Long Live the Short Stack

From puritanical health food to reviled processed junk and back again, granola has gone on a wild ride in terms of public perception over the years. Toasted whole grains, enriched with fruits and nuts, it’s not hard to understand the appeal of the basic concept, or why it’s had such staying power despite unpredictable shifts in nutritional decrees. Indulgence needn’t be linked to unsavory ingredients or wanton disregard for sound dietary advice, though. Granola can be smart way to treat yourself, without any sacrifice.

Shrove Tuesday, also known as Fat Tuesday or Pancake Tuesday suffers from a similar image problem. Pancakes were originally singled out as the culinary splurge of choice because the traditional inclusions of eggs, sugar, and fat would be forbidden during the Lenten fast to follow. Using them up to make fluffy, sweet short stacks would make sure they wouldn’t simply go to waste. Why can’t we have our [pan]cakes and eat healthfully, too?

Boost your breakfast with a sweet yet smart way to celebrate. Fluffy pancakes meet the unbeatable combination of toasted oats, crunchy nuts, and chewy dried fruits with the simple addition of ready-made granola. This satisfying morning meal proves that with the right recipe, any food can not only taste good, but be good for you, too.

Continue reading “Long Live the Short Stack”

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Breaking Breakfast News

For anyone who ever wanted to skip the formalities of a balanced breakfast and dig straight into the cookie jar first thing in the morning, you’re in luck! Voortman Bakery, better known for their crisp wafer cookies, understands that impulse well, no doubt through decades of temptation by their own treats. Only that kind of experience could yield such sweet results, without actually adding any sugar or compromising on flavor. Voortman’s Breakfast Biscuits satisfy that early cookie craving while delivering all the nutritional benefits of a bowl of oatmeal, without the need for a spoon.

Brand new on the market, two of the three offerings in this fresh lineup are 100% vegan, which presents a more difficult choice than you might imagine! Rest assured that no matter which fruit calls to you first, there’s no risk of disappointment here.

Crisp, with a soft bite and slight chew, these are no mere granola bars presented in a new circular format. Not the least bit dry and crumbly as I had initially feared, these treats gain a uniquely coarse, toothsome texture from oats, as promised by their titles, but also rye flakes and buckwheat to round out the base. Surprisingly satisfying and hearty for two little cookies, they’re sweet enough for the kids, and healthy enough for adults.

Cinnamon Apple proved my favorite of the two, bursting with assertive, bright apple aroma as soon as I opened the pouch. Contrary to the norm when it comes to spiced treats, the cinnamon actually takes a backseat to the sweet but tart apple flavor. Sizable chunks of dried apple introduce another dimension of texture. You can actually see and taste the whole fruit here! Blueberry Oatmeal is no slouch either, with cobalt sprinkles of ground berries present throughout, but the flavor is admittedly a bit more subtle. If you want to ease into your morning with a bit more of a gentle taste, this is the biscuit for you.

While they’re called breakfast biscuits, they’re smart snacks, too, earning stellar grades in the nutrition department. Easily graduating at the top of their class with an A+ for fiber, they’re the crunchy cookie that every healthy eater has been dreaming of. Now the time has come to finally wake up and chow down!

This post was made possible thanks to the support of Voortman Bakery and Towers Marketing Group. All content and opinions are unbiased and entirely my own.

Stella! Hey, Stella!

You’d think that with age, one develops a greater sense of independence. At least I did, but at approximately 10 months old, Luka began refusing to sleep in his own bed. It’s not like he was ever alone; a mere step away and within clear eye-shot, there isn’t space in my tiny apartment to place him out of reach. Nonetheless, that short distance is suddenly intolerable, a terrifying void into which his cries for help echo endlessly, pitifully, desperately. No matter how happily he’s climbed into that plush pineapple earlier this evening, it’s a different story the moment the lights go out.

Despite growing up with a dog through most of my childhood, I never let Isis sleep with me in bed. The sweet little ball of fur was liable to wake up in the middle of the night and either tear through irreplaceable stuffed animals or leave her mark in all new places, if you get my drift. For the sake of my sanity though, I started to relent, to do anything to stop Luka’s ear-splitting howls. Though we’ve mostly gotten along as harmonious bedfellows, it’s still a considerable challenge for me to slumber soundly through the night, as a lifelong solo sleeper. It’s not uncommon to wake up around 2 AM to discover Luka burrowing deep into my armpit, licking my bare feet, or rubbing his balls across my neck. Oh, the glamorous life of dog motherhood.

If we can both clock at least 6 hours of solid shut-eye before sunlight spills out from between the curtains at daybreak, I think that at least one of us has earned a serious breakfast treat.

Make that a replica Stella D’Oro breakfast treat, to be exact. A relic of old school Italian baking rarely found on grocery store shelves these days, such basic biscuits hearken back to simpler times, when just a subtle sweetness and a light crunch would do the trick. It had been many years since these crisp morsels passed my mind, but in conversations about cravings, a friend insisted that these were the only thing that she missed from her pre-vegan days. Clearly, this was a critical omission in great annals of eggless baking.

Better than biscotti, these essential s-shaped cookies are ideal for dunking into coffee, slathering with jam, or munching on the go. There’s no wrong way to enjoy them since their neutral palate pairs beautifully with any drink, side, or topping you can dream up. Just make sure you do stop dreaming in time to wake up for breakfast; you won’t want to miss out on these treats.

Yield: About 2 Dozen Cookies

Copycat Stella D’Oro Breakfast Treats

Copycat Stella D’Oro Breakfast Treats

Better than biscotti, these essential s-shaped cookies are ideal for dunking into coffee, slathering with jam, or munching on the go. There’s no wrong way to enjoy them since their neutral palate pairs beautifully with any drink, side, or topping you can dream up. Just make sure you do stop dreaming in time to wake up for breakfast; you won’t want to miss out on these treats.

Ingredients

  • 2 3/4 Cups Bread Flour
  • 3/4 Cup Granulated Sugar
  • 2 Tablespoons Potato Starch
  • 2 Teaspoons Baking Powder
  • 1/2 Teaspoon Salt
  • 3/4 Cup Water
  • 1 Tablespoon Olive Oil
  • 1 1/2 Teaspoons Vanilla Extract
  • 1/4 Teaspoon Almond Extract
  • 1/4 Teaspoon Lemon Extract

Eggless Wash:

  • 1 Tablespoon Aquafaba
  • 1 Tablespoon Maple Syrup

Instructions

  1. Preheat oven to 375 degrees and line two baking sheets with silicone baking mats or pieces of parchment paper.
  2. Whisk together the bread flour, sugar, potato starch, baking powder, and salt in a large bowl. Separately, combine the water, oil, and all three flavored extracts. Pour the liquid ingredients into the bowl of dry, mixing thoroughly to combine, forming a thick dough. You may need to use your hands or a stand mixer to completely incorporate all the flour.
  3. Pinch off golf ball-sized pieces of dough. Roll each between lightly moistened hands, forming them into snakes approximately 4 – 5 inches long. Twist into “S” shapes and place on your baking sheets.
  4. Prepare the eggless wash by simply combining the aquafaba and maple syrup in a small dish. Brush evenly over the tops of the cookies just before baking.
  5. Bake for 20 – 30 minutes, rotating the sheets halfway through the cooking time, until golden brown all over. Let cool completely before enjoying or storing in an airtight container for up to a week at room temperature.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 110 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 103mg Carbohydrates: 23g Fiber: 1g Sugar: 8g Protein: 2g

Raise a Toast

No one bats an eye at $4 toast anymore. Once the greatest offense to pragmatic diners, such an expense seems downright affordable, especially in a city where you’d easily pay twice as much just for street parking three blocks away. Fancy toast has become the new normal, not an affront to sensibility, but a dish to celebrate for its simplicity. Proper toast celebrates each ingredient, starting with the best and brings out its full character. Thick sliced bread, crisped to a burnished golden brown all over, piled high with impeccably fresh fruits or vegetables, flavors are layered and carefully built, often with even more care than the standard American breakfast plate.

Toast toppings are as diverse as the people making them, which is both good and bad news for the avid eater. Order something as unassuming as toast, such a ubiquitous offering, and for all the sweet and savory surprises that could arrive at your table, you’d never get bored. So many choices could just as easily overwhelm, however, paralyzing the indecisive at their most vulnerable, food-deprived moment- At least that’s the case for me. Worse is when I’m making toast at home, given the full range of ingredients tucked away in the pantry and fridge, with no energy to figure out the best combinations.

For anyone else who feels that same struggle, let’s simplify the already uncomplicated concept. Focusing on a nut butter base to narrow the scope and make this more managable, I’ve come up with scores of effortless pairings based on what lurks in my pantry most of the time. Needless to say, this is just the beginning of an endless tale. One could, and many already have, written cookbooks on the subject, so I present to you here just the tried-and-true favorites, the best of the best, that keep my bread crisp and my stomach content.

  • The Elvis: Peanut butter with banana slices and coconut bacon.
  • Birthday Cake: Cashew butter mixed with a drop of vanilla extract, topped with turbinado sugar and sprinkles.
  • Cookie Dough: Cashew butter mixed with a tiny bit of oat flour, a drop of vanilla extract, topped with chocolate chips and a pinch of coarse sea salt.
  • Super Seed: Sunflower seed butter topped with toasted pepitas, hulled hemp seeds, chia seeds, and a very light drizzle of toasted sesame oil. Coarse sea salt optional.
  • Chocolate-Covered Cherries: Almond butter mixed with cocoa powder, topped with pitted fresh cherries or cherry preserves, drizzled with chocolate syrup.
  • Nutella: Hazelnut butter mixed with cocoa powder, topped with toasted hazelnuts, cacao nibs, and a drizzle of maple syrup.
  • Tropical Breeze: Macadamia nut butter topped with thinly sliced pineapple, a light sprinkle of ground ginger, and toasted coconut flakes.
  • Thai Almond: Almond butter topped with bean sprouts, cilantro, a drizzle of sriracha and a pinch of coarse sea salt.
  • Banana Pudding: Cashew butter with half a banana mashed into it, topped with the remaining banana, sliced, and crushed graham cracker crumbs.
  • Massaman Curry: Peanut butter with madras curry powder mixed in, topped with roasted sweet potato and toasted peanuts.
  • The Cereal Bowl: Almond butter topped with granola and a drizzle of vanilla yogurt.
  • Pecan Pie: Pecan butter topped with toasted pecans, a light sprinkle of cinnamon, and a drizzle of maple syrup.
  • Salted Caramel: Cashew butter mixed with dark brown sugar and a pinch of salt, topped with turbinado sugar and coarse sea salt.
  • Mocha Latte: Almond butter with instant coffee powder and cocoa mixed in, optionally topped with coconut whipped cream.
  • Ants Off a Log: Peanut butter topped with thinly sliced celery and raisins.
  • Sonoma Harvest: Hazelnut butter topped with sliced grapes, arugula, a drizzle of balsamic glaze, and toasted sliced almonds.
  • Apple Pie: Cashew butter topped with brown sugar, thinly sliced sweet apples, and a sprinkle of cinnamon and nutmeg.
  • Cheesecake: Cashew butter swirled with vegan cream cheese, topped with sliced strawberries and crushed graham cracker crumbs.
  • The Pregnant Lady: Peanut butter topped with sliced bread and butter pickles, optionally topped with coconut whipped cream.
  • S’mores: Cashew butter topped with chocolate chips, crushed graham cracker crumbs, and toasted vegan marshmallows.

Some are obvious, some are a bit more avant-garde, but all are thoroughly delicious. What are your favorite ways to raise a toast?

Healthy Morning Habits

This blog post is sponsored by iHerb but as always,the opinions and experiences expressed in this post are my own.

When no two days are the same, a consistent, reliable morning routine keeps chaos at bay, no matter what insanity lurks ahead. Will it be 10 hours straight, on my feet in front of the stove? Is there a cache of a thousand photos to sort through and edit? Does a photo shoot on location call for a mad dash all around town for that perfect background? One of the great joys and pains of freelance life is the predictably unpredictable workflow.

Essential for a complete approach to well-being, the few constants in my own rituals appear unrelated at a glance, but all add up to a full spectrum of self-care practices crucial for success in any endeavor. Many years of trial and error have shaped my personal approach, and this everyday habit has been made possible by iHerb. Their encouragement to share a few of my favorite things was a true windfall, since it’s the only online shop that carries everything I need to make it happen, with over 30,000 products that can be shipped to over 160 countries, and representatives that offer support in 10 languages.

Everyday, be it a weekend, weekday, or holiday, starts at 6AM sharp with the wail of my alarm clock. The thing is, I never set a timer; it’s the insistent yipping from Luka that shakes me from the deepest of slumbers. We both bolt out of bed and head straight outside for a brief jaunt around the block, still bleary-eyed and clad in pajamas. A man on a mission, he heads back inside without delay, anticipating breakfast with a beastly appetite. Only after he’s fed and satisfied can I address other matters.

Skin care is incredibly important, but also very uncomplicated for me. It just takes a vigorous scour with Acure Organics Facial Scrub and a schmear of Shikai Hand & Body Lotion to wash away the nightly grime and instantly rehydrate. A tall glass of cool tap water is soon to follow or else I’ll start croaking like a frog before noon.

One of the biggest dilemmas I faced when first going vegan was sorting through all the supplements and misinformation that came with them, painstakingly sorting through the options to determine what was important to add, what genuinely worked, and what was affordable. Nature’s Way Multivitamin checks all of those boxes, handily beating the competition with a single daily dose that includes everything I might lack from food sources, like B12, iron, and vitamin D. One tablet down and I’m ready for breakfast.

Coffee comes first, but it isn’t my end-all, be-all hot beverage anymore. Caffeine is no longer the benign energizer it used to be in my youth, preventing me from indulging beyond a single cup if I want to keep the walls from vibrating all day. Teeccino, an herbal alternative made from chicory, fills the remaining gaps, creating a brew that’s richer and more satisfying than the typical tea bag. The Dandelion Caramel Nut is my current jam, and I further sweeten the deal with a drop of KAL Pure Stevia Extract, since I’m liable to eat my weight in sugar through recipe testing later in the day.

Oatmeal has been the single, solitary breakfast option on my menu through most of my 20’s, but slowly, that commitment has started to sway. Especially as the weather warms, I find myself craving cooler staples, switching to a high-protein bowl of yogurt or tofu cottage cheese, Nature’s Path Pumpkin Seed + Flax Granola, and fresh fruit. More important than the actual food itself though, is the act of eating it with Luka at my side or in my lap, slowly mulling over emails, readying myself for a new day. In fact, my mom captured a candid shot of exactly this ritual while I visited for all of two days.

Once Luka realizes I’m done eating and haven’t yet started doting on him again, he can get a bit punchy- literally. To fend off his loving attacks, I’ll throw him a Dr. Harvey’s Sweet Potate’r Chew which will keep him happily occupied for a good long while. They’re just dried sweet potatoes, nothing added, nothing removed (except water), and they really do hold up impressively well through some very aggressive teething. The pieces can be a bit big for my guy so I tend to cut them in half with kitchen shears, getting twice as much value from the same package.

Inevitably, I fall down some information rabbit hole, catching up on social media or fake news, giving myself a dangerously narrow window of time to get out the door before missing my regular BART train out to the city. With little time for regular meals and no set schedule to count on, I truly am powered by snacks; I’ll quickly toss a Sunwarrior Sol Protein Bar into my bag, knowing that I’ll need it later. All three flavors are fantastic, the single servings travel well, and always keep hunger at bay during critical times, so it’s one of my top picks. Aside from the manufacturer’s website, iHerb is the only place I can reliably purchase them, which always keeps me coming back for more.

Stepping outside of my orderly, comforting morning routine, I have no idea what sort of craziness may await me, but at least I’ll know that I’m fully fueled and equipped to tackle it, head-on.

How do you typically start your morning? If you’d like iHerb to give you a little boost, new customers will automatically get 5% off their first order!

Get everything you need to make the most of your busy days, everyday.

Spring Things

Cherry blossoms. Butterflies. Misted, dewy mornings. Song bird serenades.

These are the things that spring is made of.

Fava beans. Asparagus. Rhubarb. Soft green herbs. Morel mushrooms.

These are the things that spring tastes like.

The promise of these things are what make winter worth enduring, no matter how brutal or seemingly interminable those frigid, forbidding days of darkness become. Slowly but surely, that veil of frost will be lifted to reveal to reveal tender green shoots emerging from quickly thawing earth, revitalized after such fitful slumber.

At long last, all signs point to spring here on the west coast, although that’s not quite the case nationwide. It’s hard to imagine blizzard conditions elsewhere while strapping on sandals to greet the day.

Should these early days of April fall short of expectations, don’t despair. One particular taste of spring is still easily accessible even if your local farmers market remains barren. Fresh peas are an exquisite treat, verdant and shockingly sweet straight out of the pod, but frozen are no terrible sacrifice in a pinch. Roughly mashed into a chunky spread with bright mint and lemon accents, the simple combination is enough to make any residual memories of winter melt away, even if the snow refuses to follow suit.

This combination of rich almond-based ricotta and bright pea puree on a slab of hearty, seeded bread is actually a limited-edition menu item on offer at Nourish Cafe. In case you can’t hustle in before the season comes to a close, it’s an easy recipe to make at home for a taste of spring that everyone can enjoy year-round, worldwide.

Yield: 4 Servings

Spring Pea Toast

Spring Pea Toast

This combination of rich almond-based ricotta and bright pea puree on a slab of hearty, seeded bread is an easy recipe to make at home for a taste of spring that everyone can enjoy year-round, worldwide.

Ingredients

Minted Pea Pistou:

  • 1/2 Cup Fresh Mint, Lightly Packed
  • 1 Cup Fresh Spinach, Lightly Packed
  • 3 Tablespoons Garlic Oil
  • 2 Tablespoon Lemon Juice
  • 1 Pound (3 Cups) Fresh, Blanched or Frozen, Thawed Green Peas
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Ground Black Pepper

For Assembly:

  • 4 Thick Slices Toast
  • 1 Cup Vegan Ricotta
  • 1/2 Cup Fresh Peas
  • Pea Shoots or Sprouts (Optional)
  • Edible Flowers (Optional)

Instructions

  1. Place the mint, spinach, garlic oil, and lemon juice in your food processor and blend until the leaves are all broken down and the mixture is fairly smooth. Pause to scrape down the sides of the container as needed to make sure everything gets incorporated. Add in the peas, salt, and pepper, and pulse until spreadable but still slightly coarse.
  2. To assemble the toast, layer on a thick schmear of vegan ricotta on each slice of bread, followed by the pea pistou and topped with fresh peas, pea shoots, and edible flowers if desired. Savor a taste of spring, no matter the weather outside!

Notes

The pea pistou can be prepared in advance and stored in an airtight container in the fridge for 3 – 4 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 216 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 0mg Sodium: 397mg Carbohydrates: 40g Fiber: 11g Sugar: 12g Protein: 12g