MORNING MEALS ROUND-UP

Like everyone else in the world, I'm starting my year off trying to eat purely and detox from screens.  Although I've already failed my "no phones after 7pm" rule, I have read more in the last month than I did in the last 6, so that's something.  So far, so good?  And now on to my favorite breakfasts of the year so far / a Morning Meals round-up:

DETOX GREEN SMOOTHIE (gluten-free, vegan) SERVES 2

  • 3 cups organic spinach
  • 1 cup frozen organic mixed berries
  • 1 cup frozen mango or peach
  • 1 frozen banana
  • 1 tablespoon spirulina
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil
  • 2 tablespoon chia seeds
  • 2 cups almond milk
  • Small handful of fresh parsley or mint
  • Pomegranate seeds for topping

Add all ingredients to your blender.  Blend on high for 2-3 minutes or until well blended and thick.  Garnish your smoothie with pomegranate seeds and more fresh herbs.  Eat with a spoon and enjoy!

SPICED CANDIED PECANS & POMEGRANATE YOGURT CUPS (Gluten-free) SERVES 2

  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon freshly ground nutmeg
  • 1 teaspoon cinnamon
  • 3 tablespoons brown sugar
  • 2 tablespoons butter or coconut oil
  • 4 oz. raw pecans
  • 2 tablespoons maple syrup
  • 2 cups greek yogurt
  • 1/3 cup pomegranate seeds 

In a small bowl, mix together spices and sugar. Set aside.

Then, in a small saucepan, heat butter over medium until melted.  Add pecans, then slowly add spice mixture making sure to nuts are coated evenly.  Add maple syrup and up the heat to medium high. Stirring often for 3-4 minutes or until mixture begins to smell nutty and more syrupy.

Remove from heat and add in an even layer to a parchment-lined baking sheet. Let cool. (For immediate cooling, add to freezer for 5 minutes.)

Once pecans have cooled, top greek yogurt with them and a few tablespoons of pomegranate seeds. Serve immediately.

MINI DILL FRITTATAS (gluten-free, dairy-free) SERVES 2-3, Makes 12 mini frittatas

  • 5 large eggs
  • 2 garlic cloves, minced
  • 1 small shallot, minced
  • 1 lemon, juice and zest
  • 1/4 cup almond milk
  • 3 tablespoons fresh dill, minced
  • 1 teaspoon olive oil
  • Freshly cracked pepper
  • Sea salt to taste
  • Baby arugula, to serve

Preheat oven to 350 degrees.  In a large bowl, whisk together eggs, garlic, shallot, almond milk and dill.  Zest approximately 1 teaspoon of zest and the juice of half a lemon.  Season with sea salt and freshly ground pepper to taste.  Combine well.

Use olive oil to grease your mini muffin pan.  Ladle in egg mixture up to the top.  Season with flaky sea salt. Bake for 22-25 minutes.  They will puff up slightly when done.  Let cool for 5 minutes, then remove from pan and serve on a bed of arugula drizzled with olive oil and lemon juice.  Enjoy!

GREEN CAULIFLOWER PIZZA WITH HEIRLOOM TOMATOES, PROSCIUTTO & PESTO

New work for EIDE's Cerebral Issue ( out now!) and a recipe for decadent green cauliflower pizza!

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GREEN CAULIFLOWER PIZZA WITH HEIRLOOM TOMATOES, PROSCIUTTO & PESTO (Gluten-free) SERVES 4-6

CAULIFLOWER "CRUST"

  • 2lbs. cauliflower or about 3 cups roughly chopped
  • 3/4 cup almond flour
  • 1 tablespoons dried thyme
  • 3 eggs, beaten
  • Sea salt to taste
  • Freshly ground pepper

PESTO:

  • 3/4 cup pistachios
  • 2 garlic cloves, smashed
  • 2 cups basil
  • 1/3 cup parmesan, grated
  • 1 lemon juice + zest
  • Olive Oil until desired texture

TOPPINGS:

  • 12 oz. heirloom cherry tomatoes, sliced
  • 3 garlic cloves garlic, sliced
  • 1 large ball mozzarella (about 12oz), sliced
  • 3 oz. prosciutto
  • 2 cups baby arugula
  • Shaved parmesan, for serving

Preheat oven to 400 degrees.

In a food processor, pulse cauliflower until pureed the size of rice.  Add to a large mixing bowl.  Use a paper towel to press cauliflower well and remove any moisture.  Then, add almond flour, thyme, sea salt and freshly ground pepper; mix.  Fold in beaten eggs until mixture is well combined. Refrigerate for 20 minutes

While crust is chilling, use the same (cleaned) food processor to make the pesto.  First add pistachios and garlic until fine. Pulse together basil, parmesan, lemon juice and zest until gritty.  Stream in olive oil while blending until pesto reaches desired consistency.  About 1/3-1/2 cup.

Once crust has chilled, add to a parchment-lined (and greased!) baking sheet using your hands to shape. Make sure to form a crust!

Parbake your crust for 25 minutes. Then, remove from oven and begin adding toppings.  First layer sliced garlic along the bottom of the crust.  Then, cover with sliced mozzarella slabs and a thick layer of pistachio pesto.  Top with cherry tomatoes. 

Bake for 7-9 minutes or until cheese has melted completely.  Then, add oven to broil and return pizza to oven for 3-5 minutes or until bubbly and browned.

Remove from heat and allow pizza to cool.  Then, top with prosciutto, baby arugula and shaved parmesan.  

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RASPBERRY RHUBARB BRAMBLE

I've noticed with hyper-seasonal produce, I can never choose just one way of preparing it.  I end up buying it 6 or 7 times in a season and making literally everything I can think of.  Maybe it's crazy, but we had a long winter and I'm just too excited that there's more at the markets than just root vegetables and citrus.

 After making tons of rhubarb soda, the thought of adding alcohol naturally came up.  We make a lot of cocktails in my house.  Maybe it's since we're gluten-free, we don't drink a ton of GF beer (although post on that later, I have some faves).  We're also not the biggest wine drinkers.  Plus, Joe Chernus has to do something to make up for all my cooking ;).  As much as he's often the cocktail man, this one I came up with myself.  The bramble is one of my favorite cocktails for the summer because it's gin-based, has muddled fruit and feels light enough for a even the hottest day.  So, here's to happy hour.

RHUBARB ROSE Simple Syrup (vegan, gluten-free)

3 cups rhubarb, roughly chopped

1 1/2 cup sugar

3 cups water

1 teaspoon rose water

Place rhubarb, sugar, and 1½ cups of water in a saucepan. Bring to a boil, then turn down to a simmer. Cook for about 15 minutes, until the syrup is bright pink.

Turn off the heat and allow to cool. Strain syrup into a large jar.

 

RHUBARB RASPBERRY BRAMBLE COCKTAIL (Serves 1):

1 ounce Creme De Mure

1 1/2 ounces dry gin

1 ounce rhubarb syrup

6 large raspberries

1 ounce freshly squeezed lemon juice (reserve peel for garnish)

Soda water

Combine lemon juice and raspberries in a pint glass and muddle until berries are broken up.  Add rhubarb syrup, gin and ice.  Stir well to combine until chilled.  Strain into a rocks glass (over ice or straight up).  Top off with soda water. Garnish with lemon peel and serve immediately.

*If you're into texture, don't strain the muddled fruit from the glass. I've tried it both ways and I love it all.