I am months behind on reading the food magazines but am working my way backwards. I love the content towards the beginning of the year because it's the lighter, vegetable focused stuff that is nowhere to be found in all the holiday issues. I was obsessed with this piece in the March issue of Food + Wine about the "new healthy" kinds of foods - which, surprise, is just real food. It was shot by a favorite food photographer and stylist and if you can grab an issue, it's worth it. I will likely try each of the recipes but this one struck me first as I desperately need some new life in my breakfast routine. With the whipped egg white situation and the 20ish minute baking time, this may be more of a weekend thing, but I love it. The original recipe is written with whole milk but I tried a coconut milk version to keep it dairy free (operation baby gas issues over here, you use what you prefer). The texture is lighter with the souffle element, making it a perfect dish for a brunch or part of a buffet of other breakfast goods. I also felt like the bit of extra protein made this breakfast stay with me longer, if only in my head, and Curran liked it too, so there's that. Breakfast can become a "short order" meal and I'm not always up for that. In the Southern California area, fresh berries are available, not great ones, but available. You could use some sauteed apples or pears or pomegranate and persimmons if that is what tastes fresh near you.
I opted for a dairy free version here which while it works, tastes a little cloudy as coconut milk can. Replace the liquid with 3 cups whole milk if you'd rather. To get ahead, you could do the oat and milk cooking step in advance and loosen that up with a bit more milk when you are ready to complete the recipe. You'll want to enjoy it fairly soon after baking.
1 cup thick cut rolled oats 1 14 oz. can coconut milk 1 cup almond milk pinch of salt 2 Tbsp. turbinado sugar seeds of half a vanilla bean 3 large eggs, separated zest of one lemon 2 cups mixed berries, fresh or frozen, chopped pure maple syrup, to finish toasted coconut, hemp seeds, granola etc., for garnish
Preheat the oven to 350' and grease a 2 qt. baking dish (or comprable smaller dishes).
In a large saucepan, combine the oats, coconut milk, almond milk, salt, sugar and vanilla bean. Bring it to a gentle simmer and cook for about 15 minutes until the oats soften and the mixture begins to thicken. Remove the pot from the heat.
Separate the eggs. Once the oats have cooled slightly, mix in the yolks completely. With a stand or electric mixer, beat the egg whites until stiff peaks form. Gently fold the egg whites and lemon zest into the oat mixture until incorporated but not over mixed. Fold in a handful of the berries.
Pour the mixture into your prepared pan(s) and bake for 20-25 minutes or until the top is just puffed and golden.
Pour a bit of maple on top (I liberally brushed some on) and garnish the top with fresh berries, toasted coconut or goodies of choice.
So many things to say of our newest addition and after a month plus of very broken, insufficient sleep, she continues to prove to be as spicy as we guessed she'd be in utero. In only knowing Cleo for a short month, I can already tell her and Curran are entirely different people. I mean, I knew they would be, but I expected a helpless little baby to sort of look, cry, poop, and eat the same. Her entrance into this world was fast and somewhat dramatic (which explains a lot about her personality now that I type that out. She deserves some empathy for the post traumatic stress. I was there.). I planned for an epidural, which did not work out this time, and that change of expectation made for an overall rough and loud few hours for everyone in the room. Hugh was a champ trying to encourage someone who was in no place to be comforted but he tried anyway. I'm certain it was difficult to watch. Birth is a crazy miracle and not for the weak of heart, that's for sure.
I remember Hugh and I discussing the seeming impossibility of loving two children with the complete intensity that we felt for one. How was that going to be possible? What is more than everything? It fills up every cranny of your heart parts. I didn't get how people do this over and over but it makes sense. More crannies appear that you didn't know were waiting to be filled. Loving a child is so vulnerable, so protective, deeper than I've ever known, and possibly because it takes so much work. Not at the loving them part necessarily, but the minutia of it all. How you can be so obsessed with a little person and then in a short span of shrieking, irrational (especially in the middle of the night) moments wish they would just go away is complicated and hard. A baby, in all his or her dependency, is so draining, but they get you back with these moments of joy that are unlike anything I've ever felt. Maybe I am not explaining it right or if you're a parent yourself, perhaps that makes sense.
We're slowly getting the hang of what our life will look like with the two of them. While pregnant, strangers with kids close in age themselves would strike up conversation with me after they did the mental math between my very young toddler and pregnant belly. "It's so hard the first year or two, then it's great," they'd all say. Really, all of them, so I am trying to keep in mind that we are doing the hardest of the work right now. I am slowly learning to ask for more help and accepting favors (which is otherwise hard for me). I want to be mindful of making time for my introverted self to be alone - be that going for a workout without a stroller or working while not simultaneously entertaining a child.
Cleo girl, so far, I can tell you are intense and firey. That may make this intense and fiery sometimes, but I find that quality in people so admirable. I hope you grow up feeling encouraged to find out what you are passionate about and chase after it. Whoever you choose to love will be so lucky. Your dad and I are far from perfect, but we commit to loving you and your brother the best we're able - and in the ways you receive it, most importantly. SO glad you are here. I love you.
I have photos and thoughts to share of the newest addition to our team, baby Cleo Jane, but will get my act together on that next week. She blazed her way into the world three weeks ago and it is taking a little time to adjust, as expected - the rough nights paired with day time toddler tantrums - but I have been finding myself craving some sense of routine and normalcy regardless. It's a funny thing to carry on with life per usual after another person joins your family. I know the long nights slow, and then end, eventually. I can only say after doing this once before that newborns are easier than a walking, talking, child but also so hard in a completely different way. So, in an effort to keep moving forward, I have been cooking a little between the meals our gracious community of friends have brought by. I am trying to go on walks, slow ones and we have someone watching Curran one day a week so we can get some work done. Slowly but surely, we'll get there.
This is a quick take on a veggie taco salad that I made in hopes that it would keep well in the fridge and Hugh could wrap it up in a tortilla and add chicken to make a quick meal of it. It feels healthy but still rich enough with the cheese, chips and avocado to actually satisfy. I imagine adding lentils or another bean of choice would help fill it out but I have a newborn with enough of a gas problem that this is likely to set her off in the middle of the night as is. So use this as a starting block or leave it as written. When trying to eat a little lighter, it's salads like this that don't leave me eating a grilled cheese after. Perhaps a personal problem ;)
SPICY BUTTERNUT + KALE CHOPPED SALAD // Serves 4-6
As it goes with salads, you can alter the amount of add-ins to your taste. A little more cheese, add shredded chicken or roasted tofu or beans if you'd like, but it is plenty of a meal as it is in my opinion. The dressing is light and very simple. If you like extra to keep on hand, simply double or triple the numbers below.
1.5 lb. butternut squash, peeled, seeded and cubed 2 Tbsp. coconut oil or extra virgin olive oil 2 heaping tsp. taco seasoning (I like Penzeys or make your own) 1 large bunch of lacinato/Tuscan kale 3 green onions, sliced thin 1/3 cup toasted pepitas (pumpkin seeds) 1/2 cup crumbled feta cheese, plus more for garnish 1 avocado, diced handful of tortilla chips
// dressing // juice of one juicy lime 3 Tbsp. extra virgin olive oil 1 Tbsp. agave nectar 1/2 tsp. sea salt and pepper, to taste
Preheat the oven to 400'. Put the squash on the tray and drizzle with the olive oil, taco seasoning and a few pinches of salt only if your seasoning does not contain salt. Toss to coat and spread in an even layer. Roast in the upper third of the oven for 25 minutes or until just softened and the edges begin to brown. Remove and cool completely.
Remove the stems from the kale and chop it well. Put it in a large mixing bowl with the green onions. Whisk your dressing ingredients together, pour it on the kale and massage it into the kale with your hands. This will soften up the leaves. You may do this a couple hours in advance, keep covered in the fridge.
When ready to assemble your salad. Toss the pepitas, feta, avocado and cooled squash with the greens to combine. Crumble the tortilla chips on top along with a little extra feta cheese.
