Tag: brunch

One Healthy Gingerbread Recipe

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All I have been wanting to eat lately is food that tastes like Christmas…anyone else?! Spices like cinnamon, clove, ginger, and foods like citrus fruits, pomegranates, and cranberries are lighting up my life. Homemade gingerbread, however, is brand new to me…until now!

Growing up, we always had gingerbread in the house this time of year, but I don’t even know what was in it. After looking at several gingerbread recipes online, I decided to create my own version with more spices and less sugar. Just one taste of this healthy homemade gingerbread and I know it will be a new holiday tradition. I love it THAT much and you will too!

The best part is that this gingerbread contains no granular sugar, just honey, maple syrup, and molasses. (To be honest, I don’t even think I own sugar. There’s just no need for it when there are delicious natural substitutions out there.)

It’s also dairy free and can be made gluten-free as well! Let’s get started, shall we?!

One Healthy Gingerbread Recipe:

Dry Ingredients:

  • 2 1/2  cups healthy flour of choice (I used spelt)
  • 2 tbsp cinnamon
  • 1 tsp ground cloves
  • 2 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt

Wet Ingredients:

  • 1/4 cup molasses
  • 1/4 cup maple syrup
  • 1 cup unsweetened apple sauce
  • 2 eggs
  • 1 tsp vanilla extract
  • 1-2 tbsp grated fresh ginger

Toppings:

  • Pomegranate seeds
  • canned full fat coconut milk
  • 2 tbsp honey
  • 1 tsp vanilla extract

Directions:
Preheat oven to 350 degrees. Mix dry ingredients, mix wet ingredients, then mix together. You don’t need a fancy mixer, a regular old fork will do. Spray a loaf pan with cooking spray and fill the pan with batter, leaving a few inches at the top (this stuff rises!) Bake for 45-50 minutes.

To make the frosting, skim the top half of the coconut milk from the can (be sure not to shake it as to only get the thick paste on top). Add in honey, (or maple syrup if you prefer) vanilla extract, and whip it together. This will make a thicker frosting. If you prefer a thinner frosting to drizzle on the bread instead, you can water it down with the thinner coconut milk from the can (or a little bit of water) use 1-2 tablespoons at a time until you get the right consistency.

Once the bread is cool, frost and top with pomegranate seeds, which are equally nutritious, delicious, and festive. Feel free to get creative and try different toppings, like chopped nuts, red and green sprinkles, crushed candy canes, or cinnamon. Make one loaf to have at home and others as gifts. The perfect Christmas breakfast or healthy dessert this time of year!

One Healthy Breakdown: Happy holidays and happy baking!

*Caroline O’Neill is a year round Hamptons resident and health and wellness lifestyle blogger of Bloom & Spark with a passion for nutrition, yoga, food, spirituality and personal development.

French Toast for One

French toast, anyone? Sometimes, we all need a breakfast packed with sweet comfort. This is not your average brunch-order french toast, no matter how you slice it.

22This french toast for one is made of super healthy ingredients to fuel your day. The perfect combination of whole-grains for energy, protein for satiety, and deliciousness to boot. Plus, it doesn’t take an hour to prep or bake, because you don’t even need an oven! Here’s how:

Ingredients: (makes one serving, double for two or if you’re having a larger meal – like a bigger brunch in place of both breakfast and lunch)

  • 1 slice of Ezekiel bread (or another whole-grain bread, I prefer Food for Life’s cinnamon raisin)
  • 1 whole egg + 1 egg white
  • 2 teaspoons almond milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 cup berries or 1/2 sliced banana (optional)
  • pure maple syrup, grass-fed butter, and/or nut butter to top (all optional)

IMG_3321Instructions:

Toast bread in toaster. While bread is toasting, whip eggs, almond milk, vanilla, and cinnamon until consistent. Once bread is toasted, dip in egg mixture to coat and move to a pan on stove. Pour remaining mixture over pan. Flip bread after a minute and cook through as desired. Plate, top accordingly, (try berries, banana slices, grass-fed butter, pure maple syrup, coconut butter, honey, or nut butter of choice) and enjoy thoroughly!

One Healthy Breakdown: A hearty, healthy, and heavenly breakfast in minutes!

Blueberry Honey Quinoa Pancakes

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I was going to title this recipe “Honey Blueberry Quinoa Pancakes,” but that immediately made me think of Honey Boo Boo…which is why I did not. Anyway, that’s my story. Now on to the yumminess. I often make quinoa in large batches and keep it in the fridge to throw into recipes. When it came time for a hearty post-workout breakfast this morning, I was in the mood for pancakes. So, I decided to experiment with the quinoa. Then I wanted blueberry pancakes. And so the Blueberry Honey Quinoa Pancakes were born. And thank goodness they were because they will now be a breakfast staple in the OHH kitchen. I think you’re going to like them too.

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Ingredients: (makes one large pancake)

  • 1/2 cup plain cooked quinoa
  • 1 egg (sub 1/2 mashed banana or more applesauce for vegan)
  • 3 tablespoons almond milk
  • 2 tablespoons applesauce
  • 1/4 cup blueberries
  • 1 teaspoon raw honey
  • dash of cinnamon
  • 1 teaspoon vanilla extract

Mix all ingredients in a bowl. Heat up your pan and coat with a thin layer of coconut oil or non-stick spray. Pour mixture and flip when ready. Voilà! Top pancake with your favorites. I used almond butter, more blueberries, and maple syrup. YUM.

One Healthy Breakdown: Who knew pancakes could have so many superfoods?! Certainly not Honey Boo Boo…

Colorful Veggie Frittata

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photo(91)This veggie frittata was a huge hit here among my Labor Day house guests! Made with eggs, egg whites, lots of veggies, and a touch of cheese, it’s tasty, savory, and satisfying. Best of all, it only takes about 30 minutes! (Feel free to sub your favorite veggies.)

Preheat oven to 375 degrees.

Ingredients:

  • 4 eggs plus 2 egg whites
  • 1 handful arugula
  • 5 whole white mushrooms
  • 1 bunch baby broccoli (cut in small pieces, discard stems)
  • 1 tomato
  • 1 zucchini
  • A few tablespoons chopped scallions
  • spices to taste (basil, rosemary, salt, and pepper)
  • 2 tablespoons chevre cheese (optional, sub for favorite cheese or leave out)
  • Pan spray

In a pan, cook broccoli and mushrooms with half of scallions. Turn off heat and add arugula to flash sautee. Beat eggs in a separate bowl. Add spices and remaining scallions. Mix in veggies and cheese. Pour mixture in a greased oven-safe dish and cook for 20-30 minutes (test with a fork to ensure eggs are cooked through.) Let cool and serve!

One Healthy Breakdown: this better breakfast packs protein, fiber, and frittadeliciousness!

Pancake Party!

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Who doesn’t love pancakes? Flapjacks. Hotcakes. Griddlecakes. Whatever you call ’em, you know you love ’em.  What’s not to love?  Pancakes are one of my favorites for breakfast, brunch, and even breakfast for dinner!  I’m talking about healthy pancakes, the kind you can enjoy any day without feeling like you just devoured a big stack of butter, flower, and sugar…covered in butter and sugar.  These pancakes are full of protein, flavor, and healthy carbs and they still feel like a treat!

Ingredients (mix or blend the following – makes one personal pancake, double for a short stack, triple for a tall stack!)

  • 1/2 banana, mashed
  • 2 eggs
  • 1/4 cup almond milk
  • 2 tablespoons whole-grain flour (oat, almond, quinoa, buckwheat, whole wheat, etc.)
  • 1 tablespoon ground flaxseed
  • dash of cinnamon
  • Optional: 1/4 blueberries and/or 1 tablespoon cacao or dark chocolate chips

Mix or blend all ingredients and pour batter onto non-stick pan, flip when ready, let pancake cook through to a golden brown color.  Serve with whatever you like on your ‘cakes!

One Healthy Breakdown: Don’t avoid unhealthy foods you love, make them healthy and enjoy!

Brunch at Babette’s – Dilemma Solved!

When I first ventured to Babette’s (66 Newtown Lane, East Hampton) for brunch years ago, I knew I’d be back…again…and again. This place instantly jumped right to the top of my list of brunch spots, and for good reason. Just looking at the menu made me feel light, cheerful, and hungry! There’s something for everyone and everything is fresh and organic. From simple classics like pancakes, French toast, (Nick’s choice, pictured below) omelets, and eggs, to super creative creations too!

photo(25)First and foremost, Babette’s serves breakfast until 4:30pm, (as a huge fan of breakfast for dinner, this sits well with me) in addition to lunch and dinner too.

One of my all-time favorites is the poached eggs with market vegetables and pesto. It’s fresh, light, and pesto-freakin-tastic. The eggs were delish, super fresh, and the pesto added a flavor I could only dream of. The bed of veggies perfectly balanced the rich pesto flavor. I had a few bites of oatmeal too, which was simple and good. One of these days, I’ll get around to (attempting to) recreate this gem in my own kitchen (good luck to me.)
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Our sunny, cozy table by the window also provided some good entertainment as East Hampton’s mid-morning crowd strolled down Newton Lane. Babette’s won my heart (and my stomach) long ago and I will be back soon for sure!

One Healthy Breakdown: Delightful and delicious – a must.