Raspberry Applesauce Popiscles

The days are getting warming, which means it will soon be popsicle weather! 

My children are hit or miss on eating applesauce but they love it in frozen form. This recipe is so easy to make and delicious! While you could use applesauce from a jar to make this in one step, fresh applesauce is worth the little bit of effort that it takes!

 

 

Raspberry Applesauce Popsicle Ingredients

-4 gala apples
-1/2 cup of water
-dash of cinnamon
-handful of raspberries, about a cup (fresh or frozen)

Directions
1. Cut and core the apple (peel if desired)

2.  Place in Instant Pot along with the water and cinnamon. Cook on manual mode high pressure for 10 minutes, use a quick release. Alternatively, simmer on the stovetop until apples are mushy and easy to blend.

3.  Use a blender or immersion blender to mix until smooth. Add the raspberries and mix until they are blended as well.

4. Allow to cool, pour into popsicle molds.

5. Freeze for a few hours if you want it to be slushy or overnight for a hard popsicle.

Cookies for Breakfast!

Oats + Almond Flour

 So lately I've really been enjoying these super easy, delicious oatmeal cookies.They are mostly pretty healthy ingredients so if you feel like eating cookies for breakfast, I say go for it....it's better than sugar-puffs! 

 

Usually I bake them, but in the summer heat I discovered they are also good simply frozen instead. Since there are no eggs in the batter, it's safe to eat raw!


 This recipe is for a double batch, but feel free to half it.

It's a pretty forgiving recipe so if you want to experiment a bit it will most likely still taste good. Case in point: if you like a fluffier cookie, add 3 eggs to the batter (but don't eat raw then!).

I like to mix up the extracts for a fun variety of cookie flavor!

Ingredients  (for double batch)

• 4 cups of rolled oats (I use Trader Joe's Gluten Free Oats)
• 2 cups of almond meal/flour (Trader Joe's has some that isn't too expensive). You can also use another nut flour, rice flour, or whole wheat flour.
• 1 cup of shredded coconut (OPTIONAL)
• 2 tbs cinnamon
• dash of salt (about 1/4 teaspoon if you want to measure it out)
• 1 cup maple syrup (more or less to taste. Don't cut this too much though or the batter won't stick).
• 1 cup of coconut oil (or a light olive oil or sunflower oil)
• 2 tablespoons of extract. I like vanilla, almond, orange....feel free to mix and match here.
• 1 cup of walnuts (OPTIONAL)
• 1/2-1 cup of chocolate chips or raisins (OPTIONAL) 

Directions

1. In a large bowl mix dry ingredients, add in wet ingredients. Finally add in the nuts & chocolate chips or raisins. 

2. Put the batter in to the fridge for about 20minutes (this allows it to soften and hold together easier).

3. If baking, preheat oven to 350 degrees Fahrenheit. 

3. With your fingers or a melon-baller, roll batter into small balls. I like gum-ball sized cookies but you can make them larger if desired. 

4. Grease or line cookie tray with parchment paper. The double batch fills 2 cookie trays.

5. Either:

Bake at 350 for about 15-20 minutes until lightly brown around the edges. Cookies do not expand. You can't really under cook them but if you cook for too long they will dry out a bit so check often.

OR

Put cookie tray into freezer for about 3hours. Remove cookies and store in plastic bag or container.

Caramelized Pear and Carrot Soup

Caramelized Pear & Carrot Soup

Caramelized Pear and Carrot Soup

Before dining at Tapas on Main in Bethlehem, PA, I had never heard of Caramelized Pear and Carrot Soup.  But it was so delicious that I had to try to make it myself!

Well I did, and a brunchmate who "doesn't eat soup" just inquired, "is there any more?"

 

Ingredients

1 tablespoon of coconut oil
1/2 medium red onion, finely chopped
1 ripe Bartlett pear
4-5 carrots
1 cup vegetable broth
1 teaspoon sea salt
1 teaspoon lemon pepper
1 teaspoon pumpkin pie spice
1 teaspoon garlic powder
1 teaspoon vanilla extract
1 cooked apple-chicken (or faux chicken) sausage, chopped (optional)
ground black pepper & slivered almonds for topping (optional)

Directions

Heat oil in skillet over medium heat. Add in onions and cook until they start to caramelize. If using sausage, add it in now. Chop the pear into large chunks and add to pan.  Cook until pear starts to soften & becomes juicy. Break carrots into smaller pieces and add, turning off heat so they do not really cook yet.

In high speed blender (Vitamix is ideal), pour in vegetable broth. Then add in the pears, carrots, and onions. Retain approximately 1 tablespoon of the onions and the sausage.

If your Vitamix has a soup setting, run it on that. If not, then run mixture until smooth & creamy.

Once done, carefully remove lid and add in a dash more of salt to taste, the remaining onions, and the sausage. Pulse on low for about 10 seconds to combine.

If you've used the soup setting on Vitamix, pour into bowls and serve. Otherwise heat over stove and then serve. Top with ground pepper & almonds.

A sweet springtime soup that's sure to please! For a summertime meal it probably would also taste good as a chilled soup topped with Crème fraîche!

Tapas on Main, Bethlehem PA

Recently I had a weekday brunch (okay, it was lunch) at Tapas on Main in Bethlehem, PA. It was a beautiful spring day and my brunchmates and I sat outside. They have a lunch special where you can order two out of three options: soup, salad, sandwich for $9.99.  

Their menu helpfully noted what items are Vegan and Gluten Free, saving both the waitstaff and diners much trouble!

For the first course I tried the Ensalada Verde (normally $8.95), served with fresh green apples, lightly candied pecans, a high quality Valdeon blue cheese, and fig balsamic dressing it was delicious.

One brunchmate ordered the Ensalada de Remolacha (normally $8.95), a beet salad with Serrano ham, arugula, and a delicate blood orange vinaigrette. At first he thought the wrong salad was delivered because the beets were hidden underneath everything else, but once discovered he was quite happy.

Another brunchmate left not a single drop of her  Tomato Soup with Manchego Croutons (no longer on the current menu).

For my second course I had the Caramelized Pear & Carrot Soup. A sweet soup with a delicate flavor, it reminded me of a lighter version of the ever popular butternut squash soup. It was so delicious that I inspired to create my own version of this soup. I will write out the recipe in an upcoming post because it was so incredibly good!

My brunchmates both ordered the Carne Burger (normally $9.95). A juicy beef burger with tetilla cheese, a fried egg, lettuce, tomato and chipotle ketchup. Both had completely clean plates and were seriously debating ordered another burger to go....

All in all, a perfect excuse to go visit the very cute downtown of Bethlehem, PA. I know that I'm looking forward to my next visit.

If you go:

• 500 Main Street, Bethlehem, PA 18018
• Phone: (610) 868-8903
• They accept credit cards.
• Tapas on Main

Chocolate Raspberry Baked Oatmeal

A recent visit to Lancaster County, PA reminded me of a dish that's quiet popular in this part of the world: baked oatmeal. For some reason I haven't found this treat on brunch menus....well, anywhere else that I can recall. I decided to try my own twist on the classic:

Chocolate Raspberry Baked Oatmeal

Ingredients

2 cups of oatmeal (GF brand--such as Bob's Red Mill--as needed)
1 teaspoon of sea salt
1 teaspoon of baking powder
1 1/2 teaspoons of cinnamon
1/3 cup of maple syrup or 1/3 cup of brown sugar
1 cup of coconut milk
*3 eggs 
3 tablespoons of coconut oil (or butter)
2 teaspoons of vanilla
1/3 cup of fresh or frozen raspberries
1/3 cup of semi-sweet chocolate chips
fresh cream (optional)

Directions

Preheat over to 350 F.

Coat an 8x8 pan with coconut oil and set aside.

In a large bowl mix together the dry ingredients.

Melt the coconut oil (or butter) and whisk together with the remaining wet ingredients (except for the cream).


Combine wet & dry ingredients, adding in the raspberries & chocolate. Pour into pan and bake for aproximately 40minutes. 

Serve warm with fresh cream.

Serves 2 as a main dish or 4 as a side dish or dessert.

*(for vegan version, skip the eggs & add 1 extra cup of coconut milk & 1 tablespoon of chia gel) 

Spring Rolls

Spring Roll with Peanut Sauce

I've never made spring rolls before, but we had some rice paper waiting to be used. 

Turns out, rice paper is a lot easier to work with than I had imagined. These spring rolls take about 20minutes to make, but if you're faster at wrapping than I am, it could probably be done in less time. This recipe makes eating raw cabbage actually enjoyable.

Ingredients

• Rice Paper
• Warm Water (in a pan)
• 1/4 head of cabbage
• 1/4 fresh mango
• 2 tablespoons of chopped onion
• 1 carrot, julienned
• splash of soy sauce
• dipping sauce (peanut or sweet chili)
  

  
  
  
  Directions

  
  
  1. Julianne the carrot, chop the onion & the cabbage.
     
     
     
     

     

     Julianne a carrot

     
     

     
     
     
     

     

     Combine carrot, cabbage & onion with soy sauce

     
     

  2.  Combine in bowl and toss with a splash of soy sauce. Set aside.
     
     
     
     
     
     
     
     
     
     
     
  3.  Slice avocado and mango into thin strips. 
  
  

  

  avocado and mango strips

  
  

  
  
  
  
  
  

  

  Rice Paper

  

  Dip rice paper in water

  
  
  4. Take the rice paper and dip into water. Keep under water for 15-30sec.
  
  
  
  
  
  
  
  
  
  
  5. Remove the rice paper from the water and place on a plate. Allow a few seconds for it to continue to soften & become a little sticky before adding your filling. Add a small handful of the carrot-cabbage slaw and then 3-4 slices of mango and avocado on top. 
  
  
  
  

  

  Add your filling in the middle

  
  
  
  
  
  
  

  

  Fold one side over

  

  Fold the two ends ups

  
  
  6.  Fold one side over, like in the photo.
  
  7. Fold the two ends up. and then fold the remaining side up and over like a package.
  
  
  
  
  
  
   8. Place on a plate in the refrigerator. 
  
  
  
  
  
  

  

  Prepared spring rolls can keep for a few hours in the fridge

  
  
   9. Serve with dipping sauce. I recommend either peanut (pictured) or sweet chili dipping sauce.
  
  
  
  
  
  

  

  Spring Roll with Dipping Sauce

  
  This recipe makes approximately 10 spring rolls. You can either eat immediately or store in the fridge for up to 24hours.  Enjoy!
  
  
  
  

401 Diner, Conshohocken PA

Olympic Pride at the 401 Diner

 

It's been a long time since I last visited the 401 Diner in  Conshohocken. 

Last time I was there the staff was rude, the seats were sticky, and the food was sub-par. No surprise, it closed not long after.





But the 401 is back and better than ever. In fact, it is unrecognizable.  The sticky plastic booths have been replaced by wooden ones. Harsh florescent lights are now beautiful glass lamps over each table. And the staff who called you "hon" while spilling drinks on your friends have been replaced by one of the nicest and most thoughtful servers ever. 


And the menu. Well, let's just say that it's a foodies' version of your typical diner fare.

Veggie Burger

On a recent visit, I had a Veggie Burger ($10). While a little messy to eat, the burger was delicious in its own right and did not need to try and pretend to be fake meat. It consisted of quinoa and black beans along with a nice mix of veggies and just the right amount of herbs. It comes with a side salad or fries. I ordered mine on a lettuce wrap instead of a bun.





The burger pairs nicely with the super delicious Truffle Frites ($7), which are coated with a generous and tasty mix of parmesan, herbs and truffle oil.

Truffle Frites

Hummus Platter

My brunchmate tried the Hummus and Feta ($8), which was fine but the hummus lacked the typical punch of garlic. In fact, we couldn't taste any garlic at all.

Southwestern Egg Rolls

The Southwestern Egg Rolls ($8), filled with black beans, corn, pepper jack cheese, chopped peppers and onions, were good but needed more cheese.

Chocolate Milkshake

The chocolate milkshake (ordered off the menu) had a good chocolate-to-milk ratio, but its consistency was closer to chocolate milk than a true milkshake.













One thing that the 401 has plenty of is charm. From the beautiful realistic looking wooden roses at each table (and available to purchase by the dozen at the counter), to the amazing service, you cannot go wrong.









Our server even labeled the leftover boxes for us so that we knew what was inside and when it was from! Now that's a first.

If you go:

• 401 Fayette Street, Conshohocken, PA 19428
• Phone: (484) 351-8029
• They accept credit cards.
• 401 Diner Website

Cantina Los Caballitos, Philadelphia PA

Cantina Los Caballitos

If you've ever walked along East Passyunk Ave, in the heart of hipster village, it is hard to miss the Cantina. Set on the northeast corner of Passyunk and Morris, just past where 12th street intertwines, it is the bright orange building with wooden doors that look like they came off the set of Man of La Mancha.  On nice days, there is usually a handful of people seated outside. For a recent brunch, the weather was just cool enough that my brunchmate and I decided to dine indoors.

The place was hopping, but someone quickly brought over some chips and salsa for us to munch on while reviewing the menu. It was a little difficult to concentrate on food decisions though, let alone a conversation, because of the music. If I can call it that.



The noise level was loud enough that you might expect that the band, with full blow-amps, had a stage set up at the end of the room. And the pounding hardcore album selection was most likely quite painful for anyone suffering a Sunday morning hangover.  Quite out of character for us, we asked the hostesses if it would be possible to turn the music down. She nicely replied, "I'm sorry. I already asked them for someone else, and was told 'no'."  I can only image whoever "they" might be. Clearly not someone who cared about the comfort of those dining. Perhaps "they" is an angry, jaded, line-cook stuck back in the hot kitchen. Upset because he had to get up at an unnatural hour to slave over a hot stove for "the man," and jilted by the cute hostess, his one bit of power and revenge left in the world is to refuse to let anyone touch the stereo until his album played out. "It's only fair man, it's my turn to pick..."

Chips and Salsas

Every time a song ended, my brunchmate & I breathed a sigh of relief. At last, we could actually hear the other side of the conversation! Only to be quickly crushed with disappointment when the silence did not last. Silence is not the right word. The conversational volume was already about as loud as your average early-morning commuter plane. But the decibel level of the sounds coming out of their speaker system were almost deafening. We honestly should have left. But for some reason we did not. Perhaps it was because the chips and salsa were quite tasty. Or perhaps it was because our braincells had shut down.



But enough about the atmosphere and onto the food. I ordered the Huevos Rancheros ($8),  two eggs served sunny side up on top of crispy corn-flour tortillas and black beans. Served on the side, there were crunchy breakfast potatoes and delicious, thinly-sliced, fried onions. I'm usually not one for eggs with beans, but they went together better than I could have imagined.

Huevos Rancheros

Raspberry Mimosa

On special was a raspberry mimosa. Very pretty to look at, it did not taste very much like raspberry or orange juice; in true Cantina fashion, it was mostly just alcohol.







My brunch-mate ordered the Breakfast Burrito ($9). The "perfect hang-over food," (for after drinking a couple of the mimosas) it is filled with eggs, jack cheese, rice, beans, fresh guacamole, pico de gallo.  Almost as large as a baseball glove, it too was served with a side of breakfast potatoes.

Breakfast Burrito

While the Cantina is still a top contender for happy-hour, dinner, and late-night gatherings,  I would pass on it for brunch. Unless, that is, it is nice enough weather to dine outside.

UPDATE (May7):  Received a nice note today from someone at Cantina apologizing for our recent obnoxiously loud dining experience. With such responsive feedback, one can only hope that it will now be safe for your ears to brunch there after all!

If you go:

• 1651 East Passyunk Ave, Philadelphia PA 
• Phone: (215) 755-3550
• They accept credit cards.
• Cantina Los Caballitos

Sabrina's Café @ Powelton, Philadelphia PA

Outside Sabrina's Cafe @ Powelton

 Sabrina's Cafe is known for their incredible brunch specials, generous portion sizes, and long lines. Sabrina's at Powelton may have long lines later in the day (or perhaps this location is still new enough to avoid the wait?), but thankfully our brunching party of eight was seated as soon as we all arrived on a recent Sunday morning!




Sabrina's @ Powelton has a distantly collegiate vibe. From the mahogany walls, Brontësque winding staircase in the front hall, and the large windows on the one hand, to the long "caf" tables and benches and the very un-brunch loud music on the other. 

Fresh Squeezed OJ

I ordered the Apple and Wisconsin Cheddar Omelette ($8.29) with a small fresh orange juice ($3.49). The omelet was delicious. The apples provided a satisfying crunch, with a surprisingly perfect dash of cinnamon that nicely balanced the cheddar's tangy sharpness. The side of fried potato with onions were perfectly crispy. 

Apple & Wisconsin Cheddar Omelette

Barking Chihuahua

One brunchmate ordered the  Barking Chihuahua ($8.99). A delicious breakfast burrito filled with eggs, black beans, red peppers & pepper jack cheese. The crispy tortillas that topped it added a satisfying crunch.

Buttermilk Pancakes

Another brunchmate tried the buttermilk pancakes ($6.59 for full stack, $4.99 for the short stack). Served with real maple syrup, these are traditional  & delicious.

The "White Hats" Egg White Omelet

 
Sabrina's specials change quiet often, and usually have a theme to them. This week the theme was Star Wars, with clever titles such as "Imperial Eggs Benedict," "The Long Walk Nachos," "Palpatine's Pumpkin Patty Cakes."  A brunchmate ordered The "White Hats" Egg White Omelet ($10.95), a unique combination of peas, onions, crimini mushrooms, and manchego cheese.  

Another Special That Looks Delicious-I forget which one it was.

Bagel with Lox Platter

One brunchmate tried the Bagel with Lox Platter ($9.99). Served with capers, fresh tomato, onion, calamata olives, and Sabrina's delicious cream cheese, the only thing lacking in this meal the bagel itself. Nothing wrong, per say, but it tasted store-bought and lacked the wonderful goodness of a New York bagel. 







A dish that is sure to please (though it may leave you in a bit of a carb coma), is Sabrina's renowned Stuffed Challah French Toast ($9.99). Thick, moist layers of fresh challah bread are filled with a tart farmer's cream cheese. Soaked in vanilla bean syrup and served with fresh bananas, it is hard to go wrong with this one.

Stuffed Challah French Toast

Grilled Cheese Sandwich

The one big negative that I would give, is that the child's meal, a Grilled Cheese Sandwich, was served well-after everyone else. The waiter apologized for the wait-- the chef had forgotten that the little one had requested it without tomatoes and apparently had to make it over, but at that point it might have made more sense for the waiter to ask the parents if the meal should have been sent back or if the tomatoes could have been picked off.  Leaving the youngest member of our party to wait for food was not very nice.  

Also, I believe that the sandwich was ordered off a special kid's menu. And if that's the case, it was proportionally quite large for your average young child. Despite that, when I asked for a review of the sandwich itself, this brunchmate's huge grin confirmed that the grilled cheese was thoroughly enjoyed.

This is one big kid's meal!

Drawbacks aside, Sabrina's newest location has a lot to offer with spacious tables and a large menu. There is surely something for everyone, even with a large group of brunchmates.



If you go:

• 34th & Powelton, Philadelphia, PA 19104
• Phone: (215) 222-1022
• They accept credit cards.
• Sabrina's Cafe

Community Food & Juice, New York NY

 On a recent visit to New York, I had the opportunity to brunch at Community. Quite popular even on a weekday, there was a bit of a wait. While the atmosphere was a bit of a hustle and bustle, and nothing amazingly incredible, the food was fresh and delicious.








 I tried the Truffled Quiche ($14). The house-made crust was flaky and buttery, the truffled wild mushrooms had an earthy yet delicate flavor that paired nicely with the leeks and cheese. Served with a side of greens, it was filling without being heavy.
  

I also ordered a hot chocolate, which was good quality but too milky-sweet for me.



 A brunchmate ordered the  Biscuit Sandwich ($14),  scrambled cage-free eggs, chicken-apple sausage and Cabot cheddar cheese served with tomato jam and carrot hash browns. It was good but could have used a side of greens to complement the biscuit.

Another brunchmate ordered this delicious looking meal. I cannot for the life of me remember what it was--I think it may have been a special. The heirloom carrots were a nice touch and there were no complaints.









If you go:

• 2893 Broadway  New York, NY 10025
• Phone: (212) 665-2800
• They accept credit cards.
• Community Food and Juice

Pasta Everyone Can Eat

Recently a brunchmate made the most delicious pasta for me. It was made entirely out of...wait for it...zucchini! ("zuculini")

At first I wasn't sure what to expect. Quiet honestly, I wasn't expecting to love it. But if you are hesitant as well, then clearly you haven't tasted it.




This dish is so delicious that I ran out and bought a julienne shredder to be able to make it. Here is my own twist on the original:


Ingredients:

1 tablespoon of chopped sweet onions
1 teaspoon of ghee
1 medium zucchini
2 shiitake mushrooms
1 teaspoon (or to taste) sea salt


Julienne the zucchini while heating ghee & slightly caramelizing onions over medium heat. Add zucchini & shiitake slices. Add dash of salt or other spices to taste. Add splashes of water & also adjust heat to keep from sticking to the pan or burning. Serve as is, or grate cheese on top.

Serves one.

Portabella Stir Fry

This woodsy, crunchy, stir fry is super easy to make and even easier to eat. Serve it as is, or over rice or quinoa.






Ingredients:

1 clove of garlic, finely chopped
1 tablespoon of ghee or coconut oil
1 portabella mushroom (with stem), cleaned & gently salted
1 carrot
1 teaspoon of soy sauce
1/2 cup of shelled edamame


Chop the carrot into small pieces and set aside in the soy sauce.
Heat the ghee or oil in a frying pan over medium heat until melted. Add the chopped garlic, stirring often.
Chop the mushroom into small pieces and add to the pan, continuing to stir. Once mushrooms darken in color and begin to shrink in size, add the carrots in soy sauce & the edamame. Continue to stir. When cooked, the mushrooms will be a very dark brown, almost black color throughout. Remove from heat and serve.

Serving size: 1.

Oasis Living Cuisine, Frazer PA (Part II)

While the shop at Oasis Living Cuisine is quite simple, the products are unique and competitively priced. They offer everything from raw "ice creams" made from nut-milk, to honeycomb, maca powder, hemp-seed spreads, and chocolate-covered kale chips. They also have an array of books available about eating & living a raw lifestyle.



In addition to their eclectic selection from others, Oasis offers their own product line of flavored raw nuts (from cinnamon to ranch), nut-based crackers, sprouted granola, "cheese" and more.



Their dehydrated kale chips have an airy crunch to them. I tried the coconut curry flavor, which is a playful mix of sweet & spicy. The lingering aroma of curry mixed with a hint of apple cider vinegar, evokes an old world melting with new. I could could see these pairing nicely with a curry chicken or sagg paneer. Or perhaps as the base for a raw foods version of a classic Indian dish.



Oasis also has a wide-array of raw chocolates. Some are sweetened with honey, others with agave. All of the chocolates are dark. It is clear that they use a high quality cocoa source that produces a decent consistency & flavor. That said, the texture is not as smooth as what you would find in a traditionally-made high quality dark chocolate.



Many of the truffles that I tasted had an almost crumbly texture, resulting from the combination of honey and nut fillings. I was underwhelmed by the fruit flavors (cherry, raspberry), but the coconut, mint, and ginger truly shined.







With Valentine's Day just around the corner, vegan & raw food chocoholics will be delighted to know that Oasis will have holiday themed, hand-crafted, raw, vegan chocolate truffles.






Their 2012 Valentine Truffle Collection includes flavors such as raspberry, blackberry, mint-to-be, burnin' love, and coconut cream--all crafted into beautiful hearts of different shapes. I especially like the blackberry: a beautifully dusted, oblong purple heart with a tart bite to it.




If you go:

• 134 Lancaster Ave, Frazer PA 19355
• Phone: (610) 647-9797
• They accept credit cards.
• Oasis Chocolate
• Oasis Online Store