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cakes

Crispy Brown Rice Cakes with Avocado and Egg

Crispy Brown Rice Cakes with Avocado and Egg

April showers bring May flowers. And rainy rides to work.

Thank god for rain pants, otherwise I would’ve been one soaking mess at the office today. I hate driving, and I hate the majority of Philly’s public transit systems. So unless there’s some kind of lightning zombie apocalypse, you can generally catch me on my bike if I’ve got places to be.

If this sounds like you – invest in some rain pants. I’ve been borrowing a friend’s this week, and they are a savior. You could say they’re kind of like meals like this – good to keep around for when you need to be somewhere quick but still want to treat yourself well.

Okay, so maybe that rain pant / crispy brown rice cake comparison is a bit of a stretch. But both have served me well this past week. Hence, here I am, laying out a thank you to each on my blog today. So be it. I’ll blame the weather on this rambling blog post, if need be.

Let’s cut to the chase. There is certainly no debate around whether or not a ripe avocado is a savior in all lunchtime situations. It is, it is, it is. And if you’ve got brown rice cooked and stored in your fridge, you can use it to turn a breakfast-like combo into an interesting meal like this in no time.

Not dissimilar to avocado toast, this simply swaps the bread for crispy, wholesome rice used as a base and spiced as you desire. Feel free to play around with the toppings, or keep it simple like this. Following April showers, serve with an obligatory side of flowers.

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Quinoa Omelet Cakes + Giveaway

Quinoa Omelet Cakes

I like cake. Carrot cake. Pancakes. Chocolate molten cake. Quinoa cakes. My ideal diet would include the whole gamut of cakes, the birthday kind excluded.

I’ve had some serious misfortune lately, including a run-in with a Philadelphia tow truck company and a stolen wallet. That first one made me cry. The second incident made me realize life can be hard, but if you just roll with it, then it doesn’t have to feel that way. Having the “things happen for a reason” mentality allows you to avoid a lot of tears. Seriously. Although, I’m still not really sure what life was trying to tell me with that tow truck disaster. I digress…

Quinoa Omelet Cakes

Anyway, my life as of lately could use a little cake. Unfortunately, after having a huge chunk taken out of my bank account and then becoming wallet-less, I’ve put myself on a food budget. But, that doesn’t mean cake can’t be eaten. On the bright side, I have a stockpile of grains that could probably last me for the next six months. You know, just in case I ever wanted to become the whole grain version of Aladdin.

Using up some ingredients already on hand, this egg and quinoa “cake” was born. Eggs are my go-to for whipping up a quick, and as of lately, cheap, lunch for one. Quinoa cooks relatively quickly too. Although, any leftovers of the grain work perfectly in this recipe. Feel free to experiment with different cheeses, such as a combo of 1/2 parm and 1/2 cheddar.

When life tries to get you down, this is likely the better cake-for-lunch solution. Trust me, I love my share of icing-topped cake too. But when does sugary cake every truly make you feel better?

What will make you feel better, aside from these cakes, is winning a giveaway! MorningStar Farms recently launched a brand new Mediterranean Chickpea Burger. They are collaborating with me to give one lucky reader the opportunity to try the new burger — for free! A few other complimentary goodies will come with the winning ticket as well. Just follow the steps below to enter.

How to enter: 

(Leave a separate comment per entry. Each separate comment will give you one entry in the contest.)

This contest closes on **June 16, 2013 at 8:00pm EST**

1) Leave a comment on this post telling me your favorite kind of cake, and why.
2) Leave a comment on this post telling me if you’ve had MorningStar’s new chickpea burger yet.
3) Become a fan of F-F-F on Facebook
4) Follow me on Twitter
5) Link this giveaway on one of your blog posts and let me know that you did.
6) Tweet a variation of this on Twitter:@GraceDickinson is giving away free Mediterranean Chickpea Burgers, the latest from @MorningStrFarms – at FoodFitnessFreshAir.com.

One winner will be chosen at random by random.org.

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Pan-Fried Spinach and Mushroom Polenta Cakes


I always grew up on polenta in its uncongealed form. My dad would make it as a quick breakfast, throwing in a dab of butter and pairing it with a side of scrambled eggs. Polenta was our household version of grits.

When my friend came over to make this polenta recipe with me, he was surprised to see a mushy mixture cooking away on the stove. “What’s that?” he asked. I told him it was polenta, assuming he had never eaten this version of ground corn before. But I was wrong.

“That’s polenta? Shouldn’t it be sticking together?” I began to realize that today, most people are exposed to polenta in its caked form. Either in its tubed shape you can grab at the grocery store, or the little circles that the lonely few restaurants will occasionally feature, polenta is almost always served as a pan-fried or baked slab, with maybe a topping or two to go with it.

For some unexplainable reason, polenta doesn’t appear to be a common item in most households or restaurants around where I live, which is why a lot of people are unfamiliar with its pre-caked form. However, I enjoy it either way, each lending a slightly different epicurean experience. If for some reason you decide not to crisp this polenta up, I recommend adding a dab of butter to your bowl before consuming. It will just add a touch of richness that will draw out the creaminess of the polenta. However, if you have the time (or the leftovers), I definitely recommend the pan-fried version too. It makes a great meal for any meal of the day.


Click here for recipe…