Coconut Goji Chip Smoothie

Living outside of the city can have its setbacks when it comes to finding healthy, vegetarian fare. And until the juice bar craze set in, there were pretty much no local restaurants that I actually felt good about eating at. I guess there still aren't since we're talking about drinking here rather than eating, but I'll take what I can get. I think about this quite a bit, and often wonder why on Earth I'm still slumming in the suburbs. City living seems more my speed. It would be nice to step out of my comfort zone, explore a new territory, get out of the house a little more. But then how could I keep up this lazy, homebody facade I've seem to mastered in the past 28 years? And the mere thought of having to put on real pants everyday seems a little inhumane. I do love walking, but walking in 20 degree weather, or when it's snowing, or raining, or not sunny and 70? I wore a down jacket while vacuuming my more than comfortable 75 degree house yesterday. The struggle is real.

This recipe was inspired by one of my favorite smoothies at a local juice bar, The Green Light. They opened up shop in the town next to mine about a year ago, and it's been really nice not to have to drive 30 minutes for a green juice. Besides having delicious skin and body loving superfoods and drinks, everyone working there is so nice and knowledgable about health and wellness. The owner and his partner are so passionate about this lifestyle, that I'm always learning something new when I stop in. I have them to thank for my love affair with wheatgrass. And although daily juice bar trips can really put a dent in your wallet, when you make your health a priority, it doesn't seem to hurt so much. You might stop spending money on things that don't have as big an impact on your well being...until you see a Target.

Coconut Goji Chip Smoothie

The addition of frozen watermelon adds such a great slushy 

texture to a smoothie, while really bulking it up for little calories and 

lots of skin loving vitamins and antioxidants. I stock up over the 

summer, and freeze it by the bagful. 

1 1/4 cups coconut water

1 banana, frozen

1 cup diced watermelon, frozen

1 tablespoon goji berry powder (or 2 tbsp whole berries)

2 tablespoons cacao nibs

Blend everything together, and enjoy! Top with additional goji berries, cacao nibs, and coconut flakes if you're feeling extra fancy. Sip, slurp, and dream of summertime. xx

Peanut Butter + Jelly Smoothie

My constant desire to turn beloved desserts into smoothies is now taking on classic sandwich pairings, and I couldn't be more pleased. Peanut butter and jelly has been my favorite sandwich since well forever, so I'm kind of shocked I didn't fall into this remix a little earlier. And although I could eat this childhood standard on the regular, something tells me my vegetable intake would drastically suffer. In an effort to squeeze in as many greens as possible, I'm left with not much room for daily sandwich eating. Enter the breakfast smoothie. I can turn almost any craving of mine into a frozen drink, within reason. The endless smoothie combinations makes eating drinking the rainbow pretty enjoyable. Treating myself to a healthy milkshake everyday is another great perk. 

For this spin on your average pb + j, I used frozen grapes as my jelly substitute. This goes against basically everything I stand for when making the real thing, because if you're not using strawberry jam in the middle of your bread, you're doing it wrong. You'd have to be near insane to open up a jar of grape jelly and think I won't be judging you (not really, but sort of). Throwing caution to the wind, I popped some red grapes into the freezer, and never looked back. I loved the risky results so much, that I have yet to even try it with some frozen strawberries. This sweet and nutty duo combines everything great about peanut butter and jelly with everything just as great about peanut butter and banana. The bee pollen took the place of the honey I typically drizzle in with the pb + b combo. And there you have it - a sippable sandwich. 

Peanut Butter + Jelly Smoothie

I've jumped ship on store-bought almond milk, so if I don't have any homemade on 

hand I'll reach for coconut water. Definitely go with almond milk though if you're 

looking for something more creamy and decadent

1 cup coconut water (or almond milk)

1 banana, frozen

1 cup red grapes, frozen

1 tablespoon peanut butter

1 teaspoon vanilla extract

1 teaspoon bee pollen

Combine the first 5 ingredients in a high speed blender until smooth. Sprinkle with bee pollen. Enjoy!

Banana Chip Chia Pancakes

**Another post I did for Sakara Life...enjoy!** 

Watching others indulge in garbage over the holidays is motivation for me to up my game in the kitchen. I'm looking for meals that taste like cookies, pies, and pancakes, but feel like salad. Is that possible? These buttermilk knockoffs definitely hit the spot. They're packed with nutritious ingredients, are super satisfying, and are perfectly reasonable lunch and dinner options. Is anything more mouth-watering than a fluffy stack of pancakes drizzled with maple syrup? Probably, but at the moment, no. Obviously my plating skills are above average when I want the pecan-pie-for-breakfast-folks to be a little jealous of what's in front of me. Here's to 2015!

Banana Chip Chia Pancakes

1/4 cup oats, ground

2 tablespoons almond meal (or protein powder)

pinch of sea salt

1 tablespoon chia seeds + 3 tablespoons water (chia egg)

1 large banana, mashed

1/2 teaspoon vanilla extract

2 tablespoons coconut water (or almond milk)

1 tablespoon cacao nibs

Stir together the chia seeds and water, and set aside to thicken. This is your egg replacement. Meanwhile, mix the ground oats, almond meal, and salt in a small bowl. Add the mashed banana, vanilla, and coconut water, and give it a stir. When the chia mixture is thick enough (5 minutes), add it to the pancake batter, along with the cacao nibs. Stir until combined.

Heat a frying pan over medium with a little coconut oil. Use a 1/4 measuring cup to make 4 small pancakes. Cook on medium/medium low for about 5-10 minutes per side. They take longer to cook than your standard pancake. When golden on either side, remove from heat, and start stacking. Layer with peanut butter, more banana slices, and maple syrup.

Apple Pie Smoothie

I recently started an internship at a pretty amazing company, Sakara Life, and I've been really focused on creating recipes and blog posts for them, which is why I've been slacking here on Buff Chickpea. Sorry about that, but I promise to share the love. Sakara Life created an organic meal delivery program based on a whole-food, plant-rich diet. Their focus is on helping people take their health back through nutrition, while supporting local farmers and fostering a sustainable environment. The company is based in Brooklyn, New York, and is 100% female-owned and operated. Besides creating and delivering delicious, organic meals, Sakara Life is all about educating people on the amazing things a whole foods diet can do for your body and mind. And if you're not lucky enough to live in New York and have access to this program, they offer downloads for a 3-day detox and a guide to snacking, as well as a detox tea (all purchased through their website). If you're interested in what I've been contributing, which I hope you are, you should really check out their blog. It's filled with superfood recipes, healthy living advice, and interesting articles worth sharing. I thought it would be nice to share my Sakara posts on Buff Chickpea as well, in hopes of spreading the health. You can find the recipes over on the Sakara Life blog. Enjoy!


Barrels of apples at the farmers' markets can only mean one thing - fall is coming (it's already here!), and I am so ready for a change of scenery (quite literally). I've been overheating for the past two months, counting down the days until I can hurl my short shorts and teeny bikinis into storage until they sneak up on me again next summer. Is it strange that I'm excited to wear pants? Pants, layers, boots, neutrals, scarves, perfect hair days - fall has really got it going on. But besides being a season for fashion, the change in leaves also brings with it some pretty delicious food. Pumpkins, pears, Brussels sprouts, root vegetables, pomegranates, dates, and apples are just a few reasons to start this autumn inside your kitchen. The bright reds, oranges, and yellows of the trees are echoed at the farmers' markets during this season of feasting. The air is getting crisper, and it's a perfect time to slow down a bit, and reconnect with your health after spending your summer hopping from one party to the next. I don't know if it's because only a few years ago I'd also be getting ready for school around this time, but I like to think of September as the start to a new year. And this year, I'm taking full advantage of local and seasonal produce.

One of the first activities I plan for September is a weekend trip to an apple orchard. Being a New Englander, I reserve the right to complain about the majority of our seasons, but if we've done one thing correctly, fall is it. Pumpkins are ready for carving, cider for sipping, and trees for picking. There are a good number of apple farms on the South Shore, where I reside, but I usually head north for more of that "Hocus Pocus," storybook fall scenery. This year, I found myself in Ipswich, MA at Russell Orchard. Set on 120 acres of land, Russell Orchard is a full scale fruit farm, complete with a storefront offering up one of the most delicious apple cider doughnuts I've yet to taste. The thing I love most about this orchard is their minimal use of pesticides. They are not certified organic, but many of their gardening practices follow USDA guidelines, and some of their pest management systems mirror those found in the organic register. Now when it comes to produce, I almost always buy organic, but it's pretty darn hard to find an organic pick-your-own apple orchard, and it's one pastime of mine that I will never give up. Apple picking is about connecting with nature, supporting your local farmers, and reminiscent of a time when life was not so hectic. Get a group of like-minded autumn aficionados together and get pickin'!

I know most of you will fill your bags with sweet thoughts of apple pie in your near future, but my obsessive urge to turn any and all desserts into a frozen beverage does not stop with pie. Apples are full of disease fighting compounds and antioxidants, and are perfect eaten raw or stewed into homemade applesauce. They're full of fiber, detoxifying, immune boosting, and even help to whiten teeth. Drowning them in sugar is sure to combat all of those stellar health benefits, so why not try a delicious and drinkable frozen apple pie. I promise it will satisfy your sweet tooth. And if you're still craving a slice come morning, try this vegan caramel apple pie, it's right where I'm headed next!

CLICK HERE FOR THE RECIPE! 

Apple Pie Oatmeal

I spent the end of August traveling North to Montreal, and it has really put me in the mood for the crisper months ahead of us. The weather up north was absolutely perfect. Not too hot, not too cold. All you need is a light jacket. It was so nice to explore the city by foot without the humidity we'd be getting back home. Old Montreal was like a trip back to Europe - I could walk for days taking in all the history. The cobblestone streets, beautiful architecture, and delicious food made for a perfect way to spend a long weekend. I'll share some more of our trip to Canada soon. 

We decided to skip breakfast in Montreal before heading home, and instead stop in Burlington, VT for a change of scenery. I'd never been to Burlington, but with all the granola-eating, Birkenstock-wearing images conjured up around Vermont, I knew we'd hit it off. And we did just that. The leaves have already started turning up north, and we happened to be traveling through during welcome-back-week for the University of Vermont students (the things I'd do to be back in college). The homes were so wonderfully dated, and their dedication to local, wholesome foods is something I could really get into. I always wonder why restaurants in Massachusetts don't get more involved with sourcing local ingredients. Everything we ate seemed to be produced at a farm down the street. We finally hit Burlington around lunchtime (traffic at the border was nuts!), and of course I had researched a restaurant during our drive south. The menu at The Farmhouse Tap + Grill made for an easy decision. My mom and I got veggie burgers, and I topped mine with braised kale and caramelized onions. Incredible. I also got a fresh pressed apple, carrot, ginger juice to start. I really need to juice more. We ended our indulgent weekend of eating with a slice of homemade blueberry pie a la mode, and a sweet and tangy chevre and honey trifle. I highly recommend a trip to The Farmhouse if you're ever in the area. I'll definitely be back to eat my way through their menu.  

Driving through the green mountain state, on our way back to Kingston, I knew I wanted to plan this years apple picking weekend up here in Burlington - mostly so I could enjoy another meal up here. Is it strange that I plan all activities around eating? Most of the time you can find me at my computer eating one meal and researching my next. In fact, I think a lot of my unruly spending comes from trying to keep myself busy until I can eat again. So in hopes of bringing home some of that autumn air, I bring you apple pie oatmeal infused a bit with the delicious blueberry pie we enjoyed in Vermont. Creamy oats served atop warm, spiced blueberries all covered with soft and sweet cinnamon, maple apples, and finished with a sprinkling of toasted pecans. I. Want. Fall. 

Apple Pie Oatmeal

Serves 1

1 apple, finely diced

1/2 tablespoon maple syrup

1 teaspoon cinnamon

1/2 cups oats

1/2 cup apple juice

1/2 cup water

1 teaspoon vanilla extract

1 teaspoon maca powder

2 tablespoons dried cranberries

1/2 cup frozen blueberries

1/2 teaspoon cinnamon

2 tablespoons pecan, toasted

Place the diced apple, maple syrup, and teaspoon of cinnamon in a bowl. Cover with plastic wrap, and microwave for about two minutes until soft. Alternately, you could saute these ingredients on the stove top. Set aside while you prepare your oats.

Add the oats, apple juice, water, vanilla extract, and maca powder to a small saucepan. Bring to a boil, reduce heat to medium/medium low, and simmer until your liquid is absorbed and the oats are nice and chewy. Throw in the cranberries towards the end of cooking so they can soften up.

Microwave the blueberries in the bottom of your serving bowl. Mash slightly with the 1/2 teaspoon of cinnamon. Pour your oats over the warm blueberry mash, and top with the softened cinnamon apple chunks. Sprinkle with toasted and chopped pecans, and a drizzle of honey or maple syrup.

Banana + Avocado + Cacao Smoothie Bowl

I made an avocado chocolate mousse recently (I promise to share soon), and I've been dying to recreate it again with some healthier ingredients, raw cacao powder more specifically. Avocados were used as the base, and that got me thinking as to what else I could do with chocolate and avocado. Of course I had to put my obsession with frozen drinks to good use, and the result was the most incredibly creamy chocolate pudding meets milkshake. You should also know that I'm not the biggest chocolate fan, but to me, this was so much better than anything I'd find at an ice cream shoppe. I used half a cup of almond milk here, and spooned it up in a little bowl topped with coconut flakes and granola. Next time I'm going to try a full cup of milk to get my shake on through a straw. Summer is almost at a close, and one thing I'll really miss is my constant craving for frozen treats. Don't get me wrong, the Fall is my season, but as the weather gets a little chillier, slurping down smoothies gets a little harder, especially first thing in the morning. 

Banana + Avocado + Cacao Smoothie Bowl

use a little more milk if you're looking to drink through a straw

1/2 cup vanilla almond milk

1 frozen banana

1/2 avocado

2 tablespoons raw cacao powder

1 medjool date

1 teaspoon maca powder

handful of kale or spinach

Process all of your ingredients in a high-powered blender until thick and creamy. Add more or less almond milk depending on the consistency you're going for. Mine was like soft serve ice cream, so I served it in a bowl and topped it with coconut flakes and Purely Elizabeth granola. 

Raspberry Nectarine Oatmeal

I heart oatmeal (along with every other health nut, I'm sure). It's hearty and nourishing, stick-to-your-ribs food. It's chewy, creamy, warming, and most importantly, very easy to adapt into a morning dessert - which I'm a huge fan of. The flavor combinations are pretty much endless, and for someone who is big into combining textures, oatmeal is the perfect vehicle. A good formula to follow when making your favorite breakfast cereal...

oats + something fresh + something dried + something creamy + something crunchy

Not that you need a formula when making oatmeal or anything, I mean this isn't rocket science, but I like to stick with what works. In fact I think this is my basic meal formula. Salads are always better with some fresh and dried fruits, and a sprinkling of nuts. Top with a creamy dressing and you're good to go. Pasta with roasted vegetables, fresh greens, creamy cheese, and roasted nuts - ugh, now I'm hungry. 

This oatmeal specifically was a combination of the seasonal fruits I had in my fridge, combined with my hands-down favorite granola, Purely Elizabeth. Have you ever tried this perfectly sweetened and toasted, magical superfood? It's crunchy yet somehow melts in my mouth - I really can't explain it. Made with ancient grains like millet, quinoa, and amaranth, and omega-3 seeds like chia, flax, and hemp, it's the most nutritious granola I've come across. Organic coconut oil and coconut palm sugar provide a filling energy boost, without the blood sugar spike of more processed sweeteners. And to please most every palate out there, Purely Elizabeth is also vegan and gluten-free. Buy it. Try it. Buy it again. Another good kitchen formula. 

Raspberry Nectarine Oatmeal

1/2 cup oats

1/2 teaspoon cinnamon

1 teaspoon vanilla extract

1 tablespoon shredded coconut

a few chopped apricots

1 nectarine, chopped

1/2 cup raspberries, mashed

toppings:

granola

almond milk

maple syrup or honey

shredded coconut or coconut butter

Cook your oats according to package instructions (buckwheat, farro, or brown rice make great alternatives). When oats begin to thicken, add cinnamon, vanilla, shredded coconut, and apricots. Continue cooking until desired consistency. Add the chopped nectarine and raspberry mash and give it a stir. Use whatever toppings are up your alley. Here I went with granola, almond milk, maple syrup, and a few pieces of leftover fruit. I poured the almond milk and honey over top after the photo session to ensure a clear view of that wonderful granola. 

Mint Chip Smoothie

Another 90° day, another smoothie. Does anyone else feel entitled to frozen treats in the warmer months? I mean especially here in New England. We shiver through almost half of the year, and when June rolls around, we deserve some ice cream. In my case it's endless variations of fruit and vegetable combinations in my Nutri-Bullet. I've already shared my go-to morning super smoothie, but here it's less about packing in the vegetables, and more about superfood-ing (definitely not a word) a popular ice cream flavor. I've always been a vanilla girl. Since childhood, I've rarely strayed from my vanilla-in-a-cup-with-rainbow-sprinkles ice cream order. That being said, I don't think I've ever tried actual mint chocolate chip ice cream. Maybe a taste or two before realizing it's no where near as good as straight vanilla (in my opinion). You should also know that as a kid, I did not have the healthiest or most adventurous of taste buds. You would be quite astounded when comparing the way I eat now to the way I ate then. Sweets ruled my world. Vegetables did not. I had an aversion to salad. Not that they didn't look delicious, I really just didn't like crunchy vegetables. I used to dream of being a salad eater (true story). Salad eaters seemed to be apart of this exclusive foodie club that I wanted membership to. And somewhere along my journey to adulthood (and addiction to the Food Network), I learned a thing or two about food, and really fell in love with cooking. My diet has been cleaning itself up since college, and I think I'm at a really good place now. When I eat food, I think of what it can do for me. I rarely, if ever, put something in my body that isn't going to benefit me in some way. I'm far from perfect, but when it comes to nutrition, I try my very hardest to stay on track. You only get one body, and I want mine to be its best version long into my old age - looking great in a bikini when I'm 50 won't hurt either. 

Back to the situation at hand: I can't really be a judge to the comparison of this smoothie to mint chocolate chip ice cream. But I think with a little common sense, I can take a guess as to what I'm working with here (mint flavored ice cream + chocolate chips?). I think my combination is pretty spot on. Has anyone else tried adding frozen watermelon to their smoothies? You'd be quite pleased with the outcome. It imparts a very subtle sweetness, but what it does to the texture is magical, turning any smoothie combination into more of an ice cream. I usually enjoy my smoothies through a straw, but if you're looking for something thicker and spoonable, I'd say decrease your almond milk amount, and maybe use a whole frozen banana. Play around with it, and see what works for you. I almost always add protein powder to my smoothies, but it definitely alters the taste and texture. Leave it out if you're going the ice cream route. I also topped mine with this raw, chocolate granola, mostly because it's addicting, and also because I was heading to the gym after and some extra calories couldn't hurt - not that I'm in any way an animal at the gym. I just love excuses to eat more.

Mint Chip Smoothie
Inspired by The Chalkboard Mag

3/4-1 cup almond milk
1 teaspoon vanilla extract

1/2 banana, frozen
1 cup watermelon chunks, frozen

1/2 cup fresh mint leaves

2 tablespoons cacao nibs, divided

1/2 tablespoon coconut oil

2 cups spinach, packed (I squeeze in as much as possible)

1 scoop protein powder (optional)

2 tablespoons chocolate granola (optional, I use this one)

Add all the ingredients, except for 1 tablespoon of the cacao nibs and the granola, to your blender and give it a whirl. I usually blend everything but the spinach, then pack in as much spinach as possible for round two of blending - I find I can fit more in this way (the Nutri-Bullet isn't all that big). Stir in the remaining tablespoon of cacao nibs, top with some granola, and enjoy your frozen treat, guilt-free. 

Blueberry + Cucumber + Mint Super Smoothie

I'm a girl of habit. If I find something that works, I typically stick with it. Platforms are everything, yoga pants get me, coconut oil will change your life, and if my hair isn't in a top knot, you've caught me on an off day. I wish I could say those habits also included daily gym sessions, but for some reason I can't get that one to stick. I mean I'm no sloth. I'm good about getting some cardio in a few times a week, but I wish I could get a strength training routine down. I really just need to retire right about now-ish so I can live the quaintrelle lifestyle I was born to live. Working just gets in the way of everything I'd really love to be doing...waking up carefree, sipping a morning green juice, catching up on my favorite websites over my lemon tea, exercising my well rested body before taking down my usual breakfast smoothie...aaahhh the good life. Imagine waking up to a Saturday schedule everyday? I think I'd be really good at that. If I could just somehow transition from my current nanny status to stay-at-home wife/mom status I think I could realize my full potential.

"Hi. I'm Earth. Have we met?" Back to those habits. They most definitely include eating the same food day in, day out for months/years at a time. I go through food phases. I seriously don't get sick of anything (besides working). I know it's good to vary your diet and all, but honestly, when I come up with a new delicious meal, I look forward to eating it. every. day. You do you. I'll do me. And I'll throw in a multivitamin just to cover my bases.

Making smoothies has become somewhat of a routine for me. My sister thinks I've given up on solid food all together. I haven't. It's just an easy way to ensure I'm getting in the nutrients my body needs, and this blend is packed to the brim with all the good stuff. I've come up with some killer frozen drink combinations, but this one is pretty much how I start every day. If I'm fueling up before a workout, I usually top it with some raw chocolate granola. I use coconut water, but use whatever you like - regular old water works great too. I love adding mint to my smoothies, but if I'm all out, I'll throw in some cinnamon. I pretty much always add the blueberries, but I'll vary the cherry part with what I have in the freezer. Pineapple is another favorite. Half a banana is delicious. Strawberries, raspberries, blackberries - all good. The coconut oil is a recent addition, but I find it really makes me feel more satisfied, not to mention how great it is for your overall health and wellbeing. After you measure some into your smoothie, slather some on your face, and get back to that housewife dreaming.

Blueberry + Cucumber + Mint Super Smoothie
If your blender is not very high-powered, try peeling your cucumber for a smoother drink
Makes 1 large smoothie

1 cup coconut water, almond milk, or liquid of choice 

1/2-3/4 cup frozen wild blueberries

1/2 cup frozen cherries

1/2 cucumber, unpeeled and diced

a few sprigs of mint

vanilla protein powder (I use this one)

1/2 tablespoon coconut oil

2 cups spinach, packed
a few stalks of lacinato kale
1 tablespoon chia seeds (optional)

Add everything to your blender and give it a whirl. Although I wish I could say I blend this up every morning with my Vitamix, unfortunately I'm still waiting on that one. I do use the Nutri-Bullet however, and love it. Really. It's a little on the small side, so typically I blend everything but the spinach, then jam in as much spinach as possible for round two of blending. It creates such a smooth drink, I imagine it being similar to the holy grail of blenders, just on a smaller scale. But if you're ever looking to surprise me with a gift, I'll gladly accept a Vitamix!

*BTW, I took the smoothie picture before adding in the spinach/kale. Greens have a way of muddying up the color of a lot of drinks. Sometimes the colors are so pretty, I refuse to add the greens.

Caramelized Onion Quiche and the Winners!

Did You Know? In 1987 Larry Shaw at the San Francisco Exploratorium started thinking about “rotation into another dimension”, which coincidentally is what pi (3.14...) describes: the relationship between two dimensions. Shaw and his colleagues built a pi shrine that displayed the first 100 digits of pi, walked in a circle around it and ate pie. Later, Shaw’s daughter discovered that 3/14 aligned with Einstein’s birthday and the popularity of Pi Day grew from there.

So, in honor of Pi Day, I bring you a quiche. Close enough, right? Ever since my last quiche, my sister and Caitlin have requested this brunch favorite on a pretty regular basis. I made this particular version when we had lunch at my uncle's house a few weeks back (the lunch that included the flan). It was a huge success, but it was eaten so quickly, I never had a chance to snap some pictures of the final product. Which leads us to this weekend, and a recreation of the familiar caramelized onion quiche, to comfort us after a long night of dancing.

My uncle Leo, and his band "One Good Guy," were performing at East Bay in Plymouth, and he needed a big crowd to cement a recurring spot for the Summer months (sign his email list to help out the cause). We rallied up the neighborhood, and made an awesome Saturday night out of it. It was so much fun, and the band was great, dropping hit after hit, after hit. Not getting home until a little after 2, we all slept in later than usual. Promising a quiche sometime over the weekend, I figured this was my last chance to keep my word. So a little while later, I presented a quiche.

I always caramelize way more onions than the recipe probably calls for, but we all love onions, so why not? I just find that I usually end up with some leftover egg and milk, which is perfect for some scrambled eggs or omelets the next morning. Because of my onion overload, this quiche is little more along the lines of an onion pie, rather than a quiche, and a lot less eggy, which I love. If you want more of a custard base, leave out an onion or so. Quiche's are pretty adaptable, so feel free to experiment with the ingredients. My brother begged for some bacon, but come on, does he know who he's talking to?

Caramelized Onion Quiche
Adapted from Elise of Simply Recipes
Pate Brisee (1/2 recipe)
2 tablespoons olive oil
3 large sweet onions, sliced into wedges (attached at root end-see pictures or tutorial in original recipe seen here)
Salt and Pepper
1-2 tablespoons balsamic vinegar
1 cup milk (I used 1%)
3 large eggs
Pinch nutmeg
1 1/2 cups Gruyère cheese, grated (about 6 oz)

On a lightly floured surface, roll dough into a 12-inch circle. Fit into a 10-inch round tart pan, pressing dough into corners. Transfer to freezer to chill for 30 minutes.

Preheat oven to 350°.

Line pastry with aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights (I use uncooked rice). Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove aluminum foil and weights. Poke the bottom of the pastry with a fork and return to the oven to bake an additional 10-12 minutes, or until lightly golden. Transfer to a wire rack to cool while making the filling.

Heat olive oil in a large, heavy-bottomed sauté pan on medium heat. Add the onions and sprinkle with salt. Cover, and cook for about 10 minutes, until the onions have softened and are translucent. Uncover, reduce the heat to medium low, and cook for an additional 40 minutes, stirring occasionally, until the onions are well browned. Add the balsamic vinegar and cook for 10 minutes more, until the onions are completely caramelized, and a rich mahogany. Remove from heat.

Place tart pan on a baking sheet to catch any spills. Sprinkle half the cheese evenly over the bottom of the crust. Spread the onions over the cheese. In a medium bowl, whisk together the milk and eggs. Season with nutmeg, salt, and pepper. Pour over onions. Sprinkle with the remaining cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10-15 minutes before slicing.

*Make Ahead: I made the entire quiche the day before, let cool, and stuck in the fridge. I reheated it the next afternoon in the oven for a quick brunch.

WINNERS!

The winners of the Matt's Munchies fruit leathers have been chosen! Using the Random Integer Generator from Random.org, I entered 1-43 (#of comments), and they picked two random numbers to win the Matt's Munchies. Here's what the screen looked like...

Random Integer Generator
Here are your random numbers:
38 24
Timestamp: 2009-03-14 13:27:09 UTC

Congratulations Jodye (of Couple of Vegans) and Hannah (of Bittersweet)! Shoot me an e-mail with your address! In other freebie news, An Apple a Day is having a Pure Bar giveaway, so check it out, and try your luck there too! (Ends the 17th...St.Patrick's Day)

Pecan-Praline French Toast

Did You Know? French toast was created by medieval European cooks who needed to use every bit of food they could find (including day-old bread) to feed their families. The term "french toast" first appeared in print in the Encyclopedia of American Food and Drink in 1871.

As I've mentioned before, most Sundays at my house begin with a family-style breakfast. My sister and I are usually home from school for the weekend, along with my brother and his girlfriend, Caitlin. It's one of my favorite parts about coming home from school. We laugh, we eat, and there's always way too many cooks in the kitchen.

Caitlin loves watching me cook and photograph for Buff Chickpea. She loves browsing through other food blogs, in hopes of recreating something that has sparked her interest. This particular recipe is her first (of many) contribution to Buff Chickpea. And although it took some coaxing to get her to make it completely on her own, the result could not have been better.

A warm, bread pudding-like base, and glazed in a sugary-pecan coating, this french toast took the ordinarly soggy breakfast to new heights. The bread itself was soft, but not overly so. The moisture level was spot on, and the crispy topping worked wonderfully against the custard base. Served with warmed maple syrup, and a dusting of powdered sugar, a second piece will be calling you shortly. Thanks Cait!

Pecan-Praline French Toast
Adapted from Smitten Kitchen
1 loaf Italian bread, cut in 1" thick slices
3 cups whole milk
3 eggs
2 tablespoons white sugar, plus additional for sprinkling
2 tablespoons brown sugar
1 tablespoon cinnamon, plus additional for sprinkling
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon almond extract

Praline Topping
Adapted from Paula Deen
1 stick butter, slightly softened
1 cup packed brown sugar
1 cup chopped pecans
2 tablespoons golden syrup (or light corn syrup)
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

The Night Before
Liberally grease a 9×13-inch baking dish with butter, and sprinkle with 1 tablespoon of white sugar.

Arrange bread in the pan in two tightly-packed layers. Make sure to fill in any spaces with torn pieces of bread, so that the custard does not leak to the bottom.

Whisk the milk, eggs, remaining sugars, cinnamon, salt and extracts, and pour over the bread. Sprinkle with additional cinnamon and sugar.

Wrap tightly with plastic wrap and refrigerate overnight. The bread will absorb all of the sugary custard while you catch up on your zzz's.

The Next Morning
Make the praline topping: Combine all ingredients in a medium bowl and mix well. Spread over french toast.

Bake at 425 for 30 minutes, or until puffed and golden.

Cut into generous squares and serve with maple syrup and powdered sugar.

THANK YOU

On a side note, I just wanted to send a HUGE thank you to Julia of Dozen Flours for generously sending a sweet 'n salty candy apple my way over the weekend. It was completely devoured within minutes of arrival, and held to high acclaims from everyone in my household. Declared as the best candy apple ever eaten, I'll have to try my hardest on my next dessert to win them back. Thanks Julia, for having such a giving spirit and kind heart.

Pisto Manchego with Eggs

Did You Know? White shelled eggs are produced by hens with white feathers and white ear lobes. Brown shelled eggs are produced by hens with red feathers and red ear lobes. Brown egg layers usually are slightly larger and require more food, thus brown eggs usually cost more than white eggs.

Just in this past year have my tastebuds developed a love for eggs. I've always eaten a healthy diet, but when I started going to acupuncture, my doctors really examined the foods I was incorporating into my daily life. Surprisingly, I wasn't eating the type foods that my body required to function at it's best. So to get my system in its optimal condition, and my chi in balance, I reworked a lot of aspects of my life, diet being one of them. I was instructed to eat eggs, a lot of eggs. In fact, they were perfectly fine with me consuming at least a dozen every week, if not more. And while I didn't take it to that level most weeks, I did go from not eating eggs at all, to eating at least 1/2 a dozen every week.

This recipe came about in one of my late night recipe searches for things to do with eggs. If I was going to be eating a lot of eggs, I needed to find ways that I would enjoy them (scrambled not being one of them). To this day, I pretty much only enjoy them fried or poached, with the yolks still runny. This pisto manchego incorporates my love of vegetables with my new found love of poached eggs.

Swimming in a ratatouille base, the creamy egg yolks are blanketed by a firm white, making this dish perfect for breakfast, lunch, or dinner. I can't wait until Summer arrives, when the farmers markets spring up again, and you don't think you'll ever see the end of your zucchini and tomato bounty. Until then, here's the recipe...

Pisto Manchego with Eggs
Adapted from The New York Times: Recipes for Health section

2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 pounds zucchini, or a combination of green and yellow summer squash, diced
2 pounds tomatoes, peeled, seeded and chopped (juice reserved)
Salt & Pepper
4-6 eggs

Heat the oil in a large, heavy, nonstick skillet over medium heat, then add the onion. Stir often, until transluscent — about 5 minutes. Add the garlic and cook, stirring, for another minute or two until fragrant. Stir in the squash and 1/2 teaspoon salt, and cook for 5 minutes, until the squash is coated with oil and beginning to soften. Add the tomatoes, and salt to taste (3/4 to 1 teaspoon), and turn the heat to medium-high. Stir often for 5 to 10 minutes, until the tomatoes have slightly cooked down. Add the juice from the tomatoes plus 1/4 cup water, stir together, and turn the heat back down to medium-low. Cook uncovered for 30 to 35 minutes, until the vegetables are soft and easy to mash. Stir often until the mixture cooks down and begins to stick to the pan. From time to time, press on the squash with the back of your spoon so that it breaks down. Taste, adjust the salt, and add lots of pepper.

Using the back of your spoon, make 4-6 wells in the vegetable mixture and break an egg into each well. Sprinkle with salt and pepper. Cover the pan, and cook until the eggs have set, about six to eight minutes (the whites should be set, but the yolks should still be runny). Serve, using a spatula to dish out portions of pisto topped with an egg, or two.

Lemon Ricotta Muffins

Did You Know? Ricotta, meaning twice-cooked, is made from the whey that is drained off while making cheeses such as mozzarella and provolone, and is technically not a cheese at all.

I first made these muffins a few years ago, when my sister, best friend, and I were creating a full on lemon-inspired meal. We had a flavorful lemon spaghetti for dinner, accompanied by a lemon dressed salad, and finished off with these fluffy biscuits. The whole meal, courtesy of Giada de Laurentiis, was so tasty, and these Lemon Ricotta Muffins were definately our favorite part. I love what ricotta cheese does to baked goods. It lightens, and fluffs, and imparts such a lovely consistency to the batter. I had had a lot of success adding it to our favorite pancake recipe, so I was almost positive this recipe would prevail. And whatever you do, don't substitute for the almond extract. The intense flavor it provides works so beautifully with the fresh lemon.

When I decided to dedicate a week or so to the seasonal Meyer lemon, I immediately thought of these, and the flavor that this hybrid citrus of sorts would provide. They were a favorite of my sisters, so I thought I would surprise her with this fresh and fluffy breakfast treat...

They turned out to be a huge hit with my whole family, especially the girls. There's just something about a tiny cupcake, wrapped in pale pink paper, and sprinkled with sugar crystals. These would be perfect for a Mother's Day brunch, or just a get-together with girlfriends. And that doesn't mean the men in your lives won't love them just the same, I just don't think they'll appreciate the delicate daintiness of them.

Lemon Ricotta Muffins
1 cup whole wheat pastry flour
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup plus 1 teaspoon sugar for sprinkling
1 stick unsalted butter, softened
1 tablespoon finely grated Meyer lemon zest (from 2 lemons)
1 cup whole-milk ricotta cheese
1 large egg
1 tablespoon fresh Meyer lemon juice
1/2 teaspoon almond extract
1/3 cup thinly sliced almonds

Line 12 muffin cups with paper liners, and preheat your oven to 350 degrees.

Whisk the flours, baking powder, baking soda, and salt in a medium bowl to blend. Using an electric mixer, beat 1 cup sugar, butter, and lemon zest in a large bowl until light and fluffy. Beat in the ricotta. Beat in the egg, lemon juice, and almond extract. Add the dry ingredients and stir just until blended (the batter will be thick and fluffy).

Using an ice cream scoop, divide the batter among the prepared muffin cups. Sprinkle the tops with almonds and then the remaining 1 teaspoon of sugar. Bake until the muffins just become pale golden on top, about 22-24 minutes. Cool slightly. Serve warm or at room temperature.

...REMINDER...

Don't forget to send me your links for all those lemon recipes you have stashed away! I've already received so many, and I can't wait to show you all. Thanks again to everyone who has participated, and if you don't know what I'm talking about, read the end of this post.