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Buckwheat Pancakes

27 Feb

I can’t stop thinking about these.

Buckwheat Pancakes

As a natural part of nutrition school, I’ve decided to TRY going gluten-free for the most part. I made these babies in ~10 minutes a little while ago, which even included making by own buckwheat flour in the Blendtec! Buckwheat has a distinct flavour — kind of like chocolate and nuts mixed together. If you’re not a huge fan, try cutting it in half with rice flour.

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Forbidden Rice Pudding

16 Jan

I’ve been craving rice pudding ever since I got a sample at Silvestre Gusto Latino after last Saturday’s Social Bites dinner (my friend Todd and I were hobby-cheffing and had a blast. Will summarize in a later post).

There are a variety of rices in my house after I went a little crazy at Whole Foods’ 25% bulk day back in November. Forbidden rice is by far the most intriguing because of its super black colour. I thought I’d see what would happen if I substituted it in this rice pudding recipe. It turned out delicious. So delicious that I’m trying not to eat the entire pot of it now…

Rice pudding

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Berry Breakfast Pudding

20 Nov

I’m generally more of an Eggs-Benny type than a Sweet-French-Toast type for breakfast, but the other day I was craving something sweet, light and berry-ful. I’d seen a berry strata dish awhile back and decided to give a version of it a go, keeping things simple using what I had available in the fridge. This pudding (as I’ll hereby determine it was) turned out kind of like a cross between strata, bread pudding and soufflé; a little bit eggy, just a little sweet and puffed up nicely. These babies dropped quickly, so serve immediately.

Berry Breakfast Pudding

4 eggs
1/3 cup almond milk (I’d like to try this with coconut milk to see what a higher fat content would do to the texture)
1 tsp vanilla
1 cup frozen berries
3 slices bread, cut into 1/2″ cubes
1/4 cup maple syrup
pinch of nutmeg

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Hearty Homemade Oatmeal

9 Nov

With colder weather taking hold I find, as you might too, that I’m craving warmer meals. With the change to a colder season the body goes into — in my totally UN-scientific opinion — human-hibernation-mode(!) where it needs to conserve energy to keep itself warm and moving. In my mind, this also explains why we tend to hold a little more weight in the winter months (fat/adipose tissue = insulation). Cold foods take more energy for the body to digest, thus leaving less energy for keeping us warm.

This oatmeal recipe is my staple for cold-weather breakfasts and it’s hearty enough to keep the body going until lunch time. You may be thinking, how am I supposed to find time to COOK before work/school/insert-activity-here, but believe me, oatmeal is super quick to prep AND pretty fool-proof (besides forgetting about it while getting ready in the morning and coming back to a burning pan. Believe me. I know :S)

I like to make two to four servings at a time, portion it out, then reheat it on the stove for the next few mornings with a little almond milk. Add the seeds, nuts and other toppings after it’s heated; they’ll stay nice and crunchy and anything containing omega fats will be less likely to go off.

Hello, deliciousness!

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The Perfect Hard-Boiled Egg

20 Mar

Eggs are one of the best ways to get protein with any meal. Hard-boiled eggs in particular are easy to grab to eat with fruit or a muffin for breakfast or cut into a salad for lunch. If they are overcooked the outside of the yolk will turn slightly greenish, which isn’t very appetizing. So I thought I’d share directions for how I boil eggs that turn out perfect every time!

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Frittata to boost your morning!

6 Mar

Here’s the latest article from the Bodhi Tree’s Breathing Room Newsletter.

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Rise and shine! With the light returning minutes earlier every day, now’s a good time to start getting activity in at the very beginning of the day. Not only does exercise (mental and physical) do great things for your body, but it increases overall productivity, aids with sleep and will help you tidy up other areas of life once you see what you can accomplish.

Whether it’s yoga, the gym, or morning meditation, you may notice a voice inside your head, called the witness, that has a way of talking you out of things – a devil’s advocate, in a sense. I find the witness easiest to ignore if I hop right out of bed, throw on my clothes, and head out the door. If that doesn’t work, visualizing how I’ll feel during my chosen activity usually does the trick.

This month’s recipe is a perfect post-activity breakfast that you can double or triple, then package in smaller containers to have ready at your finger tips. So, make a promise to yourself, pick a day and before you know it, you’ll be catching the early morning Sun every day!

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Baked Eggs in Spicy Tomato Sauce or Shakshuka

23 Jan

This egg dish is so simple to make and would be great for a big brunch where you didn’t want to spend a lot of time slaving over the oven. After posting this picture to Twitter/Instagram, I was informed that it’s called Shakshuka. I did a little research, and though this recipe isn’t the traditional form of the dish, it’s definitely along the same lines.

You can add whatever herbs and spices catch your fancy. Also, add any type of sausage, bacon or ham you like. I made a vegetarian version just by omitting the sausage and adding a few more whole tomatoes.

This was on the menu for the Interactive Monday Night dinner at Market 17 I hosted last week. Read about the Melt-In-Your-Mouth Cheese Biscuits I made for it too. So. Yummy.

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Melt-in-your-mouth Cheese Biscuits

18 Jan

I made these a few days ago for the Interactive Monday Dinner hosted by Casel Marche. It’s a dinner to introduce new people to Market 17 and J. Webb Wine Merchant using Cassis Bistro’s space. Not only do I love introducing people to good food, I love any opportunity to have free reign at a grocery store!

My theme was Breakfast (my favourite meal) for Dinner. I knew I wouldn’t have a ton of time to cook, so I chose simple items that still packed the wow-factor.

These biscuits from Canadian Living were so melt-in-your-mouth, even I was surprised! Whenever I’m making a cheesy pastry, I like to double the amount of cheese, so add as much or more of what’s called for in this recipe.

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Chia Smoothies

2 Jan

Here’s the latest article from the Bodhi Tree’s Breathing Room Newsletter.

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A few months ago I wrote about incorporating a new ingredient into your repertoire. What better time to revisit this concept than January, I say!

In the last few months I’ve been experimenting with chia and at the same time experimenting with bringing headstand and forearm stand back into my yoga practice – a little sprinkle here and there. You may have a yoga pose that you tried once, twice or many times, that has fallen out of your regular practice. Or perhaps you have a pose that you’ve always wanted to try but aren’t quite sure you’re able to. Well, this month it’s time to take the plunge!

Take a moment to think of that elusive pose you’d like to work on, then make a commitment to yourself to make slight modifications in your practice to accommodate that pose. Every little opening of the body is reaching that goal, no matter how long it takes to actually get into the shape.

I’ve been making an effort to do dolphin pose instead of downward dog and warrior pose with cactus arms to gradually ready my body for my goal pose of forearm stand. In the kitchen, I’ve been adding a tablespoon of chia into my baked oatmeal or a smoothie, experimenting with the texture and flavor of chia.

To help you along your way, try this Chia Smoothie recipe. One thing to note about chia is that it raises energy levels, which makes it a good substitute for coffee and not so great to ingest at night.

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Cherry Cardamom Vanilla Loaf

22 Nov

My friend Kendra and I had a bread day last week. We went a little crazy and made five different types! This Cherry Loaf came from modifying a recipe Kendra had for Strawberry Loaf (which is also delicious and which some day I will also post here) using ingredients that I had in my freezer – namely, 10 pounds of cherries I brought back from B.C. this Summer.

I’ll name some modifications we would both make next time we make it. We both thought it would be good with grapefruit glaze or some other citrus. This is delicious served with a fragrant tea like Roobois or Chamomile.

Cherry Cardamom Vanilla Loaf

5 cups of sweet cherries, pitted and mashed (next time I’d pulse it a few times in the food processor)
2/3 cup grapeseed oil
2/3 cup applesauce (I used the Crabapple Sauce I canned a few months ago)
1.5 cups sugar
4 eggs, lightly beaten
2 tsps pure vanilla extract
2 cups all-purpose white flour
1 cup whole wheat flour
2 tsps ground cardamom (I only had whole cardamom, so we ground it ourselves)
2 pinches of allspice
1 tsp baking soda
1/2 tsp salt Continue reading

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