An Ode to Breakfast: Greens and Grains

Breakfast is, by far, my favorite meal of the day. My answer to the hypothetical question about the single food I would choose to eat for the rest of my life? Breakfast food, always. (Yes, I am well aware that the answer is quite devious in nature).

Now that I am juggling graduate school and work, my complex cooking projects of months past have fallen by the wayside in lieu of studying. However, in spite of the fact that I am spending less time in the kitchen, I am enjoying homemade breakfast, now more than ever. In my previous job as a consultant, breakfast was but an afterthought of something that I could scrounge at the airport or at the hotel. The nice thing about my current schedule is that I don’t have to barrel out of the house to catch a plane or get to my cubicle anymore, my mornings are now a bit slower.

Here are a couple of recipes I have been turning to in the mornings lately.

My Go-To Green Smoothie

I know, there are some green smoothie haters out there! But, before you close this web page, I beg you for a moment of consideration. This green smoothie recipe is both sweet, creamy and refreshing AND starts your day off on a vitamin and fiber rich foot. Not to mention, it is the quickest and easiest thing to make when you have a busy day ahead.

The recipe listed below is adapted from one of my favorite blogs, Oh She Glows. The great thing about this recipe is that, so long as you keep the major ingredients in proportion, you can experiment with different fruits, milks, nut butters and greens. I typically make my smoothie with a frozen banana, but today I used frozen mango since I forgot to stop at the grocery store on my way home. 

Go-To Green Smoothie

Makes 2 cups

1 cup spinach or kale

1 cup milk (I opt for unsweetened almond milk)

1 frozen banana (or ½ cup chopped fruit)

1 tbsp nut butter

1 tbsp chia or ground flax seed

pinch of cinnamon

pinch of ground ginger

2-3 ice cubes (if not using frozen fruit)

Combine all ingredients in your blender. Blend until smooth and enjoy!

Needless to say, when you work at The Chopping Block, despite your best intentions to bring a salad for lunch, sometimes treats such as fried chicken and waffles or smoked pork butt just happen to emerge from the kitchen as you sit down for your sensible meal. I am certainly not one to turn away any of these treats, so knowing that I started my day off with a refreshing and healthy green smoothie allows me to get my veggies in without worrying about the occasional indulgence.

Clear the Pantry Custom Granola

I have also been on a homemade granola kick, as well. Well aware of my breakfast kick this year, my boyfriend gifted me “Whole-Grain Mornings” to help indulge my love of the day’s first meal. In the book, Megan Gordon offers seasonal grain-based recipes that would appeal to any breakfast lover. Gordon offers a “Make-Your-Own Signature Granola” recipe that provides a helpful outline of ingredients and proportions to make your own cereal at home. Based on this recipe, I made my own signature granola with whatever I had in my pantry.

“Clear the Pantry” Signature Granola

Makes 4-5 cups

1.5 cups rolled outs

1.5 cups chopped walnuts

¼ cup sesame seeds

¾ tsp kosher salt

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

¼ cup extra-virgin olive oil

¼ cup maple syrup

½ tsp vanilla bean paste*

½ cup chopped dried apricots

¼ cup chopped candied ginger

 *I prefer Nielsen Massey, which we sell at The Chopping Block!

1.  Preheat oven to 325 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper or a silicon liner.
2. Combine oats, walnuts, sesame seeds, salt, cinnamon, and cardamom in a large mixing bowl. Stir to combine.
3. Add olive oil, maple syrup and vanilla bean paste to dry ingredients. Stir again to combine completely.
4. Transfer the mixture to the baking sheet and spread into an even layer. Bake for 35-40 minutes, stirring the mixture every 15-20 minutes. Be sure not to over bake the granola, else the nuts will burn.
5. Remove from the oven and cool completely. The granola will firm up as it cools. Once fully cooled, mix in the dried apricot and ginger.
6. Store the granola in an airtight container at room temperature, it will keep for 3 to 4 weeks.

With these two back pocket recipes, even on the busiest days I know that I will start my day off on the right foot. If you are interested in expanding your breakfast ideas, check out one of our many breakfast classes, including Bonjour Brunch, Bloody Mary Brunch and Vegan Brunch. For another take on the green smoothie, I highly recommend our Clean Eating with Alia Dalal: Very Vegetable demonstration cooking class. Be sure to download her Clean Eating: Get Started guide for even more clean eating recipes and tips.