College Cooking: Quick & Healthy Breakfast

Greek yogurt with fresh fruit (and me in the spoon!). 

I'm the person who thinks about what she's going to have for breakfast while in bed the night before. I love taking in the smell of freshly brewed coffee and flipping pancakes while reading the front page of The New York Times. Now with classes starting everyday at 8 and 9:30 a.m., my college schedule does not accommodate such luxuries.

Rolled omelette made with veggies from dinner the night before. 

Though my mornings are considerably more rushed than they were during those idyllic summer days, I refuse to compromise when it comes to breakfast. These two simple and healthy recipes take minutes to prepare and make me feel energized and focused during lectures. 

The first--greek yogurt with sliced fresh fruit--will work with whatever produce you have on hand, no kitchen appliances required. For extra sweetness, mix in a bit of almond butter or jam.

The kitchen in my dorm--where all the magic happens. 

The second recipe--mixed veggie and goat cheese omelette--was inspired by an exquisite mushroom and spinach omelette I had at French Blue in St. Helena, CA. The omelette's exterior was just set, encasing the veggies like a blanket, while the egg inside remained silky and almost molten. While my homemade version does not match the buttery goodness of French Blue's, it received a seal of approval from my roommate, who declared that if all else fails, I could become a chef. :) 

For the filling, I recycled veggies from a stir-fry I made the night before. Transforming leftovers is a fundamental skill in college cooking, because you maximize the amount of time you spend in the kitchen and never waste precious produce.

Mixed Veggie and Goat Cheese Omelette  

Ingredients 
2 eggs 
Tblsp of milk
Handful of diced, sautéed vegetables of your choice (I used eggplant, red bell pepper, and zucchini) 
Crumbled goat cheese (or any other cheese you prefer)
Salt and pepper 

1. Spray a non-stick skillet with cooking spray and place over medium-low heat. Crack one whole egg into a bowl with one egg white, placing the yolk in a separate bowl. Add the milk to the yolk and combine with a fork. Salt and pepper both egg mixtures to taste. 
2. Pour the egg/egg white mixture into the skillet, spreading it into a circle, and cook for a few seconds until just set. Place the veggies in a line in the center of the circle and sprinkle crumbled goat cheese over them. Pour the egg yolk mixture over the veggies and fold the two sides of the omelette over the veggies. Press down lightly on the omelette with a spatula, cooking until the yolk center is soft but not liquidy. Remove the skillet from the heat and serve the omelette immediately.

These recipes are part of my ongoing quest to cook nutritious meals from scratch in my college dorm. I encourage readers' comments and suggestions as I continue on this journey. For more information about the College Cooking series, click here.

Oat Cake with Blueberries and Blackberries

Just two days ago, I graduated high school. My classmates and I wore white dresses and held bouquets, walked down an aisle to an outdoor stage (sounds like a wedding, doesn't it?), and waited anxiously to receive our diplomas. During stressful moments and late-night study sessions, I vividly imagined this day in my mind, maybe even counted down to it. Now that toasts have been made and achievements celebrated, it hasn't sunk in yet that I will not return as a student to the place where I spent the past six years of my life.

Picking blackberries from my backyard garden.

Change is a funny sensation, because transitioning from one chapter of your life to the next never feels the way you imagined it would. I thought it would be easy to say goodbye and look forward to entering college, but this past month has been incredibly bittersweet. 

How do I thank my amazing teachers and advisors, my peers, and my family members for all they've done to help me grow? How do I prepare for a completely new environment filled with thousands of unfamiliar faces, historic buildings, and dorm life? Well, for right now, I'm focused on savoring the moment. I want to let my experiences come naturally rather than always look ahead or to the past. I plan to spend this summer doing what I am passionate about; no strings attached. 

Obviously baking ranks high on my list of passions. Which leads me to this cake. A cinnamon-scented oat cake filled with ripe, seasonal berries. The top is crunchy from a sprinkling of turbinado sugar, but has a soft, tender crumb on the inside. I love the cake's rustic simplicity, because during this time of year it's all about allowing the produce to shine. 

Recipe courtesy of Martha Stewart Living, July 2013

Ingredients 
4 tblsp unsalted butter, softened 
3/4 cup all-purpose flour, plus more for pan 
1 cup plus 3 tblsp quick-cooking oats, divided 
2/3 cup water 
1/2 tsp baking soda 
1/2 tsp baking powder 
3/4 tsp coarse salt 
1/2 tsp ground cinnamon 
1/2 cup granulated sugar 
1/2 cup packed light brown sugar 
1 large egg 
1 tsp vanilla extract 
2 cups mixed ripe blueberries and blackberries 
3 tblsp coarse sanding sugar (turbinado sugar) 

1. Preheat oven to 350 degrees F. Position a rack in the center of the oven. Butter and flour an 8-inch square metal baking pan, tapping out excess flour. Combine 1 cup oats and water and let stand until oats have softened, about 5 minutes. Meanwhile, whisk together flour, baking soda, baking powder, salt, and cinnamon in a medium bowl.

2. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3-5 minutes. Reduce speed to medium and beat in egg and vanilla until just combined, scraping down sides of bowl if necessary. Add flour and oat mixtures and beat on low speed until just incorporated. Do not overmix. Gently fold in about half of the berries.

3. Spread batter in pan and sprinkle with remaining 3 tablespoons oats and sanding sugar. Scatter remaining berries evenly over top. Bake until a toothpick inserted in center comes out with moist crumbs attached, 40 to 45 minutes. Let cool on a wire rack at least 30 minutes before serving. It's best served on the day of.

Almond-Date Breakfast Bars

Are you someone who follows routines? 

In some parts of my life, I have developed a system for doing things and rarely do I deviate from my approach. Take writing newspaper articles for example. I email my sources, record my interviews and take notes for back-up, highlight the most important quotes, and structure my story around these quotes. It's a methodical structure that produces solid results every time. But there are some tasks that I have not gotten used to, such as waking up before school every morning. I stumble out of bed at least 10 minutes after my alarm goes off, throw on my uniform, and sprint down the stairs. No matter how hard I try to maintain a schedule, going to school will always be an unpredictable scramble out the door.

This past week, however, I broke a routine that I have stuck to religiously: breakfast. Weekday breakfasts consist of three options: eggs, bagels, and granola. I craved a change- something tasty and special, but healthy enough that I would feel energized after my first meal of the day. 

Leave it to Deb Perelman to devise the perfect recipe to relieve my breakfast slump. These almond-date bars are nutty from the almonds and oats, and naturally sweetened with honey and chewy, plump dates. Their golden brown edges and slightly crumbly texture are features only attainable in wholesome, homemade treats. If that wasn't enough to convince you, these little gems happen to be 100% vegan. It was only after I enjoyed my first bar that I discovered this fact. 

So, what are you waiting for? It's not so bad to break routines once in a while. 

Recipe courtesy of The Smitten Kitchen Cookbook

Ingredients 
1 cup chopped dried pitted dates 
1 1/4 cups rolled oats 
3 tblsp barley or whole-wheat flour 
1/3 cup wheat germ*
1/2 cup thinly sliced almonds 
1/2 tsp salt 
1/4 tsp ground cinnamon 
1/4 cup almond butter 
1/4 cup olive oil 
1/4 cup honey 
1/4 tsp freshly grated orange zest 
1/4 tsp almond extract 

Yields 16 2-inch square bars 

*I did not have wheat germ on hand, so I substituted wheat bran instead. 

1. Preheat the oven to 350 degrees F. Line an 8-inch square ban in one direction with parchment paper, allowing the paper to hang off the sides a bit. Do the same in the opposite direction. This parchment "sling" makes it easy to remove the bars from the pan later on. 
2. In a large bowl, stir together the dates, oats, flour, wheat germ/bran, almonds, salt, and cinnamon. In a separate small bowl, whisk together the almond butter, olive oil, honey, orange zest, and almond extract until smooth. Pour these wet ingredients over the dry mixture, and stir them together until the dry ingredients are evenly coated. 
3. Spread the batter evenly into the prepared pan, pressing it firmly to the bottom, edges, and corners to ensure they are molded to the shape of the pan. Bake the bars for 20-25 minutes, until the edges are golden brown and the tops have a bit of color too. They will feel soft when you touch them, but will set up once completely cool. 
4. Allow the bars to cool completely in the pan on a cooling rack. Once they're cool, use a serrated knife to cut the bars into squares. If they seem crumbly, chill them in the fridge for an additional 30 minutes, then cut them cold. 

Big Cluster Maple Granola

Granola is my go-to snack; it is something I always have in my pantry and that I munch on by the handfuls. What makes it so delicious to me are the big, clustery chunks. I shamelessly dig through the bag in search of these precious clusters and rejoice upon discovering every oat-y, nutty clump. But after I have extracted all of them, the last thing I want to do is break out a spoon to gather the remaining scraps. Wouldn't it be awesome if I could find a granola recipe composed entirely of clusters? 

My wish came true when I received my copy of The Smitten Kitchen Cookbook by Deb Perelman. Deb's maple granola is subtly sweet, golden, and oh-so-clustery. I love the freshness and crisp texture of homemade granola, and the tart cherries offset the oats' earthiness perfectly. An egg white is the secret ingredient though, the protein that binds everything together during the baking process. I love the aroma of oats, nuts, and coconut, glazed with maple syrup and sprinkled with cinnamon, permeating my house. Even though I want to dive right into the tray as soon as it comes out of the oven, it is crucial to let the granola cool completely so you can break it up into clusters later on.

Wrapped in a cellophane bag with a pretty ribbon, this wholesome treat becomes a simple and easily transportable homemade gift. It was a hit when I made it for my pop-up bakery at The Summer Opportunities Fair, and I am sure that it will be well-received by whoever you choose to give it to (if it even lasts that long in your kitchen). 

Recipe courtesy of The Smitten Kitchen Cookbook 

Ingredients 

3 cups old-fashioned rolled oats 

1 cup unsweetened shredded or flaked coconut 

1 cup walnuts, coarsely chopped 

1/4 cup toasted wheat germ*

2 tblsp olive oil

1/2 tsp coarse salt 

1/2 cup good quality maple syrup (I use Trader Joe's organic brand)

1/4 tsp ground cinnamon 

1 large egg white 

1 1/2 cups dried cherries or other dried fruit of choice 

*I substituted wheat bran for wheat germ and it worked perfectly. I do not recommend omitting it entirely because small pieces help to bind the granola together. 

1. Preheat your oven to 300 degrees F. Pour the wheat germ/bran onto a baking sheet and toast it in the oven just until aromatic, about 5-7 minutes. Stir the dry ingredients together in a large bowl. Pour in the olive oil and maple syrup, coating everything evenly. Whisk the egg white in a small bowl until frothy. Stir it into the granola mixture, distributing it throughout. 

2. Spread the granola in a single layer on a parchment paper-lined rimmed baking sheet. Bake for 45 to 55 minutes, until it is golden brown on top and feels dry to the touch. Transfer the sheet to a cooling rack and allow to cool completely. Once the granola is completely cool, break it up into desired-size clusters. Sprinkle in the dried fruit. 

Missing Majorca: Orange Marmalade and Chocolate Crumble Muffins

Oh, sweet summer, where did you go? I long for the lazy afternoons lounging by the pool, soaking in the golden sun rays, the mornings when I would wake up with no plans- those days are gone now as the school year has officially begun. Say goodbye to popsicles and impromptu weeknight barbecues and hello to piles of homework, furious studying, and curfews. One of the most memorable weeks of my vacation was spent on the beautiful Spanish island of Majorca, where my family and I hiked miles to secluded island coves, ate simple meals of fresh seafood, and disovered a quaint citrus stand selling marmalade of oranges plucked from the nearby groves.

We happened upon this stand while strolling through the tiny, mountain village of Deía and knew that we had to purchase a jar to take home with us as a souvenir. I certainly wasn't going to miss out on the opportunity to capture this fun foodie moment. In classic blogger fashion, I whipped out my Canon and began snapping away photos.

I first sampled the marmalade with a dab of butter spread on a crusty French baguette. The citrusy flavor was so pronounced and vibrant, unlike the overly-sweet jarred stuff we're used to in The States. I immediately began dreaming up ways to incorporate the marmalade into a baked good and after much deliberation, I ended up with these awesome Orange Marmalade and Chocolate Crumble Muffins. 

The orange flavor really shines in this recipe without being overbearing, contrasting well with the slightly bitter dark chocolate chunks. The interior of the muffin is tender and subtly moist and crowned with a generous crumble topping. Since marmalade is the key ingredient in this recipe, make sure you invest in a quality brand- maybe from your local farmers' market.

Recipe barely adapted from The Pioneer Woman 

Ingredients 
For the muffin batter:
4 cups all-purpose flour 
1/4 cup granulated sugar
2 tblsp baking powder 
1/2 cup cold butter  
1 3/4 cups orange marmalade 
1 cup freshly squeezed orange juice 
1 tsp vanilla extract 
2 eggs, beaten 
1/2 cup dark chocolate chunks

For the crumble topping:
3/4 cup granulated sugar 
1 tsp cinnamon 
1 tsp nutmeg
1 tblsp, plus 1 tsp melted butter 
1/4 tsp salt 

Makes around 24 muffins.

1. Preheat the oven to 375 degrees. Sift together the flour, sugar, and baking powder in a large mixing bowl. Use a pastry cutter or fork to incorporate the butter into the dry ingredients. Mix the marmalade, orange juice, beaten eggs, and vanilla extract in a small bowl and add the mixture to the dry ingredients.   Gently mix all the ingredients together, using fewer than 10 large strokes with a wooden spoon. Do not overmix; the batter should be just barely combined. Before the last few stirs, fold in the chocolate chunks. In a small bowl, mix all the topping ingredients together (the mixture should be clumpy).
2. Fill the lined muffin tins almost to the top with batter. Sprinkle one heaping teaspoon of topping over each muffin. 
3. Bake the muffins for 20-22 minutes. Remove the muffins from the pan and allow them to cool on a wire rack. 

Nancy Silverton's Bran Muffins and Lessons Learned At a Food Photography Workshop

Recipe slightly adapted from Pastries From La Brea Bakery, via David Lebovitz 

Ingredients 

2 cups wheat bran

1 cup dark raisins 

1 cup, plus 1/2 cup water

1/2 cup low-fat buttermilk or plain yogurt 

Zest of half an orange

1/4-1/3 cup brown sugar, depending on how sweet you like your muffins 

1/2 cup vegetable oil

1 large egg 

1 large egg white 

1/2 cup all-purpose flour 

1/4 cup whole wheat flour 

1 tsp baking powder 

1 tsp baking soda 

1/2 tsp salt 

Makes 12 muffins.

1. Preheat the oven to 350 degrees. Line a 12-cup muffin tin with paper liners. 

2. Spread the wheat bran evenly on a baking sheet and toast in the oven for six to eight minutes, stirring a few times to ensure the bran cooks evenly. Allow to cool completely. While the bran is toasting, heat the raisins with 1/2 cup water in a small saucepan. Simmer for 10 minutes, or until the raisins have absorbed all the water. Puree the plumped raisins in a small food processor until smooth. 

3. In a large bowl, mix together the cooled bran, buttermilk or yogurt, and additional one cup water. Mix in the raisin puree, orange zest, and brown sugar. Once these ingredients are thoroughly combined, add the oil, egg, and egg white. Sift the flours, baking powder, baking soda, and salt directly into the wet ingredients and stir until just combined. At this moment, you may add an additional 1/2 cup raisins or other dried fruit of your preference into the batter. 

4. Spoon the batter into the muffin tins, making sure the batter is mounded slightly on each one. Bake for 25 to 30 minutes, or until the muffins feel set in the center. 

          Since I started my blog two years ago, I have become a better baker, traveled to new, exciting destinations, and gained experience as a writer. While I am pleased by how this site has grown from the day I first launched, I still grappled, until recently, with one crucial aspect of blogging: photography. I felt as though the camera controlled me, its various buttons and features overwhelming me every time I attempted to snap a shot. That was until I attended my first natural light food photography workshop, taught by Christina Peters and Amy Paliwoda of MDR Photography in Los Angeles. 

          The seven-hour course covered the fundamentals of photography and food styling, everything from white balance and aperture to product placement and color stories. I learned invaluable information about my camera and how to manipulate technical settings and light in order to achieve the ideal shot. It was also a pleasure to interact with the other bloggers and foodies who participated in the class. I left the studio with newfound knowledge and confidence in my photography abilities and the contact information of some of the lovely people I met.

          Now, let's talk muffins. I bookmarked this recipe a while ago then promptly shifted my attention to more vibrant items in my queue. However, when my mom requested a good bran muffin last week, I knew exactly where to turn. These bran muffins are lighter and airier than any other version I have tried. There is plenty of hearty bran flavor packed into each bite and the raisin puree provides a tone of earthy sweetness without adding sugar. Paired with some fresh fruit and yogurt, this is a breakfast pastry you can feel good about. It allows you to start your day energized and satisfied, unlike the guilt you endure after indulging in a buttery cheese danish. These bran muffins have definitely claimed a spot in my prestigious list of go-to recipes, holding their own among NY Times chocolate chunk cookies and French macarons. 

Moist Chocolate Chip Banana Nut Bread

Recipe slightly adapted from Saveur


Ingredients
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon Kosher salt
1/2 cup granulated sugar 
1/4 cup canola oil
1/3 cup buttermilk
1 teaspoon vanilla extract
1 egg plus 1 egg yolk
2/3 cup pecan pieces
1/4 cup semi-sweet chocolate chips
3 large, very ripe bananas, mashed
Non-stick baking spray or butter


Serves 10-12 slices.


1. Preheat the oven to 350 degrees. Spray a 9" * 5" * 2 3/4" loaf pan with baking spray or grease with butter and set aside. 
2. In a large bowl, whisk together the flour, baking soda, and salt. In a separate, medium bowl, whisk together the sugar, oil, buttermilk, vanilla, egg, and egg yolk until smooth. Pour the wet ingredients over the dry ingredients and whisk until just combined. Add the mashed bananas, pecans, and chocolate chips and whisk gently. Pour the batter into the prepared pan and bake until the top is golden brown, 60-65 minutes. Let the bread cool for 30 minutes before slicing and serving.


This banana bread developed out of necessity. During a weekend packed with non-stop studying, my mind and body needed a break. In a sheer impulse, I stopped what I was doing and determinedly headed down the stairs to the kitchen. This simple recipe required 20 minutes to prepare and spread a fragrant, enticing aroma throughout the house. I tried my first slice with a friend and the two of us single-handedly devoured half the loaf. The bread combines two of my favorite snacks: bananas and chocolate, into a single moist, nutty treat. My piece was slightly warm when I bit into it; the semi-sweet chocolate chips melting on my tongue. Best of all, the baking process provided relaxation and enjoyment during a dull Sunday afternoon and allowed me to look forward to a delicious homemade good as a reward for my hard work.

Homemade Granola

Recipe courtesy of Kiss My Spatula

Ingredients
4 cups organic rolled oats
1/2 cup chopped or sliced almonds
1/2 cup chopped hazelnuts or pecans
1 cup shredded coconut
3 tablespoons brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon all spice
1/2 teaspoon salt
1/3 cup vegetable or olive oil
1/3 cup good honey
1/3 cup apple juice or apple cider
1 cup dried cranberries (or any favorite dried fruit)

Yields 7-8 cups.

1. Preheat the oven to 350 degrees. In a large bowl, mix together the oats, nuts, coconut, brown sugar, cinnamon, all spice, and salt. Whisk together the oil, honey, and water in a small bowl or in a measuring cup.
2. Pour the liquid mixture over the oat mixture and stir with a wooden spoon until all the oats and nuts are evenly coated. Spread the granola onto a large sheet pan and bake, stirring occasionally, until it turns an even golden brown, about 30-40 minutes. 
3. Remove the granola from the oven and allow to cool completely, stirring occasionally. Add the dried cranberries. Store the cooled granola in an airtight container.

I am a self-declared granola connoisseur. My pantry hosts numerous boxes of various granolas, all crammed side-by-side in a line, as though nervously awaiting my judgement. Having sampled countless variations of this hearty breakfast item, I can confidently say that this homemade granola takes the cake in every category: taste, consistency, and healthiness. Packed with hidden preservatives and sugars, store-bought granola does not live up to its healthy reputation and leaves you unsatisfied after the meal. My homemade version maintains a tasty, nutritious combination of flavors and provides you with a strong boost of energy to start the day. Each spoonful contains crunchy, golden brown oats and nuts, chewy dried cranberries and tender wisps of coconut, all coated in a subtle layer of honey and brown sugar. Served with sliced bananas and milk, granola simply cannot get any better.

Breakfast Boost

Ingredients 
1 whole wheat bagel thin
Whipped cream cheese
Fresh arugula
2 large eggs
Non-stick cooking spray
Salt and pepper


1. Toast the bagel thin. Spread the cream cheese evenly on both sides.
2. Bring a medium skillet to medium-high heat and spray with cooking spray. Scramble the eggs and spoon them onto one side of the bagel thin. Salt and pepper the eggs and top them with a small handful of arugula. Lightly press the sandwich together.


Eggs serve as excellent sources of protein, providing the optimal boost of energy to start the day. I am always searching for new egg recipes to spice up my morning routine. This nutritious bagel sandwich eliminates sweet cravings with its ideal balance of tastes, satisfying hunger the way no pastry can. Each bite contains a flavorful combination of tangy, crisp arugula, fluffy cream cheese, and hearty whole wheat. Think twice the next time you reach for a chocolate croissant, opting for this healthy, fresh breakfast instead.

Pumpkin Pleaser

Ingredients 
5 1/4 cups all-purpose flour
4 1/2 cups sugar
3 tsp baking soda
3 tsp salt
3/4 tsp baking powder
1 1/2 tsp cinnamon
1 1/2 tsp ground cloves
1 1/2 tsp allspice
1 large can pumpkin puree
1 cup water
1 1/2 cups vegetable oil
6 eggs
6 oz chocolate chips

Makes four loaves.

1. Preheat oven to 325 degrees.
2. In a large bowl, combine the dry ingredients. Add the pumpkin puree, oil, water, and eggs. Stir well. Add the chocolate chips.
5. Pour the mix into loaf tins, leaving a fourth of each tin open. Bake until a toothpick inserted into the center comes out clean, about one hour.

This moist pumpkin bread caters to a wide range of palettes and maintains its flavor for weeks after initially baking. Package each slice individually in plastic wrap, and you have an instant Thanksgiving goodie that will surely be appreciated. Served with a steaming mug of apple cider, the bread is a satisfying breakfast treat. No matter how you decide to enjoy this delectable baked good, I guarantee it will truly be a success!