Coffee Cacao Breakfast Popsicles

Photo Credit: Ashley Cuoco

Did you know it’s #PopsicleWeek? Thanks to Billy of @witand vinegar, we all get to join the popsicle party!! One hardly needs a reason. I turned my all-time favorite smoothie into a breakfast pop, using my friends at MUD. Check them out here. They are a 4-ingredient, organic, paleo, vegan dessert with a coconut mouse base, sweetened only with dates, in three amazing flavors: chocolate, vanilla and coffee. I’m addicted. You can eat it frozen or soft (like a mouse) and use in any way you like. I am proof: it’s both breakfast and husband approved.

A big thanks to Billy for organizing all the glory that is #PopsicleWeek!

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

Makes 8 popsicles

  • 14 fl. oz. MUD Coffee (Organic Coconut Cream, Organic Coconut Water, Organic Dates, Organic Raw Cashews, Organic Coffee)
  • 1/2 frozen banana, cut into 1″ pieces
  • 1/2 cup unsweetened almond milk (or other nut milk of choice)
  • 1 Tbsp Tahini
  • 1 Tbsp Hemp protein powder
  • Cacao nibs
  1. In a blender, Vitamix or NutriBullet, blend MUD, banana, almond milk, tahini and hemp until well combined. Add a little extra almond milk if mixture becomes too thick to blend.
  2. Pour mixture evenly into popsicle molds. Sprinkle bottoms with cacao nibs.
  3. Let freeze for 15 minutes before placing in popsicle sticks. Freeze overnight or for at least 6 hours before enjoying.

Creamed Beet Greens with Lemon Breadcrumbs

Photo Credit: Ashley Cuoco

Have you all been watching Sur La Table’s new show Scraps? If you haven’t, drop whatever you’re doing and head here for full episodes! FYI has partnered with Sur La Table to produce the new series Scraps, where national Sur La Table Chef Joel Gamoran travels cross country creating incredible meals using the things most people throw away: scraps such as bruised apples, shrimp shells and carrot tops. What they’re doing is so creative and inspiring. They’ve taught me to think twice about the things I would normally throw away. You’d be surprised how absolutely delicious something scrappy can be. Save your scraps!

I recently bought beets for a cake recipe. Left over with a bunch of greens, I immediately saw this as an excellent opportunity to get scrappy. I’m a huge fan of creamed spinach. The beet greens and stems have a similar flavor. AND did you know that there’s even more nutrients in the leaves and stems than in the beets? Packed with antioxidants, fiber, zinc, protein, vitamin B6, the list goes on! Paired with a cream sauce and crispy lemon breadcrumbs for crunch, this is a serious keeper recipe. I’m pulling it out the next time I host a dinner party. Scrappy is the new sexy, y’all.

Photo Credit: Ashley Cuoco

Photo Credit: Ashley Cuoco

 

  • 1/2 cup plain panko bread crumbs
  • 2 tablespoons olive oil
  • 1 teaspoon lemon zest
  • salt
  • 2 large bunches beet greens and stems, cut into 1/2″-1″ pieces
  • 2 tablespoons unsalted butter
  • 1 medium shallot, diced
  • freshly ground pepper
  • 3/4 cup heavy cream
  1. Preheat oven to 400 F. Combine breadcrumbs, oil, and lemon zest on a baking sheet and season with salt. Toast until golden brown, about 5 minutes.
  2. Cook beet green leaves and stems in a large pot of boiling salted water until tender, about 1 minute. Drain and place into a bowl of ice water to cool. Drain well and squeeze well between paper towels to remove excess water.
  3. Heat butter in a saucepan over medium heat. Add shallots, beet greens and stems. Season with salt and pepper. Cook until tender, about 5 minutes. Add cream and bring to a boil. Reduce heat and simmer until thickened, about 4 minutes. Season with salt and pepper. Top with breadcrumbs just before serving.

Recipe adapted from Bon Appetit.

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Spinach & Cherry Tomato Quiche

Photo Credit: Ashley Cuoco for Food.com

Summer’s here. I checked: a high of 94F in Long Island today. It’s totally official. Never was there ever a better afternoon for an iced coffee!

I checked out a beautiful farm in Eastern Long Island this past weekend. They were up to the brim in plump blueberries, greens, rhubarb and herbs. A lovely reminder that tomato season is soon upon us! Perfect raw, roasted or thrown into a quiche like this. I used cherry tomatoes, but you can use whatever you like. The best part? Throw in whatever you have (the sadder it looks in your fridge, the better) and give it new life in a quiche or frittata. This is my favorite way to use up veggies. All that protein in there makes this dish a triple threat– good for breakfast, lunch and dinner. All summer long.

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

  • 1 package store bought pastry dough or frozen pie shell
  • 1 tablespoon olive oil
  • 2 cups packed fresh spinach leaves, trimmed and washed
  • 4 large eggs
  • 2/3 cups creme fraiche
  • 1/3 cup grated sharp gruyere cheese
  • 6-10 cherry tomatoes, sliced
  • 2 garlic cloves, minced
  • 2 tablespoons fresh chives, chopped
  • freshly ground pepper
  1. If using frozen pastry, take dough out of the freezer to defrost 2 hours before you’re ready to use it.
  2. Fit the dough into either a 10-inch quiche or springform pan, making sure you have enough dough to form a crust around the edge. Sprinkle the gruyere onto the crust.
  3. In a saucepan, heat the olive oil.  Cook spinach and until wilted, about 5 minutes. Spread the spinach over the cheese.
  4. Beat the eggs, creme fraiche and garlic together. Pour mixture over the spinach and cheese mixture. Slice cherry tomatoes and arrange on top. Sprinkle with chives and black pepper.
  5. Bake at 350 F for 45 minutes.

Recipe adapted from Food.com.

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Pork Chops in Sage Brown Butter

Photo Credit: Ashley Cuoco for Food.com

Sunday supper: pork chops in a well-loved cast iron pan. I grew up slathering apple sauce on pork chops. That’s still one of my favorite ways to enjoy them! But, there is nothing quite like the smell and savoriness of brown butter. Add in sage and you have a delicious little pan sauce to accompany the chops. Choose bone-in chops for much needed fat and flavor.

Photo Credit: Ashley Cuoco for Food.com

Photo Credit: Ashley Cuoco for Food.com

Serves 6

  • 1/3 cup light soy sauce
  • 1/4 cup vegetable oil
  • 1/2 cup water
  • 3 Tbsp lemon pepper seasoning (see below)
  • 2 garlic cloves, minced
  • 6 bone-in pork loin chops
  • 1/4 cup butter
  • 4 sage leaves
  1. In a large bowl, mix soy sauce, oil, water, lemon-pepper seasoning and garlic cloves. Add chops to the marinade and let sit in the refrigerator at least 2 hours (preferably overnight).
  2. Heat the grill or stove top to medium-high heat. Let a cast-iron pan get hot over the flame. It’s ready when it begins to smoke lightly. Cook chops for no more than 15 minutes total time or until done. For chops 3/4″ or thinner, cook 5-6 minutes maximum per side. For chops thicker than 3/4″, grill 6-7 minutes maximum per side. Do not overcook.
  3. In the last 2 minutes of cooking, add butter and sage to the pan. Whisk and allow butter to brown. You’ll know its done when you see tiny brown bits in the butter and the smell is fragrant and nutty.

To make fresh lemon-pepper seasoning, combine the zest of 1 lemon with 1 teaspoon of course ground black pepper.

Recipe adapted from Food.com.