Oatmeal For Breakfast

We all need something to look forward to in the morning to help us get out of bed especially as the temperatures are dropping and winter nears.  Well, unless you live here in Los Angeles where we will be getting a bit of a heat wave this weekend.  Sorry, I had to say it.  I am freezing in this 60 degree weather and excited to see 80 degrees in the forecast.  Yes, after living here for 12 years, 70 degrees is cold to me!  OK, enough bragging about the California sun and back to getting out of bed for this oatmeal breakfast.  

If you haven't tried persimmons yet you seriously need to!  I love them because they are sweet like a pear and crisp like an apple.  I prefer Fuyu persimmons which I used for this oatmeal recipe.  They look like a round tomato and can be eaten while still firm.  Their beautiful orange color brightens this warm oatmeal sweetened with brown sugar and topped with a coconut milk drizzle.  Yep, I'd get out of bed for this breakfast and you should too!

Brown Sugar Persimmon Oatmeal

Ingredients
2 cups water
dash of salt
1 cup rolled oats
1/3 cup pecans, chopped
2-3 Fuyu persimmons, peeled and chopped
1/4 cup brown sugar
1/4 teaspoon cinnamon
2-4 tablespoons coconut milk

Preheat the oven to 350 degrees.

On a small baking sheet roast the pecans in the oven for about 7-10 minutes.  Remove from the oven and set aside.

In a medium sauce pan, bring the water and salt to a boil.  Add the rolled oats and reduce the heat to low.  Cook for about 15 minutes, until the water has absorbed and the oats are soft.  Turn off the heat and add the persimmons, brown sugar and cinnamon.  Stir well to combine.  Distribute the oatmeal evenly into 2 bowls, top with the roasted pecans and drizzle the coconut milk on top.  Makes 2 large servings or 4 small servings.

Toast

I'm a toast lover.  If you have been on my Instagram lately you'll see (besides those cocktails) my many versions on the old fashion breakfast go to.  Greg says that I could have a cooking show on just my morning toast alone.  He loves how creative I am so early in the morning.  Truth, it's never before 9 A.M. (sorry if that just hurt your feelings!) and I'm using whatever is in the fridge.  I do change it up from sweet to savory, but mostly savory unless I'm craving Nutella.  I often add an egg and when I'm in a rush it's just the avocado.  I am human I promise and there are no secrets to my morning routine.  Just coffee and creative toast.  Here are my four favorites I make often and thought I should share!  They make the perfect snack, lunch and of course, happy hour snacks!  

Peanut Butter Banana Toast 

Ingredients

1 slice of bread, toasted

1-2 tablespoons of peanut butter

1 banana, sliced

1 tablespoon unsweetened shredded coconut

Honey 

Preheat the oven to 350 degrees.

On a small rimmed baking sheet, toast the coconut for 2-3 minutes until slightly browned.  Watch it carefully because it tends to go from perfect to burnt.  Remove the coconut from the oven and set aside.  

Spread the peanut butter on the toast, top it with the sliced banana, toasted coconut and drizzle with honey.

Avocado Strawberry and Fennel Toast

Ingredients
1 slice of bread, toasted
1/2 avocado, sliced
2-3 strawberries, sliced
1/4 cup fennel, thinly sliced
Olive oil
Balsamic vinegar
Salt and pepper to taste

Place the sliced avocado on the toast and slightly mash and spread.  Top with the strawberries and fennel.  Season with salt and pepper and drizzle with olive oil and balsamic vinegar.

Smoked Salmon and Burrata Toast

Ingredients
1 slice of bread, toasted
2-4 slices smoked salmon
2-3 slices burrata cheese
1/4 cup red onion, thinly sliced
1 teaspoon capers
1/2 teaspoon fresh dill, chopped
1 lemon wedge
Olive oil
Fresh ground black pepper

Spread the burrata cheese on the toast.  Top with the smoked salmon, red onions, capers and dill.  Season with fresh ground black pepper, drizzle with olive oil and squeeze the lemon wedge over top.

Seared Tomato and Bacon Toast with a Fried Egg

Ingredients
1 slice of bread
2 slices of bacon, cooked and chopped
1 egg
1 clove garlic
2 small pearl tomatoes, sliced in half
1 tablespoon olive oil
1/2 tablespoon butter
1/2 teaspoon thyme
Salt and pepper to taste

In a medium pan melt the butter over medium-low heat.  Carefully crack the egg into the pan.  Cook for about 3-4 minutes, until the whites are almost set.  Carefully flip the egg and turn off the heat.  Allow the egg to cook in the pan for about 30 seconds more.  Remove the egg from the pan and set aside.

In the same pan or in a small cast iron, heat the olive oil over medium-high heat.  Place the tomato halves flesh side down into the pan and add the garlic clove.  Sear the tomatoes  for about 4 minutes, until slightly charred.  Cook the garlic clove for about 3-5 minutes, until lightly browned and soft.  Remove the garlic and tomatoes from the pan and set aside.  

Place the bread in the pan you used for the tomatoes.  Cook the bread until toasted and brown.  Remove the toast from the pan.  Place the seared tomatoes on top.  Using the back of a fork slightly smash the tomatoes.  Roughly chop the garlic and place on top of the tomatoes.  Season with salt and pepper.  Add the bacon and top with the fried egg.  Garnish with the thyme and some freshly ground black pepper.  

Happy toasting!

Dancer's Nutrition: Good Morning Granola

Originally I wanted to name this post "A Dancer's Diet," however I didn't want my young dancers to think I was creating these recipes because I think they need to "diet."  What I do want for them, besides getting good technique, take more ballet classes, stretch not because I said so, pointe their toes, smile and have fun, is to take care of their body.  You really only get one shot at this dance thing or life thing, so why not make it worth while.  

As a dance teacher I get to spend a lot of time with other peoples children.  I consider myself sometimes not just the woman in the front of the room shouting out dance steps but also their leader and role model.  Being in this position I feel like while I can't personally feed each and every one of them, I can set a good example and share these recipes in hopes that I will see less processed junk food in their dance bags.  Also, I would like to point out that the studio I work for provides healthy snack options for our dancers, however they don't always take advantage.  So, for my students reading this, you know who you are with the Cheetos, french fries, rocky road ice cream (yes, this one is for real) and chips, chips and more chips, let's get healthy and fuel your body with the right nutrients it needs to make it through those long days at dance!

The next few posts I will be sharing are meant to be simple and easy enough for a family on the go to make and enjoy.  I'm starting off with breakfast.  Just like everyone says, this is the most important meal of the day.  If you are skipping it you are already setting yourself up for failure.  How can you function without fueling your body? Cars don't run without gas, you shouldn't run or dance without food.  So here is an easy way to get in a ton of protein to start your day off right.  

Good Morning Granola

Ingredients 
1 cup rolled oats
1 cup quinoa, cooked
1 cup pecans, chopped
1 cup almond slivers
1 cup unsweetened large coconut flakes
1/2 teaspoon sea salt
1 teaspoon ground cinnamon
1/4 cup coconut oil, melted
1/4 cup honey
2 tablespoons agave nectar (optional)

Preheat oven to 300 degrees.

In a large mixing bowl, combine the oats, quinoa, pecans, almonds, coconut flakes, sea salt and cinnamon.  Pour in the coconut oil, honey and agave nectar.  Stir until all ingredients are well combined.  Pour the granola mixture onto a parchment paper lined large rimmed baking sheet.  Make sure the granola is spread evenly on the baking sheet.  Bake for 30 minutes stirring halfway through.  Remove the granola from the oven and allow to cool completely.  Remove the granola from the parchment paper and break into pieces.  The Granola can be stored in an airtight container for up to 2 weeks.  Makes about 4 cups.

Note:  This granola can be eaten as a cereal, with yogurt and fruit, or plain and on the go.  It is also a great snack.

Almond Butter and Date Granola Bars

Ingredients
1-3/4 cup rolled oats
1 cup almond slivers
1 cup pecans, chopped
1/2 cup unsweetened shredded coconut
8-10 medjool dates, chopped
1 teaspoon ground cinnamon (optional)
1/4 teaspoon sea salt (optional)
1/4 cup coconut oil, melted
1/2 cup almond butter
1/4 cup honey

Preheat oven to 325 degrees.

In a large mixing bowl combine the rolled oats, almonds, pecans, coconut, dates, cinnamon and sea salt.  Set aside.

In a small sauce pan over medium low heat, melt the coconut oil, almond butter and honey.  Pour the almond butter mixture over the oats mixture and stir until well combined.

Pour the granola mixture into a parchment paper lined 8x8 baking dish.  Using your hands or a wooden spoons press the granola evenly into the pan.

Bake for 20-25 minutes, until golden brown.  Remove the granola from the oven and allow to cool completely.  Once cooled place the granola, still inside the baking dish, into the refrigerator for 2 hours to form.  Once cold and formed remove the granola from the refrigerator and cut into bars.  The granola bars may crumble a bit and be more of irregular shaped bars like mine.  Store in an airtight container or in separate small snack baggies for on the go.  Makes about 16 bars.

  

Veggie Baked Eggs

This year, I made these veggie packed, baked eggs for breakfast on Thanksgiving morning.  I know, most of you think we are crazy to eat before eating some more.  However, it is proven that eating breakfast before indulging in a large meal will not only prep your stomach for the amount of food you will be eating, but also may keep you from piling up your plate with some unwanted (but oh-so-delicious) calories.  Also, it gave us cooks in the kitchen some energy to keep on cooking throughout the day.  

Veggie Baked Eggs

Ingredients
1 tablespoon butter
1 cup crimini mushrooms, chopped
1 teaspoon fresh thyme, chopped
1 tablespoon dry white wine
1/2 cup leeks, chopped (light green and white parts only)
1 cup curly red kale, chopped
5-6 large eggs
2-3 tablespoons milk
1/3 cup feta cheese
Salt and pepper to taste


Preheat oven to 350 degrees.

Grease a 1-1/2 quart baking dish with butter and set aside.

Crack the eggs into a small mixing bowl.  Add the milk and season with salt and pepper.  Whisk to combine.  Add the feta and stir to combine.  Set aside.

In a large pan melt the butter.  Add the mushrooms and cook for about 5 minutes until tender occasionally stirring.  Add the thyme and stir to combine and cook for another 1-2 minutes.  Add the wine and cook until all the liquid has been absorbed.  Add the leeks and cook for about 3 minutes, until tender.  Add the kale and cook stirring continuously for about 2-3 minutes until the kale has wilted a bit.  Season with salt and pepper.  

Pour the vegetable mixture into the prepared baking dish.  Pour the egg mixture on top and give it a good stir to combine all the ingredients.  Bake in the oven for 30-35 minutes.  Makes 4-6 servings.

Notes:  My favorite thing about this recipe is that it is so versatile and lots of substitutions can be made depending on your taste.  Here are some additions or substitutions you could use.

Bacon
Red or green bell peppers
Onions
Panchetta
Cheddar cheese
Breakfast sausage
Tomato

Smashed Blackberry-Basil Toast with Ricotta

If you remember a couple of weeks ago I featured spring time cocktails that I had made for my cousin Challise and her fiancee Zach.  The Blackberry-basil bourbon was so wonderful I could have drank at least 3 (or more), but contrary to popular belief I do use fruit and herbs for other things.  

I have to say I am usually a pretty big breakfast eater.  I love having dippy eggs (eggs over easy) with buttered toast along with my hot cup of coffee in the morning.  Something about the smell of eggs cooking in the pan while my bread toasts in the toaster always puts me in a good mood.  However, there are a few mornings where I do want something a little lighter, especially in the spring and summer months.  So as I  perused my refrigerator a few mornings after making those spring time cocktails I decided why not put those beautiful berries on my toast.  The freshness of the berries and basil on top of the creamy ricotta made for a deliciously perfect breakfast, which I enjoyed in the sunshine on my patio.  With coffee of course.

Smashed Blackberry-Basil Toast with Ricotta

Ingredients

1 piece of bread, toasted

7-9 blackberries, washed

3-4 large basil leaves, washed and chopped

1-2 tablespoons ricotta

Salt and pepper to taste

Place the berries in a small bowl.  Carefully smash them (blackberry will stain) with either a fork or potato smasher.  Add the chopped basil and stir to combine.  Season with salt and pepper to taste.

Generously spread the ricotta on the toast.  Top with the blackberry mixture and enjoy!

Notes:  All of the ingredients can be adjusted to your taste.  Also a drizzle of olive oil and balsamic would be a great addition.  This recipe can also be made in a larger batch and spread on sliced french bread for a party appetizer.