breakfast

The Lighter Side

A veggie-filled frittata is perfect at any summertime meal.

Jewish Week Online Columnist

There are days that you want to sit down to a steak and potatoes, and days you want a little bit of a lighter meal. Enter the frittata. Traditionally a breakfast food, I've been known to eat it for lunch or dinner. Throwing in a variety of roasted vegetables keeps it interesting and colorful.

Ingredients
Ingredients: 
1 red bell pepper
1 medium carrot
1 medium zucchini
1 tablespoon canola oil
4 eggs
1/3 cup milk
Salt and pepper
Optional: grated parmesan cheese

Fun for Breakfast

Incorporate apples into these crumbly, yummy muffins.

Jewish Week Online Columnist

Cinnamony apple muffins aren't a brand-new idea, but they are a great way to use up all those apples you have lying around, and also a wonderful quick snack or breakfast to grab on the go. I made these with all-purpose flour, but you could use half white and half whole wheat to make them even healthier.

Ingredients
Ingredients: 
For the muffins:
1/2 cup (1 stick) butter or margarine, softened
1/2 cup white sugar
1/2 cup brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups chopped apples
1 1/2 cups shredded apples
2 cups flour
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
For the topping:
1/3 cup brown sugar
1 tablespoon flour
1/8 teaspoon cinnamon
1 tablespoon butter or margarine, softened

When Life Hands You Browned Bananas ...

Turn overripe bananas into a delicious breakfast or snack.

Jewish Week Online Columnist

I love convincing people they actually do like food they profess to hate. Can't stand brussels sprouts? Try my roasted garlic version. Hate cooked fruit? Here's a slice of my apple pie. Can't stand coconut? Try these cookies.

Ingredients
Ingredients: 
2 whole very ripe bananas
1 cup sugar
2 eggs
1/2 cup vegetable or canola oil
4 ounces (115g) semisweet chocolate, melted
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup low-fat buttermilk or soy milk
1 1/4 cups flour
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