My Favorite Food Blog

Ribollita - Tuscan white bean soup

As I mentioned previously, I have been a vegetarian for the past 13 months, and until recently was stuck in a bit of a food rut. I made the decision to cut out all meat abruptly and didn't spend much time really figuring out my next step. That compounded with being overwhelmed with a new job, decorating a new house, and planning a destination wedding resulted in my diet last year being pretty redundant. I ate a lot of salads, meatless chicken patties, canned tuna, and a lot of quinoa {ok, and a decent amount of pasta too}.

In the Kitchen :: Five Brunch Recipes

Coconut Banana Oats Bowl with Black Sesame Quinoa Cereal + Mango by Half Baked Harvest

On those few weekends where we actually don't have any plans {or weddings!!} there is almost nothing I love more than a lazy, leisurely brunch.  I love waking up and looking through my cookbooks or Pinterest Board to find a new recipe to try, biking to the farmers market to pick up any extra ingredients I may need, and wasting away the morning with a hot cup of tea and a delicious breakfast.  Luckily for Ryan I am an early bird and will often have the whole thing ready before he even gets out of bed :)

Dark Chocolate Waffles by Bon Appétit

Butternut Squash and Barley Salad with a Poached Egg by Cherry on My Sundae

Buttermilk, Quinoa, and Poppy Seed Lemon Pancakes by Dreams in HD

Italian Baked Eggs by Damn Delicious

Recipe :: Buttermilk, Lemon, and Poppy Seed Quinoa Pancakes

As a long-time follower of Béa Peltre's blog, 'La Tartine Gourmande,' I was thrilled when she came out with her self-titled cookbook.  The photographs and recipes were just as beautiful as those on her blog, and I love how Béa included a special memory to go along with each recipe.  I have made {and loved} a few recipes out of her book, but one of my resolutions for this year is to stop reaching for Pinterest every single night to decide what to make for dinner and instead start using my plethora of cookbooks more.

This week I made her recipe for Buttermilk, Lemon, and Poppy Seed Quinoa Pancakes and they did not disappoint.  They were the perfect combination of that golden crispy exterior with a soft and cake middle.  The addition of lemon and poppy seed gives the pancakes a slightly elevated flavor, while the addition of quinoa flour pumps up the healthy quotient a notch or two.  One thing I love about this recipe is the flours can easily be substituted for others you have around the house.  I didn't have quinoa flakes so instead I subbed with ground almonds, and instead of white rice flour I used whole wheat flour.  I also didn't want to buy a bottle of buttermilk {every time a recipe calls for it I buy a bottle, never use more than a cup, and it ends up getting spoiled} so I followed this recipe and actually made mine.  And of course you could switch it up and flavor the pancakes with banana & chocolate chips, pumpkin, apples & cinnamon...the possibilities are endless!

Note: If you are at all interested in learning more about food photography and styling, Béa conducts a few workshops across the globe each year.  Her next workshop?  A three-day retreat in PARIS.  Details are here...who wants to go with me?!

Buttermilk, Lemon, and Poppy Seed Quinoa Pancakes {recipe via La Tartine Gourmande}

Makes fourteen to sixteen 4-inch pancakes

INGREDIENTS

1/3 cup white rice flour or sweet rice flour {substituted with whole wheat flour}

1/3 cup quinoa flour

1/3 cup quinoa flakes {substituted with ground almonds}

2 tablespoons blond cane sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 pinches sea salt

2 tablespoons poppy seeds

Finely grated zest of 1 organic lemon

2 large eggs, separated

1 cup buttermilk {I made my own with this recipe}

1/2 teaspoon lemon extract {I used lemon juice}

1 tablespoon canola oil, plus more to cook the pancakes

DIRECTIONS

In a bowl, combine the flours, quinoa flakes, sugar, baking powder, baking soda, a pinch of sea salt, poppy seeds, and the lemon zest {save a little to sprinkle on top of pancakes when serving}.

In another bowl, beat the egg yolks with the buttermilk.  Beat in the lemon extract, if using, and the oil.  Add this mixture to the dry ingredients and stir to combine.

In a third bowl, beat the egg whites with a pinch of sea salt until soft peaks form.  Fold the whites into the batter.

In a frying pan, heat 1 tablespoon of canola oil over medium heat.  Pour 1/4 cup of batter in the pan and repeat for as many pancakes as the pan can hold.  Cook until bubbles form on the surface, then flip the pancakes and continue to cook for 1-2 minutes, until golden.

Sprinkle the pancakes with remaining lemon zest and serve with warm maple syrup, honey, powdered sugar, fresh berries, or whatever toppings you enjoy.  Bon appétit!

Photography by Molly {I'm really trying to get the hang of this new camera!}

Recipe :: Sweet Potato & Quinoa Salad with Soft Boiled Eggs

After our Christmas butter overload {both of these cookie recipes called for two+ stick of butter each...yikes} I am in serious need of some power food.  Enter Naturally Ella and her amazing Sweet Potato & Quinoa Salad with Soft Boiled Eggs recipe.  It was so easy and turned out absolutely delicious.  It's great for vegetarians {the egg and quinoa amp up the protein} but satisfying enough for meat-lovers like my boyfriend.  Recipe below.

More healthy food ideas: Summer Corn Salad, Spring Vegetable Risotto with Poached Eggs

Sweet Potato & Quinoa Salad with Soft Boiled Eggs {via Naturally Ella}

SWEET POTATOES:

1 medium sweet potato

½ medium onion

½ tablespoon olive oil

1 tablespoon fresh rosemary, minced

QUINOA:

½ cup uncooked quinoa

1 cup water

SALAD:

2-3 handfuls of lettuce

⅓ cup gorgonzola

¼ cup sunflower seeds

1 tablespoon olive oil

1 tablespoon balsamic vinegar

2-3 eggs

INSTRUCTIONS:

Preheat oven to 400˚. Cube sweet potato and onion. Toss with ½ tablespoon olive oil and rosemary. Roast until tender, 20-25 minutes.

Rinse quinoa and combine with water in a sauce pan. Bring to a boil, reduce to low heat, cover, and let cook for 15 minutes. Remove from heat and let sit for another 5 minutes, still covered.

Let sweet potatoes and quinoa cool while making soft-boiled eggs.

Bring a pot of water to a boil and reduce to a fast simmer. Add eggs and let cook for 5-7 minutes (5 minutes for runny yolks, 7 minutes for slightly firmer yolk). Remove and place in an ice bath for 60 seconds.

In a large bowl combine lettuce, sweet potatoes, quinoa, sunflower seeds, and gorgonzola. Drizzle olive oil and balsamic vinegar over salad and toss together. Top salad with eggs.  Enjoy!

Image via Naturally Ella