Have you heard about October Unprocessed? I signed up because I thought it would be a great way to clean up my act after a summer of whatever! I know it’s late in the game to be sending out this message, but I just started thinking some of you might like to join in the FUN! Hop on over to the link and sign up then follow me here for food ideas and thoughts on taking care of yourself! I’m looking at October as a kickstart to being as healthy as possible before winter hits and we’re all inside breathing each others germs. Hello Chlorella! I pop this green pill (15 to be exact; half in the a.m. and half in the p.m.) every day to keep my immune system in top form. No colds for me.
I started today with Blue Corn Pinon Pancakes. They are delicious and of course totally unprocessed. You can find out what Andrew means by “unprocessed” when you check out the site. It’s pretty simple, but might be difficult if you rely on prepared foods a lot. However, totally worth giving it a try.
Blue Corn Piñon Pancakes
3/4 c blue cornmeal
1/4 tsp salt
2 tsps raw sugar
1 cup boiling water
1 Tbs ground flax
3 Tbs hot water
1/2 c almond milk
2 Tbs melted butter or coconut butter
3/4 c whole wheat pastry flour
2 tsps baking powder
1/2 c piñons
Mix ground flax seed and 3 Tbs hot water together; set aside
Mix together blue cornmeal, salt and sugar
Add boiling water and set aside
Mix together pastry flour and baking powder
Add the flax seed mixture to blue cornmeal mixture
Stir in butter and milk
Stir in flour mixture just until all ingredients are moistened.
Cook on heated pan
Serve with warm pure maple syrup
Breakfast in Britain is a bit of a brain twist for Americans. They serve beans (pretty much like the pork n’ beans in a can we know from home) and mushrooms, cooked tomatoes, along with bacon, ham or sausage, or sometimes all three if you get the big breakfast, eggs of your choice and toast, brown or white.
Granted, eggs and meat are quite familiar in the USA, it’s the beans, mushrooms and tomatoes that throw us. There is also tea or coffee, of course.
And sometimes, even a great view!
Since I have grown used to my green super smoothies at home, I have readjusted my breakfast thinking when I am traveling. Mushrooms are a super food, so I love that I can have them for breakfast and I quite like eggs, so I have them either poached or boiled, but occasionally fried. I was really impressed one evening at Three Tuns pub, Hay-on-Wye, Wales, when I also had a mushroom risotto with a breaded poached egg on top. Now that was delicious.
I have had more toast here than a year of breakfasts at home, but the jams are so delicious, it’s hard to pass up, even when making breakfast in my flat. I passed an honor jar jam sale on the street one day and paid 2 pounds, a steal compared to other jams I’ve seen, (or bought) for Ed’s Forest Fruits, which my friend Rachel tells me would be blackberries and currants.
Whatever it is, the fruit is big and chunky and super delicious and so I’ve had toast on more than several occasions. However, for breakfast, most days in my flat, even though there is a blender and I could make a smoothie, I have taken to having salad,
sweet potato and fruit.
Now that is a breakfast to write home about! Fills me up and tastes great. I am definitely adding mushrooms to the mix when I get home and I may never go back to the smoothie. What?? That’s right, as great as they are, why not have all that yumminess in it’s natural state? We will see, but for now…please pass the jam!
If you like this post, please share, and don’t forget to say what YOU are having for breakfast these days!
Hi Friday Foodies! I am coming to you from Belize today! I thought I would share with you how to use a few tropical fruits that you can find in the super market back in the states. These are all super nutrient rich fruits so I hope you will give them a try some time.
Wondering what happened to the Friday Foodie? I was waylaid with a cold and a few other happenings, that kept me off the computer for a few days. But better late than never, right? Here’s the last in the breakfast series:
Breakfast burritos are easy to make healthy, but just as easy to make in a not so healthy manner. Loading them up with cheese, eggs and potatoes, is not so good. Avoiding the fat and cholesterol are important when preventing Type II Diabetes. So try this for a change of pace as a healthy, filling way to start your day.
To remove excess salt, rinse a can of black beans OR any bean of your preference.
Heat the beans with a couple of tablespoons of low sodium vegetable broth or water. Add a teaspoon of cumin and 1/2 teaspoon of chile powder. I used green chile powder in mine today. I also chopped up some red onion and tossed that in, though you can add any kind of onion. If using green onions, scallions, chop them and layer them on the burrito.
I also heated up some brown Spanish rice I had made earlier in the week. (I’ll share this recipe with you in the future.)
Chop some cilantro. I learned a great trick from a colleague, Elizabeth Rider. I keep my cilantro in a jar of water in the crisper drawer. I have had this cilantro for over a week, and instead of getting slimy and brown, it has stayed fairly crisp and definitely fresh.
Heat a whole grain tortilla over the gas burner (do not attempt this if you have sensitive finger tips or not sure how to do it. I have touched hot plates, pans, etc. so much as a cook in my life, my finger tips don’t notice the heat.) or heat in a dry pan or on the shelf of a hot oven. Heat until soft, which only takes a few minutes.
Layer tortilla with beans, rice, salsa, cilantro and roll up. I wrap each in foil to keep warm while I made additional burritos and put the fresh food away. This also sets the burrito and makes it easier to eat.
What? No cheese? Yes, no cheese. We are a nation addicted to cheese and it is not healthy for us. I’ll do a post on this soon to give you my reasons. Afraid you’ll miss the cheese? Add more seasoning and salsa and you won’t miss a thing!
Fold up bottom of tortilla first.
Then fold in one side, tucking in filling as you go and then fold over the last side.
What makes this a breakfast burrito? Eating it for breakfast! There is nothing special about breakfast foods, so chose something that is dense in nutrients and full of fiber. This will keep the hunger at bay until lunch. Additionally, by eating breakfast, studies show you will eat 20% fewer calories throughout the day. Pick something healthy and hearty and enjoy a great day!
In last week’s post, I shared with you why breakfast is so important, so this week, I want to give you a few breakfast ideas to get your morning going at top notch energy. Today, a smoothie that will fill you up and fuel you up for a productive start to the day.
This green drink may seem odd, but it is chock full of vitamins and minerals, and if you are looking for nutrient density, this is a good choice, plus, it’s pretty tasty! I have made smoothies for breakfast for several years now and they have evolved as I’ve learned more and more about nutrition and the way our bodies work. Though not as sweet as a fruit filled smoothie, cutting out the fruit keeps the smoothie from pumping up your blood sugar level and is more evenly dispersed in your blood system to keep you feeling full longer.
Measure 1/2 cup of coconut water and 1/2 cup of coconut milk, almond milk or water into a high powered blender. To this add 1/2 tbs. ground flax seed, 2 large handfuls of baby spinach or a combination of spinach and kale, with the hard center stem removed from the kale. Grate a medium to large carrot and throw this in for a little bit of sweetness. Add a 1/2 – 1 tsp of grated fresh ginger and the juice of a small to medium lemon to really punch up the flavors. Spinach needs just a bit of fat to help it unlock all its nutrients, so add 1/4 of a small avocado or 1/2 tsp of coconut oil. Toss in a peeled cucumber. I use the Persian cucumbers, as they are smallish in size. If using a regular cucumber, 1/2 is probably enough. Throw in some micro greens if available. Blend and enjoy.
If you want to boost your smoothie staying power and nutrient density, I add to my smoothies, 2 scoops of Purium L.O.V.E. This is a vegetable protein powder that is all real food ingredients, no supplements or whey of any kind. This helps boost my smoothie to the next level of staying power and nutrient density. You can check out all Purium products here. I also use Purium Joint Flex for my osteo arthritis and love how well it works, much better than other products I have tried.
Never grated fresh ginger before? Peel the hard woody covering off a piece about an inch or two long. Grate on a small holed grater.
Breakfast is a must for keeping your weight in check and your blood sugar level. Let me know if you have questions about this smoothie. I’ll share some additional recipes Thursday and in the Friday Foodie!
Just in case you missed this last year, I’m running it again, as I think these are simply the most delicious pancakes I’ve ever come up with and are the perfect breakfast for Easter morning.
I LOVE pancakes and buckwheat has become my new favorite. Buckwheat has a distinctive nutty taste that is perfect for pancakes. This is a great recipe for the Easter weekend, especially since strawberries are starting to appear in the grocery and be worth eating.
I use oat flour and buckwheat in this recipe. To make oat flour, simply run oats through a blender until pulverized into flour. DO NOT use instant oatmeal. You can use old fashioned or quick oats.
Use a whole grain cereal such as this Nature’s Path Organic multi-grain flake.
Beat the egg whites until they are stiff and form peaks when the beaters are removed from the bowl. (The vegan variation is listed in the recipe.)
Fold the egg whites into the batter.
Fold in the blueberries.
Scoop batter up in a 1/3 cup measure and cook on a hot griddle or skillet, set at medium heat. Be sure and put griddle onto heat while preparing batter.
Make a delicious strawberry compote and serve warm over pancakes.
Use any high quality balsamic vinegar, but a fruity one, such as this Vanilla & Fig by the Temecula Olive Oil Company, is fantastic.
Sorry this is a bit blurry, but when you heat the strawberries, they will stick a bit to the pan. By adding the tablespoon of water, and stirring, the pan will be deglazed. Then pour this into the strawberry mixture to give it a bit more syrup.
My little Easter bunnies some 28 years ago! I love you boys!
Enjoy these delicious pancakes with someone you love. This recipe makes enough for 2 – 4 people depending on how hungry and whether or not an accompanying dish is served. Try spreading almond butter on pancakes instead of butter. This with the compote is incredible!
This is a super simple breakfast that is unbelievably delicious by itself or served on toast or tortillas. I came up with this idea after laying in bed one morning thinking about a recipe I had seen with eggs cooked in salsa. I decided to experiment and see what I could come up with and this is the result: Green Eggs and Beans! It’s a healthy, hearty way to start your morning!
Pre-heat oven to 375 degrees. Spread a can of refried black beans or pinto beans in the bottom of a ten inch oven proof skillet. (Use a deep dish pie pan if you don’t have an oven proof skillet.) I rubbed just a hint of olive oil over the bottom of the skillet to keep the beans from sticking. A non-stick spray is fine too.
Pour a jar of salsa verde over the top of the beans. Make four indentions with a spoon, pressing the indention down into the beans, but don’t go to the bottom of the skillet.
Carefully break the eggs, one into each indention.
Bake ten to twelve minutes, just until the whites turn white.
As soon as the whites actually turn white at about the ten to twelve minute mark, remove from oven and spread with green onions and an ounce of good quality shredded cheddar cheese. Too much cheese and you end up with a not so healthy dish.
Return to oven for two to ten minutes, depending on how hard you like the yoke of the egg. I like mine runny, but overcooked these a bit. Next time I would have a total of no more than fifteen minutes from start to finish.
Serve by itself, on toast or on crisp corn tortillas. Sheer morning yumminess!
I love granola, but store bought varieties are full of fat and sugar. Recently, I had a real crave though, and decided to give a go at making my own. I decided to try just a small batch and the skillet seemed like the easiest way to throw this together. I pulled a few nuts and sunflower seeds from my freezer, added some oats, spices, coconut oil and honey and made a delicious toasty granola. If you want to make this in larger quantities, you might want to throw it on a cookie sheet instead and toast in the oven at 350 degrees for maybe ten to fifteen minutes, stirring at least once and checking to be sure it doesn’t get too brown. Once finished and cool, add 2 Tbs of unsweetened coconut flakes. Serve 2 Tbs on a bowl of fresh fruit or oatmeal.
Also great as a small snack. So here’s the recipe: