Breakfast on the Go

I can't eat a lot in the morning. My body gets very upset when I have a large breakfast.

I don't skip. I mini/maxi.

Jess, what on earth are you talking about?

I'm glad you asked. I'm talking about getting the most caloric and nutrient impact in the fewest mouthfuls of "stuff." Eating enough that's well balanced will help you make it to lunch. Fats help make the brain get going in the morning, sugars give you immediate energy and carbs give you energy that your body can get to more slowly, giving you a 3-way advantage every single day, and limit the cravings that push you from a smart lunch choices right into a binge your body has been begging for all day.

I know this mix sounds naughty. The reality is: almonds are good fat. Your brain requires fat to function. Dark chocolate is a mood enhancer, contains a tiny bit of caffeine to help boost metabolism, and cranberries offer antioxidant deliciousness in addition to the quick energy fix everybody wants in the morning. Almonds keep your tummy happy for hours and hours, chocolate keeps your mood up, and crans give you get up and go. Always a good treat, or a great breakfast-on-the-go.

Bar Harbour Trail Mix
(no idea who invented this particular mix - this is simply how I make my own)

2 cups   almonds, unsalted and unroasted (divided)
1 pkg    Baker's Melting Chocolate (dark chocolate)
8 oz      unsweetened cranberries, dried
4 tsp     vanilla
parchment paper


1. In a small bowl, combine 1 cup of almonds and vanilla. Set aside.

2. Melt Baker's Chocolate according to instructions.

3. Use remaining cup of almonds in Baker's Chocolate, coating each and laying out on parchment paper to cool and harden. (14-18 minutes to completely cool)

4. Combine almonds and cranberries. Serving size is just over 1/2 cup. Easy to slip into a small ziploc bag and eat wherever you have to be. Enjoy.

An Easy Dish

I wanted to share something simple, delicious and good-keeping. This basic dish, which I had no idea what to call other than Peasant Stew, is extremely simple to make. The variety is limited strictly by the mind of the cook. Personal preference dictates notes of heat as well, but feel free to adjust any aspect of this dish to suit. My only suggestion on the meat is that I have personally tried many different proteins in this dish. Chicken, when boiled, does not appeal to me on a personal level. Ground beef becomes alarmingly tough for some reason, and the texture creates a beef vegetable soup situation for me when I use stew meat. I prefer a sausage that's been previously smoked. It keeps its texture and provides a contrast that I enjoy when juxtaposed against the softness of the potatoes. If you cook it low enough, the green beans keep their spring, and do not become mushy. I adore this dish, because the left-overs are often as/more delicious as the original, and it is truly a beginner's level dish.

Peasant Stew

4-5           red potatoes the size of a large lemon, rinsed
1 lbs        smoked sausage (andouille is excellent as well, chorizo not so much)
1 lb          fresh green beans (or 2 cans no salt added green beans)
1/2 tsp     red pepper flakes (optional)
1/2 tsp     kosher salt
1/2 tsp     black pepper, freshly ground

1. Slice sausage into 3/4" rounds. Brown in bottom of stock pot. Preference of brownness, I leave to the cook. You may choose to remove fat if you choose a fresh sausage you had to cook through. Warming an already smoked sausage simply creates a delicious carmalization on the "face" of the rounds, and fat production is minimal within the 2-3 minutes needed to brown.

2. Add green beans. If using fresh green beans, add 1 1/2 cups water. If not, utilize water beans were packed in from the can.

3. Slice potatoes and add immediately to pot. Add water to cover (approx 6 cups). Add seasoning.

4. Ideally, let simmer 2-4 hours on low heat. Can be cooked over medium heat, allowed a low boil, which results in a 30 minute or so cooking time. Potatoes should be fork-tender.


SERVING NOTE: I prefer this particular dish juiceless when served. However, my husband adores the broth that results, and insists on filling his bowl halfway with said liquid. There is no right/wrong, here. Be stronger than me - let whomever you feed decide their own level of juice/juicelessness.

Now, if you'll excuse me, I have to go argue with my husband over the proper way to fill a glass with ice and water.

Midnight Snacks, Breakfast Solutions

Is it strange that I'm awake just after January 3rd has begun?

Is it weirder still that I'm contemplating making a pot of chili?

I have everything to make light, delicious alfredo sauce. I've even got the yellow and orange peppers, along with the sliced chicken breast, to make it a complete feast. I have fruit or even a full salad to accompany. Does it strike anyone else as bizarre that I'm just remember these things?

The reason I mention this is somewhat simple. Life gets complicated. Sometimes, throwing light kidney beans, dark kidney beans, chili beans and black beans into a pot with a can of tomato sauce, simmering for 4 hours, adding shredded sharp cheddar cheese and watching The Lake House for the millionth time makes more sense than anything more complicated.

I've pretty much talked myself into alfredo, because I want time to enjoy the development of my chili. I also just remembered that literally all of the ground beef I bought today went directly into my freezer. No use to me when it's solid and I have a midnight chili craving!

While I'm waiting for this midnight dinner special to come together, may I just mention:

2 oz Blueberries
2 oz Blackberries
2 oz Raspberries
4 oz Gyuava Peach juice
1/2 cup ice

Combine berries in blender. Pulse twice in short bursts. Add juice. Pulse once. Add ice. Pulse until constitancy appeals to you.

Delicious, nutrient-rich. Easy. Pretty to look at. Did I mention breakfast time comes quick these days? Give yourself a chance to enjoy the day. Speaking of enjoying, I'm off to eat my midnight delight. No worries; seriously, my hours are completely off. I got up at noon on Jan. 2nd. ;)