Posts in Breakfast
Pumpkin Seed Granola
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With each batch of granola that gets thrown into my little kitchen oven, I try to give each a twist or change from the last. My tahini granola is what I was making most this Spring, but during Autumn I wanted to make granola for my morning meals that was a bit more focused on the season. Pumpkin seeds (I use the La Pluma variety) lend a bit of crunch and richness to this batch along with a small bit of coconut thrown in before being coated in a sweet syrup quickly whisked together on the stove.

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The ingredient amounts listed in this recipe do make quite a whopping batch, so if you want to make less you may halve the recipe. Be sure to allow the granola to remain untouched until it’s completely cooled. This helps it clump together once it’s spooned from the parchment paper. It’s delicious had all by itself by the handful and is also a welcome addition to a bowl of your morning yogurt, milk, or chia pudding.

Sincerely, Adelle

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Pumpkin Seed Granola

Makes approximately 8 cups of granola; you may halve the recipe for a smaller batch.

  • 6 cups rolled oats

  • 1 1/2 cup pumpkin seeds

  • 1/2 cup shredded unsweetened coconut (optional)

  • 1/2 cup olive oil

  • 1/2 cup maple syrup

  • 1/4 cup almond butter

  • 1/4 cup honey

  • 1 tablespoon vanilla

  • 1/2 teaspoon salt

  • Preheat the oven to 300 degrees.

In a large bowl, combine oats, pumpkin seeds, and coconut flakes (optional). Set aside.

In a small saucepan over low heat, combine the olive oil, maple syrup, honey, almond butter, and vanilla. Whisk until combined, and pour into the bowl of dry ingredients. Toss together with a spoon, adding the salt to taste (up to 1/2 teaspoon or so), until combined.

Line two baking sheets with parchment paper, then spoon half of the granola onto each pan, spreading evenly. Place the granola into the warm oven and bake for 20 minutes, then after stirring each pan a bit, bake for another 20 minutes. Remove from the oven, and allow to cool completely without stirring, as this will allow the granola to keep in clumps, if you like your granola that way. Store in an airtight container for up to a week.


Kale and Celery Breakfast Salad
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A fried egg makes many things even better. This salad of kale and celery dressed with a simple vinaigrette and a quick dusting of parmesan becomes more substantial, not to mention substantially more delicious, with a fried egg on top. Cook the egg (or two, if you'd like) to your liking; this recipe features one sunny side up with crispy edges, topped with a good crack of black pepper and a dash of smoked paprika.

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I've named this a breakfast salad because one usually has eggs in the morning, but admittedly I most often make this for a late lunch or even dinner. A fried egg is a quick way to add protein and bulk up a simple salad, and when served with crusty bread to dip in a broken yolk and munch on, I wouldn't mind having this well past morning. You can omit the celery if that's not a vegetable you prefer, and add in anything else you might have on hand; a few cherry tomatoes sliced in half would be lovely. I recommend serving with toasted sourdough smeared with a bit of salted butter.

Sincerely, Adelle

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Kale and Celery Breakfast Salad

Makes two salads

For the salad

  • 4 cups lacinato kale, ripped or chopped in bite sized pieces
  • 2 celery stalks
  • 2 eggs
  • About 1 tablespoon olive oil or more, for drizzling over the kale and for frying the eggs.
  • Salt, pepper, and smoked paprika, to taste
  • A bit of grated parmesan, to taste
  • Sliced and toasted bread (optional)

For the dressing

  • 1 tablespoon olive oil
  • 2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons honey
  • 1 teaspoon dijon mustard

Place the kale in a mixing bowl and drizzle a bit of olive oil over the leaves, tossing with your hands to coat. Begin massaging the kale, rubbing the leaves for about a minute to two minutes or until the kale is glossy and dark in color. This helps the kale to soften and become more palatable. Thinly slice the celery and toss into the bowl.

To make the dressing, combine the honey and mustard in a small bowl, then stir in the balsamic vinegar. Slowly drizzle the tablespoon of olive oil into the bowl while quickly whisking until the dressing is emulsified. Pour into the bowl of kale and celery and toss to coat.

Adding a bit of olive oil to a hot pan, fry the eggs to your liking. Shower the tops with plenty of salt, fresh cracked pepper, and a dash of smoked paprika as they cook.

Place the dressed kale and celery on a plate, shower with grated parmesan, and top with a fresh fried egg. Serve with crusty bread.


Tahini Granola
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Lately, I've been making a big batch of granola every week or so as an easy and quick breakfast option, topping yogurt with a little drizzle of honey or fruit, and also as a snack mid-day when a little handful of something just a tad sweet with some crunch to it sounds nice. I've gotten my parents hooked on my recipe, so much so that I tend to do a little "granola delivery" and bring my father a jar full of just-toasted granola when I've made a fresh batch.

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Tahini is an ingredient I've been experimenting with quite frequently and I figured I would give it a go in my granola; the result was a hint of nuttiness and a new yet vert subtle depth of flavor. If you haven't used tahini before, it's comparable to nut butter in consistency and it's made of ground sesame seeds. My suggestion when purchasing tahini is to find a brand that doesn't use much salt, or none at all, as too much salt can limit what you can use it for and impact the recipes you're using. I use it fairly sparingly here, so as not to make it an overwhelming sort of addition, and I think it adds just the right sort of gentle, nutty taste. 

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My method for making granola consists of heating the wet ingredients in a small saucepan over low heat until warmed to make sure all the ingredients are melted and thoroughly mixed. This keeps clumps of any one ingredient from appearing, resulting in a more uniformly tasting granola. The olive oil, honey, maple syrup, vanilla, and tahini will turn to a thick syrup when gently heated and whisked. Pour, toss around the dry ingredients, and it's ready to be toasted.

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Using parchment paper, one of my favorite basic kitchen tools, is encouraged. It will keep the granola from sticking to the pan and make for an easy clean-up!

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When the granola has finished toasting in the warm oven, drizzle with a spoonful or two of tahini as it cools. It will stay fresh the longest in an airtight container that's tucked away in a cool refrigerator.

Sincerely, Adelle

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Tahini Granola

Makes approximately 10 cups of granola

  • 5 cups rolled oats
  • 1 1/2 cups coconut flakes
  • 1/2 cup unsalted peanuts
  • 1/2 cup unsalted almonds
  • 1/2 cup unsalted cashews
  • 1/4 cup unsalted pistachios
  • 1/4 cup sunflower seeds
  • 1/4 cup pepitas/pumpin seeds
  • 1/2 cup extra virgin olive oil
  • 1/2 cup maple syrup
  • 1/4 cup raw honey
  • 1/4 cup tahini (unsalted or only lightly salted), plus more for drizzling
  • 1 tablespoon vanilla
  • 1/2 teaspoon salt

Preheat the oven to 300 degrees.

In a large bowl, combine oats, coconut flakes, nuts, and seeds. Set aside.

In a small saucepan over low heat, combine the olive oil, maple syrup, honey, tahini, and vanilla. Whisk until combined, warm and fragrant, and pour into the bowl of dry ingredients. Toss together with a spoon, adding the salt to taste (up to 1/2 teaspoon), until combined.

Line two baking sheets with parchment paper, then spoon half of the granola onto each pan, spreading evenly. Pop the granola into the warm oven and bake for 20 minutes, then after stirring each pan a bit, bake for another 20 minutes. Remove from the oven, and allow to cool completely without stirring, as this will allow the granola to keep in clumps, if you like your granola that way. Store in an airtight container in the refrigerator.

Breakfast Tacos with Lime, Cilantro, and Spinach Ribbons
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These tacos filled with eggs, greens, and lime have been a recent addition to my weekend breakfast repertoire, and they do not disappoint. When my sister was in town a few weeks ago we made them more than once during her stay and I decided that though the recipe is very simple - mostly just preparing toppings and heating the eggs - it was well deserving of a bit of photographing and sharing with others.

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Admittedly, lime is a favorite flavor of mine. When serving others this breakfast, I place a lime wedge on each taco so they can do the squeezing themselves as I can be overzealous with how much lime flavor I enjoy on a a taco! You can easily omit the lime if you'd prefer it that way.

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Cilantro is another bold flavor that I absolutely adore. I think it adds such a vibrant freshness to anything it mingles with. A good amount of drizzled sour cream and plenty of cheese both in the eggs and crumbled on top balances the freshness of all the green with an equal amount of richness. 

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You can tweak these breakfast tacos to your liking, adding or omitting toppings. Sometimes a few drops of hot sauce or a spoonful of salsa are a good addition, and I've also tried adding tomatoes and roasted potatoes with delicious results. Enjoy!

Sincerely, Adelle

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Breakfast Tacos with Lime, Cilantro, and Spinach Ribbons

Makes two tacos

  • 2 large eggs
  • 1/4 cup grated cheese (I prefer cheddar)
  • Two corn tortillas
  • 1/3 cup spinach, thinly sliced into ribbons
  • 2 lime wedges
  • A few sprigs of cilantro
  • Sour cream, for drizzling
  • Cotija (or feta) cheese, for sprinkling
  • A pinch of salt and pepper, to taste
  • 1/2 avocado, sliced
  • Olive oil
  • Optional: tapatío, cholula, salsa, or other taco toppings

Whisk eggs, grated cheese, salt and pepper in a bowl and heat a skillet over medium-low heat. When the skillet has heated, add a drizzle of olive oil and pour in the eggs. Gently turn the eggs over with a spatula, and remove from the skillet when they're just about cooked (they will continue to cook from residual heat on the plate - it's best not to overcook them).

Heat two corn tortillas. A quick method I love is popping them in the toaster! It's fast and it makes them a little crispy.

Pile the eggs on the tortillas, then add toppings. Place cilantro, spinach ribbons, crumbles of cotija, a generous drizzle of sour cream, and avocado on the tacos. You can add any other toppings you like; hot sauce and salsa are especially encouraged.