Month: August 2019

My dog, Cookie, is wild for zucchini. Also cauliflower, broccoli, kale, and cabbage. You could say that my pup has a healthy appetite. This morning, I left a slice of zucchini bread on my desk where I thought she couldn ;t reach. Then I heard some scuffling, followed by some gobbling. She swiped that slice of bread and ate half before I could grab it.This dog is my soulmate, I tell you. I captured it on video, if you ;d like to see it. That was all to say that this zucchini bread recipe is Cookie and Kate approved. It ;s fluffy and moist, lightly spiced, and full of confetti-like green flecks of zucchini.If you ;ve enjoyed zucchini bread before, let me point out a few differences between my recipe and the standard recipes. Here are five reasons to love this healthier zucchini bread: I used one-half cup honey (or maple syrup) instead a full cup of white sugar. It ;s not overtly sweet, but you could add another drizzle of honey or maple sweetener to individual slices, if desired.I also used white whole wheat flour instead of refined flour, so this bread is made with 100 percent whole grains.I used coconut oil instead of butter, which means this bread is easily made without any dairy at all.Most zucchini bread recipes call for one cup of grated zucchini, but I liked mine better with one-and-a-half cups. Even then, I can ;t say there ;s a pronounced zucchini flavor to it, because zucchini doesn ;t have a ton of flavor in itself.It ;s easily made vegan and/or gluten-free, too—just check my recipe notes.Please let me know how this recipe turns out for you in the comments! Your feedback is so important to me.If you love this zucchini bread, you ;ll also enjoy my banana bread, apple muffins, carrot muffins or banana muffins, you ;re going to love this one. Don ;t miss the maple-sweetened blueberry muffins in my cookbook! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Zucchini BreadAuthor: Cookie and KatePrep Time: 15 minsCook Time: 55 minsTotal Time: 1 hour 10 minutesYield: 1 loaf 1xCategory: Baked goodMethod: By handCuisine: American★★★★★4.7 from 155 reviewsThis fluffy zucchini bread recipe is made healthier with whole grains, honey (or maple syrup) and coconut oil instead of butter. It is easily made vegan and/or gluten free (see notes). Recipe yields 1 loaf. Scale 1x2x3x Ingredients¾ cup roughly chopped raw walnuts or pecans (optional)⅓ cup melted coconut oil or extra-virgin olive oil*½ cup honey or maple syrup2 eggs½ cup milk of choice or water1 teaspoon baking soda1 teaspoon ground cinnamon + more to swirl on top2 teaspoons vanilla extract½ teaspoon fine-grain sea salt¼ teaspoon ground nutmeg1 ½ cups grated zucchini (you ;ll need 1 small-to-medium zucchini, about 7 ounces—if your grated zucchini is very wet, squeeze out the excess moisture over the sink before stirring it into the batter)1 ¾ cups white whole wheat flour or regular whole wheat flourInstructionsPreheat oven to 325°F. Line a small, rimmed baking sheet with parchment paper for easy cleanup, and grease a 9” x 5” loaf pan to prevent the bread from sticking.Once the oven has finished preheating, pour the chopped nuts onto your prepared baking sheet. Bake until the nuts are fragrant and toasted, about 5 minutes, stirring halfway.In a large mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 20 seconds in the microwave.)Add the milk, baking soda, cinnamon, vanilla, salt and nutmeg, and whisk to blend. Switch to a big spoon and stir in the zucchini, then add the flour and stir just until combined. Some lumps are ok! Gently fold in the toasted nuts now.Pour the batter into your greased loaf pan and sprinkle lightly with additional cinnamon. If you ;d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing it with a sharp, serrated knife.This bread is moist, so it will keep for just 2 to 3 days at room temperature. Store it in the refrigerator for 5 to 7 days, or in the freezer for up to 3 months or so. I like to slice the bread before freezing and defrost individual slices, either by lightly toasting them or defrosting them in the microwave.

This post is brought to you by Bob ;s Red Mill.I may have implied otherwise, but the cookbook is definitely not done. I’m wrapping up some final food photo shoots this week, and working with a local photographer to take some fun shots of Cookie and me. I have about one million photos of Cookie, but very few of us together, so I’m looking forward to having those.We also have several rounds of edits to go, and the design process is just beginning. Eek! It’s too much, but I’m giving it my all.I’ve been feeling sentimental for simpler times, like the family reunions on July 4th that I mentioned earlier this week. Then I got to thinking about all those potato chips, and the value of a good breakfast, so I started daydreaming about a festive, but wholesome, Independence Day breakfast.I landed here—a red, white, and blue bowl of yogurt, granola and berries. Can we take a moment to commend the Founding Fathers for choosing such a classic color combination? It doesn ;t get better than star-spangled red, white and blue.I added coconut to the granola for a white component, but of course, it turned golden in the oven. The trick with adding coconut to granola is to either bake it at a low temperature, or add the coconut late in the baking process, so the coconut doesn’t burn. I opted for the latter, and it worked great. I called it triple coconut granola because I used both large coconut flakes and shredded coconut, along with coconut oil, so it’s infused with real coconut flavor and texture throughout.I used Bob’s Red Mill’s certified gluten-free oats for the recipe, so I can share it freely with all of my gluten-free friends. Oats are naturally gluten-free, but can be contaminated with gluten in the fields and processing facilities, so I’m glad that Bob’s Red Mill offers a safe option for those with sensitivities. You know how much I love oats (forty-two recipes and counting!).Lastly, I served it with fresh blueberries and strawberries, and my new favorite breakfast component—defrosted frozen raspberries. It’s so simple, it almost seems silly, but I’ve been pouring frozen raspberries into a bowl and letting them defrost in the fridge overnight. By the morning, they’re nice and juicy, almost compote-like on their own.They’re fantastic on toast with almond butter, waffles, pancakes, oatmeal and granola. It’s an inexpensive and delicious way to start the day with some powerful antioxidants, including cancer-fighting ellagic acid. Try it and let me know if you love it, too? 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Triple Coconut GranolaAuthor: Cookie and KatePrep Time: 10 minsCook Time: 20 minsTotal Time: 30 minutesYield: 6 cups 1xCategory: Breakfast★★★★★4.9 from 13 reviewsThis easy homemade coconut granola recipe features coconut flakes, shredded coconut and coconut oil! It ;s naturally sweetened with maple syrup. Recipe yields about 6 cups granola, enough for about 12 servings. Scale 1x2x3x Ingredients4 cups Bob ;s Red Mill Gluten-Free Rolled Oats (also known as old-fashioned oats)1 cup slivered almonds or nuts of choice1 teaspoon ground cinnamon¾ teaspoon fine-grain sea salt½ teaspoon ground ginger½ cup melted coconut oil½ cup maple syrup1 teaspoon vanilla extract½ cup large, unsweetened coconut flakes*½ cup unsweetened shredded coconutOptional: ⅔ cup dried fruit, chopped if largeInstructionsPreheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.In a large mixing bowl, combine the oats, almonds, cinnamon, salt and ground ginger. Using a silicone or rubber spatula, stir to combine.Add the coconut oil, maple syrup and vanilla (we’re going to add the coconut later, so keep it nearby). Stir until every oat is lightly and evenly coated. Using your spatula, scrape the contents of the bowl onto your prepared pan, making sure to get every last bit of liquid. Spread the granola into an even layer.Bake for 15 minutes, then remove the pan from the oven, add both the coconut flakes and shredded coconut, and stir it all together. Place the pan back into the oven until the coconut is lightly golden, about 5 to 10 minutes. Let the granola cool completely on the pan. It will further crisp up as it cools.Store the granola in an airtight container, like a freezer bag (if you ;re adding dried fruit, add it now). This granola will stay fresh at room temperature for 1 to 2 weeks, or in the freezer for up to 3 months.

You guys. I didn ;t work at all from Friday through Monday, and it was glorious. I brought my work with me to Memphis, but I opted for sleeping in, reading and watching the Olympics instead. I also brought these granola bars with me, tucked into my bag next to my neglected laptop, and I ;m so glad I did.No time for breakfast? Granola bars to the rescue. Hungry on the plane? Granola bars sure beat pretzels. Long stretch between lunch and dinner? Again, granola bars. They kept my blood sugar levels stable, and kept me from turning into a cranky, hypoglycemic mess.I can attest that these no-bake bars, which are made with oats, nuts, and coconut, and naturally sweetened with honey (or maple syrup) are some effective, energy-rich treats. I ;m never traveling without them again. They would also be great snacks for lunch bags and hungry kids who have just arrived home from school. They ;re much more tasty and offer more sticking power than any of the store-bought options I encountered as a kid. Granola bars are the answer! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Almond Coconut Granola BarsAuthor: Cookie and KatePrep Time: 15 minsTotal Time: 15 minsYield: 16 bars 1xCategory: Snack★★★★★4.8 from 40 reviewsThese homemade granola bars are a healthy and delicious snack! Made simply with almonds, coconut, oats, almond or peanut butter, and honey or maple syrup. These bars require about 15 minutes of prep time, then an hour-long rest in the refrigerator to set. Recipe yields 16 granola bars. Scale 1x2x3x Ingredients1 cup chopped almonds1 ¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)1 cup large, unsweetened coconut flakes (shredded coconut should work, too)½ teaspoon ground cinnamon½ teaspoon salt1 cup creamy almond butter or peanut butter½ cup honey or maple syrup1 ½ teaspoons vanilla extractInstructionsLine a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.Toast the almonds for maximum flavor (you can skip this step, but your bars won ;t be quite as awesome): In a medium skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes. Transfer them to a medium mixing bowl.To the mixing bowl, add the oats, coconut flakes, cinnamon and salt. Stir until blended.In a 2-cup liquid measuring cup, measure out 1 cup almond butter. Top with ½ cup honey, followed by the vanilla extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the microwave or on the stovetop.)Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter (cough, Justin ;s), you might need to drizzle in another tablespoon of honey to help it all stick together.Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of parchment paper.)Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set.When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp chef ;s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They ;ll keep for several months in the freezer.

Raise your hands if you ;re excited about fall! I ;m looking forward to pumpkin treats, cooler weather and dusting off my favorite boots. The leaves on the trees outside look tired, so I think we ;re in for a show soon.I ;m satisfying my pumpkin cravings with my favorite pumpkin bread while we wait for those magnificent red and orange trees. This recipe is a simplified and perfected version of my old honey-sweetened pumpkin bread.It ;s made with pumpkin purée and spices, of course, plus honey (or maple syrup), white whole wheat flour (which is more neutral-flavored than regular) and coconut oil. Combine all of those in one bowl and you ;ll get some seriously amazing pumpkin bread.If you ;re a fan of my banana bread, you ;re going to love this recipe, too. This recipe is highly adaptable to special diets, and I ;ve added notes for adjustments under the recipe. Pumpkin bread for everyone!Watch How to Make Healthy Pumpkin BreadI ;ve been making recipe videos with my brother. We ;ve gotten into more arguments than I ;d like to admit, but we ;re in a great rhythm now. Let us know what you think of our pumpkin bread video, will you, please? It ;s short and snappy, and I hope you love it.Please let me know how this bread turns out for you in the comments! I hope you love it as much as I do.Craving more pumpkin treats and wholesome baking projects? Here are a few of my favorites:Healthy pumpkin muffins (just like this pumpkin bread, but in muffin form!)Pumpkin pecan scones with maple glazePumpkin pancakesPumpkin wafflesMore pumpkin recipes here! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Healthy Pumpkin BreadAuthor: Cookie and KatePrep Time: 10 minsCook Time: 55 minsTotal Time: 1 hour 5 minutesYield: 1 loaf 1xCategory: Quick BreadMethod: BakedCuisine: American★★★★★4.7 from 127 reviewsThis amazing pumpkin bread is naturally sweetened with honey or maple syrup, and made with whole wheat flour. It ;s so moist and fluffy, no one will ever guess! You can easily make this pumpkin bread vegan and/or gluten free—check the recipe notes for details. Recipe yields 1 loaf. Scale 1x2x3x Ingredients⅓ cup melted coconut oil or extra-virgin olive oil*½ cup honey or maple syrup2 eggs1 cup pumpkin purée¼ cup milk of choice or water1 ½ teaspoons pumpkin spice blend (or ½ teaspoon cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ¼ teaspoon allspice or cloves)1 teaspoon baking soda (NOT baking powder; they aren’t the same!)1 teaspoon vanilla extract½ teaspoon salt1 ¾ cups white whole wheat flour or regular whole wheat flourTotally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit…Pinch of ground cinnamon, for sprinkling on topInstructionsPreheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.In a large bowl, beat the oil and honey together together with a whisk. Add the eggs and whisk until blended. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)Add the pumpkin purée, milk, pumpkin spice, baking soda, vanilla and salt, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you ;re adding any additional mix-ins, gently fold them in now.Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you ;d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven ;t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then carefully transfer the bread to a cooling rack to cool for 20 minutes before slicing.

Sometimes the simplest recipes are the best, and this oatmeal is one of them. I ;m on a seasonally-appropriate apple kick, you see. When I was trying an applesauce filling for last week ;s apple tart, I wondered if I could cook homemade applesauce and steel-cut oats in the same pot at the same time.Their cooking methods and timing are similar, so why not? That was a very good question, and the result was so delicious that I wondered why I hadn ;t thought of it before.Why didn ;t I think to cook apples in my oatmeal before I added orange zest and a swirl of cranberry sauce? Or carrots?You really think I would have come up with the concept when I featured my maple cinnamon applesauce on steel-cut oatmeal nearly four years ago. Head smack.We finally have apple steel-cut oats on the blog today, in 2016, and I believe they are worth the wait. First, you ;ll toast the oats to enhance their flavor (in a little butter, if you want to make them really luscious). Then, add apples (I didn ;t peel mine, since the skins get super soft during cooking), water and a pinch of salt. Cook until the mixture is ultra creamy and the apples are so tender that they almost disappear into the oats.It ;s nearly perfect after a 5-minute rest, but I liked mine even more after I added a little maple syrup and a swirl of almond butter. Pecans are great, too. I almost always add cinnamon to apple/oat combos, but I preferred the clean taste of sweet fall apples this time around.What fall recipes do you guys want to see next? I ;m working on a savory recipe for later this week, but here are more apple recipes if you ;re on an apple kick like me. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Apple Steel-Cut OatmealAuthor: Cookie and KatePrep Time: 10 minsCook Time: 35 minsTotal Time: 45 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: American★★★★★4.8 from 25 reviewsMeet my favorite fall breakfast! Apples and steel-cut oats cook together in the same pot until they are creamy, delicious perfection. It ;s a hearty, healthy and delicious fall breakfast that reheats well for busy weekday mornings. Recipe yields 4 servings. Scale 1x2x3x Ingredients1 tablespoon butter (optional)1 cup steel-cut oats (certified gluten-free if necessary)3 medium-to-large apples (I used 2 Granny Smiths and 1 Honeycrisp), cored and sliced into 1-to-2″ chunks4 cups waterPinch of saltMaple syrup or honey, to taste (optional)Optional toppings: swirl of nut butter (pecan butter, almond butter or peanut butter), toasted pecans or pepitas, chopped fresh apples, dried cranberries, drizzle of additional maple syrup or honey, light sprinkle of ground cinnamon…InstructionsIn a medium Dutch oven or large saucepan (around 3.5 quarts), melt the butter over medium heat (if you ;re not using butter, just warm the pan). Add the steel-cut oats and cook until fragrant, stirring often, about 2 minutes (this step enhances the flavor of the oats).Add the apple chunks, water and salt. Stir to combine, and raise the heat to high to bring the mixture to a simmer. Once simmering, reduce heat to medium-low and cook for about 35 minutes, until almost all of the liquid has been absorbed and the oats are nice and creamy. Stir every five minutes in the beginning, and more frequently as time goes on (you might need to dial down the heat as well).Remove from heat and let the oatmeal rest for 5 minutes before serving so it has more time to thicken up. Carefully taste (it ;s hot!) and add maple syrup or honey if you ;d like sweeter oatmeal (I used tart apples, so I added 1 tablespoon).Divide the mixture into individual bowls and serve with any toppings you ;d like. If you ;re saving extra portions for later, let them cool to room temperature, then cover and refrigerate for up to 4 days. Leftovers reheat well in the microwave, and would likely reheat well on the stove if you add some extra water to loosen them up.

This easy chia jam is a delicious way to eat more berries on a regular basis. The recipe has been a long time coming. I received an unsettling call from the doctor’s office early last year. Don’t worry, I ;m completely fine. I am, however, as neurotic as ever. I ;m also a natural-born researcher, so I dove straight into the internet for more information. It’s better to do something than to do nothing, you know?I opened at least fifty tabs to read the latest research about the cancer-fighting, insulin-stabilizing, life-giving powers of whole foods. Food really can be the best medicine—or at least, the best preventative medicine. I love that blogging allows me to promote whole foods via delicious recipes. I don ;t talk much about nutrition since I ;m not a dietitian, but here we go!I zeroed in a fascinating phytochemical called ellagic acid, which is found in strawberries, raspberries and other (mostly red-skinned) fruit. Ellagic acid shows a lot of promise in preventing and fighting cancer, among other rather miraculous attributes.I resolved to eat more raspberries. I really don’t eat enough fruit as it is. Fresh raspberries posed a problem, though—they aren ;t in season year-round, and they ;re really expensive when they’re not.Have you ever spent five dollars on a tiny container of organic raspberries, only to find that they’re moldy when you get home? Majorly disappointing. Plus, I’m only one person, and sometimes fresh fruit gets lost in my refrigerator before I can get to it.One day, I tried defrosting some frozen organic raspberries in my fridge overnight. I piled them onto peanut butter toast the next morning, and I was surprised by how much I enjoyed them. Raspberries release a lot of moisture when they defrost, which lends them a natural jam-like consistency. Plus, you can buy a big bag of frozen raspberries for the same price as one little container of fresh berries.I eventually added blueberries for even more flavor and more potent antioxidants. Then, I added some chia seeds to absorb some extra moisture and make the mixture more jammy. Bonus? Chia seeds offer some extra fiber and some omega-3 ;s.Now, my breakfasts aren ;t complete without a copious amount of this berry chia jam. It ;s so delicious, and I love beginning the day with a couple servings of fruit.I ;m generally not great at advance food preparation, but this berry “jam” could not be easier to make and keeps well for about a week. Just be sure to factor in time for the berries to thaw (about three hours at room temperature or overnight in the fridge).How to Serve Chia Seed JamThis chia jam is great on toast with nut butter. It ;s also fantastic on yogurt (perhaps with granola) and chia seed pudding. Try it on pancakes, waffles and bagels, too.This jam doesn ;t taste like traditional, super-sweet jams because it ;s made with raw berries, not cooked, and only contains as much sweetener as you want it to. I generally don ;t add any, since it tastes sweet enough to me already.I ;m not sure this recipe will be everyone ;s “jam,” (sorry), but I love it and I ;m thrilled to hear that it ;s been a hit in your kitchens, too.Please let me know how you like this recipe in the comments! Your feedback and star ratings are so important to me. ♥ Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Easy Berry Chia Seed JamAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 0 minutesTotal Time: 10 minutes (Plus 3 hours chill time)Yield: 2 ⅔ cups 1xCategory: CondimentMethod: OvernightCuisine: Vegan★★★★★5 from 31 reviewsThis easy chia seed jam recipe is made with defrosted raw blueberries and raspberries (no cooking required)! Eat more nutritious berries with this healthy jam. Recipe yields roughly 2 ⅔ cups. Scale 1x2x3x Ingredients10 to 12 ounces (around 2 ½ cups) frozen raspberries, preferably organic10 to 12 ounces (around 2 ¼ cups) frozen blueberries, preferably organic wild blueberries¼ cup chia seeds2 tablespoons orange juice (about ½ medium orange, juiced)Up to 4 tablespoons maple syrup (optional), to tasteInstructionsIn a medium mixing bowl, combine the frozen raspberries and blueberries, chia seeds and orange juice. Cover and let the mixture defrost for about three hours at room temperature, or overnight in the refrigerator (the front of the bottom shelf in the fridge is the ideal spot for defrosting, since it ;s generally the warmest area).Once the berries are defrosted and soft, use a potato masher (or the back of a big spoon or serving fork should work) to mash up the mixture to your desired consistency. I like some texture in my jam, so I don ;t mash it much.Taste, and if you ;d like a sweeter jam, stir in some maple syrup, to taste (keep in mind that you can always just drizzle maple syrup or honey onto your jam later, if you prefer). If the chia seeds aren ;t nice and plump yet, let the mixture rest for about 20 minutes to let them absorb some more moisture.I love this jam on toast/pancakes/waffles/bagels, with yogurt and granola, and in chia seed pudding. Store leftover jam in the refrigerator, covered, for about 1 week.

I ;m sharing my new go-to breakfast recipe today—chia pudding. I ;ve not been a big fan of chia puddings in the past (this creamy blended treat being the sole exception).This citrusy version completely changed my mind about chia pudding. This vanilla-orange chia pudding tastes like sunshine in a bowl.Now, I wake up craving chia seed pudding. Which is awesome, because I can make individual servings of chia pudding today, and enjoy them for the rest of the week. Breakfast is ready!The Best Chia Seed PuddingFresh citrus, vanilla and honey are a perfect match for chia seeds. Especially when you ;re using a base of creamy homemade cashew milk. You can also use store-bought almond milk or coconut milk, but I really love the rich, neutral flavor and creamy texture that cashew milk provides.This easy recipe doesn ;t require any cooking at all; it just needs an hour-long (or overnight) rest to give the chia seeds time to plump up. The resulting tapioca-like pudding tastes similar to a creamsicle or an orange julius.Enjoy this chia pudding for breakfast, dessert, or as a snack. It ;s a creamy, filling, and healthy treat, no matter how you serve it. Chia seeds are high in fiber and Omega-3 ;s (Aztec warriors relied on them for energy), so this chia seed pudding will keep you going for a while!As always, please let me know how you like this recipe in the comments! Your feedback keeps me going, and your star ratings encourage other readers to give this recipe a try.Also, I owe you a follow-up on last month ;s farmers ; market bowl. When I shared that I have been struggling this winter, I received so many thoughtful responses and heard from a lot of you who have been in the same boat. On your urging, I made an appointment with my doctor to check my iron, thyroid, vitamin B levels and so on—fortunately, all the results turned out normal.It seems I ;m just seasonally affected. Solar-powered, if you will. If you ;ve been feeling sluggish this winter, I recommend getting a dose of sunlight right when you wake up. Whether that ;s by opening the bedroom blinds or eating breakfast next to a sunny window, I think it ;ll help.I ;m also trying to accept that different seasons offer different energies. Maybe I just operate a little slower in the winter, and that ;s ok. Maybe you can relate. Breakfast helps me get going, I know that much! 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}My Favorite Chia Seed PuddingAuthor: Cookie and KatePrep Time: 1 hour 5 minsTotal Time: 1 hour 5 minsYield: 1 serving 1xCategory: DessertMethod: OvernightCuisine: Vegan★★★★★4.4 from 38 reviewsThis creamy chia seed pudding recipe tastes like a creamsicle! You ;re going to love this healthy gluten-free treat—enjoy as a snack, dessert or breakfast. Recipe yields 1 serving; multiply as necessary or see recipe notes for how to make 4 servings all together. Scale 1x2x3x IngredientsPer serving1 cup homemade cashew milk, almond milk or light coconut milk½ teaspoon orange zest, preferably from an organic orange⅛ teaspoon vanilla extract, more to taste3 tablespoons chia seedsRecommended toppings: drizzle of honey or maple syrup, sliced bananas, fresh or defrosted berries or my berry chia seed jam, shredded coconut, toasted chopped nuts…InstructionsIn a small jar (these are perfect) or bowl, combine the milk, orange zest, and vanilla extract. Taste, and if you ;d like a more pronounced vanilla flavor, add another ⅛ teaspoon vanilla extract. Be sure to measure out the extra vanilla extract rather than just pouring more in—it ;s easy to go overboard.Whisk in the chia seeds, cover the bowl and refrigerate for at least 2 hours (or overnight), until the chia seeds have absorbed enough moisture to achieve a pudding-like state. If you think of it, give it a stir sometime along the way to break up any clumps of chia.Before serving, stir once again to break up any clumps of chia seeds. Serve with a drizzle of honey or maple syrup on top and any additional toppings you might like. This pudding will keep well in the refrigerator, covered, for about 5 days.

This post is brought to you by eureka!® Organic Bread.I have a couple of friends who don ;t love brunch. Blasphemy, right? I love a late, long, lazy brunch, when time allows. Ninety-nine percent of the time, I ;ll opt for a savory option.There ;s so much room for creativity when it comes to standard vegetarian breakfast/brunch ingredients: eggs, toast, veggies, tortillas, beans, etc. The possibilities are endless, and I have a few favorite local restaurants that offer creative veggie options.I ;ve been thinking about the standard egg and toast brunch option, and came up with my own version that is neither bland nor boring. I whipped up an avocado-based pesto spread in my food processor. It ;s infinitely more exciting than a pat of butter (sorry, butter!).Toast can only be as awesome as the bread used to make it, so I opted for my favorite store-bought organic whole grain sandwich bread, which is made by eureka! Organic Bread. I found it at the nearest grocery store to me. This simple avocado toast is delicious as-is, or you can top it with eggs and a handful of sliced cherry tomatoes. Either way, it ;s a great snack, breakfast/brunch, lunch or dinner. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Avocado Pesto ToastAuthor: Cookie and KatePrep Time: 15 minsCook Time: 5 minsTotal Time: 20 minutesYield: 4 toasts 1xCategory: BreakfastCuisine: Mediterranean★★★★★4.9 from 15 reviewsThis avocado pesto toast recipe is fantastic for breakfast, brunch or any time of day, really! Serve it as-is or add eggs and tomatoes for a complete meal. Recipe yields enough for 4 toasts, or 2 to 4 servings. Scale 1x2x3x IngredientsToasts¼ cup pepitas (hulled pumpkin seeds)2 large ripe avocados2 medium cloves garlic2 tablespoons lemon juice¼ teaspoon salt, to taste⅔ cup (1 ounces) packed fresh basil leaves4 slices of eureka! Top Seed® Organic BreadOptional accompanimentsCooked eggs (fried, poached or scrambled, your preference)Halved cherry tomatoes (1 small handful per serving)Freshly ground black pepper, red pepper flakes and/or flaky sea saltInstructionsTo toast the pepitas, pour them into a small skillet. Cook over medium heat, stirring frequently, until they are making little popping noises and starting to make little popping noises. Transfer to a bowl to cool.To make the pesto, pit and halve the avocados and scoop the insides into the bowl of a food processor. Add the garlic, lemon juice, and salt. Blend until smooth, pausing to scrape down the sides as necessary.Add the toasted pepitas and basil leaves and pulse until the pepitas and basil are broken down into very small pieces and the mixture is well-blended. Taste, mix in more salt if the mixture doesn ;t taste totally awesome yet.Toast the bread, then spread a generous amount of avocado pesto over each slice. Serve as is, or with eggs and/or tomatoes. Sprinkle lightly with freshly ground black pepper, red pepper flakes (for heat) and/or flaky sea salt, if desired. Serve immediately.

If the state of my kitchen is any indication of my mental state (it is), I ;m a mess. Cookbook launch anticipation is getting to me! I don ;t even have a ton on promotional work on my plate yet, but I ;m simultaneously nervous, excited and anxious for you to see it in a few short weeks.About ninety percent of the recipes in the cookbook are brand new recipes that I ;ve been keeping from you for the past two years. Man, I hate keeping secrets, but they were all worth keeping!I wanted the book to be a collection of amazing, everyday recipes that would inspire you to cook every time you flip through it. Or “feel-good favorites,” as it says on the cover. Like fluffy, maple-sweetened blueberry muffins, the best homemade salsa, potluck/lunch-friendly chickpea salad, fresh veggie-packed pastas, mini peanut butter chocolate chip cookies, etc. (For more details about the chapters and special diet info, check here.)One of the very few recipes from the blog that made it into the book are my gluten-free oat waffles, since they are, hands-down, my all-time favorite waffles, and many of you feel the same. I ;ve gotten a number of requests for a banana version. I thought I could replace the pumpkin with banana in my pumpkin oat waffles, but it wasn ;t that easy.Six tries later, I ;ve finally nailed it. These waffles are fluffy, light, crisp and infused with banana flavor. They ;re also conveniently gluten free, whether you need them to be or not, and above all—delicious. Lastly, if you don ;t have a waffle maker, I have a banana oat pancakes recipe that you can make in a skillet. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Gluten-Free Banana Oat WafflesAuthor: Cookie and KatePrep Time: 25 minsCook Time: 10 minsTotal Time: 35 minutesYield: 8 waffles 1xCategory: BreakfastCuisine: American★★★★★5 from 10 reviewsThis incredible gluten-free banana oat waffles recipe requires only one kind of flour—oat flour! The waffles are delicious, easy to make, and wholesome, too. Recipe yields 8 small waffles (as shown in photos; your yield will depend on your waffle iron). Scale 1x2x3x Ingredients2 ¼ cups (200 grams) oat flour*, certified gluten-free if necessary3 tablespoons packed coconut sugar or brown sugar**2 tablespoons arrowroot starch or cornstarch***1 tablespoon baking powder½ teaspoon salt½ teaspoon cinnamon3 large eggs1 cup milk of choice (I used almond milk)Scant ½ cup melted coconut oil or 7 ½ tablespoons unsalted butter, melted¾ cup mashed ripe bananas (about 2 medium)2 teaspoons vanilla extractSuggested toppings: thinly sliced banana, maple syrup or honey, nut butter and/or toasted nuts, whipped cream or coconut whipped cream…InstructionsIn a large mixing bowl, combine the oat flour, sugar, starch, baking powder, salt and cinnamon. Whisk to combine.In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, mashed banana and vanilla extract. Whisk until the mixture is thoroughly blended.Pour the liquid mixture into the dry mixture. Stir with a big spoon until combined (the batter will still have a few lumps). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. Plug in your waffle iron to preheat now (if your iron has a heat setting, set it to medium-dark).Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don ;t worry! Using a measuring cup, pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid.Wait to check on the waffles until most of the steam has stopped billowing out the sides (this takes 5 to 6 minutes in my waffle maker). Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don ;t stack your waffles on top of each other, or they ;ll lose crispness.If desired, keep your waffles warm by placing them in a 200 degree oven until you ;re ready to serve. Repeat with remaining batter and serve with desired toppings.

This post is brought to you by Google Home.Huevos rancheros are the most perfect vegetarian meal. There, I said it. Huevos rancheros (or rancher’s eggs) are a typical breakfast served at Mexican farms, featuring corn tortillas and fried eggs topped with plenty of warmed salsa.They’re the answer any time I’m craving extra protein or a super hearty, quick meal. I can ;t resist them on a brunch menu, either. I ;ve been perfecting my huevos rancheros at home, so I ;m excited to share this recipe with you!Beans are often a component, and I bulk up my version with lighter “refried” black beans. Then, I coax extra flavor out of my fried eggs by cooking them in a generous drizzle of olive oil, which produces irresistibly crisp edges.When tomatoes are in season, I top my huevos with pico de gallo in addition to salsa, for extra-fresh flavor. It ;s definitely worth the effort if you have access to great tomatoes.Usually, I whip up huevos rancheros when it ;s just me and Cookie at home. This time, we had company in the form of a cool new product called Google Home. I ;m always looking to simplify and streamline my life and work, so I was excited when Google asked me to try it out.Google Home is my new kitchen assistant, basically. It ;s a small, sleek speaker that responds with an impressively human-like voice every time I say, “Ok Google,” or “Hey Google.” I can ask Google Home to set a timer (or multiple timers) for me—is it just me, or are your hands always messy when you go to set a timer?I can ask it to add ingredients to my shopping list, or to walk me through a recipe. “Hey Google, let ;s make banana bread.” When cooking questions come up, I just ask for the answer. “Hey Google, how many tablespoons are in 1/4 cup?”My new assistant is gracious and on-call 24/7. It will turn down the temperature of my home, via my Nest thermostat, and play music on command. I can ask it for tomorrow ;s forecast and itinerary as I ;m making dinner.I ;m only beginning to learn its many uses, but it ;s already a game changer. Instead of opening up tabs and apps to get something done, I just ask out loud. The future is now! I ;ll be showing off my new Google Home on Instagram Stories today if you ;d like to see what I ;m talking about (we ;re @cookieandkate), and you can get one here.Please let me know how this recipe turns out for you in the comments! I ;m always so eager for your feedback.Craving more hearty Mexican eggs? Check out these recipes on Cookie and Kate:Austin-style migasBreakfast quesadillasSimple breakfast tostadasChilaquiles verdesVegetarian breakfast burritos Print.tasty-recipes-image{float:right}.tasty-recipes-yield-scale{border:1px solid #979599;border-radius:2px;color:#979599;margin-left:3px;padding:0 4px;font-size:.7rem}.tasty-recipes-scale-container{float:right;padding:0 0 1rem}.tasty-recipes-scale-container .tasty-recipes-scale-label{text-transform:uppercase;font-size:.6rem;color:#979599}.tasty-recipes-scale-container button{background:transparent;border:1px solid #979599;border-radius:2px;color:#979599;margin-left:5px;padding:2px 4px}.tasty-recipes-scale-container button.tasty-recipes-scale-button-active{color:#353547;border-color:#353547}.tasty-recipes-scale-container 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Fresh Huevos RancherosAuthor: KatePrep Time: 25 minsCook Time: 20 minsTotal Time: 45 minutesYield: 4 servings 1xCategory: BreakfastMethod: StovetopCuisine: Mexican★★★★★4.8 from 18 reviewsThis classic huevos rancheros recipe features fresh pico de gallo on top. Huevos rancheros is a vegetarian Mexican breakfast with eggs, tortillas and salsa. Recipe yields 4 hearty but modest servings of one tortilla and egg each, so multiply the recipe if necessary. Scale 1x2x3x IngredientsPico de gallo*2 medium ripe tomatoes, chopped (about 1 ½ cups)¼ cup finely chopped white onion¼ cup chopped fresh cilantro2 tablespoons lime juice (about 1 medium lime)¼ teaspoon fine-grain sea saltRefried beans2 teaspoons extra-virgin olive oil¼ cup finely chopped white onion¼ teaspoon fine-grain sea salt1 teaspoon ground cumin1 can (15 ounces) black beans or pinto beans, rinsed and drained, or 1 ½ cups cooked beans¼ cup waterFreshly ground black pepper, to taste½ teaspoon lime juiceEverything else1 ½ cups (12 ounces) of your favorite red salsa, either homemade or jarred4 teaspoons extra-virgin olive oil, divided4 eggs4 corn tortillas½ cup shredded Monterey Jack cheese (optional)Freshly ground black pepperOptional garnishes: Crumbled Cotija or feta cheese, sliced avocado, additional chopped cilantro and/or hot sauceInstructionsTo prepare the pico de gallo: In a medium bowl, combine the tomatoes, onion, cilantro, lime juice, and salt. Stir to combine, then set the bowl aside for later.To cook the beans: In a small saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 3 to 6 minutes.Add the cumin and cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained beans and water. Stir, cover and cook for 5 minutes. Reduce the heat to low, then remove the lid and use a potato masher or the back of a fork to mash up about at least half of the beans. Continue to cook the beans, uncovered, stirring often, for 2 to 3 more minutes, until thickened.Remove the pot from the heat and stir in the pepper and lime juice. Taste and add more salt, pepper or lime juice if necessary. If the beans seem dry, add a very small splash of water and stir to combine. Cover until you ;re ready to serve.Meanwhile, warm the salsa. Pour the salsa into a medium saucepan over medium heat. Bring the salsa to a simmer, stirring occasionally, and then reduce the heat to low until you’re ready to serve. (Or, warm the salsa in a bowl in the microwave—it won ;t condense as much but it ;ll work!)In a small skillet over medium heat, warm each tortilla individually, flipping as necessary. Spread the black bean mixture over each tortilla and place each tortilla on an individual plate. Set aside.To fry the eggs: In the same skillet over medium heat, pour in 1 teaspoon olive oil and wait until it’s shimmering. Carefully crack an egg and pour it into the skillet without breaking the yolk. Fry the egg, lifting and tilting the pan occasionally to redistribute the oil, until the whites are set and the yolk is cooked to your preferred level of doneness. Place the fried egg on top of a prepared tortilla and repeat with the remaining eggs.Spoon about one-fourth of the warmed salsa across each dish, avoiding the egg yolk. Use a slotted spoon or fork to do the same with the pico de gallo, leaving the messy tomato juices behind. Sprinkle with freshly ground black pepper and add any additional garnishes you might like.Serve immediately. If you don’t use up all of your beans, leftovers are a great dip for tortilla chips.