All posts tagged breakfast

NOURISH … with gluten free | strawberry goat cheese scones

by Julie on May 30, 2013 in NOURISH with No comments

IMG_8867

GLUTEN FREE STRAWBERRY GOAT CHEESE SCONES adapted from this recipe from yummy supper.

These remind me of the really tasty scones I used to get at a little cafe in Boston when I worked in the Fort Point Channel  - minus the gluten, cow’s milk, and loads of butter which I’m sure they were made of. Now that great organic strawberries are available, it’s the perfect time to savor their flavor and mixing in the goat cheese and coconut milk offers a little moister scone than you may be used to. Also, try this recipe with other berries throughout the summer.

I used pamela’s pancake and baking mix for this recipe (I use this flour as a special treat occasionally because of the price) but you could also substitute another flour blend or make one of you own.  Here is great resource from Gluten Free Girl and the Chef for making your own Gluten Free flour mixes and another from Gluten Free Goddess.

INGREDIENTS

2 cups pamelas pancake and baking mix

1 t. baking powder

1/4 c. sugar

1/4 c. honey

1/2 stick of melted butter

1 egg

1/2 c. canned coconut milk

1/4 c. of goat cheese

zest of 1/2 lemon

1 cup of chopped strawberries

DIRECTIONS

Set oven to 375 degrees.

Mix together the baking mix, baking powder and the sugar. In another bowl mix together the remaining ingredients except for the strawberries making sure the goat cheese is incorporated.  Pour the flour mixture into the wet mixture and then fold in the strawberries.

Place small portions (roughly 2 tablespoons) on a baking sheet lightly coated with coconut oil, sprinkle lightly with sugar (optional) and bake for 10-12 minutes. This recipe makes about 25 mini scones.

Enjoy!!

Julie

Pin It

NOURISH … with a new breakfast favorite + unprocessed recipes from bona food magazine

by Julie on April 17, 2013 in NOURISH with No comments

I am posting a new favorite breakfast idea for a few dear friends that are taking processed foods out of their diets. The recipe link below is a basic chia seed pudding recipe that is great on its own and very satisfying, but can be enhanced in so many ways by adding one or more of the following ingredients…

 avocado, dates, nuts, chopped fruit, shredded coconut, or cocoa powder

Chia Seed Pudding | Food and Wine | cooking note : I replaced raw honey for the agave nectar in this recipe.

Making almond milk | Oh She Glows | store bought almond milk can be used in the recipe above, but if you would like simplified ingredients this homemade version is the ticket.

Also, Bona Food Magazine has some super tasty unprocessed food ideas and their current issue has some great breakfast recipes. Take a look at their current issue here. Be sure to browse their past e-magazines for more healthy recipe ideas.

Screen-Shot-2013-04-16-at-2.44.44-PM

bonafood

Below are images from a previous Issue of Bona Food Magazine with more great Breakfast recipes.

Screen-Shot-2013-04-16-at-5.08.19-PM

Hope you enjoy some of these refreshing ideas for starting your day and nourishing yourself and your family!!

Julie

Pin It

NOURISH … with fluffy gluten free pancakes | by five and one

by Julie on April 9, 2013 in NOURISH with No comments

pancakes

WE LOVE PANCAKES in our house and I really like to give the kids a nourishing breakfast before they head off to school.  This is a favorite pancake recipe of ours and I like to make extra and freeze them for quick, healthy options on crazy school mornings.

FLUFFY GLUTEN FREE PANCAKES  | adapted from this recipe from one perfect bite.

2 c. brown rice flour

1-1/2 c. almond meal or almond flour

1/2 c. tapioca starch

1 T. baking powder

3/4 t. salt

4 eggs separated

2 cups almond milk (or any other milk you have)

4 T. butter (melted)

4 T. coconut oil (softened)

1-1/2 t. orange extract (I have also used almond and vanilla)

1/4 c. honey

makes 20 – 3-4 inch pancakes | feel free to cut the recipe in half if you do not want to make this many. They do freeze well for quick breakfasts on school mornings.

DIRECTIONS

Mix all of the dry ingredients together. Separate eggs and mix the yolks, almond milk, butter, coconut oil, extract, and honey. Mix dry ingredients into the wet yolk mixture. Now mix the egg whites until fluffy and peaks are stiff (this is the important part for making your pancakes fluffy). Gently fold the egg whites into batter.

When making your pancakes keep them small, 3-4 inches for best results. I use a cast iron pan for ours with a little butter or coconut oil warmed on the pan.

Some favorite toppings for our pancakes are fruit jam, honey or maple syrup. Sometimes we add a little almond butter to the top for added protein.  For the pancakes pictured above we enjoyed our homemade blackberry ginger jam from our summer berry crop.

Enjoy!

- Julie

Pin It

NOURISH … baked oatmeal with pomegranate & pear | by five and one

by Julie on January 24, 2013 in NOURISH with 1 Comment

bakedoatmeal2

This is one of our favorite breakfast recipes and can be made using so many variations, depending on what fruit is in season.  The pairing of pomegranate and pear infused with orange extract is really delicious, but we have made it so many other ways too.  We usually double the recipe and it lasts for a couple of mornings for an easy nutritious breakfast before school.

baked-oat

Baked Oatmeal with Pomegranate and Pears (adapted from Heidi Swanson, 101 Cookbooks)

2 cups rolled oats or steel cut oats

1/2 cup sliced almonds

1 t. aluminum-free baking powder

1- 1/2 t. ground cinnamon

1/2 t. fine-grain sea salt

2 cups unsweetended almond milk

1 large egg

3 T .coconut oil (warmed to liquid) you can also use butter here too or if doubling the recipe, use 1/2 butter 1/2 coconut oil.

1/3 cup maple syrup

2 teaspoons pure orange extract (or vanilla extract)

seeds of 1/2 pomegranate (use other half of seeds for serving)

1 chopped pear

Preparation

Preheat the oven to 375°F (or soak overnight, see note below). Coat 8 x 8 glass baking dish with coconut oil.

In a bowl, mix together the oats, half of the almonds, the baking powder, cinnamon, and salt.

In another bowl, whisk together the almond milk, maple syrup, egg, warmed coconut oil and the orange or vanilla extract.

Add dry and wet mixtures together and gently fold in the pear and pomegranate.

Pour into glass baking dish and top with remaining almonds.

Bake for 30 to 40 minutes at 375 degrees, until the top is nicely golden, and the oat mixture has set. Remove from the oven and let cool for a few minutes. Drizzle with a little maple syrup, sprinkle with remaining pomegranates, and enjoy!

note : I typically let the mixture sit, covered with plastic wrap, in the refrigerator overnight.  This is not necessary but I like the added benefit of soaking the grains for easing digestion, plus I usually do not have the time in the morning to mix it all together and bake.

note : If you are doubling the recipe use a 9×12 glass baking pan. I have found that using 2c. of almond milk and 2c. water works very well instead of doubling the almond milk to 4 c. I also do not double the amount of maple syrup – I keep the measurement to 1/3 c. and use a little more at the end for drizzling over each serving.

Variations : this is a very easy recipe to adapt based on what you have in your kitchen.  Some of our favorite combos are:

mixed berry + walnuts (frozen berries also work very well)

apple + pecans + pure almond extract

strawberry + rhubarb + almonds

I hope you enjoy this one as much as we do!!

- julie

Pin It

NOURISH … the family with a skinny omelette from 101 cookbooks

by Julie on April 5, 2012 in NOURISH with No comments

This recipe by Heidi Swanson has to be one of my all time favorites right up there with Croque Madames. She mixes up whole eggs and cooks them crepe-style and fills them with a variety of ingredients, the possibilities are endless. I do not own a crepe pan or a non-stick pan, but my cast iron pan worked perfectly. We like the version she mentions at the top of the recipe using a mixture of herbs, lemon zest, ricotta, and greens.

Perfect for an Easter morning breakfast!

julie