Healthy Morning Treat

Remember how I told you I was going to trivia the other night? Well I did and it was as fun as last time.

Only difference was this time we came in third! We actually won something. We won two $10 food credits to the pub, which means next time we'll have free food--and hopefully get first place!

Anyways, Tuesday night was fun, but Wednesday night was yummy. I was invited to a Yom Kippur dinner at a friend's house and the food was delicious. My favorite? Kugel. I have to say, when one of my friends described a sweet-and-salty pudding, I was skeptical, but once I tried it I was amazed. It was scrumptious. Who would have thought a combination of pasta, vanilla, sugar, butter and Corn Flakes--yes Corn Flakes--could taste SO good.

I didn't just have kugel for dinner though, I ate matzo-ball soup, turkey and a lot of Challah--one of my absolute favorite breads. Oh and a hefty slice of cheesecake. Needless to say, Wednesday night was enjoyable. But come Thursday morning, I was in need of a fresh and healthy breakfast. Cue muesli.

Muesli is a combination of soaked oats, nuts and fruits. Before yesterday, I had only ever had it at hotel breakfast buffets, but every time I did I would end up wanting more. So now that I learned how easy it is to make it, I'll be having it at home more often than not.

The recipe calls for fresh ingredients, so it's best made the night before you want to eat it, but it will last in the fridge about 3 days. Just add the fresh fruit until right before eating it.

Alpine Muesli (adapted from Martha Stewart)
Active time: 25 mins. Total time: 4 hours or overnight
Makes 4 servings.

• 1/3 cup non-fat plain yogurt, not Greek
• 1/3 cup low-fat milk
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 3/4 cup rolled oats, not quick-cooking
• 3 tablespoons honey 
• Juice from one orange, about 1/3 cup
• 1 Granny Smith apple
• 1/2 cup skin-on almonds, chopped
• 1-2 cup mixed fresh fruit, such as sliced strawberries, raspberries or bluberries

1. In a medium bowl, whisk together yogurt, milk, vanilla and salt until smooth; stir in oats. Cover and refrigerate at least 3 hours or overnight. 
2. Stir together honey and orange juice in a medium bowl. Peel apple and grate or finely chop. Add apples and almonds into juice mixture. 
3. Combine juice mixture with soaked oats and mix well. Refrigerate for 30 minutes. Divide muesli among four bowls and serve topped with fresh fruit.

Feast Your Eyes

Let me make something clear: I wish I had more time for Student Savor. Like I said in the last post, I wish I had infinite time. But I won't complain about that anymore, I have to admit my life is pretty great right now.

TasteBUds (BU Food Magazine) is in the process of its creation and it is bringing so much happiness to my days. A couple of other things are helping, mainly friends, work, and yoga. Lots and lots of yoga. Seriously though, if you have never tried it, do it!

So today I thought I would share some pictures from one of my Quad posts.

Here is the article. Go and read it! Make some Crispy Honey Sesame Chicken.

And here are the extra photos!

Breakfast Bread

Last night I stumbled into what looked like a delicious (and simple) recipe for a breakfast bread. Since it was nearly midnight and it would not have been right to get out of bed and cook it at that instant, I decided to bake it this morning.

Best decision of the day (so far at least). Took less than an hour to prepare, bake and cool, and it made my meal that much better.

Before the recipe let me update on my summer. I have to say I am loving life as a freelance intern journalist. I pretty much take on the assignments I can (I am doing my best to accept all, but classes interfere with some), be it wannabe-exciting police reports or community events like an annual road race. Oh yeah, and then there is the thrill of being published.

It will probably get old at some point, but for now I feel a burst of happiness every time I check the website and see that something I have written has been published. You can only imagine what happens when I get a copy of the newspaper!

Anyways, I will keep blogging about exciting stuff regarding my journalism career, but now lets cut to the chase.

Breakfast Bread (adapted from Haute Box)

• 1 cup rolled oats
• 1 cup all purpose floor
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 cup almond milk (or regular or soy milk)

1. Preheat oven to 450F. Grease loaf pan with cooking spray or butter.
2. Grind oats in a blender until they are almost powder. In a large bowl, mix oats, flour, baking soda and salt.
3. In a separate bowl, combine honey and oil and stir until honey is dissolved. Add milk and stir until combined. 
4. Add wet ingredients to dry ingredients and mix until dough forms. Pour dough into greased pan. Sprinkle some oats on top.
5. Bake for 20-25 minutes or until golden brown. Allow bread to cool before serving.