Category Archives: Breakfast

NATIONAL BAGEL/PIZZA DAY #FREEBIES!

If you are not watching your carbs intake, today is one to celebrate. It’s National Bagel and National Pizza Day! Grab your iPhones and smartphones and retrieve a digital coupon. Make your way to your nearest eatery for a delicious slice of pizza and bagel.

Some of the selected establishments where you can redeem your coupons are:

  • Einstein Bros. Bagels
  • Kum/Go
  • Manhattan Bagel

It’s all about balance. And what better way to have same than to claim a freebie on this day (Feb.9). Honor the day and indulge in a slice of thin or deep crust pizza. Or, slather on some cream cheese on a warm bagel while you sip on your favorite morning brew.

Bon appetit!

 

 

 

 

 

HURRICANE MATTHEW-READY #SALMON FRITTERS

I wasn’t going let Hurricane Matthew or any force of nature cramp my culinary plan. With the fear of the electricity going out, I had to dice and mix with a rapid beat. I had the perfect dish in mind, salmon fritters.

Thanks to my stash of hurricane canned goods, I was able to whip up an omega delight. After all, I needed to get my heart-healthy dose during such stressful times. Made a crispy and delicious serving of salmon fritters with a side of garlic spinach.

I was over the moon for my dish. And, what do you know? I was able to dodge the blows of Hurricane Matthew. He decided to make a north-eastern shift. Oh, I was super-happy!

 

 

STACK OF GOODNESS ON A PRECIPITOUS DAY

Call me what you wish. When dark clouds cascade the skies and there’s a threat of rain, I think of food. So, despite the gloomy forecast for the day, I laced up my walking shoes and managed to  break a sweat on my jogging trail.

As I dodged raindrops, I smiled. One major thing was on my mind. It was a healthy and wholesome stack of pancakes. When I got back to base, I fired up my skillet and made a free-flow batter with these ingredients:

  • whole wheat flour/sprinkle of all-purpose flour
  • baking soda
  • old-fashioned oats
  • leftover roasted pumpkin
  • over ripened banana
  • powdered ginger
  • cinnamon
  • brown sugar
  • melted butter
  • olive oil
  • a sprinkle of salt
  • dollop of sour cream
  • splash of vanilla
  • egg

Topped my pancakes with some fresh blueberries in a circle. With the drizzle of a little light syrup, my golden cakes were ready to be devoured. They were like sunshine on my cloudy and precipitous day.

 

 

 

GREEN EGGS WITHOUT THE HAM

I certainly didn’t miss the ham in my breakfast dish. And, thinking about it, Dr. Seuss would also approve. You see, I went with a couple of cage-free eggs and made a delightful and creamy scrabble with same.

In order to get the green contrast, I used up leftover kale/parsley pesto from a previous meal. After eggs were slowly cooked over low heat, kale/parsley pesto was folded in. In addition, a light sprinkle of cheddar cheese was added along with a pinch of salt and black pepper.

FARRO ALL THE WAY!! #PROTEIN/FIBER GALORE!

Once again, I jumped overboard. I hit the Mediterranean  coast. There, I discovered a grain that has been around for many centuries. It’s hearty and quite satisfying. Moreover, it’s loaded with an abundance of protein and fibers. Any meal that can fill me up, count me in!

I didn’t have to travel to that part of the world. Thanks to my neighborhood supermarket, I was able to fetch an atypical whole grain that has been around for eons. It’s called farro. Because of the removal of the husk, this particular version (Italian) takes approximately 20 to 25 minutes to cook and yet still holds a crunchy bite.

The beauty about farro is that it can be had either savory or sweet/hot or cold. It has a rice-like appearance and will take on any flavor that is cooked with it.  Thus, I decided to substitute my morning’s oatmeal for this ancient grain. And oh, my palate was super-excited.

I made sure to cook the sufficient grains from the previous night to do double-duty: breakfast (hot cereal)  and dinner(salad).

  • Brought 2 cups of water to a boil with a pinch of salt.
  • Rinsed 1 cup of farro under cold water and added to boiling water.
  • Stirred and allowed same to cook under low to medium heat until all the water was absorbed.

    COOKED FARRO
    COOKED FARRO

FOR BREAKFAST:

  • Added a splash of whole milk to cereal along with a splash of vanilla and sprinkle of cinnamon.
  • Sweetened with brown sugar to taste.
  • Topped cereal with fresh blueberries and strawberries.

    HOT FARRO WITH FRESH BERRIES
    HOT FARRO WITH FRESH BERRIES

FOR SALAD:

  • Sauteed mini bell peppers, onions, chopped zucchini, crushed garlic and chopped tomatoes in a drizzle of olive oil.
  • Added to cooked farro and  folded and combined all ingredients.
    FARRO SALAD
    FARRO SALAD

    Salad can be consumed warm or at room temperature. The addition of any choice protein: seafood, poultry or meat would be a great accompaniment.