Tag Archives: breakfast

Spring Forward

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I really love spring.

If you ask, I would tell you I’m more of a summer girl – but there is just something about seeing the first green buds on the trees and hearing birds chirping at ungodly hours of the morning that gets me every time.

It helps that I currently live in South Carolina, where spring means 70 degree weather with sunshine in abundance, instead of, um….

This. I’m a Mass[achusetts] girl born and raised, but I sure as hell don’t miss the never-ending winter.

I celebrate pretty much everything with food. Doesn’t everyone? An A on a paper might mean splurging for sushi, an unexpected award leads to ordering dessert.

Of all things, spring is something to be celebrated. The world is waking up, warming up, and a new energy buzzes in the air like the bees pollinating the budding flowers. Not gonna lie though – the buzzing gets a little obnoxious. Seriously, Darwin – why exactly did bugs have to evolve to buzz.

Ahem.

I highly recommend celebrating the coming of spring with these muffins. They’re super healthy – you could probably bake them into bars too if you doubled the recipe – but first and foremost, they are delicious. Between these and the sun, getting up for class in the morning gets a lot easier.

Flax & Oat Muffins (adapted from this recipe at OhSheGlows)

Makes 6 muffins

Ingredients

1/c. oats

1/2 tsp. baking soda

1/4 c. whole wheat flour

1/2 c. flax meal

1/2 – 1 tsp. cinnamon

nutmeg, cardamom as desired

1/4 tsp. sea salt

1 ripened banana

1/4 c. brown sugar

1 egg

1/2 – 1 tsp. vanilla extract (I’ll bet almond extract would be fantastic as well)

This recipe is so simple and quick, I probably don’t even need to give you directions. But I will anyway. Because I took pictures. And who doesn’t like pictures?

Preheat your oven to 350. Grease up 6 muffin cups/tins.

Throw your dry ingredients (oats, flour, ground flax, baking soda, salt & spices) into a bowl and mix ‘em around. I also like to add dried cranberries to these – only a couple of tablespoons or so. Play around with it – and of course, let me know if you discover a particularly wonderful combination. ;) [Chocolate chips are never a bad idea.]

In a separate bowl, mash that banana – the riper, the better. Then mix in the brown sugar, egg, and extracts (if using).

You know the drill – wet –> dry.

Don’t over mix!

Divide the batter as evenly as possible into the cups. I say “as possible” because most recipes leave that out and I feel slightly inferior to these people who are able to flawlessly divide batter into perfectly even portions. If you know what I’m talking about – don’t stress.

And if you are one of those people with such a gift…don’t tell me.

Pop ‘em in for about 15-20 minutes. Use the toothpick trick – mine always have to stay in a little longer. But there’s nothing wrong with a slightly gooey muffin, either.

 

 

I let them cool and then freeze them in a ziploc bag; you can throw one in the microwave for 15 seconds and it’s good to go. This is one of my favorite things about these – I can sleep an extra 15 minutes knowing that breakfast will only take a few seconds.

 

Oh yeah – they’re delicious, too.

Make these now. Thank me later. And don’t forget to lick the bowl.

Happy Spring!

 

 

Breakfast of Champions

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Now, I don’t know about you, but I am a breakfast girl.

There is not much more I love than sitting down with a big bowl of oats while I check email, Tastespotting, and begin the attempt to wake up. I’m pretty particular about this ritual. And as a full-time student with 4 jobs and a to-do list that just won’t quit, I consider my quiet breakfasts to be downright therapeutic.

Oat Therapy. I like it.

Most days, I pad to the kitchen after hitting the snooze about 11 times, running a brush through my hair and throwing on some yoga pants. By now, I’ve usually decided if I want to go the chocolate-based, spice-based, or combo. These are very important decisions, after all.

This morning, I am going with a spiced pumpkin bowl of mixed scottish + rolled oats.

I measure half about half a serving of each (I have a cute baby food scale and go by weight) and douse it with several hefty shakes of cinnamon.

I add the cinnamon here and mix it around before any other spices (those will come later). At one point in my oat-making career, I decided that the cinnamon was more evenly distributed if I mixed it with the oats before adding milk and cooking. I don’t know if it works, but the kitchen sure smells good.

Next, I add milk. I use almond milk because it’s super creamy but not too rich. Well, that, and I just don’t like cow milk. Blech.

Just before I throw this in the microwave, my Italian side reminds me of an essential:

Pinch of sea salt. It makes a big difference in flavor. You can use whatever kind of salt you like; I personally prefer sea salt but kosher or table salt works too. [For the love of all things sweet, just not garlic salt. I know, you are thinking "um, DUH?!?!", but this is happening in the morning, and you never know what can happen before you are fully awake. Don't ask me how I know.]

Ok, you may now begin microwaving. For all you purists out there, I heartily condone the stove-top method as well. For me, when you live in an apartmetn with 3 other people and sink is in a perpetual state of, um, this:

…I opt to use as few cooking utensils as possible. You understand.

I usually give it a spin for about 2 minutes and then take it out to stir. It’ll be hot – be careful!

Mmmm, cinnamony steam :)

Now for the good stuff. You can really add whatever spices you want here – pumpkin pie spice, ginger, cloves. One day I might even try rosemary. But today, I add nutmeg:

And my secret ingredient:

I swear on all things oat-y that cardamom does wonders in bringing out the sweetness in the cinnamon. TRY IT. You’ll never go back.

Then a few drops of vanilla, and a few drops of this:

I really like adding a few drops with this particular spice combo, I think it makes the flavor a tad sweeter. If you’re really feeling feisty, you could always add some of the real thing. I won’t judge.

Everything in there? Good. Stir it up and give it another quick whirl in the microwave.

Wait for the green light…

Around this time, your tummy should be grumbling to indicate its unhappy state of empty. Tell it you’re almost there. It’s pumpkin time.

I measure out about half a cup – you might add a little less if you want less of a pumpkin flavor. I’m a fan, and I think it adds a really nice, very smooth texture. Plus, who doesn’t like pretty colors?!

There are, I’m sure, different ways of adding it. Slowly stirring it in, making a hole in the oats and then stirring….I go with the ‘plop’ method.

Because I’m really 3 years old. Sssssh.

Fold it, stir it, do what you gotta do – and you’re done.

Enjoy in a peaceful spot in the house, preferably with lots of natural light.

Now I’m awake.

…

When’s lunch?

Coffee Talk

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Here’s what I’ve learned after 3 consecutive summers working in a small coffeehouse:
1. Eat a good breakfast. Preferably involving an ample serving of protein + fat + fiber.
[oats + greek yogurt + melone]
2. Sandwiches are friends. Quick, tasty, portable friends.
[tempeh + Crofter's SuperFruits jam + goat cheese on sprouted grains bread. makethisNOW.]
[cucumber + anchovies mashed w. avocado + oregano + rosemary. also quite delicious!]
3. Bars are friends of sandwiches. Don’t split those lovebirds up. Your blood sugar will thank you.
[ProBar's Fruition Cran-Raspberry: This is a truly wonderful bar! Not too tart, just pleasantly refreshing. If only it were a bit less $$$$, they'd make many more appearances in my life.]
[Clif Chocolate Almond Fudge: Anyone who can't stand how overly sweet Clif bars are, this will change your mind. It's like a wonderful chocolatey brownie with hints of almond extract, helped by the real chunks of almonds in there. Must be my favorite Clif. SOgood.]
4. Drink water nonstop. Yes, you will have to pee a lot. But I have learned that the chances of the front of the store exploding or a line of customers around the block forming in those 3 minutes of potty time are shockingly small.
5. Be prepared to be hangry when you step in the door. Make a fast, delicious, & healthy snack.
Overeasy egg on toast will do just fine.
6. Always have your camera on hand. You never know when you’re going to walk out after closing and witness one of the most photogenic sunsets of the summer.
And finally, my latest lesson learned:
7. Windex makes a kickass fly killer. Even if your clientele think you’re insane because they see you spraying Windex into the air with a ninja-like look on your face.
To all my fellow baristas out there – keep on brewin’. And to all my dear coffeehouse patrons…have you tipped your barista lately?
~Namaste~