Rise and Shine: Better Breakfasts for Busy Mornings by Katie Sullivan Morford

Author:Katie Sullivan Morford
Language: eng
Format: mobi
Tags: Courses & Dishes, Breakfast, Cooking
ISBN: 9781611802948
Publisher: Roost Books
Published: 2016-08-16T00:00:00+00:00

stir in the Whey

The liquid that floats to the top of yogurt is simply whey that’s separated

from the solids. It’s tangy and has a small amount of protein, so just stir it right back in.

riSe and Shine

yogurt and fruit

98

99

Rise and Shine_2nd Pages.indd 98

1/5/16 2:10 PM

makes servings

Savory Yogurt Bowls

Hang on to your hats, people. This recipe may strike you as a little strange, but do as I did when my friend Liz told me about her savory breakfast bowls: don’t

knock it till you try it. If you consider that much of the world eats yogurt with salt and spices (think Indian raita and Greek tzatziki), you’ll realize that we’re just a little late to the game. The yogurt here is perfumed with lemon zest and topped

with creamy avocado and toasted almonds. Talk about healthy fats! It’s not a big

breakfast but delivers a nutrient-dense package that will have everyone bright

eyed and bushy tailed all morning long.

1 Cup plain greek yogurt

1 teaspoon extra-virgin olive oil

salt

½ lemon

½ large ripe avoCado, Cut into small Cubes

⅓ Cup Chopped or slivered toasted almonds

1. Spoon the yogurt into 2 small serving bowls, such as cereal bowls. Drizzle the olive oil over the 2 bowls and add a tiny pinch of salt to each. Zest enough lemon rind over the yogurt so that it looks like a little shower of lemon “snow” on top. Stir well. Top with the avocado and a few drops of fresh lemon juice. Sprinkle a tiny pinch of salt over the avocado and then top with the almonds.

boost it: This recipe is extra tasty with zest from a Meyer lemon. It’s also particularly good if you toast the almonds yourself and add them to the yogurt while they are still warm from the oven.

riSe and Shine

yogurt and fruit

98

99

Rise and Shine_2nd Pages.indd 99

1/5/16 2:10 PM

makes servings

Breakfast Baked Apples

Wander into the kitchen to get your coffee brewing, and while you’re there, take a few minutes (five, tops) to assemble these apples and get them bubbling in the oven.

By the time your crew is up, dressed, and sitting at the table, you’ll have a warm, nourishing, tangy apple waiting for them. Top each one with yogurt and a drizzle of maple syrup, and you’ll have a breakfast that will hold off hunger until noon. Bake some extra apples and stow them in the fridge for an afternoon snack, simple dessert, or breakfast the next day. For littler appetites, half an apple will suffice.

4 medium pink lady apples or other Cooking apples of your ChoiCe

½ Cup granola

2 teaspoons pure maple syrup, plus more for serving

1 tablespoon butter, Cut into 4 pieCes

plain yogurt, for serving

1. Preheat the oven or toaster oven to

your thumb until it’s level with the top

400ºF. Line the bottom of an 8 ×

of the apple. Pour maple syrup slowly

8-inch baking pan with parchment

onto the granola in each apple, and

paper (be sure the pan fits in the

put a piece of butter on top.

toaster oven, if using).

3. Bake the apples for 30 to 40 minutes,

2. Remove the cores

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.