French Toast with Balsamic Strawberry Sauce

August 14, 2018 by Veronica Kablan in At Home

I have this problem with buying too many strawberries. It happens every year when strawberry season hits - I see them lined up so beautifully at the market, perfectly plump and glistening, and I can't resist buying them by the crateful. Unfortunately, my eyes are usually bigger than my stomach, and before I know it, I've got a half-eaten box of strawberries that's about to go south. Is this just me?

To assuage my berry-related guilt, I've been experimenting with the best ways to use them before they go bad - I found that freezing them for later use in smoothies is an uncomplicated solution, roasting them can make for an unexpected dessert when paired with vanilla ice cream, or making a simple jam with them can make you feel like the accomplished farm wife you've always dreamt of being (again, just me?). Or, if a dressed-up, sexy brunch dish is what you're after (and lets be real, that's what we're all after), you can simmer them slowly with butter, maple syrup, and a touch of balsamic vinegar, and pour them over some custardy French toast. It's basically like going to strawberry heaven.

For this recipe, I called upon the grocery-delivery angels at Milk & Eggs to bring the ingredients right to my door - including Bread Lounge's Walnut Loaf, a perfect petite rustic loaf that's chock full of walnuts and has a firm, chewy texture. If you use a dense loaf like this, be sure to give the slices ample time to soak up the egg mixture - you want to make sure the centers are nice and custardy!

French Toast with Balsamic Strawberry Sauce

For the French Toast:
1 loaf Bread Lounge Walnut Loaf (or similar small loaf of bread)
2 eggs
½ cup almond milk
¼ tsp vanilla bean paste (or vanilla extract)
1 tbsp butter or neutral oil

For the Balsamic Strawberry Sauce:
2 cups strawberries, sliced
¼ cup maple syrup
2 tbsp butter (or margarine if dairy-free)
1 tbsp balsamic vinegar

To serve:
Whipped cream
Additional sliced strawberries
Powdered sugar

Method:

Begin by preparing the strawberry sauce. In a medium skillet or saucepan, heat butter over medium-low heat until melted and bubbling. Add the 2 cups of sliced strawberries, and saute until softened, about two minutes. Add maple syrup, balsamic vinegar, and salt, and stir to combine. Reduce heat to low and simmer until strawberries have partially broken down and sauce has thickened. Remove from heat.
Next, prepare the French toast. In a medium bowl, whisk together eggs, almond milk, and vanilla bean paste. Set aside.
Slice the walnut loaf into one-inch-thick pieces. Slowly dip each slice of bread into the egg mixture, allowing some time for the mixture to soak into each slice (tip: I like to let each slice rest in the mixture for a minute or two, to ensure it soaks all the way into the bread).
Heat the 1 tbsp butter or oil in a large nonstick skillet or griddle over medium heat. Fry bread slices for 2-3 minutes per side, until golden brown and crisp on the edges.
To serve, reheat the strawberry sauce if it has cooled. Top the French Toast with additional fresh sliced strawberries, a generous pour of the strawberry sauce, a sprinkle of powdered sugar, and a dollop of whipped cream. Enjoy!

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.

Star-Spangled Blueberry Banana Bread

July 03, 2018 by Veronica Kablan in At Home

Guys, it's taking all my willpower not to title this post "Star-Spangled BANANNER Bread." Everything I know about SEO is telling me that I really, really shouldn't, but everything I know about puns is telling me that I really, really should. Practicality wins again.

Speaking of practicality, this recipe is oozing with it. Ok, maybe not the banana stars (which are excruciating to cut out, but make for an oh-so-festive touch on the Fourth of July), but everything else about it is exceedingly practical. For one, it's full of healthy ingredients that almost no one could argue with, and for another, you make the batter in your blender. That's right, you just dump all the ingredients in the blender and whizz to combine. And hey, if you're short on time, you can skip the banana stars. As my old pal Ben Franklin used to say, "employ thy time well, if thou meanest to gain leisure." So he'd understand if you skipped the stars. Nobody's calling you un-patriotic.

Star-Spangled Blueberry Banana Bread

Ingredients

3 ripe bananas, plus 2 more sliced or cut into star shapes for garnish (optional)
2 cups rolled oats
2 eggs
1/2 cup maple syrup
1 tsp baking soda
1 tsp vanilla extract
1 tsp salt
1 cup blueberries, fresh or frozen

Method

1. Preheat the oven to 350 degrees F. Line a standard loaf pan with parchment paper, and lightly coat with cooking spray.

2. Place bananas, oats, eggs, maple syrup, baking soda, vanilla, and salt into the blender, and blend until just combined. Be careful not to over-blend! Fold in blueberries gently with a rubber spatula.

3. Pour batter into the prepared pan, and arrange banana stars or slices on top. Bake until a toothpick comes out clean, about 35-45 minutes.

4. Let cool in loaf pan for 15 minutes, and then using the edges of the parchment, gently lift the loaf out of the pan and place it on a rack to cool. Cool completely before slicing. Serve with butter, jam, or almond butter.

Recipe adapted from Delish

Peaches + Cream Chia Pudding Parfaits

June 21, 2018 by Brunchographers in At Home

It’s official - as of today, summer is here! Sunny days lie ahead, full of picnics, beach trips, and of course, plenty of vibrant summer produce. The arrival of peaches in the markets was the first fragrant sign of the season’s change, and we couldn’t help but pile heaps of them into our shopping carts (both real and virtual, thanks to Milk & Eggs grocery delivery).

If the summer heat already has you dreading getting into the kitchen, these cool and satisfying chia pudding parfaits are for you - they’re a great way to dress up your breakfast and take full advantage of all those peaches you may or may not have hoarded, and there’s absolutely no cooking involved. Plus, you’ll crush your hunger through lunchtime by loading up on protein, fat, and fiber. Feel free to swap out for a plain yogurt of your choice - vegan or lower/higher-fat varieties will work well, though take note that Greek-style will hold up best for a pretty swirl effect on top. If more protein is what you’re after, try mixing in your favorite vanilla protein powder to the vanilla “cream” (but be sure to reduce maple syrup quantity to account for a sweetened powder).

Peaches & Cream Chia Pudding Parfaits

Ingredients

For the Peach Yogurt Chia Pudding layers:

1 container plain Greek Yogurt (we used Wallaby)
1 medium peach, cubed
2 tbsp chia seeds (we used Navitas)
1 tbsp maple syrup

For the Vanilla Bean Yogurt “Cream” layers:

1 container plain Greek Yogurt (we used Aussie)
1 tsp maple syrup, or more to taste
1/2 tsp vanilla bean paste

Toppings:

1 medium peach, chopped
2-3 tbsp sliced almonds, toasted

Method

1. Begin by preparing the Peach Yogurt Chia Pudding. Place one container yogurt, cubed peach, maple syrup, and chia seeds in a small food processor or blender, and process until the peach is completely puréed and the mixture is smooth. (Note: some chia seeds may remain whole depending on the type of processor you use, and that’s ok! The mixture will thicken either way.) Decant mixture into a container, cover, and refrigerate overnight.

2. To make the Vanilla Bean Yogurt "Cream," add maple syrup and vanilla bean paste to yogurt and mix well (you can do this directly in the container). Add additional maple syrup if desired for a sweeter flavor. Chill until ready to assemble parfaits.

3. To assemble, alternate adding peach yogurt chia pudding, vanilla bean yogurt, and chopped peach and almond toppings into two serving containers to create a layered effect. Serve immediately.

Makes two servings.

Enjoy!

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.

Low-FODMAP Banana Pancakes, by Brunchographers

Low-FODMAP Banana Nut Pancakes

May 13, 2018 by Veronica Kablan in At Home

Many of my most vivid memories revolve around food. I don't remember much of my childhood, most of it is a pretty blur now, but I can remember clearly my mom's banana-nut pancakes. I can see her whisking together a batch on a leisurely Sunday, while my dad and I lounged around the kitchen, still in our pajamas. Maybe we'd help her with mashing the bananas (even though she was really the best at that) or chopping up the frozen pecans that Grandpa had sent from Mississippi, while she started heating up the near-ancient griddle (which probably still makes perfect pancakes to this day). I remember how perfect those pancakes looked and smelled, how fluffy they were on the inside, and how satisfying each bite was - especially those bites that had a nice crunchy pecan inside. Pure, sweet, Sunday heaven.

So with today being Mother's Day, and my mother being three thousand miles away, you can imagine how badly I might be missing her. And, how much I might be wishing for a plate of her banana-nut pancakes. While it's impossible to recreate those perfect pancakes of my childhood, I have found that this absurdly simple recipe can help satisfy my crazed banana-nut nostalgia. Better yet, I've adapted it to meet my current low-FODMAP diet needs (more about that here), and even better yet, you can make this in your blender, so cleanup is a snap.

I like using buckwheat flour here when I have it on hand, because I enjoy its earthy, nutty quality. Feel free to sub out another type of flour if you'd prefer. Walnuts are a classic partner to banana, and I like them in my pancakes, but you could also use pecans (which would be more faithful to my mother's version), hazelnuts, or whatever you have on hand. Maybe even chocolate chips, if you're feeling wild! Treat yourself - it's Mother's Day, after all!

Ingredients

1 cup gluten-free rolled oats
1/2 cup buckwheat flour
1 tsp baking powder
1/2 tsp ground cinnamon
1/4 tsp salt
2 unripe bananas*
2 eggs
1/2 cup unsweetened almond milk
2 tbsp maple syrup**
2 tbsp melted butter or oil, for frying
1/2 cup chopped walnuts

Method

1. Place the oats into a blender, and blend until they have reached a flour-like consistency.

2. Add the buckwheat flour, baking powder, cinnamon, and salt to the blender carafe and pulse to combine.

3. Add the bananas, eggs, almond milk, and maple syrup to the blender. Process until well combined, about 30 seconds. Let the batter rest for about five minutes.

4. While the batter is resting, heat a nonstick or cast iron skillet over medium low heat. Lightly grease the skillet with butter or oil.

6. Working in batches, add heaping quarter cups of batter into the hot skillet, gently spreading the mixture into circular shapes if needed. Sprinkle the chopped walnuts onto each pancake while the batter is still wet, about 1-2 tsp per pancake. Once the edges begin to appear dry and the bottom sides are golden brown (about 3-4 minutes), flip each pancake and cook for another 3-4 minutes, or until cooked through.

7. Transfer to a 200 degree F oven to keep warm or serve immediately with maple syrup.

* If not following a low-FODMAP diet, you may use ripe or unripe bananas! For individuals eating low-FODMAP, bananas that are still slightly green on the outside are best, per Monash University.
** If you're not low-FODMAP and are making these with ripe bananas (see above), feel free to omit the maple syrup - they're pleasantly sweet without it!

Makes 4 servings.

Easy Peasy Breakfast Tacos

April 21, 2018 by Brunchographers in At Home

I don't need to wax philosophical for you about the magnificence of breakfast tacos. I know it, you know it, we all know it - eggs taste awesome tucked inside a warm tortilla. Add some flavorful accompaniments like savory chopped bacon, smoky potatoes and bell peppers, crunchy cabbage, and a zippy cilantro crema, and you're on the fast track to breakfast heaven.

In my opinion, whether you opt for corn, flour, or otherwise, the fastest way to taco nirvana is to thoroughly char your tortilla. This simple step brings a toasty earthiness and an oh-so-satisfying crunch that you didn't know you were missing. I char mine directly on a gas burner for a few seconds on each side (no frying pan required), but you could also pop them under the broiler for a few minutes to achieve a similar effect.

These tacos are a great way to sneak some extra pep (and veggies) into your breakfast routine, and if you make the veggies and the sauce ahead of time, they will come together quickly enough for a weekday breakfast. We love using tiny street-taco sized tortillas from Milk & Eggs, but you could easily use larger ones and stick with 1-2 tortillas per serving.

Groceries for Easy Peasy Breakfast Tacos, recipe by Brunchographers

A quick note - this recipe is entirely low-FODMAP, meaning it's low in certain carbohydrates that can be irritating to people with digestive disorders. I'm currently following a low-FODMAP diet for the short term (as prescribed by my doctor to help alleviate some tummy issues), and have enjoyed experimenting with my favorite recipes to fit my current diet! If you and your belly are in a good place, and you want to kick things up a notch and add in some super-tasty FODMAP foods (hello, garlic and onion!), feel free to toss in a diced onion with the potato mixture, or top your tacos with your favorite salsa. Go crazy!

Easy Peasy Breakfast Tacos

Ingredients

For the Tacos
4 slices bacon or turkey bacon
8 eggs
1 russet potato, peeled and cubed
1/2 red bell pepper, sliced thin
1/2 teaspoon salt (plus more to taste)
1/2 teaspoon ground cumin
1/4 teaspoon paprika
1/4 teaspoon chili powder
1 tablespoon olive oil or butter
pepper

For the Cilantro "Crema"
1/2 cup mayo of choice (my favs are soy-free Vegenaise or Primal Kitchen)
1/2 bunch fresh cilantro
juice of 2 small limes (about 3 tablespoons)
salt + pepper to taste

To Serve
12 street-style corn tortillas, or 8 regular (6-inch) tortillas, charred*
1/4 purple cabbage, shredded thinly
1/4 cup green onions, chopped (green part only if low-FODMAP)
extra cilantro
lime wedges

First, make the cilantro "crema" by combining the mayo, cilantro, and lime juice in a small food processor or blender. Process or pulse the mixture until it's well combined, and it's taken on a bright green color. Season to taste with salt and pepper. Transfer to a jar and refrigerate until ready to use (note: you'll have leftovers, so try it on burgers or as a dip with veggies!).

To make the vegetable filling, begin by placing cubed potatoes in a medium pot and covering with cold water. Bring to a boil, then simmer about four minutes, or until potatoes are tender. Drain thoroughly and set aside.

While the potatoes boil, cook the bacon to desired crispiness in a large skillet, following package instructions. Once cooked, the bacon to a paper-towel-lined plate to drain excess oil and allow it to cool. Once it's cool enough to handle, give it a coarse chop, or crumble it with your fingers.

Using the same skillet as used for the bacon, toss the potatoes, bell pepper, and spices in the bacon drippings (note: if using turkey bacon, you'll want to add some extra oil to keep the veggies from sticking to the skillet). Cook over medium heat until the peppers are soft and the potatoes have browned slightly. Set aside.

In a separate, nonstick skillet, warm the olive oil or butter over medium-low heat. Add in the eggs and whisk them in the pan using a rubber spatula (this is similar to the Gordon Ramsay style, but we find that doing it over low heat allows you to keep the pan on the burner the whole time. That back and forth bit he does is exhausting). Continue to gently push and fold the eggs together until they begin to set. Remove them from the heat and set aside just before they look fully cooked, to avoid drying them out. Season with salt and pepper to taste.

Now it's time to assemble your tacos. Fill each tortilla with a heaping spoonful of the potato mixture, followed by the eggs, and a bit of crumbled bacon. Drizzle on some cilantro "crema" and sprinkle on shredded cabbage, green onions, and cilantro as desired. Serve with a slice of lime.

*To char your tortillas, place them directly on a lit gas burner for 5 - 10 seconds on each side, using tongs to flip halfway through. Be sure to keep a very close eye on them if you use this method; they can go up in smoke quickly if left unattended! If you don't have a gas burner, you could also pop them under a hot broiler for a few minutes to achieve a similar effect.

Note: potato + bell pepper mixture portion of this recipe has been adapted from The Kitchn.

Groceries for this post were kindly provided by Milk & Eggs, our favorite grocery delivery service! All opinions are our own.