Breakfast

Breakfast really is the most important meal of the day

Pumpkin & Fresh Cranberry Scones

Posted by on Oct 19, 2014 in breads & muffins, Breakfast | 6 comments

Pumpkin & Fresh Cranberry Scones

I should probably come clean. I’m not a huge lover of pumpkin. I’d pick just about any dessert over pumpkin pie, and if anyone ever put pumpkin in my coffee, I can’t promise that I wouldn’t punch them in the neck. But still, it’s tough to resist the urge to play with pumpkin recipes this time of year, considering the all out pumpkin mania that occurs. It seems that every year, I get a craving for some kind of pumpkin something, and have to get in the kitchen to create it. This year, it was a simple scone; slightly sweet, buttery, spiked with tart fresh cranberries, and are of course just a little bit pumpkin-y. Pumpkin & Fresh Cranberry Scones makes 16 scones 3 cups finely ground almond flour 1 cup arrowroot starch, plus more for dusting 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 teaspoon baking soda 6 tablespoons grass-fed butter 2 eggs 1/4 cup maple syrup 1/2 cup pumpkin puree 1 cup fresh cranberries, halved 1 teaspoon coconut sugar 1/4 teaspoon cinnamon Preheat the oven to 350 and line a baking sheet with parchment paper. In a large bowl, whisk together the almond flour, arrowroot, 1 teaspoon cinnamon, ginger, nutmeg, salt and baking soda. With a dough blender, cut in the butter until it resembles coarse crumbs In a medium bowl, mix together the eggs, maple syrup, and pumpkin puree. Pour the wet ingredients and the cranberries into the dry ingredients, and mix until combined. Turn the dough out onto the prepared baking sheet and dust your hands with arrowroot. Press the dough into a rectangle, about 8 inches by 10 inches, and about 3/4 inch thick. Mix together the coconut sugar and 1/4 teaspoon cinnamon and sprinkle on top. Dust a knife with arrowroot, and cut an X through the dough, from one corner to the other. Make two more perpendicular cuts through the center. Lastly, cut each quarter in half, so you wind up with 16 triangles (See pattern below) Bake for 18-22 minutes, until golden brown and somewhat firm to the touch. Allow to cool before separating the scones.   All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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The Zenbelly Cookbook Sneak Peek: blueberry muffins

Posted by on Jun 11, 2014 in Breakfast, grain-free, Paleo, Vegetarian | 11 comments

The Zenbelly Cookbook Sneak Peek: blueberry muffins

To celebrate the release of my very first cookbook, I will be sharing a recipe from it every week, so you get a sneak peek of what’s to come! And if you’re already excited, you can, of course preorder it HERE. What can you expect from The Zenbelly Cookbook, you ask? Good question! Here are the things I’m most excited about: How To’s: The beginning pages of The Zenbelly Cookbook are chock full of tips and techniques, complete with step by step photos to go with them. You’ll learn everything from how to source quality ingredients, to how to hold a knife, to how to cut up a whole chicken. Photos: 2 per recipe! Each recipe in the book has an ingredients photo (like the one below) and a plated photo (like the one above) I had so much fun doing both of these shoots, but mostly the ingredients shots. There’s something about organizing things neatly that brings me zen. Plus, I love how it gives a visual “before”, so you can see all of the ingredients you’ll be using. I hope you love them, too. Recipes! Duh, I know. But I’m so excited to share these recipes with you. While there are some favorites from the blog that just had to be included (like NY Style Pizza Crust and No Joke Chocolate Cake), about 100 out of the 110 recipes are brand new. Menus: I’ve included several menus for you, including an adventurous Thanksgiving spread, and a fancy multiple course dinner party menu that you can make 98% of ahead of time. Imagine how impressed your guests will be when you present them with an incredible dinner, all the while being nothing short of cool and collected. HOW DO YOU DO IT?! (Don’t worry, your secret’s safe with me!) I’m very excited to be sharing these little sneak peeks with you, and will plan on posting one every Wednesday for the next few months. So stay tuned, and subscribe if you don’t want to miss a post! (Don’t worry, I’ll never share or sell your email address, and the only time you’ll hear from me is when I post a new recipe, or have news directly relating to this blog or the book)   This week, I’m sharing my recipe for blueberry muffins. Nothing fancy shmancy, but I think you’ll love how much they resemble a “normal” muffin. If you’ve been hanging around this blog much, you might have noticed that I get a bit obsessive about the texture of things. My goal is always to make paleo goods that I can serve to non-paleos and gluten eaters without them batting an eye. These are no exception! I love when people ask, surprised, “These are gluten-free?” And I get to inform them that yes, they are gluten-free, and are also grain-free and paleo, and free of refined crapola. Make these soon, while blueberries are in season and freshly picked. blueberry muffins prep time: 10 minutes | cook time: 20 minutes | makes: 12 muffins ➢ Make sure you have: parchment muffin liners   1⁄4 cup palm shortening or softened unsalted butter 4 large eggs 1⁄4 cup honey 1 tablespoon vanilla extract 1 1⁄4 cups almond flour 1⁄2 cup arrowroot powder 2 tablespoons coconut flour 1 teaspoon baking soda 1 1/4 cups blueberries • Preheat the oven to 350°F and line a 12-cup muffin tin with parchment liners. • In the bowl of a food processor, blend the shortening, eggs, honey, and vanilla. • In a large bowl, whisk together the almond flour, arrowroot powder, coconut flour, and baking soda. • Pour the wet ingredients into the dry...

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Pear Cardamom Muffins

Posted by on Sep 24, 2013 in Breakfast, Snacks | 13 comments

Pear Cardamom Muffins

It’s Fall! Or at least that’s what the calendar says. In San Francisco, seasons really aren’t much more than what month the calendar is flipped to. (And yes, I still have a real life paper one, and it is always, always, a Hand Turkey Calendar) Having grown up in Western Massachusetts and Connecticut, it’s strange to live somewhere without crunchy leaves and the unmistakable crispness that comes with fall. I miss it. A lot. Winter? That I do not miss. At all. So I’ll stay where I am, and enjoy the weather that always feels something like a cross between spring and fall, which happen to be my favorites anyway. While we don’t have the definitive fall weather here in San Francisco, we still get the seasonal produce that brings the same feelings of Autumn. Apples are crisp and juicy, pumpkins are everywhere and in everything (Facebook, Instagram, I’m looking at you), and hard winter squashes begin to replace the zucchini and pattypan varieties. Don’t worry, I’ll make my pumpkin contribution to the blogosphere. I have a recipe in the files just waiting for October. But for now, how about a little reminder that this season is known as Harvest Time?   Pear Cardamom Muffins makes one dozen muffins 3 ripe pears (about 1 1/2 pounds), divided 3 eggs ¼ C palm shortening or soft butter 3 tablespoons honey 1 ¼  C almond flour ½ C arrowroot flour 3 T coconut flour 1 t baking soda 1 t ground cardamom (plus more for sprinkling on top, optional) ½ t ground cinnamon (plus more for sprinkling on top, optional) ⅛ teaspoon salt Preheat oven to 350 and line a muffin pan with parchment liners. Roughly chop half of the pears and place in a blender with the eggs, honey and shortening or butter. Blend until smooth. Mince the remaining pears and stir into the blended pear mixture. In a large mixing bowl, whisk together the almond flour, arrowroot, coconut flour, baking soda, cardamom, cinnamon and salt. Add the wet ingredients to the dry and stir to combine. Scoop into muffin tin and bake for 20-25 minutes, or until cooked through.   All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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3 Ingredient Cinnamon Plantain Pancakes

Posted by on May 16, 2013 in Breakfast, Paleo, Vegetarian | 25 comments

3 Ingredient Cinnamon Plantain Pancakes

I love the idea of recipes so simple that they fit on an index card with the picture of the finished product. This is a perfect example, and has almost limitless variation potential. Add chocolate chips, nuts, shredded coconut, fresh fruit; whatever your heart desires. Or just leave them plain and top with some grassfed butter. Keep the heat to medium-low when frying up these babies, to ensure they cook through and don’t burn. Feel free to share this image with anyone you think could use more simple recipes in their life!     All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Sweet Cinnamon Cereal or Cinnamon Graham Crackers

Posted by on May 13, 2013 in Breakfast, Dessert, grain-free, Paleo, Snacks, Vegetarian | 63 comments

Sweet Cinnamon Cereal or Cinnamon Graham Crackers

As a toddler, my mom used to put Cheerios in the pockets of my overalls in case I got hungry while toddling around. Not kidding. Before going mostly paleo, I LOVED cereal and always had several varieties in the pantry. I’ve never been into the sweet stuff, I can thank my Mom and my Cheerios habit for that. But I have always loved cereal as a snack, especially an after dinner one.   Since going mostly paleo, cereal has sadly vanished from my life. I know it’s for the best, since cereal has little to no nutritional value. And I’m glad that I no longer consider it a staple food item. We’re better off without it. Once in a while though, it’s a fun snack, and the homemade stuff is really a whole different thing than what you’ll find in a cardboard box. And of course this version is grain-free and made with just a handful of ingredients.  This recipe is great as both a slightly sweet cereal or as cinnamon graham crackers. If you want it even less sweet than it is, just reduce the amount of maple syrup or sprinkle less coconut sugar on top. Sweet Cinnamon Cereal or Graham Crackers makes 12-14 2×3 inch crackers or 6-8 servings of cereal 1 egg 2 tablespoons maple syrup 1 T coconut oil, melted 1.5 cups almond flour 1/2 cup tapioca starch / flour * 1 teaspoon coconut sugar 1 teaspoon cinnamon * update: arrowroot powder works as a cup for cup substitute. Preheat oven to 350˚ In a large bowl, whisk together the egg, maple syrup and melted coconut oil Add the tapioca starch and almond flour and stir to combine.  Give the dough a couple of kneads so it’s well incorporated. Turn the dough onto a piece of parchment paper and flatten a bit with your hands. Place another piece of parchment on top and roll out with a rolling pin until it’s about 1/8 inch thick. Remove the top piece of parchment and cut the dough into 1/4 inch squares for cereal, and about 2″x3″ for graham crackers. (You want to cut through the dough, but leave it where it is, you’ll break it apart once it’s cooked.) In a small bowl, combine the coconut sugar and cinnamon, and sprinkle the dough with the mixture. Slide the dough with the bottom parchment paper onto a baking sheet and bake for 15 minutes. Turn down the oven to 325˚ and bake for another 10-15 minutes, or until the cereal / crackers are crisp. Allow to cool (walking away is highly recommended) and break apart at the score marks.   All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Tropical Breakfast Muffins

Posted by on Apr 26, 2013 in Breakfast, grain-free, Snacks, Vegetarian | 30 comments

Tropical Breakfast Muffins

Breakfast. Let’s talk about it. I know that as someone who is mostly paleo, I should be eating dinner for breakfast. I should abandon the notion that breakfast food should look different than the foods we eat for the rest of our meals. We are, after all, the only species who does that. It’s silly. I know. But I’m not always in the mood for dinner for breakfast. And guess what happens if nothing in the house looks appetizing and I have to run out? That’s right; I don’t eat. And then I get hungry, and can’t find anything acceptable to eat, and then before I know it, it’s migraine city. Bad news. I love the idea of the Morning Glory muffin for those days that eggs and bacon isn’t happening, and leftover beef stew doesn’t sound quite right at 7am. When I started looking at recipes to get a basic idea of what went into this iconic breakfast muffin, it occurred to me that while I like the idea of it, I don’t actually like it. We have a strict no raisins in baked goods rule in this house, and there’s no way I’m posting a recipe that features apples in April. It’s pretty much the opposite of apple season. That ruled out two of the essential ingredients, so I was on to something else. I decided to go tropical, while keeping the carrots that go into a traditional Morning Glory muffin. These muffins are barely sweet, and are loaded with good fats and protein, so they’ll keep you going. Just promise me you’ll eat a well balanced lunch. Tropical Breakfast Muffins Makes 12 large muffins 1.5 cups almond flour 1/2 cup arrowroot powder 3 tablespoons coconut flour 1 teaspoon baking soda 1/4 t salt 1/2 cup shredded unsweetened coconut, plus more for the tops, if desired 1/2 cup chopped pecans, plus more for the tops, if desired 1 tablespoon orange zest (about 1 small orange) 1/2 cup very ripe mashed banana 1/2 cup grated carrots (about 2 small carrots) 1/2 cup minced pineapple (fresh is best, canned is okay) 1/4 cup coconut oil, melted 4 eggs 1 tablespoon vanilla 1/2 teaspoon apple cider vinegar 2 tablespoons maple syrup Preheat oven to 350. Line a muffin tin with parchment liners. Place the chopped pecans and coconut on a baking sheet and toast for about 5 minutes, until just golden. In a large bowl, combine the dry ingredients; almond flour through pecans. Stir to combine. In a medium bowl, whisk together the wet ingredients; orange zest through maple syrup. Combine the wet and dry ingredients and stir to combine Pour the batter into the prepared muffin cups. Top with additional coconut and pecans, if desired. Bake for 18-22 minutes, or until they bounce back when you lightly push the top. Allow to cool on a wire rack before eating. Pin this recipe: All of the links on zenbellycatering.com are for information purposes, however some are affiliate links to books, products or services. Any sponsored posts are clearly labelled as being sponsored content. Some ads on this site are served by ad networks and the advertised products are not necessarily recommended by Zenbelly...

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Free eBook: Essentials

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