Banana Flax Muffins

I have a policy where if I make a recipe on the regular, I make sure to add my personal touch and get it to the blog. This is a great example of that in action. It helps me collect my favorites, and easily share them with others. 

These days I sometimes have a two-year old baker's helper, so I try to stick to vegan batters, since almost as much goes in to her mouth as in to the pan. So I swapped the eggs out for soaked flax seed, and added some grain diversity to make sure we're benefitting from all the various grains have to offer. Feel free to try out quinoa, buckwheat or amaranth flour in place of the millet flour if you're feeling adventurous, they all lend a unique flavor and nutritional profile. 

If you can’t find millet flour, you can use an extra ½ cup of oat flour instead. If you’d rather use whole wheat, you can replace both the oat and millet flour with 2 cups whole wheat flour. 

Final note, we love making these as mini muffins, which seem like the perfect snack size. They freeze really, if 36 seems like an intimidating number.

Banana Flax Muffins

Makes 16 full-size muffins or 36 mini muffins

Ingredients

3 tbs. of ground flax combined with 3 tbs. of warm water

¼ cup maple syrup

3 ripe bananas, mashed

2/3 cup applesauce

1/3 cup extra-virgin olive oil

1 tbs. vanilla

1 1/2 cup oat flour

1/2 cup millet flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cinnamon

Directions

Preheat oven to 350 degrees.  Oil muffin tins with a paper towel and dash of oil

Combine the flax and water mixture and set aside until thickened.  In a medium bowl, mash the bananas, add applesauce, oil, and vanilla.  In a large bowl, combine the flours, baking powder, baking soda, salt and cinnamon. Mix well. Add the wet mixture to the dry mixture and stir until combined.

Scoop batter into your muffin tins, about 2/3 full.  Place in the oven and bake for 15 minutes for full size muffins or 12 minutes for minis.

Avocado Egg Salad

To be honest, egg salad was never a food I enjoyed much, I think mostly because of it's reputation towards spoilage due to the thick mayonnaise that surrounds it. But somehow my interest was piqued when I came across the idea of replacing the mayo with mashed avocado. I love the combination of egg and avocado- a few slices almost always grace my breakfast bowls. So I gave it a go, and now I am hooked.

The egg salad stores well and is the perfect snack or light meal with a few cucumber slices or on a bed of spinach. Of course, it pairs with toasty bread beautifully as well, if you are more inclined to sandwich structures.

It took me awhile to perfect my hardboiled egg, but I think I have finally figured out the tricks. The first is to use eggs that are not fresh from the coop- ideally a week or two old. The second (and I think most important) is to use an ice bath after the eggs have cooked. I am not one for finicky cooking techniques such as ice baths, but this step is non-negotiable in this recipe. It results in shells that peel off effortlessly and makes the process a breeze.

Avocado Egg Salad

Serves 2-3

Ingredients
3 eggs

1 avocado
1 tsp. dijon mustard
1/4 tsp paprika
1/4-1/2 tsp. salt
1/8 tsp. black pepper
2 scallions, minced

1 cucumber

Directions

Place eggs in a small saucepan. Cover with cold water, cover and bring water to a simmer over medium-high heat. Once simmering, turn off heat and let sit, covered, for 15 minutes. In the meantime, prepare a bowl of ice cold water. Drain eggs and transfer to ice bath for another 15 minutes before peeling. Chop roughly.

Mash avocado, with mustard, paprika, salt and pepper. Place in a bowl and toss with chopped eggs and minced scallions. Serve immediately or chill in refrigerator.

To serve, spread on to sliced cucumber, or if preferred, toasted bread. Sprinkle with an extra garnish of paprika.

Relax. Eat Well.

Golden Turmeric Milk

Although we have been graced with possibly the nicest November on record, there is still a bite in the air that comes with this time of year, leaving me craving a warm mug in my hands.

I think I have mentioned my constant effort to incorporate turmeric into my daily life before. It is the ultimate anti-inflammatory, which is endlessly beneficial to our overworked bodies. Pair that with its load of antioxidants (apparent through its rich orange coloring), and you have a powerful medicine that can help prevent and treat whatever ails you.

With that said, there are a few kitchen tricks that can help you assimilate and incorporate all of the health benefits from this amazing little root more effectively. The first is to not overheat it- excessive heat or boiling will start to deteriorate it's nutritional prowess. The second is to enjoy it with some sort of fat. The active component in turmeric, curcumin, is fat soluble, meaning that it needs to be consumed with a source of fat to be fully absorbed. And finally, add a pinch of black pepper, which also boosts it's bio-availability substantially.

So what does that mean for this recipe? Don't let the tea boil too much- you want to get it to a simmer, and then let it steep. If you are worried about this step, you can heat your milk to a simmer and then add your turmeric, ginger and black pepper to steep. Don't skip the few pinches of black pepper, and add a tsp. of coconut oil if you are using a skim milk or nut-based milk.

It is not hard to find fresh ginger or turmeric in the produce section of your local health food store. When you find it, buy a good amount, give it a good wash and store it in a bag in your freezer. It will last forever this way, and actually grates easier with a microplane (just take it out to thaw for a few minutes before grating, and it is truly a breeze). Then throw the rest back in the freezer for your next use.

Golden Turmeric Milk

Ingredients
Serves 2

2 cups whole cow's milk or hazelnut milk (or milk of choice)
1-inch fresh turmeric, grated
1-inch fresh ginger, grated
a few grinds of black pepper
1 tsp. extra-virgin unrefined coconut oil, if not using whole milk
1 tbs. raw honey or maple syrup, to taste, optional

Directions

Place all ingredients in a small pot and heat until simmering, over low-medium heat, watching carefully to avoid a boil-over. Cover and turn off heat, letting it steep for 10 minutes. Stir in sweetener, if using. Strain into container of choice. Enjoy hot or cold.

Dairy-Free Hot Chocolate

I'm not going to get too verbose today. It's cold and blustery, and the snow is coming down in those big flakes that renew your love for winter, as long as it is being experienced through the window while curled up on the couch. The only thing that can make it better is a cup of hot chocolate, and a puppy at your feet.

This is the hot chocolate I have been making for myself all winter. It's fairly simple, and composed of ingredients I generally have in my kitchen at all times, with all natural sweeteners and good quality chocolate. I like to amp it up a notch with a dash of peppermint extract to give it a minty kick.

Try to enjoy a mug full without shedding a layer- I dare you.

Dairy-free Hot Chocolate

Serves 1

Ingredients

1.5 cups unsweetened plant-based milk (I like a mixture of almond and soy milk)
1-2 tbs. maple syrup (depending on your sweetness preference)
1 tsp. cocoa powder
2 tsp. dandy blend or other herbal coffee substitute
1/4 tsp. vanilla extract
1/4 tsp. sea salt

1/4 tsp. peppermint extract (optional)

Directions

Combine all ingredients in a small saucepan. Whisk to dissolve powders into milk, until completely smooth. Warm over low-medium heat until hot, uncovered. Taste, and adjust with extra syrup if desired. Enjoy immediately.

Relax. Eat Well.

Foolproof Granola Recipe

I posted a Cherry Pecan Granola recipe a few years back, which I still enjoy, but have found that I'm keeping my granolas even simpler these days. I ditched the apple juice, amped up the maple syrup and paired down the spices, to create a "foolproof" granola recipe that can act as a base recipe and later customized to any individual whim.

Each time we run out, the lazy side of me is tempted to simply buy some locally made granola at the coop, but once I get there and start comparing ingredient lists and prices per pound, I am always convinced to pick up some $1.49/lb organic rolled oats and set off to make my own.

The ingredients are simple and the process is a breeze. Not too sweet, but with a hint of maple- if you crave more, feel free to add an extra tablespoon or two. At my house, we like to add our dried fruit into our bowl when serving, instead of mixing it into the stored granola- that way each morning's bowl can be different, and there is no chance of moisture sneaking it's way into the batch.

Enjoy this over yogurt, with fresh, frozen or dried fruit, an extra sprinkling or ground flax or hemp seeds, and whatever else your heart desires. Or kick it up a notch and serve it for dessert by melting some dark chocolate, drizzling it into a bowl of granola, tossing to coat and hardening it in the freezer. Your very own chocolate covered granola bites (or granola covered chocolate bites?)

My only two heads of warning: Don't skimp on the salt, and make sure you buy thick cut rolled oats. 

Basic Granola Recipe
Makes about 5 cups

Ingredients

4 cups thick rolled oats

1 tsp. sea salt

1 tsp. cinnamon

4 tbs. maple syrup

2 tbs. grapeseed or olive oil

2 tbs. chia seeds (optional)

1 cup large coconut flakes or raw almonds (or walnuts/cashews etc.)

Optional additions:

Spices: ginger, allspice, nutmeg, cardamon etc. - to be added in before baking

Dried fruit: apricots, quartered figs, sliced dates, cranberries, currants, apple, mango etc. - to be added in after baking

Directions

Preheat the oven to 350 degrees. Toss everything but the coconut/nuts and dried fruit in a large bowl, and stir well to combine. Spread mixture evenly on 2 standard baking sheets- one of the tricks is to make sure you have a thin layer, to optimize toasting and eliminate the sog-factor. 

Bake for 10 minutes. Remove, stir, add almonds/nuts or coconut flakes and bake for another 8 minutes, or until beginning to get nice and toasty.

Cool and transfer to an airtight container to be stored at room temperature for up to a month, or in the freezer indefinitely. At this point you can choose to add in your dried fruit of choice, or leave it out to keep it simple and customize by the bowl. 

Fiddleheads Cuisine Kitchen Tour and Open-Faced Egg Sandwich

This week I thought I would give you a behind the scenes tour of the backstage of Fiddleheads Cuisine: the KITCHEN.

My trusty camera, while perfect for the up close food art I normally practice, is less apt at capturing wide angle shots of larger spaces. So you will have to be happy with the details- my favorite nooks and cranny's, worn wood from daily chopping, and colorful accents that warm the space. Hopefully you'll enjoy piecing it all together in your head- or be inspired to come visit for a cooking class soon, to see it all in action.

I love old wood, repurposed and salvaged finds, white mixed with brights, and a touch of industrial.

A cobblers shelf holds my catering platters, evening wine, a touch of living green, and last season's garlic harvest.

I tried not to clean up too much before taking these shots- instead opting to show you a glimpse of my lived-in kitchen: aprons stained with chocolate, wood turmeric-yellow from last week's curry, chalk faded and smudged from wet hands.

The way light catches the glass, feeds the succulents on the windowsill and brings me out of my dream-state each morning over a mug of coffee.

And because I have never left you without a recipe to share, I'll end this post with a glimpse at today's lunch. Nothing fancy or time-consuming, just simple flavors and fresh ingredients. I wasn't feeling particularly vegan or gluten-free today, so I assembled a few of my favorite ingredients and threw them together, open-face style: eggs from the backyard, kale from there too, creamy avocado, chèvre, whisper-thin red onion and a half of my favorite bagel, Myer's Montreal Spice. Made in Burlington, these bagels are wood-fired, doughy but small and slathered thick with peppery spices and herbs.

Open-Faced Egg Sandwich

Serves 1

Ingredients

1/2 a bagel- my favorite is Myer's Montreal Spice

1 tsp. butter

1 farm-fresh egg

a handful of kale, chopped

Sea Salt

1/2 oz chèvre

1/4 of an avocado, sliced thinly

a few uber-thin slivers of red onion

Directions

Set your bagel half to toast. Heat a cast-iron pan over medium heat, with a teaspoon of butter. When hot enough to sizzle when spritzed with water, add kale and cracked egg. Sprinkle with a touch of sea salt. Cover and let cook for a few minutes. Flip egg (breaking yolk if desired) and stirring kale. Continue to cook until egg is done and kale is beginning to crisp. Add chèvre to kale and stir to incorporate.

To assemble sandwich, top toasted bagel with the egg, then chevre-spiked kale and finish with onion slivers and sliced avocado.

Relax. Eat Well.

Green Eggs and Yam

I view breakfast as my chance to start it all off right. A lot rides on this meal, and I take it seriously. I'm only sort of kidding- I find that if I somehow miss breakfast, I tend to over-snack and if I eat something too sweet or full of white flour, sugar cravings plague my day.

There are a few things I aim to include in my morning spread. Not every meal includes them all, but hopefully at least one or two. Here goes:

Greens- preferably hearty (think kale and spinach). Brain food.
Turmeric- for a morning antioxidant boost.
Flax (or hemp/chia)- to get in those pesky little Omega-3's.
Protein- usually in the form of eggs or raw nuts. Thanks chickies!
Fiber- to fill up that fasting belly!

Today's meal has the hearty greens, protein and fiber thang goin' on.

The chickies say "hi" It was a bit grey out for their taste today, but they're troopers and are enjoying a free-range recess.

Fair warning: If your kale is anything like mine right now, it might have some freeloading' caterpillars hanging on tight. Extra protein? (Ew, no. For me, this means quadruple washing those buggers until there is no chance one remains).

I've been trying to take a bit more time composing my visuals lately. It is actually a lot of fun. The downside? My blog meals usually end up a bit cooler than intended by the time I sit down to eat. The upside? They look so pretty on my plate! Other things I have noticed: breakfast posts usually involve a few more cups of coffee than normal. I mean, it has to be steaming right? Today I had four. Oops.

Green Eggs and Yam
Serves 1

Ingredients
1 tbs. butter (or oil), divided
1/2 a small yam, about 1/4 cup sliced
1 large kale leaf
1 tbs. guacamole, or smashed avocado with a pinch of salt, dash of lime and smidge of minced garlic
1 farm fresh egg
1/8-1/4 tsp. salt
favorite hot sauce (I made this Creamy Chipotle Sauce, which I am kind of obsessed with)

Directions

Melt 1/2 tbs. butter over medium heat in a large frying pan. Wash yam and slice into 1/2 inch slices. It is important to keep these slices thin, so they can cook fairly quickly.

When pan is hot enough to sizzle when spritzed with water, add yam circles. Leave to cook for 10 minutes, or until beginning to brown. Flip and cook until tender, another 5-10 minutes. Remove from pan, set aside and sprinkle with salt.

Wash kale well, remove stem, and chop finely. Turn up heat, add kale and stir-fry until wilted. If you spread it out thinly and let it cook for a few minutes untouched, it will begin to crisp on the edges, which is how I like it. Add 1/8 tsp salt and guacamole and stir to incorporate. Push to the side of the pan. Add remaining 1/2 tbs. butter to the clean half of the pan, crack egg and cook as desired (I like mine over medium).

To serve, plate guaca-kale, egg and sweet potato slices, drizzled with your favorite hot sauce and season to taste with salt and freshly ground pepper.

Relax. Eat Well. 

Herb and Ricotta Egg Waffles

I have a new favorite way to prepare my morning eggs. It is super simple, fun and totally versatile.

A few months ago, we adopted a few neighborhood laying hens, and my life has not been the same since. I love them. They are so fun to watch, they love my leftover kitchen scraps, and they give me 2 beautiful eggs a day. LOVE them.

2 eggs a day doesn't seem like a lot, but it adds up quickly! I love farm fresh eggs and have been eagerly finding ways to enjoy them in our everyday meals. Such a wonderful protein source. My chickies love dandelion leaves and flax seeds as well, and their yolks are a rich orange. Don't you dare skip those yolks in favor of the fat-free whites. Sure, they have some calories, but the yolks also contain pretty much ALL of the nutrition that the egg has to offer. Rich in vitamin E, omega-3 fatty acids, calcium and iron, they are the most valuable part, for sure. Plus- we eat food to consume calories (a unit of energy) not avoid it, right?

Anywho, this is simply a fun way to enjoy your morning egg, made completely in a waffle iron. Feel free to play with the herbs used, and replace the ricotta with any cheese you prefer, or leave it out completely. It is certainly a light meal, but could easily be doubled to fill both waffle stamps.

Herbed Egg Waffles

Serves 1

Ingredients

1 large egg
1 tbs chives
1 tbs. ricotta
1 tsp water
1/8 tsp sea salt
a crank of black pepper

Directions

Preheat waffle iron. Beat all ingredients together in a small bowl. When iron is hot and ready to go, pour in egg batter. I have a small belgium waffle iron, and this mixture filled one side perfectly. Set timer for 4 minutes. Lift top and make sure you are beginning to see a slight brown  color developing. You are good to go! Of course, the topping options are endless, but I enjoy them with extra minced herbs and a dash of hot sauce.

And now for your bonus recipe. I had so much fun playing with the waffle iron, that I have to share my other creation: Hashbrown Waffles with a Fried Egg. This recipe is a bit more involved, with a few extra steps, but perfect for a weekend morning. Plus, this is my new favorite way to cook hashbrowns- they are so much crispier than any other method!

Hashbrown Waffles with a Fried Egg

Makes 2 small portions or 1 large

Ingredients
1/2 cup shredded potato- 1 small/medium potato
1/8 tsp chipotle powder
1/4 tsp salt
crank of black pepper
2 tsp. olive oil
2 eggs

Directions

Preheat waffle iron.

Shred potato using a grater. Place shredded potato in a bowl of ice cold water. Stir and let sit for 5 minutes. Drain and spread out on a clean kitchen towel. Fold towel over and press dry. Like, really dry.

Mix dried potato with the chipotle powder, salt, pepper and oil in a small bowl. When waffle iron is ready, spread mixture out in a thin layer, avoiding gaps. This will depend on your waffle iron, but mine covered both stamps. Cook for 14 minutes, or until very crisp along all edges.

In the meantime, heat a small pan over medium heat with a dash of oil. Crack both eggs into a small bowl. When pan sizzles when spritzed with water, add both eggs and fry for a few minutes, until whites are almost set. Flip, and continue to cooke for 30 seconds.

Serve hash brown waffles topped with the fried eggs, and a sprinkle of your favorite herb garnish.

Grab and Go Polenta Quiche

 I want chickens more than anything. It will be a reality soon, but I have to wait until some other areas of my life cool off first. In the meantime, I am enjoying farm fresh eggs from my neighbors as often as possible, and creating an arsenal of egg recipes for when my time of surplus arrives.

Breakfast is a tricky meal for many people. Often times, especially for kids, it ends up being a very quick grab-and-go situation, often laden with sugar and empty carbohydrates. In reality, most of us do better with some protein in the morning- and hey, why not throw in some vegetables as well?

These mini quiches can be prepared ahead in big batches, and stored in the fridge for the week. They make a perfect grab-and-go breakfast or lunch. Like most of my recipes- the ingredients are very flexible. Feel free to work with what you have in the kitchen that week, and according to your individual preferences. If red onion, mushrooms and bell peppers aren't your thing, other vegetables that pop into mind are scallions, potatoes, fresh herbs, spinach or broccoli. Just make sure to cook any vegetables you are using appropriately before the final assembly of the quiche. Chèvre or cheddar would also be great substations for the feta, if you lean that way.

The turmeric is optional- I love the extra orange hue it lends, on top of it's superfood antioxidant load. I try to sneak it into my routine whenever possible.

I tried these guys with parchment paper lined muffin tins, and as well as well-oiled tins. Either way worked, but I would honestly forgo the parchment paper - it wasn't entirely necessary and the results were "more aesthetically pleasing" without.

Polenta Quiche
Makes 12 mini quiches

Ingredients

2 1/2 cups water
3/4 tsp sea salt
1 cup polenta, or corn grits
1/2 cup grated parmesan
1 tbs. olive oil
1 egg
a few cranks of black pepper

1 tsp. olive oil
1/2 cup red onion, medium chop
1 portabella mushroom, sliced
1 red bell pepper, chopped
1 large (or 2 small) garlic clove, minced

1/3 cup crumbled feta

4 eggs
1/4 tsp salt
1/4 tsp. turmeric
ground black pepper

Extra parmesan or grated cheese to garnish (optional)

Directions

Preheat to 400 degrees.

Bring water and salt to a boil in a small pot. Stream polenta into boiling water, using a whisk to stir constantly for 5-10 minutes, until thick. Turn off heat, add parmesan, olive oil, egg and black pepper.

Line muffin tins with parchment paper or spray thoroughly with oil. Divide polenta and spoon into muffin tins. Let cool for 5 minutes. With wet fingers (to avoid sticking), press polenta into the bottom of the cups and spread up the sides, to create a nice indent for as much filling as possible. Thinner is better. Place in oven and bake for 10-15 minutes, or until dry to the touch, checking and rotating after 10 minutes. Set aside.

In the meantime, heat 1 tsp. olive oil in a small pan over medium heat. Add chopped red onion and sauté until translucent. Add sliced mushrooms and continue to cook until broken down, about 5 more minutes, stirring often. Add chopped red pepper, cook for another 5 minutes. Add minced garlic, stir and turn off heat.

In a small bowl, whisk eggs, salt, pepper and turmeric.

To assemble quiches, spoon a tablespoon of mushroom vegetable mixture into each crust. Divide and sprinkle evenly with feta. Finish by pouring egg custard on top. Use a fork to jostle the center a bit to make sure the egg seeps down into the vegis. If using, sprinkle with grated cheese.

Return quiches to the oven and cook for 25-30 minutes, rotating every 10 minutes, or until fork inserted into the middle comes out clean.

Remove from oven and cool for at least 10 minutes before enjoying. Can be stored in the fridge for several days.

Relax. Eat Well.