Many people who crowd into chef Zoe Nathan’s Huckleberry Café in Santa Monica come for her phenomenal morning pastries and baked goods, including the likes of chocolate-almond muffins, blueberry scones and lemon-kumquat teacake. But Nathan — who is a veteran of San Francisco’s cult favorite bakery, Tartine – was actually trained as a chef, not a baker, and cooked at restaurants like bld in Los Angeles and Lupa in New York City before convincing her now-husband and business partner Josh Loeb to hire her as a pastry chef at his restaurant Rustic Canyon. “I had never done desserts before,” she recalls. “At Tartine, I had done breakfast breads and lots of savories, so I kind of lied and told him I had pastry chef experience, and then when I got the job, I had to go to my parent’s house to teach myself how to bake!”
Hey, Kids: Do Try This At Home
Parents encouraging kids to reach for fruits and vegetables may frequently find their efforts undermined by a barrage of marketing that lures young eaters toward chips, candy, sugared cereals and other less-than-healthy snacks. But some marketers and grocers, including Wal-Mart and Giant Eagle, are now ramping up the appeal of healthier snacks by deploying colorful, kid-centric junk-food-style packaging and signage in the produce aisles. The CEO of Giant Eagle told NPR that when she first heard about the kid-oriented produce-section snack stations, she thought, “This is a win-win.” Apple slice, anyone? Read more
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 old muesli was not going to suffice, I decided on toasting it. Getting a rich golden color on the oats is the key to yielding a granola-like result without oil, sugar, maple syrup or honey.
The toasted oats and seeds taste delicious with large shards of fragrant coconut and buttery macadamias. Adding fresh sliced figs and berries adds juice and a subtle sweet flavor to the mix. The muesli stores well (up to three weeks) and will see you through many mornings.
A study published earlier this month in the American Journal of Clinical Nutrition found that skipping breakfast doesn’t affect weight loss in dieters. But if you think the findings offer permission to skip breakfast, think again.
Researchers examined the effect of skipping or eating breakfast on weight loss in 309 healthy overweight and obese people who ranged in age from 20 to 65. One group ate breakfast before 10 a.m., while the second group didn’t eat anything before 11 a.m. A third group consisting of 44 people who normally skipped breakfast and 52 people who normally ate breakfast were not given any instruction.
The study found that eating or skipping breakfast did not affect weight loss one way or the other. But does it truly not matter if you bypass breakfast?
… your mom is on a whole-grain kick: Blueberry Almond French Toast (above)
When it comes to brunch, you just can’t beat French toast — and lucky for you, this one is a cinch to throw together. Assemble slices of a whole-wheat baguette, soak them in batter and scatter blueberries and almonds on top the night before. The next morning, just plunk the dish in the oven and bake.
… your mom has always been a health superstar: Zucchini “Hash Browns” with Eggs
You had the mom who was always buying brown rice? And almond milk? Like, before they were cool? Then she will appreciate this virtuous version of hash browns. Zucchini replaces the usual potatoes while fried eggs deliver a hearty hit of protein. Serving it up with whole-wheat toast helps pack in fiber — and makes it easier to mop up the egg-y goodness. For dessert: A smoothie loaded with berries, bananas, vanilla yogurt and just a touch of honey.
I grew up in a store-bought, premade pancake batter household. On Saturday mornings we were happy to shake the carton and pour our way to breakfast heaven. I’ll always have a soft spot in my heart for the pancakes of my youth. But now I know better. That doesn’t mean I’ve stopped eating pancakes altogether. Instead I make them from scratch with wholesome ingredients.
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 and a touch of honey, this is a breakfast fit for the gods.
If starting to eat a healthier breakfast — or starting to eat breakfast, period — is on your to-do list, here are a week’s worth to get you going.
It can be challenging to keep things interesting at the breakfast table. Stay out of a breakfast rut this year with these tasty and nutritious options.
Millet is a golden-colored, gluten-free whole grain that tends to be a little dry when cooked, like rice or quinoa, but becomes soft and creamy when simmered with extra liquid. The addition of coconut milk complements it perfectly and gives porridge a luxurious texture and richness that really is a step up from your average winter breakfast cereal.