Recetas Innovadoras

Recetas

Green machine

1) 1/2 Banana Cut and Peeled

2) 2-3 Cups of Spinach or kale * I had to use mix greens, wer were out of the good stuff

3) 1/2 Apple Diced

4) 3/4 Cup of Orange Juice

5) 3 Ice Cubes

6) Blend!

Acaí bowl

1) Acai Smoothie Mix ** I had to use Jamba Juice Mix this time

2) 3/4 Cup of your favorite Granola

3) 1/2 Cup Apple Juice

4) 2 Tablespoons Coconut Flakes

5) 1 Tablespoon of Organic Agave

6) 1/3 cup of Raspberries, Blueberries, Bananas, Strawberries

6) Presto!

Berry-licious

1) 1/2 Cup Orange Juice

2) 1/3 cup Vanilla Coconut Milk Yogurt

3) 3/4 Cup of Frozen or Fresh Berries

4) 1/2 Banana - cut and peeled

5) 3 Ice Cubes - if fresh berries used

6) Blend and Finish

French toast

Peach and espreso crepes

Arugula Salad; Toasted Almonds; Manchego; Lemon vinaigrette

Spinach Salad; Ginger-Carrot Dressing, Blueberries, Sliced Almonds; Crushed Pepper.

Oatmeal; Raspberries; Blueberries; Strawberries

Homemade: Whole Wheat Pancakes; Nutella; Chocolate Chips; WIpped Cream; Assorted Berries

Smoothie

Recipe: 1 Medium Banana (105), 1 cup of Unsweetened Almond Milk (30 cals), 2 tbsp Vanilla Extract, 1 tsp Unsweetened Cocoa Powder (<10 cals)

Tripe threat: banana, strawberry, and nutella

breakfast pizza

My son’s favorite game in the whole world is Let’s Play With The Other Baby! You Know, The One We Keep In The Mirror. We bring him over to this giant mirror in the hallway and he goes berserk, he paws at the “other” baby, kicks his legs, squeals and laughs. It cracks us up too. Babies: they’re so cute when they’re kinda confused!

It took us a few weeks to realize how sad this game actually is. My little monkey is so outgoing and eager to make friends that he’ll play with an imaginary baby that lives in the mirror to get his fix. Perhaps, we realized, hanging our heads in the shame of being the worst parents, ever, it is time for him to meet some other babies his age that he can paw and squeal at in person and they can hopefully paw and squeal back. But, of course, this isn’t a story about Jacob’s first playdate, it’s about what I made for breakfast.

Or more accurately, what I didn’t make: baked eggs and busy stratas and quiche andbaked French toast and winter fruit salads and anything involving jam on bread or plates and forks. Because remember the part about the two infants? You’d be amazed at how ineffective four whole sets of adult hands are at keeping two teeny tiny infants out of harm’s way. Thus when I spun the wheel of the Things I Want To Cook list and breakfast pizza came up, I knew it would be perfect for eating with one hand while fishing out a piece of Oh God, What Is That In Your Mouth? with the other.

I was a little dubious about the intersection of mozzarella and eggs — I had a very awful omelet with that combo, plus basil, a few years ago — and I was also convinced that the eggs would roll right off the crust but ended up finding this pizza absolutely, utterly perfect in every way. The recipe is from The Big Sur Bakery in a treesy nature-loving part of the country I can barely wrap my head around right now, having spent almost the entirety of this last year in this concrete jungle and its suburban counterparts. I digress. The pizza is cheesy without being excessively so and somehow, that baked bacon/egg/melted pile doesn’t even feel heavy with all of those fresh herbs and mild onions on top. Plus, the pizza has this kind of grab-and-go, low-key vibe that is perfect for weather that demands you don’t idle long inside. Hooray for that!

One year ago: Migas with Tomato Chipotle Coulis

Two years ago: Roasted Acorn Squash and Gorgonzola Pizza and Hazelnut Brown Butter Cake

Three years ago: Strawberry Rhubarb Pecan Loaf and Italian Bread

Breakfast Pizza

Adapted, barely, from The Big Sur Bakery Cookbook via an earlier version of it

Makes 2 (12-inch) pizzas

When I asked what I would change about this when I make it again, I drew a blank. I actually like it that much the way it is. Nevertheless, the bacon could of course be omitted if you’re bacon-averse, countless toppings could be added from spinach to mushrooms or sausage, you could swap some or all of the mozzarella for goat cheese and you could swap out some of the flour in the crust for whole wheat flour. Although the recipe as is makes two large pizzas, I think it would be fun to make six smaller ones with one egg each in the center — plus, friends could choose their own toppings. So “drew a blank” = okay, I have a few ideas. But I’m pretty sure I’ll be making this exactly as written next time.

1/2 teaspoon dry active yeast

2 cups plus 2 tablespoons bread flour, plus more for dusting

Kosher salt

6 strips bacon

1/2 cup grated Parmesan

2 cups grated mozzarella

6 large eggs

Freshly ground black pepper

2 tablespoons minced flat-leaf parsley

2 tablespoons minced chives

2 scallions, thinly sliced

1 shallot, minced

The night before, prepare the dough: Place 3/4 cup lukewarm water in the bowl of an electric mixer fitted with a dough hook. Sprinkle in the yeast, stir and let sit for 5 minutes. Add the flour and 1 teaspoon of salt and mix on low for 1 minute. Increase the speed to medium and mix for 2 minutes, then increase the speed to high and mix until a smooth dough forms, about 2 minutes more. Turn the dough onto a lightly floured surface, divide into two equal pieces and form each half into a tight ball. Place on a large floured sheet pan, place the pan in a plastic garbage bag, tie the bag loosely and refrigerate overnight.

One to two hours* before baking, place the dough in a warm spot. Adjust the oven rack to the lowest position and set a pizza stone on it. Preheat the oven to 500 degrees 30 minutes before you are ready to bake the pizza.

Prepare the dough and toppings: Fry the bacon in a large sauté pan over medium-high heat

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