Not Exactly Gluten Free Waffles with Blueberry Syrup

The kids got a waffle maker from their Auntie that makes very cute jungle animal waffles. I’ve never made waffles in my life so I needed some direction. Being full-throttle on my new wellness kick, I broke out Gwyneth Paltrow’s book, It’s All Good: Delicious, Easy Recipes That Will Make You Look Good and Feel Great, in search of a healthier waffle recipe. What do you know, she has several! Gluten free, sugar free, and all that. I was all set to get started with my recently purchased gluten free flour when I noticed you must also add something called xanthan gum to it. What is that? It doesn’t sound like a whole food to me, but what do I know. And, in any case, I don’t have any. So, I went to my tried-and-true cookbook for all things Middle Americana, The Fannie Farmer Cookbook, to find a regular-person waffle recipe. Naturally, she has many tempting selections. The problem is that they all call for eggs and we are...

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Posted on Apr 24, 2013 | 1 comment

It’s All Good – Avocado Toast

It’s All Good – Avocado Toast

Going on vacation is a wonderful thing. You eat and drink and take a delicious, restorative break from your responsibilities. You’re so refreshed that, somewhere on your long ride home, you get the idea that when you return you’re going to totally change your life from the inside out and start living clean. Clean eating, clean house, even an exercise program starting at 5:45 am! Your spouse escalates this mania and soon you’re both making lists with milestones and numbers and schedules. To aid you in your mad plans, you pick up a book that claims it’s possible to maximize both health and flavor in the same dishes. For me, there is no point to health if there is no flavor, so this little adventure might even be sustainable past a day and a half. I watched a series on PBS a few years ago called Spain: On the Road Again. It combined some of my favorite things: traveling, cooking outdoors, Mediterranean food, and chefs Mark Bittman and Mario Batali....

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Posted on Apr 3, 2013 | 0 comments

Makin’ Bacon

Makin’ Bacon

I am not one to shy away from real cooking, even for breakfast. It’s one of the pleasures of not zipping out to an office every morning. (The hardest part is getting the little critters to wait patiently while it cooks). I’ll mix up some muffins, or cook hot cereal, or even fry bacon and eggs. My family can go through an entire package of bacon at one sitting, and I save the grease, so, besides the splattered stove, there’s not much to clean up. Not knowing what I was missing, I stumbled upon this little package of happiness at Trader Joe’s yesterday. It’s pre-cooked bacon that happens to be nitrite and nitrate-free. The package was so light, I wasn’t sure exactly what I was getting. Turns out, cooked bacon weighs a lot less than raw bacon. This is what it looked like, out of the package. It browned a tiny bit more as it heated in the pan. I have to say, this really did save me a lot...

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Posted on Jan 26, 2013 | 1 comment

Hawaiian Pancakes

Hawaiian Pancakes

What do you do when your kids are asking for cookies for breakfast? Sigh a heavy sigh of despair, then, set about making the next best thing to breakfast cookies: pancakes! Next, go to the kitchen, discover you are out of maple syrup, or anything you could mash together to make any semblance of fruit syrup. Normally, you just use warmed applesauce, but you are even out of that.  (Note to self: go to store!!) Create new plan for syrup: Gently heat a cup or so of honey, then turn off the flame. Spoon in a couple tablespoons of coconut oil (it will melt easily in the residual heat).  Put in a splash of lemon juice. Add a few drops of vanilla extract.  You’re out, like me? Add a few drops of almond extract. Even better. Notice a theme coming together. Start humming Tiny Bubbles by Don Ho. Next, slice some bananas and set aside. Time to mix up your pancake batter.  I use this one by Fannie Farmer (minus...

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Posted on Jan 11, 2013 | 0 comments

Peanut Butter & Jelly Oatmeal

Peanut Butter & Jelly Oatmeal

I am out of everything.  My kids are unsympathetic to this.  They still insist on eating! And they don’t appreciate being asked to wait while mommy showers, makes a list, and goes to the store. Once again, breakfast was dictated by what tiny shreds of foodstuff I could find in the corners of my kitchen. I found some rolled oats.  Not normally a favorite unless I spice it up with dried fruit, at least.  Hmm, fruit.  I have jelly!  What goes with jelly? Peanut butter?  Yes! I think I’m on to something. First, cook the oatmeal. Next, mix in the peanut butter (or almond butter or sunflower butter…) Spoon it into bowls.  My oatmeal was pretty stiff today (I’m also out of filtered water) so I made kind of a sculpture out of it. Swirl in the jelly (if you have looser oatmeal), or dribble it on top (if you’re going for the fine dining effect). Finally, very confidently present your diners with “Peanut Butter and Jelly Oatmeal” like...

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Posted on Jan 9, 2013 | 1 comment

It’s a Date!

It’s a Date!

First thing every morning, before I can even reach my coffee maker, I am met with demands for Breakfast!?!? And, first thing every morning, I think: I gotta put the coffee maker in my bedroom. Next, I think: what can I make for breakfast that: 1) the kids will eat, 2) is nutritious, and 3) is actually in the house. #1 is easier if the little gourmands haven’t had it in a while. The harder part is coming up with a large enough variety to be interesting.  Our current rotation of eggs, oatmeal, and waffles just isn’t big enough.  Although, come to think of it, they’ve never turned down a waffle.  I think I’ll need to work on a homemade, super pumped up version of waffles that I can keep in my freezer.  But that’s another goal for another post. Today, I happened upon the Vitamix recipe book that came with my blender.  I haven’t opened the thing in three years.  Suddenly, all kinds of new and delectable recipes are calling...

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Posted on Oct 11, 2012 | 0 comments

And Breakfast For All

And Breakfast For All

I made a breakfast hash by Giada De Laurentiis this morning.  This dish covers all the basic breakfast hits: bacon, eggs, potatoes.  It also adds a lot of mom hits like spinach, onions, and red bell peppers, and leaves room for improvisation on both fronts.     I made this once with no bell pepper (didn’t have it) and once substituting ham for salami (had it).  So, go with whatever’s in your fridge, and don’t be afraid to use more or less of something, depending on what you’ve got. Since I cook all the elements of this dish in the fat from the bacon, I use way less salt than the recipe calls for, but I do add a tiny pinch at every point Giada instructs us to. It’s good advice: the salt really flavors the food through and through, rather than sitting on top. I also omit the orange zest. I think it distracts from the other flavors but go ahead and try it, just use the tiniest...

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