Brain Friendly Breakfast by Alton Brown
Here's some food for thought:
Brain & Sleep Awareness Weeks come just after Daylight Savings this year, which can be a turbulent time on both daily routines and sleep patterns. Recognizing this disruption, Neuriva and Alton Brown partnered to create three new breakfast recipes to help consumers jumpstart their mornings and reset their health routines.
Chickpea and Smoked Trout Frittata by Alton Brown
What To Buy
- 6 large eggs (room temperature)
- 2 tablespoons greek yogurt
- 1 tablespoon aquafaba (the protein-laden liquid in Chickpea can)
- 1 ½ teaspoon kosher salt
- 1 tablespoon freshly chopped dill – divided
- 2 tablespoons light olive oil
- ½ bell pepper (100 grams) – medium dice
- 1 large shallot (50 grams) – small dice
- 1 cup chickpeas (120 grams) – well drained
- 2 tablespoons (20 grams) capers – drained
- Several grinds of ground black pepper (approximately ¼ teaspoon)
- 1 teaspoon fresh lemon juice
- ½ cup (70 grams) smoked trout – flaked by hand (remove any bones)
What to do
- Position rack in top position and turn broiler to high (if available).
- Combine eggs, yogurt, aquafaba, 1 tsp of the salt, and half the dill in a large bowl and whisk until very smooth. Set aside.
- Place 10-inch black steel pan (or heavy nonstick pan) over medium heat for 2 minutes.
- Add 2 teaspoons of oil to the pan, swirling to coat. Wait 15 seconds then add the bell pepper, shallot, and the last half teaspoon of salt.Cook, stirring often, for 2 minutes then add the chickpeas and capers and cook another 2 minutes. Remove from the heat and stir in half the dill, several grinds of black pepper and the lemon juice. Remove to a bowl and stir in the trout.
- Wash out the pan with cold water until it’s cool to the touch. Dry and place back over medium heat for three minutes.
- Add the rest of the oil (4 teaspoons) to the pan and carefully swirl, being sure to coat the bottom and half-way up the angled side, then leave pan on the heat for 15 seconds.
- Pour the eggs straight into the middle of the pan then gently shake the pan for 15 seconds.
- Scatter the vegetable/fish combo over the eggs and use a spatula to gently press the chunks down into the eggs. Cook for 2 minutes (still over medium heat) without any more shaking or stirring.
- Transfer to the broiler (if the handle pokes out it’s okay to leave the door open or cracked as the heat is radiating down from the broiler), and cook 4 minutes, checking periodically.
- Remove from the broiler and rest in the pan for 1 minute. Then, run a thin metal spatula (an off-set cake spatula works well), around the edge of the frittata then give the pan a gentle shake to make sure the frittata has released from the pan.
- Slide frittata onto a cutting board, portion with a sharp knife, then move the slices to a cooling rack for 2-3 minutes before serving.
Overnight Coconut Oats by Alton Brown
What To Buy
- ¾ cup (112 grams) dried fruit, such as cranberries, cherries, or blueberries
- 1 1/3 cups (295 grams) full-fat coconut milk
- 1 1/3 cups (308 grams) unsweetened almond milk
- 3 tablespoons (60 grams) dark maple syrup
- 1 teaspoon (5 grams) vanilla extract
- ½ teaspoon (2 grams) kosher salt
- ½ teaspoon (2 grams) ground cinnamon
- 1 1/3 cups (120 grams) old-fashioned rolled oats
- 2 tablespoons (15 grams) flaxseed meal
- 2 teaspoons (7 grams) chia seeds
- ½ cup (25 grams) coconut flakes
What to do
- Divide the fruit evenly between four 8-ounces glass jars.
- Whisk together the coconut milk, almond milk, maple syrup,vanilla, salt, and cinnamon in a large bowl or measuring cup.
- Combine the oats, flaxseed meal, and chia, in a medium bowl and spoon evenly over the fruit in the jars.
- Follow the oats with the milk mixture, evenly distributing and stirring as you go (with a chopstick or swizzle stick) to combine the ingredients and prevent them from overflowing. The mixture should come right to the top of each jar.
- Cover the jars tightly with their lids and refrigerate overnight or up to 1 week.
- Spread the coconut flakes onto the roasting pan of your toaster oven. Cook on the “toast” setting for 2-3 minutes until golden brown, keeping a close watch, as it can burn very quickly. This can also be done in a conventional oven set to 350° F for 3-4 minutes. Cool and place in a sealed container until ready to use.
- When ready to eat, serve right out of the jar, topped with the toasted coconut.
Parsley Salad with Toasted Walnuts by Alton Brown
What To Buy
- 2 large bunches Italian flat-leaf parsley (about 3 ounces each)
- 2 tablespoons (8 grams) lemon zest
- 2 tablespoons (28 grams) freshly squeezed lemon juice
- ¼ cup and 2 tablespoons (70 grams) walnut oil
- 2 teaspoons (8 grams) dark sesame oil
- 1 teaspoon (8 grams) honey
- 1 teaspoon (4 grams) kosher salt, divided
- ½ teaspoon freshly ground black pepper, plus more to taste
- ¾ cup (75 grams) walnut pieces
- 3 tablespoons (22 grams) sesame seeds
What to do
- Place the parsley in a large bowl and cover with enough cold water to fully submerge. Swish it around to let any dirt fall to the bottom. Move the parsley to a salad spinner and spin dry. If you don’t have a salad spinner, sandwich the parsley between several layers of paper towels, and press firmly until mostly dry.
- Pick the leaves and discard the stems. You should have approximately 3 ounces of leaves.
- Whisk the lemon zest, juice, walnut oil and sesame oil, honey, ½ teaspoon of the salt, and ½ teaspoon of the pepper in a large mixing bowl. Add the parsley leaves and toss to combine, using your hands to evenly coat all the leaves. Cover the bowl with plastic and refrigerate for at least 30 minutes to allow the flavors to meld.
- In the meantime, finely chop the walnuts to a coarse bread crumb consistency. Add the nuts, sesame seeds, and remaining ½ teaspoon salt to a 10-inch skillet over medium-low heat. Toast the mixture for 7 minutes, tossing and stirring frequently, until it’s deeply golden brown. Remove to a plate to cool.
- Retrieve the parsley salad from the fridge, toss with the cooled nut mixture and a few grinds of black pepper and serve