Snowy Morning Breakfast

January 21, 2012 Miranda

Pearled Barley, Parm, Black Pepper, Poached Egg

Miranda Hammer,

MS, RD, CDN

Registered Dietitian, Natural Foods Chef, Recipe Developer, Fitness Enthusiast, and Mom, with a Passion for Healthy Cooking and Balanced Living.

I made the @chefico chopped salad featured in this months @bonappetitmag. It took a really long time but was delicious. Honey roasted squash, seared brussels sprouts, red pepper and oregano infused olive oil, olives, aged provolone, ricotta salata, romaine and radicchio! Would you be interested in a healthier less time consuming version for crunchy radish? (See all the steps in my stories)

Fresh pickings for a sweet New Year. What are people whipping up for Rosh Hashanah?

I always knew that I wanted to feed Jack real whole foods and stay away from anything processed. We skipped the purée phase and went to offering Jack real whole foods that he could eat with his hands. As a family, we keep things simple and clean and so far that has been our feeding philosophy with Jack. Feeding a baby AND adults is hard enough, so we try and keep it as nourishing and streamlined as possible without sacrificing flavor. Despite trying our hardest, we all have those days where you literally have nothing in your fridge or just don’t have the energy to cook. That’s where @Raised_Real comes in. Plant-based, flash-frozen, organic meals delivered to your door and ready for baby. Steam in under 10 minutes and serve as is, mash, or purée. Meals range from beet, sweet potato, date, cinnamon, and coconut butter to peas, zucchini, hemp seeds, basil, and avocado oil. Want to give it a try? Head to raisedreal.com and enter code Miranda25 for $25 off your first order. #raisedrealpartner

I wrote about our recent trip to Maine in the travel section of Crunchy Radish, along with some snapshots from this wonderful place. What are you favorite baby friendly travel destinations? ⛵️⛱🦀#crunchyradishmaine

Celebrating my favorite superfoods @navitasorganics 15 year anniversary with a GIVEAWAY and superfood filled hemp seed granola! Hemp seeds are one of my most frequently used superfoods in my cooking. Not only are they extremely accessible but, they are incredibly good for you too. Hemp seeds are a great source of plant based protein and contain iron, magnesium, and omega 3 fatty acids. They work well in smoothies, tossed onto salads or soups, turned into hemp milk, or added to granola like in the recipe below!

For your chance to win a superfood prize pack filled with hemp seeds and other @navitasorganics goodies:

1) Like this post
2) Follow @thecrunchyradish and @navitasorganics
3) Comment with your favorite way to use hemp seeds
4) Tag three friends

Pumpkin and Hemp Seed Granola

2 cups rolled oats
1 cup unsweetened shredded coconut
½ cup pepitas
¼ cup sesame seeds
½ cup @navitasorganics hemp seeds
1 tsp cinnamon
½ tsp salt
¼ cup melted coconut oil
1 tsp vanilla extract
½ cup maple syrup
Additional add-ins: raisins, unsweetened dried cranberries, chopped dried figs, chopped dried apricots, chia seeds.

Preheat oven to 300 degrees. Line a sheet tray with parchment paper.
Toss together the oats, shredded coconut, pepitas, sesame seeds, hemp seeds, cinnamon, and salt in a large bowl
In another bowl, whisk together the melted coconut oil, vanilla extract, and maple syrup. Pour wet ingredients into dry ingredients and mix well.
Place mixture on parchment paper-lined sheet tray and bake for 30 minutes or until light brown. Rotate halfway through cooking and check periodically. Granola can burn easily. Once cooled add dried fruit and chia seeds, if you wish, and store in airtight container for a month.

When it’s too hot to cook keep it simple with hearty summer salads. (and yes it’s still technically summer 🙃) arugula, farro, and dark cherry salad with dijon vinaigrette
serves 4

1 cup farro, rinsed
1/4 cup red onion, thinly sliced
2 cups dark cherries, pitted and halved
1/2 cup pecans, toasted and chopped
4 cups baby arugula
1/2 cup sheep milk feta, crumbled
1 large cucumber, diced into 1/4" pieces

dressing
1 tablespoon dijon mustard
1 tablespoon freshly squeezed lemon juice
2 tablespoons white balsamic vinegar
3 tablespoons extra virgin olive oil
Black pepper

In a medium sized pot, bring 4 cups water and 1 cup farro to a boil. Turn down to a simmer, cover, and cook for 30 to 40 minutes or until tender. Drain.
In a large serving bowl, whisk together the dijon mustard, lemon juice, white balsamic vinegar, olive oil, and a few grinds of black pepper. Dip a piece of arugula into the dressing to taste, and adjust acid or oil if needed.
Add the red onion and farro to the dressing and toss to coat. The warm grain will absorb the the dressing better and, once added, will also slightly wilt the arugula.
Fold in the cherries, pecans, arugula, feta, and cucumbers. Serve immediately and enjoy.

Jack closes out his Maine dining experiences @drifterswife for delicious local eats and fabulous organic wine (for us). Traveling with a baby is the farthest thing from relaxing but, I am grateful for these memories with my guys. 😘 @a_shear #crunchyradishmaine

Lunch with a view....and yes Jack had some lobster 😁. #crunchyradishmaine

I’ve had my fair share of oysters in my 32 years of eating and i have to say @eventideoysterco may take the cake for best oysters ever 😱. Delicious eats and fantastic company. Great way to celebrate my forever co-p @a_shear. Happy birthday best friend. Also as amateur dining out with baby people, I’ve been packing items for Jack to eat in case there is nothing on the menu that he can consume (like tonight). So far cut up fruit, string cheese, and steamed veggies have been our “go-to’s”. (Please send baby dining out tips below!). Also shout out to my best boo and you tube star @jeanettedonnarumma for the recommendation!!! #crunchyradishmaine

Postcard from Maine 💌

Jack goes to a diner. Fantastic first meal in Maine @palacediner. Now onto the seafood. #crunchyradishmaine

Happy Saturday! I’m excited to be taking over the @epicurious Instagram today. Head over to check out a weekend full of my eats. In the meantime here is a recipe for one of my favorite summer time salads that combines summertime staples - corn, sun golds, peaches, peppery arugula, crunchy almonds, and creamy feta. Perfect for a hot summer night or a cool poolside lunch!

peach, corn, and arugula salad with crispy chickpeas
serves 4

4 cups baby arugula
2 ears of corn
2 cups cooked chickpeas
1/8 teaspoon paprika
1/4 teaspoon cumin
1/4 teaspoon coriander
1/4 teaspoon garlic powder
1 tablespoon avocado or olive oil
1/2 cup almonds
2 peaches or nectarines, thinly sliced
1 cup sun gold or cherry tomatoes, halved or quartered depending on size
1/2 cup sheep milk feta, crumbled
1 avocado, diced
dressing
1/4 cup apple cider vinegar
1 tablespoon dijon mustard
1 tablespoon white balsamic vinegar
1/4 cup extra virgin olive oil
pinch of salt and pepper

Preheat oven to 375 degrees F. Line two sheet trays with parchment paper. On one sheet tray, toss the chickpeas with 1 tablespoon avocado oil, paprika, cumin, coriander, garlic powder, and salt and pepper. Spread them out on the sheet tray. Scatter the almonds on the other sheet tray. Place both trays in the oven. Cook almonds for 8 to 10 minutes until lightly toasted and fragrant. Let cool and coarsely chop. Roast the chickpeas for 45 minutes or until crispy, tossing halfway through cooking.
If you prefer your corn raw, remove kernels from the cob and set aside. If you want them cooked, place the cobs with husks whole in the oven along side the sheet trays and roast for 45 minutes, rotating halfway through. Remove cobs, let cool, and cut off kernels.
While the chickpeas cook, whisk together all the ingredients for the dressing in a large serving bowl. Dip a piece of arugula into the dressing to taste. Adjust dressing, if needed.
Once you are ready to eat, add the arugula, corn, peaches, tomatoes, feta, and avocado to the bowl. Toss to combine. Top with chickpeas and toasted almonds and enjoy!

Rolling into the weekend with these simple, nourishing, and delicious summer rolls. Summer rolls are nothing new but, they are a fabulous way to eat the rainbow and get in your veggies! They are the perfect snack to enjoy pool or beach side or pack up for a park picnic. Bonus! filling and rolling the colorful summer rolls is a great way to get kids involved in meal prep. Choose your own adventure style and fill them with marinated tempeh or tofu, grilled shrimp, or poached chicken, or keep them strictly veg. The addictive spicy peanut sauce doesn’t hurt either.
summer rolls + chili peanut sauce
Makes 8 rolls
ingredients
8 6-inch round rice paper wrappers - if you can, brown rice paper is ideal.
8 baby romaine lettuce leaves, washed, dried and torn or chopped
1 cup carrots, julienned
1 cup purple cabbage, thinly sliced
1 cup cucumber, peeled, if desired, julienned
1 cup, red, yellow, or orange bell pepper, julienned
2 avocados, thinly sliced, squirt with a little lime juice to maintain color
½ cup fresh cilantro leaves
½ cup fresh basil
for the sauce:
1/4 cup sugar free creamy peanut butter
1/4 tsp red chili pepper, minced
1 tbsp fresh ginger, peeled + minced
1 clove garlic, minced
1 tbsp fresh lime juice
2 tbsps water
1 tbsp low sodium tamari
1 tbsp brown rice vinegar

method
Prep all of your roll ingredients and arrange your vegetables on a plate for easy assembly.
To prep your rice paper, dip one sheet of rice paper a third of the way into a bowl of warm water for about 2 seconds. Flip and dip the remaining section. Place on a damp towel.
Working on the bottom third of the rice paper, spread a bit of lettuce, avocado, cucumber, cabbage, carrots, herbs, bell pepper and protein if using. Fold up the bottom edge to cover the filling, then fold in the sides. Roll tightly. Repeat with the remaining wrappers and ingredients.
For the sauce: combine peanut butter, lime juice, water, tamari, chili pepper, ginger, garlic, + brown rice vinegar in a blender. Blend until smooth. Add additional water, if needed to thin. Taste, adjust the vinegar, tamari, or lime juice, if needed and pour into a bowl. Serve the summer rolls right away, or refrigerate for up to 2 hours.

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All rights reserved. © 2018 Crunchy Radish. The information presented here on Crunchy Radish is not intended to diagnose or treat a disease or medical condition. Please be mindful and take a personalized approach.

Miranda Hammer MS RD

Postcard from Maine 💌 @ Portland Head Light https://t.co/44AtHJaVyJ
about 3 weeks ago