5 Easy and Healthy Ways to Feel Like You’re Eating Dessert for Breakfast

 

Here are 5 super yummy, super fast breakfasts that taste like dessert. Which I’m a big fan of. This article was originally written for and published on NYU Spoon. You can check it out here.

 

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Breakfast Cookie for One

“Cookies for breakfast?” Yes! No, it’s not Cookie Crisp cereal; in fact, it’s much more delicious and has fiber, whole grains, and healthy fats that, unlike the sugary cereal, will actually keep you full until lunchtime. This is a base recipe that can be jazzed up with whatever fruits, nuts, jams and nut butters you have around your apartment. Use flavored oatmeal packets for an extra flavor kick (maple brown sugar flavor with almond butter and pecans makes for an excellent combination) but if you do, reduce or omit the additional sugar. The possibilities are endless!

Ingredients:
1/2 cup rolled oat or one packet of flavored oatmeal
1 tablespoon nut butter or coconut oil.
1 tablespoon brown sugar
1 tablespoon honey
1/4 teaspoon baking powder
1 egg whites
mix ins: chopped fresh or dried fruit, nuts, a teaspoon of jam

Directions:
1. Place oats in a small bowl. Add nut butter or coconut oil (coconut oil will need to be melted in the microwave), baking soda, brown sugar, and honey. Mix well.
2. Add egg whites to oat mixture.
3. Add mix-ins of your choice. Mix.
4. Gather into a ball of “cookie dough” and place on a small plate. Smush down the dough to make a flat cookie shape. Spritzing the plate with non stick spray (optional).
5. Microwave on high for 1-3 minutes until browned and fluffy. Allow to cool briefly and enjoy.  

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Banana Cream Pie

Bananas and Greek Yogurt are a match made in heaven. Topped with a warm crispy toaster waffle as the “pie crust,” digging your spoon through this twist on a classic parfait is like just like digging through a personal banana cream pie. Make it your own with your favorite flavor of Greek yogurt (recommended: vanilla or coconut).

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Ingredients:
1 6oz vanilla, plain, or coconut Greek Yogurt
1 banana
1 toaster waffle
1 tablespoon almond butter
1 teaspoon honey
optional: coconut shreds
Directions:
1. Place toaster waffle in the toaster.
2. Remove lid from yogurt. Slice bananas and half of it add to yogurt. Mix.
3. Add coconut shreds or nuts if desired
4. Spread almond or peanut butter on waffle and top with remainder of sliced banana, honey, and coconut shreds (if desired).
5. Place toaster waffle on top of yogurt cup.
6. Eat by spooning through the waffle “crust,” and dolloping with the “pie filling” below. Yum!

 

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Chocolate Breakfast Pudding

Pudding is delicious. Unfortunately, dessert pudding is often high in fat, and store-bought pudding is often full of sugar and preservatives. So, when you wake up craving something smooth chocolatey, make this recipe instead. The Greek yogurt is rich in protein, calcium, and B vitamins. The cocoa powder helps thicken the already rich-tasting Greek yogurt, creating a consistency somewhere between pudding and frosting. A surprisingly small amount of sweetener is all that’s needed to make this taste like a treat. Goes great with fresh berries or bananas.

Ingredients:
1 6oz plain Greek Yogurt
1 tablespoon cocoa powder
1-2 teaspoons of sugar or honey
raspberries or strawberries to top (optional)

Directions:
1. Add cocoa powder to Greek Yogurt and mix thoroughly until the powder is well dispersed in the yogurt and yogurt is free of clumps.
2. Add sweetener and mix again.
3. Top with fresh fruit. Enjoy!

 

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Apple Crisp for One

With the weather getting colder, sometimes there’s nothing more comforting than a warm breakfast. This recipe is an easier but just as delicious play on apple crisp, and takes only a few minutes to prepare. It’s also healthy enough to enjoy every day, and can work as a great study snack or dessert.

Ingredients:
1 apple
1 packet of flavored oatmeal (recommended: apple cinnamon or cinnamon spice)
a dash of cinnamon
1 tablespoon honey, and/or brown sugar to top (optional)

Directions:
1. Chop apple into small pieces. Place in a microwave safe bowl. Sprinkle with cinnamon and mix.
2. Empty flavored oatmeal packet directly over the chopped apples. Drizzle one tablespoon of water over the top of the oatmeal. Do not add any more water (the moisture of the apples will be plenty).
3. Microwave on high for 3-5 minutes, until apples are tender and oats on top appear crispy.
4. Allow to cool briefly, then top with honey or brown sugar and enjoy.

 

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Waffles’n’Dinges Spinoff

Sure, everyone at NYU knows exactly when and where the Waffles’n’Dinges truck parks on campus (Mondays, right in front of Stern), but let’s face it: the Wafles truck, while delicious, is a bit pricey and perhaps not the most nutritious breakfast option before a long day of studying. Fuel up with this healthier version (which even includes a healthy homemade version of the famous Speculoos cookie spread!) and be able to walk by those wafting waffle scents on Washington Square South without a second thought.

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Ingredients:
1 toaster waffle
For the “Speculoos”:
1 graham cracker
1 tablespoon almond or sunflower butter
1 teaspoon pumpkin pie spice
1 teaspoon brown sugar
1 teaspoon honey or agave
1 tablespoon greek yogurt
“Dinges” of your choice (ie: sliced strawberries, sliced bananas, whipped cream)

 

Directions:
1. Place waffle in toaster.
2. Assemble the speculoos. Start by crushing the graham cracker. This can be done by breaking it into small pieces, placing it in a plastic bag, then smashing it with a large spoon until into small crumbs. A food processor can also be used for this. Place in a small bowl.
3. Add almond or sunflower butter, greek yogurt, brown sugar and pumpkin pie spice to the bowl. Mix until well combined into a paste. If the spread is to thick or crumbly, add a bit more greek yogurt and/or honey until paste reaches desired consistency (look for a peanut-butter like spread consistency).
4. Top waffle with “Speculoos” and add your “Dinges” on top of that.
5. Dollop with whipped cream on a test day.

DIY Cronuts link (a recipe by me) && an explanation of my disappearance

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direct link to recipe here

hey everyone!

sorry i have vanished from my blog for quite a while. like has been crazy. once school got going, i ended up kind of tossing my blog to a backburner on my priority list and quite honestly even forgot about it for a while. but i plan to update it a bunch this winter break, and hopefully not to neglect the poor thing from now on. i’ve been home from school for a few days now and have literally been baking non.stop. cookies. more cookies. even more cookies (can never have too many cookies, right?). italian rainbow cookies (my fav – swoon). cookies for my dogs and my sister’s dogs (damn so many cookies!). cakes. candy. barks. eclairs. and i got a buche de noel on the way. so now i have quite a bit of inspiration for some posts. on top of that, i have a bunch of stuff i did over the semester that i can slap up here over the coming weeks. 

the semester was awesome. busy, but awesome. i finally felt like i’m at a place in my education where i enjoy all of the classes i am taking, and it was such a thrill to find enjoyment in doing my schoolwork, and actually enjoy lectures and reading. 

in case you are wondering, here is what i took:

  • Intro to Food Science
  • Human Anatomy (at a graduate level…it was a bit of a challenge but i ended up doing it anyway!)
  • Diet Planning & Assessment (a nutrition class, part of the DPD sequence) 
  • Lab in Psychopathology
  • Social Psychology

so that was it. five classes (one a graduate science class that met at 8am). i also wrote all semester long for NYU Spoon. it was great. all of it. especially NYU Spoon. i don’t think those kids realize how humbled i feel to be a part of it. they all seem so legit (journalism majors, working at E! and CNN, etc) and here i am, just some premed (although i’ve been having doubts about med school – more in a future post) and nutrition minor like “oh hey, i like food.” but whatever. i’m thrilled to be a part of it.

which brings me to my first post. 

here is a link to my original article on NYU Spoon on how to make cronuts

truly, it’s not as hard as it sounds. sure, it takes a long time and its repetitive. but it’s not, ya know, hard. give it a whirl and impress your family or someone special for christmas or new years breakfast this season. personally, i have a taste aversion to donuts, so even thought i knew these were good, it was hard to enjoy them, but everyone else seemed to go CRAZY for these babies. and i hope you will too!

happy holidays everyone! and hello again blog world! 

sweets from abroad

here’s an article i wrote for NYU Spoon magazine. see it published and check out the whole site here !

NYU Spoon is really awesome! so many talented writers and photographers. seriously worth some creeping for recipe ideas and food porn regardless of where you live or go to school. they also have an instagram, @nyuspoon. follow for shameless food pics!!

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Have you been missing all those foreign candies you ate while studying abroad? Or perhaps you’re just a regular candy buff looking for something new to tantalize your taste buds. Either way, shake up your candy routine by trying out two new candy shops, GUNZ Fine European and The London Candy Company, each of which have brought imported goodies to village.

 

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GUNZ opened in mid-September on University Place at the corner of 12th street, where University Restaurant once stood. The store clean and spacious, and has a unique selection of candies and snacks, primarily from Belgium and Austria, all at extremely reasonable prices.

 

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Described by the employee as “like a Crunch bar on crack,” the Choc’n’Rice bar is a customer favorite. Puffed rice cereal is molded with smooth milk chocolate, and is noticeably softer – and more addictive – than the American version.

 

 

Other must-tries include the milky Matres Truffout Chocolate Seashells, which boast a velvety texture that practically liquefies in your mouth. The Schoko Bananen candies have a pillowy layer of banana filling and a thin and malleable chocolate coating, creating a compelling banana-chocolate mashup.  Like all the products at Gunz, these are not too sweet, nor too expensive, creating the perfect easy-to-snack-on treat to bring to Bobst.

 

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When you run out of sweets from Gunz, head to the West Village to The London Candy Company at the corner of Bleeker and Morton St. A five minute walk from campus is all you need to have your taste buds hop the pond. Opened on August 10th, this tiny but bright store is quickly growing in popularity. The sign on the floor reads “Keep Calm and Eat Candy,” but with the overwhelming selection of delicious goodies, its near impossible to contain your kid-in-a-candy-store excitement. London Candy Co carries an unparalleled selection of British sweets, including an extensive selection of Cadbury products, European Kit Kats (think Peanut Butter and Hazelnut flavors), as well as potato “crips” in flavors like Ketchup and Beef & Onion. They also serve Stumptown Coffee at very fair prices, and are one of five places in the city that has Stumptown Cold Brew on tap.

 

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If its nostalgia you’re craving, the shop also carries Crispy M&Ms. A former American favorite that was discontinued in the US in 2005, a movie sized pack rings up at 8 US dollars. While this is admittedly a bit steep, they make a worthy splurge and great accompaniment to a PB&J on days when facing inevitable adulthood is overwhelming.

 

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Don’t leave without releasing your inner wine-snob by sampling a pack of Wine Gums. With the texture of Jujubes and flavors reminiscent of sweet wine aromas, these intriguing gummy candies are undoubtedly one of the most unique candies in the shop, and has quite the finesse for a chewy candy. Wine Gums are a socially appropriate way to satisfy wine cravings any time of day, whether it be in class or at work, even for the under-21 crowd.

 

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So put down the Reese’s at Duane Reade (for now) and try something new. Get your sugar buzz on while getting cultured too, at Gunz Fine European Foods and The London Candy Co.

 

 

restaurant review: peacefood cafe

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Peacefood Cafe, an Upper West Side favorite for vegans and carnivores alike, opened its second location just this March. Located on on East 11th street between University and Broadway, the vibe at the downtown location feels a bit trendier that the uptown location, and reflects the food served: clean, fresh, and bright. Service is friendly, efficient, and knowledgeable. Don’t know what something on the menu is? Have a food allergy? Talk to your server. The staff is genuinely adamant that all diners have a great experience.

The menu is free completely free of animal products, and is instead overwhelmed with creativity and flavor. A must­try is the chickpea fries. Made with chickpea flour and indian seasoning, these pan seared patties come with a creamy house dipping sauce, which tempers the spices nicely. This appetizer is incredibly hearty and addictive, and is reason enough to stop in the cafe.

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While one could easily make a meal out of Peacefood’s incredible appetizers, it’s wise to save room for one of their outstanding entrees. Peacefood knocks salads out of the park. Whether you try the Asian Greens, or the famous “Other Ceasar,” salads at peacefood are incredibly fresh, interesting, and lightly coated in house­made dressings, all of which enhance flavors in the salad without overpowering.

The cafe has also earned numerous awards for their sandwiches, and after tasting them, its easy to understand why. A customer favorite the Tempeh Avocado. Tempah, a meat substitute, is a more texturally interesting and heartier alternative to tofu, and plays the star­role in the sandwich. The creamy avocado spread plays nicely off the grainy tempah, and the shredded carrots and pickled radishes add even more layers of flavor. Cilantro adds a refreshing element, marrying together all the surprising elements of dish. Paired with one of the menu’s freshly squeezed juices or smoothies, a sandwich from Peacefood makes a perfect springtime lunch.

The menu offers many other specialties, including raw lasagna, pizzas, sushi, paninis, and arguably the best veggie burger in the city. Meat­lovers won’t feel like they’re missing a thing, as entrees are consistently dynamic, delicious, and filling.

Desserts at Peacefood easily surpass many non­vegan bakeries in flavor and quality. The carrot cake is not to be missed, nor is their famous Magic Cookie. Bursting with pecans, chocolate,
and coconut, it’s reminiscent of a samosa cookie gone gourmet, and is an ideal ending to a great meal.

What sets Peacefood Cafe apart from many cafes, vegan or not, is that the food is not only delicious, but makes you feel good. The cafe really seems to understand what it means to nourish the body, and their creative menu and quality ingredients will leave you quite full ­ but happy full. You’ll exit feeling energized, satisfied, and eager to come back.

Address: 41 E 11th Street (between Broadway & University Place)

pea pesto

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this is a modified recipe from one of my favorite television chefs, Giada DeLaurentiis. its fairly simple, does not require many ingredients, and is always a huge hit at parties.

traditionally, as giada does, it is served on crostini (bread toasted in the oven with olive oil and garlic), but personally i think it makes a great addition to sandwiches, store-bought ravioli, or in place of hummus as a veggie/cracker/bread dip. 

it doesn’t matter how you want to eat it, but do eat it. the peas are sweet and flavorful (not to mention high in fiber), and when pungent garlic and parmesan temper the sweetness, you get a complex, addictive, blissful dip that you’ll want to eat with a spoon. 

pictured above on oven toasted baguette that was brushed with extra virgin olive oil and rubbed with a garlic clove. halved cherry tomatoes were added to compliment the sweetness of the peas, and leftover shredded parmesan added a decorative and delicious finishing touch. 

 

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for the pea pesto:

  • one thawed 10-ounce package frozen peas
  • 1 garlic clove
  • 1/2 cup grated parmesan
  • 1 teaspoon salt
  • dash of pepper
  • 1/4 cup extra virgin olive oil

directions:

  • thaw frozen peas by leaving them at room temperature or on low heat in the microwave in a microwave-safe bowl
  • peel and mince the garlic clove
  • in a food processor, pulse together the peas, garlic, cheese, salt, and pepper
  • with machine running, drizzle in olive oil slowly and keep the processor running until the mixture is even and smooth
  • serve on crotini, or in place of hummus with crudités, crackers, and bread

for crostini:

  • preheat oven to 300 degrees
  • slice baguette style bread diagonally or cut sliced loaf bread in half or into triangles
  • brush bread lightly with olive oil using a pastry brush or with an olive-oil moistened folded paper towel square
  • cut a garlic clove in half and rub the freshly cut surface of the garlic onto the oiled bread
  • bake for 5-10 minutes until lightly toasted

there you have it! happy eating :) 

 

Watermelon Arugula Feta Salad with Mint

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This just might be my favorite salad of all times. Which is a bold statement, considering I eat and love a lot of salads.

If while reading the title of the recipe you felt a slight bit of skepticism, I don’t blame you. The first time I saw this on a menu at my beloved Le Pain Quotidian,  I was a bit hesitant to order it myself. Would the feta and watermelon work together? And with balsamic? I wondered. It seemed like a rather odd mash up of flavors. Luckily, my curiosity over-rid my timidness, and I selected the salad as my lunch entree.

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From the first forkful of watermelon and feta together, I couldn’t get enough of the pairing. Watermelon, sweet and lusciousness, physically and literally attracts dry, tangy, crumbly feta, and the two stick together to deliver a wild flavor explosion to the senses. What is extreme in each is balanced beautifully by the other, and the addition of peppery arugula, and a surprise element of fresh mint, add add up to a salad that with each bit leaves you eager for another, desperate for a change to figure out what dance of flavors is going on in your mouth.

Easy to assemble, this is a perfect summer salad for entertaining, even for a hesitant guest. Best made in summer when watermelon is in season, I served this at my sister’s bachelorette brunch this Saturday, but it makes a welcome and bold addition to any summer gathering, or a perfect solo lunch dish.

For the salad (below serves one as an entree; double for four people as a side dish)

  • 2 cups arugula
  • 3/4 cup watermelon, cubed
  • 1/4 cup feta
  • handful of fresh mint
  • optional: a quarter of a thinly sliced cucumber
  • optional: half a sliced heirloom tomato

Getting dressed:

  • one part (2-3 tablespoons) extra virgin olive oil
  • one part balsamic
  • salt and peper to taste

Directions:

  1. Combine arugula and watermelon cubes. Crumble feta over the two.
  2. Chop fresh mint, mix.
  3. If adding cucumber and tomato, chop and add to salad.
  4. Mix olive oil and balsamic in small separate bowl. Pour over salad.
  5. Add salt and cracked pepper to taste.
  6. Go to flavor heaven.

Simple as that. Serve among chewy fresh bread and enjoy what is to be your favorite summer dish.

xoxo,

-KBakes

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Fresh Berry Salad with Basil

I made this at my sister’s bachelorette party, and it’s a very easy and crowd-pleasing way to amp berries from plain to sophisticated by adding one simple thing: chopped fresh basil. You can use any berries you want, even other fruits like peaches or cherries, and add fresh basil. It adds a freshness and contrast to the sweetness, and adds a second dimension of flavor.  You can add lemon juice and sugar is you’d like, but this dish is magic even without it.

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For the salad:

  • 4 cups mixed (i used strawberries, bluberries and raspberries)
  • 1/4 cup chopped basil

Directions:

  • Wash berries! (produce is one of the top offenders for food borne illness! so this is a must!)
  • Chop berries that require chopping (like strawberries)
  • Give basil a fresh chop
  • Combine in bowl.

See? Easy, delicious, and loved by all. Make yourself seem fancy by simply adding basil to your berries.

Enjoy!