Cinnamon-peach chia seed pudding (gf + v)


I remember, as a young Girl Scout, being taught how to collect wild chia seeds that grow in the chaparral of southern California. I remember learning way back then, that chia seeds were an important food for the Aztecs and Mayans and that they are incredibly nutritionally rich…But I forgot about all that until, in the last few years, chia seeds became a super-trendy health craze. Now I can’t browse the blogosphere without being inundated with chia seed recipes. But I must say, this is one trend that I think deserves all its hype. Chia seeds really are a superfood – packed with protein, fiber, omega-3s, calcium, and antioxidants, filling yet low in calories, they make a perfect nutritional boost to many favorite foods. They also tend to absorb water, becoming somewhat puffy and gelatinous, making them a perfect vehicle for making puddings!

My version of chia seed pudding is super duper easy and involves combining a few basic ingredients, a quick zap in the micro, and resting overnight in the fridge – it’s a perfect thing to throw together at night so you can look forward to a delicious (think creamy coconutty pudding meets a cinnamony peach cobbler!) and fortifying breakfast all ready for you in the morning. Also makes a super yummy and healthy dessert. Serves 1, but can be easily scaled up.

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Oatmeal-chia seed breakfast bake with stone fruit (gf + dairy free)


The farmer’s market this weekend was full of gorgeous stone fruit, and the sun actually came out – summer is finally on its way! Here is a great way to capture those wonderful summer flavors and make sure you have a delicious, healthy breakfast even if you need to eat on the go. You can prepare a large batch, slice and pack up to enjoy it all week long, but you may end up making quite a big dent in it when you are seduced by its delicious cinnamony smell hot out of the oven. This simple combination of high-fiber filling oats and chia seeds, lovely ripe plums/peaches/apricots or whatever other nice fruit you have on hand, and a simple cinnamony batter will put a smile on your face and power you through busy work mornings. This will become a staple recipe, and there are so many potential delicious variations: add or sub in berries, apples/pears in the fall, frozen or dried fruits in the winter – it is really a recipe you can use all year long! (Hint: think beyond breakfast! this yummy treat also makes a healthy dessert…and yes, I know what you are thinking – you have my blessing to serve it with whipped cream or a la mode 😉

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Gingerbread oat one-bowl waffles (gf, dairy free)


Unlike 99% of the time, I woke up this morning actually wanting a sweet breakfast instead of my usual savory go-to fare (toast/eggs/veggies)…so here is the very tasty result of some experimenting (and some recent gingerbread cookie cravings). Mind you, I still wanted a breakfast that would be hearty and high in fiber and protein. These waffles are just what I was hoping for. The secret is to grind rolled oats into flour, and the rest is pretty much a piece of cake. Your kitchen will smell heavenly, just like when you have gingerbread cookies in the oven. Very easy to make (notice that they only require the use of a single mixing bowl), and healthy too! I haven’t tried freezing them yet, but I think it would work well for convenient reheating in the toaster. Makes about 4 waffles. Adapted from the brilliant Cookie + Kate.

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Breakfast scallion potatoes


Clearly it’s been too long since my last potato recipe, so here’s another. Thinly sliced Yukon gold potatoes oven-roasted and seasoned liberally with olive oil, salt, pepper, paprika and fresh scallions – perfect for your next brunch, but also works great as a dinner side dish when you want some comfort food. Serves 3-4 as a side dish.

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Creamy dreamy green smoothie with avocado, kiwi and aloe


Green smoothies are one of those things that you can never have enough variations on. So here’s a new one, my favorite of the moment. This one is super-creamy thanks to avocado, banana, and coconut milk. The kiwi and aloe juice add a very unique refreshing flavor dimension. And of course it’s got kale AND spinach for extra green goodness. So all in all, a nice nutrition-packed powerhouse to turbo-boost to your day without caffeine. Give it a try! These things are strangely addictive. Makes enough for 2-3 servings. I make a big batch every few days and portion out into mason jars to bring to work (I tend to drink them in the morning while everyone is sipping their coffee).

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Banana coconut pecan bread


Banana bread is one of my husband’s favorite baked goods, so I knew the time was ripe (hehe) when I saw the last three bananas of my Costco purchase going past their prime on the counter. Here is a gluten-free, dairy-free variation that uses the natural sweetness of dates to bring the processed sugar way down, and is moist and not too crumbly thanks to the addition of applesauce and coconut milk. Easy, hearty, and refrigerates well. Works great as a packable on-the-go breakfast or a snack. Toast a slice and spread it with peanut butter or cream cheese perhaps? Makes 1 large loaf.

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Smoked salmon frittata


So, I am actually a pescatarian, and though most of my recipes are vegan, you may notice I do post the occasional recipe containing eggs, and once in a blue moon, a fish recipe (this is my first). This one is a must-share. I was perusing my fridge, wondering what to make for dinner tonight and came across eggs and a stash of smoked wild Alaskan sockeye salmon from Costco (sooo delicious, but hard to get through a Costco-sized quantity when you’re the only fish eater in the house!). So I decided it was going to be a breakfast-for-dinner night. I think you’ll find this flavorful dish to be an absolute delight – there is just something so cheerful and sunshiny about seeing this bright yellow frittata puff up in the oven. And it took me about 40 minutes flat from start to finish! This high-protein, low-carb dish is the perfect centerpiece for a hearty brunch or a light healthy dinner. Serves 4.

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