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Monday, April 02, 2012

I love Breakfast

Over the past week, I've had the opportunity of preparing breakfast for the family. Rare chance if your parents live all the way across the globe, no? Feels good to do so too :)

Our routine was that dad would wake us up when they wake up (which will be around 8am- they are morning people), and I would drag my sleepy feet into the bathroom, clean up, and start making breakfast. From simple chopped up fruits to homemade yogurt and granola, whole wheat berry pancakes to cinnamon toasts and honey cream cheese spreads, to avocado toasts, to strawberry cakes, to whole wheat banana breads, and coffee.


This is not my picture. But the toast that I made looks exactly like this and tastes as good as it looks.
My parents loved it so much, I made it twice for different days!

Avocado Toast (serves one)

- 1 Ripe Hass Avocado
- 1 slice of whole wheat/ 15 or 12 grain/ oat bread (for the nutty texture)
- 1/2 tablespoon of butter
- a sprinkle of red pepper flakes or dried chili peppers
- a dash of salt
- a dash of freshly ground black pepper.

(I use a flat pan to toast the bread just because I don't own a toaster and my oven is too big to heat up for only 4 slices of bread. Both works fine!)

1. Mash avocados, add all ingredients and mix! Don't over mix it because we want texture!
2. Warm flat pan, melt butter, place toast on butter and wait for it to brown. Don't burn it!)
3. Spread avocado on buttered toast.
4. Enjoy!





I made this to bring with us on the road when we did a tour in Niagara Falls, Corning, and Boston.
I baked it the night before and packed it in ziplock bags to go with us just in case we got hungry during our 5  hour trip to Corning, then another 2 hours to Niagara on our first day of the trip.

It tasted really moist and yummy. I suggest to keep it in a container after baking it to keep the moist from drying out after the second day.



Moist Whole Wheat Banana Bread 

1/2 cup (1 stick or 4 ounces) unsalted butter
1/4 cup (3 ¾ ounces) packed light or dark brown sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 ½ cups (~ 12 ounces) mashed ripe banana (3-4 medium to large bananas)
¼ cup (3 ounces) honey (I used sugar – works fine)
2 large eggs
1 cup whole wheat flour
1 cup almond flour
½ cups (2 ounces) chopped pecans
2 tablespoons of oats to sprinkle on mixture (optional)
1 tablespoons of milo to sprinkle on mixture (optional)

Preheat oven to 350 F degrees. Lightly grease a 9 x 5 inch loaf pan.

Beat together the butter, sugar, baking soda, salt, cinnamon, and vanilla in a medium bowl until smooth. Add the banana, honey and eggs, beating until smooth. Add the flour and nuts, stirring until smooth. Spoon the batter into the prepared pan, sprinkle on oats and milo and let it rest at room temperature for 5 minutes before popping it into the oven.

Bake the bread for 50 minutes. Lay a piece of foil gently across the top and bake until a cake tester (like a toothpick) inserted into the center comes out clean, 10 minutes more. Remove the bread from the oven and allow it to cool for 10 minutes before turning it out of the pan onto a rack to cool completely.


Perfect breakfast to go with coffee.

So much food over the past week! Ima blow up!!!



Quote of the day:




Well said Vicki Baum.








More updates soon! Toodles. I need to catch some sleep before I leave for Arizona tomorrow :)

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