grapefruit + ginger breakfast bowl 

may 25th, 2016

homesweet-breakfast

It's been a long, long time since I shared on this space. The past few months have had their fair share of speed bumps, and they've pushed me to simplify and take some time for myself. For me, that meant time spent with family and friends, cooking and sharing nourishing, comforting foods, and reducing time spent on the computer and on social media. It was the right move for me to make at the time, but I've missed this space a whole lot!

Now that the craziness of the past few months is subsiding, I'm slowly getting back into routines that I had put on the back burner. Although part of me wishes I were sharing a fancy pants recipe with you all today, it just wouldn't be reflective of what's been going on in my kitchen lately. There have been lots of trips to the Boston Public Market for fresh pasta and produce, many nights have been taco night, and breakfast bowls have been big. Mother nature is keeping us on our toes over here in Boston this spring, and these bright and nourishing bowls can easily be changed up to accommodate whatever weather is thrown our way. I love that, and I love simple, fun, and quick, especially when it comes to breakfast (I'm never swimming in time weekday mornings.) 

I understand that May isn't exactly citrus season, but it's been so darn cold some days, and then so hot the next, that I just need some vibrancy and zing in my meals that'll give me that little pep in my step while we wait for summer to settle in. This breakfast bowl can be enjoyed hot or cold, and can totally be customized to your liking. This one is just sweet enough without being overwhelmingly so, and I love that I can toss it all into a jar and take it to work with me when I'm tight on time (hello Mondays.) The ruby red grapefruit will wake you right up, the oats will keep you satisfied, and the ginger syrup will make your heart happy, guaranteed. 

Being back on this space feels so good, and I can't wait to get back to posting regularly! Thanks for following along and sharing Home Sweet with me. :)

grapefruit + ginger breakfast bowl 

serves 2

ingredients - 

  • 1 cup rolled oats 
  • 2 cups unsweetened almond milk
  • 1/2 ruby red grapefruit, segmented 
  • greek yogurt, I used Sophia's Greek Yogurt - incredible stuff
  • walnuts, halves/pieces 
  • coconut flakes, unsweetened 
  • 1 Tbsp chia seeds 

ginger syrup - 

  • 1 cup sugar, organic 
  • 1 cup water
  • 3/4 - 1 cup fresh ginger, peeled and thinly sliced

This meal is a quick and simple one. 

In a separate saucepan, bring sugar and water to a boil over medium-high heat, stirring constantly to dissolve sugar. Add sliced ginger and heat until the mixture simmers. Remove the saucepan from heat, and allow to sit and cool for 30 minutes. Use a sieve to strain the syrup into a jar. Set aside. *This recipe will make more than enough, so you'll have some leftovers to enjoy at a later date!

While your ginger syrup cools, bring your almond milk to a boil. Once reached, add rolled oats and chia seeds, and immediately reduce heat to medium. Cover and allow them to simmer for around 5 minutes. *Do not stir - doing so may lead to weaker and soggier oats! 

Remove from heat once cooked, add a splash more almond milk if desired, and transfer to your breakfast bowl. Now comes the fun part :). Add a big dollop of greek yogurt, wedges of ruby grapefruit, a handful of walnuts, a big pinch of coconut flakes, and top it all off with a drizzle of fresh ginger syrup. 

Happy breakfasting!

rustic rancheros at the hacienda

september 1st, 2015

homesweet-rancheros

I feel like the most authentic version of myself when I’m outside and a bit disconnected from the busyness of the day to day. When I made my move to Vermont some years ago, I found myself falling fast for the surrounding mountains and lake. Weekends were full of belly laughs, hearty food, cheap beer, and outdoor adventures. Living in a city has made me appreciate these experiences even more, and I take every opportunity I get to return to the mountains and get off the grid. 

This past weekend I retreated to The Hacienda, a tiny mountain cabin in New Hampshire off the beaten trail. We were invited by my good friend Emily, a travel blogger, fellow UVMer, total foodie, and wonderful adventurous spirit. Catching up with Em is always comforting, motivating, and inspiring. We went for a long walk and talked about our crazy dreams, float n’ soaked in the pond, cooked great food, and shared lots of good laughs around the table with the best people.

On Saturday morning we made a big breakfast of 'rustic rancheros,' a hearty mix of black beans, spicy sausage, eggs, and vibrant veggies. We cooked outside surrounded by pine trees and blue sky, blistering cherry tomatoes, grilling sausages, and charring corn tortillas over the fire. We diced, dashed, and grilled, sipping on bloody mary's all the while. This meal is simple, satisfying, and imperfect. It was a hit with the cabin crew, winning over the very hungry men who patiently watched us take pictures of their breakfast. It's definitely a repeat meal that I'm already looking forward to making again. Eat up, and enjoy the outdoors these last few weeks of summer :).

rustic rancheros -

serves ~ 5

  • 5 corn tortillas, blackened
  • 1  15 oz. can black beans - no salt added, rinsed & drained
  • 4 links spicy chicken sausage or chorizo, grilled & diced 
  • 1/4 yellow onion, finely diced
  • 1 Tbsp olive oil 
  • 1/4 cup plain greek yogurt 
  • 3 large handfuls of sharp white cheddar cheese, grated
  • 2 large avocados, halved and sliced
  • small bowl of mixed greens
  • 2 cups cherry tomatoes, halved & blistered
  • 5 eggs, over easy
  • plain greek yogurt, to taste 
  • hot sauce of choice, Cholula is my go to 
  • 1/2 tsp cayenne, more if you like spice 
  • salt & fresh ground pepper to taste 

*We had a wood fire with a grill top going, but these could just as easily be thrown together using a traditional grill or your stove top. 

Once your heat source is hot and ready, place the olive oil and diced onion in a pot. Heat until onion is soft and translucent. Add black beans to pot and stir. Add cayenne pepper, 1/4 cup greek yogurt, and salt and fresh ground pepper to taste. While the beans are cooking, place chicken sausages on the grill top as well. Rotate periodically to cook evenly. Remove the beans from heat once they have heated through entirely to avoid any burning. Cover with foil or lid to keep warm. 

Throw your halved cherry tomatoes in a cast iron skillet and cook until charred and blistered. While your tomatoes are cooking, fry eggs in a skillet, watching closely to be sure you remove before the yolks cook through. *I love runny yolks, but cook longer if desired. Remove the sausages from heat, dice, and set aside. Remove tomatoes from heat when blistered. Meanwhile, throw the corn tortillas on the grill top and char desired amount, flipping to heat both sides. 

Assemble rancheros by piling your tortillas high with beans, sausage, cheese, tomatoes, greens, an egg and avocado slices. Top with a dollop of greek yogurt, hot sauce, and salt and pepper to taste. 

¡Salud!

homesweet-blog

frittata + goat cheese and spring greens

may 13, 2015

Spring has finally sprung in the Northeast. I know I sound like a broken record at this point, gushing about the sunshine and warmth we're finally experiencing here in Boston, but after such a long and cold winter I feel I've earned the right to obsess. Boston is in full bloom, and it feels like an entirely different city. Suddenly there are all sorts of open air markets and art walks popping up in every nook and neighborhood, lending the perfect excuse to soak up some sun and explore this city.

The longer days have made me feel lighter, with morning runs and sunset walks along the Charles River becoming a part of my daily routine. All of this activity and energy has (obviously) led to an increase in appetite as well, and I've found myself craving something bright and satisfying morning, noon, and night. After some time spent weaving through the market I filled my bag with what looked the best and most fresh, asparagus, tuscan kale, and chives. As much as I love veggies on their own, I decided to add some eggs to make a healthy but hearty springtime meal. This frittata is versatile, light, and a snap to whip up. It's full of good greens n' things and topped with goat cheese, chives, and lemon thyme right from my little window box. Enjoy this frittata in good company for breakfast, lunch, dinner and anytime in between. Bon appetit!

spring frittata -

serves 4 

  • 6 eggs
  • 1/2 cup milk
  • 2 Tbsp refined coconut oil
  • 1/2 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 handfuls tuscan kale, ripped into pieces 
  • 8 spears asparagus, chopped into bite size pieces
  • 1 tsp lemon thyme, minced
  • 1 Tbsp chives, minced
  • 2 oz crumbled goat cheese 
  • salt to taste
  • fresh ground pepper to taste 

Preheat your oven to 400°.

Prepare the onion, garlic, kale, and asparagus as instructed above. Quick tip - asparagus has a natural breaking point. Bend each spear until it snaps, discarding the root side of the stalk. 

Melt the coconut oil in an 8 inch cast iron pan over low heat. Add the onion and garlic to the pan and sauté until the onion is soft and translucent. Add the asparagus and cook until bright green. Next, add your kale and cook down until wilted. In the meantime, whisk 6 eggs together in a medium bowl, then adding the milk, salt, and pepper. Once the kale has cooked down, pour the egg mixture evenly over the sautéed vegetables. Increase heat to medium, and allow the eggs to cook until the outside edges begin to set, roughly 5 minutes. *Do not stir or shake at any point! Remove from heat and crumble any desired amount of goat cheese on top (go wild if you're a cheese lover like me). Top it off with a sprinkling of minced chives and lemon thyme, then placing the frittata in your oven to bake for 15-20 minutes. It's done when it appears golden-brown and has completely set in the middle. Remove from the oven and let cool for at least 10 minutes. Enjoy warm or at room temperature anytime of the day!

multigrain waffles + honey mangos & strawberries

march 29, 2015

Sundays are my favorite. They're for slow mornings spent in my PJs, indulgent breakfasts, runs in the sun, and afternoons spent cozied up with my favorite book. Sundays are for doing what you love and for enjoying the little things. Today, some of those things were these hearty and delicious multigrain waffles. Nine out of ten times I pick savory over sweet when it comes to breakfast. I absolutely love eggs (plenty of recipes to come, you've been warned) and my go to breakfasts usually involve poaching, scrambling, or frying some of them up with a bunch of greens and things....and bacon. However, when I find myself craving something sweet, I choose waffles.

These waffles are a snap to whip up, and are full of some crazy great nutrients. Flax meal is pretty new to me, and I have to say I've jumped on the bandwagon and don't plan on getting off anytime soon. Adding a tablespoon or two to waffles, pancakes, muffins, and breads instantly provides you with a tasty, antioxidant-rich and fiber-dense treat. Delicious and good for you? A win-win situation :).

Topped with sliced honey mango, strawberries, and a dollop of greek yogurt, these waffles made for a bright start to my favorite day of the week. They fueled me up for a sunshine-soaked stroll along the Charles River, reminding me that waffle making and sunny afternoon walks are what good Sundays are made of.

I've adapted this recipe from Sprouted Kitchen, though the recipe they share is absolutely incredible as well. 

multigrain waffles - makes 4

  • 1 cup unbleached all-purpose flour
  • 1/2 cup whole wheat flour
  • 2 Tbsp flaxmeal
  • 2 Tbsp brown sugar
  • 2 tsp baking powder
  • dash of cinnamon
  • 1/2 tsp salt
  • 1 egg, room temperature 
  • 1 3/4 cup buttermilk (milk or non-dairy beverage can we used as well!)
  • 2 Tbsp orange juice (I used fresh squeezed blood orange juice and loved it)
  • 3 Tbsp coconut oil, melted
  • 1 tsp vanilla extract

toppings - 

  • 2 handfuls of strawberries, sliced
  • 1 mango, diced
  • maple syrup (Vermont syrup is the best in my most biased opinion :) )
  • dollop of plain greek yogurt (I use Fage 2%)

Combine all of your dry ingredients in a medium sized bowl and mix well. Set aside. In a separate bowl, whisk the egg, buttermilk (or substitute of choice), blood orange juice, and vanilla together. Gradually whisk in the melted coconut oil with your wet ingredients. Plug in and heat up your waffle iron.

Add your wet ingredients to your dry and stir until combined, taking care to press out any clumps you may find. Set aside the batter for a minute or two, allowing the flaxmeal to fully absorb the liquid ingredients. 

Once your iron is hot you're ready to go! Pour about 3/4 cup of batter onto the center of your iron and close it. You'll see the batter spread to the edges and may get a few drips down the edges (no biggie!). Wait a few minutes and then remove your golden waffle. These waffles are best eaten hot. If you're enjoying these tasty treats with company, stick them on a cookie sheet in an oven heated to 200° while you finish up the remaining waffles.

Finally, it's time to enjoy! Top your waffle with some maple syrup, a dollop of plain greek yogurt (trust me it's delicious), and tasty fresh fruit. Feel free to get creative with this step. Chopped walnuts, whipped cream, and other seasonal fruits are all tried and true options in my book :).