Category Archives: Breakfast

All Natural Homemade Plum & Strawberry Jam on Fennel Raisin Bread with Creamy Ricotta Cheese

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Breakfast is served!

Jam or fruit preserves are one of the simplest things to make. Basically you are just cooking fruit until it turns to mush (is that a technical term?!).

So anything you can buy in bulk at the farmers market or if you have some extra fruit lying around – get creative and make your own jam. No preservatives or additives when its homemade!

I happened to have some strawberries and plums in my fruit basket, plus I added a little orange rind and juice to give it a little tartness. I bought some Ricotta Cheese from the lovely Bedford Cheese Shop here in Williamsburg, BK, along with a delicious Fennel Raisin Loaf from Amy’s Bread.

IMG_7120Ingredients:

For one 8 ounce mason jar

1 plum

1 cup of strawberries

juice of 1/2 an orange

1 tsp of grated orange zest (rind)

2 tbsp of honey

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Instructions:

In a small pan over high heat add all of the ingredients and cook for about 20 mins, until it has a jam like consistency (ha! that’s easy enough)

Meanwhile add your mason jar to boiling water (lid included) to sterilize it. Remove carefully and pour jam inside, close and put in refrigerator over night.

* Note: for people who are used to store-bought jams, next time you are in the store read the label of your favorite brand. Check out the preservatives and amount of added sugar. Homemade will not taste as sweet but I promise you it is better for you. So you can experiment with each batch. If you want it sweeter you can add more honey or agave for example, if you want to be a purest don’t add anything. It’s up to you.

This should last in the fridge for a couple of weeks. But I say put it on everything! Toast, scones, ice-cream, yogurt, granola, or eat it straight out of the jar 🙂

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http://bedfordcheeseshop.com

http://www.amysbread.com

http://www.grownyc.org/greenmarket

 

International Protein Packed Breakfast Tacos

I say international because I have brought together Mexican, Italian and French influences for this breakfast dish. I love tacos, especially for breakfast as they really break up the boring breakfast routine.
These are so versatile. You can add any type of protein, cheese, herbs and veggies.
Using corn tortillas keep the dish wheat free and low in carbs.

After my run this morning, a protein packed breakfast is exactly what my body craves. This was on the table in 5 minutes. And disappeared in about 2!

Ingredients:

2 corn tortillas
Handful of grape tomatoes
Few leaves of basil
A few crumbles of Chèvre, or any cheese you’d like
2 organic eggs
1/4 of avocado
Good quality olive oil
S&P

Instructions:

Heat the tortillas in a pan about 30 seconds on each side

Slice the tomatoes into quarters and slice the avocado into strips, tear the basil up

Scramble your eggs

Ensemble the eggs on the tortilla shells, add the avocado and tomatoes and crumbled chèvre, sprinkle on the basil. Add s&p and drizzle with olive oil.

Ready to eat!

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