Say Good Morning to Glazed Meyer Lemon and Blueberry Cream Scones (Recipe)

Nothing says "Good Morning!" on a dreary winter day quite as cheerfully as freshly baked, still warm, Glazed Meyer Lemon and Blueberry Cream Scones.

Meyer lemons, prized for their sweet-tart flavor and deep yellow, thin rinds, add brightness to otherwise ho-hum cream scones. And just because it's winter time, doesn't mean you shouldn't enjoy blueberries. Unthawed frozen blueberries (or raspberries) work beautifully in baked goods, like these scones. Be careful though -- once you take a bite, you may get fooled into thinking summer is just around the corner.

Glazed Meyer Lemon and Blueberry Cream Scones
Makes 8 large or 10-12 small scones
Print recipe only here.

Note: If you can't find Meyer lemons, then substitute regular lemons. 

Scones:
3 cups all-purpose flour

1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
8 tablespoons cold unsalted butter
2 large eggs
3/4 cup heavy cream
1 tablespoon Meyer lemon zest
2 teaspoons Meyer lemon juice
2/3 cup unthawed frozen blueberries

Egg Wash:
1 egg, lightly beaten OR 1 egg mixed with 1 teaspoon milk, lightly beaten

Glaze:
1/2 cup confectioner's sugar
1 teaspoon Meyer lemon zest (1/2 teaspoon if you'd like a less pronounced lemon flavor)
2 teaspoons Meyer lemon juice
a few drops of milk as needed 

1. Preheat oven to 425 degrees. Place oven racks in top and bottom thirds of the oven. Line two large baking sheets with parchment paper.

2. Combine flour, sugar, baking powder, and salt in a large bowl and stir.

3. Cut the butter into small pieces, and add to the flour mixture. Mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces.

4. Whisk eggs and heavy cream in a small bowl. Stir in zest and juice. Add to the flour and butter mixture. Begin to gently mix with a spatula. Add the blueberries. Mix until just combined. (It's OK if a few berries bleed.) Do not over mix, or the dough will become leaden.

5. Using a floured surface, shape the dough into 1 large or 2 small disks, about 1/2-inch thick. With a wet knife (to make slicing easier) cut the dough into triangular shaped scones. Place scones on parchment paper-lined baking sheets. Brush scones with egg wash.

7. Bake scones for 15 minutes, rotating pans mid-way through, or until puffed and golden; transfer to a rack to cool. Cool completely before glazing.

8. For the glaze: Whisk all ingredients in a small bowl until smooth. The glaze should cling to the back of a spoon. For easy clean up, place a sheet of parchment paper underneath the wire rack before glazing the scones. Drizzle glaze over scones. Cool completely until the glaze hardens.

Here are more baked goods recipes that will brighten your morning:
Kiwi and Coconut Muffins
Orange, Walnut, and Chocolate Chip Muffins
Apricot, Ginger, and White Chocolate Scones
Banana, Coconut, and Medjool Date Bread

You might also enjoy these scones:
Pistachio and Date Scones recipe at EatMakeRead
Carrot Walnut Scones recipe at Not Eating Out in New York
Maple Oatmeal Scones recipe at The Way The Cookie Crumbles
Peanut Butter Chocolate Chip Scones recipe at Mingling of Tastes

Move Over Banana Bread, Mango Bread's in Town

This may just be the perfect breakfast bread.

It's a tweaked version of Dorie Greenspan's (Baking: From My Home to Yours) dense, fruit studded mango bread. It's so good that it may even surpass my beloved Banana Bread with Toasted Coconut and Almonds. And that's saying something.

I first made it last winter when we had relatives visiting. It was polished off in two days, and there were only four of us. I have made it several times since, and it has consistently received stellar reviews. It's on my "go-to list" of recipes and will surely be on yours too once you try it.



What makes this mango bread so delicious? Creamy mango, chewy raisins, aromatic ginger, and crunchy cashews to start. It's a satisfyingly moist, highly textured, aromatic bread with just the right sweetness. The only hard part is stirring the batter which is stunningly thick. You think to yourself, this will never cook, but it does, perfectly, every time.

This mango bread tastes even better after it sits a day or two. So eat it plain, toast it with butter, or top it with tangy apricot marmalade. Any way you slice it, it's delightful.



Mango Bread with Raisins and Cashews
Serves 8-10
Print recipe only here.

3 large eggs
3/4 cup canola oil
2 1/2 cups all-purpose flour
1 cup sugar
1/2 cup light brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
2 teaspoons grated fresh ginger
2 cups diced fresh mango
3/4 cup moist, plump mixed raisins, coarsely chopped
3/4 cup cashews, coarsely chopped
grated zest of 1 lime

Center a rack in the oven and preheat to 350 degrees F. Spray an 8 1/2- x- 4 1/2- inch loaf pan with cooking spray. Place the pan on two regular baking sheets stacked one on top of the other to prevent the bottom of the bread from over baking.

In a small bowl, whisk together the eggs and oil.

In a large bowl, whisk together the flour, sugars, baking powder, baking soda, cinnamon, nutmeg, and salt. Pour the wet ingredients over the dry, and using a spatula, mix until well blended. The dough will be very thick, but as Dorie says, "persevere, it will come together." Stir in the ginger, mango, raisins, cashews, and lime zest. Scrape the batter into the pan, and smooth the top with a rubber spatula.

Bake the bread for 1 hour 15 min. to 1 hour 30 min., or until the top is golden brown and a cake tester or thin knife inserted into the center comes out clean. (If the bread is getting too brown on top, cover it loosely with a tinfoil tent). Transfer the pan to a rack and cool for 5 minutes before running a knife around the sides of the pan and unmolding. Invert and cool to room temperature right side up on the rack.

You might also like these breakfast and brunch recipes:

Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup




Doughboys





Banana, Coconut, and Medjool Date Bread





Breakfast Egg Sandwich with Avocado and Chipotle-Mayo





Check out more mango bread recipes from Chris and Sweet Mary.

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Sweet Corn and Honey Muffins That Taste Like Home

Each of us has those foods that magically evoke feelings and thoughts from our childhood. One of mine is corn muffins, which are wonderfully homey. In fact, this recipe is adapted from an original that my mom has been using for over 40 years.

When I was mixing the batter, I added some sticky sweet honey and plump, fresh corn kernels, which I wasn't sure Mom would like. Last week she made this new version and called me declaring: "Oh, Susan, those corn muffins are even better than the mine!" Well, there you have it, folks -- the best endorsement a food blogga could ask for.

To capture that old-fashioned chewy texture that I love, I used medium coarse rather than fine cornmeal. The result: golden, crisp muffin tops give way to soft, moist, honey-laced centers that are only enhanced when topped with a pat of butter and drizzled with warm honey.

The aroma of freshly baked muffins and a little nostalgia -- it doesn't get much better than that.

Sweet Corn and Honey Muffins
Makes 12 regular size muffins.
Print recipe only here.

1 cup all-purpose flour
1 cup medium coarse stone-ground cornmeal
½ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 tablespoons canola oil
2 tablespoons unsalted butter, melted and cooled
1 cup buttermilk
2 large eggs, lightly beaten
3 tablespoons honey
1 cup fresh corn kernels

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

In a large bowl, combine flour, cornmeal, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together oil, butter, buttermilk, eggs, and honey. Add to the flour mixture and stir quickly until well combined. Fold in the corn kernels. Spoon the batter evenly into the 12 molds.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.


You might also like:

• My article, "You Can't Judge a Corn By Its Color," on NPR's Kitchen Window with recipes for Mexican Grilled Corn; Corn-Scallion-Cheddar Biscuits with Cilantro Butter; Sauteed Corn with Ginger, Mint and Lemon; and Roasted Corn and Tomatillo Salsa
• Looking to preserve the flavor of summer sweet corn all winter long? Then check out my article "How to Freeze Corn for the Winter" on Fit Fare. It's easy!

Hey! Don't forget to submit a comment by this
Thursdsay, September 18th for your chance to win free
Kona Kampachi fish! Click here for details.

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Pretty in Pink Pancakes with Fresh Berry Sauce

Pretty in Pink Pancakes with Fresh Berry Sauce. With a name like that, you know it's more about the sauce than the pancakes. And trust me, that's a good thing.

Last time I made pancakes, they were topped with meaty pancetta, rich creme fraiche, and pools of maple syrup.



Today's pancakes in contrast are as light as a spring breeze and were inspired by luscious fresh farmers' market raspberries. Pillowy soft pancakes are dressed with a sweet, vanilla-laced raspberry-strawberry sauce and sliced almonds. Perfect for this weekend's brunch.

And since these pancakes are low on calories but high on taste, I'm sending them to Ivy and Ben for their Fat Chefs of Skinny Gourmets? event running through June 30th. Yes, you can actually eat pancakes and still be a skinny gourmet.

Since I just saw Susan's event announcement for Pancakes on Parade, I'm sending my pretty ones her way. You have until July 6th to share any type of pancake you would like with Susan, the always well seasoned cook.

Pretty in Pink Pancakes with Fresh Berry Sauce
Makes 8-10 (3-inch) round pancakes.
Print recipe only here.

Pancakes:
1 cup Heart Healthy Bisquick
2/3 cup skim milk
1 egg white

Berry Sauce:
1 tablespoon Smart Balance butter substitute
1/2 cup strawberries, sliced
1/2 cup fresh raspberries
2 tablespoons sugar
1 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon

Garnish:
Fresh raspberries and strawberries
Sliced almonds

In a medium bowl, add Bisquick, milk, and egg white, and mix well until smooth. Let batter rest for about 10 minutes.

Meanwhile, to make the sauce, melt Smart Balance in a medium saucepan over medium heat. Add remaining ingredients, and cook over medium -low heat until slightly thick and bubbly, about 7-8 minutes. If you'd like a thinner sauce, simple add a little bit of water. Remove from heat and let cool.

To make the pancakes, place a thin layer of canola oil on a pancake griddle over medium heat. Place a drop of batter on the skillet to make sure it's hot enough. Drop batter by rounded tablespoonfuls (about 1 heaping). Cook pancakes until golden brown and cooked through, about 2 minutes per side.

Transfer to a warm plate until ready to serve. Top with berry sauce, sliced almonds, and fresh berries. Serve immediately.


You might also like these light breakfasts:

Creamsicle Power Smoothie





Breakfast Egg Sandwich with Avocado and Chipotle-Mayo





Italian Asparagus, Mushroom, and Parmesan Frittata (use egg whites or egg substitutes for a low-cholesterol, low-fat option)




Date, Fennel, and Pistachio Scones (Heart Healthy & Low Fat!)





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Exercise Helps Osteoporosis

Creamsicle Power Smoothie

Today's post is guest written by Exercise Blogga (Food Blogga's alter ego).

Good Morning! Did everybody have breakfast? Good.
Did everybody exercise? What? Why not? Don't you know:

• Exercise reduces your risk of cardiovascular disease, high blood pressure, Type 2 diabetes, and several cancers.
  
• Exercise helps you control your weight, improve your metabolism, and build muscle and bone strength to combat osteoporosis.
• Exercise alleviates stress, builds self-esteem, and helps you get a better night's sleep.
• Exercise will also make you look better in your bikini this summer. (Now have I got your attention?)

Exercise helps prevent osteoporosis (and helps maintain bone once you have the condition). According to the National Osteoporosis Foundation, the best exercise plan for building and maintaining bone mass and density is a combination of weight bearing exercise and resistance training.

Weight bearing exercise refers to exercise in which your feet and legs are "bearing your weight," and your bones and muscles are working against gravity. Walking, jogging, and stair climbing are examples.

Resistance exercises refer to strength training such as Nautilus equipment or free weights (hand-held weights).

Of course, you should talk to your doctor before starting any exercise routine, especially if you have had bone fractures or have been diagnosed with osteoporosis.

For every positive reason to exercise, there are reasons not to, such as: I don't have the time, or I feel stupid going to a gym. Maybe I can help. I've been doing strength training and cardio 6 days a week at a gym for years now, and I love it. I didn't love it when I started, so here are my 7 personal tips for starting and maintaining a regular exercise program:

1. Be realistic. You will fail if you set yourself up to fail. But you will succeed if you set achievable goals. Start slowly--perhaps 2-3 days a week.
   
2. Be patient. Did you know it takes your brain about 3 weeks to develop a habit? That means if you can stick with an exercise plan for 3 weeks, the chances are pretty good you'll keep exercising.
3. Select days and times you want to exercise and schedule it in just like you would any other important appointment.
4. Resist giving in to the "I don't feel like exercising" feeling. Ask yourself, "What am I going to do instead?" If it isn't much better, then go work out, even it's just for 20 or 30 minutes.
5. Do exercises you enjoy. If you hate running, then walk briskly. You'll be more likely to stick with it if you like it. Remember, however, that it's important to challenge your body with different exercises, so maybe 1 or 2 times a week, try something new like a spinning class or a few laps in the pool.
   
6. Begin weight training with Nautilus equipment or free weights. Resistance training builds bone and muscle mass, makes you stronger, improves your metabolism, and helps burn fat even when you're not exercising.
   

• If you're a gym newbie, then consider hiring a trainer for 4 or 5 sessions to teach you the basics (many gyms offer this free with membership).
• Subscribe to a fitness magazine such as Women's Health or Muscle and Fitness, Hers.
  
• Believe me when I tell you, ladies, "You won't bulk up." You'd have to work out several hours every day, eat nothing but egg whites and plain fish, and have enough testosterone to grow a beard. I swear.
  

7. Reward yourself when you reach a goal. Instead of treating yourself to food like ice cream which could un-do all of your hard work, consider buying a new workout outfit or CD you'd like to listen to while working out.

Eating well is an important part of any exercise plan, and protein drinks are a simple, healthy pre- or post-workout meal. Most protein smoothies are made with whey protein because it stimulates muscle growth and aids in recovery. If you're lactose-intolerant (like I am), then whey isn't an option since it's a by-proudct of cow's milk cheese.

I use soy protein instead; it contains all nine essential amino acids making it a “complete protein," and helps meet your body’s needs in regards to building and maintaining muscle. Also, soy protein contains isoflavones which aid the body’s absorption of calcium into bones and has been linked to a decrease in osteoporosis.

Soy protein is easily digestible and virtually tasteless (though flavored varieties are available). It is widely available at health food stores and organic markets such as Whole Foods. So why not give it a try?

Want to send a calcium-rich entry to Beautiful Bones, my osteoporosis food event? Then click here for full details. And many thanks to all of you who have already submitted recipes. There is an inspiring array of calcium-rich breakfasts, main meals, and desserts, and every one is fabulous!

This refreshing smoothie will cool you right off after a hard work out.

Creamsicle Power Smoothie
Makes 1 serving
Print recipe only here.

1/2 cup soy milk** or skim milk
1/2 cup calcium-fortified orange juice
1/2 large banana
3 tablespoons soy protein powder
1 teaspoon sugar, Stevia, or Splenda
1/4 cup ice cubes

Place all ingredients in a blender and blend on high for 10-15 seconds until frothy. If you like it thinner, then simply add a little bit of water.

Of course, smoothies are endlessly versatile. So use any combination of milk, juice, yogurt, and/or fruit you prefer.

**I prefer both Organic Valley brand soy milk and Silk brand Soy Milk. Both are high in calcium and protein and taste great.


You might also like these dishes for a post-workout meal. They contain lean protein and complex carbs, which replenish your muscles after a hard workout.

Breakfast Egg Sandwich with Avocado and Chipotle-Mayo





Heuvos Rancheros with Salsa Verde





Swordfish with Pineapple-Mango Salsa





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Muffin Tops: Flat or Pointy?

What makes a muffin top pointy?

Until this year, every batch of muffins I ever made was a flat-topped failure. I consulted cookbooks, called my mom (whose muffins are always perfect) and tried every conceivable combination of baking powder, baking soda, oil, butter, and eggs. I used dark muffins tins, light muffin tins, different oven temperatures, electric mixing, hand mixing -- still flat. My final attempt wasn't pretty -- twenty-four unevenly cooked, pancake-flat muffins (from 2 different attempts) along with my muffins tins, ended up in the trash, as I declared, "That's it! I'm never making muffins again!"

All this changed when I made my honeyed orange ginger muffins this year. After about 7 minutes, I turned on the oven light and peeked inside. I was shocked. They were rising. I started jumping up and down and exclaiming, "Jeff, my muffins are rising! They're actually rising!"

"Don't jump up and down!" he said. "Don't do anything to jinx it this time." He had a point.

We actually stood at the oven watching those muffins rise as gloriously as angels. After years of abject muffin failure, it was a beautiful moment.

Each plump muffin had a small hill top. I couldn't have been more pleased. Since then I have made several batches, all successful. So what's my secret? Darned if I know. But here are a few suggestions:

• Use both baking powder and baking soda which are leavening agents.
• Stir with a spatula, not an electric hand mixer, for a lighter batter.
• Use light colored bake ware rather than dark to keep the muffin bottoms from burning.
  
• Fill the muffin cups 3/4's of the way to the top.
  
• Place the muffins in the center of the oven at 350-375 degrees F. Many muffin recipes call for a hotter oven (400-425 F), but I have found they usually burn on the outside and remain undercooked on the inside.
• Talk sweetly to the muffins as they're baking. Don't underestimate the power of kindness.
• If all else fails, buy a GE Monogram oven. I have made muffins in 7 different ovens, and persistence pays off.

Made with creamy coconut milk, these muffins are moist and cakey with tiny pieces of fresh, juicy strawberries baked inside. Each delicious bite is laced with tangy honey and aromatic toasted coconut and almonds. In fact, your entire kitchen will be redolent with the fragrance of rich almond and sweet strawberries. That's why I'm contacting Yankee Candle to suggest it as a new fragrance-- Food Blogga: Strawberry Almond Delight Candle. Whadda ya think?

I'm sending my muffins to Michele of Greedy Gourmet who is hosting the third round of Snack Shots. This time she wants muffins, any and all muffins. But hurry! Tuesday is the deadline.

Fresh Strawberry, Almond, and Coconut Muffins
Makes 12 regular size muffins
Print recipe only here.

Muffins:
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2/3 cup lite coconut milk
2 tablespoons butter, melted
1 egg, lightly beaten
1 teaspoon orange zest
3 tablespoons orange blossom honey
2 teaspoons pure almond extract**
1/4 cup toasted sweetened shredded coconut
2/3 cup diced fresh strawberries**

Topping:
2 tablespoons sweetened shredded coconut
2 tablespoons sliced almonds

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

Wash strawberries, remove the hull, and pat dry. Dice and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together coconut milk, melted butter, and egg. Add the orange zest, honey, and almond extract, and whisk until just combined. Add to the flour mixture, and stir quickly until well combined. Fold in the strawberries and toasted coconut. Spoon the batter evenly into the 12 molds.

For the topping, mix 2 tablespoons sweetened shredded coconut and 2 tablespoons sliced almonds in a small bowl. Sprinkle on top of muffins.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

**Note: Pure almond extract is deliciously, intensely flavorful. If you want a mild almond flavor, then I'd suggest 1-1 1/2 teaspoons; if, like me, you want a bold almond flavor, then I'd add 2 or even 3 teaspoons. You decide.

Strawberries are often considered "too watery" to use in baked goods such as muffins and breakfast breads. Here are some tips for baking successfully with fresh strawberries:

• Use only really fresh berries that are firm, not mushy.
  
• Don't add too many strawberries to the batter which could make it too wet.
  
• Avoid using frozen strawberries, which would be too watery.

You might also like:

Honeyed Orange Ginger Muffins (Quat, Optional)





Ricotta Hotcakes with Peaches





Banana Coconut Almond Bread





Strawberry-Rhubarb Sponge Pudding





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Breakfast Egg Sandwich with Avocado and Chipotle Mayo

Listen to your mom. A healthy breakfast is the most important meal of the day. Plus it's an easy way to get a healthy dose of calcium for your bones.

Not a breakfast eater? Could you try eating breakfast for 3 weeks? Because that's how long it takes your brain to develop a habit, and this is one healthy habit.

Eating a healthy breakfast can help you:

• Jump start your metabolism, so you burn more calories all day long.
• Consume fewer calories throughout the day since you tend to be less hungry and make smarter eating choices.
  
• Stabilize your blood sugar, which has been linked to a decreased risk of cardiovascular disease and Type 2 diabetes.
  
• Concentrate and perform better at work (hey, maybe that whole wheat toast and scrambled eggs could help get you a raise).
• Build endurance with physical activity, so your work-outs will be better.
  

What should you eat for a healthy breakfast?

1. Complex carbohydrates or "good carbs" such as whole grains, fruits, and vegetables. (Pop-Tarts are not a whole grain).
2. High fiber foods. Fresh fruit and whole grain cereals help you stay fuller longer, so you won't be starved an hour after eating breakfast.
   
3. Lean protein such as non-fat dairy, legumes, and egg whites. It keeps you satiated and builds lean muscle which helps burn fat and calories.
   
4. A little bit of "good fat" is optional. "Good fats" or monosaturated fats include olive, peanut, and canola oils as well as fresh avocados, most seafood, and most nuts.

No time for breakfast? Here's some help to create healthy, calcium-rich breakfasts. Just click here to learn more about my Beautiful Bones Osteoporosis event.

When you're in a rush:

• Power bars. Cliff Builder Bars are made with soy protein and taste great. They average 270 calories, 20 grams of protein, and have an impressive 25% of your daily calcium needs.
  
• Whole wheat crackers with peanut butter and a glass of skim milk.
  
• A smoothie made with calcium-fortified orange juice, soy milk, or skim milk.
• A glass of skim milk, a banana, and a dozen dry roasted, unsalted almonds.

When you've got 15-30 minutes to eat:

• A bowl of high fiber oatmeal, or whole grain cereal such as Kashi, with skim milk, fresh berries, and a few almonds or walnuts.
  
• A bowl of low-fat or non-fat yogurt or cottage cheese with granola and fresh fruit.
• A whole wheat wrap filled with scrambled egg whites, black beans and salsa.
  
• A breakfast egg sandwich made with multi grain English muffins.
• Whole wheat toast with almond butter, banana, and honey and a glass of skim milk.
• A hard boiled egg, an orange, and a glass of skim milk.
  

When you're kickin back:

• Ricotta hotcakes with your choice of fruity toppings.
• French toast made with multi-grain bread.
• Breakfast quinoa with dried fruits and nuts.
  
• Pancakes made with skim milk.
• Heuvos rancheros made with your choice of salsas, veggies, and cheese.
• Eggs: frittatas, omelettes, poached or baked eggs.
• Muffins, scones, and breakfast breads made with low-fat yogurt, cottage cheese, or milk.
  

This egg sandwich can be made in less than 15 minutes and will keep those stomach growls at bay for hours. With a multi-grain English muffin instead of plain, egg whites, avocado, soy mayo, and a little cheese, this is one high calcium, high protein, satisfying breakfast.

Breakfast Egg Sandwich with Avocado and Chipotle Mayo
Serves 1
Print recipe only here.

1 multi-grain or whole wheat English muffin
3 egg whites
a dab of olive or canola oil
about 1 teaspoon soy mayo mixed with 1 teaspoon chipotles in adobo sauce
1/4 of an avocado, sprinkled with lime juice
1 ounce cheddar cheese

Toast the English muffin. Mix the soy mayo and chipotle chili and set aside. Slice the avocado and sprinkle with lime juice to prevent it from oxidizing, or turning brown; set aside.

Rub a dab of olive or canola oil over the surface of a small non-stick skillet over medium heat Add egg whites and cook 2 minutes, or until slightly puffed; fold in half and cook 1 minute, or until lightly browned; flip, add the cheddar cheese, and cook 1 minute more (or until your preferred doneness).

Spread the chipotle mayo on the toasted English muffins. Add the eggs with melted cheese and avocado slices.

Serve with a side of fresh fruit such as calcium-rich oranges and berries seasoned with mint.

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Breakfast Quinoa, Canyons, and Bears, Oh My!

Four years ago Jeff and I took a memorable road trip through New Mexico and Arizona on the way to the Grand Canyon. I don't know what I loved more, the awe-inspiring landscapes or the outstanding cuisine we enjoyed along the way.

Of all the meals we savored, breakfasts were the most memorable. We had spicy veggie burritos, creamy skillet eggs with chiles, and crunchy blue corn French toast; each morning got better and better.

One morning we rose extra early to go for a hike. We drove to a trail on the outskirts of Flagstaff -- a small yet vibrant college town with great bookstores, niche restaurants, and lots of students wearing hemp clothing. After a grueling hike in which we encountered brown bears and fossil remains (alright, maybe not bears, but we did see several freakishly large squirrels), we made it back to town famished.

We hit the first breakfast spot we found. An enticing aroma of freshly roasted coffee lured us straight into the front door of Macy's European Coffeehouse, Bakery & Vegetarian Restaurant, a quirky eatery offering a delicious array of healthful vegetarian dishes.

Despite my gnawing hunger, in typical fashion, I couldn't decide what to order. As I was debating, a groggy voice behind me said, "Get the breakfast couscous. It's the best thing here." I turned around, and the voice came from a young guy who had an eerie resemblance to Leo from That '70's Show, with long hair and John Lennon glasses.

"Really? I was thinking of getting the steamed eggs," I replied. "Oh, yeah. The steamed eggs. Those are like the best thing here." He wasn't helping. Thinking quickly before we went into hypoglycemic shock, Jeff ordered both the couscous and the steamed eggs for us to share.

As we were leaving, I noticed another guy eating something that looked like a burrito. I said, "Hey, that looks good, what is it?" He replied, "The breakfast burrito. It's the best thing here, man."

Since this is a high-protein, high-fiber breakfast that is great for a post-hike boost, I'm sending it to Suganya of the beautiful Tasty Palettes who would like your healthy breakfast ideas for this month's Weekend Breakfast Blogging.

Though Macy's used couscous with apricots, raisins, and almonds, feel free to substitute any dried fruits and nuts you prefer. Since I love, "the super grain," quinoa, which is higher in protein, I often use it instead of couscous. My current favorite combination is dried cherries, raisins, and pecans, but I also recommend dried cranberries, raisins, and pistachios.


Breakfast Quinoa with Dried Cherries, Raisins, and Pecans
Makes 2 main or 4 side servings
Yields about 2 1/2- 3 cups
Print recipe only here.

1/2 cup dry quinoa, rinsed
1 1/4 cup boiling water
1 tablespoon Smart Balance light buttery spread, melted
1 tablespoon brown sugar
1/4 teaspoon pinch of salt
1/4 teaspoon ground cinnamon
1/4 teaspoon pure vanilla extract
1/8 cup dried cherries
1/8 cup mixed raisins
1/4 cup pecans, lightly toasted

To toast the pecans, place in a small, dry skillet over medium heat. Shake the pan handle in a back-and-forth a few times for about 2 minutes, or until nuts are lightly toasted and fragrant.

In a small, heavy bottomed sauce pan, bring water to a boil. Pour the uncooked quinoa in a fine-mesh sieve; rinse and drain. (This helps remove some slight natural bitterness from the grains). Add the rinsed quinoa to the sauce pan, bring to a boil, then cover and reduce to a simmer for about 15 minutes, or until the quinoa absorbs the water, puffs up, and turns translucent. If the water has evaporated before the quinoa is cooked, just add a bit more water. They should maintain a slight crunch when cooked.

Meanwhile, in a small pan over medium-low heat, add butter, brown sugar, salt, cinnamon, and vanilla. Stir until melted. Pour over cooked quinoa, and add dried fruit and nuts. Toss until combined. Serve hot or at room temperature.

You might also like these other healthy breakfasts:

• Heuvos Rancheros with Salsa Verde (egg whites can be substituted)
• Potato, Pepper, and Onion Frittata (egg whites can be substituted)
• Ginger-y Cranberry Walnut Scones (Heart-Healthy & Low Fat!)
• Honeyed Orange Ginger Muffins, Quat Optional

Finally, be sure to check out Ann's delicious Breakfast Couscous and Michelle's Warm Quinoa Breakfast Cereal.


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Honeyed Orange Ginger Muffins (Quat, Optional)

Orangequats

It's February, cold, snowy, blustery February. The time when children and adults don their cozy mittens and puffy jackets to go sledding or ice skating or -- best of all -- build snowmen. That is if you live somewhere where there's weather. You know like "cold," "snow," "storm" and, the granddaddy of them all, "blizzard."

Since I'm in San Diego, I won't be building snowmen anytime soon (it was in the '70s earlier this week). So I've been occupying myself with a different winter pastime -- experimenting in the kitchen with the "quats."

After my success with Coconut Lemonquat Cake, I was inspired to keep baking.

So I wrote my next Kitchen Window article for NPR on kumquats, where I have recipes for:

• Watercress and Endive Salad with Kumquats
• Kumquat and Dried Cherry Chutney
• Tilapia with Kumquat Citrus Butter
• Coconut Kumquat Tea Cake
  

Now it's time for muffins. I actually made three different versions of this recipe, until this past Saturday, when the stars and elements aligned, creating the perfect muffin. Yes, that's a bold statement to make, but after you taste one, you may agree.

Orangequats (also called mandarinquats) are a citrus hybrid of kumquats and oranges. Don’t let their diminutive size fool you. These remarkably juicy fruits have a big, bold orange flavor that is twinged with tartness. Like kumquats, the entire fruit is edible, including the thin rind. Just watch out for a couple of tiny seeds inside that need to be removed (or spit out, when no one's looking).

Orangequats are wonderful for savory salsas on top of pork and seafood or sliced atop a salad of bitter greens such as frisee. For sweet dishes, try them sprinkled on top of a bowl of vanilla ice cream, sliced and dipped in chocolate, or baked into cakes and muffins.

These sprightly yellow muffins taste and look like sunshine has been baked right into them. When you bite into one, you'll taste hints of honey, ginger, and vanilla and find them chock full of plump, sweet golden raisins and flecks of brightly colored orangequats. So I'm sending them to Lia of Swirling Notions, this week's gracious host of the wonderful Weekend Herb Blogging, created by Kalyn of Kalyn's Kitchen.

Don't despair if you can't find orangequats. These muffins are wonderful with navel oranges as well. I know, I've made and eaten both.

Honeyed Orange Ginger Muffins (Quat, Optional)
Makes 12 muffins.
Print recipe only here.

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 cup canola oil
1 egg, lightly beaten
3/4 cup freshly squeezed navel orange juice (about 2 oranges)
1/4 cup finely minced navel orange pulp (OR, if using orangequats, 3-4 de-seeded fruits, rinds included, minced until pulpy, about 1/4 cup)
1 tablespoon navel orange zest (about 1 orange)
2 teaspoons fresh minced ginger
3 tablespoons honey
1 teaspoon pure vanilla extract
3/4 cup coarsely chopped golden raisins

Place rack in center of oven and preheat to 375 degrees F. Spray a 12 mold regular size muffin pan with cooking spray.

If using orangequats, then de-seed them by slicing the fruits into rounds with a sharp pairing knife. Using the tip of the knife, gently pluck out the seeds.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, whisk together oil, egg, and juice. Add the orange pulp, orange zest, ginger, honey, and vanilla, and whisk until just combined. Add to the flour mixture and stir quickly until well combined. Fold in the raisins. Spoon the batter evenly into the 12 molds.

Bake for 18-20 minutes, or until the tops are golden and a cake tester inserted into the center of a muffin comes out clean. Transfer the pan to a rack to cool for 5 minutes before removing each muffin and placing on a wire rack to cool.

You might also like:
Date, Fennel, and Pistachio Scones
Persimmon and Date Bread
Banana Coconut Almond Bread
Warm Banana and Citrus Cups

Other orange-y desserts I've admired:
Orange Poppy Seed Cake with Candied Kumquats from Swirling Notions
Orange, Chocolate, and Ricotta Cake from Lucullian Delights
Orange Creme Caramel from Trial and Error


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Ginger-y Cranberry Walnut Scones (No Elephants were Harmed for this Post)

I tried an experiment this morning. I baked a batch of heart-healthy ginger-y cranberry walnut scones and wanted to know what biologic effects they have, if any. So I fed them to my favorite elephants at the San Diego Zoo this morning, and, lo and behold, they smooched. Eat your heart out David Attenborough.

First she said, "Hey, big fella. You smell good. Watcha' wearing: Come get me? or Don't leave me?"


Then he said, "How'd you get your skin so soft? They been washing you with that Oil-of-Olay in-shower body moisturizer?"


Then they engaged in a big elephant French kiss.
Food Blogga Disclaimer: No animals were harmed in this experiment.

Happy Valentine's Day!

Since Zorra of the beautiful Kochtopf is looking for some homemade edible hearts, I'm sending her my heart-healthy scones. Made with non-fat cottage cheese and yogurt and Smart Balance butter substitute, these scones are low in fat, cholesterol, and calories. They're also filled with antioxidant-rich cranberries and walnuts, which are high in omega-3 fatty acids --the ones linked to decreased risk of cardiovascular disease.

Like my Date, Fennel, and Pistachio Scones from last fall, they are moist and flavorful and will fill your home with the enticing aromas of tart cranberries, tangy orange zest, and spicy ginger.

These would make a great antidote to the chocolate overdosage that will occur across the world today. So eat 'em guilt-free. Your heart will love you for it.


Ginger-y Cranberry Walnut Scones
Print recipe only here.

1/4 cup non-fat cottage cheese
1/4 cup plus 1 tablespoon non-fat plain yogurt
1 tablespoon orange zest
2 tablespoons minced fresh ginger
1 teaspoon pure vanilla extract
1/4 teaspoon ground pumpkin pie spice
2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt
6 tablespoons Smart Balance, chilled (butter substitute)

2/3 cup fresh or frozen cranberries (Do not defrost is using frozen berries; it will help prevent them from "bleeding" color.)

1/2 cup coarsely chopped toasted walnuts, pecans, or pistachios

Optional egg wash for top of scones:
1 egg (or white only), lightly beaten OR 1 egg mixed with 1 teaspoon low-fat milk, lightly beaten


Place rack in center of oven and preheat to 425 degrees F. Line a baking sheet with parchment paper.

To toast the walnuts, add to a dry skillet over medium heat for 1-2 minutes, until aromatic and lightly toasted. Remove from heat and set aside.

In a small bowl, whisk cottage cheese, yogurt, orange zest, ginger, vanilla, and cinnamon; set aside.

In another bowl, mix dry ingredients: flour, sugar, baking powder, baking soda, and salt. Add chilled butter (in small pieces), and mix with a pastry blender or fork, until a coarse meal forms with tiny pea-sized butter pieces. Add the yogurt mixture to the flour mixture and, using a fork, mix until just combined. Stir in the berries and nuts. Do not over mix or the dough will become leaden.

Using a floured surface, shape the dough into a disk, about 1/2-inch thick. If desired, use a heart-shaped cookie cutter to form scones. Otherwise, with a wet knife (to make slicing easier) cut the dough into 8 triangular shaped scones. Place scones on a parchment paper-lined baking sheet leaving about 2 inches between them.

If using, then brush egg wash over the tops of the scones before baking. It will create a shinier finish, and slightly softer crust. Otherwise, place in oven.

Bake scones for about 15 minutes, or until puffed and golden. Transfer to a rack to cool.

Unfortunately the scones didn't work on the gorillas. Maybe she had a headache.

You might also like:
Banana Coconut Almond Bread
Ricotta Hotcakes
Chestnut Pancakes with Pancetta, Creme Fraiche, and Cinnamon Maple Syrup

Other lovely cranberry treats I've seen:
Coconut Cranberry Muffins from Canela & Comino
Cranberry, Orange, and Chocolate Chip Muffins from Happy Home Baking
White Chocolate and Cranberry Tartlets from Palachinka
Cranberry Harvest Muffins from Rice and Wheat


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