Breakfast

Caramelized Cinnamon Plantain Oatmeal

April 11, 2018 Leave a Comment

Fact: Oatmeal is one of the most underappreciated foods. It gets very little love compared to all the quick breakfasts but very rarely do I make a perfectly creamy, slightly sweet, bowl of oatmeal. Well friends, we’re changing that today. I’m 100% crushing on this caramelized cinnamon plantain oatmeal. Because this caramelized cinnamon plantain oatmeal is my form of self-care. And self-care is important in my world.

Growing up, I never really cared for oatmeal. I don’t know many people who did. But as an adult, I changed that feeling completely. Can you imagine eating a naturally sweetened, creamy oatmeal with it’s cinnamony goodness on a chilly, crisp morning? I mean, I know it’s technically spring but I’m still wearing my sweaters and the weather hasn’t exactly warmed up yet. So why not keep enjoying bring warm foods into our lives?

Like with a piping hot bowl of oatmeal. It has the intense flavor of something that’s been simmering on the stove for hours, but really, you only actually need 15 minutes. And very ripe plantains. Because sometimes, you just have to treat yourself for breakfast. Or lunch. Or dinner. Or as a snack. Who cares when you really eat this?! The more important question to be asking is how many times can you make this oatmeal on repeat?

When you’re picking plantains, pick the ripest ones, the ones that are yellow with black spots and soft to the touch. They’ll look like giant bananas and will smell sweet too. That’s how you know that plantain is ripe and perfect for cooking. I love caramelizing the naturally occuring sugars of plantains to highlight the sweetness even more. And that’s exactly how I start off with this oatmeal. You cook the plantains for a few minutes to bring out the sugars, toast the oatmeal itself and add the milk, cover and simmer. This is living your best life.

Caramelized Cinnamon Plantain Oatmeal

Prep Time: 1 min
Cook Time: 18 mins
Total Time: 19 mins
Yield: 2 1x

Scale

Ingredients

2 very ripe plantains
1 cup old fashioned rolled oats (gluten-free for the gluten-free option)
2 1/2–3 cups unsweetened almond milk or milk of choice
1/2 tsp cinnamon
1/4 tsp kosher salt
1/2 tsp cardamom
1/4 tsp nutmeg
1 tsp +1 tbsp butter or ghee
maple syrup and walnuts for topping (optional)

Instructions

Peel plantains and set one plantain aside. Cut the other plantain into medium sized chunks by slicing in half halves lengthwise and then make medium sized chunks.
Heat 1 tsp of butter or ghee in a medium pot with a lid over medium heat and add chopped plantain. Saute for 1 minute, until the plantain starts to break down. Add oatmeal and stir, toasting for 30 seconds. Pour in milk and bring to a simmer. Stir in cinnamon, salt, cardamom, and nutmeg. Cover and let simmer for 15 minutes, adding more milk, up to 1/4 cup at a time, if the oatmeal dries out.
While the oatmeal simmers, heat remaining butter or ghee in a skillet over high heat. Slice the remaining plantain in half, lengthwise and then again width wise to get 4 pieces. Place sliced plantain in pan and cook for 1 minute on each side, until golden brown. Set aside.
Remove oatmeal from heat, top with plantains before serving. Serve hot.

Healing Spiced Almond Milk

February 7, 2018 1 Comment

It is a universal truth that moms have magical, healing powers. They just know how to instantly make you feel better, especially when you’re sick. My mom has a forever and a half list of antidotes for any and every ailment. The one I’m most familiar with, and use in my own life is this healing spiced almond milk.

If you grew up in an Indian household like I did, you’ve had some variation of this milk at some point in your life. Each family seems to have their own recipe that they pass down the line. For strength, nourishment, and to keep warm during the dead of winter. It was always something I watched my mom make effortlessly, crushing the almonds, toasting them in ghee until they filled the house with their nutty perfume, expertly adding in semolina and cooking out the raw taste, then adding in the milk and simmering. And as she handed the cup over to me, she would stir in a couple of generously filled spoons of sugar.

Every time I gave birth and came home, overwhelmed and unsure of how I would recover and be able to take care of one more kid, my mom was there, almond milk in hand, with its healing properties, to take care of my family. And it worked, every single time. I don’t know if it was her love or the packed protein in the almond milk, but I went back to a sort of new normal each time. I love turning to this drink, especially in the cold winters when I just need a hot drink but I also need that extra something to keep me going.

My version is paleo friendly. I omitted the semolina and replaced it with a finer blend of almond flour. I find the almond flour, because its blended so much more than crushed almonds, to be more evenly distributed. I replaced the sugar with honey, which has a deeper, richer taste and the goodness of all things honey, which is hands down my fave sweetener. Finally, the addition of a small pinch of turmeric, cardamom, cinnamon, and sea salt makes this drink next level good. And of course, I use almond milk, but you can use any milk or milk alternative.

Lately, as I’ve been paying closer attention to food, and my relationship with food, I’ve tried to find foods with purpose. Sometimes with indulgence and sometimes with nourishment. Sometimes with both. Like this paleo-friendly turmeric spiced almond milk. For me, it’s a little bit indulgent but a lot of nourishment. Because it’s as satisfying as a cup of dark hot chocolate but offers more. The protein in the almonds, the anti-inflammatory properties of turmeric that is so widely used in Indian cooking, and the slightly warm fragrance of the cardamom and cinnamon. And no matter how chaotic my life may be, running from kid to kid; prepping breakfasts, lunches and dinners; doing (and redoing) blog photoshoots; endless loads of laundry, I step back to breathe and to listen to myself. I need to step back and allow myself the time to regather my energy, nourish, myself and get back up again.

It’s rich, it has texture from the almond flour, and if you choose to add crushed almonds, you have more chew in your drink. I like mine to be on the thinner side and treat it like a drink but you can easily leave it thicker and treat it like a smoothie bowl. I actually had to stop mid post and make myself a up while watching the snow fall. Can you imagine a more perfect way spend a cold, February snowy day?

Healing Paleo Spiced Almond Milk

★★★★ 4 from 1 reviews

Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
Yield: 2 1x

Scale

Ingredients

2 cups almond milk/milk alternative/milk
1/4 tsp cardamom powder
pinch of sea salt
pinch of cinnamon
1 pinch of turmeric
2 tbsp ground almond flour
2 tbsp honey (or to more to taste)
1 tbsp ghee or butter

Instructions

Heat ghee over medium flame. Whisk in almond flour and toast for 1 minute until fragrant. Reduce flame to low and whisk in cardamom powder, salt, cinnamon, turmeric, and milk. Return to medium heat and bring to a boil.
Add honey and remove from heat. Use frother if desired to create a foam on top.
Serve hot.

Make Ahead Breakfast Egg Muffins

December 13, 2016 3 Comments

I got the dreaded text the other day from The Mister. “I think I’m all hardboiled egged out for breakfast at work…”

Hardboiled eggs are fast, protein packed, cheap, and easy to have on hand for breakfast. In the last couple of months, they’ve become my go-t0 standard on the to-go breakfast, especially for The Mister, who usually eats his breakfast during the morning commute. And they make for great quick lunches when you live your life in one hour increment of errands and pick-ups and drop offs of the little people. Egg salad, anyone?

So you can imagine my panic, as I stared down at the text, wondering what to do. I’m the person who preps and packs any and all breakfasts to go and lunch the night before because the morning scene at my house consists of “I’m still so tired!” whinings, mismatched socks, untamable bedhead, and the comforting sounds of coffee grinding. That last part gives me the fuzzies because hellooooooo coffee!

Most of you know of my love for eggs by now. On the weekends, and whenever there is time more elaborate brunch foods, I dive into breakfast enchiladas or skillet spicy eggs and potatoes. Have you tried them? I can’t wait for you to tell me good they are! But on this cold, cold day, where I couldn’t fall back on my version of variety I went to one of my classics: breakfast egg muffins. Who can say no to muffins?

An equally portable, protein packed, nutritious and delicious make ahead breakfast egg muffins. Filled with my homemade italian chicken sausage in every bite, tender potatoes, and fresh herbs, these eggs are no ordinary on-the-go egg breakfast. They have tremendous staying power, are cute and hand held, and dare I say, easily kid-friendly. My kids only heard the words muffins and went to town as I put the muffins on their plates. Never mind they were savory or good for you, they only cared about the muffin part.

I made mine paleo and whole30 compliant but these muffins are a blank canvas for almost every savory add-in possible. I omitted the cheese but if you want indulgent, commit to the cheese. Or if you don’t care for the meat, simply leave the chicken out and replace (or not) with sliced mushrooms to add bulk. Here are so other ideas:

diced onions, bell peppers, mushroom, and pepper jack cheese
green onions, yellow onion, shredded carrots, and bok choy
tomatoes, mushrooms, peppers, and american cheese
chorizo and green onion

I’m partial to the potato, my homemade italian chicken sausage, and herb combo because the flavor and texture are the perfect wake-up call to these cold, cold December mornings, where I can have my beloved carbs but still get the benefits of eggs. Or make them in advance if you’re planning on travelling during the holiday season so you have breakfast ready to go when you’re out and about. I’ve also been one in my mouth as a post-workout snack.

These muffins will keep in the fridge for up to 5 days in the fridge. IF they last that long. I can easily whip up 4 dozen and have that finish within days in my house full of egg and muffin eaters. I haven’t tried to freeze them but I suspect they’d have a blast, hanging out in the freezer. Just wrap the muffin in a paper towel to soak up any water release when they’re heating up.

The muffins rise beautifully as they cook and will fall when cooling- totally normal. You want to avoid overcooking eggs to prevent a rubbery texture; all you want to do is cook the eggs until just set, which for me meant 15 minutes in a 350 degree oven. When making these egg muffins, grease the individual muffins tins generously; use your hands if you need to and make sure the entire surface is covered with oil/butter/fat because that’ll allow the muffins to pop right out of the cups when they cool. The first time I made them, I didn’t grease the pan enough. I was scraping stuck-on egg bits for 2 days. Never again! I would think that using muffin pan liners would work just as well but I haven’t actually used it yet. If you do end up using them, I’d love to know how it turns out for you!

You can even get fancy with the muffins and serve with a sauce top like the roasted verde sauce from these enchiladas. Make massive amounts and often! Or top with chopped tomatoes and red onions for added color. Or just do like I do and pop one in your mouth as you run around, chasing a two year old who likes to steal my kitchen towels.

Make Ahead Breakfast Egg Muffins

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Yield: 24 1x

Scale

Ingredients

1 tsp salt
1 tsp pepper
1/2 tsp smoked paprika
3 tbsp olive oil plus more to grease muffin pans
1 lb italian chicken sausage
3 medium yellow potatoes, skin on, diced
5 sundried tomatoes
1 medium onion, diced
3 cloves garlic, minced
1 tbsp thyme
1tbsp chives
1/4 cup basil leaves, cut into ribbons
14 whole eggs

Instructions

Preheat oven to 350 degrees farenhiet and grease 2 12-cup muffin pans liberally.
Heat olive oil in a skillet, over medium to high heat. Add potatoes and saute for 3-4 minutes, until potatoes start to develop a golden brown crust. Add salt, pepper, and paprika and cook until potatoes become soft.
Once the potatoes become tender, add onion and garlic and cook for 1 minute, until garlic becomes fragrant and onions become translucent. Stir in chicken sausage, breaking the meat up evenly into the potatoes. Remove from heat and stir in thyme and chives. Set aside.
In a large bowl, whisk eggs together. Fold in potato and chicken sausage mixture until fully incorporated. Gently mix in basil ribbons.
Divide the egg mixture into the muffin pan cups evenly and bake for 15 minutes or until eggs are just set and cooked.
Remove from oven and cool before removing the muffins from the pan. Store tightly covered in the fridge up to 5 days.
TO REHEAT: Heat wrapped in a paper towel for 30-45 seconds, until eggs are desired temperature.

Wholesome Vanilla Chia Seed Pudding

May 2, 2016 Leave a Comment

Friends- today’s post is a little different; it’s not just a recipe today. It’s about life. Because you see, though food is my life- it is my love, my passion- good, delicious food is how I connect with people, how I build relationships, there are other parts of my life I tend to neglect when life gets going even faster than normal. And I suspect a lot more of you do the same thing, even if you don’t realize it. A part of why I blog and write about food so with each post, I give you a little part of my life, but don’t actually paint the full picture.

But today goes beyond the love of food. It’s about self-care. It’s about being kind to myself so that I may be kind to the rest of the world; so that I can continue doing what I do and give it my 100%. Does that sound cliche? Probably. But it’s been a serious game changer- I have to remind myself that I ~~deserve~~ need self-care. And my self-care is making the time- no matter how busy I get, or how many boo b00s there are to be kissed, lunches to pack, or meals to prepare- to exercise/workout/run/walk/sweat. Sometimes it means waking up at 4 AM and sometimes, it means squeezing in a run on the treadmill at the end of the day, after everyone has been tucked into bed (but still whispering so loud I can hear them two doors down). But it means that time is just for me. Because let’s face it: life can be exhausting. Life can be challenging. And life can be brutal if you never pause to give yourself a breather.

My wonderful friends, I see us struggling, constantly juggling so many hats/children/significant others/friends/family/pets/addictions in our lives, and I hear you when you say there aren’t enough hours in the day. We have to make time for ourselves. Working out may not be your self-care and that’s completely okay. Treat yourself to a facial, pedicure, manicure, meditate, write, read, reflect, do a head-stand, create a one-(wo)man play, take up bowhunting or nunchucking. Whatever you choose to do, it’s your self-care so own it. Demand it of yourself and don’t apologize for it. Because, ladies (and the one man who frequents this blog), a lot of us are guilty of putting everything else first, and in the process, forgetting that we need a little TLC too.

Another component of that self-care for me is eating wholesome, REAL food. I need fantastic, delicious, unadulterated food that will suppress the hunger I sometimes feel after an extra long workout session. I need protein. I need fiber. I need deliciousness. I need something already made. Lately, for that, I’ve been eating this fan-tab-u-lous wholesome vanilla chia seed pudding. This pudding is my magical superfood. It has so much texture, so much flavor, so much wow-look-at-me-I-just-ate-like-a-responsible-healthful-grownup-and-it-was-delicious factor but it is a minimal effort sorta thang.

I learned about the awesome powers of chia seeds recently- ya’ know, when it became uber trendy. It’s packed with fiber and protein and oh so versatile. I add it to things like marinara sauce and kababs where the chia seeds not only acts as a nutritional boost, but it also acts as a gluten-free binder. Yes, please! I’m always in awe of these tiny little seeds that seem so insignificant but, the joke’s on me for underestimating them.

Guys, when I say wholesome, I mean capital W-H-O-L-E-S-O-M-E. Chia seeds, (unsweetened) vanilla almond milk, honey, and an abundance of coconut flakes, plump medjool dates (always medjool), sweet, ripe banana slices, and/or any other toppings you can think of. The chia seed pudding itself is the perfect blank canvas for so many different toppings. Oh, someone please, pretty please, try different combinations and tell me about it!

sliced strawberries
blueberries
blackberries
dried cranberries/blueberries
almonds/cashews/pecans/walnuts/any kinda’ chopped nuts
chocolate chips (yes, yes, yes!)
peanut butter/almond butter/cashew butter/sunbutter
unsweetened coconut flakes

Chia seed pudding isn’t exclusively a post-workout snack/meal kinda food. It’s the perfect breakfast that won’t betray you mid-morning, urging you to hit the vending machine or reach for those oh-so-tempting muffins in the breakroom. Soak the chia seeds overnight in the milk, prepare your toppings in advance and you have a perfectly portable, to go, breakfast. OR give it to the kids as an afterschool snack and have them pick and choose their toppings. They’ll thank you for letting them “cook” and you can feel good about feeding them a wholesome, nutritious snack.

You’re looking at the screen skeptically because this doesn’t sound like something you crave/deliciousness you normally have when you really want to satisfy hunger. But, this chia seed pudding is truly spectacular. It gets a richness from the sweet, succulent dates, crunch from the coconut flakes, creaminess from the banana. And the pudding itself is silky, slightly sweet with a bit of a bite, similar to tapioca. The seeds plump up when they’re soaked in the milk and absorb the flavors of the milk and honey, take on a texture to hearty jello and natural sweetness. But way better!

Wholesome Vanilla Chia Seed Pudding

Prep Time: 5 mins
Total Time: 5 mins
Yield: 3 1x

Scale

Ingredients

3 tbsp chia seeds
1 cup unsweetened vanilla almond milk*
2 tbsp plain non-fat greek yogurt**
2 tsp honey (or more if desired)
TOPPINGS:
2 tsp sliced almonds
4 pitted & chopped medjool dates
2 tsp unsweetened coconut flakes
1 sliced banana

Instructions

In a medium bowl, whisk together almondmilk and honey, until honey is fully dissolved. Stir in yogurt until lumps disappear. Stir in chia seeds and set aside for 15 minutes, at room temperature. Stir again after 15 mins to break up any lumps that may have formed. Cover and refrigerate overnight.***
When ready to serve, divide evenly bowls, add equal amounts of toppings per serving and serve immediately.

Notes

*any kind of milk works, but it will change the nutritional values.
**to make dairy-free, omit yogurt and reduce milk to 3/4 cup.
***when stored in an airtight container, vanilla chia seed pudding keeps well for up to 3 days in the fridge.