The juicing vs smoothie debate seems to be all anyone is talking about these days. Which is better for you? Which is the best way to get the nutrients from the fresh ingredients? How can you make a bunch of fresh vegetables blending into a liquid form taste good? And so on and so on… I tend to be a neutral party on the subject, bouncing back and forth between smoothies and juicing, but to me its all about the flavor and ingredients.
Posts from the ‘Breakfast’ Category
Juicing was a part of my weekday routine about 3 months ago; I would get up and make my green juice or smoothie every morning to start off my day. There was always bunches of kale, bags of carrots and loads of apples in my fridge and a few other random items that I would decided to throw in the juicer if the mood struck. Seeing as how life and work tend to get in the way of healthy habits , juicing slipped out of my daily routine and the juicer crept back into my cabinet and stayed there. With my 2014 resolution to get back into my kitchen more, the juicer has made a triumphant return, and is now running at 8am every morning.
It’s officially fall – apples are taking over the produce section of the grocery stores and are being brought to the farmers markets by the truck load. What to do with all these apples? Bake of course. Crisps, Cobblers or Crumbles, I consider these dishes the quick and dirty pie. No rolling out dough necessary, it doesn’t have to look “pretty,” it should come together in under 15 minutes and the only real requirement is that it should taste good. Read more
Pancakes for breakfast remind me of weekends when I was a child – after a slumber party with friends my mom would always make us pancakes in the morning. When I was really young I remember my dad taking “pancake shape requests” – I would always ask for the number “100” and sure enough he would make it. I loved having this sweet breakfast item and often chose this over eggs. As I got older I started to change a bit and enjoy the more savory breakfast foods. Now-a-days my breakfast options are often limited to tofu scrambles or oatmeal, however, when Pancakes, Waffles or French Toast are a Vegan option I am known to get my fill. Read more
I’ve been dying for pancakes recently. I have no idea why, because normally, I’m a total egg person for breakfast. Without fail, I will order an omelet, a skillet, a scramble, whatever contains eggs and sounds good at the moment. Since trying to avoid gluten, I have found myself eyeing all those starchy breakfast items when out to brunch. The pancakes, waffles and crepes always seem to catch my attention in a way they have never done before… so when the chance came for us to face off this week, I wanted pancakes and nothing else!
The Art of Simple Food by Alice Waters is one of my favorite cookbooks. Flipping through the pages for inspiration, her creations are not overly complicated and give you dishes where the simple flavors shine through. Using local and seasonal ingredients is the core of this book, and you can’t get more local then pulling basil leaves off the plants sitting on your deck or in your backyard.
There are no Vegan substitutions for eggs. Sure you can find egg substitutions for your Vegan Baking needs, however, when creating a dish where egg’s are the star of the show, such as Scrambled Eggs, a faux egg just doesn’t exist. Our next best Vegan option is the incredible, versatile, TOFU! Read more
Need a morning pick-me-up? One that is non-caffeinated and has all sorts of goodness blended into a smooth puree of sweet, delicious, green (sort of) liquid? Well, I have just the thing you are looking for… Not really a juice, not so much a smoothie, but a super tasty way to start your morning.
Getting more dark, leafy greens into my diet always seems to be a concern. Kale is so good for you, but sometimes is so not fun to eat. Disguising it by making kale chips, or smothering it in avocado are all fine and good, but my favorite way is to make scrambled eggs with a healthy serving of kale, which happen to be delicious when wrapped in warm corn tortillas. Read more
Things have been a bit hectic at FTB lately. Lots of traveling, work, holiday weekends, training for triathlons… and all of these things seemed to have clouded our minds, because we realized Sunday night at 10:46pm that we had nothing scheduled for our Face Off this week. A bit stumped on what to do, we needed something quick and easy since we are both slammed at work, and Susan was heading out to NYC on Wednesday. So instead of facing off on an actual recipe, it was decided we would use a seasonal vegetable and prepare however we wanted. Read more
From time to time, I need something simple. Simple to make, simple flavors, and simple to clean up. Usually this means a bowl of cereal or granola instead of a salad or sandwich for lunch, or heating up an Amy’s Gluten Free Mac n Cheese for dinner. But simple doesn’t have to be tossed in the microwave or come from a box. It can be as easy as turning on the oven, putting water in a pot, and waiting. Read more
One day at work my friend Maureen IMed me and said “I made a Susan friendly recipe.” Of course I was intrigued. She proceeded to bring me a a homemade bar that looked like a date bar, yet tasted like a cookie; it was delicious. She emailed me the recipe and mainly because I could not locate Coconut Butter at the store I decided to make a few adjustments to her version and came up with what I am calling Vegan Power Bars. Read more
We’ve all been there before. Staring at the food you have to use up before leaving for a work trip or vacation. Seeing all the dollars you will be wasting if you don’t consume it all prior to heading to the airport. I’m doing this right now. I’m in my kitchen. Staring. The already somewhat-brown bananas, my container constantly full of arugula, sweet potatoes that have probably been there too long already. I see them all, and I have to think of something to do with them.
I call this my weekend oatmeal. I love steel cut oats, but I never have enough time on weekday mornings to prepare them. On Saturday and Sunday mornings I can be found in my kitchen experimenting with new breakfast recipes – sometimes I feel like cold cereal, other times hot cereal, sometimes doughnuts are my craving and other times (when I have over indulged the night before) I feel like a hearty tofu scramble and hash browns. Lately it has been hot oatmeal that warms me up and fills me up in the morning. Read more