This last weekend we enjoyed hosting some new friends,singer/songwriter and worship director David Gaulton , his lovely wife, Leah and friend and pianist, Koji.
Saturday was a flurry of events that pulled Jack and I away from home from very early in the morning until late at night. On the drive back home from our early morning commitment, I was mentally creating a breakfast from ingredients I knew I had on hand. Also on my to-do list for the day was to make another big batch of Maple Nut Granola (recipe below). We were too hungry to wait around for that. We needed something substantial and fast.
With fun new friends hanging around the kitchen table and stomachs still hungry past the breakfast hour, I rummaged through the fridge gathering ingredients for an Asian inspired omelet. New applications for anything fresh are constantly on my radar for breakfast, lunch and dinner.
From my table to yours, here is my recipe:
1 T. grapeseed oil
2 cloves garlic minced
½ yellow onion sliced thin
1 carrot cut in matchsticks
1 head baby bok choy (slice stems thin; leaves in 1 in.
pieces)
Sea salt
Mirin (rice cooking wine)
Tamari soy sauce
Sriracha sauce
6 eggs
fresh chopped chives
Grated cheddar cheese (optional)
Butter
stir fry success = having everything ready before you preheat the pan
Directions: Heat a wok or large skillet; add oil. Saute onion and garlic on medium heat until
translucent. Add carrots and bok choy stems, stirring to mix evenly. Season with ½ teaspoon of sea salt, move vegetables to one side and add bok choy leaves; fold into cooked vegetables. Continue to cook for 2-3 minutes, season vegetables with another ½ teaspoon salt, and a splash each of tamari and mirin. Set aside while you make the omelets.
adding bok choy leaves
Beat the eggs with a pinch of salt altogether in a medium-sized bowl. Heating an omelet pan, add butter and about 1/4-1/2 cup egg mixture.Cook until set and flip. The other side doesn’t need that much time. Assemble by seasoning omelet with a few drops of Sriracha sauce, vegetables and some grated sharp cheddar. Roll up and garnish with fresh chives. Serve with fresh fruit and whole wheat toast.
assembly: just add sriracha and shredded cheddar – roll up and enjoy
Homemade Granola is a perfect excuse to heap your cereal bowl full of fresh seasonal berries. This recipe has less sugar and fat than store-bought varieties and includes coconut oil and real maple syrup that together make a harmonious blend of flavors.
start with organic rolled oats and nuts and seeds
Maple Nut Granola
5 c. old-fashioned rolled oats
1 c. coarsely chopped walnuts
1c. coarsely chopped almonds
½ c. coarsely chopped pecans
1/3 c. coconut sugar (or organic sucanat)
2/3 c. unsalted sunflower seeds
1/3 c. unsalted pumpkin seeds
½ c. pure maple syrup
¾ t. sea salt
½ c. water
¼ c. melted and cooled coconut oil
½ c. dried cranberries
½ c. raisins
mixed up and ready for baking
Directions:
Preheat oven to 275 degrees. Combine oats, walnuts, almonds, pecans, brown or coconut sugar, pumpkin seeds, and sunflower seeds in a large bowl. Whisk real maple syrup, water, sea salt and coconut oil in a medium bowl and pour over the oat mixture; stir until well combined. Spread the mixture onto a 12 x 15 inch roasting pan or large rimmed baking sheet.
fresh out of the oven – smells so yummy
Bake for 45 minutes. Remove from oven, stir, and continue baking until golden brown and beginning to crisp, about 45 minutes more. Stir in cranberries and raisins. Let cool completely before storing.
a double batch of maple nut granola is so great to have on hand
This is an easy recipe to double but it’s necessary to do in two different batches. Yes, I know it means hanging around home a long time, but it’s so worth it! Guard against putting a double batch in a deep roasting pan. It will steam the mixture keeping it from getting crunchy. And crunchy is part of what makes it so good!
together with berries, milk or yogurt it makes a great summertime breakfast