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Joy the Baker’s Oatmeal Berry Ginger Scones ~*Recipe ReDux*~

22 Dec

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I am a member of a community of health and dietitian bloggers called The Recipe Redux. The Recipe Redux was founded by registered dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications). The Latin “redux” means to revisit or reinvent, and the aim of The Recipe Redux is to reinvent the idea of healthy eating with a taste-first approach.

On the 21st and 22nd of each month, members of this community receive a unique recipe challenge. This month’s challenge: “Grab a Book & Cook:.” Grab your nearest cookbook and ReDux the recipe on page 201, 16, 216 – or any combination of the number ‘2016.’  Continue reading

Honey Holiday Parsnip Loaf ~*Recipe ReDux*~

22 Nov

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I made a Honey Holiday Parsnip Loaf for this month’s Recipe ReDux theme of Creative Quick Breads:

The holiday baking season is upon us. And this month we’re going way beyond grandma’s banana bread. From sweet to savory and whole-grain to gluten-free, show us your new quick bread creation fresh from the oven.

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This recipe uses a mix of oat, whole wheat and almond flours so we can all feel good about getting our whole grains and fiber. Continue reading

Strawberry Rhubarb Breakfast Tart ~*Recipe ReDux*~

22 Jun

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This month’s Recipe ReDux theme is all about pie: Tucked in a crust, nothing says love from the oven like pie. Give a healthy makeover to your favorite savory or sweet pie recipe.

I consider tarts to be in the pie category, so Strawberry Rhubarb Breakfast Tart it is.

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This tart is inspired by two recipes in Sarah Britton’s cookbook, My New Roots. I used her recipe for oat crust that she pairs with a pecan cranberry pie in the book. The crust is made using  gluten free rolled oats, coconut oil, maple syrup, salt, and nutmeg.

The filling for my tart was inspired by the cookbook’s fig and buckwheat breakfast tart. I haven’t seen figs around the markets here yet, so I went for berries instead. To make the filling, fold a touch of vanilla extract and maple syrup into some 2% plain Greek yogurt. A few large spoonfuls of homemade rhubarb compote and a pint of greenmarket strawberries give the tart a real spring zing.  Continue reading

Whole Wheat Oat and Yogurt Waffles ~*Recipe ReDux*~

22 May

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This month’s Recipe ReDux theme is: What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics.

Frozen waffles are good, but homemade are SO much better, and better for you. Even the “healthier” frozen waffle brands contain weird, mysterious ingredients and stabilizers.

I got a waffle iron last week (only thirty-something dollars), and have been cranking out these Whole Wheat Oat and Yogurt Waffles every chance I get.

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My first go at the new waffle iron involved Continue reading

Healthy Carrot Breakfast Bread…Muffinized

8 Dec

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The “Healthy Carrot Breakfast Bread” is one of the more popular recipes on my blog. I still make it regularly whenever I have carrots around, tweaking the recipe slightly depending on my on-hand ingredients.

This weekend I turned the bread into muffins for easy snacks to take to my dietetic internship rotation.

I changed the recipe just enough from the original to feel like I should re-post. Continue reading

Buttermilk Oat Soda Bread

24 Nov

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There was an abundance of buttermilk hanging out in my refrigerator this weekend (I used some to make pie crusts for Thanksgiving!), and I wanted to use it up. I thought about making buttermilk ice cream, but it sounded too cold. Scones or a quick bread sounded tasty, but I’ve been there, done that. Then I stumbled upon Heidi Swanson’s soda bread.

A bread that requires no yeast? Shoot, let’s give it a go. Continue reading

Finding the Right Ratio: Basic Chia-Yogurt Mix

1 Oct

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I publicly announced my dabbling with chia pudding over the summer. Even though I adore chia seeds sprinkled in smoothies and oatmeal and baked goods, for a long time, I could not bring myself to adore chia pudding. Finally, after gleaning through what seemed like a zillion different variations on chia pudding and nixing the few not-so-great combos I tested at home, I found my go-to ratio that I truly do adore:

2 tablespoons chia seeds to 2/3 cup yogurt-water mix (a heaping 1/3 cup plain Greek yogurt + a scant 1/3 cup water)

I think the yogurt is really key. The thickness of the Greek yogurt provides a nice consistency, and the water loosens things ever so slightly. Mix everything in a jar the night before. The next morning, spoon the mixture into a bowl (or keep in the jar for an on-the-go breakfast) and add toppings! Coconut chips, granola, fruit, and nut butter are my go-to’s.

The berries in the picture above were frozen and I heated them in the microwave for 20-30 seconds. Sometimes I toss the berries in when they are still frozen. Different strokes.

Last month, I attended an acai bowl class at Sweetgreen taught by Ksenia of Breakfast Criminals. Her class inspired me to start “decorating” my breakfast, and I definitely feel more excited about eating when my bowl/plate looks colorful and pretty.

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I have been eating variations of my Basic Chia-Yogurt mix for the last month, at least two or three times a week, so I can now say that this ratio has been well-tested and given my seal of approval.

Sometimes I use a mix of chia, buckwheat, and hemp seeds instead of plain chia seeds. Change it up. Use the Basic Chia-Yogurt Mix as your starting ratio, then add in whatever looks good.

Basic Chia-Yogurt Mix

serves 1

The night before, mix together in a jar:

2 tablespoons chia seeds

heaping 1/3 cup plain Greek yogurt 

scant (aka slightly less than) 1/3 cup water

Stir, let it sit for 5 minutes, then stir again and place in the refrigerator overnight.

The next morning, either keep the chia-yogurt mix in the jar, or pour it out into a bowl. Sprinkle in your favorite fruity/crunchy/creamy toppings. I like a sprinkle of each of the following:

granola // coconut chips // fruit (fresh, frozen, or dried) // nut butter