Dark Chocolate Muesli Breakfast Cupcake

Treat yourself to a decadent yet healthy breakfast cupcake with whole-grain muesli, chocolate chips, cinnamon and dates.

---

Servings: 2
Serving size: 1 cupcake (80 grams)
Prep time: 7 minutes
Cooking time: 40 seconds

Ingredients

• 3 tablespoons extra-fine almond flour
• 1 teaspoon ground cinnamon
• ⅛ teaspoon salt
• 1 large egg
• 2 finely chopped Medjool dates, pitted
• ½ teaspoon (3 milliliters) vanilla extract
• 3 tablespoons rolled oats
• 2 tablespoons dark chocolate chips
• 1 tablespoon chopped walnuts
• 2 teaspoons unsalted pumpkin seeds

Instructions

Combine almond flour, cinnamon and salt in a mixing bowl. Add egg, dates and vanilla to flour mixture and blend with an immersion blender until all ingredients are combined and dates are chopped into smaller pieces. Add oats, chocolate chips, walnuts and pumpkin seeds and stir well to combine. Spoon batter equally into 2 microwave-safe silicone muffin cups and cook in microwave on high for 40 seconds each.

Nutrition Per Serving:
CALORIES 286; TOTAL FAT 16g; SAT. FAT 4g; CHOL. 83mg; SODIUM 230mg; CARB. 30g; FIBER 5g; SUGARS 16g; PROTEIN 9g; POTASSIUM N/A; PHOSPHORUS N/A

Note: Nutrition information for potassium and phosphorus in almond flour not available.

The Secret to Making Crispy Honeycomb Waffles

My morning breakfast routine typically consists of quick, nutritious meals like avocado toast or oatmeal. Making waffles isn't high on my list, mostly because of the time it takes. But I have been convinced otherwise by the ease and delicious waffle creations of the Nordic Ware Waffle Puff Pan. 

This pan isn't like a traditional waffle maker. Instead of the fluffy waffles you are used to, this kitchen gadget creates crispy, honeycomb-like treats using a sweet, egg-based batter.  Its cast aluminum non-stick finish is inspired by egg waffles, which are a popular street food in Hong Kong and Malaysia. 

The tool consists of two plates that clasp together easily. You simply place one side of the pan on a medium-hot stove surface, fill with batter, clasp the second plate on top and turn every two minutes until the waffle is cooked evenly. 

In my first attempt, I tried the traditional egg waffle recipe shared on the product packaging. It took about 20 minutes to prepare the batter and another 15 minutes to cook the waffles. Since it was the weekend, I had plenty of time, but it would be difficult to make these during the week when I need a quick breakfast. Additionally, the recipe consisted of more sugar that I would like. While delicious, it was certainly a treat. (In fact, I think these would make great desserts!) 

The second time I decided to use my own Blueberry Protein Waffle recipe. The result was a total success. The protein waffle cooked evenly, and since the recipe was for a single serving, I was done in a matter of minutes. 

This is a perfect tool for anyone who wants to create a unique, culturally-inspired treat. You can use any batter and have fun with toppings to impress guests, or in my case, my husband! Fresh mixed berries with a sprinkle of powdered sugar and banana slices with almond butter were our favorites.

The two cast aluminum plates are heavy, so be careful when flipping and be sure not to slam them down on the stove top. Also, start small with the batter as it will spread out when you place the second plate on top. 

The Nordic Ware Waffle Puff Pan is a fun kitchen gadget to whip out on special occasions. It makes Instagram-worthy waffles and can be used with many different recipes, whether for a nutritious breakfast or a sweet treat. 

---

Blueberry Protein Waffles

Serves 1

Ingredients

• ½ cup egg whites
•  cup oats
• 1 teaspoon cinnamon
• 1 teaspoon vanilla extract
• ⅓ cup fresh blueberries

Directions

1. Blend egg whites, oats, cinnamon and vanilla extract for 15 seconds.
2. Pour mixture into Nordic Ware Waffle Puff Pan or waffle iron, or you can use an oiled, small saucepan to make a pancake. Mixture should cover entire surface of the pan.
3. Evenly place blueberries in mixture. Place pan over medium heat.
4. If using waffle puff pan, flip after 2 minutes and repeat until waffle is evenly cooked. If making a pancake, cook until batter on the surface is hardening, then flip and cook for 30 to 60 more seconds.
5. Finish with your choice of toppings — almond butter, maple syrup, agave nectar or fresh fruit!

Food Safety Survey Points to Continued Need for Education

The Centers for Disease Control and Prevention estimates that 48 million people get sick from foodborne diseases each year in the U.S. alone. That’s a staggering number, isn’t it? Meanwhile, the U.S. Department of Agriculture has put the annual cost of foodborne illness at more than $15.6 billion.

Late last year, the U.S. Food and Drug Administration released the 2016 Food Safety Survey Report, which included some useful and interesting data about critical elements of food safety, as well as areas where the U.S. public is doing well and where we can improve. Key findings in the report spotlight use of food thermometers, rates of hand-washing and an interesting new measure that looked at hand-washing after smartphone and electronics use in the kitchen.

Here are a few of the highlights:

Food Thermometers

While food thermometer ownership rates have remained constant — 67 percent of respondents — usage has slightly increased in the last 10 years. In 2016, 38 percent reported they always used a meat thermometer for roasts, compared to 19 percent for chicken parts, and 10 percent for hamburgers.

Hand-washing

Hand-washing rates have remained constant or decreased between 2010 and 2016. The percent who reported washing with soap after touching raw meat or raw fish remained constant since 2010 at 85 percent. There was a slight decrease in the percent who reported always washing before preparing food from 78 percent in 2010 to 75 percent in 2016.

Device Use and Hand-washing

Most consumers do not wash their hands after using handheld phones or tablets in the kitchen. About half of consumers use devices such as smartphones or tablets while preparing food, but only about a third of them reported washing their hands with soap after touching the device while preparing food.

Dietitians are uniquely positioned to encourage food safety and raise public awareness about this important topic.  One simple way to broach the subject would be to incorporate it into messaging. For instance, when working with individual patients or clients, RDNs could include a section on their intake or assessment form that reminds them to ask individuals they are counseling whether they practice food safety measures at home, in what way, and whether they have questions about food safety. Organizations could coordinate in-services and contract RDNs to provide food-safety messaging or even create a brochure on key elements of food safety. Since foodborne illness costs employers millions of dollars annually in sick day expenses, this could be a worthwhile investment.

To see the 2016 Food Safety Survey Report findings in presentation mode, 

Tofu: Versatile and High in Protein

In honor of National Soyfoods Month, I wanted to write about a favorite ingredient of mine. Tofu can be prepared in so many inventive ways to create different flavors and textures. From sweet to savory and smooth to crispy, it's one of the most versatile and healthful high-protein foods!

Tofu is to soymilk as cheese is to dairy milk. Just like cheese, a coagulant is added to the soymilk to make it curdle. In fact, that's why tofu is also called bean curd. Silken tofu, which has a custardy texture, is by far my favorite ingredient to use for creamy recipes and desserts.

Tofu Facts

• Tofu is naturally gluten-free, dairy-free, cholesterol-free and low in calories.
• Tofu is an excellent source of protein, iron and calcium (when a calcium-based coagulant is used).
• Tofu contains isoflavones, which when consumed regularly have been linked to a lower risk of heart disease, breast and prostate cancer, Type 2 diabetes, osteoporosis and age-related mental disorders.
• Tofu contains phytoestrogens and may be helpful for women in perimenopause when estrogen production slows down.
• Organic tofu ensures that it is not made with genetically modified soybeans.

Want to try tofu yourself? Try the sauce recipe below. Serve this over whole-wheat pasta with sliced cherry tomatoes, or you can use it as a sauce for risotto, as a dip or as a spread on toast.

---

Layne's Creamy Green Tofu Pesto Sauce

Serves 4

Ingredients

• ½ cup frozen peas, thawed
• 1½ cups packed baby spinach
• 10 fresh basil leaves
• ¼ cup chopped walnuts
• 3 tablespoons freshly grated Parmesan cheese
• 1 chopped clove of garlic
• 2 tablespoons fresh lemon juice
• 1 cup silken tofu, firm
• Freshly ground black pepper and sea salt to taste

Directions

Combine all ingredients in a food processor or high-speed blender. Process until the texture is smooth. Taste and adjust seasoning as needed.

Note: Eliminate cheese or Substitute nutritional yeast for Parmesan to make this recipe vegan.

Make Weekend Brunches More Fun with Crepes

Do you like pancakes? If your answer is yes, that means you’ll like crepes, too! The thinner, more delicate pancake is a staple on French breakfast tables and, while the batter is easy to whip up, the execution often is where crepe-making gets tough.

That’s why I was super excited to test out the electronic Lagrange crepe maker! This stand-alone crepe maker plugs into an outlet and heats up in just eight minutes. The nonstick aluminum plate makes for easy cleanup and reduces the need for excess butter or oil when cooking.

The crepe maker comes with three interchangeable silicone molds — one to make four mini-crepes, one to make one large crepe, and one to make mini-crepes in star and heart shapes, which are especially fun for kids. It also comes with a ladle for mini-crepes, a spatula and a batter spreader. In addition to the silicone molds, you can use the heated plate of the crepe maker as a griddle for frying eggs, making pancakes and cooking bacon (since I keep kosher, I couldn’t test that part out!).

I loved the quickness and ease of using the Lagrange crepe maker and the perfectly shaped crepes I made, but I did find the crepes hard to flip while in the mold. I found it easier to remove the molds once the crepes set, but since you can’t adjust the heat setting and crepes cook very quickly, you need to move fast. I also found the silicone molds difficult to clean. They are dishwasher safe, but there are grooves on the underside and if batter gets in those, it’s tough to get out. The griddle itself is a cinch to clean and stores easily if you have a spare shelf or deep drawer.

If you love making weekend brunch and you have the room to store it, the Lagrange crepe maker is a fun kitchen tool to have on hand!