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Silver Dollar Banana Pancakes
Makes about 48 silver dollar-size pancakes
Active time: 40 min • Total time: 40 min
Pancakes are my favorite food. These are gluten-free (or not, if you use regular flour). If you are a pancake lover, waste no time and get involved with these.
3large eggs
11/2cups ripe bananas (about 3)
1/2cup milk of choice, such as almond, rice, or cow
11/2teaspoons pure vanilla extract
3/4cup brown rice flour
2tablespoons coconut flour
11/2teaspoons baking powder
1teaspoon ground cinnamon
1/8teaspoon kosher salt
Coconut oil or unsalted butter
Maple syrup and blueberries, for serving
Preheat the oven (with the oven rack in the middle) to 250°F.
In a blender, combine the eggs, bananas, milk, and vanilla and blend until smooth. Add the rice flour, coconut flour, baking powder, cinnamon, and salt and mix on low speed to combine.
Heat a large nonstick skillet or a griddle over medium-high heat to get it nice and hot, then reduce the heat to medium-low. For each batch of pancakes, melt 1 teaspoon coconut oil or butter and swirl to coat the bottom of the skillet. Scoop the batter (using 1 tablespoon per pancake) into the skillet, spacing the scoops 2 inches apart. Cook for 2 to 3 minutes, until the bubbles on the top start to pop and the undersides are golden brown. Flip the pancakes and cook for about 1 minute more, or until golden and puffed. Transfer to a platter and keep warm in the oven while you make the rest of the pancakes.
Serve with maple syrup and blueberries.
I never ever throw out spotty, brown bananas. I throw them whole into the freezer instead. This way I always have ripe bananas on hand. It’s faster to thaw a frozen ripe banana than to watch a green one ripen.
Quinoa Banana-Date Muffins
Makes 12 muffins • Active time: 20 min • Total time: 40 min
To quote my friends, “These are insane.” Just make them.
Nonstick vegetable oil cooking spray
11/4cups cooked (and cooled) quinoa (see below)
11/4cups almond meal/flour
1/4cup coconut flour
1teaspoon baking soda
11/2teaspoons ground cinnamon
1/4teaspoon grated nutmeg
1/2teaspoon kosher salt
11/2cups ripe bananas (about 3)
1cup pitted dates, such as Medjool
2large eggs
1teaspoon pure vanilla extract
1/2cup chopped walnuts
Preheat the oven (with the oven rack in the middle) to 350°F. Spray a 12-cup muffin pan with cooking spray.
In a large bowl, whisk together the quinoa, almond meal, coconut flour, baking soda, cinnamon, nutmeg, and salt.
In a food processor, puree the bananas and dates until smooth. Add the eggs and vanilla and pulse a few times to combine. Scrape into the quinoa mixture and stir to combine. Stir in the walnuts.
Divide the batter among the muffin cups. Bake for 20 to 24 minutes, until just set in the middle and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs attached. Place the pan on a wire cooling rack and let the muffins cool for 10 minutes before turning out.
How to Cook Quinoa
In a medium saucepan, combine 1 cup quinoa with 2 cups water over medium-high heat and let come to a boil. Stir once, cover with a tight- fitting lid, and reduce the heat to medium-low. Cook for 12 to 15 minutes, until the water is absorbed. Remove from the heat and fluff with a fork. Let stand, covered, for 5 minutes more.
Makes about 4 cups
Quinoa Egg Bowl
Serves 2 • Active time: 10 min • Total time: 15 min
I always make a big batch of quinoa for the week to use for breakfast, lunch, or dinner. I can never decide at which meal I like it best, so here is a little breakfast/lunch combination.
1tablespoon extra virgin olive oil
11/2cups cooked (and cooled) red quinoa (see page 00)
10cherry or grape tomatoes, quartered
1/4English cucumber, cut into small pieces
2large eggs
2scallions (white and light-green parts), sliced
Pinch of kosher salt, cayenne pepper, and freshly ground black pepper
In a medium skillet, heat the oil over medium heat. Add the quinoa and cook, stirring, for 2 to 3 minutes, until toasted and crisp. Divide into bowls. Stir in the tomatoes and cucumber.
For the eggs, fill a medium saucepan with 1⁄2 inch of water, place over medium-high heat, and let come to a boil. If you have a steamer basket, put the eggs in it and lower the basket into the pan. Otherwise, carefully add the eggs to the water. Lower the heat to medium-low so the water simmers gently and cover with a tight-fitting lid. Steam the eggs for 61⁄2 minutes. This will give you a soft yolk with a perfectly cooked white. Immediately crack each egg several times on the side of the sink and peel. You can pass the eggs under cold running water while you peel if they are too hot to handle.
Place each egg on top of the quinoa. Sprinkle with the scallions, salt, cayenne, and black pepper.
Fluffy Goat Cheese and Arugula Omelet
Serves 1 • Active time: 10 min • Total time: 10 min
I don’t really like omelets. But the goat cheese, arugula, and chives, and the fluffiness from the whipped egg whites in this recipe pulled me into the light.
2large eggs
1tablespoon whole or low-fat milk
1/8teaspoon kosher salt
1/8teaspoon freshly ground black pepper
2teaspoons extra virgin olive oil
1/2cup chopped fresh arugula
8cherry or grape tomatoes, quartered
2tablespoons crumbled goat cheese
6fresh chives, plus more for serving
Separate the eggs: Crack the whites into a medium bowl and add the yolks to a small bowl. Add the milk, salt, and pepper to the yolks and beat with a fork to combine. Vigorously whisk for about 1 minute, or until the whites are fluffy and white, and hold their shape.
Using a silicone spatula, gently fold the yolk mixture into the whites.
In a medium skillet, heat the oil over medium-low heat. Pour the egg mixture into the skillet and spread to cover the bottom. Cook, untouched, for 2 to 3 minutes, until the underside is golden brown. Spread the arugula, tomatoes, and goat cheese over half of the omelet. Use scissors to snip the chives into small pieces over the omelet. Fold in half and let it cook for 2 minutes, then flip it to the other side and cook for about 1 minute more, or until the eggs are set in the middle. Snip a few more chives over the top and serve.
Spinach and Eggs = Sp’Eggs
Serves 4 • Active time: 15 min • Total time: 30 min
I put this spinach fritatta in the breakfast section, but really this is an easy meal any time of day.
2tablespoons extra virgin olive oil
1yellow onion, sliced
1/2teaspoon kosher salt
11/2pounds frozen spinach
8large eggs
3tablespoons whole or low-fat milk
1/2cup grated Parmesan cheese
1/4teaspoon freshly ground black pepper
Preheat the oven (with the oven rack in the middle) to 350°F.
In a medium ovenproof skillet, heat the oil over medium heat. Add the onion and 1⁄4 teaspoon of the salt and stir to coat. Cover tightly and cook, stirring occasionally, for 6 to 7 minutes, until the onion starts to soften and begins to turn brown. Remove the lid and continue to cook and stir for 3 to 4 minutes more, until golden brown.
Meanwhile, put the frozen spinach in a colander and run under hot water to thaw. Squeeze out all of the excess water.
Crack the eggs into a medium bowl. Add the milk, Parmesan, pepper, and the remaining 1⁄4 teaspoon salt. Whisk together.
Stir the spinach into the onion to heat through. Remove from the heat. Add the egg mixture. Gently stir to evenly distribute the eggs. Bake for 15 to 18 minutes, until the eggs are set in the middle. Cut into wedges and serve.
Asparagus Nests
Serves 4 • Active time: 15 min • Total time: 15 min
When you use a vegetable peeler on asparagus, you are giving people the impression that you know what you are doing in the kitchen. Therefore, serve this for brunch with friends.
1pound asparagus
2tablespoons extra virgin olive oil
2tablespoons fresh lemon juice
1/4teaspoon kosher salt, plus more to taste
1/8teaspoon freshly ground black pepper, plus more to taste
Small hunk of Parmesan cheese
8large eggs
12fresh chives
Snap off the woody ends of the asparagus (1 to 2 inches) and discard. One at a time, lay an asparagus spear flat on a cutting board and use a vegetable peeler to make long, thin strips. Place the strips in a large bowl. Add the oil, lemon juice, salt, and pepper. Toss well. Use the vegetable peeler to shave off pieces of Parmesan (about 1⁄3 cup) right into the salad. Toss again. Divide among bowls and shape into nests.
For the eggs, fill a medium saucepan with 1⁄2 inch of water, place over medium-high heat, and let come to a boil. If you have a steamer basket, put the eggs in it and lower the basket into the pan. Otherwise, carefully add the eggs to the water. Lower the heat to medium-low so the water simmers gently and cover with a tight-fitting lid. Steam the eggs for 61⁄2 minutes. This will give you a soft yolk with a perfectly cooked white. Immediately crack each egg several times on the side of the sink and peel. You can pass the eggs under cold running water while you peel if they are too hot to handle.
Place the eggs in the nests. Use scissors to snip the chives into small pieces over the eggs and shave some more Parmesan over the tops as well. Sprinkle the eggs with salt and pepper to taste.
If you’re not a fan of asparagus, try zucchini instead.
Poached Egg, Avocado, Whole-Grain Toast
Serves 4 • Active time: 15 min • Total time: 15 min
This is what I will request for my last breakfast before I slide into the electric chair.
4slices whole-grain bread
1beefsteak tomato, sliced
1avocado, sliced (see note)
1/2cup sprouts, such as radish or alfalfa
2tablespoons extra virgin olive oil
2teaspoons white wine vinegar
4large eggs
Kosher or flaky sea salt, freshly ground black pepper, and crushed red pepper flakes
Toast the bread and divide among plates. Top each with slices of tomato and avocado. Add the sprouts and drizzle with oil.
To poach the eggs, fill a medium saucepan three-quarters full with water. Place over high heat and let come to a boil. Reduce the heat to medium so the water simmers gently. Add the vinegar. Crack an egg into a small bowl. Hold the bowl just over the surface of the water and let the egg slide in. Repeat with the remaining eggs. Cook for 3 to 4 minutes, until the whites are set but the yolks are still soft. Use a slotted spoon to lift the eggs onto a paper towel-lined plate.
Lay an egg over each toast and sprinkle with salt, black pepper, and red pepper flakes to taste.
how to slice an avocado
First cut it in half and remove the pit. Using the tip of a paring knife, carefully slice the avocado flesh without slicing through the skin. Use a spoon to scoop out the slices.
Morning Salad
Serves 4 • Active time: 5 min • Total time: 5 min
This is a late-fall seasonal celebration on a plate and always a big hit at my Sunday brunches. The Spiralizer is the new Play-Doh Fuzzy Pumper Barber & Beauty Shop from my youth (Google it).
1/2cup sliced almonds
2apples, such as McIntosh or Empire
2pears, such as Bartlett
2tablespoons fresh lemon juice
2navel oranges
1/2cup pomegranate seeds
2tablespoons honey
Grated nutmeg
In a small skillet over medium heat, toast the almonds for 3 to 5 minutes, tossing occasionally, until golden brown.
Use a Spiralizer (or a box grater) to make thin ribbons out of the apples and pears. Put them in a serving bowl and toss with the lemon juice.
Grate the zest of one of the oranges and set aside. Using a serrated knife, cut away the peel and white pith from the oranges. Then cut the oranges into thin rounds and lay them over the apple-pear mixture. Add the pomegranate seeds and almonds. Drizzle with honey and top with the nutmeg and grated orange zest to taste.
I always spray my measuring spoon with nonstick vegetable oil cooking spray before I measure honey. The honey slides right out instead of sticking to the spoon.
Breakfast Glory Bowls
Bowls of glory are part of my daily existence. They allow me to be creative, and virtuous in a way that also somehow feels indulgent. Get cozy with these. Fill your pantry with the different ingredients, and they will become a way of life.
Amaranth Bowl with Raspberries, Walnuts, and Coconut
Serves 1 • Active time: 5 min • Total time: 15 min
1/4cup amaranth
6walnut halves
1/4cup raspberries
2tablespoons unsweetened coconut flakes, toasted (or not)
1teaspoon honey
Pinch of ground cinnamon
In a small saucepan, combine the amaranth with 3⁄4 cup water over medium-high heat and let come to a boil. Cover with a tight-fitting lid and reduce the heat to low. Cook for about 20 minutes, or until the amaranth is tender and the water is absorbed.
Spoon the amaranth into a bowl and break the walnuts into pieces over the top. Add the raspberries and coconut. Drizzle with honey and sprinkle with cinnamon.
Chia Bowl with Peaches, Blueberries, and Toasted Almonds
Serves 1 • Active time: 5 min • Total time: 20 min
2tablespoons chia seeds
1/4cup milk of choice, such as almond, rice, or cow, or water
2tablespoons sliced almonds
1/2peach, cut into small pieces
2tablespoons blueberries
Grated nutmeg to taste
In a small bowl, stir together the chia seeds and milk. Let stand for 12 to 15 minutes, until the chia seeds soften and become puddinglike (give a stir about halfway through).
Meanwhile, in a small skillet over medium heat, toast the almonds for about 3 minutes, tossing occasionally, or until golden brown.
Top the chia seeds with the peach, blueberries, almonds, and nutmeg.
Quinoa Bowl with Almond Butter, Strawberries, and Hemp Seeds
Serves 1 • Active time: 5 min • Total time: 20 min
3/4cup cooked (hot or cold) quinoa (see page 00)
1tablespoon almond butter
4strawberries, sliced
2teaspoons hulled hemp seed hearts
1navel orange
Splash of milk of choice, such as almond, rice, or cow
Spoon the quinoa into a bowl and top with the almond butter, strawberries, and hemp seeds. Grate the orange zest over the top (as much as you like) and add a splash of milk.
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