summer

Blackberry Breakfast Crumble with Maple Yogurt

June 17, 2013 By Courtney West 2 Comments

I seem to be rather fond of making desserts into breakfast lately. I think part of it is that I want to see if I can make a dessert healthy enough to eat for breakfast. The other part, if I can be honest, is that I get excited about being able to eat a “dessert” for breakfast. I typically eat the same thing during the week (granola, overnight oats, more granola, etc.) so it’s nice to change it up on the weekends when I have more time to invest in what I can make.

These crumbles came about when I brought home a large box of local blackberries from the farmers market. I really wanted to enjoy some for breakfast but not in the “throw them on top of some granola” way that I normally do during the week. For some reason I really wanted to use some quinoa flakes, so I figured I could make a topping with them for the berries, sort of like a crumble. I couldn’t leave well enough alone so I ended up adding some almond meal, shredded coconut, and chia seeds to the quinoa flakes. And, I ended up making a maple-spiked yogurt to top it off. The yogurt gives you some added protein and healthy bacteria and creates a nice contrast both in texture and flavor. It only took one bite for me to realize this was the perfect Sunday morning breakfast, and I hope you’ll agree. Oh, and in case you have some leftovers, the crumble makes a lovely dessert as well 🙂
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Baba Ghanoush & Kamut Flatbreads

August 18, 2012 By Courtney West Leave a Comment

Whoa, two posts in a row with 2 recipes each! I’m on a roll! Well, not really. It’s just a matter of mere coincidence. Though perhaps there aren’t coincidences at all…. it’s getting philosophical over here this morning. Time to stop and change the subject before my brain explodes trying to ponder that one.

Soooo, baba ghanoush! I’ve always secretly loved baba ghanoush more than it’s more famous friend hummus. Hummus can be a bit too beany sometimes if it’s not done right (or rather the way I like it to be done). Also, hummus tends to get way more attention, finding it’s way into grocery stores and restaurants everywhere. It’s a bit…tired. I think baba ghanoush deserves a chance in the sun.

When thinking about how to use up some baby eggplants from the farmer’s market, baba ghanoush automatically popped into my head. And, since I couldn’t make a dip without something to eat it with, I made kamut flatbreads. The flatbreads are super simple and somewhat similar to naan bread. I’ve been experimenting with kamut flour lately (an ancient grain), and decided to make some flatbreads with it. Try this super simple recipe and then let me know if you had enough will power not to finish all of it in one sitting….
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