Ricotta, Berry, and Goat Cheese Bread

It’s summertime which means berries are in season! And remember, when a fruit or vegetable is in season it means it will be at its peak freshness for tons of delicious, juicy flavor plus it’s cheaper. I found ricotta and goat cheese were also on sale so I came up with an easy & quick sweet treat using what I had on hand at home as well.

Makes: 2 pieces of bread

Prep Time: 5 minutes

Materials:                   

  • Plate
  • Tablespoon
  • Teaspoon
  • Measuring cup

img_5943Ingredients:

  • 2 slices multigrain toast
  • 4 Tablespoons whole milk ricotta cheese
  • 2 Tablespoons goat cheese crumbles
  • 1 cup total of berries of your choosing (blackberries, raspberries, blueberries, strawberries)
  • 2 teaspoons honey

Directions:

1. Set 2 pieces of multigrain bread on a plate

2. Spread 4 Tablespoons of whole milk ricotta on the bread (2 Tablespoons for each piece of bread)

3. Place 1 cup of berries on top of ricotta (1/2 cup for each piece of bread)

4. Sprinkle on 2 Tablespoons goat cheese crumbles (1 Tablespoon for each piece of bread)

  • If you have a goat cheese log you can make your own crumbles

5. Drizzle 2 teaspoons honey over everything (1 teaspoon for each piece of bread)

6. Enjoy!

You can mix and match berries or use just your favorite one. This is a great breakfast option or a healthier dessert full of protein, fiber, vitamins, and minerals. I did not toast the bread to make it quicker but if you prefer a warmer, crunchier version then go ahead!

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*Nutrition for 2 pieces of ricotta, berry, and goat cheese bread using blackberries & raspberries:

  • Calories: 478
  • Total fat: 16 g
    • Saturated fat: 7 g
    • Polyunsaturated fat: 3 g
    • Monounsaturated fat: 2 g
  • Cholesterol: 44 mg
  • Sodium: 407 mg
  • Carbohydrate: 70 g
    • Fiber 14 g
    • Sugar: 24 g
  • Protein: 21 g
  • Potassium: 306 mg
  • Vitamin A: 13%
  • Vitamin C: 51%
  • Calcium: 26%
  • Folate: 24%
  • Iron: 18%img_5952

You can sub part-skim or fat-free ricotta cheese for less calories, fat, and cholesterol but more sodium.

You can also use half the amount of Truvia Nectar in place of honey for less calories, carbohydrates, and sugar.

Eat only 1 piece for half the calories if you want a snack instead of a meal.

 

Mini Banana Chocolate Chip Muffins

img_5338My friend introduced this recipe from Chocolate Covered Katie to me at work and it’s my go to for easy brunch, sweet treats, travel snacks, etc. Once you get the initial ingredients (I’m sure you may have many of them already), you’ll be able to make the recipe over and over again. I like it when I happen to buy a bunch of bananas and they start to go bad before I can eat them all. I just peel them, put them in a freezer safe Ziploc bag and use them later in this recipe

Makes: 24 mini muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Materials:                   

  • Oven
  • 2 medium bowls
  • Whisk
  • Measuring cups (1 cup, 1/2 cup, 1/3 cup)
  • Measuring spoons (tablespoon (Tbsp), teaspoon (tsp), 1/2 teaspoon, 1/8 teaspoon)
  • Mini muffin pan
  • Mini ice cream scoop or spoon

Ingredients:

ingredients

  • Cooking spray
  • 2 medium bananas (or whatever fits in 1 cup)
  • 2 Tbsp milk (I used 2% but use whatever you have)
  • 2 tsp pure vanilla extract
  • 2 tsp white or apple cider vinegar
  • 3 Tbsp vegetable oil
  • 1 cup all-purpose flour
  • 1/2 tsp + 1/8 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 cup mini chocolate chips
  • 1/3 cup + 1 Tbsp sugar

Directions:

1. Preheat oven to 350°F

2. Spray muffin pan with cooking spray

3. Whisk together the 2 bananas, 2 Tbsp milk, 2 tsp vanilla, 2 tsp vinegar, and 3 Tbsp vegetable oil in the 1st bowl

4. In the 2nd bowl add 1 cup flour, 1/2 tsp + 1/8 tsp salt, 1/2 tsp baking soda, 1/2 tsp baking powder, 1/2 cup mini chocolate chips, and 1/3 cup + 1 Tbsp sugar

5. Pour ingredients from step 3 (the wet) into ingredients from step 4 (the dry)

6. Stir until evenly mixed

7. Use mini ice cream scoop or spoon to get batter into the greased muffin pan, filling about 2/3 of the way

8. Put in the oven, setting the timer for 15 minutes

9. After 15 minutes, remove the muffin pan from the oven

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10. Remove from pan, let cool, and enjoy! (Or store for later eating)

My muffin pan is well greased and the muffins come out easily. If you know that yours has trouble sticking you may want to add liners.

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*Nutrition for 1 mini muffin:

  • Calories: 80
  • Total fat: 3 g
  • Sodium: 99 mg
  • Total carbohydrate: 12 g
  • Sugar: 7 g
  • Protein: 1 g

Refer to the link above for the original recipe which includes recipes if you want to use gluten free flour, want to make it vegan, or want to use sweeteners instead of sugar.

Restaurant Review – Le Gourmet Break

Website: Le Gourmet Break’s website

Address: 150 S. Magnolia Avenue, Orlando, 32801

Phone: 407-371-9476

A little cafe in the heart of downtown Orlando. While small, there was no wait and plenty of seating available Sunday morning. It serves both breakfast and lunch all day, closing at 2 pm. Parking is limited to meters on the street or using garages but if you go on a Sunday the meters are free. You can order at the register and take a number to your table or, if you need time to peruse the menu, you can take a seat and a server will come for your order. There is a large display of all of their delicious-looking pastries right up front. I wish I had saved some room but with their generous portions I was too full to have any more.

Breakfast:

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Savory Crepes – La Parisienne – $8IMG_2212[1]

A homemade savory crepe filled with ham, turkey, cheese, bechamel, and mushrooms, served with a side salad. It was a large crepe which could easily be split with another in order to save room for one of their sweet treats afterward. They did not skimp on the meat with thick layers of both inside. The cheese was perfectly melted and stringy when you pulled it apart. It was a simple side salad consisting of mixed greens and dressing, which was a perfect accompaniment to the filling entree.

 

I will have to return to try more from their menu and, of course, their pastry display.

Restaurant Review – Canopy Cafe

Website: http://www.canopycafe.net//

Address: 240 N. Pennsylvania Avenue, Suite 101, Winter Park, 32789

Phone: 407-628-0068

This is a very quaint little cafe near downtown Winter Park. It’s quite the opposite of what you can find on Park Avenue but that’s not necessarily a bad thing. There’s plenty of street parking and they have their own lot next to the cafe. It only seats about 40 people total with most tables seating 4-6. There is indoor and outdoor seating. The outdoor seating is covered and on brick, making the tables a bit unsteady but it’s nothing a few sugar packets can’t fix. I was there on a Sunday around 11am for brunch. Normally if I went anywhere else I would be waiting at least 15 minutes or more but I was able to sit immediately here with only 1 other guest at the time. It did start to fill up as I was leaving but no one was waiting. Keep in mind it was 2 days after Christmas so maybe many people were out of town. The staff was very attentive, giving me time to review the menu but I wasn’t kept waiting for their return. The food came out quite fast, but again, the cook wasn’t overwhelmed with orders coming in. The menu is the usual omelets, egg combos, waffles, French toast, pancakes, and Benedicts. They have mimosas as well.

Drinks:

IMG_2188[1]Mimosa – $5 

They offer flavored mimosas, including the traditional orange, peach, and cranberry. I opted for peach. I enjoy sweet things and this was perfect for me. It came in a large glass as well so it was a good value.

Definitely something I would order again.

 

Breakfast:

IMG_2189[1]

Country Benny – $8.99

A biscuit with a sausage patty and 2 poached eggs topped with sausage IMG_2194[1]gravy and comes with your choice of side. Choices were potatoes, grits, or fruit and I opted for hash browns. I cannot tell you how many times I have gone out and get stuck deciding whether to choose biscuits and gravy or eggs Benedict. When I saw this on the menu I knew it was just what I needed. The biscuit was buttery and dense, the sausage was cooked nicely with lots of flavor, the egg was perfectly runny just as a poached egg should be and the gravy had chunks of sausage and was very rich. The hash browns were cooked to my liking, not too burned and went great with the extra gravy. In hindsight, I might choose fruit next time only because the main meal was so decadent and it needed something a little lighter to accompany it but I was not at all disappointed and I would definitely get this again.

There are no nutrition facts available for this restaurant but I’m assuming they don’t skip the butter (or gravy) here.

Printable Crustless Mini Quiche Recipe

Makes: 9 crustless mini quiches Prep Time: 10 minutes Cook Time: 20 minutes

Materials:                   

  • Oven
  • Medium bowl
  • Whisk or fork
  • Knife and cutting board
  • Muffin pan
  • Spoon

Ingredients:

  • Cooking spray
  • 6 eggs
  • 1/2 cup 1% milk
  • Seasoning of your choice
  • Mix-ins such as vegetables and cheese

Directions:

1. Preheat oven to 350°F

2. Spray muffin pan with cooking spray

3. Add eggs, milk, and desired seasoning into bowl and whisk  (I chose the Italian Herbs grinder I had in my pantry. I add LOTS to give extra flavor.)

4. Pour egg mix into muffin pan, about 3/4 full

5. Add desired mix-ins (I use what I find at the Farmer’s Market. This week I happened to have scallions, red bell pepper, and cheddar cheese. Other options to try are spinach, onions, swiss, mushrooms, tomatoes, feta, etc. Get creative!)

6. With a spoon, stir each cup to get the mix-ins incorporated

7. Put in the oven, setting the timer for 10 minutes

8. After 10 minutes rotate the muffin pan 180° and set the timer for another 10 minutes

9. After a total of 20 minutes, remove the muffin pan from the oven (You will notice the quiches have puffed up a lot but they will sink back down once removed from the oven.)

10. Immediately remove quiches from muffin pan using a spoon to help scoop them out

11. Let cool and enjoy! (Or store for later use)

*Nutrition for 2 mini quiches with egg and milk only (since your mix-ins will vary):

  • Calories: 124
  • Total fat: 8 g
  • Saturated fat: 2.6 g
  • Cholesterol: 289 mg
  • Sodium: 122 mg
  • Total carbohydrate: 2 g
  • Sugar: 2 g
  • Protein: 10 g

Keep in mind cheese will add protein as well as saturated fat, cholesterol, and sodium

Azur – Key West

Website: http://www.azurkeywest.com/

Address: 425 Grinnell Street, Key West, FL 33040

Phone: 305-292-2987

Key West - Azur - Sign-1

I have been to Key West numerous times but this was my first visit to Azur. The family originally wanted to go for lunch or dinner but after reading the breakfast menu we decided to we wanted to try out the amazing sounding French toast, fritattas, and Benedicts.

On a Tuesday morning we were easily able to get a table for our party of 6 people. There is indoor and outdoor seating available, we chose indoor to keep cool.

Our waitress was very accommodating and attentive. She was very patient with our large party.

 

 

 

 

Breakfast:

Key West - Azur - Key Lime Pie French ToastKey Lime Pie French Toast – $10.75

A couple of items popped out on the menu but ultimately I chose the Key Lime Pie French Toast as I felt it was something you couldn’t easily get at other restaurants outside of Key West. The description states “Texas Toast, grilled in vanilla custard, key lime pie, wild berry compote”. I suppose I was thinking it was going to be more of a stuffed French toast but what actually arrived were 4 pieces of French toast along with 2 slices of Key Lime pie all topped with the berry compote. It was very tasty but quite rich and much more than I was expecting to get. Luckily everyone at the table wanted to try some so nothing went to waste.

 

Key West - Azur - Brie and Mushroom Fritatta

Brie, Herbs de Provence, Button Mushrooms Fritatta – $8.95

Another item ordered at the table was one of the fritattas with brie, herbs de Provence, and button mushrooms. It came with Ciabatta toast which was soft yet crunchy and very delicious, I could easily eat a whole loaf of it. It also had a grilled tomato which paired nicely with the frittata. The fritatta itself was quite large, easily shared, with mushrooms throughout and brie melted on top.

Ultimately I recommend ordering 1 plate per person and sharing as there are numerous dishes that you will like and want to try.

Southernmost Beach Cafe – Key West

Website: http://www.southernmostbeachcafe.com/cafe-3.html

Address: 1405 Duval Street, Key West, Florida

Phone: 305-295-6550

Key West - Southernmost Cafe - Sign

This is a Key West-style outdoors restaurant right on their man-made beach that is the southernmost cafe in America. They offer breakfast, lunch, and dinner. We were there early in the morning at a table in the shade and it was still pretty warm so keep that in mind when you go. The service was great, no complaints and no mistakes. It’s always on my list of places when visiting Key West. After you finish eating you can take a short walk to the Southernmost Point buoy for a great photo-op as well.

Key West - Southernmost Cafe - Beach View

Breakfast:

Key West - Southernmost Cafe - Lobster BenedictLobster Benedict – $18

Very different from a traditional eggs Benedict besides the poached eggs. The meat was Key West lobster instead of Canadian bacon. There was an addition of sauteed spinach which added a nice contrasting color. They added an island twist with the key lime hollandaise. Instead of an English muffin everything is laying atop a wonderfully flaky croissant. It comes with a side of potatoes but I asked to sub grits. This was a great decision because the grits were very creamy, not watery and runny like you might find at some restaurants. It also came with 2 slices of orange.

Crustless Mini Quiches

I thought of this recipe when I started working as a Dietitian at the hospital. I am not a morning person at all and I was looking for a way to have a nutritious breakfast that wouldn’t require me to set my alarm any earlier and this is what I came up with. You can make them Sunday evening and you’re set for the workweek for breakfast. Just put them in the fridge and pop them in the microwave in the morning  to reheat.

Makes: 9 crustless mini quiches

Prep Time: 10 minutes

Cook Time: 20 minutes

Materials: image_1                  

  • Oven
  • Medium bowl
  • Whisk or fork
  • Knife and cutting board
  • Muffin pan
  • Spoon

Ingredients:

  • Cooking spray
  • 6 eggs
  • 1/2 cup 1% milk
  • Seasoning of your choice
  • Mix-ins such as vegetables and cheese

Directions:

1. Preheat oven to 350°F

image_2

2. Spray muffin pan with cooking spray

image_3

3. Add eggs, milk, and desired seasoning into bowl and whisk  (I chose the Italian Herbs grinder I had in my pantry. I add LOTS to give extra flavor.)

4. Pour egg mix into muffin pan, about 3/4 full

image_4

5. Add desired mix-ins (I use what I find at the Farmer’s Market. This week I happened to have scallions, red bell pepper, and cheddar cheese. Other options to try are spinach, onions, swiss, mushrooms, tomatoes, feta, etc. Get creative!)

image_7image_8

6. With a spoon, stir each cup to get the mix-ins incorporated

image_9

7. Put in the oven, setting the timer for 10 minutes

image_10image_11

8. After 10 minutes rotate the muffin pan 180° and set the timer for another 10 minutes

image_13image_12

9. After a total of 20 minutes, remove the muffin pan from the oven (You will notice the quiches have puffed up a lot but they will sink back down once removed from the oven.)

image_14image_16

10. Immediately remove quiches from muffin pan using a spoon to help scoop them out

image_17

11. Let cool and enjoy! (Or store for later use)

image_19image_15

These are not just for working people in need of a fast breakfast either. Have a family or group of kids with different likes and dislikes when it comes to veggies? Have bowls of different options available and have each person add their own mix-ins. It’s an easy way to allow everyone to have breakfast just the way they want it.

*Nutrition for 2 mini quiches with egg and milk only (since your mix-ins will vary):

  • Calories: 124
  • Fat: 8 g
    • Saturated fat: 2.6 g
  • Cholesterol: 289 mg
  • Sodium: 122 mg
  • Carbohydrate: 2 g
    • Sugar: 2 g
  • Protein: 10 g

Keep in mind cheese will add protein as well as saturated fat, cholesterol, and sodium.

If you would like to print this recipe without the pictures go here