Baked Peaches with Honey & Ginger

Roasted white peaches with honey, vanilla, ginger, and cinnamon. Served over yogurt or vanilla ice cream with toasted nuts and seeds.

Ingredients

6 peaches, pitted and sliced
3 tbsp honey
1 ½ tsp ginger, peeled and grated
1 ½ tsp vanilla extract
¾ tsp cinnamon
Pinch salt
Greek yogurt or vanilla ice cream, for serving
Pumpkin seeds, hazelnuts, etc., for serving

Directions

Preheat oven to 350°F. Grease a roasting pan, and set aside. Cut the peaches into slices, removing and discarding the pits. Place the peach slices in a medium bowl.

In a small bowl, microwave the honey for about 20 seconds. Stir in the ginger, vanilla extract, cinnamon, a pinch of salt.

Toss the peaches with the honey mixture. Place the peaches in the prepared roasting dish, and bake for 25-30 minutes until the peaches are tender and starting to caramelize on the edges.

Serve the peaches warm over plain Greek yogurt or vanilla ice cream with toasted nuts and seeds.

Make Ahead Breakfast Burritos

Make ahead breakfast burritos with scrambled eggs, turkey sausage, vegetables, beans, cheese, and hashbrowns, rolled up in a whole wheat flour tortilla.

Ingredients

8 eggs
½ cup milk of choice
1 lb turkey sausage
2 tbsp neutral oil (I use olive oil)
2 cups shredded potatoes (fresh or frozen)
2 bell peppers (I use green and red)
1 can black beans, drained and rinsed
Salt and pepper, to taste
½ cup shredded Mexican cheese
8 whole wheat tortillas (regular, spinach, gluten-free work too)
Salsa, guacamole, sour cream, etc. for serving

Directions

In a medium bowl, whisk together the eggs and milk until combined. Season with salt and pepper, and set aside.

Heat a large skillet over medium-high heat. Crumble the sausage in the pan, cooking until no longer pink. Drain any fat, and place the sausage in a bowl. Set aside.

Wipe out the skillet, and return the pan to the heat. Heat the oil over medium-high heat. Add the potatoes and peppers to the pan, and cook until the potatoes are browned and the peppers are soft, about 8-10 minutes. Place the veggies in the bowl with the sausage, and return the pan to the heat.

Scramble the eggs over medium-high heat until cooked through. Turn the heat to low, and add the potatoes, peppers, and sausage back to the pan. Add the can of black beans. Season with salt and pepper as necessary. Stir until everything is warm.

Divide the filling between the eight tortillas, and sprinkle 1 Tablespoon of cheese over each tortilla. Wrap burrito-style (see photos above to learn how!)

If serving immediately, either microwave the burritos until warm or cook for about 10-15 minutes in the oven at 350°F. To take it to the next level, heat a skillet over medium-high heat with a little oil. Grill the burrito on each side until crispy. Enjoy with salsa, guac, and hot sauce!

To freeze, wrap each burrito in beeswax wrap, plastic wrap, or tinfoil. Store in an airtight container in the freezer for up to two months. To heat, microwave for 3-5 minutes until warm in the center. You can also heat them at 350°F for 15-20 minutes. To take it to the next level, heat a skillet over medium-high heat with a little oil. Grill the burrito on each side until crispy. Enjoy with salsa, guac, and hot sauce!

Poppy Seed Pancakes with Blood Orange Curd

Poppy Seed Pancakes with Blood Orange Curd

Ingredients

Blood Orange Curd
½ cup blood orange juice (regular oranges or lemons would work too)
1 tbsp blood orange zest (regular oranges or lemons would work too)
½ cup sugar
3 eggs
cup unsalted butter, cut into chunks
1 tsp vanilla extract
Poppy Seed Pancakes
1 cup flour
¼ cup sugar
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 tbsp poppy seeds
¾ cup buttermilk
1 egg
3 tbsp unsalted butter, melted + more for pan
1 ½ tsp vanilla extract
Whipped cream and berries, for serving

Directions

To make the blood orange curd…

Combine the blood orange juice, blood orange zest, sugar, and eggs in a heavy-bottomed pan until thoroughly combined. Cook over low heat, stirring in the butter until it melts.

Cook for about 10 minutes, stirring constantly until the first bubble appears on the surface and it has thickened slightly. Strain through a fine-mesh sieve and let it cool completely. Press a piece of plastic wrap to the surface to keep a skin from forming.

Make the poppy seed pancakes…

In a small bowl, combine the flour, sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.

In a medium bowl, whisk together the buttermilk, egg, melted butter, and vanilla extract. Add the flour mixture to the buttermilk mixture, and whisk until it’s just thoroughly combined. Don’t overmix or the pancakes will be dense! Let sit for 10-15 minutes until bubbles appear on the surface. (At this point, you will have a thick and bubbly batter. Don’t stir it! Those bubbles are going to give you the fluffiest pancakes *ever*).

Heat a pan or griddle over medium heat, and grease the pan with a little bit of unsalted butter. Add 1/4 cup of batter to the pan, swirling it with a spoon to create a circle (it will be thick and won’t spread on its own). Let cook until bubbles appear on the surface of the pancakes. Flip, and let cook until the pancake is lightly browned. Place cooked pancakes on a sheet pan in a warm oven. Repeat with the remaining batter.

Serve pancakes with the blood orange curd, whipped cream, and berries. Enjoy!