breakfast – Page 4 – morestomach

blueberry – lemon almond waffles (gf)

Published on July 5, 2016July 4, 2016 by Lan | MoreStomach2 Comments

it’s a short week for us here,
not only because of the holiday week,
but because we’re headed on vacation
with our nephews soon!
excitement.
we’re headed down to the shore
where i’ll hover,
slather on spf four-fold
and encourage glutton tomfoolery.
there might be another post,
there might not be,
it’ll be a surprise!
but until we meet again
have at these summery waffles.
happy july friends!

blueberry – lemon almond waffles
makes 6

*note: i don’t make waffles often, last time was a year ago and it was dw who made them. this is one kitchen toy i can’t seem to get rid of. i don’t know what the brand is, i threw out the box and manual but it just lights up when hot and the light goes off when the waffles are cooked. use common sense with your own waffle toy.
**note: for the first 4 i added the berries after the batter had been poured into the maker, and for the last 2 i added the berries to the batter itself and then poured it into the machine. it all came out the same, so when you add the berries are up to you.

1 1/2 cups almond flour
1 TBL coconut flour
1/2 tsp baking soda
1/2 tsp kosher salt
2 large eggs
1/3 cup milk, dairy or nut
juice and zest of 1 lemon
1 TBL maple syrup
1/2 cup blueberries
oil for brushing waffle iron

preheat a waffle iron

in a bowl mix all the ingredients except for the oil until blended.

it will be thick and you will think to yourself that it’s weird. twins.

when waffle iron is ready, brush with oil real quick. add in about 2 heaping tablespoons worth of batter on each side, with a few berries.

close and cook based on manufacturer’s instructions.

prepare remaining batter.

serve with maple syrup and more berries.

BAM!

3 years ago: coconut egg curry
2 years ago: diy copper pipe wall sconce
1 year ago: strawberry ice cream cookie sandwiches

Raspberry-Coconut Chia Pudding

Published on June 14, 2016June 13, 2016 by Lan | MoreStomach8 Comments

somehow we find ourselves
smack dab in the middle of june
ridiculously tangled up with
the Whole30 diet.
it seemed like the right time:
our csa started
nuria moved back to ca
it’s the month before our beach vacation

i’m not going to paint a pretty –
or ugly – picture.
it’s not painful,
we just don’t like being limited
and we miss the rice and bread and pasta acutely
but the guidelines are pretty in line with
our lifestyle already.
except for the coffee + sugar + creamer
and cereal
and sweets
ok. fine. whatever,
this isn’t the funnest.
but it’s not dire either.

since we’re not kick starting summer
with the usual smoothies
i needed to come up with something
equally delightful & cooling.
enter the chia pudding phenom.
it’s everywhere, chia seeds is the new kale.
and like, kale,
i really like chia seeds.

raspberry-coconut chia pudding
makes enough for 2

*note: chia seed is technically compliant to Whole30 but it should be consumed judiciously so i’ve only made this twice, i’ll likely make it a few more times before the diet is over, and will definitely make it often this summer, using whichever berries and fruits are in season.
**note: made it recently with strawberries + lemon juice and it was ridiculously delightful.

1 very generous cup raspberries, fresh or thawed
3 TBL chia seeds
juice of half grapefruit
3-4 each raw almonds and cashews, rough chopped
3-4 TBL unsweetened dried coconut flakes
few sprigs of mint, chiffonade or torn

in a bowl place the raspberries in and with a fork smash them. they don’t have to be all smashed, texture is good. add in the juice of half grapefruit and the chia seeds. mix through so that chia seeds don’t clump. set aside for 30 minutes in the fridge, or overnight.

when ready to eat, divvy up in two dishes/cups/glasses/jars and top with the chopped nuts, coconut flakes and mint.

BAM!

3 years ago: crunchy celery salad
2 years ago: intense strawberry coconut ice cream & almond waffle bowls
1 year ago: cayenne chocolate ice cream

Pear-Apple Yogurt Crumb Cake (GF + DF)

Published on April 4, 2016April 3, 2016 by Lan | MoreStomach6 Comments

the mornings come lighter now,
this is not a lament,
it’s more of a fervent relief.
with the mild temps,
hovering anywhere from 35 to 60F,
there’s been an voracious hunger at first rise.
putting aside the cereal + kefir bowls
and not yet ready for the fruit smoothies,
this crumb cake appeases the stomach rumbles
while not leaving a heavy feeling in the pit.

pear-apple yogurt crumb cake (gf + df)
makes one 8″ round cake

loosely adapted from dolly and oatmeal

*note: a springfoam pan would be best but if you don’t have one, a simple cake pan is fine. i don’t have one and as long as you are careful with flipping the cake onto a plate and then flipping it again so that it’s crumb-side up, you’re good to go.

crumb topping
1/2 cup almond flour
1/2 tsp cinnamon
pinch of salt
2 TBL coconut oil, melted
1 TBL grade B maple syrup
1/4 cup slivered almonds

cake
1 cup sweet rice flour
1/2 cup almond flour flour
1 tsp baking powder
1/2 tsp baking soda
2 tsp ground cinnamon
1/2 teaspoon fine sea salt
2 large eggs
1/4 cup coconut oil, melted
2/3 cup coconut sugar
1 tsp vanilla extract
1/2 cup unsweetened non-dairy yogurt, i usually use the so delicious brand
1 1/2 cups mixed peeled and cut apples and pears, with lemon juice mixed in to keep from browning

preheat the oven to 350°F

grease an 8″ pan & line the bottom with parchment paper

to make the crumb topping whisk together the almond meal, cinnamon & salt, pour in the coconut oil and maple syrup and mix until crumbly. throw in the almonds and mix to combine. set aside.

to make the cake, mix the dry ingredients, except for the sugar, in a large bowl. in a large mixing bowl, beat the eggs and oil, add in the sugar and vanilla until mixed through. switching back & forth between the dry ingredients mixture and yogurt, add to the bowl until well incorporated. fold in half the apples & pears. pour batter into the prepared pan. with the remaining apples & pears sprinkle with sweet rice flour, which will absorb the excess fruit juice and keep fruits buoyed in the cake during baking. sprinkle floured fruits over top the cake. next, sprinkle the crumb topping over top the cake.

bake cake for 60 – 70 minutes, until a cake test inserted into the cake comes out clean. be diligent with checking for doneness around the hour mark.

remove from oven and place on a rack.

if using a springfoam pan, allow to cool completely and then remove sides of pan.

if using a regular pan, allow to cool sufficiently that you can handle the pan. place a plate over top of the pan, invert onto pan. invert again onto serving plate. try not to lose the crumb topping.

will keep for a week, well covered, in fridge.

BAM!

3 years ago: i started morestomach 3 years ago this month!
2 years ago: we were on our honeymoon in thailand!
1 year ago: i didn’t do shit last year

crock pot baked beans

Published on February 1, 2016January 28, 2016 by Lan | MoreStomach3 Comments

the city streets are littered
with snow piles now.
just earlier in the week
it was pristine, uninterrupted white.
while it was still in that phase
dw & i (and nuria)
were holed up at home.
we completed the Blacklist on Netflix
(just up to season 2)
and contemplated starting
something about making murderers.
3 people with 1 tv
makes for difficult Netflix
decision making.

meanwhile, with an out of commissioned kitchen
and all appliances in the living room,
none plugged in,
save the fridge,
it made for creative meal planning.
the slow cooker was in use,
and it’s pretty much the hero
and these beans are saving our lives
while we do daily dig outs.

crock pot baked beans
makes an assclown amount

*note: these are reminiscent of the baked beans eaten with hot dogs or hamburgers while camping, or during the 4th of july. kinda sweet, kinda smokey, and all sorts of warming. we’ve had it with just crusty bread for dinner, with rice for lunch and my fave: topped with a fried egg for breakfast. all i know is, it makes a lot and has kept me and two adults fed during the week as we muddle our way through snow and sludge and not much motivation to cook on a hot plate.

1 lb dry cranberry beans (really, any dry beans would work)
1 onion, chopped
4 strips center cut smokey bacon, chopped
1/4 cup molasses
1/8 cup brown sugar
1/8 cup tomato paste
2 TBL spicy mustard
1 very generous TBL cocoa powder
1/2 cup apple juice (an delicious option, in lieu of the juice, use coffee)
2 C water
salt/pepper to taste

depending on where you source your beans, soak them overnight.

in a crock pot put all the ingredients in, turn it on to LOW and ignore for 10 hours. if you think of it, around the 7 hour mark, stir and check the softness of the beans. you’re aiming for creamy beans and thickened sauce.

serve with crusty bread, or with an egg on top for a hearty breakfast.

BAM!

2 years ago: Chocolate Ginger Molasses Cookies
1 year ago: brinjal pickle hummus

fresh cranberry scones – vegan

Published on December 23, 2015December 31, 2015 by Lan | MoreStomach4 Comments

quickly, before the season is over,
and in time for xmas morn,
make these scones.
studded with tart cranberries
punched with the sting of ginger
tempered with the subtlety of orange zest
sweetened with sugar
it’s perfect with the morning coffee
or afternoon tea

here’s to wishing you and yours a
peaceful season,
happy holidays from me + dw.

fresh cranberry scones – vegan
makes 12 scones

*note: i’ve made these with organic and conventional cranberries. i’ve used 1 package of ocean spray which was 12oz, and i’ve used organic which came in a 6 oz package. it made no difference in the end result, though the batch with the lesser amount was less tart. basically, use as little as 6 oz, or as much as 12 oz. how’s that for not exact science baking?

1 package fresh cranberries, minimum 6oz, max 12oz
1/3 cup brown sugar, not packed
2 1/4 cups AP flour
3 tsp baking powder
1/2 tsp salt
zest of 2 organic oranges
1/4 chopped candied ginger
10 TBL chilled coconut oil, cut into small pieces
1/3 soy/almond milk (though, i’ve made with lactose free milk and kefir before)

preheat oven 350ºF and line baking sheet with parchment paper.

in food processor, pulse the cranberries with the brown sugar and orange zest. go for chunky. put in large mixing bowl, set aside.

in food processor, pulse the AP flower, baking powder and salt. add in the coconut oil and pulse until pea-sized crumbles appear.

mix the flour mixture with the cranberries in the mixing bowl. add the milk and stir until it just comes together.

dust counter with a bit of flour, dump dough onto it. form a disk/thick circle. cut into quarters, and within those quarters cut 3 wedges.

carefully transfer wedges on prepared baking sheet and bake for 40-45 minutes, rotating the baking sheet half way through.

the edges and bottom will darken a smidge, but the interior will be tender and crumbly.

serve warm, as is, or drizzled with icing (you can make a quick icing slurry of 2 tsp the milk used + enough powdered sugar to get a thickened but drizzly consistency, anywhere from 10-15 TBL)

BAM!