Cake Batter Cinnamon Rolls
Cinnamon Almond French Toast
- 8 large slices challah or good-quality sandwich bread, sliced ½-inch thick
- 1½ cups whole milk, warmed
- 3 egg yolks
- 3 tablespoons light brown sugar
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter, melted + 2 tablespoons for cooking
- ¼ teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon Triple Sec (optional, can substitute orange juice)
- 1 teaspoon grated orange zest
- ¾ cup sliced almonds
- 4 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
- Preheat oven to 300 degrees F. Place the bread on a wire rack set in a rimmed baking dish. Bake bread until almost dry throughout (center should remain slightly moist), about 16 minutes, flipping slices halfway through cooking. Remove bread from rack and let cool for 5 minutes. Return baking sheet with wire rack to oven and reduce temperature to 200 degrees.
- In a medium bowl, whisk together the milk, egg yolks, brown sugar, ½ teaspoon cinnamon, 2 tablespoons melted butter, salt, vanilla extract, Triple Sec, and orange zest until well blended. Stir in the sliced almonds. Transfer the mixture to a 9x13-inch baking dish. In a small bowl, stir together the 4 tablespoons granulated sugar and 2 teaspoons ground cinnamon; set aside.
- Soak the bread in the milk mixture until saturated but not falling apart, about 20 seconds per side, ensuring that some almonds adhere to the bread. Using a slotted spatula, pick up a bread slice and allow excess milk mixture to drip off; repeat with remaining slices. Place soaked bread on another baking sheet or platter. Sprinkle 1 to 2 teaspoons of the cinnamon-sugar topping over one side of each slice of soaked bread.
- Heat ½ tablespoon unsalted butter in a 12-inch skillet over medium-low heat. When the foaming subsides, use the slotted spatula to transfer 2 slices of the soaked bread to the skillet, cinnamon-sugar side down first, and cook until golden brown, 3 to 4 minutes.
- While they cook, sprinkle the top of the bread with 1 to 2 teaspoons of the cinnamon-sugar mixture. Flip and continue to cook until the second side is golden brown, 3 to 4 minutes longer. (If the toast is cooking too quickly, reduce the temperature slightly.)
- Transfer to the baking sheet in the oven. Repeat cooking with remaining bread, 2 pieces at a time, adding ½ tablespoon butter for each batch. Serve warm, sprinkled with powdered sugar, and/or drizzled with maple syrup.
Avocado breakfast pudding.
1 ripe avocado
1/2 cup of milk
1 TBS honey
2-3 TBS of granola (or, as I used, crushed almonds)
Full Recipe HERE
Roasted Tomato Caprese Grilled Cheese with Balsamic Glaze
- 6 tomatoes (vine or roma), sliced about 1/2 inch thick
- 1-2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup balsamic vinegar
- 3-4 ounces fresh mozzarella
- 12-15 basil leaves
- 4 slices seedy bread
- Preheat oven to 325 degrees. Place tomatoes on a nonstick baking sheet and drizzle with olive oil, salt and pepper. Roast for 45-50 minutes. While tomatoes are roasting, add vinegar to a small saucepan and bring to a boil. Reduce to a very low simmer and cook for 10-15 minutes, until liquid reduces by about half and is slightly syrupy. Remove from heat, pour vinegar in a bowl or glass to pour, and let sit.
- Once tomatoes are finished, heat a large griddle or skillet over medium heat. Brush the outsides of each slice of bread with olive oil, then place mozzarella on one slide, followed by tomatoes, basil (feel free to shred it if you’d like), more tomatoes and more mozzarella. Cook until cheese is melty and each side is golden, about 5 minutes per side. Serve immediately drizzle with balsamic.
Winter kale salad!
Two tablespoons olive or coconut oil
One bunch of kale
One cup toasted pecans or whatever nut you prefer
Two-three tablespoons olive oil
A clove of garlic, minced
Half a teaspoon cracked pepper
Dash of sea salt
Zest and juice of one lemon
Dash of balsamic vinegar
It’s good to prep the kale a few hours before you plan on eating the salad. Do this by massaging washed and deboned kale with either coconut or olive oil. Experiment with how much you use, but there shouldn’t be extra oil at the bottom of your bowl. Add a good dash of salt and let sit for a few hours. (You don’t need to do this step but kale can be really tough if you don’t let the salt and oil break it down a bit).
Mix the dressing ingredients together in a jar. Prep the pomegranate seeds. Toast pecans in a pan until they smell delicious and they’re nicely brown. Toss all ingredients together and top with crumbled goat cheese.
Photo by Sarah Streat.
Okay ladies! So to make some kickass sautéed kale, take about one medium-sized bunch of kale (wash it first duh) and chop it into fairly bite-sized pieces, not too small but not too big. Make a 1/2 cup of chicken stock (or vegetable stock if you’re not eating meat) on the side and press 1 whole clove of garlic. Heat a skillet with oil (olive oil works fine, so does sunflower oil) and when that’s warm add the kale little by little and stir so none sticks or burns. Add the chicken stock, stir a bit so all the kale is mixed in with the stock and then mix in the garlic. Cover it and simmer for about 5 minutes without touching it. Then take the lid off and stir lightly until all the stock has evaporated (about 3 minutes). Add about two teaspoons of balsamic vinegar or any seasoning you like :) that’s it! Reaaaally easy :) after you add the seasoning/vinegar you can also toss the kale in rice or quinoa :)
It’s been really cold. So in effort to warm our bellies and kick off the week with a healthy meal, I made Quinoa + Kale Patties for dinner. Satisfying but not overly so as I wasn’t looking to feel guilty while watching the Golden Globes.
Let me promise you - these are fabulous! And easy. My favorite combo.
Although tasty topped with avocado + sea salt + lemon juice, I actually preferred them topped simply with salsa verde. Try them both ways and decide for yourself.
Quinoa + Kale Patties (c/o Yummy Supper)
- 1 cup quinoa
- 2 cups water
- 4 eggs, whisked
- 1/3 cup Parmesan cheese
- 3 spring onions, sliced thinly
- 3 cloves garlic, minced
- 1/2 teaspoon sea salt
- 1 cup steamed kale, chopped
- 1 cup gluten-free breadcrumbs
- 1 teaspoon olive oil
- optional toppings: avocado, cilantro, lemon juice, salsa verde, garlic oil
In a large bowl, mix together cooked quinoa, eggs, Parmesan, spring onions, garlic, salt, steamed kale, and breadcrumbs. Let everything sit for a few minutes to absorb the liquid. You want the batter to be moist, but not runny. Form patties - you should be able to make about a dozen
Heat 1 teaspoon olive oil in a large skillet over medium-low heat. Cook up to 6 patties at at time (don’t overcrowd the pan). Cover the pan and let them cook for 7-10 minutes until the underbellies are a deep rich brown. Flip and cook the other side for another 7-10 minutes until both sides are nice and brown. Let patties rest on a cooling rack while you finish the next batch.
(photo credit: Yummy Supper)
When my friend first told me about a fabulous raw kale salad, I smiled politely all the while thinking, “Yeah, right, have fun with that.” It’s hard enough to get people to eat their greens, let alone to try something raw that they would normally only eat cooked. But when my friend brought this kale salad to a party over the festive period, it was the one dish that I kept going back to.
This recipe is great for vegetarians, people who are careful with carbs and people who are on a gluten free diet.
Kale, Bacon and Egg Sandwich
Makes one sandwich
1 piece bacon
1 1/2 cups kale, chopped into 1/2” ribbons
1 clove garlic, minced
1/4 teaspoon white wine vinegar
1 whole wheat bun, toasted
1 tablespoon vegetable oil
1 large egg
Mayonnaise or softened butter (optional)
In a medium skillet, cook the bacon until crisp and set aside on a paper-towel-lined plate. Pour off the bacon grease, leaving just a thin film on the pan. Add the garlic and kale to the skillet and cook over medium-high heat, tossing frequently and scraping up any browned bits from the bottom of the pan. Taste and add salt if needed. Cook until kale is tender, adding 1 or 2 tablespoons of water if needed to keep kale moist as it cooks. Sprinkle with vinegar, then remove from pan and set aside.
Wipe skillet clean and add vegetable oil (or 1 tablespoon of reserved bacon grease, if you’re feeling frisky). Over medium heat, fry the egg. While it cooks, assemble the rest of the sandwich: place the kale on the bottom half of the bun. Cut the bacon in half crosswise and place on top of the kale. Spread mayonnaise or butter on the top half of the bun.
Top the kale and bacon with the fried egg and the top bun. Serve immediately, cutting in half just before eating.
Roasted portobellos with kale
Combine 1/4 cup apple cider vinegar, 1 tbsp honey, 2 chopped garlic cloves, and 1 tbsp olive oil in a bowl.
Season with salt and pepper.
Put four portobellos in a baking dish and drizzle with the vinaigrette at room temp for at least 30 minutes.
Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes.
Heat 1 tbsp olive oil in a large skillet over medium heat.
Add 1/2 chopped onion, 2 garlic cloves, and a pinch of red pepper flakes and cook, stirring until softened, around 3-4 minutes.
Add 6 cups of kale, season with salt, and cook, covered, until bright green and soft, around 5-6 minutes.
I ran out to get garlic and when I came back, I realized I had rice vinegar, NOT apple cider vinegar. So I threw a small hissy fit in my kitchen and then used red wine vinegar instead. I thought it was still delicious, but next time I’ll definitely buy that apple cider vinegar.