I first made these muffins three springs ago, as a farewell and a thank you to one of the most compassionate, gentle, poised, and balanced women I have known, who entered my life at such a crucial time. Everything — from the words she said and the voice she spoke in, to the pure grace of her movements — was angelic. And with the impact she made on me I sometimes wonder if she really was an angel sent to help me out…
My food cravings are all about cold, fresh salads + smoothies in the summer, and warming, comforting stews in the winter. But what about these in-between days, when it’s 45 degrees at 7am but going to be a high of 81 a few hours later? That’s where this in-between season bowl comes in… and it couldn’t hit the spot better.
A bed of raw chopped baby greens piled with a warm sweet potato, rosemary, caramelized onion + sausage hash, a fried egg, cooling avocado crema and zesty salsa verde. It’s one half raw, fresh and light; one half warm, hearty and comforting. For confused cravings on these in-between season days. And in Austin, apparently, these days (before the full-on blazing heat) are few.
Happy spring! Happy Easter! Happy sunshine, happy blooming flowers, happy chirping birds, happy sprouting seeds. It’s a happy time of year, a time for breathing in that fresh air, stretching those legs, planting that garden, and celebrating life.
Springtime always evokes in me a desire to eat cleanly and cleanse my body from all the heavy comfort foods of winter. I get excited for all the vegetables and fruits to grow and ripen in the next several months, and vow to take full advantage. In the midst of this inspired mood, though, is Easter and all its sweet temptations.
This year we decided to have a low-key brunch with our “neighborhood family.” Lots of yummy indulgent food was planned, prepared, shared and eaten. And although we try to avoid the highly processed Easter candy, it somehow sneaks its way into our house and we are left to fall to its seductions. Needless to say I (and probably everyone but I’ll speak for myself ;) indulged too much over the course of the day and went to bed feeling like a stuffed roly-poly.
It was the most fun Easter I’ve had since I was a wee little egg hunter at Grandma’s house though, and I do not regret a single moment or bite of chocolate cake. The day started with licking my chocolate torte batter from the bowl and ended by plopping into bed, exhausted like a child who played outside all day long. In between there was lots of cooking, brunch enjoying, hiding easter eggs in the woods, a walk on the farm which ended in an long dog chase, and yard games and honey wine up on “the hill.” Most importantly, it was all in wonderful company.
I can’t think of a single person who actually dislikes banana bread. And I dare you to find someone who doesn’t like that oh so dreamy creamy cocoa hazelnut spread (aka nutella). They’re two very lovable things, and when combined will put a smile on anyone’s face.
So what happens when you mix banana bread with nutella? Well, there could be many outcomes, but mine just happened to be these banana-nutella swirl muffins. And given 98% of our population’s fondness of the two components, these muffins are the perfect treat to bring to a party, a potluck, or a very special friend’s birthday… as I did for my very special friend Corey.
Bring me to a pastry shop, and scones are just about the only thing that’ll get my attention. I’m not one to fall for those buttery, flaky filled croissants or tarts or really anything with a pie-like crust. But scones are in their own wonderful category of pastry. They’re like big fluffy cookie-biscuits, and I love everything about that.
Even with my love for scones, I never seem to justify buying one, knowing how butter and cream and sugar laden they are. Sounds great for a treat, but not quite the nutritious breakfast I’m going for.
I was inspired to experiment myself by way of a scone recipe on a bag of hazelnut flour. First of all, anything made with hazelnut flour is going to be divine, right? Not to mention there will also be currants, and together this goodness will be baked into scones? Gotta try it.
Gazpacho and I have a thing this summer. How did I never see in it what I do now? I used to compare it to ‘just like drinking a jar of salsa – yuck!’, but now I see it’s so far beyond that. Light, refreshing, complex, pure, and wonderful. Like drinking my summer garden. For breakfast, lunch and/or dinner. Topped with herbed croutons, fancy ceviche, or nothing. I love it, and I love that it helps me keep any of my precious garden tomatoes from going to waste.
Working on an organic farm this summer as well as having 6 plants of my own to tend, you could say I’ve picked my fair share of ‘maters this season. And just look at all the varieties! Each has their own flavor, texture and purpose. Many are heirlooms, which are so flavor-packed and meaty they’re just crying out to be part of a mean BLT. I’ll admit some look pretty darn ugly on the outside. But it’s the inside beauty that counts, right?
I’ve made gazpacho (Spanish chilled tomato soup) maybe 6 times in the past few weeks, enjoying it as an on-the-go breakfast, as a cool refresher after working outside, eating bowls-full for lunch & dinner, and taking it to a cookout for friends to enjoy. Each time I make it is a little different, as I don’t follow a strict recipe and always use a mishmash of tomato varieties. But it’s hard to mess up too bad, unless of course you mistake jalapeños for bell peppers. Here’s my top secret recipe, now go put summer’s bounty to good use!
Strawberry season in the Mid-Atlantic — although fleeting, it always leaves me with excitement for more of summer’s candy to come: blueberries, wild raspberries, and my most beloved, the peach! So while I do cherish the early red berries, admittedly I get more excited for what’s to follow, and the indication that my favorite season is only just beginning.
garden bouquet: summer lettuces and berries
My go-to recipe to highlight the local strawberries for the past few years has been this: an oat square that reminds me of my good old Nutri-Grain bar, but much more hearty and wholesome with fresh-from-the-fields strawberry jam slathered and baked right on top. They’re also vegan, and interestingly made with chia seeds as a thickener in the jam and as an egg-replacer in the dough. Chia seeds are an excellent source of fiber, protein, antioxidants, calcium, omega-3, and pure energy! I also like the seedy texture it gave to the jam — i love jam with chunks of fruit and seeds :)
One of my favorite homemade treats to make is granola. I love that the variations are limitless – every spice or flavor combination is feasible. And it’s too easy to ‘healthify’ – using fruit purees in place of oil or butter – or not :) The only problem I have with making my own granola is that it never seems to make it to an actual breakfast bowl of say yogurt, fruit and granola. Why? Well because I start snacking on it… and then it’s so crunchy and sweet and salty and tasty and hey, much better for you than most store-bought granola right? And then before I know it…. an empty jar?! Happens every time, including this batch of triple-ginger fig granola. Luckily my sisters were around to help this time so we can all share the blame ;)
This recipe calls for a triple punch of fresh, dried, and crystallized ginger, plus blackstrap molasses to give a rich, pungent flavor. I added in dried figs, cherries, and pepitas (pumpkin seeds) but feel free to throw in whatever you feel like. That’s the beauty of granola!
It’s about time I added this recipe to the blog, after it appeared on our table many a Christmas morning and days after while we had family at the house for the holidays. Let me tell you what’s great about this breakfast/brunch dish:
- you prepare it the night before so all it takes is a pop in the oven in the morning,
- the herbal aroma warms your whole house as it bakes,
- the combination of eggs, good bread, cheese and herbs is comfort food at its best for cozy winter mornings,
- its appetizing looks make you quite the impressive cook when you have guests around,
- everyone loves it (even my non-dairy-eating sister can’t resist).
Unfortunately I didn’t get to share this before prime holiday time and all those family gatherings, but perhaps you can try it as your hangover cure on New Years Day, or for your next lazy Sunday morning brunch. The recipe is not strict about add-ins or spices, so feel free to change it up with different kinds of bread, cheese, no cheese, or different combinations of greens and herbs. This is my favorite version, and I’m not a big cheese eater so I would also love it without.
Overnight Kale, Herb + Gruyere Strata, adapted from Good Housekeeping
- 6 large eggs (can substitute liquid egg whites for 3 of the eggs)
- 2 cups milk
- 1 T dijon mustard
- salt + pepper
- big handful of spinach or kale
- a bunch of chopped fresh herbs – basil, rosemary, thyme, sage, parsley
- 1 loaf French bread OR multigrain loaf OR rosemary loaf
- 6 oz Gruyere cheese, shredded
read more »
This is my mom’s old fashioned apple cake. Sans the 2 ¼ cups of sugar. She made it earlier this season and we gobbled it up, oh yes… but no one can feel good about ingesting that much refined sugar. So I decided to do something about it.
In my version, winter squash puree replaces the shortening to keep it moist, sugar is reduced to just 1/3 cup, accompanied by erythritol—a natural (calorie-free) sweetener—and vanilla protein powder, whole wheat flour replaces the white, and an egg yolk is omitted to reduce cholesterol. *check my notes at the bottom for simple vegan substitutions.
It’s basically a balanced meal in itself. Squash = fiber and vitamins; Apples = more fiber and vitamins; Whole wheat flour = whole grains, more fiber; Eggs + milk + protein powder + nuts = PROTEIN! And that’s my excuse for eating a big ol’ slice for dinner ;) Try it, I dare you.
^Check out that original recipe….. got enough sugar?!
Autumn Apple Cake
- ½ cup pumpkin or winter squash puree
- 1/3 cup light brown sugar
- 1/3 cup erythritol*
- 1 t nectresse*
- ¼ t salt
- 1 egg + 3T egg whites, or 7 T egg whites
- 1 cup buttermilk (make your own by adding 1T vinegar to a cup measure, and fill the rest with milk)
- 2 cups white whole wheat flour
- ½ cup vanilla protein powder – mine is sweetened with stevia
- 2 t baking soda
- 2 t cinnamon
- 1 t ground ginger
- 4 cups apples, peeled & chopped fine
read more »