Tag: breakfast

Breakfast of the Month: Spiced Amaranth Porridge with Dates and Pecans

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

Spiced Amaranth Porridge
Chilly fall mornings call for piping hot breakfasts. This porridge fits the bill and the added spices make it all the more invigorating. If you’re looking to change up your morning oatmeal routine, give amaranth a go. Though it takes a few extra minutes to cook, its mild, nutty flavor and nutrients make it well worth the time. It also maintains a slight crunch after cooking. Although amaranth is one of the smallest grains around, it also happens to be one of the highest in protein. Topped with toasted pecans and chopped dates and served with a splash of almond milk, this breakfast is sure to keep you going until lunch time. Read more

5 Healthy Muffins (Yes, It’s Possible!)

by in Healthy Recipes, October 4, 2014

Healthy Carrot Muffins
Muffins have a bad reputation of being very high in calories, fat and sugar. While many store bought muffins carry a hefty amount of calories — typically around 400 or more each, you can easily fit them into a healthy eating plan.With a little planning and a good recipe, muffins can also bring together highly nutritious ingredients like whole grains, fruits, vegetables, nuts and seeds. Here are five healthy muffin recipes to fuel your mornings throughout the fall. Read more

The Chef’s Take: Roasted Root Vegetable Breakfast from Zoe Nathan

by in Chefs and Restaurants, September 10, 2014

roasted root vegetables with egg
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!”

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This Week’s Nutrition News Feed

by in Food News, August 29, 2014

blueberries
In this week’s news: The produce aisle takes a page from the junk food playbook; breakfast proponents get a wake-up call; and new thinking on salt shakes things up.

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

Breakfast of the Month: Toasted Muesli with Coconut

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

muesli
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.

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Should You Skip Breakfast? (Sorry, the Answer Is Still No.)

by in Healthy Tips, June 19, 2014

egg in a hole
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.

The Study
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?

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7 Healthy Breakfasts That Will Show Mom the Love

by in Healthy Recipes, May 9, 2014

blueberry french toast
Whether your mother is a recent kale convert or wouldn’t touch health food with a ten-foot-fork, one of these dishes is sure to match her unique brand of awesomeness. Here’s what to make if …

 … 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.
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Whole-Wheat Oatmeal Pancakes with Honey and Orange

by in The Grain Attraction, April 19, 2014

pancakes

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.

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

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

spiced oats

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.

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