I am a breakfast aficionada through and through. I’m sure you are catching on to that notion, seeing as my last post was a breakfast recipe as well. One might even wager that I haven’t gone a day of my life without eating breakfast. Yep, I’m that person. Obedient towards the research (err—towards morning hunger pangs). However, I’m not the person who will wake up at 5am to make fresh crepes or a veggie fritatta before going to work. No way. I also value my sleep (and my sanity.) That is where this addictive, yet healthy granola comes into play. It only takes minutes to make and is much more economical than buying granola. Never buy granola! (Next time you go to grocery shopping..let my little voice ring in your ears.)  I make it on Sunday night with the intention of it lasting me through the week. Fail. It vanishes by Tuesday….it’s really that good. Pour it over some greek yogurt. Top with fresh berries. And you will be set until lunchtime! ¡Buen provecho!

Gouramanda’s Granola

Makes about 3 cups

Difficulty: Easy

Ingredients:

2 1/2 cups old-fashioned rolled oats

1/2 cup unsweetened coconut flakes

1/4 cup pepitas (roasted, salted pumpkin seeds)

1/4 cup chopped walnuts

1/4 teaspoon cinnamon

2 tablespoons ground flax seed

1 teaspoon sea salt or sea salt flakes (ex: Maldon)

3 tablespoons coconut oil

1/2 cup real Vermont maple syrup

2 tablespoons brown sugar

1 tablespoon chia seeds (optional for health benefits!)

 

Preheat oven to 350 F. Line a baking sheet with parchment paper. Combine all dry ingredients together in a bowl. In another bowl, combine coconut oil and maple syrup and heat in microwave for about 25 seconds. Whisk oil and syrup together. Combine all ingredients together until all oats are coated with wet mixture. Spread out evenly on baking sheet and bake for about 20 minutes, opening the oven and stirring around occasionally or until evenly browned. Cool and enjoy with milk/yogurt and fruit. (This will save in an airtight container for about a month.)

 

Behold, my very first baked post!

Hmmm…that came out wrong. I have an uncanny gift for things coming out wrong. My fifth graders will tell you. But anyways, that’s not what I’m talking about here.

I am sure you have guessed it by now. I am not a big baker. Measuring is not my forté; sugar and flour are not normally my friends (unless they are part of a marinade or a roux, that is). I am all about tasting as you go, feeling the flavor, and surprising myself with the results.

But sometimes, just sometimes….all I want is a fresh, homemade muffin.  And, after much tweaking (trust me!), this blueberry-banana muffin is the only one I crave these days, especially on cold, winter mornings like today. Hot from the oven, smothered in butter (if that’s your thing…I’m certainly not above butter) and washed down with a mug of hot coffee, you’ll be set for a wonderful weekday. ¡Buen provecho!

Blueberry Banana Muffins

makes 1 dozen

Difficulty: Easy

 

Ingredients:

2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1 tablespoon ground flax seed•

1/2 teaspoon sea salt

1/2 teaspoon cinnamon

2 eggs

3/4 cup light brown sugar

2 bananas, mashed

1/3 cup coconut oil*

1 cup fresh blueberries

 

Method:

Heat oven to 350 F. Line a 12-muffin tin with paper liners or spray with cooking spray. In a large mixing bowl, mix flour, baking soda and baking powder, flax seed, salt, and cinnamon. In another bowl, mix eggs, brown sugar until well combined, then add in the banana and oil. Fold in fresh blueberries. Slowly add wet ingredients to dry ingredients, being thorough but careful not to overmix. Pour into muffin tins and bake for 20 minutes at 350.

 

*I add flax seed for an extra fiber boost, but you can leave it out if you feel so inclined. I am all about sneaking in the nutrition!

*Ditto for the coconut oil. Limitless health benefits. I eat it by the spoonful (and slather it on my body…really). But you can just as easily use another cooking oil like vegetable or even grapeseed.

Living in Austin allows a certain degree of Tex-Mex snobbery, more specifically, breakfast taco snobbery.  May sound weird to “outsiders,” but Austin proudly boasts itself as home of the breakfast taco, and that is a-ok with me. From Taco Deli to Texas Honey Ham, there are more than a few places to help cure a person’s Saturday morning Tex-Mex temptation.

Ok, confession. I crave “BTs” more than once every weekend.  Sometimes the desire strikes me at the oddest of hours and I feel helpless in the face of my withdrawal.  Other times, I just don’t feel like waiting in lines or going out of my way…So, what is a person to do?

This recipe is my answer to a delicious, affordable breakfast taco that is easy to make at home and steers clear from long lines and hassle. Quality ingredients and a little love go a long way with this beloved breakfast item. (Yes, I did just call it, beloved. Don’t judge!)

P.S. If you are reading this blog and have no idea what a breakfast taco is/haven’t been to Austin….just thank me later.

The Breakfast Taco

Difficulty: Easy

Makes enough for 4 tacos

 

Ingredients:

1 Tablespoon butter

5 large eggs, preferably organic

1 jalapeño, chopped

8 slices bacon

¼ cup shredded Mexican cheese

1 large avocado, mashed

4 whole wheat or flour tortillas

favorite salsa or pico de gallo

 

Method:

Heat oven to 400.  Line a baking sheet with foil and arrange bacon slices. (This is hands down the best way to cook bacon. Easy cleanup; no fuss!) Cook for 12-15 minutes or until desired crispness is achieved.

Time for a little prep: Heat tortillas on a hot skillet (20 seconds each side). You don’t want to skip this step! Crispy, hot tortillas can’t be beat. Cover with paper towel once warm. Then, chop jalapeños (use gloves people!). Whisk the eggs and add some freshly ground pepper and salt.

Add butter to same pan you heated tortillas in. Heat jalapeños for 2 minutes on medium heat, then turn heat down to med-low and add eggs. Scramble low and slow until desired doneness (for me, about 7 minutes). Meanwhile, mash avocadoes in a bowl.

Now, all you have left is assembly. Spread avocadoes on warm tortillas. Add the egg. Add the bacon.  Add some cheese. Top with some fresh salsa or pico and viola! ¡Buen provecho!

Healthier (but still delicious!) substitutions:

-Earth Balance spread or olive oil for butter

-Turkey bacon for bacon

-Egg whites for eggs (but keep in mind– yolks contain essential nutrients too)

 

 

Last weekend, I ventured to HOPE farmers market, one of my favorites here in Austin, to pick up some fresh organic veggies and artisan meats, breads, cheeses, etc. I adore trips to the farmers market not only for the beautiful, fresh foods, of which there is no paucity, but also for the little lessons I receive in understanding where my food comes from and how it is grown.  The farmers, gardeners, and fellow foodies are never too busy to answer my (or your) questions, and that is something you just don’t get in most American grocery stores.

I never really go to the farmers market with a list like I do grocery stores, but rather pick out foods that are fresh or perhaps different from what I normally gravitate towards. I typically end up with a pretty random assortment, but that’s where cooking gets fun. Oftentimes my creativity or “novel” ideas in the kitchen arise simply from using what I have on hand and what is fresh or on sale that day. And, in this case, my result was a scrumptious and super-quick quiche. It is a harmonious blend of crisp green squash, savory egg, salty chorizo, and crumbly (store-bought) crust. Perfect for a late summer brunch!

Zucchini Chorizo Quiche

Difficulty: Easy/Medium

Servings: 6-8

 

Ingredients:

6 organic eggs

½ cups organic milk (1 or 2%)

1/2 pound chorizo, cooked and drained

1 zucchini, thinly sliced

1/4 cup shredded cheddar jack cheese

Store-bought piecrust (I used whole-wheat.)

 

Method:

Heat oven to 350. Brown chorizo over medium high heat in a small skillet. Drain on paper towels and set aside. Whisk eggs with milk, salt and pepper, and cheese. Crumble cooked chorizo in a layer at the bottom of the pie shell, then fill to the brim with egg mixture. Arrange zucchini on top of egg mixture however you like and bake at 350 for about 35 minutes, or until golden and the middle doesn’t jiggle when you lightly shake the pan. Serve warm!