Breakfast Specials

What do you like to eat for breakfast? Perhaps pancakes, French toast or a nice omelette? One of my favorite breakfast foods is a caviar toast. Yes, the “fish eggs”. Don’t you dare saying “yuck”! We’re a sophisticated food blog so no food bullying is allowed! 🥰 Every time I post a caviar picture on the blog’s Facebook page, someone surely comments with a green face emoji. People are so immature! Caviar is such a powerhouse of protein and nutrients besides just being tasty. A little goes a long way. But I do actually like to have a lot of it lol. Must be a Slavic thing. We grew up having it as our “normal” food. A big spoonful of caviar can satisfy a daily protein requirement for a young child. We had moms shoving buckets of kaluga or osetra eggs in your mouth instead of morning cereal. Good times! My son was a knowledgeable caviar connoisseur by the time he was 4 years old. Luckily, my parents waited a bit longer before introducing him to vodka.
It’s a family tradition to indulge in caviar tasting the week of your birthday. Other days work fine for it as well. No sugary cake as your birthday breakfast for me. I’m a hardcore fan of a substantial breakfast bash, caviar and all. So that’s exactly how I’m celebrating it – with black diamond kaluga, the “other eggs” (it’s breakfast) and a variety of gluten free breads. There will be a chocolate birthday cake later on too.

The many ways to eat caviar for breakfast : gluten free buckwheat sourdough bread with lightly marinated beets, topped with caviar, or gluten free challah bread with a hard boiled egg, cucumber and caviar. Don’t you eat caviar for breakfast? It’s awesome alongside a nice cup of coffee!

Thanksgiving is coming next week. That’s the time we’re supposed to reflect on all the good things we have in life and everything we’re thankful for. I’m definitely holding a heart full of gratitude this Thanksgiving and starting my new year around the Sun on a high note: just this week I got “all clear” from the doctors as I continue being in cancer remission. That’s 15 years being cancer free!! 🙏🥳

So are you ready for Thanksgiving food coma, fighting about politics and realizing your family gets crazier every year?

Happy Thanksgiving to all! We’ll discuss your family shenanigans during your next therapy session. (The weeks after Thanksgiving and Christmas are always interesting.)

 

What’s Cooking This Week 

Today’s recipe will be handy after Thanksgiving or in-between the holidays, but I won’t blame you if you decide to make it for Thanksgiving breakfast because it’s both healthy and delicious. It’s full of good carbs and protein but will still leave room for all the holiday indulgences you can have later. I was lucky to score the leftover Italian plums at the store. You can use pears, apples or even large strawberries in this recipe if you don’t have plums available. This cake is vegan, refined sugar free and also naturally gluten free, using buckwheat and tapioca flours. I’m also using tigernut flour here  (which is not a nut despite its name) as I’m avoiding all nuts, but you’re welcome to substitute it with almond meal instead. It has a soft texture and slightly earthy/nutty undertone. It’s delicious in its own rustic way and makes a great breakfast option or a healthy afternoon treat.

Buckwheat Plum Cake

Recipe is quite simple and comes together in a pinch. You can use other fruits instead of plums. Apples, pears or peaches will work well here.

Combine all dry ingredients and sift well.

Combine all wet ingredients and gradually mix in dry ingredients. Batter will be thick.

Line a 8×8 inch baking pan with parchment paper and pour batter in, spreading it evenly.

Top it with plums and press them slightly inside the batter.

Bake in a preheated oven at 350 degrees for about 50-60 minutes or until the cake is baked through.

Cool before removing from the pan and decorating with sugar glaze.

This cake has a dense crumb that will leave you full and satisfied for hours.

You can have surely have more than one slice.