TURMERIC IS THE NEW BLACK wellness challenge

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Turmeric and ginger latte recipe via Lauren KelpI was at a swank little coffee shop in the West Loop the other day and saw “Golden Latte” on the menu, so naturally, I ordered it because it sounded weird and maybe magical and I have to say…I was very pleasantly surprised!

Little did I know that this fancy latte has a cult following. You’ve heard of matcha lattes, but have you heard of the latest wonder drink – turmeric lattes? From Sydney to San Fran, people are ditching their morning cups of joe for this healthy alternative and swearing by it’s many magical benefits.

What are the benefits you ask?

  • anti-inflammatory
  • potent antioxidant
  • boosts immunity and brain power
  • aids in muscle pain relief
  • helps with digestion
  • reduces cholesterol
  • lowers risk of diabetes
  • helps fight infection, depression, anxiety, and I am sure a bunch of other annoying ailments
  • PLUS it’s amazing for your skin and a great source of natural caffeine

Okay, so here is my health challenge for the week — I am going to swap out two of my weekly morning cups of coffee for turmeric lattes and see how it goes. Join me?

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Ginger and Turmeric Lattee
Author: 
Recipe type: Breakfast
Prep time: 
Total time: 
Serves: 1 cup
 
Soothing and delicious latte that is packed full of anti-inflammatory properties.
Ingredients
  • 1 teaspoon of ground turmeric
  • 1 teaspoon of chopped ginger
  • 1 tablespoon of sugar
  • 2 teaspoons coconut oil
  • 1 cup of almond milk
Instructions
  1. Combine turmeric, ginger, sugar, and coconut oil in a blender and wait to blend
  2. Heat almond milk in a small saucepan over medium heat until just simmering.
  3. Pour the hot almond milk into the blender and blitz everything until smooth and frothy.
  4. Serve, sip, & enjoy!

Turmeric and ginger latte recipe via Lauren Kelp

 

CINNAMON & SUGAR EBELSKIVERS or stuffed pancakes!

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IMG_6924Have you ever had a stuffed pancake? I just discovered them and I am embarrassed to admit that when G and I were getting married we registered for this funky pan with all these wells in it because we thought it looked cool (sadly, that is still how I pick out most of my kitchen tools). We had every intention of making stuffed pancakes, or ebelskivers, every weekend & making it a little weekend tradition, but we’ve been married for close to four years and I just broke out the pan last week 😐

I would like to think that my future self whispered in my young, newly engaged ear and told my younger self that this pan was indeed a necessity in every grown-ups kitchen and that I haaaaad to register for it. Regardless of why we ended up with this stuffed pancake pan, I am so thankful because (as my future self predicted) I AM OBSESSED WITH IT!
IMG_6979You guys, you can make little adorable pancake balls & stuff them with anything from cinnamon sugar (which we will be learning below) to bacon, sprinkles, chocolate, fruit mixture, probably even booze if you tried hard enough.

While they do have a little bit of a learning curve (the flipping takes some practice), they are well worth the trial & error. Perfect for a fun Saturday morning breakfast in bed, a happy breakfast if you are entertaining guests, or even as a little weekend tradition. Here are the tools you need:

IMG_6707So, before we get started, a little history lesson on the old ebelskivers. They are sassy little pancakes from Denmark that are soft & fluffy on the inside & crispy and browned on the outside (basically heaven). Traditionally, they are served with powdered sugar, topped with jam, and served with coffee for a mid-morning snack. While I would love to be that indulgent, we are going to repurpose these bad boys for a lovely little breakfast treat!
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CINNAMON & SUGAR EBELSKIVERS
Author: 
Recipe type: Breakfast
Cuisine: Dutch
Prep time: 
Cook time: 
Total time: 
Serves: 40 ebelskivers
 
Ingredients
FOR THE PANCAKE:
  • 2 cups Silk Unsweetened Almond milk
  • 2 cups all-purpose flour
  • 1 tsp. of baking powder
  • ½ tsp. of salt
  • 1 tbs. of granulated sugar
  • 4 egg yolks
  • 4 tbs. of unsalted butter, melted
FOR THE FILLING:
  • ½ cup of granulated sugar
  • 2 tbs. of all-purpose flour
  • 1½ tbs. of ground cinnamon
  • ¼ tsp. of salt
  • 4 tbs. of unsalted butter, room temperature
Instructions
FILLING:
  1. In a bowl, mix together the granulated sugar, flour, cinnamon, & salt.
  2. Mash in the butter to the flour mixture until all of it is absorbed into the butter, forming a paste.
  3. Set the filling aside.
PANCAKES:
  1. In a medium bowl, whisk together the flour, baking powder, salt, & granulated sugar.
  2. In a smaller bowl, gently whisk the egg yolks & slowly whisk in the milk and the 4 tablespoons of melted butter.
  3. Whisk the egg yolk mixture into the flour mixture until well combined. Batter should be lumpy.
  4. Use a mixer to beat the egg whites on high speed until stiff (about 2 to 3 minutes).
  5. Put a little melted butter in each well of a filled-pancake pan & set over medium heat and heat until the butter begins to bubble.
  6. Pour a spoonful of batter into each well.
  7. Spoon a small spoonful of the cinnamon filling into the center of each pancake and top with another spoonful of batter.
  8. Cook until the bottoms are golden brown and crispy (about 3 minutes).
  9. Using 2 skewers, flip the pancakes over and cook until golden and crispy (3 more minutes)
  10. Transfer the pancakes to a plate & repeat until the remaining batter and filling are used up.
  11. Serve, eat, and enjoy!

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

CREAM PUFF FRENCH TOAST

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What is the start of a week without a little weekend-brunch inspiration? It wouldn’t be a typical work-day without dreaming of breakfast in bed, brunch with the gals, or mile high pancake stacks — or maybe that’s just how I get through the workday 😉 Either way, Elizabeth is whipping up the most delicious cream puff pancakes & they are a definite must for your next breakfast event. See what I mean below! xo, LK

Hi, friends! Elizabeth here & today is all about the french-iest of French toasts there ever was! When I bite into a big cream puff I instantly think of being in Paris one day. Although I can’t have the authentic puff every day I can make French toast and feel just as French-y, and you can too! Whip this up for a fun French themed brunch with you girlfriends for the ultimate stay-cation, mimosas required! 11

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CREAM PUFF FRENCH TOAST
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 pieces
 
Ingredients
Toast:
  • 1 Loaf of French bread
  • 8 Eggs
  • ½ Cup of half and half
  • 1 Teaspoon of cinnamon
  • 1 Pinch of salt
  • +Butter for frying
Cream:
  • 1½ Cup of heavy whipping cream
  • ¼ Cup of powdered sugar
  • 1 Teaspoon of pure vanilla extract
Instructions
Toast:
  1. In a large bowl whisk eggs, half & half, cinnamon and salt until well blended. In a heavy bottom or cast iron skillet melted 1-2 tablespoons of butter on medium heat.
  2. Cut bread in inch slices on an angle. Dip in egg mixture until well coated. Fry on each side about three minutes until golden brown.
Cream:
  1. In a large bowl fitted with a stand mixer or hand mixer whip cream until light and fluffy but not stiff. Add in powdered sugar and vanilla extract and whip for an additional minute.

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