Archive for the ‘breakfast’ Category

A Week In Pictures

This past week, I was solo in the apartment while my husband was away at a conference.  Combine the boredom of spending my nights socializing with a beagle and the pile of undone dishes leftover from the “hurricane” while the power was out, and I had little motivation to do much besides sit and watch Netflix and eat very simple food.  But I still managed.

Baked salmon, roasted potatoes and Brussels sprouts

This was what I made for dinner the night that I sat around and watched Sex and the City 2.  People really disliked that movie, but if you look past the flash and, well, Samantha’s entire character (caricature?), it actually has some sweet plot points.  And it brought back Aiden, whom I’ve always disliked.

I did invite some friends over for a chicken dinner and board games (though we ended up watching How to Train Your Dragon instead).  But I didn’t take pictures of that.

Fried eggs over creamed spinach

I did take a picture of dinner the night I stayed in and watched Letters to Juliet.  It is a testament to the sheer amount of Top Gear I watch that I saw the scene where they’re driving through the countryside early in the film and immediately noticed… that they’re driving a Fiat 500.  What?  They’re cute cars.

Then my man came home and I was over the moon happy.

Pancakes with berry compote and cream

So I made brunch.

Weekend Shenanigans

My coworker overuses the word “shenanigans,” so I’ve picked it up.  Here’s my brief recap of the weekend, mostly documented by the food I ate.

Started Saturday morning well, with a spiced oat porridge.  I added cardamom, cinnamon, nutmeg, almonds, and flax to it.  Delicious with some cream and honey.  And I had a raspberry-yogurt-cream smoothie on the side.  That was after a 5-mile run in beautiful sunny weather.  I went dancing and then got a book (Boneshaker) and a pot of tea (Dragon Well) downtown while waiting to meet my husband for a dinner date.

Post-run breakfast

We went to Nora’s in Dupont Circle, which was fun.  I like the idea of an all-organic, local restaurant, but I have to say that I was a little disappointed that their “Bellini” was made with pineapple juice, rather than peaches, which are a.) traditional, and 2.) in season locally.  Seriously, all you can get at the fruit stand is watermelon and peaches.  And you go and make a cocktail with pineapple?  But the dinner was delicious, despite the killer migraine I developed earlier in the day.  Pretty much the only effect of the migraine was that I only had a few bites of dessert and had peppermint tea with it instead of coffee.  I probably wouldn’t go back on my own dime (we had a gift certificate), but it was a nice dinner.

Sunday, I made more porridge, for me and my husband.  Almonds, coconut, Rapadura, and raspberries cooked into it, with butter on top.  Yum.  Went to the market, saw the new MOM’s Organic Market in College Park, fresh and renovated.  They’ve moved everything around, but it’s worth it because they’ve got so much more now.  I sampled some local cheeses, and even got a mini quiche off a farmer who made them with his fresh, local, pastured eggs.  Wow.

And I got a bottle of bitters, which I’ve discussed earlier.

Cucumber, ginger, and shallot salad (i.e., lunch)

Home again to make lunch, make almond power bars, and do my yoga.  I worked through the whole Primary series, which was fun.  Still not doing any jumping, since my wrist is healing, but there was no pain at least.  I have to say, I’m probably going to stop at Bhujapidasana for a while before trying to get through the whole series again, but it was nice to feel how it flows through to the end and into the finishing sequence.  And since it’s my first practice since finishing my moon time, I thoroughly enjoyed inverting once more.

Black bean burgers? Yum!

Dinner was black bean burgers with salad.  My husband even said “Ooh, black bean burgers?  Those are yummy!”  It’s nice to be with a guy who appreciates delicious, healthy food.  And then we ended the weekend on a sweet note with peanut butter chocolate chip cookies.  Yum.

This post is part of the Weekend Gourmet Blog Carnival at Hartke is Online.

Soaked, Gluten-free Zucchini-Walnut Muffins

I posted about the muffins I made this weekend on Twitter and got a request for the recipe.  While I got the basic structure of the recipe from Food Renegade, I made enough changes on my own that I’ll post my recipe.  It’s zucchini time, and I tend to go a little overboard buying them at the market.  Especially when the farmers have started selling them in bundles rather than individually.  And the little buggers last for a while in the fridge, so I felt like using up some week-or-more-old zucchini this weekend.

This is a recipe using gluten-free flours.  Since millet and sorghum are both whole grain flours, I soaked them in yogurt, water, and a splash of lime juice overnight.  Then, I added more sweet rice flour to the batter in the morning, which I did not soak, since it’s not a whole grain flour.  If you’re making this with wheat flour, you’ll probably want to soak all your wheat flour, which will make the soaked mixture thicker.  Also, moisture + time + room temperature soaking will activate gluten, so a soaked-wheat-flour version of these will have a stretchier batter.

Serve with lots of fresh butter

Zucchini-Walnut Muffins

65g sorghum flour

65g millet flour

15g ground flaxseeds

1 6-oz. container of whole-milk yogurt

2 oz. water with a splash of lime juice

2 Tbsp. ghee, at room temperature

40g honey

1 egg and 1 egg yolk

1/2 tsp. salt

cinnamon, nutmeg, and ginger, to taste

1 tsp. baking soda

60g sweet rice flour

125g grated zucchini (about one small-to-medium)

handful of walnuts, soaked, dried, and chopped

Mix together the sorghum, millet, flax, yogurt, water, and lime juice in a container.  Allow to soak overnight.  Beat together the ghee, honey, egg, egg yolk, salt, and spices.  Add the soaked mixture, sweet rice flour, and baking soda.  Fold in zucchini and nuts.  Fill lined muffin tins with 1/3 cup of batter each and bake at 350 degrees for 30-45 minutes, until browned, springy, and a toothpick comes out clean.  Cool for 10-15 minutes before eating with lots of butter.  Makes 10 muffins.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop.

A Perfect Egg

I have to say that I love a perfectly soft-boiled egg.  It’s such a treat, especially since it generally involves cooking just one egg at a time, right before eating it.  It also involves a stopwatch and a delicate ballet of preparing the rest of the meal.  Did I ever tell you about when I did ballet as a tiny child?  It did not end well.

Anyway, this is my beautiful, real, nourishing, traditional breakfast: homemade soaked-grain bread, pastured butter, yogurt with fresh, local blackberries, and one, perfect, soft-boiled egg.

Delicious.

To soft-boil an egg, you will need: an egg (preferably at room temperature), a pot containing enough water to cover the egg completely plus a generous grab of salt, a burner, a pin (preferably clean), a stopwatch, an implement with which to transport your egg to and from the boiling water, and a final resting place for your egg.  A shot glass works amazingly well, though I used an adorable Vietnamese tea cup that my sister gave me as a gift.

Poke your egg with a pin.  Not just anywhere, but rather on the big end of the egg.  The purpose is to pierce the air sac in the white to allow expanding hot air to escape, or something like that.  Boil your salted water.  When it’s boiling, reduce the heat to hearty simmer and lower your egg into the water.  Start your stopwatch.  After 5 minutes, remove your egg and run it under cold water for a few seconds, until it is cool enough to handle.  Place in final destination.

Smack it on one end (I’m a big-ender) and peel back the shell to get at the gooey, golden, amazing treasure within.  Savor that first plunge of spoon into egg.  Dip pointed triangles of buttered toast into the yolk.  Spoon up jiggling blobs of egg onto the toast.  I suppose bacon would work as well, if you don’t do bread.  Scrape the last remnants of egg from the shell and survey the carnage.

Kind of like that.

It is absolutely possible to adapt this recipe to make more than one egg, though you might want to wait until after adding your eggs to lower the burner heat to give the water a chance to return to a boil/simmer.  Also, you will have to be quite swift and remember which egg went in first so you can take them out in the order they went in to avoid over/under-cooking.

If you’re having toast and yogurt and such with your egg, make the toast while the egg cooks.  Unless you know your toaster takes longer than 5 minutes to toast.

Also, check out my new tumblelog, A Little Wild.  It’s a place where I can share mostly random pictures, and maybe other random, food- and wild-life-related tidbits.  Mostly pictures right now.  I’ll be sharing a few random things from Rome over the next week or so.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop.

Post-Run Musings

First of all, wow. Apparently people liked my “Nourishing Pagan” post because I’ve gotten some positive feedback and zero negative. And I found out that one of my favorite Real Food bloggers is a semi-pagan, too! So much for feeling alone and lonely.

Well, it’s Saturday, which means a long run for me.  I’ve been running regularly, with a few breaks for injuries, for almost six years now.  I’ve done multiple 10-mile runs, a half-marathon, and a marathon, but I haven’t done a double-digit race since I committed to real, whole, traditional foods.  In the process of re-nourishing my body, I’m also re-building my running schedule.  I currently run 3 times a week, 2-3 miles during the week and 4-5 miles on the weekend.  Today, I did 5 miles.  It went well.  I felt kind of cruddy going in, but I hit my stride despite the heat and humidity.

Then I came home and made a yummy brunch: pancakes, apricot compote, whipped cream, and coffee with cream.  It was supposed to be waffles, but the first waffle just fused to the iron and would not come off.  It was good, though.  I had soaked the flour in diluted Greek yogurt overnight, so the pancakes were yummy and light, despite being all whole wheat flour.  The apricot compote had just a touch of brown sugar in it, but I’d make it with Rapadura next time.  It was the only sugar in the whole thing and was perfect against the grainy, eggy pancakes and the richness of unsweetened pastured cream.  Delicious.  I’m eating the last bits of cream that my husband didn’t eat right now with a spoonful of compote.

Hopefully my wrist starts to feel better today before my long yoga practice tomorrow.  Should work out the running kinks.  I think I’d like to spend the rest of the year working up my long run to the 8-9 mile range and then start with the new calendar year to train for a spring half-marathon entirely fueled by real food.  Unfortunately, I don’t know where I’ll be next spring, so I might have to make it an unofficial half marathon, rather than an official race, but I’d still count the achievement.

A Day In the Life of a Wild Woman: Primary series beginnings, half price burgers, capoeira

Woke up this morning and did my yoga at 6:15. Did Suryas, standing poses, and the primary series up to purvottanasana again. I think I might take Sunday to figure out exactly how far I’m ready to go in the primary series. I’ll just keep doing poses until one feels unsustainable. Then finishing poses, though I did tripod headstand instead of supported. For some reason, I’ve completely lost my ability to lift my feet off the ground in that version of the pose. Shavasana was delicious, although the apartment was sweltering from our AC being set at 90.

Then, breakfast cookies, yogurt, tea, and lots of resting. I love Wednesday mornings. I have almost nothing to do in the morning, except maybe a bit of yoga, because I tend to eat out for lunch, so I don’t need to pack a lunch or run or shower or anything. Maybe I’m a little smelly from not showering after climbing last night.

Post-climbing chicken stew

Speaking of climbing, I had fun last night. Most fun failing I’ve had in a while. I tried a route that was definitely too hard for me. Mostly crimps and I don’t have the finger strength. I got maybe 1/3 of the way up and then quit. Went up an easy 5.6 to build my confidence and then tried a difficult 5.6 around the corner. But I was tired. I got down and could barely move my hands. Still, better to push to one’s limits than constantly staying safe and never growing. Then, I came home and made a delicious seat-of-my-pants chicken stew with leftover chicken. Threw in some paprika and some milk mixed with arrowroot to thicken it. Yum.

Lunch today was half price burgers. Got a bacon cheeseburger with sweet potato fries. Totally yummy and worth the perhaps lack of nutritional value (although I haven’t been eating nearly enough beef the last couple weeks). Capoeira tonight, then trying a new recipe from Oh She Glows. Yeah, from greasy bacon cheeseburger lunch to vegan dinner. I’m nothing if not eclectic.

A Good Start

Welcome to the new and improved Wild, Not Wise blog. With a new blogging style, and a new-ish location, I’m feeling the need for renewal and rededication. In a week, I go to visit my in-laws across the country, and I know I won’t be able to stick to my food philosophy as strongly, so I want to start in a good place. This past week, I’ve been drinking black tea instead of herbal infusions, and eating a lot more packaged and fast food. And I’m totally feeling it.
So I thought I would rededicate myself to the real food cause, and to my own health, with a blog post about good breakfasts. What does a wild woman eat for breakfast?
Eggs. I love eggs for breakfast. Bacon goes well with eggs, but it’s a catch-22 for me because the local farmer who raises her Berkshire hogs on pasture puts nitrates in her bacon, while the nitrate-free bacon I can get at the store is hormone-free, but ultimately commercial. So bacon is a rare treat.
Lately, I’ve played a little with adding my own spices to the ground pork from the lady at the farmer’s market. So maybe I’ll try adding that to my breakfast once in a while. But I don’t like to eat too much meat. Apart from everything else, it’s expensive.
But fried tomatoes and mushrooms. I love fried tomatoes and mushrooms with my eggs. And I usually have a piece of fruit. Yogurt is key, plain and full-fat. And a cup of tea or herbal infusion. This week, it will be herbal infusion.
Of course, sometimes I just mix it up and have berries, cream, nuts, and honey. Because variety is the spice of life.