I knew I wanted to make a breakfast bread for Breakfast Week, and for inspiration I had three very different things in mind: my grandmother's English muffin toasting bread, my favorite thin dark 100% rye made by Rudolf's Bakery, and the fruity, nutty, seediness of the "truly everything" bagels I make.
Lentils are a perfect complement to winter's colorful and sweet roots and squashes. Not only are they a great source of protein, but their somewhat earthy and savory taste enhances a variety of winter meals.
Chia pudding is the ultimate guiltless dessert, you can even have this for breakfast – if you're into that sort of thing! Me, I'm a huge fan of chia Get new post updates:
The inspiration from this cake came from Tartine's pumpkin tea cake. I wanted to make a lighter, cake-ier cake, closer to a dessert you'd eat at a dinner party than to a quickbread you'd eat for breakfast. The frosting recipe is based on my idol Dorie Greenspan's Tangy Cream Cheese Frosting.
This zesty combination of raw pomegranate and tender fresh kale makes a surprisingly great salad! The addition of almonds and sunflower seeds gives a tasty crunch.
This recipe is an unusual dish that all the family loves and is requested by all from the smallest to the adults. Don't let the 'lentil' ingredient scare you. It is absolutely delicious and very nutritious. It is the dish most often requested in our home. The recipe directions look complicated, but are very simple.
This is a fantastic recipe even for non-lentil eaters. The honey gives it a sweet taste and it is perfect served with rice. It's great as a main dish but could be a side as well.
This recipe is a Paleo-version of 'oats' with berries and creamy almond butter! The chia seeds and creamy coconut create a delicious oatmeal-like texture.
Baked Honey Sesame Chicken - Skip the take-out and try this easy homemade version instead - it's unbelievably crisp-tender and packed with so much flavor!
