Tag: Breakfast of the Month

Breakfast of the Month: Toasted Muesli with Coconut

by in Amy's Whole Food Cooking, July 22, 2014

In an effort to reduce sugar and sweeteners in general, I recently decided to divert my craving for granola by making toasted muesli. (It’s true that granola can be made by baking the oats in just oil, but I find the mix looks a little lackluster without the shine of maple syrup.) Since plain oldRead more

Breakfast of the Month: Gluten-Free Zucchini Bread

by in Amy's Whole Food Cooking, June 24, 2014

Zucchini are available year-round, but the summer growing season brings an abundance of all shapes and sizes of summer squash, from crookneck to pattypan to eight-ball. If you have a garden, you will be inundated with the green and golden vegetables right through October. This flavorful bread offers a great way to bring any typeRead more

Breakfast of the Month: Poached Eggs with Asparagus and Leeks

by in Amy's Whole Food Cooking, May 27, 2014

Handsome fresh spears of asparagus are now in markets everywhere, promising effortless meals that sum up spring perfectly. This simple braise of leeks and asparagus is exactly that: an easy-to-assemble bowl of spring flavors. The addition of a poached egg completes the meal, enveloping the vegetables in a creamy yolk. You’ll want to get outRead more

Breakfast of the Month: Orange and Grapefruit with Vanilla-Bean Honey

by in Amy's Whole Food Cooking, April 22, 2014

The fresh and tangy flavors of citrus fruit never fail to wake up taste buds in the morning. Serving a selection of different varieties is a great way to make a striking yet super simple breakfast. But the addition of vanilla-infused honey and a sprinkle of fragrant toasted pistachios takes it up a notch.

Breakfast of the Month: Chai-Spiced Oats with Apricots and Pistachios

by in Amy's Whole Food Cooking, March 25, 2014

Make this tasty breakfast porridge when you need a change from the usual oatmeal routine. Creamy and warming with fragrant spices, this is the perfect dish to liven up any morning. Coconut milk adds a welcome richness to the steel-cut oats and the saffron and vanilla bean contribute an exotic twist. Sweetened by apricots andRead more

Breakfast of the Month: Meyer Lemon Cornmeal Waffles

by in Amy's Whole Food Cooking, February 25, 2014

Made with 100% whole grains, these waffles have a tasty, nutty flavor and a more robust texture than the average waffle. In addition to the cornmeal, you can use whatever whole-grain flour you have on hand, including whole-wheat or spelt flour. The addition of almond meal and coconut oil adds a mild, sweet flavor andRead more

Breakfast of the Month: Gluten-Free Carrot-Coconut Muffins

by in Amy's Whole Food Cooking, January 28, 2014

What I like most about creating gluten-free baked goods is combining a range of flours, particularly whole-grain and nut flours, to replace the wheat flour that one would normally find in a cake or muffins. Small amounts of quite a few flours help achieve a better texture than just a single variety.