Category Archives: Breakfast

Breakfast / Brunch / Sweet

Bakery-Worthy Blueberry Muffins

November 18, 2016

img_0436I have been on a total blueberry kick lately. A friend brought some blueberries over a couple weeks ago when her daughter came over to play with Prim and I haven’t been able to get enough since. Never mind that it’s not exactly blueberry season and they certainly aren’t the cheapest item in the produce department right now — this pregnant belly doesn’t care. Just give me all the blueberries.

The recipe below is a slight adaption of the America’s Test Kitchen recipe for blueberry muffins, and I will tell you right now — it’s the only blueberry muffin recipe you’ll ever need. These muffins are straight-up bakery status. They are soft and moist on the inside and crispy and full on top — everything you could want out of a blueberry muffin.

If you need an impressive contribution to a breakfast or brunch spread, or simply something delicious to have with your afternoon coffee — these muffins are it. And I really wish these photographs did these muffins justice, but they don’t — they look amazing in person and taste even better.img_0434

Blueberry Muffins

makes 12 muffins

For the muffins:

  • 2 large eggs
  • 1 cup sugar
  • 4 tbsp butter, melted and cooled
  • 1/4 cup vegetable oil
  • 3/4 cup plain yogurt
  • 1/4 cup milk
  • 1 1/2 tsp vanilla extract
  • 1 cup blueberries, rinsed and picked over
  • 2 1/2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt

For the quick jam:

  • 1 cup blueberries, rinsed and picked over
  • 1 tsp sugar

For the topping:

  • 1/3 cup sugar
  • grated zest of one lemon (about 1 1/2 tsp)
  1. Stir together lemon zest and sugar for topping and set aside.
  2. Preheat oven to 425°.
  3. Make a quick blueberry jam by combining 1 cup of blueberries with 1 tsp sugar in a small saucepan over medium heat. Using a wooden spoon, stir and smash the berries along the side of the pan until they have reduced by about half and become syrupy — about 4-5 minutes. Set aside to cool.
  4. Whisk together eggs and sugar until pale yellow and fluffy. Whisk in oil and melted butter, followed by milk, yogurt and vanilla extract, then fold in blueberries with a spatula. In a separate bowl, whisk together flour, baking powder and salt, then add dry ingredients to wet, stirring just to combine. (Do not over mix — batter should be slightly lumpy.)
  5. Spoon batter into 12 greased muffin cups, filling to the top. Add 1 tsp of the quick blueberry jam to the top of each muffin and use a skewer or knife to swirl it into the muffin. Sprinkle the top of each muffin with lemon sugar until well-covered.
  6. Bake 15-17 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely.

Notes:

  • You will probably only need about half the of the sugar topping for these, so feel free to scale that down. Add more sugar to the top of the muffins that you think you should, though — it makes for a great crispy top!
  • These are really best the day that you make them, so I would suggest making them the day you plan on consuming them, to the extent possible. They will keep overnight wrapped in plastic or in an airtight container.

Baby / Breakfast / Brunch / Easy Meals / Pescatarian / Savory / Vegetarian

Feeding Babies: Mini Frittatas

April 6, 2016

img_8002I’m forever looking for new foods to feed Prim, or even just a new way of introducing something she’s already had. And since I work full-time and still make dinner for people other than Prim on a semi-regular basis, I prefer to cook things for Prim that freeze well and will last beyond a couple of meals.

img_8001Last Sunday I was at Whole Foods staring at the vegetables, trying to figure out what to cook for Prim when I saw some delicious-looking spring onions. Once I saw those I had the idea of a frittata, because one of my all-time favorite frittatas is chock-full of spring onions.

Rather than making the frittata in my giant Le Creuset braiser, I decided to make miniature single-serving frittatas in a muffin tin so that they would be easier to freeze and store for later.

These little “frittata muffins” come together quickly and are awesome for breakfast, lunch or dinner (or even a party!)  img_8004 img_8005

Mini Frittatas (for you AND baby)

makes about 17 muffin-sized frittatas

  • 5 small yukon gold potatoes, diced
  • 3 large spring onions, small dice
  • 12 eggs
  • 1/2 cup half and half or milk
  • 4 oz / 1 cup grated swiss cheese
  • Olive oil
  • Salt and pepper
  1. Preheat oven to 425°. Drizzle diced potatoes with olive oil, salt and pepper, toss to combine and place in a single layer on a baking sheet. Bake until a knife pierces potatoes easily — about 10 minutes.
  2. While potatoes are baking, heat some olive oil in a saute pan over medium heat. Add diced spring onions to pan, season with salt and pepper, and cook until soft and translucent — about 5 minutes.
  3. Once potatoes and onions are cooked, toss them together and spoon into greased muffin cups — about 1 tbsp per cup (should cover about 17 muffin cups).
  4. Whisk together eggs and half and half, season with salt and pepper, then stir in cheese. Pour into muffin cups, covering potato/onion mixture, until muffin cups are almost full.
  5. Lower oven temperature to 375° and bake until frittatas are puffed and set in the middle — 10 to 12 minutes. Loosen frittatas with a rubber spatula and let cool on a wire rack. Store in the fridge or freeze.

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Breakfast / Dairy-Free / Stay Healthy / Sweet

My Favorite Protein-Packed Smoothie Recipe

February 17, 2015

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Since I’ve been pregnant I’ve been craving fruit in pretty much any form, including in smoothies.  One of my favorite smoothies is from Jamba Juice — the Protein Berry Workout smoothie.  The ingredients are pretty minimal, so I decided I should try to recreate the smoothie at home.  It ended up being surprisingly easy (and delicious!) so I figured I’d share the recipe with you all.

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Copycat Protein Berry Workout Smoothie

  • 1 cup frozen strawberries
  • 1 small or 1/2 large ripe banana
  • 1 cup ice
  • 1 cup unsweetened plain soy milk
  • optional: 1 tbsp agave nectar (I just eyeball this and add one big squeeze)
  • optional: 1 serving protein powder of your choice (I’d use this)
  1. Blend together.  (It’s a smoothie, not rocket science.)

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I like this smoothie because it’s not overly sweet and it’s packed with protein.  Even if you omit the protein powder, you’re still getting 9g of protein from the soy milk (the protein powder I linked to would add an additional 5g).  Plus the whole thing is under 300 calories (including the agave and protein powder), which makes it a great breakfast or snack on the go.

Whip one up and try it out for yourself!

Breakfast / Dairy-Free / Gluten-Free / Savory / Uncategorized / Vegetarian

Breakfast Burritos! (And Tacos, too.)

August 26, 2014

Those spicy roasted veggies ended up lasting us through two full dinners (breakfast burritos one night, tacos the next) and a couple random lunches as well.

And man were they delicious.

I don’t think I really need to tell you how to assemble a taco or a breakfast burrito, but I’ll tell you what I made for ours (in case you’re curious).

First, along with the veggies, I made some pico de gallo.  With only three ingredients — chopped tomatoes + onion + cilantro — pretty much nothing could be easier.

pico de galloFor the breakfast burritos, I grilled some chicken sausages KC had picked up at TJ’s (I think they were the Jalapeno Chicken Sausages), heated up some refried beans, whipped up some scrambled eggs with cheese, and layered all that business together with the veggies, pico de gallo, some greek yogurt, and a healthy dose of hot sauce.

breakfast burrito spread

For the tacos we used all the same fixins (aside from the eggs and sausage), and added some grilled carne asada (pre-marinated from TJ’s).  We layered that business onto corn tortillas instead of flour.

I was too hungry on taco night and so didn’t snap any photos, sorry!

Breakfast BurritoThese tacos and burritos are super customizable, so mix and match things as you like.  The veggies are nice and hearty on their own, so feel free to leave out the meat altogether (or sub in crumbled bacon instead of sausage on the breakfast burritos…omg yum.)  The below is just what we had in our burritos/tacos, so don’t take this to be an exhaustive list by any means.

Breakfast Burritos

  • Spicy roasted veggies
  • Grilled jalapeno chicken sausage
  • Pico de gallo
  • Refried beans
  • Scrambled eggs with cheese
  • Greek yogurt
  • Hot sauce
  • Flour tortilla

Tacos

  • Spicy roasted veggies
  • Grilled carne asada
  • Pico de gallo
  • Refried beans
  • Greek yogurt
  • Hot sauce
  • Corn tortilla

Breakfast / Brunch / Dairy-Free / Sweet

Waffles In a Pinch

April 30, 2014

waffles 2

Sunday morning I woke up craving waffles, but discovered that I didn’t have enough of my favorite Trader Joe’s mix to make any.  After a little internet-scoping, I came across a recipe I actually had all the ingredients for (since I don’t normally have buttermilk lying around…) and figured I’d give it a go.

Given the amount of effort this recipe takes (very little) and the common-ness (not a word) of the ingredients, I figured I’d share it with you all so you too can make waffles whenever that breakfast-carb craving strikes.

waffles 3

5-Minute Basic Waffles

makes 3 large/12 small

  • 2 eggs
  • 1 3/4 cup milk (I used a combo of nonfat and half and half, because that’s what I had)
  • 1/2 cup vegetable oil (you might be able to sub applesauce here to make these a little healthier)
  • 2 cups flour (I used all-purpose, but you could probably use bread flour or an all-purpose GF mix)
  • 1 tbsp white sugar (feel free to add an extra tbsp if you like your waffles on the sweeter side)
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  1. In a medium-sized bowl, whip eggs (using a whisk or hand mixer) until frothy and doubled in size.
  2. Add milk and oil, then whisk in dry ingredients just until combined (don’t overmix!)
  3. Place a large scoop of batter into your waffle maker and cook according to the manufacturer’s instructions.

waffles 1I mean, did I say easy or did I say easy?  Please note that Penny was the only one this waffle-making process wasn’t easy on.  It sure is hard being a puppy (when your owners refuse to give you any of their waffles).

*You could also mix some berries or chocolate chips into the batter to fancy these up a bit.  Get crazy.