New Year, New You…. Breakfast and brunch recipe ideas

Easy recipes to help you keep your New Year’s resolutions. And don’t forget Dr. Murad’s Pitcher of Health 80/20 rule: 80% of the time, commit to eating a healthy diet; the other 20% of the time it’s ok to splurge on your favorite comfort foods or desserts. Enjoy!

Maple cinnamon granola

INGREDIENTS

6 cups of oats

half a cup quinoa

1 Cup of Maple syrup

2 tbsp cinnamon

1 tsp vanilla extract or half the seeds of a vanilla bean.

3 tbsp melted coconut oil

1 cup  almonds

1 cup macadamia nuts

1 cup pecans

1 cup sunflower seeds

1 cup pumpkin seeds

1 cup unsalted cashews

half a cup chia seeds

half a cup hemp seeds

2 cups dried cranberries

shredded unsweetened coconut.

Preheat your oven at 375 F, and line 2 baking sheets with foil. In a big bowl add oats, nuts and seeds, chia seeds and quinoa. In a smaller bowl mix maple syrup , cinnamon, vanilla and melted coconut oil. add it to the oat mixture and stir with a wooden spoon and divide in the lined trays. If you want to add a bit more of Maple syrup, feel free. Before putting the trays in the oven, the mixture shouldn’t be too dry.

Bake for 35 minutes, stirring the granola every 5 minutes.

When ready, Place the trays on cooling racks for 20 minutes, add the cranberries, hemp hearts and shredded coconut.Store in airtight containers and share with your friends !

Recipe from Dialas Kitchen

Butternut Squash and Black Bean Quesadillas

Butternut-and-Black-Bean-Quesadillas1photo by Maya Visnyei

Yield: 4 quesadillas

Ingredients

  • 5 cups butternut squash, peeled and cubed
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp chili powder
  • pinch of salt and pepper
  • 1 Tbsp olive oil
  • 1 x 14 oz can black beans, rinsed
  • 2 cups grated cheddar cheese (or Monteray Jack or Mozzarella)
  • big handful of cilantro, chopped
  • 8 tortillas

Method

Preheat the oven to 350 degrees.

In a large bowl, toss your cubed squash together with the spices and olive oil until its well coated.

Spread it out evenly on a baking sheet and place in the oven for 20 minutes.

Remove from the oven and add the beans to the baking sheet. Give everything a stir and again, spread it out evenly on the sheet. Place back in the oven for another 20 minutes.

Drizzle a bit of oil in a skillet over medium heat. Place a tortilla down and spread 1/4 of the squash and bean mixture right to the edge of the tortilla. Sprinkle 1/2 cup of grated cheese and then a bit of cilantro. Top it with another tortilla. Place a plate on top and press down firmly. Cook for about five minutes until the tortilla is golden and the cheese is beginning to melt. Carefully flip the quesadilla over and cook for another five minutes on the other side.

Repeat with the rest of your tortillas and squash. Cut the cooked quesadilla into quarters like a pizza and serve with guacamole, sour cream and salsa.

Recipe from Sweet Potato Chronicles

Ricotta Crèpes with Whipped Ricotta, Citrus, Honey, and Mint

Author: Alanna Taylor-Tobin {The Bojon Gourmet} (crèpes adapted from Good to the Grain by Kim Boyce)

Photos by Alanna Taylor Tobin

Serves: 4 servings
Lacy gluten-free ricotta crèpes are topped with ricotta whipped cream, rounds of winter citrus, torn mint leaves, and a generous drizzle of honey.
Ingredients
Crepes:
  • ⅓ cup (1.25 ounces / 35 grams) GF oat flour
  • ⅓ cup (1.5 ounces / 45 grams) millet flour
  • ⅓ cup (1.75 ounces / 50 grams) sweet white rice flour
  • ¾ teaspoon fine sea or kosher salt
  • 2 large eggs
  • 2 tablespoons unsalted butter, melted and slightly cooled
  • 1 tablespoon honey
  • 1 cup (8 ounces / 235 ml) whole milk (more as needed)
  • 1 cup (8 ounces / 235 ml) whole milk ricotta
  • ghee or butter, for cooking the crèpes
Ricotta Whipped Cream:
  • ½ cup (4 ounces / 120 ml) heavy cream
  • ½ cup (4 ounces / 120 ml) whole milk ricotta
  • 1 tablespoon honey
  • ½ teaspoon vanilla extract
Toppings:
  • 2 Cara Cara (or navel) oranges
  • 2 blood oranges
  • 4 small tangerines
  • 8 small kumquats
  • a handful of small, pretty mint leaves
  • a few tablespoons honey, for drizzling
Instructions
Let’s make crèpes!:
  1. In a large bowl, whisk together the oat, millet and sweet rice flours with the salt. Add the eggs, butter, honey, and ¼ cup of the milk and whisk to form a smooth, thick batter. Gradually whisk in the remaining milk, then the ricotta. If the batter is thick, add a tablespoon or two of more milk to thin it. (I usually add an additional 2 tablespoons, but I recommend making a tester first to make sure you need it.)
  2. Heat an 8-inch crèpe pan or skillet over medium heat. Add a small pat of ghee to the pan and use a scrunched up paper towel to wipe it around the pan; you just want a super-thin layer of ghee to prevent stickage, but not so much that the batter slips and slides all over the place when you swirl it around the pan. When the pan is hot, grasp it in your left hand (if right-handed) and pour ⅓ cup of batter onto the left side of the pan. Quickly tilt the pan to the right, shuffling it to spread the batter evenly into a thin layer that coats the bottom of the pan.
  3. Place the pan back on the flame and cook the crèpe on the first side until the edges are golden and the top is fairly dry, about 2 minutes. Slide a thin metal spatula under the crèpe to make sure it hasn’t stuck (I like using a tiny offset spatula), then grasp an edge with both sets of fingers and flip it over. (Or use a wide metal spatula to flip if you haven’t burned off all your fingerprints yet flipping crèpes.) Cook the crepe briefly on the second side until cooked through, about 1 minute. Fold the crèpe into quarters and slide it onto a large, covered plate to keep it warm.
  4. As you work, adjust the heat under the pan as needed. You want enough heat to give the crèpes a lacy look, but not so much that the pan smokes or the batter goes crazy when you pour it into the pan.
  5. Cook the remaining crèpes, repeating the ghee-spreading, batter-shuffling, finger-burning process. It will take a good half hour to get them all cooked.
Meanwhile, make the ricotta whipped cream:
  1. In the bowl of a stand mixer fitted with the whip attachment, combine the heavy cream, ricotta, honey, and vanilla. Whip on medium-high until the mixture holds soft peaks. Cover and chill until needed.
Prepare the citrus:
  1. Rinse and dry the fruits.
  2. Cut the ends off of an orange. Place the orange cut-side down on a cutting board and use a sharp chef’s or serrated knife to pare away the skin and pith, following the curve of the fruit. Turn the orange on its side and cut into thin rounds, removing any seeds. Repeat with the other oranges and tangerines. Slice the kumquats into thin rounds and remove the seeds.
Serve:
  1. Re-warm the cooked crèpes in the hot pan, and place two on each of four plates. Divide the citrus rounds over the crèpes and top with some pretty, small mint leaves (or tear large ones into pieces). Spoon some ricotta whipped cream to the side of each crèpe and drizzle the whole thing with a bit of honey. Serve immediately.
Notes
The crèpe batter can be made up to 1 day ahead and chilled. Give it a stir before cooking. Cooked crèpes will also keep, refrigerated airtight, for up to two days. Reheat before serving.

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