I’m Dreaming of a Healthy Breakfast

Summer is in full swing and that means: time for vacation!

Some of my best childhood food memories come from our summer vacations spent on the eastern shore of Maryland. Really, is there anything more fun than ‘vacation’ food? Donuts, Ice Cream, Caramel Corn, Funnel Cakes and pretty much anything deep fat fried (oh, how I love you, boardwalk french fries!).

These days, while on vacation, I still want my food to be delicious and fun. The difference now is that I also want that food to be as healthy as possible so I feel good in my body and have the energy to enjoy my trip.

Our recent trip to the Stanford Inn by the Sea allowed me the best of both worlds. The food is delicious, exciting and creative. And it’s also super healthy–the produce is grown on site, the menu is 99% organic and they even harvest their own sea vegetables (LOVE!).

The best part is a full cooked to order breakfast included in your room rate. Since it can often be challenging to find healthy breakfast options on the road, I was happy to start my day with fresh juices and healthy versions of breakfast favorites that left us feeling energized for our day.

I am literally still dreaming of several of our amazing breakfasts (please come to me, Spelt Waffles…..)

I loved their breakfast SO MUCH, in fact, that I asked Chef Sally Owens to show us how to make their Signature Savory Breakfast Crepes filled with Sautéed Seasonal Vegetables and Cashew Créme. Check out the video and recipe below.

And the next time you are in Northern California, be sure to visit Stanford Inn by the Sea. And when you do, can you please send me some waffles?!

Enjoy! ~Chef Jenny

Savory Breakfast Crepe
Yields 4-6 servings

• 2 cloves garlic
• 1 lb. silken tofu
• 2 tablespoons nutritional yeast
• 2 tablespoons olive oil
• ½ teaspoon turmeric
• 1 teaspoon salt
• ½ cup chickpea flour
• 1 tablespoon arrowroot
• 2 tablespoons unsweetened soymilk or water
• 1-2 teaspoons oil, for coating skillet

Place all ingredients except chick pea flour, arrowroot and soymilk in high speed blender, puree until smooth.
Add chickpea flour, arrowroot and soymilk and puree 10 seconds longer. If batter seems thick, add additional soymilk 1 tablespoon at a time until slightly thinner (batter should resemble a thick pancake batter).
Let batter sit about 30 minutes before cooking.
Over medium low flame, heat oil in a non-stick skillet or sauté pan.
Ladle batter onto oiled skillet, about ¼ cup per crepe. Gently spread batter with ladle to evenly distribute.
Cook 3-5 minutes per side or until golden brown and slightly crisp. Crepe will be thicker than a traditional crepe- resembling a vegan omelet.

Sautéed Seasonal Vegetables for Crepe

• 1 tablespoon olive oil
• ½ cup onions, small diced
• ½ teaspoon salt
• 1 cup red pepper, diced
• 1 cup broccoli, trimmed and diced
• 1 cup mushrooms, sliced
• 2-3 cups kale, cleaned and trimmed
• ¼ cup water
• ¼ teaspoon red pepper flakes, optional

In large sauté pan, heat oil over medium heat.
Reduce heat to medium low. Combine onion, red pepper and salt. Cook for 3-5 minutes until onions and peppers are slightly tender and juices are beginning to release.
Add broccoli and mushroom and cook for another 5 minutes until vegetables are slightly tender.
Add kale, water and red pepper flakes. Cover pan and let vegetables steam for another 5 minutes.
Uncover pan and raise heat to medium. Cook until excess water has evaporated and all vegetables are tender.
Serve hot inside crepe.
*Any seasonal vegetables may be used. Cooking times may vary, however.

Cashew Crème for Savory Breakfast Crepe

• 1 cup raw cashews
• 1 ¾ cups water
• 2 tablespoons apple cider vinegar OR red wine vinegar
• 1 lemon, zested and juiced
• ¼ cup shallots, roughly diced
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• ½ teaspoon pepper

Combine all ingredients in high speed blender and puree until completely smooth. More water may be added if necessary. Crème should be smooth, similar to a vegan sour cream.
Season with additional salt and pepper if desired. Pour generously over crepe.

Recipes courtesy of Ravens Restaurant at the Stanford Inn by the Sea.

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