Breakfast has a pretty predictable look to it around my house. The toddler usually takes a bowl of plain yogurt with maple syrup drizzled on top (please don’t dream of stirring it in) while the Mama and the Papa top their slice of toast with a fried egg and perhaps some cheese and enjoy it with a mug of steaming hot coffee. But some days I’ve forgotten to make bread and we don’t have any toast so I whip up a batch of grapefruit and olive oil muffins to serve with a side of scrambled eggs (thanks Smitten Kitchen for saving my morning).*
Other mornings we simply need a change of pace, I love my fried egg but sometimes it really needs a new face and when you have a nearly expired avocado sitting on your counter you have to get creative. Thus for breakfast you eat the Avocado Egg, wow WHAT A TREAT! We liked it so much that the next week I purposefully bought avocados for our breakfast eggs. (Note: make sure to scoop out the full 2 tablespoons of avocado or your egg will not fit. Don’t worry you can mash it up with your favorite hot sauce, some tomatoes, or salsa -we used piccalilli- to top your avocado egg).
And then there are mornings spent at the park in the nearly warm and sublimely sunny playground. And when you get home the baby is nearing a melt down because you woke him up an hour earlier than he actually wanted to be awake and, although the park was fun, you were gone during the morning snack (that yogurt wore off a good hour ago) and now it is lunch time but you don’t have anything ready. The solution: you whip up this Chocolate Raspberry Shake/Smoothie from the first mess and call it lunch. (I skip the mesquite powder, use regular milk, and swap the cashew butter for peanut butter).
Next time your morning calls for a mix up you know where to look.
Love from CO,
*Notes on Grapefruit and Olive Oil Muffins: I actually made a half of the recipe from the SK cookbook with a few adjustments (noted below) and baked them off in a muffin tin which yielded 9 (1/4-cup) muffins
For the cake:
1 1/2 cups (190 grams) whole wheat flour (I measured by weight to compensate for the density of the whole wheat)
1 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon table salt
2 tablespoon grated grapefruit zest (approximately two large grapefruit)
1/2 cup (200 grams) granulated sugar
1/4 cup honey (SK calls for 1/2 cup raw sugar)
1/2 cup (120 ml) olive oil
2 large eggs
1/3 cup (230 grams) plain whole-milk yogurt
2 tablespoon freshly squeezed grapefruit juice)
For the syrup:
2 tablespoons granulated sugar
1/3 cup freshly squeezed grapefruit juice
For the glaze:
1 cup (120 grams) confectioners’ sugar
2 tablespoons (30 ml) freshly squeezed grapefruit juice
Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan (Or appropriately prepare muffin tins).
Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, rub together the sugars and grapefruit zest. Whisk in the oil until smooth and add the eggs one at a time. Combine the grapefruit juice and yogurt in a measuring cup and whisk together the dry ingredients in a small bowl. Alternately add the wet and dry ingredients to the olive oil mixture beginning and ending with the dry ingredients. Spoon batter into muffin tins and bake for approximately 20 minutes
Meanwhile, cook the 1/3 cup grapefruit juice and 2 tablespoons sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm poke a few holes in the top of each muffin and pour the grapefruit-sugar mixture over the cake and allow it to soak in (I used a pastry brush to apply the syrup). Let cool.
For the glaze, combine the confectioners’ sugar and grapefruit juice and pour over the cake.