Fruit Addict Salad

There is not a day in my life that goes by without a piece of fruit. It is a regular part of my diet. I blame my mom for eating too much fruit while pregnant with me. Seriously, when it comes to fruit, there is no discrimination. I love it all!

After recently purchasing a giant papaya at the farmers market, I decided to make a fruit salad for breakfast. Needing a little protein in the mix, I sprinkled a few raw almonds for crunch. A drizzle of honey over the top made this fruit salad a sweet dessert for breakfast. The fruit salad included papaya, strawberries, mango and a banana. What a beautiful and healthy way to start the day. Bright colors make me happy and so does nature's candy!

Muffins Made With Love

When the weather warms up, I look for any excuse to throw berries into a dish. Wanting to cook breakfast for my honey, I looked through the pantry to see what I could find. Way at the top of the shelf was a container of organic cornmeal mix I had bought with my Williams-Sonoma gift card a while back. Sometimes breaking out something you were saving for a special occasion makes it a special occasion. It was a Sunday morning and heart shaped berry corn muffins was the occasion! I just followed the directions on the container and added in blackerberries and blueberries to the batter. They basically made themselves...I will say that the berries added a lovely sweetness to the salty cornmeal mix and they turned out perfect.

If you do not have the organic cornmeal mix on hand, here's a quick and easy recipe for berry cornmeal muffins (heart shaped tin- optional)

INGREDIENTS
· 1 cup all-purpose flour
· 3/4 cup cornmeal
· 2 to 2 tbsp. sugar
· 2 1/2 tsp. baking powder
· 3/4 tsp. salt
· 2 beaten eggs
· 1 cup milk
· 1/4 cup cooking oil or melted butter
· 1/4 cup fresh blueberries
· 1/4 cup fresh blackberries

DIRECTIONS
(makes 12 muffins)
· preheat oven to 400°
· in a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt; set aside
· grease a muffin tin
· in a small bowl, combine eggs, milk, and oil
· add egg mixture to dry ingredients and stir until moistened
· fold in berries being careful not to break them
· pour batter into muffin tin only filling each cup 2/3 full
· bake for approx. 15 minutes and check with toothpick to make sure they are cooked through
· serve warm and with love

Homemade Granola Bars

recipe: barefoot contessa

INGREDIENTS
· 2 cups old-fashioned oats
· 1 cup sliced almonds
· 1 cup organic coconut chips (unsweetened)
· 1/2 cup toasted wheat germ
· 3 tbsp. unsalted butter
· 2/3 cup honey
· 1/4 cup light brown sugar, lightly packed
· 1 1/2 tsp. pure vanilla extract
· 1/4 tsp. kosher salt
· 1/2 cup chopped pitted dates
· 1/2 cup chopped dried apricots
· 1/2 cup chopped dried papaya

DIRECTIONS
· preheat the oven to 350°. butter an 8 x 12 inch baking dish and line it with parchment paper.
· toss the oatmeal, almonds and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. (be careful not to burn!). transfer the mixture to a large mixing bowl and stir in the wheat germ.
· reduce the oven temperature to 300°
· place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. cook and stir for a minute, then pour over the oatmeal mixture. add the dates, apricots, and the papaya and stir well.
· pour the mixture into the prepared pan. wet your fingers and lightly press the mixture evenly into the pan. bake for 25 to 30 minutes, until lightly golden brown. cool for at least 2 to 3 hours before cutting into squares.
· serve at room temp or cut into individual portions for a quick snack or breakfast on the go.

These granola bars are chewy and crunchy at the same time. They are wholesome and full of 'good for you' ingredients. You can mix up the dried fruit portions and add your favorites. Barefoot Contessa's original recipe called for dried cranberries, but I didn't have any in the pantry, so I subbed them out for dried papaya. I ate on these bars for two weeks and will be making another batch soon! They're yummy.

Aromatic Oatmeal

I was on an oatmeal kick a few weeks ago. The temperatures were a bit cold and the pantry was a bit empty. Since I invested in the 20 lb. box of oatmeal from Costco, I will never go hungry. It really has a way of just warming you right up and sticking to your ribs. I have always loved oatmeal because it's classic, healthy, and easy, but it was beginning to bore me. I would normally just throw about 1/2 cup of old fashioned rolled oats into a small pot with 1 cup of water and when it is cooked and creamy, spice it up with either cinnamon and agave nectar or a little honey. (I've noticed how much creamier the oatmeal gets over stove top versus in the microwave.) On a whim, I pulled some star anise out of a spice jar and decided to drop it in the pan while the oatmeal was cooking. The heat of the stove really infused the oatmeal with that sweet, almost licorice flavor. I sweetened the anise flavored oatmeal with some agave nectar and sprinkled it with slivered almonds. Suddenly, oatmeal wasn't feeling so dull.

12 Days of Christmas: Recipe # 5 Coconut Almond Crunch Granola

INGREDIENTS
· 8 cups of rolled oats
· 1 cup sliced almonds
· 3/4 cup of unsweetened shredded coconut
· 1/2 cup raw sesame seeds
· 1/2 cup raw pumpkin seeds
· 1/2 cup raw sunflower seeds
· 3/4 cup pure maple syrup
· 1/2 cup sunflower oil
· 1/4 cup honey
· 1 tbsp. organic unsulphured molasses
· 1 tbsp. pure vanilla extract
· 2 tsp. ground cinnamon
· 1/2 tsp. sea salt

DIRECTIONS
· preheat over to 350 degrees
· combine all ingredients in a large mixing bowl and toss together until evenly combined
· lightly brush a rimmed baking sheet with oil.
· spread granola mixture in a 1/4 to 1/2 inch think layer on baking sheet
· bake for 45-60 minutes, stirring every 15 minutes, until golden brown

This is a wonderfully healthy breakfast to serve guests during the holidays. Some of the ingredients might be hard to find in a regular grocery store; Whole Foods or other health food markets would be your best bet. There is so many ways you can serve this homemade granola: yogurt parfaits layered with fresh fruit or served with milk and strawberries. Raisins would pair extremely well with this hearty granola. The crunchy granola could also act as a topping over ice cream for dessert.

Begin 2010 with a healthy start and give this recipe a "go"!

Time to Make The Donuts

I apologize for the light posting lately. It is not due to lack of cooking or lack of eating for that matter. A couple of weekends ago, I made homemade donuts for breakfast and surprised JJ in bed with them. It is a lot easier than it looks. I found the recipe in a Real Simple few years ago and remembered it because it was truly "real simple."

INGREDIENTS
· tube of biscuits from the grocery store (Grands makes larger donuts)
· canola oil (or vegetable)
· cinnamon sugar

DIRECTIONS
· Mix the cinnamon & the sugar together. Just under a 1/2 cup for one tube of biscuits.
· Pour the canola oil in a pan just covering the bottom of the pan over medium heat. I am not a big fan of frying because it is not healthy but mostly because hot oil in the kitchen scares me. But, for donuts, it is essential.
· Open of the tube of biscuits (which for me, is a daunting feat. I never know when it will pop and I do not like surprises.)
· Cut out the centers of the biscuits to create the donut shape. I use a pineapple corer. (Keep the centers- those will be your donut holes!)
· Put a few of the donut shaped biscuits in the pan when the oil has reached it's temp. They will cook fairly quick. You are going for a golden brown color and once one side has reached golden brown, flip the donut to cook the other side.
· Once your donuts are cooked in the oil, take them out of the pan and place them on a plate layered with paper towels. This will absorb the extra oil.
· Then, dip your cooked donuts in the cinnamon sugar mixture and place on a serving plate.
· Repeat steps until all biscuits and donut holes are cooked and sugary.
Best served warm.

You donut know how good these are until you try them!

Enjoy!

Healthy Apple & Strawberry Muffins

I woke up this morning and wanted something freshly baked. I adjusted my homemade blueberry muffin recipe and added apples and strawberries instead. My apples were not as fresh and crunchy as I normally like to eat them, so baking was a good alternative for my "less than fresh" fruit. My strawberries were a few days from freshness, as well. The lemon zest was added for another dimension of flavor. It was the perfect Sunday morning breakfast. Actually, now that I think about it, that is all I have eaten today. I guess the whole wheat flour really sticks to your ribs.

INGREDIENTS
· 1 3/4 cups whole wheat flour
· 1/4 cup brown rice syrup (sugar substitute- 1/3 regular cup sugar)
· 2 tsp. baking powder
· 1/4 tsp. salt
· 2 egg whites
· 3/4 cup milk (if using brown rice syrup, only put in 1/2 cup milk)
· 1/4 cup cooking oil
· 1/2 cup chopped strawberries
· 1/2 cup peeled, chopped apples
· 1 tsp. lemon zest

INSTRUCTIONS
· Preheat oven to 400 degrees.
· Grease twelve 2 1/2 cup muffin cups or line with paper baking cups
· In a medium bowl combine flour, sugar, baking powder, and salt. Make a well in center of flour mixture; set aside.
· In another bowl combine egg, milk, and oil. Add egg mixture to flour mixture.
· Add chopped fruit and lemon zest. Mix well. Mixture should be lumpy.
· Spoon batter into prepared muffin cups. Fill each 2/3 full. Bake at 400 degrees for 18-20 minutes.
· Serve warm with butter.

Happy Sunday!

12 Days of Christmas: Recipe # 12 Breakfast Casserole

This casserole is a hearty and delicious way to start Christmas day. To ensure that you are not slaving in the kitchen while the rest of your family is relaxing and opening presents, assemble it the night before. Once you have everything in the pan, stick the prepared casserole into the fridge overnight and then just bake it in the morning. Serve it with fresh fruit and an orange julius (read last blog). 

INGREDIENTS

1st layer
· 1 lb. grated monterey jack cheese
· 1 lb. cheddar cheese ( I use mild)
· 2 4oz. can of diced green chilies
2nd Layer
· 5 eggs
· 1 can of evaporated milk
· 1 tbsp. of flour
3rd Layer
· 1 lb. of sausage.

INSTRUCTIONS
· Mix all ingredients for the 1st layer in a bowl and then pour the mixture into the casserole dish. Mix all ingredients in the 2nd layer and then pour evenly over the 1st layer of cheese. Brown the pound of sausage distribute evenly over first 2 layers.

· Bake for 50-60 minutes in a 325 degree oven. Can be served with salsa for a kick.

Mangia!

12 Days of Christmas: Recipe # 10 Morning-After Coffee Cake

I found this recipe in the Ex-boyfriend Cook Book and thought it sounded amazing. It is a perfect breakfast dish for Christmas morning with some fresh fruit. It serves many and stays fresh for a few days.

INGREDIENTS
batter
· 1 cup butter (room temp.)
· 2 cups sugar
· 2 cups flour
· 1 tsp. salt
· 3 eggs
· 1 tsp. vanilla extract
· 8 oz. sour cream
filling
· 1 cup pecans (chopped)
· 2 tsp. cinnamon
· 3 tbsp. brown sugar

INSTRUCTIONS
· Preheat oven to 325 degrees.
· Cream butter and sugar.
· Sift dry ingredients. Mix in each egg by itself, completely.
· Mix batter at slow speed while adding vanilla and sour cream.
· Pour half of the batter into a well-greased bundt pan. Add half of the filling.
· Pour the remaining batter and then top with the remaining filling.
· Bake for 65-70 minutes.

Happy Holidays!