Cornmeal Griddle Cake

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Six years ago I ate a blueberry-stuffed cornmeal muffin at Petsi Pies in Boston and I have thought about it ever since.

In fact, I just spent a solid 30 minutes scrolling back through six years of Facebook photos to try and find evidence of its existence.

Exhibit A:

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It. was. so. good.

I just experienced all five stages of grief in about a 15-second time span of looking for Petsi’s online, discovering they no longer exist and then realizing I just spelled it wrong the first time. Petsi’s, not Petesy’s.

Anyway, if you’re in Boston I strongly recommend you go to Petsi’s and get the cornmeal muffin. If you’re not, you could make this cornmeal griddle cake with blueberry sauce as a stand in.

Cornmeal Griddle Cake w/Blueberry Sauce
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Serves: 1
 

Ingredients
  • CORNMEAL CAKE
  • 1 banana, mashed
  • 2 egg whites
  • 1.5 tablespoon cornmeal
  • 1 tablespoon gluten-free flour
  • pinch of salt
  • BLUEBERRY SAUCE
  • 2 tablespoons berry jam
  • splash of water
  • splash of nondairy milk

Instructions
  1. Mix together banana and egg whites
  2. Add dry ingredients and stir to combine
  3. Grease a skillet with nonstick spray (I use coconut oil spray) over medium heat
  4. Pour in batter and cook until browned on each side
  5. In the meantime, mix together jam, water and milk and microwave for 30 seconds

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And as long as we’re in photo albums from 2007, let’s please take a minute to mourn my super-long hair and baby Weaz from that era.

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WAAAAAAH.

Blueberry French Toast

Saturdays are the jam.

Yesterday I learned that you can actually set your iPhone to block calls from anyone but your “favorites” from Friday afternoon through Sunday night. Hello, done.

While this was a game changer this weekend, I wish someone would also make some kind of child lock app that blocks you from using Facebook and Twitter and Instagram and assorted other lifesucks on your own mobile device for pre-determined time frames. I call it Un-App(etizing). Get it? Whatever. Commence development.

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My “favorites” are reserved for people with my last name so… That’s why I haven’t called you back this weekend.

You’ll get over it. I made you this French toast.

So there’s not so much a “recipe” for French toast, right? You just throw it all together. Surely no one measures these things. This is only the second time in my life I’ve ever made it, but I’m pretty sure it’s something you just can’t do wrong.

In keeping with true Katie in the Kitchen style, I measured nothing and ended up with, like, an entire bowlful of extra batter that I trust Adam will use to make French toast for the rest of his life. So I’m not even going to stage this with a legit recipe card. I’ll give it to you in a narrative.

I woke up and wanted to walk next door for a diner-esque breakfast but convinced myself that the $50 I spent on a spray tan the day before also earned me a budget-friendly at-home breakfast. Damnit. So I rummaged up some always-stocked items: (gluten-free) bread, (almond) milk, (local) eggs. It felt counterintuitive to use almond milk in an egg-centric dish but… whatever. It also feels counterintuitive to wear pants but we all do it now, don’t we? I combined almond milk, three eggs, vanilla extract and cinnamon to create entirely too much batter for just four slices of bread. Too late now. I heated some butter in a skillet, soaked the bread slices in the excessive batter and cooked them until browned on each side.

Meanwhile… I had some blueberry sauce simmering on the next burner over. For that I just threw a bunch of blueberries in a pot with a little water, sugar, cinnamon and soy creamer to cut the tartness.

I topped it with peanut butter and it was like a fancypants peanut butter & jelly and also the most satisfying Saturday breakfasts I’ve ever had.

Then I Instagrammed it. I lose.

Healthyass Blueberry Pancake

When I got an email from VegNews hocking “healthy” oatmeal cookie dough dip, I was like, “Bring it here.”

But when I made it it totally tasted like throw up and raisins, which is why it’s now at Adam’s house where he is hoarding it like a tub of liquid gold because for some reason he loves throw up and raisins, I guess. I’ll keep him anyway.

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If you want actual full on delicious unhealthy vegan oatmeal cookie dough, I invite you to make my delicious unhealthy oatmeal raisin cookie dough truffles (or vegan chocolate chip cookie dough truffles if you’re like, “What’s a raisin?”). 

So my point is that when people tell you something is healthy you should proceed with caution. Excluding right now because I can be trusted with pancakes.

To be clear, I’ve had plenty of experience with many a failed “healthy” single pancake.

Proof:

Usually even if they’re hideous they’re still edible. (Usually.) But “edible” does not equal “delicious,” am I right?

But this morning I finally nailed it while trying to adjust the Tone It Up pancake recipe to what I had available. (If you’re curious, they use their proprietary Perfect Fit protein powder instead of flour and liquid egg whites).

Healthyass Blueberry Pancake
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Serves: 1
 

Lots of substitution options here. I used an all-purpose gluten-free flour (rice flour-based) but whole wheat would work as well. You can mix in any fruit you want or leave it out all together. Chocolate chips?? Yes. If you don’t have a banana (who are you?), I’m guessing that ¼ to ⅓ cup applesauce would do the trick but don’t quote me on that.
Ingredients
  • ½ banana, mashed
  • 2 egg whites
  • ½ teaspoon vanilla extract
  • 1 tablespoon ground flax seed
  • 2 tablespoons flour (whole wheat or all-purpose GF will work; coconut flour failed for me)
  • cinnamon
  • ⅓ cup blueberries
  • 1 teaspoon oil (I use grapeseed)

Instructions
  1. Combine all ingredients, mixing in blueberries last
  2. Warm oil in a skillet over med-high heat
  3. Pour batter in and cook until golden brown on each side

This was so so good. I went pretty heavy-handed on the blueberries without actually measuring and I’m glad I did. It was like it was stuffed with blueberry jam. If your palate isn’t all that sensitive to the sweetness of just fruit alone, you could certainly play around with adding a tablespoon or two of sugar to the batter. But once you’ve got syrup on it, I don’t think you’ll need anything else. I also added peanut butter because I add peanut butter to everything on earth.

Completely unrelated to pancakes, if you’re in the Charlotte area, check out our ad in Charlotte Magazine for the new studio. And our pretty new website should be up soon, soon, soon. So official we need a whistle.

Quick Breakfast Quinoa

Oh, woe is cheese.

I’ve come to a horrible realization that my (digestive) life is a significantly better when I steer clear of dairy. I don’t eat much of it anyway–cow’s milk makes me queasy and most white creamy substances are a no-go–but I am a big fan of the cheese.

It melts in your mouth, for God’s sake.

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This really requires no major life adjustment for me. I already drink almond milk and coconut milk and whatnot. And while I refuse to put a label (other than vegetarian) on my diet, I eat like 90% vegan anyway. But, goddamn, I liked that 10% of cheese… And frozen yogurt. BUTTER.

It’s gonna be ok.

Exhibit A: coconut milk ice cream peanut butter potato chip sundae (not normal).

Adam and I saw a peanut butter potato chip sundae on some Cooking Channel show and immediately went to buy all of the ingredients. Because we are the worst.

Whether you’re dairy-free or not, you can enjoy the strange but (I think) delicious breakfast I’ve been eating lately.

Quick Breakfast Quinoa
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Serves: 1
 

Ingredients
  • ½ cup prepared quinoa (I used red quinoa)
  • 1 cup milk (I use almond)
  • cinnamon
  • fruit, fresh and/or dried
  • coconut flakes or chips
  • nut butter

Instructions
  1. Just combine everything and eat
  2. Tah dah

It’s basically muesli (or “overnight oats” in blogger world) but with quinoa instead of oats. I eat it like cereal happen to think it is the jam but I think most people would hate it. I like it because it keeps me full, but the toppings are key for that; I add peanut butter and coconut chips and other protein- and fat-heavy items to fill it out.

A less cereal-y (and excellent) option is the Warm and Nutty Cinnamon Quinoa I made for my Welcome to Charlotte brunch party back in the day. Weird. Re-reading that post was weird.

Also, since I’m pretty sure it’s never been seen in the Sweet Tater world, this is what my hair looks like straight. It has looked like this once (in this picture) in the last seven years and probably won’t happen again so live it up.

Banana Bread Breakfast Sundae

I got a brainfreeze eating breakfast.

WORTH IT.

Since winter straight up refuses to end, I’m just going to start eating ice cream and running around in shorts to see if I can move the process along. I started by having a sundae for breakfast.

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This breakfast sundae is yours for the tweaking. It’s just: Greek yogurt, frozen banana, frozen berries, banana bread and toppings of choice. Gluten-free? So is this banana bread. Vegan? Leave out the yogurt and just make banana soft serve. Feeling more chocolate-y that fruity? Add unsweetened cocoa powder and peanut butter to your “ice cream” for a Reese’s remix.

You’re welcome.

Banana Bread Breakfast Sundae
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Serves: 1
 

Ingredients
  • 1 cup plain organic Greek yogurt, frozen
  • 1 frozen banana
  • ⅓ cup frozen mixed berries
  • 1 slice banana bread
  • toppings of choice: sunflower butter, dried coconut, etc.

Instructions
  1. Freeze one cup of coconut yogurt overnight. Let thaw or pop in the microwave for 30 seconds before using in the morning.
  2. Chop banana and frozen yogurt blog into chunks and add to a blender or food process with the frozen berries. Process until smooth like ice cream. (I used an immersion blender with food processor attachment.)
  3. Spoon ice cream over a slice of banana bread.
  4. Top with nut butter, coconut flakes, etc.

I used the Tone It Up Girls’ coconut flour banana bread, but you can use your favorite recipe.

I’m literally going to be late for work because I felt so strongly about posting this right this very second. Go make it. You can thank me later.