Category: food & drink

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QUICK AND HEALTHY BREAKFAST OPTIONS

sWith the new year in full swing and those fitness goals still front and center, I have shared three quick and healthy breakfast options below. I find preparing meals in advance makes it much easier to be successful in eating clean. All of these recipes can be made ahead of time, are delicious and healthy. 

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PROTEIN PANCAKES

These Perfect Fit Pancakes from Tone It Up are easy to prepare and taste great! I add vanilla, nutmeg and blueberries to give them more flavor.

Ingredients, 1 serving

1 scoop Perfect Fit Protein

½ banana, mashed

¼ cup egg whites

½ tablespoon almond milk

1 tsp cinnamon

Step 1: Mash banana with almond milk before stirring in remaining ingredients

Step 2: Spray pan with cooking spray and heat over medium-low before pouring in batter. Flip when ready.  The key to the perfect protein pancake is to cook them slow and low.

source: www.toneitup.com

 

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STEEL CUT OATS WITH APPLES, PEARS & ALMONDS

Ingredients, 3-4 servings

1 cup steel cut oats

3 cups water

pinch of salt

1 apple, sliced

1 pear, sliced

optional toppings: sliced almonds, walnuts, cranberries, brown sugar

Step 1: Bring 3 cups water and pinch of salt to a boil, add 1 cup of oats.

Step 2: Reduce heat to low simmer. Cover and cook 15-20 minutes, depending on preferred consistency.

Step 3: Remove from heat and let stand, covered, for a 3-5 minutes 

Step 4: Heat a little coconut or grapeseed oil in a pan and sautee sliced apples and pears. I season with cinnamon, nutmeg and coriander.

Step 5: Top your oatmeal with fruit and any other toppings!

source: my own concoction 

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BREAKFAST WRAPS

These breakfast wraps can be whipped up quickly and also be frozen.  Change up the ingredients to give yourself some variety.

Ingredients, 1 serving

1 tortilla (I usually select a low carb option, there are gluten free or whole wheat options)

3 egg whites

¼ cup chopped tomatoes

¼ cup chopped spinach

2 mushrooms, sliced

sprinkle of sea salt and pepper

Step 1: Spray non-stick cooking spray in a pan and cook egg whites, tomatoes, spinach and mushrooms. Season with sea salt and pepper.

Step 2: Add egg mixture to tortilla and roll tightly. If freezing, wrap in plastic wrap.

To unfreeze, microwave for 4-6 minutes. For added flavor, dip in salsa and enjoy.

source: my own concoction

 Bon Appetit! 

sBisous,

Rebecca

 

 

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Brunch for Overnight Guests

The holidays are here and so is the season for overnight guests.  It can be challenging when you need to wake up ready to entertain. See below for a few brunch recipes that will allow you to prepare the night before so you wake up feeling ready to roll out the hospitality for your guests.

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EGG “SOUFFLE” WITH CHEDDAR AND MUSHROOMS

This is not a traditional souffle but it is easy and can be prepared the night before.

2 tablespoons unsalted butter

1/2 lb. sliced mushrooms

1/2 cup chopped onion

24 eggs

1 cup milk

2 tsp salt

1 cup heavy cream

2 cups shredded cheddar cheese

Fresh chives for garnish, if desired.

In saucepan, heat butter over medium heat. Add mushrooms and onions; cook until softened, about 10 min.  Remove from pan; let cool.  Lightly coat a 13″ by 9″ glass baking dish with nonstick vegetable spray. In large bowl, combine eggs, milk, salt. Pour mixture into dish.  Place cooled vegetables in bowl of food processor and process until chopped; do not puree.  In medium bowl, beat heavy cream with electric mixer on high until thickened.  Fold in vegetables.  With rubber spatula gently spread vegetable mixture over eggs, covering them completely.  Cover with plastic wrap and refrigerate 8 hours or overnight. Heat oven to 250 degrees Farenheight.  Sprinkle souffle with cheese.  Bake, uncovered, 1.5 hours or until eggs are cooked through.  Garnish with chives. Serve immediately.

Source: In Style, June 2001

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STRAWBERRY GOUDA SPINACH SALAD

If you have been to a brunch I have hosted, you have eaten this salad.  It is a crowd pleasing staple.  You can easily prepare the night before so that all you need to do in the morning is toss in vinaigrette and serve!

6 oz/6 cups of fresh baby spinach

2 cups sliced strawberries

1 cup halved seedless red grapes

1/4 cup thinly sliced sweet onion

7 oz gouda cheese, cubed (about 1 cup)

Poppy Seed Dressing:

1/4 cup vegetable oil

3 tablespoons white wine vinegar

2 tablespoons minced shallot

2 tablespoons sugar

2 teaspoons poppy seeds

1/4 teaspoon dry mustard

In small bowl, whisk together all ingredients until well blended.

Sugared Almonds:

In small heavy skillet, cook 1/2 cup almonds and 3 tablespoons sugar over medium heat, stirring constantly, until sugar melts and almonds are lightly toasted. about 5 minutes.  Spread on parchment paper to cool Break apart, if needed.  Store in airtight container. Makes 1/3 cup.

Source: The Best of Dierbergs

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Bisous,
Rebecca

photography by Erica Dunhill Photography

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Canasuc “The Art of Sugar”

After enjoying an afternoon of macarons and champagne at Laduree on the Champs Elysee one fall day (their champagne bar is divine), we were wandering in and out of shops and I discovered these beautiful little sugars that are made in different shapes…hearts, butterflies…all kinds of fun pieces. Of course, I had to purchase a few boxes. These are my favorite finds when traveling…unique items you haven’t found elsewhere.

Upon returning, I researched the company a bit more and learned that Canasuc was founded in the early 1990’s when Pierre Bosc-Bierne was enamored with the candy stick. The small sugar cane “canne a sucre” in French became the name of the company. They have a lovely assortment of candy sticks, decorated sugar and molded sugar and have transformed something that could be basic…a sugar bowl or packet into a piece of art.

These are an elegant addition to a brunch or after dinner coffee. Each time I serve them, they are always a conversation piece. I order from Selfridges as canasuc.com is not yet shipping to the US.

Hope you try these sweet treats for your holiday celebrations!

Bisous,

Rebecca

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The Perfect Cheese Board

When hosting friends for afternoon cocktails or a full-fledged dinner, one of the simplest and most well-received hors d’eurveues is a charcuterie and cheese plate. It allows guests to sample a range of flavors and textures. Since little preparation is needed, it is a staple of mine.

To create a compelling presentation, it is important to offer a variety of colors, shapes, flavors and textures. As many have dietary needs, it also gives a greater chance there will be something for everyone. Below is a list of what I like to use when creating a board.

Charcuterie-Offer 2-3 selections. I like prosciutto, pancetta or salami

Cheese-Select a range of textures and flavors. Favorites include robiola, manchego, chevre, gouda, aged parmesan, blue and camembert.

Roasted Peppers-Using both red and yellow gives your plate a pop of color.

Olives-Many grocery stores now offer olive bars, try to include 3-4 varieties.

Nuts-Marcona almonds, walnuts, pistachios and roasted almonds are all crowd-pleasing options.

Bread & Crackers-I use a French baguette, sliced. Rosemary crackers, crostini or water crackers are other options.

Other items I like to include are olive oil, sea salt, cornichons, figs, and sliced pears.

Hope you and your guests enjoy!

Bisous,

Rebecca

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Cheesecake Recipe from Call Me Cupcake 

Thank you to Linda Lomelio, founder of Call Me Cupcake, for the creation of her fantastic blog dedicated to beautiful desserts and compelling photography. While many of her creations seem daunting, I prepared her No Bake Berry Cheesecake Recipe as miniature cheesecakes with success. The recipe is delicious and easy to follow. The cake has a bright flavor, fluffy texture and a rich, chocolaty crust. Your guests will adore this luxe dessert. Look for this and many other recipes at her website.

http://call-me-cupcake.blogspot.com/

Bisous,

Rebecca