Eggs on avocado toast - easy, clean-eating breakfast or lunch!

The moment I saw the photo on Pinterest of Simple Poached Egg and Avocado Toast at Pinch of Yum, I was hungry for this combo! But I thought it would be even better with a sprinkling of crispy bacon on top. Especially since I had some already-cooked bacon in the fridge. (Because of this: the best and easiest way to cook bacon.)

Better with bacon? Yep: I was right! The contrast of crispy whole-wheat toast, creamy mashed avocado, warm/runny egg yolk and crunchy bacon = heaven!

Poached eggs are a little challenging; her method makes them a bit simpler, but you could also just fry your eggs. My avocado was a bit too firm, so I added a bit of mayo to it. And then a dash of garlic salt, just cuz. Sprinkled on some fresh ground black pepper and a wee bit of thyme -- totally optional, but pretty!

Now I wish I were going to be home for lunch tomorrow, because I am already hungry for it again!

Diet-friendly? Almost paleo (full-on paleo if you skip the bread); gluten free if you use gluten free bread for the toast; clean eating if the bacon passes muster; South Beach / low carb for maintenance level.

Cornmeal-flaxseed pancakes with maple berry sauce

Quick to whip up, wheat-free, gluten-free, sugar-free -- and still delicious! I've been making these for months, but just now got around to posting them. I'm trying life wheat-free for a while, and these are a great substitute for traditional wheat flour pancakes.

This recipe came about when I tried this recipe for Blueberry Flax Microwave Muffines via Spark People, I loved the ease, nutrition, and flavor of the original recipe, but the grainy texture just didn't seem right for a muffin.

So that actually became my inspiration. It reminded me of the texture of cornbread, and I LOVE cornbread! It's one of the things I missed the most when I went low-carb. When my kids were little (before I went low-carb), we would sometimes have cornmeal pancakes for dinner. Just swap out cornmeal for half the flour, and you've got a pancake with a texture somewhere between pancakes and cornbread. Soaked in melted butter and maple syrup; mmm...! Replacing some of the maple syrup with berries adds vitamins and fiber; a small nudge toward healthier fare.

But back to these wheat-free pancakes... Another drawback was that putting frozen blueberries in the muffins made them pretty ugly. Trust me: they looked NOTHING like the picture! Also, egg in the microwave has a super-fine line between undercooked and rubbery.

So to solve all these shortcomings but keep them quick and easy, I...

• Replaced half the flaxmeal with corn meal
• Turned them into pancakes, made stove-top
• Took the blueberries out of the mix and served them on top as a sauce/syrup (I use whatever berries I have on hand: raspberries, blackberries, strawberries, or a mix.)

Result? Quick, easy, tasty breakfast!

IMPORTANT NOTE: The dry ingredient amounts below make a batch of dry mix, which you then use a little at a time to make 1 or 2 servings. The mix is enough to make four single batches.

Cornmeal-flax pancakes with maple berry sauce

Dry mix:
1/2 c. flaxseed, freshly ground
1/4 c. + 2 T. cornmeal (gluten-free, if necessary)
2 tsp. baking soda
4 pinches salt
Combine and store in airtight container, at room temp or in fridge. Makes four single batches.

Single batch:
1 egg
1 T. coconut milk (or other milk of your choice)
3.5 T.  dry mix (recipe above)
1-2 T. butter

Whisk the egg and the coconut milk, then whisk in the dry mixture. Stir till well combined.

Cook as you would pancakes. Heat a non-stick frying pan. (You know it's the right temp when splattered droplets of water immediately skittle across the surface.) Melt the butter in the pan; pour the excess into a small bowl and set aside for later.

Pour batter into the pan to make one large, two medium, or three small pancakes. It starts out pretty runny; you may need to nudge the edges in a little with your spatula, especially on the smaller cakes.

When the edges look puffy and dry-ish, and bubbles coming to the surface slow down in frequency, flip them over and cook a little less time on the second side. They should be just slightly golden-brown on both sides.

Use the leftover melted butter and brush or spread it on both sides of the finished pancakes, then plate them and pour on the berry syrup. Syrup recipe below.

Makes three mini pancakes, two medium, or one large.

Maple-berry syrup 

4 single-batch servings

1-1/3  c. fresh or frozen berries
2-1/2  to  3 T. real maple syrup

Combine and heat briefly in microwave or on stovetop.
------------
Nutrition info, via myfitnesspal. Serving equals one whole single batch:

Nutrition Facts
Servings 1.0
Amount Per Serving
calories 397
% Daily Value *
Total Fat 28 g	43 %
Saturated Fat 15 g	73 %
Monounsaturated Fat 6 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 240 mg	80 %
Sodium 730 mg	30 %
Potassium 221 mg	6 %
Total Carbohydrate 31 g	10 %
Dietary Fiber 8 g	31 %
Sugars 10 g
Protein 8 g	16 %
Vitamin A	13 %
Vitamin C	18 %
Calcium	9 %
Iron	17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Study shows that eating breakfast every day lowers your risk of Type 2 Diabetes

This is an excerpt from the article The surprising danger of skipping breakfast, from Women's Health.

You know that breakfast has plenty of benefits: It boosts your energy, curbs your midday cravings, and helps keep you at a healthy weight. But if you’re still skipping the first meal of the day, there’s another perk you’re passing up: Missing even one breakfast each week increases your risk of type 2 diabetes by 20 percent, according to a recent study published in the American Journal of Clinical Nutrition.

Researchers from the Harvard University School of Public Health analyzed the eating habits and health outcomes of 46,289 women over the course of six years. At the end of the study, they found that women who skipped breakfast here and there had a 20 percent higher risk of being diagnosed with type 2 diabetes than those who ate it on a daily basis. The risk is even higher for full-time working women who missed their morning meal sometimes: 54 percent. The importance of a daily breakfast held up after the researchers adjusted the results to account for the effects of age, BMI, carbohydrate consumption, cigarette smoking, alcohol intake, physical activity, and working status.

Want a healthy breakfast option that you can eat on the run -- but that also tastes good? The photo above is from my low carb, sugar-free Pumpkin Pecan Muffins recipe. (Which is also gluten-free if you leave out the minimal flour.) Make them ahead of time, then pop one or two in the microwave in the morning.

Read the full article.

Bread pudding: the ultimate Christmas dessert!

photo by The Shiksa in the Kitchen

So, I'm fixing dinner, Christmas Eve night, and my husband says, "What are we having for dessert?" Oh my gosh -- dessert?! How on earth did I forget dessert? (I'll tell you how: I was thinking of the waffles and cinnamon rolls we were going to be having for brunch the next day!)

Then my brilliant husband goes on to say, "How about bread pudding?"

Now, if you're  not a bread pudding fan, let me tell you -- neither was I, until a couple years ago when we ordered lemon bread pudding at Carrabba's. I love anything lemon, but I'm telling you, this was heaven on a plate! Warm, sweet but with a little lemon tang, and custard-y... yum!

So a more traditional bread pudding -- simply flavored with vanilla, cinnamon, and for those who like them, raisins -- seems like the perfect Christmas dessert.

And it was!

It's quick and easy to throw together, and uses ingredients you probably already have on hand. We used this bread pudding recipe from All Recipes, and topped it with the Kahlua cream sauce recipe from The Shiksa in the Kitchen. (A plain vanilla cream sauce would be good, too. Orange or maple might be nice for a breakfast/brunch version.)

With these slight changes:
- Used a demi-loaf of French bread; fresh, not day-old.
- Used a 9x9" pan (rather than 8x8")
- Used brown sugar, not white.
- Left out the raisins.
- Added a little fresh-grated nutmeg with the cinnamon.
- Skipped the melted butter, but drizzled a little heavy cream over it (after pouring on the egg mixture, but before baking' I didn't measure, but probably about 3 Tablespoons.)
- Sprinkled some pecans on top. (Next time I'll use more and mix 'em in.)
- Baked for 35 minutes.

Mmmm... Imagine the warm, sweet aroma of vanilla, cinnamon and nutmeg, with a texture I can only describe as a tender, custardy cake. If this isn't Christmas on a plate, I don't know what is! But it would be just as good at any autumn or winter dinner -- or brunch!

I might just make it again for New Year's Eve!

Places to eat in Kansas City: Eggtc.

Found another great breakfast place in KC! It's been there for several years, but we only discovered it recently.

Just a few blocks south of the Plaza on Main Street, Eggtc. is next door to Minsky's Pizza (same owners). On weekend mornings, expect a wait. And expect good food!

As is so often the case, I ordered an Eggs Benedict (on whole wheat toast, to make it a smidge healthier).

Tender, juicy, flavorful ham; not too thick, not too thin. The egg perfectly done. Nice job!

They offer nine different kinds of omelettes, plus a "build your own" option. With eight kinds of meat, seven kinds of cheeses, 16 different vegetable choices, and a partridge in a pear tree... (sorry!) ...you ought to be able to find or create something that suits your fancy. My friend ordered an omelette off the menu: Apple and Goat Cheese omelette, with walnuts and onion chutney. Not my cup of tea, but she enjoyed every bite.

I didn't snap a pic of her husband's plate, but he ordered the "Salubrious" omelette -- isn't that a great name? It's not often a menu item has you pulling out your smart phone to look something up on dictonary.com! (Salubrious means "conducive or favourable to health; wholesome".) It contains Monterey Jack and Swiss cheeses, asparagus, black olives, mushrooms and red onions, topped off with red onion chutney.

They also serve frittatas, crepes, breakfast sandwiches, breakfast pizza, biscuits and gravy, pancakes, waffles, french toast... you'd be hard-pressed to find a breakfast favorite that's not offered here.

There were eight of us at the table; I don't remember what everyone ordered, but I do know there were no empty plates at the end! It's a wee bit loud, but the service was prompt and friendly.

Definitely recommended!

Eggtc. website

Places to eat in Kansas City: Slice Deli & Bistro

On a recent short trip to Kansas City, we decided to try some place different for breakfast. I read about Slice Deli on Urbanspoon: it was rated 95%, and reviewers raved about how great the sandwiches are, and about how they smoke and roast all the meat on site. And given the name, I was expecting something bistro-ish. So we went with high hopes.

Which was a mistake.

Now, given all the positive reviews, I'd be willing to try it again at lunch time. And if you go in with realistic expectations, it would be just fine. (Except for the coffee. More on that in a minute.)

First the atmosphere: The space is bright and clean, with toys and games available to play while you wait. But Slice is adjoined to a convenience store, with a large open doorway between the two, and there is no change in ambiance from one to the other. "Deli" is an appropriate description. "Bistro" is not.

My husband and I both ordered "The Beater:" two eggs any style; two slices of bacon, sausage or ham; hash browns and toast. I thought the sausage and eggs (which I ordered over medium) were perfect. The hubs considered the sausage overcooked. The toast came without butter -- and without an offer of butter from the waitress -- and there was none sitting out. The hash browns were perfectly adequate.

I'm not a big coffee drinker, but my husband is. Big coffee snob, really, if we're going to be honest here. He grinds locally-roasted Sumatra beans every morning, and perks it in a French press. Get the picture? He described the coffee at Slice as "the worst coffee I've ever had anywhere." Given that ringing endorsement, I didn't try it, so I can't give the alternate opinion. If coffee is coffee to you, you might think it's perfectly fine. If you're a coffee connoisseur, you might want to skip it.

So the bottom line is: go for lunch, go in with reasonable expectations, and if you're picky, skip the coffee.

Places to eat in Kansas City: Beer Kitchen

The Beer Kitchen in Westport is another of our favorite spots in KC. In the past, we've enjoyed their lunch/dinner menu, including various salads, burgers, Mac & Cheese or Fish & Chips.

This time, we were visiting a little earlier in the day and looking for brunch.

Both the hubs and I are big fans of a classic Eggs Benedict, so we're always on the search for good ones. We still miss the EB at Reverse Grill and Jack Gage, which are both now closed.  :(

But luckily, Beer Kitchen also has a brunch menu on the weekend, so my husband tried it. It comes with a side of "brunch potatoes" - chunky cubes of potatoes, crispy-brown on the exterior. The verdict: good hollandaise, potatoes nicely done, but the poached eggs were a little under done, with the whites being just a tad runny. But he wasn't in a complaining mood, so he didn't send them back.

I ordered a "Turkey Turkey" sandwich: smoked turkey, turkey bacon, avocado, tomato, chipotle cheddar and chipotle aioli on grilled sourdough. Being the spice wimp I am, I was concerned about the chipotle component of this sandwich, but the waitress assured me it wasn't spicy at all, so I ordered it as is. I should know better! It was just a little too spicy for me, but again, not bad enough to not finish.

Other than the spice factor (which wouldn't be an issue for most people), the sandwich was delish. I especially liked the toasted sour dough: it was the absolutely perfect balance of crunchy outside and just-chewy-enough inside. Unfortunately, it didn't photograph well, so no pic.

Even with these two small complaints, I would recommend Beer Kitchen without reservations. This was probably our fourth or fifth visit, and they have been consistently good.

They are open seven days a week: open at 11 am on weekdays and 9 am on the weekends. They close anywhere from midnight to 3 a.m.; check their website for details.

Beer Kitchen website

On Urbanspoon:


You might also like:
Places to eat in KC: El Patron

San Diego: Where to eat breakfast

Just back from a too-short vacation in sunny San Diego, this week I'll be sharing some of the places we enjoyed good food! Today's theme: Places to eat breakfast in San Diego.

The Mission  
A local coffee-house vibe, just a couple blocks to the beach, with lots of sunlight streaming in through the large windows. Their pancakes sounded scrumptious: blackberry , blueberry cornmeal, and strawberry granola were among the offerings. Alas, if I eat pancakes, I need a nap soon after, so, not the best way to start off a day of sightseeing!

There are more than a dozen breakfast entrees on the menu that are gluten free. For those who are pork-averse, they offer several dishes featuring soy chorizo. They also offer several "Latino Breakfast Plates": rancheros verde, breakfast quesadillas, plato verde con huevos, etc.

We ordered off the "Mission Favorites" section of the menu. I got the Mission Rosemary: Crispy rosemary potatoes topped with scrambled eggs, tomato and an onion garnish. Eric ordered the Chicken Apple Sausage and Eggs: Chicken apple sausage lightly sautéed, served with crispy rosemary potatoes, and scrambled eggs. (Pictured above.) Both came with perfectly-toasted rosemary bread. My plate was very good, but meatless, and after a taste of the juicy, flavorful chicken sausage, I wish I had ordered that plate instead. Still, a great start to the day -- especially when followed by a walk on the beach!

Located at: 3795 Mission Boulevard, in the Mission Beach area
Open for: breakfast and lunch      
The Mission website
On Urbanspoon:

Hash House a Go Go
The interior feels more like a fun, hip bar than a breakfast joint; we ate on the sunny patio.

Their tag line is "twisted farm food." And by farm food, they do mean fresh produce and meats, and midwest-inspired dishes, but I think they also mean "farmer's breakfast" -- in other words, LOTS of food! (Gotta stock up on carbs, protein, and more carbs for a day in the field.)  Fortunately, Eric saw what the plates looked like before we ordered. These aren't plates: they're platters! No, really -- I'm not exaggerating. Everything comes out on plates that are a good 14" in diameter, and piled high.

So we split the Hash House Original Farm Benedict. The base is a big slab of mashed skin-on potatoes that have been "griddled" -- seared on the grill so they're crispy in places. Those are topped with the most enormous biscuits I have ever seen. See that big lump in the photo above, just under the tomato? That's the biscuit -- and it's already been sliced in half! This is topped with fresh spinach, tomato, poached eggs, and finally, red pepper puree. Garnished with diced vari-colored bell pepper and green onion.

The dish featured great ingredients, expertly prepared, but I think I would have enjoyed it more if it weren't so over-the-top -- literally. With a dish stacked that high, it was impossible to get a bite of everything together. We ended up pulling out the biscuits; it was much easier to eat after that. I was disappointed with the biscuits; they were pretty bland. I loved the bell peppers and the puree, though -- in fact, I was kind of greedy with it! But I am SO glad we didn't each order our own plate. We would have had to walk away from a lot of leftover food.

Located at: 3628 5th Ave., in the Hillcrest area
Open for: Breakfast, lunch and dinner
Hash House website
On Urbanspoon:

To the Point Cafe
Behind a white picket gate is the front yard/patio with al fresco dining and a potted herb garden in the center. Inside, an eclectic mix of tables and chairs lend a casual vibe.

The menu is what I expected to find in a California cafe: granola, fresh fruit, locally-made bagels. There are also Belgian waffles, wraps, frittatas and Benedicts. The latter looked perfect, and since Eggs Benedict is my favorite breakfast when eating out, I really wish I could have tasted one. Unfortunately, we were both feeling a bit "off" that day, and decided that underdone eggs would not be the best choice.

Eric stuck with a bowl of Coconut Pecan Granola, while I ordered a scrambled egg sandwich on a bagel. In retrospect, I wish I'd ordered it on a croissant or ciabatta - the other two options - since the softness of the eggs and the dense bagel were not a good match. But fresh ingredients, simply prepared; the sundried tomato cream cheese was tasty; I wish there had been more of it. We finished things off with a bowl of fresh fruit. The coffee was a little on the bitter side. A nice breakfast, but not especially noteworthy. I would go back just to try the Benedict, though!

Location: 4161 Voltaire Street in the Point Loma area; handy if you're on your way to Cabrillo National Monument.
Open for: Breakfast and lunch
To the Point Cafe website
On Urbanspoon:


What did I miss?
Of course, there are hundreds more places to catch a great breakfast in San Diego! We couldn't catch them all in our short stay. If you know if a hot spot, tell me about it. We hope to go back some day!