Recipe (Re)creation: Apple Oat Muffins

After trying out a few apple muffin recipes, I think I have found myself a winner! I based my recipe off this one from Bon Appétit, but made a few tweaks. The crunchy oats on top and the perfect cake-like texture make them feel super indulgent, but they are gluten free and dairy free and full of protein and fiber so don't feel bad about reaching for a second one...

Makes: 12 muffins

Ingredients:

For muffins-

• 4 eggs
• 1/2 tsp. lemon zest
• 1 tbsp. lemon juice
• 2/3 cup maple syrup
• 2/3 cup coconut oil
• 2 1/2 cup paleo flour
• 2 tbsp. flaxseed meal
• 2 tsp. baking powder
• 1 tsp. kosher salt
• 1 large apple, grated
• 1/2 tsp. cinnamon

For Topping-

• 1/4 cup sliced almonds
• 1/4 cup gluten free oats
• 1 1/2 tsp. maple syrup
• 1 1/2 tsp. coconut oil

Directions:

-Preheat oven to 350 degrees F and line a muffin tin with paper liners. 

-Whisk together the eggs, lemon zest, lemon juice, maple syrup and coconut oil in a bowl.
-Meanwhile, combine the flour, flaxseed meal, baking powder, salt, apple and cinnamon in another bowl.
-Pour the egg mixture into the bowl with the dry ingredients and mix.
-Divide the batter into the muffins tins.
-In a small bowl, combine the almonds, oats, maple syrup and coconut oil.
-Top each muffins with a sprinkling of oat mixture.
-Bake for 25-30 minutes or until cooked through.

Recipe Creation: Crunchy Grain Free Granola

I sit here with a handful of granola as I write this because it is just so darn good. I CANNOT STOP.  I don't feel too guilty about my newfound obsession since it is chock-full of healthy fats, fiber and protein. It's also amazing, so who really cares about the health stuff when it tastes this good. It's delicious sprinkled on top of chia pudding, yogurt, toast with almond butter, ice cream, you name it! It's also perfect the way I am eating it right now- by the handful ; )

Makes roughly 3.5 cups

Ingredients:

• 1/2 cup pepitas
• 1/2 cup coconut flakes
• 1 cup slivered almonds
• 1 cup raw pecans, roughly chopped
• 1 cup raw walnuts, roughly chopped
• 4 tbsp. chia seeds
• 1 tsp. cinnamon
• 1/4 tsp. sea salt
• 3 tbsp. coconut oil
• 1/4 cup maple syrup

Directions:

-Preheat oven to 325 F and line a baking sheet with tin foil. 

-Combine the dry ingredients in a mixing bowl.

-Heat the coconut oil and maple syrup together in a small saucepan and stir. 

-Pour over the dry ingredients and mix around. 

-Spread the mixture on the baking sheet in a thin layer.

-Bake for 25-30 minutes or until the granola begins to turn golden brown and crispy. 

-Remove from oven and let cool completely.

-Store in a mason jar and enjoy!

Recipe (Re)creation: Paleo Pumpkin Seed Bread

I'm clearly on a baking kick right now, and this pumpkin bread is everything fall dreams are made of. It is low carb, gluten free, and incredibly satisfying. Equally good on its own or spread with nut butter, it makes the perfect breakfast or on-the-go snack. My kids love it too, which is always a bonus. I based my recipe on this pumpkin bread, but made some tweaks here and there. I hope you enjoy this one as much as I do.

Makes 1 loaf

Ingredients:

• 4 eggs
• 1 cup pumpkin puree
• 1 tsp. vanilla extract
• 1/2 cup coconut oil, melted
• 1/2 cup coconut flour
• 1/4 cup maple syrup
• 1 tsp. pumpkin pie spice
• 1 tsp. baking soda
• 1 tbsp. sunflower seeds
• 1 tbsp. pumpkin seeds
• 1 tsp. sesame seeds

Directions:

-Preheat oven to 350 degrees F and line a loaf pan with parchment paper. 

-Toast the seeds in a skillet until slightly browned.

-Mix all the wet ingredients in a medium bowl.

-Mix all the dry ingredients in a medium bowl. 

-Add the dry ingredients to the wet and mix thoroughly.

-Sprinkle the seeds on top.

-Bake in the oven for 45-55 minutes, or until cooked through.

-Allow to cool slightly and slice.

-EAT.

Recipe Creation: Pumpkin Almond Butter English Muffins

This is hardly a recipe, but more a combination of yummy ingredients and I really didn't want to forget it. The other morning I woke up uncharacteristically early (before my kids) and decided to make myself a fancy breakfast. I started experimenting and basically just added all of my favorite things on top of a toasted english muffin. I can't wait to continue experimenting, but this "recipe" is pretty much fall breakfast heaven. Enjoy!

Ingredients:

• 1 paleo (or regular) english muffin
• almond butter
• pumpkin puree 
• pumpkin pie spice
• grain free granola
• coconut flakes
• cacao nibs

Directions:

-Split the english muffin and toast it until crisp.

-Spread with almond butter and pumpkin puree.

-Top with grain free granola, coconut flakes and cacao nibs. 

-Sprinkle with pumpkin pie spice and drizzle with more almond butter. 

-EAT

Recipe (Re)creation: Oatmeal + Banana + Chocolate Chip Cookies

I bet you can't stop at just one!  Luckily these cookies are super healthy and nutritious and can easily be eaten for breakfast or a snack without feeling too indulgent.  I based these cookies off a recipe from my friend Casey and her blog Pink Brandywine.  She mentioned how much her son loved these cookies and thought they'd be the perfect bite-sized treat for my little one.  Feel free to experiment with adding other ingredients as well- you can't really mess these up!

Makes 12 cookies

Ingredients:

• 2 ripe bananas, mashed
• 1 cup quick oats
• 1 tsp. cinnamon
• 3/4 tsp. vanilla extract
• 1-2 tbsp. almond butter
• 1-2 tbsp. dark chocolate chips

Directions:

Preheat oven to 350 degrees F and grease a baking sheet.
Mash the banana and oats in a bowl until they are well blended.
Add the cinnamon, vanilla and almond butter and continue mixing.
Scoop round spoonfuls of dough and place on your baking sheet.
Top each cookie with a sprinkle of chocolate chips.
Bake in the oven for 15 minutes and enjoy!

Recipe Creation: Sweet Corn + Cherry Tomato + Basil Frittata

Summer produce is my favorite: peaches, tomatoes, corn.... corn.... corn. Did I say corn?  If you don't already know by now, I have a complete corn obsession.  I would happily eat an ear a day, and often do.  As much as I love it straight off the cob, I also enjoy experimenting with corn and tossing it into different dishes.  This frittata is one such example and I'm thrilled with how it turned out.  Each forkful tastes like a bite of summer.  I also love this dish because it can be served for any meal and it's very baby + toddler friendly.  It's a one dish delight.  Enjoy!

Serves: 2-4

Ingredients:

• 6 large eggs
• 1/4 cup water
• 1 cup cherry tomatoes
• 3-4 basil leaves, torn
• 1 ear corn, cut off cob
• Parmesan, freshly grated
• salt & pepper, to taste
• olive oil (for greasing)

Directions:

-Preheat oven to 400 degrees F and grease a 9-inch pie dish with olive oil.
-In a medium bowl, beat the eggs and add the water.
-Add the corn, tomatoes and basil to the pie dish and pour in the eggs.
-Season with salt and pepper and bake in the oven for 45 minutes.
-Remove from heat and sprinkle with parmesan while still warm.
-Let cool, slice + serve.

Recipe Creation: Honeyed Grapefruit Brûlée

I recently got a dozen grapefruits gifted to me and have been racking my brain for creative ways to use all of this gorgeous fruit.  I came across this blog and was thrilled by the idea of caramelizing the top of the grapefruit.  This is hardly a recipe since it's so straightforward, but I wanted to make sure I cataloged it so I would remember this easy way to turn a grapefruit into a tasty little work of art.

Serves 2

Ingredients:

• 1 grapefruit, halved
• honey
• groung cinnamon

Directions:

-Preheat the broiler and cut your grapefruit in half.

-Slather each grapefruit half with honey and sprinkle with ground cinnamon.

-Place under the broiler for 5-6 minutes, or until caramelized and beginning to brown.

-Enjoy for breakfast, a snack, or for a nice light dessert.

Recipe (Re)creation: Banana + Walnut + Chocolate Chip Muffins

 

 

I have been baking more and more lately and I think it's because I like having something that I can grab on the go with a baby in tow. I love to have homemade muffins on hand because they are the perfect treat for breakfast or as an anytime snack.  These muffins are a rough variation of a recipe from Gwyneth Paltrow's cookbook, It's All Good.  Rather than following her recipe as written, I decided to use a combination of whole wheat and white flour and added walnuts and chocolate chips instead of the dates and pumpkin seeds.  The combination of bananas, walnuts and chocolate chips is simply divine.  If you like banana bread, you are going to fall head over heels for these muffins.

Makes 12 muffins

Ingredients:

• 1 cup white flour
• 1 cup whole wheat flour
• 2 tsp. baking powder
• 2 tsp. baking soda
• A pinch of kosher salt
• 2 ripe bananas, mashed
• 1/2 cup extra virgin olive oil
• 1/2 cup maple syrup
• 2/3 cup milk
• 2 tsp. vanilla extract
• 1/8 cup mini dark chocolate chips
• 1/4 cup chopped walnuts, plus 3 tbsp. for the tops

Directions:

-Preheat oven to 400 degrees F and line muffin tin with paper liners.
-Mix together the flour, baking powder, baking soda and salt in a bowl.
-In another bowl, whisk together the olive oil, maple syrup, milk, vanilla and bananas.
-Combine the wet and dry ingredients and toss in 1/4 cup of walnuts and the chocolate chips.
-Scoop the batter evenly into the muffin cups and sprinkle more walnuts on each.
-Bake for 20-22 minutes, or until the tops of the muffins are lightly golden.

Restaurant (Re)creation: Cristina's Pumpkin Walnut Muffins

One of my absolute favorite places for lunch in Sun Valley is Cristina's Restaurant. Nearly everything is to die for, but especially their baked goods.  This recipe is courtesy of Cristina's of Sun Valley Con Gusto Cookbook.  I just omitted the dried cranberries from the original recipe because I wanted the focus to be on the pumpkin and nut combination.  These muffins are perfect for fall and they make a delicious breakfast on the go.  Enjoy!

Makes 9 muffins

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 cup brown sugar
• 1/2 cup sugar
• 3/4 cup chopped walnuts
• 2 eggs
• 3/4 cup canned pumpkin
• 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil
• 1/4 cup buttermilk
• 1 stick unsalted butter, melted
• 1/4 cup sunflower seeds, for topping

Directions:

-Preheat over to 350 degrees F.

-Mix together the dry ingredients in a large bowl.

-Whisk together the eggs, pumpkin, vanilla, buttermilk, oil and butter in a separate bowl. 

-Stir the wet ingredients into the bowl with the dry ingredients until evenly blended. 

-Scoop the dough into buttered muffins tins and sprinkle with sunflower seeds.

-Bake 20-22 minutes, or until cooked through.

Cristina's 
520 Second Street East
Ketchum, Idaho 83340
(208) 726-4499
cristinasofsunvalley.com

Recipe Creation: Homemade Maple Almond Butter

I ran out of Justin's Maple Almond Butter this morning.  This wouldn't be such a big deal if I were not completely OBSESSED with almond butter and consider it a staple to my breakfast routine.  Luckily, I had the ingredients on hand to improvise.  I threw dry roasted almonds, a pinch of salt, and a dash of maple syrup into my Vitamix and voila! I made myself some pretty darn delicious homemade almond butter.  Feel free to add canola oil as you like.  Depending on your individual preference, you can omit the oil for a thicker, slightly drier butter, or add a few tbsp. of canola oil for a slightly thinner, more spreadable consistency.  I added about 2 tbsp. canola oil and that was the perfect amount for me.  I think I just saved myself from my Justin's $14.99 a jar habit!

Makes about 1 1/2 cup

Ingredients

• 2 cups dry roasted almonds
• 1/4 tsp. kosher salt
• 1 1/2 tbsp. maple syrup
• *Optional: 1-3 tbsp. canola oil

Directions:

-Place the almonds and salt in a food processor or Vitamix.

-Start the processor on low and gradually increase speed  

-The almonds will turn from solid to a thick paste.

-You may need to use the tamper press on your Vitamix to redistribute.

-If using a food processor, you can pause and use a spatula to redistribute.

-Add the maple syrup (and canola oil, if using) and continue to blend.

-Once creamy and well-blended, transfer to an air-tight container or mason jar.

Recipe Creation: Spring Asparagus + Feta Frittata

I love that we are finally getting to enjoy the produce of spring.  Asparagus is one of those bright green veggies I associate with the the onset of this wonderful season.  This frittata is the perfect dish for Easter brunch or any lazy spring day.  It's actually just as delightful for dinner or as leftovers.  It's so easy, yet looks and tastes divine. Enjoy!

Serves 2-4

Ingredients:

• 2 tbsp. unsalted butter
• 1/3 cup minced shallots
• 1 pinch kosher salt
• 1 lb. asparagus, ends removed and sliced diagonally in 1-inch pieces
• 6 large eggs, beaten
• 3/4 cup crumbled feta

Directions:

-In a 10-inch ovenproof skillet, heat butter over medium heat.

-Add the shallots and cook, stirring occasionally, for 3 minutes.

-Add the asparagus, cover, and cook on medium-low for 3 minutes.

-Add a pinch of salt to the eggs and pour the eggs over the asparagus. 

-Cook for 5 minutes, or until set, and preheat the broiler.

-Sprinkle feta over the eggs and place in the oven for 5 minutes, or until cooked.

-Remove from heat and let cool on a platter.

-Slice and serve with a simple green salad.  

~Happy Easter~

Recipe (Re)creation: Mom's Puffy Pancake

While the holidays are always joyful, they never fail to make me miss my mom dearly. My best attempt at keeping her here in spirit is to make her signature dishes throughout the holidays.  This puffy pancake was one of my absolute favorite breakfast treats growing up.  I would beg for it every weekend and my mom made it for me and my sister every Christmas morning without fail.  This morning I am channeling my mom and spoiling myself (and family) with this beautifully delicious breakfast.  It serves two very hungry people or three to four as a small breakfast.  It looks so impressive, but it's actually quite simple (shhh) and is sure to make your family and friends feel special.  Serve with powdered sugar, a squeeze of fresh lemon juice, and any berries you have on hand.

Serves 2-4

Ingredients:

• 2 tablespoons unsalted butter
• 2 large eggs
• 1/2 cup flour
• 1/2 cup milk
• 1/4 teaspoon salt
• Optional topping:
• powdered sugar
• fresh lemon juice
• berries

Directions:

-Preheat oven to 400 degree F.
-Place the butter in a 9 inch round baking dish and place in the oven to melt.
-Brush the butter all over the bottom and sides on the dish.
-Whisk together the eggs, then add the flour, milk and salt and mix well.
-Pour into the dish and bake for 25-30 minutes, or until golden brown and puffy.
-Serve immediately with lemon juice, powdered sugar, and berries.

Recipe (Re)creation: Fried Egg and Avocado Pita

This is what I would consider a weekend creation that is easy enough for a weekday and perfect for breakfast, lunch, or dinner.  It's sort of like the all-purpose meal and is the ultimate comfort food.  It was inspired by an avocado that was sitting in our fruit bowl looking perfectly ripe and ready to eat.  It was given to my husband by a coworker whose family has an avocado farm, so I knew this was going to be amazingly fresh and I wanted to put it to good use.  While scouring recipes and ideas, I came across this one on What Gaby's Cooking. I just tweaked the quantities and proportions a bit and it was an instant hit.  The citrusy smashed avocado blends perfectly with the creamy yolk, and the best part is: it can all be sopped up with the pita.  One bite of this takes me straight to my happy place- whether it's the weekend or not.

Ingredients:

• 1 small ripe avocado
• 1/4 of a lemon
• 2 fresh eggs
• 2 pitas
• salt & pepper

Directions:

-In a bowl, mash the avocado until it is fairly smooth.  

-Squeeze with a little bit of lemon and season with salt and pepper.

-Meanwhile, heat up pitas, either in the oven or in a toaster.

-Heat a non-stick skillet over medium low heat.

-Crack an egg into a cup and gently pour into the skillet.  

-Cook until whites are set and the edges of the egg start to brown.

-Repeat with the second egg and set aside.

-Spread each warmed pita with avocado, and top with a fried egg.

-Season with salt and pepper.

*Optional- for an added kick, top with hot sauce or red chili flakes.

Restaurant (Re)creation: Wayfare Tavern's Popovers with a Neimen Marcus Twist

This was a very difficult decision for me.  I went back and forth between which popover recipe to use.   Both Wayfare Tavern (Tyler Florence's SF restaurant) and Neimen Marcus are quite famous for their buttery, soft, and crispy popovers.  Their recipes are very similar, the only main difference is that the Wayfare Tavern recipe contains butter (which clearly ups the yum factor).  It was such a close call that I decided to combine both recipes.  I followed the recipe for the Wayfare Tavern Popovers, but decided to pair them with the strawberry butter recipe which make the Neimen Marcus ones so addictive.  The final verdict- a fabulous compromise.  Hope you enjoy them!  Credits go to the cookbooks Tyler Florence Family Meal and The Neimen Marcus Cookbook

Makes 12 popovers

Ingredients:

For popovers:

• 6 large eggs, room temperature
• 3 1/2 cups whole milk, room temperature
• 4 tablespoons (1/2 stick) unsalted butter, melted and cooled
• 4 cups flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder

For strawberry butter:

• 1 1/2 cups butter, room temperature
• 1 cup good quality strawberry preserves

Directions:

-In a blender or standing mixer, combine eggs, milk, and melted butter.  Blend on high until smooth, about 10 seconds.

-In a large bowl, sift together the flour, salt, and baking powder.  Add the dry mixture to the wet and blend, until just combined (10-15 seconds).

-Let the batter sit at room temperature for 1 hour.

-Preheat the oven to 450 degrees F.  Place an oven rack in the middle position and place an empty popover or muffin tin on the rack.  Once the pan is hot, remove it and coat evenly with nonstick spray.

-Working quickly, fill the molds almost to the top with batter.  Immediately place back in the oven and bake for 15 minutes, then reduce heat to 375 degrees F and bake an additional 20-25 minutes, or until deep and golden brown.

-Do not open the door as the popovers bake, as it could cause them to collapse.  Once golden brown, remove from the pan and let cool on a wire rack.  To keep the popovers crispier for longer, use a skewer to carefully pierce the sides of the popovers allowing steam to escape.

-Meanwhile, place the butter in the bowl of an electronic mixer and beat on high until fluffy and light.  Add the preserves and beat until well combined.  With an ice cream scooper, scoop the butter into ramekins and serve immediately.

-Serve popovers with generous spoonfuls of strawberry butter.


Wayfare Tavern
558 Sacramento Street
San Francisco, CA
(415) 772-9060
www.wayfaretavern.com

Neiman Marcus
150 Stockton Street
San Francisco, CA
(415) 362-3900
www.neimenmarcus.com

Restaurant (Re)creation: Las Ventanas' Chipotle Shrimp & Chorizo Tacos

On a recent trip to Mexico, I had the pleasure of taking a cooking class with Fabrice Guisset, the Executive Chef at Las Ventanas. The pleasure quadrupled when I found out everyone else in my class cancelled, so I had my own private class.  I had put in some dish requests the night before and Fabrice took all of my requests and put together a great little menu.  We made ceviche (recipe to come), shrimp & chorizo tacos, and fresh guacamole. I choose to share the shrimp & chorizo tacos and guacamole now since I figured it would be the perfect Cinco De Mayo dish to cook for your friends. The guacamole is a simple traditional Mexican recipe and the shrimp taco is the perfect blend of sweet and spicy with a kick from the chorizo and chipotle peppers.  Nothing will compare to Fabrice's al fresco cooking class, but at least we can make some authentic Mexican dishes on Cinco de Mayo (and dream of poolside margaritas in the process!)


Serves 4


Ingredients:


Guacamole

• 3 Avocados
• 1/2 bunch of cilantro
• 1 jalapeño chili, seeds removed and diced 
• 1 oz. fresh lime juice
• salt

Shrimp & Chorizo Tacos

• 1 pound raw medium size peeled shrimp, sliced in half lengthwise
• 1/2 tsp salt
• 8 oz chorizo
• 1 pound finely chopped tomatoes
• 1/3 cup sliced white onions
• 2 pieces canned or dried chipotle chilies, cut into strips
• 1 tbsp brown sugar
• 1 piece holy leaf (optional)
• 1 tbsp dry oregano
• 1/2 bunch cilantro, chopped
• Vegetable (or corn) oil
• Small tortillas

Directions:


Guacamole


-Cut the avocado in half and take out the seed.
-Scoop avocado into a bowl and mash with a fork to blend.
-Add the rest of the ingredients finely chopped and season with salt and lime juice.


Shrimp & Chorizo Tacos


-Heat a skillet over low heat and drizzle with vegetable oil.
-Crumble the meat of the chorizo into a skillet and cook until the fat is rendered out. 
-Add the onion to the pan and fry for about 5 minutes.
-Add the raw shrimp, brown sugar, herbs & chilies to the skillet.
-Adjust the seasoning and cook for about 10 minutes.
-Serve on a tortilla (or a tostada) with refried black beans, sour cream, queso fresco, and guacamole.


¡Buen Provecho!


Las Ventanas
Transpeninsular Hwy 23400 
San Jose del Cabo, 
Baja California Sur, Mexico
www.rosewoodhotels.com/en/lasventanas/