breakfast – Page 5 – Strong Roots Nutrition

February 24, 2014

Bruléed grapefruit

It's time to eat up all the ripe citrus you can get your hands on - it's grapefruit season! Grapefruits sometimes get a bad rap because of their tart and occasionally bitter flavor, and for those of us not living in Texas or Florida where grapefruits are most commonly grown, getting an eh grapefruit is fairly common. But good news: eating them in season greatly increases your chances of getting a good one with a tasty balance of sweetness and tartness. More good news: this recipe can transform even the most mediocre grapefruit into something magi[...]

breakfast, vegetarian, winter

February 3, 2014

Lemony buckwheat pancakes with honey-vanilla whipped ricotta

Something new I've been playing with is freshly ground flour. My grain mill can turn grains and beans into flour in seconds, and products made with freshly-ground flour taste better and behave more like white flour (a bread baker's dream!). Now, you do not need to go out and buy yourself a grain mill in order to have great whole grain products. If dense products have ruined whole wheat flour for you in the past, whole wheat pastry flour might be worth a try. In my experience, fine-ground whole wheat pastry flour is more cooperative i[...]

breakfast, dessert, summer

January 7, 2014

Wild blueberry chia pudding

[Disclaimer: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.] I just returned home from a crazy, short, wonderful weekend visiting family in northern Minnesota, complete with winter travel trouble and getting slapped in the face by -25F temperatures. That would be -25F without windchill. Let's not think of how high that negative number gets when you factor in the wind. Time for a[...]

breakfast, vegetable, vegetarian

June 6, 2012

Eggs and roasted leeks with mayo hollandaise

There are five French "mother sauces" in the culinary world that comprise the base of many French dishes. They are Béchamel, Veloute, Espagnole, Sauce Tomat, and Hollandaise. If you're not familiar with hollandaise, it's essentially egg yolks and butter, and it is delicious. The "hollandaise" in this recipe is not the real deal. It's not as good, but it's quite different, so it doesn't taste like a failed copycat. It's a little lighter, made with mayo and sour cream (or yogurt), and much simpler to make. Traditional Hollandaise can b[...]

breakfast, summer, vegetarian

September 15, 2011

Couscous parfait with cinnamon yogurt

I was first exposed to the idea of using couscous in parfaits when my dietetics class visited HyVee for a presentation by their dietitian. The dietitian used this parfait as an example of a quick and nutritious breakfast, and at first, I was skeptical. I mean, couscous for breakfast? It seemed strange, but it was incredibly tasty, and it has made regular appearances in my kitchen ever since. Couscous parfait with cinnamon yogurt Serves 11/3 cup dry whole wheat couscous 1/2 cup water 1/2 cup regular or Greek yogurt (I use vanilla or plain swee[...]